tag:blogger.com,1999:blog-62547143575927328372024-03-12T19:31:48.528-04:00The Lunch LadyThe Lunch Lady is a foodie at heart with a quest to share delicious, simple, wholesome food with anyone who wants to be inspired.The Lunch Ladyhttp://www.blogger.com/profile/10263238047918869738noreply@blogger.comBlogger279125tag:blogger.com,1999:blog-6254714357592732837.post-82746566674101287582015-09-28T22:11:00.001-04:002015-09-28T22:11:48.731-04:00Easy Basil Chicken<div><br></div><div><br></div>One of my favorite and easy dishes is marinating & grilling organic chicken thighs. I use a lot of chicken thighs because they are cheap and moist and boneless. <div><br></div><div>This basil sauce is super easy and delicious. I like to use my mini blender. I stuff it full of basil leaves, 2 frozen cubes of garlic (equal to two cloves), sea salt, fresh pepper, & enough avocado oil to make it runny. </div><div><br></div><div>When I cook, I use a lot of ratios and not exact measurements. It gets easier with practice but in this case, 2 or 5 leaves aren't going to make a big difference. You are going for flavor here! </div><div><br></div><div>I dump the sauce all over the chicken and let it marinate for 30 minutes, flipping over, & then grill them on med-low till cooked through. My boys like it when I slice them up. </div><div><br></div><div>This sauce is great for a lot of applications such as with tomatoes & mozzarella, on beef, or mixed in cooked pasta or rice. </div><div><br></div><div>Enjoy!<br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMmT0P_GNbLxN_DMcKs7EU4GjEeNTCyEdV1FE015KD6MGOJ6aQ3IpmNCHmeeGzC6u7cD0OBpse2Wo_SSFsj5suS1Trv-OqvbSBe3nILzqC-_NOSYCi9dQyHj0xrq6cnjX3_wCbUyFiguw/s640/blogger-image--492204497.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMmT0P_GNbLxN_DMcKs7EU4GjEeNTCyEdV1FE015KD6MGOJ6aQ3IpmNCHmeeGzC6u7cD0OBpse2Wo_SSFsj5suS1Trv-OqvbSBe3nILzqC-_NOSYCi9dQyHj0xrq6cnjX3_wCbUyFiguw/s640/blogger-image--492204497.jpg"></a></div></div>The Lunch Ladyhttp://www.blogger.com/profile/10263238047918869738noreply@blogger.com16tag:blogger.com,1999:blog-6254714357592732837.post-76339911843469249182015-01-23T08:00:00.000-05:002015-01-23T08:00:03.925-05:00<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">It is with great excitement that we are announcing the launch of the Primal 90: Total Mind-Body Transformation System! <b>This is NOT another summit.</b> We (along with much of our audience) have grown weary of the standard summit system. While we do find the information shared in summits to be valuable, we feel like the Primal 90 system we've created is a superior approach to helping people get REAL results. </span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Remember, this is not just another summit<i>. </i></b>The free roll-out event features 1 new free video being released each day, and that video will be available for 72 hours. This differs greatly from the standard approach of posting 3-4 videos and giving people only 24 hours to view them. <i>We want people to actually be able to see all the interviews/segments without feeling rushed or pressured! </i></span></div>
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<span style="font-family: Verdana, sans-serif;">Yes, we are featuring expert interviews from many familiar names as well as people you may not know. yet. Our first priority was to create a superior event and product. To us that meant including people who have a powerful and helpful message to share regardless of the size of their email list.</span></div>
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<span style="font-family: Verdana, sans-serif;">Familiar experts include:</span></div>
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<span style="font-family: Verdana, sans-serif;">- Stefani Ruper</span></div>
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<span style="font-family: Verdana, sans-serif;">- Dr. Allison Siebecker</span></div>
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<span style="font-family: Verdana, sans-serif;">- Jordan Reasoner</span></div>
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<span style="font-family: Verdana, sans-serif;">- Reed Davis</span></div>
<div style="background-color: white;">
<span style="font-family: Verdana, sans-serif;">... and many more familiar faces.</span></div>
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<span style="font-family: Verdana, sans-serif;">Experts you may not know (but should because they're AMAZING):</span></div>
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<span style="font-family: Verdana, sans-serif;">- Chad and Brenda Walding</span></div>
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<span style="font-family: Verdana, sans-serif;">- Sara Eye</span></div>
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<span style="font-family: Verdana, sans-serif;">- Kiran Krishnan</span></div>
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<span style="font-family: Verdana, sans-serif;">... and many, many more.</span></div>
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<span style="font-family: Verdana, sans-serif;"><a href="https://mt144.infusionsoft.com/app/linkClick/4711/e3b291f31e084258/2768695/8b7e3811f47f823c" nottracked="false" shape="rect" style="color: #578a24;">Check out the Primal90 Free Event Registration Page HERE</a> to see the full line-up of guests for this free launch event! <br clear="none" /><br clear="none" />The program itself will be rolled out (immediately following the free event) as a 12-week course, with a new module being released each week to our members. Each module will consist of 1-2 videos from us, as well as between 2-4 guest expert video segments, along with all the tools they need to implement what they're learning in that particular unit. </span></div>
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The Lunch Ladyhttp://www.blogger.com/profile/10263238047918869738noreply@blogger.com4tag:blogger.com,1999:blog-6254714357592732837.post-24218602791819739832015-01-22T20:38:00.006-05:002015-01-22T20:38:38.328-05:00Primal 90<div dir="ltr" style="text-align: left;" trbidi="on">
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I'm so excited to be affiliated with this great new program Primal 90!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHESc6qLs7LFssJyWEzu1oakoP4L5o-hUPd22UrYznw37iPQF1CI-sg3SOV77_5DEii3Sp32DvKqQcObY9hWrrkksMGOwdDcGM4aaJ8BvgrwhB9yboZ5LI8uj8iIjiYtlqpYO6HexTm0g/s1600/Reed-Quote1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHESc6qLs7LFssJyWEzu1oakoP4L5o-hUPd22UrYznw37iPQF1CI-sg3SOV77_5DEii3Sp32DvKqQcObY9hWrrkksMGOwdDcGM4aaJ8BvgrwhB9yboZ5LI8uj8iIjiYtlqpYO6HexTm0g/s1600/Reed-Quote1.png" height="266" width="320" /></a></div>
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To learn more, Click <a href="http://bit.ly/1CHyMzH">here</a>!</div>
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The Lunch Ladyhttp://www.blogger.com/profile/10263238047918869738noreply@blogger.com1tag:blogger.com,1999:blog-6254714357592732837.post-66758057255285642002014-12-02T23:32:00.001-05:002014-12-02T23:32:27.836-05:00Follow MeIf you don't already...<div>Follow me on Facebook on "The New Lunch Lady" page</div><div>Or on Instagram at "thelunchlady"</div><div>To get the most up to date posts!</div>The Lunch Ladyhttp://www.blogger.com/profile/10263238047918869738noreply@blogger.com2tag:blogger.com,1999:blog-6254714357592732837.post-47467777248105679492014-12-02T18:46:00.001-05:002014-12-03T10:25:16.938-05:00AIP on the go<div dir="ltr" style="text-align: left;" trbidi="on">
I recently travelled cross country via airplane from PA to CA. It was my first time traveling by airplane while on AIP (Autoimmune Protocol)<br>
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I HAD to go! My husband was, after all, surprising me with a trip for our 20th anniversary. I can't lie and say I wasn't a bit nervous about airport food. So I packed cooked bacon and baked sweet potatoes! When we got to our layover airport (Dallas), literally the ONLY AIP friendly food was at a small Mexican food joint. They offered Romaine salad with a million toppings (corn, cheese, beans, tomatoes - you know, ALL things I had not re-introduced yet!) So I bought the salad without all the toppings, much to their dismay! $7 and probably the most expensive lettuce I've ever bought! I loaded it with bacon, sweet potato, and a side of Trader Joe's applesauce. </div>
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Sometimes it's survival but I was nice and full. And nourished. </div>
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Dinner choices: </div>
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I found a great restaurant in Laguna Beach that offered all different Tapas or options as a meal. I got sirloin tips (I skipped the sauce), asparagus, & sweet potato fries. </div>
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Lunch at Trader Joe's:<br>
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Lunch "to-go" is a tough one at Trader Joe's if you are trying to eat AIP friendly. The best I could do was plantain chips with guacamole and this salad. I skipped the dressing but even the chicken had some crazy additives. I had heartburn all afternoon and I NEVER have heartburn!</div>
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Our studio had a teeny kitchen with a cooktop, microwave, and basic necessities.<br>
We had a great little store, Ralph's, around the corner that carried grass fed, free-range, and wild meats and fish. We bought a tiny bottle of olive oil, sea salt, and herb mix.<br>
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We got some prepped raw veggies, wild mahi mahi, and a couple sweet potatoes (I had to microwave them).<br>
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It was delicious!<br>
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Breakfast:<br>
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Let's talk BACON!<br>
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Just about every restaurant or hotel that serves breakfast has bacon and fresh fruit on their menu.<br>
