We have already dropped to 32 degrees at night and I am covering the plants every night with plastic.
When checking out what grows well here I was told you just can't grow these plants here.
The bare spot is where spinach has already been harvested.
Tuesday, August 24, 2010
The little garden Vegs
As most of you who follow me know I live in the high dessert at an elevation of 3,200 feet and have 60 a day growing season.
We have already dropped to 32 degrees at night and I am covering the plants every night with plastic.
When checking out what grows well here I was told you just can't grow these plants here.
We have already dropped to 32 degrees at night and I am covering the plants every night with plastic.
When checking out what grows well here I was told you just can't grow these plants here.
The little garden Update
This year is our first year in the little garden.
I have been very pleased with our harvest and type of plants you can grow here.
I was told most of them would not do well here.
We have 60 days of growing here period. We have already dropped night temps to 32 degrees on the 24 th of august and fall is setting in.
We have harvested tons of great food from the garden
Planted in mostly aged horse manure.
I harvest every third day . Beans squash, peppers, cucumbers, beets ,parsley , herbs and chard.
SCIENTIFIC NAME: Phaseolus vulgaris
LIGHT: Full Sun
SOIL TYPE: Well-drained, deep sandy loam
pH RANGE: 6.5 - 7.5
MOISTURE/WATERING: Average
MATURITY IN DAYS: 70 - 75
KNOWN PESTS: Root maggots and cutworms
KNOWN DISEASES: Foliar disease, both fungal and bacterial
OVERVIEW:
No garden is complete without bush beans. There are many varieties of bush beans to choose from and every gardener is sure to find one to suit their tastes. Bush beans do well in almost any garden as they are not too fussy about soil.
To ensure the best flavor, bush beans should be picked while still slender and no inner bean is well developed. For fresh bush beans all summer, plant every two weeks and pick frequently.
PROPAGATION / SOWING OF BUSH BEANS:
Direct seed bush beans after risk of frost when soil warms to 18-24°C (65-75°F). Sow bush beans 1" deep and 2" apart in rows 18" (bush beans) to 24" apart (shell beans). Reseed until mid summer for a constant supply all season long. If using untreated bush beans seed, plant thicker and thin to desired density. Use Garden Inoculant at the time of planting to help boost soil fertility*.
COMPANION PLANTING OF BUSH BEANS:
Bush beans are excellent grown with most vegetables except the onion family, basil, fennel, kohlrabi.
CARE & GROWING OF BUSH BEANS:
Both bush bean types require a full sun location, soil pH of 6.5-7.5, and well drained soil. Good air circulation around bush bean plants is essential, especially for late shelling or dry type beans, as they are very susceptible to fungal diseases which prevail later in the season. Bush beans are light feeders; compost or well rotted manures worked into the soil at the time of planting is sufficient.
HARVESTING OF BUSH BEANS:
Use maturity days as an indicator. Harvest once the bush beans are smooth, firm and crisp. Keep bush beans constantly picked to ensure a fresh supply. Bean formation in the pod is a sure sign of over-maturity. Dry & Shell Beans: Harvest when the bush beans pods are completely dry and brittle. Cut or pull pods from bush bean plants and shell the beans. Store beans in an air tight container in a cool dry spot. For fresh eating of horticultural or shell beans, harvest when bean formation starts to take place within the pod.
Note: My beans are in a mixture of horse manure and sandy loam. Also mixed in a good dusting of sulfer dust to ward off fungal diseases .
Happy gardening
Hope this helps id some of those other beans
http://www.seedman.com/beans.htm
http://urbanext.illinois.edu/veggies/beans.cfm
http://growingbeans.org/
I have been very pleased with our harvest and type of plants you can grow here.
I was told most of them would not do well here.
We have 60 days of growing here period. We have already dropped night temps to 32 degrees on the 24 th of august and fall is setting in.
We have harvested tons of great food from the garden
Planted in mostly aged horse manure.
I harvest every third day . Beans squash, peppers, cucumbers, beets ,parsley , herbs and chard.
My favorate are the bush beans.The little plants have produced enough beans to put away for 15 meals into the freezer plus many good dinners on fresh beans.
They take up only a space 4 by 4 feet and 15 inches tall.
The Bush Bean
PLANT TYPE: Annual
SCIENTIFIC NAME: Phaseolus vulgaris
LIGHT: Full Sun
SOIL TYPE: Well-drained, deep sandy loam
pH RANGE: 6.5 - 7.5
MOISTURE/WATERING: Average
MATURITY IN DAYS: 70 - 75
KNOWN PESTS: Root maggots and cutworms
KNOWN DISEASES: Foliar disease, both fungal and bacterial
OVERVIEW:
No garden is complete without bush beans. There are many varieties of bush beans to choose from and every gardener is sure to find one to suit their tastes. Bush beans do well in almost any garden as they are not too fussy about soil.
