Author: Tracey

What a Difference a Week Makes!

I can’t believe it has only been one week since I first posted about the garden!  In that short span of time, I’m happy to announce that we’re expecting…tomato babies!!!  Everything in both gardens (the traditional bed and the aquaponic) is growing beautifully!  The flowers are blooming and so are my allergies, but I can’t bear to not have flowers in the yard! Tomato Babies! So exciting! (aquaponic bed) So many flowers!  I think we’re going to have a great crop! (aquaponic bed) Tomatoes in the tradition garden bed Lemon Blossoms I am so excited about the baby lemon tree!  It’s so hard for me to have patience when starting with small trees.  We just planted the lemon tree last year and we harvested exactly ONE lemon this past winter!  I have high hopes for this year–the blooms are large and they smell so incredibly sweet! Pretty petunias in “wooley pocket”

Asparagus and Lemon Risotto/Cedar Plank Salmon

As you can probably tell, I’m more than a little enamored with asparagus right now.  We didn’t have a traditional Easter dinner this year, but I wanted to make this risotto recipe that I hadn’t made in years.  I love using the fresh asparagus because right now it’s in peak season, which means not only does it taste best right now, it’s very economical, as well. It was also great to be able to use one of +Cher Chang‘s Meyer lemons that came fresh from her lemon tree!  Delicious!  I cannot wait for our baby lemon tree to bear fruit!  I was able to use all fresh herbs from the garden and that makes me very happy! It is important that you have all of your ingredients prepped before you start making the risotto.  Unlike a lot of dishes, risotto requires near-constant stirring, so you won’t have time to stop and chop something in the meantime. 4 cups vegetable (or chicken) stock 1 and 1/4 cup arborio rice 1 pound asparagus, chopped into 1″ pieces 6 …

Welcome Back Cocktail!

Mmmm…it’s 5 o’clock somewhere! The Man of the House is on his way home from a business trip.  I think I’ll surprise him with this great cocktail that I found in the book “MixShakeStir”.  I made a few changes to the original recipe to suit my taste.

High Hopes! Gardening in the Desert

Gardening in the desert southwest has its own set of challenges.  This is our second year in our home and the third growing season for our little backyard garden, and lets just say, if we were relying on our garden to feed us, we would have died long ago!  The biggest challenge with desert gardening is the extreme heat in the summer and the fact that it hardly ever rains.  Another major challenge is that we really don’t have “soil” that we can readily plant in and must amend our soil with potting soil and lots of fertilizers and nutrients.  A third issue is our very hard water that also happens to have a high pH level.   The first year, we tried growing various herbs and vegetables in containers.  We learned that we were able to easily grow basil, parsley, rosemary and oregano in our containers, but we didn’t have good luck with thyme and sage and the tomatoes we planted either didn’t fruit at all, or gave us very tiny stunted fruit that was afflicted …

Spring has Sprung! Polenta with Asparagus and Greens

This week we said an official good-bye to Winter and hello to my favorite season, SPRING!  Now, I understand that half of the country is still feeling the death throes of Old Man Winter, but we in Southern Nevada have had temperatures hovering in the 80s and 90s.  This is crazy weather and it’s not normal to be this hot so soon, but after an unusually chilly winter, I’ll take it.  Of course, heat this early in March does not bode well for us when July rears its head… So, back to Spring!  I was browsing the internet looking for some cooking inspiration and came across a photograph of a beautiful polenta and asparagus dish served at AOC restaurant in Los Angeles.  I’ve never eaten at this restaurant, but the photograph intrigued me so much that I had to recreate it at home.  You see, it combined two ingredients that just scream Spring for me:  asparagus and six-minute eggs.  Now, six-minute eggs have flummoxed me in the past because I’ve never been able to peel …

Bright Sunshiny Day

Last Friday, the weather was absolutely gorgeous, and since I had to take a furlough day, I decided to make the most of it and get out of the house and get some fresh air (and some much needed exercise)! Friday, March 1, the first day it felt like Spring here in the Desert Southwest The trail where I walk is next to a wash, which is a type of flood channel here in the desert.  You can see the scrubby brush and tumbleweeds in the background.  The wash is a very dangerous place when it rains, but afterwards everything is green and beautiful and teeming with life! Naked boughs, with view of the wash in the background It’s so exciting to see the trees burst into bloom! I hope I never lose that feeling of wonder every Spring! Ornamental Plum trees in bloom Budding leaves!

A Time to Learn

One of my favorite movies is Star Trek: Insurrection.  In it, a group of people called the Ba’Ku live in harmony with nature and are essentially immortal–living for hundreds of years before they decide what they want to do when they “grow up”, all while wearing comfortable natural fibers!  How awesome would it be to spend, oh, fifty to a hundred years learning how to perfect a skill?  Well, last time I checked, I am not immortal and there are a finite number of years with which to work. That being said, I am struggling with learning an essentially new skill–photography.  I have been frustrated with my food photography lately but at the same time, felt like I couldn’t afford to spend time fixing the issue–so many things to do!  So, I’ve resolved to work on it and patiently learn, which is a challenge for me because I always want to put the cart before the horse! I have a lot to learn, but I’m really excited to slow down and focus on developing this …