Grow With Me

Hurricane Camille
Los Angeles, California.
21. ♀ ♥ Engaged ♥.

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Bare Feet.
Sleepless Nights.
Thriving In The Wild

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Follow The White Rabbit Or Whisper Sweet Nothings
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Other Black Sheep

Present ASK Past

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Work work work! Presenting Tat2u at the Generation Beauty convention hosted by ipsy Come say hey!

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Add pansies to your ice cubes for a sweet effect.

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wickedclothes:

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the-iridescence:

Buried vehicles being reclaimed by nature at CMP Block in Taiwan.

Awesome.

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lawsoffateherbal:

Stove Top method Herb Infused honey
1 pint of Honey
1/8 C dried herbs
Warm honey over lowest possible heat setting (Use a double boiler or bain marie if possible)
When honey is warmed through add herbs and stir
Continue to heat on lowest setting for 20 minutes stirring occasionally
You can either leave the herbs in the honey until you are ready to use it for a stonger infusion or you can strain right away (Much easier to strain warm).
Store in a sterile jar and seal. Label, date, and store in a cool dry place.
Honey should keep for up to 18 months.
Solar Method Herb Infused honey
1 Pint of honey
1/8 C dried herbs
Place herbs in jar
Pour honey over top
Stir
Place in a sunny window for 2 weeks
Gently turn jar daily to stir up the herbs as they will float up in the thick honey
At the end of two weeks strain and seal in a sterile jar. You can allow herbs to continue to steep until you are ready to use them. Remember though that honey is much easier to strain when it is warm (Even then its no fun job).
Note: Some recipes instruct you to use reusable tea bags for your herbs in this process. My kitchen is never that fancy. Although, I have pondered it just about every time that I have had to strain the stuff. So, it is something for you to think about, it may be worth acquiring. If you already have these then you are in business.
Note: You can adjust herbal amounts depending on what herb that you are using. A strong herb like thyme you may want to use less of, but something light like violets you may want to use a little more. Use your best judgement. These amounts are just a basic guideline.

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lickystickypickywe:

How to: Freeze & Preserve Fresh Herbs in Olive Oil1. Choose fresh herbs from the market or your own garden.2. You can chop them well, or leave on branches and leaves. In the photo, the herbs are finely chopped.3. Place on trays of ice cubes (about 2/3 full of herbs).
4. You can mix herbs (sage, thyme, rosemary).5. Place extra virgin olive oil or unsalted melted butter over the herbs.6. Cover with plastic and freeze.7. Remove frozen cubes and store in small containers or bags to freeze.8. Do not forget to label each container or bag with the type of herbs (and oil) inside

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rhamphotheca:

paxamericana:brkfstschmrkfst: DIY Veggies

Various plants (in no particular order) that you can regrow from the food you already have! Woot! Way to reuse and recycle! I constantly have green onions and celery growing. (And potatoes/sweet potatoes but that just because they decided to do that in my pantry) Do you guys regrow any of your food?Apples- http://www.ehow.com/how_2135774_grow-apple-seeds.html Tomatoes- http://www.ehow.com/how_5581958_grow-tomatoes-fresh-tomato-seeds.html Potatoes/Sweet Potatoes- http://www.gardenguides.com/117543-plant-cuttings-potatoes.html Green Onions- http://www.17apart.com/2012/02/how-to-grow-green-onions-indefinitely.html http://tipnut.com/nifty-food-plants/ Leeks- same technique as green onionsCarrot Tops- http://www.gardeningknowhow.com/children-in-the-garden/grow-carrot-tops.htm Pineapple- http://www.rickswoodshopcreations.com/Pineapple/pineapple.htm Romaine Lettuce- Same technique as celeryCabbage- Same technique as celeryCelery- http://www.17apart.com/2012/02/growing-celery-indoors-never-buy-celery.html Avocado -http://www.thehungrymouse.com/2009/09/09/how-to-grow-an-avocado-tree-from-an-avocado-pit/ Lentils- http://foodstoragemadeeasy.net/2009/02/19/how-to-grow-sprouts/ Pumpkin- http://pinterest.com/pin/98375573080950437/ Ginger- http://www.gardenswag.com/2011/12/5-foods-you-can-grow-from-kitchen-scraps/ Garlic- http://www.gardenswag.com/2011/12/5-foods-you-can-grow-from-kitchen-scraps/ Bonus: Bok Choy - http://www.17apart.com/2012/02/how-to-regrowing-bok-choy.html
(via The Healthy Hybrid - A life in transition)

I haven’t bought green onions in months because of this and I use green onions in like 70% of the things I cook.

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