To ensure the best flavor, bush beans should be picked while still slender and no inner bean is well developed. For fresh bush beans all summer, plant every two weeks and pick frequently.
PROPAGATION / SOWING OF BUSH BEANS:
Direct seed bush beans after risk of frost when soil warms to 18-24°C (65-75°F). Sow bush beans 1" deep and 2" apart in rows 18" (bush beans) to 24" apart (shell beans). Reseed until mid summer for a constant supply all season long. If using untreated bush beans seed, plant thicker and thin to desired density. Use Garden Inoculant at the time of planting to help boost soil fertility*.
COMPANION PLANTING OF BUSH BEANS:
Bush beans are excellent grown with most vegetables except the onion family, basil, fennel, kohlrabi.
CARE & GROWING OF BUSH BEANS:
Both bush bean types require a full sun location, soil pH of 6.5-7.5, and well drained soil. Good air circulation around bush bean plants is essential, especially for late shelling or dry type beans, as they are very susceptible to fungal diseases which prevail later in the season. Bush beans are light feeders; compost or well rotted manures worked into the soil at the time of planting is sufficient.
HARVESTING OF BUSH BEANS:
Use maturity days as an indicator. Harvest once the bush beans are smooth, firm and crisp. Keep bush beans constantly picked to ensure a fresh supply. Bean formation in the pod is a sure sign of over-maturity. Dry & Shell Beans: Harvest when the bush beans pods are completely dry and brittle. Cut or pull pods from bush bean plants and shell the beans. Store beans in an air tight container in a cool dry spot. For fresh eating of horticultural or shell beans, harvest when bean formation starts to take place within the pod.
Note: My beans are in a mixture of horse manure and sandy loam. Also mixed in a good dusting of sulfer dust to ward off fungal diseases .
Happy gardening
Hope this helps id some of those other beans
http://www.seedman.com/beans.htm
http://urbanext.illinois.edu/veggies/beans.cfm
http://growingbeans.org/
Thursday, August 19, 2010
Fun in the Sun
Need to keep the kids entertained these last few weeks check out the fun in the sun sun glasses.
Tutorial found HERE
Old T Yarn Making
So what do you do with all those old raggy T shirts and news ones that don't fit ?
I found this cleaver tutorial with photos on how to make a simple yarn out of them.
Tutorial can be found HERE on craftpassion.com
Check out her other recycle tutorials while your there.
Tutorial can be found HERE on craftpassion.com
Check out her other recycle tutorials while your there.
Tuesday, August 17, 2010
NATIVE FRY BREAD RECIPES
NATIVE AMERICAN FRY BREAD RECIPES
Traditional
1 pkg. dry yeast
3 cups warm water
1 tbsp. salt
1 tbsp. sugar
6 cups flour
2 tbsp. oil
1/2 cup cornmeal
Dissolve yeast in warm water then add salt and sugar.
Let stand for 5 minutes covered with a towel.
Add flour and oil to liquid mixture. Mix and put on
floured bread board and knead until mixture is smooth.
Put dough in a greased bowl, cover with towel and
let it rise for 1 1/2 hours. Remove from bowl and put
on bread board, knead in the 1/2 cornmeal.
Make dough into 2 balls rolling each into 12 inch
circles 1/2 inch thick. Cut into 2 inch squares and drop
into hot cooking oil. (Works best with cast iron skillet.)
Fry 5 to 6 pieces at a time for only a few moments.
Drain on paper towel and sprinkle with white powdered sugar.
-------------------------------------------------------------------------------
Blackfeet
4 cups flour
1 Tbsp. powdered milk
1 Tbsp. baking powder
1 tsp. salt
11/2 cups warm water
Oil for frying
Mix all dry ingredients thoroughly. Add water.
Knead until soft, then set aside for one hour.
Shape into small balls. Flatten each ball into
a circle with or rolling pin or by hand.
Fry in a skillet half-full of oil until golden
brown on both sides.
-----------------------------------------------------------------------------------
Creek
2 cups flour
1 cup buttermilk
1 tbsp. baking powder
1/4 tsp. salt
Sift flour,salt and baking powder then add milk
and more flour to make dough stiff. Roll out onto
floured bread board and cut into 4 X 4 squares
with a slit in the center. Fry in hot cooking oil
until golden brown. Drain on plate with paper towels.
--------------------------------------------------------------------------------
Cherokee
1 cup flour
1/2 tsp. salt
2 tsp. baking powder
3/4 cup milk
Mix ingredients adding more flour if necessary to
make a stiff dough. Roll out the dough on a floured
board till very thin. Cut into strips 2 X 3 inches and
drop in hot cooking oil. Brown on both sides.
