I scarified them in boiling water and let them steep for 24 hours. They still weren't entirely rehydrated so I used a small pocketknife to score the seed coat at the other end from the rooting end. Then I put them in very warm water for another 24 hours. I put them in a wet paper towel on a plastic plate for a while, keeping them hydrated. They still weren't doing much (although they were plumper) so I then exposed them to bottom heat. Some seeds chitted not long after I did that. I then tried to sterilize some potting soil and put them in a seedling tray with bottom heat. I'd say I had them hydrating either in full or partial water for at least 3 days before bottom heat was applied.

A couple hours later and the radicle has grown quite a bit.

Made as a side dish for our usual tilapia. However, I needed to cut the potatoes smaller and the indirect heat that the grill called for didn't do much to brown them. The browning you see was only when I turned on a bit of direct heat under the pan. The butcher had linguica earlier in the week, but didn't have any when I went to buy it so I used chorizo. Also couldn't find any boiler or pearl onions fresh anywhere, and wasn't going to buy a bag of frozen pearl onions only to use 8.

Its a 'maybe try again', tho I thought the potatoes themselves had a really nice flavor.

www.myrecipes.com/recipe/new-potatoes-onions-sausage-5040...

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Linguica is a Portuguese sausage--you can substitute Spanish-style chorizo or kielbasa. Leave the root end intact on the onions so they don't fall apart as they cook.

4 of 5 stars

3 cups water

2 tablespoons Dijon mustard

1 teaspoon sweet paprika

2 teaspoons white vinegar

1/2 teaspoon ground red pepper

1 (14-ounce) can fat-free, lower-sodium chicken broth

2 bay leaves

16 small red and yellow potatoes, halved lengthwise (about 18 ounces)

8 small boiling onions, peeled (root end left intact)

Cooking spray

4 ounces linguica sausage, diced

1 tablespoon chopped fresh flat-leaf parsley

1/2 teaspoon kosher salt

Preparation

1. Remove grill rack, and set aside. Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat. Place grill rack on grill.

2. Combine 3 cups water, Dijon mustard, and the next 5 ingredients (through bay leaves) in a large saucepan. Bring to a boil, and cook for 2 minutes. Add potatoes and onions; bring to a boil. Reduce heat to low, and simmer for 12 minutes. Remove from heat, and let stand for 10 minutes in cooking liquid; drain. Cut onions in half.

3. Pierce the bottom of a disposable aluminum foil pan several times with the tip of a knife. Place the potatoes and onions in pan, and coat with cooking spray. Place pan on grill rack over unheated side of grill; cover grill, and cook for 25 minutes or until lightly browned.

4. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage, and sauté for 4 minutes or until lightly browned. Combine sausage, potato mixture, parsley, and salt in a large bowl; toss gently.

Bill and Cheryl Jamison, Cooking Light

AUGUST 2011

Recipe Time

Hands On: 33 Minutes

Total: 1 Hour, 19 Minutes

Nutritional Information

Amount per serving

Calories: 133

Fat: 5.7g

Saturated fat: 2.1g

Monounsaturated fat: 2.6g

Polyunsaturated fat: 0.5g

Protein: 5.3g

Carbohydrate: 15.8g

Fiber: 2.1g

Cholesterol: 12mg

Iron: 0.8mg

Sodium: 311mg

Calcium: 21mg

Yield: 8 servings (serving size: about 1/2 cup)

Make sure you cook the beets in their skins for ease in peeling. This spicy sweet-sour lights ups a simlpe family meal.

8 medium beets (1 1/4 pounds)

6 cups water

1 tablespoon vinegar

1 teaspoon salt

1 small onion

1/2 cup vinegar

1/3 cup sugar

1/3 cup water

1 teaspoon salt

1/4 teaspoon ground cloves

1/8 teaspoon pepper

Cut off all but 2 inches of beet tops. Leave beets whole with root ends attached. Heat 6 cuts water, 1 tablespoon vinegar and 1 teaspoon salt to boiling. Add beets. Heat to boiling; reduce heat. Cover and cook until tender. 35 to 45 minutes; drain.

Run cold water over beets; slip off skins and remove ends. Cut beets into slices. Place beets and onion in glass or plastic bowl. Heat remaining ingredients to boiling; reduce heat. Simmer uncovered 2 minutes. Pour over beets and onion. Cover and refrigerate, spooning marinade over beets occasionally, at least 12 hours.

This week the broccoli caught my eye and queried my taste buds at the local farmers market! I massaged the broccoli with olive oil, lime juice, garlic, ginger, lemon grass, galangal, salt and pepper and let marinade for 15 to 20mins whilst I made the sauce and rice.

For the sauce I blended macadamia butter, lime juice, honey, water, garlic, chilli, ginger, galangal, lemongrass, thai basil, and Vietnamese mint. Then mixed through the broccoli before serving.

