TousCela.

Dec 14, 2010

Growing Amaryllis Indoors

By Julie Bawden-Davis, eHow Contributor

Amaryllis blooms come in a variety of vibrant colors.

Amaryllis is a tropical flowering bulb that can be successfully grown indoors during the fall and winter months. Flowering occurs six to eight weeks after planting.

Bulb Selection

There are single flowering, double flowering and miniature amaryllis from which to choose. Select firm, large bulbs.

Container Selection

Choose a container that is 1 to 2 inches larger than the diameter of the bulb's base. It can be plastic, metal, ceramic or clay, but it must have drainage holes.

Soil Mix

Use a well-drained, sterilized potting soil with a pH between 6.0 and 6.5. Clemson University Cooperative Extension recommends a mixture containing equal parts sphagnum peat moss and perlite.

Planting

Fill the pot halfway with potting soil, and center the bulb on top. Continue adding and firming soil until the upper half of the bulb is above the soil surface and the top of the soil is 1 inch below the pot rim. Soak with lukewarm water.

Lighting & Temperature

Place amaryllis pots in a location that is 70 to 75 degrees Fahrenheit. Once growth starts, transfer the pot to a bright southern window.

Watering & Fertilizing

Water amaryllis when the first 1/2 of soil dries. Feed when growth appears, and then every two weeks, with a well-balanced, water-soluble fertilizer.

Growing Amaryllis Indoors

By Julie Bawden-Davis, eHow Contributor

Amaryllis blooms come in a variety of vibrant colors.

Amaryllis is a tropical flowering bulb that can be successfully grown indoors during the fall and winter months. Flowering occurs six to eight weeks after planting.

Bulb Selection

There are single flowering, double flowering and miniature amaryllis from which to choose. Select firm, large bulbs.

Container Selection

Choose a container that is 1 to 2 inches larger than the diameter of the bulb's base. It can be plastic, metal, ceramic or clay, but it must have drainage holes.

Soil Mix

Use a well-drained, sterilized potting soil with a pH between 6.0 and 6.5. Clemson University Cooperative Extension recommends a mixture containing equal parts sphagnum peat moss and perlite.

Planting

Fill the pot halfway with potting soil, and center the bulb on top. Continue adding and firming soil until the upper half of the bulb is above the soil surface and the top of the soil is 1 inch below the pot rim. Soak with lukewarm water.

Lighting & Temperature

Place amaryllis pots in a location that is 70 to 75 degrees Fahrenheit. Once growth starts, transfer the pot to a bright southern window.

Watering & Fertilizing

Water amaryllis when the first 1/2 of soil dries. Feed when growth appears, and then every two weeks, with a well-balanced, water-soluble fertilizer.

Growing Amaryllis Indoors

By Julie Bawden-Davis, eHow Contributor

Amaryllis blooms come in a variety of vibrant colors.

Amaryllis is a tropical flowering bulb that can be successfully grown indoors during the fall and winter months. Flowering occurs six to eight weeks after planting.

Bulb Selection

There are single flowering, double flowering and miniature amaryllis from which to choose. Select firm, large bulbs.

Container Selection

Choose a container that is 1 to 2 inches larger than the diameter of the bulb's base. It can be plastic, metal, ceramic or clay, but it must have drainage holes.

Soil Mix

Use a well-drained, sterilized potting soil with a pH between 6.0 and 6.5. Clemson University Cooperative Extension recommends a mixture containing equal parts sphagnum peat moss and perlite.

Planting

Fill the pot halfway with potting soil, and center the bulb on top. Continue adding and firming soil until the upper half of the bulb is above the soil surface and the top of the soil is 1 inch below the pot rim. Soak with lukewarm water.

Lighting & Temperature

Place amaryllis pots in a location that is 70 to 75 degrees Fahrenheit. Once growth starts, transfer the pot to a bright southern window.

Watering & Fertilizing

Water amaryllis when the first 1/2 of soil dries. Feed when growth appears, and then every two weeks, with a well-balanced, water-soluble fertilizer.

Growing Amaryllis Indoors

By Julie Bawden-Davis, eHow Contributor

Amaryllis blooms come in a variety of vibrant colors.

