Footbridge Cove Tidbits

Summertime is Precious Time

2011-06-25T17:12:00.000-04:00

I keep meaning to write in my blog and transform it into a journal type of read regarding family, gardening and 'cooking from scratch'. Instead I find myself posting my comments, quotes I find and ideas on facebook, because it seems faster. I'm going to stop doing that as of today.

I read an article this morning written my a writer/mom regarding her feelings of summer with her children. It brought to mind an essay I wrote for our local paper (hard to believe eleven years ago)*. I re-read my piece, smiled a little bittersweetly, but happy to be where we are now as well. This essay was written at the end of summer about the precious days and nights for children while out of school. For me, now days long gone, though still close to my heart. My children are no longer running though sprinklers, though it still sounds like fun to me. Now they are busy with friends, jobs, high school & college... and all the other activities that are oh so important for fifteen to twenty year olds. I always try to appreciate these moments, a blink and then they are gone. This is especially why I love to write, or journal. What is no longer a part of our daily life can be revisted forever through words. A very satisfying feeling.

- until next time, c

*(I'm sharing the essay below for those interested in reading it.) Your comments are always welcome.

THEN: Summer 2002 (ages 6, 7 and 11)

NOW: Difficult to find a photo of all three together these days, these are somewhat recent...
winter 2011 (ages 15, 16 and 20)

Summertime is Precious Time

By Cathy Collins

So here we are again, the time of year everyone talks about. They even have commercials about it-Staples comes to mind- finally, the kids are going back to school! This disturbs me. Every time I see that commercial I wonder what a child must think while watching it… 'my parents can’t wait to get me out of their hair'?

It saddens me to think that summer is ending. No more coming down to a leisurely breakfast in the morning with the kids excitedly asking: “what are we going to do today mom”?

I’m anticipating this sense of loss before the kids go back to school. I know my two youngest are really going to miss their ‘buddy’, their older sister, once school starts. Who am I kidding I am going to miss her too, our frequent late nights… for a steal away dinner, or a movie.

When children reach school age, the summer is the only time of year when they have, in their minds, complete freedom.

During the summer you can linger with your children at the lunch and dinner table. Talk about your day, allow the kids to be creative with their plans for the afternoon, or after dinner, since you don’t have to work around homework and most school year activities.

Don’t get me wrong, schedules are great, they keep us sane when we would otherwise be totally crazed. But this all too short respite during the summer is a welcome relief to the fast pace of the school year.

Before you know it, kids are expected to manage their own schedules. High school, part-time jobs and activities…and then they are off to college. When they are young, kids should be given the opportunity to be kids.

Each day of summer is a new experience or perhaps the same old thing. But each day really does belong to the children during the summer. It is a gift of time for them, to do with as they wish.

Swinging on the swings, looking up at the clear blue sky, trying to grab the sun and keep it with them forever. Or just sitting side by side on the swings, licking drippy popsicles and talking- about nothing, about everything.

Building a fort in the backyard keeps children of all ages happily busy for a whole afternoon. For a day: they become architects, construction workers and interior designers. They teach themselves to manage employees, designate responsibilities and promote deserving workers...all in a days play!

The resourcefulness of young children always amazes me. When given the time, they use their vivid imaginations to make up games. Or they play classic games with an added twist- to accommodate children of different ages. These games can go on for hours, all it takes is time. In this hectic world we live in, summer is the season for children, when this precious free time belongs to them.

The jingle of the ice-cream truck propels them from their game of the moment. The next big decision in their life is what kind of ice cream to get.

Everyday is a weekend for kids in the summertime, as it should be. During the school year it is a different type of learning, more structured, less creative.

I get weary thinking of the schedule that most kids today work through on a daily basis. Between school and activities, fourth and fifth graders today are as busy as high school kids were in my day. They don’t seem any worse for the wear, though it surely means that these carefree days of summer are that much more important.

Maybe if life were a little slower paced, a bit more like it was 30 years ago, maybe then the end of summer wouldn’t seem like a loss.

If they want to catch bugs or chase butterflies, I’ll cheer them on. If they want to play hopscotch of have a hula-hoop contest, I’ll join them. The glee and excitement they feel now when I spray them with the garden hose will be just a memory in a few years time… something only little kids do.

I am savoring these last moments of summer with my children, because that is all they are, moments and then they are gone.

At least by stepping back and appreciating these moments they will always stay with us. School schedules resume, life goes on, but the memories of the fun filled, leisurely days of summer cannot be taken away from us. ~ September 2000

46 smart uses for salt | MNN - Mother Nature Network

2011-05-26T20:11:00.000-04:00

I love tips like this...

46 smart uses for salt | MNN - Mother Nature Network

How to Prune Tomatoes - Fine Gardening Video

2011-05-24T10:18:00.002-04:00

How to Prune Tomatoes - Fine Gardening Video

2011-05-24T10:18:00.001-04:00

How to Prune Tomatoes - Fine Gardening Video

2011-05-24T10:18:00.000-04:00

How to Prune Tomatoes - Fine Gardening Video

Home Garden Composting

2011-05-24T09:10:00.002-04:00

I found my compost bin that I started way back when my college junior was in third grade! I had followed all the directions way back then before it was forgotten, don't ask. In recent years it has been covered by brush branches which I am currently cutting away. So excited to find it because I had been planning on getting back into it.

My question to any expert out there @Chris McLaughlin does compost ever go bad if it has been ignored for years, not turned, etc. It appears to be the 'black gold' everyone wishes/strives for but before I use it I want to be sure it is ok. The cover was off, it is very wet, smells clean, no seedlings or animal droppings. There may be some of that white mold when I get in deeper. Hoping that it's ok. I would let it dry out a bit before using.

(I've removed the top layer in photos)

FRIENDS: please follow/friend Chris McLaughlin's (she's on facebook.) She's a wealth of knowledge with many published books to her name; she just published one on compost! She's a wonderful writer, grabs your attention, easy to read... and they are all fact filled.

Hope you have a great day, it's warm, humid and overcast here in Boston ... great day for planting.

Frozen compost piles - just keep adding stuff ... this looks interesting as well.

Care of Straight Eight Cucumbers | eHow.com

2011-05-23T17:00:00.000-04:00

Care of Straight Eight Cucumbers | eHow.com

great article on care. This year is my first attempt at this variety.

Jeff Yeager, The Ultimate Cheapskate Save Money: AARP Savings Expert

2011-05-22T12:08:00.000-04:00

Jeff Yeager, The Ultimate Cheapskate Save Money: AARP Savings Expert

How to Prune Your Cucumber Plant

2011-05-22T12:03:00.000-04:00

Knock Out Rose – Pruning | Walter Reeves: The Georgia Gardener

2011-05-22T12:01:00.000-04:00

Knock Out Rose – Pruning | Walter Reeves: The Georgia Gardener

Pruning, Deadheading

2011-04-06T08:51:00.000-04:00

I love finding an ignored plant/bush in need of TLC. Usually at the end of season you can buy it significant discount to plant and try to revive with your TLC.

Late last summer I bought 3 butterfly bushes that

had been overlooked by the Home Depot waterers, so they had fininshed flowering earlier than usual. I thought at 3 for $10 it was worth my effort to try to revive. Until now I haven't researched care for them at all. they made it thru the winter in their pots and are now starting to grow with tiny budding leaves on existing branches.

Now comes the hard part. Through research I found I must cut these back to the ground (now) in early spring. This will encourage the plants growth to be bushy, and I guess it is a vigorous grower.

I wonder how many gardeners have this issue. You see new growth, whether vegetables, flowers, bushes; and you are so excited. You know you should cut it back and you don't. I've been guilty of this in the past with roses. (Note to self: try roses again next year)

So this year I shall take the 'pruner plunge' and go for it with these bushes. I saw these plants while in bloom and they are magnificant I really don't want to hinder their growth. So, I shall follow directions and we'll see what happens. I'll be sure to keep you posted. I'm in zone 6 (Boston) and would LOVE LOVE LOVE feedback on your experiences with butterfly bushes. Hope to hear from you. I will post pictures along the way.

Info regarding BUTTERFLY BUSHES (Buddleia davidii) Nanho Purple (variation non hoensis)

Requires FULL SUN

Blooms mid-summer to early fall

Water wekly during dry spells

Grows 4'-5' tall,

Space 5' apart

"Sweetly fragrant flowers on compact plants attract a profusion of butterflies to your garden. Stunning in perennial shrub plantings or in large groupings. Remove faded flowers for continuous bloom. Prune hard in early spring.

G6870 Pruning Ornamental Shrubs | University of Missouri Extension

Vinaigrette Recipes

2011-04-02T13:51:00.000-04:00

Hi all, I'm always looking for new vinaigrette recipes. Please add your own to comments if you wouldn't mind sharing.

What is vinaigrette? A basic oil and vinegar combination used to dress salad greens and other cold meats. In it's simplest form , vinaigrette consists of oil and vinegar. Usually 3 parts oil to 1 part vinegar with salt and pepper. You can use any fresh herbs or spices to change the flavour. Always use extra virgin olive oil for the best flavour.

Red and Yellow Pepper Vinaigrette

1 small yellow bell pepper, finely chopped (about 1/2 cup)
1 small red bell pepper, finely chopped (about 1/2 cup)
4 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
2 teaspoons warm water
pinch of sugar
1/2 teaspoon salt
Freshly ground black pepper to taste

In a medium bowl, whisk together all ingredients until combined well. This vinaigrette will keep, tightly covered, in the refrigerator for 3 days. Recipe may be doubled. Makes one cup.

Try these simple vinaigrette recipes with your favorite salad greens.

Citrus Vinaigrette

1/4 cup fresh orange juice (juice of one small orange)
1/4 cup fresh lemon juice
2 tablespoons olive oil
2 tablespoons canola oil
1/2 teaspoon coarse Kosher salt (1/4 teaspoon table salt)
Freshly ground black pepper

Combine the juices and salt and pepper. Slowly whisk in oils until incorporated. A blender or food processor may also be used. Pour into a glass jar and seal. Serve over your favorite salad greens. The vinaigrette will keep, tightly covered, for a week in the refrigerator. To warm cold vinaigrette, place jar in a bowl of hot tap water for a few minutes.

Mustard Chive Vinaigrette

1 tablespoon grainy Dijon-style mustard
1/4 cup finely chopped fresh chives
2 tablespoons white vinegar
1 tablespoon water
2 teaspoons honey
1/4 teaspoon salt
4 tablespoons olive oil

Add freshly ground black pepper to taste.

Using a whisk or fork, in a small bowl combine all ingredients except the oil. Slowly add the oil, whisking vigorously, until the vinaigrette is emulsified. Pour over your favorite salad greens and toss. Store remaining vinaigrette in the refrigerator, in a tightly sealed glass jar, for up to one week. To warm cold vinaigrette, place jar in a small bowl of hot tap water for a few minutes. Makes 1/2 cup.

Gardening Season Again

2011-03-27T19:37:00.002-04:00

So very excited to be in the midst of sowing seeds again. This is clearly my favorite time of year. I'm starting a little later than usual with my seeds but there is still plenty of time. I like to purchase everything in mid February, that's when Ocean State brings in all their Burpee and Organic seeds and sells them at 40% off. Can't go wrong. They also have the necessary greenhouses, seeds starters, etc.

Last year I had unbelievable success with sowing seeds indoors. So always wanting to be challenged I am doing it again but adding flowers this year. Along with my vegetables & herbs. I'm hoping for dozens and dozens of plants to give to friends in late May (zone 6 - Boston) )for their gardens.

So far I have an HERB GARDEN: Basil, Chives, Oregano, Parsley and Dill
PERENNIAL GARDEN (all new to me, many are bi-ennials): Lupine, Foxglove, Shasta Daisy, Alyssum Gold Basket, Columbine and Hollyhock. And today I planted a couple hundred
ANNUALS: Marigolds, Moonflower (vining plant that with gorgeous 6" blooms opening each night from dusk to dawn and has a fragrant lemony aroma, so says the poackage. Also Four O'Clocks, they look like Petunias but they bloom only from 4pm til noon the next day. How cool is that. : )

I'm researching whish is best to start next, tomatoes, yes I do have great success with them each year. But I'd like to have a prolific cucumber crop. As well as lettuces all summer. I am going to trellis the cucmbers over the lettuces so they will protoect the delicate leaves for daily salad cuttings.

So much to do so much to write. Will post plenty of photos and I'd love your feedback. Many photos are already posted on my facebook page open to everyone CATHY COLLINS on facebook

Wrtite more soon

Joournal-Blog (Family, Cooking from Scratch, Gardening)

2010-11-25T09:43:00.000-05:00

Hi All, I sure have missed writing, but I'm back. I will be tweaking the layout here so it is more reader friendly, and more importantly... focusing on JUST THREE TOPICS which are important to me and I believe go together nicely. These topics encompass many aspects of our lives.

Cooking From Scratch (inclusive of all foods we prepare) with RECIPES
Old- Fashioned Family Life... in the Ever Evolving 21st Century
Kitchen Gardening

I'd like this web-blog to be for everyone and anyone who wishes to read it. It's mostly my compilation of thoughts on today's family life; recipes already tested and tweaked for you with photos and perhaps quotes (I'm a big fan)

Though I also I hope it will someday be a written and visual journey of family life and authentic cook-book for my children to pass onto their own.

However, I am writing it to 'all readers'. It is my hope you may find it enticing enough to follow along. Together we will journey thru this incredible life... always giving thanks for the blessings bestowed upon us, looking for the good in the world, the good in people, and our everyday living.

I was a journalism , then communications major in college; so you wouldn't think I would have stopped reading newspapers years ago! I follow along via internet on important stories but I try to block out the negative and sensationalized stories. The stories 'so-called' newspeople write 'to sell papers'... no matter how negative and disturbing the story might be. I plan for this web journal t be a complete contradiction to the newspapers of today. If you considered life to be what you see on the news; it would be a depressing sight indeed. However, the truth is this world we live in is the complete opposite, if you take each day and look at it in a positive light. You must look around and find the good; it is there... every day, everywhere. You just have to slow down a bit, open your eyes and heart; and then, only then, will you clearly see the world the way we are supposed to. A world that is filled with goodness, kindness & love. The world the way it is supposed be viewed.

