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Mocha Syrup

1 1/2 c. water
1 c. sugar
1/2 c. unsweetened cocoa
1/2 c. instant espresso coffee
1 tsp. vanilla
2/3 c. Anthony’s Premium Pea Protein
1/2 tsp. salt

Protein Drink

1/4 c. Quaker Quick Oats, crushed
8 oz. non-dairy milk of your choice
1/4 c. mocha syrup

Prep!

Combine all of the syrup ingredients in a saucepan and simmer over low heat until the dry ingredients are completely dissolved and the mixture is thickened. Transfer to a quart-sized mason jar and cool. Store refrigerated for 2 weeks. The recipe makes approximately 3 cups — enough for about 12 drinks.

Blend!

Mix all drink ingredients in a blender until smooth. Let it stand for 5 minutes before drinking.

Tips!

• For a finer consistency, crush the Quick Oats in a food processor.
• This recipe will create a drink with approximately 12 g. of protein.
• Substitute 1/2 to 2/3 c. honey for the sugar.
• This recipe works great in a Blendjet.
• People with a gluten sensitivity should substitute Quaker Gluten-Free Quick Oats and verify their non-dairy milk is gluten-free.
• Add a mashed banana for extra fiber, protein, potassium, and vitamin C.
• One 2-pound bag of Anthony’s Premium Pea Protein will make approximately 90 drinks.
• Oats Overnight will cost you $2.50 or more per pack, depending on your subscription size. This recipe will cost you a little more than $1 per drink.
• Change up the ingredients and make it your own.

The post Dairy-Free Protein Drink appeared first on Brenda A. Bell.

Add all ingredients to a 32 oz. spray bottle and shake to mix well.

The post DIY Dusting Spray Recipe appeared first on Brenda A. Bell.

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1/4 c. (1/2 stick) butter
2 medium onions
3 stalks of celery
3-4 large carrots
3 tbsp. fresh herbs (basil, parsley, oregano, or marjoram)
3 tbsp. flour
3 c. chicken stock
3 large white potatoes
1 c. heavy cream
1 c. grated cheddar cheese
Salt & pepper to taste

Prep!

Thinly slice the onions, celery, and carrots.

Chop the herbs.

Peel and cube the potatoes.

Cook!

Melt the butter over medium heat.

Add the onions, celery, carrots, and herbs. Sauté until tender, about 15 minutes.

Sprinkle the flour on the vegetables, mix well, and cook for 3 minutes.

Add the chicken stock and potatoes. Mix well.

Stir in the heavy cream and season. Simmer until potatoes are tender, about 20 minutes.

Remove from heat and stir in cheese until melted.

Tips!

• Add extra broth or water to make a thinner soup.
• McCormick’s Garden Gourmet Lightly Dried herbs work well in this recipe. Substitute 2 tablespoons of parsley, basil, or Italian herbs.
• Substitute 1 tablespoon of dried herbs if fresh herbs are not available.
• Top with a dollop of sour cream, a sprinkle of cheese, or crumbled bacon bits. Better yet, all three.

The post Any Day Of The Week Potato Soup appeared first on Brenda A. Bell.

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2 tbsp. butter
1/4 c. onion
1 stalk celery
2-3 garlic cloves
2 tsp. ginger
2 tsp. yellow curry powder
1/2 tsp. cumin
1/8 tsp. nutmeg
3 c. chicken stock
3 c. sweet potatoes, peeled and cubed
1/2 c. heavy cream (optional)
salt & pepper to taste

Prep!

Mince the onion, celery, garlic, and ginger.

Peel and cube the sweet potatoes.

Cook!

Melt the butter over medium heat.

Add the vegetables and sauté until tender, about 5 minutes.

Stir in the spices and sauté until fragrant, about 30 seconds.

Add the chicken stock and sweet potatoes, and simmer until the potatoes are soft, about 25 minutes.

Pureé the soup until smooth. Season to taste. Whisk in the heavy cream immediately before serving.

Tips!

• This is a great recipe for the Instant Pot. Use the normal sauté setting for the vegetables and cook the soup on high pressure for 10 minutes with a 10-minute natural release.
• I would not recommend using powdered garlic or ginger, but feel free to use the prepared stuff from a jar.

The post Sweet Potato Soup appeared first on Brenda A. Bell.

Supplies

This is a list of what I use, but there are other options available. Feel free to experiment, but please follow the Pro Tips below to ensure success.

