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Martha’s Reinvention

Martha Stewart is having sort of a reinvention. I read about it in Cherry Bombe magazine!

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Hello, again, Dear Readers:

I know, I know, it’s been too long, and I’m sorry about that. I’ve been busy with all kinds of things, and I still haven’t finished a long article on squashes. It’ll be worth it, I promise, especially if you have some squash and don’t know what to do with it.

Pesto!

I made the two first batches of pesto of the season.

First batches of Louisiana-made pesto.

All that basil cutting propagation business paid off. I now have three buckets of basil growing, and I just bought two more containers to freeze upcoming batches in. I had to get similar but rectangular OXO dishes, because they don’t sell these Pro Glass models here.

While BF was happy that I was able to make more pesto, he was *not* happy that I actually made more. He refused to try a pine nut, calling it “squirrel food,” and claiming that I “tricked him more than once.” Whatever. More for me, right?

If you’ve never seen me make pesto before, I’ve documented it in previous posts. You can use the recipe I like by visiting the Recipes page.

Coping

It’s July already, and although I am coming up on a year since I unwillingly left Texas, I have found more and more things to help ease the difficult transition. Two of them are the cities known as Mandeville and Covington which are a little like Clear Lake. Driving the long stretches between the Casa de Rurale and my district leader’s house in Mandeville, I’ve discovered many of my old favorite stores to shop in.

No new sewing projects

While the the closest Joann Fabrics is still in Baton Rouge, there is one an hour in the opposite direction, in Slidell. Unfortunately, I have neither the time nor the extra funds to go buying any fabric right now, much less sew up anything new. I’ve done some repair work, but new projects aren’t happening. I am looking into buying fabric online, and finding out that eBay and Amazon both sell a lot of what I used to buy at Hancock Fabrics. (Note to the GER: did you know eBay sellers carry fabric? I had no idea!) Michael’s bought Hancock’s online division, and only sell their fabrics online.

There is a Cost Plus World Market in Covington that’s enroute to my district leader’s place, and I can find a few gourmet food items there. Trader Joe’s is still at least an hour in New Orleans and Baton Rouge, but Whole Foods and The Fresh Market are in Mandeville. There’s even a Kmart, near the Starbucks on SH22 in Mandeville, but I haven’t gone in there yet.

I was in NOLA this past weekend and after my activity, I did go on a few errands, including Trader Joe’s. I met a nice couple who drove in from Mobile, Alabama just to shop in Trader Joe’s. They don’t have one. They said it was a couple of hours’ drive from their house. Well, I get it.But I still plan to do an online order to HEB one of these days.

Elsewhere, I was asked, “Are you in town for the Essence Festival?” I almost laughed. I’m not the target market. And, I honestly didn’t know about it. I was just glad I met a couple of deadlines for clients so I could go.

Cherry Bombe

Another place I discovered after our Mandeville district meeting was Barnes & Noble. I was actually looking for Bed, Bath and Beyond, where someone made me a nice Nespresso cappucino. LK, I was talking you up! I knew about the way the machines make coffee from my many trips to Sur La Table, and of course, LK owns an older model. So when the nice lady offered coffee, I asked about decaf. She had some, and I just said “thank you.” I was doing some “investigational shopping,” or seeing what they have and didn’t have. But that was second when I saw the Barnes & Noble next door.

Then I found Cherry Bombe

I was missing Houston again. But a quick trip into there for some nosing around showed me a picture of Martha Stewart on the front cover of the magazine, never like on the cover of her own:

Martha Stewart

Martha Stewart–Forever the Cover Girl.

I don’t know if Martha actually appears IN Martha Stewart Living magazine anymore, because I quit reading it a year ago. But it’s quite different when she’s the subject being interviewed, and giving a new perspective. I didn’t buy the magazine–I have enough around here that I need to sort through, and that’s a pricey one!

The Reinvention of Martha Stewart

Martha was a stockbroker on Wall Street at one time, did you know that? I also remember when her company, MSLO (Martha Stewart Living Omnimedia) went public at $38 a share. I often wanted to buy a few shares, just to have them, especially after the price tanked. Well, my birthday is in October. . . .

So, what “reinvention” is it that they discuss? It’s what’s next for Martha Stewart and talking about “The New Martha Stewart,” someone who will step up and be “The Next Martha Stewart.”

