Happy New Year to you all!
This year we had the honor of being one of the first people to usher in the new year! I think New Zealand is first and Australia is second...but don't quote me on that!
I decided to pick a word that would encompass my goals and motivations for the year. My word is BELIEVE!
I want to:
BELIEVE that Heavenly Father wants what is best for me and will lead to my ultimate happiness, so I must BELIEVE in Him and myself to make that happen.
BELIEVE that I can complete a mini-triathlon in Sydney in October.
BELIEVE that life is meant to be lived actively and not sedentary.
BELIEVE in myself.
BELIEVE in families and work hard to make mine even better, closer, and more wonderful that they already are.
BELIEVE in the goodness in people. Deep inside there is always something good. (Sometimes you have to look really deep!)
BELIEVE that I can become an "academic". (This goes along the whole PhD quest I am currently in.)
Even when you think you can't...BELIEVE that you can.
Sunday, January 1, 2012
Saturday, August 20, 2011
Grad school and believing
Hello folks,
A few pictures from our fun weekend!
I haven't posted on this blog for a while...sorry about that! Since I also blog about our Aussie experience over at Aggies In Oz , sometimes I just forget to update this little old blog over here. There is also the whole 'working on my PhD' thing that sometimes takes my time as well.
As I sit here in Australia at 11:25 am Sunday (Australian time) it is 8:27 pm Saturday night in Texas...land that I love. My little boy and I are staying home from church today because we both aren't feeling well, we have your typical winter cough with a chance of an upper respiratory infection coming, so we are trying to take it easy and get some rest.
Life here is good. It seems like when we first got here we thought life was a slower pace here and from talking to my Aussie friends, that is the case here on the coast but when you get up closer to Sydney, it is just as fast paced as what I am used to, they think. However, now that we are settled and working and schooling and everything else, it does seem like has sped up a little.
I am teaching 3 classes this semester in Tourism Marketing and I love it. Classes are set up differently here, you have one big lecture that includes all the people in the subject and it could be as many as 800 people, I hear. Then, each lecture is broken into sections of 25 people and I teach 3 of those sections. So, I get more direct experience with the students and I do the grading and such. So far, it has been great and I do like it although it does make life seem a lot busier.
My thesis work is moving along and it is always a juggling act. When you are in academia, there is this balance among going to conferences, presenting, writing in academic journals, writing your thesis/dissertation, teaching, researching, etc. that seems to be a real juggling act. I think I spent the first semester just figuring out what everything was and what it entailed. I feel like I have a better idea now...it is a little daunting but who ever said this would be easy? As big of a task as a PhD is, you just have to take it one step at a time and just keep on plowing through...just like everything in life. Sometimes it is hard, sometimes it is intriguing, sometimes it is exciting, sometimes you feel dumb, sometimes you feel brilliant, and sometimes all those emotions happen within a 15 minute span! However, through it all, I fell blessed to have the opportunity to be here and I feel like I have already learned and grown just in the last 7 months.
7 months, we have been here on our adventure 7 months...it has flown by! As we are ending Winter, I am excited to have the Spring come because I am sure it is breathtakingly beautiful here. I can already start to see the budding of a few flowers and can only imagine the splendor of Spring in bloom here. I am sure it is magnificent!
A few weeks ago, some friends of mine went and spent a day up in Sydney for a women's conference called 'Time Out for Women'. This is a program put on by Deseret Book and it was a full day of speakers and singer Hillary Weeks. It was really one of the most wonderful experiences. There were almost 2000 women there from all sorts of cultures and backgrounds but they all had one thing in mind, making themselves a better person. I came away from the day feeling inspired and grounded. It was something I needed, it was a nice break from studying, it was fun to be with my friends, it was fun to laugh and share in our struggles as women, and the presenters were wonderful and you just felt like they were speaking right to your heart. It was one of those weekends where you feel like your bucket is full and you want to go spread the message that you are a loved child of God and that times may be hard but you can become something great. The theme was "Choose to become" and that referenced the scripture in Mark 9:23 that says "all things are possible to him that believeth." We all left there believing that we would be okay, that we would try harder, not be as hard on ourselves, and that we were in this thing together. We are here with each other and with our Heavenly Father to make it through this life and to truly become what we are destined to be. It is a beautifully basic concept but one that it is good to be reminded of from time to time.
