Think they’ll come back from this, or is it just best to replace?
Also, we planted some swiss chard from my daughter’s school science class, some snap beans, some yellow onions, and garlic. We also had 1 volunteer squash pop up in the yard, and 4 back by the compost pile. Not really sure what they are. I have had some WEIRD hybrid stuff in the past. When you grow multiple varieties they can cross-pollinate and the seeds can make some wacky stuff. They could be that wacky stuff or just pumpkins, butternut squash, acorn squash or zucchini.
This year, I had some big help in the garden! These two have been gardening since they could walk, and I think they’re enjoying it and really getting the hang of it.
The kids have their own YouTube channel now, with a little hep from some old guy that blogs occasionally. Check out their gardening how-to:
I also made a map, and decided to make a chart of the suggested harvest dates on the tags just to see how accurate they are. I have been gardening since I can remember, and don’t know if I ever paid attention to that. We just picked stuff whenever it appeared & ripened.
We made sure to get all the tags & try to document it all. The kids are loving math & science, so why not incorporate it into the garden? We can see if the harvest dates noted on the tags are anywhere near when the plants are actually ready.
I’m excited to see how it turns out! And, yeah, we got some more jalapeño since they liked it last year… and this time we’re trying some poblano too!
Whoa, Instagram is a trip down memory lane with these kids and gardening!
This past Christmas when we had the family over for a holiday dinner, I decided to try & make some scalloped potatoes. I found a ton of recopies online, and took what I liked from some & what I liked from others and put them all together… leaving out the stuff I didn’t like. They turned out really well, to the compliments of everyone. The only problem is that I didn’t write down what I did… so I had no idea when I went to make them again for an Easter dinner yesterday. Last time, like everyone in the kitchen, I kept adding stuff until the sauce looked & tasted just right.
Friday night, I pulled out the same printed recipes from last time…. made sure we had most of the stuff here & popped what I needed on to the grocery list. This time I wrote down what went into it, but I may have the portions off… Where I have “cup” or “Tablespoon”, I may have just dumped some stuff in by eye.
People have asked how I made them, so I’ll try writing it out coherently here. I’ll add that my wife, Bethany, washed & cut the potatoes while I made the sauce… which was invaluable… because the sauce needed to be watched, and cut potatoes that sit for any period of time get all brown. I guess I could have cut them & put them in some cold water to halt the browning if I absolutely had to… but we get along well in the kitchen, and it’s nice to cook together sometimes. (I offered for her to do the sauce & to put me on potato duty, but she declined in case the cause didn’t turn out well, the blame could go solely on me.)
Eric’s Decadent Cheesy Scalloped Potatoes:
5 lb. bag of russet potatoes
2 cups shredded Sharp Cheddar Cheese (I buy the stuff in bags, this is 1 small bag.)
2 cups shredded Colby & Monterey Jack Cheese (The store brand was 2 bags for $5 I think.)
1 pint (2 cups / 16 fl. oz.) heavy cream
1½ cups buttermilk
1 stick (8 Tbsp.) butter
½ cup Parmesan cheese
4 Tbsp. flour
4 Tbsp. corn starch
Salt/Pepper/Season All to taste
1 tsp minced garlic (I used the stuff minced & put in olive oil, in little jars)
2 Tbsp. sour cream
2 Tbsp. Miracle Whip or mayonnaise… (or 1 Tbsp. Each!)
1 sm. bag bacon bits
bread crumbs (or crackers)
9″ x 13″ glass baking dish
spoon and/or wisk
large bowl (if you’re gonna soak the potatoes)
measuring cup & spoons
Preheat the oven to 350°.
Wash & slice the potatoes, store in cold water if you have to so they don’t brown… or have someone do that while you…
Grease a 9 x 13 glass baking dish with the stick of butter. Melt the rest of the butter on medium heat in a saucepan.
Add the flour & corn starch to the butter to make a roux.
Turn it down to low heat, & slowly stir in the cream, buttermilk, sour cream, & mayo/Miracle Whip. Stir like a madman.
Add the bacon bits, garlic, Parmesan cheese, and salt/pepper/spices to taste. Don’t forget to stir.
Add about half of each kind of shredded cheese to the mix, keep stirring like a madman.
Pull the sauce from the heat, keep stirring… add a little to the bottom of the baking dish.
Later potatoes, sauce, & remaining shredded cheese… saving a nice amount of shredded cheese for the top.
Cover with foil, bake at 350° for an hour.
Pull it out, uncover, top with bread crumbs or crumbled up crackers, add some additional seasoning if so inclined, and pop it back in for another 15 minutes.
Well, there you have it. Pretty simple, and nothing makes me happier than cheese & potatoes. I noticed a lot of scalloped potato recipes don’t have cheese, but really… where’s the fun in that? Some also used a cream of chicken or cream of potato soup… makes it too much like White Trash ‘Taters for me. You may want to skip the breading, use chips or those crispy canned fried onions. Everyone has their own thing that they dig. Yukon Gold potatoes would make this really nice, probably wouldn’t need to cook as long…red potatoes might make it bitey… A mix may be nice. As far as the spices, I used coarse ground black pepper, I think some dry mustard, paprika, and some McKormick Season All.