Posted on 02/09/2009 12:36:11 AM PST by nw_arizona_granny
http://kalynskitchen.blogspot.com/2009/02/flourless-and-almost-sugar-free-cookies.html
Flourless and (almost) Sugar Free Cookies with Peanut Butter and Chocolate
Flourless and almost sugar-free cookiesValentine’s Day is next weekend, and I’ve been experimenting to create a chocolate cookie recipe that was sugar-free. After lots of tries that weren’t bad but not quite what I wanted, I decided it was worth using the tiniest bit of brown sugar to take the edge off the chocolate and add crispiness. These cookies only have 2 T brown sugar plus the small amount of sugar that’s in the peanut butter, so they really are *almost* sugar free. If your Valentine is someone who wants to avoid sugar, for the South Beach Diet or for health reasons, I guarantee these cookies will do the trick. I even tried them out on the teenage son of my contractor and he pronounced them “really good!”
I rarely use Splenda Brown Sugar Blend in a recipe because I’m so annoyed with the nutritional information on the package, listed in 1/2 teaspoons for a baking product! However, if you wanted even less sugar, you could use that to replace the brown sugar. For those who are wondering, I did try Agave Nectar instead of brown sugar in one of my experiments, but the cookies burned on the bottom. If anyone tries that and gets a better result, I’d love to hear about it.
Use a hand beater to mix together the cookies for best results. I used chunky peanut butter, but you could use plain peanut butter for a more elegant cookie. This dough is pretty stiff after you add the peanut butter, so you may need to scrape it off the beaters.
I scooped out dough with a small spoon, about 2 tsp. of dough per cookie, and rolled it into a ball. I was using my toaster oven, so I baked 12 cookies at a time for a total of 24 small cookies.
I used a fork to press down the cookies, necessary because they don’t spread out much. I baked these cookies on parchment, but if you don’t have any I don’t think it’s completely necessary.
Flourless and (almost) Sugar Free Cookies with Peanut Butter and Chocolate
(Makes 24 small cookies, recipe created by Kalyn)
2 eggs
1 cup Splenda granular sweetener
2 T Brown Sugar (or use 2 T Splenda Brown Sugar Blend or 1 T Splenda + 1 T brown sugar)
3 T unsweetened cocoa powder
1 tsp. baking powder
1 tsp. vanilla (I used Mexican vanilla)
1/2 cup almond meal
1 C natural peanut butter without added sugar, the brand I buy has only 1 gram sugar in 2 T (When I’m buying peanut butter to make cookies, I pour off all the oil that is on the top of the jar when you first open it. I recommend doing that so cookies don’t turn out too oily.)
Preheat oven to 350F/175C. Cut parchment to fit baking sheet, or spray with non-stick spray.
In plastic bowl, add eggs, Splenda, Brown Sugar (or substitute described above), cocoa powder, baking powder, and vanilla. Use hand beater or stand mixer to beat together about 30 seconds. Add almond meal and beat 15-20 seconds. Add peanut butter and beat until well mixed., about 20 more seconds. Dough will be stiff, so scrape it off the beaters if needed.
Use a small spoon to measure out about 2 tsp. of dough and roll each cookie into a ball, then arrange cookies in rows on baking sheet. Leave enough room to smash down cookies with a fork when the baking sheet is full. Smash cookies to about 1/2 inch thick, then bake for 15-17 minutes, or until top feels firm and cookies look done. Let cool a few minutes before eating.
South Beach Suggestions:
Cookies like this with very minimal sugar are something I would make occasionally as a South Beach Diet friendly dessert. Everything used here is a low-glycemic ingredient, but the cookies are relatively high in fat, so this is probably a “once in a while treat” for the South Beach Diet.
More Cookies with Chocolate or Peanut Butter
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Flourless, Sugar-Free Peanut Butter Cookies from Kalyn’s Kitchen
Chocolate Peanut Butter Cookies from Baking Bites
Gluten-Free Chocolate Biscotti Cookies from Karina’s Kitchen
John’s Peanut Butter Chocolate Chip Cookies from Gluten-Free Cooking School
Peanut Butter Kiss Cookies from Andrea’s Recipes
(Want even more peanut butter chocolate cookie recipes? I find these recipes from other blogs using Food Blog Search.)
