Rechercher dans ce blog

Saturday, September 5, 2020

HERB BENHAM: Effort will take you to the promised land - The Bakersfield Californian

herb.indah.link

“Herb, I’d like to talk to you about something,” she said.

Is there anything more ominous than that sentence and those nine words? “Something” could be anything, everything and something in between. Those nine words could be nothing much or nothing more than an invitation to enter the relationship Twilight Zone.

“I don’t think you should make the bed anymore,” she said.

You could have knocked me over with a feather or tickled me with it. I wasn’t sure what to think. I was somewhere between thrilled, insulted and ready to burst into song.

First, I had to go Actor Johnson. Sell concern. Feign injury of the emotional variety.

“Why don’t you want me to make the bed anymore?” I asked in a smallish voice.

She paused, which made me think I had sold concern. No reason to wound me anymore than she thought she already had.

“I appreciate you making an effort,” she said.

“Effort.” When somebody uses the word “effort," it is rarely good unless you’re in third grade or are the last competitor to come in in the triathlon. Effort is a stand-alone, the word used to describe performance when all else fails and no other word fits.

“Effort” means not only do you have no natural aptitude for the task and no talent, but you have no chance of developing either one no matter how much effort you put in.

“The sheets are usually lopsided,” she said. “Sometimes the bedspread is longer on one side than the other. “

Stop. I can’t take this anymore. You have crushed my spirit and ruined my dreams, but does this mean, I am freed of the responsibility of making the bed?

I had started helping with the bed about 10 years ago. It was one of those “it’s the least I could do” moves. Apparently the least I could do was the least that I did.

I had mixed results even by my own lax standards. I would walk back and forth across the foot of the bed like the night watchman in a lighthouse searching for life on the horizon. I lengthened, pulled, tugged, crinkled and stretched, logging more miles than a Costco employee ferrying the extra sleeve of bagels for a customer one discount short.

I had my successes, sure I did, I wasn’t a complete bed-making loser but oftentimes my strategy devolved into covering up this sin or that shortcoming.

That’s what the decorative pillows are for. Some people use the pillows as if they were tying a bow onto an expertly wrapped present. For others, the pillows are a splashy bandage hiding a wound that will not heal.

Band-Aids are fine but not fine enough because when the decorative pillows are removed, the full housekeeping horror is revealed, and even the art of distraction does not hide a bed that looks like it was made by somebody without a design sense but with a morning drinking problem.

I could try to do better or I could take my medicine, which was less cod liver oil than spoonful of sugar. I had been fired and this was no time to take up my termination status with HR given the thickness of my personnel file.

It made me wonder about other household chores. How about washing dishes? I don't think I'm a pro there. When there are too many suds, sometimes I forget to scour the sink afterward and the next morning the sink bears witness of somebody who could not stay awake long enough to finish the job.

I had already been relieved of most cooking duties, so there was nothing to shoot for there.

In the meantime, the bed has never looked better. Neater, smoother, more inviting. I’d like to think I had something to do with this. The lesson is clear: With effort, anything is possible.

The Link Lonk


September 06, 2020 at 06:45AM
https://ift.tt/2QVhH4O

HERB BENHAM: Effort will take you to the promised land - The Bakersfield Californian

https://ift.tt/3eCf9lu
Herb

Herb garden tour with Denise DeSpirito at Merryspring - PenBayPilot.com

herb.indah.link

CAMDEN — Gardener and herbalist Denise DeSpirito will lead a walking tour of the herb garden at Merryspring Nature Center, Tuesday, Sept. 22, at 12 p.m. 

Though the growing season is ending, now is a great time of year to harvest herbs from the garden, according to Merryspring, in a news release. In this outdoor walk, DeSpirito will lead the group around the herb garden to see what’s blooming, check out recent additions, and speak about how to harvest different plants and their seeds. Guests are welcome to ask questions about the plants on display as well as their home gardens. 

Denise DeSpirito is gardener and herbalist. She has grown herbs all over the Northeast, including Avena Botanicals in Rockport, Stone Barns Center for Food and Agriculture in New York, and Farmacy Herbs in Rhode Island. She currently serves as garden manager at Merryspring. 

