>New Composter!!

>I’m a garden geek. My son calls me a green freak. My daughter? You’ll see.

Husband tolerates and even supports my green proclivities. In fact, he brought home my first composter and later bought me a pitchfork to go with it. Lately I’ve been hinting that I need a second compost bin. “What’s wrong with this one?” he asked. “Nothing’s wrong with it; it’s full.”

That was in May. Luckily, compost compacts as it decomposes, making room for more. Now it’s August, and the bin is filled to the brim with organic matter. It needs stirring, and then I’d really like to leave it alone for a full year – a full twelve months or more. That means next spring I would not empty the bin and till it into the garden soil; I’d let it sit until spring 2011 instead, giving everything a better chance to decompose completely. But meanwhile, where would my kitchen scraps and yard waste go? Enter the new composter.


My new composter is smaller and cuter than my big beautiful bin. It has some nice features, too. This composter has a base and an insert to keep the solids off the bottom and let the liquids, the “compost tea,” drain off, and a spigot in front for collection. Compost tea makes a great fertilizer, I’ve been told.

When I want to empty the compost, I simply open the back. It stays open nicely, which will make it simple to shovel the rich soil enhancer into my wheelbarrow.


The holes in the sides have purpose: they allow air to circulate and speed up the process, and the holes are big enough that I can poke a broom handle or stick inside to aerate the compost itself. And last, I mentioned it’s somewhat smaller than my old one. It’s still a hefty size – big enough to fit a college senior inside. Yes, that’s La Petite, modeling the new composter for all of my lovely readers.

The new composter is from Algreen Products. It’s available at GardenSuperMart.com. As soon as I decide where to place it, I’ll post more pictures! Then I’ll fill it with kitchen scraps and weeds and other organic goodies, and let the compost happen.

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>Families in Crisis

>A dear friend and fellow blogger is in crisis and needs assistance. You may know Margalit from MidCentury Modern Moms. She has twins the same age as my Amigo, both fascinating yet challenging children.

Her son is in the hospital, seriously ill. As she deals with this, she has other major financial crises that far exceed her savings.
Her car, left in Maine, is being declared abandoned unless she can raise the $1,000 to go get it.
The landlord has threatened to evict the family because of a broken window – a cost of $700 to repair, money they do not have.

Please consider donating to the family through Paypal using the button below or in the sidebar. Margalit is a proud and strong woman; she would not ask for help if she weren’t desperate. Small amounts add up; don’t hesitate to make a small donation.

drownbig

Margalit has been very supportive for me during IEP conflicts and other issues. She is an intelligent and decent person; I’m offering help because I know her and trust her.

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>Geez, Brett. Purple? The hated Vikings?

>Let’s look at this issue on both hands.

On one hand, Brett Favre is geriatric by quarterback standards.
On the other hand, a geriatric Favre plays better than some QBs do (or did) in their prime.

On one hand, we’re tired of hearing about him.
On the other hand, his indecisiveness makes for some interesting comic material. Even the governor of Wisconsin promised he wouldn’t “pull a Favre” and change his mind about retirement.

On one hand, he’s still the kid who loves to play a game he’s played most of his life.
On the other hand, he’s Peter Pan: the boy who never grew up. That’s not very attractive for a man pushing 40.

On one hand, his dynamic play inspired people across the country to wear cheesehead hats.
On the other hand, he could buy out the company that makes the Viking hats any time he wishes.

On one hand, he’s a classic. Today’s college freshmen don’t remember an NFL without Favre.
On the other hand, they also grew up with Barney.

So tell me, dear readers, will today’s college freshmen think there are two purple dinosaurs on TV — one in a big costume, the other in a #4 jersey?

And if you haven’t had enough of my Favre-ness, here’s more.

Purple? Say it Ain’t So! (May, 2009)
An Open Letter to a Great Quarterback (August, 2008)
It’s Official (or it was) (March, 2008)

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>Raspberry Muffins

>Did you freeze raspberries and blueberries when they were in season? I did. I made these recently, and I hope I’ll make them again when snow is on the ground and I can pull a bucket of fresh-frozen berries out of the freezer. If your farmers’ market still has fresh raspberries, pick up a pint and make these.

