More crazy plant saga

A few days ago a new fruit appeared on my alien plant. This one is different from the others - this one is round. That's when I noticed a variation in the leaf size and shape.

The leaves are distinctly different yet everything growing here is from a single root. Hybrid plants can often produce fruit from one of its ancestral plants. Everyday I go out there to see what else this vine has for me. If I save seeds from any of these fruits I may even get something slightly different again. All part of gardening fun.

Crazy garden spider

I'm always amazed at the species of insects and arachnids in this part of the world. Today I found this gorgeous garden spider - one I have never seen before. She sits in my blueberry bush and performed a nice dance for this video in catching a smallish gnat.

Up close, and from underneath her she is brightly colored. Reds and yellows with some brown and black stripes. She is quick. Her size in diameter including her legs is about the size of a penny.

Most garden spiders we see here are the yellow and black ones that are 3 times bigger than this one, and those make new webs every single day from a tree branch across to another point - sometimes to the ground or across the patio. Those spiders keep me in the house after dusk in late summer, as I hate walking through their giant webs. Last year one of those webs caught a hummingbird I had to rescue.  Those are powerful webs to say the least.

This spider does not make such a large and sticky web. This is more a true garden spider - at least, I hope it is because its red color always puts me on alert. I really don't want this one getting on me, but she is lovely to look at. It's the most beautiful spider I have seen here so far. I hope to see many more.


UPDATE:  I just received a message from SpiderID.com where I posted this photo. Apparently this is a rare spider most often seen in the eastern US, nearly always in August.  Also found down into Central America. It's called Arrow shaped micrathena, scientific name is Micrathena sagittata.  It is part of the Orb Weaver family. 

Augie's annual bath and shave

Augie was overdue for a shave, but the summer has been so cool it has been OK.  This weekend it starts to warm up the 100+ temps again, and his thick triple coat was not healthy. I didn't want to see him get heat stroke (yeah, dogs get this, too!).   So, he went to the groomer.

It took both Michelle and me to get him into the back of the car.  He howled all the way to Dickson.  He was there 4 hours. When I picked him up, the two attendants could not get him out of the cage so called me in to help. I had to drag him out and it took two of us to push and haul him into the car once again.

It's such an ordeal to get him in the car, I decided to take him straight to the vet for shots, which were also overdue. He got coddled and poked and babied, and by the end he was HAPPY to get into the car one more time. It took to of us to push him all the way TO the car but once there he got into the back seat by himself - first time ever!

The minute he got home he took a good long soak in the pond. Then he and Hamilton went at it for the next 45 minutes. Ham just KNEW this was not his friend Augie. Didn't smell right, definitely didn't look right. Hamilton would not even let Augie go out to see the goats till he knew it was for sure his friend.

Everything is back to normal now.  Just in time for the heat.

Crazy squash plant

Every day someone else stops by here and is confused by my squash. Delivery people, mail carriers, politicians and neighbors come by and want to know what it is. Larger than any squash any of them have seen, they just scratch their heads and exclaim and leave shaking their heads.

I think I found it. After searching blogs and garden pictures I think I discovered it; this plant looks closest to a winter squash called Stripetti. It's a cross between a Spaghetti and Delicata squash.

I stopped trying to keep it from growing through the fence. Now I have a hammock for one and may just let the other go and see what happens. Right now the largest one is about 15" long. And almost that big around.

It's one plant and it is taking over the yard. It's fun to watch how fast these things double and triple in size. I am anxious to taste them and to see how many I actually get.

The sound of silence

This is what solitude sounds like where we live. Pitch dark. 10:45 pm. Aug 1.

Tonight’s dinner.

Harvest from today. I could not eat it all.  The potatoes came from one old one Michelle found in her cabinet. The harvest from that one potato is about 25. This is my first picked butternut squash. 

Mystery vine

Late in the spring this year, after I had planted out my flower bed, the birds dropped a seed from someplace. When it started to grow I recognized it as a squash/gourd family vine so wanted to just let it grow. That happened a couple of years ago and I ended up with two cute little pumpkins.