• Orbit B-hyve Smart Hose Watering Timer
• 1/2 Inch Drip Irrigation Tubing
• 1/4″ Flexible Irrigation Tubing
• 3/4″ to 1/2″ Faucet Irrigation Hose Adapter
• 4-Way 1/2″ to 1/4″ Irrigation Adapter
• Assorted 1/4″ Push-To-Connect Fittings
• Push-To-Connect Drip Irrigation Spray Emitter
• Push-To-Connect Drop Irrigation Vortex Emitter
• 1/2″ End Plug

Pro Tips

• All tubing is not equal. Rain Bird is a popular brand, but their 1/2″ tubing is *not* flexible. It’s great if you’re going to staple a long, straight run to the ground, but not a good choice at all for this application if you need to turn corners.
• Smart Timers aren’t cheap, so plan for your needs. I use a 4-port timer because I wanted one port connected to my Greenstalks, one to my raised beds, and one to a regular garden hose. You can use a single port for everything that follows the same watering schedule, provided the length of the entire run is within the range of your water pressure/flow rate.
• Use 1/2″ tubing for everything except the lines that feed the Greenstalk or emitters. Your 1/4″ runs should be as short as possible to get the job done — i.e., just to get from the 1/2″ line to the Greenstalk. This allows you to have optimal water pressure across longer distances.
• Check for leaks, kinks, blockages, and pressure as you go. There’s nothing more frustrating than learning that water isn’t making it past the first junction after you’ve plumbed the entire run.

Connections

Orbit Smart Timer To 1/2″ Irrigation Tubing

1. Connect a 3/4″ to 1/2″ faucet adapter to one end of the 1/2″ tubing.
2. Connect the adapter to an open port on the timer.
3. Temporarily connect a 1/2″ end plug to the other end of the 1/2″ tubing.
4. Turn on the water and check for leaks.

1/2″ Irrigation Tubing To 4-Way Fittings

1. Run the 1/2″ tubing to a location between the first two Greenstalks.
2. Install a 4-way 1/2″ to 1/4″ irrigation adapter.
3. Cut two 2″ pieces of 1/4″ tubing.
   1. Connect one end of the tubing to a 1/4″ port on the adapter.
   2. Connect the other end to a straight passthrough push-to-connect fitting.
4. Cut a 6″ piece of 1/2″ tubing.
   1. Connect one end to the open end of the 4-way adapter.
   2. Connect the other end to an end plug.
5. Turn on the water and check for leaks and flow. Water should be flowing freely from each of the push fittings connected to the 4-way adapter.

1/4″ Irrigation Tubing To The Greenstalk Water Reservoir

READ ME FIRST! Connect the 1/4″ tubing to the Greenstalk before you cut it to length. You’ll want to make sure you have proper clearance and room to move around. A tube that’s too short will eventually end up blocking the flow of water into the reservoir.

1. If you want to be able to use this watering solution with the spinner base, you’ll need to modify your spinner so you can feed the tubing up through the center drain into the water reservoir.

   Huge props to Peter from Planter for figuring this out and providing an awesome video that shows exactly how it’s done.
   

    

2. Run your 1/4″ tubing up through the bottom of the spinner, through the center drain of each tier and watering disk until you get into the water reservoir. You’ll want at least 4-6″ of tubing sticking up.
3. Install a push-to-connect tee onto the reservoir end of the 1/4″ tubing.
4. If you’re not using the spinner base, you can run the 1/4″ tubing up the side of the planter, but you’ll need to use some sort of clip to hold it in place.
5. Position the Greenstalk and test for kinks by spinning the tower round and round in one direction. If it starts to kink, the hole you drilled in your spinner base isn’t big enough.
6. Continue running the free end of the 1/4″ tubing to the passthrough fitting on the 1/2″ adapter, cut it to length, and connect the tubing.
7. Turn on the water to test for leaks and verify that water is flowing freely into the Greenstalk reservoir.

Disconnect the 6″ end stop and set aside. Continue running 1/2″ tubing with 4-way fittings for each additional pair of Greenstalks. Reconnect the 6″ end stop when you get to the end of the line.

Building An Optional Stopper To Plug An Unused Port

1. Cut a 6″ piece of 1/4″ tubing.
2. Connect each end to one of the side-by-side ports on a push-to-connect “Y” fitting.
3. Cut a 2″ piece of 1/4″ tubing.
   1. Connect one end to the unused port on the 4-way adapter.
   2. Connect the other end of the open port on the “Y” fitting.
4. Turn on the water and check for leaks.

