Tangent Gardening "Extras"

Urban Gardening in unnatural heat... Why Not?

Tuesday, November 5, 2013

Stepping past my Crossroads!

        It's time to do the proverbial get off the pot thing... 


     I have been working on some plans for my garden.. I feel I have come up with thoughts that might be do able...

     During my hiatus, I was struggling with what I really wanted...  Do I keep gardening?  Do I just read up and wait? Do I write more or less? 
     Does anyone even really read my blog?  Do I even mind if no-one really does?  I think writing for me is an outlet. You know, keeping record, learn from my mistakes...  So this will be a commitment to my self...  Write, write, write....  learn learn learn.... post,post,post....

...If there is some sort of spell to keep me  focused, please enlighten me...

I'm thinking of this theory,

Raised Beds

     The raised bed look will be something like this...


    I think two possibly three will fit in my garden space...

I think it might help with my squash bug problem...
I can transport them if I were to move...

I will be able to make themes, like a salsa garden, or nightshade, three sisters etc... unlimited thoughts.

All my plans should  commence in January...

*1. Clean garden space out
      Spread mulch in area
      Position troughs
      Lay watering system with timer in

    During my winter break I will be making these plans happen,  I then will be making up my themes
of what to plant and seed...

On to sorting out my favorite plants and seeds for the spring planting season...

Here is to New beginnings and the end to this crossroad...


Sunday, September 1, 2013

Cross Roads!

So Fall is coming and from all the learning and knowledge I am coming across, I should be throwing in a new garden full of sensational veggies...

But, Alas I am writing to say, that I thought long and hard, My inspiration for gardeing is dimenishing...

I feel sure I need to take a Hiatus until spring to revamp my skills and garden and courage to battle all of my crossroad questions...

There are too many questions to list... so further on to say, I will hope to be back on schedule for spring of 2014, with all new thinking and skills...

I, however, will be on facebook, and still reading and learning from all my favorite bloggers, you know checking in now and then...

I hope for all you, have the very best of everything until then... best of hopes and dreams to all!

Virginia of Tangent Gardening...

Friday, July 26, 2013


What does it mean to regenerate?

     In biology, regeneration is the process of renewal, restoration, and growth that makes genomes, cells, organs, organisms, and ecosystems resilient to natural fluctuations or events that cause disturbance or damage.      

     *What's in a name?

Green Onions
So many names for these beautiful long green spears of delish..

· Bunching onions
· Spring onions
· Scallions
Grow green onions from roots  

     I have had these in my garden for some time, I know that you need to lift them before they toughen and get to old, but when is to old?
Just to name a few...

     As you think to yourself or even ask out loud as I do! How easy is it to grow them?

      I’m really not sure, but I have had great luck at growing them.
I did sow some seeds. Like months back ...  They are still out there in the garden and quite
glorious looking!

      I came across some of these articles, and read that you can regrow them straight from the root!
     *if say you buy a bunch of green onions from the grocery store, the recipe calls for only using the green part of the onion, take the white part, with roots on, set them in a small amount of water. Before you know it, in a short time you will get some more green.
     *If you like the feathery part of carrots, well you can cut the tops off and set them is a small amount of water and it will grow into a beautiful feathery plant.
     These are only a couple of examples given, creating plants from the tops of plants can make beautiful plants... A couple of other examples are pineapples, sweet potatoes, celery and roses too…
     I would like to try the sweet potatoes though, when they vine out and they trained well, they are a beautiful green or purple touch to any garden...
     Although, by now most gardeners know about these things, but, I would guess that experimenting with  regenerating plants, you probably could learn a couple of things huh?
  • Like one you're not actually killing it if it dies, it's purpose has already been used or has it...
  • Also you will just compost it in any result
  • And get more plants... and how many can you get out of the one plant?

Roses Too?

     As for Roses, rooting them by cutting off the heads making a clean cut on the bottoms dipping the fresh-cut bottoms in rooting hormone and putting them in a pot that is half Perlite and half soil should produce another bush...

     How cool would that be... keeping the type of rose that was given especially to you...

So Experiment time.... ?
      Maybe, if I get some Roses!

  Possibilities are endless... Right? 

     * Is this regeneration, or cloning? Does it mean the same? (Well, no!)

     I know that I want heirloom varieties... But with the GMO's, I know that I surely don't want this around, and many feel the same...

     Now as a Newbie gardener, I have a lot of learning and research to do... Everything I want in my life as a gardener includes natural, heirloom and organic...  I sometimes feel the need of being educated, (without boredom) so I can march on!