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AIP friendly. I literally ate bacon the entire week I was gone.<br>
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Yum<br>
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There was a small cafe across the street from our place that served salads. We got ours "to go" with chicken and veggies. I added some sweet potato, avocado, and red onion. Filling and satisfying.<br>
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One night I made chicken thighs cooked with apple and onions. <br>
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Easy and delicious.<br>
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Meals on an airplane:<br>
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Airport food is a tough one, so for my trip home, I packed our own giant salads.<br>
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As long as you carry it in a plastic bag, customs doesn't mind at all!<br>
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I added a banana and a container of applesauce to the bag.<br>
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Right before we got to customs, I added olive oil so it wouldn't get too soggy. Turns out, there was a cafe near our Gate that had nice homemade dressing. They gave it to me for free!<br>
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Breakfast:<br>
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The morning we left I HAD to eat leftovers, so a bit more fruit than usual, bacon, sweet potato, spinach and my usual Americano coffee.<br>
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Coffee is the only non-AIP thing I have regularly.<br>
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Lunch on the go:</div>
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Burgers are usually a good choice. I ordered an Angus burger, no bun, and they wrapped it in lettuce for me. I had about 3 of the fries because they weren't that good but they did give me a double burger!</div>
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Japanese Food:</div>
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I'm a sushi lover. Truly. So abstaining from my favorites was hard for me at first. </div>
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I'm happy to be able to eat a small bit of rice here and there. It's a nice resistant starch. </div>
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This lunch was at an amazing little sushi place overlooking the water in Laguna Beach. It also served as our Wedding Lunch with our good friends.</div>
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The purpose of our trip to California (my first time!) was to celebrate our 20th anniversary. He surprised me with renewing our vows on the beach and arranged for our friends to meet us! They moved out 13 years ago, he's a pastor, they live 1 1/2 hours away, so I had NO idea they would come. It was all so romantic and a huge surprise, complete with a proposal on the boardwalk.</div>
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So back to the food....</div>
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Sashimi is a good safe bet. I also had a dinner sized salad and a few pieces of California roll.</div>
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I skipped the soy sauce.</div>
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Along with these meals, I also packed snacks like an Epic Bar, Trader Joe's Coconut + fruit bars (apple, mango, strawberry), dried mangoes, applesauce packs, and dried coconut flakes, a small container of coconut oil. I bought a bunch of bananas, apples, and plantain chips at the store.<br>
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My best and completely AIP meal was at the Soho House in West Hollywood, a member's only club for the Hollywood crowd. No camera phones allowed so I couldn't snap a shot! But I had chicken paillard, baby chard, carrots, and purple sweet potatoes on the side. It was wonderful!<br>
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I never went hungry on this trip so it is completely possible to eat well, to eat AIP, and be nourished!<br>
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The Lunch Ladyhttp://www.blogger.com/profile/10263238047918869738noreply@blogger.com2tag:blogger.com,1999:blog-6254714357592732837.post-64571668871737871852014-12-02T15:52:00.001-05:002014-12-02T15:52:31.819-05:00The Autoimmune Protocol has changed my LIFE!<div dir="ltr" style="text-align: left;" trbidi="on">
At the end of May, I started seeing a new doctor, a functional neurologist, to help me with some therapy for my leftover symptoms from having Bacterial Meningitis in 2008. He ordered some blood tests and put me on a completely grain-free diet (also dairy free, sugar free, nut free, nightshade free)<br />
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I started to see some changes in my body pretty quickly. Initially, I lost 15 pounds but more noticeably, I stopped having my regular headaches. My brain fog went away and I started having more energy. It turned out that I'm highly reactive to gluten and was showing inflammation in my gut. <br />
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Overall, I have seen a lot of improvement in my aches and pains and some of my skin issues. I have eczema and psoriasis and have less flares than previously. It's been 6 months now. <br />
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Of course it has changed the way I cook and bake. No more flour cookies and cinnamon buns or cakes. But, I mostly don't miss them anymore. I can make some banging brownies out of plantains!<br />
And delicious Coconut Banana Smoothies... I don't really need to snack much because my meals are very satisfying, full of good fats, grassfed or pastured meats, good starches, and lots of veggies. I'm nourishing my body well for the first time in my life.<br />
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And the really weird thing? My cellulite is gone.<br />
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I just turned 41, have four sons, and weigh the same as I did before kids (after 16 years!)<br />
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One of the blogs that I found most helpful is <a href="http://www.thepaleomom.com/">www.thepaleomom.com</a> She is a doctor, scientist, and backs up her information with tons of real research. It's helping thousands of people being diagnosed with thyroid issues, skin issues, MS, and all kinds of autoimmune diagnoses.<br />
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I'm really excited to have found healing like this. It's helping me take care of ME so that I can take better care of my family! </div>
The Lunch Ladyhttp://www.blogger.com/profile/10263238047918869738noreply@blogger.com2tag:blogger.com,1999:blog-6254714357592732837.post-14653150091625278242013-07-07T18:33:00.000-04:002013-07-07T18:33:22.072-04:00Spelt Cinnamon Buns using Pioneer Woman's recipe (revised)I love <a href="http://thepioneerwoman.com/" target="_blank">The Pioneer Woman</a>.<br />
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She's an inspiration to me.<br />
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However, I like tweaking her perfection to healthy perfection.<br />
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I love using organic ingredients and a bit more of a clean and whole grain approach to food.<br />
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Her <a href="http://thepioneerwoman.com/cooking/2007/06/cinammon_rolls_/" target="_blank">Cinnamon Roll</a> recipe is amazing. I'm not about to fix what ain't broke but I will "healthify" it by tweaking the flour and using all organic ingredients. It cleans it up a bit. I really need every excuse in the book NOT to eat these!<br />
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I've been making her recipe so often that I have it memorized. Is that bad?<br />
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Hey, I have a lot of hungry boys to feed in this house. And I made the "mistake" of making these for my nephews so now I'm pretty much required to bake these every time they sleep over.<br />
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I often bake with organic Spelt flour which is considered an ancient grain. It's higher in protein and a bit easier to digest, and doesn't give you that whole "wheat" taste that I do not like.<br />
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Since I bake these regularly, I've decided to start tweaking the flavors I use. I like to think of it as a seasonal cinnamon bun.<br />
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Pictured are Apple Cinnamon and Strawberry Jam.<br />
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I have great plans for blueberry and peach season coming up. Stay tuned!<br />
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I love "apple-anything" so I thought I'd try putting bit of apple on the dough before I rolled it out.<br />
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This recipe makes about 24 large cinnamon rolls.<br />
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I was going for 2 flavors.<br />
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Strawberry and Cinnamon Apple</div>
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I use organic spelt, grapeseed oil, organic sugar, raw organic milk, organic butter, organic apple, organic cinnamon, and homemade strawberry jam.<br />
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The Strawberry flavor has become a family favorite.<br />
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I actually went strawberry picking twice so I would have enough strawberries to make more jam.<br />
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It's the bun's fault.<br />
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I just add a bit of strawberry jam to the icing to give it some extra color and flavor.<br />
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<span style="font-size: large;"><b><u>PW's Cinnamon Roll Tweaked</u></b></span><br />
