I am so excited for my little garden!! I think that I may have too many pepper plants in my pepper patch…especially since they are in containers…so any and all gardening advice is welcome! I am a super newbie at this! I do get lots of joy from seeing my little plants, though, and I love most of all that they’re not dead (yet)!
I suspect that pepper plants get kinda tall when they’re grown, but I planted these super close (I read that after I had already planted them). I wonder if I can transplant them once they get larger?
My little tomato plant is doing well, though! It’s already grown a little more since this picture was taken!
Those are the two itty bitty strawberry plants at the base of the tomato. Again…I have no idea if this will be enough room for the plants when the get bigger. At least the pots are pretty deep (the pics don’t really do justice). I hope I can keep them alive long enough to see any fruit! Mom’s the green thumb in our family, but I have gleaned a few vocab words from her so that I could have a pretend-gardening conversation if I wanted to. Like, perennials. And succulents. And that pansies are good for most winters/springs (not here. nothing lives here in the barren tundra.).
I have found another incredible muffin recipe!! It’s from Cooking Light- and we both loved these muffins (even Chris!)!!
So here’s the recipe!
Tuscan Lemon Muffins
And here are my adaptations:
1. Whole grain: I wanted whole grain muffins, so I substituted half of the flour for whole wheat flour, and half for unbleached wheat all purpose flour.
2. Less Sugar: I did 1/4 c. turbinado sugar, 1 Tbsp. honey, and 1 Tbsp. agave syrup.
These muffins were absolutely perfect! The Olive Oil and Lemon definitely gave me the hint of Tuscany, but neither were overwhelming. If you just want a lemon muffin, substitute applesauce for the olive oil and perhaps add some lemon flavoring. But I really loved the subtle lemon flavor. It was not overpowered with sweetness, either. Even with the addition of the whole grains, it had a light, fluffy, tender texture. This one went into my personal recipe box.
As if that’s not awesome enough, Cooking Light magazine has put an article out listing recipes for healthy muffins, and I intend to try all of them this year! I may have to tweak them so that they are whole grain, but it will be worth it for awesome muffins! Here’s the article: