Archive for the ‘Guest Writer’ Category

« Newer Entries
Older Entries »
h1

Corn on the Cob – A Summertime Treat Hard to Beat!

August 15, 2011

MyFreeCopyright.com Registered & Protected

By Bernadine Chapman-Cruz

When thoughts of enjoying fresh produce come to mind, corn on the cob is an all-time favorite. Corn is the fruit of the Zea mays plant. Although technically classified as a grain, corn is more commonly associated with the vegetable family. Maize, another term for corn, has been cultivated in Mexico, North, Central and South America for over 8000 years. Corn is grown worldwide with the exception of Antarctica.

There are over 100 varieties of corn. Colors range from white and yellow to pink, red, blue, purple and black. Sweet white and yellow corn are the most common types sold for human consumption. Dent or field corn is used as animal feed. Dried multi-colored corn, known as Flint, is a popular addition to autumn holiday décor.

Generally, corn contains 18 rows and approximately 800 kernels. Calorie count ranges from 85 to 125 per ear, depending on size. Corn is high in antioxidants, vitamin C, fiber and sugar as well as other nutrients. Scientific studies have found corn a beneficial food in treating high blood pressure, certain types of cancer and helpful in regulating blood sugar levels associated with diabetes.

When selecting corn on the cob, look for plump ears with healthy, tight, fresh green husks hosting kernels in close fitting rows. Silk should be moist and free flowing. Corn can be prepared in a variety of ways. Methods include boiling, steaming, roasting, grilling and microwaving.

When using a wet cooking process like boiling or steaming, shuck corn by removing the husk and silk. Rinse corn and boil or steam in unsalted water for 5 to 7 minutes or until tender. The addition of salt tends to harden kernels and lessen flavor. For dry cooking methods including roasting, grilling, broiling or microwaving, corn can be cooked with or without the husk. Cooking time varies between five to ten minutes, with frequent turning. Soak ears for a few minutes prior to cooking to retain moisture, for both shucked and in-husk preparation. For optimal flavor cook and serve corn on the day of purchase. With the addition of a little butter, salt and pepper, corn on the cob is a delicious summertime treat. Copyright 2011 ©Bernadine Chapman-Cruz

No-Cook Corn Salad

(serves 4)

4 ears corn (uncooked)

1 large tomato (diced)

1 medium red or white onion (diced)

1 red or green bell pepper (diced)

1 cucumber (peeled and diced)

1 medium zucchini (unpeeled and diced)

1/4 – 1/2 cup Italian Dressing

Salt and pepper to taste

Method:

  1. Shuck and wash corn
  2. Cut kernels off cob and set aside in large bowl
  3. Dice tomato, onion, bell pepper, cucumber and zucchini and mix with corn
  4. Toss with salad dressing
  5. Season to taste
  6. Chill prior to serving
  7. Enjoy!

Posted in Guest Writer | Tagged , , , , , , , | Comments Off

h1

The Rope Swing

July 25, 2011


The Rope Swing

By Julia Andre, 11 years old

Dangling from an oak, I spied a rope.

Perfect for swinging, I climbed up high.

Flowers of violet and white,

pink and yellow in the garden below

danced around like butterflies.

The sky above was as blue as could be.

The garden possessed colors of a rainbow.

I didn’t want to let go.

2011 © Julia Andre

Posted in Guest Writer | Tagged , , , | 2 Comments »

h1

Let’s Make Bruschetta!

July 13, 2011

MyFreeCopyright.com Registered & Protected

By Bernadine Chapman-Cruz

If you have tomatoes ripening on the vine, oil and vinegar, garlic, seasonings and a French bread baguette, you have the makings for a wonderful snack or light summertime meal – bruschetta.

Contrary to common belief, bruschetta is not the delicious tomato garnish that adorns grilled French bread. The Italian term bruschetta, means ‘to roast over coals’ referring to the bread as opposed to the tomato topping.

Bruschetta, a roasting process, was implemented by old-world Italian olive growers, as a method for testing olive oil flavors drizzled on toasted bread. Over time, the combination of bread and tomato garnish became known as one in the same.

Bruschetta is inexpensive and easy to make. Try this refreshing tomato mixture, coupled with French bread for a delicious summertime appetizer or light snack. Enjoy!

Method:

• Slice French bread baguette into ¼ inch slices.

• Drizzle with olive oil.

• Panfry or bake bread slices on both sides.

• Set bread aside.

• Dice 6-7 medium tomatoes into pea size pieces.

• Add one medium size finely chopped onion.

• Stir in 1 Tablespoon minced garlic.

