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Baked blackberry galette
Blackberry Cheesecake Galette

Are you a blackberry fan? I’ve got a great dessert recipe for your upcoming Labor Day outing, or just anytime you want something easy, sweet, and tasty.

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Hello again, Dear Readers:

How did it happen that it’s the end of August? Well, while were busy with other things, Father Time kept moving. Labor Day is Monday, and that kicks off the fall season in the US. Kids go back to school, fall fashions arrive, regular schedules resume, and the Pumpkin Spice Latte (PSL) returns to Starbucks. Then social media memes about pumpkin spice everything arrive, as well as other products with the flavors and spices of pumpkin pie.

Cooler weather will be coming to the South sometime around late October to mid-November, whereas our neighbors above the Mason-Dixon Line will be reaching for their winter gear in the next few weeks. Until then we can still enjoy some summery things, like today’s featured recipe from The Pioneer Woman Magazine. I know, I’m late doing this one. I finally got around to not only buying the ingredients but also baking the thing. BF is happily licking his paws and enjoying it this week.

I’m also late writing this post because for the last two weeks we’ve experienced a serious “rainy season.” No kidding, long periods of heavy rain every day, which takes down the Internet for a while. The rain kept the temperature in the low 80s, so I did turn on the big oven once or twice.

Flooded land

See? The Brazos River returns, and this was a couple of hours after the rain ended.

Never fear—I’m told that there’s a new Internet company that’s installing fiber optic cables in the area, and they’re going to be installing them on our little country road soon. After five years of the Internet that’s knocked out every time clouds roll in, I’m hoping for better service. Maybe I can finally use my little MagicJack and the (now-discontinued) Plantronics phone instead of just the iPhone app.

Prime Time For Hurricanes

It’s been a year since our Hurricane Ida adventure started. We survived that, plus The Big Freeze in February, so maybe we’ll survive anything—we’ll see.

Others aren’t so fortunate and are still not back in their homes nearly a year later. Many don’t know when they’ll be going home again.

Hurricane season isn’t yet over, because it runs to November 1st. But this is the time of the year (August through late September) to keep an eye out for things happening in the Gulf of Mexico. It’s the same season where other storms have happened:

  • Hurricanes Laura and Marco, 2020 (there were more, and the National Weather Service ran out of names)
  • Hurricanes Gert, Harvey, Maria, and Irma, 2017
  • The Big Flood in Southern Louisiana, 2016 (not a hurricane but a weather system just as destructive, even this far north of the coast)
  • Hurricane Ike, 2008 (Houston and Galveston were seriously impacted; I was in New Orleans with The E Man and his wife for nine days)
  • Hurricanes Katrina and Rita, 2005 (I drove through the Rita evacuation to Austin, it took 11 hours)
  • Hurricane Ivan, 2004

Just to name a few. We’re ready, we think, especially with all the tea light candles I bought last year, but I also think we need to stock up on batteries soon. As one of my Boeing Brothers posted on Facebook over the weekend, there are things that happen, and you don’t think about those possibilities ahead of time. He shared it on the date they were devastated by Hurricane Harvey in 2017. He and his family had to quickly evacuate their home with what they could carry, including three cats and two dogs, one of which didn’t make it out.

If you’re thinking about hurricane preparation (better late than never), here are some checklists:

If it sounds like I’m becoming a “doomsday prepper,” then I’ll take it after two power-out periods last year. Better ready than being caught unaware, right? Ask anyone who went through Hurricane/Superstorm Sandy in 2012.

I’ve got a post coming up that can help with those possibilities, too.

Hatch Chiles

Recently I headed to our local Winn-Dixie for a few things and bought a couple of Hatch Chiles. I was so happy to see the display:

Hatch chile display in Winn Dixie

They’ve arrived!

However, I went back last Friday and planned to buy more, but they were gone. One of the very nice employees said that they were all spoiled and had to be thrown out. I said, “because nobody knows what they are and I’m the only one who bought them?” She nodded.

What do I need to do—start a PR campaign?

Albertson’s and Rouses will have some, and maybe the Winn-Dixie in Hammond, too. Walmart hasn’t carried them locally, but they do have Anaheim chili peppers from Mexico all year around.

Another Year Of Blackberries

As I’ve done for the last couple of years, I picked the wild (and free) blackberries that grow around here.

Even more berries growing on vines

I pick as many as I can reasonably reach.

I walk out with my colander, suited up with gloves, heavy jeans, and my knee-high black Muck Boots to pick them. (The vines have sharp thorns on them.) Once inside, I wash them gently, drain them, and put them onto a baking sheet lined with parchment paper. Then I put the tray into the big freezer on top of everything and let them freeze. If you just toss them into a freezer bag, they’ll freeze into a huge block, and you can’t get them apart to eat or use.

When that’s done, I start adding them to a large Ziplock bag, marked with the date I started the bag, and of course, the contents. The berries are frozen until I am ready to use them. This year’s harvest was pretty good:

Bag of blackberry harvest 2022

Look at all those berries!

I guess I’d have more of them if I would quit eating them and hand-feeding a few to Buddy (aka “Broccoli Stirfry”) when we went outside.

What To Do With The Blackberries

I like the bragging rights that the blackberries are “organic,” because we just let them grow on their own, and they’re “locally grown,” because they’re right outside. They’re picked for our own consumption, and certainly not for sale.

BF never paid attention to them until I found out that blackberries were growing wild. Then I let him know not to mess with the vines until blackberry season ended. Mother Nature provides you with fresh, free fruit—why wouldn’t you pick and enjoy them? Respect the berries, pick them, and freeze them for later. They thaw nicely in the fridge for a day or so, or you can leave them out on the counter for a little while. Don’t leave them too long or they’ll get mushy.

You may remember in my review of Emilie Bailey’s The Southern Keto Book that I made Granny’s Blackberry Cobbler. I still make it occasionally, and both BF and I really enjoy it.

Slice of blackberry cobbler

It is as good as it looks.

But sometimes, BF doesn’t want the keto/gluten-free/sugar-free stuff. He wants “the real thing, with real flour and sugar.” Lucky for me, Ree Drummond, The Pioneer Woman, came through with a recipe in the Summer 2022 edition of her magazine on page 80: the Blackberry Cheesecake Galette.

Warning: today’s recipe isn’t keto, low-carb, sugar-free, gluten-free, or in any way “diet” or “healthy.” Except for the use of the blackberry.

What’s A Galette?

Well, it’s like a pie but a bit simpler. Made free-form, it’s a French-style dessert that just has crust with an open top. You can see a short explanation on Delighted Cooking. If you want something more thorough, Wikipedia has a detailed explanation.