The rice is jicama, macadamia nuts, olive oil and salt processed to a rice consistency. I served it with a little left over sauce on the side, fresh rocket and and a slice of blood lime.

Jicama is a crispy, sweet, edible root, that is actually a legume, it grows on vines low to the ground the end result of the jicama being at the root end of the vine. It is a great source of vitamin c and is fat free. Normally the smaller the jicama the crispier and sweeter it is, like a crispy watery apple, the bigger they get the dryer and woodier they become. They have a mild taste so will adapt to whatever flavours you use with it! I love it. Enjoy.

Bumblebee handmade outfit 🐝💛@charlescreaturecabinet CCC [BEE WITHME] licorice 💛 tiny bjd ~hand micro knits Catherine Janakiraman

| US

Last in stock available here: tinyurl.com/y2b4jsem

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#charlescreaturecabinet #cccbjd #balljointeddoll #cccbeewithme #bee_withme #fireflyfaerie #gogglesandwings #tinybjd #creaturebjd #anthropomorphic #ccc #charlesgrimbergstephan #bjdartist #rotterdam #glowinthedark #legitbjd #artistbjd #cabinetofwonders #sharingsmiles #CCCLover #🍀 #💞

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CCC BEE WITHME | 9cm Tiny BJD | bee firefly faerie | Ball-Jointed Doll ~Licorice

🍀💞

Hand micro knits bumblebee @catherinejanakiraman

Handmade root end furniture, outfit @murjanikusumobroto

🍀💞

Photo: @charlescreaturecabinet | NL

🍀💞

BJD Sculpt ™️ Copyright ©️ 2008 | Charles Grimberg-Stephan | Charles' Creature Cabinet | All Rights Reserved.

[Yaaayy] Finally I can share a total overview of Root End! The magical home of the Ginger Root Gnomes & Woodling Trolls **Beautifully made by Murjani Kusumobroto 🌱💛

Hand made magnetic djahé pods, miniature furniture, lights, curtains & djahé (ginger root) hats, cocoons and outfits by Fairy Fragilities' Murjani.

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#charlescreaturecabinet #ccc #cccbjd #root_end #nana_home #handmade #dollhouse #miniature #furniture #fairyfragilities #murjanikusumobroto #charlesgrimbergstephan #issaMoriko #childoftheforest #risu #nippy #45mm #microbjd #sprout #cabinetofwonders #gingerrootsprout #balljointeddoll #designertoy #dollsondisplay #forDRV2019

Project No. 144

I think vivid colors in food just make a meal so much feistier.

Case in point: Spicy Thai Watermelon Soup, Lemon-Garlic Salmon and Saffron Rice.

Recipe for the super-awesome Watermelon Soup (from Epicurious):

We skipped out on the crab meat this time,but it does go really well together, just go a bit light on the oil.

Ingredients

For soup

5 cups coarsely chopped seeded watermelon (from a 4-lb piece, rind discarded)

1 fresh lemongrass stalk*

3 tablespoons finely chopped shallot

1 1/2 tablespoons finely chopped peeled fresh ginger

1 tablespoon finely chopped garlic

1 1/2 tablespoons mild olive oil

1 small hot green chile such as Thai or serrano, finely chopped (including seeds), or to taste

2 tablespoons fresh lime juice, or to taste

3/4 teaspoon salt, or to taste

For crab

10 oz jumbo lump crabmeat (2 cups), picked over

1/4 cup finely chopped fresh cilantro

1 1/2 tablespoons mild olive oil

1/4 teaspoon salt, or to taste

Preparation

Make soup:

Purée watermelon in a blender until smooth and transfer to a bowl. (Don't wash blender.)

Discard 1 or 2 outer leaves of lemongrass and trim root end. Thinly slice lower 5 to 6 inches of stalk and then mince, discarding remainder.

Cook lemongrass, shallot, ginger, and garlic in oil in a 2-quart heavy saucepan over moderately low heat, stirring, until aromatics are pale golden, about 5 minutes. Add about one third of watermelon purée and simmer over moderate heat, stirring, 5 minutes.

Remove watermelon mixture from heat, then transfer to blender along with chile, lime juice, and salt and blend until smooth (use caution when blending hot liquids).

Add remaining watermelon purée and blend briefly. Season soup with more chile, lime juice, and salt if desired, blending if necessary. Pour soup through a sieve into a bowl, pressing on and then discarding any solids. Chill soup, uncovered, about 2 hours if serving cold, or reheat in cleaned saucepan.

Prepare crab:

Toss crabmeat with cilantro, oil, and salt.

Divide crab among 4 soup plates, mounding in center, and pour chilled or hot soup around it.

