So most of you know by now that I’m not great with plants. How the tomatoes are still growing and even ripening,… yeah, you heard right. RIPENING. I don’t even know! But while my tomatoes are flourishing, everything I plant in the window herb planter that is supposed to keep your plants alive is dying. I thought maybe I just had an issue with growing them from seed, so once they died, I replaced them with starter herb plants and now those are slowly dying too!
The coriander plant was the first to go, the Greek basil is on its way out the door and part of the chives are already pushing up daisies! But because I love a challenge and I want to push myself some more (costing more plants their lives of course), I bought a starter thyme plant that I didn’t bother transplanting, stuck a water cup underneath to catch the excess water after I water it every few days and it is still alive. While I don’t have high hopes for it (knock on wood), I’m trying not to jinx it either. We will see just how far it goes. I did have a reason to pluck off a bit of the thyme leaves though the other night for dinner, so it at least went to a good cause first!
This week in the kitchen has been trying for us. Mei has really started to make some strides in the crawling department, squirming and squiggling everywhere and grabbing everything in sight and not too happy to sit in her bouncer and play without first trying to make a break for it. Patella has hit her teen years so I spent a couple of hours each night the past few nights trying to reinforce when mommy calls to come inside, its time to come inside, not play for hours outside, run around and make mommy crazy. So far? Patella-4. Mommy-0. I usually wind up catching her (eventually) and dragging her back in the house. Her teens years are getting me thinking of putting her back into puppy school. Oi.
So due to these two lovely children, my baking time has been limited, and my energy by the time I get them both down for naps so that I can bake. How frustrating. But I wouldn’t have it any other way, I love them both.
That being said, I have been working through endless lemon bar recipes lately, looking for that perfect one to post, so look forward to some lemon bar magic. I also joined another group online, The Daring Kitchen, and the first challenge it to make truffles… which I thought I was struggling with, but after some time with it, I realized I was doing everything just right, just needing to give everything a bit more time so a post (or two) about truffles will be headed your way as well!
In the meantime… should I pick and eat the tomatoes that have turned red? Or wait til they fall off the vine and then eat them?? I’m hoping some don’t turn red so I can make fried green tomatoes… what would you put on top of fried green tomatoes? I might make a fancy schmancy mayo!