Transplanting from a Pot to the Ground

We have a big plant in a big pot that isn't looking so good - D kept telling me it needed more water but it was getting water. I was in the courtyard doing some other work and had the thought that I should plant the big plant (more like a big bush) in the ground and see if it liked that better. When asked if he agreed, Dave said yes but there was no way I was going to be able to dig a hole big enough and I'd have to get help (not from him hahaha, he meant the condo gardener guys). Well guess what happened then? 

You know it - that was a challenge and dare if I've ever heard one.  I then had something to prove and I dug that hole no problem. And by no problem I mean it took 2 hours and I had sweat literally running into my eyes and I stopped halfway thru to schedule a massage appointment for later that day knowing I was going to be hurting....oh, and in order to plant this sucker I had to gather up all the river rock that you see in this picture, move the 3 stone pavers, then put it all back!

The plant is so heavy that I couldn't just pick it up and put it in the hole - I tipped it on its side, cut thru the plastic pot it was in so I could get it out of there, then slid and dropped it in place. Whew. 

Check out these pics - poor plant was seriously root bound! I dug the hole big enough to fit the plant and then loosened up the dirt a little bit more so the roots will be able to spread out. Before putting the plant into the hole I gently tugged the roots to free them up a bit, so they weren't so clumped tightly together. 

Because he couldn't admit he was wrong about my digging abilities, I got "it looks a little crooked" when he saw it later that day. Be proud of me, I didn't spout any colorful language, smack him,  or even roll my eyes - I just calmly said "then you dig it back up and make it better" to which he said it looks just fine. LOL!! That's what I thought. 

Around the Campfire 🔥 (week 3)

Dear Campers ~

Here's a quick recap in case you missed anything at MMDC last week:

Posts ~
1.12: 🔥week 2
1.13: crocheted messy bun/ponytail hat
1.14: Tip-sy Tuesday: clean your mattress
1.15: Janis's spinach salad
1.16: TBT: potted ham
1.17: fried cabbage with bacon
1.18: avocado fries by Jen

What's Cooking ~

• leftover pot roast, mashed potatoes, roasted green beans
• steak, veggie tots, caesar salad
• baked spice-rubbed salmon, cauliflower rice, wilted spinach
• pork chops, kale salad, baked mushrooms (recipe to follow if I remember)

Miscellaneous stuff keeping me busy ~

• Al and Cathy here visiting, we are doing fun touristy things and hanging out. YAY. 
• read John Sandford's latest Virgil Flowers book "Bloody Genius", wasn't my favorite storyline but I love these characters (Virgil Flowers works with Sandford's other main guy Lucas Davenport so there is lots of cross-over between the two series) so so much I don't even really care what they are doing. Couldn't put it down and sad when it was over, what more can I ask for?!

Hope you had a great week - come back often for more fun crafts, recipes, whatever else I think of to make! 

Sincerely ~

Jill

camp counselor and "F-ing Flowers" fan (if you read the books you know what I'm talking about!)

Avocado Fries... by Jen

So my sister tells me she has had these yummy avocado “fries”.  Sliced, breaded, and delicious.  Ummmm.. ok I say.  This isn’t really my definition of “fries” but to each their own.  She then tells me she is going to find a recipe and make this.  Okey dokey. 

Then.. What a coincidence.  Brooke brings me a bag of avocado’s.  Yes a bag of avocado’s from a teenager is weird.  Her aunt has given them to her? (also weird).   Fast forward to dinner prep last night.  Gonna make shake n bake chicken.  I then have a half bag of extra shake n bake.  Hmmm I think.  Non-Cooking girls recipe for breaded avocado “fries”?  so I give It a go.  😊

DELICIOUS! HA!! TAKE THAT SISTER!! I WIN!!

Here's the exact text messages between me and my sissy regarding a photo of avocado fries she has found in a magazine and sent me before making her version - how funny would it have been if she left the peel on the avocado and then tried to eat them?

Jill here - The recipe I have says to dredge in flour and eggs, then panko crumbs, bake on a greased baking sheet at 450' for 15 minutes, turning halfway thru, until golden and crunchy. Is that how she did it but with shake and bake? Nope - here's what she said:

"No flour or eggs. I cut them in slices, rolled in shake n bake and baked them. That’s it."

1.18.19: meat lovers pasta sauce
1.18.18: birthday card gift box
1.18.17: cinnamon roll fail
1.18.16: parachute cord dog collar

Fried Cabbage with Bacon

Here is recipe #2 from Al's cabbage extravaganza - the very delicious Fried Cabbage with Bacon, Onion and Garlic

½ lb. Bacon lg. dice 

1 lg. Onion – diced

2 cloves Garlic – minced

1 lg. Head of Cabbage – cored & sliced

1 T Salt

1 t Pepper

1 t onion powder

1 t Garlic powder

1 t Paprika

½ C Butter

½  C Brown Sugar

In a large stock pot sauté bacon until crispy, add onion, garlic sauté until tender. In same pan add butter, cabbage, sauté for 10 min., add spices and brown sugar, reduce heat, cover and simmer for about 30 min. until desired tenderness.