My children may never be interested in ready this, I know but I write with pleasure hoping to inspire someone, some where. Whether it be stories of kindness; helping others in small ways (it does make a difference); or cooking from scratch; baking breads, gardening (then sharing). This not only gives you joy but you are passing on this goodness to so many others as well. Anything to make the world a friendlier place.
~~~~~~~~~~~~~~~~
All that being said, you might as well ignore posts prior to today Many, though not all, pertain to my Vintage Collectibles shop. I closed Footbridge Cove last March, after six wonderful years, but now is the time in my life to focus on other priorities. I won't delete those posts though, in case someone is interested in something that was written before the renewing of this journal-blog.

Wishing you all a safe and happy Thanksgiving filled with love.
Warmly
~ garden chef (Cathy)

Testimonial to my beloved mom, my inspiration

2010-11-15T09:22:00.000-05:00

Originally printed in March 2009 in our recently closed 'SHOP BLOG', Since this was a personal note, update, at the time I thought I would post it here on our now one and only blog.

Hello friends. It has been a long while since I have written...seems longer than the actual days that have passed.

Happy New Year to you all! I hope you were fortunate enough to spend the holidays with loved ones. We had a pleasant holiday season, always have to keep it festive for the kids sake, but it was a difficult one as well.

The day after I last wrote my beloved mother took ill. She had a stroke...her 2nd in 9 years... and this one involved too many issues for any one person to recover from. I thought I'd take today to share my personal thoughts about my mom, her life, and death. Some of the simple, but plain truths she taught me, by example. I'm so fortunate, to carry within me, these beliefs as I journey through this world and share with my own children as they grow into adulthood. Simple, but plain truths I learned because of her.

She and my dad married in 1961. What a typical traditional couple they were. My mom took her role as housewife very seriously and my dad worked every day to pay the mortgage. My best friend always thought of my mom as Mrs Cleaver from 'Leave it to Beaver'! I don't remember her vacuuming with her choker length pearls on but she was always dressed smartly in a skirt and blouse.... and our house was spotless. That's right it would easily pass the white glove test any day of the week. My dad came home each night to a nutritionally balanced, home cooked meal and we all ate together. Every night, everyone ate together. Take out food was a treat, maybe once a month if that. After dinner, my dad would ask my mom is she wanted help with the dishes, she'd always say no and he'd loosen his tie and go read the paper in the living room. My mom would do the dishes - no dishwasher, no garbage disposal, life was so different than it is now.

CONTINUED

I started this entry in January and got swept away, but here I am again. There is too much to write about about my parents & their wonderful lives together in this sitting. I will save that for my FOOTBRIDGE COVE TIDBITS blog on blogger.footbridgecovetidbits

At Footbridge Cove our shop is surviving the recession...are we still calling it that? However, each day I find myself looking toward the future with a renewed enthusiasm, even as things are in flux with the economic times. Each day there is something positive to find. Look inside yourself, always have faith, funny that is probably the most important legacy my mom left behind... and she, nor I, until now never even realized it. ALWAYS HAVE FAITH.

I love you mom, not an evening goes by that I don't talk to you before I close my eyes for the day

~~~~~~~~~~~~

So folks stop by FOOTBRIDGE COVE when you get a chance. We have plenty of inventory to list so we we won't be going anywhere... and yes we'd like to sell what is currently listed, so feel free to make us an offer. We are pleased to consider it.

Posted at 12:53 PM in LIFE in general | Permalink ShareThisShareThis

Technorati Tags: Blogger, Cooking, Footbridge Cove Collectibles., Gardening, Typepad

Basil in Bins, Green Beans in Garden

2010-06-30T20:14:00.001-04:00

After having major BASIL issues this Spring with an unknown bug... I dug up all basil plants up today and discarded them : (.

I then re-tilled the soil (picked out several Japanese beetle types insects) and planted BLUE LAKE Green Beans.

I won't forgo the basil though, I will plant in a large recycle bin with new potting soil and healthy nursery purchased plants to ensure a better crop for my 'year round homemade pesto'.

Having never tried succession planting of beans before, I copied this info to help me remember. My goal....Green Beans from the garden at Thanksgiving dinner!

Info re: this particular bean:
"An old time favorite with exceptional Blue Lake flavor, it is noted for retaining its excellent flavor and texture when frozen. This snap bean (or green bean) grown on short bushy plants is eaten pod and all and is one of those vegetables like tomatoes that tastes significantly better when grown at home rather than bought at the grocery store. Blue Lake 274 produces a very large crop of round 6” pods all at once. An excellent variety for containers. This packet plants: One 10-foot row. For all areas, bush beans can be planted in succession to produce beans all season.

***Seed a new crop every 7 to 14 days up to 60 days before first fall frost. (For Boston that would be until approx. August 15th) Beans need good air circulation, thus the recommended distance between rows of 3’-4’. Seeds that do not come up can be immediately replaced."

Will keep you posted.

Mistakes to Avoid When Growing Cucumbers | DoItYourself.com

2010-06-26T09:32:00.000-04:00

I was wondering why my cukes weren't getting as big near trellis as ones planted separately. Answer here...overcrowding. Hope I can salvage them before diseases have struck.

Mistakes to Avoid When Growing Cucumbers DoItYourself.com

How to Freeze Herbs - Fine Gardening Video

2010-06-16T22:48:00.000-04:00

Tried and true tips for freezing fresh basil from your garden for months of culinary enjoyment to come!

How to Freeze Herbs - Fine Gardening Video

Releasing Ladybugs into the Garden - Vegetable Gardener

2010-05-28T09:40:00.000-04:00

Releasing Ladybugs into the Garden - Vegetable Gardener

Rooting Lavender Sprigs

2010-04-14T22:12:00.000-04:00

Today my thoughts and sense of smell is all about lavender! I stopped by the nursery this morning as they were unloading tray after tray of hardened off lavender plants!!! I was drawn to them and their exquisite fragrance. Needless to say I spent far too long selecting my six large plants to fill my wheelbarrow. I got two kinds, munstead which I need to research it seems to have smaller leaves and lower growth (12"-18")... and another that is larger when mature 18"-36". I'll put that in the center of the barrow. Then I decided to try and root some lavender from cuttings of the plants I selected. I followed directions found on several sites (I've included the most common below and this is what I followed.) We shall see what happens... I filled small peat pots with soiless mix and planted 50 sprigs after dipping in water and rooting powder .

IMPORTANT...rooting powder is poisonous, do not use near children. I wore gloves and be very careful about inhaling any. I did this planting outside.

I'm a little confused as to what I should do next, for now they are under plastic cover in my living room with a heat lamp warming them and not adding a lot of light. I'm always open for your suggestions or comments. I will look into that more tomorrow. I'll post the photos I took as well and post again in a month. It may work, may not...regardless I enjoyed the process. It proved to be very meditative. Oh and if they do grow, I have no idea what I'll do with them because one wheelbarrow wouldn't be enough room, pot and give as gifts I guess. : )

Planting Lavender
You can plant lavender in spring or fall in well-drained, slightly alkaline, sandy soil. Planting on mounds or in raised beds can help to promote good drainage if your soil isn't ideal. Select a sunny location, allow enough space for growth and good air circulation and plant with other plants that have similar water requirements. Add about one-half cup each of bone meal and chicken manure into the soil, mix well; place the plants in the holes; give them some water and watch your lavender plant grow. Water plants regularly the first year to ensure that they root well in their new surroundings and then they will be hardy and drought tolerant and need little or no water. Generally, Mother Nature can take care of the watering. Be careful not to over water since they don't like "wet feet." Depending on the variety and mature size of the lavender plants you choose, the plants should be planted 2-4 feet apart. In general, the use of fertilizers in not necessary and may cause excessive leaf growth and minimal blooms. I do, however, dig-in a small amount of bone meal (1/2 cup each) around my plants each spring. Flower stalks should be cut off the first year to encourage plant development rather than flower production.

Harvesting Your Flowers

Depending on the variety, lavender blooms are usually at their peak from late June through August. Harvest the flower stems on a dry day, in the late morning hours after any dew has evaporated. Fresh bouquets should be cut when about one-third to one-half of the flowers have opened. If you will be drying your lavender for bundles or buds for sachets, pick them when the flowers are about one-half open.

If you will be drying your cut lavender in bundles, each bunch should contain about one hundred stems. Wrap a rubber band around the bottom of the bunches and hang upside down to dry, in a well-ventilated, dry area, out of direct sunlight. When they are completely dry, about two to three weeks, you can either strip the buds from the stems for easier storage, or store them on the stems.

Pruning Your Lavender

Plants should be pruned in early spring or early fall to one-half to two-thirds of their size, leaving about 2-3 inches of green stems. Never cut into the woody part of the plant. The plants respond well to this pruning and it will help them maintain their attractive mounded shape. As summer progresses to fall, it's a good idea to remove all remaining bloom stalks and shape any straggly areas.

Propagation

It's wise to purchase lavender plants rather than starting them from seed. Plants started from seed usually have a poor survival rate and the process is very slow. Lavender does root well from cuttings taken from mature plants in early spring. Take two to four inch cuttings, remove the bottom leaves, dip the end into water, shake off excess and dip into rooting hormone. Place carefully into pre-moistened potting soil. Water regularly, keep warm (heated from the bottom if possible) and wait about six weeks for the cutting to root.

Another method of propagation is called layering. Bend the lower stems of a mature plant and mound soil over them, leaving only the tip visible. It takes about six months for rooting to take place. You may then cut the rooted plant from the mother plant and transplant in a sunny, well-draining location.

How to Make an Herb Topiary | eHow.com

2010-04-11T14:45:00.000-04:00

How to Make an Herb Topiary eHow.com

Celebrate National Garlic Month - Vegetable Gardener

2010-04-09T10:52:00.001-04:00

Celebrate National Garlic Month - Vegetable Gardener

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Video: How to Prune Tomatoes - Vegetable Gardener

2010-04-04T10:15:00.001-04:00

Video: How to Prune Tomatoes - Vegetable Gardener

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Video: Early Pruning of Tomato Plants - Vegetable Gardener

2010-04-04T10:14:00.001-04:00

Video: Early Pruning of Tomato Plants - Vegetable Gardener

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Video: How to Plant Tomatoes - Vegetable Gardener

2010-04-04T10:12:00.001-04:00

Video: How to Plant Tomatoes - Vegetable Gardener

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Video: Make a Straw-Bale Garden Bed - Vegetable Gardener

2010-04-04T10:09:00.001-04:00

Video: Make a Straw-Bale Garden Bed - Vegetable Gardener

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Video: Make a Straw-Bale Garden Bed - Vegetable Gardener

2010-04-04T10:08:00.001-04:00

Video: Make a Straw-Bale Garden Bed - Vegetable Gardener

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Antique & Vintage Jewelry: FOOTBRIDGE COVE on fb

2010-04-03T22:27:00.001-04:00

Many additional Antique & Vintage Jewelry photos added to our FAN PAGE on facebook today. Please check them out. If you're interested in a piece not yet listed in our shop, just contact us directly.
Please fan us: FOOTBRIDGE COVE on facebook

Photos thru link below or directly on our fan page
http://www.facebook.com/album.php?aid=148280&id=327932694887&l=347d9e8915

Please friend us while there as well, CATHY COLLINS

PHOTOS of our Vintage Vanity Compacts

2010-04-03T22:19:00.000-04:00

Please FAN our FAN PAGE on FACEBOOK: FOOTBRIDGE COVE
and friend us as well while there; Cathy Collins

Updated photos of our collection of unique vanity pieces

http://www.facebook.com/album.php?aid=156538&id=327932694887&l=2b059f0efb

Help Pollinate Your Tomato Plants - Vegetable Gardener

2010-03-30T13:15:00.001-04:00

Help Pollinate Your Tomato Plants - Vegetable Gardener

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Newspaper Mulch: The Cheap Organic Weed Barrier - Vegetable Gardener

2010-03-30T09:43:00.001-04:00

Newspaper Mulch: The Cheap Organic Weed Barrier - Vegetable Gardener

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Sown seeds to tiny transplants...

2010-03-28T15:06:00.040-04:00

To see additional photos, plus read text on photos, please see out facebook album Gardening 2010

(Cathy Collins on facebook)

Friend us while there.

After a wonderful day of transplanting...

Now let's go back to the beginning... from sowed seed (3/8/10) to leggy seedlings (3/28/10). These sweet lil' tranplants need TLC due to our flood, cold basement & too long before transplant. We'll shower them with love & watch most of them grow. Sowing more seeds today. (Lost most all of the lettuce!)

First sowing Mar 8, 2010 with great enthusiasm and care. Then came the Northeast flood (see our facebook photos album 'Milton Underwater') and now... believe it or not we are expecting another heavy rain storm to flood for the next two days! These seedlings should have been cared for more closely: with watering, grow lights, and basement temperature. I finally moved them upstairs and transplanted yesterday (Mar 28, 2010) about a week later than I should have. This resulted in leggier seedlings than I wanted. I buried stems deeply. Lost a full tray of lettuce but surprisingly saved approx 150 plants. Now if even half of them make it I'll be thrilled! I have a small plot at home ~ approx 100 sq ft! Though I hope to take part in our community VICTORY GARDEN assuming a spot opens for me (lottery). I should know within two weeks. So...I may be giving lots and lots of plants away if I don't get a Victory Garden slot, but no complaints. The joy from grardening, far outweighs the frustrations. And giving plants as gifts pleases me so.

Sowing more seeds today. Have moved my indoor greenhouse from basement (too cold) to living room (haha). Follow along on our blog as we journey thru this wonderful gardening season!

