tag:blogger.com,1999:blog-258447355330827122024-03-13T17:15:21.254-04:00Good Better NestKaren @ GoodBetterNesthttp://www.blogger.com/profile/05547671620339843986noreply@blogger.comBlogger153125tag:blogger.com,1999:blog-25844735533082712.post-77486768649938391162013-07-25T07:30:00.000-04:002013-07-25T07:30:04.997-04:00Growing<div class="separator" style="clear: both; text-align: center;">
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I have observed over the last six months that there are some things that will never fail to grow- namely weeds and dustbunnies. We have our fair share, but we are letting them thrive on lack of attention, as most of our time is focused in a new direction. Our little girl just had her first half-birthday, and she is growing beautifully. <br />
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As you may have noticed, and expected, we are not operating at our usual level of productivity. (This is actually my first blog post of 2013.) We did just harvest the garlic we planted last fall, and there are some good ones, despite forgetting to fertilize when it sprouted in the spring. We grew some peas with moderate success. (I had every intention of photographing them to share, but never got around to it.) We didn't grow any tomatoes from seed, but we picked up a Brandywine, a Sun Gold, and a grape tomato plant from the garden center. We're also growing a Fairy Tale eggplant again. And, because we had room and didn't want to devote any time, we planted three cucumbers and three zucchini. (If you've never grown cucumbers or zucchini, that could result in a ridiculous amount of produce.) <br />
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It's a good thing we'll have help. That is, if we decide to use the cucumbers as teething toys. (She's too young to actually eat cucumber.) My first attempt at a zucchini puree didn't go over as well as roasted peaches, but I'm working on it. <br />
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And that is what we're up to. <br />
Karen @ GoodBetterNesthttp://www.blogger.com/profile/05547671620339843986noreply@blogger.com2tag:blogger.com,1999:blog-25844735533082712.post-50490620167821545302012-12-31T08:03:00.000-05:002012-12-31T08:03:00.762-05:002012 AccomplishmentsAt the beginning of the year, I posted <a href="http://goodbetternest.blogspot.com/2012/01/2012-to-do-list.html" target="_blank">this list</a>, noting that someone once told me to make a list of 10 home projects for the year and expect to accomplish half of them.<br />
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1. The first item on the list was to remodel the upstairs bathroom. We had no idea it would take us almost the whole year, but I can now proudly check that off the list. <br />
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Let's revisit the old bathroom again:<br />
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And the new:<br />
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Ahhhhhhh.<br />
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2. Strip the wallpaper and paint the adjacent bedroom and hallway.<br />
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Well, almost. We hope to finish that today. Or maybe tomorrow. I'll let you decide if that counts.<br />
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3, 4, and 5. Repair the hole in the kitchen ceiling, add recessed lighting, and add moulding above the kitchen cabinets. Done, done, and done. <br />
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It might not have been fair to list those as three separate projects, but I'm glad I did, because it gets us over the half-way mark.<br />
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6, 7, and 8 involved <strike>repairing </strike>rebuilding and staining our back deck, which is a rotting mess, staining the shed and painting the trim, and staining the front deck and painting that trim. Matt did stain the front of the shed, but the rest of that list is being pushed to 2013. (Let's keep in mind that one of the items not on this list was growing a human being, which rendered me pretty useless over the summer.)<br />
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9. Dig another small vegetable bed:<br />
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Check! This is where we grew most of our tomatoes this year, which unfortunately succumbed to late blight. Next summer we're going to try squash and cucumbers and hope we have better luck. All in all, we were happy with the space we created.<br />
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And, 10 was to build a stone walkway to the front door, which will also be added to the 2013 list, and we'll see if we get to it.<br />
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It was a pretty good year, I'll say, and I'm looking forward to the challenges of the next one. <br />
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Wishing you all a safe and happy new year!<br />
KarenKaren @ GoodBetterNesthttp://www.blogger.com/profile/05547671620339843986noreply@blogger.com13tag:blogger.com,1999:blog-25844735533082712.post-42856368980670419272012-12-30T08:06:00.000-05:002012-12-30T08:06:00.364-05:00Nursery ProgressNursery progress is actually a bit of an overstatement. There hasn't been much physical progress at all, only a tiny bit of decision making. In between trips to the bathroom in the middle of the night, I find lots of thoughts spinning in my head, and plenty of time to debate things like... used or new, glider or rocker? And to try to justify spending more money than I think is reasonable in order to get what I really want.<br />
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Here's what the nursery looks like today, just shy of 3 weeks before its occupant is due to arrive.<br />
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The walls have been painted Benjamin Moore Niveous, a cream with the slightest hint of yellow, and the trim will be Linen White before the end of this long weekend. (We're also painting the hallway the same colors.)<br />
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I was eyeing <a href="http://www.potterybarn.com/products/dalton-shag-rug-ivory/?cm_src=AutoRel2" target="_blank">this rug</a> for the nursery, but I was really hoping it would go on sale, and it hasn't.<br />
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I wound up going with <a href="http://www.potterybarnkids.com/products/somerville-rug-creme/?pkey=e%7Csomerville%2Bivory%2Brug%7C124%7Cbest%7C0%7C1%7C24%7C%7C3&cm_src=PRODUCTSEARCH||NoFacet-_-NoFacet-_-NoMerchRules-_-" target="_blank">this one</a> instead- also ivory and wool, just not as plush. But it was half the price.<br />
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Our friends have offered us a hand-me-down crib that we have yet to pick up. It looks something like this, only in a natural wood tone, not white:</div>
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As you might have guessed, I'm going for a very clean and neutral space. I hope it will be calming, not boring. The inspiration for adding any color comes from these crib sheets (by <a href="http://www.amazon.com/Night-Fitted-Toddler-Bedding-Designs/dp/B0052XMNSW/ref=sr_1_1?ie=UTF8&qid=1356619508&sr=8-1&keywords=sweet+jojo+owl+crib+sheet" target="_blank">Sweet JoJo Designs</a>).<br />
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I'm planning to pull out the light blue and the green (which is actually brighter than it appears here) to bring more color into the room.</div>
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I have been searching Craigslist for just the right changing table to paint blue or green, holding out for the right price and the right location, but it's going to be time to bite the bullet on this one soon.<br />
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I'm also in the process of prepping this bureau for painting. I picked it up at a yard sale for $8 over the summer. <br />
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I'm going to go with a combination of Annie Sloan Chalk Paint in Antibes Green and Duck Egg Blue, inspired by this I found on Pinterest:<br />
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I hope to show you how it turns out soon.</div>
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And, after a long debate over rocker or glider, I have <a href="http://www.potterybarnkids.com/products/wing-back-chair/?pkey=bslipcovered-upholstered-chairs&cm_src=slipcovered-upholstered-chairs||NoFacet-_-NoFacet-_--_-" target="_blank">rationalized the purchase of this</a>, the Wingback Rocker at Pottery Barn Kids:<br />
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First, I went to Babies R Us to try a few gliders of <a href="http://www.amazon.com/Dutailier-Cushion-Multiposition-Recline-Ottoman/dp/B004HEX66K/ref=sr_1_1?s=baby-products&ie=UTF8&qid=1356622069&sr=1-1&keywords=dutailier+glider+and+ottoman" target="_blank">this variety</a>:<br />
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Though the prices on these can run almost as high as a more fully upholstered chair, there are many less expensive versions, and it seems to be a more economical path. But I don't love the way they look, and more importantly, I learned when trying them out in the store that I don't like gliding. At all. I tend to have issues with motion sickness, and while some provided a more smooth ride than others, the motion seemed like something I wouldn't want to continue for more than a minute or two. </div>
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Of course, rockers also move, but somehow I feel I have better control over just how much they move, and the motion doesn't bother me as much. The beauty of the Wingback Rocker, I think, is that you can purchase feet to convert it into a regular wingback chair when you're done with the rocking phase. </div>