Eat!

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Consumed By Design: Make.Eat.Live.

[Yaaayy] Finally I can share a total overview of Root End! The magical home of the Ginger Root Gnomes & Woodling Trolls **Beautifully made by Murjani Kusumobroto 🌱💛

Hand made magnetic djahé pods, miniature furniture, lights, curtains & djahé (ginger root) hats, cocoons and outfits by Fairy Fragilities' Murjani.

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.

#charlescreaturecabinet #ccc #cccbjd #root_end #nana_home #handmade #dollhouse #miniature #furniture #fairyfragilities #murjanikusumobroto #charlesgrimbergstephan #issaMoriko #childoftheforest #risu #nippy #45mm #microbjd #sprout #cabinetofwonders #gingerrootsprout #balljointeddoll #designertoy #dollsondisplay #forDRV2019

I scarified them in boiling water and let them steep for 24 hours. They still weren't entirely rehydrated so I used a small pocketknife to score the seed coat at the other end from the rooting end. Then I put them in very warm water for another 24 hours. I put them in a wet paper towel on a plastic plate for a while, keeping them hydrated. They still weren't doing much (although they were plumper) so I then exposed them to bottom heat. Some seeds chitted not long after I did that. I then tried to sterilize some potting soil and put them in a seedling tray with bottom heat. I'd say I had them hydrating either in full or partial water for at least 3 days before bottom heat was applied.

I scarified them in boiling water and let them steep for 24 hours. They still weren't entirely rehydrated so I used a small pocketknife to score the seed coat at the other end from the rooting end. Then I put them in very warm water for another 24 hours. I put them in a wet paper towel on a plastic plate for a while, keeping them hydrated. They still weren't doing much (although they were plumper) so I then exposed them to bottom heat. Some seeds chitted not long after I did that. I then tried to sterilize some potting soil and put them in a seedling tray with bottom heat. I'd say I had them hydrating either in full or partial water for at least 3 days before bottom heat was applied.

The radicles have grown even more in a couple more hours.

The wing structure can clearly be seen in this shot of the root ends of the wing. Also visible is the engine mounting / undercarriage structure on the far wing, showing that the engines would be slightly underslung.

Stored outside at the Museum of the Great Patriotic War, Victory Park, Moscow.

11-08-2012

I scarified them in boiling water and let them steep for 24 hours. They still weren't entirely rehydrated so I used a small pocketknife to score the seed coat at the other end from the rooting end. Then I put them in very warm water for another 24 hours. I put them in a wet paper towel on a plastic plate for a while, keeping them hydrated. They still weren't doing much (although they were plumper) so I then exposed them to bottom heat. Some seeds chitted not long after I did that. I then tried to sterilize some potting soil and put them in a seedling tray with bottom heat. I'd say I had them hydrating either in full or partial water for at least 3 days before bottom heat was applied.

Tasha and Cynda inside a hollow, downed tree. We are looking through the root end.

One of the true characters of Echo Bay, BC is Bill Proctor, a 78-year-old man who has spent his whole life fishing, trapping, handlogging, and salvage logging in the Broughton Archipelago. He was raised on a floathome in an isolated inlet by his Scottish mother Jae and still salvages about 1200 metres of logs a year. He bucks off the root end, attaches dogs or threaded steel rods into the log and hauls in his boat to a collection area. Bill owns 90 acres on Gilford Island and has handbuilt a crafted log home, a huge boathouse and several other buildings including a replica handloggers cabin, crafted from a single cedar log and a museum to house his collection of artefacts salvaged from about a 15 km circumference of the area. He has one of the most extensive collections of Kwakuitl implements in BC as well as a collection of 1300 bottles, one a wine bottle that dates from 1846.

I scarified them in boiling water and let them steep for 24 hours. They still weren't entirely rehydrated so I used a small pocketknife to score the seed coat at the other end from the rooting end. Then I put them in very warm water for another 24 hours. I put them in a wet paper towel on a plastic plate for a while, keeping them hydrated. They still weren't doing much (although they were plumper) so I then exposed them to bottom heat. Some seeds chitted not long after I did that. I then tried to sterilize some potting soil and put them in a seedling tray with bottom heat. I'd say I had them hydrating either in full or partial water for at least 3 days before bottom heat was applied.

Starry Night under the Oak brass and copper buckle.

This is an all hand forged oak tree crafted from 5 sections of .999 pure copper welded to yellow brass . The tree has 21 branch ends and 7 root ends .

I don't make many buckles usually after a good bonfire gathering I will get an idea or inspiration during one of these .This came to me from the last one I had a few weeks back When we celebrated my son Trey becoming an adult . It was a good and Fun gathering .

symbolism

The Number 7 is associated with the original known planets , knowledge and the natural world, the mystic world of intuition, psychic powers, dreams, and contemplative spiritual growth. Wisdom is the number that denotes keen observation, honing ones Mind to fine sharp edge , was used for alchemy , a desire to know how things work and fit together . So this number was used in the base of the tree .