So, as I head into my birthday week and get another year older (gad!), I am reflective on the last year or so and am just amazed at the change my life has taken, but it has been a good change and one that has been great for our family too. We didn't really know we were in a rut, but we were and I am glad to be out of it, even though it was an uncomfortable and unexpected climb, but the view is much better back on the road. We all have ruts in our lives, times where we are just in a routine and not really growing or expanding and just kind of surviving. Although I think there are times when we have to do that just to survive, I hope we can all see clearly enough to want to see the view from back on the road, moving upward and onward and stretching ourselves to grow.
So, this week, look for the beauty in yourself and see what you can do to polish yourself up a little and give you more shine, because you are so worth the effort.
Love from Oz,
Heather
A few pictures from our fun weekend!
Monday, June 20, 2011
Cornbread Recipe
One of the things we miss here in Australia is the availability of corn bread mixes! I have tried a few recipes and this is the best one so far and my hubby loves it.
Ingredients:
Ingredients:
- 1-½ cup Flour
- ½ cups Cornmeal (We don't have cornmeal in Australia so I use ground polenta, which is the same thing pretty much)
- 1 Tablespoon Baking Powder
- ½ teaspoons Salt
- ⅔ cups Sugar
- 1-¼ cup Milk
- 2 whole Eggs
- 3 Tablespoons Oil
- ½ cups Butter, Melted
Preheat oven to 350 degrees F.
Combine all of the dry ingredients in a large bowl. Combine liquids in a separate bowl. Add liquids to dry ingredients and mix until just blended. Don't over-mix. Pour into a greased square 8″ or 9″ pan. Bake for 30-35 minutes until top is golden and a toothpick inserted comes out clean.
Thursday, June 2, 2011
Chicken Nuggets
I made these last night and they were a hit! My little boy loved them and we thought they were reminiscent of Chick-Fil-A, which doesn't exist here in Oz so were were excited for that.
1 wholeLarge Egg
1 cupMilk
2 wholeSkinless And Boneless Chicken Breasts
1-1/4 cupFlour
1-1/2 TablespoonPowdered Sugar or Icing Sugar (that is what they call it in Oz)
2 teaspoonsSalt
1 teaspoonPepper
4 cupsPeanut Oil Or Canola Oil, For Frying (I don't think I used quite this much)
In a medium bowl, whisk the egg and stir in the milk. Trim any fat away from the chicken. Cube chicken into bite size pieces. Place chicken in the milk mixture and cover. Let it marinate for 2–4 hours in the fridge. This will make the chicken very nice and tender.
In a gallon size resealable baggie, combine flour, powdered sugar, salt and pepper. Seal and shake to combine.
Place about 2 inches of oil in a medium deep pot. Over medium high heat (more towards the high side) heat oil until hot. If using a thermometer let the temperature reach 375°F. If you don’t have a fancy gadget like most people, I always test my oil by dropping a few drops of water into it. You want it to sizzle and not pop too much. Adjust your heat if necessary.
Using a fork or tongs, remove the cut chicken from the milk mixture and place into the flour mixture. Seal and shake until nuggets are completely coated. Place about 6 to 8 nuggets into the hot oil and let them cook until golden brown, turning halfway through once the edge of your chicken starts to turn white, about 1 minute each side. Always double check to see if any chicken you make is cooked through. I always just make a tiny cut to see if it’s pink. Remove and drain on a paper towel. Repeat until all nuggets are cooked.
Serve with your favorite dipping sauce!
Wednesday, June 1, 2011
Spicy Chicken Tortilla Soup
I made this for a church lunch the other day and have been asked for the recipe, so here it is! Easy, spicy, and so good! This recipe is from Tasty Kitchen http://tastykitchen.com/recipes/soups/nearly-famous-chicken-tortilla-soup/
Ingredients:
2 Tablespoons Olive Oil
1 cup Chopped Onion
2/3 cups Chopped Cilantro, Divided Use
1 Tablespoon Minced Garlic
14-1/2 ounces, weight Can Of Diced Tomatoes
3/4 Tablespoons Ground Cumin
1/2 Tablespoon Chili Powder
1/4 teaspoon Cayenne Pepper
2 wholeBay Leaves
4 cups Chicken Broth
2 whole Large Carrots, Sliced Thin
1 whole Chicken Breasts, Sliced Thin
1-1/2 cup Shredded Monterey Jack Cheese, Divided Use
3/4 teaspoons Salt
1 bag Tortilla Chips, 12 Ounce Bag
1 whole Avocado, diced
In a large stock pot, heat the oil over high. Add onions, 1/3 cup cilantro and garlic, sauté 3 minutes. Stir in tomatoes and spices, then bring to a boil. Add the broth, carrots and chicken. Return to a boil, then reduce heat to medium and cook another 10-12 minutes. Stir in half the cheese and 1 cup of crushed tortilla chips and combine. Remove bay leaves before serving.