Amaryllis is a tropical flowering bulb that can be successfully grown indoors during the fall and winter months. Flowering occurs six to eight weeks after planting.

Bulb Selection

There are single flowering, double flowering and miniature amaryllis from which to choose. Select firm, large bulbs.

Container Selection

Choose a container that is 1 to 2 inches larger than the diameter of the bulb's base. It can be plastic, metal, ceramic or clay, but it must have drainage holes.

Soil Mix

Use a well-drained, sterilized potting soil with a pH between 6.0 and 6.5. Clemson University Cooperative Extension recommends a mixture containing equal parts sphagnum peat moss and perlite.

Planting

Fill the pot halfway with potting soil, and center the bulb on top. Continue adding and firming soil until the upper half of the bulb is above the soil surface and the top of the soil is 1 inch below the pot rim. Soak with lukewarm water.

Lighting & Temperature

Place amaryllis pots in a location that is 70 to 75 degrees Fahrenheit. Once growth starts, transfer the pot to a bright southern window.

Watering & Fertilizing

Water amaryllis when the first 1/2 of soil dries. Feed when growth appears, and then every two weeks, with a well-balanced, water-soluble fertilizer.

Who besides me is already sick of this weather

Panoramic view of a beach in Punta Cana, Domin...

Image via Wikipediait's to damned cold thats all I can say, As far as I am concerned it is inhuman to live in this part of the world.
Ok I feel a bit better now that I have gotten that off my chest !
No but seriously I don't remember it being this cold in the past at this time of the year I sure hope this is not how the rest of the winter is going to be like.
Can't wait till I go on vacation!!! most likely Punta Cana.

Who besides me is already sick of this weather

Herbal Ornaments

by the Lemon Verbena Lady

You can check out the Lemon Verbena Lady at her blog http://lemonverbenalady.blogspot.com.

Cinnamon spice ornaments from the Master Gardener holiday party.

Cinnamon Spice Ornaments
Preparation Time: 30 minutes
Bake Time: 40 minutes, or 1 to 2 days air drying
Makes 12 to 15 ornaments
Tools:
• Cookie cutters
• Cookie sheet (use an old one that you won't use for food again)
• Drinking straw
• Ribbon or string
• Plastic wrap
• Rolling pin
• Parchment paper to line cookie sheets
• Disposable gloves

Ingredients:
• 3/4 cup applesauce
• 1 to 4.12 ounce bottle ground cinnamon (You can substitute a portion of the cinnamon with ground ginger,
allspice, ground cloves, etc.)
• 1 to 2 tablespoons white glue to start
1. Mix applesauce and white glue with spices to form a stiff dough. Don't add all of the glue at once. Drizzle a little glue at a time until dough reaches right consistency, not too wet, or crumbly.
2. Place the dough between two sheets of plastic wrap. With rolling pin flatten dough to 1/4-inch thickness. Remove top sheet of plastic wrap and cut dough with cookie cutters. Move ornament to cookie sheet with a spatula. Cut holes for ribbon with the drinking straw. Bake at 200 degrees until ornaments slightly darken, about 40 minutes; place on rack to cool. You can also air dry for 1 to 2 days; turn ornaments occasionally to prevent warping! These are NOT EDIBLE!
That last sentence is necessary because they look good enough to eat. At our party, there were some ornaments that were unwrapped and partygoers were taking them thinking they were cookies!

Herbal Ornaments

by the Lemon Verbena Lady

You can check out the Lemon Verbena Lady at her blog http://lemonverbenalady.blogspot.com.

Cinnamon spice ornaments from the Master Gardener holiday party.

Holiday Decorating: Herbal Ornaments

by the Lemon Verbena Lady

You can check out the Lemon Verbena Lady at her blog http://lemonverbenalady.blogspot.com.

Cinnamon spice ornaments from the Master Gardener holiday party.

