Felt skate ornament

Skates are cut out of craft foam sheets, the blades are painted Popsicle sticks. We glued beads on, then I added some sewing for security.

Lick

The fish continue to thrive. My favorite thing in the tank is this giant snail. He is fast when he is on a mission.

Sweater

Wine bottle cozy from the holiday gift section. Cut the neck so the doll head fits.

Happy crafting

Thanksgiving

Napkin holder.

1" book

Book and book mark made from thread.

Tunesian spiced chickpea bowl

Turkey tunesian?

Spider suckers

Chenille stems for legs

Mantis

Mantises have stereo vision. As their hunting relies heavily on vision, mantises are primarily diurnal. Many species, however, fly at night, and then may be attracted to artificial lights. Flying at night exposes mantises to fewer bird predators than diurnal flight would. Many mantises also have an auditory thoracic organ that helps them avoid bats by detecting their echolocation calls and responding evasively. This one was on my front porch. It was at least 10 inches long

Snap Dragon Seeds

Snapdragons are short-lived perennial plants that survive well in cold seasons but are often replanted each spring and considered annual plants. They do best in full or partial sun, in well-drained soil since their roots are susceptible to rotting. Removing the dead flowers is important to help them to continuously produce beautiful flowers throughout their growing season. They are susceptible to ethylene gas so removing dead flowers and keeping them away from ripe fruits or vegetables also helps them bloom longer. They grow during their peak seasons of April to June and August to October in the Northern Hemisphere. The seeds look like skulls.

Yellow swallow tail

Cone flower

Echinacea is most common in the Ozarks and in the Mississippi/Ohio Valley. Its habitats include dry open woods, prairies and barrens. Echinacea purpurea is an herbaceous perennial up to 47 in tall by 10 in wide at maturity. Depending on the climate, it blooms throughout summer into autumn. Its cone-shaped flowering heads are usually, but not always, purple in the wild. It is pollinated by butterflies and bees. It prefers well drained soil and full sun. It is also grown as an ornamental in gardens.

Baorangia bicolor

The two-colored bolete, or red and yellow bolete, is an edible fungus in the genus Baorangia. It inhabits most of eastern North America, primarily east of the Rocky Mountains and in season during the summer and fall months. Its fruit body, the mushroom, is classed as medium or large in size, which helps distinguish it from the many similar appearing species that have a smaller stature. A deep blue/indigo bruising of the pore surface and a less dramatic bruising coloration change in the stem over a period of several minutes are identifying characteristics that distinguish it from the similar poisonous species Boletus sensibilis. 

Glass sun catchers

Went out of my way to find these. They still exist. Lesson learned, you have to over fill the cavities as the beads shrink.

Sun catchers

We painted these together and hung them in the windows. The butterflies are for the grandmas.

Bird drawing

E drew this.

Caprese

I grew these tomatoes and made this mozzarella fresh this morning. Milk was $.30.

A basic cheese recipe. Using ultra pasteurized or low lactose milk results yields an inadequate cheese product.

Sphinx moth

Sphinx and hawk moths are common pollinators and are known to collect nectar from flowers. As caterpillars they feed on a huge diversity of host plants and as adults they prefer nectar over flowers. Because of thier large size and ability to hover slightly mid-air while feeding they are sometimes mistaken as hummingbirds. This one was the size of a half dollar coin.

Mini furniture

Quick bibimbap

Bibimbap is a Korean rice dish. The term "bibim" means mixing rice (burned rice at the bottom of the dish and cooked rice), while the "bap" noun refers to rice. Bibimbap is served as a bowl of warm white rice topped with namu (sautéed and seasoned vegetables) or kimchi (traditional fermented vegetables) and gochujang chili pepper paste, soy sauce, or doenjang (a fermented soybean paste). A raw or fried egg and sliced meat are common additions. The hot dish is stirred together thoroughly just before eating.

Quick pickles - just cucumbers soaked in sushi vinegar 

Tomatoes with balsamic vinegar

Precooked mini meatballs with siracha, mayonnaise, and honey.