Raspberry Muffins
from the Good Home Cookbook, my go-to book for standards and fun cooking facts

Ingredients
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, lightly beaten
1 cup buttermilk
1/4 cup (1/2 stick) butter, melted
2 cups (1 pint) fresh or frozen raspberries

Directions:
1. Preheat the oven to 400 degrees F. Grease and flour a 12-cup muffin pan or line the pan with paper baking cups.
2. Stir together the flour, sugar, baking powder, baking soda, and salt in a medium bowl. Set aside.
3. Beat together the eggs, buttermilk, and butter in a small bowl. Stir into the flour mixture and mix just until moistened. Fold in the berries.
4. Divide the batter evenly among the muffin cups.
5. Bake for 18-20 minutes until golden brown.
6. Cool for 10 minutes. Remove from the pan and cool briefly on wire racks. Serve warm or cooled.

In my kitchen? I serve warm with a side of fresh coffee.

Tips:
drain raspberries as much as possible or the muffins will have a reddish color. Not that there’s anything wrong with that….
I like to substitute half wheat flour for the white, using a total of 1 cup each.

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>Whose job is it to get a job?

>New Yorker Trina Thompson is suing Monroe College for a tuition refund because she can’t find a job. She accuses the office of Career Advancement at the college for not doing enough to help her.

The zucchini is piling up in my kitchen, the mountain of laundry is growing, and my barren classroom is calling me to start preparing for school to start, but this headline stopped me in my tracks. Blaming the college? Really? Where did this philosophy come from?

I have a hard time taking Thompson’s case seriously. She graduated in April. She’s applying for jobs along with people with years of experience, people laid off from their previous positions. Our economy is bad. Bad, with a capital B-A-D. It’s a dog eat dog world out there, and she doesn’t seem to understand that it’s not the college’s responsibility to build her a lovely air conditioned doghouse.

According to Thompson, the counselors are supposed to call potential employers and recommend recent graduates. The career counselors, in her view, should be asking ” Can you interview this person?” They’re not doing that, and therefore she blames them for her unemployment.

Listen, recent grads, counselors are in their positions to counsel, to teach students how to conduct a job search. They’re not there to call employers, make connections, network in the field, or work the room. In short, college career counselors don’t do the work. The graduate does. More accurately, the graduates do their own career search.

I remember a career counselor telling us, “The job search will be your first job. Plan to spend 20 hours a week on it while you’re finishing your last year of school. When you graduate, plan to spend 40. Searching for a job is going to become your full time job.”

She wasn’t kidding.

Years past my graduation, after working at different jobs that paid little but widened my experience, I went back to college to expand my teaching license and increased my options. Teaching jobs were hard to get, and I knew that. I put at least 20 hrs a week into the search at first, building in more hours as time went on. I made copies at Kinko’s at night after my kids were in bed. I bought stamps so often that the post office staff knew me by name. I kept records and followed up on interviews. Upon finishing my student teaching internship (and earning a cumulative 3.8 GPA), I substitute taught for a year and a half before getting a job offer: a part time offer. Two half-days a week: a 20% contract. I took that contract, got laid off, called back, then used my foot in the door (foot? more like a big toe) to strategically maneuver my way into a full time position.

Thompson is suing for emotional distress after an unsuccessful search – four months long. She complains that with her 2.7 GPA (a C+ average), employers ought to be pounding on her door at the urging of her college career counselors, begging her to interview with them.

Really? Give me a break. With a sense of entitlement like hers, I pity the eventual employer who puts her on staff. If they’re looking for accountability and personal responsibility, they won’t find it in Trina Thompson.

As for personal responsibility, don’t even get me started on the kid who set himself on fire after watching YouTube….guess who his mother blames?

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>Ten Places to Hide Zucchini

>Two years ago I posted Ten Ways to Leave your Zucchini.
Last year the garden hardly produced any zucchini at all.

This year, we again have a bumper crop. Since you can simply click to find 10 Ways to Leave (and you don’t have to slip out the back, Jack), I’ll take another angle this time.

Beyond the Muffins: Ten Places to Hide Zucchini

1. Spaghetti sauce; the chunkier the better
2. Soup
3. Salads
4. Meatballs or Meatloaf
5. Lasagna
6. Scrambled eggs or omelets
7. Noddles/ Rice/ Orzo
8. Tacos, burritos, or quesadillas
9. Fruit cobbler or crisp
10. Cookies!! Yes, honestly, cookies.

Okay, readers, the challenge is now yours: can you come up with another 10 ways to incorporate zucchini into foodstuffs, visible or not? Leave another suggestion in the comments!

