Sunday, November 13, 2011

All natural cure for older pets with cysts

This is truly amazing and I only have Crystal to thank for the tip! My dog is going to be 12 in a few months and last year she developed a nasty cyst on her back. Our vet quoted us any where from $800-$1000 for removal, and as much as I love my little girl, we could not justify the cost. Over the past 6 months I have tried every natural cure I could find, and nothing worked. Crystal recommended that I use a warm compress soaked in salt. I did notice a slight change, but decided to try straight kosher salt and see what happened. I dipped a cotton ball in water, then dipped it in a bowl of salt and applied directly to the cyst. I did this for three days. 1 week later and there is no abscess and fresh skin on Poobie's back. I am seriously over the moon! I hope this is helpful for all of the owners of old animals out there.

Thursday, September 1, 2011

Watermelon Sorbet (without an ice cream maker!)

As we approach the 60 something'th day of over 100 degree heat here in Texas, there are few things left that we can do to cool off. Cooking and cleaning in our underwear, taking cold showers, leaving the house ONLY when necessary, and making sorbet!

I had no intention of making this delicious treat until I learned a very necessary rule in grocery shopping: stick with a store you trust, instead of looking to save a buck. Last week I bought a watermelon at Central Market, it was insanely perfect and we devoured it in about an hour. Two days later I ran into Tom Thumb and saw watermelons on sale (about 30 cents cheaper than CM), so I of course bought one. It was fug nasty. No flavor and grainy texture. I felt so abused!

I decided to turn my anger into something magical. Because my dad grew up in the Great Depression, (well the 1930s but still...) I was raised to NEVER waste food. So began my watermelon disaster journey.

This recipe requires no ice cream maker, no shaking of a plastic bag for a half an hour, or having to stir up your mix in the freezer every 30 minutes. It is so simple and so insanely good.


1 "personal sized" watermelon or 1/2 of a full melon cubed
1/4 cup of sugar
1/2 cup of agave nectar (you can sub sugar if you like)
Zest and juice of two limes (or lemons, depending on the taste profile you desire)
Pinch of salt

In batches, puree the watermelon in a blender.


In a large saucepan over medium heat, bring 1 cup watermelon puree, lime zest/juice and sugar to a simmer, stirring occasionally. Season with salt. Pour in remaining watermelon puree and add agave nectar, whisking until evenly blended.

Pour the mix into a metal cake pan and freeze overnight.

The following day, take your frozen watermelon, puree and blend it one last magical time. This final blend will break up all of the ice crystals to create a smooth consistency. Pour sorbet back into the pan, cover and freeze 3-4 hours. Enjoy the sorbet (clothing optional Texans).

Monday, July 25, 2011

Let's Make Sausage!!

Meat Grinder
Stuffer attachment

If you don't have a grinder you can still use this recipe for sausage patties, just sub the pork butt for ground meat.


4lb Pork Butt (also known as pork shoulder)
3 tsp fennel seeds
1 tsp coriander seeds
1 tsp cumin seeds
1 7.5oz can of chipotle peppers in adobo sauce (peppers chopped)
1/4 cup chopped basil or Italian parsley
4 TBS olive oil
Salt and Pepper to taste
1 bag of hog casings

Toast seeds on medium/low heat, keep the pan moving, and cook til fragrant (about 3-5min).

Grind up seeds, add salt and pepper.

Trim fat from pork and cut into 1/2" cubes.

In a large bowl combine pork, spices, peppers (and adobo sauce), basil and olive oil. Toss to coat and refrigerate for 1 hour.

In the meantime, take out 2-3 casings and rinse off salt, soak in warm water for 30 minutes.

After your pork has rested, take it to the grinder.

It is imperative that you taste test at this stage! Make a small patty and cook in a skillet. Adjust seasonings if needed.

Grind the pork a second time to fully incorporate the seasonings, this also gives the meat a better consistency.

After the second grind, attach the stuffer and lube it up with shortening.

Before placing the casing on the attachment, push meat through the grinder to force out excess air. As soon as you spot the meat coming through, turn off the machine and attach casing.

Pull casing all the way up the attachment and tie a knot at the end.

Now you are ready for sausage-making madness!!

Keep the grinder on and slowly form each sausage to your desired size. Make sure to push out air bubbles and keep each the same width. After each link, twist the casing before the next.

Makes about 15 5" links. Total cost? $8!
Sausage will keep in the fridge for 1 week or in the freezer for 3 months.

