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Make your own Topsy Turvy Tomato Planter

So for Earth day and as a follow up to our camping week end with the cub scouts we decided to make our own Upside Down Tomato Planter.  A friend showed me this link and I decided to give it a try.



The Materials List:

Empty 2 Liter Bottle
Eye Bolt with Washer
Duct Tape
Drill or Dremmel
Tomato Plant
Wax Paper

I prepped the bottles by pre-drilling the holes both on the side for access and plant insert and on the very bottom center just wide tough to place the eye bolt though.  

(for more details see link above)

At our meeting we had the boys insert the eye bolts and explained what the bolt would do (hang the plant)

Next we wrapped the tomato plant with wax paper leaving 3/4's of the root ball exposed.  We explained that the purpose of this was to not damage the leaves while wiggling the plant though the small opening of the soda bottle and to block up the hole a bit while upside down so the dirt don't slowly fall out.

The plant was then carefully inserted in the side hole and wiggled though the bottom bottle opening upside down.  The exposed wax paper was ripped off around the bottle leaving the side in tact.

Next we went outside to the garden and allowed the boys to add the dirt to the planter.  We used Moisture Control soil purchased at our garden center.   This soil has moisture beads that helps soil stay moist in rough conditions.  

Final stop was the duct tape.  The purpose of the tape from what I read is to not expose the plant roots to the sun.  We used Camo tape.  Taping was easier in strips than to attempt one long strip.  It was probably a better idea to do the tape before the plant but we figured being able to see the plant while insert was a better idea.  

Remind boys to be responsible and water plan EVERY DAY until water drips out the bottom.


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Convenient Spanish Rice

Have you seen this idea?  I found it in the Kraft Foods Food & Family magazine.  The concept is new to me but I just LOVE it.  I like to make my rice ahead and freeze it.  Once its defrosted.  I can add the various ingredients and go.



2 cups Cooked Rice
1/2 cup Shredded Cheese
1/4 cup Salsa
2 Tablespoons Sour Cream

Defrost frozen rice in Microwave for 3 minutes.
Stir in Shredded Cheese until melted.
Stir in Salsa and Sour Cream until incorporated well

Top with Cilantro!
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Spinach Casserole


3 Packages of 10 oz. Frozen Chopped Spinach, thawed and drained
24 ounce Cottage Cheese
3 eggs Beaten
4 Tablespoons Butter
3 Tablespoons Flour (I'm using Tom Sawyer brand)
2 cups Shredded Cheese

Melt butter.  Blend in flour.
Add beaten eggs and cottage cheese.
Fold in spinach and shredded cheese.
Bake uncovered at 325 degrees in greased dish for 1 hour.

This recipe freezes well and I like to slice portions and freeze for quick lunches.
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Menu Plan Monday: Week of April 12th, 2010

Monday:
Taco
Spinach Casserole

Tuesday:
Grilled Hamburgers, French Fries

Wednesday:
Church

Thursday:
Grilled Steak, Mashed Potatoes


Friday: *Camping*
Campfire Hot Dogs
Smores


Saturday: *Camping*
B: Cast Iron Skillet Eggs; Potato Foil Packets; Coffee
L: Marinaded Chicken

Dinner:
* Hamburger Foil Packets; Potato Foil Packets
* Sandwich Baggies of crushed Doritos, lettuce, tomato, cheese
* Foil Apple Cobbler (spray foil, add apples, top with granola)


Sunday:
Cast Iron Skillet Eggs; Potato Foil Packets; Coffee
Grilled Pork Loin

Camp Snacks:
Almond Packs
Granola Bars


We are going camping this weekend.  In preparation for this I am going to pre-bake potatoes.  Then chill in the refrigerator.  Once cold I will slice the potatoes, add butter and onion and place them back into a foil pocket.  These could be baked over a fire for easy cooked side dish.  I am also going to bring my cast iron skillet and cooke eggs for breakfast

I will also make 5 one pound portions of taco meat for my freezer stash.
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Lemon Meringue Pie

Post two in my pursuit to replace the wonderful pies found in our local restaurant.  So OK, this recipe is not exact.  It does not require you to cook the lemon to make a Lemon Curd as traditionally found in Lemon Meringue Pie.  But I'm in in love with this recipe.  It is so super easy to make.  You can easily whip this up afternoon of a dinner date and appear like the best cook ever.  :-).  Thanks Christy at Southern Plate for this wonderful recipe.

1 box of Pamela's GF Lemon Shortbread Cookies (processed to a crumb)

3 - 4 tablespoons melted Butter
   *please, use any pre made crust or cookie to suite your needs*

14 ounce Sweetened Condensed Milk (please look, our market sells two sizes)

1/2 cup Lemon Juice
2 egg yolks

3 egg whites

1/4 cup sugar

Combine cookie crumbs with butter in pie plate.  Mix and press all around to form crust.

Mix all filling ingredients with mixer until well blended.  Pour into crust.

Whip egg whites until foamy.  Add sugar.  Continue beating on high speed until soft peaks form.  Soft peaks are formed when you pull the beaters out of the mix and a the resulting peak does not stand straight but rather bends a bit.  

Spread whipped egg mixture on top to cover the filling touching all edges of crust.

Bake at 325 for 20 minutes or until top is golden.  Allow to cool completely and refrigerate a bit before serving.

This recipe does not keep overnight well.  It will form a sugary syrup at the bottom of the crust overnight.  That said, it is still my favorite Lemon Meringue Pie Recipe.

Please note.  I modified the original recipe to suite my Gluten Free lifestyle (crust).  Everything else remained the same.

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Strawberry Pie

My favorite restaurant in town is closing.  The only restaurant that made me feel like I lived near civilization.  The restaurant that has THE BEST desserts in town.  Maybe in the south.  I immediately thought to myself, "I must find a way to make these great desserts myself".  I started my search with my favorite Southern Chef's web site.   We are Gluten Free so I tweaked it a bit.  I liked the idea of using jello as it resembles the type of pie this restaurant serves.  I have seen strawberry pies use pureed fresh strawberries to make a jam and I would like to try that eventually.  For now, though, I am going to follow my desire to find a duplicate of the pie from this restaurant.



1 bag of GF Mi-del Pecan Cookies (pureed in food processor)
3 to 4 Tablespoons melted Butter
   ***any cookie or pre-made cookie crust will work***

3/4 cup Sugar
3 Tablespoons Strawberry Gelatin Mix
3 Tablespoons Cornstarch
1 cup Water
1 pint Fresh Strawberries (halved and quartered)


Combine cookie crumbs and butter.  Press all around pie plate to cover.
Bake in oven for 7 minutes.
Wash and hull strawberries.  Half and quarter (I like both) and add to pie crust.

  • Combine sugar, gelatin and cornstarch, mix.  Stir to combine.
  • Add water.  Combine well.  Add to saucepan and Cook until thick and clear, over medium heat.
  • Stir constantly.
  • Set aside to cool slightly.  Not too much or it will JELL on you and not cover strawberries underneath.  What Im looking for is for the jell to fill all the empty spaces around each strawberry without cooking them.
  • Pour strawberry jell over fresh strawberries.  Chill in fridge.

Other great Strawberry recipes:


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Menu Plan Monday: Week of April 5th, 2010

Monday:
Navy Bean and Ham Soup (in crockpot)
Kids will have TV dinners

Tuesday:
Taco Dinner

Wednesday:
Grilled Sirloin Steaks

Thursday:
BBQ Chicken (crock pot)

Friday:
Home Made Pizza

Saturday:
Pasta

Sunday:
Sticky Chicken
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