Anatolian Shepherds Page

Saturday, February 28, 2009

Avocados In Winter!


One of the things that I’ve really missed about living in this house is plants. I mean, we have two small Aloe Vera plants that I just recently bought, but other than that, nothing. Really, where would we put them? The only window that faces south, is in our girls room. Our east facing windows are in the boys room, living room and kitchen (where the aloe vera lives.) One window to the north, also in the kitchen. And two windows to the west, in our master bedroom (again no room.)

I miss plants in my house!

A couple years ago, I decided to grow a Avocado plant from seed. They are easy, fun and inexpensive to grow. I started it shortly after the first part of January, when the snow was deep. I decided that it would be the positive thought that would keep us going through the rest of the winter and spring, and lead us to getting our addition project under way. Ah! The power of positive thinking! Well, it really didn’t work out that way. We just couldn’t swing the addition that year.

Since it got to big and gangly to live indoors, due to a serious lack of daylight, I had to move it outside during the summer. And it was getting into the fall, and I couldn’t find anyone who wanted to babysit my Avocado plant during the winter. It died. I decided that I wouldn’t do that again. It kind of turned into one of those “not such a good idea” things.

I have a friend from California who told me about how incredible the smell of orange blossoms are in the Spring. I’ve never experienced that myself, but her description was wonderful. Ever since then I’ve wondered if I could grow a couple of those miniature orange trees (a lemon, and a lime too) so that we could experience that smell in Spring in Washington. I know that I would enjoy their look, and just watching them grow. It would add interest to our dreary winter days.

I hope that we can do the addition this year. We so badly need the room, and the encouragement, too. I really can’t wait to grow some more avocado plants for our bigger, improved home. I think it would be so wonderful to see them grow taller and fuller. And, maybe... just maybe, we can grow avocados in Winter.

Sunday, February 22, 2009

Garbanzo, Tomato and Pesto Salad

Garbanzo, Tomato and Pesto Salad

4 Tomatoes
1 heaping Tablespoons Basil Pesto
3 can Garbanzo Beans, drained and rinsed
Parmesan or Romano Cheese (or anything you have)

Toss a pile of chopped tomatoes with some pesto, stir in 3 cans of garbanzo beans (rinse them first), sprinkle on some freshly grated parmesan or pecorino romano, and in less than two minutes you'll be digging into a scrumptious and healthy salad.

I've decided to put this on my blog, because we make this so often. I think it is like heaven in a dish. I love each of the ingredients separately or together. I'd make a terrible vegetarian, but I definitely could eat this several times a week. I'm going to experiment with garbanzo beans in my garden this year. It is one of my favorite beans.

From Farmgirl Fare's Blog.

Wednesday, February 18, 2009

DIY Seed Tape

A homemade seed tape is a sheet of paper towel, cut to size, that your flower or vegetable seeds are “glued” to. This allows you to plant perfect straight lines in your garden and they are also perfect for containers and borders. Seed tapes allow you to maximize your growing area and get the spacing right on your plants every time. They make growing almost anything easier especially carrots, chives and flowers. Small seeds are easier to see against the background of the “glue” or paper towel, than against the dirt, so you can space them better, thus lessening the need to “thin out” later.

You can also use single sheets of newspaper, but we don't have any newspapers right now, because we have two new puppies!

This is a great activity to help combat January/February cabin fever that hits some people at this time of year. (Yep, that would be me! There's not a brown blade of grass or dirt in sight!)

Step One: Lay out a sheet of paper towel on your work table.

Step Two: In a (freezer strength) zip-lock bag, make a paste out of flour and water. Do not ever use glue. Mix together until it forms the consistency of a thin glue. Snip a very tiny corner off the zip-lock bag.

Step Three: Place your seeds in a bowl and get some tweezers if they are too small and hard to pick up.

Step Four: Lay out one paper towel in front of you. Use a tape measure and mark dots where you want to place your seeds. Also mark where you want to cut, if making more than one tape out of the same paper towel. You will most likely be able to get several strips from one paper towel depending on the size and shape of your garden space and how intensive you intend to plant. Look at the seed packet for recommendations on spacing. Dot some paste onto your spacing marks, using the zip-lock bag of “glue.”

