I  love to save seeds from the vegetables and fruit that I eat.  So, on June 23rd of this year I decided to save the seeds from the Heirloom Tomato going into a salad for my lunch.  I scooped most of the seeds out of the tomato and placed them in a sieve, rinsed a very times being careful not to be too rough with the seeds.  I then sat them over a small bowl of water for the remaining tomato jelly to dislodge.  This usually takes 1-2 days.  The water in the bowl must be changed each day.  When all of the jelly is dissolved from the seeds they should be placed on some dry parchment paper to air dry and not stick to the paper.   When they have dried you can place them in an envelope labeled with the name of the plant and date saved.

     Well, this time I did the above steps with the exception of returning to rinse them the next day.  When I did remember I was saving the seeds 3 days had passed and the seeds had begun to sprout! (see above photo)   It was at this time that I decided an experiment was calling me.   I rinsed the seeds gently to be able to separate them without disturbing the sprout.  In order to loosen each seed I needed a toothpick and a lot of patience along with some diligence. 

     I also needed to have 2 small planters with light soil ready to deposit the dislodged seeds in for their potential growth cycle.  I always have hope that seeds will be viable and grow to produce their fruit.  But, I  wasn't too sure about these forgotten sprouted seeds.  But,  I continued with the experiment.   Placing each separated seed on a blank space on top of the soil in the planter and covered them with a light amount of soil.  Maybe, 1 inch. or so.   I pressed the top of the soil down gently and spritzed the top of the soil.  I placed the 2 containers under a grow light in the  Greenhouse and to my surprise, VOILA' by June 29th they had all sprouted! (see above photo)

     Well, I  will continue to nourish them and place them outside at the appropriate time.   Keep following me so you too can learn how to grow Tomatoes from seed to harvest.

In the meantime, 

Bon Appétit 

New and Important News

 Hello Friends and Fellow Followers.  I have some very important  information to share with you.  Starting in July, I will be including some of my other Creative Lifestyle Adventures on this page.  

     I can't wait to share my Gardening Know How's with all of you especially,  the "New" Gardener's I am meeting.  I want to help everyone to become the best Gardener Ever!  

     You will receive some great rewards  when you start playing in the soil and producing your very own herbs, fruits, vegetables, and or flowers.  Plus, you will experience the taste of something you nurtured and grew.

     Gardening can be a gateway for all to begin to live healthier.   It gives a sense of satisfaction knowing it does not contain many of the toxic additives of mass produced foods.  Chemicals are added to the produce we consume during the growth cycle and after when it's packaged.

  Knowing this, there is a growing concern for  what we are consuming and it's effects on our bodies.   So  it comes as no surprise that many people are taking an interest in growing their own groceries.   Now, let me be clear and not build up false hopes with you by letting you know, "You will NOT be able to grow every thing you have become accustomed to eating.  Gardening is a choice and the climate in which you reside may not offer you a year-round growing cycle.

     I will tell you how to obtain some of the food items you can not grow on your own and how to properly Store and Preserve your bounty.  

    I will continue to have recipes on this Blog Page because, I  love to share great cooking techniques and also tasting  delicious, Umami food with others.  Plus, I love to eat good food 😋!

     So, come on aboard,  get your garden legs on, put on a hat or scarf and some Gardening Gloves and let's get to the "Real Dirty Dirt" that helps us live a more self sustaining Healthier Life!  Let's get growing y'all!

Happy Gardening !

Seafood and Veggie Quiche

 Hello Everyone!

     I am certainly happy to have you following me and my recipes 😀.   This recipe was a last minute thought as I began to feel a little empty in the tummy.  I had been making jewelry all day and eating lightly.  Watermelon, Deviled Eggs, Cherries and Biscuits, while drinking water and Izze. The Shrimp  and Trout were thawing in the refrigerator, I needed veggies so, I began a quick search through my "Memory Files."  And Voila', Quiche was where the Search Engine STOPPED!  Minimal utensils and clean up. So, here's how I put it all together. 