• Toss with 1 Tablespoon each, olive oil and balsamic vinegar.

• Add 1 heaping teaspoon Italian seasoning.

• Salt and pepper to taste.

Variations:

Include olives, crumbled crisp bacon, basil, blue, parmesan or mozzarella cheese.

Other favorite ingredients may also be substituted.

Spoon diced tomato mixture on roasted French bread baguette slices – Yummy!

Copyright 2011 Bernadine Chapman-Cruz  

Posted in Guest Writer | Tagged , , | 2 Comments »

h1

Snapdragons Remind Me of My Father

June 15, 2011

MyFreeCopyright.com Registered & Protected

By Bernadine Chapman-Cruz

Right from the start, anyone could see that I was the apple of my father’s eye.  A big man, he was somewhat awkward handling a tiny squirming bundle, but his heart lacked the clumsiness of his hands because it was filled with love.

I don’t know where he learned his parenting skills being the last of 12 children whose father died when my father was barely two years old, but without benefit of a paternal role model, he did a wonderful job in filling a father’s shoes.  He loved me with all his heart because I was his baby daughter.

Over the years my father gave me some good advice. He told me “never lick a knife, because you might cut your my tongue, and be careful with pocket knives because you might cut your finger.” I guess my father knew the consequences of these acts from experience because he always carried a pocket knife that he used to sharpen pencils, cut string and slice fruit.

When I was two, we moved to a brand new home in the suburbs. My father took pride in his property, watering the lawn and caring for the yard, always with his precious daughter by his side.  My father’s favorite flower, the snapdragon, filled our flowerbed. He showed me how to pinch open the colorful blooms, exposing the yellow pistils.  “Don’t you be like these flowers,” he said.  “They don’t brush their teeth and they are all yellow.” Then we laughed like a father and daughter should.  Every time I see snapdragons, they remind me of my father.

  • Snapdragons are easy to grow
  • Come in a variety of colors: white, yellow, purple, crimson, bronze and pink
  • Excellent in flowerbeds
  • Attractive as edging and borders
  • Cut snapdragons make nice arrangements either single stems or when combined with other flowers

Posted in Guest Writer | Tagged , , | 6 Comments »

h1

White Carnation is Synonymous with Mother’s Day

May 7, 2011

MyFreeCopyright.com Registered & Protected

By Bernadine Chapman-Cruz

The white carnation is synonymous with the virtues of motherhood. A mother’s unconditional love for her child is recognized around the world on Mother’s Day. More than a century has passed since Anna Jarvis organized the first mother’s day acknowledgement, a religious remembrance in honor her deceased mother.

Today, this heartwarming tradition has evolved into Mother’s Day, celebrated on the second Sunday in May.  The first mother’s day festivities were held in a West Virginia church. Sunday services included liturgy highlighting all mothers’ esteemed role in raising their families. As part of the services, every woman in the congregation received a white carnation, Mrs. Jarvis’ favorite flower, to commemorate this heartwarming sentiment.

Cherished around the globe, the carnation is one of the oldest cultivated flowers. In addition to its heartiness and beauty, the carnation is a floral artist’s favorite. When creating a corsage, boutonniere, bouquet or other floral décor, even after cutting, the carnation retains its freshness longer than other flowers commonly used in floral design.

The carnation is easily adaptable to a variety of floral arrangements from welcoming newborns to expressing condolences in a sympathy remembrance.  These ruffled flowers are easy to work with, inexpensive and delightful as a ‘single stem’ or when incorporated with other flowers in any floral arrangement.

Through history, the carnation has come to represent a variety of feelings, emotions and sentiments specific to carnation color. The most common carnation color associations include:

White – innocence, pure love, sweetness, luck

Dark Red – love, passion, affection, respect

Light Red – admiration

Pink – gratitude, remembrance, thoughtfulness, thankfulness

Yellow – distain, rejection, disappointment

On Mother’s Day, remember your mother with a bouquet of white carnations. This thoughtful gift will be cherished and carnations just might become a family tradition.  Copyright ©2011 Bernadine Chapman-Cruz

Posted in Guest Writer | Tagged , , , | 3 Comments »

h1

Floral Photography – Create Art with Your Camera this Spring

April 13, 2011

MyFreeCopyright.com Registered & Protected

Guest Post by Dianne Poinski

Painters have been inspired by the graceful beauty of flowers for centuries. I find them to be one of the most satisfying subjects to photograph as well. The colors and designs that only nature can create invite me to slow down and focus intently on capturing their essence.

