Pioneer Woman at Heart

I did a check in the freezer, and I think we have enough corn for the winter.  I will not be buying my usual 3 bushels this year.  I also had enough blueberries, so I did not buy my typical 10# box this year either.  I'm finally gaining on stocking up for 2 years vs. 1, but home canned tomato soup needs eaten within a year. I'm concerned with the garden this year. The above photos is a roma tomato.  After planting the paste tomatoes I grew from seed, some died in the storms we got, so my husband went out and found one last flat of roma's.  Plants are small and yield is small (other than hot peppers).  I'm seriously considering not planting a garden at all next year.  Possibly adding compost and covering it with tarps and giving it a rest for a year.   ....and then I have these thoughts and find this in the garden.  Finally!  Watering has paid off. I also made some  easy layered tomato dip  with some garden goodness.  ...

I got 25# of tomatoes off my tables, but went out and picked more, bringing 22.5# more back in. Pizza sauce is restocked now. Somehow, in all that work of canning, I put chili in the crock pot for dinner, but did not have the time or energy to make my delicious buttermilk cornbread. I made this spread the other day, and haven't made it since we had dairy goats I think.  The recipe is on my blog:  Easy Layered Dip. This was at our local area Meijer the other day.  I sent it to a friend who was looking for wide mouth quart jars.  They also had other sizes, but no lids. My indoor rosemary plant got a new pot.  My cilantro did as well, but you don't a picture of that one.  I sort of neglected it, so hopefully, it will spring back having been re-potted for winter. I haven't had any time to do handiwork.  Hopefully soon, as the garden is starting to slow down a bit.  I brought in another dozen bell p...

Easy Layered Dip 1 - 8 oz. cream cheese 2 cloves of garlic minced 1-2 Roma tomatoes (or your choice) chopped Green onions, snipped Mozzarella cheese, finely shredded Set cream cheese out to soften.  Once soft, cream it with the minced garlic.  Spread it onto a serving plate (I use a regular dinner plate).  Top it with chopped tomatoes, and green onions.  Add shredded cheese to cover, to your taste. Refrigerate for several hours for the garlic and cream cheese to infuse flavors.  Serve with crackers of your choice, and set the dip out for a few minutes to soften again (or it will be difficult to "dip" your crackers).