Tips and advice for watering the garden, including proper soil moisture levels, information on soil and water, when to water, how often and how much, watering tools, water-saving tricks and strategies for water conservation.
By Susan Glaese and the MOTHER EARTH NEWS Staff| July/August 1985
This article is very helpful for ways of watering and conserving water for the garden. Please click the link for the full article. https://tinyurl.com/y6lyj5tg
16 oz. package fettuccine
1 cup organic frozen peas
2 tablespoons fresh parsley, finely chopped Carbonara Sauce Ingredients
1 tablespoon VeganEgg powder
½ cup, plus ½ cup ice-cold soymilk creamer
¼ teaspoon lemon pepper
¼ teaspoon sea salt, plus to taste
1 tablespoon, plus 1 tablespoon vegan butter
¾ cups vegan Shredded Parmesan, plus more for garnish Bacon Ingredients
For pasta: Bring 2 quarts of salted water to a boil, add pasta and cook as directed on package, setting the kitchen timer for 2 minutes less than the recommended time. Add frozen peas and cook for 2 more minutes. Strain and set aside. For carbonara sauce: Whisk tablespoon VeganEgg with ½ cup ice-cold creamer, until slightly thickened. Add lemon pepper and salt and whisk. Heat a small pot over medium-low heat and add vegan butter. Add VeganEgg mixture and cook, whisking constantly for 5 minutes. Add shredded parmesan and whisk. Slowly drizzle in remaining ½ cup creamer, until a smooth consistency is reached and cook, whisking constantly for 2 more minutes. Remove from heat. Fold sauce into warm pasta with additional tablespoon vegan butter. For bacon: Heat a skillet over medium heat. Add vegan butter and bacon and cook 3-5 minutes, stirring occasionally to brown.
Fold bacon into pasta. When serving top with additional shredded parmesan and parsley. Serve warm.
I thought all lilies were poisonous… I was wrong. The important thing is to make sure they have tubers and not bulbs. Read this article and discover the many uses for these common, beautiful plants. Bonus!!!
this is by far the easiest way to get anti-inflammatory turmeric into that man i’m married to. he will complain and limp around with his old self but refuses to try anything “scary”. yeh. that’s what i’m up against. 🙂 at any rate, he loves lemonade and we have a meyer lemon tree that is competing in the lemon tree olympics, apparently. it’s loaded beyond belief and i need ways to use the lemons. voila! this post popped up in my email. i will share a small quote from the author and then post the link to her website with the full recipe. enjoy!
Ginger Turmeric Lemonade
Fresh ginger turmeric lemonade recipe made whole foods: fresh ginger and turmeric root and a touch of black peppercorns to boost the absorption of curcumin and stimulate the taste buds.
we were introduced to kimchi when we lived in hawaii. i have made it before and we really enjoyed it. it’s a fermented food and good for your immune system, gut and general health. don’t like it too hot? this article tells you how to adjust the heat. i’ll be making a small batch very soon.