No problem, we have the money but we’ll just have to be a little more frugal this month. God is good!
That's what happened in Argentina to put them over the edge. Inflation took off (again) in 2000, and the country defaulted on its debts. The currency was devalued overnight to 1/3 its value. So if you had $6,000 in the bank, now you had only $2000. That's what they gave you, $2000 Argentine dollars (or pesos or whatever). I wonder how many Ameros you'll get for your old "dollars."
http://kalynskitchen.blogspot.com/2009/02/pressure-cooker-recipe-for-pinto-bean.html
Pressure Cooker Recipe for Pinto Bean and Ground Beef Stew with Cumin and Cilantro
Pressure Cooker Pinto Bean Stew This delightful stew with pinto beans, ground beef, and cilantro is something I had for lunch three days in a row recently, and I completely enjoyed it each time. If you’re not a pressure cooker convert, read after the recipe to see how the stew can be made in a regular pot on the stove, but obviously it’s much quicker in the pressure cooker. By the way, if anyone looked at that photo and thought about chili, there’s no chili powder in this, so it’s definitely not chili! Actually cilantro is the predominant flavor here, so if you’re one of those poor cilantro-impaired folks, maybe you’ll want to search for a different stew recipe!
Cilantro is my favorite herb, one I never get tired of even though I’ve featured it for Weekend Herb Blogging many times. This week the host is Cheryl from Gluten Free Goodness, so check with her Monday to see what other bloggers are cooking. Thanks also go to Haalo at Cook (almost) Anything At Least Once for doing a great job as new herb mistress!
One thing I love about the pressure cooker is how you can start with unsoaked beans and have a wonderful dish less than an hour later. This is the pinto beans after I pressure cooked them and drained off the liquid.
Since I was only going to pressure cook the soup a few minutes, after I sauteed the onions and garlic, I added the dried and ground herbs and sauteed for a few minutes to release the flavor.
Here’s how the stew looked in the pressure cooker before I put the lid on and pressure cooked for just 2 minutes, before letting pressure release slowly for about 15 minutes. You could also simmer on top of stove for about 45 minutes, adding a bit more liquid.
Pressure Cooker Recipe for Pinto Bean and Beef Soup with Cumin and Cilantro
(Makes about 6 servings, recipe created by Kalyn.)
I made this in my 3.7 quart Kuhn Rikor pressure cooker. You could use a slightly bigger model.
1 cup dried pinto beans, unsoaked (or can use 2 cans pinto beans, rinsed and drained)
about 2 T olive oil, divided (will depend on your pan)
1 lb. low-fat ground beef (I use ground beef with less than 10% fat)
1 tsp. Spike seasoning
1 onion, chopped
1 T minced garlic
2 tsp. dried Mexican oregano
1 T ground cumin
1 T dried cilantro (optional, but recommended)
3 cups homemade chicken stock (or can use 2 cans chicken broth and reduce slightly to 3 cups)
1 cup liquid from pressure cooking beans (or 1 cup water)
2 T tomato paste
1 can (14.5 oz.) petite diced tomatoes
1/2 cup sliced green onions
1/2 cup chopped fresh cilantro (or more)
2 T fresh squeezed lime juice
Put 1 cup dried pinto beans in pressure cooker with 2 tsp. olive oil, add water to fill pressure cooker half full, lock lid, and pressure cook at high pressure 15 minutes. (Start to time after high pressure is reached.) Turn off heat and let pressure release naturally (about 15 minutes.) When all pressure is released, drain beans into colander, reserving 1 cup bean cooking liquid. (You can also use 2 cans pinto beans, rinsed well in a colander placed in the sink, then drained.)
While beans are cooking, heat 2 tsp. olive oil in large heavy frying pan, add ground beef and season with Spike seasoning, then saute until beef is well-browned, breaking apart with back of the turner as it cooks. When it’s well browned, remove beef to a bowl.
Heat 2 tsp. more olive oil in frying pan, then add onion and saute about 5 minutes, or until onion is starting to brown. Add minced garlic and saute 2 minutes more, then add Mexican oregano, cumin, and dried cilantro and saute about 2 minutes more.