5 Is the number of man, The four elements combined with the spirit . the four directions and you in the center ,The pentacle of protection the number balance .

21 is the trinity 3x 7 knowledge and the natural world, Represent the harmony of the creation, The 21 leaves that contain the alchemical Book of Abramelin. The age of true adult acceptance in most societies .

Size 85 X 59 millimeters or 21/3 inch X 3 1/3 inch the loop in the back has a 1 9/10 inch or 47 mm opening allowing for a wide belt .

The loop was made with a 1/2 inch of slide play to accommodate some comfort adjustment .

Total weight 81 grams 2. 85 ounces or 52 penny weight

Regrowing from the root end of a supermarket lettuce head

For dinner - I can't wait!

Grilled Leek and White Bean Salad

3 medium leeks

2 cups cooked large white beans (Cannellini or Great Northern) - or 1 can drained and rinsed

2 Tbls olive oil

2 Tbls chicken broth, veggie broth or water

1 Tbls white wine vinegar

1 1/2 tsp dijon mustard

2 Tbls minced fresh parsley

salt and pepper

Preheat the grill (or broiler)

Trim the greens on the leeks and then slice in half lengthwise (leave the root end in tact). Rinse the leeks well to get all the dirt out. Pat dry.

Place the leeks cut side down on the grill and cook until tender, 5-10 minutes. Turn and cook another 3-5 minutes.

Trim off the root ends and then slice the leeks. Place in a serving bowl with the beans. Mix the remaining ingredients and pour over the beans and leeks. Toss to coat.

Enjoy!

The rest of the family is going to have some grilled pork chops with the salad. I haven't decided yet what I'll have.

Amazing thing this. A friend bought us an Amaryllis recently. Disbelieving of the simplicity of the instructions, it took ages to put a few stones in the bottom, put the bulb in root end down, cover with stones and add water. But eventually we did, and within days the thing lives. Apparently there will be flower one day.

All the hair trimming was done at the root end to maintain the wispy bottoms. It was tricky, but I rooted in the layers instead of cutting them in afterward!

Canada Goose Branta canadensis gosling feeding on the grassland at the root end of the WP jetty in the Oakland Middle Harbor park. Taken in ¿June? 2008 by a Nikkormat FT2 with a Nikkor-H 300mm ƒ4.5 non-AI on Fujicolor Press 1600. Exposure data unrecorded. Cropped lightly to square.

One of this gosling's parents is the prior shot in my photostream...

1 long white napa (Chinese) cabbage, about 1 lb 3 oz

1 cup coarse or pickling salt

5 cups (1 liter) water

1 small long white radish, about 5 oz (160 g), cut in 1 1/2 in (4-cm) julienne strips

4-5 scallion (spring onion), cut in 1 1/2 in (4-cm) julienne strips

1 small leek, white part only, cut in 1 1/2 in (4-cm) julienne strips

2 teaspoons very finely chopped garlic

1 teaspoon finely grated ginger

1 1/2 cup chili powder

1 teaspoon sugar

2-3oz pickled shrimp

3oz salted anchovies

1 large bowl to hold cabbage while soaking in water

Remove root end of cabbage without separating the leaves. Put all the salt in a large bowl and add 4 cups (1 liter) water. Stir to dissolve all the salt in bowl and wter. Fit the cabbage into bowl adding water if necessary so it is covered. Place several heavy plates as weights on top of the cabbage and let sit at room temperature for 8-12 hours. Drain the cabbage and rinse under running water, and squeeze dry.

In a seperate bowl, combine all other ingredients and mix well. The red chili paste should look like the bottom left photo so your ingredient amount can vary slightly regarding the red chili powder. Slightly separate the cabbage leaves and pack them well with the radish mixture. Pack well into glass jar and press firmly to remove air bubbles. Cover jar tightly. If you decided to cut the cabbage into bite sized pieces before adding chili paste that is fine. You can cut the cabbage into bite sized pieces before soaking in brine water as well. Just a matter of personal taste.

Once thoroughly mixed, fill the jars with the Kimchi and seal with lids. Allow the jar to sit in a dark room temperature area for 2-3 days. Follwoing this early fermentation process place jar in the refrigerator and return to the fridge after each serving.

Important: Never use a reactive metal container to store kimchi; use porcelain or stainless steel. Plastic will be permanently stained by chili. Store kimchi in a cool, dark place - a fridge is best.

www.orionsobjects.com

Exceptional cypress root end or corner table. Myriad of organic colors and forms.