Serve hot with honey.
--------------------------------------------------------------------------------
Chickasaw
2 cups sifted flour
1/2 tsp. salt
4 tsp. baking powder
1 egg
1/2 cup warm milk
Stir first three ingredients then stir in the beaten egg.
Add milk to make the dough soft. Roll it out on
floured bread board, knead lightly. Roll dough out
to 1/2 inch thick. Cut into strips 2 X 3 inches and slit
the center. Drop into hot cooking oil and brown
on both sides. Serve hot.
------------------------------------------------------------------------------
Pumpkin Fry Bread
Add the following to the ingredients shown above to make Pumpkin Fry Bread
2 cups fresh pumpkin or 1-16oz. can pumpkin
1 tbsp. milk or water
3/4 cups brown sugar
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. vanilla
Drop into hot cooking oil and brown on both sides. Serve hot with butter or powdered sugar.
--------------------------------------------------------------------------------
Old Fashioned
4 cups flour
2 tbsp. baking powder
1 tsp. salt
1/2 cup shortening
1 cup warm water
Mix flour, baking powder and salt. Gradually add
in the shortening and water. Add only enough
water to make dough stick together. Knead dough
until smooth, make into fist-sized balls. Cover them
with a towel for 10 minutes then pat them out into
circles about the size of a pancake.
Fry in hot cooking oil in cast iron skillet until brown
on both sides. Drain on paper towels, serve with jam.
------------------------------------------------------------------------------
Navajo #1
1 C flour
1 t baking powder
1/4 C powdered milk 1/4 t salt
warm water
Combine the ingredients and slowly add enough warm water
to form dough. On a lightly floured surface, knead dough until it
is smooth soft and not sticky. Cover and let rest 1 hour.
Shape into small balls and pat into flat circles about
1/4-1/2 inch thick. Set aside.In skillet, heat 1/2 inch vegetable oil.
Brown dough circles on each side and drain on paper towels.
Serve with chile beans and your favorite taco toppings
for"Navajo Tacos."
Navajo #2
3 cups unbleached flour, sifted
1/2 cup dry powdered milk
1 Tbs. baking powder
1/2 tsp. salt
1/2 cup warm water or milk
2 quarts oil for deep frying
Combine the first 5 ingredients in a large mixing bowl
and kneaduntil smooth and soft, but not sticky.
Depending on the altitude and humidity, you may
need to adjust the liquid or the flour, so go slowly
and balance accordingly. Be careful not to overwork
the dough, or it will become tough and chewy.
Brush a tablespoon of oil over the finished dough
and allow it to rest 20 minutes to 2 hours in a bowl
covered with a damp cloth. After the dough has rested,
heat the oil in a broad, deep frying pan or kettle
until it reaches a low boil (375ยบ). Pull off egg-sized
balls of dough and quickly roll, pull, and path them
out intolarge, plate-sized rounds. They should be thin
in the middle and about 1/4 inch thick at the edges.
Carefully ease each pieceof flattened dough into the
hot, boiling oil, one at a time.
Using a long-handled cooking fork or tongs, turn
the dough one time. Allow about 2 minutes cooking time per side.
When golden brown, lift from oil, shake gently to
remove bulkof oil, and place on layered brown paper or
paper towels to finish draining.Serve hot with honey, jelly,
fine powdered sugar,wojape, or various meat toppings.
Hint:
The magic is in frying the bread quickly!
The hotter the oil, the less time it takes to cook.
The less time it takes to cook, the lighter the texture
and lower the fat content.
----------------------------------------------------------
Osage
4 cups all purpose flour
2 tsp salt
1 tbsp and a half baking powder
1 tablespoon melted shortening
2 cups warm milk
Shortening for deep frying
Sift flour, salt and baking powder into bowl.
Stir in shortening and milk. Knead the dough into a ball.
Roll out dough on lightly floured board.
Cut into diamond shapes and slice a slit in the center.
Heat shortening in deep fryer to 370 degrees.
Fry 2 or 3 at a time until golden brown on both sides.
Drain on paper towels.
-------------------------------------------------------------------------------
Seminole
2 cups flour
3 tsp. baking powder
1 tsp. salt
1 cup milk
Mix flour, baking powder and salt. Add milk gradually
making sure the dough is stiff. Put on floured bread board
and pat it out with your hands until it is 1/2 inch thick.
Cut into strips with a slit in the center.
Fry in hot oil until both sides are golden brown.
Traditional
1 pkg. dry yeast
3 cups warm water
1 tbsp. salt
1 tbsp. sugar
6 cups flour
2 tbsp. oil
1/2 cup cornmeal
Dissolve yeast in warm water then add salt and sugar.
Let stand for 5 minutes covered with a towel.