     The information is overwhelming, whom do you read, what information does one go with?  At least in the age with out computers and internet and etc...Gardeners all have or had their best kept secrets to rely on!

Are these best kept secret?

Would this be part of helping?
       Thoughts to ponder!

And for me  now, I have the need of...  you guessed it!

One question, when there is a cocktail party happening... What kind of music would be the all around enjoyable and soothing?   Thoughts?

Tangent Cocktail Time~

Rose Cocktail recipe


1/2 oz  dry vermouth
1 oz     gin
1/2 oz  apricot brandy
1/2 tsp lemon juice
1 tsp    grenadine syrup
            powdered sugar

Rub rim of a cocktail glass with lemon juice and dip into powdered sugar. Shake vermouth, gin, brandy, lemon juice, and grenadine with ice, strain into the sugar-rimmed glass, and serve.


Using salami or Ham could be an easier idea...
Scallion Straws
Recipe type: Appetizer
Serves: 8

  • 5 ounce jar Hormel 95% Fat Free Dried Beef, rinsed under water and dried
  • * I would also try ham, turkey, salami, endless thoughts..
  • 8 ounce container whipped cream cheese
  • 16 scallions
  1. With a spatula or the back of a spoon, spread about 1 tablespoon of cream cheese evenly among 3 dried beef slices. Line up the beef and slightly overlap each side. Place one scallion on top of the cream cheese. Fold one side of the beef over the scallion and roll over until the cream cheese/beef is sealed on the other side. Repeat steps until all are finished.

Think about making extra. If you have green onion fans they’ll go fast, but they’re better served the day you make them. The green onions get a little “limp” if left in the fridge for too long (still taste great though!). Money Saver: You can use 2 pieces of dried beef instead of 3, per scallion straw. *The beef is very salty, don’t forget to rinse!

Nutrition Information
Serving size: 2 Calories: 133.6 Fat: 10.1 g Saturated fat: 5.6 g Carbohydrates: 3.8 g Sugar: 2.0 g Fiber: 0.7 g Protein: 7.7 g Cholesterol: 45.1 mg

Thursday, July 18, 2013


Summer Heat,

                  Has it been exhaustively hot for you too?

                  What a question! Of course it Has!
     It seems our spring is the resemblance of summer to others else where.   I'm not saying anything that you all don't know... But getting excited for the first days of any season means something to each of us in different ways...

     I don't have a tradition, or a usual thing to celebrate for the first days... I just know that a count down happens... and I seem to have missed Spring this go around... I think, I have dawdled around for summer's too... Well, okay, I did!

    Oh My!, I better get it together or I will miss Fall too...

     So, to get back on track, making a list to plan my fall garden is in the works

  • double dig the garden ....(Well, tilled some)
  • add some compost.... (nope didn't really)
  • decide what to plant... (on some seed)
  • when to plant....(hahaha!)
  • plant the garden... (uhhh...oops!)
     In the end of September or October, I think planting my fruit trees would have happened but, I have already planted them, and I think the shock was too much for them...

     I think I killed them...Yep, The Plum and Cherry tree both look like I killed them... I Murdered them ...



     I waited either too long to plant them or I planted to soon :( ... ...

     Making some sort of trellis needs to happen for my grapes, blackberries... Of course, a blackberry or a grape isn't to be had as of yet! I think that, I missed on that count too!

     I have figs, and I'm sure I need a net to go over the tree or I wont have any... But come to find out, it's not only the birds attacking, It's ants...  ahhhh....

     As for my Pomegranate, I thought I would have at least one (lol)... but well, NO!!... I think that it's not getting enough sun...  Not sure what to do!... Other than digging it up and moving it!

Any Ideas?

     Thinking about My tangent ranch property, if and when the chance arises to plant anything there, I am swaying to the thought of apple trees, I would love to have a small (meaning three or four trees) orchard started there... How amazing would that be... 

     I have also noticed, that rose bushes do quite well there in town.. so I wonder if that may be a possibility?

We have been visiting just about every weekend... I can't describe the unplugged feeling and relaxation that exudes from up there...

    Cocktails Tangent Time

This sounded amazing, I yet have to try this... So I would love a sound off on it...  These are my favorite ingredients.. How can it be wrong?

