DIY, the not so extreme version

Indoor gardening is still gardening.

At the grocery store last week, I mentioned to the cashier that I wanted to plant the "live" basil I was buying. I mean, it came with roots, and in a cute little bag full of nutrient water, and looked perfectly plantable. At first she looked at me like I was nuts, and then like I was some kind of freaky genius. Because if I plant it, it will keep growing and I can keep harvesting it.

Freaking genius!

You could do the same with those "live" lettuce heads you see sometimes.

I've heard of people sprouting avocado pits and planting them too.

And if you get herbs that were cut right, you can sprout them too.

Yes, I know, I could just go to the garden store and buy seedlings, but it's more fun this way. There's a certain amount of challenge, a bit of suspense, that point of frustration where you're sure it won't work and so you stop checking it and stop adding fresh water...

And then you realize there are roots on your lemongrass stumps.

And in a couple days there are lots of them.

Lemongrass is extremely easy to root, and fairly fast growing. If you're going to put it in planters outside, make sure you are able to move them. This is a tropical grass and it doesn't like any kind of cold at all. You'll have to bring it inside in the winter.

Or just harvest it all and start again in the spring.

It's not like this is difficult.

If you're going to keep it indoors year round, choose a bright and sunny spot, as full sun as you can get.

I used a regular organic houseplant medium. i.e. Potting soil.

And potted it like a typical houseplant.

In a nice pot, it would make a lovely hostess gift or housewarming present. Include a recipe for Beef Chow Fun, or Thai Green Curry.

And you can always start another batch for yourself.

Have you ever sprouted something weird? (Your kids don't count)

Waffling About Strawberries

While walking through Costco the other day, I was suddenly engulfed by the aroma of ripe strawberries.  I probably looked a bit like a scent hound hunting them down by smell, but they were like 20 feet away.  When strawberries, or fruits of almost any kind, are that fragrant, you simply have to buy them.  I did mention I was in Costco, right?  Assuming you’ve been in a warehouse store like that, you’ll know that they don’t sell anything in normal quantities.  Well, strawberries are no exception. But like I said, I had to buy them… even if Otto and I are the only ones who will eat them.  The problem is, even a strawberry nut like me can only eat so many fresh strawberries.  So what’s a girl to do with 4 pounds of strawberries?  I went with a childhood favorite.  Strawberry waffles!  In my house, that wasn’t waffles with strawberries in them, but waffles with strawberries on them, along with whipped cream of course. 

Ordinarily, there’d be an ingredients picture here, but the strawberries have to get started the night before because they have to be macerated.  No, I said macerated.  Fine, chuckle all you want.  It really isn’t as dirty as it sounds, though.  Just slice about a pound of strawberries, and sprinkle them with 1 Tablespoon of sugar.  Then stir so they’re evenly coated, cover them, and pop them into the fridge overnight. 

In the morning, here’s what you’ll need:

2 eggs
1 1/2 cups buttermilk
3 tablespoons oil
1 cup flour
1 tablespoon semolina or fine cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 Tablespoon sugar
Macerated strawberries
Whipped cream

The first thing you need to do is separate your eggs.  Go ahead and drop the yolks into the buttermilk.

Next, whip the egg whites until you get stiff peaks. 

Put all your dry ingredients into a mixing bowl.  Obviously they can’t be used like this, so whisk them together and set them aside. 

Add the vanilla and oil to the buttermilk and whisk thoroughly. 

Pour the wet mixture into the dry mixture and stir just until combined. 

Now back to the egg whites.  Add half of them to the batter and fold them in. 

Then add the other half.

Now, at this point, I have to be a bit vague.  Basically you just have to cook the waffles however it works for your particular waffle iron.  If you’re making waffles for a group, you can place them between towels in a 200° oven so everyone can eat at the same time.  If you have leftover batter, you can make extra waffles and freeze them.  Then just reheat them in the toaster or oven, or even pop them back into a hot waffle iron.  Anyway, so you have your waffle.  Look at the poor naked thing. 

Well, we can fix that.  First, butter it liberally.  Butter is a requirement for waffles, regardless of what else might be going on top.  Then, remember those strawberries you put in the fridge?  Look how juicy they’ve become. 

Drizzle some of that juice on the waffle, then top with strawberries and a dollop of whipped cream.  I’ll be honest, after I snapped this picture, I added even more strawberries and whipped cream because, well… in this case, more is better. 

So, what’s your favorite thing to do with strawberries?