Dinner @ Laozhuanchun Shandong Restaurant (老转村山东菜馆).

A lot of Chinese dishes found its roots in the desire not to waste food. Imagine, the root ends of spring onions and celery - what do you do with them? Here, they are brushed and washed clean, and served lightly salted and drizzled with sesame, and maybe some chilli oils.

Extremely crunchy; Absolutely flavourful. I was amazed at how simplicity can deliver something so delicious!

Outback Steakhouse Blooming Onion! 1) Cut it (do not cut through bottom root end) 2) Dip onion in seasoned flour 3) Separate petals and dip in batter (cornstarch, flour, spices) to coat 4) Place in fryer basket and deep-fry. 5) Serve hot and omnomnomn. Do you LIKE this recipe? #food #diy

For More -» 7amallfans.tumblr.com

Isn't he awesome - a welcome visitor.

We have an old White-faced nest hanging in the summer kitchen.

A mouse chewed a hole in it, and the next year Purple Finches built a nest inside.

one species helping another :)

Nest Preservation

I had shrimp and baby bok choy that needed to be consumed. I can think of worse things to eat. :-)

Prepped the aromatics (crushed garlic, sliced ginger, red onion, and bell pepper) and marinated the shrimp(s).

Fired up the magic wok until it was red hot (long yau) and added the aromatics and stir fried them until soft.

Pushed the aromatics up on the cooler side of the magic wok and made a hell fire jacuzzi for the shrimp on the flat, and hottest part of the wok. In with the shrimp.

When the shrimp(s) were mostly done, threw in the baby bok choy and stir fried a few minutes. Then, threw in a bit of Chinese cooking wine and covered the wok for 5 minutes. Jersey Shore Fightin’ Texas Aggie Ring supervised.

Meal ready. Shrimp(s) fully cooked, baby bok choy tender at the leaf end and still crispy at root end.

Scooped finished product onto plate. (Note: Normally, this would be served alongside white rice, but I’m allergic to grains).

Final check: Delicious food, Aggie Ring on board, and Aggie Ring’s “Hello Kitty” chopsticks on hand because real Aggies don’t eat Asian food with a fork.

Aggie Ring asks, “What’s wrong with people who hate on Hello Kitty?”

Kings's Canyon. A gnarley section of wood near the root end of a felled giant Redwood. This is approximately a 4' x 8' section.

Ingredients

1 10 1/2-ounce jar feta cheese cubes in oil with herbs and spices

3 bell peppers (1 yellow, 1 orange and 1 red) seeded, cut into 3/4-inch-thick strips

1 large red onion, halved through root end, cut into 3/4-inch-thick wedges with some root left intact

1 12-ounce package cherry tomatoes

2 tablespoons chopped fresh oregano, divided

1 pound castellane (long oval shells) or penne pasta

Preparation

Prepare barbecue (medium-high heat). Drain all marinade from feta cheese into large bowl. Add bell pepper strips, onion wedges, and cherry tomatoes to marinade in bowl; sprinkle with salt and pepper and toss to coat. Thread cherry tomatoes on skewers. Grill all vegetables until tender and slightly charred, about 15 minutes for onion wedges, 10 minutes for bell pepper strips, and 5 minutes for cherry tomatoes. Return vegetables to same bowl. Sprinkle with 1 1/2 tablespoons oregano; toss to blend.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally; drain.

Add pasta and feta cheese to bowl with grilled vegetables; toss to coat. Season to taste with salt and pepper. Sprinkle with remaining 1/2 tablespoon oregano and serve.

Today: stuffed kohlrabi with sour cream

Ma: töltött karalábé

This recipe for stuffed kohlrabi is typical of Eastern Europeans' love of hiding food in other food. Kohlrabi is a favorite vegetable in Hungary, Lithuania, Poland, Russia and Ukraine.

Ingredients:

6 medium kohlrabis

1 pound ground beef or ground leftover beef, veal, pork or lamb

1 large finely chopped onion

1 1/2 tablespoons butter

2 large eggs

1 finely chopped garlic clove

1 teaspoon sweet Hungarian paprika

1 1/2 cups broth of choice

1 cup sour cream

2 tablespoons all-purpose flour

salt and pepper

parsley

Parboil kohlrabis for 20 minutes. Cool until they can be handled and peel away the tough, outer skin. Cut a bit off the root end so they will stand straight. Cut off the tops and reserve, and scoop out the flesh of the bottoms and chop it finely.

In a medium skillet, saute onions and chopped kohlrabi in butter until tender. Transfer to a large bowl, and combine with meat, eggs, garlic and salt and pepper to taste.

Heat oven to 350 degrees. Coat a casserole dish with cooking spray. Fill kohlrabi bottoms with meat mixture, place in dish and place kohlrabi tops on. Pour the broth over the kohlrabi. Bake 40-50 minutes or until tender.