Step Five: Place a seed on top of the glue using the tweezers, if necessary. The paste acts as a glue holding the seeds in place. Do not use regular glue. If the seeds won't stick then make your paste thicker by adding more flour.

Step Six: Repeat step 5 until all your seeds have been glued in place. Let the seed tapes dry completely and then store in a dry place, such as a shoe box with a lid. You can place a book on top to keep the tapes from curling. I cut the strips apart later, around planting time, rather than at this point.

Step Seven: When its time to plant your garden, cut your seed tapes into your pre-designated strips. Lay out the seed tape where you want your flowers or vegetables to grow. Then cover with a thin top layer of soil. Look at your seed packet for the specific amount your seeds need to germinate. They can be printed directly onto the tapes as they are being made, if desired. This is how I do it.

Step Eight: Water according to your plants preference and grow as you normally would. The seeds will come up in perfectly straight lines exactly where you placed the seed tape. The paper towel will be kept in place as it deteriorates becoming mulch which is good for your garden.

If you want to be creative try mixing different seeds onto one seed tape or when planting your garden alternate strips of different kinds of flowers. Under supervision this is also a great project for children to help make.

Seed tapes can be taylor made to the size and shape of the container you are planting in. Round, Rectangular, or strips, of any size.

Tuesday, February 17, 2009

Oh NO! I'm late!

It's not what you think! But I have to admit, that'd be a nightmare right now.

I meant that I'm late getting my Menu Plan Monday onto my site. It has been a crazy busy week for me.

Monday
Breakfast - Toast, Bananas, Milk
Lunch - Ramen Noodles
Dinner - Slow Cooker Chicken BBQ, Mashed Potatoes, Green Beans, Peaches

Tuesday
Breakfast - Banana Bread, Apples
Lunch - Garlic Bread Pizza,
Dinner - Baked Potatoes, Fresh Fennel,

Wednesday
Breakfast - Scrambled Eggs, Toast
Lunch - Cheese Quesadillas,
Dinner - Burritos, Green Beans

Thursday
Breakfast - Oatmeal w/Maple and Brown Sugar, Toast
Lunch - PB&J Sandwiches,
Dinner - Chili over spaghetti noodles with Cheese, Cornbread Muffins, Home Canned Cherries

Friday (Income Tax Return should arrive!)
Breakfast - Swiss Muesli
Lunch - Tuna Salad Sandwiches, Carrot Sticks
Dinner - Hearty Tater Tot Casserole, Chilled Pineapple Chunks

Dessert or Appetizer (to take to a party at a friends house):

Saturday
Breakfast - French Toast,
Lunch - Egg Salad with Crackers,
Dinner - Mexican Pizza, Hawaiian Pizza,
Sunday

Breakfast - Fried Eggs, Toast, Applesauce
Lunch - Leftovers
Dinner- Leftovers

Monday, February 16, 2009

The Rose: Medicine and Food


The Rose: Medicine and Food

By Sharon Brown (Sharran)
February 15, 2009

There is nothing quite as beautiful as the rose. Throughout its long history it has not only been admired, sniffed, and coveted, but it has also been used as food, as drink, and as medicine. Isn't it interesting how endearing and enduring the rose really is?


"Won't you come into the garden," said Richard Sheridan, "I would like my roses to see you." (1751-1816)

I spent my childhood drifting from one flower to another. My older relatives, the ones who had the greatest influence on my life, believed all plants were used for food or medicine and only rarely were they appreciated for their beauty. I was caught between my mother's love for their beauty and my Granny Ninna and great Aunt Bett's appreciation for the food and medicine they provided. I spent my childhood in a quandary!

I loved to decorate, to create things, to color my world, so I picked flowers for their beauty, and I used their petals and leaves for dyes. I wove flowers into my hair, and dressed in clothes that were painted with dyes. And of course we must never forget the streaks of color that ran through my hair. The rose was different. In my world, we used the rose only for its beauty in a bouquet, as a corsage, or blooming merrily in my mother's front yard. No one ever thought to use it for anything else.

