Adventures with Michelle, in the Yard!

I love Bermuda and I don’t mean the island…. It was Earth Day a while back and I hadn’t come up with anything interesting to post. Turns out, I do have something to help Mother Earth…low maintenance grass. You see, I live in one of those developments that started up during the 80’s and 90’s. Which means that all of the homes have Floratam/St.Augustine grass. Lovely as it seems, to have all of the lawns a nice uniform color, this biological astro-turf is high maintenance! I think I told you all about it in my post about eating a Chickweed salad. “I like grass I can run thru in my bare feet. Yes, I’m way beyond 12 years old. You wouldn’t dare run though that perfect new lawn, or it will die. If it gets too much water, it will die. If it dries out, it will die. If the lawn dude misses a month (mainly because you didn’t pay him the $200 to come out and spray), it will die. With the Great Recession went funding for that, and yup – it died.” OK, about those ‘dead spots’. When we had one of the many ‘landscape professionals’ come out and give us a quote when we first moved in, one of them mentioned, “That patch of Bermuda needs to be sprayed or it’ll take over.”, What?, “Yeah, that’s native bermuda, it’ll turn brown in the winter AND choke out all your St.Augustine.”, “Oh, to replace the yard will be about $20,000, if you just fill in the patches it’s about $10k….” Yes, he did say this with a straight face. Ok, it’s a big yard, but not THAT big. Two words stuck in my brain – Native Bermuda. 

Baldspot 2014
Bald spot one year after planting plugs–this used to be bare sand.

I thanked the nice gentleman and giggled to myself as he pulled away. I’d told him I’d have to consult with my husband about the quote. (totally lying – I knew better) One problem was our HomeOwners Association had a clause that insisted that the lawns be properly maintained, AND that they be Floratam / St. Augustine. We patched the spots ourselves. This is NOT recommended – by ’spots’, I mean we had a huge truck drop off pallets of sod. I now have a healthy respect for those poor souls laying sod. We watered and fed and babied that green carpet as best we could, but eventually, it died too. So a few years went by and before The Great Recession, we endured the not-so-great drought of ’06–’13. With that came some changes in watering restrictions and sod laws. We no longer had to conform to the grass specifications, no matter what the HOA said. Lets face it, we all want lovely lawns, but I like the lake too (which is filling with weeds thanks to all the fertilizer). But now, I can shop for different grass. And I can’t believe I’m saying this, but thank you Mr. Government Man.  For the love of Bermuda…and I don’t mean the island! My husband grew up in Arizona. Now that’s a place that’s tough to grow grass in. As such, he knows a thing or two about grass and droughts. He was all over the idea of native bermuda, but seeds just never took. And I hadn’t the patience in my wallet to spend another dime on it. When I discovered that what’s on the ball fields and golf courses, I went shopping. Most people were planting Zoysia, like our neighbors did…and theirs died. I wanted soccer field style toughness…and I wanted it NOW. Then I found ‘Celebration Bermuda’  (http://bethelfarms.com/celebration/) plugs.

Plugs 2013
Plugs in May 2013

Yes, only plugs, unless you’re a ball field. We ordered boxes of plugs from a farm in Webster. The UPS truck dropped them off with a quizzical look (a box o’ dirt – really? ). And we began the experiment. That was in April 2013. In May, once they decided to stay with us, I took a photo. We only feed the lawn in Spring and Fall, and water once a week ( and NEVER when it rains – I hate that ). 