Peach, Plum, And Blackberry Pie


5 lbs of fruit (really anything is possible here!)
1/2 cup sugar
3 TBS cornstarch
2 TBS cinnamon
1 tsp nutmeg
1 egg (beaten)
Juice of one lemon

Pie Crust Recipe:
3 1/2 cups flour
2 sticks of cold butter (cut into small cubes)
1/4 cup vegetable shortening
1 1/2 TBS sugar
1 TBS salt
1/4 cup ice water

There are two ways to make crust, by hand or food processor.

By hand:
Combine all ingredients and break up butter into flour until it resembles tiny pebbles. Slowly add 1/2 the water and mix until incorporated adding more water if needed.

By processor:
Combine all ingredients and pulse until pebbles form (about 25-30 seconds).
Add water.

Form dough into a disk, wrap in plastic and refrigerate.

Let me just say that making the pie crust a day ahead will make your life so much better. You know when the Barefoot Contessa makes her crust and it's ready in 30 minutes???? That's an illusion. Sure it works, but allowing the crust ample time to rest makes the rolling and decorating 100% easier. Just say'n.

If you absolutely must make it the same day, let it rest for at least 2 hours.

If you are making a pie with stone fruit, you need to first get the skin off. For the cleanest results, blanching is key.


Fill a large pot with water and bring to a boil.

Using a paring knife Score the bottom of the fruit (not the stem side) with an X.

Drop each piece into the water for 30 seconds.

Remove and transfer to an ice bath

Skin should peel right off

Take a large bowl and cut your fruit into 1/2" pieces (make sure to cut over the bowl to capture each juicy drop

Toss fruit in sugar, lemon juice, cinnamon, and nutmeg

Let stand at room temp for 1 hour, mixing occasionally.
Using a slotted spoon, transfer fruit to a separate bowl. Add cornstarch to the reserved juice and whisk til incorporated. Return fruit to bowl.

Generously flour your work surface and rolling pin.

Cut dough in two equal parts and quickly form into a ball.
*Never overwork your dough. We have warm hands that melt those sweet pieces of butter that are essential to flaky crust.

Roll out first ball and place in your pie dish.

Look at those sexy chunks of butter!

Trim the edge with kitchen shears.

Fill in the goods.

Preheat oven to 400

Roll out the second ball and cover. Gently crimp the sides together.

Score the top of the pie with a paring knife.

Brush the crust with the egg wash and bake for about 40 minutes. Reduce heat to 350 and bake for another 30-45 minutes until golden brown.

Wednesday, July 13, 2011

How to Remove Tacky Water Ring/Stains from Wood Furniture

This is so painfully simple, you don't need to be adventurous or crafty!

Water stains are so irritating, especially on a nice piece of furniture. This is the most simple, permanent solution to get rid of them.

-Stained piece of furniture
-Dry dish towel/t-shirt/rag

The stain:

Turn iron on low/medium heat.
Place towel over the stain.
Gently run the iron over the towel.

Voila! How easy was that??

I would also suggest a good oil or polish afterwards.

Monday, July 11, 2011

Homegrown Tomatoes

This is a fantastic tutorial by Ms. Nikki, gardener extraordinaire. Nikki works at Northaven Gardens in Dallas.

Class Pics:

Planting Essentials

Soil Health is Key
Healthy soil is the key to disease & bug resistant plants. It generally takes 3 years to get your soil at the level it needs to be. When you add organic matter (compost) and soil amendments each year, you are increasing soil ability to drain water through and also increase microbial activity. I don’t recommend planting tomatoes directly in the ground. Our soil is very hard and clay.

2X a year (usually early spring and fall) I add the following to my 4’x8’x1’ raised bed.
-2 bags compost
-2 bags Humax Garden Soil Builder
-2 bags cow manure

My initial raised bed was filled with the following…(and yes, I carried this all by myself!)
4’x8’x1’ box = 32 cu ft
NHG TOTAL: $186.68
-10 Soil Menders Topsoil
-6 bags Humax
-10 bags Vital Earth Compost
-6 bags Cow Manure
-1 5lb bag worm poo
-1 5lb bag green sand

Planting in a pot?
1 tomato plant per minimum size 16” pot. Ask me about soil for your pot size. The easiest thing I’ll tell you to do is plant in NHG Organic Potting Soil. It has compost, topsoil, a months worth of food & expanded shale (for drainage & aeration) already in it. Easy breezy!

Mulch, mulch, mulch
Mulch is recommended for all plants. Add at least 2” after planting. Leave a “donut” around the base of the tomato plant so the mulch isn’t right up against the stem. Mulch will keep roots cool and retain moisture in the soil. With our TX heat, this is a must!