Add flour and oil to liquid mixture. Mix and put on
floured bread board and knead until mixture is smooth.
Put dough in a greased bowl, cover with towel and
let it rise for 1 1/2 hours. Remove from bowl and put
on bread board, knead in the 1/2 cornmeal.
Make dough into 2 balls rolling each into 12 inch
circles 1/2 inch thick. Cut into 2 inch squares and drop
into hot cooking oil. (Works best with cast iron skillet.)
Fry 5 to 6 pieces at a time for only a few moments.
Drain on paper towel and sprinkle with white powdered sugar.
-------------------------------------------------------------------------------
Blackfeet
4 cups flour
1 Tbsp. powdered milk
1 Tbsp. baking powder
1 tsp. salt
11/2 cups warm water
Oil for frying
Mix all dry ingredients thoroughly. Add water.
Knead until soft, then set aside for one hour.
Shape into small balls. Flatten each ball into
a circle with or rolling pin or by hand.
Fry in a skillet half-full of oil until golden
brown on both sides.
-----------------------------------------------------------------------------------
Creek
2 cups flour
1 cup buttermilk
1 tbsp. baking powder
1/4 tsp. salt
Sift flour,salt and baking powder then add milk
and more flour to make dough stiff. Roll out onto
floured bread board and cut into 4 X 4 squares
with a slit in the center. Fry in hot cooking oil
until golden brown. Drain on plate with paper towels.
--------------------------------------------------------------------------------
Cherokee
1 cup flour
1/2 tsp. salt
2 tsp. baking powder
3/4 cup milk
Mix ingredients adding more flour if necessary to
make a stiff dough. Roll out the dough on a floured
board till very thin. Cut into strips 2 X 3 inches and
drop in hot cooking oil. Brown on both sides.
Serve hot with honey.
--------------------------------------------------------------------------------
Chickasaw
2 cups sifted flour
1/2 tsp. salt
4 tsp. baking powder
1 egg
1/2 cup warm milk
Stir first three ingredients then stir in the beaten egg.
Add milk to make the dough soft. Roll it out on
floured bread board, knead lightly. Roll dough out
to 1/2 inch thick. Cut into strips 2 X 3 inches and slit
the center. Drop into hot cooking oil and brown
on both sides. Serve hot.
------------------------------------------------------------------------------
Pumpkin Fry Bread
Add the following to the ingredients shown above to make Pumpkin Fry Bread
2 cups fresh pumpkin or 1-16oz. can pumpkin
1 tbsp. milk or water
3/4 cups brown sugar
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. vanilla
Drop into hot cooking oil and brown on both sides. Serve hot with butter or powdered sugar.
--------------------------------------------------------------------------------
Old Fashioned
4 cups flour
2 tbsp. baking powder
1 tsp. salt
1/2 cup shortening
1 cup warm water
Mix flour, baking powder and salt. Gradually add
in the shortening and water. Add only enough
water to make dough stick together. Knead dough
until smooth, make into fist-sized balls. Cover them
with a towel for 10 minutes then pat them out into
circles about the size of a pancake.
Fry in hot cooking oil in cast iron skillet until brown
on both sides. Drain on paper towels, serve with jam.
------------------------------------------------------------------------------
Navajo #1
1 C flour
1 t baking powder
1/4 C powdered milk 1/4 t salt
warm water
Combine the ingredients and slowly add enough warm water
to form dough. On a lightly floured surface, knead dough until it
is smooth soft and not sticky. Cover and let rest 1 hour.
Shape into small balls and pat into flat circles about
1/4-1/2 inch thick. Set aside.In skillet, heat 1/2 inch vegetable oil.
Brown dough circles on each side and drain on paper towels.
Serve with chile beans and your favorite taco toppings
for"Navajo Tacos."
Navajo #2
3 cups unbleached flour, sifted
1/2 cup dry powdered milk
1 Tbs. baking powder
1/2 tsp. salt
1/2 cup warm water or milk
2 quarts oil for deep frying
Combine the first 5 ingredients in a large mixing bowl
and kneaduntil smooth and soft, but not sticky.
Depending on the altitude and humidity, you may
need to adjust the liquid or the flour, so go slowly
and balance accordingly. Be careful not to overwork
the dough, or it will become tough and chewy.
Brush a tablespoon of oil over the finished dough
and allow it to rest 20 minutes to 2 hours in a bowl
covered with a damp cloth. After the dough has rested,
heat the oil in a broad, deep frying pan or kettle
until it reaches a low boil (375ยบ). Pull off egg-sized
balls of dough and quickly roll, pull, and path them
out intolarge, plate-sized rounds. They should be thin
in the middle and about 1/4 inch thick at the edges.
Carefully ease each pieceof flattened dough into the
hot, boiling oil, one at a time.