Sneak peek of my plan (hope)...
my apprentice, as shown in photo, suggested we paint our dilapitated metal wheelbarrow hot pink and use as a planter! I thought why not!!!! Will do so, it will be whimsical and hopefully the entire barrow will be filled with overflowing basil plants. Pkus I can follow the sun around when needed! I will harvest thruout the entire summer, making pesto as I go. An entire years worth of pesto to be frozen for when needed ... delectable! Follow along on our journey, this is just the beginning.

Trying to post an album of seedlings to date may have to post individually if I can't figure it out. Album is currently posted on my facebook profile CATHY COLLINS. Please friend me on fb as well.

Grow Potatoes in a Trash Barrel

2010-03-27T17:15:00.000-04:00

I've copied this long post from vegetable gardener on fb I didn't want to forgot info posted by the fine gardeners.

GROWING POTATOES IN A TRASH BARREL

Jennifer needs some assistance, "I live in the Pac NW and I am attempting to grow potatoes in a trash can. Has anyone tried this already? What worked best for you? I'm worried that with all the rain it might be too wet for this. Any advice would be great!"Thu at 1:57pm · Comment ·UnlikeLike · View Feedback (15)Hide Feedback (15)You and 2 others like this.

Karen Littrell Long as you have plenty of drainage in the bottom of the can, you should be ok. Put about 6" of organic soil in the bottom and set your seed potato on it. Add just enough soil to cover and water well. When you see it sprouting, keep adding soil, layer by layer as it grows till maybe a few inches below the top. All along that stem you will have some... See More big, healthy tubers growing. To harvest, what I do is just lay a tarp down next to the trash can and dump it all on it then sort thru for the spuds. :-)

Thu at 2:03pm · ReportThomas P Carnes what are you doing to ensure good drainage? Seed potatoes simply rot if they stay wet for any period of time.

Thu at 2:03pm · ReportCathy Collins Please keep us posted, I"d like to do the same..in Boston, supposed to be unusually cold tonite 20 degrees...otherwise looking like spring. ♥ Crocuses are up. ♥

Please friend me on fb, thanks

Thu at 2:05pm · Melaney Dolack Roth Roll it into your garage for a while...haha

Thu at 2:06pm · ReportJada Nicks Edwards And don't try to grow them on the curb...Trashman might just harvest early! :)

Thu at 2:13pm · ReportMary Simpson Dailey Have done this for years, lots of trial and error. Do make sure you have plenty of drainage holes in bottom and a row or so on sides of can (down low). I do the add dirt/peat moss mix, as soon as I see some growth. But when you see green, stop adding more layers. Watch over fertilizing or you will wind up with lots of great foliage and few ... See Morepotatos. Also while it needs sun, full sun heats up a dark can quickly. I finally have a spot where it gets morning till a little afternoon sun and shade then on. It has been the most successful spot so far. Good luck, its fun. Makes harvest easy.

Thu at 3:26pm · ReportVegetable Gardening @Jada: So that's what happened to my missing potatoes :-)

Thu at 3:58pm · ReportTheresa Tyree LOTS of drainage holes so they wont get wet. I've done it in stacked tires also but the water in the tires can get stagnant.

Thu at 4:43pm · ReportJohnson Utility I grew potatoes in old stacked tires. It worked great!

Thu at 8:18pm · ReportVonetta Hubbard If you go to the Do It Yourself website it tells/shows you how to do it step by step in a trash bag

Thu at 8:28pm · ReportMichael Williams I've read that only late season potatoes work this way, early varieties only grow about 6" deep, assuming you are trying to mound up your potatoes. Another way to do this is 4 2x2 posts and attach 1x6 boards on the sides, as the plant grows taller you attach more boards and fill in with dirt. At the end of the season you simple unscrew one side and watch the potatoes fall. This way works a bit better in that your plant will get better sunlight.

Thu at 8:40pm · ReportJennifer Davila Beckwith Thanks, everyone! Great suggestions!

Thu at 11:44pm · Report

Video: Victory Garden (1942 edition) - Vegetable Gardener

2010-03-27T00:18:00.001-04:00

Video: Victory Garden (1942 edition) - Vegetable Gardener

Posted using ShareThis

Germination Success, Time for Grow Lights

2010-03-12T11:34:00.001-05:00

Planted a tray of mixed lettuce seeds...in lines (for the first time) we'll see if they transplant well. All began to sprout (germinate) yesterday and I removed plastic cover...it had only been 4 days.

Here is a photo of lettuce tray 8 hours after being under grow-lights (my light set up is not yet complete and these haven't been edited):

My other tray of mixed veggies....tomatoes, peppers, basil, etc has begun to sprout today and I just uncovered. The final tray (by tray I mean 72 seed pods or cells) is still working...one sprout but not enough to remove plastic. That has the green beans, melons, corn). Yes I'm being ambitious for my tiny garden but I applied for a plot in our Victory Garden in town...a community garden and I'm hoping to be granted one. If not, well then, I'll be giving LOTS of plants away : ) All is good either way.

I believe my next tray will germinate by Sunday (today is fri)...I will hook up all grow lights tomorrow morning, for now the trays are just sitting uncovered with minimal grow lights.
I'll sow more seeds in another week for succession platning

Oh and did I tell you about the red LOLLO ROSSA lettuce I found when I tilled the soil last week? It was so exciting! The soil is fluffy now and there are small red lettuce leaves just under the surface; they must have germinated on a warm day?

Happy gardening until next time.

Sowing Seeds, Seed Germination

2010-03-09T11:09:00.000-05:00

I am copying another's blog (http://www.seedlibrary.org/) b/c I can't find a share button. This is some awesome info I want to remember, and thought you might like it too.

"March 3, 2010
Seed-Starting 101 : Part 3 of 6 : Sowing Practices
seed starting 101 — doug

Ah, Wednesday again. Time for another lesson, folks. (I used to teach high-school English, so I am getting a kick out of the chance to be all pedagogical again.)

SOWING PRACTICES
Once your schedule and protected space are set up, it’s time to actually do the deed: stick seeds in dirt, get ‘em wet, and watch ‘em grow. It’s surprisingly easy to succumb to anxiety when the moment arrives: am I burying the seed deeply enough? Too deeply? Is the soil wet enough? Too wet? Did I plant too many tomatoes? Too few?

Step One: RELAX. Take some deep breaths. Until about 100 years ago, nearly every person on the planet came to this moment many times each year. Things often went wrong: for them as they surely will for you. And yet, your presence on the earth today is proof that even when things were done imperfectly they still often worked out. So, approach the task of seed sowing with openness and a sense of adventure: no matter what happens, you’re about to learn a lot about plants, about the natural world, and about your own attitude (I know: not exactly how you wanted to spend your free time, this last.)

Making soil blocks
Step Two: CHOOSE A METHOD AND STICK WITH IT FOR A WHILE. There are countless media and containers–and labels and watering cans and gardening gloves–to consider for sowing time. You can start with a sterile soilless mix made almost entirely of peat moss and vermiculite, or one full of compost and rich microbial activity (I prefer the latter). You can start with plastic trays and cells; with tiny cow-manure compost pots; with leftover mini yogurt containers (with drainage holes punched in the bottom–don’t forget!); or with no containers at all when using soil blocks (each has its pros and cons, but we use soil blocks ourselves for most seed-starting). You can place seeds into soil with a tiny little plastic seed dispenser thingy (it looks like a giant comma with a clear lid), an electric vibrating seed dropper (yikes!), a moistened end of a toothpick, or your pinched fingers (I prefer toothpicks and fingers). The options are seemingly endless.

I suggest, however, that you pick one method and stick with it for a season or two until you’ve mastered it, figured out what you like and dislike about it, and are able to make a conscious decision to try out a different approach. In nearly all cases, problems at the seedling stage are less related to containers, soil media, or sowing method than they are to the conditions in which you are growing the plants (see last week’s post for details on this).

If it’s your first year with a garden, the easiest route is to head to a garden center and pick up one of their seed-starting kits and a bag of organic potting soil specifically labeled for seed starting. The kits are fairly inexpensive and include all you need for successful growing of a small quantity of plants; the organic mix will get your seed off and running with plenty of nutritious compost available to feed the young plants. You’ll probably find that these kits don’t make sense as you transition to a larger garden or more encompassing suite of crops, and at that time I would encourage a bit of googling to research seed-starting methods used by small farms and avid gardeners. (For those looking for this information right now, here are some links to get you started: pottingblocks.com, newspaper seed-starting containers, seed-starting rays and peat pellets, and lots more. Don’t drown in the information! No single method is perfect!)

No matter which system you choose, do be sure to consider that seedlings require fertile soil: if you start with a soilless mix, transplant the young’uns into good, well-composted soil quickly or provide a liquid organic fertilizer until transplant time. (This added consideration is why I prefer a potting soil with compost; McEnroe Farms makes a great one that is available at garden centers throughout the Hudson Valley.)

Step Three: SOW. Once you’ve picked your set-up and gathered materials, begin. Nearly all common vegetable and flower seeds are best sown at a depth that is approximately two to three times their diameter. It’s pretty easy to eyeball this, and once you get the hang of it you’ll do it intuitively. What it means is that tiny seeds, such as those for carrot, lettuce, basil, and most herbs, need only be covered by one-eighth to one-quarter of an inch of soil–or even just a dusting. Brassicas need one-quarter inch to three-eighths inch depending on the seed size. Beans need a good one-half to three-quarters of an inch. And so on. The drier the conditions, the deeper you should plant, as seeds germinate best when they occupy the magical spot where the soil remains fairly moist but oxygen from above ground is able to reach them. When the ground is dry, the moist layer is lower and the oxygen travels easily through the dry layer on top; wet conditions call for the opposite treatment. Once the seeds are in place, water them in: give them a nice good drink to allow the seed coats to soften and the process of germination to begin. (Note that if the mix you begin with is totally dry it will need to be watered before sowing, as a perfectly dry soilless mix will often not moisten easily once in trays–seeds sown into these conditions will often float off once watered.)

Step Four: OVERSOW. It is all too easy for something to go wrong during the seedling stage. An emergency that takes you unexpectedly away from the house and your seedlings to wither; a power outage that zaps your grow light for several days; a curious cat that mistakes your trays for a litter box: all can spell trouble. The best insurance against things going wrong is to sow many more seeds than you actually need. I learned this lesson the hard way early on, and it’s saved me many times over the past few years.

Ready for seeds.
One important method of oversowing is to re-sow everything (or nearly everything) sown on one date a second time two or three weeks later. This may not work for those with tight space restrictions–it’s even hard for us sometimes–but I can report that on many occasions the later plantings have been a happy blessing. One summer a late-sown round of tomatoes staved off an early blight beautifully (young plants are often able to repel disease more easily than fully mature plants), while another spring our second-round of young celeriac seedlings replaced some that perished when we failed to vent a cold frame on a lazy sunny day. Troubles come, and it’s wise to anticipate them. (I told you gardening is a learning adventure.)

The hard part is at transplant time, when, if all actually goes well, you’ll have plenty of extra seedlings that can’t make it into the limited space of your garden. Give ‘em to friends or family, or sell ‘em on craigslist. There’s always demand at transplant time for veggies that folks didn’t start from seed themselves.

Step Five: PROVIDE WARMTH AND MOISTURE. I’ve taken a slightly laissez-faire attitude here in the past: I never cover sown seeds with plastic wrap or anything like that. I do keep them watered if it looks like they are drying out. And I do provide warmth. The warmth is very important: cool pepper seeds can take weeks to germinate, while those kept above 80 degrees will germinated within about five days, usually. See this link for a great summary of the ideal germination temps for different vegetable types.

Achieving these temps can be tricky in a wintery home, but I’ll soon be posting a couple of DIY-themed addenda to this series with more details on this step: one on building the cold frame pictured in last week’s post, and one on tricking out an old fridge as a germination chamber (an idea I’ve swiped from many wise farmers, including Jay and Polly and Erin and Sam at Four Winds Farm / Second Wind CSA and Linda-Brook at Back to Basics).

Step Six: GET RID OF WARMTH AND MOISTURE. Ack! So crazy, isn’t it? Once you see your first flush of germination in any batch of sown seeds, quickly get them out of the warm and moist environment you’ve provided for germination and get them somewhere a bit cooler and a lot drier. Too much moisture brings on the dreaded damping off and is one of the most common mistakes made by new gardeners. If growing seedlings indoors, take them off the heat mat; if growing in a cold frame, move your seedlings in and let them cope–happily! really!–with the slightly cooler temps and the drier air. (The only real exceptions to this rule are peppers and eggplants, which thrive in continued warmth for much of their young lives–not the mid-80s that make them germinate quickly, but definitely the mid-70s, which keeps ‘em happy but does not allow them to remain too pampered and weak. If you can’t provide just the right conditions, don’t sweat it, and err on the side of room temperatures, or use a carefully watched cold frame from mid-April on.)

Oh, and make sure that the young seedlings get plenty of light. See the last post in this series for details. Don’t hate me, but I must say it again: a sunny windowsill is almost never enough light.

Step Seven. RELAX. AGAIN. Once you go through this process a few times you’ll get the swing of it. Behold the young life unfurling by your own efforts. Be grateful for it. Don’t worry to death over it. Taking part in gardening is all about stepping into sync with natural rhythms, which are in constant motion. Seed sowing is just one part of the process, and it is not a zero sum game. Sow some stuff in the coming week or two; so more the weeks after that; more after that. In fact, once you understand when to sow which varieties, you’ll be sowing eight months of the year, along with transplanting, weeding, and–with any luck–harvesting. You give and you wait to receive. You receive and you feel grateful. You always glance ahead and consider what you can sow now for harvest later. Don’t lose sight of the dance and get trapped in the feeling that it’s all or nothing: there is nearly always something to be sown right now to improve your garden prospects, feed you and your loved ones fresh food, and save on your grocery bill several months down the road."
Thank you Doug from Hudson Valley Seed.