Strawberry Basil Lemonade


Serves 8

  • 1 cup sugar
  • 3 cups quartered fresh strawberries
  • 20 medium basil leaves, roughly chopped
  • 1 1/2 cup freshly squeezed lemon juice
  1. Put the sugar in a heatproof bowl or cup and pour 1 cup of boiling water over it. Stir to dissolve and let cool.
  2. Combine the strawberries with the basil and 1/4 cup of the sugar syrup in a blender. Puree until smooth.
  3. To make the lemonade, fill a glass with ice and add 3 tablespoons of lemon juice, 3 tablespoons of the strawberry puree, 1/2 cup cold water, and 1 to 2 tablespoons of sugar syrup, depending on how sweet you like it. Stir well and serve right away!

     Appetizer Tangent Time

Who doesn't love Taquitos?

     This recipe came from www.navywifecook.com, and she has amazing recipes, check her blog out!


Chicken and Cream Cheese Taquitos


'Chicken and Cream Cheese Taquitos'
Source: Adapted from Cinnamon Spice And Everything Nice
3 cups cooked shredded chicken
6 oz cream cheese, softened
1/3 cup sour cream
1/2 cup salsa
1 1/2 cups shredded sharp cheddar cheese
1 1/2 cups chopped baby spinach, stems removed
salt and pepper, to taste
9 - 10 (6-inch) flour tortillas
vegetable or canola oil, for frying
Serving Options:
sour cream
taco sauce
ranch dressing
1. In a large bowl mix together the chicken, cream cheese, sour cream, salsa, cheddar and spinach. Season to taste with salt and pepper.
2. Working with one tortilla at a time, add 2 tablespoons of the chicken mixture down the center of each tortilla. Roll up and set seam side down on a plate. Repeat until all the tortillas are filled and rolled.
3. Add enough oil to a large skillet to generously cover the bottom. Heat on medium to medium-low heat. Cook tortillas in batches, turning to brown each side (2-3 minutes per side). Remove to a paper towel lined plate to drain.
4. Serve with your choice of dipping sauce.

So Happy Summer  Gardening.... 

  • Now to pursue Fall Gardening!

Wednesday, June 12, 2013


Being away for awhile, really puts things into a new light!

I have put something that is important (to me) on to the back burner... I really didn't have fore thought of doing that.

I ran out of time, I have had so much to do, all the usual excuses,
and the one thing that I love to do, disappeared... My garden


I read about all the gardeners and luscious delights coming from their yard, and I think of what I had produced and enjoyed... all the while shaking my head... sigh!

But in a cause of great importance...

 A while back I had mentioned that we were purchasing some property in Show-Low, AZ...

And Yay!!!

We did the deed.

We also thought about what to do with it.. and thought and thought and thought....
We only bought an Acre.

We are extremely green in all of the processes... and well simply over whelmed in vastness and in money of it all... But it is what we wanted..

Well, we quit thinking about it and did something...

We bought an RV Trailer and plopped it on the property...


Not knowing the future of it!  We thought, let's set a travel trailer on it until the time of permanence comes... All in all it was a decisive move...   

Well, it isn't going to be a place of permanent dwelling, 
But I would like to introduce to you to a long time want

Tangent Ranch...

Morning Coffee View

I didn't really want to do much this go around in the garden...

I decided to put things into Perspective! There... I said it!

I think the Tangent Ranch is the "P"(perspective) moment... hahaha..

Late afternoon
The latest on my Where abouts'!
Lets see, we are approximately 3hrs away from it and we have been going to it, just about every weekend from May 17th to now... (one weekend we needed to stay home and get some things done)

If you have ever heard the term "Glamping", well that's us... We are feeling the luxury of life, while roughing it, but not really!

We have things planned for the property, but the money.... well needs to build up a bit ... again..

Being up there, has made the relaxing part heaven... 


I have been adding to the tangent garden though Bought some new glories...

fruit trees...

You ready for this?

We brought in



and a Cherry tree!

But it certainly back fired!

Last laugh on me!
Yep, that's right!

Most of you will tell me, "oh that's great, but guess what?" I'll be smug and think that I will already know what you'll tell me "like it's to late to plant them or something like maybe my yard is a bit too small"...

Well, no...  Everyone will say,   "I Need To have Two Plums and Two Avocado trees!!!"

Well it goes to show you that I really did NOT do my home work now did I...
So guess who is laughing? ME!

I am so dinging sometimes, maybe that could be why Hubby puts up with me! So he can have a laugh every now and then... ha ha ha....

The weather here has nothing but dangerous,  Heat advisories, really not good... talk about melting... ick....