Adding Emitters For Containers Near The Greenstalks

1. Cut a length of 1/4″ tubing that will reach from the 4-way adapter to the soil in the container.
2. Connect one end to the passthrough fitting on the 4-way adapter.
3. Connect the other end to the emitter and install it in the container.
4. Turn on the water and check for leaks and water flow.

The post Automatic Irrigation System For The Greenstalk Gardener appeared first on Brenda A. Bell.

Safety First

Powder dyes are toxic and easily airborne. You should follow a strict set of safety procedures to avoid unnecessary health issues.

• Do not use the same vessels and utensils you use to prepare food.
• Wear a mask while working with dye powders.
• Avoid dying in the kitchen. Set up your dye station in a utility room sink or bathtub.
• All vessels and utensils should be rust-free stainless steel, glass, or plastic.

Supplies

• One to three 3 to 5 gallon containers
• Water
• Sous vide machine
• Old pair of pantyhose
• 1 1/2 to 3 c. canning salt
• 1/4 c. 5% white vinegar
• Mask
• Procion MX dye powder
• 8 oz. bowl or measuring cup
• Spoon
• 1 1/2 tsp. synthrapol

The Containers

You can complete this process in a single 4-gallon container, but it’ll be a lot easier if you have three:

• The first one needs to be at least 4 gallons and will serve as your soaking container. It will hold your dye bath and your final Synthrapol soak. I use a 21-quart enamel-coated stock pot.
• The second one needs to be large enough to submerge the fiber being dyed. It will serve as your presoaking container as well as a rinsing container for the garment, your gloved hands, and your tools. A clear plastic 12-quart food prep container works well. The clear plastic will let you be able to see when your rinse water runs clear.
• The third one needs to be both deep and wide enough to work with your hands inside. It’s going to serve as an isolated work surface while you’re mixing your dye. Any spillage will be limited to the container where it can easily be cleaned up when you’re done. You’ll also use this one to hold your dirty tools while they’re not in use. A large 30-quart tote will double as a storage container for all your dying supplies.

Measuring The Ingredients

The quantity of dye and salt depends on both the weight of the garment being dyed and the depth of the desired color.

Dye

All measurements assume you’re dying 1 pound (450 gm) of fiber. Every type of fiber has a maximum amount of dye it can absorb. Using more than the fiber’s maximum capacity will not give you a darker result.

• For very pale shades, use 1/4 to 1/2 tsp. dye.
• For light shades, use 1/2 to 1 tsp. dye.
• For medium shades, use 1 tbs. dye.
• For darker shades, use 2 tbs. dye.
• For darkest shades, use 4 tbs. dye.

Salt

• For light to medium shades, use 1 1/2 c. salt.
• For darker shades, use 2 c. salt.
• For darkest shades, use 3 c. salt.

You can use regular table salt instead of canning salt. However, the finer canning salt will dissolve faster.

The Process

1. Fill your rinsing container with cool water. Submerge the garment to be dyed and let it sit for 15 minutes.
2. While the garment is soaking, add 3 gallons of water to the dye pot.
3. Cover the bottom of the sous vide machine with one leg of the pantyhose and secure it with a rubber band. This will prevent your garment from coming into contact with the circulator blades.
4. Secure the sous vide machine to the dye pot and set the temperature to 105℉.
5. Put on your mask before opening bottles of dye powder. Do not remove your mask until you closed the bottles and added the mixed dye to the dye pot.
6. While the water is heating, use your third container to mix up your dye:
   1. Place the small bowl inside the bigger container, along with your bottles of dye and mixing spoon.
   2. Measure out the amount of dye powder needed and slowly add it to your small bowl. If you are combining two or more colors, mix the dry colors before adding water.
   3. Add a small amount of water to make a paste.
   4. Continue adding water, one teaspoon at a time, stirring until the dye powder is completely dissolved.
7. Add the dye and salt to the dye pot. Stir thoroughly to dissolve.
8. Add the pre-wetted fiber to the dye pot. Leave the water in the rinsing container. You’ll use it to periodically rinse your gloves while you’re tending to the dye pot.
9. Stir the fiber every 3-4 minutes for 15-30 minutes. Use the longer time for darker colors. After stirring, rinse your gloved hands to avoid contaminating your surroundings with dye.
10. While you’re waiting, clean all of the utensils in your mixing container.
11. Transfer the fiber from the dye pot to your third container which should now be clean and empty.
12. Add the vinegar to the dye pot and stir thoroughly.
13. Return the fiber to the dye pot.
14. Stir the fiber every 3-4 minutes for 30-60 minutes. Use the longer time for darker colors. After stirring, rinse your gloved hands to avoid contaminating your surroundings with dye.
15. Dump the water from your rinsing container. Transfer the fiber from the dye pot to the rinsing container and allow it to cool to room temperature.
16. Fill the rinsing container with cool water. Rinse the fiber 3 to 4 times until the water runs almost clear.
17. Fill the soaking container with 3 gallons of warm water. Add the synthrapol.
18. Transfer the fiber to the synthrapol solution and soak for 5 to 10 minutes.
19. Fill the rinsing container with cool water. Rinse the fiber 3 to 4 times until the water is no longer soapy.

