Tangent Gardening "Extras"

Urban Gardening in unnatural heat... Why Not?

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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