Remove kohlrabi to a serving platter and keep warm. Skim fat off pan juices. Fork blend sour cream with flour. Temper with a few ladles of hot pan juices, whisking constantly. Pour tempered sour cream into pan juices and cook until thickened. Adjust seasonings if necessary - like parsley. Serve stuffed kohlrabi with sauce on the side or ladled over.

www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_993...

Cheesy Vidalia Onion and Tomato PieRecipe courtesy Emeril Lagasse

Prep Time:40 minInactive Prep Time:9 hr 0 minCook Time:1 hr 15 minLevel:--Serves:6 to 8 servings

Ingredients

* 1 recipe Savory Pie Crust, recipe follows

* 1 egg

* 2 pounds ripe tomatoes, peeled

* Salt and freshly ground black pepper

* 1/3 cup plain bread crumbs

* 4 tablespoons mayonnaise

* 3/4 cup thinly sliced Vidalia onions

* 1/4 teaspoon fresh thyme leaves

* 2 tablespoons chiffonade fresh basil

* 1/2 cup grated fontina cheese

* 1/2 cup grated mozzarella cheese

* 2 tablespoons extra-virgin olive oil

* 2 tablespoons grated Parmesan

DirectionsPreheat oven to 375 degrees F.

Roll out the pie crust on a lightly floured surface to fit a deep 9 or 10-inch pie pan. Place the pastry in the pie pan and crimp edges decoratively. Refrigerate at least 30 minutes, then line with aluminum foil. Fill with pie weights and bake for 12 to 15 minutes, or until lightly golden around the edges. Remove foil and pie weights, and return to the oven for 3 to 5 minutes. Remove from the oven and transfer to a cooling rack to cool. Crack the egg in a small bowl, reserving yolk for the filling, separately. Lightly beat the egg white with a fork, then brush the surface of pie crust with a light coating of egg white and allow to cool.

Slice the tomatoes, discarding the stem and root ends, into 1/4-inch slices and lightly season with the salt and pepper.

Sprinkle about 1/3 of the bread crumbs in the bottom of the pie crust. In a small bowl combine the mayonnaise with the reserved egg yolk and stir until smooth. Place a layer of tomatoes in the bottom of the piecrust over the breadcrumbs, using about half of the tomatoes, then top with half of the sliced onions. Drizzle with half of the mayonnaise mixture, half of the thyme and basil, half of the fontina and half of the mozzarella cheeses. Top with half of the remaining breadcrumbs then top with the remaining tomato slices, remaining onions, remaining fontina and mozzarella, remaining mayonnaise mixture, and remaining thyme and basil. Top with the remaining bread crumbs and drizzle with the olive oil. cover with the Parmesan cheese, place in the oven and bake until bubbly hot and golden brown, about 1 hour and 15 minutes. Remove from the oven and allow to cool for at least 30 minutes before slicing and serving. Serve warm or at room temperature.

For the Savory Pie Crust:

* 1 1/4 cups all-purpose flour

* 2 teaspoons Essence, recipe follows

* 1/2 teaspoon salt

* 4 ounces (1 stick) cold unsalted butter, cut into pieces

* 3 to 4 tablespoons ice water

In the bowl of a food processor combine flour, Essence, salt, and butter and process until mixture resembles coarse crumbs. While the motor is running, add water in increments until dough comes together to form a ball. Transfer dough to a lightly floured surface and shape into a flat disc. Refrigerate overnight or at least one hour.

Remove from refrigerator and roll out on a lightly floured surface to desired shape and thickness.

Yield: 1 pie shell

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

* 2 1/2 tablespoons paprika

* 2 tablespoons salt

* 2 tablespoons garlic powder

* 1 tablespoon black pepper

* 1 tablespoon onion powder

* 1 tablespoon cayenne pepper

* 1 tablespoon dried oregano

* 1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

* Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

* Published by William Morrow, 1993.

Did some work at the root end of the elevator forward spars. Added the root rib, control arm weldment, and the snap bushing through which the trim tab control cable will pass.

For more details about the construction of the elevators, see the build log.

© All Rights Reserved

Ross Creek Cedars

This is part of the root end of one of the giant cedars with new growth on the fallen tree.

I scarified them in boiling water and let them steep for 24 hours. They still weren't entirely rehydrated so I used a small pocketknife to score the seed coat at the other end from the rooting end. Then I put them in very warm water for another 24 hours. I put them in a wet paper towel on a plastic plate for a while, keeping them hydrated. They still weren't doing much (although they were plumper) so I then exposed them to bottom heat. Some seeds chitted not long after I did that. I then tried to sterilize some potting soil and put them in a seedling tray with bottom heat. I'd say I had them hydrating either in full or partial water for at least 3 days before bottom heat was applied.