Spring is the perfect time to set out and look for simple but stunning compositions. While it’s not difficult to use your camera to record the splendor that is before you, here are a few tips you can use to increase your chances for the best shot:

  • Get close and create simple compositions.
  • If you have a DSLR camera and are familiar with manual settings, set your aperture at F5.6 or F4 if you have it. This will throw your background out of focus and keep your main subject sharp.
  • If you don’t have a camera with manual settings, look for flowers against simple backgrounds such as wood fences or buildings. Experiment shooting from different angles.
  • Shoot with a fast shutter speed. This will help prevent blur if the wind is blowing.
  • If you have a point and shoot camera, use the “Sports” setting if you have one. This setting is designed to stop action which will keep your flowers sharp and in focus.
  • Lighting: When shooting flowers in an outdoor setting, try to avoid direct sunlight. Harsh light will cast shadows and create too much contrast. Early morning, late afternoon and cloudy days provide the best lighting conditions. If strong sunlight is a problem, try to find flowers in the shade to photograph. If you have a helper, you can create a diffuser by using a sheer piece of fabric and positioning it between the sun and the subject.

Floral photography is a great way to express your creativity. Bring your camera everywhere and start paying attention to your surroundings. “Kodak” moments will be everywhere this spring. Copyright © 2011 Dianne Poinski


Dianne Poinski has been photographing flowers for over 15 years. Her free e-book “Introduction to Hand Coloring Black and White Photographs” is available on her website – www.diannepoinski.com or on her blog: www.diannepoinskiblog.com.

In addition to the live workshops, she offers in the Sacramento area, she has just launched “Photo Artistry Workshop” an online site with video instruction and tutorials. More details can be found at www.diannepoinski.com/onlineworkshop

All photographs were taken in the Butchart Gardens, Victoria BC. ©2011 All rights Reserved

Thank you Dianne, for sharing these tips. They’re certainly going to help me!

Posted in Guest Writer | Tagged , , , , | 2 Comments »

h1

The Shamrock

March 16, 2011

MyFreeCopyright.com Registered & Protected

By Bernadine Chapman-Cruz

For centuries, the shamrock has been surrounded by Irish legend and lore. Often the green three-leaf plant is confused with the lucky four-leaf clover. Other traditional Irish icons are closely associated with the shamrock. The Emerald Isle’s mischievous leprechauns, pots of gold, and rainbows have a place in Ireland’s history, but the shamrock has a fascinating legacy all its own.

Early pre-Christian Irish history depicts the shamrock connected with pagan ceremonies, fire rites and spring festivals honoring the gods and goddesses of plant life. During this time, ashes from burned branches and other green foliage, including moss, grass and shamrocks were spread across pastures and fields.  Farmers hoped this treatment would make soil more fertile for grazing livestock and the coming season’s crops.

Later accounts claim St. Patrick, the Patron Saint of Ireland, used the shamrock to represent the Holy Trinity, because of its three leaves on a single stem. Over time, the Irish embraced the plant, holding it dear in their hearts.

Today, shamrocks are regarded as the national plant of Ireland for their simple, fresh beauty displayed amid a natural background of castles, rugged mountain terrains, the grey stone of old walls, and rustic peat cottages, where they reign supreme as the most identifiable symbol of the country.  

However, on March 17, St. Patrick’s Day, no matter what race, nationality or creed, we all become Irish for a day. Enjoy this whimsical transformation by wearing green clothing, drinking green beer and eating corned beef and cabbage or giving a shamrock plant to a friend. Or, even better, plant a perky patch of bright green shamrocks. Your garden will reflect the groundcover of Ireland’s misty valleys, mossy vales, and serene meadowlands throughout the year. Copyright © 2011 Bernadine Chapman-Cruz  

Posted in Guest Writer | Tagged , , | 3 Comments »

h1

The Big Apple Tree

February 16, 2011

MyFreeCopyright.com Registered & Protected

By Bernadine Chapman-Cruz

I always dreamed of owning an apple tree, but this wish remained on my to-do-list. Then, one day while channel surfing, something not only caught my eye, but made my mouth water. Staring back at me from a shopping channel was a big, steaming hot apple pie. I could almost smell the sweet, spicy aroma drift into my living room.

“With giant apples from the Big Apple Tree, you’ll be able to bake a nine inch apple pie with only one piece of fruit.” The pitch further enticed me, as the camera moved from the pie to a close-up of the hostess’ sparkly teeth, perfectly coiffed hair and Cheshire cat grin. I knew she was talking directly to me.

“Ooh, it smells so good,” she said, taking a big whiff, her eyes closed leaving at least a half inch of false eyelashes resting on each cheek. I followed the hostess’ lead inhaling deeply.

