Monday, March 30, 2009
I decided that having a travel website and a food blog with almost the same name might be confusing to some. Go figure.
So, it is with great excitement that I introduce my new food blog, http://formerchef.com
There are only a few posts so far, but my plan is to write about all things food; cooking, gardening, and maybe featuring some restaurants, markets, shops, etc.
For the few of you following me here, please come over there and check it out. New posts include my "Tomato Obsession" and a recipes for "Strawberry Shortcake with Meyer Lemon Buttermilk Biscuits" and "Red Curry Noodles with Tofu."
Hope to see you there!
Monday, March 16, 2009
Next came 8" of hay, which got topped with another 1" of manure.
On top of the compost we put the remaining hay for mulch. Next weekend we will fill the other, larger bed and then I get to fill it with as many plants as will fit!
Monday, March 9, 2009
Here's the process:
The wood for our project:
2.5" red deck screws-2# (why do they sell screws by the lb? And why doesn't the box say how many screws are in it?)
You will also need a saw, a saw horse, an electric drill, an electric screwdriver, a level, a carpenter's square, a pencil and a tape measure.
David, cutting the 4x4s
Once the wood was cut, we pre-drilled the holes (above) and then screwed together the 5' sides to the 4x4s (cut at 20") with red deck screws (below).
After we got two of the long sides together, we screwed the 4' boards to them.
Above, the first two boxes are built and are 4'x5'.
The final result; 110 square feet of vegetable garden space.
The larger bed was a little more complicated, but not by much. We just did it one section at a time. The short sides are also 4', as are the middle, interior sides. The pathways are 32' wide, long sides are 80" and the back wall is 128".
Come soon, Filling the Beds and then Planting!
Saturday, March 7, 2009
In a large saute pan or wok, heat about a teaspoon of olive oil. Toss in 2 cloves of minced garlic. Add the bag of cleaned spinach and a squeeze of lemon juice from 1/2 a lemon. Toss the spinach rapidly so it wilts and turn off the heat.
Thursday, March 5, 2009
Penne Pasta with Pancetta, Eggplant, Peppers & Pesto
The obligatory glass of wine while cooking pasta.
This isn't a beautiful dish, but damm, it tastes great!