Cold Frames for Seedlings, Zone 6, Boston

2010-03-09T10:30:00.003-05:00

I am going to be using a DIY cold frame that I purchased from Ocean State for only $20...it's pretty cool. Stands about 5' tall and 3' wide with clear durable plastic, zippered, tent-like cover. I want to utilize it properly as I have never used one before. I'll post snip-its of info I am finding online re: usage. BTW I went back last nite, a month after buying my first one to buy another....got the last one! So excited, I'll post photos of it later.

COLD FRAME INFO:
Pay attention to temperature
While heat and humidity are important for germinating seeds, excessive heat (above 90°F) can damage fragile seedlings. A min/ max thermometer hung on an inside wall of the cold frame is a great way to monitor temperature fluctuations.Give seedlings an early start. Whether you are starting seeds in flats or sowing them directly into the soil, a portable cold frame provides the opportunity to get your plants going a few weeks early, and it eliminates the transplanting shock that many plants face because they will be better acclimated from the outset. If you are seeding in the early spring or fall, focus on cool-season plants, as they tend to have lower temperature thresholds for germination. Keep in mind that seedlings are more susceptible to extreme weather conditions than established plants. If you are sowing directly into a portable cold frame, have it in place two weeks prior to seeding to warm the soil for germination. Whatever method you are using to start your seeds, make sure to keep the seedbed evenly moist. Once seedlings have germinated, the cold frame should be vented more frequently to discourage damping off by increasing air circulation. If you start your seeds in a greenhouse or indoors under lights, you can start them a good six weeks earlier than usual and transplant them to a cold frame you’ve placed in your garden. It helps to have the cold frame in place at least two weeks prior to transplanting to warm the soil. Again, you will need to pay attention to the degree of sunlight, moisture, temperature, and wind. The frame also provides a windbreak while the plants are still small. Because you’re encouraging active growth, you will want to use a transparent cover of plastic or glass. The soil will dry out more quickly inside the cold frame than outside, so be sure to keep the soil moist, especially while the plants are acclimating to their new site. Keep in mind that more plants die of excessive heat and drought in cold frames than from cold damage. Proper ventilation is particularly important for cool-season plants. If you have established transplants, vent the frame when the outside temperature is 40°F or higher. If your plants are closer to the seedling stage, you may want to wait until the outside temperatures are 45°F to 50°F before venting.

Hardening off is simplified
When plants are moved from a warm, sheltered location—such as a greenhouse or indoors—into the garden, they must be gradually acclimated to fluctuations in temperature, sunlight, moisture, and exposure. Generally this is done by carrying the plants outside and back in again for gradually longer periods of time over the course of a week or two. The same effect can be achieved by opening and closing a cold frame over a five- to seven-day period.
The key to a trouble-free hardening-off period is to keep track of the extended weather forecast and plan accordingly. If I am moving out cool-season or young perennial plants from my greenhouse, I will wait for a stretch of weather where the lows don’t fall below 35°F. Even if the temperature drops after this period, plants hardened off and growing in a cold frame will be fine. For warm-season plants, I wait until the temperatures have stabilized and we are within two to three weeks of our last frost date. In general, wait until seedlings have formed multiple sets of true leaves and are well rooted before moving them into cold frames.Once the plants are packed closely into a frame, start venting the frame during the warmest part of the day, gradually increasing the length of time the frame is left open. If you are not able to tend to the frame during the day, try to time the onset of your hardening-off period with cloudy weather, and start by venting the frame just a crack, gradually increasing the open gap each day. As plants acclimate to cooler temperatures, more direct sunlight, and wind exposure, their foliage will often thicken and darken in color. New growth is also a good sign that the transition is going well and your plants are ready for their final move into your garden. (This info was gathered from finegardening.com- 4 ways to use a cold frame)
____________________________________________________________
This is the key: Pay attention to the temperature. Keep it cool, not hot. Temperatures inside the cold frame should be below 75 degrees for summer plants, and below 60 degrees for plants that grow in spring and fall. Adjust temperatures by opening and closing the lid. A general guide is this: when outdoor temperatures are above 40 degrees, prop open the lid 6 inches; when the outdoor temperatures clear 50 degrees, open it all the way. Close the lid in late afternoon to trap the heat inside for the cool night. You can also buy automatic venting devices in some gardening catalogs. Be watchful for heavy rains and winds that could damage young plants or seedlings.
(Richard E, Palazzo, “The Gardenator,")

Offers Accepted

2010-03-09T08:50:00.000-05:00

Spring cleaning at FOOTBRIDGE COVE. We are in the process of logging in terrific new inventory to be listed and would like to clean house, if you will, with pieces currently in our shop.

Feel free to stop by and make us an offer...no offer is off the table. We want to clean house; and we will do our best for you. Stop by today. Everything in our shop was reduced before the holidays so there are incredible buys to be had.

We'll call it our 'barn sale'. No we don't have a barn; but always wanted one so what the heck...our 'barn sale' is in progress, all offers welcome!

We'll post some photos of items currently listed you may want to make an offer on...

Gardening in Boston

2010-03-08T10:30:00.000-05:00

Aaaaahhhhhhhh! The sun is shining, it's 51 DEGREES in Boston at 10:30am! I am starting my seed pods now, music blasting...going to till the soil later today. I CAN'T STOP SMILING

Facebook | Cathy Collins

2010-03-07T12:40:00.000-05:00

We've listed a new photo album of vintage hankies, stop by and see...so beautiful.

Facebook Cathy Collins: "Vintage Hankerchiefs, Handkerchiefs, Hankies
A wonderful selection of authentic vintage hankies that have been gently laundered & pressed. These make beautiful display pieces: vanity tables, doilies under lamps, awesome under plants, framed and hung on wall. Try tieing to a purse! Many unique uses for these splendid pieces of the past. (This is a very small smapling of our collection).

Please inquire directly if interested in any of these as they have not yet been listed.

OUR SHOP http://www.footbridgedove.com

Facebook | Cathy Collins

2010-03-07T11:43:00.000-05:00

Facebook Cathy Collins: "~SPECIAL OF THE DAY~ Splendid staple for your spring and summer wardrobe. Vintage Art Glass Beads our SPECIAL TODAY at just $19. We'll invoice you at special of day rate.

Vintage Pink Art Glass, Beaded Double Strand Necklace, Made in Japan, c1955
The unique shapes and graduated sizes of these glass beads make this double strand art glass necklace so spectacular!From silver, clear, white with a pink hue, light pink, to dark and mottled as well... these gorgeous stones are accentuated with silver"

PLEASE FAN us on facebook....FOOTBRIDGE COVE
Discounts for our fans year round, and previews of listings before they go no sale!

Facebook | Cathy Collins

2010-03-06T11:24:00.000-05:00

Facebook Cathy Collins:
"Perfect for Saint Patrick's day! Vintage figural Lucky Leprechaun pin.
~SPECIAL OF THE DAY~ Just $12. We'll invoice you at this phenom price.Brooch, Elf Pin, Lucky Leprechaun, Figural Pin, Holiday - Item#866

This little guy is a real whippersnapper. He is obviously well versed in the art form of dance... as noted from his perfectly arched feet & finely pointed toes!Bright gold tone set off with light blue rhinestone eyes and holding a faux pearl...

http://www.footbridgecove.com item #866
for additiional discounts become a FAN on our facebook fanpage FOOTBRIDGE COVE.

FAN PAGE on Facebook : FOOTBRIDGE COVE Albums

2010-03-05T12:45:00.001-05:00

Facebook Cathy Collins: "New photo album posted on our FAN PAGE. A very small sampling of our vintage clothing collection! Updated photos will be added. Please feel fee to inquire of you see a piece you like. Become a fan at FOOTBRIDGE COVE on facebook. 1st 100 fans will receive discounts!

Vintage Cothing and Accessories
Antique and Vintage Clothing. Bridal, formal, everyday...some business, some whimsical. Something for everyone who wants to preserve the past thru vintage wear. For the person who wants to buy authentic vintage not just the 'look alike vintage' the stores sell! We're proud to bring you authenticity & style.
By:Footbridge Cove
Photos:108

Nelson McCoy Vintage Pottery ~SPECIAL OF THE DAY~

2010-03-05T12:41:00.000-05:00

Facebook Cathy Collins: "Are you a McCoy Pottery Collector? If so, you know this is a steal at $14. We are going to reduce further as our SPECIAL OF THE DAY....just $10 today!

PLEASE FAN US ON our new facebook FAN PAGE: FOOTBRIDGE COVEPitcher, McCoy Pottery Brown Drip Kitchenware Line, 1970s, 6 1/2' Water Jug, Marked U.S.A. - 835
This handsome McCoy pottery pitcher is from the late 70s, Brown Drip Kitchenware Line.Brown Drip Glaze pitcherMeasures 6 1/4 h x 3 1/2 w and 7 1/4 from outside handle to edge of spout.Very Nice PieceMarked : U.S.A.Excellent Condition

FAN PAGE on facebook FOOTBRIDGE COVE

2010-03-02T08:54:00.000-05:00

We have created a new FAN PAGE on facebook FOOTBRIDGE COVE. Our first 100 FANS will recieve a bonus discount on a future order of their choice.

Also watch for our SPECIALS OF THE DAY. We'll significantly reduce the price of an item in our shop for 24 hours and post it on twitter and our FAN PAGE on facebook: FOOTBRIDGE COVE.

Today's SPECIAL OF TE DAY Joan & David Ankle Shoe Boots, authentically vintage...all the style rage again! Only $30. Today only!

Footbridge Cove: EXTRA, EXTRA...

2010-02-21T21:05:00.000-05:00

Footbridge Cove: EXTRA, EXTRA...

Starting Veggies from Seed

2010-02-03T07:29:00.000-05:00

I sit here perusing the seed catalogs awaiting the date when I can start my seeds inhouse. I will set up a good grow light system and tracking for successive plantings. Last year I was fortunate enough to have my seeds all grow into strong plants...what a treat..all I needed was two flourecscent light bulbs, who knew! But alas, I didn't have a sense of organization to the planning dates and what I really wanted. I went by the silly idea I have all these seeds I must plant them all. Of course then I couldn't keep up, etc.

So as the snow falls today I will take a few hours to myself and map out my plans. The spacing, the seed input dates and be ready to move forward in a few weeks. Living in Zone 6 (Boston) it is hard to start indoors any earlier though I may; just because I'm like a kid at Christmas ~ I can't wait to plant!

I truly want to grow organically but I must say I have always used miracle grow so this is a big step for me. If I stop the miracle grow I may not get the results I am used to. Though I will be moving more toward my goal of 'living green' resulting in healthier foods. So I shall make it a point to learn about natural feeding, fertilization. I'd say there is more than enough for my to learn for three weeks until the official zone 6 seed date... we'll see if I can hold off.

Happy Day

Footbridge Cove Tidbits: Response to Thomas A GROWING TRADITION on blogger. Great blog!

2010-01-31T10:22:00.000-05:00

Response to Thomas A GROWING TRADITION on blogspot. Recommend

2010-01-31T10:19:00.001-05:00

Hi Thomas Wonderful blog, it was great to 'google' (zone 6 and seed starting) and find you. I'm on blogger too: my focus...living simpler lives...seed starting, baking from scratch, gardening, family life and my vintage collectibles shop bringing you inexpensive (new to you) treasures from the past. I would appreciate a follow by you and your followers.

I started my seedlings successfully for the first time in 18 years last February. Meaning I used to do it in Feb (as a project) with my young children and get to the spindly seedling stage before they all wilted and died. At that time it was just a fun project and in May I went and bought my seedlings from a nursery. Well not anymore. Last year I grew my veggies from seed in my basement. A similar (but not as nice set up as yours). I used grow lights for the first time and sure enough it was a seedling jungle down there, so incredibly exciting. Of course my youngest is a teen now and the project wasn't on her priority 'to do' list so I did it much of it myself but I cannot tell you the joy it brought...meditative actually. I had just lost my mom and that was my spiritual time.

We had a VERY RAINY June last year. My tomatoes weren't as prolific as I had expectd but my herbs and lettuces were incredible. I have a small plot and I too will be blogging about my accomplishments and failures. Hopefully we can all learn from each other.

God Bless Tom, I'll be checking your blog regularly. I'm going to post this on my blog as well so new folks can follow you too.

Follow me at www.footbridgecove.blogspot.com

How to Do Stem Cuttings for Herbs | eHow.com

2010-01-30T19:20:00.000-05:00

How to Do Stem Cuttings for Herbs eHow.com

Simple Everyday Solutions: Removing Chewing Gum From Clothing

2010-01-29T12:26:00.014-05:00

SIMPLE STAIN SOLUTIONS

I'm going to begin a section of this blog devoted to SIMPLE EVERYDAY SOLUTIONS, today we will talk about stain removal, more specifically chewing gum removal!

Think about it, we spend so much of our hard earned money on fine linens, clothing, furniture, rugs, wallpaper, home accessories, paint, etc and inevitably you will acquire stains. Some stains are easier to remove than others; but I know a lot of folks are fearful of ruining their stained item so they hire someone to get the stain out. I'm here to tell you DON'T DO IT!

You can DO IT YOURSELF and you'll be so pleased you did so.

You don't need to hire anyone, or even go to the dry cleaner. You can remove just about anything... be it white rings on wood furniture, chewing gum on clothing, oil stains, ink, blood, crayons. Yes, you can at little cost... and with much satisfaction. There are so many inexpensive, natural remedies for removing stains (or remains of something, in this case, chewing gum).

I'll try to post a SIMPLE SOLUTION to everyday issues we encounter on a regular basis.

Today's problem: a wad of chewing gum inside the pocket of a NEW NorthFace fleece coat that had been put through the washer and dryer (no not by me, my teenage son...at least he does laundry, I guess)!

Of course the wash and dry cycles melted the gum, spread it out, embedded it deeply into the fleece, and it also seeped through to the front with a big round gum stain. We had two issues here. The hardened gum itself that was so fleece embedded it couldn't be frozen off (first quick fix solution), and even worse the gum stain on the outside, non-fleece part of jacket.

Simple Solution VINEGAR followed by MAYONAISSE! That's it, can you believe it?