Ladle soup into bowls and top with remaining cheese, fresh cilantro, fresh avocado, and more tortilla chip pieces.
Serves 4+.
Ingredients:
2 Tablespoons Olive Oil
1 cup Chopped Onion
2/3 cups Chopped Cilantro, Divided Use
1 Tablespoon Minced Garlic
14-1/2 ounces, weight Can Of Diced Tomatoes
3/4 Tablespoons Ground Cumin
1/2 Tablespoon Chili Powder
1/4 teaspoon Cayenne Pepper
2 wholeBay Leaves
4 cups Chicken Broth
2 whole Large Carrots, Sliced Thin
1 whole Chicken Breasts, Sliced Thin
1-1/2 cup Shredded Monterey Jack Cheese, Divided Use
3/4 teaspoons Salt
1 bag Tortilla Chips, 12 Ounce Bag
1 whole Avocado, diced
In a large stock pot, heat the oil over high. Add onions, 1/3 cup cilantro and garlic, sauté 3 minutes. Stir in tomatoes and spices, then bring to a boil. Add the broth, carrots and chicken. Return to a boil, then reduce heat to medium and cook another 10-12 minutes. Stir in half the cheese and 1 cup of crushed tortilla chips and combine. Remove bay leaves before serving.
Ladle soup into bowls and top with remaining cheese, fresh cilantro, fresh avocado, and more tortilla chip pieces.
Serves 4+.
Sunday, March 13, 2011
Whole Wheat Banana Bread
Hello,
As I sit here working at my desk, I can smell the banana bread baking in the oven. Yum! My poor older sister has an allergy or aversion to bananas, so let's all just take a moment to feel sorry for her, because bananas are good! Anyway, this recipe is from Karen at kneadfulthingsnow.com. Her website is a treasure trove of information on wheat, food storage, bread techniques, and recipes. I have tried many a banana bread and this one is by far the best I have ever had. The streusel topping takes it over the top. I admit that this time I am making it with just regular old flour from a bag at the grocery store, but we just won't tell Karen. I have made it before with fresh ground whole wheat and it is fabulous. I hope the regular old flour has a good turnout as well. So, just to share in the love, here is the recipe...from Karen
Banana Nut Bread with Streusel Topping
Bake at 350
50-55 minutes
Makes 1 large loaf—enough to share if you are forced into it.
Pre-heat oven to 350
Lightly butter a 4X9 loaf pan and set aside
Nuts
Spread out 1 1/3 Cup Walnuts ( side note from Heather, I use pecans) on a cookie sheet. Roast in 350 oven for five minutes. Stir and roast an additional 3-5 minutes. The walnuts will quickly begin to smell very sweet and nutty. Oooo so delicious. Allow to cool.
Meanwhile Combine
2 Cup mashed well ripened banana
1Cup Dark Brown Sugar
The juice from the bananas will melt the brown sugar making a very soupy mixture, don't be alarmed. Set aside.
In a large mixing bowl combine dry ingredients:
2 Cup freshly ground whole wheat flour
2 tsp Baking Powder
1 tsp soda
1/2 tsp salt
Set aside.
Nuts
Coarsely chop your walnuts. Measure out 1 cup and add to the banana mixture. Finely chop the remaining nuts. These will be used for the struesel.
Struesel Topping
1/4 Cup freshly ground whole wheat flour
2 Tbsp Dark Brown Sugar
1/3 Cup Roasted Walnuts Finely Chopped
2 Tbsp Butter
Combine flour and sugar, mix well working out any lumps of sugar. Add nuts and mix. Using a pastry cutter, or your fingers (my technique), cut in the butter until the mixture is thoroughly combined and has a variety of crumble sizes. Set aside.