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It is on sale, and I created a baby registry to get an additional discount, and I opened a credit card to earn store points for my large purchase (which gives me store credit to buy more things- like maybe, the matching ottoman). All of that still didn't make it <em>affordable</em>, but it did make me feel slightly better about this splurge.</div>
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The fabric I chose is Buckwheat EverydayVelvet:</div>
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<img alt="" class="swatchThumb" height="280" nopin="nopin" src="http://ab.pkimgs.com/pkimgs/ab/images/dp/wcm/201249/0006/img97s.jpg" width="400" /></div>
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I was glad to learn that I can spot clean it, as well as remove the slipcover and throw it in the wash. I was not so happy to learn that the chair will not arrive until the baby is 5 weeks old. If only I was able to make up my mind a little earlier. But then it wouldn't have been on sale.</div>
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So, that is where things stand. Progress, in baby steps. I'll be back tomorrow with a recap of the projects we have accomplished in 2012, and with our goals for 2013 soon after that.</div>
Karen @ GoodBetterNesthttp://www.blogger.com/profile/05547671620339843986noreply@blogger.com3tag:blogger.com,1999:blog-25844735533082712.post-51970885821329322622012-12-10T08:00:00.000-05:002012-12-10T08:00:11.996-05:00Kitchen Upgrades<div class="separator" style="clear: both; text-align: center;">
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As I mentioned on <a href="http://goodbetternest.blogspot.com/2012/11/so-thankful.html" target="_blank">Thanksgiving</a>, the kitchen received a quick makeover in the weeks leading up to the holiday. <br />
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We had been living with this hole in the ceiling for longer than I would like to admit.<br />
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It was a result of plumbing issues, and we decided to wait until the project in <a href="http://goodbetternest.blogspot.com/2012/11/the-big-bathroom-reveal.html" target="_blank">the bathroom above</a> was complete before making repairs in the kitchen. <br />
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And, then there was the matter of these light fixtures.<br />
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We have an older house with low ceilings, and not only were the lights not asthetically pleasing, but they just made the ceiling feel that much lower. So, if we were going to be patching the ceiling anyway, we decided that it was time to call in an electrician to install recessed lighting.</div>
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Then, there was the matter of the spacing above the cabinets. The aforementioned low ceilings don't allow for things like decorative vases and baskets to be placed on top. They do allow for dust to collect. I had always thought the cabinets would look more finished if we added moulding to the top. And so, the project grew. </div>
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<a href="http://4.bp.blogspot.com/-8FFuqc-r4f0/ULJPx4slXfI/AAAAAAAACIw/49-t-nuWU8g/s1600/013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-8FFuqc-r4f0/ULJPx4slXfI/AAAAAAAACIw/49-t-nuWU8g/s320/013.JPG" width="320" /></a></div>
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There were also a few trouble spots to address. Note below the random strip of wood above the sink that connects the cabinets on either side. I think it was there to conceal the bare lightbulb behind it, because whoever installed the lighting ran out of ugly fixtures.</div>
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<a href="http://2.bp.blogspot.com/-J2VkGqlf_hc/ULJP1ZnAUEI/AAAAAAAACI4/txM2NVB2o0E/s1600/015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-J2VkGqlf_hc/ULJP1ZnAUEI/AAAAAAAACI4/txM2NVB2o0E/s320/015.JPG" width="320" /></a></div>
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Also, it was brought to our attention by the electrician who came to install the recessed lighting that the <a href="http://goodbetternest.blogspot.com/2011/10/tricks-and-treats.html" target="_blank">new microwave</a> we purchased last year was too close to the stove, and therefore not up to code. </div>
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So, we decided to remove the cabinet above it, and lift it up to the proper height. </div>
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All of these things added up to a mini-makeover for the kitchen that has resulted in some nice improvements, I think. Check it out.</div>
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My cookbooks are now exposed on a shelf above the stove. See how much more room there is between the stove and microwave? </div>
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It looks better, and it's more functional. We weren't willing to admit before that it was annoying to have to lean in a little bit to adjust the knobs on the stove, but it was. And now it's not.</div>
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That unnecessary strip of wood has been removed from above the sink. We added a <a href="http://www.rejuvenation.com/catalog/products/jefferson?term=C379" target="_blank">light fixture from Rejuvenation</a>, and raised the curtain rod to expose more window, elevating everything a little bit.</div>
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We added moulding and raised the curtain above the other kitchen window, too, for consistency.<br />
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And, I am so pleased with how the moulding finishes off the cabinets.<br />
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The recessed lighting just disappears into the ceiling, but provides all of the light we need in all of the right places. (We toyed with the idea of spending a little more for the energy efficiency of LED lights, but ultimately went with traditional incandescent, because we felt there was a bit of a glare with the LED that might drive us crazy.)</div>
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Of course, now that the moulding has fresh paint, the cabinets look like they could use a little freshening, but we'll see if we get to that in 2013. My other dream is to put banquette seating in that far right corner (<a href="http://pinterest.com/pin/150729918749549384/" target="_blank">like this</a>), with a round pedestal table (<a href="http://pinterest.com/pin/150729918749549346/" target="_blank">something like this</a>). And to replace the dishwasher with something stainless. Some day....</div>
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In the meantime, we are enjoying the new improvements, particularly that the ceiling feels six inches taller. What do you think? </div>
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Karen @ GoodBetterNesthttp://www.blogger.com/profile/05547671620339843986noreply@blogger.com2tag:blogger.com,1999:blog-25844735533082712.post-6566747046492989912012-11-30T08:25:00.000-05:002012-12-03T08:59:09.720-05:00The Big Bathroom Reveal<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-4Cojw-xTsGM/ULJNDhcAweI/AAAAAAAACII/fleKCL4kzW4/s1600/026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-4Cojw-xTsGM/ULJNDhcAweI/AAAAAAAACII/fleKCL4kzW4/s320/026.JPG" width="240" /></a></div>
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We have been enjoying our mostly completed bathroom for a month or so now, but there are still a few odds and ends that need wrapping up (paint touch ups, mostly), so I wasn't willing to call it "done" yet. Nevertheless, its time to show you how it turned out. The project was <a href="http://goodbetternest.blogspot.com/2012/01/tear-down-this-wall.html">initiated in January</a>, making its gestation period officially longer than that of our soon-to-arrive offspring. But we think it is beautiful, and was worth the wait!</div>
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It's been a while, so let me remind you about <a href="http://goodbetternest.blogspot.com/2011/12/bathroom-before.html">what we started with</a>:</div>
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The bathroom was less than four feet wide, had no storage, and was home to a fiberglass shower stall that still makes me shudder. There was no tile, no paint on the walls, and very little light. In my mind, it wasn't a bathroom as much as a small space where someone installed (blue) bathroom fixtures to make it function as one. </div>
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The first thing we did (and, when I say "we," I mean Matt and his dad) was tear down the wall and take space out of the bedroom (future nursery) next door. We <a href="http://goodbetternest.blogspot.com/2012/02/build-up-that-wall.html">built the new wall</a> nearly four feet over, allowing space for a closet on both the bedroom and the bathroom side, and close to two feet of elbow room in the bathroom.</div>
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And, then, in a bold effort to make things even more spacious, we went up. The <a href="http://goodbetternest.blogspot.com/2012/02/raising-roof-changing-my-mind.html">ceiling was bumped out</a>, and we <a href="http://goodbetternest.blogspot.com/2012/03/let-there-be-light.html">added a skylight</a>. </div>
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<a href="http://goodbetternest.blogspot.com/2012/04/bathroom-update.html">Drywall was added</a>, <a href="http://goodbetternest.blogspot.com/2012/06/bathroom-progress.html">beadboard was nailed to the ceiling and walls, a tile shower was installed, and radiant heat was laid underneath a new tile-looks-like-wood floor</a>. (The bathroom floor tile is Serenissima Woodland in Rovere.)</div>
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<a href="http://3.bp.blogspot.com/-Ug7XFbYLhb4/ULKAioIREII/AAAAAAAACKg/oIvBoZUoNVk/s1600/016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-Ug7XFbYLhb4/ULKAioIREII/AAAAAAAACKg/oIvBoZUoNVk/s320/016.JPG" width="240" /></a></div>