So as life is twisting for us, I hope it's doing the same for you! In the most wonderful profound way, onward with all the fantastic things in all...

The Tangent Cocktails and appetizers will happen next post with new eats and drinks...

Saturday, April 20, 2013

Luscious Orbs of Delight!

     Well, after such a long hiatus, enjoying time seeing my daughter go to Prom... and other things... I am back at trying to get my blogging on... So, here I am...  


     These delightful orbs of fuzz are the first for me to harvest this year.  From May through August, will be the special time to enjoy... We have nip and pinched ones that needed to be and it was hard, but thinking how wonderfully huge the rest will be didn't make me feel bad at all.

Florida Prince

     To ensure you bite into a juicy, sweet peach when you get home, look for these qualities when selecting peaches:
  • An even background color of golden yellow for yellow peaches, and creamy yellow for white flesh peaches. Note that the red blush characteristic of some peaches does not indicate ripeness.
  • A well-defined crease.
  • A slight give to the flesh—neither rock-hard nor mushy.
  • Avoid fruit with green around the stem (they aren’t fully ripe) or that have shriveled skin (they’re old).
  • Most importantly, find fruit that smells how you hope it will taste.
     ***Note: Peaches bruise easily, so don’t use your fingertips to check for firmness. Instead, hold the peach in your whole hand.


Strawberry Anticipation....

     I think I have glorious little berries coming to my awaiting culinary needs!


I have come come across a few cocktails that these babies will be used in!

Cocktail Tangent Time

So a non-alcohol cocktail works for those days that you worked to hard and just do not want to pass out... ;)



 Strawberry Crush

Strawberry Crush - Cocktail
The Strawberry Crush Cocktail
Type: Non-Alcoholic
Served: On the Rocks
Difficulty: Medium
Flavor Profile: Fruity/Citrus-forward, Sweet

About the Strawberry Crush Cocktail

Forget crush, this has turned into a full-blown love affair.

Ingredients in the Strawberry Crush Cocktail

  • 3 to 4 Fresh strawberries, cut in half
  • 3 Fresh mint sprigs
  • Juice of half a lime
  • 1 oz Simple syrup (one part sugar, one part water)
  • Ginger beer
Garnish: Strawberry and mint sprig
Glass: Collins

How to make the Strawberry Crush Cocktail

In a shaker, muddle the strawberries, mint, lime juice and simple syrup to a juicy pulp. Pour (unstrained) into a tall Collins glass. Fill with crushed ice and top with ginger beer. Garnish with an additional strawberry and mint sprig.


How about a slight detour from Appetizers too.....
Tangent  Dessert
Easy Peach Cobbler

Recipe adapted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood (c) Clarkson Potter 2008
Serves: 8 servings
Two 15-ounce cans sliced peaches in syrup
1/2 cup (1 stick) butter
1 cup self-rising flour
1 cup sugar
1 cup milk
Homemade Whipped Cream, recipe follows
Cook's Note: If you don't have self-rising flour, substitute 1 cup all-purpose flour mixed with 1 1/2 teaspoons baking powder and 1/8 teaspoon salt


Preheat the oven to 350 degrees F.

Drain 1 can of peaches; reserve the syrup from the other. Place the butter in a 9- by 12-inch oven proof baking dish. Heat the butter on the stove or in the oven until it's melted. In a medium bowl, mix the flour and sugar. Stir in the milk and the reserved syrup. Pour the batter over the melted butter in the baking dish. Arrange the peaches over the batter. Bake for 1 hour. The cobbler is done when the batter rises around the peaches and the crust is thick and golden brown. Serve warm with fresh whipped cream
Homemade Whipped Cream:

2 cups whipping cream, chilled in the fridge
4 tablespoons sugar

Chill a large metal mixing bowl and the wire beater attachment in the freezer for about 20 minutes. Pour the chilled cream and sugar into the cold mixing bowl and beat until it forms soft peaks, about 5 minutes. The mixture should hold its shape when dropped from a spoon. Don't over-beat or you'll have sweetened butter! Yield: 4 cups.

         Haven't tried these recipes yet, Please let me know your results... 

Happy eats and gardening!


Saturday, March 16, 2013

Spring Progress... Sorta!

     So now that spring is bearing down upon us, I thought that I would be rushing out and digging in... getting dirty.. But, the temperature soared to the 90's... Geeze, Well, that's okay... I guess being a little warm is good..