Nah. It’s whatever Martha is doing next. Which, of course, is whatever she hasn’t done yet at the age of 75. She’s writing her autobiography, and working on creating new businesses. Obviously, she hasn’t created enough of them! But after selling her flagship magazine and selling off the company that bears her name, well, this is one lady who isn’t retiring. Ever.

Martha & Technology

She is concerned about the creeping nature of technology, and the effect it’s having on kids. Martha has long embraced new technology, from iPads to drones, but we’re now glued to them. (I recently upgraded my iPhone, but I use it primarily for business and streaming music on long drives; more on that later.) But seeing people walking around on their phones and some driving and texting, yes, I’d agree. Kids don’t learn to do anything, because they can Google it up on their phone. And what happens when the phones don’t work? Yeah. . . .

Still on TV

When we can get the PBS stations to come in, I can occasionally catch Martha’s baking or cooking shows on the PBS “@Create” channels. I don’t often have time to watch TV anymore, let alone unpack more boxes, so it’s an occasional treat.

Martha Stewart

Martha Stewart–The Goddess of the Home.

But during her daily network TV shows, Martha had all kinds of folks on to talk about different things. 80’s Pop star Cyndi Lauper once made a guest appearance and talked with Martha about pantry organization. Actress Tracey Ullman visited with a friend and talked about their newly published knitting book; Martha had a full English spread for afternoon tea for them. The late Robin Williams visited–twice–and did what he did best while Martha played the “straight guy.” And there were multiple visits from the late comedienne Joan Rivers, who made slightly raunchy remarks while Martha kept her patrician demeanor and tried not to laugh.

The way we think of Martha Stewart, mostly. But this isn’t the way we think of a typical 75-year old woman, either.

Many of these appearances may be available on Martha’s YouTube channel. The contrasts are interesting when she meets with people who aren’t the New York or LA crowd. But sometimes. . . .

Dinner with a Dogg

One completely opposite guest on her show was none other than Cordozar Calvin Broadus, Jr., aka, a rapper who calls himself  “Snoop Dogg.” Gold teeth, necklaces, corn rows and big knuckle-cracking rings, the whole typical rapper bit. They’re actually friends now, no kidding. Somebody in TV world (VH-1, actually) got the wild idea to have a celebrity dinner party show with Martha and Snoop, and apparently it’s a thing now. If you’re interested, it’s called Martha & Snoop’s Potluck Dinner Party. I haven’t seen it, I no longer have cable. And when I read that news item, I was glad I didn’t! But apparently their opposing chemical natures works on TV.

You think Martha uses all those glasses when she entertains?

The magazine article goes into that business, too, as well as. . . .

Surprise! Martha’s new book

Yes, Martha Stewart also has a new book out, her 7,246th. (OK, I exaggerate, but not much.) A New Way To Bake: Classic Recipes Updated with Better-for-You Ingredients from the Modern Pantry , had not yet been released when I saw this article. From what I read, there are allergy-free and gluten-free recipes, and a few are in Cherry Bombe.  It’s out now, and I’ll add it to my Amazon Wish List for later. You’ll get a full review if I ever get around to getting it.

I bought a book

Ultimately, I did buy a book, but it wasn’t one of Martha’s. It was one of Stephanie O’Dea’s, the one with Five Ingredients Or Less. It was on the bargain shelf. Yes, I’ve used it.  Yes, BF grumbled a little, but he ate good. He insists on “approving” dishes before I set out to make anything.

Until next time

I’m signing off now, but I do have plans to write more again soon. I just signed a new client, and I’ve got a lot of work to finish for two of them, soon.

Admittedly, this post was also a test project for the SEO Copywriting training course I just finished. I’ll be writing SEO-optimized stuff for this new client, so I wanted to see how I could optimize this one, even though I do it already. I don’t expect a million clicks, of course, and the Yoast plugin I use helps, but I wanted to see if I could use my keyphrase enough without sounding stupid. Looks like I did, because Yoast reports everything in real time. But I also wanted to publish a post, too.

I hope to finish up the next blog post soon. I’ve also got a restaurant review, too.

Happy Dining!

 

 

 

Sampling Saturday: The Hatch & Pesto Weekend

Happy Monday, Dear Readers:

My apologies for being so late in posting again. . .it gets away from me sometimes.