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<span style="font-size: large;"><b>1 quart organic milk</b></span><br />
<span style="font-size: large;"><b>1 cup grapeseed oil</b></span><br />
<span style="font-size: large;"><b>1 cup organic sugar</b></span><br />
<span style="font-size: large;">In largest cooking.soup pot you have, heat these 3 ingredients, stirring till just about to boil. Turn off and cool for 45 minutes.</span><br />
<span style="font-size: large;">Add:</span><br />
<span style="font-size: large;"><b>2 packets of yeast (4 1/2 teaspoons)</b></span><br />
<span style="font-size: large;">Stir with spoon or whisk</span><br />
<span style="font-size: large;">Add (don't stir till done)</span><br />
<span style="font-size: large;"><b>9 cups of organic spelt flour (need more for spelt)</b></span><br />
<span style="font-size: large;"><b>1 Tablespoon sea salt</b></span><br />
<span style="font-size: large;"><b>1 heaping Tablespoon baking powder</b></span><br />
<span style="font-size: large;"><b>1 scant teaspoon baking soda</b></span><br />
<span style="font-size: large;"><b>1 teaspoon vanilla extract (optional- sometimes I forget)</b></span><br />
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<span style="font-size: large;">Mix all together with long wooden spoon. Cover. Leave in warm spot for at least 1-2 hours. I find that if I make the dough in the morning, it rises even more if I don't make the buns till late afternoon or evening.</span><br />
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<span style="font-size: large;">Add:</span><br />
<span style="font-size: large;"><b>1-2 cups organic spelt flour. </b>Knead into a ball, adding flour till pliable.</span><br />
<span style="font-size: large;">Sprinkle flour on clean work surface.</span><br />
<span style="font-size: large;">Roll out flour in large rectangle (about 30 inches by 18 inches)</span><br />
<span style="font-size: large;">Whatever looks good and will also roll up.</span><br />
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<span style="font-size: large;"><b>For Apple cinnamon:</b></span><br />
<span style="font-size: large;"><b>2-3 Tablespoons soft (not melted) organic butter</b></span><br />
<span style="font-size: large;">Spread on the half of the rectangle</span><br />
<span style="font-size: large;"><b>Cinnamon Sugar: </b>Mix 1-2 teaspoons of cinnamon with 1 cup sugar. Sprinkle over the butter evenly.</span><br />
<span style="font-size: large;"><b><br /></b></span>
<span style="font-size: large;"><b>For Strawberry:</b></span><br />
<span style="font-size: large;">Spread <b>1/2-3/4 cup of strawberry jam </b>over other half of rectangle. Sprinkle with <b>cinnamon </b>(no sugar)</span><br />
<span style="font-size: large;"><b><br /></b></span>
<span style="font-size: large;">With a sharp knife, cut down the center of the divide.</span><br />
<span style="font-size: large;">Roll up the dough so the long part is the length of your roll. You want a long roll of dough. Pinch the seams shut all around so you don't lose apples when you cut and pick up your rolls.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Grease 4 pans. I use 2 glass 13x9 inch pans and 2 pie dishes. You can use any oven safe pans. Use what you have.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Spray the pans with cooking spray (PW uses melted butter. I have enough butter on my body, thank you.)</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Cut each roll in half once. Then each roll in half again. I cut the remaining rolls in 3 (so make 2 slices).</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Again, do what you like and what seems to work for you.</span><br />
<span style="font-size: large;">I usually put 5-6 in a pie plate and 6-7 in the large pan. The ends of the rolls are usually a bit smaller.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Let the rolls rise in a warm place for a while till they fill out the pan a bit more. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Bake at 350 degrees F for 18-20 minutes or till the top is browned slightly.</span><br />
<span style="font-size: large;"><b><br /></b></span>
<span style="font-size: large;"><b><u>Icing:</u></b></span><br />
<span style="font-size: large;">In a small bowl, add<b> 2 cups organic powdered sugar, 1/2 teaspoon vanilla extract, and enough milk </b>to make the mixture runny (maybe 1/3-1/2 cup?) Use a whisk and add a bit of milk a little at a time.</span><br />
<span style="font-size: large;"><b><br /></b></span>
<span style="font-size: large;"><b>Drizzle over the buns.</b></span><br />
<span style="font-size: large;"><b><br /></b></span>
<span style="font-size: large;"><b>Try not to eat them all at once.</b></span><br />
<span style="font-size: large;"><b><br /></b></span>
<span style="color: #cc0000; font-size: large;"><b>The Lunch Lady</b></span>The Lunch Ladyhttp://www.blogger.com/profile/10263238047918869738noreply@blogger.com2tag:blogger.com,1999:blog-6254714357592732837.post-56727355047717334342013-07-06T10:00:00.000-04:002013-07-06T10:00:02.041-04:00Fourth Recap<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1GWedtHsyCQn8Ivklw1bmuU-jdfYxUSsKNj1-Uo-aCIQQvGFywqIJETTbLUUYlELrJc9LHQLn0316lAZ5jxZrQ38i9KlGc5Xiwmlm48SOax-1zqTXbWSl89scwUYOuA7YGk8Gq5rJQaRE/s1600/Fourth+of+July+2013+016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1GWedtHsyCQn8Ivklw1bmuU-jdfYxUSsKNj1-Uo-aCIQQvGFywqIJETTbLUUYlELrJc9LHQLn0316lAZ5jxZrQ38i9KlGc5Xiwmlm48SOax-1zqTXbWSl89scwUYOuA7YGk8Gq5rJQaRE/s1600/Fourth+of+July+2013+016.JPG" height="640" width="426" /></a></div>
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Special Memories: The boy's great grandfather's flag</div>
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The patio: Bring indoor furniture outside. Layer fabrics.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKlnydhyphenhyphenDXqfcfuLF2skSmupFgn-UT-O3dp6ZNGQQ0ftMttbCJjkr6Yy7LyvDGep4qyfwXKHgY2xxVEjwz0j9fBb16zv5ITuBeyajVE6m6QASimLmPZak7RuyF4tMOffP-p6jrBMyjMPFu/s1600/Fourth+of+July+2013+039.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKlnydhyphenhyphenDXqfcfuLF2skSmupFgn-UT-O3dp6ZNGQQ0ftMttbCJjkr6Yy7LyvDGep4qyfwXKHgY2xxVEjwz0j9fBb16zv5ITuBeyajVE6m6QASimLmPZak7RuyF4tMOffP-p6jrBMyjMPFu/s1600/Fourth+of+July+2013+039.JPG" height="640" width="426" /></a></div>
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Shop the yard: Red, white, and blue flowers.</div>
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The outdoor food table didn't get used at all. It was TOO HOT to put the food outside.</div>
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New friends: The fun part of hosting parties is inviting friends over and having them meet each other.</div>
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Antique Whiskey Barrel</div>
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Beautiful Flowers + Sun</div>
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Hope you had a Happy 4th!</div>
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<span style="color: #073763; font-size: large;">The Lunch Lady</span></div>
The Lunch Ladyhttp://www.blogger.com/profile/10263238047918869738noreply@blogger.com1tag:blogger.com,1999:blog-6254714357592732837.post-2008796524494408832013-07-05T10:00:00.000-04:002013-07-05T10:00:05.532-04:00Easy BruschettaI recently have been going to painting classes at a local store.<br />
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They are SO fun!<br />
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I've always enjoyed playing around with acrylics but have never had formal training so this really appealed to me when a friend posted a link on Facebook about 1 1/2 months ago.<br />
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What does this have to do with Bruschetta you ask?<br />
<br />
Patience my Padawan.<br />
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There's a story to tell here. It must be told.<br />
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The painting classes are BYOB. I mean really? What better way to paint than with slightly less inhibitions! It helps.<br />
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They also recommend you bring snacks. (To absorb the BYOB perhaps? After all, you do have to drive yourself home.)<br />
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I didn't know anyone at the first class I attended. Yes, I'm a brave one, now that I'm an adult.<br />
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I had such a lovely response to my Facebook post about my experience that I invited several friends along to my second class. I brought Sangria. I brought snacks.<br />
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One of these snacks was this Bruschetta.<br />
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See? There is a point to this rambling.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_IBs4wOPJsH4PIv3lQ1MyQB5TnwQ8i3gmvkaM4I_wQW5948DlXSPeMHXXjasA7-kwj25AllnbZODMO3L-_ZJixNyTXcHBXSTB2mNccR01PHrTAH1xmrmEOGf_K-wpLI3KK08u54wZ9RT6/s1600/4th+of+July+015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_IBs4wOPJsH4PIv3lQ1MyQB5TnwQ8i3gmvkaM4I_wQW5948DlXSPeMHXXjasA7-kwj25AllnbZODMO3L-_ZJixNyTXcHBXSTB2mNccR01PHrTAH1xmrmEOGf_K-wpLI3KK08u54wZ9RT6/s1600/4th+of+July+015.JPG" height="426" width="640" /></a></div>
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Bruschetta is super easy to make.<br />
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6 simple ingredients; Tomatoes, Basil, Garlic, Salt & Pepper, Olive Oil, Balsamic Vinegar.<br />
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I can't count okay?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY9PButXfxYZljbk9ZatsRpJAymbDD5tYveMy6tfeEn07n8pg0lUWpsJ5OHiYGMM97cQsvw1N8wETvYz5RYwTawATJz26B5cohwLIx6oHqZqaPYIvoncuhk-tF6tTIL_fkNsOHoP54kMrk/s1600/4th+of+July+011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY9PButXfxYZljbk9ZatsRpJAymbDD5tYveMy6tfeEn07n8pg0lUWpsJ5OHiYGMM97cQsvw1N8wETvYz5RYwTawATJz26B5cohwLIx6oHqZqaPYIvoncuhk-tF6tTIL_fkNsOHoP54kMrk/s1600/4th+of+July+011.JPG" height="426" width="640" /></a></div>