Why are raised beds at least 12” deep?
To retain water and keep roots moist through our extreme temperatures!
If you read anything on Square Foot Gardening, they will tell you to build beds 6” deep and with lots of peat moss. Follow this run in Texas and you’ll be either water multiple times a day or looking at lots of fried plants.

Planting Your Tomatoes
For most plants, we’ll tell you to plant the plants soil line a bit above your garden’s soil line. Tomato plants can be planted up to 2” deeper. The stem will grow more roots under the soil and offer a sturdier plant.

Tomatoes MUST have a minimum of 6 hours of direct sun. I’m not joking about this! The more sun the better!

Timing is Essential

-Fall Harvest Tomatoes by seed MUST be started indoors early to late-May. Mid-May is ideal.
-Fall Harvest Tomatoes by transplant plant mid-June to mid-July.
-Summer Harvest Tomatoes by seed MUST be started indoors mid-January to mid-February.
-Summer Harvest Tomatoes by transplant plant mid-March to mid-April. If you can get them planted end of February to mid-March, that is even better. There are ways to protect them if we get a hard freeze. Use water-walls, cover with frost cloth, or plant in containers and bring into the garage (covered) or indoors in a sunny window until temps are back into the high 40s.

Feed those Fruits!
-Feed ONCE at planting time with an organic food specifically for tomatoes or veggies.
-Do not feed again until plant starts to fruit. Feed every 2 weeks thereafter.
-Liquid Seaweed: great foliar feed (spray right onto the plants from a hose end sprayer). Also deters spider mites.

Water Basics
Basically, you have to water your tomato plants regularly. In pots, it could be every day in August heat. But generally, in raised beds, every few days is fine. Stick your finger in the soil. If it’s dry 2 knuckles down, then you need to water. But DO NOT let the plant completely dry out between watering. That will stress it and it may not set fruit properly.
-Water the soil, not the plants.
-Water in the morning to reduce disease.
-Completely water the area, do not just sprinkle around the base. Soak the soil!!!!

If you are concerned with birds and squirrels eating your ripened fruit, you can pick tomatoes when they start to blush and place them in a warm, sunny window until ripe. Other than that, let them ripen on the vine.
Common Pests & Diseases

Blossom End Rot: could be a calcium deficiency or not consistent watering. Feeding your tomato plants at the proper time will also help this situation from happening. Once it happens to a fruit, be sure to continue watering and feeding to prevent it from affecting future fruit.

Early Blight: Early blight is a fungus. It can generally be prevented by keeping plants watered (DON’T water the leaves!!!! Water the soil), fertilized and healthy. Mulching the soil will help the water from splashing up on leaves.You can also spray Plant Wash on the leaves to wash away any fungus before it becomes an issue. As the disease progresses, leaves turn yellow, wither, and drop from plants. Once you have early blight, it’s difficult to get rid of. Pull the plant and don’t replant a tomato in that spot for at least 2 seasons. This would be a great time to plant fava beans. They’re a great crop to over plant with. Grow a beautiful plant with lovely Flowers and it’s quite fragrant.

Tomato Hornworms: Since you are out inspecting your plants every few days and making sure to water properly, you’ll definitely see these when/if they arrive. You could spray with BT if you have them everywhere. But I’ll more than likely pick them off and feed them to my chickens.

Cracking: water consistently and this shouldn’t be an issue. Fruit is generally fine, it just doesn’t look pretty.

Aphids: dense clusters of tiny bugs you may see on the stems or new growth of your tomatoes. Pinch off foliage where aphids are densely concentrated, and throw these discarded bits into the garbage, not on the ground or in your compost pile. If the problem then seems manageable, you can release beneficial insects such as ladybugs or lacewings. Or, apply insecticidal soaps.

Spider Mites: plants will get a speckled appearance as they feed. Be sure you are feeding and watering properly as healthy plants will have a better time naturally defending themselves. Also, Liquid Seaweed deters spider mites, and is also an excellent foliar feed and root stimulator. Just spray it directly on the plants with a hose end sprayer. I spray every 2 weeks. Sometimes more if I feel like it, especially in the summer. It will also help with heat stress.

There are a million other issues to come up with tomato plants. To find a cure, your best bet is to bring in a sample of the infected plant to your local garden center or post a picture on the NHG FB page and we can get it answered for you.

Saturday, June 18, 2011


I am no Emily Post. I drink heavily (especially at baby showers) and pick my nose (in private), but there are a few essential rules I would like to discuss on lady business.

My sister and I just had a gag fest while discussing the after meal mouth clean. What is the after meal mouth clean you ask? It's are having a nice meal (or a hot dog from a vendor off the street), you finish eating, then openly scrape the remaining food off of your gums with your index finger.

