Lots and lots of them:
Lots and lots of them:
It was a great day today to do some gardening. I cleared out all the garden beds and I was going to use woodchips to lay in the isles of the garden but I decide to use straw instead. I bought three bales from Spur Line today, thinking that would be enough but I should’ve got four bales. I’m so excited for this year!
I bought myself a solar oven for my birthday! I just made red pepper kale frittata for breakfast. Took 1hr and 25m in the solar oven. So cool.
I just put dinner in the solar oven. Black bean chili! Can’t wait! Will take 4-6 hrs. Solar oven cooks like your slow cooker but only cooler. No electricity, no propane only need the warmth of the sun = Free!
So awesome cooking for Free!
• 1 cup or more mashed avocado
• 2 chopped up tortillas or 4 corn to make gluten free
• shredded cheese
• 2 – 6 eggs
• seasonings to taste: lemon juice, salt, pepper, chili powder, Italian seasoning etc.
Take individual portion oven proof cups and grease with coconut oil. Set aside.
Chop up 2 tortillas or 4 corn tortillas. Divide into 4 portions. Add one portion to each cup to form the bottom layer.
Take the mashed avocado and add some lemon juice and salt and pepper to taste. Divide equally into cups to form a nice 2nd layer of goodness.
Next add a small layer of salsa then the last two portions of tortillas.
Next add a layer of shredded cheese.
For the eggs I recommend cracking individual portions (1-3 eggs depending what your cup can hold) into a separate bowl in case any shells are left behind. Once all small shell pieces are removed transfer into cup.
Sprinkle with more cheese and season to taste.
Bake at 375 degrees until eggs are cooked about 20-30m. Keep checking after 10-15m. Try to keep the inside of the eggs runny.
9 trays of sliced tomatoes for sun dried tomatoes!
3 half gallon jars of tomato pulp ready to use for salsa or sauces. Before I jarred the tomato pulp I let drain for about 30 minutes or so to get tomato water.
11/15/15: This morning was a busy one. Got up at 6 am, checked the dehydrator-cubes carrots & potatoes ready to store, along with the zucchini chips. Vacuum sealed everything.
Then decided to start some pea shoots. Rinsed the peas then spread them into my 5 trays. Inserted them into my EasySprouter. I’m thinking it will take 2 days to start sprouting. Once little tails start I will transfer to soil to grow.
To be continued . . .
11/17/15: I checked on the peas this morning. They are perfect to spread on some potting mix later today.
11/19/15: I finally got some time to place these beauties into some potting soil.
Place a few inches of potting mix into your growing medium and water. Cover potting mix with one nice layer of pea sprouts. Then place another thin layer of potting mix on top of the pea sprouts. Just enough to cover. Then lightly water again.
11/22/15: Pea sprouts are ready to uncover and grow under lights or sun.
11/25/15: sprouts look so beautiful! Going to let grow for a few more days.
11/28/15: Harvest day!
12/4/15: I was going to compost my soil from the pea sprouts but decided to get one more growth out of them…
Anyways, I hate when you bite into your GF bread sandwich and it crumbles, making you eat your sandwich way to fast instead of enjoying it slowly.
Well, this morning I decided to toast my GF bread then use for my sandwich. Wow, I was pleasantly surprised how it changes the texture of the bread. It wasn’t brittle anymore!
Now I am eating Rudi’s Orginal GF bread. I’m not sure how this trick works with other brands, but it works awesome with this brand!