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I don't have any ripe tomatoes yet so I bought a large container of Roma tomatoes at my local food warehouse (BJs)<br />
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Wash and slice each tomato in half. Clean out each half of the seeds and pulp. Slice and dice.<br />
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Wash and mince the basil and garlic.<br />
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Add all the ingredients in a bowl and stir gently.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLJEAZygO8pXl2g8I2bCBmLAvNcldIVwLcc-nUjPAHdiv8tHuc5XF46L38b_sghGakCN-49pO2lFJ99WMLiaf7refmK3GfuIaWAqSsNL1FhhF2mAgFeLTf8LB8rsoXy8Fvyz9jxRBG4VeZ/s1600/4th+of+July+019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLJEAZygO8pXl2g8I2bCBmLAvNcldIVwLcc-nUjPAHdiv8tHuc5XF46L38b_sghGakCN-49pO2lFJ99WMLiaf7refmK3GfuIaWAqSsNL1FhhF2mAgFeLTf8LB8rsoXy8Fvyz9jxRBG4VeZ/s1600/4th+of+July+019.JPG" height="640" width="426" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlFb6O8OV4VDottXd9Ye_39KsfyLdlEJck7LJqMOtIkXk4cTkkdnFXCpoYQmsX53HW3_WMCBurm4pe6kaKDjLoH7cYb-Z-icTU2lnLVLXPHPYHzmedVzQgDR0mcAhxdE9B8yQdnTPLC0oC/s1600/4th+of+July+020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlFb6O8OV4VDottXd9Ye_39KsfyLdlEJck7LJqMOtIkXk4cTkkdnFXCpoYQmsX53HW3_WMCBurm4pe6kaKDjLoH7cYb-Z-icTU2lnLVLXPHPYHzmedVzQgDR0mcAhxdE9B8yQdnTPLC0oC/s1600/4th+of+July+020.JPG" height="426" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDQOzCuq9QROB6fARN4hDocvz4uv1b0cvgfaDIHD19Cfczw81xH8Bzg8Jf1RbUcYamqN1Zws11R5XGqI1kb-ncw-KGrDYzBsQwgpfFjRAkfLfCVH656g4OjEab5VBXZeQ0HEMC2mEjqGp-/s1600/4th+of+July+027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDQOzCuq9QROB6fARN4hDocvz4uv1b0cvgfaDIHD19Cfczw81xH8Bzg8Jf1RbUcYamqN1Zws11R5XGqI1kb-ncw-KGrDYzBsQwgpfFjRAkfLfCVH656g4OjEab5VBXZeQ0HEMC2mEjqGp-/s1600/4th+of+July+027.JPG" height="426" width="640" /></a></div>
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Serve on crostini.<br />
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<span style="font-size: large;"><b><u>Easy Bruschetta</u></b></span><br />
<span style="font-size: large;"><b>6 ripe roma tomatoes</b></span><br />
<span style="font-size: large;"><b>1 clove garlic, minced</b></span><br />
<span style="font-size: large;"><b>6 large Basil leaves, minced</b></span><br />
<span style="font-size: large;"><b>1 Tablespoon Extra Virgin Olive Oil</b></span><br />
<span style="font-size: large;"><b>1 teaspoon Balsamic Vinegar</b></span><br />
<span style="font-size: large;"><b>Salt and Pepper to taste</b></span><br />
<span style="font-size: large;"><b><br /></b></span>
<span style="font-size: large;"><b>1. Wash and slice tomatoes in half. Remove pulp and seeds with a small spoon, discard. Dice up the tomatoes.</b></span><br />
<span style="font-size: large;"><b>2. Mix all of the ingredients in a bowl. Refrigerate to let the flavors meld for 1-2 hours.</b></span><br />
<span style="font-size: large;"><b>3. Serve on toasted bread or crackers.</b></span><br />
<span style="font-size: large;"><b><br /></b></span>
<span style="font-size: large;"><b>Enjoy!</b></span><br />
<span style="font-size: large;"><b><br /></b></span>
<span style="color: red; font-size: large;"><b>The Lunch Lady</b></span><br />
<br />The Lunch Ladyhttp://www.blogger.com/profile/10263238047918869738noreply@blogger.com0tag:blogger.com,1999:blog-6254714357592732837.post-46729558219854480102013-07-04T08:00:00.000-04:002013-07-04T08:00:03.231-04:00July 4th Food<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPBuvZ_V0h5LC7yS7ptwrWRXuvl0CEENa-pAdW3PY2PsawVkaXgE1Dl8bpvIlbYWXQC604MC2IhTDeh8lorvAcHKGxOhO4xUWajkfVrfvDxI_29tQfZrri3OYh4aMNY40zlavKaN3Grk9i/s1600/4th+of+July+030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPBuvZ_V0h5LC7yS7ptwrWRXuvl0CEENa-pAdW3PY2PsawVkaXgE1Dl8bpvIlbYWXQC604MC2IhTDeh8lorvAcHKGxOhO4xUWajkfVrfvDxI_29tQfZrri3OYh4aMNY40zlavKaN3Grk9i/s1600/4th+of+July+030.JPG" height="426" width="640" /></a></div>
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Keep it FRESH this FOURTH!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc2vfcrBdOFbOdfYoQz0A8-QNZ3wISErNK1K9anC-YsUxUmLGOl6ocmSlXLqxN5_ZV2iwI2Dok6SkyUTigipDKEj3Ozy1_kBTw3RKSyQgeCr72SJILWN6I_a3RYvhG2L_64R5NZo9KP1vk/s1600/4th+of+July+038.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc2vfcrBdOFbOdfYoQz0A8-QNZ3wISErNK1K9anC-YsUxUmLGOl6ocmSlXLqxN5_ZV2iwI2Dok6SkyUTigipDKEj3Ozy1_kBTw3RKSyQgeCr72SJILWN6I_a3RYvhG2L_64R5NZo9KP1vk/s1600/4th+of+July+038.JPG" height="640" width="426" /></a></div>
<br />
What else am I making?<br />
<br />
My <a href="http://www.thenewlunchlady.com/2011/06/potato-salad.html">potato salad</a>, grilled flank<a href="http://www.thenewlunchlady.com/2011/04/grilled-london-broil.html"> steak</a>, corn on the cob, grilled chicken, <a href="http://www.thenewlunchlady.com/2012/05/pretty-food.html">pretty salad </a>, spinach strawberry salad, hot dogs, and some other miscellaneous stuff. It's all kid friendly, yummy, and pretty.<br />
<br />
What's on your menu?<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheeIfUf9OZUjrHdF8O5GN5u47vhk8SAXVAxaawzQ2nShnOiCT3X5NkJbPMmW29iocuMyXiwZ4nlB0dhW9ZRw1coEGKkS6GLWt-6YN4PfxfhtY20r1pNYfLxKVLrUuPONBwFW5APJi3RZBO/s1600/4th+of+July+037.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheeIfUf9OZUjrHdF8O5GN5u47vhk8SAXVAxaawzQ2nShnOiCT3X5NkJbPMmW29iocuMyXiwZ4nlB0dhW9ZRw1coEGKkS6GLWt-6YN4PfxfhtY20r1pNYfLxKVLrUuPONBwFW5APJi3RZBO/s1600/4th+of+July+037.JPG" height="640" width="426" /></a></div>
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Let the food speak for itself!<br />
<br />
Pretty platters, pretty food = Happy guests.<br />
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<span style="font-size: large;">The <span style="color: blue;">Lunch </span><span style="color: red;">Lady</span></span>The Lunch Ladyhttp://www.blogger.com/profile/10263238047918869738noreply@blogger.com0tag:blogger.com,1999:blog-6254714357592732837.post-54796390798064170302013-07-03T20:21:00.003-04:002013-07-03T20:21:20.197-04:004th of July Decorating ~ Shop your house!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgm44ZdfU-qzId55ycCVbLEnhvJMFSLSI9oRfy5YCwgvSKUzp9hMvMwDYO0mjdz1qtZp7n9ey7rVa7vmw9qctoarXm1cnV7NkHwtYaj_zRp0tSRMcXFVSGn6SBFqeT2o1MTa71QnTuIL5D/s1600/IMG_0873.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgm44ZdfU-qzId55ycCVbLEnhvJMFSLSI9oRfy5YCwgvSKUzp9hMvMwDYO0mjdz1qtZp7n9ey7rVa7vmw9qctoarXm1cnV7NkHwtYaj_zRp0tSRMcXFVSGn6SBFqeT2o1MTa71QnTuIL5D/s1600/IMG_0873.JPG" height="474" width="640" /></a></div>
<br />
I love hosting parties.<br />
<br />
This will be the first 4th of July in our new house.<br />
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Our new "old" house. It was builit in the 1930s.<br />
<br />
I've been "shopping" my house for red/white/blue items and have come up with lots of stuff.<br />
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It helps that I've been married for almost 19 years.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLeWzNGMMuF20Ffz7Nbm8cYGw8A3Ld4E6Obc_uHTUCW6APUNV68FYaoH-t38mLlZcDaJhj57qBr6WGsYX2jMLrdN5bWP1v-ikoISkYlgKM6cWz3tgwkb7Z1vbPcAXOC7Z2qtscEfegkpSF/s1600/IMG_0874.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLeWzNGMMuF20Ffz7Nbm8cYGw8A3Ld4E6Obc_uHTUCW6APUNV68FYaoH-t38mLlZcDaJhj57qBr6WGsYX2jMLrdN5bWP1v-ikoISkYlgKM6cWz3tgwkb7Z1vbPcAXOC7Z2qtscEfegkpSF/s1600/IMG_0874.JPG" height="474" width="640" /></a></div>
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It also helps that I've had blue & white Living Room and Dining Rooms in the past.<br />
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I'll be putting out several folding tables and covering them with layered table cloths, burlap runners, candles, and flowers.<br />
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I'll be cutting red and blue flowers from my property and putting them in the blue antique canning jars pictured above.<br />
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Easy, fun, and a bit rustic.<br />
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Happy 4th!<br />
<br />
<span style="font-size: large;">The <span style="color: red;">Lunch</span> <span style="color: blue;">Lady</span></span>The Lunch Ladyhttp://www.blogger.com/profile/10263238047918869738noreply@blogger.com0tag:blogger.com,1999:blog-6254714357592732837.post-70067323214115003442013-06-22T20:08:00.001-04:002013-06-22T20:08:10.794-04:00Cherry Wine SauceI went cherry picking.<br />
<br />
The cherries are SO good. I picked about 11 pounds of 2 kinds.<br />
<br />
Now, what do I do with them?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3TNv9ZkZwLxqAVofQ7JBZt3-FQ5HCZNpLRoS7P4dYLeW6mejgR8CkM7jMxRcKkjM8vDRDeBadHZJL6C6RobpZsXdWTBlevK9beEuoWEwH0628SK2zaDGMw_UXiYM47lw6nJmtiBgJG3ck/s1600/Spelt+apple+strawberry+buns+Cherry+Wine+Sauce+041.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3TNv9ZkZwLxqAVofQ7JBZt3-FQ5HCZNpLRoS7P4dYLeW6mejgR8CkM7jMxRcKkjM8vDRDeBadHZJL6C6RobpZsXdWTBlevK9beEuoWEwH0628SK2zaDGMw_UXiYM47lw6nJmtiBgJG3ck/s1600/Spelt+apple+strawberry+buns+Cherry+Wine+Sauce+041.JPG" height="640" width="364" /></a></div>
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I went cherry picking with a few people including my friend Daniel. He's a foodie too. He is our boy's Science tutor.</div>
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He mentioned Cherry Wine sauce.</div>
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Inspiration hit.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJHHIMCwtxmlLUpWuRV6o9s-JevkCJF3CHhg6qpgI5wBTRYuR4piyvvcYhuMAMYZyq5HJOZl5IMvvbTbM_vTEGBK6e9SRlJ6G8ms_meNbAM1ygOdb4t120VmxOicnfr9cv8RiptuC1XZHU/s1600/Spelt+apple+strawberry+buns+Cherry+Wine+Sauce+036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJHHIMCwtxmlLUpWuRV6o9s-JevkCJF3CHhg6qpgI5wBTRYuR4piyvvcYhuMAMYZyq5HJOZl5IMvvbTbM_vTEGBK6e9SRlJ6G8ms_meNbAM1ygOdb4t120VmxOicnfr9cv8RiptuC1XZHU/s1600/Spelt+apple+strawberry+buns+Cherry+Wine+Sauce+036.JPG" height="426" width="640" /></a></div>
<br />
I love being inspired. I've been pretty tired lately and then I just don't really feel like cooking.<br />
<br />
But, really. Cherry wine sauce sounded easy and delicious.<br />
<br />