Utensils/Equipment 

Large Bowl

Small Cereal Bowl

Whisk

9" Pie Pan

Cutting Board

Knife for Chopping 

Oven rack set in the middle

Cookie Sheet

Apron 

Ingredients 

6 Eggs

 2/3 cup Milk (Whole)

1/4 cup -1/2 & 1/2

1 teaspoon-Kosher Salt 

1 teaspoon-Black Pepper 

1/2 teaspoon Seafood Seasoning 

 1 cup-Kale (chopped thinly)

1/2 cup-Peas

2 Slices Bacon (crisped & crumbled)

1/2 cup  Spring Onions

1 Tablespoon Dijon Mustard

1 Tablespoon Butter

4 Oz Shrimp (peeled & deveined) til off

3 Oz Trout/Salmon (cubed)

2/3 Cup Gruyere Cheese (grated)or Fontina

1 ounce of Smoked Gouda (sliced thinly)

Heat Oven @ 350 degrees

Instructions 

Spray the Pie Pan and set it aside 

Chop kale into bite sized pieces. Dice the onions, and Red Bell Peppers and place them in the Microwave for 4 minutes.  Add a PINCH of salt and 1 Tablespoon Butter. Cover them.  Crisp 2 slices of Bacon and crumble them into the bowl with the Veggies.  Crack all 6 eggs into the large bowl, add milk, 1/2 & 1/2, Dijon Mustard and Whisk together.  Add all dry ingredients to this mixture.  Next, add the veggies. Set this bowl aside while you cut Shrimp and  Trout into bite sized cubes. Line bottom of the Pie Pan with medium amounts of of Shrimp & Trout.  Add the remainder to the Egg/Milk and veggie bowl.  Add the Smoked Gouda and 1/2 of the Gruyere Cheese to the mixture.

     Pour all ingredients into the Pie Pan.  Sprinkle the remaining Gruyere or Fontina Cheese on the top of the Quiche.

     Place in the oven on the cookie sheet in middle rack for 35 minutes. 

     Remove from the oven.  It may jiggle a little in the middle until it sets when cooling.

     Slice and serve while warm.

Bon Appétit Y'all!

"Group Soup" A Brand New Kind Of Me

 HOW TO MAKE "GROUP SOUP"

Ingredients:

Like Minded Individuals 

People Looking To Excel

Individuals Who Are Ready Now

Equipment:

A Motivating Inner Spirit

Positive Vibrational Movements

Self-Belief

     It has taken me some time to gather what I  felt and thought I needed to accomplish my goals for this life's chapter.

   While I am glad to have these items, I  realize the most important necessity could not be purchased.  You ask, "What is it?" I simply answer, "A Sound Mind."  Most of what I  plan to accomplish could require other working body functions, but, maybe not so much.   If you want to do a thing you will find a way to do it, even if you must use someone else's body.  

     So much time is wasted when the guidance, supervision or mere apprenticeship is not given.  This is not to say that "everything is for everyone."  No, we each have our own dreams. It would just be an easier process if the "Right" kind of help would be present to assist. 

     So, knowing these and many more facts/factors I say, if you are already classified as one of the above Ingredients, then take the above Equipment and "Get Moving."  You are never too busy, too tired, too old to learn how to become a successful person.   If that's what you want.  

     You may say or think to yourself, "I don't want to be a success."  "I just want to be remembered for who I was in life to others."  To me, that's the same thing as being a successful person in life.   A concious effort was made to desire such a thing.  In other words, it took work.  A LOT OF WORK on your part. 

     So, if you want to be recognized for your talents, knowledge, creativity or just a loving and kind spirit then join me as I treck forward to my next chapter on this journey called "Life."  But, I am going to need some of the above ingredients to make this "GROUP SOUP" DELICIOUS!

Bon Appétit Y'all 

Butter Fried Herb Potatoes

 Hello everyone,  recently I have received  many messages about increasing my platform.   Most have proven to be very helpful and a few have proven to help me with my original intentions.   So, with that said I will  continue to move forward with my quest of helping others eat better and live healthier by preparing tastier foods. 😋 yummmm!  

     This recipe comes at a time when potatoes are beginning to come in abundance.  I love peeling a potato and discovering it's creamy yellow/white unblemished inside. It  looks soooo good.  I  feel like I must prepare a delicious treat in its honor.  This recipe should do the trick.