This event is part of the Summer Talk series, sponsored by First National Bank. Please note that due to the ongoing pandemic guests must take safety seriously during this program, and are advised to wear face masks. Seating for this event will be outdoors in chairs set up a safe distance apart. This event is subject to change due to state and local regulations. 

The cost of this program is $5, with free admission for Merryspring members. Guests are encouraged to bring exact change to minimize cash transactions. 

Merryspring is your community nature center offering walking trails, cultivated gardens, wildlife, and ecology and horticulture educational programs all year round. The park is located at the end of Conway Road, just off of Route 1 in Camden behind Hannaford Shopping Plaza. For more information on this program, please contact info@merryspring.org or call 207-236-2239.

The Link Lonk


September 06, 2020 at 02:40AM
https://ift.tt/3bxaC40

Herb garden tour with Denise DeSpirito at Merryspring - PenBayPilot.com

https://ift.tt/3eCf9lu
Herb

Friday, September 4, 2020

Meet Lauren & Rob, the Makers of Cane & Herb, a Memphis-made Craft Syrup - choose901.com

herb.indah.link

Perusing the Memphis Farmers Market recently, I saw a new maker that I hadn’t seen before. Their sign read Cane & Herb, and I soon figured out that craft syrup was their specialty. “Hmmm, I could get into this,” I thought to myself.

Jalapeno, Lavender, Rosemary, Autumn Spice, Hibiscus infused…these all piqued my wife and I’s interest .

As we made our decision–Hibiscus won out and made quite the margarita–we met one half of the Cane & Herb team, Rob Williams. Rob made it known that this venture was a more of a hobby he shares with his better half Lauren, and I had to learn a little more about them and their sweet side hustle.

Q1: So you told me you [Rob] were not a native Memphian, but a transplant! Tell us how you got here…

  • Rob – I’m originally from Florida. I lived all around the state until early 2016 when I moved from Orlando, FL to NYC. In the fall of 2016, I met my wife, Lauren, on a subway in Brooklyn. She wanted to move back to her hometown of Memphis, TN to be closer to family. We weren’t even engaged at the time, but I knew I wanted us to be together so we moved together.
  • Lauren – I actually grew up in Collierville. I moved to NYC to complete a dental residency program and practice in the big city, but I always knew I would come back to Memphis. We moved back in early 2018 and have been loving it ever since.

Q2: Craft syrup is not your primary hustle, but your side hustle. What’s your day job and how did you get into craft syrup??

  • Rob – I work remotely as a Data Engineer in the world of digital analytics and big data—working with big brands to help them better understand user behavior on their digital assets like websites, applications, and marketing efforts. I’m pretty much glued to the computer screen most of the day. My wife and I got into the craft syrup business off of a whim. Lauren took some rosemary that she was growing on our kitchen windowsill and made a syrup that she then used it to make a homemade cocktail with some bourbon. The flavor was so unique and tasty I immediately thought ‘we need to sell this!’
  • Lauren – I am a practicing Dentist. I’ve always had a creative bend when it comes to things like art and cooking. I translated that into a career in dentistry; but I’ve always had a passion for being a chef. Creating the flavors for our syrups and the artwork of our labels has been so fun, and I love hearing how the people of Memphis are enjoying them.

Q3: Lauren – How many times have you had to eye roll someone who brings up the fact that you as a dentist have a sugary side hustle? How do you heap grace upon them when they say that?!

Lauren – You know, it doesn’t hurt that my side hustle fuels my main gig, lol! But seriously though, I always remind folks it’s ok to eat sweets; just don’t forget to brush and floss your teeth! 😀

Q4: What is the BEST—Don’t give us “They’re all good!”—use of Cane & Herb syrup. Tell us what is the GOAT of all recipes?

  • Rob – The best use has to be in homemade specialty drinks (cocktails, mocktail, lattes, lemonades, etc.) I love everything that you can do with our syrups; but a favorite that comes to mind is our Rosemary Lemonade. You literally just replace the sugar you would add to homemade lemonade with your syrup. It’s so easy!
  • Lauren – My GOAT recipe has to be our Jalapeno Margarita Recipe. Just take 1-2 tablespoons of our jalapeno simple syrup with a shot of tequila and a couple splashes of lime juice. It’s delicious.