Ina Garten, The Barefoot Contessa, has a recipe that’s similar, called Apple Crostata, which is also very good.

In Ree Drummond’s case, her galettes use an ingenious shortcut: store-bought pre-made pie crusts. So that’s what I did. BF is enjoying the second one piece by piece as he did with the first one.

The magazine has recipes for three different fruit galettes:

  • Blackberry Cheesecake, pages 80-81
  • Blueberry-Raspberry, page 82
  • Strawberry Basil, page 83

All three use the same basic crust iteration, and different fillings with fruit, sugar, and cornstarch. They also start out by using the bottom of a baking sheet, adding parchment paper, sticking the two crusts together, and rolling them to a 12-inch circumference.

Note that these recipes are not on her website, but there are five other fruit galette recipes there. On the affiliated Tasty Kitchen collaborator website, there are a total of 79 recipes for galettes, both sweet and savory, as well as 276 blackberry recipes.

I haven’t tried the other two galettes myself, but I think nearly any sweet (or even savory) filling you tossed together would work well in this crust. Make sure to leave a two-inch border when adding the filling to the crust so you can fold it up easily.

Making The Blackberry Cheesecake Galette

So, let me just say that it does take a bit of prep work to get this going, especially since I prefer to measure things ahead of time. But the smile on BF’s face makes it totally worth the trouble. He’ll keep me around for this one, even if I didn’t do it exactly correctly.

Here’s the printable recipe, re-typed from the magazine’s instructions.

Baked blackberry galette

Blackberry Cheesecake Galette

Amy
From the Summer 2022 edition of The Pioneer Woman Magazine, page 80-81
Prep Time 25 mins
Cook Time 1 hr
Cooling time 1 hr
Course Dessert
Cuisine American
Servings 6 people

Ingredients
  

  • 1 14-ounce package of refrigerated pie dough
  • 2 cups blackberries
  • 2 tablespoons cornstarch
  • 1/4 teaspoon kosher salt
  • 1/2 cup granulated sugar
  • Grated zest of 1 lemon
  • 2 tablespoons lemon juice
  • 3 ounces cream cheese, at room temperature
  • 1 tablespoon sour cream
  • 1 teaspoon vanilla extract
  • 1 large egg, beaten
  • 1 egg yolk
  • 1 tablespoon coarse sugar

Instructions
 

  • Place an oven rack in the bottom position and preheat to 400F. Flip over a baking sheet and line with parchment paper. Unroll the pie dough on a work surface, then stack the two rounds, gently pressing to adhere. Roll out into a 12-inch round and transfer to the prepared baking sheet.
  • Combine the blackberries, cornstarch salt, 1/4 cup granulated sugar, the lemon zest and 1 tablespoon lemon juice in a medium bowl and gently mix until the cornstarch has dissolved
  • Combine the cream cheese, sour cream, vanilla, egg yolk, remaining 1/4 cup of granulated sugar, and 1 tablespoon of lemon juice into another medium bowl. Beat with a mixer on medium-high speed until combined and smooth, 2 to 3 minutes
  • Use a slotted spoon to remove six or seven blackberries into a separate bowl. Spoon the remaining blackberry mixture into the center of the pie dough, leaving a 2-inch border. Drizzle the cream cheese mixture on top, leaving the border uncovered. Gently fold in and pleat the dough edge, taking care not to rip it. Scatter the reserved blackberries on top of the filling. Brush the crust with the beaten egg, then sprinkle with the coarse sugar.
  • Bake the galette until the crust is a deep golden brown, the cheesecake is set and the blackberries are slightly bubbling through the cheesecake in spots, 30 to 35 minutes. Transfer the baking sheet to a rack and let the galette cool completely about 1 hour.
Keyword blackberry, cheesecake, galette

So, gather up your ingredients, including your blackberry bowl:

Ingredients for blackberry cheesecake galette

The setup

Preheat your oven to 400F, with the oven rack in the bottom position. Flip over a baking sheet and add a length of parchment paper on top, weighing it down so the paper doesn’t fly off.

Baking sheet and pie dough

Like this

Unroll your pie crusts and stack them on a work surface—a cutting board, or another flat thing.

Unrolling pie crusts

This isn’t how you’re supposed to do this, but it was at night.

Now the second:

Stacking two pie crusts

Just like that. . .I think.

Here’s where I went wrong: you’re supposed to use a rolling pin and roll them out to a 12-inch round and get them to stick together. But because “rolling pin” isn’t in the recipe directions, I didn’t think about using one. So I just kind of pressed them together by hand to make them stick:

Flattening the pie crusts

Like this

It worked OK. Next time. Now move that base onto your parchment paper, if you’re using a flat surface, and go fiddle with the blackberry mixture:

Ingredients for blackberry filling

The setup, part 2. The reason the coffee cup is upside down is to let me know that my coffee is all set up and ready to go, all I have to do is push the button in the morning.

Add the berries, cornstarch salt, ¼ cup of granulated sugar, lemon zest, and a tablespoon of our lemon juice into a bowl.

Adding cornstarch to blackberry mixture

Just like this.

Carefully mix them so you don’t mess up the berries (especially if you use thawed frozen ones as I did.)

Mixing blackberry mixture

Careful!

Mix until the cornstarch dissolves, set it aside, and move on to the cheesecake part.

Ingredients for the cheesecake topping mixture for blackberry cheesecake galette

The setup, part 3

Into another bowl, add the 3 ounces of cream cheese, a tablespoon of sour cream, vanilla, the egg yolk, the remaining ¼ cup of granulated sugar, and the rest of the lemon juice. Use a hand mixer on medium-high speed to blend that well, two to three minutes.

Mixing the cheesecake topping for the blackberry cheesecake galette

LIke this

Now you’re ready to bake.

Galette Assembly

First, remove a few berries from the other bowl and set them aside. These will make the top look pretty.

Removing a small amount of blackberries into a small white bowl

Mine aren’t quite as photogenic, but they sure are tasty.

Then add the rest to the flat piecrust, leaving a two-inch border for the up-folding.

Adding blackberry mixture to pie crust

Careful! Especially if your baking sheet isn’t flat.

Grab a roll of paper towels, because the blackberry liquid is now running all over the place. (Thank heavens it’s pink and not red. Next time I’m using the inside of the baking sheet or buying new ones.) No, I didn’t get a picture of that–I was busy trying to catch all that dark pink liquid rolling down the stove.