And not to worry, you don't have to run to the store. Most of us have some type of vinegar on hand, you can use any kind. White, red wine, balsamic, as long as it is vinegar, it will work!

Directions: Warm the vinegar in the microwave and pour onto stain or dip stained fabric into bowl. The gum will start to dissolve pretty quickly, 1-2 minutes. Then take an old toothbrush, fork, or butter knife; and start to scrape gum off the fleece.

NOTE: The largest outside stain disappeared immediately!!! That was the only part you could see, so I could have stopped there. However, I decided to do it right the first time and remove all the gum from inside the pocket. It comes off in little clumps. Pull as much as you can off and then add your mayonnaise. Rub it into fleece, again use toothbrush and voila your messy, potentially ruined jacket is good as new. All in, it took less than 8 minutes!

~ until next time, wishing you a stain free day

Growing Hundreds of Potatoes in a small plot

2010-01-15T09:25:00.001-05:00

First off, I must give credit where credit is due...I found this information on a great website. I will definitely be ordering my seeds from them this year: organic potatoes, garlic and onions. I just ordered a catalog but you can find them online at http://www.irisheyesgardenseeds.com/

They have a fabulous idea that I plan to utlilize in my small plot South of Boston.

Check out their potato, growing guidelines: a 2x2 plot that is a couple of feet high and will yield hundreds of potatoes!

Can't wait for Spring

Garden Article: Quick and Easy Compost, COMPOSTING IN BOSTON

2010-01-09T16:04:00.039-05:00

I plan to compile information fom several sources on HOME COMPOSTING and put together the best recipe for my needs. I have a quick 2 week compost that takes a bit of work thatI'll share. But I'd lik to focus on my large compost bin. I am going to be starting from scratch
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BOSTON info re composting:
What is composting?

Composting is a controlled process of decomposition of organic material. Naturally occurring soil organisms recycle nitrogen, potash, phosphorus, and other plant nutrients as they convert the material into humus.
Actually, the word compost derives from the word composite. It is the deliberate mixture of various materials that distinguishes composting from ordinary decomposition of organic materials. The finished product of composting is humus (the organic part of soil). Any given soil sample consist of many things, including humus, sand, alluvium, clay, stone dust, and much more. In North Cambridge, soils tend to be rich in clay. In other parts of Cambridge, higher than desirable levels of lead can be found in the soil - the remnants of insecticides, leaded paint, and leaded gasoline.

Generally, the humus derived from a well-balanced compost pile is more beneficial than ordinary humus. The leafy materials tend to provide excellent absorbency for water and air, and the food wastes and other high nitrogen materials make for an excellent fertilizer. Humus derived exclusively from leaves tends to provide absorbency and aeration but must be supplemented with additional fertilizers if used in the garden. Humus derived exclusively from food wastes is very rich in nutrients but usually lacks sufficient body.

Benefits of Composting

Composting is a convenient, beneficial, and inexpensive way to handle your organic waste and help the environment. Composting: reduces the volume of garbage requiring disposal; saves money for you and your community in reduced soil purchases and reduced local disposal costs; and
enriches the soil. Using compost adds essential nutrients, improves soil structure, which allows better root growth, and increases moisture and nutrient retention in the soil. Plants love compost!

It is both educational and fun. Children and adults alike develop a fascination (sometimes an obsession!) with their compost piles. The Compleat Recycler composts his or her food wastes and yard wastes..

What should you compost?
Yard wastes such as leaves, grass clippings, and weeds make excellent compost. Fruit and vegetable scraps, plus food wastes such as coffee grounds, tea bags, and egg shells can be composted. To keep animals and odors out of your pile, do not add meat, bones, fatty food wastes (such as cheese, grease, and oils), dog and cat litter, and diseased plants. Do not add invasive weeds and weeds that have gone to seed to the pile.

A System for Backyard Composting
A good system consists of a kitchen container (for storage of materials bound for the compost pile), an animal-proof and rodent-resistant composter located conveniently outside the house, a pitchfork or other tools for aerating the most active parts of the compost pile and burying in new materials, and a screening device for harvesting the humus from your pile (a milk crate with openings of an inch or less works quite well and even has handles). A leaf shredder is handy in the fall, and is best shared among neighbors.
Elements of a Good Compost Pile
With these principals in mind, you can convert your organic wastes into resources by turning your spoils to soil.

The Biodegraders
Nature has provides an army of workers who specialize in decomposing organic material. These "critters" - bacteria, fungi, molds, earthworms, insects, and other soil organisms - eat all types of organic material and in the process convert nutrients into a form plants can utilize. Without those compost critters, we would be surrounded by mountains of leaves and the soil would be barren. The process of composting is simply a matter of providing the soil organisms with food, water, and oxygen. They do the rest.

Organic Material
Organic material contains varying amounts of carbon and nitrogen which nourish the organisms naturally present in your compost pile. (Billions of bacteria inhabit the surface of every leaf and blade of grass in your yard.) The critters need both carbon and nitrogen. An easy way to provide both of these is to remember that brown, woody materials, such as autumn leaves, are high in carbon while green, moist materials, such as grass clippings, are high in nitrogen (refer to the table below).

Alternating layers of brown and green materials will yield finished compost in three to eight months. Leaves alone break down in six to fifteen months. Grass clippings or food scraps composted alone result in unpleasant odors because they contain more nitrogen than the compost organisms can use. Layer leaves or straw with green material, or let it dry until it turns brown before composting it alone.

Air
The compost critters need oxygen, just as we do. Lack of oxygen will slow down the composting process and cause odors. Turn your pile, fluff it with a hoe or compost turning tool, or build air passages into the pile with cornstalks to provide oxygen to the organisms.
Moisture
Compost organisms need a moist environment. The pile should be as damp as a wrung-out sponge, but not dripping wet. Make sure leaves are damp when you add them to the compost pile because they will not break down if they are dry. Since moisture evaporates as the pile heats up (a sign of active composting), let rain and snow replace it, or add water during dry spells. A cover helps retain moisture in hot weather.

The short rap:
Composition - Too much brown will slow it down, too much green will cause a scene.
Balance leaves and other carbon-rich materials with food waste, grass clippings, and other nitrogen-rich materials. A pile with too much nitrogen-rich materials can become anaerobic and smell like ammonia or worse. Pile temperatures can rise so high that beneficial microbes are killed. Ideal composting temperatures range from about 95 to 130 degrees Fahrenheit.
Moisture - Too dry and the microbes die, too wet and they suffocate.
Air can't penetrate a soggy pile and stinky sludge may result - a sewer-like odor.
Air - Let your nose be your guide.
A warm or hot pile is ideal, but it will consume oxygen faster. Aeration will assist the microbes, but don't overdo it or you'll reduce the temperature too much. Ammonia-like odors (too much nitrogen) or sewer-like odors (too much moisture) mean that it's time to aerate. A good compost pile will have a sweet smell reminiscent of alfalfa or rich, musty soil. Bad odors mean something is not right.

How to Use Compost
When the composted materials look like rich, brown soil, it is ready to use. Apply one-half to three inches of finished compost and mix it in with the top four inches of soil about one month before planting. Compost can be applied as a top dressing in the garden throughout the summer. Compost is excellent for reseeding lawns, and it can be spread one-quarter inch deep over the entire lawn to rejuvenate the turf. To make potting soil, mix equal parts compost, sand, and loam. You may put the compost through a sieve to remove large particles - these can go back in the pile.

Milk crates are handy for harvesting compost, if you can find one with a grid between one-half and one inch on a side. A screening device with too small a grid requires much more effort and provides little additional benefit. Consider spreading your unscreened compost out in the sun to dry a bit and allow any worms to retreat into the ground.

If you would like additional leaf compost, it is available free at the Recycling Center in the DPW Yard during the warm weather months. The quality varies depending on its source, but it's all pretty good. Additional screening is sometimes necessary to remove rocks, large pieces of wood, and debris.

Mulching
Grass clippings, leaves, and woody yard wastes can be used as mulch in gardens and around shrubs to keep the soil moist, control weed growth, and add nutrients. Woody materials should be chipped or shredded. Use a mulch of pine needles around acid-loving plants. Leaves will work first as mulch, then as a soil enricher as they decompose. Grass clippings should be dried before using as a mulch. Do not mulch with grass clippings which have been treated with herbicides; composting them first, however, will break down the herbicides.

Wood chip also makes for excellent weed-free, all-natural garden paths. Replenish as needed. Wood chip from the pruning of Cambridge street trees is available for free during the warm weather months in the DPW Yard during the hours that the Recycling Center is open.

Mulching with almost finished compost can help to prevent disease in plants.

Composting Without a Yard
Composting can be done indoors using an earthworm farm Not only can you recycle your food scraps, you can also have a steady supply of fishing bait! For more information, call DEP's Solid Waste Management Program.

Composting Bins
Animal-Proof, Rodent-Resistant Compost bins
Circular design (tapered). Door at base for removing finished compost. 18 inch opening at top. Comes with bottom screen. Approx $20 from your town or city hall.

EARTHWORM BIN:
This is an excellent alternative for apartment-dwellers and office buildings. It is also a good idea for the cold winter months. For more information or to purchase redworms (red wigglers), contact David Lovler at (413)-549-4456.

How To Make a Compost Pile
There are as many different ways to make compost as there are people who do it. The following guidelines will get you started, but soon your own experience will help you tailor a method that best fits your needs.

Build or purchase a compost bin. Check to see if your community has a composting bin distribution program, or order from a garden catalogue, nursery, or hardware store. Enclosed compost piles keep out pests, hold heat and moisture in, and have a neat appearance. Or, bins can be made of wire, wood, pallets, concrete blocks, even garbage cans with drainage holes drilled in them. In urban areas, rodent-resistant compost bins - having a secure cover and floor and openings no wider than one-half inch - must be used.

Set up the bin in a convenient, shady area with good drainage. A pile that is about three feet square and three feet high will help maintain the heat generated by the composting organisms throughout the winter. Although a smaller pile may not retain heat, it will compost.

Start the pile with a layer of course material such as corn stalks to build in air passages. Add alternating layers of "brown" and "green" materials with a shovelful of soil on top of each layer. Then mix the layers. Shredding leaves or running over them with a lawn mower will shorten the composting time. Be sure to bury food scraps in the center of the pile.

Add water as you build the pile if the materials are dry.

As time goes on, keep oxygen available to the compost critters by fluffing the pile with a pitchfork or compost turning tool each time you add material. A complete turning of the pile - so the top becomes the bottom - in spring and fall should result in finished compost within a year. More frequent turning will shorten the composting time.

High Nitrogen "Green" Ingredients
High Carbon "Brown" Ingredients
alfalfa hay/meal autumn leaves
grass clippings cornstalks
blood meal straw
manure (cow, horse, chicken, rabbit) pine needles
food wastes (fruit and vegetables,
coffee grounds, tea bags, egg shells) paper/cardboard
Seaweed wood chips
sawdust
compiled from : http://www.rwinters.com/compost/brochure.htm

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Garden Article: Quick and Easy Compost

Beware of “compost no-no’s!” When making compost, never use meat and bones, dairy products or greasy foods, dog and cat feces, diseased or invasive plants, weeds with lots of seed, unchopped wood and fruit/vegetable trimmings from the kitchen!

The most common mistake gardeners make with a compost pile is throwing in too much waste from the kitchen. Although such organic material is beneficial under ideal conditions, too much creates a pile that’s too wet. Additionally, such waste, especially if it’s not chopped well, draws flies and even small animals.

Facts

The first time you turn your pile, you might see steam rising from it. This is a good thing. With each turning, the steam will become less and less.

Tips

If you plan to chop your material with a lawn mower, lay the material out in a flat row along a wall or solid fence, a couple of feet away from the structure. Then just run your mower – without the bagging device on it – over the material.

Definitions

Anaerobic: Conditions without oxygen. Bacteria and fungi that grow in such conditions produce methane and sulfur byproducts (neither of which is pleasantly defined by our sense of smell).Inoculant: The “starter”, composed of beneficial bacteria and fungi that do the actual decomposing in a compost pile.

UPDATE Emer's Irish Brown Bread

2010-01-07T08:38:00.007-05:00

Good Morning Folks...
It's 23 degrees, quite chilly here in Boston...no worries though my oven is pre-heating for more bread baking. Nothing like a fresh piece of homemade bread and a hot cup of strong black tea!

Yesterday I made EMER'S BROWN BREAD.

Final product ~tada ~ exactly what I was looking for! Getting there though was another story entirely. I ended up tripling the time required, by halving the recipe and adjusting amounts once ingredients were partially mixed. Not to worrt though, I've made the mistake & fixed it, so this won't happen to you.

What happened you may be wondering? I began following the recipe I had been given (I will be amending the previous post). There was nothing that a little patience & tweaking wouldn't fix, though it is definitely too large of a recipe for my stand mixer (Viking 5.5qt). When Emer gave the recipe to me she reduced the size because she makes it commercially, so to speak. It was also in kg/g/liters, etc. When I made it a few years back I used whole wheat flour and did it all by hand so there was no issue.

Yesterday I used KAF (King Arthur's Flour) WHOLE MEAL FLOUR, it turns out whole meal is much puffier, light like a feather, and easily airborne compared to whole wheat!

However, once all was said and done yesterday, I couldn't pinpoint a difference in taste or crumb (interior texture) between the two. Though price is comparable, so I'll probably continue with whole meal (drawback, it's not in my supermarkets). I ordered from http://www.kingarthurflour.com/ in VT.

Since it's the flour I used most recently for this bread, and my senses were immediately carried back to the Oh-So-Cozy Inn in Killarney... I knew this was the recipe I was looking for.

So PLEASE check below for changed recipe. I will post it later today, I need to check conversions to make it accurate.

You must remember this is not gourmet dining! It is an authentic (hardy) daily meal in Ireland.

The two ways I have seen this served and they both work for me...

1. With a cup of tea, smothered in Irish butter (I use kerrygold) and topped with strawberry preserves. Also try orange preserves. This makes a great afternoon snack. Or a satisfying evening snack if you are trying to avoid junk food, just go lightly on butter.