Using a long-handled cooking fork or tongs, turn
the dough one time. Allow about 2 minutes cooking time per side.
When golden brown, lift from oil, shake gently to
remove bulkof oil, and place on layered brown paper or
paper towels to finish draining.Serve hot with honey, jelly,
fine powdered sugar,wojape, or various meat toppings.
Hint:
The magic is in frying the bread quickly!
The hotter the oil, the less time it takes to cook.
The less time it takes to cook, the lighter the texture
and lower the fat content.
----------------------------------------------------------
Osage
4 cups all purpose flour
2 tsp salt
1 tbsp and a half baking powder
1 tablespoon melted shortening
2 cups warm milk
Shortening for deep frying
Sift flour, salt and baking powder into bowl.
Stir in shortening and milk. Knead the dough into a ball.
Roll out dough on lightly floured board.
Cut into diamond shapes and slice a slit in the center.
Heat shortening in deep fryer to 370 degrees.
Fry 2 or 3 at a time until golden brown on both sides.
Drain on paper towels.
-------------------------------------------------------------------------------
Seminole
2 cups flour
3 tsp. baking powder
1 tsp. salt
1 cup milk
Mix flour, baking powder and salt. Add milk gradually
making sure the dough is stiff. Put on floured bread board
and pat it out with your hands until it is 1/2 inch thick.
Cut into strips with a slit in the center.
Fry in hot oil until both sides are golden brown.
Beaded Belt
Beaded Belt
Pony Bead Pattern
You need:
--256 Pink Pony Beads
--256 Purple Pony Beads
--144 Black Pony Beads
--1 Lanyard Hook
--¾" Metal Ring
--6 Yards 1/4" Satin Ribbon
Basic Instructions:
Fold your ribbon in half to find the center. Use a half hitch (see detail below) to secure it to lanyard hook. Lace beads using pattern at right as a guide. Finish by tying off with a double knot.
Pony Bead Pattern
You need:
--256 Pink Pony Beads
--256 Purple Pony Beads
--144 Black Pony Beads
--1 Lanyard Hook
--¾" Metal Ring
--6 Yards 1/4" Satin Ribbon
Basic Instructions:
Fold your ribbon in half to find the center. Use a half hitch (see detail below) to secure it to lanyard hook. Lace beads using pattern at right as a guide. Finish by tying off with a double knot.
The Pow Wow
For many years the hubby and I have attended the local Native Pow Wows.
Our friend JJs Aunt Pauline Bell Riggs is the founder of the Selitz Pow Wow grounds. She was a fine woman and dearly missed.
We were there for grand entry and the royalty ceremony.
The photo is outgoing royalty and the young woman in the dark purple has served 14 years .Her name is Jennifer Easter and part of JJ's family. Grand entry is where everyone comes in flag ceremony and national anthem is song. Prayer follows.
We enjoyed the grand entry and dancers, the fancy and grass dancers are my favorite and always a joy to see them dance.
This weekend is followed up by next weekend in Grandronde at spirit mountain casino.
http://www.grandronde.org/
I did miss this year the quality of venders that usually attend the event. There were allot of cheap jewelry and foreigners food venders this year.
Evan so everyone should attend at least once in there life.
Our friend JJs Aunt Pauline Bell Riggs is the founder of the Selitz Pow Wow grounds. She was a fine woman and dearly missed.
The photo is outgoing royalty and the young woman in the dark purple has served 14 years .Her name is Jennifer Easter and part of JJ's family. Grand entry is where everyone comes in flag ceremony and national anthem is song. Prayer follows.
We enjoyed the grand entry and dancers, the fancy and grass dancers are my favorite and always a joy to see them dance.
http://www.grandronde.org/
I did miss this year the quality of venders that usually attend the event. There were allot of cheap jewelry and foreigners food venders this year.
Tuesday, August 10, 2010
Zipper Necklace Link
Ok We have had the zip flower so why not a great necklace to go akong with it.
Found by Donna on the Chat board this great zipper Necklace.
tutorial found HERE
Thursday, August 5, 2010
Tuesday, August 3, 2010
Light Bulb Birds
Light bulb birds Who would have thought how cute these are.
The photos and tutorial were sent by Donna on the chat board to this site.
Monday, August 2, 2010
Orange Lime Pie with Meringue Topping
Orange Lime Pie with Meringue Topping
Recipe courtesy Sunny Anderson, 2008 The food network
I have not tried this recipe yet but it looks good.
Let me know if you try it out.