click here for recipe #1 sweet and sour cabbage


1.17.19: how to clean a fan
1.17.18: baked eggs in avocado
1.17.17: tuna-egg salad
1.17.16: best meatballs ever

TBT: potted ham

It's the second week for my new "Throw-Back Thursday: recipe" category now that I have this fun new (really old) cookbook that I've decided to experiment with. Today it's Potted Ham. I have no idea what potted ham is, or is supposed to be - remember I said that lots of these recipes don't have amounts or descriptions? Well this is one of them. I have no idea if this is supposed to be like a ham spread? Deviled ham? The recipe says to put into pots and cover with paraffin and paper.  Well I don't have paraffin or paper and didn't want to get paraffin or even know what kind of paper (waxed? freezer? parchment?) I did a little research online and potted meat was a way to preserve meat before refrigeration. Some recipes say to seal the jar with clarified butter, so I assume that's why this recipe says to cover with paraffin. I wanted to eat it right away and not store for who-knows how long so I didn't do the covering with butter or wax - we ate it on crackers and it was really good while fresh. After it sat overnight it got really dried out and crumbly. So much for my not covering it with paraffin hahaha. I think this would taste much better with the addition of mayo to make it creamier - as it is I put enough mustard in it to make it creamy and spreadable, but it was really really mustardy.

I followed the preparation of this potted ham technique of smashing the ham in a mortar because I got a gorgeous one from my mom for Christmas (this is the first thing I used my mortar for - thanks mom!); if I didn't have a mortar, or if I wanted to use modern equipment,  I'd just make this in a food processor. And I'd add mayo. Just sayin'.

The exact recipe reads as follows:

1 cup minced cooked ham

Cayenne

Dash powdered mace

Mustard

Pound ham in mortar, and season with cayenne, mace and mustard. Place in baking dish and bake in moderate oven (350') 1/2 hour. Pack into pots or little stone jars and cover with paraffin and paper. Use for sandwiches. 

Note: instead of buying a jar of Mace that I might not use again, I googled for substitutions - Mace is the membrane that surrounds nutmeg, so using ground nutmeg is a similar flavor.

If you are interested in making Deviled Ham I found a recipe that looks good and easy:
4 cups diced ham
3/4 cup mayo
1 T. Dijon mustard
1/4 t. hot sauce
1 T. Worscestershire
1/2 t. white vinegar

Pulse the ham in a food processor until finely chopped. Stir in remaining ingredients. Chill for at least 2 hours.

See, I was right about the mayo and food processor, and I found this recipe after writing about my potted ham experience!

Spinach Salad with Warm Bacon Dressing

Janis made this spinach salad, it's a pretty straightforward recipe she found on Food Network but with a twist - I've never seen this technique and had to share. Put your stainless steel salad bowl right on the gas stove flame, add the reserved bacon fat and heat until it ripples, then add the vinegar, sugar and mustard. Whisk continuously until creamy and emulsified. Turn off the heat; immediately add the spinach, onions and mushrooms, toss until well coated and the spinach is just a tiny bit wilted - you want to keep the spinach moving in the bowl as you toss so some of the spinach doesn't get overly wilted. Plate the spinach mixture, top with eggs and bacon. Click here for the original source, I'm posting the recipe below but it doesn't include how to do the bowl on the heat - that came from Alton Brown's video showing how to make this salad (not sure why the recipe and video are different...this way you'll have both if you don't want to directly heat the stainless steel bowl).

• 8 oz. young spinach
• 2 large eggs, hardboiled and peeled, sliced into 8 pieces each
• 8 pieces thick-sliced bacon, chopped
• 3 T. red wine vinegar
• 1 t. sugar
• 1/2 t. Dijon mustard
• kosher salt and ground black pepper
• 4 large white mushrooms, sliced
• 3 oz. red onion (1 small), very thinly sliced

Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside. 

Fry the bacon and remove to a paper towel to drain, reserving 3 T. of the rendered fat. Crumble the bacon and set aside.

Transfer the fat to a small saucepan set over low heat and whisk in the red wine, vinegar, sugar and Dijon. Season with a small pinch each of salt and pepper.

Add the mushroom and sliced onion to the spinach and toss. Add the dressing and bacon, toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately. 

1.15.19: worlds ugliest cookies
1.15.18: birdcage cover
1.15.17: fish tacos
1.15.16: dipped shortbread cookies

1. 
   

Tip-sy Tuesday: clean your mattress

Changed the sheets and while I was at it I decided to give the mattress a quick clean by vacuuming the top and sides, then sprayed with Lysol. If there were stains I'da spot cleaned with a little mild Dawn dish soap and damp cloth but it looks fine so I skipped that step. I feel like the Lysol helps to disinfect - and with all the colds going around it can't hurt to kill some germs! If you don't like the smell of Lysol (I love the smell - is that gross?) you could spray a homemade blend of equal parts vinegar and water with a few drops of essential oils mixed in - try eucalyptus, lavender, or peppermint. 

