Our Tomato Plant

Last summer we tried growing a roma tomato plant.

baby tomato plant

Just planted (with help)

 

one month tomato plant

About a month later

 

two month tomato plant

About two months. You can see tomatoes starting to grow.

green tomato with brown bottom

We had a problem where several of the bottoms turned brown before they were full grown.

 

tomato plant with ripe tomato

A couple of weeks later

 

few tomatoes in egg carton, one cut

First successful tomato harvest!

 

close up cut tomato

Close up

 

two tomatoes on the vine

 

This was a very rewarding experience. I was surprised that the plant gave us more tomatoes than I could keep up with for so little work. I had help planting it from my dog and  neighbor kids. After that I only had to remember to water and pick the tomatoes when they were ready. Thanks for reading!

Bone Broth

I’ve been reading a lot about bone broth lately, and decided to try it.

I got marrow bones from a local butcher, and roasted them before adding them to the crock pot.

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Next I added two heads of garlic, an onion, baby carrots, celery, sage, thyme, peppercorns, and some salt. You can add pretty much whatever you want.

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Added distilled water, covered, and cooked for 48 hours. After straining everything out, I tried a mug.

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It was extremely oily, but tasted great! Also the fat rises to the top after chilling in the fridge, so you can just scrape it off. I saved it for cooking, and it’s been great for steak and eggs. I have already used about half.

I’m happy with this batch. Next time, I want to find a couple chicken feet to add. I’m hoping to use Thanksgiving turkey bones in my next batch as well.

I found these articles informative and inspiring. They first one is a more in-depth recipe, the second is the science of why bone broth is good for you:

Bone Broth Basics: Make Bone Broth in a Slow Cooker by Vivian Cheng @ The Real Food Guide

The Health Benefits of Bone Broth by The Paleo Mom

Vegan Week: Day 1 Reflections

A few of my coworkers have convinced me to try going vegan with them for one week. I love meat and cheese, so only peer pressure could convince me to try this. Yesterday was challenging, and I’m worn out and hungry today. I forgot I was out of sweet potatoes, crackers, and bread, so I had to improvise. I am also taking a multivitamin every day in hopes of keeping myself healthy while I struggle through this. 


 

For breakfast I snacked on cashews and banana chips. 

 

Lunch was spinach, peach, and cashew salad drizzled with olive oil. 

 

For dinner, I tried this cauliflower recipe: How To Cook A Delicious Vegan Dinner For Valentine’s Day

I was excited to try cooking the cauliflower. I hate eating it raw. I do like that they look like brains when you slice them up. 

cauliflowerBrains

The cauliflower steaks browned very nicely in my skillet with a little salt and coconut oil, then went into the oven. I was worried about the pieces cooking in almond milk on the stove. I waited around 45 more minutes, but they never seemed to get more tender. I couldn’t mash them with a fork, so I had to abandon that part. I didn’t end up with much food, but the cauliflower steaks were very good. Golden-brown and crispy on the outside, with a nice flavor. 

I used the same skillet to fry bananas for dessert, and sprinkled them with cinnamon and powdered sugar. They tasted amazing, almost too sweet. 


 

Overall, the first day went pretty well. I am hoping to feel more full and have more energy on day 2. I have been reading The Vegan Experience, which talked about how planning ahead of time is very important when trying to go vegan. I’m not great about planning, so I’m hoping to get better about that while learning new, hopefully lower-impact recipes.