At this point I transferred the galette and the parchment paper to a flat baking sheet with an air cushion underneath that I’ve had for many years but ruined on the first use. Parchment paper makes everything all right.

Now carefully drizzle the cream cheese mixture over the berries, keeping it within the confines of the center and away from the two-inch border. Start folding the border inward, creating a nice looking. . .ok, whatever you can do with it, but don’t tear or rip the pie crust.

Folded piecrust on blackberry cheesecake galette

Post-cleanup. Obviously, I’m not a pastry chef.

If you haven’t done so already, beat the whole egg, and brush it on the crust you just folded up over the side:

Brushing egg white on galette

Carefully

And sprinkle some coarse sugar on top of the egg-washed crust area:

Sprinkling coarse sugar over crust

This is the coarse sugar, not the granulated we used in the fillings.

The coarse sugar gives the galette a nice, crunchy crust when it’s done. Into the oven for 30 to 35 minutes:

Galette baking in oven

He’ll be enjoying it soon as it cools.

Bake until the crust is golden brown, the cheesecake part is set, and the blackberries are bubbling up through the cheesecake part in spots. Alternately, you can just wait until it oozes all over your baking sheet and your oven like I did:

Baked blackberry galette

Right out of the oven!

I think I forgot to take more pictures at this point. BF was sniffing around during the commercials during that gory “true crime” show he was watching. But using a large spatula or two, transfer the galette to a baking rack and let it cool completely, which will take an hour or so. If you try to eat it right out of the oven, you know you’ll be paying for it with terrible mouth pain for days, right?

Oh, and you’ve got a bit of a mess to clean up. But it’s totally worth the trouble:

Big mess in the sink after finishing the galette

You know you always have this after making a delicious thing like this one.

Let  cool, then slice it into six or eight slices (or even twelve if you’re trying to serve more people.) I found that my large round pizza cutter made the job simple. Packed up pieces in individual containers for BF to take with his work meals and enjoy some then. He’s already let one coworker try a bite–thumbs up.

Whether you’re having a little get-together or going to a Labor Day celebration, the Blackberry Cheesecake Galette will be a favorite. Ask BF, and he’ll tell you.

Until Next Time

I’ve finally finished testing five recipes for Emilie Bailey’s newest (and possibly final) cookbook, Easy Dirty Keto. BF refused to try any of the recipes this time, including dessert. I’ve had no other willing taste-testers around. So you’ll have to go on my comments alone.

Miss Alice in Houston also has her own copy of the book but hasn’t yet tried anything. However, she’s anxious for her and her daughter N to have some new and easy recipes to enjoy, irrespective of keto. Since she’s a teacher, and N is a teenager, school started last week, and it’s now “crunch time” for them both. I asked her to let me know what they try and how they like the recipes. Maybe I can talk her into some pictures, too.

Once I finish writing and uploading all the pictures, you’ll be able to see what some of these new “dirty keto” recipes are like. Even if BF wouldn’t taste any. I’m sure I’ll eventually find something that will please his ornery, manly, and non-keto taste buds.

I’ll also tell you more about our newly renovated Winn-Dixie soon. It’s in the same building and has the same floor space but seems to have doubled in size. Our little store has a wider variety of things than before and may also mean less driving for me to find ingredients that were not previously available locally.

Until then, Happy Dining!

 

 

Cover of Apartment Kitchen Gardening book
Book Review: Apartment Kitchen Gardening

Think you can’t garden because you live in an apartment or other small space? Well, think again—I’ve got just the book for you.

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Hi, again, Dear Readers:

My apologies for being tardy again, it’s been a busy couple of weeks.  I just wanted to make this blog look good.

But the good news is that suddenly I have several topics to blog about. This includes a couple of recipes that will use the new Recipe Maker plugin for WordPress. Those will be coming soon.

First, I have two disclosures:

  • The publisher kindly offered me a complimentary copy of this book to review and to request my opinion; yes, I’ve read it
  • As with many of my blog posts, there are multiple Amazon links to the book and other supplies here that, if used, earn me few commissions (aka “coffee money”)

Just thought I should mention it.

Amy’s Gardening Experiences

Longtime readers have been amused by my various gardening adventures since the inception of HeatCageKitchen in 2012.

Right now, I’ve got a bunch of purchased plants in the kitchen window, along with two basil sprouts in a pot that were salvaged from last year’s crop. I’m waiting for the nighttime temps to stay above the 50-degree mark so I can start planting them. Need to start some seeds as well.

Plants in window for gardening

Tomato, basil, cilantro, and a strawberry plant

We don’t yet have a place for an outside garden. There are flowers and green berries on those blackberry vines that are all over the place, so I’m anxiously awaiting their ripening and a bumper crop for the freezer.

Blackberry vines with flowers

Berries are coming soon

Some are already forming:

Green berries on vines

The first ones of a great wild berry season.

I’m hoping we can get out there and dig up a gardening spot soon, but I think it’s still a bit too chilly.

In my urban garden in Houston. I attempted to grow as much as I could in a 5’ x 8’ plot of land that had plenty of sun most of the year. Some plants did well, like basil and the Anaheim chili peppers, while I struggled with tomatoes and other plants.

Anaheim chili pepper on a vine

Not really a “Hatch” chile, since it wasn’t grown in Hatch, NM. But close.

I relocated to rural Louisiana in 2016, and gardening here has also been a mixed bag.

Current And Future State

While BF contends that “we suck at gardening,” that’s not really the case. I did well in Houston, but that was also part experimentation and part paint bucket gardening because I knew that I would be moving out at some point. Most of my plants are currently in big white paint buckets, but we’re soon going to use a tractor to dig a garden.

Giant mint plant in white bucket

That’s mint. Mojito, anyone? (I live with a mechanic)

 

More plants in paint buckets with flowering onions

See the flowers on the onions? that one was over two feet high.

The 10-year-old Meyer Lemon tree that came with me from Houston with me froze over this winter. But—surprise! It’s now flowering and coming back to life. We finally planted it in a nice spot this past Saturday.

Neighbor E still does some patio gardening, although his condo has only one patio, and not a large amount of sun. His patio is mostly or all concrete slabs. He doesn’t have any vegetables like tomatoes since Houston’s heat makes it somewhat inhospitable for them. There’s always Anaheim (aka “Hatch”) chili peppers, which grew like gangbusters my last two summers in Houston. I keep saving the seeds every year and keep trying to have a bumper crop here. Only BF and another SGI member in nearby Albany know what Hatch chiles are.

