MyHomespunHome's Profile

My porch is mostly shade so I've pretty much stuck with lettuces. And not from seed--I was so excited when my seeds started sprouting, and they got about 2 inches tall before the squirrels got them three different times (I tell myself it was squirrels and not city rats). Oddly they didn't touch the more established lettuce plants I transplanted from the garden store.

The parsley and lemon balm I planted last year ended up getting very leggy, so I'm kind of out ideas for growing food in shade.

Safety Not Guaranteed was AMAZING. I was lucky enough to happen on it when it was in about 2 dozen theaters nationwide, and I wish it had gotten a wider release. Everyone I've told to watch it has loved it as well, and the ending is possibly the best thing ever.

I made a coconut pie twice recently and discovered this as well. The first time, I used unsweetened, as called for. The filling slightly separated into two layers--a flan-like bottom that transitioned into a fluffier, coconut-y top layer that looked really pretty when sliced and was nice texture-wise too.

Then I made it for my grandparents this past weekend, and could only find sweetened coconut at their grocery store. It was still good (and not too sweet, which I was worried about, as there is no sugar to adjust) but the coconut was chewier, the layers weren't as distinct, and the custard wasn't as smooth. Still good, but I definitely preferred the unsweetened version.

All of the people saying 45 minutes to an hour are making me feel much better about my timing. I so often see people say dinner only took 30 minutes or less (no thanks to Rachel Ray) and I can't even imagine that most of the time. The only meal I can make in under 15 minutes from the time I walk into the kitchen to the time I'm sitting at the table is a fried egg sandwich with whatever cheese and veggies I have in the fridge--not coincidentally my go-to dinner when I get home at 7:30 or 8.

Even salad takes me longer than 15 minutes to chop tomatoes, make dressing, etc.!

I just stick mine in the toaster :-) Only thing is to watch out for the steam trying to escape out the top when I pull them out!

First thing I noticed is that my dad has that same pasta maker and I've been trying to get him to send it to me for years. Also that bread looks amazing.

And hey! I've seen your cards at a bunch of stores, they're super cute. Love seeing fellow Chicagoans featured here!

Someone posted a picture of their kid (pants down but parts hidden) on their potty-training toilet the other day. I was pretty amazed at how many people "liked" it.

I bought a set very much like these from World Market--I loved them until a few "off" recipes later made me measure 4 tablespoons into a 1/4 measuring cup and discover that it was actually more like a half tablespoon. What I want to know is, before buying measuring tools like this, how you can tell if they're actually accurate??

I don't have a problem with the alcohol in cooking with wine, I just don't always have a bottle on hand, and hate to open a whole bottle for tablespoon or two. I read somewhere that dry sherry is a good sub for white wine, especially as it can be kept around longer once opened than a regular bottle of wine. It's worked pretty well for me so far!

This does work excellently for basil, but only if you keep it on the counter. I've never had luck keeping basil in the fridge no matter what method I used.