With winter just around the corner, here are some items that will keep you cozy and warm.
I’ve been dying to make a terrarium for a while. Every time I passed by a plant shop I would stop in and contemplate buying the supplies. I finally decided to make one and purchased all the supplies at a cute little terrarium shop in Ballard. I decided to go with a tropical terrarium because I have a tendency to be over eager regarding watering and thought I would do best with plants that actually want water, plus I’ve been eyeing this glass container for some time (closed containers are better suited for tropical terrariums, while open ones are best for succulent plants).You will need: a glass container, a few mini plants (either tropical or succulents), a large handful of small pebbles, a few cups of soil, a handful of charcoal, and a variety of medium pebblesFirst: create a small layer of pebbles on the bottom of the class container (this will allow for drainage). Second: on top of the pebbles put a layer of charcoal (approx. 1/4 to 1/2 inch thick). Third: put 2 or 3 inches of soil on top.
Next, plant the plants in the soil by creating small holes and placing the roots in the hole and filling with additional soil if needed. Lastly, layer some medium pebbles on the top of the soil. For tropical plant care, keep in a shaded place and lightly mist with a spray bottle on occasion. For succulent care, place in the sun and lightly mist very rarely.
What type of plants to you keep in your house?
Fall has definitely arrived in Seattle. You can’t get much better than July and August in the Northwest, but when the sun is out on a crisp fall afternoon it’s pretty great. We decided to inaugurate fall with an afternoon of apple picking. After arriving at the apple farm we were slightly disappointed to discover that we didn’t get to actually pick the apples from trees – instead we got to “pick” them out of large barrels. But the apples still went to a good use in this caramel apple tart.
Directions: Put the brown sugar, half and half, butter, and salt into a saucepan and bring to a low boil. Once boiling, continue to boil for another 6-8 minutes while stirring constantly. Add the vanilla and allow to boil for an additional minute. Remove from heat and pour into a container to allow caramel to completely cool.
Directions: Preheat oven to 410ºF – Mix the butter, oil, water, sugar, and salt together in an oven proof bowl. Place in the oven for 15 minutes. Be careful when removing the bowl as the butter will pop. Stir in the flour and make the ingredients into a ball. Place the ball into the tart pan and flatten, bringing the edges up slightly. Poke holes into the bottom to allow heat to escape. Cook in the oven for an additional 15 minutes.For the filling: 1 lb apples (peeled and sliced), 1 tbsp butter, 1/4 cup brown sugar, 1/4 tsp corn starch, 1/2 tsp cinnamon
Filling directions: While the tart is cooking, put the butter and apples into a frying pan and cook until the apples are soft. In a small bowl mix the brown sugar, corn starch, and cinnamon – pour over the apples and continue to cook for two minutes.
To finish the tart up: After the crust has finished cooking, pour a generous layer of caramel onto the bottom, then layer the apples on top. Drizzle some additional caramel sauce on top of the apples and bake for 20 more minutes. Serve with vanilla ice cream and more caramel for best results.