I like this recipe, especially if the grass is long at the dog parks and/or we go into a woodsy area.

Fresh, Easy and delicious with no pectin!10 times better than store bought jams/preserves.This recipe can be made in the Instant Pot on sauté mode (for 20 mins)

I have a very interesting pallette when it comes to what I like to eat. This is a rub that I use on pork and Chicken mainly but goes with anything that fits on a grill.

For Your Sweetheart (L)

I tasted this reciepe at one of my friends place in a potluck, where the challenge is to prepare food with zero oil, it's real quick and add both look and taste to your food

I was recently away from home due to work and I over indulged a bit, saw this on a post and decided to give it a try.For me it worked wonders, It's a good way for those that don't drink a lot of water, like me!! this was a good excuse to loose a little of the excess weight and drink a lot of fluids. ;-)

Lemongrass makes a sturdy year round indoor kitchen window herb for fresh cooking. Two plants grow faster than our annual herbal needs. We harvest and dry the yellow tips and use the green parts. The fresh leaves can be shredded in your coffee grinder to use as lemon grass spice in stir fries. We also extract citronella oil the slow and lazy way by sticking dried lemon grass stalks in a bottle of neutral tasting grape seed oil, to fry with.When grown outdoors in pots, one Egyptian Lemon grass plant contains enough citronella oil to make a citronella candle that repels mosquitos and flies on the porch outside. We extract the oil simply by wet steaming the grass stalks in a cast iron pan with a glass bowl, cool till oil is solid and mix with beeswax pellets, then melt. A pound of lemon grass makes a teaspoon of citronella oil. A teaspoon of oil makes a one pound candle, enough for a year.We have grown the same two plants for fifteen years now. Once a year, we split the plants, grow indoors over winter, plant one or two outside in spring.#GoldenApron23

The Thai hot Birds Eye peppers are ripe and will mellow better when dried slowly, taking two months hanging in our kitchen. They stay spicy, but the initial mouthfeel of slowly dried peppers is not as sharp as if they were sundried or ovendried, the outer pepper stays flexible and red instead of fragile and dark, they cook better.The secret is to coat the fresh peppers with a spray of olive oil, so mold, insects, and moisture do not degrade the peppers when hanging to dry two months.

I make strawberry jam every year in the spring, but it's a shame that the berries disintegrate if you cook them for a long time. So I figured out a way of retaining the shape of the berries by staggering the cooking times for the berries and juice.Small berries are better suited for this recipe.The jam will thicken when it's cool due to the pectin, so stop cooking when it's still a little liquid. Recipe by Usagi no Cima

Our lime bush produces yellow limes, not green. Started in a planter pot, being moved around the garden every year till we found a spot where it flourished.I dug the bush in the ground on that spot with drip irrigation last year, and it produced 60 unblemished yellow limes, called Mosambi limes. They are sometimes called Persian limes. One mosambi lime gives as much juice as two small key limes, and just as astringent.Easy harvest! They stay fresh and keep their color all year when frozen whole, wrapped in crepe paper.

We grow saffron crocus bulbs indoors and outside in a large planter pot with special peat and soil, pH 6.5, under a citronella geranium that keeps the squirrels away. They produce saffron in winter and fall and new bulbs every winter.We harvest the flowers, dry them and also make liquid saffron to cook with. We dig up and split off the new bulbs and replant them for next year.The deep red threads in the flower are dried and boiled, nine per cup of water to make the liquid.

This is my new experiment in my house kitchen.so thursday i say i will make ocean potion right so this night i will make it,So lets ger started!