Q5: Aside from the Memphis Farmers Market, where can Memphians find Cane & Herb?

Q6: Do you plan to stick with craft syrup only or would you ever create new products?

  • Craft syrups are our bread and butter; but we have two new product concepts in the works that we’re looking to debut in the Fall of 2020. You’ll have to just wait and see!

If you want to meet the makers and snag some craft syrups for your tasty treats, you can catch Lauren and Rob at the Memphis Farmers Market every Saturday from 8AM to 1PM through October 31st. Don’t forget to wear your mask!

Stay up to date on their production by following them on Instagram.

Related Articles

The Link Lonk


September 04, 2020 at 08:01PM
https://ift.tt/2EXU0X6

Meet Lauren & Rob, the Makers of Cane & Herb, a Memphis-made Craft Syrup - choose901.com

https://ift.tt/3eCf9lu
Herb

On the Grill: Herb & Corn Grilled Pizza - WPRI.com

herb.indah.link

Ashley Erling brings us "Eye on RI" featuring local events and activities!

Pawtcket Central Falls Restaurant Weeks- This year our two cities are teaming up for Restaurant Weeks to support our local restaurants and offer big prizes to contest winners! During these two weeks, people should visit any local Pawtucket-Central Falls restaurants, make a purchase, take a picture of your meal, and post the picture on social media. Participants will need to post using the hashtag #PCFRestaurantChallenge to be entered into a raffle to win up to $250 in local restaurant gift cards! The more times you post, the more likely you are to win prizes!

The Link Lonk


September 04, 2020 at 11:00PM
https://ift.tt/3i0BRpU

On the Grill: Herb & Corn Grilled Pizza - WPRI.com

https://ift.tt/3eCf9lu
Herb

Herb Cookies at the Farmstand - Shepherd Express

herb.indah.link

On the edge of a field on the outskirts of town, a small roadside farm stand does a brisk business. Display coolers keep herbs, greens and other sensitive veggies properly chilled, as tomatoes, potatoes, onions and other room temperature produce sit there looking pretty in crates. The policies and electronic payment information are posted on the wall above a table laden with homemade soap and bags of lemon balm cookies.

Two shoppers from the same car load up on produce and a loaf of bread stocked by the local bakery. They quickly depart, leaving the stand to a masked man waiting at a safe distance. The couple pays from the car by Venmo.

Tasha Slotinck, 20, stands in the parking lot holding an armful of just-harvested rainbow chard, waiting for a quiet moment to replenish the veggie cooler. She’d returned home from college when the pandemic hit and is now studying remotely and helping to run the family stand as a side gig. When it’s busy, she makes frequent trips to the field to keep the shelves stocked.

Farm stands are an old idea whose time had come back, even before COVID bonked the food system. A stand on the way home offers farmers market-level freshness without a special trip. To the farmer, it’s an easy way to market surplus produce. Or at least that’s how it usually is. This year, with farmers markets shut down or restricted and restaurant business slowed to a halt, farm stands are increasingly load-bearing.

They are an obvious meeting point for drop-offs and deliveries, reducing the traffic of strangers onto the farm—a benefit that’s all the more useful during COVID, but will undoubtedly continue far beyond it. Someday, almost every farm will have a farm stand. There are too many reasons to do so, and not enough reasons not to.

Last spring, amidst uncertainty about what this summer would hold, many farmers in my area invested in their farm stands, adding size, refrigeration and diversity—including off-farm products—along with other amenities and gimmicks to get people to pull over.

Tasha’s mom, farm boss Kim Murchison, began selling lemon balm cookies last spring as a draw when produce was still sparse. In those uncertain times, Kim figured anything that got customers in the door could help. It turns out that shoppers couldn’t get enough starts, as they prepared to homestead in their backyards until the pandemic passed. They bought lemon balm cookies, too. Lots of them.

