Work at Home

The garden is full of lessons, just waiting for us to learn them. In my first decade of life, I learned that gardening is enjoyable. I watched my Dad enjoy working in his garden, growing red geraniums on the front porch and a garden full of vegetables and flowers in the back yard

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Lessons From The Garden, So Far

I want to shout out a HUGE thank you to Kathy and Beatrice for hosting a fantastic, relaxing, stitchy long weekend!  I took all of my running/walking gear with me and didn’t pull it out once!  I think I really needed that, I have been pushing myself pretty hard lately! Sunset on Lake Ontario Friday evening we all met up at Kathy’s place on the GORGEOUS shores of lake Ontario.  Sadly this is the

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Fantastic Long Stitchy Weekend!

Dear Dee and Mary Ann and Gardening Friends Everywhere, The other day on the way home from work, I stopped at a garden center and bought some grass seed and on impulse picked up the 2011 Old Farmer’s Almanac. I guess that means I am officially looking forward to next year’s vegetable garden and am ready to give up on this year’s vegetable garden.

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Dear Friends and Gardeners September 6, 2010

A gardening expert joins us every Saturday to provide some solutions to issues that have been bugging us and this week it is Ben Swane aka The Legend.

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Weekend Gardening 04/09/10

However, many garden centres have been transformed into out-of-town shopping destinations where you can find all manner of gifts, furniture, books and pet products, and probably tuck into lunch and a cream tea to help make a day of it. …

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Are garden centres dull? | Gardeners' musings | Gardening Blog …

The Column Pattern Collection is a great pattern for practicing whole cross stitches, tension, and also for trying out a floss new-to-you.

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Free Column Three Cross Stitch Pattern

Learn how changing what you eat can change everything. I’ve spent a lot of time and energy in my life looking for answers to the simple question: What’s the right way to eat? If you want to save time, check out the latest Real Food cooking class, brought to you by KellytheKitchenKop.com My friend Kelly’s new venture, Real Food for Rookies , is a 12-week online class starting Thursday, Sept.

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Real Food for Rookies

Sweet Vegan Week! Everyone participating is welcome to bring home samples of what they have made. The fee for each of these 3-hour classes, which includes a bound notebook of recipes, is from 80 to 95 euros

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September Cooking Classes

You probably haven’t heard of it but I’m auditioning for a company called JYP and they take strong dancers. So I’ve been starting to dance but the thing is … I can’t afford dance lessons. My parents probably won’t let and I don’t have money myself

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Do you need to take dance lessons to be good at dancing?

Melody and Kim were  at the market Tuesday preparing the white bean and greens crostinis and you could smell the garlic throughout the market.  Oh it smelled so good and really drew a crowd.  Melody teaches Hands On Healthy Cooking classes and you can lean more about it at www.foodgazi.com . Melody and Kim of Foodgazi preparing for her demo at the market White Bean Tapenade 2-4 roasted garlic cloves 1/2 tsp olive oil 1 15 oz can cannelini (white kidney) beans, rinsed and drained 2 tsp lemon juice salt and pepper to taste 2 T olive oil Preparing the crostini tapenade at the market Directions: Wrap garlic cloves, drizzled with 1/2 tsp olive oil in aluminum foil and place in a 350 degree oven and roast until garlic is soft (about 30 minutes).  Cool and squeeze garlic from clove, discarding the skin.  Combine garlic paste, beans, lemon juice, salt, pepper and 2 T olive oil in food processor or blender.  Process until smooth,  Thinly slice or mince sage leaves, fold into tapanade.  Taste to adjust seasonings, add salt or pepper as needed. Greens and garlic about to be sauteed Greens & Crostinis Ingredients 1 T olive oil 2 c greens (swiss chard or kale) cut into ribbons 8  crostinis, crushed 1 leak, sliced in thin half moonds (white part only) 2 garlic cloves pinch red pepper 1/4 tsp sea salt Cooking the greens and garlic in the pan Directions Place oil, garlic and leeks in a skillet over medium heat.  When the leeks begin to soften, add a pinch of salt and the red pepper flakes and saute about 3 minutes.  Stir in greens and season with remaining salt.  Saute greens until they begin to wilr and turn a deep green (about 3 minutes).  While the kale wilts, toast the bread.  Cut toasted slices in half, creating triagles and evenly mound the white bean rapenade then kale mixture on each piece and enjoy! Demo sample of the white beans and greens crostinis

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White Bean & Greens Costini by Foodgazi at the Market 8/31/10