Ingredients
18 cinnamon graham crackers, broken up
1 stick unsalted butter, melted
4 eggs, separated
1 (14-ounce) can sweetened condensed milk
1/4 cup fresh squeezed lime juice
1/4 cup fresh squeezed orange juice
1 orange, zested
1 lime, zested
1/4 cup sugar
Special equipment: 8-inch springform pan, food processor, stand mixer
Directions :
Preheat oven to 350 degrees F. with the rack in the middle of the oven. In a food processor, pulse crackers until crumbly. Slowly drizzle in butter while pulsing until crumbs are moist but still crumbly. Press mixture into a springform pan using the bottom of a measuring cup. Make sure the crust goes at least 1-inch up the sides. Set aside.
In a medium bowl whisk together egg yolks, milk, lime and orange juices and zests. Pour into crust and bake until pie sets, about 30 to 35 minutes. Cool to room temperature.
Preheat broiler. In a stand mixer fitted with the whisk attachment, whisk egg whites on medium speed until foamy. Slowly add sugar until meringue turns glossy. Increase the speed and continue whisking until meringue holds medium soft peaks. Top pie decoratively with meringue. Broil in the middle of the oven until meringue begins to brown on the top, about 3 minutes.
Recipe courtesy Sunny Anderson, 2008 The food network
I have not tried this recipe yet but it looks good.
Let me know if you try it out.
Ingredients
18 cinnamon graham crackers, broken up
1 stick unsalted butter, melted
4 eggs, separated
1 (14-ounce) can sweetened condensed milk
1/4 cup fresh squeezed lime juice
1/4 cup fresh squeezed orange juice
1 orange, zested
1 lime, zested
1/4 cup sugar
Special equipment: 8-inch springform pan, food processor, stand mixer
Directions :
Preheat oven to 350 degrees F. with the rack in the middle of the oven. In a food processor, pulse crackers until crumbly. Slowly drizzle in butter while pulsing until crumbs are moist but still crumbly. Press mixture into a springform pan using the bottom of a measuring cup. Make sure the crust goes at least 1-inch up the sides. Set aside.
In a medium bowl whisk together egg yolks, milk, lime and orange juices and zests. Pour into crust and bake until pie sets, about 30 to 35 minutes. Cool to room temperature.
Preheat broiler. In a stand mixer fitted with the whisk attachment, whisk egg whites on medium speed until foamy. Slowly add sugar until meringue turns glossy. Increase the speed and continue whisking until meringue holds medium soft peaks. Top pie decoratively with meringue. Broil in the middle of the oven until meringue begins to brown on the top, about 3 minutes.
Sunday, August 1, 2010
Cricut Creation Kristens Stool
This was made with a cricut buy Joesmom for her grandbaby.
Darling stool found over on the Chat forum made of Dust tape ?
Saturday, July 31, 2010
Thursday, July 29, 2010
Wednesday, July 28, 2010
The Russian Cake Recipe
Ingredients:
1 box yellow cake mix with pudding. (I use Duncan Hines)
1 large box instant chocolate pudding
4 eggs
1/2 cup granulated sugar
1 cup Mazola corn oil
1/4 cup vodka
1/4 cup coffee liqueur (I use Kahlua)
3/4 cup water
1/4 cup Kahlua
1 1/4 cup 10X confectioner's sugar (divided)
2 tablespoons Butter
Directions:
In a large mixing bowl, sift the cake mix, pudding mix, and granulated sugar. Stir in slightly beaten eggs, oil, vodka, 1/4 cup coffee liqueur, and water. Beat for 4 minutes. Pour batter into well greased and floured bundt cake pan.
Bake at 350 degrees F for 30 minutes or until toothpick inserted in center of cake comes out clean. Cool for about 5-6 minutes in pan, then turn out onto wire rack to cool completely. Turn cake right side up onto a pretty serving plate.
Make a glaze by combining the 1/4 cup coffee liqueur with 3/4 cup confectioner's sugar and 2 tablespoons butter. Cook until thick on a low simmer.Poke cake several times with a fork and cover with glaze. Allow to partially dry, then dust with the remaining 1/2 cup confectioner's sugar.
Servings: 10-12
Time: 20 Minutes Preparation Time
30-40 Minutes Cooking Time
Note: This last year I cook at 3,200 feet.
I use a 2 tablespoons less water and cook 48 mins
1 box yellow cake mix with pudding. (I use Duncan Hines)
1 large box instant chocolate pudding
4 eggs
1/2 cup granulated sugar
1 cup Mazola corn oil
1/4 cup vodka
1/4 cup coffee liqueur (I use Kahlua)
3/4 cup water
1/4 cup Kahlua
1 1/4 cup 10X confectioner's sugar (divided)
2 tablespoons Butter
Directions:
In a large mixing bowl, sift the cake mix, pudding mix, and granulated sugar. Stir in slightly beaten eggs, oil, vodka, 1/4 cup coffee liqueur, and water. Beat for 4 minutes. Pour batter into well greased and floured bundt cake pan.