When beans have finished cooking and been drained into a colander, add cooked ground beef to pressure cooker, followed by onion/garlic/herb mixture. Add chicken stock to frying pan and simmer a minute, scraping off any browned bits and adding that liquid to pressure cooker, along with 1 cup reserved bean cooking liquid (or water, if using canned beans.) Add beans, tomato paste and can of tomaotes to pressure cooker.
Lock lid and pressure cook for 2 minutes at high pressure. (Start to time after high pressure is reached.) Turn off heat and let pressure release naturally, about 15 minutes. When pressure is released, add sliced green onion, chopped fresh cilantro, and lime juice, turn heat on and cook with lid off for about 5 minutes. Serve hot, with additional chopped cilantro to add at the table if desired.
How to Cook in a regular soup pot on the stove:
For canned beans, rinse and drain as described above. To use dried beans, you will need to soak beans overnight, drain, add fresh water to cover by a few inches and simmer until beans are soft, about 45 minutes. Follow directions as above for browning meat, browning onions with garlic and herbs, and deglazing frying pan with chicken stock. Combine browned meat, onion mixture, chicken stock, water, cooked beans, tomato paste, and canned tomatoes in heavy soup pot, adding 1 cup more chicken stock for cooking in open pan. Simmer over low heat about 45 minutes, adding a bit more water if needed. When stew seems done, add green onion, chopped cilantro, and lime juice as above and cook a few more minutes.
South Beach Suggestions:
This stew with low-glycemic dried beans and low-fat ground beef is a great dish for any phase of the South Beach Diet.
More Soups or Stews with Cilantro:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Crockpot Black Bean Chili with Lime and Cilantro from Kalyn’s Kitchen
Black Bean and Rice Soup with Cilantro and Lime from Kalyn’s Kitchen
Chicken and Pinto Bean Soup with Lime and Cilantro from Kalyn’s Kitchen
New Mexican Slow Cooker Stew from Karina’s Kitchen
Pumpkin and Chorizo Soup with Cilantro from Closet Cooking
Pumpkin Soup with Cilantro from Christine Cooks
(Want even more soup or stew recipes with cilantro? I find these recipes from other blogs using Food Blog Search.)
http://kalynskitchen.blogspot.com/2006/12/gift-from-kitchen-rosemary-salt.html
We all know those amazing people who make incredible holiday treats like homemade candies and baked goods and give them out to friends, neighbors, and co-workers. Even back in the days when I was more interested in sugary treats, I was never one of those people. Still, even though I’m not a baker or a candy-maker, I do like to make something from the kitchen for Christmas. For many years now I’ve created interesting blends of herbs and spices to give as little holiday gifts.
All this week I’m going to be sharing holiday recipes for Holiday Cooking with Herbs, the special Weekend Herb Blogging event where we’re hoping food bloggers will share their recipes for special foods. For my own holiday recipes, I ‘m starting with three days of herb blends you can make to give as gifts.
My idea to make rosemary salt was inspired by a bottle of rosemary salt from Eatwell Farms I bought at the Ferry Building farmers market when I went to San Francisco this summer. All summer I ate it on tomatoes, grilled veggies, and chicken, and the first time I tasted it, I knew I wanted to try making some. This was simple to make, and I think it will be an unusual treat for the people I’m giving it to.
I used a relatively inexpensive variety of sea salt crystals from the grocery store, and dried cracked rosemary from Penzeys. If you don’t have cracked rosemary you’ll need to buzz your rosemary in the food processor for a couple of minutes so each of the dried rosemary leaves is broken into several pieces.
I’m making herb blends for people at my school, quite a few people, so I can’t afford jars for this. I simply put the rosemary salt into a small plastic bag and stapled on a note about how to use the salt, with a Kalyn’s Kitchen card (designed by the fabulous Rand, who also designed our Holiday Cooking with Herbs banner.)
Rosemary Salt
(makes about 4 cups)
3 cups sea salt crystals
1 1/2 cups dried rosemary (cracked rosemary is best)
(If you don’t have cracked rosemary, measure rosemary and put into food processor with steel blade attached. Process about 2 minutes, until rosemary is broken into small bits.)
Combine salt and rosemary in food processor and process with steel blade less than one minute, until salt and rosemary are well combined. Don’t process too long. You want this to still have a slightly chunky texture.