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>Chocolate Zucchini Bread

>The short version: we have a lot of zucchini (six big ones in the kitchen as I type, and more growing!), so I baked this.

The long version: Long ago, in a city north of here, when my children were young, I worked in a child care center. Several of my coworkers were named Michelle. One of the Michelles gave me a recipe for chocolate zucchini bread.

When I pulled it out of the recipe box, the card was suitably stained with drops of chocolate and greasy fingerprints, so I knew I’d remembered a good one. To reinforce that claim, I noticed (I hear you laughing, you’re way ahead of me) several changes penciled in! Here’s the newer version.

Chocolate Zucchini Bread
makes 2 loaves

Beat together:

1/2 cup butter or margarine
2 cups sugar
3 eggs or 3/4 cup egg substitute
2 teaspoons vanilla
3 cups grated zucchini
1/2 cup milk

Sift and add:

2 cups all-purpose flour
1 1/2 cup wheat flour
1/2 cup cocoa
3 teaspoons baking powder
2 teaspoons salt
1 teaspoon cinnamon

Pour into two greased loaf pans. Bake at 350 degrees F for 50-60 minutes.

Now, I ask you, dear readers: if I added 1 Tablespoon each wheat germ and flax seed, can I tell Chuck (formerly known as Husband) that this is a healthy snack?

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>Back to school – a teacher prepares

>Teaching is challenging, no doubt about it. Getting ready for a new school year is a process not just for children! I was skimming the usual “get your kids ready for school” articles in the local paper and I had to acknowledge that my own Back to School Routine isn’t all that different from theirs.
Getting my room ready is one big item with its own to-do list. More important than the room, however, is my motivation. Moving from summer to fall means adjusting from being able to budget and apply my time according to my own devices to living by a set of bells. It’s a big change best made gradually.
One Step: start getting up on time. I’ve kept myself to a 7:00 wake-up time for much of the summer, but it’s been easier and easier to sleep in past 8 lately. Consider that I wake up at 5:30 AM on a regular school day from September through June, and I have a lot of adjusting to do with my body clock.
Another Step: school supply shopping. My students represent all socio-economic levels. More than half qualify for free or reduced lunch, meaning they’re either below, at, or close to the poverty line for their family size. Job losses and economic struggles hit these families harder than most. With that in mind, I used a small part of my class budget to stock up on crayons, color pencils, and more while the supplies are on sale.
Yet another step: make sure the family has enough clothing to skip weekend laundry if needed. Everyone has enough underwear and socks; as long as they have drawers in their drawers, they can wear their pants a second and third day if necessary.
One more step: review the new math curriculum. I picked up all my manuals and support materials. I signed up for a day-long training session later this week. That means I’ll have to make myself wake up and be alert and concentrate all day: see Step One.
One last step to get through these final preparation weeks: Grind the coffee!

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>Garden mysteries: Who or what is this plant?

>There’s one in every crowd. The one that marches to a different drummer. The one who leads off in a different direction.

The one who reaches out when all the others bunch together and reach up. When most of the group is producing long, green squash babies, the individualist is making its own decision……

…and making its babies round.

What is this plant, and how did it sneak past my fence?!!

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>Apple Butter in the Crockpot

>Apple season is on the way! I found the original version of this recipe on Crockpot365 last year. As usual (you know me) I made a few small changes. Important tip: adjust sugar based on tartness of the apples. Sounds obvious, right? Well, maybe. I bought some early Dutch apples, and they were very tart, so I used the full amount of sugar.

It’s a two part process. I chose to do both in one day; when school starts, it’ll be a two day deal. Here goes!

part I:

Ingredients

Apples, 12-14 medium or 10-12 large (fill crockpot about 3/4 full)
1 Tablespoon vanilla

Directions

Peel, core, and quarter apples. The option exists to take out the peels later, after cooking, but I had a hard time doing that because the finished product was so thick.
Place apples and vanilla in crockpot. Cover and cook on low for 6-8 hours or until apples are very soft.

After cooking, mash apples with fork or potato masher.

Part II:

Ingredients
2 teaspoons cinnamon
1 cup white sugar
1 cup brown sugar
1/2 teaspoon cloves
1 Tablespoon molasses (optional)
Directions

Cover again and cook on low for 4-6 hours. If you like your apple butter smooth (I do), blend with an immersion blender.

This was very thick and flavorful. Serve on bread, graham crackers, or in place of the jelly on a PBJ. More ideas? Add comments, please! I’d love to hear them.

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