This vine is not a pumpkin. A half dozen people who have visited here still can't decide what it is. It has grown to over 20 feet long with leaves that span 2 to 3 ft each. It has both male and female flowers and is already producing some type of fruit. At first it looked like a gourd. Then it resembled a watermelon, and now it looks like some type of squash. The fruit more than doubles in size every single day.

The only reason this plant is only 20 ft long is due to the fence I put around it to keep people from driving over it and the lawn guy from weed whacking it. Also to keep the cats off it, though with its sharp needlelike thorns I am not sure cuddling underneath its shade would be all that comfy.

I can't wait to see what this is going to be. It's possible that the fruit might be a cross pollinated one, bees cover the flowers every morning and folks here have all sorts of vining plants, many of which can cross pollinate easily.

If you recognize the fruit on this vine let me know. Today it is about 10" long and much darker in color than yesterday.

Today’s harvest

Making a veggie wrap with stuff trim the garden

Eggplant flea

This is a strange insect whose entire life cycle depends on eggplants. They start off so tiny you can't see them, but you know they are there is the eggplant plant has tiny holes in the leaves. They lay their eggs in the dirt then climb the plant when they hatch.

As the insect continues to feed it starts to swell like the one in the foreground. They are still very small, no bigger than the nail on my baby finger. But they are called fleas because they hop when startled. You can see a smaller one here too, those are the ones that hop more. The fat ones just sort of fall off if you startle them because they are so fat.

Chores for summer

I've been wanting to tackle this. Making a permaculture bed in an unused corner of the yard.

First I got out the chain saw and cut up all my dead logs around the yard.

Then I weed whacked all the weeds and lined the area with the sticks and logs making a base for the underneath compost.

Next I covered the pile with grass clippings. That's a good nitrogen source and against the logs will make things nice and hot as it cures.

Then I covered the grass with shredded paper and dead leaves.

I topped every thing off with a nice layer of old mature from the goats barn. I will do those same layers 2 or 3 more times making a large mound.

I'm out of mulch and straw so I need to get that Monday to cover it all up. This 10x10 foot bed will give me lots of great composted soil in the fall. The temp in this mound will reach well over 140 degrees F and create a climate of microorganisms you can't get anyplace else.

I can't wait until it is finished. Onions and garlic will over winter in this bed and should be ready to harvest in June or July of next year. Then I will plant pumpkins and squash. Or sweet potatoes.

End of the week cocktail

Tito's, Ginger Beer and fresh orange.
What should I name it? Nice end to a stressful week.

Humidity

How can the humidity be higher that 100? The thermostat outside only says 80 degrees. The inside is set to 77. Still my windows will not stop fogging, it's wonderfully humid and not raining.

Assasin

This is an awesome looking little insect I found on Augie's water bowl. It's a Wheelbug nymph, so not in its adult form yet. That thing on its face is a dagger. It stabs its prey to death. There is a whole family of insects like this one. It mimics a scorpion in its walk but does not sting. It just impales.

This one was about .75 inches from tip to tip.

Pie plate. Not just for pies

I don't know why I didn't think of this before. Pie plates make the perfect large salad dish.

First raspberry harvest

Might not seem like much but it's still exciting to get berries for the first time. I put this bush in last year so they are not even a year old. I picked my first berries Sunday and about 9 more since.

Because these raspberry bushes bear fruit in old wood I should get many more next year, at least that's the hope.

How to make Bonita's Family Enchiladas

WARNING!!  THIS IS A LONG POST.  Hopefully in the end maybe it will be worth it.
If you decide to not follow this recipe to the letter, that's OK. Recipes are made to be broken.
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When Steve and Grampa came home for Memorial Day, I planned to make my family's single most favorite dish; my Americanized and Allergy Friendly enchiladas, for all to consume.

This entire process takes me approximately 35 minutes to mix up and get in the oven. Or longer if I enjoy too much of step 4.
Here are my steps. photographed for your enjoyment.

