Tuesday, August 8, 2017

minimalist / simplicity parenting

via mothermag.com;

how to be a minimalist with kids //here//

simplicity parenting by Kim John Payne //here//

Sunday, July 23, 2017

planting raspberries / compost

PLANTING

Raspberry plants can be purchased as dormant, bare-root plants or as potted plants. Plant bare-root transplants in the early spring as soon as the soil can be worked. Plant potted transplants in the spring after threat of frost has passed. (See your local frost dates.)
Pick a site with full sun to produce the most fruit. The plant will grow in part shade, but harvests will be meager.
Your site needs rich and well-drained soil, great air circulation, and shelter from wind. Avoid a wet area, as well as a windy spot, as raspberries do not like to stand in water nor dry out.
Prepare soil with a couple inches of compost or aged manure a couple weeks before planting. (A good rate is about 3 ½ cubic feet of compost per 100 square feet.) Till the soil well before planting.
Plant far from wild growing berries, otherwise risk the spread of pests and diseasesto your garden.
Before planting, soak the roots for an hour or two.
Dig a hole that is roomy enough for the roots to spread.
Whether you’re planting bare-root or potted plants, keep the crown of the plant 1 or 2 inches above the ground.
Space red and yellow raspberry plants from 2 to 3 feet apart, in rows 8 feet apart. Space black and purple types 4 feet apart.
Depending on the variety you plant, you may need to fashion a support. A trellis or a fence are good options. If you chose to use one of these, establish them at or before time of planting so the plants are not disturbed when maturing.

& more here.

Monday, May 15, 2017

EXACTLY HOW I FEED MY KIDS

BY DENAYE BARAHONA

Interesting excerpt here from Simple Families.

Friday, May 12, 2017

PEANUT BUTTER RICE KRISPIE TREAT CAKE

Serves 10 – 12

1 cup / 2 sticks butter

2 10 ounce bags marshmallows

8 ounces / 1 cup peanut butter

13 – 14 cups / 1 pound Rice Krispies

Sea salt or flake salt

1 pound chopped, bittersweet chocolate

2 cups / 1 pound sour cream

2 cups powdered sugar, sifted

1/4 teaspoon kosher salt

For the peanut butter rice krispie cake: Butter and line three 8-inch round cake pans with parchment paper. Butter the parchment paper as well then set those aside.

In a large sauce pan melt the butter. Continue to melt until bubbly and it starts to foam. As the bubbles subside you will notice little brown bits on the bottom of the pan and the butter smells nutty. Turn off the heat then add the marshmallows. Stir until the marshmallows are completely melted.

Stir in the peanut butter.

Add the Rice Krispie cereal to a very large bowl. Seriously, big. If you don’t have a big enough bowl I suggest mixing this in two batches.

Pour the butter/mallow mixture over the Rice Krispies then stir well to combine. It takes a good bit of stirring but eventually all will be well coated. Sprinkle in a teaspoon or so of flake salt or 1/2 teaspoon sea salt.

Divide the mixture evenly between the three pans. Press them down firmly then set aside for a couple of hours to firm up.

I like to add a bit more flake salt to the top of the layers.

For the frosting: Melt the chocolate over a double boiler. Remove the bowl from the heat and stir in the sour cream. Carefully stir in the powdered sugar until well combined. Add the salt.

You can use the frosting right away or set aside for later. If it gets too firm simply melt over a double boiler and stir until it reaches the desired consistency.

Spread the frosting between the layers and on the top of the cake.

Finish with sprinkles – or a bit more flake salt.

Recipe via Not Without Salt