Hawaiian pork taco

5 radishes

1 red onion

1 can 4oz pineapple tidbits in juice

1 lemon

4 Tb sour cream

1 lb. ground pork

1 Tb. soutwest spice blend

6 corn tortillas

small grouping of cilantro

Wash and dry produce. Trim and thinly slice radishes. Zest and quarter lemon. Halve, peel, and thinly slice onion. Drain pineapple, reserving juice. In a small microwave-safe bowl, combine radishes, juice from half the lemon, ¼ of the onion, and a big pinch of salt; cover with plastic wrap. Microwave until veggies are slightly pink, 30-45 seconds.  In a separate small bowl, combine sour cream with lemon zest. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.  Heat a drizzle of oil in a large pan over medium-high heat. Add pineapple and season with salt and pepper. Cook, stirring, until browned and caramelized, 3-4 minutes.  Turn off heat; remove from pan. Wipe out pan.  Heat a drizzle of oil in same pan over medium-high heat. Add remaining onion and season with salt and pepper. Cook, stirring, until softened, 4-6 minutes.  Add pork and Southwest Spice. Cook, breaking up into pieces, until browned and cooked through, 4-6 minutes. Stir in caramelized pineapple and reserved pineapple juice until everything is saucy and combined. While pork cooks, wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds or gently toast them in a frying pan. Divide tortillas between plates; fill with pork mixture, lemon crema, and as many pickled veggies (draining first) as you like. Pick cilantro leaves from stems; tear leaves and sprinkle over tacos. Serve with remaining lemon wedges on the side.

Kiwi tacos

1 red onion                        1 Poblano pepper

1 Roma tomato                 1 kiwi

1/4 ounce cilantro             1 lime

4 Tb sour cream                1 Tb. Mexican spice blend

10z ground pork                1 chicken stock concentrate

1.5 ounce tomato paste      flour tortillas

Wash and dry all produce. Halve, peel, and thinly slice onion. Mince a few slices until you have 2 Tbs. Core, de seed, and finely chop Poblano. Finely dice tomato. Peel and finely dice kiwi. Roughly chop cilantro leaves and stems. Cut lime into wedges. In a small bowl, combine sour cream and a squeeze of lime juice. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. In a medium bowl, toss together tomato, kiwi, minced onion, half the cilantro, and a squeeze of lime juice. Season with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add Poblano, sliced onion, and half the Mexican Spice. Cook, stirring occasionally, until softened and lightly charred, 3-4 minutes. Add pork, another large drizzle of oil, and remaining Mexican Spice to pan. Cook, breaking up meat into pieces, until pork is browned and cooked through, 4-5 minutes. Season with salt and pepper. Reduce heat under pan to medium low. TIP: If there’s excess grease in your pan, carefully pour it out. Stir in stock concentrate, ¼ cup water (⅓ cup for 4 servings), and tomato paste. Cook, stirring, until everything is coated in a thick sauce, 1-2 minutes. Season with salt and pepper. Wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Divide pork filling, salsa, and crema between tortillas. Sprinkle with remaining cilantro. Serve with remaining lime wedges on the side.

Chicken Asada Burrito

Chicken, black bean, Monterey jack cheese and guacamole.

Amphibians

Fowlers toad and probably a Leopard frog (but maybe a Pickerel), both of which i found in my back yard today. It was a rainy day.

Northern Green Frog

The northern green frog dwells in marshes, swamps, ponds, lakes, springs, and other aquatic environments. It is active both day and night. In captivity they will live for 10 years. Crickets, night crawlers and meal worms are sufficient in proving an adequate diet.

Toad

Finch Update 2

Coin Bug

I am reading a Manga series called Delicious in Dungeon. It is about a group of adventureres making their way through a dungeon and creating new recipes as they try to live off the land. There is a magical creature described in the first book as having the apparance of a treasure coin, but being alive. This is what I immagined it to be like.

Spring flowers

Finch update

Turkey tacos

Ground turkey tacos topped with lettuce and tomato, served with refried beans and 'taco' style Rice A Roni.

Mushroom series towels 2

Finch eggs

Hatched

Can planters

Mushroom series towels

2 more to come.