If you’re in Louisiana and reading this, please stay safe and dry–the situation is dangerous in many areas, and I have friends who have been impacted. Mechanic friend JK’s house is fine, but his vehicle isn’t. JK is in touch with many of his friends who were impacted, one person he knows has been evacuated, and his brother’s place of business took on a foot or so of water on Saturday. Heck, even the Governor’s Mansion in Baton Rouge took on an inch of water! This is some of the worst flooding Louisiana has ever seen, and it wasn’t even due to a hurricane. Most of the flooding is north of Lake Ponchartrain and in the Baton Rouge area, rather than New Orleans, where it normally occurs.

Mercy Chefs is heading to Baton Rouge to help serve food to affected people and first responders. If you’re interested in making a donation to help, Mercy Chefs is a good place to start. They have professional-grade mobile kitchens and drive to disaster areas and COOK FOOD. I have not personally had dinner with these folks, I don’t know them, but I have donated to them a few times. I do know they prepare hot, fresh gourmet food for people who can’t cook for themselves and can’t get home to eat.

I haven’t forgotten floods that I’ve been through in Louisiana previously, including one that kept me and my now-ex-husband upstairs in our apartment for three days. We didn’t have cable TV, or Internet, or a computer, we only had each other and the cats. And then we ran out of coffee. . . .

While we here in Houston are now getting some rain after a hot dry spell, it’s not Louisiana’s excess rain. Neighbor E and I have had a couple of adventures last week, and it involved two trips to our local and fabulous HEB. We both had errands to run on Tuesday, and decided to go together. We also visited the Lego Americana Roadshow, which happened to stop in our own Baybrook Mall last week. One of E’s friends liked a post on Facebook, and E saw it. Otherwise, neither of us would have known! It was quite interesting–ten American icons are built in. . .Legos.  No kidding. The Liberty Bell, the Statue of Liberty, The Lincoln, Washington and Jefferson Memorials, and other historic structures are all made of Legos, most of them white. It really was something to see, it was FREE, and I’m glad we got to go.  (You can check out our pictures here.)  If you want Americans to see something, you put it in the mall.

We also made a quick run to HEB for a few things, where we were introduced to a few things in the upcoming Hatch Chili weekend. Oh, BOY. At the Cooking Connection area, where chefs are constantly preparing tasty things for sampling, we were among the first to try a “Dump Cake” made with a Hatch Apple Pie Filling. No kidding. Three ingredients: the filling, which I’ll show you later, a box of Duncan Hines Yellow Cake Mix, and a stick of unsalted butter, chopped and laid on top. You pour the pie filling into a 9×13 baking pan, then the cake mix on top of that, then the butter pieces atop that. You’re just layering here, not mixing anything, and make sure they’re evenly spread, including the butter. Bake at 350 for 35-40 minutes. Of course, that Hatch Apple Pie Filling is only around for a limited time. I got a jar and the recipe in the pantry for a special occasion, which hasn’t happened yet.

Don’t judge me. We were floored.

I think that was the day we were also treated to ice cream samples with mini-M&Ms and some of this delicious elixir:

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It says “Peach Bellini,” but there’s no alcohol in this. (I pass on the wine samples anyway.)

Miss Kathryn, who is usually in the Cooking Connection area daily, told us that Saturday was the big Hatch promotion, and there would be everything with Hatch chilis all over the place. She was actually working on the Hatch Apple Dump Cake while we were there, and asked us to try it to see what we thought–and of course, gave her two thumbs up. We were among the first to try it! So E and I made plans to return on Saturday and have lunch. Because, quite frankly, that’s what you do in HEB on a Saturday.

I had to head into town on Thursday, and well, I needed some chocolate. Since I was in town anyway, I made a quick stop at IKEA for some catalogs; Neighbor E is happily looking at his, and JK, The E Man and PK will all be receiving theirs later this week. I went up to the Second Floor Cafe, and got a look in the fridge case.

The Chocolate Conspiracy Cake.

Oh, dear.

Yes, I fell off the wagon. It’s called–the Chocolate Conspiracy Cake. I have no idea why, and maybe it was the dry, gentle Swedish humor, but it sure was good. Again, don’t judge me, I had a bad day. Chocolate helps. And I rode for 16 miles that night.

Saturday I headed to LK’s for our monthly Buddhist study meeting, and texted Neighbor E when I was leaving. I dropped by the complex, E hopped in my ride and off we went. My pictures are only iPhone shots, because, DUH, I forgot to bring my regular camera, darnit. But they came out pretty good. Come on with us on Sampling Saturday, Hatch Edition, and enjoy the sights. (Sorry I can’t help you taste the food.)

