Allyson

For whatever reason, every party I ever went to in the 1980s included at least one version of this dip, served in a bread bowl. I’m not sure why we stopped making it, because it’s iconic comfort food, tasty and with a healthy kick to it from the spinach. Therefore, I shall share it with you, dear readers. Because it’s yummy. 

Ingredients:

• 10 oz frozen chopped spinach (cooked, cooled and squeezed dry)
• 16 oz sour cream
• 1 cup mayonnaise
• 1 package Knorr ® Vegetable recipe mix
• 8 oz water chestnuts, drained and chopped (optional)
• 3 green onions, chopped (optional)

Combine all ingredients in a bowl and mix. Chill the spinach dip for about 2 hours.

In a good size round of bread with a chewy crust (in other words, one that won’t fall apart being used as a bowl), cut a circle out of the top. Using a knife or your fingers, pull out bits of bread to make the round into a bowl. Add the chilled spinach dip to your bread bowl.

Serve this classic spinach dip with the bread that you pulled out of your bread bowl, and a stack of fresh vegetables as well. Make a double batch, because you will need to refill the bowl before the night is over.

Notes:

You can make this vegetarian or vegan! Replace the sour cream with 16 oz of cashew yogurt. Replace the mayo with Nayonaise or another vegan mayo. That’s all you need to do! Another alternative is to use a cashew cream cheese in place of the mayo, for a thicker dip. Be prepared to thin it out with a bit of oat milk if it’s too thick.

There are two main types of plants in the world: annuals, which you plant from seed (or cutting or slips or whatever) each year, and perennials, which come back every year.

Some examples of annuals are cucumbers, lettuce, potatoes, peppers, and zucchini. Each year, you need to plant new plants. Each year, they complete their life cycle entirely in the span of one season. You get seeds (or slips or cuttings or whatever) from them to plant again next year.

Some examples of common perennials are asparagus, rhubarb, many kitchen herbs (sage, thyme, and chives in particular), horseradish, and strangely enough, tomatoes. With all but the tomatoes, you plant them once and then harvest each year after they’re established. Tomatoes are technically perennials, in that they can be kept from year to year if you’re in a warm enough climate. Up here in the north where I am, we treat them as annuals, but if you have a hot house or you live in a warm area, you can keep them alive and producing without having to replant each year.

Annuals are important. They’re here for a brief season, they grow, and we harvest them. The majority of vegetables we eat are annuals. You can pick up pre-sprouted annuals like cucumbers and peppers at your local feed store each spring. For those of us with a yen for gardening, going to Agway is a dangerous thing right now. Somehow, these plants always end up in my dang trunk… You can also pick up seeds, both for indoor seeding and for planting right outside in your garden beds.

Perennials, though, are even more important (in my opinion, of course). With perennials, you plant once, harvest for years. As I get older, I look for more and more perennials so that I have less work to do in the garden each summer! An asparagus bed will keep giving for 20 to 40 years, with nothing more than an occasional fertilizing and weeding. Rhubarb, too, doesn’t require a lot. You do have to “split” it up into bits every five to eight years, to keep it healthy and growing, but that’s not too arduous. Some of my herbs have been in my garden for more than a decade, and are coming along very well. I recently had to get medieval on my oregano, because it was escaping its enclosure and getting into the lawn. While that smells nice during mowing time, it’s a waste.

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I had a Right leaning friend post this meme yesterday:

What I responded with is very honest: “I don’t think so, or not without full due diligence. Remember, what the Right does to the Left or puts into practice can later be used by the Left against the Right. Put NOTHING in place that could even remotely possibly go wrong when turned around. This is something that could *easily* be turned around.”

There will always be people on both sides of the aisle who feel they are doing what they are doing to support the Constitution. The problem with the person who posted this originally is that he knows darn well HE is defending and adhering to the Constitution… and assumes that those on the Left are not, and/or will not.

I can think of quite a few legitimate reasons why someone in the House or Senate might choose to support an illegal alien over a US citizen. For instance, no matter how illegal someone is, if a US citizen assaults, sexually or otherwise abuses, murders, etc. someone from another country (legal or illegal), that’s wrong. I’ll support the person who was the victim.

