Micro greens.
Every year, my herb aspirations grow. I don’t have the greenest thumbs but I keep trying. This year I am growing cilantro again which I haven’t tried in years. I always screw up and they go straight to seed. Last year I had pretty good luck with basil, rosemary, oregano and micro greens (which were zero effort). The rosemary and oregano had survived the winter and started to grow on their own since March, and some thyme that didn’t really do so well are also making a comeback. I sowed the seeds for basil, cilantro, dill and micro greens a few weeks ago and everything is sprouting. I’ll give the micro greens another week or so before I start trimming.
These are wet pots, they are terra cotta inside glass which you fill with water and it’ll stay moist for 2 weeks. Basil for indoors.
This is the big outdoor pot of basil.
This is mint and chives I left in a box over winter. They never really got very tall.
I have 3 pots for cilantro, fingers crossed.
Oregano, the other half of the box held a rosemary plant which has been transplanted to a larger pot. I added some more oregano seeds to the empty side, hopefully the oregano will also start to expand on it’s own.
The rosemary was very reddish, it’s slowly getting greener. I hope it will grow into a small bush.
Don’t know how the thyme will fare this year. I had to transfer boxes so it’s kind of a mess.
And http://www.terracycle.net/main_plant_food.htm for organic fertilizers made from worm poo. 
-L
May 2, 2008
I was a Girl Scout for 8 years, and it has been 4 years since I had last bought a box of Thin Mints (which has always been my favorite). Inspired by these
homemade Do-Si-Dos, I decided to try my hand at making some Thin Mints. I made up the recipe just today. I originally had only used 1/2 cup of shortening and 10mins of baking time, but I adjusted the recipe from my first attempt.
To make a thin chocolate wafer/biscuit, the dough will need rolling (which I never do, hate the extra clean up). On the plus side, this makes use of my abundance of cocoa. Did I mention these will also be vegan.
Vegan Homemade Thin Mints
1 cup cocoa powder
1 cup powder sugar
1 cup flour
1 tsp of baking powder
1/4 cup sugar
2 tsp mint extract
3/4 cup melted organic shortening
1/4 cup water
1/8 tsp salt
5.3oz bittersweet chocolate (for melting)
(already smelling like Thin Mints)
Preheat oven to 350°F. Mix together all the dry ingredients in a bowl. Add in the mint extract and melted shortening, stir for a minute before adding the water. Finish mixing with the mixer, it’ll probably still look loose and crumbly. Pour out onto a surface and press/knead together into a ball, cover and leave out for 15-20mins. Roll it out to about 1/8 inch, and use a small cookie cutter to cut out rounds. I don’t own any cookie cutters, but found a tea tin lid that worked out fine. Place on parchment lined tray and bake for 15-18mins (depending on thickness, maybe longer). When it comes out of the oven, move them to a cooling rack. When the cookie is cooled, melt the chocolate on low heat or by microwave. I only dip the tops of the cookies. If you wanted to fully coat the cookies, you’ll need more chocolate.
(makeshift cookie cutter)
(Green Black’s Organic 72% Baking Chocolate)
(try and wait for the chocolate to cool and harden)
-L
January 24, 2008