Caveats

• The thread used on seams and topstitching may not be the same type of fiber as the rest of the garment. This will most definitely be the case for something like a silk blouse. Make sure your target color is compatible with the current thread color as it’s unlikely it will absorb the dye.
• Any stained area may or may not absorb dye, depending on the nature of the stain. If you are dying a garment to hide a stain, you may get better results if you choose a color that’s a slightly darker version of the stain.

References

• The garment pictured is a 100% silk blouse weighing about 100 gms. (1/4 lb.). It was originally a pale ecru with a purplish stain — probably red wine. I mixed 1 1/2 tsp. #310 (red MX-G) with 1 tsp. #410 (turquoise MX-G) to achieve the color shown in the photo.
• Procion MX Instructions
• I use an Anovo Culinary Sous Vide Cooker I found on craigslist.org for $25.

The post Dying Silk With Procion MX And A Sous Vide Machine appeared first on Brenda A. Bell.

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1 lb. carrots
3 tbsp. olive oil
1 tbsp. honey
1 tbsp. brown mustard
1 tsp. powdered garlic
1 tsp. Italian seasoning
salt & pepper to taste

Prep!

Clean and scrape or peel carrots. Slice on a diagonal into 1″ pieces.

Whisk the olive oil, honey, mustard, and seasonings in a large bowl until thoroughly emulsified.

Toss the carrots in the honey mustard sauce.

Preheat air fryer on 400℉ for 5 minutes.

Cook!

Air fry carrots at 400℉ for 12-15 minutes until tender and lightly browned.

Tips!

• You can use baby carrots, but regular carrots will have more flavor.
• Substitute maple syrup for the honey for a maple flavor.

The post Best Air Fryer Roasted Carrots appeared first on Brenda A. Bell.

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1/2 c. mayonnaise
2 tbsp. lime juice
1/4 tsp. cumin
pinch of chipotle chili pepper
2 eggs
3 strips of bacon
1 1/2 c. frozen corn
1/2 head of iceberg lettuce (or 1 head romaine)
1/2 c. diced scallions
1 c. shredded Mexican cheese

Prep!

Whisk the mayonnaise, lime juice, cumin, and chipotle chili pepper in a small bowl. Place in refrigerator to chill while preparing the remaining ingredients.

Boil the eggs. Cool, chop, and set aside.

Cook the bacon until brown and crispy. Drain, crumble, and set aside.

Microwave the corn until thawed, about 2 minutes. Set aside to cool.

Shred the lettuce into bite-sized pieces.

Assemble!

In a clear glass bowl, layer the remaining ingredients in the following order: lettuce, corn, scallions, cheese, egg, lime dressing. Refrigerate until ready to serve. Top with crumbled bacon just before serving.

You can toss at the table, or let your guests dig through the layers with a large serving spoon.

Tips!

• Use an InstantPot for perfect boiled eggs: 5 minutes on high pressure, 5 minutes natural release, 5 minutes in ice bath.
• Bake your bacon: Arrange the bacon in a single layer on a grill plate or rack on top of a cookie sheet. Place the bacon in a cold oven. Set the oven to 425℉ and bake for 15-20 minutes depending on the thickness of the bacon. Remove from oven, drain grease, blot dry with a paper towel, and allow to rest for 5 minutes. Return to oven for another 1-2 minutes for a final crisp.

The post 7 Layer Salad Southwest Style appeared first on Brenda A. Bell.