Plugs May 2014
Plugs May 2014

 Well, it’s been over a year and the lawn was mowed yesterday, so I thought I’d take another shot. It’s the thickest, most lovely fine bladed green carpet eveah!! It’s blending nicely with the native variety that’s already here. And, yes, it’s chocking out the Floratam, and the dollar weeds, and crabgrass and nearly everything else. It stays put on one side because the neighbors, that have a newer home and lawn, have a spraying company that lays down an herbicide to keep it back. The neighbors on the other side have had the same lawn issues we’ve had and can’t wait for it to creep on over. Our lawn looks like a golf course wherever we planted the plugs !! I can’t wait to put some more this Spring. No over watering, no over fertilizing, and no fussing ! I think the Earth is a little happier that we listened to what the lawn wanted and not just what was fashionable. Happy Earth Day…again.     Michelle Beal http://badzoot.com

Adventures in the Kitchen with Michelle, DIY Limoncello

Finale

Summer is here, and it’s time for some summer libation ! One of my recent loves is Limoncello. It’s just so good. Add it to iced tea for your best ‘Arnold Palmer’ ever! My brand of choice is just sweet enough, but not gooey sweet – some can be like a ‘lemon schnapps’ – yuck! The thing that makes limoncello different is that it’s made from the peels or zest of the fruit, not the sour juice. I’ve been buying it for years and one day got a bug in my bonnet to see what’s in the stuff. What I found was mainly, ‘mystery grain alcohol’ and Food Dye #5, and of course lemon peels. Well, after a bit more research I discovered that one of my favorite Italian cooks makes her own. ‘gasp’ – Giada, I love you even more!! Yes, I buy her cookbooks and used to watch her shows, because I have rarely been disappointed by her recipes and tips. Everything tastes wonderful and is really pretty healthy. When I read the reviews of her recipe I couldn’t wait to try it. Once you read this, you’ll be doing it too.

DIY Limoncello : making it Top Shelf

Step 1:

Gather up…

IngredientsA 2qt glass pitcher.

1 – 750ml Bottle of Vodka (no mystery here – I’m using the good stuff)

10 Lemons (these local lemons were so good)

3 1/2 Cups Water*

2 1/2 Cups Sugar*

You’ll need this later for a simple syrup. But it still makes the ‘ingredient’ list.

Step 2:

Wash those lemons!

Step 2

Dawn and hot water will melt off the wax…and pesticides. Using a vegetable peeler, peel the zest off the lemons. Try not to get the bitter pith underneath.

Step 3:

Step 3

Load the peels into the pitcher (not really a step, but I like this pic)

Step 4:

step 4

Pour the vodka over the peels, lid tightly, and set aside to steep for 4 days

Step 5:

step 5…and later that week. Make the simple syrup by heating the water and sugar to dissolve. Let it cool to room temp and add to the pitcher.

Step 6:

step 6

Let the sugar/water and lemon peel mixture steep at room temp overnight. Just look at that color ! Who needs Food Dye #5 !!?

Step 7:

Step 7

Strain out the peels and bottle. I got two 750 ml bottles out of my batch. I found that a glass bottle of sparkling water made for a great re-use, as well as my empty bottle of store-bought limoncello.

FinaleI had just a shot of my store bought variety leftover to compare mine to, and I actually like mine better. The DIY version has a much more fresh and clean lemony taste…not so much ‘lemon Pledge’. Since it’s made with relatively good vodka, I know I won’t be left with a massive headache in the morning! I checked a site devoted to this summer sipping syrup (limoncelloquest.com), and he used finely grated zest and let it ferment/steep in Everclear for 45 days, and double filtered it…! What?! Everclear? Oh, no – that stuff is reserved for Hunch-Punch and that’s it…or if you run out of gas in your car. What I really liked about his post, was seeing how he compared one brand against another and what makes a good limoncello. (To him anyway, he seems a bit obsessed – that’s ok, I get it)  I have to believe that mine would stack up nicely on his chart. I took a bottle to Perfect for a family picnic and it was a hit. I’m glad the recipe made 2 bottles. A day of Lemon Drops (lemon martinis) and it was a history. Everyone that tried it was impressed. The next day, I was floating in the pool with a glass of LaCroix mineral water and Limoncello. Refreshing, relaxing and sort of good for me? So, get some lemons and some patience and go for it! 