It is a good thing that Aunt Bett didn't know about the ancient uses of roses for food and medicine. In those ancient days rose petals, which have tannin, were used as an astringent to control bleeding. They were also made into an infusion to treat stomach disorders. Rose oil and rose water were used in China for stomach problems. It seems that the Rosa Gallica was the most superior rose for medicinal uses. In liquid form it was used as a tonic, in powder form it strengthened the stomach and aided digestion. A conserve was considered excellent for treatment of colds.

I remember the first time I ever noticed rose hips. I thought they looked like tiny orange apples and wondered how they tasted. I don't remember if I tried them or not, I probably did, but I do know now that rose hips are indeed edible. They are very high in vitamin C and you will often see them listed as the main source of vitamin C in many commercially available vitamins.

Rose water was used to prepare food and to season dishes. It is mentioned in 14th century French cookbooks, and by the Regency period it was used for perfume, but also to treat infected eyes and eyelids. In Persia they drank rose water, and the Greeks created a drink from the Corinth grape mixed with rose water and spices. The French used enormous quantities of roses in sugar plums, creams, ices, oils, essences and fragrant powders. The petals of the rose when freshly picked can be bruised in a marble mortar until they reach the consistency of a paste, and the paste can be used in confectioneries. In England and France necklaces and bracelets were made by making small pea-sized balls of the paste and letting them dry. Just before they were entirely dry, a needle and silk thread were run through them. Finally after some time they become hard like wood and brown in color, and emitted a beautiful fragrance. The rose scent within the beads will last for many, many years. Some people today make rosary beads from rose petals.

If we travel even further back in time, we find that Pliny the Elder recorded thirty two different medicinal uses of roses in the first century. Roses were grown in Medieval gardens more for medicines and food than for beauty. Rosa rugosa were used for the prevention of scurvy. It also seems that red roses were the choice for medicines of the ancient healers. Among other treatments, rose oil was said to reduce cholesterol, tea made from dried rose petals was used to cure headaches. The petals combined with wine were used warm as eardrops. Women believed that if rubbed on the skin, the petals would eliminate wrinkles and preserve youth. In the 19th century, it was proved that roses contain essential oils, potassium and iron. Wow! That is more information than you really wanted to know, but isn't it interesting?

There are still those who believe the rose balances the heart and governs emotions. Maybe that is why roses have been the ideal gift to express love and forgiveness for thousands of years. My heart lifts when I see the first rose bud in springtime, and I continue to watch it through its every phase of blooming. I count the buds, waiting for the next one to open, knowing that each one will bring another smile. I remember the very first rose bush of my own. I don't remember the details, but I probably had been in trouble for one thing or another, like staying up on the mountain until after dark, or dyeing polka dots on my brother's best Sunday shirt. Or it could have been when I discovered bleach, and played tic tac toe on the knees of my little brother's jeans, with him still inside them. After a week or so of being denied the fun of roaming the mountains (the very worst possible punishment) my parents planted a rose bush just outside my bedroom window. It was the Sterling Silver rose.

Whenever I see a rose in the silvery lavender color that resembles Sterling Silver, I remember the rose blooming outside my bedroom window. Just like the Rose Window in churches, it is a sign of love and forgiveness.

Here is a recipe from the 16th century used to make rose hip tart:

Rose Hip Puree

1 1/2 cup prepared rose hips
3/4 cup water
2 Tablespoons sugar
1/2 teaspoon cinnamon
1/2 teaspon ginger
1 Tablespoon lemon juice

Simmer the prepared rose hips in water until soft, about 10-15 minutes. Stir in sugar, spices and lemon juice and simmer for 5 minutes. Use puree for tarts, ice cream toppings or to eat as a sauce.

Source for more recipes: http://www.amycorwin.com/regency_rose_receipts.htm

Sources for medical uses of roses through history: http://www.angelfire.com/journal2/flowers/roses3.html

http://talewins.com/Treasures/essays/Roses.htm

Gloria Cole has written an excellent article on Native and Naturalized Roses of North America. It is filled with recipes and other valuable information. Please view Gloria's article here.

All photographs of roses in this article were taken by Zuzu, and are of roses in her gardens in California. For more photos visit her on DG's Rose Forum. This series of rose articles is dedicated to Zuzu, with thanks for sharing her love of roses with me.

Happy Birthday, Zuzu!

20 lbs of Bananas!

I got bananas! .18/lb. at the Grand Opening of our new WinCo store last week. I went twice to get my allowed 10 lb. limit so now I have lots of bananas for eating and...