From Across The Pond

So, a few weeks ago I noticed an email from someone I’d never talked to before, Christopher Crompton of Pelargonium Press. I didn’t realize at first that he is in the UK, not the US. Somehow, he found me and my humble blog, and asked if I would review their new book, Apartment Kitchen Gardening by James Jacques.

Cover of Apartment Kitchen Gardening book

The cover (may be different than the one on Amazon)

And why not? Of course, I said yes. Spoiler alert: it’s a pretty good book.

Christopher was even kind enough to send me a physical copy of the book as well as the digital. It’s not a long book, but it’s quite informative and, I have to say, interesting.

The book is geared to a UK audience, but most of it is relevant to US readers as well. Plenty of folks live in apartments, like the one I lived in for 7.5 years before I moved to Houston in 1998. It was a whopping 400 square feet, making the Houston place look like a small house. Somehow, I lived there with two cats, finished five years at Tulane University and graduated twice, cooked, sewed, and got married, all while working 40 hours a week. Then we moved all that to a larger Houston apartment. The best I ever did in Metairie was a few herbs in the windows, and unfortunately, killed an aloe vera with insufficient sunlight. This book would have been a great help.

I did give Christopher the business about the “incorrect spellings,” such as “colour.” But I’m used to those after 25+ years of watching British TV on PBS (now Britbox too) and reading overseas news.

Apartment Kitchen Gardening

This book packs a lot of information into the 133 pages of this 5” x 8” paperback. If reading more than 100 pages seems intimidating, it shouldn’t be—some pages have very nice hand-drawn illustrations, and not all the pages are full of text. The book is specific to people who live in apartments, not houses with nice-sized plots. But any gardener can benefit from the book. Author James Jacques gets straight to the point.

The book is divided into five chapters:

  • Growing in an apartment
  • Choosing your plants
  • Growing places
  • Taking things further
  • Conclusion

In these chapters, Jacques describes everything you need for a successful indoor garden. And no, you don’t need to spend lots of money doing it, because he offers suggestions for repurposing household items for low-cost equipment, such as empty yogurt containers. Clear clamshell containers used for lettuces and berries are also good for starting seeds.

Gardening In Your Apartment

Yes, it is possible. But it takes some thinking on your part to figure out how you’re going to go about creating and growing your indoor garden.

Consider what you have available. Is it just a single windowsill, can you use a window box, or do you have a small patio/balcony available? Even a small balcony can grow quite a bit.

The most important factor is sunlight. The Metairie apartment had four windows because I was in the corner of a small apartment building. There were two windows in the bedroom that got good sunlight, and two in the living area, but only one with sunlight. In my first place in Houston, I had two large windows but none in the kitchen. When I moved to an El Dorado Trace condo in 2004, there were two large glass patio doors on either side of the unit to the fenced-in patios, plus the front door.

The back patio in El Dorado Trace had the sunlight that was good for growing, so that’s what I used. I was only able to grow a few houseplants on the front patio, and those were gifted houseplants on an old washer and dryer covered in a tarp. I tried growing tomatoes and rosemary out there, but nothing happened.

Here’s one suggestion I never would have considered—growing in the bathroom. And why not? It’s usually warmer and more humid than the rest of the house, right? Pineapples, vanilla orchid, figs, and mint love this kind of environment, Jacques says. So, take advantage of it if you have a sun-lit window in yours.

What You Can Grow

Ask yourself what you want to grow and go from there. Do you love fresh pesto (like me) and want to make it yourself? Obviously, sweet basil is on your list—buy one nice plant, cut it, and start rooting them in water so you’ll have plenty. Alternately, start growing your basil from seeds.

Depending on how much room you have and the incoming sunlight, you can grow a nice variety of plants inside. Jacques explains the need for sunlight, how much, and what you’ll need for different types of plants. And if your place doesn’t have enough light, there’s always the option of grow lights.

Salad Days

If you like salad the way I do, Jacques suggests what he calls “cut and come again” lettuce. I’ve only heard that term once before, from cookbook author Nigella Lawson, who used it to describe a cake in one of her earlier books. You bake the cake and keep it for company, then put it away until the next company visit. Jacques uses this description for lettuces that grow quickly and need to be cut frequently. Otherwise, you have the mess I’ve created in a paint bucket:

Assortment of plants in white buckets

That is, or was, a Romaine lettuce plant

I didn’t cut it before because it attracted honeybees and gave them something to eat. One of BF’s car-guy friends has a bee box at the back of the property. When the plant flowers, we see the bees. I don’t think he’s getting the “bee action” he thought he would get. The flowers are gone, the plant dried up, and I pulled all the roots out a few days ago.

Recently, I bought a few more seed packets of different lettuces to plant. Hopefully I’ll I hope to have more “cut and come again” lettuce soon, even if it is in a paint bucket.

Hydroponic Gardening Systems

If you’ve ever seen grocery store produce called “hydroponic,” it means simply that it was grown in water. No kidding. Some plants can be grown only in water with added nutrients. I haven’t done hydroponics myself, although the author does discuss it at length for the indoor gardener. It’s ideal for the “cut and come again” lettuce.

You’re probably familiar with the hydroponic gardening setups by AeroGarden and the like.

Photo of countertop growing system

You’ve probably seen these, but no, I don’t have one.

There are many brands of them now, and they’re also expensive. The cheapest model is under $100 but doesn’t grow as much. One of the top models sells for nearly $900. If you have the means and the room, and really want one, go for it. I considered buying one when I lived in Houston.

Jacques points out the differences between all the different types of kits, and that they may be a bit overwhelming at first. Some kits are basics that you can build upon, and others have more bells and whistles. Mostly, it’s dictated by budget. Like most endeavors, don’t spend more than you can afford.

Caveat

Understand that even when you buy one of these units, you’ll also have to buy the seed pods to replant. You can’t just drop by Walmart, Tractor Supply, or your local gardening spot and buy seeds. It’s a bit like the Keurig or Nespresso coffee makers—you must buy the pods to make more coffee because it’s not like making coffee in a French press. If this works for you—and I know folks with these kinds of coffee makers—go for it. I’m not criticizing anyone for buying either, just pointing out that the pod thing is a consideration if you’re thinking about buying one.

The author addresses these setups, but in the last chapter. Guess what? These systems aren’t necessary for you to garden in your apartment. From recycled milk and yogurt containers to fancy pots with grow lights, there is a way for nearly anyone to garden indoors.

Why Garden?

You’re probably thinking, “Amy, gardening books aren’t really interesting.” If you’re not into gardening and don’t think it’s worthwhile, chances are NO gardening book is going to catch your interest no matter how well it’s written.