The farm stand is doing about 4 times the business it did last year, thanks mostly to the virus, she assumes. This summer, with restaurant and market sales down, Kim credits that  stand with “getting them through” this winter. Which isn’t to say there weren’t rough spots. Early on, Kim realized that a certain local kid was paying visits, and not for the tomato starts. He wasn’t paying for his cookies, either.

This, unfortunately, is a problem that many farm stands face. Some farmers in my area have installed wildlife cameras tripped by motion to deal with breakdowns in the honor system, while others accept a bit of dishonesty as the price of not living in fear. One stand even has an unlocked cash box so people can make their own change. The cookie thief didn’t take anything but lemon balm cookies, and if you are lucky enough to try them you might sympathize with this little boy. They are minimally baked and crumbly, making a lovely coffee sponge, and have a satisfying bite of lemon and a swirl of subtle aromas from the herbs.

Herb Cookies

Lemon Balm can be hard to find. At my farmers market you might find it in spring as a bedding plant, but nobody is bringing the fresh herb in summer.  Kim suggests substituting basil or mint, both of which I tried—successfully—before inadvertently discovering that the two herbs combined are my favorite.

18 cookies 

  • ½ cup butter
  • ½ cup coconut oil
  • 1 tablespoon lemon zest
  • 6 heaping teaspoons lemon balm, basil and/ or mint)
  • 4 teaspoons lemon juice
  • 1 egg
  • 1 ⅓ cups white all-purpose flour
  • ½ cup sugar
  • 1 teaspoons salt

Leave out the butter and coconut oil to soften. Combine in a medium-sized bowl—the mixer bowl if you have an electric mixer. Add zest and chopped herbs and stir vigorously.

Mix the flour, sugar and salt a separate bowl.

Add the lemon juice and eggs to the butter mixture and beat to combine. Add the dry ingredients to the wet ingredients and mix again. It will take about a minute in the mixer. If you don’t have a cake mixer then use your hands for five minutes, squeezing the ingredients together so they squeeze out between your fingers.

Roll the cookie dough into a burrito-shaped log, about 2 inches in diameter and 9 inches long, and wrap it tightly in plastic. Refrigerate overnight.

When you are ready to bake them, cut the logs into ½-inch slices and lay them on a cookie sheet, leaving an inch of space between cookies. Bake for 20 minutes at 350 until the edges start to brown. Cool and eat. They may not have any THC, but these herb cookies will give you the munchies.

To read more Flash in the Pan recipes, click here.

The Link Lonk


September 04, 2020 at 11:16PM
https://ift.tt/3jNnLZk

Herb Cookies at the Farmstand - Shepherd Express

https://ift.tt/3eCf9lu
Herb

Extension Viewpoints: Bringing herbs indoors for the winter - Pagosa Springs Sun

herb.indah.link

By Kathy Kunemund
PREVIEW Columnist

As summer begins to wind down, it is the perfect time to start thinking about bringing your herb plants in doors. Prepare to bring them in by early to mid-September or as nighttime temperatures reach 45-50 degrees. You will need to plan well in advance of a frost or freeze. This will allow time for the plants to adjust and actively grow throughout the winter.

Just like hardening off plants from a nursery to the outdoors, you should follow a plan to bring them back indoors. For the same reasons, sudden changes can result in poor growth and even death of a plant. When integrating them back indoors, set them in a spot with indirect light. After a week or two, move the pots to areas that meet their light requirements. It is normal for herbs to drop some leaves as they become acclimated. To slowly introduce your plants to indoor surroundings, you must assess their needs for light, water, humidity and fertilizer. 

First, select which herbs you want to move indoors. Herbs that grow well indoors include chives, parsley, rosemary, oregano and sweet basil. Next, select a location in your home that can provide adequate natural light for your specific herbs. They will need approximately six hours of direct sunlight. A west or south facing window should provide adequate light. Plants contain hormones that direct growth of stems toward sunlight, so your pots will need to be rotated frequently. This will ensure uniform growth of the plant. Herbs do well in containers on countertops, shelves, plant stands and tabletops. Avoid placing plants directly on radiators and on in-floor heating systems. Also do not place them near heating vents or baseboard heating. Excessive heat may cause soil to dry out too quickly. 