Suggested uses: Use sparingly, as you would regular salt. Sprinkle on fresh tomatoes, cucumbers, or avocado. An excellent seasoning for eggs, potatoes, butternut squash, or chicken. Delicious on any type of roasted or grilled vegetables.
Sounds like if it wasn’t the tools, she would’ve found something else to rag him about.
My mother used to tell me that at least I knew where he was all the time! That put it in perspective. (Except for the times we’d have family night - rent a movie, have pizza - and he’d get up in the middle of the movie, go to the garage, and never come back! We were watching a movie once and our son, who was little then, left for a short while during it. The dad in the movie had died or left or something - and when our son came back and didn’t see the dad around, he asked if the dad in the movie went to the garage. I thought hubby would change his ways a little after that. But, no such luck!)
http://kalynskitchen.blogspot.com/2006/12/more-kitchen-gifts-kalyns-herb-blend.html
Today I’m sharing my recipe for Kalyn’s Herb Blend, something I started making about ten years ago. At first I used the recipe for the American Heart Association Herb Seasoning, a great salt-free blend. Although my recipe has never strayed too far from theirs, I make this a little differently every year now, depending on what I have on hand and what new herbs I’ve become fond of. I’ve been giving this away for Christmas for years, and I’ve had people use it all and ask if they can buy more! This is my 2006 version, and now that I’m posting the recipe people can make their own after they’ve used it up.
From having made this for years, I’d say the essentials are the garlic powder, onion powder, thyme, parsley, savory, and pepper. You can add or subtract other herbs as desired. Create your own blend based on your favorites, and then name it after yourself and give it away for Christmas; I promise your friends will be very impressed.
At the risk of sounding like a food snob, I should say that a herb blend like this is not something I give my foodiest friends, who are more likely to want fresh herbs anyway. This is a good all purpose seasoning blend for people who cook a little, but who aren’t likely to have a cupboard full of different herbs and spices. There are probably more people in the world like that than there are foodies like me with nearly every spice or herb that Penzeys sells, so most of your friends will love this.
Those of you who have seen my spice rack loaded down with Penzeys bottles might have forgotten that I also have a big drawer full of spices from various places. This blend is a good way to use leftover spices that you have around.
You can give the herb blend away in jars or in small plastic bags. This year I have a lot of people to give them to, so I’ve opted for bags, with a Kalyn’s Kitchen card stapled on.
Kalyn’s 2006 Herb Blend
(makes about 5 cups; this recipe was originally adapted from the American Heart Association Herb Seasoning, and I never make it exactly the same way twice.)
1 1/2 cups garlic powder
3/4 cup onion powder
1/2 cup dried thyme
1/2 cup dried basil
1/2 cup dried parsley
1/4 cup ground savory
1/4 cup rubbed sage
1/4 cup white pepper
1/4 cup celery seed
1/4 cup dried oregano
Put all herbs in to food processor fitted with steel blade. Pulse about 30 seconds, until herbs are well combined. Store in glass jar with tight lid.
Suggested uses: This herb blend adds great depth of flavor to meat-based soups, stews, pasta sauces, or casseroles. It’s excellent in meatloaf or to season ground beef when browning. Mix with olive oil and toss with vegetables before roasting. Add a small amount to any marinade or sauce for chicken, pork, or beef, or add to flour to use for dredging meat. Use a small amount to season gravy or stock.
http://kalynskitchen.blogspot.com/2005/04/easy-south-beach-recipes-5-main.html
Easy South Beach Recipes
(5 Main Ingredients or Less)
This page has South Beach friendly recipes with relatively simple preparation methods and 5 main ingredients or less. When I’m counting ingredients to see whether a recipe makes it on this page, I don’t count things like olive oil, cooking oil, water, salt, or pepper. (I’m forever missing recipes that could go in this category, so if you see a recipe on my blog that seems like it should be here and isn’t, leave a comment on that recipe and I’ll add it here. Thanks!)
Return to Kalyn’s Kitchen home.
For the benefit of those following The South Beach diet, notations after each recipe listing indicate Kalyn’s opinion as to which phase of the diet each that recipe can be used for.
[Very long list of recipes, all types]
I wonder how many Ameros you’ll get for your old “dollars.”<<
Good question.
During the 1970’s, if you heard a rumor they were going to devalue, you listened closely and heard on the news:
“to day the dollar was devalued 12%”.