I've started pulling up the carrots now. I've started with the first seeds planted which are called 'Short & Sweet'.

I am pulling every second carrot or obviously mature carrots first leaving others room to develop further.

The shape & unblemished condition of the carrots suggest that the sandy garden soil has been an excellent growing medium for them.

These carrots have a bitter taste raw but when cooked they are sweet & tender.

They make a beautiful presentation on a plate with a bit of green stem left on the tops (1-2 inches) and the root end snipped off.

Average length at harvest: 3 inches conical shape

NOTE: The carrot tops were so beautiful that I used them in flower arrangements as filler.

Photo: August 24, 2009

the root end of my 2.7 flute

Root end of my shakuhachi

I took a nasty spill over a root, ended up with the bike on top of me! Thankfully I was wearing shinguards.

Taken in Elliotsville township, Piscataquis County Maine.

I was very surprised that the tree in the middle of the falls is still there, two summers after my 2007 visit. The bottom end is lodged very firmly in a small pool. I took one shot in 2007 that I titled "reaching hand" for the root end of the tree at the middle of this photo, but here it looks more like a monster shake climbing the falls.

I had shrimp and baby bok choy that needed to be consumed. I can think of worse things to eat. :-)

Prepped the aromatics (crushed garlic, sliced ginger, red onion, and bell pepper) and marinated the shrimp(s).

Fired up the magic wok until it was red hot (long yau) and added the aromatics and stir fried them until soft.

Pushed the aromatics up on the cooler side of the magic wok and made a hell fire jacuzzi for the shrimp on the flat, and hottest part of the wok. In with the shrimp.

When the shrimp(s) were mostly done, threw in the baby bok choy and stir fried a few minutes. Then, threw in a bit of Chinese cooking wine and covered the wok for 5 minutes. Jersey Shore Fightin’ Texas Aggie Ring supervised.

Meal ready. Shrimp(s) fully cooked, baby bok choy tender at the leaf end and still crispy at root end.

Scooped finished product onto plate. (Note: Normally, this would be served alongside white rice, but I’m allergic to grains).

Final check: Delicious food, Aggie Ring on board, and Aggie Ring’s “Hello Kitty” chopsticks on hand because real Aggies don’t eat Asian food with a fork.

Aggie Ring asks, “What’s wrong with people who hate on Hello Kitty?”

I had shrimp and baby bok choy that needed to be consumed. I can think of worse things to eat. :-)

Prepped the aromatics (crushed garlic, sliced ginger, red onion, and bell pepper) and marinated the shrimp(s).

Fired up the magic wok until it was red hot (long yau) and added the aromatics and stir fried them until soft.

Pushed the aromatics up on the cooler side of the magic wok and made a hell fire jacuzzi for the shrimp on the flat, and hottest part of the wok. In with the shrimp.

When the shrimp(s) were mostly done, threw in the baby bok choy and stir fried a few minutes. Then, threw in a bit of Chinese cooking wine and covered the wok for 5 minutes. Jersey Shore Fightin’ Texas Aggie Ring supervised.

Meal ready. Shrimp(s) fully cooked, baby bok choy tender at the leaf end and still crispy at root end.

Scooped finished product onto plate. (Note: Normally, this would be served alongside white rice, but I’m allergic to grains).

Final check: Delicious food, Aggie Ring on board, and Aggie Ring’s “Hello Kitty” chopsticks on hand because real Aggies don’t eat Asian food with a fork.

Aggie Ring asks, “What’s wrong with people who hate on Hello Kitty?”

root end vertical, point of knife starts on board with heel resting on center of root end. Opposite hand in claw form with thumb on board and onion stabilizing onion.Push down and the knife will slice through it with the curve of the tip allowing movement.

I had shrimp and baby bok choy that needed to be consumed. I can think of worse things to eat. :-)

Prepped the aromatics (crushed garlic, sliced ginger, red onion, and bell pepper) and marinated the shrimp(s).

Fired up the magic wok until it was red hot (long yau) and added the aromatics and stir fried them until soft.

Pushed the aromatics up on the cooler side of the magic wok and made a hell fire jacuzzi for the shrimp on the flat, and hottest part of the wok. In with the shrimp.

When the shrimp(s) were mostly done, threw in the baby bok choy and stir fried a few minutes. Then, threw in a bit of Chinese cooking wine and covered the wok for 5 minutes. Jersey Shore Fightin’ Texas Aggie Ring supervised.

Meal ready. Shrimp(s) fully cooked, baby bok choy tender at the leaf end and still crispy at root end.

Scooped finished product onto plate. (Note: Normally, this would be served alongside white rice, but I’m allergic to grains).