2. As lunch, or to begin dinner, served with a cup/bowl of Irish Vegetable Soup (recipe posted below). Dunking the dry bread slice is heavenly.

I have 3 loaves in my oven now, the house smells wonderful. Will post photos later.

It's not wheat, but it's MADE FROM SCRATCH pizza dough

2010-01-06T09:01:00.009-05:00

Good morning all
Personally I have come to only eat whole wheat pizza dough that I make from scratch. I was buying the dough for awhile and adding garlic oil, etc to make it edible; but still feeling good about eating wheat. Then voila I after a few different recipes I settled on one that I LOVE, didn't have to acquire a taste for it and there is no need for garlic (though I use it anyway). The dough I am speaking of posted in a previous entry.

Today, however, is about white dough, partially white anyway. It was given to me by a baker friend who swears by it and whe doesn't east white bread. Sonce I am trying to convert my family I am going to be making this for them tomorrow instead of buying the wite dough. I'll keep you posted.

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PIZZA DOUGH
from cookbook...Fields of Greens: New Vegetarian Recipes From The Celebrated Greens Restaurant - by Anne Somerville
This basic dough is perfectly delicious made with all white flour, but we like the earthy flavor the cornmeal and rye flour add. Be sure to soak the cornmeal in the milk; it needs the moisture to soften it. The milk enriches the dough, but if you prefer to make the dough without it, use the variation at the end of the recipe.

Makes One 15-Inch Pizza Or Two 9-Inch Pizzas

1 1/2 teaspoons active dry yeast
6 tablespoons warm (110°F) water
6 tablespoons milk
2 tablespoons extra virgin olive oil
1 tablespoon fine cornmeal
1/2 teaspoon salt
1 tablespoon rye flour
About 1 3/4 cups unbleached white flour
1 to 3 tablespoons additional flour for rolling the dough

Dissolve the yeast in the warm water and set aside in a warm place for 3 to 4 minutes. Meanwhile, combine the milk, oil, and cornmeal in a 1-quart bowl. Add the yeast mixture, then the salt and rye flour; mix well. Gradually add the white flour, making a soft, workable dough. Turn out onto a lightly floured work surface and knead for about 5 minutes, sprinkling in a little flour as necessary to keep the dough from sticking to the surface. Put the dough into an oiled bowl and turn it once so the surface is coated with oil. Cover the bowl with a kitchen towel or plastic wrap and let the dough rise in a warm place until it has doubled in bulk, about 35 to 40 minutes.

Prepare the topping.

Preheat the oven to 500°F and heat the pizza stone, if you're using one, for 20 minutes.

To shape the pizza, first form the dough into 1 round ball or 2 equal-size smaller balls. Roll out on a floured surface, turning it regularly to keep a round shape. It should be about 1/8 inch thick, slightly thicker at the edges. Lay the dough on an oiled pizza pan or a well-floured wooden peel. Cover with the topping you have chosen.

Bake the pizza on its pan or slide it onto the heated pizza stone.

VARIATION MADE WITHOUT MILK: We've replaced the milk by increasing the water and doubling the olive oil, which the flour easily absorbs. The additional oil makes a very soft, easy-to-work dough.

1 1/2 teaspoons active dry yeast
10 tablespoons warm (110°F) water
1/4 cup extra virgin olive oil
1 tablespoon fine cornmeal
1/2 teaspoon salt
1 tablespoon rye flour
About 1 3/4 cups unbleached white flow
1 to 3 tablespoons additional flour for rolling dough

Prepare and roll out the dough as directed.

TO FREEZE: Immediately after mixing the dough, form it into 1 or 2 balls and wrap tightly in 2 layers of plastic wrap. When you're ready to use the dough, thaw it in the refrigerator overnight, or set it in a warm place for 2 to 3 hours. Roll out as directed.

GARLIC OIL
We brush our rolled pizza dough with this garlic-infused oil before spreading on the topping—the garlic oil adds extra garlic flavor and forms a seal that helps protect the crust from moist toppings. To make it, finely chop a clove or two of garlic and cover generously with olive oil. Store garlic oil in a sealed container in the refrigerator and we it to saute or season other dishes.

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Sounds great.! I'll make it once as directed, and if it is a hit at home, I'll make 4 times as much and freeze for quicker meal prep.

Come on all, let's make the healthy effort to COOK FROM SCRATCH

I use this site for conversions: http://www.worldwidemetric.com/metcal.htm

Favorite Flours, Distributers and Flour Sharing

2010-01-05T12:10:00.002-05:00

What types of flours do you all use in your breads? So far I've been using King Arthur's Flour (KAF) and Bob's Red Mill, also Hodgson Mill. Prices vary depending on where you go. And I'm trying to determine most cost efficient way to keep up my flour supply. I'd like to buy locally, KAF is in VT, their shipping prices are reasonable.

I'm aiming to bake daily (LOVE LOVE LOVE my new Viking Stand Mixer). My LAST NEW purchase- it was a Chrismtas gift from my hubby and children!

I plan to focus this entire year... and thes rest of my life on better health, buying locally, recycling, composting, I'll continue my gardening and hope for a better tomato crop this year. Last year in rained the entire month of June! On the bright side I had a never ending supply of lettuces and herbs...really bugged me to have to buy tomatoes though.

You see, I've done bits and pieces of GREEN LIVING for years but never wholeheartedly.

It's a funny psychologically seaonal feeling with me. The holidays end and I put the ornaments and decorations away, then at the same time...take my gardenig books out. My mind drifts to seedlings. Last year was my first year successfully starting from seed! :) All it took was a couple of flourescent lights from home depot!

ok going off on tangents, bursting with excitement about the days, months years to come.

Focus on appreciating every moment and your daily life wll be filled to the bring with love. My dad taught me that without even realizing it.

Finally, does anyone know if there are any food co-ops in (or around) the Boston, South Shore area? My freind in NH buys everthing from her local food co-op, she's so fortunate. You don't pay for fancy packaging, marketing, etc.

And BREAD BAKERS check out this incredible forum on all types of bread baking http://www.thefreshloaf.com/ . My username on there is garden chef.
have a green day

IRISH VEGETABLE SOUP

2010-01-04T22:09:00.000-05:00

I'm pleased to say I made a nice version of Old Fashioned Irish Vegetable Soup tonite. SURPRISINGLY (big caps)...my non-veggie eater ~apprentice~ enjoyed a cup without complaint! (She added crsuhed red peppers for some spice)

I've been looking at different versions of what seem to be similar recipes for this type of soup.. and simplified this. It's not overwhelmingly flavored of vegetables which was imperitive in my house, however, the diner may add their own seasonings... cracked pepper, crushed red peppers, course sea salt, parsley, etc.

Now from what I understand, and it makes sense, everyone in Ireland has a similar yet slightly different version. Why? I believe this is the DAILY SOUP in Ireland (maybe it is interchanged with Potato Leek Soup, not sure). And I suspect each home-cook, chef or soup maker uses whatever vegetables they have on hand, to make their soup that day. Makes sense... certainly resourceful, and living green, plus sustainable.

Would I change anything in the next batch? Yes, add more carrots just for color and vitamins, use leeks instead of onions (because I just learned they pack a healthier punch than onions) and probably try parsnip since one Irish woman recommended it for the soup... and it also has added health benefits

LEEK HEALTH BENEFITS
Leeks are a good source of dietary fiber, folic acid, calcium, potassium, and vitamin C. And best news, they are easier to digest then regular onions! Plus leeks have the added benefits of having laxative, antiseptic, diuretic, and anti-arthritic properties.

PARSNIP HEALTH BENEFITS
Their fiber content is great for digestion and their sweet taste is satisfying without being high in calories.They're high in soluble fiber, the type that helps lower cholesterol and keep blood sugar on an even keel. They're a surprising source of folic acid & B vitamins. Folic acid also plays a role in reducing heart disease, may help prevent dementia, as well, as osteoporosis bone fractures. And potassium, an aid to blood pressure, is present in good amounts. Unlike their carrot relatives, however, parsnips lack beta-carotene. Worth a try I'm sure you'll agree!
I will be making an additional pot tomorrow since I didn't make a large batch this first time. So I'll keep you posted on the addition of parsnips, more carrots and substitution of leeks for onions.

One source I found was Bob's Red Mill VEGI Soup Mix. This incorporates all of the individual ingredients that I personally would have liked to add to the soup though not all were in the recipes I received. If you can find it by all means pick up a bag...$3.89 for 28oz was worth it. This mix includes "green and yellow split peas, barley, lentils, whole wheat pasta bits, spinach and tomato" NO SPICES. I probably used 6-8oz of the 28 oz bag. This amount increasess the nutritional value of this pot of soup by 40g Protein and 35g fiber. (check out http://www.bobsredmill.com/ they have many wonderful products). I have found prices vary from specialty stores to supermarkets so check around.

RECIPE as I made it..this was enough for 4 bowls and we have enough left for lunch tomorrow.

In a large pasta pot

Add 5C Water
8oz Bob's Red Mill VEGI Soup Mix
Add a good size pinch of salt and crushed black pepper
Bring to boil and simmer for 30 mins. Stir occasionally, add water if needed while simmering, to cover .

In the meantime, finely chop the following:
1 medium/large sweet onion
3 very large carrots
6 stalks of celery

After the first 30 mins of simmering, add the vegetables and return to simmer for an additional 30 minutes or until soft. Stirring frequently.

*SPECIAL INGREDIENT Add 1 Large Tbls of kerrgygold butter. Mmmmmm!

If you have an immersion blender remove from heat and blend until thick and creamy. (Otherwise let cool first and use a blender) Then add 2-3C milk for desired consistency. Season as desired and serve in a large mug or bowl. I like it just thick enough to lightly coat the spoon when stirred.

Tomorrow I'm making Irish Brown Bread.
This soup, served with the brown bread makes a Delicious, Hardy, Healthy Meal! A small teacupful is also a great snack in the evening to keep you from eating junk food. Just enough to satisfy my urge to eat anyway. : )

When all is said and done, it seems, the inclusion of this particular soup mix follows closely to the other recipes I have been receiving from Irish home-cooks, they just used barley, peas and a can of tomatoes instead. I prefer the mix, it's a bit hardier & overall more nutritious. Looking forward to the alternate recipe (leeks, parsnips) too, it's always fun to try new flavor profiles.

We'd love to hear what you have to say, please comment with any questions or recipes of your own.

Actually I know winter has just begun but...I start to dream

2010-01-04T17:00:00.000-05:00

This was originally written in March 2001, I don't what it is though once January comes, I start dreaming of in-house prep gardening, seedlings, Spring and Summer. I remember this day as if it were yesterday and my children were all so very young then (ages 5, 6, 10). Time flies...this is precisely why we need to appreciate every moment!

Winter Is Almost Over

I love all of the seasons here in New England. But once the days begin to get a little longer, the snow begins to soften to slush and you see the first sprout, however tiny, of a bulb green emerging from the still cold ground…at that point, I begin to anticipate the arrival of spring.
I was walking our new puppy in the mud and slush this morning and my mind began to wander to the shores of Maine. I skipped right by spring and into summer. Was it the white-blue sky or perhaps the bright sunshine that reminded me of the beach? When the sky is that color over Ogunquit beach, the water is a deep, bright blue, picturesque in its beauty…

… as you walk over the footbridge to get to the beach, you feel the difference in the air temperature immediately. A cool breeze hospitably welcomes you, as it blows the tall sea grass on the dunes of either side of the bridge. It is late afternoon, you smile as you descend the footbridge. This beach, has a way of mesmerizing you with its peace and beauty.

I sit in my beach chair right at the shoreline, the cold Maine water rushes over my feet. As a slight undertow buries my toes in the sand, the saying ‘happy as a clam’ comes to mind. A leaf is slightly embedded in the sand not far from where I sit, it is void of color because the water has washed over it repeatedly. The veins on the leaf enunciate its definition. It looks like a piece of artwork. This reminds me of the pottery that is common in the shops of Kennebunkport, capturing an aspect of nature that can be admired long after the season has ended.

A kite is gliding overhead. A child holds the string with excitement and seriousness, as if driving a car for the first time.

Beach walkers are getting exercise in its purest form: breathing in fresh air, walking at a brisk pace, cooled by the sea breeze. Beachcombers meander by too, in search of
ocean treasures.

A red, two-seater plane flies by, some children wave to the pilot who is barely visible. Did it dip its wing to wave back, or was that my imagination?

A woman walks by with her teenage daughter; they are clearly enjoying this time together. They wear invisible blinders to those around them, breathing in this magical air, lost in their own world.

Boys and girls play for hours on end. Sparkling eyes, sprinkles of freckles on shoulders and noses, high ponytails with wisps of hair gently moving in the breeze, and buzz cuts on boys…timeless beauty. Their laughter is contagious.

A young couple walks hand in hand. They stop and watch the gulls dive for small fish. After a few minutes he whispers something to her, they both laugh and continue on their way, savoring these moments together.

Near the shoreline, artists create sand castles, equipped with moats and towers. They work steadfastly for what seems like hours. The tide comes in too quickly and washes away their creation.

Three older women walk along together. I imagine they have been friends for years. They are smiling, chatting. They’re adding a chapter to their own history.

A middle-aged man stands at chest level in the cold water, feeling the rise and fall of the current. In front of him, the ocean seems to go on forever. He is aware of the rhythm of the sea, meditating in nature, if just for a few moments.

One family is having running races. The cool beach breeze and overcast skies enable them to ignore the warm temperatures and run, a little faster, a little further.

The sun is setting. The sky is pale pink and there is a defining edge to the horizon with the water meeting the sky.

A man comes over the footbridge carrying a metal detector, another treasure seeker.