Let me tell you something real quick and simple. THIS IS DISGUSTING! Those of us who don't indulge in this habit are mortified at the sight, or even thought of it.

If you are a mouth scrapper, it is essential that you take this information into account. People WILL be disgusted in their minds. Your image will be permanently tainted. So take the necessary steps to break this habit. Learn how to use your tongue to do the cleaning. In the meantime, excuse yourself to the restroom.

Numero Dos:

Cleaning your ears in public with fingers and/or foreign objects.

What is it with the urge to dig into your face holes in public??? I LOVE picking my nose, but I know how to control it.

We all have our excuses. I work in a kitchen inhaling smoke and general food funk all day. I need a deep cleaning after work, but that's really no one's business. Decide when and where said behavior is appropriate... in the privacy of your own home, or on the highway at a really fast speed.

And don't get me stared on the crevice creeping/look at your finger action. If it's not bad enough, now I have to watch you pull out your finger and check out the prize?? NASTY.

People need to take their surroundings into account.

Numero Tres:

The crotch touch. This is mostly geared toward men, but it has been seen in ladies. Look we all have our moments, but privacy is the key here. Privacy.

When my sister and I were kids, there were certain neighbors that had a picture of a hand in their window. This sign signified a safe place if you were in danger. Design a "safe place" for your nasty habits. Go there when you need to indulge. Go there.

Monday, June 6, 2011


Want to make your own frozen dessert but don't have an ice cream maker? Semifreddo is not only easy to make, it requires very few ingredients. It's consistency falls in between a mousse and ice cream, with the taste of frozen custard. It can be made in pies, used for ice cream cakes, or just the old fashioned way (in a pan).

I have posted two different recipes. The chocolate recipe is meringue based, so it's a bit fluffier. The lemon recipe is custard based, making it a tad bit richer and denser.

You can take either recipe and add any flavoring of your choice. Nutella, berries, any citrus fruit, coffee, and coconut are just a few a options. Both recipes call for 1/2 cup of the flavor base, so take it to town with your creativity. Another option is to fold in nuts or berries for additional texture.

The recipe calls for a 9 x 13-inch pan, but semifreddo can be made in any mold. Whether you are having a dinner party and want individual plates, or just want to scoop it out, I have added a quick plating tutorial at the bottom of the page.

Milk Chocolate Semifreddo:

8 oz (1/2 cup) milk chocolate*
1 cup heavy cream
2 egg whites
1 cup sugar

* I bought two bars of Lindt (both weighing 4.4 oz each) and took off a few squares for garnish


Whip cream to a soft peak and refrigerate.

Chop or break up chocolate and melt over a double boiler.

Combine egg whites and sugar and whisk over a double boiler til hot to the touch (about 3-4 minutes). If you have a thermometer, the technical temp is 170°.

Beat the egg white-sugar mixture with a handheld electric mixer until stiff peaks form and the egg whites are shiny and glossy ( about 3 to 5 minutes).

Gently fold the cream into the chocolate, then fold the meringue into the chocolate/cream mixture. Fold in nuts/berries if desired.

Pour into prepared pan (chocolate garnish is optional) and freeze at least 4 hours.

Lemon Semifreddo


1/2 cup pistachios (chopped)
1 3/4 cup heavy cream
1 1/4 cups sugar
7 egg yolks
1/2 lemon juice (Meyer lemons are preferred, but not necessary)
1 TBS grated lemon peel
1/4 tsp salt


Same prep (without the melted chocolate)

Whip cream and refrigerate.

Heat sugar, lemon juice/peel, salt, and yolks over a double boiler to 170°. Beat custard until thick and double in size (about 4-5 minutes).

Fold cream into custard and pour into pan. Freeze.

*See plating below for use with pistachio garnish.

Different plating methods:

Cutting slices

Line a 9 x 13-inch pan with plastic wrap, leaving extended overhang. Sprinkle pistachios on the bottom of the pan and pour in the custard. Freeze.

Once frozen, lift out the semifreddo (using your plastic overhang) and place on a cutting board. Wet your knife in warm water and dry off with a clean towel. Cut.

Ramekins or molds:

Pour custard into molds and freeze for at least 4 hours.

Run the ramekin under warm water (especially the bottom).

Run a paring knife or small offset spatula around the edge of the mold.

Invert onto a cold plate.

Garnish with pistachios.


Do I need to explain this?

Want a layered semifreddo? Cut the recipe in half and make two batches with different flavors. Pour first custard into the pan and refrigerate the other portion. Freeze for 45 minutes and pour second flavor on top. Freeze for at least 4 hours.