I have a bottle of Cabernet wine sitting on my counter top that needed to be used up and it was past it's prime for just drinking.<br />
<br />
But this is a perfect use for it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFcHsuw76JU7l_RW1XyY3JFs3f3zXKv2sG-_unmQpy7MM8e3XjVUUFFbDFhnGPbHDgT-albBhQcI-JvyF51tWVBWM9yRTZI4dJlhzTEpl4qyVT4YojL5FRJV2yoNNhBEa3FFyR3Cbmh4rz/s1600/Spelt+apple+strawberry+buns+Cherry+Wine+Sauce+027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFcHsuw76JU7l_RW1XyY3JFs3f3zXKv2sG-_unmQpy7MM8e3XjVUUFFbDFhnGPbHDgT-albBhQcI-JvyF51tWVBWM9yRTZI4dJlhzTEpl4qyVT4YojL5FRJV2yoNNhBEa3FFyR3Cbmh4rz/s1600/Spelt+apple+strawberry+buns+Cherry+Wine+Sauce+027.JPG" height="426" width="640" /></a></div>
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What you need:<br />
Cherries, Wine, Shallots, Garlic, Chicken broth, and rubbed rosemary.<br />
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You can feel free to substitute. I'm pretty sure you can't go wrong.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVeUGBRzuLDwEksWoL6_3f8eXvyAOOmiiDJvD2FUo0bQ4-zSHHqBzqpDFj4sgifq1I4fEEjzKTdUt3m5fwh_LG8F6eaxpegSzFz3aB_ypykyjvl5Wbc-GTjVhy9KqymlFHOyau8hu0rDrH/s1600/Spelt+apple+strawberry+buns+Cherry+Wine+Sauce+031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVeUGBRzuLDwEksWoL6_3f8eXvyAOOmiiDJvD2FUo0bQ4-zSHHqBzqpDFj4sgifq1I4fEEjzKTdUt3m5fwh_LG8F6eaxpegSzFz3aB_ypykyjvl5Wbc-GTjVhy9KqymlFHOyau8hu0rDrH/s1600/Spelt+apple+strawberry+buns+Cherry+Wine+Sauce+031.JPG" height="640" width="426" /></a></div>
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Wash and pit the cherries.<br />
<br />
Heat a saucepan and melt a bit of butter. Add 2 minced shallots. Cook till browned. Add one minced garlic clove, and a few splashes of chicken broth.<br />
<br />
Add about 2 cups of cherries in the saucepan with one cup of wine.<br />
<br />
Cook till the cherries begin to bubble and break down. Drizzle in some more Chicken Broth if it starts to look like it needs more liquid.<br />
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Add 1/4 teaspoon rubbed rosemary.<br />
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Serve over your favorite meat and/or vegetables.</div>
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Pictured is Turkey Picatta</div>
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You know it's good when your pickiest children INHALE it!<br />
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<span style="font-size: large;"><b><u>Cherry Wine Sauce</u></b></span><br />
<span style="font-size: large;"><b>2 cups fresh cherries, pitted</b></span><br />
<span style="font-size: large;"><b>1 cup wine</b></span><br />
<span style="font-size: large;"><b>2 shallots, minced</b></span><br />
<span style="font-size: large;"><b>1 garlic clove, minced</b></span><br />
<span style="font-size: large;"><b>1/4 teaspoon rubbed rosemary</b></span><br />
<span style="font-size: large;"><b>1 cup Chicken Broth</b></span><br />
<span style="font-size: large;"><b><br /></b></span>
1.Wash and pit the cherries.<br />
<br />
2. Heat a saucepan and melt a bit of butter. Add 2 minced shallots. Cook till browned. Add one minced garlic clove, and a few splashes of chicken broth.<br />
<br />
3. Add about 2 cups of cherries in the saucepan with one cup of wine.<br />
<br />
4. Cook till the cherries begin to bubble and break down. Drizzle in some more Chicken Broth if it starts to look like it needs more liquid.<br />
<br />
5. Add 1/4 teaspoon rubbed rosemary.<br />
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6. Serve<br />
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<span style="color: #660000; font-size: large;"><b>The Lunch Lady</b></span>The Lunch Ladyhttp://www.blogger.com/profile/10263238047918869738noreply@blogger.com0tag:blogger.com,1999:blog-6254714357592732837.post-22409350365682315242013-06-20T15:40:00.004-04:002013-06-20T15:40:58.798-04:00First Lettuce from the Garden!<div class="separator" style="clear: both; text-align: center;">
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<br />
I really try to eat salad for both lunch and dinner. Try being the operative word.<br />
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I was SO excited to notice that my mesclun lettuce is finally big enough to start cutting!<br />
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<br />
We've had a rather cool and wet late spring and my garden hasn't really taken off yet.<br />
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Everything is growing but the plants haven't started to produce.<br />
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We started all our lettuces and greens from seed this year.<br />
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Patience is a virtue. I'm learning.<br />
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But, at last, the mesclun, butterhead, arugula, and baby swiss chard are ready to culitivate.<br />
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What's growing in your garden?<br />
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<span style="color: #38761d; font-size: large;">The Lunch Lady</span>The Lunch Ladyhttp://www.blogger.com/profile/10263238047918869738noreply@blogger.com0tag:blogger.com,1999:blog-6254714357592732837.post-28147059850227817892013-06-17T16:05:00.001-04:002013-06-17T16:05:03.264-04:00Squid Dogs<div class="separator" style="clear: both; text-align: center;">
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Lunchtime is always fun. The age-old question of "what are we eating for lunch?" happens every day.<br />
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Some days (like the day after food shopping, I'm FULL of ideas) I just open the fridge and stare.<br />
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And stare.<br />
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Today, I saw a package of uncured, all beef hotdogs, and thought..."Aha! Squid dogs!"<br />
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This was a fun treat when the boys were little.<br />
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But, hey! You're never too old for squid dogs.<br />
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(This guy looks like he has his mouth open)<br />
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These are super simple to prepare.<br />
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Heat up a pot of water to boiling on the stove.<br />
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Take each hot dog and slice down the length leaving a "one inch" for the "head" of the squid.<br />
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Make 2 slices down so you have "four legs."<br />
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Don't worry if the "legs" just resume hot dog position.<br />
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Once you place them in the hot water, they will open up.<br />
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Boil or heat for a few minutes till they look like the pictures.<br />
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Serve with your favorite condiments.<br />
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Your kids will think you are "The Coolest"<br />
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You're welcome,<br />
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<span style="color: #990000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">The Lunch Lady</span><br />
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<br />The Lunch Ladyhttp://www.blogger.com/profile/10263238047918869738noreply@blogger.com2tag:blogger.com,1999:blog-6254714357592732837.post-81279347934722579132013-06-15T10:15:00.002-04:002013-06-15T10:15:31.650-04:00Square Foot Gardening Explained<div class="separator" style="clear: both; text-align: center;">
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I make my plants "toe the line."<br />
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A line of jute.<br />
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Square Gardening is a great way to do Raised Bed Gardening because it offers the backyard gardener a way to fit a lot of plants into a small & more compact space.<br />
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I confess that I didn't know much about it either till I saw it on Pinterest.<br />
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So far, I LOVE it!.<br />
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It's a great concept. It minimizes weeds, gives your plants sufficient space to grow, and makes everything neat and tidy.<br />
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I like neat and tidy.<br />
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Every square is 12" by 12" which is an "American square foot" for all of you lovely non-Americans that (actually) read my blog. (Hellooo! I'm glad you are here!)<br />
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That is 30.48 cm by 30.48 cm. As much as I love the metric system, I think I like the "foot" idea a bit better here.<br />
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The idea is that each square foot is allotted "so many" plants depending on the type of vegetable. For example, you can plant 9 beets, 9 beans, 9 peas, but only 1 tomato, 1 pepper, 1 zucchini. (There are PLENTY of charts out there if you need specific vegetable information.)<br />
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So the plants that get rather large need all the nutrients in that square foot of garden.<br />
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Every plant has their own spot which is quite handy when you first plant them and they are bit hard to recognize. I made a chart on paper and marked off where, when, and what I planted. We used the chart for the younger boys "Science" homeschooling project.<br />
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Some vegetables, like Mesclun lettuce, are sprinkled liberally. I try to plant different squares at different weeks so that I have a constant source of certain vegetables. I planted the beans 1-2 weeks apart.<br />
