Duvet Cover Wrestling

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I am sure I am not the only one that hates wrestling a duvet into its over-sized pillow case periodically.  Been doing it for years and always procrastinate about washing the cover just to avoid the impending wrestling match.

As I was mentally getting psyched up for the task I had a brain wave, a storm surge, an epiphany….whatever you call it, this GREAT idea popped into my head.

CLOTHESPINS!

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Why don’t I insert the duvet up to the top corners of the cover and using clothespins, pin them together to hold, then travel along the length of the top pinning as I go.

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THEN, you can grasp the top and wildly flap the whole dang thing around the room to shake the cover down over the duvet without it sliding back out. In the time it takes to say “Bob’s Your Uncle!”, the duvet is smoothly nestled into its cover with nary a sweat broken or curse word spoken.

Brilliant I am.

Hopefully nobody has thought of this idea before, ’cause if I find out it was already out there and nobody told me, I am going to be pretty upset.

Deborah

 

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First Garden Produce Of 2017

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Radishes are always fast producers as they prefer the early, cooler Spring days to germinate and grow.  I pulled these beauties out this morning and after a dip in a bucket of water to get the dirt off, I squirreled them off to the kitchen for further washing and get them tucked into the fridge.
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If left too long in the ground and once Mother Nature heats up, radishes will bolt (go into flowering mode) and the root will then get woody.  So best to harvest these ruby gems as soon as you see a large portion of the root sticking up above the soil.
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The remainder will be harvested over the next week which will then give the Tiny Tim tomatoes some room as you can hardly see them nestled between the rows of radishes.
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Meanwhile, the peppers that I planted last week are diggin’ their new digs so much that flowers are opening and I even have one teeny-tiny pepper starting!
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I finally learned the secret for planting happy peppers.  Start them a month earlier than I normally do.  Usually mid-March is seed planting time, but to give the slower growing peppers more time to mature before going in the ground, I started them mid-February.  Definitely my strategy is paying off this year.
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Looking forward to a fabulous harvest this year for not only radishes, peppers and tomatoes, but chard, beets, carrots, garlic and green onions too.  If I can scrounge up a little space after I harvest the garlic in early July I may just plant some more kale too.  You have to be careful with kale though, it grows rapidly and soon you are leaving baskets of kale on the neighbour’s porch whether they like it or not.
Like zucchini ….. a little goes a long way in the kale world.
Happy Gardening!
Deborah
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Quinoa with Butternut Squash, Mushrooms and Kale

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DSC06088I think last night was one of the best creative nights in the kitchen that I have had in a very long while.  I turned out a fabulous vegetarian dish packed full of vitamins and protein that can be used as a stand alone meal or be a great accompaniment to grilled chicken or salmon.  Sometimes I amaze myself with my ingenuity.  Believe me though, I have had major flops too, so I take this win as a small victory.

Looking in the fridge I knew I had a container of leftover roasted squash, not enough for soup, but enough to be added to….something.  So the chef hat went on as I gathered ingredients out of the fridge.  Mushrooms…yup, have to use those.  Kale, absolutely (I was bitten by the kale bug last week again, I always forget how much I like it). Then what to add as “filler” I pondered.  As I was staring into the pantry, there sat a jar of black quinoa – perfect!  A few other odds and sods pulled out of the pantry and fridge and a game plan was forming.

As I prepped the kale and chopped some onions, I wondered if quinoa could be cooked like a risotto? Short answer, no, but dinner did take a long time to cook as I discovered that fact (I will explain later), but since I was starving, it was time to get cooking!

Ingredients

1/2 dry black quinoa, rinsed
1 1/2 cups cooked squash (roasted and mashed)
1/4 cup white onion, finely chopped
1/2 cup button mushrooms, chopped
1 1/2 cups chopped kale (stems removed)
2 1/2 cups vegetable broth
2 Tbsp good red wine (don’t buy “cooking wine”, use the good stuff!)
1 tsp dried basil
1/2 tsp garlic powder
1 Tbsp olive oil
salt and pepper to taste

Directions

Heat oil in a saucepan over med-high heat; add onions and cook until just starting to turn transluscent (about 3 minutes), add mushrooms, basil, garlic powder, salt and pepper.  Cook until mushrooms are tender (3-5 minutes).

Add quinoa and cook, stirring constantly for 1 minute.  Add broth and wine and bring to a boil.  Lower heat to med-low, cover and simmer until quinoa is cooked (about 15 – 20 minutes), remove lid and raise heat back to a boil.  Boil off any remaining liquid.

Turn heat to low again and add the squash, mix until combined.  Taste seasonings at this point and adjust to your liking.  Add kale, stirring to mix in, then cover and let the kale steam for 2-3 minutes until bright green.

Remove from heat and serve immediately.

Makes 2 servings as a meal alone or 4 servings as a side dish.

What I found with trying to cook quinoa as a risotto (seriously, don’t waste your time trying) is that the quinoa needs to sit in the liquid and cook at a lower heat or it won’t plump up.  After 30 minutes of adding liquid and stirring it was still rock hard.  Once I added more broth, lowered the heat and covered the pot, the quinoa cooked.  Lesson learned!

Meanwhile, I am having the remainder of this dish for lunch today, simply outstanding!

Deborah

Nutrition Facts

Serving Size: 1 cup
Amount per Serving
Calories: 184
Calories from Fat 45.0
% Daily Value *
Total Fat 5g
7%
Saturated Fat 0.49g
2%
Cholesterol 0mg
0%
Sodium 99.65mg
4%
Total Carbohydrate 26.38g
13%
Dietary Fiber 8.46g
33%
Sugars 3.39g
 
Protein 5.31g
3%

Est. Percent of Calories from:

Fat
9%
Carbs
57%
Protein
11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories need.

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Cheddar Chive Cornbread

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Today I was waffling.  Waffling about whether to make cheddar chive biscuits, or cheddar chive muffins.

So I made cheddar chive cornbread instead.  I know, sometimes what I think I want, I don’t want at all.  The mind of a woman was clearly at work here.

Since I had just given my rapidly sprouting chive plant a trim last weekend, it was a good time to rummage through my recipe files for an appropriate dish to use some of them up.

No big fanfare here, just a simple, delicious cornbread to enjoy with a Tex-Mex dinner menu (or anytime!).

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Ingredients

1 cup cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
4 tsp baking powder
1/2 tsp salt
2 large eggs
1 cup buttermilk
1/4 cup melted butter
1 cup (4 ounces) shredded sharp cheddar cheese
4 tbsp minced fresh chives

Directions

Preheat oven to 400°F

1. In a large bowl, combine cornmeal, flour, sugar, baking powder and salt.

2. In another bowl, whisk eggs, butter and buttermilk.

3. Stir wet ingredients into dry ingredients just until moistened.

4. Gently fold in cheese and chives.

5. Spread mixture in a greased 9″ x 13″ baking dish and bake for 15-18 minutes or until golden brown.

Makes about 18 pieces that are 1″ x 2″

Enjoy!

Deborah

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