Random Tidbits

Our frozen green peppers are still supplying us, as well as the celery cubes I froze, and home grown garlic.  My homemade beef "bullion" cubes are running low though.

Guess what I found?  It was the only book allowed back on the shelf.  Now to find Volume one.  The book store called me back finally, saying the signature couldn't be verified on the book and it was for sale for $39.00.  I found it elsewhere for almost half that price.

We had to head out to the hardware store, and after two stores, I finally found two more seed starter trays (apparently these are selling out fast in our area).  I bought the last two of these.  Canning jars are available everywhere, but absolutely no sign of canning lids.  I sure hope they are in stores soon, I need them.  Yeah, I can freeze sauces, but I can only fit so much in the freezer.

Work resumed on the hallway yesterday, but due to "technical difficulties" of another nature, it's on hold (again).

What's Cookin? Greens. That's what's Cookin'

In 2016, I canned sweet-hot caramelized onions for the first time.  I used them often in different recipes, meals.  This time I used the onions on pizza....

Garden Swiss Chard, ricotta, Parmesan, garden garlic, herb garden thyme, barnyard egg....topped with home canned sweet hot caramelized onions.  Tasted amazing.

Here is how I made mine, but you an google for other recipes:

Calendula Cookies ~ More Peas

The title is correct -  Calendula Cookies.  I added these flower petals to salads last year, and this year I am expanding.  I found several recipes in a book from the library, regarding edible flowers.  Something new to try this year, and new to blog about. 

The cookie recipe uses about 18 flower heads.  I had flowers, and I had a hankering for cookies (when I shouldn't be eating any).