IT'S A TOUGH JOB, BUT SOMEONES GOTTA DO IT!
Friday, July 10, 2009
Makes 6 servings, about 1 cup each
4 ounces whole-grain bread, torn into bite-size pieces (about 2 ½ cups)
3 tablespoons extra-virgin olive oil
1 ounce thinly sliced prosciutto, cut into thin strips (about ⅓ cup)
2 cloves garlic, minced
2 tablespoons red-wine vinegar
¼ teaspoon salt
¼ teaspoon freshly ground pepper
4 cups torn arugula leaves
2 cups cubed firm ripe melon
2 tablespoons chopped fresh basil
1. Preheat oven to 250°F.
2. Spread bread pieces on a baking sheet. Bake until lightly toasted, about 20 minutes.
3. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add prosciutto and cook, stirring occasionally, until crisp, 3 to 4 minutes. Add garlic and cook, stirring, 30 seconds more. Remove from the heat and stir in vinegar, salt and pepper.
4. Place arugula, melon, basil and the toasted bread in a large bowl. Add the prosciutto mixture and toss to combine. Let the salad stand for about 20 minutes before serving so the bread can absorb some of the dressing.
Makes eight 2-ounce pops
Equipment: 8 popsicle molds or small (2-ounce) paper cups
1 small cantaloupe
½ cup water
¼ cup sugar
1 tablespoon finely slivered fresh mint leaves
¼-⅓ cup lemon juice, depending on the sweetness of the melon
1. Cut cantaloupe in half; remove and discard the seeds. Scoop out the flesh and transfer to a food processor. Puree until smooth; measure 1 1/3 cups puree and transfer to a small bowl. (Reserve any remaining puree for another use, such as a smoothie.)
2. Pour water into a small saucepan, add sugar and bring to a boil over high heat. Stir in mint and immediately remove from the heat. Let stand for 1 minute.
3. Stir the mint syrup and lemon juice into the cantaloupe puree. Pour the mixture into 8 individual popsicle molds or small (2-ounce) paper cups.
4. Freeze until beginning to set, about 1 hour. Insert frozen-treat sticks and freeze until completely firm. Dip the molds briefly in hot water before unmolding
Tuesday, July 7, 2009
I just made a really great shrimp pasta :O)
The huge shrimp were on sale so I had to!
I didn't have enough pasta so I grabbed a box of
Pasta Roni, Butter & Herb Italiano. It worked out
great because the seasoning mix I was planning to
use anyway was my very own Sundried Tomato Pesto
blend Pasta Sauce Mix. (you can find it on my web site :O)
They complimented each otehr very well!
Here is a pic of the finished product...
top with parmesean cheese & cracked pepper if you like!
"The greatest gift of the garden is the restoration of the five senses."
- Hanna Rion
Hello, Sustainable Green Thumb-ers,
So many wonderful things are happening —enjoy the opportunities
In This Issue:
1. Alaska Garden and Art Festival
-book signing WHOOEE, I’M PUBLISHED! & event details
2. Worm Composting Class in Anchorage
3. Food Blog in Anchorage Daily News
1. Alaska Garden and Art Festival—this Saturday July 11
Book signing- Come find me and my book Ask Mother Nature—A Conscious Gardener’s Guide. Look for the Fireside Books table
This is one of the few books about organic gardening under Alaska conditions.
Grab one for you and gift for a friend. I’ll sign them for you, and you avoid shipping costs, tra la! (Buy from Amazon and nobody makes any money.)
Hands-on workshops, demonstrations, children’s activities, food, entertainment, and garden-related vendors. Tour the amazing Fair gardens, and quiz horticultural master artist Becky Myrvold.
Where: Alaska State Fair grounds in Palmer
When: Saturday, July 11, 2009
Red Gate Entrance Adults $5; Children 11 & under- free
For more info, please see www.alaskastatefair.org
2. Worm Composting Class—Anchorage July 16
Wriggle into class & learn about buying or making a bin, set up, feeding, preventing flies, and harvesting the castings. Lowly the Worm & I will be teaching.
Date: Thursday morning July 16
Time: 10:30am - 12 noon
Place: Terra Bella Bakery Café in Anchorage Next to Bed Bath and Beyond, across from Dimond Mall
Tuition $10 (bring with you)
Please sign up to squirm into a space—call 907 745-0758 or email me at
3. Food Issues Blog in the ADN
Kim Sollien asked me to take over her on-line column. Check in and comment on the discussion of where your food comes from, and what’s happening for locavores.
The community Blog spot is called
AK Root Cellars
Anchorage Daily News on line
Ellen Vande Visse
Good Earth Garden School
Friday, July 3, 2009
Actually, everyone is reasonable.
They just have their own reasons.
And usually it's worth trying to learn what
they are to maximize chances of a full-blown,
60's style, psychedelic lovefest.
Which is always a good thing.
If each of us strives everyday to understand someone else, someone outside our comfort zones, our friend & family circles, our culture, our race, our neighborhoods....We are one step closer and ever advancing to World Peace, Harmony & Joy! Love your fellow man, even if he is not related to you.