When I opened my eyes, the screen had changed to ‘The Big Apple Tree Orchard.’

“Renown for apple trees producing giant apples big enough to make a nine inch apple pie out of each piece of fruit,” she reiterated.

“Delivered directly to your doorstep, The Big Apple Tree comes with a root ball ready to plant for only $39.99, plus shipping and handling. It can be yours today.”

Hooked, I couldn’t get to the phone fast enough to place my order.

As promised, within five days, my Big Apple Tree arrived. My heart beat wildly beneath my sweater as I ripped open the long thin box, revealing a large bulge the size of a small grapefruit encased in sturdy burlap. Apples! Apples! pounded through my brain, but it was only a root ball. On a mission, I dug deeper, flinging crumpled paper over my shoulder as I inched up through the protective wrapping.

To my dismay, instead of giant apples, I discovered a skinny stick no thicker than the thin bone of a skeleton’s leg, with three dead leaves clinging to four tiny branches no bigger than chopsticks. 

I couldn’t believe my eyes. This tree will take years to mature, and even longer to bare giant fruit. My hopes of ‘a big apple pie’ were shattered.

Heartbroken, I rewrapped my coveted Big Apple Tree placing it back into the box. I pasted the pre-printed return label on the outside, grabbed my car keys and headed for the post office, stopping at the bakery on the way home.  

That night, as I cut into the local baker’s juicy apple pie placing a big piece on my plate, I looked outside to where my Big Apple Tree would have been. A lump rose in my throat. I couldn’t even take a bite. Dejected, I pushed the plate away and picked up the remote control to watch television.

“Today we are offering ‘Pie of the Month,’” I heard.  My heart began to beat wildly beneath my sweater as I gazed at a dozen luscious fresh-baked pies on the shopping channel table.

My eyes grew wide. My mouth watered. I knew I shouldn’t, but I reached for the phone. Copyright © 2011 Bernadine Chapman-Cruz

Posted in Guest Writer | Tagged , , , , | 11 Comments »

h1

My Cactus Garden

January 10, 2011

MyFreeCopyright.com Registered & Protected

By Bernadine Chapman-Cruz

I’ve never had a green thumb with houseplants. They invariably droop, shrivel, turn brown and die. My small outdoor garden hosting palms and ferns has fared somewhat better. However, the shining star of my gardening efforts is my cactus and succulent garden, hosting over 75 in-ground and potted plants.

In the beginning, I thought cacti needed sandy soil and lots of sun and water to prosper. Enthusiastic in my new venture, I faithfully watered my cacti every day during the heat of summer, only cutting back in winter. I watered my cacti just like God intended, with rain falling from the heavens. Following this template, I poised my hose directly above each cactus plant, letting a mini-rainstorm pour down on top of my cacti until the ground was saturated. But soon, my cactus plants were going the way of my house plants – beginning to die off.

One day, in the gardening section of a local home improvement store while looking for replacements for my cactus casualties, another shopper approached. I watched as she quickly made her selections from the display of healthy plants, a sharp contrast to what my cactus garden had become.

“What are you going to get?” she asked.

“I’m not sure,” I replied.  “I really don’t know anything about cactus. Some of my plants are dying, so I need to get some new ones.”

“Have you ever been to Poots House of Cactus?” she asked.

“No,” I said.

“That’s where you need to go, because they know all about cactus, have a large selection to choose from and even have a cactus club.”

A few days later, I decided to check out Poots House of Cactus on Highway 120 in Ripon. When I pulled into the parking lot, the grounds were alive with cactus of every shape and size. There were big cacti, small cacti, tall cacti and short round spiky cacti on every inch of ground.  There were also several long tables laden with potted cacti and succulents, each sporting a yellow price tag with plant identification.

First, I browsed the tables, then ventured into the hot house where I met owners, Bill and Roelyn Poot. A delightful couple, the Poots’ expertise in cacti and succulents is unequaled, having been in business for 20 years. They freely shared their knowledge and invited me to join the Stockton Cactus & Succulent Club.

With a friendly wave, I left with a bevy of plants, some cactus potting soil, and invaluable information on watering my cacti. My dying cacti were afflicted with overwatering. I had been drowning my plants, which only needed deep ground watering twice a month in the summer, and no water after October.

Today, some six months later, my cactus garden is thriving. I followed the Poots’ advice on watering,  moved my potted plants to a sheltered area and covered my in-ground plants to protect them from frost – a cactus and succulent killer.