***************************************

Ingredients 

4-5 Potatoes 

1/2 Stick Butter

1 teaspoon of Salt (use for frying)

1/2 teaspoon of  Pepper

2 Cloves of Garlic (crushed)

1 teaspoon Cumin or Dried Cilantro

1 top of a Green Onion (chopped)

2 cups water add 1 teaspoon salt to water

Measuring spoons

Strainer for draining the potatoes

Fork

Knife

2-3 Quart Sized Pot

 Paper Towels (2-3)

Skillet

______________________

Prep

     Peel all the potatoes and cut into halves. 

     Cut the green tops off onions and chop them.

     Peel 2 garlic cloves and  crush or dice them.

     Slice the 1/2 stick of butter into 1 tbsp slices.

_____________________________

Cooking Instructions 

     Place salted water into the pot.

     Place all potatoes in the pot.  Let them boil at medium high until they are fork tender.  About 15 minutes. Remove from stove and drain water off.  Place potatoes  on a dry paper towel.

     Turn stove heat to medium  or a medium  flame.  Place skillet over heat to warm the pan.   Place butter slices gently into the skillet.  When butter starts to bubble, place potatoes face down in the skillet.  Do not butter burn or turn dark brown.  Let the potatoes brown.  Once browned, slice the potatoes in half again. Turning them on an unbrowned side.  Turn your fire or heat source down to medium-low.  Add salt, pepper, cumin/cilantro, garlic and onions to the potatoes.  Remove heat. Stir together and plate to serve.  Happy eating everybody!  Yum Yum.  

Bon Appétit 

 

MarishaVilla's Macaroni and Cheese Souffle'

     Hello everyone,   I know I have been MIA for a while but always thinking of you, health concerns and ways to improve my BlogPost Page.  There are so many recipes I would like to share and tons of things for us to discuss.  

     However, today I would like to share the following recipe with you, Macaroni & Cheese Souffle.   Let me tell you this dish is so de-lish-cious, my mouth waters just mentioning it.  Not only will I prepare it on the regular,  but it will go into my Dinner Party Rotation Annually.   I received a beautiful Ceramic Floral Designed Recipe file box for Christmas and this recipe will definitely hold a space in it.  Enough talk, let's COOK!  So here goes.

Serves 3-4

EQUIPMENT :                                                                              INGREDIENTS :

Ramekin-1 Quart.                                                                          1 Egg

Small Rubber Spatula.                                                    1/4 c  Crushed Oyster Crackers

 Cheese Grater.                                                                 1 c of 1/2&1/2 or Whipping Cream

Medium Mixing Bowl.                                                    3 Tbsp Salted Butter

1 Quart Sauce Pan.                                                          1/2 tsp Pepper

Oven Mitts.                                                                        1/4 c  Parmesan  Reggiano (grated)

Resting Pan/Dish                                                              1/4 c  Pecorino Romano Cheese       

Measuring Cup                                                                 1 c  Elbow/Straight  Egg Noodles 

Strainer                                                                              1/4 c  Cubed Medium Cheddar Cheese 

INSTRUCTIONS   :

Pre-Heat Oven to 350 Degrees

Prep all ingredients prior to actual cooking.  That is Grating, Cubing, Crushing Crackers, Pouring liquid in a measuring cup.  DO NOT ADD EGG or MILK  YET.  The other ingredients can go into the Medium sized bowl and wait on the HOT Egg Noodles.  Boil Egg Noodles in small sauce pan until soft. The noodles can be cooking while prepping  other ingredients.   This should take about 20 minutes.   Drain all water off and empty into the medium bowl with other ingredients.   The heat from the Egg Noodles should melt the butter and cheese.  Add milk to temper the mixture.   Now you can add the Egg.  Mix egg into the ingredients slowly, insuring the egg is completely broken down into the mixture.   Pour the mixture into the buttered Ramekin.  Do not overfill.  *It is better to get a slightly  larger Ramekin or use 3 small individual ones.*  Place Ramekin on a drip plate/cookie sheet and place in the center rack of a 350 degree Pre-heated oven for 25-30 minutes.   Or until Golden Brown.   The souffle will have a raised appearance and be firm not jiggly. Remove from the oven and serve immediately.   It will deflate slightly when cooled.   Divide into Serving Portions.   Eat and Enjoy.   Bon Appétit!