Cinnamon Spice Ornaments
Preparation Time: 30 minutes
Bake Time: 40 minutes, or 1 to 2 days air drying
Makes 12 to 15 ornaments
Tools:
• Cookie cutters
• Cookie sheet (use an old one that you won't use for food again)
• Drinking straw
• Ribbon or string
• Plastic wrap
• Rolling pin
• Parchment paper to line cookie sheets
• Disposable gloves
Ingredients:
• 3/4 cup applesauce
• 1 to 4.12 ounce bottle ground cinnamon (You can substitute a portion of the cinnamon with ground ginger,
allspice, ground cloves, etc.)
• 1 to 2 tablespoons white glue to start
1. Mix applesauce and white glue with spices to form a stiff dough. Don't add all of the glue at once. Drizzle a little glue at a time until dough reaches right consistency, not too wet, or crumbly.
2. Place the dough between two sheets of plastic wrap. With rolling pin flatten dough to 1/4-inch thickness. Remove top sheet of plastic wrap and cut dough with cookie cutters. Move ornament to cookie sheet with a spatula. Cut holes for ribbon with the drinking straw. Bake at 200 degrees until ornaments slightly darken, about 40 minutes; place on rack to cool. You can also air dry for 1 to 2 days; turn ornaments occasionally to prevent warping! These are NOT EDIBLE!
That last sentence is necessary because they look good enough to eat. At our party, there were some ornaments that were unwrapped and partygoers were taking them thinking they were cookies!

Holiday Decorating: Herbal Ornaments

by the Lemon Verbena Lady

You can check out the Lemon Verbena Lady at her blog http://lemonverbenalady.blogspot.com.

Cinnamon spice ornaments from the Master Gardener holiday party.

Cinnamon Spice Ornaments
Preparation Time: 30 minutes
Bake Time: 40 minutes, or 1 to 2 days air drying
Makes 12 to 15 ornaments
Tools:
• Cookie cutters
• Cookie sheet (use an old one that you won't use for food again)
• Drinking straw
• Ribbon or string
• Plastic wrap
• Rolling pin
• Parchment paper to line cookie sheets
• Disposable gloves
Ingredients:
• 3/4 cup applesauce
• 1 to 4.12 ounce bottle ground cinnamon (You can substitute a portion of the cinnamon with ground ginger,
allspice, ground cloves, etc.)
• 1 to 2 tablespoons white glue to start
1. Mix applesauce and white glue with spices to form a stiff dough. Don't add all of the glue at once. Drizzle a little glue at a time until dough reaches right consistency, not too wet, or crumbly.
2. Place the dough between two sheets of plastic wrap. With rolling pin flatten dough to 1/4-inch thickness. Remove top sheet of plastic wrap and cut dough with cookie cutters. Move ornament to cookie sheet with a spatula. Cut holes for ribbon with the drinking straw. Bake at 200 degrees until ornaments slightly darken, about 40 minutes; place on rack to cool. You can also air dry for 1 to 2 days; turn ornaments occasionally to prevent warping! These are NOT EDIBLE!
That last sentence is necessary because they look good enough to eat. At our party, there were some ornaments that were unwrapped and partygoers were taking them thinking they were cookies!

Dec 13, 2010

Chai

In India, Tulsi Chai, made from holy basil (Ocimum sanctum), is used to treat colds and reduce stress.

Sensuous, soothing and simply irresistible, chai is the ideal accompaniment for savory scones … a perfect break on a busy afternoon … a satisfying finish to a holiday dinner with family and friends.

Derived from the Chinese chá, “chai” means tea in much of the world, including Asia, Eastern Europe, parts of Africa and Brazil. Masala chai is an aromatic blend of black or green tea with warming spices. Sugar and milk often are included, as well.

Travel to India, Nepal and Tibet, where masala chai originated, and you’ll likely see vendors peddling the tasty brew on street corners or at train stations. According to Ayurvedic tradition, masala chai boosts the immune system, enhances metabolism, relieves stress, aids digestion and sharpens the mind.

You can find hundreds of chai recipes associated with different locales, restaurants and even families. Preparation methods vary, too—some aficionados insist on boiling the tea, spices and milk together, while others take a gentler approach, briefly steeping the tea leaves and spices in hot water, then adding hot milk and sweetener last.

The following recipes are three twists on this long-loved delight. Experiment by adding fennel seeds, coriander seeds, nutmeg, star anise, and lemon or orange peel to create your own favorite blend.
Chai Recipes:
• Gentle Green Chai
• Tulsi Chai
• Basic Black Chai

Garden writer and editor Vicki Mattern has been communicating the beauty and usefulness of plants for more than 20 years. She lives in eastern Pennsylvania.

