So I have ordered my hive boxes and tools. I'm reading "BeeKeeping for Dummies." Guess I should open the hive boxes and take a look as the book goes into some detail on assembling the hives, painting them, etc. I had assumed that everything in the boxes just came ready to set up and use. I'll try to get out there today to take a look...
If you have friends with gardens, chances are that you also have friends with chickens ... or you may have them yourself! Show them off on this website!
Share with other gardeners, and maintain photo galleries to share with your friends. Learn from others in habitat zones similar to your own.
2 cups butter
4 cups flour
2 tsp. soda
2 cups sugar
5 cups blended oatmeal (blend in a blender to a fine
24 oz. chocolate chips
2 cups brown sugar
1 tsp. salt
1- 8 oz. Hershey Bar (grated)
2 tsp. baking powder
2 tsp. vanilla
3 cups chopped nuts (your choice)
For One Crust Pie
1 cup plus tablespoons flour
1/2 teaspoon salt
1/3 cup vegetable oil
2 tablespoons water
For Double Crust Pie
1-3/4 cup flour
3/4 teaspoon salt
1/2 cup oil
3 tablespoons water
1 large Dungeness crab 1 tsp. Kosher salt
1/3 cup sweet Thai chile sauce 1/3 cup olive oil
2 tsp. chopped garlic 2 tsp. chopped shallots
4 tsp. white Balsamic vinegar 1 tsp. soy sauce
1 tsp. white pepper
Purchase cleaned and cooked whole Dungeness crab or clean and cook fresh crab at home. Sprinkle Kosher salt over crab. Set aside.
Mix Thai chile sauce, olive oil, garlic, shallots, Balsamic vinegar, soy sauce and white pepper. Whisk together well. Add crab to bowl and refrigerate at least 4 hours, preferably overnight.
3 tbs shortening
1.50 cup rice
1/2 cup bell pepper, diced
1/4 cup diced jalapeno (to taste)
14 oz. can whole or crushed tomatoes
1 clove garlic, minced
1 tsp black pepper
2 tsp salt
3 cups water
Melt shortening in large skillet. Add rice and brown.
When rice is golden brown, reduce heat. Add onion, bell pepper, jalapeno, tomatoes, garlic & pepper.
Mix well and add 1 1/2 cups WARM water, or just enough to cover the rice.
Add salt. Cover and let simmer until most of the water is absorbed.
2 10-ounce cans green tomatillos or 1 pound fresh tomatillos, husked
1 tbs vegetable oil
1/2 onion, charred and chopped
1 clove garlic, charred, and crushed
12 cilantro sprigs
1/4 tsp ground black pepper
Pinch dried oregano
1/4 tsp salt
2 cup Split peas; rinsed
6 cup Water
1 tsp Salt
1/2 tsp Ground cumin, or to taste
1 lb Pork sausage
Soak split peas in water 2 hours. Place peas with soaking water, salt and cumin to taste in medium saucepan. Simmer, covered, about 1 1/2 hours or until smooth and soft, stirring occasionally. Add more water if needed for soupy consistency.
Adjust seasonings to taste.
Just before serving, pan-fry chopped sausage until done.
Serve soup in individual bowls.
Sprinkle cooked sausage over soup.
8 oz. elbow macaroni
1 cup finely chopped celery
1 cup finely chopped green pepper
1/4 cup finely chopped onion
Salt and pepper to taste
2 tsp prepared mustard (more or less to taste)
3/4 cup Mayonnaise (more or less to taste)
Properly canned, these tart, crunchy dilled beans will keep for months -- the perfect holiday or housewarming gift.
2 pounds fresh green beans, trimmed
8 to 10 sprigs of fresh dill
4 medium cloves garlic, sliced vertically
4 cups cider vinegar (5% acidity)
2 cups water
3 tablespoons coarse or pickling salt
1-1/2 teaspoons fennel seeds
1 teaspoon hot red-pepper flakes
3 cups cooked elbow macaroni rinsed and drained
2 tablespoons bacon bits
1/4 cup chopped red onion
1 can stewed tomatoes undrained
1-1/2 cups shredded sharp cheddar cheese
1 can Cream of mushroom soup
Combine macaroni, bacon bits, onion, undrained stewed tomatoes and Cheddar cheese in a slow cooker.
Cover with mushroom soup and mix well.
Cook, covered, on low for 8 hours.
Mix well before serving.