Last week Emmanuel and I cleaned up the garden beds and replanted our garden with okra, collard greens, spring lettuce mix, parsley, and tomatoes. I have been watering the garden every day and the okra and collard greens have been coming up really well. The others don’t seem to be doing too well though.
Well, this morning I went out to water the garden before leaving for work and the first thing I saw was that the okra had been knocked over! My first thought was, “The dog! He must have chased after a ball and jumped into the garden.” But when I looked closer two of the little plants had completely disappeared except for a piece of one leave and the third plant was knocked over with its stem halfway gone. This seemed odd if it was the dog, so I went and looked at the other beds. The next thing I saw was that the collard greens had been drastically reduced in numbers and that is when I spotted them….slugs!! The little slimy buggers were all just hangin out in the corner of the garden after having their fill of our baby vegetables!
I’m not gonna lie, I got angry at the slugs. The last time that we had a big eggplant, slugs had started eating our big beautiful eggplants and it brought back my previous hard feelings towards slugs. I was totally annoyed that I was gonna have to replant and figure out how to keep them from eating more and wait another couple weeks for my veggies to be ready.
But, they were just doing what slugs do.
I did, however, go get the slug pellets and make a border of pellets around each garden bed. Then I got a little shovel and scooped every slug (about 10) out of the garden and into the pellets. So next time they will eat the pellets and not the plants. This does mean that their little lives are going to come to an end. But I don’t know how to keep them out without putting some kind of trap for them.
So this afternoon, I will be replanting the garden. Hopefully they grow well and we get our homegrown veggies soon!
Anybody know of other ways to keep pests out of the garden?
A few years ago, my husband and I went to a BBQ at my girlfriend’s house and she had made “Slow Simmering B-B-Q Sandwiches” in her crock pot. It was delicious and to this day my husband still will bring up those sandwiches and say that he wished I would make them. Well, I got the recipe from her a long time ago, but I never made it. I had never made anything in a crock pot and I didn’t know what to expect. I am now kicking myself in the butt for waiting so long to try it out! I found her recipe and a slow cooker recipe book two days ago while cleaning. So this afternoon I pulled out the new crock pot, headed to the store to buy my first chuck pot roast, and pulled out the 6 ingredients I needed.
It was so easy! It literally took 5 minutes to have it ready and in the pot cooking! After 6 hours, the roast was so tender that it just fell apart. I added the final ingredient (BBQ sauce) and made a sandwich. I couldn’t believe it; my first crock pot attempt worked beautifully! These sandwiches are so good and it was seriously the easiest cooking session ever! It took about 10 minutes of my time and the crock pot did the rest 🙂 So thank you Donna for your awesome recipe! I am now going to be venturing into the recipe book and trying out more dishes. The slow cooker is my newest friend. I hope that you like these sandwiches too!
Donna’s Slow Simmering B-B-Q Sandwiches
3lb beef brisket
1/2 cup water
3 Tbsp vinegar
2 Tbsp Worcestershire sauce
1 tsp ground cumin
3 cups BBQ sauce
1. Place the beef brisket (or chuck roast) in the crock pot, add the water, vinegar, Worcestershire sauce, and ground cumin. Make sure both sides of the beef get coated.
2. Cook in crock pot on Low 10-12 hours or High 4-6 hours. Avoid opening the lid to keep a constant temperature.
3. Once the beef is tender, use two forks to shred it.
4. Add BBQ sauce.
5. Serve on toasted Kaiser rolls or buns.
I am just one of those people that if given the choice between dessert and an entree I would have to go with dessert. There is just something about a well made dessert that gets me every time and saying “no thanks” is just not an option.
The story of my latest irresistible delight begins with the planting of 4 little lilikoi (passion fruit) vines along our fence ten months ago. Flash forward to June and the entire chain link fence is covered in vines and the ripe lilikoi are literally dropping by the dozens every day. There is such an abundance that I am grateful to share with my neighbors so that none of it goes to waste. Well, two weeks ago three adorable little kids appeared at my door asking if they could pick some of the fruit. So, I handed over a bag full to the sun-kissed trio and off they went.
A week later my husband called me at work to tell me that they had stopped by with their mom to “give the lady that gave us the lilikoi a piece of our lilikoi pie.” They had carefully prepared two pieces of pie in a container and put two flowers on top of the lid for me! I was so touched that they were so thoughtful and let me tell you it was SOOO GOOD!! The pie was just the right sweetness and the graham cracker crust was perfect. I told my husband that I had to get the recipe from their mom and, since I didn’t know what house they lived in, I just had to wait for them to come back for more lilikoi. It didn’t take long for the cuties to show back up and I am now in possession of the absolute best lilikoi pie recipe EVER!! I am serious with each bite I have to praise God for creating such wonderful things in this world!
So, don’t miss out on this one, get yourself some passion fruit and get in the kitchen! And don’t worry this recipe is so simple that even those not inclined to baking will make an awesome pie.
Lilikoi (Passion fruit) Pie
- 10 graham crackers
- 6 tbsp. unsalted butter
- 1/4 cup granulated sugar
- 3/4 cup lilikoi (blended with the seeds)
- 4 egg yolks
- 1 can sweetened condensed milk
- whipped cream
Graham Cracker Crust:
Crush the crackers into crumbs. Add the butter (melted) and sugar. Mix well. Put into pie pan and mold to the bottom and sides. Bake at 350 for 10 minutes.
Lilikoi Pie Filling:
Whip the egg yolks in a medium bowl. Add the blended lilikoi and sweetened condensed milk. Blend well. Pour into baked graham cracker crust. Bake at 350 for 20 minutes. The filling will still look a little jiggly when you take it out of the oven. Let it cool for 15 minutes. Then coat the top of pie with a layer of whipped cream. Cover the pie and freeze. Serve once it is chilled.
I truly hope that you enjoy this pie as much as we do!
Until next time,