March update

This is my vegetable garden. Tomatoes, broccoli, cauliflower, rocket and two types of lettuce grow here.

I planted them on the hottest Sunday this summer just gone and the heat got to a few, but they are survivors!

The lettuce gets too much sun so next time I’ll rotate the garden 90 degrees so the tomatoes get the most sun.

The rocket grows like crazy!

I have a problem with snails getting to the broccoli leaves which I’ll fix with crushed egg shells scattered around the bottom of each plant.

The tomatoes need staking – this weekend!

The garden gets a good watering every second day minimum and Seasol nutrients sprayed every two weeks. 

The straw has been completely redone once due to weeds. I’m not sure how to stop them – naturally.

I’ve added a a dwarf lemon tree, passion fruit and a banana Palm to the yard, too. They all need potting/put in the ground except the lemon tree which sits in a navy blue pot in the middle of our courtyard.

Pictures to follow!

Thrift n Save

Today I visited a Salvos store making my mum and sister tag along. I just had a feeling I’d find some bargains, so on the way home after the movies we made the visit.

I’m no stranger when it comes to thrift shopping, but I have to have a reason to shop or I won’t go. That goes for all shopping because it’s not something I always enjoy.

I particularly look for branded clothes for the coming seasons. It takes knowing the brands and patience to look through the racks, but it can pay off if you give it a good go AND only buying what you’ll really use and wear. Just be honest with yourself!

Today I found a light wearing fitted jacket from Alannah Hill for $6.25 and a pair of fitted dark blue Nobody jeans for $8.25. A piece for my corporate wardrobe and a piece for my winter wardrobe. Excellent!

I also found a red Tupperware container that I couldn’t pass up, for $3.25. 

    
 

Move Over Grapes, it’s Fig Season!

This is the BEST idea I’ve seen for figs yet! I have frozen figs in the freezer which, thanks to the Myer Emporium magazine, I am putting to some good use! I put them in wine to keep my drink icy cold.  Loooviiinnng it!!

  
  
Oh, PS, I have been told today that the more figs I pick off the tree the more the tree will produce. That’s a scary thought with the amount of figs I get :-/

Move Over Grapes, it’s Fig season!

This is the BEST idea I’ve seen for figs yet! I have frozen figs in the freezer which, thanks to the Myer Emporium magazine, I am putting to some good use! I put them in wine to keep my drink icy cold.  Loooviiinnng it!!

  
  
Oh, PS, I have been told today that the more figs I pick off the tree the more the tree will produce. That’s a scary thought with the amount of figs I get :-/

Freezing Figs

Anyone getting sick of my fig posts, yet? I know I’m getting sick of cooking with them. Especially the jam and chutney because the smell is sickly sweet and it permeates throughout the house!

So today’s post is all about freezing figs. With all my research in freezing my figs as below.

You can freeze them whole or chopped, but I’m freezing them halved. This way I know they are good in the middle and I’m not freezing bad figs taking up valuable freezer space. Also most of my recipes call for halved figs so that job will already be done.

I’m freezing them in medium sized zip-lock bags as that’s what I use anyway. It’s a good size bag for the portions of food I use for my family.

Once frozen they can be left in the freezer for up to 6 months. I’ve read they will be squishy once thawed but still tasty and usable for most cooking.

   
 

Fig and Lemon Cordial

Yesterday I decided I’d had enough of making jams n such to try and use up the figs from our fig tree. This prompted me to find a recipe for cordial which turned out really well (we’ve already drank half a bottle!) so I made another batch and doubled the quantity. 

The photos are from the first batch but now we have 3 bottles of fig and lemon cordial in the fridge šŸ˜Š

PS. I don’t like massive amounts of sugar so I always half the sugar content in jams and cordials. 

   
    
    
 

Fig Jam

When we bought our house we found out that we had a fig tree in the back yard. And although I thought it would be nice to have a few figs to eat and cook with I don’t think we were fully aware of how many figs our tree would produce. We get 2kg of figs every two days! So to keep up with the ripening fruit I’ve learnt a few new skills such as jam and chutney making plus how to sterilise jars – who would have though!?

Anyhow this is the link to the recipe  I use for the jam, though I’ve adapted mine to use only 150g of sugar because I don’t like using so much sugar. This recipe can also be used for making mango jam by swapping the figs for mango šŸ˜Š

   
    
 

Playground – Post One

So this is exciting! We (mostly Ryan) are building a playground for Max! These poles are just the beginning of what’s going to be tiered play equipment which we’ll add to as we need. I’m excited that I’ll be able to keep posting on our progress during the build and why šŸ˜Š

   
   

Homemade Baked Beans? YES, PLEASE!!

bakedbeans

 

These home-made baked beans are delicious! We can’t get enough of them in this house and I’m sharing the recipes left right and centre! Thank you,Ā Rebecca WellerĀ from Vegansparkles!

I’m not vegan so I’ve gone as far as adding an extra can of diced tomatoes and cracking a couple of eggs into wells and letting them cook sunny side up for a little Middle-EasternĀ breakfast twist. If I have some left over red capsicum I also add that in there, too. Yum!

Oh, and I use a can of 4-bean mix instead of the borlottiĀ beans.

Her recipe isĀ here! Otherwise I’ve modified it to mine below.

  • Splash ofĀ olive oil
  • 1 small brown onion, peeled and diced
  • 1 400g can of diced tomatoes
  • 1 cupĀ diced fresh tomatoes of choice
  • Ā¼ cup semi-dried tomatoes (or more tomatoes)
  • 400g/14oz can Borlotti beans (or your favourite beans), drained and rinsed
  • 1 tsp dried cumin
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • cracked black pepper

Add oil and onion, cook until onion translucent. Add all tomatoes and cook until heated through. Add beans and spices, cook until heated through. Serve.