Thursday, February 20, 2014

Tuesday, January 22, 2013

:: Thanks For All The Fish ::

I won't say so long, because maybe we will meet again one day! I won't go moaning about why I can't keep blogging, but I will open this blog back up to anyone particularly interested to read or use it. I just won't be updating it. I need to focus on all the positive and good in my life, both online and in the real world. Instead of feeling grumpy or like I've been taken advantage of, I need to remember all the positives there has been during the last 4 1/2 years, and that hopefully many of you got something worthwhile from this blog, and from my blog Facebook page. I put in a lot, I should be proud of it, even if I am now moving on to new and exciting projects that will be taking up my time. Thank you for your understanding and support!

Wednesday, January 16, 2013

:: In Our Garden At The Moment :: Mid Summer ::

I have a post in the works about the bees, but today instead, I am going to show you what is going on in our garden. It has been hot and dry here this Summer, so many things are slow to get going (cucumbers) and some have frizzled (raspberries), but plenty still going on. Six million zucchinis and squash to use up, handfuls of beans, chillies coming on, loads of herbs, few ripe tomatoes... everything else is a work in progress. We've been eating what we can though, including my first time making whole egg mayonnaise, with backyard eggs, homegrown dill and garlic!

Wednesday, January 2, 2013

:: Zucchini Fritters ::

This isn't my recipe. Well, it is, now I've adapted it to suit us, but it originally came from Plan to Eat (who posted it as part of their reviews on the book, Nourishing Traditions!) It is a great way to use up all those zucchini you keep finding hiding away in the garden, growing bigger every second you don't harvest them. You can use long zucchini, button squash, yellow, dark green, pale green, overgrown or just right zucchini for this recipe. If you are using a really big overgrown zucchini, remove the seed section first, otherwise, for all others, just leave it in. I usually have dry {gluten free} breadcrumbs on hand in the freezer (defrost beforehand), though I am sure I made fresh {GF} breadcrumbs to use in this recipe one time, that also worked fine. I have used this recipe many times since I discovered it last year, it is easy and kid-friendly. Hope you find the same thing!

Monday, December 31, 2012

:: In Our Garden :: End of 2012 ::

Of course for much of my life, I go by the calendar year, but in the garden, I travel by season. And when it comes down to it, really, I travel day by day, because every day, every season is different. Today might be the last day of 2012, and tomorrow the first day of 2013, but what difference does make to the zucchini? The plants want watering, the chooks want free-ranging, the bees want to do what bees do. Seasonal living makes sense to me, making the most of the day in front of you, and preserve what you can for a day when you won't have any. You can plan in the garden, to some extent, but the escapism aspect that I find {I seek} in our garden is probably from accepting that the garden will do what it wants to. Nature doesn't care for your calendar. In nature, I cannot control everything, as I want to, try to, in the rest of my life. I can look, and listen, and feel what is in front of me, and go from there. Of course, I have plans and projects, and we got a few done this year, like putting up a greenhouse, getting bees, sorting the chicken run... but for every job that got done, for every plant that grew where we wanted, and every harvest that we made, well, there were jobs that didn't, weeds that did, and disappointments to be had. Such is life. Such is nature in the hands {and minds} of humans!