bottleMichelle Beal
http://badzoot.com

Adventures in the Kitchen with Michelle, Cherry-Limeade Jam

Finale 2

Years ago I fell in love with a drink. Not just any drink, the ubiquitous ‘Cherry-Limeade’ at Sonic. I knew from the first sip, I was done for! I could go there get a treat for my son and my own liquid candy bar with a straw. Only once did I venture into the realm of the frozen yogurt version. No, it was good, but there was something very clean and refreshing, while satisfyingly sweet about the original. Never the diet version – never – I do have standards. As it turned out, I wasn’t the only one falling over themselves to get this mocktail (seriously – all it needs is rum). There are impostors all over the place. And no, it’s nothing like a ’Shirley Temple’ although, I do see the resemblance.  Lime and cherry…who knew.

 Where am I going with this, well if you know me, you know that I can be distracted easily. Like Dug, the dog in ‘Up’, there’s always a squirrel in my world. The other day I was looking for something to do with leftover pineapple. Hmm, how about a jam – I jar everything else, why not. Wait, what’s that link at the bottom of the page? (Squirrel!!) Lo-Sugar Cherry-Lime Jam, from Everyday Food ‘08 . Gasp! Could it be. Oh yeah! This is almost too easy. As I read the recipe, it was nice and simple, but it wasn’t jam. They used cornstarch as the thickener? It was pie filling. But it could be jam easily…and I’m just the gal to do it.

So let’s take that Martha recipe and turn it on it’s head, bringing that summer drink to our favorite breakfast (toast and yogurt). 

Oh, did I mention this is good for you?!  

Cherry-Limeade Jam

Step 1:

You’ll need:

Step 1, the ingredients

1/2 Cup Apple Juice
1/2 Cup Water
1 – 12oz bag Cherries, frozen (we don’t grow cherries here – and I can’t wait for them!)
1 Lime, to zest and juice
1/4 Cup + 1 Tbl Whey-Low Sweetener (or your choice – but make it healthy)
1-1/2 Tbl Lo-Sugar Pectin
And a couple of jars. This is a small recipe so I got a couple of my jars that I use for yogurt (the 4oz Ball jar), and one larger one from my more professional stash. I love the jars and lids from Fillmore Containers. They have a great selection, reasonable shipping and great service. Two thumbs up – they make my preserves look fabulous.

Speaking of containers, see that measuring cup from Anchor? I just got it from, of all places, the grocery store! It’s wonderful – beakers aren’t just for the lab anymore. Don’t pass it by.
  

Step 2:

Step 2

Get the cherries in the pot along with the liquids and get it cookin.
Get that lime zested, and juice it. (wash it first!)

ZestOhhh, can you smell that!?

Step 3:

Step 3

Add the zest to the pot along with the sweetener, and pectin. You may need to mash those cherries a bit.

This Low-Sugar variety has become a pantry staple there. It’s inexpensive and easy to use. Luv it!

Step 4:

Step 4

Let it simmer. Maybe 20 min. ?

Step 5:

step 5

Test the ‘gel’ to see if it’s ready.

Step 6:

Step 6

OK, so since it’s just a little bit (about 14oz), I’m just going to park it in the fridge. Since I didn’t sterilize these jars, they need to be warmed a bit with some hot tap water. 

Finale: 

Let it cool – park it in the fridge and tomorrow breakfast will be awesome! The taste isn’t like the cherry preserves you get at the store…this is Cherry-Limeade my friends! 

Finale 1I’ll bet you forgot that cherries are a super-food. They also have such a strong flavor that the lo-sugar makes it shine thru, with a little help from Mr.Lime. Feel free to warm some up and put it over a cup of vanilla fro-yo tonight. Speaking of warm, have you thought about it swirled into some hot-n steamy steel cut oats? Oh, yeah baby! An everyday treat. 

 
Michelle Beal
http://badzoot.com