DoveSoup Art

Every year at Matt's NOSC (Navy Operational Support Center) they plan and host a huge event that is for the 700 reserve Sailors and the families of Sailors that are attached to the Columbus NOSC. This even is called "Navy Reserve Family Readiness Day" It's to let the Sailors & families know what resources are available to them while their spouses and family members are recalled to active duty / deployed. There are activities for the children while the adults learn where to turn for help if help is needed. This information covers everything you can imagine, from medical problems & suicide awareness, to frozen pipes or downed trees during a storm. They give contacts for a variety of things for example family counseling or to volunteer groups that will mow lawns while husbands are deployed. My husband's team at the Columbus NOSC won the award for the best "Navy Reserve Family Readiness Day" in the entire Navy. Ok, I know I'm bragging, but an awa...

It's freezing out... no I mean literally freezing out, as in the low last night while we slept warm in out beds was 12° freezing. As in the high so far today is 19° freezing and lastly freezing as in there is a layer of ice on the inside of my bathroom window freezing. Now that you have the picture, you can ponder with me why my rosemary just outside my kitchen door is alive and well? I thought rosemary was a subtropical Mediterranean herb? Today I decided to brave the cold and go snip off some of the beautiful fragrant branches and make "Rosemary Jelly". Rosemary Jelly 2 cups boiling water 1/2 cup minced fresh rosemary 3 cups granulated sugar 1/4 cup vinegar 1 (3 ounce) pouch liquid fruit pectin In a large saucepan, combine boiling water and rosemary; cover and let stand for 15 to 30 minutes. Strain, reserving liquid. If necessary, add water to measure 2 cups. Return liquid to pan; add sugar and vinegar. Bring to a full rolling boil over high heat, stirring constantly. A...

To Be -or- Not To Be? I have a cute little mole living in my vermicompost bin. The question is, do I let him "BE" while he does what moles do best, eat 65 lbs of nasty grubs annually? Or do I "NOT TO BE", considering I would have ...to screen in my worm/compost bin because they also eat about 45 lbs of earthworms per year. For a time I let my little mole live, every now and again I would see him scurry for cover when I turned the compost. I thought he was cute, seeing wildlife in action is fascinating, enlightening... a pleasure (most of the time). One day, while turning the compost, I noticed the number of worms in my bin seemed to have diminished, I was busy and didn't give it much thought. A few days later my husband, Matt, also noticed the worm population seemed to have decreased. Still the light didn't dawn. Shortly thereafter my sister was visiting and between her, the dog and I, we managed to kill "the mole" (it was like a scene from Psyc...

I love these heirloom beans! They are big and fat and tender. Not to mention stringless and can be left on the vine for harvesting as shelled beans. Last year we tried to grow blue lake green beans and oh my gosh what a pitiful harvest that was. I ended up buying beans from a local farmer to freeze for winter use (not organic, but at least local grown). The plant seems impervious to disease and even pest resistant - amazing and truly a carefree growing plant. The only work when you grow these beans is harvest time, holey moley they will keep you busy.

3 days ago I started my 1st batch of "real" Dill Pickles. My recipe came Sandor Katz book "Wild Fermentation" ISBN 1-931498-23-7 No vinegar to create the sour, it comes naturally when you allow the pickles to ferment in a salt brine. It was very easy, I layered the bottom of my crock with oak leaves, then added fresh dill from my herb garden (I added more dill that his recipe called for - just because we love dill) I tossed in the garlic cloves and then about 5 lbs of cleaned baby pickles. (I also cut the blossom end off because I read somewhere that can contribute to the pickles going soft) I dissolved the salt ( a little less than he called for) in filtered water. Poured it over the cucumbers, added a few more flowering dill heads and oak leaves, weighted it down to keep the cucs under the brine and covered the crock with a dish towel secured with a big rubber band. Below is Sandor's recipe Timeframe: 1-4 weeks Special Equipment: * Ceramic crock or food-gr...

I had okra in a New Orleans style restaurant in Pasadena California once. I thought it was the most fabulous thing I ever tasted. I wondered where okra had been all my life? I wondered why everyone did not eat and love this delicious vegetable? Why wasn't okra on every restaurant menu? That was the 1st and the last time I loved okra. I gave it several more tries but each time is was totally disgusting. I tried both frozen and fresh, nothing could have triggered my gag reflex more efficiently and effectively. I think cooking okra is like growing hydrangeas, you just gotta have the knack or you may as well hoist the white flag. Dove

Hey Jack J ack, why did you slash the wrist of your immortal muse? Did you stare as Red idioms pooled? Dripping, seeping, spilling, pouring streams of skillful consciousness soggy on the soles of your boots, leaving tracks along Route 66. Allen, the hawk stopped by my garden for breakfast today Majestic menacing brazen magnificent. Can you imagine having Bukowski as your mailman? And what would you Say to the academics when they ripped Billy to pieces, while his back was turned. © 2009 Dove 'Anybody can make Paris holy, but I can make Topeka holy.'" Jack Kerouac