When you turn into the parking lot off El Dorado, the tendency is to park there, but that’s at the “back end” of the store, where the pharmacy is. No, it’s better to park on the other end, by the Clear Lake City Blvd. entrance, so you go in through the door by the floral and produce areas. Bring your bags, and don’t forget your “cold bag,” the one that keeps your milk and other perishables cold. (I also made this Butterick grocery bag that keeps things hot *or* cold.) Of course, that’s where they also keep the “grab-and-go” meals, where a very nice lady is frequently sampling them:

Miss Sunie is always a friendly face, and always has the best samples.

Miss Sunie is always a friendly face, and always has the best samples.

This weekend Miss Sunie was sampling delicious Hatch Meatball Stuffed Mushrooms (that’s what she’s scooping up in the picture) and chicken breasts stuffed with green beans and, what else, Hatch Chilis. Two thumbs up from both me and E. YUM. Next up is Miss Lei, who was serving a most incredible Salmon Hatch Burgers on a toasted bun:

Miss Lei was serving up delicious Salmon Hatch burgers.

Miss Lei, doing what she does best, and she’s always nice to meet too.

If I had to pick a favorite, which would be difficult, I would probably have to pick this sandwich. But since E is “not a fish guy,” he passed on it. Darn shame, but I’m not twisting his arm for anything.

These Hatch Salmon Burgers start with, what else, the Hatch Salmon Patties at HEB, and are served on their delicious Onion Rolls, which are buttered and grilled. While those are going on, you mix a cup of sour cream with a box of Boursin Garlic & Herb Cheese, and when the buns are toasted, spread some on the bottom. Add the cooked Hatch Salmon Patty, place some Dill Dip on top the patty, and put the top bun on it.

And you have just become enlightened, folks. It’s that good.

Now, while we were waiting for the burgers to finish cooking (they only had a couple of minutes to go), we got to talking about the Hatch chile. Longtime readers may remember my last post on the Hatch Chili last year, (and a previous post from 2014), and I gave you some insight and history into these little green babies. Miss Lei went online and did some more research into them and found out a number of neat facts–like one Hatch has three times the Vitamin C of an orange. (I should have taken a pic of that flier she had posted, darnit.) That when you visit New Mexico, as I did with friend of the blog Aunt Ruth in 2012, they ask, “red or green?” Meaning, red or green sauce–and they really do put it on everything. And that only those peppers grown in Hatch, NM can be called “Hatch.”

Also available is one of their “Entree Simple” lines, Hatch Chile Stuffed Salmon. They weren’t sampling that, but it’s available in the oven-ready section by Miss Sunie. (That’s where the countertop oven comes in handy.)

Next up was Miss Carolyn, who was sampling delicious breads. (What I eat in HEB stays in HEB!)

Miss Carolyn had hatch cornbread and sliced bread you'd have to taste to believe.

She wasn’t wild about me taking her picture, but I did explain it was for the blog.

Miss Carolyn not only had store-baked French bread, she had Hatch Corn Bread and some Hatch Sliced bread too, which you must taste to believe:

Yes. Hatch chili breads.

Yes. Hatch chili breads.

Don’t tell my doctor. It’s like going to a birthday party or a wedding. You know you’re going to eat some cake, right? Same thing.

With the French bread, she buttered it, but not the sliced or corn bread. Good thing–butter would be wasted on them. Don’t cover the flavor of the delicious Hatch breads. Ever.

Next up was over to the Cooking Connection demo area, where another one of the store chefs was cooking up more delicious things:

One of two in-store chefs that are always cooking up good stuff. (And there's the Mom's Hatch Apple Pie Filling.)

One of two in-store chefs that are always cooking up good stuff, and handing some food to Neighbor E.  (And there’s the Mom’s Hatch Apple Pie Filling.)

I can’t find the recipes for what we sampled, but yes, we had more of that Hatch Apple Dump Cake! Cooking Connection also features recipes using new and interesting ingredients like the Hatch Apple Pie filling, and that mustard sitting right next to it. Oh, and a delicious Hatch Chile Jalapeno Jam topping some softened cream cheese. Oh, I can’t stop eating whatever they put with cream cheese–it’s always addictive, and is perfect on top samples of tortillas from the bakery, right across the aisle.

Mom’s Hatch Apple Pie Filling is, as they explained repeatedly, “only here for a limited time.” It’s also made in Fredricksburg, Texas–so you know it’s good! Both E and I bought some, and as I said, mine’s in the pantry with the recipe taped to the lid. It’s so “limited edition” that it’s not even on the company website!