To the banana mixture add:
3/4 Cup Coarsely Chopped Walnuts
2 tsp Vanilla
2 Large Well-beaten Eggs
1/4 Cup Melted Butter
Stir until well combined.
Make a well in the center of the dry ingredients. Add wet ingredients all at once and stir gently just till thoroughly combined. Working quickly, dump the batter into the prepared loaf pan. Spread all of the streusel topping evenly over the top of the loaf and very gently press the topping slightly into the batter.
Bake at 350 for 20 minutes. Cover loaf with a foil tent. Continue baking an additional 30 to 35 minutes or until a toothpick inserted at the center comes out clean.
Allow the loaf to cool completely. Wrap tightly in plastic wrap or foil and refrigerate overnight. You're gonna love it.
Enjoy!
As I sit here working at my desk, I can smell the banana bread baking in the oven. Yum! My poor older sister has an allergy or aversion to bananas, so let's all just take a moment to feel sorry for her, because bananas are good! Anyway, this recipe is from Karen at kneadfulthingsnow.com. Her website is a treasure trove of information on wheat, food storage, bread techniques, and recipes. I have tried many a banana bread and this one is by far the best I have ever had. The streusel topping takes it over the top. I admit that this time I am making it with just regular old flour from a bag at the grocery store, but we just won't tell Karen. I have made it before with fresh ground whole wheat and it is fabulous. I hope the regular old flour has a good turnout as well. So, just to share in the love, here is the recipe...from Karen
Banana Nut Bread with Streusel Topping
Bake at 350
50-55 minutes
Makes 1 large loaf—enough to share if you are forced into it.
Pre-heat oven to 350
Lightly butter a 4X9 loaf pan and set aside
Nuts
Spread out 1 1/3 Cup Walnuts ( side note from Heather, I use pecans) on a cookie sheet. Roast in 350 oven for five minutes. Stir and roast an additional 3-5 minutes. The walnuts will quickly begin to smell very sweet and nutty. Oooo so delicious. Allow to cool.
Meanwhile Combine
2 Cup mashed well ripened banana
1Cup Dark Brown Sugar
The juice from the bananas will melt the brown sugar making a very soupy mixture, don't be alarmed. Set aside.
In a large mixing bowl combine dry ingredients:
2 Cup freshly ground whole wheat flour
2 tsp Baking Powder
1 tsp soda
1/2 tsp salt
Set aside.
Nuts
Coarsely chop your walnuts. Measure out 1 cup and add to the banana mixture. Finely chop the remaining nuts. These will be used for the struesel.
Struesel Topping
1/4 Cup freshly ground whole wheat flour
2 Tbsp Dark Brown Sugar
1/3 Cup Roasted Walnuts Finely Chopped
2 Tbsp Butter
Combine flour and sugar, mix well working out any lumps of sugar. Add nuts and mix. Using a pastry cutter, or your fingers (my technique), cut in the butter until the mixture is thoroughly combined and has a variety of crumble sizes. Set aside.
To the banana mixture add:
3/4 Cup Coarsely Chopped Walnuts
2 tsp Vanilla
2 Large Well-beaten Eggs
1/4 Cup Melted Butter
Stir until well combined.
Make a well in the center of the dry ingredients. Add wet ingredients all at once and stir gently just till thoroughly combined. Working quickly, dump the batter into the prepared loaf pan. Spread all of the streusel topping evenly over the top of the loaf and very gently press the topping slightly into the batter.
Bake at 350 for 20 minutes. Cover loaf with a foil tent. Continue baking an additional 30 to 35 minutes or until a toothpick inserted at the center comes out clean.
Allow the loaf to cool completely. Wrap tightly in plastic wrap or foil and refrigerate overnight. You're gonna love it.
Enjoy!
End note from Heather...that last paragraph about letting it cool completely and wrap and wait.....never happens at my house, I love it warm and freshly baked!
Saturday, March 12, 2011
Texas Sheet Cake
Yesterday, I made Texas Sheet Cake...some people outside of Texas call it Chocolate Sheet Cake, but don't be fooled, it is Texas Sheet Cake! It is rich and chocolatey and feeds a bunch since it is a shorter cake and you make it in a jelly roll pan. It is Heavenly, and I have tested a few recipes and found that Ree Drummond of The Pioneer Woman, has the best recipe.