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The walls were painted Benjamin Moore's Par Four. The trim color is Benjamin Moore's Decorator's White. </div>
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And, here it is:</div>
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<a href="http://1.bp.blogspot.com/-zpjQ1mSBG2o/ULfFqqlc1GI/AAAAAAAACLA/Ak0teKBIusQ/s1600/031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-zpjQ1mSBG2o/ULfFqqlc1GI/AAAAAAAACLA/Ak0teKBIusQ/s320/031.JPG" width="240" /></a></div>
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My father-in-law built the vanity out of cedar, which was then coated with polyurethane to protect it. He says it took him about 6 hours to make it, and the materials cost around $100. Having a father-in-law who knows what he is doing = priceless. He also built the medicine cabinet to match.</div>
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<a href="http://2.bp.blogspot.com/-es3S6jJ3w9s/ULfGW6WFVcI/AAAAAAAACLQ/ktrDctEd4Lo/s1600/035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-es3S6jJ3w9s/ULfGW6WFVcI/AAAAAAAACLQ/ktrDctEd4Lo/s320/035.JPG" width="240" /></a></div>
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The marble slab came from a local supplier. The faucet is by Cifial. The sconces and towel bars are the Sussex line from Pottery Barn. I bought the baskets at Home Goods.</div>
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The glass tile on the shower walls is from Glazzio (formerly Mirage). The color is matte ice mist. We put carrara hexagons on the floor of the shower. The niche and bench were custom built.</div>
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The linen closet is also custom built, and provides plenty of storage, so far.</div>
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<a href="http://4.bp.blogspot.com/-B0H1y2tiFSk/ULfJl6klUVI/AAAAAAAACMA/bTROH46uqDU/s1600/013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-B0H1y2tiFSk/ULfJl6klUVI/AAAAAAAACMA/bTROH46uqDU/s320/013.JPG" width="240" /></a></div>
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One of my favorite touches is the shelf below the skylight, where we've assembled a few plants (African violets and peace lily, because they do well in moist environments), and some other decorations. There's a jar with stones from the beach on the left and a piece of driftwood on the right. The mermaid was a Brimfield find. </div>
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I also picked up the fish prints, <a href="http://www.dentongenealogy.org/stephendenton_illustrotor_for_th.htm">by Denton</a>, in Brimfield last fall. The one across from the toilet is a cod. The one above the toilet is a crappie, because we are immature. The frames were a great Target find. </div>
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A couple of things didn't go exactly as anticipated: </div>
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1. The sconces have cedar circles behind them (once again, crafted by my father-in-law) to conceal the electric boxes that were slightly bigger than the base of the light fixtures. </div>
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2. The intention was for the beadboard on the ceiling to be more whitewashed, but the white didn't sink in as well as we hoped. We decided to leave it as is for a while. If we want to change it at a later date, we can try again. </div>
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All in all, we are thrilled, and still gushing over our new bathroom. I could continue to overwhelm you with pictures, but maybe enough is enough. What do you think??</div>
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<div align="center"><a href="http://www.thriftydecorchick.blogspot.com/" title="TDC Before and After" target="_blank"><img src="http://www.homestoriesatoz.com/wp-content/uploads/2012/03/beforeAndAfterButton_thumb1.gif" alt="TDC Before and After" style="border:none;" /></a></div>Karen @ GoodBetterNesthttp://www.blogger.com/profile/05547671620339843986noreply@blogger.com4tag:blogger.com,1999:blog-25844735533082712.post-21521060979533570952012-11-26T07:51:00.000-05:002012-11-26T07:51:00.355-05:00Banana Coconut MuffinsThis is one of my go-to recipes when I have overly ripe bananas. I also thought of these muffins when friends were stopping by for coffee the other day, and I wanted to bake something quick. I love that I don't have to bother pulling out the mixer. The problem was, the bananas looked pretty...yellow.<br />
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I did a little Googling and learned a trick. I preheated the oven, and while I was preparing the batter, I roasted the bananas, and they turned brown.<br />
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The inside was roasted, bringing out the sweetness, and just the right "overripe" consistency.<br />
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Without further ado, here's a quick and easy recipe that I hope you'll enjoy as much as I do.<br />
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<strong><u>Banana Coconut Muffins</u></strong><br />
from<em> </em><a href="http://www.epicurious.com/recipes/food/views/Banana-Coconut-Muffins-109473"><em>Gourmet, May 2004</em></a><br />
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1 1/4 cups all-purpose flour
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1 teaspoon baking powder
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1/4 teaspoon kosher salt
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2 very ripe bananas, mashed (3/4 cup)
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1/2 cup unsalted butter, melted
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2/3 cup sugar
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1 large egg
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1/2 teaspoon vanilla
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3/4 cup sweetened flaked coconut </div>
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Preheat oven to 375.</div>
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Whisk together flour, baking soda, and salt in one bowl. In another bowl, whisk together melted butter, sugar, egg, and vanilla. Stir in mashed bananas, and 1/2 cup of the coconut.</div>
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Line a muffin tin with 8 liners and distribute the batter evenly among them. Top with remaining coconut. Bake for 25 minutes.</div>
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Yum!</div>
Karen @ GoodBetterNesthttp://www.blogger.com/profile/05547671620339843986noreply@blogger.com1tag:blogger.com,1999:blog-25844735533082712.post-83666741820812955412012-11-22T10:44:00.001-05:002012-11-22T10:44:40.581-05:00So thankfulIt's been a while since I've posted, but I decided that today is the day to stop and take a minute to say hello, provide a little update, and share a few of the reasons we have to be thankful in this house.<br />
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Check out the carrot haul. It won't feed our 19 guests, but these babies will provide some good snacking over the next few days. Who knows why they're stunted? I don't.<br />
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Our bathroom is finally done. Well, mostly, with the exception of a few nagging touch-ups and final details that we can't seem to finish, <br />
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because we jumped right into another project, repairing the kitchen ceiling before Thanksgiving, which led to...We might as well get recessed lighting if we're going to be patching the ceiling...and, then we might as well add moulding to the top of the cabinets if we're going to be painting the ceiling...and we might as well remove the cabinet above the microwave and raise it up (its former low position wasn't up to code) if we're doing the moulding...<br />
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That's just a preview. More on both projects, coming soon.<br />
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With those two projects behind us, we're clear to focus on the next matter at hand, the bedroom next to the upstairs bathroom. And, we have a tight deadline, because that room is going to have a new occupant as of the end of January. That's right. There's more than a turkey in the Good Better Nest oven. We're expecting an addition to the family, and for that, we are most thankful.<br />
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Wishing you and your families a wonderful holiday- <br />
Happy Thanksgiving!<br />
Karen<br />
<br />Karen @ GoodBetterNesthttp://www.blogger.com/profile/05547671620339843986noreply@blogger.com3tag:blogger.com,1999:blog-25844735533082712.post-83996583435610283382012-10-15T06:55:00.000-04:002012-10-15T06:55:00.143-04:00Pesto!I don't know what it is about pesto that makes me feel like it should always be followed by an exclamation point. Maybe it's the power of the garlic (!), or the similarity of the condiment to the word presto!, which is also naturally followed by such punctuation. Basil, garlic, parmesan, pine nuts, olive oil, blend and- presto!, you've got pesto.<br />
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With the threat of frost on Friday night (I don't think we actually hit the mark on the coast), we decided to pull the remaining basil plants. We started with eight in total, but four had succumb to <a href="http://goodbetternest.blogspot.com/2012/08/late-blight-on-tomatoes.html">late blight</a> with the tomatoes. The remaining four didn't appear to be doing very well for most of the year, but had begun to look healthier in the last month or so. We had two green plants, and two purple, so I made two batches.<br />
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I use a basic Joy of Cooking recipe, not measuring too precisely.<br />
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<strong><u>Pesto!</u></strong><br />
<br />
2 cups loosely packed basil<br />
1/3 cup pine nuts<br />
1/2 cup grated parmesan cheese<br />
2 medium cloves garlic<br />
1/2 cup olive oil<br />
