Dribble oil over kale and using your hands, massage it onto both sides of all leaves. This will take 1-2 minutes
Spread kale in a mostly single layer on a large baking sheet or pizza sheet
Sprinkle with salt
Bake at 275, checking kale after 10 minutes and then every 5-10 minutes until kale is barely moist
Turn oven off and allow to slowly finish drying
Tips: Try adding a spritz of lemon juice or powdered herbs (garlic is tasty) before baking, or adding nutritional yeast after drying. To keep kale from getting stale/moist, store in an airtight container. Dried kale can be crumbled into soups or added as a crunchy salad topper.
The first time I spotted a hummingbird moth, my brain could not believe my eyes. Was it a baby hummingbird? A bug? Some weird cross between the two? These beauties hover just like a hummingbird, and their favorite flowers are bergamot, also known as monarda or bee balm – but in general, they seem to visit the same types of flowers hummingbirds favor.
There are two types of hummingbird moths – clearwing and hawk.
The photos above and below are both examples of clearwing hummingbird moths – so named because the center of their wings are actually clear, like a pane of glass. The clearwing hummingbird moth shown below was spotted at a friend’s house in Westerville this week. And that makes sense, because the most likely time of year to spot a hummingbird moth in Ohio is July-August. During these months, they can be seen visiting flowers throughout the day and around dusk.
The other type is called a hummingbird hawk moth. Check out this short video I took of both types of hummingbird moths while on vacation in Hilton Head, South Carolina:
And be sure to keep your eye out for these winged beauties in your own flower garden!
Drawn to this story like a moth to a… well, you know…? Keep reading about Patty’s Retreat.
1 small to medium sized head of cauliflower – should yield 2 to 3 cups once processed
1/4 teaspoon kosher salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder (not garlic salt)
A few shakes of crushed red pepper (optional)
1/4 cup shredded parmesan cheese
1/4 cup mozzarella cheese
1 tbsp almond meal (optional)
Desired amount of sauce, cheese for topping, and other toppings
Place a pizza stone in the oven, or baking sheet if you don’t have a pizza stone. Preheat oven to 450 degrees. On a cutting board, place a large piece of parchment paper and spray it with nonstick cooking oil.
Wash and thoroughly dry a small head of cauliflower. Don’t get one the size of your head unless you are planning on making 2 pizzas. Cut off the florets; you don’t need much stem. Pulse in the food processor for about 30 seconds, until it’s powdery like snow.
Place the cauliflower in a microwave safe bowl and cover. Microwave for 4 minutes. Dump cooked cauliflower onto a clean tea towel and allow to cool for a bit before attempting the next step.
Once cauliflower is cool enough to handle, wrap it up in a dish towel and squeeze out as much water as possible. This will ensure you get a chewy pizza-like crust instead of a crumbly mess.
Dump cauliflower into a bowl. Now add parmesan and mozzarella cheese, salt, basil and oregano (crush basil and oregano between your fingers before adding), garlic powder, and red pepper.
Now add your egg and mix away. Hands tend to work best.
Once mixed together, use your hands to form the dough into a crust on your oiled parchment paper. Pat it down thoroughly until it’s tightly formed together and of uniform thickness.
Using a cutting board, slide the parchment paper onto your hot pizza stone or baking sheet in the oven. Bake for 8 – 11 minutes, until it starts to turn golden brown. Remove from oven.
Add however much sauce, cheese, and toppings you want–you know how you like your pizza – so go for it! Slide parchment with topped pizza back in the hot oven and cook for another 5 to 7 minutes until the cheese is melted, bubbly, and slightly golden.
Test your patience and allow it to cool for a minute or two. Then using a pizza cutter and a spatula, serve up your delicious grain-free cauliflower crust pizza!
If you end up with closer to 2 cups than 3 cups of cauliflower once processed, the almond meal may help it stick together so you can spread it thinner.
We’re now in the 5th week since our teenage ducks arrived. Only one duck remains, and she has wisely chosen to swim/fly out to one of the floating nests at dusk to sleep. We have decided this one is a girl for no particular reason other than it feels odd to keep referring to her as “it” and have named her Duckles.
Every day Duckles demonstrates better flying skills….we’re nearly there!
Combine all ingredients except vinegar and olive oil in a container that can be tightly sealed. Be sure there is at least one inch of space above salad ingredients.
Put vinegar and oil in a jar and shake until thoroughly combined.
Pour over other ingredients and close the lid tightly. Invert several times over at least 15 minutes to allow all veggies to marinade evenly.
Cherry tomatoes lend a natural sweetness to this recipe, but you can also add a few pinches of stevia if you want to amp it up. Dried herbs work well, but if you’re using all dried herbs, it’s a great idea to add these to the oil and vinegar mix and allow them to sit for a few minutes before adding to the salad. I like to save the juice from this salad and store in the fridge for reuse…the flavors intensify over time. -Patty
Within a few weeks of their arrival, our duck brood began taking practice flights around the pond, some flying, some half-flying, the smallest duck skip-flapping frantically in an attempt to keep up with the rest.
Only a few days later, 12 of the 13 began leaving the pond for parts unknown between their morning and evening feedings.
In the third week, seven of the teenagers stopped returning: our job is nearly done!