If your herbs were planted directly in the ground, they will need to be repotted for indoors. If they are already in containers, repot if larger containers are needed for growth. In either case, inspect plants for insects or disease and treat as needed. A simple soap and water solution can be applied to leaves to wash away insects. Herbs thrive in soil that drains well. Remember to use pots that have drainage holes. Insert a few pebbles at the bottom of the pot to provide adequate drainage before adding soil. Herbs do not tolerate overwatering. Let the surface of the soil dry out before introducing more water. Overwatering can cause root rot and encourage pests.

Humidity and temperature are other important factors to consider. If humidity levels are low during winter months in your home, try misting the leaves periodically. Another option is to tilt the pots over the sink and gently rinse the foliage under the faucet. Either of these methods will keep the leaves clean and keep pests at bay. Herbs also need adequate air circulation. When grouping plants together, make sure there is room between them that facilitates air movement. The optimal growing temperatures indoors should be between 60 and 70 degrees. 

Lastly, herbs should be fertilized every two weeks with a low-dose, water-soluble fertilizer. Always follow the manufacturers’ directions for application. Overfertilizing can adversely affect the aroma and taste of herbs. 

Trim plants often to prevent them from becoming leggy. If allowed to do so, the flavor of the herbs can be diminished. When harvesting your herbs for cooking or drying, take cuttings a few inches from the base of the stem. This will encourage the plant to produce new growth and remain compact. If herbs are allowed to flower, the flavor of the herb can be compromised.

Following all of these steps will ensure that the plants you have identified are safely inside before the first frost and your herbs will be healthy and productive throughout the winter months. Bringing your herbs indoors will give you a fresh supply for cooking all winter long. 

Information for this article was taken from “Growing Herbs Indoors” by Kathleen M. Kelley and Elsa S. Sanchez, Department of Horticulture, Penn State College of Agriculture, Cooperative Extension, 323 Agricultural Administration Building University Park, PA 16802.

Donate to the Archuleta County 4-H Program

 The Archuleta County 4-H program boasts a membership of more than 150 members annually. Often, these programs rely on fundraisers to help offset the costs of the program, such awards, supplies and most importantly, Leadership opportunities. Members can attend various leadership camps and conferences statewide and even nationally. To help our program continue to support our members, we appreciate any contribution you make. To pay online, visit https://ift.tt/3i3CWx2 and select Contributions and Donations.

Like us on Facebook: https://ift.tt/3lKGyGy. 

This story was posted on September 4, 2020.
The Link Lonk


September 04, 2020 at 10:51PM
https://ift.tt/32Vy4nC

Extension Viewpoints: Bringing herbs indoors for the winter - Pagosa Springs Sun

https://ift.tt/3eCf9lu
Herb

Typhoon Introduces Herb Planter - HomeWorld Business

herb.indah.link

Typhoon has introduced new kitchenware products, including herb planters and kitchen scales, which will be ready to ship at the end of September.

New herb planters are designed for consumers to plant and grow herbs and flowers in the kitchen. The planters are produced with high-quality coated steel. They come in a variety of designs that coordinate with the company’s Living, Otto and Monochrome ranges.

The company will also introduce new kitchen scales that feature an easy-to-read face dial. The kitchen scales have a vintage look and are made of a color-coated steel body with a stainless steel bowl. The new scales come in gray, cream and blue.

Typhoon has also introduced compost caddies to coordinate back to the scales, in gray and cream. The caddies come with two carbon filters and an internal bucket. Each caddy holds up to 67 ounces or 2.1 quarts.

The Link Lonk


September 04, 2020 at 09:31PM
https://ift.tt/3581v8y

Typhoon Introduces Herb Planter - HomeWorld Business

https://ift.tt/3eCf9lu
Herb

Featured Post

Founder of herb garden at Morton Grove church inspired by 12th century St. Hildegard - Chicago Tribune

herb.indah.link [unable to retrieve full-text content] Founder of herb garden at Morton Grove church inspired by 12th century St. Hildegard...

Popular Posts