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I planted a lot of vegetables from seed but unfortunately, all my tomato plants got stunted so I bought a few from an organic farm.<br />
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Next year, I'm pretty sure I'm just going to buy a bunch of my plants already started, such as all my tomatoes and peppers.<br />
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Another great idea is "Companion Planting." More to come on that later!<br />
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<span style="color: #38761d; font-size: large;">The Lunch Lady</span>The Lunch Ladyhttp://www.blogger.com/profile/10263238047918869738noreply@blogger.com0tag:blogger.com,1999:blog-6254714357592732837.post-71765084664128362522013-06-14T10:00:00.000-04:002013-06-14T10:00:05.750-04:00Raised Garden BedsI have an INCREDIBLY handy husband. For weeks, I was pinning raised garden bed ideas on Pinterest. He takes one look at a picture and pretty much knows exactly what to do. Mind baffling.<br />
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We took a late-night trip to Home Depot which, unfortunately, was qualifying as a mini-date for us because of his busyness lately.<br />
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I'll take what I can get!</div>
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We turned this into our Science Project for the younger 2 boys that we are homeschooling. Everyone helped!</div>
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We decided on building 3 boxes that are each 50 sq ft.<br />
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There's some math, engineering, and physics involved here!<br />
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And a random basketball.</div>
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Once the boxes were built, the younger 2 boys and I grabbed some staple guns & leftover landscaping cloth we had sitting in the shed<br />
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We cut and stapled the cloth to fit into the bottom of the box, right over the current grass.<br />
Our goal was to use the "Lasagna Method" for our raised bed gardens, adding layers that decompose over time. This gives us control over the quality of the soil and limits weeds.<br />
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Next, we dumped in about 3-4 bags of leftover bagged leaves from the previous Fall. They had been stored in our shed. We kind of missed putting them all out for leaf pickup. What a happy accident! <br />
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Leaves are a great base for these beds. They will decompose over time but provide nice aeration for the roots right now.<br />
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I also added a layer of newspaper before the leaves went in. </div>
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The next 2 layers are peat moss and organic garden soil. I used several bags of each making the top layer all peat moss.<br />
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Of course, I picked the hottest day in April to work on this, the week we had unusual 90 degree weather!<br />
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Our next project, for another day, was to take some leftover jute string and staple it in one foot squares across the box. <br />
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More on square foot gardening next time!<br />
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<span style="color: #4c1130; font-size: large;">The Lunch Lady</span><br />
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The Lunch Ladyhttp://www.blogger.com/profile/10263238047918869738noreply@blogger.com2tag:blogger.com,1999:blog-6254714357592732837.post-28317488037109361172013-06-13T10:00:00.000-04:002013-06-13T10:00:04.234-04:00Organic Strawberry Cream Cheese Spread - Homemade<div class="separator" style="clear: both; text-align: center;">
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You know how many times I've paused in the refrigerated section of my local food store to look at strawberry cream cheese? WAY too many times and I never NEVER buy it because it's loaded with food coloring and preservatives.<br />
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Ugh. NOT my thing (if you know me even a little bit by now.)<br />
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My youngest son LOVES flavored cream cheese for on his bagels but I never buy them.<br />
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Now I won't need too.<br />
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I happened to have a block of organic cream cheese in my fridge. It was for the cheese cake I never get around to making.<br />
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And, I just made this killer yummy <a href="http://www.thenewlunchlady.com/2013/06/old-fashioned-no-pectin-strawberry-jam.html">Strawberry Jam</a>. Why not mix the two?<br />
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Add a dollop of jam (who measures anyway?) to a half block of cream cheese and mix it with a fork.<br />
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Let a sit for a bit and the flavors will meld nicely!<br />
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Smear on your favorite bagel.<br />
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<span style="color: #c27ba0; font-size: large;"><b>The Lunch Lady</b></span><br />
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<br />The Lunch Ladyhttp://www.blogger.com/profile/10263238047918869738noreply@blogger.com0tag:blogger.com,1999:blog-6254714357592732837.post-74827008125434998272013-06-12T12:45:00.002-04:002013-06-12T12:45:42.227-04:00Strawberry Rhubarb Crisp<div class="separator" style="clear: both; text-align: center;">
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Thanks to my neighbor for sharing her recipe, I'm also called this "Carol's Crisp."<br />
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One of the BEST things about moving to a new house (besides more space, an awesome house with loads of character, and proximity to shopping) is my new NEIGHBOR.<br />
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I love my neighbor.<br />
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And she loves to cook. Enough said.<br />
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She's one of those people that you can knock on the door and borrow a cup of sugar from. I've ALWAYS wanted one of the neighbors. In this case, I borrowed the entire recipe.<br />
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I stopped over for something last week and she had just pulled this out of the oven. Honestly, I've never been a rhubarb fan. I've tried it several times in my youth. But when your neighbor offers ya food ya can't refuse. Boy am I glad that I tried it. Yum!<br />
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It's rather simple which fits my cooking/baking style.<br />
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Beautiful fresh strawberries. You need about 2 cups. These were picked last week at our local berry farm. I had to do something with all those 25 pounds of berries!<br />
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Whole oats. I prefer to use organic.<br />
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Rhubarb. I found these "beauties" at our local farm market.</div>
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Organic rhubarb!</div>
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It's crazy looking. Treat it a bit like celery when you clean and chop it. Wash and peel, then chop.</div>
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You also need sugar, butter, and flour.</div>
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I used all organic brown sugar, organic butter, and organic spelt flour.</div>
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I got these ramekins for a steal at my local TJ Maxx. A Mother's Day clearance shopping find. My favorite kind.<br />
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You can bake the crisp in a 8 x 8 inch glass baking pan.<br />
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<span style="font-size: large;"><b><u>Strawberry Rhubarb Crisp</u></b></span><br />
<span style="font-size: large;"><b>2 cups strawberries, washed, hulled, and sliced</b></span><br />
<span style="font-size: large;"><b>2 cups rhubarb, washed, peeled, and sliced</b></span><br />
<span style="font-size: large;"><b>3/4 cup brown sugar</b></span><br />
<span style="font-size: large;"><b>1/3 cup butter</b></span><br />
<span style="font-size: large;"><b>1/2 cup spelt flour</b></span><br />
<span style="font-size: large;"><b>1/2 cup oats</b></span><br />
<span style="font-size: large;"><b>1 tsp cinnamon</b></span><br />
<span style="font-size: large;"><b>1/2 tsp ginger</b></span><br />
<span style="font-size: large;"><b><br /></b></span>
<span style="font-size: large;"><b>Preheat the oven to 350 degrees F</b></span><br />
<span style="font-size: large;"><b>Spray an 8 x 8 inch glass dish</b></span><br />
<span style="font-size: large;"><b>Add fruit.</b></span><br />
<span style="font-size: large;"><b>Make the topping. Mix dry ingredients and cut in the butter till chunky.</b></span><br />
<span style="font-size: large;"><b>Bake 30-40 minutes till bubbly.</b></span><br />
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<span style="font-size: large;"><b>I may or may not have topped mine with a nice big dollop of whipped cream.</b></span><br />
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>The Lunch Lady</b></span>The Lunch Ladyhttp://www.blogger.com/profile/10263238047918869738noreply@blogger.com0tag:blogger.com,1999:blog-6254714357592732837.post-37714528933964736262013-06-11T10:00:00.000-04:002013-06-11T10:00:06.314-04:00Old Fashioned No Pectin Strawberry Jam<div class="separator" style="clear: both; text-align: center;">
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25 pounds of strawberries later, I'm getting creative.</div>