And on to holywood news.
I thought hubby would change his ways a little after that. But, no such luck!)<<
Well, at least he was playing in YOUR garage.
He thought of a better way to fix something and away he went.
Men, love them men, but LOL, I am just as bad.
By GEORGE! I had an idea! (while talking to Cotton Ball..)
The tools are being offered at the low, once in a life time price of $600,000.
For that price, I’ll throw in the house. 5 bedrooms, nice neighborhood, pool....and the tools don’t even have to be transported from one place to another.
Such a deal!
:)
:)
:)
(well....he said SELL them, didn’t he?)
LOL!!!
http://inmykitchengarden.blogspot.com/2006/09/whats-growin-on-91806.html
Linda Sue in Texas said...
Hey back at you FarmGirl - great photos this week - thought I’d share the only formulation I found that sounded reasonable for a mint facial mask. Found by googling and ended up at www.care2.com
At the very least - one would smell luscious!
INGREDIENTS
10 large peppermint leaves
1/3 cup water
1 tablespoon white cosmetic clay
1. Add the peppermint leaves and water to a blender and mix until green and frothy. Strain.
2. In a small bowl, add mint liquid to the clay and stir until a spreadable paste forms.
3. Spread onto a clean face and throat and let dry. Rinse.
Helpful Hints:
You can find cosmetic clay online, or at your local herb or health food store.
[This would be excellent for pimples on a young person’s face.
But I wouldn’t strain the mint out, I would leave it in and use just enough water to make it wet enough to soak the clay.
The facial that I mixed for Kendra was several herbs and we had her lay down, be still and she was willing, then I warmed the leaves and we used the leaves for a pack on the face, maybe with a hot washcloth over it all.
granny]
a cobalt blue handmade ceramic vase decorated with the face of a cat purchased 20 years ago from the artist at an outdoor fair and a small pale green ceramic Art Deco pitcher (both filled with sand and used as bookends),
[[Why didn’t I ever think of that?]
http://www.foodiefarmgirl.blogspot.com/
A blog with lots of real animal photos, recipes and a garden.
Beautiful photos, worth looking at, sheep, donkeys, dogs, cats, even chickens.
http://foodiefarmgirl.blogspot.com/search/label/Sarah%20Kit%20Kat%20Kate
cats and more links to more sites......
http://foodiefarmgirl.blogspot.com/search/label/Molly%20Doodlebug%20(aka%20The%20Doodle%20Monster)
Tiny baby lamb, has to fight the cat for its grass....
http://foodiefarmgirl.blogspot.com/2006/09/daily-farm-photo-92706.html
Lots of recipes and more links to recipes and farm life.
LOL, being a speed reader, and not good at it, I read the price as $600. and thought that you must be in trouble.
Now that I have read slowly, it appears to be a fair deal to me and you would not even need to dig them out, if they ever find them, they can then use them.
Are you that ready to move? Do you have your next location in mind, or just tired and want a change?
I can hear him now, “you yu did WHAT?”
Poor Bill those were his words a few times, but it was more like “you bought WHAT? I said no more animals, till the pen was built first.”.............I don’t think he ever accepted the fun in the idea of having a goat sleep beside the bed....LOL
It was fun that first year, sleeping outside, with the pen less goats.
Improve Garden Soil with Cover Crops
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
by Valerie Palmer
It is important to add organic matter to your soil every
year - whether you’re using chemical fertilizers or
gardening organically. Healthy soil is alive, actually
teeming with earthworms and micro-organisms by the millions
that have each got particular functions in making the soil
fertile. If your garden soil is going to continue to
produce for you, it needs to be fed plenty of organic
material.
Soil life eats and decomposes organic matter, which causes
minerals to be released in a form that plant roots can
absorb. In addition to this fertilizing effect, all the
organic waste helps the texture of the soil - loosening
hard-packed clay or binding loose, sandy soil. Humus gives
the soil its necessary sponge-like texture that allows air
circulation and moisture retention.
For these natural processes to occur, the soil life needs
fresh supplies of food. Without this fuel, earthworms go
away and the minerals and nutrients get ‘locked’ in soil
particles, not available for plant growth. Insect pests and
diseases take over the weakened plants. Pouring on the
chemical fertilizers won’t help because they don’t
contribute to soil texture and flourishing soil life.