Chai

In India, Tulsi Chai, made from holy basil (Ocimum sanctum), is used to treat colds and reduce stress.

Garden writer and editor Vicki Mattern has been communicating the beauty and usefulness of plants for more than 20 years. She lives in eastern Pennsylvania.

Chai

In India, Tulsi Chai, made from holy basil (Ocimum sanctum), is used to treat colds and reduce stress.

Deck the Halls

Looks like today will be a good day to trim the tree.
I've had it up for a week and been procrastinating about decorating it.

So today is the day, well I hope lol.
So pictures are to come
Have a great day everyone
Debbie

Deck the Halls

Looks like today will be a good day to trim the tree.
I've had it up for a week and been procrastinating about decorating it.

So today is the day, well I hope lol.
So pictures are to come
Have a great day everyone
Debbie

Dec 10, 2010

Hot Cranberry Punch

This hot delicious punch is great for home parties, baby showers, receptions or just by a warm fire with friends. This punch is also great for house-warming parties or the opening of your new business. Also a great way to welcome home buyer to your open-house.

_______________________________

Things You'll Need:

1/2 cup packed brown sugar
7 cups water
1 teaspoon pumpkin pie spice (in your grocery store spice isle)
2 cans (16oz) jellied cranberry sauce
1/4 cup lemon juice
1 can (12 oz) frozen orange juice concentrate, thawed
Dutch oven
Crock pot

Dutch Oven

Mix brown sugar, 1 cup of the water and the pumpkin pie spice in Dutch oven or a heavy pan. Heat to boiling over high heat, stirring constantly. Boil and stir until sugar is dissolved; remove from heat.

Stir in cranberry sauce until well blended. Next, stir in remaining water, the lemon juice and orange juice concentrate. Bring the mixture to a boil; reduce heat. Simmer uncovered for a least 5 minutes.

To keep the punch hot for hours, pour into a crock pot and set temperature on medium. Use a silver laddle to serve your punch, for a extra touch

cinnamon sticks

When setting your table for the punch include; napkins, cups (that can hold hot liquids), extra cinnamon sticks or a can of whip cream. Your guest can add their own items.

Tips & Warnings

With the punch staying warm in a crock pot, you can add cinnamon sticks to add more flavor and aroma
Makes about 24 servings (about 1/2 cup each)
You can easily adjust ingredients to make smaller batches
100 calories per serving

Hot Cranberry Punch

_______________________________

Things You'll Need:

Christmas Brunch

Bacon, Tomato and Cheddar Breakfast Bake with Eggs

Recipe by Grace Parisi

This breakfast bake topped with runny eggs by F&W's Grace Parisi develops a terrific texture as it cooks slowly in a glass dish (which makes it easy to see when the bottom is perfectly browned). As one F&W editor remarked on tasting it, "I worship the crisp bottom and the chewy, moist bread."

Bacon, Tomato and Cheddar Breakfast Bake with Eggs

ACTIVE: 30 MIN
TOTAL TIME: 2 HRS
SERVINGS: 8

STAFF-FAVORITE

Ingredients

1 pound bakery white bread, cut into 1-inch cubes (16 cups)
1/4 cup extra-virgin olive oil
1 pound sliced applewood-smoked bacon, cut into 1/2-inch pieces
1 large onion, halved and thinly sliced
One 28-ounce can whole Italian tomatoes—drained, chopped and patted dry
1/2 teaspoon crushed red pepper
1/2 pound extra-sharp cheddar, shredded (about 2 cups)
1/2 pound Monterey Jack cheese, shredded (about 2 cups)
2 tablespoons snipped chives
1 3/4 cups low-sodium chicken broth
Salt
8 large eggs
Hot sauce, for serving

