I cant say enough of this product. its a miracle I couldn't understand why my friends had a monster lush garden growing. They put there crop in a week later than mine. I had new soil compost and manure all that great stuff but still their garden was lush plants looked like they were on steroids. and it flourished and rewarded them with lots of veggies.I admit it I was jealous. So I asked them what it is that they were doing differently. My friends said oh we put in a product called Sea compost and they themselves were blown away by how there garden was doing. So this year I put it in my garden and wow is all I got to say. I had a monster lush garden too. and now I tell every body about this product it is a great fertilizer and top dressing for your garden its a mixture of peat , seaweed, and shrimp.I love this stuff and will continue using this product for years to come.
Monday 28 September 2015
Sea compost
I cant say enough of this product. its a miracle I couldn't understand why my friends had a monster lush garden growing. They put there crop in a week later than mine. I had new soil compost and manure all that great stuff but still their garden was lush plants looked like they were on steroids. and it flourished and rewarded them with lots of veggies.I admit it I was jealous. So I asked them what it is that they were doing differently. My friends said oh we put in a product called Sea compost and they themselves were blown away by how there garden was doing. So this year I put it in my garden and wow is all I got to say. I had a monster lush garden too. and now I tell every body about this product it is a great fertilizer and top dressing for your garden its a mixture of peat , seaweed, and shrimp.I love this stuff and will continue using this product for years to come.
Monday 21 September 2015
Cole Slaw
I found this recipe on the food network website. my Family loves it nice balance between sweet and tart it became a keeper i haven't altered the recipe. it was simple to pull together and quick.
Cole Slaw
by Robert Irvine
prep time 20 minyields 12 servings
106 calories per serving
11.9g total carbohydrates
73.1 grams serving size
Ingredients
6c shredded cabbage
1c shredded carrot
1c mayonnaise
1/4c white wine vinegar
1tsp celery seed
1/4 c sugar
Salt and pepper
Directions
Ina large bowl, combine cabbage and carrots. In a smaller bowl, make dressing by combining mayonnaise, vinegar,celery seed,sugar,salt and pepper. Toss dressing into cabbage mixture and let chill. Serve in a family style bowl.
http://www.foodnetwork.com/recipes/robert-irvine/cole-slaw-recipe0.html
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Potato Leek Soup
here is a great tasting potato leek soup recipe I've made several times now already. I found it on the Food Network that was sub mitted by Robert Irvine
total time 1:10 minprep: 20 min
Cook: 50 min
yield: 8 servings
Ingredients
8 c chicken stock
6 russet potatoes, peeled and cut into large pieces
4 Leeks ( whites only) thoroughly washed and sliced
3 stalks of celery
1 bay leaf
1 1/2 tsp finely chopped fresh thyme
salt and freshly ground pepper
1 c Heavy Cream
Directions
Put the chicken stock, potatoes, leeks, celery, bay leaf and thyme in a large pot and sprinkle with salt and pepper. Boil until potatoes are soft, 15 to 20 minutes.
Remove the bay leaf. Using an immersion blender(or in batches in a blender or food processor), blend the soup until smooth. Pour the soup into a medium pot; add the cream and simmer until the soup has thickened, about 20 minutes.
**** BLENDING HOT LIQUIDS: When blending hot liquids, remove liquid from the heat and allow to cool for a least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than half way. If using a blender, release one corner of the lid; that prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times, then process on high speed until smooth.
www.foodnetwork.com/recipes/robert-irvine/potato-leek-soup-recipe.html
Chef Micheals Bacon Roast Pork Tenderloin
I found this recipe on the food network. This is a fast elegant meal if your entertaining guests this is the meal to serve. They will think your a chef master lol its awesome. My whole family loves it.
Directions for: Bacon Roast Pork Tenderloin
Ingredients
1 lb(s) pork tenderloin
3-4 slices of bacon
½ tsp salt
1 Tbsp brown sugar (or your favourite sweet)
1 tsp herb or spice, dried thyme, fresh rosemary or ground cinnamon
1 Tbsp any mustard
lots of freshly cracked black pepper
Directions
1. Preheat your oven to 500ºF. Turn on your convection fan if you have one. Line a baking tray with parchment paper.
2. Carefully slice off and remove the ‘silverskin’ (white coating) from the tenderloin, leaving any visible fat in place. In a small bowl whisk together the brown sugar, mustard and your preferred herb or spice. Using your hands, dip the tenderloin and coat well. Season it with pepper, then fold under the small end of the tenderloin so it doesn’t overcook. Wrap the bacon all around, as tight as you can, with a slight overlap trying to have your starts and finishes on the underside. Secure the bacon by piercing through with a piece of dry spaghetti noodle and place on the prepared baking tray. Grind some more pepper over and bake to an internal temperature of 145ºF, about 20 minutes. Slice, serve and share!
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