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I went to two different stores to look for Low Sugar Sure-Jel and they didn't carry it.</div>
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That's about as far as I'll go for pectin. The next step was to Google "No Pectin strawberry jam."</div>
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There are QUITE a few recipes out there, of course, that could be because our grandmas and great grandmas probably didn't have the luxury of buying pectin.<br />
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I'm not sure that my grandmother ever canned jam, or anything else for that matter. I just don't know.<br />
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I do know that my one grandmother had blackberry patches so she MAY have made jam. I only got to see her once a year, but that's for a very good reason, she lived in Holland and I lived in the U.S.<br />
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I have a great memory of being very young and picking berries across from her house.<br />
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Over the years the bushes were removed.<br />
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I like to think that this happy memory has moved me to have my own raspberry bushes. We moved last August from about a one acre property FULL of wild black raspberry and red raspberry (wine berry) bushes. I transplanted about 18 bushes to my new house.<br />
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I'm a die hard fan.<br />
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My boys are big fans of strawberry jam.<br />
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I've made it for several years in a row and missed last year because we were prepping the house for a move and didn't get a chance to go strawberry picking.<br />
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We solved that problem this year.<br />
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The nice thing about this jam is that is SO incredibly easy to make.<br />
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Wash and hull the strawberries.<br />
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Put in a pot and add sugar.<br />
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Stir, cook on low, stir, cook, stir, mash.<br />
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I like to freeze my jam so I don't bother with canning it. <br /><br />
There is plethora of sites that explain how to can it.<br />
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Happy googling!<br />
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<span style="font-size: large;"><u><b>Simple Strawberry Jam</b></u></span><br />
<span style="font-size: large;"><u><b><br /></b></u></span>
<span style="font-size: large;"><b>8 cups of local strawberries</b></span><br />
<span style="font-size: large;"><b>3-3 1/2 cups of organic sugar</b></span><br />
<span style="font-size: large;"><b>4 pint jars and lids</b></span><br />
<span style="font-size: large;"><b><br /></b></span>
<span style="font-size: large;"><b>Clean and hull the strawberries. I left them whole and mashed them. You can also puree them in a food processor.</b></span><br />
<span style="font-size: large;"><b>Add sugar.</b></span><br />
<span style="font-size: large;"><b>Cook on low up to 2 hours till thickened a bit.</b></span><br />
<span style="font-size: large;"><b>Stir and mash as needed.</b></span><br />
<span style="font-size: large;"><b>Cool and pour into sterilized jars and top with sterilized lids. Freeze when completely cooled. Or refrigerate for up to 2 weeks. (Ours never last that long!)</b></span><br />
<span style="font-size: large;"><b><br /></b></span>
<span style="font-size: large;"><b>Tips: leave the whites on the strawberry tushes. It helps thicken the jam with natural pectin.</b></span><br />
<span style="font-size: large;"><b>This jam will be thinner than store bought and will noticeably thicken when refrigerated.</b></span><br />
<span style="font-size: large;"><b>I like to use Trader Joe's (for us Americans) jam and organic mayo jars. The lids from the their mayonnaise are great lids for using in the freezer. Usually they are gold or royal blue. I run them through the dishwasher and save them. They fit on all regular canning jars. I also use them for my lacto-fermented salsa. It's a great way to recycle but you can't use them for water bath canning because they can break. (Yes, I speak from experience!)</b></span><br />
<span style="font-size: large;"><b><br /></b></span>
<span style="font-size: large;"><b>Enjoy!</b></span><br />
<span style="font-size: large;"><b><br /></b></span>
<span style="color: #cc0000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><b>The Lunch Lady</b></span>The Lunch Ladyhttp://www.blogger.com/profile/10263238047918869738noreply@blogger.com0tag:blogger.com,1999:blog-6254714357592732837.post-12822526560540546732013-06-10T10:00:00.000-04:002013-06-12T15:29:26.380-04:00Simple Caprese Salad<div class="separator" style="clear: both; text-align: center;">
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<br />
We recently traveled to Colorado as a family.<br />
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A family of 6. Four boys. Three meals a day.<br />
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You do the math.<br />
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So, we eat in a lot.<br />
<br />
I enjoy cooking and so does my hubby so we try to share the task.<br />
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The beautiful thing about Colorado, which was TOTALLY unexpected for me, is that even up in the high high mountains, they have an AMAZING variety of organic produce and greens. WAY more than the farmy state of PA where I reside.<br />
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I'm still a big boggled by it.<br />
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So, I found these amazing organic microgreens for NINETY-NINE cents! They are 2 kinds. A mixture of alfafa, broccoli, and basil microgreens.<br />
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I thought, "Perfect!" Let's make caprese salad.<br />
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Gorgeous red tomatoes, fresh mozzarella, microgreens, fresh ground pepper, and a spritz of olive oil and vinegar.<br />
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Fresh, delicious, and my boys all love it.</div>
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<br />
I miss these mountains.<br />
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I miss those ingredients!<br />
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It's so simple to make beautiful food that's good and fresh.<br />
<br />
Great for company!<br />
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<span style="color: red; font-size: large;"><b>The Lunch Lady</b></span>The Lunch Ladyhttp://www.blogger.com/profile/10263238047918869738noreply@blogger.com0tag:blogger.com,1999:blog-6254714357592732837.post-58092409601000447512013-06-09T14:00:00.000-04:002013-06-09T14:00:02.985-04:00Going Macro<div class="separator" style="clear: both; text-align: center;">
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<br />
I'm totally loving my macro lens.<br />
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I'm also totally still learning how to use it.<br />
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<br />
I'm going to have to take a photography class.<br />
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There are just some things I can't wrap my head around.<br />
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These are petunias that I just planted in my patio pots.<br />
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I'm going for an oasis feel on my patio.<br />
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Peas...<br />
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They are on their second try after being nibbled all the way down by the snacking ground hog that lives under the shed.<br />
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We left for Colorado in late April after I had already planted the first bunch of peas and snow peas. I was SO excited to come home to see something growing in my garden and there was NOTHING!<br />
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But I showed him.<br />
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<br />
Green Beans in forefront.<br />
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Snow peas.<br />
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Asian cucumber<br />
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I'm uh...going to have a lot of cukes if all my plants grow well.<br />
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My younger two and planning to sell the excess at the end of the driveway.<br />
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Organic Mesclun lettuce.<br />
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It's about ready to harvest!<br />
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I totally cheated and bought this at the grocery store and popped it in the ground.<br />
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But it's huge and ready. My seed basil are still teeny tiny!<br />
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and Carrots!<br />
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I started carrots indoors in a large pot back in April and they are doing well.<br />
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I planted purple and orange organic carrots in the garden so we will see how well they do. I've never harvested carrots before.<br />
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I'm excited to eat everything.<br />
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Is it lunchtime yet?<br />