1.14.19: bath salt cakes

1.14.18: west coast chili

1.14.17: Janis's chicken soup

1.14.16: fringe and chain necklace

Crocheted Messy Bun Hat

Tesha and I were talking and I can't remember why but she told me she has to wear her hair down when she walks outside because a hat doesn't fit over her ponytail. I said she needed a 'messy bun' or ponytail hat. She'd never heard of it so for Christmas I made her one - patterns are very easy to find online, I picked this simple (and free) one and whipped it out quite quickly. I made orange so she's more visible when walking down her road (she lives in Michigan and between the trees and snow, and early disk, sometimes it's hard to see good!).

Here's the pattern I followed, I added a few more rows to make it longer - note I didn't use the yarn called for in the pattern and that apparently changed the scale, the circumference was fine it just wasn't long enough. I used Joann yarn 100% acrylic (but very soft) medium #4 weight and K hook.

DECEMBER 9, 2016 BY CRAFT COALITION TEAM

Simplicity Messy Bun Hat 2-in-1

Yarn – Lion Brand Vanna’s Choice, worsted weight, 3.5 oz/170 yds – Silver Blue

Materials – K/10 1/2 – 6.50mm

Difficulty –  Easy

Size – 20” circumference, fits 24″

Measurements in Pattern – 4.5” inch diameter

Gauge – 4” = 9 rows, 11 stitches

Stitch Guide in American Terms:
HDC – Half double crochet

Special Stitches:

HDC in the 3rd loop – Yarn over, insert your hook in the loop behind the back loop, yarn over, pull up a loop, 3 loops on hook, yarn over, pull through all 3.

Notes – Worked from the top down in rounds. Chain does not count as a stitch. Do not turn your work.

Instructions:(To Make a Full Beanie- Start with a chain 3, HDC 6 in the 3rd chain from the hook, slip stitch to form a loop. Round 2: chain 1, make 2 HDCs in each stitch around for a total of 12 stitches. Round 3: make 2 HDCs in each stitch around for a total of 24 stitches. Now, skip to the instructions below starting at Round 1.)
Chain 24, slip stitch to form a loop, chain 1Round 1: HDC in each chain around, slip stitch, chain 1, do not turn – 24 HDCs total.Round 2: 2 HDC in each stitch around, slip stitch, chain 1, do not turn – 48 HDCs.Round 3: HDC in each around, slip stitch, chain 1, do not turn – 48 HDCs.Round 4: * HDC 7, 2 HDC in the next, repeat from * around 6 times, slip stitch, chain 1, do not turn – 54 HDCs.Round 5 – 15: HDC in each around, slip stitch, chain 1, do not turn – 54 HDCsRound 16-18: Using the 3rd loop only (VIDEO below – behind the stitch) HDC in each around, slip stitch to the top of the chain to join, chain 1, do not turnRound 19: Still using the 3rd loop only HDC in each around, slip stitch, fasten off.Finishing: Sew in the ends.

click here for original source

Around the Campfire 🔥 (week 2)

Dear Campers ~

Here's a quick recap in case you missed anything at MMDC last week:

Posts ~
1/5: 🔥 week 1
1/6: crochet cowl
1/7: tip-sy Tuesday: wrapping paper filler
1/8: steak Gorgonzola alfredo
1/9: TBT: pear salad
1/10: Al's sweet and sour cabbage
1/11: spiked sparkling cider

What's cooking ~

• JAR pot roast, mashed potatoes, roasted carrots
• grilled tuna, creamy tomato, cucumber, and feta salad, roasted garbanzo beans
• stuffed cabbage, pierogi, roasted green beans
• grilled pork tenderloin, chopped mediterranean salad
• chicken marsala, buttered cavtappi, roasted asparagus

Miscellaneous:

• did you read Thursday's post about my getting an old cookbook and it inspired me to make some of these old (and sometimes weird) recipes? New segment titled "throw back Thursday (TBT): recipes", should be fun!
• read Vince Flynn's new novel (actual it's by Kyle Mills, he's taken over for Vince) "Lethal Agent" - didn't love it, and I want to because I'm a big Vince Flynn/Mitch Rapp fan. This was a bit slow (how can a book about terrorists creating a deadly virus be slow? that is the question and the problem) and not enough of the good old cast of characters. ⭐️⭐️ and a half.

That's it for me - I just got back from a long 8 mile hike and I need to go lay on the floor and stretch my back! It was amazing but I'm going to be sore for a bit...

Hope you had a great week - stop by often to see what's happening at camp! Bye!

Sincerely ~

Jill

camp counselor and tired hiker 

Spiked Martinelli's Sparkling Cider

Yep, I spiked the leftover Martinelli's Sparkling Cider and came up with a much better drink. You're welcome.

Mix together Irish whiskey and the sparkling cider, serve over ice. I did equal amounts of each but adjust according to your taste and how fast you wanna get tipsy.

Ok, ok, I think it's a much better drink because I like cocktails ;) If you don't, I'm surprised you're still reading.


1.11.19: how to clean your yeti
1.11.18: contact paper chair cover
1.11.17: fudgy chocolate frosting
1.11.16: wrapped wire ring