The ingredients list is as follows: (ingredient measurements can vary)

This recipe should make two 11 or 13 x 9" dishes of Enchilladas (make 2 and freeze one for smaller families)

2 shallow (1 1/2" deep) baking pans, rectangular, 11x9" or 13x9" work well

1-2 medium sized onions (purple, yellow, or white)
3-10 cloves of garlic (or more if you like)
1 to 1 1/2 cups of mushrooms, crimini or bella (not Asian)
3-6 cups cooked and diced chicken or turkey (whatever your preference) (or 3-4 cups ground)
1 box Bone broth (or 3-4 cups bean or vegetable stock
12-16 oz tomatillos (peeled, deveined and diced)
12-16 oz diced green chiles
Salt, Black Pepper, Powdered Ginger, and Garlic Powder (optional)
Corn starch powder
1/4cup to 1/3cup cold water
3 12oz cans of regular tomato sauce (not paste!)
Corn tortillas (I buy the pack of 72)
Sliced black olives (garnish-optional)
grated cheese (Mexican mix or cheddar, or Daiya Dairy free)
Pinto/refried beans and Trader Joes Green Sauce (these are optional, see below)

OPTIONAL to add in the mix:  refried black or pinto beans. I've gone to making these as a side dish only

ALSO OPTIONAL: I like to mix in another ingredient on the bottom and top layers - Trader Joes Green Sauce. You don't have to have it but it really adds something to this dish.

1.  In a very large pan, sauté sliced mushrooms and onions and garlic (no measurements here, just however much you like).  I used two small purple onions, a full box of mushrooms, and about 10 cloves of peeled garlic. The oil I used was Avocado Oil, just a little, maybe 1/8 cup, but I often use Olive Oil.

TIP: An extra step here for people with little kids: after this mixture was soft, I put in my blender to puree it so the kids couldn't see the onions and mushrooms. They still got to eat it and I didn't have to hear them whine. Just put this mixture over the meat in Step 2 once it's pureed.



2. Dice up some cooked turkey or chicken and add to the sauté. I love to use left-over turkey after a turkey dinner but use whatever you have; chicken thighs, breasts, a whole chicken, several cans of chicken if you need a shortcut (although fresh chicken or turkey is better).  When I use chicken I just boil it then pull apart and dice.  If you are making a large batch, you are going to need a lot.  Maybe 5 or 6 cups of meat.

You could use any meat really, I've even used ground turkey in a pinch, but in that case, I only use 4 lbs. for my big-eater family.




3.  Add Bone Broth or vegetable stock (like bean broth!). 



If you pureed your veggies add them here too. The puree looks a little muddy but don't worry, it will completely disappear.







Bone broth is far better than using chicken or turkey or vegetable stock but use whatever you have.  I use Pacific Bone Broth, about 2/3 a box in the amount of meat and veggies I use. I don't heat it or do anything to it, just open and pour. Of course, you can make your own, or make your own bean or vegetable stock, too.  In that case, you'll need at least 2 cups, maybe 3.


     

4. Open up your favorite beer.  This is for sipping while you cook.  Wine works, too.  or both.
If your name is Annie, you may even want to add a little of one of these to your mix.




5. Add in a few cans of (or diced fresh/peeled) Green Chiles. I also like to add about 2/3 a can of Tomatillos, also diced.  I remove the stem and veins from the tomatillos.

any brands will work, both fresh and canned taste great

  

      

6.  Simmer the meat, veggie and bone broth for a few minutes until bubbly. If it doesn't look like it's soupy enough add more broth. This is how it should look.  Don't let it dry out, but it should simmer for about 10-12 minutes on low.  In step 8 we'll thicken it up into a nice creamy soup.  If you decide to add in a cup or two of refried beans, now is the time. As I said, I no longer do this, and surprisingly, these things taste almost exactly the same with or without the beans. Initially when the kids were young I did this to be able to use less meat (tight budgets and all).  Now I leave them out because many of this household have legume allergies, sadly, so beans are now a side dish.



7.  Add spices to taste. I only use 3 spices. Four if you count garlic again.  Salt, Pepper, Ginger, and some Garlic powder if you like.  The Ginger gives it a little zing, since I am allergic to other spices, this is the most wonderful alternative and closest to my original recipe. I never did make my enchiladas spicy. If you get creative that's OK but just know, it's not going to taste like mine, so it depends on what you are trying to accomplish.