But understand that people have an interest in gardening for different reasons:

  • Supplement their grocery shopping and cooking with fresh produce
  • Include more organic foods in their diet
  • Get outdoors more and get some exercise
  • Become more self-sufficient and secure their own food supply
  • Learn a new hobby
  • Increase their own food security in an insecure time (like right now)
  • They grew up gardening and want to continue for the enjoyment and the harvest

My interests are a little of all these reasons. I started my little urban garden in 2008 or 2009. The GER offered advice, and he still gardens in his backyard next to the fence. The man I was dating at the time also had some gardening experience and helped when he visited.

You’ve seen the unusual gardening results BF and I had in the blog—like the septic tank tomatoes. We didn’t plan those. But I’m hoping we can dig up a garden plot in the next few weeks.

Re-Growing Veg

Jacques also discusses re-growing vegetables, which I’ve also done and blogged about. Right now, I’ve got several green onions re-growing outside, and three have flowered. I cut the flowers off and added them to the soil, so I hope they’ll grow more onions. I recently planted a sprouted celery base. There are two basil sprouts from last year’s plants that are also re-growing in the kitchen window. However, I had to cut that for dinner last week for a recipe that I’ll show in an upcoming blog.

Celery growing illustration

One of the nice illustrations from the book

On page 25, Jacques talks about growing pea shoots from “cheap, dried supermarket peas.” I haven’t tried that yet, but darn it, now I want to! (When I do, the next comment I hear from BF will be, “is this another one of your science experiments?”)

Jacques also talks about the science of soil, including mixing your own. There’s even a chapter on compositing and even a wormery! In an apartment? Well. . .I don’t know if I’d go that far. Depends on how into gardening you are.

Gardening can also yield a few flops, like when BF staked the weeds instead of the green bean vines. But it can also be a great activity that leads to a delicious meal, too.

Stretching The Limited Food Budget

With inflation getting worse, chances are you’ll see more people gardening again as they did during the last economic downturn. Who can blame them? They’ll also see the benefits in freshly grown produce that’s readily available. But the people who need it the most may not realize that they have the ability, and just need some guidance.

If you know someone who is on SNAP (Supplemental Nutrition Assistance Program, the government assistance program formerly known as “food stamps”) let them know that they can also buy seeds and plants to grow foodstuffs with their benefits. I bet you didn’t know that, but it’s true.

Anything that grows and produces food can be purchased with SNAP benefits. Planting seeds and plants along with re-growing purchased produce like green onions, celery, and potatoes, and saving seeds from peppers, tomatoes, and other fresh vegetables can help a limited food budget go further.

Gardening is also a great project to do with children and will teach them where food comes from at the same time.

Further Reading

Apartment Kitchen Gardening is not only a great little book but also an easy read, too. Not everyone is up for 1,100 pages of War And Peace anymore, including me.

While Jacques touches on re-growing vegetables from purchased produce, several years ago I found a book called Don’t Throw It—Grow It! by Deborah Peterson and Millicent Selsam. The authors describe 68 different types of grocery-store bought food plants that can be re-grown on a windowsill and eventually grown in pots or even turned into a full-fledged crop.

Successes & Failures

I’ve tried to grow avocados three ways—with the toothpicks in water, with the sphagnum moss they suggest, and then just planting the seeds. I’ve had little luck here because it’s just not warm enough and does get cold in the winter. The seeds eventually sprout when you bury them in the soil. But once it gets cold, that’s the end of it. Avocados are also good for houseplants—if you can keep pets from destroying them.

I have some organic dried chickpeas I bought so many years ago to plant, and they’re still in the pantry. They might be viable, but I’ll have to plant them to find out.

Because I love pomegranates, I have some from last fall still in the fridge. Time to harvest those seeds and plant them, along with garlic, bulb onions, and other frequently used things. I also saved the top of a purchased pineapple, too. The last one I grew in a paint bucket got to be quite large:

Pineapplel plant in orange paint bucket

The monster pineapple plant.

Let’s see if I have better luck this time, and maybe get to have some fresh pineapple, eventually. Jacques says it will take about two years before you’ll be able to “harvest” the fresh pineapple.

Until Next Time

I’m always looking for new topics for blog posts. I do have a few in the queue, including a couple of recipe updates and one recipe that I finally made for BF. Amazingly, he was quite happy with it, despite not understanding what was in it beforehand.

Coming soon is also a guest post! A fellow copywriter and a friend of the blog asked about doing a guest post, and I accepted her offer. We’ll be talking about it in the next week or so, and I’m sure it will be fantastic. She understands the blog’s tone but has a different idea on a blog post, so that’s in the works. Plus, she gave me another topic idea.

Springtime is here, so don’t procrastinate. Plants are in the stores now, so grab them while you can. Whether you’re an avid gardener or just thinking about a garden, get started so you can enjoy fresh vegetables, fruits, and herbs from your apartment.

Enjoy!

Cut garde lettuce with grape tomatoes
June Updates And Hatch Chiles

Finally some news, including Hatch chiles, sort of.

Hi, again, Dear Readers:

Follow me on Bloglovin’

Well, it’s summer again, and you know what happened. I’ve been writing, cooking, washing, and cleaning, and generally not blogging. For three weeks, the blog was actually broken. Finally, I created a service ticket for my hosting service, and they fixed it quickly.

After finishing the post on the John Walton Celebration of Life, a little catching up is in order.

Copywriting Updates

My new copywriting website is still not finished. It’s one of those big, hairy things I don’t want to deal with, but I have to, eventually.

The good news is that my Upwork Job Success Score (JSS) just went back up to 100%.

UpworkProfilePicAt1002020

I did it again.

I also finally finished two certifications from Digital Marketer: one for SEO (Search Market Mastery), the other for Content Marketing.  The SEO course is the one that I’d been fiddling with for over a year, and Content Marketing was the other one I wanted.

 

Content Marketing Badge

Search Marketing Specialist

These will be added to the new website. . .eventually.

Because Digital Marketer had a hard-stop ending on the free access on April 15th, I had to finish them ASAP. Nothing like a deadline to make you complete something, right? Well, I almost didn’t get the SEO finished because there was a bug on their website that gave me an error message when I went to take the test. Finally, it was fixed, and I was able to finish the certification. I did the content marketing course in two days, and I have notes and handouts and downloads to refer to.

World Gone Mad

I’ve got to be careful about how I phrase this next section. My hosting company sent out an email in March that included a comment on how they were removing *those* disease-related search terms from their domain search tool so that nobody could set up a website to take advantage of the situation, including alleged and likely fake  “cures.” So, here goes.

