Each week when I chat with Matt Swaim on the Sonrise Morning Show, Sacred Heart Radio, we talk about Bible foods and herbs.Today it was all about cucumbers. Of course, cucumbers mean pickles at our house this time of year, so here are 2 yummy, easy pickle recipes. CUCUMBERS Numbers 11: 5-6 When the people wept “Oh that we had some of the delicious fish … Continue reading Washtub and Freezer Pickles
Another super article from friend and colleague, Ron Wilson. 6 Plants You’ll Fall in Love With! These long blooming plants will make you fall in love with garden all over again. Cranberry Crush Hibiscus A long blooming perennial hibiscus Learn More! Pugster Pink Butterfly Bush Great Compact Butterfly Bush Learn More! Monarch Dark Dynasty Butterfly Bush See our Butterfly Bush Collection! Sunfinity Sunflower Learn more … Continue reading 6 Plants You Can’t Miss this Fall!
I was really hungry for Pad Thai, that delicious Thai stir fry with rice noodles. Going through my recipes, I ran across a favorite from Jaime Carmody, Chef Proprietor of Out of Thyme Kitchen Studio in Symmes Township here in Cincinnati. It was from 2016! Seems just like yesterday that Jaime and I cooked together. I’ve adapted her recipe slightly. It’s worth buying small bottles … Continue reading Pad Thai – Here’s an Easy and YUMMY Recipe and Vietnamese Cilantro/
Easy blueberry cobbler This makes a cake-like crust. Ingredients 1 can sweetened condensed milk 1 teaspoon vanilla 1-1/4 cups self-rising flour 1/2 cup half & half or milk 6 tablespoons butter, melted 2 heaping cups blueberries 1/3 cup sugar Instructions Preheat oven to 350 and spray a casserole pan. She said use a 2 or 3 quart casserole pan. aWhisk condensed milk, vanilla, flour, half … Continue reading Easy Blueberry Cobbler
Why plant in fall? Fall is a great time to plant for many reasons. The main reason is plants are shutting down their tops for the season and getting ready for winter. During this time, their roots kick into high gear. Did you know in the Fall plants develop more roots than any other time of the year? Check out Natorp’s site for all the … Continue reading Why Plant in Fall?
Granddaughters Em and El walking through the field of rye. As you know, each week I chat with Matt Swaim on the Sunrise Morning Show, Sacred Heart Radio. Today the subject was spelt and rye. Wow, these ancient grains are known as one and the same according to some Bible scholars. Here’s some interesting information, along with 2 yummy recipes. Spelt – Exodus 4:9 “Also take wheat, … Continue reading Rye/Spelt from Bible Days Star in Biscuits and Salad
I was really hungry for Pad Thai, that delicious Thai stir fry with rice noodles. Going through my recipes, I ran across a favorite from Jaime Carmody, Chef Proprietor of Out of Thyme Kitchen Studio in Symmes Township here in Cincinnati. It was from 2016! Seems just like yesterday that Jaime and I cooked together. I’ve adapted her recipe slightly. It’s worth buying small bottles … Continue reading Jaime’s Chicken Pad Thai
I love talking to my buddy Matt Swaim on Sacred Heart Radio’s Sunrise Morning Show each week. Today we talked about flax – did you know it’s one of the first cultivated seeds, beginning 6000 years or so ago? Maybe this proverb means something to you: . “She seeketh wool and flax and worketh willingly with her hands”. Yes, flax is the source of linen so that’s where … Continue reading Flax, an Ancient Seed, Stars in Grain, Gluten and Dairy Free Granola Bars – No Cooking Required!
As I do every Thursday morning, I chatted with Matt Swaim on the Sunrise Morning Show, Sacred Heart Radio. Today we talked about melons. Melons, along with cucumbers and leeks, are mentioned in the Book of Numbers. A familiar passage is “ Num. 11:5 – We remember…. the cucumbers, and the melons….” What kind of melons were eaten in Bible days and referred … Continue reading Are Girl Watermelons Sweeter than Boy Watermelons? And a Melon Popsicle
It’s happened to me during classes I’ve taught where an acid, like lemon juice is added to a pan that has garlic sautéing in it. (Just ask my sous chef, Kay Hitzler, who was certain it was my chemistry and hers that somehow turned the garlic blue – yep, it seemed to happen only when she was my sous chef…). Anyway, I’ve also had garlic … Continue reading Why Does Garlic Turn Blue or Green?
About Eating 