This is a simplification of a very complex natural process
of soil chemistry that justifies in-depth study in its own.
But the intention here is to give a basic idea of the
absolute necessity of a generous annual addition of organic
matter to all continuously used garden soil. Now, here are
some suggestions about how to feed the soil.
One method, of course, is to chop garden residues and
weeds into the soil after a crop is harvested. Also,
there’s the option to haul in compost, in packages or in
bulk when available. If there are processors in your area,
(such as canneries or cider mills), often they will have
waste organic material for the taking. Nearby farms
usually welcome removal of animal manures: cattle, horses,
chicken and rabbit. Any hay or straw used as mulch can be
chopped in, along with leaves and lawn clippings.
The fastest and easiest way to turn almost any bit of soil
into superior loam is to use cover-crops, also known as
green manures, and till them in. Over time, this practice
will add to the topsoil rather than taking it away with
harvested crops. This is especially necessary for the
gardener who is growing food in the long-term on the same
patch of ground.
Some notes:
1) Green manures can be grown in rotation: follow an early
cover-crop with a late season planting of produce, or a
plant a late green manure following an early vegetable crop
like peas and lettuce). That way even small gardens can
have a harvest crop and a cover-crop each year.
2) Using green manures can be done by any gardener with or
without powered equipment. However, a roto-tiller is the
easiest method. If necessary, you can rent one.
Here are some suggestions for home garden cover-crops. A)
Use legumes such as soybeans, peas, vetch, and alfalfa.
They will ‘fix’ nitrogen from the atmosphere when you use
‘inoculated’ seeds that are attractive to a certain kind of
microbe. Also, some legumes are vegetables, providing both
a food and a green manure with the same crop. B) Plant
ryegrass for a bulky, hardy crop that grows quickly. An
annual variety is best, so that a late-summer crop will die
back during winter allowing easy tillage in spring. C) For
extremely poor soil, buckwheat is recommended. It will
grow quickly and choke out weeds as well. Sow buckwheat
for a main summer crop, after harvesting lettuce, etc.
The benefits to the soil of using cover-crops can’t be
overstated. In addition, there are other advantages: they
help control weeds, they attract bees, and the carpet of
green makes the garden look good right up to snowfall.
As a master gardener, Valerie Palmer has made a study of
topics related to gardens. She is contributing writer of
articles for The News about Gardening , your premier resource
on-line for information on gardening. Find the archive of articles
at: http://www.tlcgardening.com/
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
This article may be reprinted in its
entirety so long as the authors credits, and all links remain intact.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Submit Your Gardening Article
http://www.atozgardening.com/articles/06-improve-garden-soil-with-cover-crops.html
Feng Shui - The Art of Placement
by Karen Havenor
http://www.fqhouse.com
Feng Shui. Is it a buzz-word, or is there something in
this ancient body of knowledge that can inform and
enhance modern living? A definition of feng shui is a
helpful place to begin answering that question.
Essentially, feng shui is an environmental science used to
creating a proper and balanced flow of energy through
the art of placement. Feng shui is a philosophy as well
as a practice. Although it originated in China, all societies
have the knowledge contained in feng shui. Its use
contributes to individual well-being and ultimately to that
of entire communities.
Whether at home or at work or around out communities,
feng shui as practiced in the West today guides us in
creating environments that support us and set us at
ease. Some feng shui practices simply make sense:
natural light, fresh air, and clean environments are good
for the well being of both our bodies and spirits.
At the same time, feng shui contains other environmental
concepts that might not seem so obvious as potentially
beneficial or harmful. In fact, some harmful arrangements
go unnoticed until we recognize a problem area in our life
and take steps to correct the problem. Once our
surrounding are properly ordered, we can connect to the
energy around us that allows us to experience desired
changes for the better.
Some spaces instinctively feel right, whether by
intentional design or by someone with a knack for
placement and flow. What are some of the feng shui
principles at work in places that give the feeling of
peaceful welcome?
One principle is the balance of yin and yang. According
to feng shui, these two forces always act together in
creating energy. In balance, there is well-being. However,
when one force dominates, the imbalance can be
detrimental. These positive and negative forces are
opposites, yes, but yin and yang are interdependent.