Directions

Preheat the oven to 350°. Lightly oil a 9-by-13-inch glass baking dish. In a large bowl, toss the bread with the olive oil and spread on a large rimmed baking sheet. Bake for about 20 minutes, tossing once or twice, until the bread is golden and lightly crisp.
Meanwhile, in a large skillet, cook the bacon over moderately high heat, stirring occasionally, until crisp, about 8 minutes. Transfer the bacon to paper towels to drain; reserve 2 tablespoons of the fat in the skillet.
Add the onion to the skillet and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the tomatoes and crushed red pepper and cook until any liquid is evaporated, about 3 minutes.
Return the toasted bread cubes to the bowl. Add the contents of the skillet, along with the bacon, shredded cheeses, chives and broth. Stir until the bread is evenly moistened. Season with salt. Spread the mixture in the baking dish and cover with lightly oiled foil.
Bake the bread mixture in the center of the oven for 30 minutes. Remove the foil and bake until the top is crispy, about 15 minutes longer. Carefully remove the baking dish from the oven and, using a ladle, press 8 indentations into the bread mixture. Crack an egg into each indentation. Return the dish to the oven and bake for about 15 minutes, until the egg whites are set but the yolks are still runny. Serve the breakfast bake right away with hot sauce.

Make Ahead

__The recipe can be prepared through Step 4 and refrigerated overnight

___________________________________________________________________________

Blueberry–Sour Cream Coffee Cake

Recipe by Jonathan King and Jim Stott
Ingredients
1. 2 cups all-purpose flour
2. 1 tablespoon baking powder
3. 1/2 teaspoon salt
4. 2 sticks (1/2 pound) unsalted butter, softened
5. 1 1/2 cups granulated sugar
6. 2 large eggs, at room temperature, lightly beaten
7. 1 cup sour cream
8. 1 tablespoon pure vanilla extract
9. 3/4 cup blueberry preserves, plus 1 tablespoon melted preserves
10. Confectioners' sugar, for dusting
Directions
1. Preheat the oven to 350°. Butter and flour a 10-inch Bundt pan. In a medium bowl, whisk together the flour, baking powder and salt. In a large bowl, beat the butter until creamy. Add the granulated sugar and beat until fluffy. Beat in the eggs, sour cream and vanilla. Beat in the dry ingredients just until incorporated.
2. Spread all but 1/2 cup of the batter into the prepared pan. Using the back of a spoon, make a trough in the batter, all the way around the pan. Mix the 3/4 cup of blueberry preserves with the reserved batter and spoon it into the trough.
3. Bake the cake for about 1 hour, or until it begins to pull away from the pan and a skewer inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes. Invert the cake onto a wire rack, remove the pan and let cool completely. Sift the confectioners' sugar over the cake, drizzle with the melted blueberry preserves and serve.

Christmas Brunch

Bacon, Tomato and Cheddar Breakfast Bake with Eggs

Recipe by Grace Parisi

Bacon, Tomato and Cheddar Breakfast Bake with Eggs

ACTIVE: 30 MIN
TOTAL TIME: 2 HRS
SERVINGS: 8

STAFF-FAVORITE

Ingredients

1 pound bakery white bread, cut into 1-inch cubes (16 cups)
1/4 cup extra-virgin olive oil
1 pound sliced applewood-smoked bacon, cut into 1/2-inch pieces
1 large onion, halved and thinly sliced
One 28-ounce can whole Italian tomatoes—drained, chopped and patted dry
1/2 teaspoon crushed red pepper
1/2 pound extra-sharp cheddar, shredded (about 2 cups)
1/2 pound Monterey Jack cheese, shredded (about 2 cups)
2 tablespoons snipped chives
1 3/4 cups low-sodium chicken broth
Salt
8 large eggs
Hot sauce, for serving

Directions

Preheat the oven to 350°. Lightly oil a 9-by-13-inch glass baking dish. In a large bowl, toss the bread with the olive oil and spread on a large rimmed baking sheet. Bake for about 20 minutes, tossing once or twice, until the bread is golden and lightly crisp.
Meanwhile, in a large skillet, cook the bacon over moderately high heat, stirring occasionally, until crisp, about 8 minutes. Transfer the bacon to paper towels to drain; reserve 2 tablespoons of the fat in the skillet.
Add the onion to the skillet and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the tomatoes and crushed red pepper and cook until any liquid is evaporated, about 3 minutes.
Return the toasted bread cubes to the bowl. Add the contents of the skillet, along with the bacon, shredded cheeses, chives and broth. Stir until the bread is evenly moistened. Season with salt. Spread the mixture in the baking dish and cover with lightly oiled foil.
Bake the bread mixture in the center of the oven for 30 minutes. Remove the foil and bake until the top is crispy, about 15 minutes longer. Carefully remove the baking dish from the oven and, using a ladle, press 8 indentations into the bread mixture. Crack an egg into each indentation. Return the dish to the oven and bake for about 15 minutes, until the egg whites are set but the yolks are still runny. Serve the breakfast bake right away with hot sauce.