Last time I wrote a blog post that bug was just affecting some folks on a cruise ship overseas. Now it’s a worldwide thing that has seen all manner of disasters, including economic. While people are starting to emerge from their homes, many because they can’t stand it anymore, the powers that be are continuing to scramble to try and find the right answers.

Part of our preparations included some panic shopping at Walmart for “essentials.” However, what he considers “essential” and what I consider “essential” are frequently not the same. But we were able to get some foodstuffs to pack up under the counter. They’re packed in boxes along with some other foodstuffs that were given to us from BF’s Dad’s house when his sister cleared out some things in favor of “low-sodium” for their Dad to help lower his blood pressure.

Everyone needs cans of chili with beans, right? (Don’t forget the Gas-X!) I added some cans of salmon, which BF wouldn’t touch. For a while, we couldn’t get canned tuna or salmon at all. There were also nationwide shortages of things like yeast, flour, cleaning supplies, and those were evident here. BF was concerned about not being able to get bread, so I bought an extra bag of flour. . .but there was no yeast. I have some in the pantry that I brought from Houston, but that was it. Might be good, might not be, but I haven’t tried proofing it yet. When I found some, I bought it.

We’ve kept ahead of the game on the most coveted item, toilet paper.

Managing The Pandemic

Louisiana has been one of the states with higher rates of cases, but as of this writing, the fatality rate is about 6%, and the recovery rate is high. (I did the math, so be proud of me.) We are fortunate to be in one of the outlying parishes that’s close to the Mississippi border. Our parish has seen a total of 58 presumptive cases, and one fatality due to the bug.

Jefferson, Orleans, and St. Tammany have seen the greatest numbers of cases and deaths, with all 64 parishes now reporting infections. The New Orleans Advocate has a page that’s updated daily with the latest numbers, and the Houston Chronicle also has regular updates for Houston and for Texas.

The most awesome Dr. Sakina Davis at Woodlands Wellness recently had a Zoom call with some of us interested folks to talk about not only what it was, but how to defend yourself against *it* with supplements, healthy eating, and of course, getting some sun as well as supplementing with Vitamin D. I greatly appreciated that. I had to get some Vit C from them, and got a couple of bottles of their very posh-smelling hand sanitizer as well. (I have the most incredible hand sanitizer for miles around!) Another thing: turn off the TV and don’t have a steady diet of “news.”

And if that isn’t enough, it’s now hurricane season. Tropical Storm Cristobal was the first storm to come this way. We just had some rain, nothing serious.

It’s Jumanjij Level 6! 

We’re starting to come out on the other side of the pandemic, and slowly, places are reopening around the US.  We’ve been to our local Tex-Mex place, La Carreta, once, and have bought curbside takeout from them twice. They’ve reopened with masks on servers. We’ve not been to any of the other local places, which have since reopened, including BF’s favorite Cracker Barrel in Hammond. Yet. But eventually, we all hope to get back to some kind of normalcy.

Trending Egg Bites: Starbucks Leads

Once again the Big Green Coffee Company of Seattle leads the way in trends. First, it was the much-lauded (and maligned) Pumpkin Spice Latte (PSL, complete with 50 grams of sugar). Now, they’re leading with their famed egg bites.

I’ve done egg bites in the Instant Pot, but they’re a bit of trouble and I’ve not made them in a while. (I even bought two of those silicone egg molds to do make them in.)

Egg bites in red mold

Aren’t they cute? Right out of the pot.

Egg bites are quite popular for a lot of reasons, and it’s probably the one thing I buy the most when I visit Starbucks, other than coffee. 

Cooked egg bites in red dish

Ready for breakfast!

They’re now considered an “emerging food trend,” meaning that everyone is getting on the bandwagon after Starbucks started it. Finally, you’ll soon be able to get egg bites in your grocers’ freezer case. Organic Valley will begin shipping frozen egg bites to stores in late July with an MSRP of $3.99 a pack. Nestle and Valley Fine Foods will soon follow with their own brands.

NOTE: Starbucks has begun to re-open their stores, but our Hammond store has a drive-thru curbside service, Although the store is actually open, there is no seating. You can just go to the counter and pick up your order or hit the powder room (I think.) They aren’t allowing seating outside under the patio, either.

PJ’s Coffee

Understand that when I first got here, the center of my universe in Hammond was the Starbucks on St. Thomas. I was very surprised to see a PJ’s in our town, right by Winn-Dixie, and that was a small comfort. It still is, and both have free WiFi.

Admittedly, I only visit Starbucks sporadically, usually, when I’m going to Hammond anyway, or if I’m headed to New Orleans. If there are extra points to be had or some other kind of “special” reason to go, I might make a trip and hit Target at the same time. I’ve utilized the mobile app ordering, and it worked fine.

Mostly, though, I’ve been going to our local PJ’s Coffee on Fridays, ordering their $1-any-size hot coffees through the drive-through and adding a bigger tip or the folks working there.

The cafe just re-opened a couple of weeks ago. But I was doing what was asked, helping out by going through the drive-thru to keep them in business throughout the shutdowns. 

BF and I went through one day and I got him a delicious breakfast croissant. A couple of times, I bought BF a double-chocolate muffin, including one for his birthday. He was happy with that. We also bought a gift card to help keep our PJ’s in business, and I’ve just started using the money on it. Their drive-thru has been quite busy so I guess it worked.

Like a lot of fast-food places, PJ’s has been following the guidelines set out by the CDC and the State of Louisiana. They just re-opened the local cafe a couple of weeks ago, with limited indoor seating and the same abbreviated hours. There is also a bigger PJ’s in Hammond, but not near Starbucks, although I haven’t been to that one in a while. Situated next to military recruiting offices, they have a second-floor seating area, and also offer lunch items. They too have abbreviated hours, but chances are, the same as ours.

PJ’s also offers discounts to military personnel and veterans, at least here. That’s a plus for BF, except that he doesn’t drink coffee.

But guess what? PJ’s is, through expansion and franchising, moving into other states, including Texas! I couldn’t believe how many PJ’s there are now around the US. California? Maryland? Georgia? Arkansas? Alabama? I had no idea. There is one “coming soon” to Katy, TX, and I notified longtime Boeing brother RR to be on the lookout. There is also a location in Pearland, which is kind of near Miss Alice, but also might be somewhere in the path of the GER. I let him know about it, and that it is a great alternative to Starbucks (his least favorite place.)

Could PJ’s become the new go-to place for coffee and topple the reigning coffee empire? It’s possible. You could find a PJ’s in your neighborhood one day soon.