It is low tide now; an elderly couple approaches the shoreline with fishing gear. They get settled. The woman sits in her chair, book on her lap, and the man slowly prepares himself for fishing. He dons his wading overalls, walks in the water to his waist and casts his rod. He then places the rod in the stand he has buried at the oceans edge. His wife sits silently through his preparations, gazing at him with a faint smile on her face. He ambles back, removes his overalls and sits beside her. Together they watch the line. They chat a bit, the closed book still on her lap. Several minutes later, he walks back to the rod, tugs at it a couple of times and again returns to his chair. He is not serious about the sport of fishing but he is thoroughly enjoying this process. About an hour later, he reels the line in, and he and his wife pack up their gear. With the fishing equipment, the chairs, and the book she never opened, they walk back over the bridge. They are content and satisfied with their outing.

A couple of families begin building a small campfire on the beach. The air smells of wood burning and the salty sea…

..…and then my dog barks, as two squirrels scurry by. Instantly I am back in winter with slush beneath my feet. But winter is almost over.

~cathy collins
The Milton Times, March 1, 2001

OLD FASHIONED IRISH VEGETABLE SOUP

2010-01-04T10:39:00.000-05:00

Here is one recipe that I was given, this IS NOT Potato Leek soup, many folks think of that as an everyday Irish Soup as well. I"m going to try this and another recipe I was given from an Irish mom. Will keep you posted.
3 Tablespoons Irish butter

1 onion

2 large carrots, diced

3 stalks celery, diced

1 (28 once) can whole peeled tomatoes

1 teaspoon salt

1/2 teaspoon ground pepper

1 teaspoon dried parley

3 tablespoons soy sauce

1 tablespoon Worcestershire sauce

1 teaspoon paprika

2 quarts beef broth

In a a large pot over a medium heat, belt the butter.

Cook the onion carrot and celery until onion is translucent.

Stir in tomatoes with their juice, salt ,pepper, parsley, soy sauce, Worcestershire and paprika.

Pour in beef broth. Bring to the boil, then reduce heat and simmer for 30 minutes, until vegetables are tender and flavors are well blended.

Puree in blender or use an immmersion belneder until desired creamy consistancy.

Emer's Irish Brown Bread

2010-01-03T21:26:00.000-05:00

Emer’s Brown Wholemeal Bread recipe, as promised.

1 Bag (2kg) of Brown Wholemeal (or Whole Wheat) Flour
(2Kg translates to 4.409lbs so use almost 4 1/2 lbs.)

1 Cup of Bran

1 Cup of Wheat Germ

3 Tsp of Salt

6 Tsp of Bread Soda – sieved
(Baking Soda sifted , if possible)

3 Litres of buttermilk
( 3.17 Qts so use about 3 1/4 Qts)

3 Eggs - mixed together

This quantity makes 6 loaves

Mix all ingredients together until moisentened and thoroughly combined and spoon/pour into (PAM sprayed) loaf pans. I cook two pans at a time.
Bake @ 180°C for 50-55 minutes
(356 degrees farenheit) Try 350 degrees for an hour.

Once baked, remove from pan to wire rack, cooled to room temperature. To store, wrap loaf whole and freeze or I've sliced each loaf (to give to family) 2 slices per sandwhich bag... and place whole loaf in freezer gallong size bag to freeze. Then you can toast from freezer OR let rest to room temp when you wish to use it.

Our favorite butter is kerrygold from Ireland, purchase in specialty cheese or gourmet section of supermarket. And in Ireland it seems you are never served the grape jelly we Americans are so used to. But not to worry you won't miss it if you try this...they serve strawberry or orange preserves. It turns this hardy yet plain slice of bread into a dessert with the kerrygold and preserves of your choice.

I haven't made this in a few years, I look forward to trying it again. I'm awaiting a delivery of KAF wholemeal, I'll keep you posted. I've made it in the past with whole wheat flour. Curious as to whether it will taste any different?

This morning I inquired with some Irish Dance folks via message board and knew these mom's would share additional recipes. Sure enough..they have just been sent to me. Let me compare and perhaps post them as well. I'm really trying to find the daily pureed vegetable soup recipe... it is served with this bread.

For anyone interested: I use the following conversion site: http://www.worldwidemetric.com/metcal.htm

Have a good evening. Please post your thoughts, comparisons and results. Photos to follow when I make this later this week.

Happy New Year

2010-01-03T20:22:00.014-05:00

2010 It's hard to believe how quickly time goes by. I hope you all had a wonderful holiday season with your friends and loved ones.

So New Years has come and gone, a time for resolutions. I don't like the word resolution, folks never seem to keep them, too much pressure.

I have my 'wish list' that I plan to work thru this year...

Live an even more family oriented life.
Walk somewhere, no matter how little, EVERY DAY
Really focus on living a simpler, more old-fashioned life! How? Ordering less take-out, a lot more cooking... healthy, but hardy meals, baking regulary...and EVERYONE sitting at the table together for dinner. I'm embarassed a bit that I have to work toward this, but our lives have been so busy in recent years and somehow the basics slipped away in the hustle and bustle of school, activities, and the kids growing social lives.
Live GREEN in more ways than I have been. I know being green is a fad these days I but feel my shop of vintage collectibles http://www.footbridgecove.com/ finding new homes for precious pieces of our past has been a form of living green.
Sustainable, another trendy word at the moment. I am going to commit to making my purchases locally, and order from family owned companies whenever possible.

Well that's a start. Who has wishes for their future they would like to commit to here? Please comment. It makes it seem more authentic (a little more pressure when you need to be accountable to something, even if it is a blog) when you put something in writing.

Wishing you a Blessed year.

Grandma Bridgie's Cake Recipe

2009-12-23T10:56:00.002-05:00

This was passed down to me on Thanksgiving of 1989. I consider it an honor, because we have in a big family & I (debunking all in-law myths) was chosen to be gifted with this recipe..ok, and truth be told I am the only one who bakes!

It will always be called Grandma Bridgie's or Aunt Mary's Cake and I'd appreciate it if you would carry on that tradition should you add it to your recipe boxes. I've never shared this recipe before.
~ Life may end here on earth but we live on daily in the memories of others ~

Aunt Mary made this for years from memory so it was quite a funny task for her to convert her pinches and splashes to measurements for me, though they work.... so follow as directed.

GRANDMA BRIDGIE'S CAKE RECIPE (c 1910)

Preheat oven to 350 degrees
One sheet pan or two loaf pans (with loaf pans you have more cake per slice, less frosting). We usually use the baking pan. I have made it as a layer cake but I feel it wasn't meant to made that way.

Small Bowl (then set aside)
2 C Flour
2 Tsp Baking POWDER
1/4 Tsp Salt

Large Bowl
1 Stick of Butter Softened
1 C Sugar
Cream together butter and sugar... THEN ADD 1C milk, 2 eggs and 1 Tsp vanilla.

Add ALL dry ingredients at once, and stir to moisten completely. Do Not Over Mix.

That's it... couldn't be easier. Add to PAM sprayed pan, and bake for 35 minutes.

The crumb on this cake is similar in texture to corn bread (tastes better than it sounds). It can easily be made into a smoother crumb by using hand mixer. The more you mix, the smoother the crumb.

Our entire family likes it the original way ~ BY HAND!

You can use any milk choc or semisweet chocolate frosting recipe you desire. The flavor comes from the cake.

Aunt Mary had begun using a BAKERS Choco-Bake at some point. I did that for years... though I can't find it anymore. Plz let me know if you come across it. It's in a yellow box, six individual packets of unsweetened liquid chocolate.

1 packet of Choco-Bake (it's unsweetened chocolate)
Tbls or more of butter
Tsp Vanilla
up to 1/2 box confectionary sugar
add water, a teaspoon at a time, for desired consistancy.

Cool, Frost, Serve (Freezes well, wax paper on frosting in zip lock freezer bag)

This cake NEVER gets to the table without someone in our house cutting a piece and eating it fresh from the oven. It's now accepted and assumed, all birthday cakes have a piece missing or a side gone!

Enjoy please post feedback here, I'd love to hear from you
Gob Bless & Continue Baking

Peter Reinhart's Whole Wheat Pizza Dough (cake recipe to follow, as promised)

2009-12-22T13:45:00.001-05:00

Hi All
My new friend Tracy is chomping at the bit to get cooking, she's awaiting this pizza dough recipe. As soon as I get this posted I'll post Grandma Bridgie's Cake Recipe later today. Thanks for your patience.

The following recipe os for 100% Whole Wheat (though you'd NEVER know it) Pizza Dough, I'll also post the recommended adjustments if you'd prefer to make the bread which I haven't tried yet. (Photos will be posted later)

This recipe is taken directly from Peter Reinhart's book 'artisan breads every day' page 73.

I didn't change a thing.. and it was perfection! (He also lists a half wheat recipe for those transitioning from white breads)

*My personal notes are in italics

100% Whole Grain Rustic Bread and Pizza Dough
makes 2 to 3 rustic loaves (sounds yummy, especially if drizzled with honey while warm) or 5 good size pizzas

IMPORTANT: Ingredients are for both pizza dough and bread dough, though there are slight differances. The amounts of water and yeast for PIZZA DOUGH appear after the amounts for bread dough in CAPS

~ 5 1/3 C (24 oz / 680 g) whole wheat flour (I use King Arthur 100% Whole Wheat)
~ 2 Tsp (0.5 oz / 14g) salt, or 1 Tbls course kosher salt (I used 2 tsp table salt)
~ 1 1/4 tsp (0.14 oz / 4 g) instant yeast; FOR PIZZA USE 1 TSP (0.11 oz / 3 g) I used Fleischmann's Active Dry Yeast
~ 3 Tbls (1.5 oz / 43g) Sugar, or 2 Tbls of honey, or agave nectar (I used clover honey)
~ 2 1/3 C (19 oz/ 539 g) water; FOR PIZZA, USE 2 1/4 C (18 oz / 510 g)
~3 Tbls (1.5 oz / 43 g) olive oil

TO MAKE PIZZA DOUGH FOLLOW THESE INSTRUCTIONS (PLEASE NOTE: different directions for bread, I'll have to post for instructions for bread later; running short on time here.)

Combine all ingredients in the mixing bowl (or stand mixing bowl). If using a mixer, use the paddle attachment (not dough hook) and mix on the lowest speed (which is 'stir' on my mixer) for 1 minute. If mixing by hand, use a large spoon and stir for about 1 minute, until well blended. The dough should be course and slightly sticky (my dough was very sticky, use of honey perhaps?). Let the dough rest for 5 minutes to fully hydrate the dough.

Switch to dough hook and mix on meduum-low (I used speed 3 out of my 10 speeds available), or continue mixing by hand for 2-3 minutes, until the dough is smoother but soft, supple, and somewhere between tacky and sticky. (My dough was smooth and very sticky)

Spread 1 tsp of olive oil on a work surface (I used 1 Tbls on bread board), then use a bowl scraper to transfer the dough to the oiled surface. Rub your hands with oil on work surface, then stretch and fold the dough one time , reaching under the front end of the dough, stretching it out, then folding it back onto the top of the dough. Do this from back end and then each side, then flip the dough over and tuck it into a ball.

Divide the dough into 5 equal pieces (I didn't have an accurate scale yet, ended up with 6 pieces) each should weigh about 8 oz (227 g). Form each piece into a ball, and place each ball into a spray oiled (PAM) sandwich size ziplock baggie. Seal and refridgerate overnight or for up to 4 days. I refrigerated for two days, used one dough ball and put the rest in a gallon size freezer bag in freeezer, can freeze for up to 3 months.

I always add notes to my cookbooks when I try a recipe for the first time. My notes on this recipe "awesome, made exactly as directed. Never BUY whole wheat dough again, this is too easy and there is no comparison in flavor. This was tender, had a great texture and was very tasty (without all the garlic I usually had to add to make the store bought whole wheat dough edible). I re-read the recipe to make sure it is accurate (good thing b/c I found a typo in ingredients...so not to worry this is correct)

Wishing you many days of delicious dough making!

Enjoy Tracy, keep me posted. And to whomever else comes upon this recipe or any others posted; please add your comments/feedback on any recipes or posts from our blog. We can all learn from each other.

~ Cathy (aka garden chef)

Coming tomorrow: 100 year old family recipe... (Actual Post Date: DEC 23, 2009)

2009-12-22T00:51:00.005-05:00

Grandma Bridgie's Cake, as promised to my new friends at the freshloaf.com !

2008

I usually make this recipe sheet cake style though it can easily be made into loaves or layers. This was 1/2 sheet cake....even for birthdays it NEVER makes it to the table in one piece : ) I wish I could find the photo with the Tiffany's box inside the cake...she was so surprised!

my trusted recipe tester

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

aha... found the photo, I thought I was so clever:

the birthday girl had no had no idea,

so it was quite a treat,

& grandma age 81

(Bridgie's daughter)

was with us that day!

2009

~ every present moment, is a future memory ~

recipe to follow tomorrow

'nite

please feel free to leave comments after posts, we'd love to hear from you.

Country White Bread (Nice subtle honey flavor)

2009-12-14T13:52:00.004-05:00

BREAD BAKING

2009-12-13T13:43:00.006-05:00

Hi All
Gardening Season in New England is just about over (a few herb plants left that I can use) and now onto Baking! We'll be focusing on breads for the next few weeks. Always happy to post recipes if anyone is interested, just let us know.

You'll see the profile photo of myself with my sweet apprentice! I'm thrilled she has expressed interest in good old fashioned home baking. There is NOTHING like baking from scratch. The aroma fills the house, everyone walks thru the door and can't help but smile and express interest in what that great smell is..and the loaves are magically gone!

We'll post photos along the way. Making Country White Bread at the moment. The family fav from way back when my oldest, now in college, was a toddler. I had gotten away from baking for some years with all the activities and fun family adventures that kept us very busy, I'm thrilled to be baking again..it's is almost meditative.

I have so many stories to tell in future blogs. My mom-in-law has been a wealth of knowledge regarding the baking that her older sister and mother did back in the day. Will tell, promise.

God Bless and Merry Christmas...just around the corner now. I want to appreciate every moment of every day.

Close Out Sale 85% off every piece in our shop!