Banana Bread

2 cups all-purpose flour
2 cups whole wheat flour
1/2 cup flax seed, grounded
2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter
1-1/2 cup brown sugar
4 large eggs, beaten
4-2/3 cups mashed very overripe bananas

Preheat oven to 350°.

Lightly grease two 9 x 5 loaf pans.

In large bowl, combine flour, ground flax seed, soda and salt.

In separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten.

Pour batter into prepared loaf pans.

Bake in preheated oven for 60-65 minutes until a toothpick inserted into center of loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

SERVES 24 , 2 9x5 loaf

Note: The original recipe was found on the internet, but it only made one loaf. I never make one loaf at a time, cause quick breads freeze so well, and it wastes oven heat. I’ve also tweaked this recipe enough that it is now my own.

Makes loaf, mini-loaf, muffins, mini-muffins, or bundt cake.

WALMART and a Giveaway

You really should check this out!

I am entering this contest! If I win one of two $25 gift cards to Walmart, I'm gonna use it to send a 'care package' to an old high school friend of mine. He is on his second deployment to Iraq in three years. I haven't seen this friend in at least 10 years, possibly 20! I am tremendously proud of all my classmates who serve in order to preserve our liberties, freedoms, and protection. I think that anyone who serves in any branch of the military, deserves our support and our respect!

Wish me Luck!

Saturday, February 7, 2009

Baby Shampoo Makes a GREAT Hand Soap

This is an idea that I'm gonna try. I don't like to have antibacterial soap in my house. I don't want my children using it. I'll have to come up with a different "smell" than lavender oil though... while I love it and put it on both sides of my pillow almost every night, oldest DD can't stand that scent. Maybe I'll take her, and let her pick out her own favorite essential oil.

Sweet and Sour Hamburgers

Sweet and Sour Hamburgers

1 pound ground beef
1/2 cup oatmeal
1 medium onion, chopped
1 green pepper, chopped
1-1/2 tablespoons white vinegar
1-1/2 tablespoons brown sugar
1-1/2 teaspoons prepared yellow mustard
3/4 cup ketchup
1 large can crushed pineapple, drained, juice saved
2 Tablespoons cornstarch
salt and pepper to taste
6 hamburger buns (Buttery Bread Machine Buns)

Crumble the ground beef in a large skillet over medium-high heat. Add onion, green pepper, and oatmeal; cook and stir until meat is no longer pink. Drain excess grease, and stir in the vinegar, brown sugar, mustard, ketchup, drained pineapple, salt and pepper. Mix pineapple juice with cornstarch in a mason jar. Add enough water to make about 1/2 cup, if needed. Shake until smooth. Slowly add to simmering meat mixture while stirring. Continue simmering over medium heat for about 15 minutes. Serve on buns or over rice.

Hearty Tater Tot Casserole

Hearty Tater Tot Casserole

1 pound ground beef -- browned and drained

1 onion -- chopped

1 can cream of mushroom soup

1 can cream of chicken soup
 (or use two cream of mushroom soups)
2 cans cut green beans

2 cups sharp cheese, shredded

1 bag tater tots

Preheat oven to 350F. Place the browned ground beef and onion in a glass 9 X 13 inch casserole dish. Combine the two soups and green beans, and pour over beef. Cover evenly with the shredded cheese and top with tater tots. Bake for 40-45 minutes or until tater tots are cooked through and golden. You can substitute other vegetables, and other types of potatoes (french fries?) if desired.

Easy Chili - Crockpot

Easy Chili - Crockpot

1 pound ground beef round or chuck
1 cup chopped onion
8 cups cooked pinto beans
2 (14 1/2 oz.) cans tomatoes, drained
1 green pepper, seeded and coarsely chopped
2 cloves garlic, peeled and crushed
2 to 3 tbsp. chili powder
1 tsp. black pepper
1 tsp. ground cumin
salt, to taste

In a large skillet, brown ground beef with the chopped onion. Put the ground beef, onions, and other ingredients in a 3 1/2 to 5-quart slow cooker. Stir well. Cover and cook on low for 9 to 11 hours.

Serves 8.