    We woke up bright and early, to make an errand to the hardware store...


sand, planters for corn, and soil....

     We finished up the little courtyard with paving stones, now to get some idea of what to do next...We still have finishing touches to add... This is a start though...
Money, has become a factor this go around... Vet bills,  other bills that became a surprise this winter... So, compromising things is an important aspect...

I have ideas though..

      Any thoughts from "you" the reader?

     I still need to plant my patio corn ... I have found the 24in pot that I need for the corn...  Also I wonder how heavy the pots will become in the end? I thought that I would place the pots in the garden to give the plot an architecture look... I think that it will look amazing...

     Another feature that I would like to add is a sink so that I can wash the dirt off the veggies, I have a cart/sink  I can put where I want.. It has a hose attachment.. just the proper placement is in question... I think by the compost is appropriate... Thoughts?

     I did start a little clean up today... and well let's just say, Man! I have my work cut out for me... But, that's the beauty of it isn't it? 
     The feeling of accomplishment when it's all said and done! The cocktails and appetizers, enjoying the beauty in progress... Yep! That's the triumph...

      I haven't paid much attention to the blackberry bush this go around.  I think that there is something going on with it though, not in a good way...
     Hubby mentioned that there might be a fungus happening and that worries me... So research is a must...

     Look at how great the strawberries are... I can't wait to see if we get some juicy yummy berries! I had seen some painted rocks on-line that look like strawberries, I think that will be of help to keep the birds away.. I know it will be quite cute around the plants too...

Cocktail Tangent Time~

Cinnamon Cherry Cocktail
      This cherry soda based cocktail is the adult version of a Shirley Temple. And if you’re daring enough to use the licorice as a straw, you may even feel like a kid.

2 ounces Fireball Cinnamon Whisky
1 can cherry cola (or diet)
1 teaspoon Rose’s Grenadine
2 cherry licorice vines


Appetizer Tangent Time~
     After having one of these, you might want to have something to nibble on... I must say for me, Fireball Cinnamon Whiskey is dangerous...

     I will be acting out all kinds of antics after a couple of these drinks, so to soak it all up...
 I found that this summer yum should conquer the need of the nibble attack....

Roasted Roma Tomatoes on Toast Photo by: James Carrier

Roasted Roma Tomatoes on Toast

Make the lemon cheese and olive-oil toast while the tomatoes roast. Or roast the tomatoes (through step 3) and make the lemon cheese up to 2 days ahead; cover separately and chill. Bring to room temperature to serve.
Sunset JUNE 2003
  • Yield: Makes 8 appetizer, 4 main-dish servings


  • 8 Roma tomatoes (equal size, 1 1/2 lb. total), rinsed and cored
  • 1 onion (about 8 oz.), peeled and finely chopped
  • 3/4 cup balsamic vinegar
  • 1/2 cup firmly packed brown sugar
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon minced fresh ginger
  • Lemon cheese (recipe follows)
  • Olive-oil toast (recipe follows)
  • About 2 cups arugula leaves, stemmed, rinsed, and drained
  • Salt


1. Cut tomatoes in half lengthwise. Lay halves cut side up in a single layer in an 8- by 12-inch oval or rectangular casserole (rim should be at least 1/2 in. higher than tomatoes).

2. In a 1 1/2- to 2-quart pan, combine onion, vinegar, sugar, olive oil, and ginger. Bring to a boil over high heat, stirring often. Pour over tomatoes.

3. Roast in a 400° oven (convection not recommended) until tomatoes are dark brown and sauce is browned and thickened (bubbles will be large and shiny), about 1 1/4 hours; baste tomatoes with sauce and onions about every 15 minutes at first, then more frequently as mixture begins to thicken, to avoid scorching. Use hot, warm, or at room temperature.

4. Spread lemon cheese equally on oiled sides of the olive-oil toast slices. Set on plates and cover equally with arugula leaves. Spoon tomatoes and juices equally onto toast slices. Add salt to taste.

*Lemon Cheese: In a food processor or bowl, combine 1/3 cup cream cheese (at room temperature), 1/3 cup packed fresh chèvre (goat cheese), 2 tablespoons milk, and 1 teaspoon grated lemon peel. Whirl or beat with a mixer on medium-high speed until blended.

*Olive-oil toast. Lay 8 slices of rustic white bread such as sourdough or ciabatta (about 3 by 4 in., cut about 1/2 in. thick) in a single layer in a shallow 10- by 15-inch pan. Bake in a 375° oven until lightly browned on the bottom, 5 to 6 minutes. Turn slices over and brush equally with about 2 tablespoons extra-virgin olive oil. Continue baking until golden brown and crisp, 6 to 8 minutes longer. Use warm, or let cool on a rack.

