Baby basil

I've planted only a couple of edibles on my deck this year. I haven't had much luck in with growing food in the past, but I've decided this year to try again and grow a couple of things. My deck is scorching hot, so I will have to be diligent and water to keep everything growing and thriving. I am slightly wary about the squirrels - let's hope they keep their munching to a minimum!

Here ar the first few basil plants coming up for a look:





They are so incredibly wee at the moment, I didn't even see that second one until I had looked at the photo. There are many new sprouts, and I am excited! I love fresh basil, and fresh pesto is divine!

I am still waiting for the cilantro to come up, it has been very rainy the past few days, and they were just planted on Wednesday. I am going to the market this morning to buy a tomato plant, they have such beautiful specimens. And I am sure there will be some delicious cheeses to be had in late summer when the basil and tomatoes are ready, delicious!



I have mostly stuck with succulents this year for plants on the deck, like I said, it's roasting hot, and one day without water in mid-summer is death for tender perennials. Succulents are incredibly hardy, these ones were out all winter and have come back most beautifully.



The wee tiny ones are my favorites, they are perfect.

Make your own yogurt

I love yogurt, don't you? Creamy, tart, satisfying, healthy. All the things you want in a snack, except for one thing, the packaging. I loathe the plastic containers. Though one would argue, they are recyclable and reusable, they are still wasteful and plentiful. I want to make my own yogurt with the lovely Avalon milk we buy in glass bottles. I am sure it will be yummy. I had heard you need a yogurt maker. Sounds expensive.

But lo and behold, you can make your own yogurt, with a reusable household items. Thanks to Make Magazine for this link to a super sciency page on yogurt making from Clermont College in Ohio.

Yogurt Making Illustrated

Yogurt is a fermented milk product which originated in Turkey in which a mixed culture of Lactobacillus bulgaricus (or occasionally L. acidophilus ) and Streptococcus thermophilus produce lactic acid during fermentation of lactose. The lactic acid lowers the pH and makes it tart and causes the milk protein to thicken. The partial digestion of the milk when these bacteria ferment milk makes yogurt easily digestible. In addition, these bacteria will help settle GI upset including that which follows oral antibiotic therapy by replenishing non-pathogenic flora of the gastrointestinal tract.

Geez. How clinical can you get. However helpful, as this page goes on to describe the ingredients, materials and cautions. I think I'm going to try it. I just have to buy some jars ...

Animator vs. animation

Flashtastic!

Animator vs. animation

to feed my fascination

I love steam baths and dream of having my own one day.

Sweat