Putting up something this broad is not “making it perfectly clear” or stating it’s in black and white (in any way other than the fact that it’s black and white lettering). This is akin to the Dems wanting to get rid of the filibuster while the Republicans are in office and then trying to get it back in when they’re in office. If the proposed rule can’t be broadly applied, or applies only “sometimes” (ie when your opponent is in office), then it’s not a good rule.

This is not a good suggestion.

Words, as I’m constantly told, have meaning. I might be pretty sure I know what’s being implied in this meme, it’s NOT clear. If we were to put something like this into practice, it would immediately be turned around and used against the Conservatives. And rightly so, quite frankly.

There’s a lot going on around us right now. According to the Left, the stock market is crashing like never before. I’ve heard the term “huge” used more than Trump uses it, which is driving me batty.  

As you can see in this image (Morningstar, Inc.), the mess during Biden’s time as President was quite impactful, especially as seen after the moderately beautiful recovery started by Trump 1.0. Now, this image doesn’t include the stock market information of the past few days, but frankly, I think you can all go look yourself. Yes, there was a dip. No, it would not even register on a graph of this size. It’s barely visible on a graph that includes only 2016 onward, quite frankly. Yes, there was a dip, and that’s natural. It’s a great time to buy stock, quite honestly. With the Left influencing what people think, there are bound to be some run offs with certain types of stock. We know that nothing huge is going to happen with Trump at the helm, so we may as well invest. Just be sure to pull out before the next President gets in, unless it turns out to be Vance, in which case, stick with it.

I really don’t get the absolute panic over the tariffs. I can’t tell you how many times I’ve been told I “just don’t understand” how tariffs work (hint: I do), and how Trump’s tariffs are going to tank our whole economy (hint: they didn’t, and aren’t). People I love and care for are absolutely devastated over the whole tariff business, and it’s sad, because it’s not something to be upset about.

But… again, when tariffs get applied, our prices are likely to go up slightly. It behooves us to be ready for that. Once it all turns around, we’ll still be sitting pretty. No need for panic, folks.

“Drink a toast to my best friend, Samuel Colt!”

One of the things I’ve noticed in listening to the vast array of older music lately, is that most of it wouldn’t make it on today’s radio. This song, for instance, would be considered horribly violent even though it wouldn’t even be a footnote in an action movie. I’ve listened to a song about truckers showing up at a kid’s house to take him out for a ride while his mom was at work (Teddy Bear), another about a bunch of Boy Scouts sneaking up on Girl Scouts bathing nude (The Battle of Kookamonga), yet another about a guy who gets blown up running illegal liquor (White Lightning)… The one that made me giggle the most was Lil’ Red Riding Hood by Sam the Sham and the Pharaohs, which talks about how Red is “everything a big bad wolf could want.”

I love this music. Some of it is from my childhood. Some of it is from earlier. They all tell stories that would cause pearl clutching today. Perhaps that’s why I find them so amusing.

I discovered this recipe by watching an older Turkish couple in Azerbaijan on YouTube. They don’t share amounts, but the woman cooks on screen, and I made educated guesses about how much of everything to put in. She uses this recipe both to make these flat breads, and as a crust for meat pies. I’ve done both. This is my take on her recipe.

Ingredients:

• 2 cups all purpose flour, sifted
• 1/4 cup water, luke warm
• 3 tbsp melted butter
• 1/2 cup plain yogurt
• 1 tsp active dry yeast
• 3 tsp sugar
• 1 tsp salt
• 1 tbsp olive oil
• egg wash
• sesame seeds

Garnish:

• 1/4 cup olive oil extra virgin
• 1 tbsp garlic paste
• 1/3 cup Italian parsley, finely chopped

Whisk sugar, yeast and water in a medium-large size mixing bowl. Let it sit for 15 till the mixture froths and bubbles.

Add flour, butter, yogurt, and salt. Knead together using a wooden spoon or the bread hook of a stand mixer. When the dough starts to come together, drizzle in the olive oil, and continue kneading until the dough is combined with the oil and has come away from the sides. This will be a shaggy dough, rather than a soft and smooth one.