Past the Cooking Connection and into the Meat Department was a nice guy offering Hatch Empanadas:

Hatch empanadas. Oh, YEAH.

Hatch empanadas. Oh, YEAH. And a bit of Hatch cheese on top, too.

Delicious, and they’re available in the meat case right behind him:

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Heat & Eat Empanadas! (They’re not pepper-hot.)

We also saw Hatch Chiles used to season chicken:

Hatch chicken!

Hatch chicken!

You can also get Hatch Rotisserie Chicken if you don’t want to be bothered cooking it yourself.

Delicious sausages that we also sampled (but I forget where):

Hatch sausages and cheeses.

YUM.

And even cheese:

CHEESE!!!!!

CHEESE!!!!!

Yeah, they put Hatch chilis in everything at HEB, and some of their Hatch chili products are available year-round.

We also did a spot of shopping, and while we don’t buy the same kinds of things, I got a look at this section:

Packaged seasonings

Packaged seasonings

Since I was getting some un-seasoned chicken leg quarters, it was quite tempting to get a packet of slow cooker seasoning mix. Really, it was. Then I looked at the ingredients on the packet. . .and put it back.

But outside of the sampling, the most fun we had was seeing this little abandoned item. E had some fun and put his shopping in it:

Just need a few things?

Just need a few things?

I should have taken a picture of the warning label on the front–but the sign facing the corn flakes box says something about the basket being “reserved only for future HEB shoppers.” Cute, isn’t it? Of course, it’s for the wee ones, so they can shop right along with Mom, Dad, Grandma, or Grandpa.

No, we didn’t have that when I was a wee one shopping with Maw Maw O’Donnell at Schweggmann’s. I wish.

I forgot to get a picture of it, but HEB is also selling various pepper plants, including Hatch Chile peppers, for $9.98 a pot. The Hatch plants were about 2 feet high and had peppers growing on them. I didn’t buy any, but if I can get those seeds to sprout, I’ll have my own. And if they drop the price down, well, I might get one anyway.

Next: I went to town on Serve-It-Up-Sunday, where I cooked for the week. I bought three of those huge Hatch chilis:

Perfect for Texans. BIG.

Perfect for Texans. BIG.

I could have just seeded and chopped them to throw into the breakfast quiche, but I decided to roast them again. First up: cut them open and remove the seeds and ribs:

Looks like most peppers.

Looks like most peppers.

Check out how many seeds I saved from those three Hatch peppers:

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Planting!!!

I cut them flat so that they would roast nicely.

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Stuck them in the toaster oven under the broiler for a little while, until the skin starts coming off. You can also roast them over an open flame, using the burner on a gas stove or even on an enclosed barbecue grill, if you like. After a few minutes under the heat, this is what you should see:

See the skin turning white?

See the skin turning white?

The skin is starting to dry out, and that’s what you want. I don’t know how long it took, but of course, don’t walk away and forget them. This is what came out:

Neat, huh?

Neat, huh?

Let them cool completely in an enclosed dish, or plastic bag (I put my paws on this first.)

The skins will start to separate n here

The skins will start to separate in here

Once they cool off and the skin starts to sweat, they look like this:

Getting there.

Getting there.

Then you just slip the cooled flesh from the skin by hand.

The stuff on the left gets chopped and goes into the egg/milk/cheese mixture and into the slow cooker for a week of breakfast. The right side is. . .tossed, until I figure out a good use for it elsewhere.

The stuff on the left gets chopped and goes into the egg/milk/cheese mixture and into the slow cooker for a week of breakfast. The right side is. . .tossed into the trash, until I figure out a use for it.

Delicious, not hot. And about the same amount as I would get from a small can. OK, I admit, it’s the long way round. But it’s worth it.

After I roasted up the chicken leg quarters (nothing exciting) I decided it was Pesto Time again. The basil just became plentiful, particularly with the elephant-ear leaves, so I started the harvest:

I almost hated cutting this. Almost.

I almost felt guilty cutting this. Almost.

As instructed in the Green Thumb gardening lectures, I left five leaves on each one of those plants. This is what I had to work with:

Hmmm. . .think that's enough basil?

Hmmm. . .think that’s enough basil?

I did pick the bad spots out of the leaves.

I actually had enough to make a full one-cup batch, then a half-cup batch. Both went directly into the freezer.

Delicious, magic, green pesto.

Delicious, magic, green pesto.