That is, without knowing softness, one cannot
understand hardness. Stillness and motion, low and high,
cold and hot: these are examples of yin forces and yang
forces, which at their extreme can change into the other.
For example, sunstroke can make victims shiver and ice
can feel like a burn. In feng shui, the object is to balance
opposites.
A second principle of spaces that feel right is the idea
of Chi. Chi doesn’t have a western equivalent, but loosely
can be translated as the life force of animate things, the
power of the sun and weather, the quality of the inanimate
or of the environment. In short, the energy. When Chi is
blocked in our bodies, acupuncture is used to help it flow
and restore health. Where Chi is blocked in our homes or
other surroundings, proper re-arrangement will get it
flowing smoothly and gently once again, restoring peace
and harmony for the occupants.
To improve the balance of yin and yang, as well as the
proper flow of Chi, you could find very detailed
instructions in the plethora of books on the subject. These
two principles are an excellent beginning point for
applying feng shui to your surroundings. However, you
need not refer to another source at all to begin right now
with the simplest and most powerful thing you can do to
affect the quality of your life for the better. Put simply,
clear your clutter.
Start by clearing the clutter - in your closets, from
table-tops, out of drawers, throughout rooms, the car,
yard and garden, the garage, everywhere. When you’re
done, you will feel renewed, and if you like the feeling,
then get the books and resources, delving further into
the philosophy and practice of feng shui, the art of
placement for well-being.
Submit An Article
http://www.atozgardening.com/articles/01-feng-shui-the-art-of-placement.html
You would be conversing with a dead woman if I sold all that for $600. LOL!!!
To sweeten the deal I have decided to throw in the sofa $ couch that the dog ate.
I’m telling you.... The further this night goes on, the better it gets , huh? ;)
One year I decided I HAD it with the ugly fireplace. He was at work. The sledgehammer and crow bar were home with me.
You can guess..., ;)
I got a really pretty new mantle out of that one....bringing me right back to...those tools!!!
Savvy Gardeners Use Mulch To Make Garden Work Easier
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
by Judith Schwader
A to Z Gardening
Mulch provides many benefits to plants and soil:
insulation, shade, moisture retention, weed reduction, and
soil building. But when mulch is applied at the wrong time
or in the wrong form, it can do more harm than good. Use
the following guidelines to get the greatest benefit from
your mulching effort.
First, make the most of your garden space, moisture, and
organic matter (including mulch) by planting wide rows - a
width that you can comfortably reach across, rather the
width of a single plant. Wide row planting reduces the
number of paths needed through your garden, and keeps more
of the soil surface covered. This results in fewer weeds
and better moisture retention, so your mulch can be applied
where it is really needed.
~~Finished Compost Mulch~~
There is no bad time to add finished compost to the soil,
but for maximum value from this black gold the best time is
shortly after spring shoots and seedlings have gotten
established and have their true leaves. Apply a layer of
finished compost mulch. Often called a top dressing, this
layer will merge with the topsoil quickly, but try to keep
the compost from touching the plant stems anyway.
How thickly you layer the finished compost mulch depends
on how much you have available and how much ground you have
to cover. Even a thin layer is beneficial; it provides
nutrients that gradually work their way down, and gives
some protection against weeds, temperature extremes, hard
rain, and so forth.
~~Partially Composted Material~~
Half-finished compost or compost that is noticeably
fibrous is never good for mulching plants, or even for
adding to the soil near growing plants. Separate additions
of partially composted material from planting by at least
two or three weeks. The best time to add this kind of
compost is in October or November in ground that will be
allowed to rest.
Soil bacteria will break down the material, but these
organisms have to use nitrogen in order to do their work.
Eventually, the microbes will release the nitrogen and make
it available to plants again, but in the meantime, the half-
finished compost has the effect of starving rather than
feeding any growing plants.
~~Hay and Straw~~
Apply a layer of straw or hay once plants are beyond
seedling stage. The timing also depends on soil
temperature. Since this mulch forms an insulating layer,
wait until the soil is warm; else the layer of mulch will
insulate in the wrong way-preventing the soil from warming
up.
In addition to the straw or hay forming an insulating
layer and helping retain moisture, the mulch becomes a nice
resting place for melons and squash.
