Several of them are in the front yard, one on the side yard, and eight in the back yard. What are these subversive plots!
Here are several of them in full summer glory…
Subversive Garden Plots
And now…how to grow a revolution in your own yard!
Gardens….of course!
Check out the inspirational video and find out how you can help change the world of fresh food today!
About the video!
Roger Doiron is founding director of Kitchen Gardeners International, a network of people taking a hands-on approach to re-localizing the global food supply. Doiron is an advocate for new policies, technologies, investments, and fresh thinking about the role of gardens. His successful petition to replant a kitchen garden at the White House attracted broad international recognition. He is also a writer, photographer, and public speaker.
Brought to you by…
In the spirit of ideas worth spreading, TEDx is a program of local, self-organized events that bring people together to share a TED-like experience. At a TEDx event, TEDTalks video and live speakers combine to spark deep discussion and connection in a small group. These local, self-organized events are branded TEDx, where x = independently organized TED event. The TED Conference provides general guidance for the TEDx program, but individual TEDx events are self-organized.* (*Subject to certain rules and regulations)
This looks like a great home method for shucking your corn silk free! In small quantities of course, worth a look for sure.
No silks attached!
My only fear is with a large a quantity of corn such as a few dozen ears it would take you some time to get them all shucked at 4 minutes per ear. That is only 15 ears of corn per hour of microwave time! I can hand shuck 15 ears of corn in less than ten minutes.
This is our ninth recipe from Emeril’s new cookbook, as we continue our participation in the One-Pot Blogger Cooking Party.
Along with nineteen other foodie blogger’s, we are sharing recipes, photos and our experiences from cooking within the new cookbook. Today, I am going to share our experiences from making the Emeril’s Mulligatawny Soup as found on page 186 from Emeril’s new cookbook Sizzling Skillets and Other One-Pot Wonders which is available for order now, the book went on sale on Tuesday, September, 27, 2011.
Check out our other eight recipes which include three from the first week, where we kicked off the One-Pot Blogger Party here on CCR!
Emeril’s recipe for Emeril’s Mulligatawny Soup is included in the Big Pots chapter along with 24 other recipes that can be prepared from a large pot. This soup is perfect for any time of year, but extra special on a cool day, especially now with fall temperatures arriving this weekend here in the northeast.
About the recipe
Clarified butter (ghee), boneless, skinless chicken thighs, garam masalla, onion, carrot, celery, garlic, ginger, Granny Smith apple, Yukon Gold potatoes, sweet potatoes, and chicken stock make up most of the ingredients in this warming soup.
Along with some other exotic ingredients such as unsweetened coconut milk, and ground cashews, this soup is a winner!
We have enjoyed being a part of Emeril’s One-Pot Blogging Party and want to thank Emeril, and the culinary team at Emeril’s Homebase, and all the folks at William Morrow and Harper Collins, especially Kimberly Chocolaad, and Tavia Kowalchuk for their support and guidance.
This is our eighth recipe from Emeril’s new cookbook, as we continue our participation in the One-Pot Blogger Cooking Party.
Along with nineteen other foodie blogger’s, we are sharing recipes, photos and our experiences from cooking within the new cookbook. Today, I am going to share our experiences from making the "BLT" Risotto as found on page 33 from Emeril’s new cookbook Sizzling Skillets and Other One-Pot Wonders which is available for order now, the book went on sale on Tuesday, September, 27, 2011.
Check out our other seven recipes which include three from the first week, where we kicked off the One-Pot Blogger Party here on CCR!
Emeril’s recipe for "BLT" Risotto is included in the Skillets and saute pans chapter along with 24 other recipes that can be prepared from a skillet or saute pan. We really enjoyed this dish, it is easy to prepare, but you do need to be standing over the skillet for about a half-hour to ensure the rice is cooking perfectly.
About the recipe
If you have never made a risotto you need to be prepared to stand over the stove for about thirty minutes will the additions of warm stock are added to the rice at intervals. Enough stock is added to allow the rice to just absorbed enough of the liquid, then more stock is added, typically in one-cup portions until the rice has absorbed all of the liquid and has become tender.
Along with 6-cups of chicken stock the recipe also includes bacon, spinach, diced tomatoes, garlic, thyme, dry white wine, unsalted butter, and freshly grated Parmigiano-Reggiano cheese.
Emeril’s One-Pot Sizzling Skillet ~ "BLT" Risotto Served
And dinner is served. This dish was an accompaniment with the Seared Scallops, which is another recipe from the cookbook which we already featured in this series.
Emeril’s One-Pot Sizzling Skillet ~ "BLT" Risotto Served