  Let this mixture with the spices simmer about 5-7 minutes on a low heat, just to get bubbly.

8.  Thicken the mixture into a soup using Corn Starch powder.  Some people think this part is tricky but if you follow my instructions you should not have any issues.  In a 2 cup measuring cup, put about 1/4 cup of cool water. Take about 4 Tablespoons (4Tbs) corn starch and stir into the cool water in your cup.  Use a fork to stir and mash any lumps, making the mixture creamy. It should not look watery, so if it does, add another Tablespoon.  It'll be fine if you're not sure, add the extra one and blend well in the cup.

Once this is mixed up smoothly start stirring it SLOWLY into the mixture, stirring constantly. Just dribble it in all the while stirring, and you will feel the mixture thicken.

Let this cook 5 or so minutes and keep stirring every minute or two. If you think it's not thick enough you can mix up a little more corn start mix and add it, but only another Tablespoon or so.  Corn starch goes a long way and the heat changes the thickness slowly, so give it a chance. Once this is thickened to the consistency you like - and you're looking for something you can spoon into tortillas that will stay put but not be a lump - then you can turn off the heat.

Let this sit in the pan for about 5-7 minutes. Cooling allows the corn starch to thicken a bit more. The final filling mixture should look something like the picture below.





PHASE 2 - PUTTING IN THE PAN AND OVEN TO BAKE

9.  Get your baking pans out and put a little olive or avocado oil in the bottom.  Please--OH PLEASE--don't use Soybean or Canola oil here. I won't scream too loud if you opt for corn oil, since this IS a Mexican-style dish. But Olive or Avocado are preferred.
Just pour in a tiny bit and rub it around a bit with your finger or a spatula.



10. Layer in tomato sauce. Just open one of the cans of tomato sauce and put a little on the bottom. It does not have to cover the entire bottom, just spread it around a bit, it's really just to coat the tortillas and make them not stick but still taste great.  Then if you opt for the Trader Joes Green Sauce, sprinkle in a little of that in the bottom of the pan, too.

 

11. Start filling and folding the tortillas and layer them in the pan.  Get a big spoon - tablespoon size or bigger. If using a tablespoon, use about 2 spoonfuls inside a single tortilla.  I like to hold the tortillas in my hand, put in the filling then carefully fold in half and lay each one in succession overlapping the other.

I get two full dishes with this recipe. One for regular cheese, and one Dairy-free.

12.  Pour on the final layer, a little Tomato Sauce (I know it sounds gross, but trust me on this one), plus a little Salsa Verde from Trader Joe's. 

13.  Top with your option for cheese.  If you remembered to buy sliced black olives, scatter those on top of the cheese. 

14.  Bake in ove at 375 degrees for about 23-40 minutes, or until the Mexican cheese is golden. Daiya cheese only melts but doesn't brown, so if you're using only Dairy-free cheese then watch your time for sure since you will over-cook, if you are waiting for the toasty-cheese result.  They are both done at the same time. Notice I had forgotten the olives, which would make this dish so much prettier.

15. While the enchiladas are baking, warm up your beans in a fry pan, if you decided to serve them a'la carte. 

It doesn't take the beans as long to warm up, so do that about 15 minutes before your timer is set to go off. If you are like us and have to purchase vegan beans, with no lard or spices, then you'll want to add just a little oil and maybe just a sprinkle or two of garlic. When it's all done, you should have a feast. 

Of course, you can also make rice or quinoa to go with this if you need to stretch your main dish, but I did not do that, except of course when the kids were small and budgets were tight. Now we just focus on the main foods and eat quinoa on left-over days with this. I still never seem to make enough, and we are all sad when it's gone.

When it's all done, I like to top the serving with a little dollop of Sour Cream (which is actually plain yogurt because I never buy sour cream these days and it tastes the same on dishes).

Your family will be more than pleased as long as there are leftovers to fight over. 

Hope you all enjoy!!!  at least as much as we did.  Happy Father's Day!!!