2009-10-26T19:11:00.003-04:00

We've been busy, oh so busy and now we're having a Close Out Sale in our shop. Stop by today
All pieces have been reduced by 85%
www.footbridgecove.com

Pizza Night To Satisfy All Tastebuds ~ Economical

2009-06-01T15:45:00.014-04:00

Prepping food in advance can make your busy life so much easier, which in turn, I believe makes the cooking more fun, food tastes better and you have more time together as a family. Not many of us can spend hours in the kichen every day. I like to spend no more than 20-40 mins on any dinner we make.

The kids are home from school early, the sun is shining, it's a splendid 69 degrees in Boston! Always trying to think of new ideas for dinner, or a twist on a regular meal. Today would be a great day for grilling but the grill has to be cleaned for the season, a little behind schedule in the grilling department.

So, what's for dinner tonite? Something to please ever pallete in the house and that is no easy feat here! But not tonite..healthy homemade personal pizza's, breadsticks, and gooey iced cinnamon bread for dessert. Sounds like a lot of carbs I know. But, not to worry the tomato sauce is ALWAYS homemade, the herbs & veggies are fresh!

I have a fantastic ~ authentic ~ recipe from Italy that is so simple, ask us for recipe! You will NEVER buy sauce again! Email: shop@footbridgecove.com for this recipe

The first pizza we'll make is pretty traditional, then I get gourmet for my tastes! In addition to the pizza's, I always make a separate cookie sheet of bread sticks: the kids like to dip into the red sauce (I sneak pureed veggies into sauce on occassion!) I'll use both white and wheat dough, I'm trying to convert my family to wheat, but haven't convinced them all yet....you can get creative with both white and wheat dough though. It is the freshness of the ingredients...dough and toppings that is key to a yummy healthy pizza

Ingredients I like to always have on hand...
~ Frozen 1 pound bags of white, and also wheat dough (I buy... or make.. and freeze a dozen at a time). $1.59/bag (each bag makes 2 large or 3 medium personal pizza's...less expensive if you make dough at home.
~ Mozzerella Cheese, I like PollyO Mozzerella in a 2lb block...freezes well (and slices so easily with a serrated edge knife when partially frozen). THE BEST PART...only $5.00 for 2lb block at BJ's (similar to Costco). I prefer the block because you can slice the cheese to your specification and It always seems fresher than the shredded! JMHO
~Homemade Red Sauce (I always have some in snadwich baggies in the freezer)
~ FRESH, always fresh, BASIL
~Vine Ripened Tomatoes
~Additional toppings: sliced sweet onions or caramelized onions (a little butter in satue pan with sliced onions on low/medium heat for 20 minutes), crispy sauted proscuitto (TIP: ALWAYS buy IMPORTED Proscuitto not domestic there is a significant differance in quality of taste. I buy 1 pound, chop before cooking, and saute. I then divide the sauted proscuitto into little ziplock baggies, you get about 20 baggies per pound... and freeze them as well. (you don't need a lot on a pizza, b/c it is salty but ooooh so tasy!

***With Proscuitto the price of the IMPORTED is up to $20/lb in a specialty store...though remember this pound will make 20 portions that freeze for months..therefore this adds $1 to each pizza. Though in this case it is worth the extra expensive compared to domestic.

I grill pizza dough on stovetop (both sides) before I top with personal choices for toppings. Using a long handled, oven safe, saute pan I place it in the oven to broil the topping for a few minutes...voila....homemmade pizza.

Sorry to rush, more to follow on homemade pizza's in future blogs

Food that tastes better and is better for you...

2009-05-17T16:39:00.009-04:00

I'd love to use this blog to share RECIPES, GARDENING TIPS AND STORIES (gardening zone 6)...would really appreciate your feedback and tips too!

I look forward to SHARING RECIPES. Maybe some of you.. have found a way to de-carb (not really a word I guess) your family. I live with multi-generational, carbo-loading, lovers! White bread, white pasta and white pizza dough to be exact. I'm working toward changing that slowly and inconspicuously.

Anything to set us all on a healthier road to a longer life.

First up next time I write; I'll share a scrumptious recipe, I'll try to post photos of completed dishes, nothing fancy just to give you the general idea... today's photos (above) were my first attempt at cinnamon buns made from pizza dough, the best part is not just the simplicity but they taste great and even better... I have since switched over the wheat dough... and the kids still love them! YAHOO! Even grandma does and she is a adamant about not liking wheat anything.

I've determined thru experience wheat pastas and doughs can very easily be assimilated into the diet... but they need a lot more flavor, that is the key! Be it sugar, garlic, cheese, etc. Give it a try, we'd love your comments as well.

I also love to WRITE ESSAYS, used to have more time to do so but I'll never lose the passion. As you see from previous posts I will share them on occasion. Comments & followers always welcome

God Bless and HAPPY SPRING!

Check out our shop at http://www.footbridgecove.com/ for a wonderful selection of unique, quality vintage collectibles. Follow us on twitter as well. http://www.twitter.com/footbridgecove

Family Photos and Validation of Love

2009-03-27T00:16:00.005-04:00

Where does the time go? My youngest and her mutually adoring dad...

I came across this photo today (behind another more up-t0-date photo in a frame).... and realized this was THE ONE, THE PHOTO I had written about such a long time ago.

Just thought I'd share, I'm sure many of you parents can relate.

A Moment in Time

Once again the photograph was face down, on a table in the living room. The first, and even the second time, I thought maybe it had fallen when one of the kids ran by. Now it is apparent, my youngest has done this intentionally. This particular picture was taken several years ago, when my oldest was only two. It’s is a close up of her with her dad.

Photography is a wonderful hobby, a profession for some. But once children come into your life, taking photos becomes a way for all parents to secure precious moments for a lifetime. Most people, even those with no interest in photography, feel compelled to take photos of their newborn. There is an innate need to document this momentous occasion, the day your son or daughter is born.

Parents have dozens of snapshots of their children… from the moment they were born, until the most recent end of school party. You click away, always looking for that perfectly composed picture. Or at least, to capture the moment before it is gone.

When your first child is born you take photos attempting to preserve every new expression, you never want to forget these precious moments. You develop the film immediately and diligently arrange each picture, just so, in the photo album. Many parents also manage to have up-to-date snapshots, in little photo wallets that they always carry with them. As the baby grows and other children come along, days became busier. You still manage to document special moments -birthdays, holidays- you even manage to develop the film in a timely manner, but you never seem to get the photos into the album. Instead, these photos end up in a drawer, a bin, or a box, to be arranged at a later date.

Before you know it, daily after school activities keep you running from one lesson or sport to another. Most parents still take the pictures, but at this point in life, the film often sits in a drawer, to be developed when you have the time.

My youngest daughter clearly noticed there are no newly framed photos in our house. In her young mind, she felt left out, but at three years old she could not find the appropriate words to express her feelings. She chose to solve the problem herself, by turning the picture face down on the table whenever she saw it. If you can’t see it, it doesn’t exist.

It took a few days before I realized what was happening. Once I did though, I promptly went searching through a bin of photos and found several of her. There were pictures of her alone, with her siblings, with me, with her father, and with her grandparents. I thoughtfully selected a photo of her with her dad and placed it, unframed for the time being, on the same table as the other picture.

Neither of us mentioned this new picture, but each day for a week, she quietly took the new photo of her and her dad, and placed it directly in front of the other one. It became a game that both of us were playing, without ever acknowledging it. At the end of each day I would separate the photos again. After several days of this I got around to buying a frame. For some reason that was all it took. Having a framed picture of her with her dad, prominently displayed, was enough. She hasn’t touched either picture since, she is content.

You have probably heard them over the years, the jokes, the comments from young adults, who were ‘the baby’ in their families: “I swear to God, there are no pictures of me anywhere” or “by the time I came along, my parents didn’t take pictures anymore”. This is not true, there are probably hundreds, or at least dozens, life just got a little too hectic. Organizing them in albums took a backseat to homework, baseball, soccer and dance…everyday life.

For most parents, there is at least some security in knowing there are photographs that have documented the milestones in their children’s lives. It really doesn’t matter, if these photos are organized or framed.

The day will surely come, when the house is ‘quiet’. That will be the time to sit and reminisce, mist-eyed for days gone by, as you arrange the beautiful, often funny, photos you have accumulated over the years. Remembering endearing expressions, now long gone, poignant moments captured forever…a family history in the making.

And from now on, I will always, have at least one photo of each of my children framed and displayed.. ~ August 2000

March 2009
Keeping in tune with the changing times we don't even store photos in bins anymore, nevermind an album. We have all digital photos stored online. And when I happen to think about it I copy them into my photobucket account as well... so these precious moments will always be with with us.

After the New England Snow...

2009-03-15T00:32:00.001-04:00

The Daffodils an Essay

Two ill-mannered teenagers didn’t realize the heartache they would cause. To them it was a game; snap the stems and hold the bouquet.

To the gardener who has been waiting through the sunless days of winter for the appearance of the first leaves and watching each day as they continue to grow…this simple, selfish action is disheartening.

The woman parked in my driveway, got out of her car and chased two girls through a backyard. A few moments later she came back, breathing heavily from running after the two girls. She was near tears and so angry. All the while, she apologized for using my driveway to park. She explained that the two girls had walked up to her doorstep and picked all of her daffodils. To some it may seem ridiculous to get upset about such a thing but I knew exactly how she felt, for any gardener would feel the same way.

After the cold gray days of winter, everyone looks forward to the beginning of spring. But to the gardener- this is a time of renewal. The emergence of green leaves from the little bulbs that were planted the previous fall is a time of excitement. Not many people look forward to planting bulbs, but the promise of beautiful blooms in the spring push us forward. So each fall we dig, in the earth that has begun to harden with the cooler temperatures. On our hands and knees, we prepare the soil, check the bulbs to make sure they are healthy, add some bulb food and refill the hole. As an extra precaution some go as far as sprinkling cayenne pepper on the patted down soil, in hopes that the squirrels will not dine on the bulbs…our future flowers. After mulching for winter protection, in essence, putting the garden to bed until spring, the wait begins.

Through the holidays not much thought is given to the garden but once the dull grayness of January descends upon us, and the bulb catalogs begin to arrive in the mail, the gardener’s mind begins to wander- to the bright, cheery days of spring.

At last, sometimes as early as mid March, the green of spring pokes through the ground. A daily inspection of the garden begins. In late March when the buds begin to form, the gardener cannot help but smile while passing by. By early April the first of several long awaited daffodils is in full bloom. This sight gives the gardener a renewed energy; thoughts form on the garden plan for the coming months. One after another, the buds open up to the sun and display their magical beauty.

One day, years from now, one of those girls may develop a love of gardening. If she remembers this incident, she may feel a tinge of regret, and only then will she understand how the woman felt that day in my driveway.

To some gardening is a chore, to others it is a profession, and to the faithful gardener it is therapeutic. Even after this incident, peace and solace will surely surround this woman in her garden. ~April 2000

Gardening and Cooking

2009-03-13T12:00:00.001-04:00

At Footbridge Cove we have many interests that go beyond collectibles and antiquities...

Our typepad blog focuses on the shop and this blog will be more personal a way to share some ideas common interests and stories with others who may interested. The whole world ' blogs ' now it seems. I haven't written much, well at all, since October 2007 (more on that later). But Spring time in New England has a way of rejuvinating the soul. I am so excited at this point in my life (I've decided 44 is the age to be from here on) to live each day to it's fullest, savor each taste of a home cooked meal shared with those I love.

And I love love love to write so I thought ....well, the rest of the world is blogging, I shall too. I would love to get a blog group together. Not sure of how all this works but I am willing to learn as I go. I want to share ideas regarding gardening in my area - zone 6 - just south of Boston. I'd also like to share recipes and news ideas for healthy meals. So I shall do that here too. I may be writing a journal to myself if no one finds this blog, but that's therapeutic I guess.

I love Home Gardening...my efforts this year will be focused on growing a bountiful crop of produce (mainly a KITCHEN GARDEN: Tomatoes, Basil, etc)....for our multi-generational family. I love saying that, it sounds so old fashioned!

I'd love to start a message board here with tips from others in our area. Growing Zone 6.

PLEASE JOIN ME. Living like old times...off the land, as best we can. Cutting back in many ways and finding great joy in doing so. A higher quality of life!

AND I LOVE COOKING... an art form in itself. The colorful dishes, bursts of flavor, the aroma's: nothing like walking thru the door to the smell of fresh baking bread. I hope to get the family involved creating healthy meals that even my toughest critics (three teens and my live in mom-in-law like...no small feat!) My husband, an Irish-American 'meat and potatoes' type of guy is set in his ways, but he's always willing to try new entrees. And my oldest is also one to explore the unknown with new tastes. Great flavors, certainly healthy, but not too crunchy granola if I want to pull this off, meals for all to enjoy. I'm determined to convert them all.... by maximizing flavor and utilizing freshness of ingredients.

Footbridge Cove Tidbits

2008-08-09T00:44:00.000-04:00

Footbridge Cove Tidbits

WEBLOG ADDRESS: www.footbridgecove.typepad.com

2008-08-09T00:19:00.000-04:00

Footbridge Cove...a unique boutique, of vintage and antique collectibles!

Stop by today:
Our new weblog site www.footbridgecove.typepad.com/shoptalk
And please bookmark our shop www.footbridgecove.com

It's Cathy Collins (with my assitants) from Footbridge Cove, you can now find our active blog on the link at the bottom of this page. It is called "Footbridge Cove" on typepad.com

Also we now have a business page on facebook.com name: Footbridge Cove. A great place to view albums of unique pieces we have yet to list in our shop, Footbridge Cove Collectibles.

Please stop by and bookmark our shop
http://www.footbridgecove.com/

or email us
at
shop@footbridgecove.com

NEW BLOGS POSTED DAILY AT...
http://footbridgecove.typepad.com/shoptalk

We'll strive bring you informative tidbits about our shop and the online industry of today. Please subscribe to our rss feed.

Thanks for stopping by

Unique Old Fashioned Boutique

2008-08-08T21:16:00.000-04:00

Unique Old Fashioned Boutique