Yeah, I’m good. Didn’t think about adding a Hatch chili though; maybe next year. Maybe I’ll get one more batch of pesto before the plants all go to sleep for the winter. Just need to head to Bed, Bath and Beyond for more of those little square glass containers I like. I used up the rest of the sage butter on two turkey thighs, so I had one free for this pesto batch. But I always hope for more. . . .

Hatch chilis aren’t around for too long, so if you’re a Hatch fan, or you’ve never tried them, get them while they’re, um, hot. Available. Around.

Happy Hatching!

Amy’s Excellent Garden Adventure

Good evening, Dear Readers:

Remember when I said the next post would be about waffles, unless I had something better to write about? I do–and I’m not reneging on waffles, either. In fact, after I finish writing this, I’m going to try out a gluten-free waffle recipe just for you! (Well, and me, too.)  I’m anticipating three or four different waffles on the recipe page, and one may even involve using. . .wheat. We’ll see when I get there.

Are you a Trader Joe’s fan? Well, I finally had a flash of inspiration, and decided to do something about the lack of a TJ’s down here south of Houston. I put a link on NextDoor.com, and suggested everyone in my area write TJ’s and tell their friends to do the same. So far, several people have, including Neighbor K, who became a fan after hearing me bang on about it, and made her first trip.  If you’re one of my local readers, do this now and tell EVERYONE YOU KNOW. If we get enough people writing, we might actually get one closer than the Montrose store. I suggested Friendswood or League City, but anywhere closer than Montrose or Memorial would be wonderful. If you’re in an area that doesn’t have TJ’s at all, and you miss them terribly, you can go to this link as well and ask about getting a TJ’s in your area. Do the same thing–tell your friends. Go to this link and send them a short email about where and why. Save the text on a Word document in case the site goes bonkers, like it did for me. It worked the second time.

A couple of weeks ago, I was strolling through Target and found this with a clearance sticker on it:

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Hershey’s? Ice Cream Maker?

End of the summer, an ice cream maker. However, it’s one that requires this:

It's GOURMET.

It’s GOURMET.

Now that we have Blue Bell back, we don’t need this. And of course, in fine print at the bottom, it says, “artificially flavored.” No thanks. I like my Cuisinart model and the recipes I have in cookbooks.

So anyway. . .guess who has more pesto in her freezer? Yes! ME! (You can envy me now.) As of last night, I now have SIX containers of pesto! No, I haven’t poured steroid fertilizers out back. I went on a little day trip on Monday. Let me back up a bit.

I’ve written about the monthly gardening lectures I attend at my local library, third Thursday of the month, 6:30 pm. Nice people, and sometimes, there’s munchies. (No, I passed on the cake last week.)  The lady who coordinates the lectures and attends every month is a nice person named Shirley Jackson. She’s always there, picks up the surveys, gives announcements and sometimes, she’s the friendliest face I see all day.

One of the announcements has been since the beginning the “open garden” day at the Genoa Friendship Garden in nearby Pasadena. That’s not someplace I normally hang out, and despite writing it down, I never seem to remember. Except for one day I dropped a pitcher of iced coffee on the floor, and. . .oh, never mind. Finally, Monday, I paid them a visit.

Sponsored by the Harris County Master Gardeners and Texas A&M’s AgriLife Extension, it’s a little spot where all kinds of plants are grown, and they have plant sales–cheap. I spent a whopping $3.50 yesterday, for two tomato plants and a sweet pepper plant that I’ll put into a big pot this weekend.

Take a look:

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This was a cute little display:

A diorama!

A diorama!

Here’s a closeup:

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If you like eggplant, they’ve got a garden variety that, it is claimed, actually tastes good.

These eggplants stay green, and do not turn purple.

These eggplants stay green, and do not turn purple.

Here’s another look at that eggplant:

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There are peppers of many kinds:

Sweet peppers

Sweet peppers

A closer look at the sweet peppers

A closer look at the sweet peppers

For the okra-loving folks.

Okra--the GER's favorite

Okra–the GER’s favorite

They grow green onions, just like I do, only more of them. I also got answers to questions about the garlic that never seems to grow well in my garden. One nice lady said it was probably critters. I’ll try again soon.

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A few shots from around the garden area:

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There’s an orchard, complete with berry bushes:

Blackberries!

Blackberries!

I think these are grapes, but I couldn’t find a label for it:

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And they didn’t forget the kitties, either! (I bet there’s a huge feral cat colony living there, somewhere, that comes out to party in the Garden at night.)