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<span style="color: #e69138; font-family: Courier New, Courier, monospace; font-size: large;"><i>The Lunch Lady</i></span>The Lunch Ladyhttp://www.blogger.com/profile/10263238047918869738noreply@blogger.com0tag:blogger.com,1999:blog-6254714357592732837.post-468636324679839482013-06-08T23:08:00.000-04:002013-06-08T23:08:28.005-04:00I'm ba-ack! (again)<div class="separator" style="clear: both; text-align: center;">
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<br />
I'm back.<br />
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I'm back with a macro lens.<br />
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It's totally awesome.<br />
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I just went strawberry picking on Tuesday with my youngest two (out of four) minions of the boy persuasion. They older boys still had to finish up the last few days of cyber school. We joined our friend the Science Tutor and his adorable 20 month old daughter. I came home with about 26 pounds of strawberries. And yes, I picked most of them myself. The boys ended up keeping the little girl distracted and happy. I think I got about a quart from both the boys together!<br />
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It was a gorgeous sunny day with clear blue skies and low 70's. A breath of relief from the 90's the week before. <br />
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I have plans for these beauties.<br />
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Cake<br />
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Jam<br />
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Cinnamon Strawberry Buns<br />
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All organic and local, of course. I'm a bit of an organic snob. I admit it. It's interspersed with plenty of pizza, bagels, and Chinese and sushi I assure you. I'm not that pure, but I do try to eat mostly whole food and organic grains and dairy.<br />
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And ah! I have a garden now!<br />
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My awesome hubby built me three raised garden boxes. I will detail them in a separate post.<br />
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We had to put up chicken wire to keep a very bad ground hog out.<br />
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He was snacking on my peas.<br />
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Notice my rogue potatoes? I use raw compost as an additional layer in the beds and some potato stuff must have snuck in there!.<br />
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I'm attempting square foot gardening. See how it's all roped off in square feet? I admit that I didn't know too much about it myself till I educated myself on Pinterest. Gotta love Pinterest.<br />
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It's a fantastic method that helps control weeds and gives you a guide of how many plants can fit inside the square foot depending on the type of plant. Example: one tomato, one bell pepper, 9 spinach, 9 beets, 1 cauliflower.<br />
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I do cheat a bit.<br />
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I add herbs here and there. And a few other things.<br />
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Um. I have like uh....22 different kinds of vegetables in one garden bed. Each one is 50 square feet.<br />
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My third bed just got planted a week and a half ago. It's full of pumpkins, winter squash, zucchini, summer squash, watermelon and herbs. It's gonna be very VERY full vines. I planted these mammoth sunflowers with the viney things so I can try to let them climb up the sunflower. It's a great idea but I'm not sure I'll be able to execute it.<br />
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Mammoth sunflowers seeds happen in my garden when you take your 11 year old with you to Lowe's. It's amazing all the seeds we purchased that day. <br />
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But hey! This was our Science homeschooling project for the Spring after all!<br />
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Signing off.<br />
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<span style="color: #93c47d; font-family: Verdana, sans-serif; font-size: large;">The Lunch Lady</span>The Lunch Ladyhttp://www.blogger.com/profile/10263238047918869738noreply@blogger.com0tag:blogger.com,1999:blog-6254714357592732837.post-34814041257516903542012-05-10T14:30:00.002-04:002012-05-10T14:30:45.385-04:00Pretty Food<div dir="ltr" style="text-align: left;" trbidi="on">
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If you know anything about me at all, it's that I love pretty food. Half the battle is making it look good, in my opinion. Plus, the more colorful your food (as long as the color is natural made!) the more nutritious.<br />
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I love plating salad for special occasions. This was our Easter salad. Nothing amazingly special right? Just some Spring Mix, a few cucumbers, baby carrots, bell peppers, and a halved grape tomato.<br />
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But so pretty no?<br />
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This was the salad we served at our church's Vision Luncheon a few weeks ago. Super easy, fairly cheap, and fantastically fancy looking.<br />
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Dress up your salad!<br />
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<span style="color: #38761d; font-size: large;"><b>The Lunch Lady</b></span></div>The Lunch Ladyhttp://www.blogger.com/profile/10263238047918869738noreply@blogger.com3tag:blogger.com,1999:blog-6254714357592732837.post-60961359663120644702012-05-01T08:00:00.000-04:002012-05-01T08:00:03.412-04:00Roasted Cauliflower Medley<div dir="ltr" style="text-align: left;" trbidi="on">
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Here's another recipe I threw together for my last minute Easter lunch. Roasted Cauliflower Medley.<br />
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I did a vegetable recon and located a head of cauliflower, some carrots, an onion and got to work.<br />
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Wash, peel, and chop up the cauliflower, onion, and carrots and toss into a baking dish.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5QpEF6_WdYro_aCzW11YNjRFXDu0eD4uzijYoFzMjdL3auyAm-L-eq2ZC93Q6PkcIklHl-JUot44tuYepehyga4bnm71MalPXUVjHMo1xv9zvZkb4UPhv71FozQ6ng_b7AOB5Za_LF9Rq/s1600/Easter+2012+040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5QpEF6_WdYro_aCzW11YNjRFXDu0eD4uzijYoFzMjdL3auyAm-L-eq2ZC93Q6PkcIklHl-JUot44tuYepehyga4bnm71MalPXUVjHMo1xv9zvZkb4UPhv71FozQ6ng_b7AOB5Za_LF9Rq/s640/Easter+2012+040.JPG" width="640" /></a></div>
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I like to cut the onion in half and then slice it up very thinly.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghAR0AFi2mrmnTiqFcRaR-oEmFVc3nFn50F7kqEbSpznLV9jVp2DBaCVeo0QGmBXzkYewG_CQo-JjQoqAzwPBNVtvqK0LTikCAlRLSKi0i8e5mQ5cl5VsQVsyNVNVLhBYkrm5Fv1J9GOm0/s1600/Easter+2012+038.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghAR0AFi2mrmnTiqFcRaR-oEmFVc3nFn50F7kqEbSpznLV9jVp2DBaCVeo0QGmBXzkYewG_CQo-JjQoqAzwPBNVtvqK0LTikCAlRLSKi0i8e5mQ5cl5VsQVsyNVNVLhBYkrm5Fv1J9GOm0/s640/Easter+2012+038.JPG" width="426" /></a></div>
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Sprinkle the veggies generously with black pepper, sea salt, onion powder, and garlic powder.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmTNH6Niq4YCSRCcvBglg4Z7rpaJZKReHnr6-JS2dmGwQxcokKlY3je-DIhVEA35XrL_y-nYxZnclCdjG5yPjjBhvjO5pSK1MiwXIkcMWEhVtKgbShR8Mgu8sgk7lII1GL-SNJW7W_dNQ4/s1600/Easter+2012+068.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmTNH6Niq4YCSRCcvBglg4Z7rpaJZKReHnr6-JS2dmGwQxcokKlY3je-DIhVEA35XrL_y-nYxZnclCdjG5yPjjBhvjO5pSK1MiwXIkcMWEhVtKgbShR8Mgu8sgk7lII1GL-SNJW7W_dNQ4/s640/Easter+2012+068.JPG" width="640" /></a></div>
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Bake at 400 degrees (F) for 35-45 minutes till the vegetables are fork tender, carmelized, and browned a bit.<br />
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The flavors mingle so nicely when vegetables are roasted together.<br />
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Serve with <a href="http://www.thenewlunchlady.com/2012/04/scalloped-potatoes.html">scalloped potatoes</a> and a nice crunchy salad.<br />
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Use what you have.<br />
<span style="color: #073763; font-size: large;"><b>The Lunch Lady</b></span></div>The Lunch Ladyhttp://www.blogger.com/profile/10263238047918869738noreply@blogger.com0tag:blogger.com,1999:blog-6254714357592732837.post-88435293823471207932012-04-30T16:28:00.001-04:002012-04-30T16:30:41.873-04:00Starbella Scarves<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="text-align: left;">My sister and her beautiful daughters are selling these scarves.</span></div>
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<span style="text-align: left;">Check out <a href="http://manywings.blogspot.com/p/scarves-for-sale.html">this website</a> for more information</span></div>
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<img height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2C-09i8l_1ycKhQ_XeeVW5SD4wzSyDdWn8mg3LnuACO4hj_Ma66f6lTS-xAp8gAsDo6ZitUXSlVykIrJ7tOFvgdlRFx-IOQBQ1S0HiTqSA8fF-gCE_ReHaoQVCwQ3x3x3T9yhmpCEhjg/s400/IMG_5563.jpg" width="400" />
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They are handmade and come in a zillion colors.</div>
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<img height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Eo1GUsSHrExDnDMyzcc9uWQTupTCD0zuWGFMKTn8px_chjls67smexGcHR_W18eeZt1tmhxcTQttRdnK1ZMLHaNkVhrvcX0JcUApnia7U7vFY77hyphenhyphenO3v6u6jJmRa6xrOG00yWrV-8GM/s400/IMG_5569.jpg" width="400" />
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$18 for long</div>
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$10 for short</div>
</div>The Lunch Ladyhttp://www.blogger.com/profile/10263238047918869738noreply@blogger.com0