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Blend the first four ingredients in the food processor. Add the olive oil in a slow stream until mixed.<br />
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The purple really was a prettier color than I was able to capture above. You'll just have to take my word for it. It also had a more mellow flavor, too, in a good way. <br />
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We're getting used to eating purple things around here, after the <a href="http://goodbetternest.blogspot.com/2012/09/purple-cherokee-tomatoes.html">Purple Cherokee tomatoes</a>, <a href="http://goodbetternest.blogspot.com/2012/09/purple-carrots.html">purple carrots</a>, and the <a href="http://goodbetternest.blogspot.com/2012/09/fried-rice.html">lavender-tinted fried rice</a>. I'm going to have to look into what other purple vegetables we can grow next year. <br />
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The pesto went into the freezer, right next to the shrimp and raviolis, as the three together make one of my favorite go-to dinners when I haven't had a chance to get to the grocery store. I'm hoping the pesto will get us through the winter. <br />
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What's your favorite way to use pesto?Karen @ GoodBetterNesthttp://www.blogger.com/profile/05547671620339843986noreply@blogger.com1tag:blogger.com,1999:blog-25844735533082712.post-82405338764307065592012-09-29T08:28:00.000-04:002012-09-29T08:28:00.222-04:00Fried RiceI read those two simple words somewhere on my internet travels recently and they wouldn't leave my brain. I became obsessed with making some for dinner. My grandmother used to make it with celery, onions, chicken broth, and whatever else was in the fridge. There are infinite combinations, as this is a meal one typically makes when trying to create something new and inspired out of leftovers. It just so happened that I had an eggplant to use (they continue to show up in the garden despite <a href="http://goodbetternest.blogspot.com/2012/09/eggplant-with-ground-beef.html">my saying they were winding down</a> a half dozen eggplants ago) and a few of our smaller, <a href="http://goodbetternest.blogspot.com/2012/09/purple-carrots.html">just-harvested purple carrots</a>.<br />
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So, I made fried rice, and I must say, it was FANTASTIC, though there was one little snafu. <br />
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I tried to keep the recipe simple, taking a large part of it from a <a href="http://www.nytimes.com/video/2010/01/22/dining/1247466678499/jean-georges-s-fried-rice.html">Mark Bittman adaptation</a> (the video is worth watching) of a Jean-Georges Vongerichten recipe found via <a href="http://smittenkitchen.com/blog/2010/02/ginger-fried-rice/">Smitten Kitchen</a>, and little from a more traditional <a href="http://www.foodandwine.com/recipes/pork-fried-rice">Food & Wine recipe</a>, and a smidge from this <a href="http://www.foodnetwork.com/recipes/shrimp-fried-rice-recipe2/index.html">Food Network recipe</a>. But it's simple. Really.<br />
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The most important thing I learned from my internet research is that you must use leftover rice. If you make it fresh, it'll be too mushy. You can prepare fresh rice several hours ahead and then refrigerate it until dinner if you are not in possession of true leftover rice. Also, it should be noted that Jean-Georges' version has a fried egg on top, which is a unique option that may really appeal to most people, but I have a thing about egg yolks, and prefer mine scrambled, so that is how I've done it here. And, I've added shrimp, because, why not?<br />
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<strong><u>Shrimp Fried Rice</u></strong><br />
serves 4*<br />
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1/2 cup peanut oil<br />
4 eggs, lightly beaten<br />
4 cups leftover rice (I used Basmati)<br />
2 Tablespoon minced garlic<br />
2 Tablespoon minced ginger<br />
2 cups sliced leeks, white and light green parts only (from 2 medium leeks)<br />
2 teaspoons sesame oil<br />
4 teaspoons soy sauce<br />
1 Japanese eggplant, diced small (about 2 cups)<br />
1 carrot, diced small (about 1 cup)<br />
16 shrimp, peeled and deveined<br />
kosher salt<br />
freshly ground pepper<br />
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Saute the garlic and ginger in 1/4 cup peanut oil over medium heat until brown, but don't burn it. It should be crispy. Remove the garlic and ginger with a slotted spoon and let cool on a paper towel. Season with kosher salt.<br />
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Cook the shrimp in the remaining oil quickly until pink. Season with salt and pepper, and set aside.<br />
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Add the rest of the oil and the leeks to the pan, cooking on medium low for about 10 minutes, until tender but not brown. Season with kosher salt. <br />
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Add carrots and eggplant, cooking for few more minutes. <br />
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Add the eggs and scramble until cooked. <br />
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(<em>This is where the snafu begins to reveal itself. I panicked as soon as I added the egg, because it seemed to coat the vegetables, rather than breaking up into little bits. You may wish to scramble the egg separately, but in the end, we had little egg bits, and it was fine. It was just that... the egg bits were a lavender color. The purple carrots stained the egg, and went on to stain the rice</em>. <em>Can you see the little egg bits here?</em>)<br />
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Raise heat to medium and add the rice, cooking until heated through and a little browned. (I let it sit for a while without stirring to obtain the browning effect.) Stir in the soy sauce, sesame oil, and reserved shrimp, garlic and ginger. Serve and enjoy.<br />
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*This recipe does technically make enough for four people to have a decent-sized dinner, but we found it so irresistable that we couldn't help ourselves in consuming more than the allotted amount, despite its unusual color.<br />
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A very unique dish! I strongly recommend making the fried rice, even if you just follow the Jean-Georges recipe. Or, add whatever vegetables you have in place of the eggplant and carrots. Or, use chicken or pork instead of shrimp. Or, if you have some purple carrots and want to eat something a little weird, feel free to follow my recipe to the letter!Karen @ GoodBetterNesthttp://www.blogger.com/profile/05547671620339843986noreply@blogger.com1tag:blogger.com,1999:blog-25844735533082712.post-65762349137843168062012-09-28T07:56:00.000-04:002012-09-28T07:56:35.781-04:00Purple Carrots<div class="separator" style="clear: both; text-align: center;">
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Well, whaddya know? I planted a few carrots back in June, and I've been waiting for the tell-tale sign that a carrot is ready to harvest: you can see the top of the carrot emerging from the soil. I brushed off the soil around the base of each plant and didn't see anything. I waited and waited and waited some more, then finally decided not to wait any longer, as the giant greens were spilling over onto the younger fall seedlings trying to make a go of it on either side. We've yet to have much success in the carrot department, so I wasn't too hopeful, but I thought we might have a couple worth eating. I dug in my spade and was amazed to find legitimate carrots! Big, purple ones! <br />
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It was so long ago that I had forgotten what variety of carrots I planted. I never think that's going to happen when I plant something, but it inevitably does.<br />
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Aren't they pretty?<br />
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This is what they look like all cut up. <br />
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They should be purple, through and through. Some of them were whiter in the middle, which I'm guessing is a sign of age?<br />
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We have lots more carrots growing, in a variety of colors, that I planted at the end of July. They should be ready in another month or so. If the weather cooperates, maybe we can hang on and harvest them close to Thanksgiving.<br />
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We've trimmed the greens off the top (leaving only an inch) and plan to use these few carrots in the next week or so. <br />
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If we had enough to store, they could keep for months in a barrel filled with damp sand or sawdust in the basement. Maybe someday we'll get to try that, but I'm happy to have these for now!<br />
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I will note that my fingers were slightly purple after peeling and cutting these, not quite like handling beets, but noticeably stained. You can see how they bled a little onto the cutting board. That leads to a funny story, which I'll share in my next post.<br />
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Happy weekend!!Karen @ GoodBetterNesthttp://www.blogger.com/profile/05547671620339843986noreply@blogger.com1tag:blogger.com,1999:blog-25844735533082712.post-23447116678233254492012-09-11T08:51:00.000-04:002012-09-11T08:51:20.043-04:00Eggplant with Ground Beef<div class="separator" style="clear: both; text-align: center;">
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It appears that the Japanese eggplant may be winding down, though we've had a really good run. There were some bugs that ate a few holes in the leaves, but they didn't affect production at all. Once again, eggplant was a winning crop for us this year.<br />
