Befuddled by the Beehive Bailiwick

Last month I bit the bullet and bought the FLOW Hive from The Honey Flow peeps, but to my amazement, showed up like this…

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instead of something more like…. (without the honey, of course)

FLOW HIVE

So now I have to put it together, and stain it – or not, and build a stand, and prep it… which is not at all THE problem.

I have No Idea where to put it in my yard. They say not to put it near the garden, not to put it in full sun (well, not Full FLORIDA Sun), not to put it in the shade. But, have you seen my yard? (See previous post) Wide Open Spaces by the Dixie Chicks is playing in my ears right now…  I’m so afraid I am going to fail before I even start, that I haven’t even put this hive together yet.

I did some driving around town yesterday while working and noticed there are a lot of bee hive boxes strategically placed in the oddest of places. My first thought is, the Florida Sun must not be too bad if all these hives are thriving. Then the second thought… how do I know they are thriving? The bees are NOT at my house, nor in my garden. Which is the reason for the beehive. The first of many was my hope.

Ever since the weekly visit of the noisy truck spraying for mosquitos a few weeks ago, I have not seen one single bumble bee, or any other kind of bee for that matter. I think the bats and bees would survive if that truck went away, ya know? Lord knows they aren’t decreasing the yellow fly population, so what can it hurt to turn them away?

The Mosquito Control Lady assured me I could be on a No Spray List, no matter where I lived. Just before I get the bees in the Spring, I’m suppose to call her to make sure the truck turns around before he gets here. If you have any advice whatsoever, you are a blessing.

Have a wonderful weekend, y’all 🙂

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Cooking in the Kitchen with Ina

If Only. Wouldn’t that be the coolest of coolest things to happen. I just can’t get this tune out of my head that I switched up the words to Ina.  Sorry – not intended to be false advertising 😀 … What is the name of this silly song I can’t get out of my head?

It has taken me almost a year to figure out how to log back in to this wordpress blog. I purchase the website name dot com every year to make sure I don’t lose it. But it doesn’t work either. Even the wordpress people themselves are no help. Now that I am finally back in, maybe it will be easier to make theflavorthusiast.com to actually work. I have many recipes and photos to add but they are all in the past 18 months. Who wants to go backwards? Thankfully, that is one of the things I have come to understand in the last year… we can’t go back.  So with that…

Cindi's Playground
The Sky’s the Limit!

With July, 2017 coming up, I am taking Independence Day to a whole new level in my little life.  More Cooking for Others… More Growing for Others… More Joy for Others.  and for Me… Just More. Seems kinda strange making resolutions in the middle of the year LOL. but hey, I’m the only one reading my thoughts here, so its all good. HAHA

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The new garden is the biggest event of the year ^^ … just need to move out the the toys and put up the fencing around the chicken coop, She Shed and the part that is now leveled.  I think the larger garden will definitely give me what I need in the feeding other’s plan.  I am very excited about the new endeavor!

til next time….

 

My 1st Garden – What an Experience.

I cannot believe July is almost over. My brain cannot fathom how quickly everything has gone in just the last few months, much less years.  My intention was to keep a journal of sorts of my first ever gardening triumphs, and so it seems downfalls. It seems like yesterday I was so excited to see the green beans, carrots & corn stalks sprouting up through the newly mixed soil, and the basil was becoming almost big enough for it’s first cuttings.

There is much to be happy about, as well as grieve, with this garden of mine. As I was not prepared for the onslaught of insects and critters that had me in tears a lot of the time, and almost had the entire garden up in flames just to be done with it all.  I was so certain this garden would be the happier of recent times in my life. But the Sun, Ants, Grubs, Grasshoppers, Mockingbirds, Squirrels, Raccoon’s and Deer did not get the best of me in the end. Before the Squirrels and Raccoon’s took control of all 20 tomato plants, I was able to harvest enough tomatoes for at least a year’s worth of homemade sauces, that are already roasted, canned and/or frozen. The Okra seems to have made it through the attack of Ants and Grasshoppers well enough that the freezer section of Okra will feed anyone who wants them for quite a long while, so far. Although, I had no idea that the Okra plants would get so big. They probably shouldn’t have been planted in the raised garden, since I will be needing a ladder to reach them in the coming days.

A learning experience it has all been. What have I learned that will help the Fall garden live longer than Spring’s?

