Do not eat these.
Indoor potted plants
2 parts pre-moistened coco coir
1 part perlite or pumice
1/4 – 1/2 part vermiculite
1/8 part worm castings
Seed starter mix
2 parts compost
2 parts coir
1 part perlite
4 parts compost or worm castings
2 parts coconut coir
1 part vermiculite
1 part perlite
Outdoor planter box mix
2 parts coir
2 parts compost / costco mix
1 part perlite
1/4-1/2 part vermiculite
1/2 onion diced
2 in ginger, sliced
Half a cinnamon stick
2 teaspoons coriander seed
2 star anise
5 cloves
2 tablespoons fish sauce
1 tablespoon sugar
5 cups broth
Instantpot 10 minutes.
2 tablespoons olive oil, butter or ghee
1 ½ –1 ¾ pounds lamb stew meat ( shoulder, leg or shank) cut onto 1 ½ inch cubes
1 onion, diced
4–6 garlic cloves, rough chopped
1 teaspoon of each: salt, pepper, cumin, coriander, turmeric, cinnamon, and cumin seeds ( seeds are optional, add another teaspoon ground cumin if no seeds)
½ teaspoon chili flakes
2 tablespoons tomato paste
¼ cup apple cider vinegar (or red wine vinegar)
2 tablespoons honey or brown sugar
1 1/4 cups chicken stock or broth
1 x 15 ounce can kidney beans, rinsed and drained — or use dried beans and pressure cook them yourself (use bean broth for stock, if so)
¼ cup raisins or dried apricots (chopped)
Serve with cooked quinoa, couscous or basmati rice
Turn the Instant Pot on and set it to the Sauté function. Add some oil, sear lamb cubes on 2 sides until lightly browned. Remove.
Add some oil, saute the onions for 3-4 minutes until fragrant. Add garlic, salt and all the spices and saute for 2-4 more minutes until fragrant. Add the vinegar, tomato paste, honey, stock, and raisins and stir until combined. Add lamb.
Cover and set the Instant Pot (or pressure cooker) to pressure cook setting for 30 minutes on normal/high. Naturally release. Check on lamb meat – if it is tender, continue to next step. If not tender enough, pressure cook for 5-20 more minutes (depends how tender you want it).
Add beans while stew is still hot, stir in. Note that it will thicken a bit as it sits.
Make it in the morning, let the flavors meld all day for better flavor. Reheat before eating.
1 cup milk, yogurt or mix
1/2 cup quick oats
1 Tbsp chia seeds
Mix together well, store overnight in a bowl.
For brussels sprouts or other veggies.
¼ cup pure maple syrup
1½ Tbsp. unsalted butter
1 Tbsp. heavy cream
1 Tbsp. soy sauce
2 tsp. sriracha
Cook ¼ cup pure maple syrup in a medium saucepan over medium heat until bubbling aggressively, about 3 minutes. Carefully whisk in 1½ Tbsp. unsalted butter, then add 1 Tbsp. heavy cream, 1 Tbsp. soy sauce, and 2 tsp. sriracha and cook, whisking constantly, until caramel sauce is bubbling and thick enough to coat a spoon, about 1 minute. Pour into a bowl and let cool slightly. Drizzle over roasted veggies.
Sauce for lamb or other items.
3/4 cup heavy cream
2 tbsp Dijon mustard
2 tbsp honey
1 tbsp finely chopped dill
In a small non-stick skillet or saucepan over medium heat, add the cream, mustard and honey. Whisk gently to mix and simmer for 5 minutes. Remove from heat, add the dill, stir and transfer to a serving dish.
From “The Rye Baker”
Wendyness 