My basic go-to polenta recipe. I use this all the time for any recipe calling for grits or polenta. Especially good for Shrimp & Grits!
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Basic Polenta Recipe
Author: Ed Hart
My summer (and my pathway) got away from me a bit with a few unexpected events that took up a handful of my weekends. But such is life and projects will always be there! So after my brief hiatus, I was able to finish up the project. I’m labelling this “Day 5” and so it is, but it certainly wasn’t 5 consecutive days! I do have longer term aspirations that include raised beds for flowers, herbs and edibles complete with benches and lights, but that will have to wait for more time and more money!
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Making a Garden Pathway: Day 4
I kicked off another weekend by putting a few hours in on my pathway. I’m continuing to make slow but deliberate progress! I’ve made a few decisions that have changed my original plan. First, I decided that I really don’t like the flagstone in the pathway and I plan to repurpose it to build some stairs and a veranda next to the patio by the big rocks. Also, I decided that I really don’t like the bright white pea gravel as much as I’d like a more brown color. Lastly, I’ve decided that the pea gravel by itself rolls around a bit too much, so I want a bed of crushed gravel to create more of a substantial base so that the gravel locks together more!
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Making a Garden Pathway: Day 3
I’m making some great progress on the patio! Getting up and at it before the heat really cranks up is the key, I’m finding out. Even at 7:00 in the morning it’s 80 degrees and at least 80% humidity. I’m soaked with sweat just walking around planning what I’m going to try to get done this morning!
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Making a Garden Pathway: Day 2
Today is actually not the 2nd consecutive day of my garden pathway! I didn’t have quite as much time to invest this weekend and ran into a bit of trouble, so most of my work this time was repairing a section of the path and figuring out how to make a nice terminating end by the fence, which I hadn’t really thought through until I got into it.
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Making a Garden Pathway
I have a fixation with pathways. While others entertain themselves with the latest series’ on Netflix, I sit in front of my computer looking a aspirational landscaping pictures on Pinterest (or surfing documentaries, but that’s another story). It’s hopeless. I definitely need some help!
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DIY Farmhouse Bed – Full Version
Working on a full size version of the rustic farmhouse bed that’s lately been getting a lot of traction. Here’s a SketchUp model of the overall dimensions and I will soon have a detailed assembly schematic and cut list.
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Baked Pear with Red Wine Glaze
I’ve been stuck in a bit of a rut with having my raspberries for Date Night desserts. Judging by the constant sale on them at the local Publix, you’d think they were in season all year long! But it’s time to force myself to start exploring something new for desserts. So for the most recent Date Night, I still stayed with the theme of roasted fruits & ice cream by having a roasted bosc pear with a red wine glaze. While I usually associate pears with a fall dessert, this one will probably make it’s way into my spring repertoire quite a few more times!
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Spinach and Mushrooms
On a recent trip to Chicago, I had the chance to eat at Gibson’s which, if you haven’t been before, is a carnivore’s treat! I highly recommend! But to the point of this post, one of the sides we enjoyed was sauteéd mushrooms and spinach. It was so good that I had to try and make it at home.
One of my newest food obsessions this spring is cauliflower. On a recent visit to The Olive Branch, I had their roasted cauliflower for an appetizer and it could’ve easily been an entreé in and of itself! I’ve been looking for good meat substitutes that have enough density to make me feel like I’m eating something hearty and cauliflower, especially when roasted with some spices definitely makes the cut. It’s like a vegetable steak!