  • Full Sun does not mean FULL Sun in Florida.
  • Not all Organic pesticides are what they claim
  • God’s critters are hungrier than you, so plant them their own garden – away from yours
  • Fruit Trees are a birds best friend… Protect them.
  • Flowers are not meant to be grown in close proximity to your vegetables, even though they are pretty to look at
  • Don’t believe everything you read on the bags of soil
  • Ants are a gardener’s worst nightmare. How do the Farmers do it?
  • Tall Fences make Honest Neighbors

Don’t get me wrong, I am still quite eager to get rolling on the Fall Garden. This photo is from today… Tearing out the flowers and tomatoes were not exactly fun, but everything will be out by the end of the day except the Okra and Italian Basil. I will continue fighting the good fight with the grasshopper-looking things that are trying to eat them, while I am prepping the rest of the garden for next month’s plantings.

As hot as it has been, Heat Index today will be around 114*, I know I have time for the dirty work of plucking out those daggum grubs and grasshoppers. Fried Protein anyone?

Time to Get Ready for Fall

Dinner’s On, Who’s Hungry?

My brain and kitchen have been in a flurry of activity the last week or so. There are literally hundreds more recipes I want to experiment with, rattling around up there in the noggin. But at the moment I don’t have anyone to feed. I don’t live near many people. So family and friends can’t come at the drop of an invitation “Dinner’s On, Who’s Hungry?”.  That means, Open Invitations just don’t work out too well, due to distance. I’m not one to eat what I make… at the dinner table… alone, I would much rather share.

Did you know the local Church’s can’t take prepared food, for like their Food Pantry. Nope, they can only take boxed, canned, not so prepared, foods. Nothing that has to be refrigerated or heated before giving it away. I mean it makes sense and all, I’m not complaining. But I’m complaining. I would invite them all to the house, if I had room. So, I went to town and delivered four meals to the daughter and the roommates.  I took one meal to mom and dad, then I will only have three meals to deliver boy wonder. Eating like they are leftovers just makes me sad.

Keilbasa & Orzo Soup
Keilbasa & Orzo Soup

I have quite a few fishermen around me every day… I wonder if they would like to try this pot of soup on their way home?  hmmm…

Dinner, anyone?

Cindi’s New Year’s Eve Soup

Ingredients
1 lb smoked hot kielbasa, sliced 1/4-inch thick
1/2 lb hot Italian sausage links (2), sliced 1/4 inch thick
Vegetable oil, as needed
5 cloves garlic, chopped (not small pieces)
1 pint sliced portobello mushrooms
1/2 lb tender baby carrots
1 medium onion, chopped
2 quarts chicken broth
1/2 cox Orzo pasta
1/4 cup red wine vinegar
Kosher salt
1/2 teaspoon freshly ground black pepper

Place the cut kielbasa and sausage into a large pot and set over medium-low heat. Cook until the kielbasa and sausage has browned well and rendered its fat, approximately 20 minutes. If you do not have about 2 teaspoons of fat, add enough vegetable oil to brown the garlic. Add the garlic and cook for 1 to 2 minutes, stirring constantly to prevent burning. Add the broth & vegetables and cook, covered, for about 30 minutes on med low. Then add the orzo, red wine vinegar and pepper… cover and cook for about 40 minutes on medium
for the pasta to cook.

 

Expanding my Culinary Horizons….

I must thank so many of you for coming by, even though I wasn’t here. Life has taken on a whole new chapter and being “busy”, doesn’t even cover it.

What have I missed?…. This Blog, my kitchen, my writing. Man I can’t wait to get back into it!  I have only managed to cook up a few little surprises to my own delight, but something has come to light in my little family and I need to learn all over again. I am at a total loss. So I am hoping to find you all that are already in the “know” and learn and experiment.

What is this thing called Gluten that has changed so many lives? I refuse to take this as lightly as some I know. So the other ideas I have on my list will come second, right now the number one priority is learning how to cook up the best Gluten Free meals for my little girlie.  Yummy is her only request 🙂

Happy December, fellow Bloggers!

c~

 

Should Secret Ingredients… Stay Secret?

We all have them… or at least have a Mom or Grandma that had them. A recipe that had that “secret ingredient” to make that one dish, ohhh soooo good. Kinda like The Colonel and his fried chicken… only better. 🙂

I’m real interested in Your thoughts on the subject. When making a dish, and your playing with your food and discover that one different ingredient made the dish go from mm mm good, to mmmmYummy… do you share it, like taking a photograph and putting your watermark on it, or keep it to yourself and only make your dish for you and yours?

As you know, I enjoy playing with my food and sharing. And if it’s yucky, and funny… I’ll share that too.

Stay Hungry & Play with Your Food!
Stay Hungry & Play with Your Food!

Happy Fall, Y’all!

Cindi~