Chicken Saltimbocca

Saltimbocca's name means to “jump in the mouth” with flavor. It is a restaurant dish, but at home on a weeknight, a chicken breast version makes a very tasty facsimile. Traditionally made with veal in a wine sauce, you might struggle how chicken in tomato sauce is the same thing. It probably isn't.  Chicken breasts were seared in a pan then moved to a pie plate.  A slice of proscuitto was placed on top and a hand full of cheese, and then under the broiler it goes. Served with spaghetti you can put this on the table in about 25 minutes.

Lobster Ravioli

Lobster and ricotta cheese stuffed ravioli with mock crab stick and mushroom topping. Very fast.

Firecracker Meatballs

• 2 green onion
• 1 thumb Ginger
• 2 Tbs. Mayonnaise
• 2 Tbs. Sour Cream 
• 2 tsp. Honey 
• 2 Tbs. Soy Sauce 
• 1 tsp. Siracha 
• 1 Tbs. Sesame Seeds 
• 1/2 C. Jasmine rice 
• 10 oz. Ground Beef 
• 1/4 C. Panko Breadcrumbs 
• 6 Oz. Greenbeans 
• 1 tsp. Korean Chili flakes 

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens; mince whites. Peel and mince ginger. In a large bowl, combine mayonnaise, sour cream, honey, 2 tsp soy sauce (4 tsp for 4 servings; you’ll use the rest later), and sriracha to taste. Set aside. Heat a drizzle of oil in a small pot over medium-high heat. Add half the sesame seeds (save the rest for serving); cook, stirring, until golden brown, 1-2 minutes. Add rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. While rice cooks, in a second large bowl, combine beef, panko, ginger, scallion whites, remaining soy sauce, salt (we used ½ tsp; 1 tsp for 4 servings), and pepper. Form into 10-12 (20-24 for 4)1½-inch meatballs. Place meatballs on one side of a lightly oiled baking sheet. On empty side, toss green beans with a drizzle of oil, salt, and pepper. Roast on top rack until meatballs are cooked through and green beans are browned and tender, 14-16 minutes.Fluff rice with a fork; season with salt and pepper. Divide between bowls or plates. Carefully add meatballs to bowl with sauce; toss to coat. Top rice with meatballs and drizzle with any remaining sauce. Serve green beans to the side. Garnish with scallion greens, remaining sesame seeds, and chili flakes to taste.

Chicken sausage Bolognese

1 Zucchini

1Tbs. Italian Seasoning

9 ounce Italian Chicken Sausage Mix

2 servings Spaghetti

3.76 ounce Crushed Tomatoes

1 unit Chicken Stock Concentrate

2 Tbs. Sour Cream

1 Tbs. butter

¼ cup Parmesan Cheese

Heat broiler to high. Bring a large pot of salted water to a boil. Wash and dry produce.  Trim and halve zucchini lengthwise; thinly slice crosswise into half-moons. Toss zucchini on a baking sheet with a large drizzle of olive oil and season with half the Italian Seasoning (you’ll use the rest in the next step), salt, and pepper. Broil until browned and softened, 5-7 minutes. TIP: Watch carefully to avoid burning.Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add sausage* and remaining Italian Seasoning. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente. • Reserve ½ cup pasta cooking water, then drain and set aside.  While pasta cooks, stir crushed tomatoes, stock concentrate into pan with sausage. Season generously with salt and pepper. Bring to a simmer and cook until reduced, 5-7 minutes. Stir sour cream and butter into pan with sauce until melted and combined. Add drained spaghetti and zucchini; toss to coat. (TIP: If your pan isn’t large enough, carefully pour everything back into empty pasta pot.) If needed, stir in reserved pasta cooking water 1 TBSP at a time until pasta is thoroughly coated in sauce. Taste and season with salt and pepper. • Divide pasta between bowls. Sprinkle with Parmesan and serve.

New bean mix

Tiger butterfly

Salad

Salad made with spring mix, pecans, strawberries, blueberries, and a vinaigarette. Turkey sandwich and minestroni soup.

Breakfast

Thick cut french toast served with strawberries, bananas, and pecans. Alternatively sandwiched with nutella and served with strawberries and marshmallows, hash, and strawberry yogurt,

Greenhouse

Bird of paradise