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Archives for April 2012

Simplified Strawberry Pot Planting


I love strawberry pots.
Something about plants tumbling out of a million holes appeals to my love of floral chaos.

I’ve had this pot for years, I bought it on clearance at Joann’s.
It has a subtle shift to light green at the tops of the pockets. Here are some tips for planting these jars:

To plant:
Soak your flowers well, if your plants are root bound break them up.
I’ve been known to rip off the bottom portion of a severely root bound annual
(Don’t do this to taprooted plants!)

Fill the pot with soil up to the bottom of the pockets

Stuff your plants in the holes, one at a time.
From the inside fill in around the plants using your fingers to poke the soil where you need it

Fill up all the pockets this way

You’ll end up with a deep hole in the middle.
Fill it with soil and plant the center.
Leave some room for mulch.

So much easier than filling the whole thing with dirt and trying to stuff the plants in…
wait.. I’m the only one who did that?!

Turkey Eggs

It’s the second week of the Leap into Spring photo challenge!
I somehow forgot about it so this week there are two Wordless Wednesday posts.
You can find my Daffodil photos here
The topics for this week are Easter/Eggs.
Due to my sister being in the hospital I missed out on Easter (I do have 3/4 of a blessed butter lamb in the fridge though!) so I went with eggs. 
The light is best on the front lawn. So second day in a row I’ve been laying on my lawn with a camera. Thank goodness I don’t have close neighbors!
This is a Royal Palm Turkey Egg, now in the incubator
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WW: Daffodil

A few pictures of one Daffodil in my front lawn
(all editing done in Picasa3)

Cabbage Strudel


I’m a big fan of cabbage. I love it cooked simply with onions, or boiled with corned beef.

Sometimes when I’m in to mood for something more involved I make a cabbage strudel.
It’s almost like a really big baked egg roll. 
Bonus points it reheats really well in a toaster oven.
This is an adaptation from 


This is where the Caramelized Balsamic Onions came from (I love this book!)


    • Olive oil
    • 1 lb bulk sweet sausage*
    • 1 small/medium green cabbage – shredded
    • 1 onion – sliced up small
    • 2 carrots – shredded
    • 1 t salt
    • 6 oz feta cheese
    • 1 t caraway seeds (I usually add 1T but I’m having an emotional affair with caraway flavor)
    • Black pepper
    • 3/4 C bread crumbs
    • Phyllo dough
    • 4T butter – melted
    • 3 T bread crumbs


    1. Preheat oven to 375
    2. Cook the sausage in a large and drain off any grease (mine didn’t have much). Place in a large heat safe bowl.
    3. Pour some olive oil in a large skillet over med-high heat. Add cabbage, carrot and onions. Saute briefly, not looking for melting deliciousness, just taking the raw edge off. The cabbage should be brighter green than when raw. Add this to the sausage.
    4. Add the feta, caraway, salt, pepper and bread crumbs. Mix up really well. 

You can eat it at this point, in fact I recommend trying it so see if you need more pepper/salt/carraway

The next part is where it gets involved. It’s pretty similar to making Baklava. 

    1. Spread out a layer of Phyllo dough (keep a damp paper towel on it, this stuff dries up quickly!)
    2. Brush with melted butter and sprinkle with bread crumbs. 
    3. Repeat. I usually do about 5-6 layers
    4. Spoon a ‘log’ of your cabbage/sausage mixture into the center.

Gently fold in the sides and ‘glue’ together using some melted butter.

Bake for 30-35 minutes until golden and crispy.
Allow to sit for at least 1/2 hour after removing it from the oven.

Keeping it real.
The amount of filling you get varies with the amount of cabbage and such.
You’ll get anywhere from 2-4 rolls.
This filling would also be yummy for stuffing squash or just eat it out of the bowl

I also made one in layers like a pan of baklava, it was good but for some reason it just wasn’t as good. Sad because it’s a lot faster!

*The original recipe is vegetarian. I added the sausage because I mixed up 2 recipes and I thawed the sausage and blah blah blah. We really liked it with the sausage so that’s how we make it now.

WW: Glimpse of a Country Spring

It’s been a long week.
Finally, after 6 days in the hospital, my sister is home.
Gallstone pancreatitis and a potential case of C. diff meant baby juggling (not literally) for the entire family. By the way, if you happen to take a baby to a restaurant and don’t immediately know how many days old he is people will assume you are the Worst Mother In The World. When you tell them it’s not your baby they will assume you stole him. It’s important to mention you’re related!

She’s only 21 but I had mine out when I was 22. My mom and dad both had theirs removed as well. Must be genetic….

Anyway! I haven’t had a whole lotta time for crafting this week so I’ll just be sharing some fun pictures instead.

If I still dyed my hair I would want Sophia’s color. Shes a little shit very, very pretty (should cut back on the white eyeshadow though)

I admit I over edited this one. But I like the ‘feel’ of it.
Do I sound like I’m in high school art class?

The eastern fence line
(yes, those were telephone poles at one point, no idea why they are a fence now)

Soon to be lilac

Leap Into Spring Photo Challenge