Feh, the grue has me. I had grand plans for today…the starting of many more flower seeds, planting of more beans, new carrot beds, the potting up of the stratified bonsai tree seeds… But the grue has me…the sneezing, the congestion, the running faucet that is my nose, all forced me to take a rather [...]
Posts Tagged ‘tomatoes’
Whilst on our mini-vacation this past weekend, we took the advice of the hotel “concierge” and visited a restaurant dubiously named Skidder’s for our morning repast. I decided to try huevos rancheros, having gone all of my 38+ years thusfar without partaking, even though I have quite the torrid relationship with Mexican food. (It helped [...]
Saturdays have become our refuge from the inane idiots we work with, the mentally-stunted customers we have to deal with, the blind-in-one-eye/can’t-see-out-of-the-other people we have to drive with on the way to and from work… Saturday is inevitably Outside Project Day here, and I seriously, SERIOUSLY, do not look forward to the day when we [...]
Well, the hyacinth beans have already sprouted (planted 6/14): We know what a problem I have even thinning new sprouts, so they’re just going to have to crawl on up the fence and be gorgeous for the rest of the summer. We just won’t eat ‘em. The San Marzano tomatoes are driving me to distraction, [...]
You guys know I’m all about the macro shots. Nothing pleases me more than to get up into the flowers, pistils and stamens everywhere… Ok, that sounded sexual, sorry. Innnyway… Today let’s have some wide angle shots, see what the big picture looks like. The tomatoes are killing me, really. They were started indoors in [...]
Planted ‘em too close together to start with. Thinned too late, all went to seed. Here endeth the lesson. Seeing as how they were plain old red grocery-store radishes, we thought we’d do something a bit more exotic, and in their place today I planted daikon radish and helios radish seed instead. Daikon is a [...]
In the past two years of experimental cooking, we’ve learned that simplicity is key to Good Flavor. Leave it to the Froggie chefs to bother with sauces that require 97 ingredients and 12 years of simmering, we haven’t the time or energy to sod around with that sort of thing. (Plus that would kind of [...]




