Bake at 350 degrees F for 30 minutes or until toothpick inserted in center of cake comes out clean. Cool for about 5-6 minutes in pan, then turn out onto wire rack to cool completely. Turn cake right side up onto a pretty serving plate.
Make a glaze by combining the 1/4 cup coffee liqueur with 3/4 cup confectioner's sugar and 2 tablespoons butter. Cook until thick on a low simmer.Poke cake several times with a fork and cover with glaze. Allow to partially dry, then dust with the remaining 1/2 cup confectioner's sugar.
Servings: 10-12
Time: 20 Minutes Preparation Time
30-40 Minutes Cooking Time
Note: This last year I cook at 3,200 feet.
I use a 2 tablespoons less water and cook 48 mins
Wednesday, July 21, 2010
My new Garden Totem
Finished this one up last night and plant to post it on the garden deck with a small plant inside.
Hubby says put it in the hallway with a fish. I still think outside is best !
Tuesday, July 20, 2010
Soda Can Flowers
Found over on greenopolis.com This amazing recycle project.
For Tin Soda cans
Decorated your winter gardens this year with DIY flowers made from recycled soda cans by CanarsieBK.
You’ll need the following:
1 empty can of soda
1 bottle cap
Razor Scissors
Drill or nail
String
Stick
How to Make Flowers Using a Soda Can:
1- Use razor (and scissor if necessary) to cut off the top of the soda can around the ridge line.
2- Starting from the top of the can use your scissor to cut down about 1/8 -1/4 inch from the bottom.
3- Make cuts all the way around the can. Get creative with the cuts if you’d like by zig-zagging. Once all of the cuts are made. Fold all of them outwards.
4- Take the drill or nail and poke a hole in the bottle cap and the bottom of the can.
5- Fish string through the hole of the top of the bottle cap and continue it through the bottom part of the can.
6- Tie knots on either end to loosely secure the bottle cap to the can.
7- Tie a stick to the opposite side of the soda can that the bottle cap is on.
8- Plant your flower
Video How to
For Tin Soda cans
Found on
11.30Soda Can Pinwheel Flowers
Decorated your winter gardens this year with DIY flowers made from recycled soda cans by CanarsieBK.
You’ll need the following:
1 empty can of soda
1 bottle cap
Razor Scissors
Drill or nail
String
Stick
How to Make Flowers Using a Soda Can:
1- Use razor (and scissor if necessary) to cut off the top of the soda can around the ridge line.
2- Starting from the top of the can use your scissor to cut down about 1/8 -1/4 inch from the bottom.
3- Make cuts all the way around the can. Get creative with the cuts if you’d like by zig-zagging. Once all of the cuts are made. Fold all of them outwards.
4- Take the drill or nail and poke a hole in the bottle cap and the bottom of the can.
5- Fish string through the hole of the top of the bottle cap and continue it through the bottom part of the can.
6- Tie knots on either end to loosely secure the bottle cap to the can.
7- Tie a stick to the opposite side of the soda can that the bottle cap is on.
8- Plant your flower
Video How to
Monday, July 19, 2010
Sunday, July 18, 2010
How to Paint your shoes
I know we have all seen these tutorials before but these are really cute.
Found over on the blog http://lyrickinard.blogspot.com/
The tutorial link can be found HERE
Found over on the blog http://lyrickinard.blogspot.com/
Saturday, July 17, 2010
New from The Forum
Judy over at the forum has created and shared a beautiful crocheted shawl.
Love the colors in this one. All my favorites.
Love the colors in this one. All my favorites.
Donna Has surprised us with a Jewelry piece of silver and turquoise
Made by Donna
Tuesday, July 13, 2010
Chainsaw Frame
Not my finest photo but you can see what I did.
These are old chain saw chains mounted to a wood frame. It is for my hubby's garage. He has old pinups that I will mount into the frame and set up in his work area. It was a challenge to make as some of them are still very sharp.
But I only cut my fingers twice .
These are old chain saw chains mounted to a wood frame. It is for my hubby's garage. He has old pinups that I will mount into the frame and set up in his work area. It was a challenge to make as some of them are still very sharp.
Monday, July 12, 2010
The great Flip Flop Pillow tutorial
Donna over on the Chat forum found this great tutorial .
Found HERE at Suzysartsycraftsysitcom . Hop on over for this fun ,bright wimmsy of a pillow and her great tutorial.
Saturday, July 10, 2010
When Your Day Sucks Tutorial
This little gem of a craft was shared by Joesmom over on the chat forum.
She found this link to a great craft and a very creative blog spot.
This tutorial can be found HERE
She found this link to a great craft and a very creative blog spot.
Friday, July 9, 2010
The Little yard Update
My little yard project is almost done.
Well the foundation is done.
I will add planters and color next year.