- Ingredients for ....THE CAKE:
- 2 cups Flour
- 2 cups Sugar
- ¼ teaspoons Salt
- 4 Tablespoons (heaping) Cocoa
- 2 sticks Butter
- 1 cup Boiling Water
- ½ cups Buttermilk
- 2 whole Beaten Eggs
- 1 teaspoon Baking Soda
- 1 teaspoon Vanilla
- _____
- FOR FROSTING:
- ½ cups Finely Chopped Pecans
- 1-¾ stick Butter
- 4 Tablespoons (heaping) Cocoa
- 6 Tablespoons Milk
- 1 teaspoon Vanilla
- 1 pound (minus 1/2 Cup) Powdered Sugar
In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.
It is amazingly rich, chocolately, and won-der-ful...especially when you make it while you are in Australia and it tastes like home. Mmmmmmmmm
Friday, January 21, 2011
German Chocolate Cake
My family LOVES German Chocolate Cake, and to be honest, I really don't love it. I love chocolate cake but this cake has coconut in the frosting and I am not a huge fan. However...I made this cake for my mother's birthday and it is Heavenly. Best German Chocolate Cake I have ever had and everyone ate it up quickly. Legend has it that it is probably not German in the sense that it is from Germany, in fact my brother said that in Germany they had no idea what he was talking about when he asked about German Chocolate Cake. It is believed that the creation came from the German Sweet Chocolate Company, hence the name. I really don't care, it is just darn good. This recipe is from Stephen Pyles book New Tastes from Texas. Here we go!
German Chocolate Cake
Ingredients:
Cake recipe
1-4 oz package of Baker's German Sweet Baking Chocolate
1/2 cup of water
2 cups of all purpose flour
1 teaspoon of baking soda
1/4 teaspoon of salt
1/2 pound unsalted butter (2 sticks), softened
2 cups of sugar
4 large eggs, separated (You use these at different times, so pay attention! Plus you need more for the frosting)
1 teaspoon of vanilla extract
1 cup buttermilk
Frosting
1 12 oz. can of evaporated milk
1 and 1/2 cups sugar
3/4 cup unsalted butter (1 and 1/2 sticks)
4 large egg yolks, slightly beaten
1 and 1/2 teaspoons vanilla bean, split in half lengthwise and scraped
1-7 oz. package of shredded sweetened coconut (about 2 and 2/3 cups)
1 and 1/2 cups chopped pecans, toasted
Cake instructions:
Preheat the oven to 350 degrees F. Line the bottom of the three 9 inch round cake pans with wax paper.
Heat the chocolate and water in a heavy 1 quart saucepan over very low heat, stirring constantly until the chocolate is melted and the mixture is smooth. Remove from the heat.
Combine the flour, baking soda, and salt in a separate medium bowl.
Beat together the butter and sugar in a large bowl with an electric mixer on medium speed until light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Stir in the chocolate mixture; add vanilla. Add the flour mixture alternately with the buttermilk, beating after each addition until smooth. Beat the egg whites in another bowl with an electric mixer on high speed until stiff peaks form. Gently fold into the batter. Pour the batter into the waxed-paper lined pans trying to make them all even in height.
Bake for 30 minutes or until the cakes spring back when lightly touched in the center. Remove from the oven and immediately run a spatula around the sides of the pans to loosen the cakes. Cool 15 minutes. Remove from the pans and remove the wax paper. Cool completely on wire racks. Spread the frosting between the layers and over the top of the cake.
Frosting instructions
Combine the evaporated milk, sugar, butter, egg yolks, and vanilla in a large saucepan. Cook, stirring frequently, over medium heat about 12 minutes or until thickened and golden brown. Remove from the heat and stir in the coconut and pecans. Cool to room temperature to reach a desired spreading consistency.
