Since moving into the new house I have been plant obsessed. Like #crazyplantlady obsessed. I always loved to garden and I have kept herbs like rosemary, oregano, lemongrass, and lemon verbena indoors for years but for some reason I never really kept house plants. That is, until now! The new house is so bright and I have fully embraced the idea of decorating with plants. So much so that we (and by we I mostly mean I…I promise I ask…
We have a bed in the garden completely devoted to peppers. It contains 10 pepper plants – 2 Jalapenos, 1 Ancho, 1 Shisito, 1 Habanero, and 5 Corno di Toro. Yes, 5 Corno di Toro. Why? Because now that I have grown and tasted these, I would never grow any other sweet pepper (also because I had 100% yield in my seeds :O and ended up with 5 and just couldn’t trash 2 of them). For my first garden 6…
We are right in the middle of tomato season here in Colorado which is the perfect time to harvest tomato seeds for next year. Harvesting your own seeds is a great, cheap and completely organic way to get tomatoes. Plus I get so much more excited to know the tomatoes I eat each year have come full circle. It was in late summer 2011 where I first started harvesting tomato seeds. I had moved to a place on Long Island…
Ok maybe not so great, but experiment none-the-less! As I was working on my last recipe, Lilac Coconut Milk Pudding, I noticed that there were a lot of different gelatin amounts out there for puddings and jellies. This made me curious for future pudding endeavors: how much gelatin results in what pudding texture, firmness, etc? Experiment: I made a full recipe of the coconut milk pudding without the gelatin. I then weighed it out into four equal portions. To each…