Straw is more carbonaceous than hay, and will break down
more slowly. Hay often has a moisture content, and will
break down faster. Both are good mulches, but if slugs and
snails are a problem, straw is better. Again, keep the
mulch back from touching the plant stems.
~~Leaves and Grass Clippings~~
I prefer to compost leaves and grass rather than use them
as mulch. Leaves are generally acidic, and affect the ph of
the soil. However, some plants such as raspberries prefer
slightly acidic soil, and for plants that don’t like an
acid ph, an amendment of lime could help neutralize the
effect of the leaves.
Grass clippings can be very effective mulch - especially
for moisture retention, but keep an eye on it. Grass packs
down, preventing air circulation so that anaerobic decay
occurs. Again, I prefer to compost grass; turning the
compost keeps it aerated.
About the author: Life-time gardener Judith Schwader
specializes in organic gardening methods. She shares
expertise, humor, and advice for your gardening success
at A to Z Gardening. Also visit FB Home for additional home
and garden information.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
This article may be reprinted in its entirety so long as the
author’s credits and all links remain intact.
Submit Your Gardening Article
http://www.atozgardening.com/articles/12-use-mulch-to-make-garden-work-easier.html
How To Improve Garden Soil Naturally
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
by Judith Schwader
A to Z Gardening
Healthy garden soil is teeming with life: there are
earthworms and micro-organisms by the millions, each with a
particular function in making soil fertile. Like any living
thing, the soil must have food. Without food, the life in
soil either leaves or dies.
Soil life eats organic matter, decomposing it and creating
a crucial soil element called humus. Humus is decayed
organic material. The process of decomposition releases
nutrients in forms that plants can absorb. In other words,
decomposition of organic material has a fertilizing effect.
But fertility is only part of the value of regularly
feeding the soil with organic material. Humus also
contributes to the sponge-like soil texture that allows
air circulation and moisture retention. Loam — the ideal
soil for growing plants - is a balanced mixture of sand,
clay, silt, and organic matter. Humus will bind sandy soil
or loosen hard-packed clay.
For these beneficial results (for fertility and texture),
the life in soil needs fresh food. Regular doses of organic
material will ensure that garden dirt is enhanced rather
than depleted over the lifetime of the garden. Every year,
a 30 by 40 foot garden needs around 400 pounds (equivalent
to 10 bales of hay) of organic material, but it doesn’t
need to be added all at once.
Additions of organic material take a variety of forms. For
starters, chop garden residues into the soil: weeds, mulch,
and plants left after harvest. Hauling in compost by the
yard from nurseries or hauling animal manures from nearby
farms is also an option. But the easiest and most cost
effective method of continuous additions of organic
material is to grow cover crops, also known as green manures.
Cover crops are grown and tilled into the soil,
replenishing rather than removing nutrients. Even in a
small garden, this is an effective method when a harvest
crop and a green manure are grown in rotation. For
instance, plant a late summer green manure after an early
crop such as peas or broccoli.
Some suggestions for cover crops include legumes,
buckwheat, and ryegrass.
Legumes such as peas and soybeans fix atmospheric nitrogen
into the soil when inoculated seeds that attract certain
micro-organisms are used. In addition, these legumes are
vegetables, making a single planting both a harvest crop
and a green manure.
For bulk and quick growth, ryegrass or other annual grains
are good choices. In colder climates these are especially
good cover crops for the end of summer because they die
over the winter and are easy to till in the spring. For the
poorest soils, buckwheat is most useful.
Green manures can work with or without using powered
equipment, but in larger gardens a roto-tiller certainly
makes the process easier. In smaller gardens, the question
of whether it makes financial sense to invest in renting or
buying a roto-tiller has to be weighed against the cost of
hauling in compost and animal manures.
Either way - hauling or tilling - some form of additional
organic material beyond chopping in garden residues must
happen in order for the soil to function and for the plants
it supports to thrive.
About the Author:
Life-time gardener Judith Schwader specializes in organic
gardening methods. She shares expertise, humor, and advice
for your gardening success at A to Z Gardening.
Also visit FB Home for additional home and garden information.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
This article may be reprinted in its entirety so long as the
author’s credits and all links remain intact.
http://www.atozgardening.com/articles/13-cover-crops.html
And yes... We want out. We love it here but things are getting out of control...,if the liberals would all move and take the illegals with them.... we’d stay.
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