The Gardening Saga continues (=
After our first attempt to plant, God has blessed us with ALL the necessary equipment we need to start our patio paradise FOR FREE!
The purpose of Fraserside’s Biggest Little Garden in Town (BLGT) project is to increase food production in urban settings. The BLGT is a container garden project which teaches and encourages individuals and the community in general, to utilize small areas to grow vegetables.
Thank you Biggest Little Garden and thank you Wilf and Vicky for going being patient with my husband’s constant e-mail request to be a BLGT member and for going great lengths to deliver this awesome Starter kit from New West all the way to our home here in Burnaby (=
Joseph and I have zero experience in gardening.
(Well, I guess Joseph has about 2% edge-due to his plant-watering skills way back when) but in my case, okay…let me explain…The thing is…I’ve always had an aversion to frogs. The mere thought of them jumping out from a hole whenever I start digging the soil makes me cringe!
The good thing is… I haven’t seen one here in North America and I doubt if I will ever find one here in our patio! (=
Burnaby Food First sponsored a workshop called Apartment Gardening for Beginners. Plant genius Mr. Alexander McNaughton treats his plants like a “person” with human feelings. (e.g.If you water them regularly, they will be happy; Be careful with the roots because they will get hurt and not make more babies) Who knew that you can go down to your local grocery store for free milk crates and coffee sacks and grow food in small spaces using these containers?! Not me!
But yeah…it did. (=
There is nothing more rewarding that seeing your very first plants grow…
and using them in your recipe at home (=
Thank you Mr. Alex Mc Naughton for your passion for plants and of course, thank you Burnaby Food First for another successful Workshop!
This is my attempt to complete the project I endeavoured to pursue at the beginning of this year.
The Facebook post goes like this: “The first five people to comment on this status (and by extension, send their home address in my Message inbox ^^,) will receive a small surprise from me in the next year (a gift card, piece of art, something homemade, delicious treats, etc.) whatever I think would suit you! There won’t be a warning and it will happen without notice and whenever the mood strikes me. The catch? Those five people must make the same offer in their Facebook status. Keep paying it forward and spread the cheer. Oh, and “likes” don’t count–you must comment! ^^,
Her hands are numb, mind so drained to even cook dinner, and her whole body sore to death.
This “small and beautiful” project happened after a spiritually charged and uplifting conversation with my Mama.
After a hard day’s work, a new creative pursuit sparked in us.
With eagerness and anticipation, we will take it one step at a time. Right Ma? (=
It has been a while since I have cooked an “unfamiliar” meal. Well, guess what, today is the day (=
Thank you Southern Foods for another fun adventure!
- 6 green bell peppers
- 1 tablespoons butter
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1 can (14.5 ounces) diced tomatoes
- 1 can (8 ounces) tomato sauce
- 1 clove garlic, crushed
- 1 teaspoon dried leaf oregano
- 1/2 teaspoon dried leaf basil
- 2 teaspoons salt, divided
- 1/2 teaspoon ground black pepper, divided
- 1 egg, lightly beaten
- 1 1/2 teaspoons Worcestershire sauce
- 1 1/2 pounds lean ground beef or chuck
- 1 1/2 cups cooked long-grain rice
- shredded mild Cheddar cheese, about 1/2 to 3/4 cup, optional
In a large mixing bowl, combine egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers. Bake at 350° for 55 to 65 minutes. If desired, top stuffed peppers with a little shredded Cheddar cheese just before peppers are done; bake until cheese is melted.