Pick up the dough and gently form into a ball shape. Rub some olive oil on the inside walls of the mixing bowl. Gently place the dough back into the the mixing bowl (do not knead anymore) and cover it with plastic wrap and towel or a lid. Place the the bowl in a warm place to rest for an hour or until it doubles in size.

Flour your working surface, and place the dough onto it. Divide it into several evenly sized pieces (two pieces for pie “crust” or four to six pieces for flatbreads), and make them into balls. Be very gentle, as you want all the little air pockets to stay inside the dough. Sprinkle each ball with dry flour lightly, and then cover them with plastic wrap or a moist, warm towel to keep the dough moist. Let them rest for 10 minutes before moving on to the next step.

For pie crust, take each ball and gently pat it down with your hands to flatten it. If you need, you can use a rolling pin to even it out into a circle. Add your filling in the center, and then lift up the sides and begin to pinch the edge together to make a side for your “pie.” This will be open topped, with a pretty crimp along the edge, sort of like the top of a fancy Asian dumpling. Don’t worry if it doesn’t look good. It will taste divine. Skip to the baking part below.

For flatbreads, pat each ball down with your hands to flatten it. You can use a rolling pin to make it even and either circular or oval, your choice. Leave the rest of the dough under the plastic towel while you work on each flatbread, so that the dough doesn’t dry out.

Preheat a cast iron pan or griddle on your stovetop, at medium heat. Place the flattened dough onto the heated pan for about 10 seconds, then flip it over. Cook the other side for about 20 seconds, then flip back to the original side for another 5 seconds. Flip one last time for 5 more seconds, and then set it aside.

Repeat the above pan frying for each of your dough balls. Let the bread cool for about 10 minutes, and then check to see if it’s properly cooked inside. If it isn’t, you can put it back onto the stove for a few more seconds.

Mix together the garnish ingredients above, and brush them over the still-warm flatbreads, and serve as soon as you can.

If you’re baking pies, preheat your oven to 375°F. While it’s preheating, glaze your pie dough with an egg wash (whisk an egg with a little water or olive oil and brush it gently over the exposed dough) or melted butter or warmed olive oil. Sprinkle with sesame seeds, if you like. Bake for 30 to 45 minutes, checking frequently after the 25 minute mark.

Notes:
When I use this as a pie crust, I use a finely minced meat, and all the other ingredients are also finely minced. This ensures the filling will cook properly by the time the crust is baked.

You don’t have to make big pie crusts. Most people like to have a pie to split, but if you want to make individual ones, flatten them out to a little larger than hand size, and then follow the recipe. This is a great recipe to play with!

We’re almost at the point in time when some of the seedlings you’ve planted should be going outside. Hardy greens like kale, cabbage, and chard will probably be able to weather the outside temperatures in the next week or two. This means there’s a lot of work to do!

The first thing you need to do is start hardening off your seedlings. This is a long but simple process that ensures your new plants will thrive once they’re in the great outdoors. Now that we’re getting a few days in the high 40s and low 50s (and sometimes warmer), you want to pick a day that’s slightly overcast and warm, with not too much wind. Take your flats or pots of seedlings and place them in a wind-free spot that isn’t in direct sunlight, and let them bask in the natural light for about an hour. Do this at the warmest point of the day, just after noon, if at all possible. Then bring them all back in. Repeat this every day, adding an hour or so a day to the time outside, until your plants have developed stronger stems and secondary leaves.

When the nights are all above freezing, you can leave your seedlings outside. Cover them up, though, because critters like raccoons and mice like to eat those yummy miniature plants. Once the plants are hardened off, you can wait for a nice, overcast day to plant your seedlings into the garden.

Before that, though, you have to prepare your garden. If you’re going to be using buckets and/or bins of any kind, they need to be readied for use. This means cleaning them out, bleaching them (to kill any bacteria that could harm your plants or transfer to them), and then rinsing them thoroughly. Drill, poke, or melt some holes into the bottom of each container. This allows excess water to drain. Some people do it in the bottom of the containers, but I find doing it about an inch above the bottom, along the sides, works best. That way, excess water can still escape, but there’s a “well” below the holes that continues to hold water for the plants on dry days.