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We had a couple of eggplant to use for dinner last night, but this recipe isn't really about the eggplant, as much as an excuse to share the way I prepared the ground beef that goes with it. I grew up eating, and my mom still often makes <a href="http://www.foodnetwork.com/recipes/food-network-specials/moussaka-a-la-grecque-recipe/index.html">Moussaka a la Greque</a>, originally from the New York Times Cookbook, which is a delicious, but heavy meal, and a labor-intensive casserole to prepare. I think I might have made it once. But I use part of the recipe- the seasoning and the ground beef (traditionally, it's ground lamb)- all the time, with eggplant over rice, or sometimes as the stuffing in red peppers, topped with tomato sauce. It starts with onions and butter, which is just the beginning of good smells wafting through the house, and then you add the ground beef, red wine, tomato paste, parsley, and cinnamon. Yes, cinnamon. It works so nicely. I highly recommend it.<br />
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<strong><u>Eggplant with Ground Beef</u></strong><br />
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2 thin or 1 large eggplant, chopped <br />
2 T olive oil<br />
1 pound ground beef (Note: I go for 85% lean with this recipe; too lean, means less flavor)<br />
2 T butter<br />
1 large onion, diced<br />
1/4 cup chopped parsley<br />
1/4 cup red wine<br />
1 1/2 T tomato paste<br />
1/8 t cinnamon<br />
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Sprinkle the eggplant with salt. Heat the oil in a skillet on medium-high and saute the eggplant until cooked through, and a little browned. Set aside.<br />
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Melt the butter in the pan and saute the onions on medium, until they are slightly browned and softened. Add the ground beef and stir until cooked through. Then add the tomato paste, red wine, parsley and cinnamon, and let it simmer for about 10 minutes. Add the eggplant back in, and season generously with salt and freshly ground pepper.<br />
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Serve over rice, and with spinach, or haricot verts (my favorite), or no green vegetable at all if you're able to rationalize for yourself that the (few) vegetables you had at lunch are good enough for one day. <br />
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It's not much to look at (I'm sure someone else could photograph it better), but the smell is irresistible.<br />
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One of these days, I do plan to return to posts about more than what we grow (or fail to grown) and what we eat. My sister and I went to the Brimfield Antiques Show last Friday, and I picked up a few items that will be used to decorate our new bathroom. Matt has been caulking and priming and we're very close to running out of little details to wrap up. I've also been painting a few small things in the basement, including this cute but sad little table I picked up for free early this summer.<br />
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It feels good to get back into project mode, and I look forward to sharing a few things with you soon.</div>
Karen @ GoodBetterNesthttp://www.blogger.com/profile/05547671620339843986noreply@blogger.com1tag:blogger.com,1999:blog-25844735533082712.post-47385356550606457782012-09-04T07:01:00.000-04:002012-09-04T07:01:00.088-04:00Purple Cherokee TomatoesI am loving these Purple Cherokee tomatoes, and they're still looking good, despite the <a href="http://goodbetternest.blogspot.com/2012/08/late-blight-on-tomatoes.html">late blight</a> slowly destroying all thirteen of our tomato plants.<br />
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I think they are my second favorite next to the Brandywine, which so far cannot be surpassed. But these are similar in texture and flavor, and they have a nice purple color. I'll have to be sure to <a href="http://goodbetternest.blogspot.com/2011/09/next-years-tomatoes.html">save some seeds</a> for next year.<br />
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They're good sliced for sandwiches (<a href="http://goodbetternest.blogspot.com/2012/08/rainy-day-blts.html">BLT</a>s, tomato/basil/mozzarella, grilled cheese and tomato are a few we've tried so far),<br />
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and they made a perfect end-of-summer tomato salad alongside our steak and corn-on-the-cob last night. <br />
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I just drizzled them with enough olive oil to make them glisten, and seasoned with salt and pepper. A little garlic or onion or fresh herbs might have been nice, but I decided to let them be. They were delicious on their own.</div>
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I hope you all had a nice weekend!</div>
Karen @ GoodBetterNesthttp://www.blogger.com/profile/05547671620339843986noreply@blogger.com0tag:blogger.com,1999:blog-25844735533082712.post-22376145559695068932012-08-31T14:36:00.000-04:002012-08-31T14:36:41.154-04:00Ratatouille My WayI have to admit that I have never been a big fan of ratatouille. Maybe it's because my mom's version has capers in it. (No offense, Mom.) You see, I do not like olives AT ALL, and while I tolerate a caper here or there, they remind me of olives, and I think that made it less appealing. But when the garden provided a zucchini, eggplant, and tomatoes that needed to be used, it was all I could come up with on the spot, so I made some. <br />
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And, I must also admit, that it was pretty damn good. Maybe it was the fact that everything was fresh, or that they grew in my garden, or that I was the one making the ratatouille. No matter. <br />
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There are lots of recipes out there, many with peppers, and capers, and sauce or tomato paste, but I kept this very simple. It made enough for a side dish with dinner, and then was part of lunch for both of us for a couple of days.<br />
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<strong><u>Ratatouille My Way</u></strong><br />
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one medium to large zucchini, sliced<br />
one long, thin eggplant, sliced<br />
three tomatoes, seeds removed and sliced<br />
one onion, sliced<br />
2 large cloves of garlic, minced<br />
1/2 cup basil, minced<br />
1/2 cup parsley, minced<br />
1 Tablespoon fresh thyme, minced<br />
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Side note: Look at how pretty this variety of zucchini is when sliced, with it's little ridges. It has a really nice flavor, too. It's called <em>Costata Romano</em>.<br />
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Roast the eggplant and zucchini slices with a little olive oil in the oven at 450 for 20 minutes. Meanwhile, slice the onion and cook slowly over medium low for 15-20 minutes. Add the garlic and stir for one minute. Add the tomatoes and let them cook for 5 minutes. Add the eggplant and zucchini and herbs, and cook for about 5 minutes. <br />
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I prefer it served warm, with good bread, but you can also serve it at room temperature.<br />
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Happy Labor Day Weekend!<br />
<br />Karen @ GoodBetterNesthttp://www.blogger.com/profile/05547671620339843986noreply@blogger.com1tag:blogger.com,1999:blog-25844735533082712.post-90903639841686035562012-08-30T06:42:00.000-04:002012-08-30T06:42:00.657-04:00Late Blight on the TomatoesA little time has passed and I'm feeling like I'm ready to talk about it. <br />
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At first, I was in denial. I noticed some spots on the lower leaves of a few tomato plants, and did a little Googling. I thought it could be late blight, but it could also be a <a href="http://www.longislandhort.cornell.edu/vegpath/photos/diagnose.htm">late blight imitator</a>. Sometimes drought stress causes leaves to spot, and we had been less frequent with our watering. The trick to distinguishing one from the other is that drought stress will result in spots on the edges of the leaves, while late blight spots can show up anywhere. And late blight will have a fuzzy white appearance to it. I didn't see anything fuzzy, so I waited.<br />
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After a week or so it became more clear. (These spots didn't start at the edge of the leaves.)<br />
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And, then things progressed.<br />
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The fruit started to show tell-tale signs of infection.<br />
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And I was very sad. All eight of the tomato plants in the upper garden were showing signs of late blight, and more Googling told me that the right thing to do would be to bag all of the infected plants and bring them to the dump. Late blight is an airborne disease, and wind will spread it to my other tomato plants, and to my neighbors. But then I read a little further and it seemed the woman who writes one of the gardening blogs I follow (<a href="http://carletongarden.blogspot.com/">Skippy's Vegetable Garden</a>) was suffering similarly, and she had decided to remove as many of the diseased leaves as possible, and leave the tomatoes to ripen. She also sprayed with an organic copper fungicide to slow the spread of the disease. I've bought some, but I have to admit I haven't used mine yet.<br />
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We removed many of the diseased leaves, and some of the tomatoes that were beyond saving, and we decided to wait. This is what our upper garden looks like today.<br />
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This is what it looked like just a few short weeks ago.<br />