So Happy Gardening...

Careful on the fireball drinks they bite back... Ha ha ha ha!

Sunday, March 10, 2013

Spring Break... Finally....

     Well, spring being in two weeks or so, I can't say Spring Finally, but it is "Break", thank goodness...
I have been waiting for this much needed break...

      Regrettably, I have not ventured out into my garden at all, unlike last year January. I had all things on schedule... The soil was amended and plants were started, compost used up... Things expanded... but this year not so much...


     The predictable question asked in some concerned minds! Don't be too concerned, cuz...
 It has been very wet and cold, and my "chicken butt" didn't even try...

     I did however get some seedlings started, I will soon want them in the ground to just take off and be gorgeous...

Black Cherry tomatoe



     My ever loving Hubby started the pavements in the front last weekend.

     Unfortunately, It rained again, so that was put off this weekend  for the finish,
until next weekend when it is nice and dry, and well... probably hot... I can't really believe how the weather has been across the nation.
     This winter has been perfectly harsh for most. I hope that those having met that challenge will have a great harvest year...

     My Peach tree looks amazing, and now, I am not sure if it is the time to pinch some off so others well get bigger or what.. Some of them seem to have a few peck marks or something, I hope I don't have to battle the birds... gosh!


I have new growth on the lime tree too.. So it seems to be well...

key lime

      My grape vine, well I'm worried! I think it has new growth on it, but with all the temperature fluctuations...

      I'm not so sure it is happy like the others...

grape vine

      My Fig tree is coming around, I was certain that it was damaged from the frost... But the picture says it all! That goes for the pomegranate bush too... Wahoo!!! 




So as it stands

I have to figure out a Cocktail and appetizer!   Hmmm!!!

What is a springing yummy drink and nibble...

I got it  How about This...

 Easy Pitcher Cocktail Recipe:  

 Strawberry Basil Margaritas

2011_07_21-strawberry_basil_margarita_4jpg.jpgStrawberry Basil Margaritas makes 1 pitcher, or about 8 servings
1 can (12 ounces) frozen limeade concentrate
10 strawberries (or 12 if you're using smaller ones from the farmer's market or your backyard.)
8 basil leaves
2 to 2 1/2 cups tequila (gold or silver)

Empty the limeade concentrate into a pitcher.
Add 2 1/2 cans of water and 1 1/2 (18 ounces, or 2 1/4 cups) cans of tequila (or a bit less, if you don't want your drinks to be quite as strong).
Hull the strawberries, slice lengthwise, and add to the pitcher.

Crumple the basil a little in your hands (this will help the basil flavor release into the drink) and add it to the pitcher, too.
Place the pitcher, covered, in the fridge overnight, or for at least four hours.

When you remove the pitcher from the fridge, your margaritas will be a lovely pale pink color. Now all you have to do is serve them and wait for the compliments to pour in.

Ham and Fresh Basil Pinwheels
recipe image
Rated: rating
Submitted By: Teri Denlinger
Photo By: Rock_lobster
Prep Time: 25 Minutes
Ready In: 2 Hours 30 Minutes
Servings: 24
"Italian standbys--like fresh basil and sun-dried tomatoes--roll up here with ham, cheese and red-leaf lettuce. You simply refrigerate and slice when ready to serve."
6 (10 inch) flour tortillas
1 (8 ounce) package cream cheese,
12 slices ham
4 ounces fresh basil
1 cup sun-dried tomatoes
12 leaves red leaf lettuce - rinsed
1. Spread each tortilla lightly with cream cheese. Arrange two ham slices across the middle of each tortilla. Add a layer of fresh basil, then a layer of tomatoes. Do not place ingredients too close to tortilla edges. Add lettuce; use enough leaf lettuce to cover across the center of each tortilla, with some of the frilly leaf edge hanging over.
2. Starting at one end, tightly roll up each tortilla. Stick toothpicks in four evenly spaced spots of tortilla roll. Place tortilla rolls in a dish, cover, and refrigerate for 2 hours to chill.
3. Slice each roll into four evenly sized sandwiches, and serve as soon as possible.
ALL RIGHTS RESERVED © 2013 Allrecipes.com Printed from Allrecipes.com 3/10/2013

Happy Gardening!

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