But for now all but 6 feet of the main rock is done.
Update pictures 7-9-2010
Zukes are doing well but the cucmbers are a bit sickley ?
Wednesday, July 7, 2010
Beaded flower
Create a colorful Flower pattern using seed beads and craft wire.
Courtesy of Bead Studio
Sculpt this flower from beads & wire. Once made the uses are endless! For wearable art you can create a brooch, a centerpiece for a necklace or on a barrette. For the home, a napkin ring, a candle or a curtain. Let your imagination go!
Materials:
- Four yds 28g craft wire, cut in 1 yd pieces
- Assorted seed beads (11/0, delicas, 3-cut, hex or charlottes)
Choose colors that blend well in a variety of finishes to give texture to the flower.
- Twelve 4mm round or firepolish beads
- One 6mm bead
Step 1 - Slide 3 seed beads onto a piece of 1 yd wire. Thread end of wire back through 2 of the beads, pulling both ends to create a small loop of beads in the center of the wire.
Step 2 – Add 3 more seed beads on one end of the wire and thread the other end of wire through the seed beads in the opposite direction. Pull gently being careful to work out any kinks in the wire as you see them developing.
Step 3 – Continue this process to build the petal. The pattern we used is 1, 2, 3, 4, 5, 6, 6, 5, 5, 4, 4, 3, 2. You can develop your own pattern through experimenting with different combinations.
Step 4 – Add one bead to each of the wires, then start building the next petal, using the pattern in the reverse order. Try using a different color or type of bead for each petal to add interest and texture to the flower.
Step 5 – To end the petal, thread wire back through a few of the beads, twist around once or twice and snip the ends.
Step 6 – Repeat Steps 1 through 5 to create 2 more sets of petals. You will need three set to complete 1 flower.
Step 7 – Cut the last piece of wire into 4 equal pieces (approx. 9" ea).
Step 9 – Separate the wires, add a bead to one wire and twist several times. Continue until you have 4 beads on each wire. Repeat until you have 3 pieces finished.
Step 10 – With the one remaining wire slide the 6mm bead onto the wire and fold in half and twist. Take all the wires and thread through the center of the petals. Twist or braid and coil all the wires to anchor.
Friday, July 2, 2010
Foam Flowers
Cute and easy to make foam flowers
You all know I love flowers.
These are wonderful for cards,packages, hair clips , magnets all kinds of great crafts.
This tutorial is easy and quick.
The tutorial for these can be found HERE
You all know I love flowers.
These are wonderful for cards,packages, hair clips , magnets all kinds of great crafts.
This tutorial is easy and quick.
Paper Red White and Blue
This easy to make paper wreathcan be found with instructions over on Family fun go.
Great craft for the kids and strung together
as a fence
as a fence
decoration this would make a bold statement.
Find Instructions HERESunday, June 27, 2010
The Bandana Purse
This cute little purse and instuctions on how to make it was sent by Donna to the Chat Forum. Link can be found HERE If it appers in Italian please go to Google translate and change to english. Many thanks again to Donna in NCFriday, June 25, 2010
Fancy Coffee Filter Corsage
Thanks to AmazingMoms for this idea!
Create them this unique and beautiful Fancy Coffee Filter Corsage that can last years.
All you need are:
•3 Coffee filters
•1 Pipe Cleaner
•Acrylic or Watercolor Paint
•Paint brush
•Scissors
•Ribbon
Hot Glue Gun
•Optional Embellishments: doilies, felt balls, broken jewelry, decorative paper
To create, simply follow these steps:
1.Start with 3 coffee filters.
2.Flatten them out with your hand.
3.Fold the filters like a fan. One fold towards you, one away, until you reach the end.
4.Once you have your folds all done, cinch the center with a pipe cleaner.
5.Then gently, open up each “petal” one by one.
6.The next step involves paint. Choose any color or colors of acrylic or watercolor paint, that you want the edges to be.
7.Water the paint down as much as you can, while still retaining the color.
8.Then slowly drag your brush along the edges, and watch the watery paint bleed onto the filter petals. This is my favorite part…
9.Next, cut off the ends of your pipe cleaner, so that you can hot glue a ribbon on to the back, to serve as your wrist tie.
10.The next part involves any creativity and imagination you want to incorporate into your corsage. Use papers, doilies, ribbons, felt balls, bits of broken jewelry or anything you wish, to embellish your corsage… I used wrapping paper for leaves and I hot glued doily edges here and there for extra frill. I used hot glue for this entire project. Make sure not to let children use a hot glue gun without adult supervision.
Wala ! Flower Corsage
Thursday, June 24, 2010
The Sock Puppy
Originaly published in 1958 he is a cute toy for an older child .Not recommend for under age 5
Subscribe to:
Posts (Atom)