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There are a few tomatoes that don't have any blight damage, yet. I'm waiting for them to ripen just enough so I can pick them and let them finish the job inside. (I put them on the windowsill with fine results, though there are <a href="http://awaytogarden.com/theres-more-than-one-way-to-ripen-a-tomato">lots of other ways to do it</a>, apparently better ways.) Other tomatoes have a little damage, but you can still eat the remaining, healthy part of the tomato with no ill effects. For some of the gigantic tomatoes, I've sliced off a big hunk and still had plenty of large, healthy looking slices. <br />
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What else have I learned?<br />
<ul>
<li>The late blight won't overwinter in our garden. It can only survive on live plant tissue. Still, rotating crops (three years is ideal) is always good practice for preventing other diseases from coming back.</li>
<li>Late blight won't effect the seeds. I can still save the seeds from some of the ripe tomatoes and have healthy tomatoes next year. </li>
<li>Late blight spreads by air, usually during wet, humid summers. It has definitely been a very humid summer here. This is also another reason to water at the base of the plant, and in the morning, so the plants dry in the sun during the day.</li>
<li>You can prevent late blight by spacing your plants far apart, giving them plenty of air circulation, room to breathe. We did not do that.</li>
</ul>
The University of Massachusetts Extension has a great <a href="http://extension.umass.edu/vegetable/diseases/tomato-late-blight">late blight fact sheet</a>, as does <a href="http://vegetablemdonline.ppath.cornell.edu/factsheets/Potato_LateBlt.htm">Cornell</a>.<br />
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The five tomato plants in our lower garden are showing some signs of blight on the leaves, but we've been picking them off and it's been slower to spread, thanks to the mostly dry weather. The fruit looks okay, so far. This is where I should be spraying the copper fungicide, to preserve what I can. I will do that today.<br />
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In the meantime, we still have lots of tomatoes to use up, and I've been trying out some new recipes. I'll share a few soon. <br />
Karen @ GoodBetterNesthttp://www.blogger.com/profile/05547671620339843986noreply@blogger.com2tag:blogger.com,1999:blog-25844735533082712.post-1212046773385545972012-08-23T08:56:00.001-04:002012-08-23T08:56:42.976-04:00We Grew a Zucchini!<div class="separator" style="clear: both; text-align: center;">
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Most people who grow zucchini complain about having an excess, but we're proud to have produced one. And there's at least one more that's looking like it'll be ready for picking in a day or so. I don't know what to attribute it to, but I am curious as to whether or not this guy had something to do with it.<br />
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Can you see the snake coiled up in the middle there? I was not at all happy to see him, and obviously didn't want to get close enough to take a good photo (and was too nervous to think about using the zoom). Maybe he ate the cucumber beetles (though I still see some) or maybe the wilt disease ran it's course. No matter. We will enjoy what we can get. We had a <a href="http://www.blogger.com/goog_2017083424">quick zucchini </a><span style="color: black;"><a href="http://smittenkitchen.com/blog/2007/08/my-favorite-side-dish/">sauté</a> (courtesy of Smitten Kitchen) alongside a piece of fish the other night. Just <span style="color: black;">sauté</span> a couple tablespoons of sliced almonds in a couple tablespoons of olive oil for a couple of minutes, then add julienned zucchini and cook for a couple minutes more, and top with salt, pepper, and a little grated parmesan cheese. You can skip the cheese, but we really thought it added something. It's amazing how delicious something so simple can be. </span><br />
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So, that's the good news. The bad news is that more than half of our tomatoes have succumbed to late blight, and it has probably spread to the five plants that remain in the lower garden. <br />
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Devastated. Heartbroken. Too soon to talk about it. I'll share the terrible details when I'm ready.Karen @ GoodBetterNesthttp://www.blogger.com/profile/05547671620339843986noreply@blogger.com0tag:blogger.com,1999:blog-25844735533082712.post-80471177328070587952012-08-20T06:11:00.000-04:002012-08-20T06:11:00.409-04:00Rainy-Day BLTsIt doesn't have to be a rainy day to eat these- I'd eat one every day if I could- but there were two key factors that went into making this meal possible. One: It is August and we have delicious, flavorful tomatoes growing in our backyard. And, two: It was raining, ruling out all of the other outdoor possibilities with which one likes to fill a summer Saturday, and making turning on the oven to cook bacon a not-so-crazy idea. It was as if the stars aligned for prime sandwich making. <br />
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Check out these babies:<br />
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And, just in case their size doesn't immediately impress you:<br />
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That's a Gold Medal on the left, and a Brandwine on the right. I'm not sure what the reason is, but a few of the first tomatoes in our garden are gigantic. Those growing above them are more normal-sized, waiting patiently for these monstrosities to ripen so they can have their turn.<br />
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First, I assembled my ingredients:<br />
fresh tomatoes<br />
fresh lettuce<br />
thick-cut bacon<br />
mayonnaise<br />
bakery white bread<br />
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The bacon went into the oven (I use an inverted grill pan over a cookie sheet, so the grease drips away from the bacon) at 400 degrees for 25 minutes.<br />
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I sliced the tomatoes, and sampled liberally.<br />
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I washed the lettuce, a mix of Baby Romaine and Butterhead from the pots in our yard.<br />
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And, I sliced and toasted the bread, from the amazing Cape Cod bakery, Pain D'Avignon.<br />
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Each slice of bread (top and bottom) got a thin coat of mayo, and then I put it all together. Lettuce first, then three slices of bacon, halved, per sandwich.<br />
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And then the tomatoes, seasoned with kosher salt and fresh ground pepper.<br />
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And then it was time to eat. <br />
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Happy tummies. This was my "project" while Matt and his dad were working on the bathroom upstairs. Were you wondering what ever happened to our bathroom? Yes, it's still there. Much like making BLTs, working in a hot upstairs bathroom isn't usually the first choice for a summer Saturday, but the rain made that possible, too. There are still some loose ends to tidy up and then there's lots of painting to do, but I hope we'll be able to share some photos soon. <br />
<br />Karen @ GoodBetterNesthttp://www.blogger.com/profile/05547671620339843986noreply@blogger.com1tag:blogger.com,1999:blog-25844735533082712.post-54600942314848918832012-08-17T09:00:00.002-04:002012-08-17T09:00:37.176-04:00Dinner from the Garden<div class="separator" style="clear: both; text-align: center;">
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The time has finally come. The tomatoes are starting to ripen, the eggplant are still doing their thing, and we can actually make a meal out of things from the garden. Those are Brandywine tomatoes at the top, a few Black Cherry, and a couple not-so-big Big Boys. There's also a pale Fairy Tale eggplant, a couple of Orient Express eggplants, and plenty of basil. We've still got lots of varieties of tomatoes to try once they're ready, and I'm looking forward to lots of tomato salad and BLTs over the next month, and hopefully longer.<br />
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Last night I made a very simple sauce by sautéing a few cloves of our <a href="http://goodbetternest.blogspot.com/2012/07/the-garlic-harvest.html">homegrown garlic</a> in a puddle of olive oil, adding eggplant, salt and pepper, and toward the end, fresh chopped tomatoes and basil.<br />
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It looked like this:<br />
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And we ate it over raviolis, topped with parmesan. Parsley would have been a nice touch, but I'm just thinking of that now. Fresh and delicious.</div>
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Have a happy weekend!</div>
Karen @ GoodBetterNesthttp://www.blogger.com/profile/05547671620339843986noreply@blogger.com4tag:blogger.com,1999:blog-25844735533082712.post-60622091855655214312012-08-14T08:59:00.000-04:002012-08-14T08:59:02.459-04:00The Mid-August GardenEverything is in full swing.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-aDub934iC-o/UCpFl8Z_agI/AAAAAAAAB7I/AU5Do0gwNp4/s1600/003.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-aDub934iC-o/UCpFl8Z_agI/AAAAAAAAB7I/AU5Do0gwNp4/s400/003.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Upper Garden</td></tr>
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There are 8 tomato plants in there, the tallest of which (Black Cherry), is over 7 feet.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-BZSLwd5HAPk/UCpGkTtaH1I/AAAAAAAAB7Q/UG3l5OMw0oo/s1600/017.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-BZSLwd5HAPk/UCpGkTtaH1I/AAAAAAAAB7Q/UG3l5OMw0oo/s400/017.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Lower Garden</td></tr>