Make Ahead

__The recipe can be prepared through Step 4 and refrigerated overnight

___________________________________________________________________________

Blueberry–Sour Cream Coffee Cake

Recipe by Jonathan King and Jim Stott
Ingredients
1. 2 cups all-purpose flour
2. 1 tablespoon baking powder
3. 1/2 teaspoon salt
4. 2 sticks (1/2 pound) unsalted butter, softened
5. 1 1/2 cups granulated sugar
6. 2 large eggs, at room temperature, lightly beaten
7. 1 cup sour cream
8. 1 tablespoon pure vanilla extract
9. 3/4 cup blueberry preserves, plus 1 tablespoon melted preserves
10. Confectioners' sugar, for dusting
Directions
1. Preheat the oven to 350°. Butter and flour a 10-inch Bundt pan. In a medium bowl, whisk together the flour, baking powder and salt. In a large bowl, beat the butter until creamy. Add the granulated sugar and beat until fluffy. Beat in the eggs, sour cream and vanilla. Beat in the dry ingredients just until incorporated.
2. Spread all but 1/2 cup of the batter into the prepared pan. Using the back of a spoon, make a trough in the batter, all the way around the pan. Mix the 3/4 cup of blueberry preserves with the reserved batter and spoon it into the trough.
3. Bake the cake for about 1 hour, or until it begins to pull away from the pan and a skewer inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes. Invert the cake onto a wire rack, remove the pan and let cool completely. Sift the confectioners' sugar over the cake, drizzle with the melted blueberry preserves and serve.

Post by Grandson Jordan

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m,mmmmmm,,,,,,

Post by Grandson Jordan

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Dec 8, 2010

Christmas Wreath for the Birds

This was taken from a wonderful
Bird Website
A wreath on your front gate says welcome to family and friends and if you make a bird seed wreath, wild birds will also stop by to get a taste of your crafting skills.

I make two types of bird seed wreaths. In late summer and fall I make a "nature's harvest" bird seed wreath.

When nature is brimming with ripening fruits and berries and seed heads are forming on grasses, I collect everything that I would eat if I were a wild bird. In nature, I look for vines of wild grapes and bittersweet, for privet berries on the hedge and seed heads forming on weeds. In my garden I look for sunflowers, zinnias and ornamental grasses going to seed. To learn how to make a bird seed wreath like this one, click here.

When I run out of materials for making my "nature's harvest" bird seed wreaths, I make a bird seed wreath that is perfect for winter. Since this project requires the use of gelatin, temperatures should be close to or below freezing. If you live in an area where winter temperatures stay near 50, you can substitute peanut butter or rendered suet for the gelatin.

Making a bird seed wreath is a messy project that can be a lot of fun for kids.

Traducteur

Dec 14, 2010

Bulb Selection

Container Selection

Soil Mix

Planting

Lighting & Temperature

Watering & Fertilizing

Bulb Selection

Container Selection

Soil Mix

Planting

Lighting & Temperature

Watering & Fertilizing

Bulb Selection

Container Selection

Soil Mix

Planting

Lighting & Temperature

Watering & Fertilizing

Bulb Selection

Container Selection

Soil Mix

Planting

Lighting & Temperature

Watering & Fertilizing

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Dec 13, 2010

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Dec 9, 2010

Bacon, Tomato and Cheddar Breakfast Bake with Eggs

Bacon, Tomato and Cheddar Breakfast Bake with Eggs

Ingredients

Directions

Make Ahead

Blueberry–Sour Cream Coffee Cake

Ingredients

Directions

Bacon, Tomato and Cheddar Breakfast Bake with Eggs

Bacon, Tomato and Cheddar Breakfast Bake with Eggs

Ingredients

Directions

Make Ahead

Blueberry–Sour Cream Coffee Cake

Ingredients

Directions

Dec 8, 2010

Debbie Ladouceur Wilson Stampinup Demonstrator