Final check: Delicious food, Aggie Ring on board, and Aggie Ring’s “Hello Kitty” chopsticks on hand because real Aggies don’t eat Asian food with a fork.

Aggie Ring asks, “What’s wrong with people who hate on Hello Kitty?”

I had shrimp and baby bok choy that needed to be consumed. I can think of worse things to eat. :-)

Prepped the aromatics (crushed garlic, sliced ginger, red onion, and bell pepper) and marinated the shrimp(s).

Fired up the magic wok until it was red hot (long yau) and added the aromatics and stir fried them until soft.

Pushed the aromatics up on the cooler side of the magic wok and made a hell fire jacuzzi for the shrimp on the flat, and hottest part of the wok. In with the shrimp.

When the shrimp(s) were mostly done, threw in the baby bok choy and stir fried a few minutes. Then, threw in a bit of Chinese cooking wine and covered the wok for 5 minutes. Jersey Shore Fightin’ Texas Aggie Ring supervised.

Meal ready. Shrimp(s) fully cooked, baby bok choy tender at the leaf end and still crispy at root end.

Scooped finished product onto plate. (Note: Normally, this would be served alongside white rice, but I’m allergic to grains).

Final check: Delicious food, Aggie Ring on board, and Aggie Ring’s “Hello Kitty” chopsticks on hand because real Aggies don’t eat Asian food with a fork.

Aggie Ring asks, “What’s wrong with people who hate on Hello Kitty?”

I had shrimp and baby bok choy that needed to be consumed. I can think of worse things to eat. :-)

Prepped the aromatics (crushed garlic, sliced ginger, red onion, and bell pepper) and marinated the shrimp(s).

Fired up the magic wok until it was red hot (long yau) and added the aromatics and stir fried them until soft.

Pushed the aromatics up on the cooler side of the magic wok and made a hell fire jacuzzi for the shrimp on the flat, and hottest part of the wok. In with the shrimp.

When the shrimp(s) were mostly done, threw in the baby bok choy and stir fried a few minutes. Then, threw in a bit of Chinese cooking wine and covered the wok for 5 minutes. Jersey Shore Fightin’ Texas Aggie Ring supervised.

Meal ready. Shrimp(s) fully cooked, baby bok choy tender at the leaf end and still crispy at root end.

Scooped finished product onto plate. (Note: Normally, this would be served alongside white rice, but I’m allergic to grains).

Final check: Delicious food, Aggie Ring on board, and Aggie Ring’s “Hello Kitty” chopsticks on hand because real Aggies don’t eat Asian food with a fork.

Aggie Ring asks, “What’s wrong with people who hate on Hello Kitty?”

Root-end black bamboo in an Anasazi tuning

The internet told me that I could keep celery and green onions rooted and growing in water. Was it true?

Three days ago, I cut off the root end of a celery bunch and dunked it, as well as snipping the bulbs from a bunch of green onions, and look what has happened since! The celery, on the left, has sprouted little leaves. You can see the cut line on the green onions, and how in only three days, they've grown an inch or two! I'm pretty excited about this, as I always want one or two pieces of both of these things, but can rarely work through an entire bunch before it goes bad. Nature!

A 2-fer "Temp/Spare" for August Scavenger Challenge

14. Think of someone (living or dead) whom you admire but have not met in real life. Without using an image of that person as a major prop, create a photograph which relates to them and why you hold them in esteem.

and

20-23 (or 25). Your mission for August is to create a series of FOUR TO SIX (4-6) instructional photographs, a "how-to" explanation of the steps involved in a skill. The subject matter must be covered in a thorough manner so that someone unacquainted with the technique could learn the process from the images.

Graham Kerr is a New Zealander who moved to the States (Pacific North West) back in the 1980's and had a cooking show that ran for many years that was aimed at reducing the amount of 'fat intake', while boosting 'colour and flavour'.

His technique for cutting onions was inspirational in getting me into cooking !

It really does work - try it :-}

1/ Pull off any already-loose-bits

2/ Holding the root end cut off the other end

3/ stand on cut end and divide in 2

4/ Peel as many layers as required

5/ Holding carefully with finger tips make 'long ways' cuts

6/ Turn onion 90 degrees and make 'side ways' cuts.

The aim is to have pieces as small as a grain of rice (and all fingers intact !!)

All pics 550D on Tripod, cable release and 2 sec delay/self timer, Av f 6.3 and 8.0, all cropped in Avairy and assembled in BigHueLabs yet again !! (What a night !!)

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The hair is tied in one direction, harvested and the result is unstripped hair with

its cuticle intact. Hair that is collected at random, not keeping track of the

natural direction will tangle when it gets wet, not so with remi hair. Remy hair will last longer than any other hair, it is the ultimate hair for softness, durability, minimal shedding, stronger human hair and best of all tangle free.