I have always used banana peels with my roses but never thought of using them for tomatoes! What she says about the egg shells, I have always done this. There have been times when it looks like it snowed around my tomato plants because of all the egg shells I’ve crushed up and worked into the soil.
I’m going through my email folder of recipes (I don’t just save low carb ones) and will be posting a few here, also.
The recipe I received was for Paw Paw Black Walnut Cookies but take a look at this page! It’s nothing but wonderful looking Paw Paw recipes!
These came into my inbox and I just had to share. I don’t see too many recipes out there that specifically call for the use of lard.
Pueblo Oven Bread
Approximately 9 cups of white flour
1 Package of Dry Yeast
2 Tablespoons of Salt
2 Tablespoons of Lard (you can substitute with butter)
2 Cups of Water
Native American Bread
1/2 -ounce active dry yeast (2 (1/4-ounce) packets)
1 1/4 cups warm water (105 to 110 degrees F)
8 cups all-purpose flour
1/4 cup salt
1 cup lard
These are the types of plans I set aside for the day when I have my own animals that produce milk (or find someone who just has too much)!
Yes, you read that right. It’s a lemon meringue pie that calls for whey!
1 pre-baked 9″ pie pastry shell (Get my super-simple recipe that uses healthy fats here.)
1 1/2 cups whey (it must be fresh whey, any sort of powdered whey stuff will not work. Here’s my post that explains more about real whey.)
1 cup organic sugar (or if you must, regular white sugar will work in a pinch)
3 1/2 Tablespoons arrowroot powder or organic cornstarch
3 egg yolks (save the whites for the meringue topping below)
1 1/2 Tablespoons butter, melted
1/2 teaspoon sea salt
1/4 cup lemon juice (I like the 100% real organic stuff like this kind)
3 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon sea salt
1/2 teaspoon real vanilla extract
6 Tablespoons organic sugar
Now, how sweet would it be to never run out of tomatoes? I know my favorite snack has always been tomatoes warmed from the sun, right off the vine. Check out this article to learn how to extend your tomato season!
We’ve decided this is what we are doing this year. The dirt is awful here and there is so much debris that has been buried by previous tenants that it will just be easier to level that area out and build raised beds.
I have always thought, if/when we get to the point where we are butchering our own meat, it’s best to use as much of the animal as possible. Here’s a podcast discussing how to use every bit of a carcass.