The HeatCageKitchen Garden, 2020

Partly in response to the worldwide crisis, BF decided we needed to step up our homesteading game at the Casa de Rurale. I just say it’s about time.

After gardening in buckets, small patches of land, and getting some “toilet-tank tomatoes” two summers ago, we now have a more formal garden. I’ve already made two batches of fresh pesto for the freezer, which he is, as always, unhappy about.

Basil plants

Basil is back, and there is more to come.

The plant on the right has already been cut for both pesto and for cloning. I’ve got to plant those rootlings soon and get them out of the window. I’ll fill the chest freezer with pesto for the winter, or I’ll end up giving some away. Now to figure out what to do with the burgeoning tarragon. I’ll start with a compound butter for chicken.

Tarragon with ruler measuring 12 inches high

What am I going to do with all that?

Our neighbor across the street, Mr. JD, brought over his tractor and dug up some land for us in front of the shop, and we’ve been planting and planting again. Some things don’t work but we keep trying. We’ve planted a number of things, some of which are actually doing quite well. Right now we have actively growing:

  • Corn
  • Potatoes, including some from the grocery store we let bud
  • Green beans
  • Cucumbers
  • Watermelon
  • Zucchini
  • Radishes
  • Tarragon
  • Basil
  • Lettuce:
    • Gourmet
    • Iceberg
  • Tomatoes:
    • Yellow teardrop
    • Chocolate cherry, from seeds I saved in 2015 in Houston (no tomatoes yet)
  • Mexican Oregano
  • Peppers
    • Purple bell peppers
    • Shishito peppers (a small, sweet pepper from Japan)
    • Poblanos
    • “Coolapenos,” a variety of jalapenos without the heat
    • Anaheim chili peppers, aka, Hatch

 

Between the plants and the seeds, there have been some that were successful, and some disappointments. We just keep planting stuff and hope it works.

The agreement with Mr. JD was that we would share the harvest, and that’s fine. But when I picked the first of the bounty, three French breakfast radishes, he never stopped by for them. So I washed them and ate them:

Three French Breakfast Radishes

They are gorgeous, yes?

Note: eat radishes right after picking. I’ve planted more, and they’re coming up quickly. I’ve got both French Breakfast radishes and some older seeds of some other type, and both are growing.

The Anaheim, or Hatch, Chili Pepper Plant

Remember a couple of years ago I did some reading into Hatch chiles? Well, I am finally getting some from the garden, after three years of trying to grow the darn things from saved seeds from Hatch seasons past. They’re not exactly Hatch chiles, but they’re pretty much the same thing.

I’m convinced this was a mistake, but our local Tractor Supply had Anaheim “Hatch” chili pepper plants about two months ago, and I got the last one. I keep going back to see if they’ve received any more, but nothing yet.

Anaheim Hatch chili pepper plant with pepper

Looking forward to more of these

At the moment, there are four small peppers in various stages of growth, and I’ve got four in the fridge. I’m planning to roast them soon, and save the seeds. I used the first two peppers to try and plant more–get a load of these: 

Two Anaheim Hatch chili peppers on red cutting board with knife

The first two Hatch peppers that were used to try and regrow more peppers

Miss Raylina, who works at our local Tractor Supply and puts up with my harassment about “setting up the coffee bar,”  told me how to plant any pepper. It’s simple: cut it in half lengthwise and fill the cavity–seeds and all–with soil. Then bury the dirt-filled pepper in your garden. The seeds will germinate and feed off the flesh of the pepper while growing. Simple, right?

I really want more of these peppers this summer, so I’m willing to sacrifice the first two for the greater good of the garden (and give me more “Hatch” peppers, darn it.) But nothing yet. I’ll be saving the seeds out of these during the summer to try and grow Hatch chiles again next year.

But so far, nothing yet. At least we have New Mexico’s harvest in August, at which time I will be able to harvest more of the Hatch chile seeds for next year.

More Garden Pictures

Of course, Anaheim “Hatch” chili peppers aren’t the only thing we’ve got going on. BF insisted on growing corn and potatoes because that’s what his Dad always grew when they were kids. Mind you, BF just turned 50, has been married twice, owned a house once, but has never had a garden of his own. So far, the corn is doing well, with just one stalk knocked over a bit when Cristobal passed through:

Corn stalks growing

These are about six feet high

 

Up-close shot of corn on the stalk

Looks like we will be having plenty of corn on the cob soon, whether we want it or not.

How can we incorporate Hatch chiles in with corn? Well, for starters, do it when BF isn’t around.

Because the little yellow teardrop plant didn’t seem to be doing well, I went ahead and moved it. I figured if it was going to die anyway, I might as well try and give it a fighting chance. Not exactly a bumper crop, but it’s a start: 

Small tomato plant

There it is! One little tomato.

Earlier this year I found three bell pepper plants called Tequila. They turn purple when ripe, not red. I thought it was interesting so I bought a flat of three. Well, one plant didn’t make it, one is still in the shadow of the bigger one and needs moving, even though it’s got one pepper growing on it. But the big plant has three purple peppers, in various stages of ripeness.

Tequila bell peppers

You won’t find these at HEB, Rouse’s, Publix, or Walmart.

Interesting, yes? And then there are the Shishito peppers:

Shishito pepper

Ever heard of these? Me either until recently.

I only saw Ina Garten make these on her show recently, and apparently it’s also in her last book. (Giada de Laurentiis also has a recipe for them.) When I saw the plants at Tractor Supply, I bought two. One is doing better than the other, so I’ll be trying them out when they get bigger. Surprise! One of them is going to be HOT.

Have you ever heard of someone being overrun with zucchini? That hasn’t happened to us yet, we’ve only gotten two off this plant.

Zucchini plant

The leaves are as big as dinner plates.

And because the leaves are so big, I may have to move the oregano–again.

Zucchini growing

That’s the next one that I’ll harvest. They seem to double in size overnight.

BF doesn’t eat them, so of course, I’ll be happily feasting on them soon. Zucchini noodles, and preserved zucchini are right on my list.

We’ve also had blackberries growing wild, but BF has never told me how to cultivate them. (Mr. JD said they were “dewberries,” but whatever–they’re delicious.) I gathered berries every day during the brief season, and I have about two quarts in the freezer. That’s the berries left from when I go out berry-picking with the now 80-pound pit bull. We eat berries together. He loves them, right off the vine. I also drop them into his huge, muscular mouth for him to enjoy.