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The art of the emotional appeal, aka “emotional blackmail,” is usually mastered by around age 3. The first time your child’s chubby little hands rise up and they pout, saying, “Pweeeeeze?” you can feel it, that tugging of the heartstrings. As responsible adults, it’s our job to teach our offspring (and local offspring in our vicinity) that you can’t get everything you want, and sometimes the answer is going to be no.

Saying no isn’t something that comes easily to the current crop of newly minted adults out there. Those who fall between the ages of 25 and 35 seem to have no concept whatsoever of “no” or “FAFO.” They’ve essentially never “found out” about anything, because they so rarely hear the word no.

While I don’t always put a lot of stock into certain theories of civilization, there’s one going around that seems to have at least some grasp on reality.

I don’t know if the dates are accurate, but it does seem to be grounded in factual research. Excuse the article I pulled it from; it was the only one with a decent enough graphic explaining it. The article is horrid, poorly written (imo), and not well grounded. But the theory that Ingraham’s study is based upon is real, and not too bad. If you want to really go down the rabbit hole, check out this post by Noema. You don’t have to do that, though. The graphic does a fairly decent job of making it easy to understand.

The general idea is that society, civilization as a whole, goes through these multi-stage cycles that last somewhere between 180 and 280 years in length. This is borne out by history, which does indeed seem to follow such cycles. They’re not perfect, but they are present, and they can be seen quite clearly. Drop in the history of Greece, and it fits. Rome, it fits. Early China, it fits. And so on.

The theory, followed through for America, states we’re in the end stages of one complete cycle. This isn’t too difficult to believe, considering we’re 248 years old as a country. Things were bound to break. After all, no one had previously attempted to run a country under a President, an elected official, prior to America. Our Constitution was radical in the most vast understanding of that word. The fact that so many other world leaders are now attempting to use our methods to run their countries is a testament to how well it has worked.

The thing is, though, I believe our Founders knew it wouldn’t work forever, as given. That’s one reason why they created the Constitution. It was created in such a way as to allow We The People to change and ratify it, as we became better as a People, and as we matured as a country.

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You may ask yourself, why is Allyson posting up songs from 1967 that weren’t even popular back then? Listen to the song. Sure, it’s a song about Snoopy. No question at all.

It’s more than that. I’ve been listening to bunches of OLD music (defined as pre-1970s, thank you very much… you know, EARLY 20th century) of late, and this one really struck me. On the surface, it’s just a silly song about Snoopy, our beloved cartoon dog. The lyrics aren’t particularly smart, but they scan nicely and the song is fun to sing.

But the Red Baron was a real person, and he really did take down 80 aerial combatants in 1917. Of course he wasn’t stopped by Snoopy; his plane was shot down by a combination of RAF pilots and Australian ground gunners. He was killed by a single bullet, and went down near Vaux-sur-Somme, France.

So why this silly song? Because it harkens to a time when this country actually cared about its position in the world stage. If the actions of Hitler in the 30s and early 40s were to happen today, we would do nothing. Today’s generation isn’t interested in fixing those kinds of wrongs. To misquote Karoline, the people in France would be speaking German. We can see this all around us. There are plenty of places where heinous things are going on, and we’re just not involved anymore.

I’m not sure we should be, because America managed to get itself listed as the world’s police, and that’s not a good thing. But at one time, when we stood up the enemy nations cowered with fear. Today, they just shrug and go back to messing with little girls and silencing women and killing the innocent.

There is hope. With Trump currently in office, military enrollment is up, exponentially. We see world bullies quietly standing down and skulking off to the shadows once more. The question is, can we keep it up? There is hope, but it’s going to take more than Trump’s four years in office to make it real.

I want to live in a world where we can make slightly off color jokes about stuff, and have folks chuckle. Most of the music I’ve listened to in the last five days would NEVER be permitted on the radio today. Too sexist, too racist, too … whatever. But they’re fun, and light, and frankly, no one gets hurt by listening to them.

So here’s to a world where we can cheer on Snoopy, and be proud of our troops, and stand up for freedom in our country… and then, when we’re in a better place at home, for freedom elsewhere.

Everyone in my house loves stir fry. I do all kinds of stir fry dishes, too. I make a great coconut Thai curry, and my ginger soy poke bowls aren’t bad either. Recently, I was in a mood for noodles instead of rice, though, and I went looking and found a recipe for using ramen noodles in a stir fry. This is my take on that!