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I was quite surprised to see an area of desert plants, separated from the rest of the garden:

That's the biggest Prickly Pear cactus I've seen since the last time I was in the desert.

That’s the biggest Prickly Pear cactus I’ve seen since I left California. In 1988.

Prickly pear cactus produces fruit–did you know that?

Cactus pears, also called "Indian Fruit."

Cactus pears, also called “Indian Fruit.”

Yellow flowers develop on top of the little fruit buds, that’s why there is an indentation. Then the flower dries up and falls off (just like zucchini or peppers) and the fruit buds start growing. When they turn dark purple, you can pick them and peel them, because they’re sweet. I’ve seen “Indian Candy” at truck stops in California and Arizona. (But not in a long, long time.)There were other desert plants, as well, like this, I believe is called an Ocotillo:

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Yes, those needles are indeed SHARP.

NOW–remember what I said about more pesto? Get a look at this:

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I mentioned to one of my “tour guides” that I grow basil for the sole purpose of making pesto and freezing it for the winter. I told him about Pea & Pesto Soup, and told him that if he made that for his wife, she would be very happy with him. He reached down and cut me a couple of huge branches, big as a wedding bouquet. (Don’t read anything into that.) I stopped on the way home at Randall’s because I knew I didn’t have enough pine nuts to make two or three batches. I might start using walnuts one day–I like walnuts too, and they’re less expensive than pine nuts.

He GAVE me that basil. It was HUGE!!

He GAVE me that basil. It was HUGE!! (Tomato plants in the foreground.)

Another one of my tour guides (listening to my discussion of said soup) asked me, “how do you have time to do all that cooking?” I smiled and said, “I’m single.” He was delighted to hear about Pea & Pesto Soup, but insisted that I make some and bring it to him to try. I’d guess he was in his mid-70’s, and he was not about to go online to find the recipe. (Most of the people working there were women.)

There are several varieties of basil growing, like this one:

It's basil, but. . . .

It’s basil, but. . . .

As I’ve done so many times, I picked a leaf and tasted it. Suddenly behind me, I heard a woman’s voice say, “That’s not culinary basil.

AAAAAAAHHHHH!!!!!!

It wasn’t poisonous, but I did indeed spit it out quickly and ask about it. She said, “I’ve never had anyone pop a leaf in their mouth like that.”

I got to ask lots of questions, and I found out a lot of things I didn’t get from the lectures. First, I’m under-watering my plants. DUH! Second, there isn’t enough room for all the water to drain properly, so I have to get a bigger drill bit soon and drill bigger holes in the bottom of the paint buckets. If I have time next month, I might go take a ride, now that I know where it is and how easy it is to get to from here.

I went into the greenhouse to get some plants, and there were some free seeds, limit 5. That was all I needed.

French breakfast radishes!!

Sage and French breakfast radishes!!

Lettuce will be happening again, soon, too, thanks to the seeds and the cooler weather that’s coming.

It’s not a big greenhouse, but there were plenty of plants for sale. I missed the kale, though. Sorry, K.

Nice and cozy for the plants.

Nice and cozy for the plants.

Now, to give you some perspective on why gardening can be a good thing, consider the Meyer lemons that I’m hoping will get bigger. I’ve got seeds from last year’s lemons, and I may need to prune the tree a bit. But on a recent trip to The Fresh Market, I found some Meyer lemons:

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I hope to grow more and more.

I sent that picture to Neighbor K. She was quite surprised to see how much they were. NOW do you see why I want to grow them? I do hope mine grow full size before they completely ripen.

You can find out more about the Genoa Friendship Garden at this link. The Garden is open to the public on the third Monday of the month from 8:30 to 11:00 am, and they sell plants cheap. If you’re looking for something to do in Houston, there are two gardens; this one is on my side of town.

Time for fall gardening, and I’ll be hoping that radishes finally grow back there. They grow quickly, and best in the cold winter. Fingers crossed, and I’ll tell you all about it. . .if it works.

Enjoy!

Pesto and the gift of tomatoes

Hola, Amigos:

My apologies for being late again. I’ve been busy and just haven’t felt like writing. Period. But WordPress nags you if you don’t, I’d better do something.

Neighbor K introduced me to HEB’s new line of gluten free pasta, and for a while, I couldn’t get enough:

IMG_0658[1]No, the cat food doesn’t figure into it.