Salad Greens And Other Ingredients

I love salads, and I have long wished to be able to walk outside, pick my salad, walk back inside, wash everything, cut and toss everything into a bowl. I’ve sort of done that twice so far, but there were no cucumbers yet, and I bought some grape tomatoes at Winn-Dixie:

Cut garden lettuce with grape tomatoes

This was so delicious with a simple oil-and-vinegar dressing and a touch of salt.

I think I may have dipped into the remaining stash I have of Meyer Lemon EVOO and Raspberry Balsamic Vinegar from Oil & Vinegar in The Woodlands. Just this once, it was a special occasion. But this salad didn’t need much. Those bottles have been at the top corner of the pantry behind everything. BF has strict orders to never touch it, but he probably won’t anyway.

I miss that place. I wonder if they ship.

I tried to grow Romaine lettuce in Houston but was always unsuccessful. The GER told me once that lettuce is a “winter crop,” which put me right off trying again.  One day I had a nice big leaf growing, and an hour later, a slug took it out.

Then I moved. Here, we’ve grown some “gourmet” lettuce as well as what doesn’t really look much like iceberg lettuce, but is quite tasty.

Green and red lettuce growing

I was quite surprised that this grew as well as it did. Then I cut it for salad.

The seed for the iceberg lettuce moved when it rained or I watered, so it’s in an odd place. I might try to move it again soon, or move both lettuces away from the outer part of the garden plot so they’ll grow better. There’s a reason for that.

Iceberg lettuce growing

It’s re-growing after being clipped. Again.

See, I did sprout some Romaine and some celery in the kitchen recently, but they disappeared after I planted them outside. Not died–disappeared. BF said it looked like either deer, possums, raccoons or some other nocturnal creatures came to feast and dug them out of the ground. Without one of those outdoor cams, we have no way of knowing. I’m not 100% sure I want to know what’s going on outside with Mother Nature, anyway.

We also planted cucumbers, which, along with watermelon, are threatening to take over the lawn.

Cucumber and watermelon growing

They’re everywhere!

You’ve got to check those cucumbers regularly–if they turn yellow, they’re awful. I know this because the GER grew cucumbers once, and we missed one. He found the yellow “ripe” one, and of course, I had to try it. NOPE! So I’m on them daily for the ones that are ready to pick. If I see some yellow, they get harvested.

No watermelons yet, but we’ll be enjoying those hopefully later in the summer.

I do keep watering and pulling ever-present indigenous weeds out of the plot. There’s some over-grown grass to be removed as well, and I take out some every morning when I water. At some point, I hope to do a mass removal of everything and get some of that black fabric to put over the ground to keep the weeds from getting sun. Fingers crossed.

Books, Books, And More Books

Callisto Press has blessed me with oodles of books since last July. The variety of topics include:

  • Weight lifting
  • Wine, spirits, and cocktails
  • Professional poker
  • Aromatherapy (three books, but I’m not allowed to do that in the house)
  • Spells for new witches (I kid you not, it was interesting)
  • The Law Of Attraction
  • CBD 
  • Weight training/fitness
  • Cannabis edibles (not legal here)
  • Successful aging and retirement
  • Fung shui
  • Essential oils
  • Visualization
  • Multiple cookbooks, including:
    • Italian cooking
    • French cooking and baking
    • Scandanavian baking
    • Baking, including cakes and donuts
    • Sauces
    • Barbecue and grilling, including sauces
    • “Five-Ingredient” cookbooks
    • “For two” cookbooks
    • Quick-cooking, 30 minutes or less, including “healthy”
    • Desserts
    • Instant Pot cooking
    • Air Fryer cooking
    • Slow cooking
  • Gardening (including urban gardening)
  • Convection oven cooking
  • Dehydrator recipes
  • Cooking for your dog (absolute truth, including recipes for “doggie date nights” for you and the pup)
  • Psychology in different forms, including three “couples” books and one on “willpower”
  • Sleeping (and how much sleep have I lost reading them? None.)
  • Cookbooks for pecific diets, including:
    • Vegetarian/Vegan
    • Keto (including vegetarian)
    • Pescatarian
    • Dairy-Free
    • Gluten-Free
    • Sugar-free
    • Thyroid disorders
    • Intermittent fasting
    • Lowfat
    • Mediterranean (I have three, including one for Keto)

And that’s just the ones I’ve been able to put my hands on just now.

Amazingly, we’ve found a few new “winners” for me to make again, with two thumbs up from BF. This includes one called Roasted Calabrian Chicken, which I made last week. It was really just chicken and diced potatoes with some dried oregano, fresh rosemary, and (don’t tell him!) a squeeze of lemon juice, on a sheet pan in the countertop oven. Needed to cook the potatoes longer, though. Next one is an air fryer recipe with. . .chicken and diced potatoes. The potatoes go into the bottom, and the chicken goes on top on a little rack. Maybe next week.

How Many Books?

Honest, I have no idea. I haven’t counted or organized them yet. They’ve been coming hot and heavy since last July, and until they started limiting people to four books, I got as many as seven at once. I have given a couple of them away as Christmas gifts, and some may be donated to the library eventually.

I need a new bookshelf now, and I’ll have to organize them accordingly. That means BF will be moving some of his boxes of ju. . .I mean, things, for me to put the bookshelf up. I plan to put a nice china cabinet up next to the bookshelf one day, preferably from IKEA, but that’s going to be a while yet.

I wondered if I would need more bookcases. And then one day, it became e-books. I’m guessing it’s because of the expense, but the reason Callisto gave was because of the delivery times. So now it’s about reviewing e-books, and they offer a very short time window for it, too.

I’ve sent one or two of these e-books to Miss Alice in Houston since she’s now vegetarian, a gift from Hurricane Harvey.

I do appreciate all the physical books they’ve sent me (and now, some of my writer friends) to read and review, and will keep them in their own bookcase. LOTS of delicious food in these books as well as really good info, which I hope to digest before my 90th birthday.

I missed two books out of the last batch of physical books that I really wanted, so I’ve got them on my Amazon wish list. I’ll try to fit them in my next Amazon order (whenever that is.) One was a 3-ingredient cocktail book, the other another “for two” kind of thing.  Oh, well–they’re not expensive.

What’s Next?

I’m a good six months late on this, but I think the next post will be about the cheesecakes. KJ is impatiently waiting for me to write it up, and I need to blog a little more regularly anyway. Plus I’ve got to tell you about the air fryer and the Instant Pot that’s taking up way too much room on the countertop. At least when I use it I can “let R2D2 handle dinner.”

Please take care of yourself, wash your hands, take necessary precautions, and stay far and away from trouble. It’s everywhere, lurking around corners. I’ll be back soon with more delicious recipes to share.

Enjoy!

 

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