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There are 5 tomato plants on stakes in the back (the tallest of which is, again, Black Cherry). The basil on the left is elbow height, and in front of that there are 3 peppers (2 out of 3 with one pepper growing on each so far), and then our two prolific eggplants in front of those. The zucchini on the right overcrowded and shaded the cucumbers so they never grew, but they probably never stood a chance, because they're prone to the same sad disease(s) the zucchini harbor. The plants look healthy from a distance, but we haven't eaten a zucchini yet, and we probably won't. Some would say I should have pulled the plants, but I'm still hoping for a miraculous come back. I think it's bacterial wilt, brought on by the yellow and black striped cucumber beetles I just can't seem to shake. Little zucchini do form, but then they rot before they grow.<br />
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The Good: <br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-ERQFyw_r35U/UCpH2NthtgI/AAAAAAAAB7Y/HgNvT4raT3c/s1600/007.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-ERQFyw_r35U/UCpH2NthtgI/AAAAAAAAB7Y/HgNvT4raT3c/s400/007.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Black Cherry</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-h4o9dYB06nc/UCpH6gtRsHI/AAAAAAAAB7g/E5XVwHygblc/s1600/009.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-h4o9dYB06nc/UCpH6gtRsHI/AAAAAAAAB7g/E5XVwHygblc/s400/009.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ripening Brandywine</td></tr>
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The Bad: <br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Nc96ZJT8z5c/UCpIWNTAIxI/AAAAAAAAB7o/MmZPyX7p75A/s1600/010.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-Nc96ZJT8z5c/UCpIWNTAIxI/AAAAAAAAB7o/MmZPyX7p75A/s400/010.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sick Zucchini</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-JSBcjHzaB1c/UCpIb7XiziI/AAAAAAAAB7w/40-LAJWUC4o/s1600/013.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-JSBcjHzaB1c/UCpIb7XiziI/AAAAAAAAB7w/40-LAJWUC4o/s400/013.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bacterial wilt?</td></tr>
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And, the Future: <br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-gwCmAXJmva0/UCpJ9-huQFI/AAAAAAAAB74/p18pM0T_fCk/s1600/016.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-gwCmAXJmva0/UCpJ9-huQFI/AAAAAAAAB74/p18pM0T_fCk/s400/016.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Arugula</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-q4fT_7WrfO0/UCpKDsat3dI/AAAAAAAAB8A/ZUtoBaPfmcs/s1600/018.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-q4fT_7WrfO0/UCpKDsat3dI/AAAAAAAAB8A/ZUtoBaPfmcs/s400/018.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Scallions</td></tr>
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I also planted carrots, beets, cilantro, kale and swiss chard. We'll see what happens!Karen @ GoodBetterNesthttp://www.blogger.com/profile/05547671620339843986noreply@blogger.com0tag:blogger.com,1999:blog-25844735533082712.post-8724448488288759382012-08-10T07:34:00.000-04:002012-08-10T07:34:00.333-04:00Surprise Plant TricksOnce upon a time, my sister brought me an abandoned plant that she found on the side of the road. I accepted it into my home, but sentenced it to a not-so-bright corner of the dining room, far from other plants, in case it carried bugs or disease. <br />
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A few months later it bloomed.<br />
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I used my internet sleuthing capabilities and advice from family members to determine that it was possibly an <a href="http://www.flickriver.com/photos/tags/murrayapaniculata/">orange jasmine</a>. <br />
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A leaf close-up:<br />
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For a couple of years now, I've kept it alive by watering it once a week, and periodically wondering if there's a better spot for it, but ultimately deciding that it's just too big for any place where it would get a good amount of light. And in another week, I'd water it again.<br />
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But now, it's got my attention. As if to say, "<em>Hey, I'm not chopped liver, look what I can do</em>," the sad looking plant produced this last week. <br />
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<a href="http://2.bp.blogspot.com/-95OYkWuJmHI/UCQlaEGf2aI/AAAAAAAAB6I/aHTNCB-NwiQ/s1600/mystery+plant+006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-95OYkWuJmHI/UCQlaEGf2aI/AAAAAAAAB6I/aHTNCB-NwiQ/s320/mystery+plant+006.JPG" width="320" /></a></div>
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Is it a lime? A lemon? More internet sleuthing has found <a href="http://www.garden.org/ediblelandscaping/?page=201112-edible">lime and lemon trees</a> that look very similar. But I've also found that the orange jasmine (a healthy one, anyway) produces <a href="http://bradaptation.com/2011/03/03/murraya-paniculata-fruit/">little red fruits</a>, which start out green. This thing is half the size of a lime, though, so I'm hoping it's something edible. And I'm starting to think that the leaves and blossoms look more like those in the lime and lemon tree link above, than an orange jasmine. I guess we'll have to wait and see. <br />
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Of course, now we're going to need to <a href="http://ana-white.com/2012/05/plans/barn-greenhouse">build a greenhouse</a> to give this plant a proper spot. <br />
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I hope you have a weekend filled with fun surprises!Karen @ GoodBetterNesthttp://www.blogger.com/profile/05547671620339843986noreply@blogger.com0tag:blogger.com,1999:blog-25844735533082712.post-48294525109434196722012-08-08T07:08:00.000-04:002012-08-08T07:08:00.718-04:00Cooking with Japanese Eggplant<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-31Koxx8VrW4/UCG4KmStVZI/AAAAAAAAB3s/KjNAFymk9T0/s1600/017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-31Koxx8VrW4/UCG4KmStVZI/AAAAAAAAB3s/KjNAFymk9T0/s320/017.JPG" width="240" /></a></div>
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Much like last year, the eggplant and tomatoes are doing well, but the cucumbers and zucchini are not. I'll discuss the woes another time, but right now, we are enjoying the eggplant. We're growing two varieties this year- Orient Express and Fairy Tale- after having great success with our first year of little Fairy Tales in 2011. Both plants are looking great, and producing eggplant that needs to be picked every few days. <br />
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<tr><td class="tr-caption" style="text-align: center;">Orient Express</td></tr>
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For no good reason, I feel the need to use the Fairy Tale in Italian recipes, and I'm trying to experiment with the Orient Express in Asian fare. Last night I pulled out a recipe a friend once gave me, from her Indian cooking class. <br />
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<strong><u>Bengan Bharta</u></strong><br />
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1 large eggplant (I used 2 Japanese)<br />
1 onion, chopped<br />
2 tomatoes, chopped<br />
2 green chilies, diced (I removed half the seeds and ribs)<br />
1/2" piece of ginger, minced (I was more generous)<br />
2 cloves garlic, minced<br />
1 Tablespoon chopped cilantro (I was more generous)<br />
1 teaspoon red chili powder<br />
1 Tablespoon dhana-jira power (1/2 cumin, 1/2 coriander)<br />
1/8 teaspoon turmeric<br />
2 teaspoons lemon juice<br />
1 teaspoon salt<br />
3 Tablespoons oil<br />
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The recipe calls for peeling the eggplant, but I didn't because the skins on the fresh picked eggplant are really tender. I cut it into bite-size pieces, and steamed it for about 4 minutes, though you can roast it for a smokier flavor, and then mash it.<br />
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While you're cooking the eggplant, chop the vegetables.<br />
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Heat the oil in a frying pan. When hot, add onions and green chiles. Stir for half a minute. Add ginger and garlic and stir for 2-3 minutes. Add tomatoes and half the cilantro and cook for one minute. Add all the spices and mix well.<br />
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Add the eggplant and cook until it is completely heated through. Sprinkle remaining cilantro on top. It can be served with hot bread (someday I'd like to try making this <a href="http://www.agrowingtradition.com/2011/08/in-kitchen-naan-bread-recipe.html">homemade naan</a>), as a dip, or I serve it with basmati rice.<br />
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I'm on the lookout for more eggplant recipes. This won't be the last one you'll see. If you have suggestions, send them my way!<br />
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P.S. I'm hoping we'll soon be able to cook with our own garden tomatoes alongside the eggplant. The first is just starting to ripen. These are "Big Boy" though they are not very big.<br />
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but there are plenty more of all colors and sizes, coming soon.<br />
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<tr><td class="tr-caption" style="text-align: center;">Black Cherry</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Rosso Sicilian</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Green Zebra</td></tr>
</tbody></table>Karen @ GoodBetterNesthttp://www.blogger.com/profile/05547671620339843986noreply@blogger.com0tag:blogger.com,1999:blog-25844735533082712.post-27007173559725221042012-08-06T07:19:00.000-04:002012-08-06T07:19:00.232-04:00Hibiscus in BloomWe split this plant from my in-laws last spring. It's huge and very reliable with its gigantic flowers in August.<br />
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These flowers are bigger than my hand.<br />
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I was told it was a hibiscus, but I have no idea what kind. I went online to try to identify it and some of the images I found of Swamp Mallow looked the same. A lovely name. <br />