German Chocolate Cake
Ingredients:
Cake recipe
1-4 oz package of Baker's German Sweet Baking Chocolate
1/2 cup of water
2 cups of all purpose flour
1 teaspoon of baking soda
1/4 teaspoon of salt
1/2 pound unsalted butter (2 sticks), softened
2 cups of sugar
4 large eggs, separated (You use these at different times, so pay attention! Plus you need more for the frosting)
1 teaspoon of vanilla extract
1 cup buttermilk
Frosting
1 12 oz. can of evaporated milk
1 and 1/2 cups sugar
3/4 cup unsalted butter (1 and 1/2 sticks)
4 large egg yolks, slightly beaten
1 and 1/2 teaspoons vanilla bean, split in half lengthwise and scraped
1-7 oz. package of shredded sweetened coconut (about 2 and 2/3 cups)
1 and 1/2 cups chopped pecans, toasted
Cake instructions:
Preheat the oven to 350 degrees F. Line the bottom of the three 9 inch round cake pans with wax paper.
Heat the chocolate and water in a heavy 1 quart saucepan over very low heat, stirring constantly until the chocolate is melted and the mixture is smooth. Remove from the heat.
Combine the flour, baking soda, and salt in a separate medium bowl.
Beat together the butter and sugar in a large bowl with an electric mixer on medium speed until light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Stir in the chocolate mixture; add vanilla. Add the flour mixture alternately with the buttermilk, beating after each addition until smooth. Beat the egg whites in another bowl with an electric mixer on high speed until stiff peaks form. Gently fold into the batter. Pour the batter into the waxed-paper lined pans trying to make them all even in height.
Bake for 30 minutes or until the cakes spring back when lightly touched in the center. Remove from the oven and immediately run a spatula around the sides of the pans to loosen the cakes. Cool 15 minutes. Remove from the pans and remove the wax paper. Cool completely on wire racks. Spread the frosting between the layers and over the top of the cake.
Frosting instructions
Combine the evaporated milk, sugar, butter, egg yolks, and vanilla in a large saucepan. Cook, stirring frequently, over medium heat about 12 minutes or until thickened and golden brown. Remove from the heat and stir in the coconut and pecans. Cool to room temperature to reach a desired spreading consistency.
Thursday, January 20, 2011
Tequila Lime Chicken
I tried this recipe over the holidays and loved it. It is from The Pioneer Woman, Ree Drummond and it is so tasty. If you don't want to use Tequila, just leave it out or I used some apple cider vinegar and it worked well, too.
Tequila Lime Chicken
Ingredients:
■3 whole Limes, Juiced
■5 cloves Garlic, Peeled
■1 whole Jalapeno, Sliced
■1 teaspoon Kosher Salt
■½ cups Cilantro
■½ cups Tequila
■5 Tablespoons Olive Oil
■4 whole Boneless, Skinless Chicken Breasts
■1 cup Monterey Jack Cheese, Grated
■Pico De Gallo
■Refried Pinto Or Black Beans
■Mexican Rice
■Sour Cream
■Avocado Slices
■Flour Tortillas
Preparation Instructions
Combine lime juice, garlic cloves, sliced jalapeno, salt, cilantro, and tequila in a food processor or blender. Pulse until combined. Turn on the blender/food processor and drizzle in the olive oil until it’s all combined.
Slightly flatten chicken breasts with a mallet or cut them milanese style so they are all uniform thickness. Place in a plastic bag and pour in marinade. Seal bag and marinate for several hours or (preferably) overnight.
When ready to cook, remove chicken from bag and place on the grill. Cook until completely done. Toward the end of cooking, top chicken breasts with grated Monterey Jack and allow to melt. (You can also top chicken with cheese and melt under the broiler.)
Serve topped with pico de gallo or salsa, alongside refried black beans, Mexican rice, sour cream, avocado slices, fresh flour tortillas…and whatever other garnishes make you smile!
This has become one of my favorite ways to make chicken. I love the lime flavor in the chicken.
I hope you try it and let me know how it goes!
Tequila Lime Chicken
Ingredients:
■3 whole Limes, Juiced
■5 cloves Garlic, Peeled
■1 whole Jalapeno, Sliced
■1 teaspoon Kosher Salt
■½ cups Cilantro
■½ cups Tequila
■5 Tablespoons Olive Oil
■4 whole Boneless, Skinless Chicken Breasts
■1 cup Monterey Jack Cheese, Grated
■Pico De Gallo
■Refried Pinto Or Black Beans
■Mexican Rice
■Sour Cream
■Avocado Slices
■Flour Tortillas
Preparation Instructions
Combine lime juice, garlic cloves, sliced jalapeno, salt, cilantro, and tequila in a food processor or blender. Pulse until combined. Turn on the blender/food processor and drizzle in the olive oil until it’s all combined.