Leftovers freeze well

Monday, February 2, 2009

Swiss Muesli

I used to make this all the time when I was a single gal. Now I make it for my children. DH still doesn't like it. Just a little too healthy for his tastes.

Swiss Muesli
1-1/2 cups rolled oats
1-1/2 cups water
2 cups shredded unpeeled apples
1-1/2 cups pitted prunes (whole or halved)
2 tablespoons honey
2 tablespoons lemon juice
1/2 teaspoon cinnamon
fresh fruits (sliced banana, apple, pineapple, and/or orange segments) chopped almonds or pecans
Plain or Vanilla Yogurt (homemade, sweetened with honey)

Combine oats, water, shredded apples, prunes, honey, lemon juice, and cinnamon. Cover and refrigerate overnight. In the morning, spoon some of the muesli onto a cereal bowl. Top with your choice of fresh fruits and nuts. Serve with a dollop of plain yogurt or milk, if desired. Muesli can be stored in covered container in refrigerator for several days.

Banana Pancakes with Butter-Rum Syrup

Banana Pancakes with Butter-Rum Syrup
1 Tablespoon baking powder
2 cup flour
1 teaspoon cinnamon
2 cup milk
1/2 cup light brown sugar
1/4 cup canola oil
2 eggs
2 teaspoons vanilla extract
1/2 teaspoon salt
3 mashed ripe bananas
2 tablespoon butter -- (melted)

Heat oven to lowest setting, or warm. Place a sprayed cookie sheet into oven.

Combine the dry ingredients in a large bowl. In a separate bowl combine milk, sugar, oil, egg, and vanilla extract. Add to the dry ingredients and stir until the mixture is almost smooth. Next, fold the bananas into the batter. Let this set, loosely covered, for about 25 minutes.

Place a nonstick skillet over medium heat. Spray with non-stick spray. For each pancake, pour 1/4 cup batter into the pan and cook until small bubbles form on the top, usually about 1 minute. Turn the pancake over and cook an additional 30 to 45 seconds. Place on cookie sheet in warm oven. Proceed with the rest of the batter.

Serve warm with the butter-rum syrup.

Rum Syrup
2 cups brown sugar
2 cups white sugar
2 cups water
1 tablespoon rum extract
1 stick butter

Combine first three ingredients in a heavy duty saucepan. Bring to a boil. Keep simmering on medium high power for 2 minutes. Remove from heat. Add Rum extract and butter. Stir and serve hot.
Makes about 12 ounces

Menu Plan Monday

It's time for Menu Plan Monday over at I'm an Organizing Junkie once again. Here's this week's plan:

Monday
Breakfast - Microwave Maple & Brown Sugar Oatmeal, Toast, Bananas,
Lunch - PB&J Sandwiches, Raw Carrots
Dinner - Spiral Cut Ham, Buttery Bread Machine Rolls, Roasted Winter Veggies,

To Do: Make Ham Stock for tomorrow

Tuesday
Breakfast - Fried Eggs, Toast, Applesauce, Milk
Lunch - Garbanzo, Tomato and Pesto Salad, Bread or Crackers
Dinner - Jacked-Up Split Pea Soup, Chips or Crackers

Wednesday
Breakfast - Malt-O-Meal, Toast, Milk
Lunch - Cheese & Crackers, Homemade Chicken Noodle Soup
Dinner - Super Easy Crock Pot Sausage & Potatoes, Green Beans

Thursday
Breakfast - Pancakes, Homemade Maple/Vanilla/Cinnamon Syrup,
Lunch - Chicken Salad, Crackers, Roasted Beets
Dinner - Taco Soup, Easy Biscuit Muffins,

Friday
Breakfast - Poached Eggs, Toast, Applesauce
Lunch - PB&J Sandwiches, Raw Carrots
Dinner - All-American Cheeseburgers, Carrots, Chips

Saturday
Breakfast - Dutch Apple Pancakes, Applesauce
Maple Vanilla Cinnamon Buttery Syrup
Lunch - Egg Salad, Toast/Crackers, Bananas
Dinner - Pot Roast, Roasted Potatoes/Carrots/Onions

Sunday
Breakfast - CrockPot Hash Brown Breakfast Casserole, Bananas, Milk
Lunch - Leftovers
Dinner- Leftovers