However, it’s corn and rice flour that makes this pasta, so it’s high on the carb scale. I think I bought it three times, but I had to quit. It’s not the $1.99 price tag, though–I kept eating it!

Let me give you a bit of background: back in the day (about 1991-1994) I used to walk six miles a day. After the walk, I would eat one of two things: frozen veg with some butter and salt, or boiled pasta with (ugh) Diet Parkay margarine and a small amount of Parmesan cheese. Because, after all, pasta is “healthy,” right? It’s no healthier now than it was, but nobody knew that yet. I would get one of two reactions: with the veg, I had a great evening, but with the pasta, I would fall asleep. It took forever to figure out it was the pasta putting me to sleep for 15 hours, so I cut way back on it.

With the gluten-free pasta, I cooked one cup, added real butter and about the same amount of cheese. I got the same delicious taste without the sudden drowsiness. However. . .I couldn’t stop eating it! So I stopped buying it. Maybe in a few months or so, but not for a while.

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Yesterday was Pesto Saturday!  The basil got to close to three feet high, so it was definitely time for harvesting and pesto making.

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After I picked them (and picked through them) I rinsed them and put them through the salad spinner. You don’t want WATER in your pesto, do you?

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One of the best parts of pesto: pine nuts. NOTE: do not eat any of the toasted pine nuts, or you will not be able to stop eating them. Trust me on this.

Pine Nuts. Legally addicting.

Legally addicting pignoli.

These burn VERY easily, so let me tell you how I keep that from happening–I put them in the toaster oven at 400 degrees for five minutes, and keep an eye on them. When they start turning brown, turn the oven off, then carefully pour them into a COLD container, like this bowl. You know, one you just took out of the cabinet, not necessarily refrigerated. Why? If you leave them in the baking pan, the cooking process continues and they’ll burn. By dumping them into a cold bowl, you stop the cooking process and they’re perfectly toasted.

Make sure you keep the rest of them sealed in the FREEZER, or else they’ll go bad–quickly.

Once I had all the components ready, I just put the parts together.

Blend it!!

Blend it!!

When it’s done, this is what you get.

Pesto!

Pesto!

You can find a good pesto recipe here at Food Network’s site, and it’s virtually the same as the one I got out of one of Giada de Laurentiis’ books. I add Parmesan cheese to mine, although that recipe says Pecorino. Really, with either one, you can’t go wrong.

If the plants will grow back and produce that much again in a few months, I could have at least one more batch of pesto to freeze for the winter. And that will be a good thing.

That, and finding SQUARE containers to freeze them in. The round containers I’ve been using take up too much room.

And why make so much pesto? You already know why–and I made some this week, too.

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Now here comes the part where I write about the infamous ex-boyfriend known as the GER. He loves it when I write about him.

You know the old saying, “Never look a gift horse in the mouth?”

Last time, I told you about the gifted tomatoes the GER gave me. He said he didn’t get a whole lot this year, but he did give me two nice ones. Take a look:

GER tomatoes

Now, because I know a bit about this, I left them on the stove for a week, so they could ripen a bit more. Ripen they did. When I cut them open, this is what they looked like:

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Not especially large, mind you, but, if you’ve ever been given the gift of tomatoes, you know why they are markedly different from the ones you buy at the grocery. Size really doesn’t matter once you taste one.  If you just slice them and eat them, all you need is a light sprinkling of fine sea salt. Hidden Valley Ranch Dressing would be a crime.

I also clipped what was growing in the lettuce pot. You know what they call “bitter greens?” That, unfortunately, was the only part of the “greens mix” that actually grew, plus some kind of parsley look-alike. Darnit. In order to actually consume this without gagging, I stopped at HEB and got a head of good old iceberg lettuce and made my own “greens mix,” which also included a few chopped up mint leaves and some of the flat-leaf Italian parsley that grows back there. That was quite a harvest, and what was it became was pretty darn good:

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The closest thing I could call a recipe would be one head of iceberg lettuce, a handful of chopped flat leaf parsley, some chopped bitter greens, and a few–like, 5–chopped mint leaves. Don’t add more mint or that’s all you’ll taste. Much as I like mint, I know it’s not THAT enjoyable.

With two judiciously sliced fresh garden tomatoes from the GER, it became. . .salad.

Salad!

A little olive oil and salt was all that was needed. I emphasize LITTLE.

And it was SO GOOD.

Summer’s here, please stay cool and enjoy what there is to enjoy.

Happy dining!