]]> https://brendaabell.com/2024/12/15/7-layer-salad-southwest-style/feed/ 0 https://brendaabell.com/2024/07/22/habanero-apricot-hot-sauce/ https://brendaabell.com/2024/07/22/habanero-apricot-hot-sauce/#respond Mon, 22 Jul 2024 17:15:52 +0000 https://brendaabell.com/?p=8020 When my neighbor gave me a bowl of freshly picked apricots, I immediately thought of the mango-based hot sauce I used to make years ago. It was the copycat Inner Beauty Hot Sauce if you’re interested. Shop! 1/2 c. water 2 dozen apricots 1/4 c. honey 3/4 c. yellow mustard 2 tsp. smoked paprika 1 […]

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]]> When my neighbor gave me a bowl of freshly picked apricots, I immediately thought of the mango-based hot sauce I used to make years ago. It was the copycat Inner Beauty Hot Sauce if you’re interested.


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1/2 c. water
2 dozen apricots
1/4 c. honey
3/4 c. yellow mustard
2 tsp. smoked paprika
1 to 5 habanero peppers depending on how much heat you want

Prep!

Halve the apricots and remove the pits. It’s not necessary to peel them.

Slice the habaneros, removing all the seeds and veins.

Cook!

Bring the water to a simmer over medium heat.

Add the apricots and simmer until soft, about 5 minutes.

Use a fork or potato masher to break up the apricots a bit.

Stir in the honey, mustard, and paprika.

Simmer 5 minutes more.

Finish!

Transfer the apricot mixture to a food processor.

Add the sliced habanero peppers.

Process on the puree setting until the sauce is smooth.

Pour into jars or squeeze bottles and store in refrigerator.

Tips

• Don’t be tempted to use fancy mustard. You want good old French’s classic.
• If your nervous about the heat, add the habaneros one at a time.
• 1 pepper produces a hot sauce that 99% of the population can tolerate — a tiny tingle that’s gone in a just a second or two.
• 2 peppers will create a mild to medium-mild sauce — a distinctive flash of heat that will last several seconds and may build with subsequent bites.
• Use 3 or more if you really want to sweat.

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]]> https://brendaabell.com/2024/07/22/habanero-apricot-hot-sauce/feed/ 0 https://brendaabell.com/2024/04/03/creamy-celery-soup/ https://brendaabell.com/2024/04/03/creamy-celery-soup/#respond Wed, 03 Apr 2024 18:27:19 +0000 https://brendaabell.com/?p=8011 I went a bit overboard when I decided to grow Amsterdam Celery in my Aerogarden. As soon as they matured, I found myself picking bags of celery once or twice a week. This recipe is what happened when my refrigerator got overwhelmed. Shop! 2 tbs. butter 4 c. celery leaves and stalks 2 medium onions […]

The post Creamy Celery Soup appeared first on Brenda A. Bell.

]]> I went a bit overboard when I decided to grow Amsterdam Celery in my Aerogarden. As soon as they matured, I found myself picking bags of celery once or twice a week. This recipe is what happened when my refrigerator got overwhelmed.


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2 tbs. butter
4 c. celery leaves and stalks
2 medium onions
4 garlic cloves
4 c. water
1 tbsp. Better Than Bouillon Premium Seasoned Vegetable Base
2 russet potatoes
1 c. shredded mozzarella
1 1/2 c. heavy cream
salt & pepper, to taste

Prep!

Coarsely chop the celery, onions and garlic.

Peel the potatoes and cut into 1″ pieces.

Cook!

Melt the butter in a medium-size stock pan over medium heat.

Add the celery, onions, and garlic. Sauté until soft.

Add the water, vegetable base and potatoes.

Simmer over medium low heat for 30 minutes.

Transfer the soup to a blender and process until smooth. Return to pot and set heat to low.

Season with salt and pepper.

Add the mozzarella and stir until melted.

Whisk in the cream and remove from heat.

Tips

* Pre-grated mozzarella has been coated with a fine corn starch to keep it from clumping. However, this also prevents it from melting to its naturally creamy gooey perfection. This recipe is better if you grate your own cheese.
* Add milk if you prefer a thinner soup.

Resources

* Better Than Bouillon Premium Seasoned Vegetable Base
* VEKAYA Rotary Cheese Grater
* The Aerogarden Store (Amazon)
* Amsterdam Celery Seeds

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]]> https://brendaabell.com/2024/04/03/creamy-celery-soup/feed/ 0