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It seems there's two types of hibiscus we can grow here in Zone 6. One is a shrub- Althea or Rose of Sharon- and the other is a hardy perennial that dies back to the ground every winter. That's what we've got. <br />
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The buds look like this<br />
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and the flowers last only a day or so before they fall off, but just as many are opening as the others drop.</div>
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What amazes me is how big it gets- approximately 6 feet by 6 feet- starting from scratch again every year. <br />
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Swamp Mallow can also be called Rose Mallow, which I think I prefer. More flattering, don't you think?<br />
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We've got a second plant near the lower vegetable garden, but it's more shaded and doesn't grow as big. I think I'll move it to a sunnier spot for next year.<br />
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I hope you all had a beautiful weekend!Karen @ GoodBetterNesthttp://www.blogger.com/profile/05547671620339843986noreply@blogger.com0tag:blogger.com,1999:blog-25844735533082712.post-82546919038428010612012-08-01T07:12:00.000-04:002012-08-01T07:12:26.984-04:00Saving Scallion SeedsWe were harvesting scallions all spring after they survived the mild winter. <br />
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I kept them around until they formed seed pods, and when the flowers looked mature enough that I could see the little black seeds</div>
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I lopped off their heads.<br />
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They've been sitting in a paper bag on top of our refrigerator, drying out for several weeks. After giving the bag a good shake, I could hear that lots of seeds had come loose.<br />
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And, now we're going to plant them, to harvest in the fall, and maybe through the winter and spring, if we're lucky.<br />
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I use scallions all the time and have hated to buy them at the store the last couple of months. Now I realize that I should have planted more first thing in the spring to harvest throughout the summer. And if we continue to let some go to seed, we'll never have to buy scallions, or scallion seeds again. The best part is that insects and animals want nothing to do with them, and they don't need any fertilizing or pruning. They just grow. Easy stuff!<br />Karen @ GoodBetterNesthttp://www.blogger.com/profile/05547671620339843986noreply@blogger.com0tag:blogger.com,1999:blog-25844735533082712.post-27001747336994164002012-07-30T07:39:00.000-04:002012-07-30T07:40:36.185-04:00The Garlic HarvestHalf of our garlic looked like it should have been harvested weeks ago, but we finally got around to it last weekend, when it all looked ready. You're supposed to harvest when the two bottom leaves start to look brown. These were screaming to be pulled out of the ground.<br />
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Side note: When we harvested the <a href="http://goodbetternest.blogspot.com/2012/06/garden-update.html">garlic scapes</a>, it looks like we missed one. They're supposed to keep the bulbs from growing bigger, and this one (on the left, if it's not obvious) was in fact small compared to the best looking bulbs. But there were a few other small ones, too, so it might have been doomed from the start for other undetermined reasons.<br />
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We planted <a href="http://goodbetternest.blogspot.com/2011/10/planting-garlic.html">three varietes last fall</a>- German Extra Hardy, Persian Star, and Russian Red, but I can't tell which is which now. Maybe next time we'll label them.<br />
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I read somewhere that someone (I can't find what I read now, of course) harvested garlic a few weeks ago and had the biggest bulbs ever after fertilizing them when they sprouted for the first time this year. Some people say it's not necessary, but I think it'll be worth trying next year. <br />
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The Vegetable Gardner's Bible says to remove the outer two leaves and cure the garlic in full sun for two to three weeks, but most other instructions say bright shade, where there's plenty of air circulation. We've got ours on a pallet on a wheelbarrow so we can move it around, and we roll it into the shed when it's going to rain. <br />
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A few weeks like this and then we'll trim them and store them in the basement (the coolest place we've got) in a mesh bag. The hope is that, if properly cured, they will last for many months. Once they sprout, they start to loose their eating quality. <br />
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Of course, we don't have to wait for the garlic to cure to enjoy it. I've been using the smaller bulbs since we ran out of store-bought garlic last week. Last night, we had <a href="http://www.barefootcontessa.com/recipes.aspx?RecipeID=34&S=0">shrimp scampi</a> with fresh garlic and parsley from the garden.<br />
<br />Karen @ GoodBetterNesthttp://www.blogger.com/profile/05547671620339843986noreply@blogger.com1tag:blogger.com,1999:blog-25844735533082712.post-46157142575320754162012-06-25T07:50:00.000-04:002012-06-25T07:50:00.170-04:00Scrambled Eggs with Pancetta and Garlic ScapesI love making a morning trip to the garden to snip something for breakfast. This weekend we incorporated some garlic scapes into a usual Sunday meal at our house. <br />
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Trader Joe's sells these 4-ounce packages of diced pancetta that are so convenient. I often use them in soup or pasta dishes, but recently we realized that it's an easy way to add bacon to our breakfast without the mess. We usually make this with scallions and red pepper, or whatever vegetables happen to be in the fridge, but garlic scapes made these eggs extra special.<br />
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<strong><u>Scrambled Eggs with Pancetta and Garlic Scapes</u></strong><br />
(serves 2)<br />
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4 eggs<br />
salt and pepper<br />
2 garlic scapes<br />
one 4-ounce package of diced pancetta<br />
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The scapes get diced like so<br />
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and then sauteed in olive oil for a couple of minutes (just long enough to split the English muffins and put them in the toaster oven).<br />
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Add the eggs (already beaten and seasoned with salt and pepper),<br />
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and stir until cooked.</div>
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This is the time of year you'll find scapes at your local farmer's market, if you're not growing garlic at home. With over 40 garlic plants in the garden, we'll use these a few more ways before we're done. I think we've found that they are best in the simplest recipes, so you don't lose the subtle flavor. Have you tried garlic scapes? How do you like them?</div>
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</div>Karen @ GoodBetterNesthttp://www.blogger.com/profile/05547671620339843986noreply@blogger.com1tag:blogger.com,1999:blog-25844735533082712.post-79645139502416840752012-06-20T08:03:00.001-04:002012-06-20T08:09:56.653-04:00Garden UpdateI never photographed the tomato seedlings before they went in the ground Memorial Day weekend. You'll have to trust me when I tell you that they grew big and strong. We had 24 plants, three varieties- a friend's heirloom, Black Cherry, and Brandywine- and we found homes (read: forced them on family members) for all but six. We planted two of each variety, plus 7 more- Brandywine Sudduth, Big Boy, Gold Medal, Cherokee Purple, Green Zebra, Rosso Siciliano, and Mexican Midget.<br />
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They haven't been growing too fast because it's been rainy and cool, but here's one we grew from seed that's doing pretty well. We're supposed to have a heat wave this week, so I expect they'll be doing a lot more growing soon.<br />
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See the new bed Matt dug for us? <br />
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It's closer to the house and in a spot that gets full sun. That's the "upper garden," and we're still utilizing the "lower garden," where the garlic and peas are nearing harvest time.<br />
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That's the garlic patch, and we picked some scapes for dinner.<br />
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The scapes need to be removed or the garlic bulbs won't grow as big. They're good sauteed with olive oil and tossed with spaghetti. The garlic will stay in the ground for about another month.<br />
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The peas (snow peas and a variety of English peas called Sutton's Harbinger), planted mid-April, have been flowering and developing pods for a few days now, right on schedule. I expect we'll start picking some by the end of the week. <br />
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This is our first year growing peas, and I'm actually amazed that it worked. I haven't done much at all to them since we put the seeds in the ground, and here they are. I shouldn't count my chickens before they hatch, I suppose. They will not benefit from the heat wave as much as the tomatoes, but they do get some shade, and we'll keep them well watered. Fingers crossed!Karen @ GoodBetterNesthttp://www.blogger.com/profile/05547671620339843986noreply@blogger.com1