Ingredients:

• 3 tbsp regular soy sauce
• 3 tbsp dark soy sauce
• 3 tbsp hoisin sauce
• 1 tbsp oyster sauce
• 1 tbsp rice wine vinegar
• 2 tsp sriracha or sweet chili sauce
• 1/4 tsp white ground pepper
• 3 packages instant ramen noodles (discard flavor packets)
• 1 lb skinless, boneless chicken breasts, diced
• 3 tbsp vegetable oil, divided (see recipe)
• 1 cup diced red bell pepper
• 1 cup sliced white button mushrooms
• 1/2 cup diced sweet yellow onion
• 1 cup broccoli florets
• 1 tbsp fresh minced garlic
• 1 tbsp fresh grated ginger
• 2 thinly sliced green onion
• 1/2 tbsp toasted sesame seeds

See those seedlings hardening off in the header image? Those are from a garden I was growing about a decade ago. They’re strong, healthy seedlings. They’re ready to be set into the ground to thrive and grow and make veggies for us.

And then there’s this specimen:

See how it’s falling over, and it only has a single set of leaves? Those aren’t even leaves, by the by. Those are called cotyledons, or “seed leaves.” They’re just there to get the plant going. By the time a seedling is as tall as this one is, it should have several sets of leaves. So why is this poor thing falling over and not growing better and stronger?

The first thing it’s lacking is probably light. Most of the time, when we’re starting seedlings indoors, we’re short on light. There are plenty of ways to fix that, of course. You can put them on a rack with a light right above them, and put a timer on it to give them 12 hours a day. That will fix the light problem, even if they’re cheap light strips. What if you don’t have a rack with light strips, though? Well, you can make do by giving your plants as much light as you can. I have a “daylight lamp” that I use in the winter to help with depression. This time of year, I no longer need it, so I give it to my plants. I move it around, so they all share in the glory of it. Any lamp put close enough to the seedlings will help.

Your seedlings also may be too cold, or alternatively, too warm. Most seeds like to germinate between 65 and 80° F, so if your home goes below that at night (or, like mine, never gets that high even in the daytime), you  may need to pick up a seed mat. The mats aren’t that expensive, and you just place your seed trays right on top of them. They keep the temperature warm but not hot, and convince your seedlings that it’s time to grow.

A third option is that you are not watering your plants enough, or that you’re over-watering them. You can tell if your plants have enough water by feeling the soil they’re in. If it’s dry and flaky, you need to water them, stat! If it’s saturated and dripping, it’s probably too wet. You need moist soil that clumps when you take a handful of it, but that isn’t dripping and sopping wet. It’s my strong opinion that the best way to water seedlings is from below. The containers your seedlings are in should have several small holes in the bottom (and if there aren’t, add some), or be made out of porous material like paper egg cartons. The containers should be sitting in a waterproof container, either one designed for the purpose or whatever you have on hand. Pour the water into the bottom of the tray, and let the soil suck it up from below. This encourages strong roots, which is important for your plant. If there’s a tiny bit of water in the tray, you’re fine. If it’s an inch deep, you need to drain it out. I also keep a mist sprayer on hand full of water, and each day I will spritz my seedlings. This helps prepare them for the rigors of a rainfall when they get outside.

The last option for helping seedlings develop strong stems and avoid them being leggy, is to blow a fan over them. This should be a VERY gentle fan, aimed above but not directly onto the seedlings. This simulates the breeze outside, which is part of what causes a plant to create thick stems and rigorous root systems. The fan, sweeping back and forth, will make your plants signal themselves to create more roots and stronger stems. Another method is to (GENTLY) brush over your seedlings with your hands each morning and evening. This need take only a couple of seconds, and should be done very carefully.  You don’t want to break or damage the plants.

If you get to the point where you need to thin out seedlings (an unfortunate thing but necessary), don’t pull them up. Pulling plants disturbs the soil and surrounding plants, possibly causing more than intended to die. Instead, cut them off at the soil line. The plant will die off and feed the soil, and you can feed the thinned plants to your chickens or bunnies (so long as they aren’t poisonous).