Thanks to Poots House of Cactus and the Stockton Cactus & Succulent Club, my cactus garden has survived and is thriving. Copyright © 2011 Bernadine Chapman-Cruz

For more information on cacti and succulents and cactus club membership contact Poots House of Cactus, 17229 E. Highway 120, Ripon, CA  Open Monday – Saturday 9-5 Closed Sunday or call (209) 599-7241 or email  pootscactus@yahoo.com and say Bernadine sent you.

About our Guest Writer:  Bernadine Chapman-Cruz lives in Northern California with her husband George, where she writes and grows cacti. She has been a professional freelance writer with over 600 articles appearing in a variety of local and national publications over the past 20 years.  Bernadine’s current assignment is writing the Biz Buzz section for Lodi Monthly Magazine.

Writing is my passion,” Bernadine says. “I will write about anything, anywhere, anytime.”

In addition to writing fiction and non-fiction material, Bernadine has reviewed books on Amazon.com as well as reviewed movies. Bernadine also edits for other writers. “Editing is a new aspect in my wonderful world of writing,” she says, “and something I find very fulfilling helping other writers improve their work.”

In and Around the Garden is Bernadine’s first guest blog assignment.

Posted in Guest Writer | Tagged , , , | 5 Comments »

h1

My Experience Canning Pepper Jelly

August 17, 2010

Written by Valerie Halloran 

This year I decided to grow green peppers to make my green pepper jelly with some extra to sell at a Christmas boutique in which I participate. I planted twelve plants and they are producing well. I rounded up my mother and father’s old blue canner. Keep in mind I have not canned for about 25 years. I had given all my canning jars away thinking I would not be canning again.  

I bought small canning jars with lids, cheesecloth, and ingredients. I got up that morning and was prepared to have jars of jelly by afternoon. I had been choosing between two recipes but evidently not reading them too carefully, I might add. The one I decided to make, I now noticed, had to sit in the refrigerator all night after being pureed in my food processor and be strained the next day through cheesecloth. This would produce six
half-pint jars. 

The next morning, after cutting the cheesecloth, I got the big bowl of green juice and pulp out of the fridge and, with my husband pouring, I squished it so the juice ran through the cheesecloth and into the pot. I added the rest of the ingredients. 

A new problem arose. I needed three burners and only had two. I needed one for the canner, one for the jar and lid sterilization and one for heating my pepper mixture. Two big pots do not fit well on my two burners. The front pot hangs over a bit. A lot of juggling of these three pots took place. Luckily, I had my husband to lift the heavy canner from here to there as needed. A lot of walking back and forth by me to check the recipe and the canning instructions. Which pot was to simmer and which was to boil and how long. I must have returned to the canning book four times to look at the two different pages. I was wondering about my short-term memory at that point. 

The four cups of juice took a long time to boil after the sugar was added. Contributing to that was probably the fact that a fourth of the pot was not exactly centered on the burner. The huge canner was behind it and taking up too much room. Finally, it boiled and I poured the mixture into hot jars, covered them with lids, and put them in the canner for ten minutes. If I counted the time and effort—the hours of watering the pepper plants, preparation, processing, supplies and ingredients, these small jars of pepper jelly would be invaluable. 

Green Pepper Jelly 

Ball Blue Book® Guide to Preserving 2010  

  • 7 sweet green peppers
  • 1 jalapeño pepper
  • 1 ½ cups cider vinegar, divided
  • 1 ½ cups apple juice
  • 1 package powdered pectin
  • ½ teaspoon salt
  • 5 cups sugar
  • Green food coloring (optional)

To prepare juice:  Wash peppers; remove stems and seeds. Cut peppers into ½-inch pieces. Puree half the peppers and ¾-cup vinegar in a food processor or blender. Puree remaining peppers and vinegar. Combine purée and apple juice in a large bowl. Cover and refrigerate overnight. Strain pureed mixture through a damp jelly bag or several layers of cheesecloth. Measure 4 cups juice. Add additional apple juice to make 4 cups, if needed. 

To make jelly:  Combine juice, powdered pectin, and salt in a large saucepot. Bring to a boil over high heat, stirring constantly. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Stir in a few drops of food coloring, if desired. Ladle hot jelly into hot jars, leaving 1/4-inch head space. Adjust two-piece caps. Process 10 minutes in a boiling water canner. 

Recipe variation:  Substitute sweet red, orange, or yellow peppers and red, orange or yellow food coloring for sweet green peppers and green food coloring. 

Note:  When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.

Posted in Guest Writer | Tagged , , | 2 Comments »

« Newer Entries
Older Entries »
Follow

Get every new post delivered to your Inbox.

Join 36 other followers