Slightly flatten chicken breasts with a mallet or cut them milanese style so they are all uniform thickness. Place in a plastic bag and pour in marinade. Seal bag and marinate for several hours or (preferably) overnight.
When ready to cook, remove chicken from bag and place on the grill. Cook until completely done. Toward the end of cooking, top chicken breasts with grated Monterey Jack and allow to melt. (You can also top chicken with cheese and melt under the broiler.)
Serve topped with pico de gallo or salsa, alongside refried black beans, Mexican rice, sour cream, avocado slices, fresh flour tortillas…and whatever other garnishes make you smile!
This has become one of my favorite ways to make chicken. I love the lime flavor in the chicken.
I hope you try it and let me know how it goes!
Honey Pecan Crusted Chicken
This chicken is really yummy and full of flavor. My mother is a house director at a sorority house and this is one of the meals they serve to the 39 girls that live there and it is one of their favorites. It is elegant but easy! ( I hope they have pecans in Australia!)
Honey Pecan Crusted Chicken
Ingredients:
1/4 teaspoon of salt
1/4 teaspoon of pepper
4 skinless chicken breasts
1/4 cup of honey
2 tablespoons Dijon mustard
3/4 teaspoon paprika
1/8 teaspoon of garlic powder
1 and 1/4 cup of finely crushed cornflakes
1/2 cup of chopped pecans (Texas pecans are best, in my opinion)
Sprinkle chicken breasts with salt and pepper. Combine honey, mustard, paprika, and garlic powder in a bowl. Combine cornflakes and pecans in a shallow dish. Brush both sides of the chicken breast with the honey mixture, then dredge in the cornflake mixture. Place chicken on a baking sheet coated with cooking spray.
Bake at 400 degrees F for 40-45 mintutes.
YUMM!
Honey Pecan Crusted Chicken
Ingredients:
1/4 teaspoon of salt
1/4 teaspoon of pepper
4 skinless chicken breasts
1/4 cup of honey
2 tablespoons Dijon mustard
3/4 teaspoon paprika
1/8 teaspoon of garlic powder
1 and 1/4 cup of finely crushed cornflakes
1/2 cup of chopped pecans (Texas pecans are best, in my opinion)
Sprinkle chicken breasts with salt and pepper. Combine honey, mustard, paprika, and garlic powder in a bowl. Combine cornflakes and pecans in a shallow dish. Brush both sides of the chicken breast with the honey mixture, then dredge in the cornflake mixture. Place chicken on a baking sheet coated with cooking spray.
Bake at 400 degrees F for 40-45 mintutes.
YUMM!
Recipes
Howdy,
Well, I leave for Australia next week and I am trying to post as many recipes on here as I can so that I have my favorites easily available at my fingertips.
So, expect a bunch today and in the days to come!
Well, I leave for Australia next week and I am trying to post as many recipes on here as I can so that I have my favorites easily available at my fingertips.
So, expect a bunch today and in the days to come!
Tuesday, September 7, 2010
Snickerdoodles
Hello!
Long time no blog! What can I say? Life is busy!!
I have been talking to some lovely Australian ladies a lot lately as we prepare to make the big move and I have discovered they do not have Crisco shortening! Tragic! I don't use Crisco a whole lot but I do have a few recipes that are better with Crisco. Anyway, one of these ladies was making snickerdoodle the other day and I found out it was a cake! Here we make snickerdoodles as cookies, so I started looking for a snickerdoodle recipe that used butter instead of shortening. So, in one of my trusty church cookbooks, I found one. So, I have posted it below. When I was learning how to make cookies when I was young, I was told that butter makes them flatter and shortening makes them puffier, so these may be a little less puffy but I hope they are good nonetheless. Enjoy!
Snickerdoodles cookies
Cooking time 12-15 minutes
Bake at 375 F
Ingredients:
1cup of butter
1 1/3 cups of sugar
2 eggs
1 teaspoon of vanilla
3 cups of flour
1 teaspoon of baking soda
2 teaspoons cream of tartar
1/4 teaspoon of salt
Cream butter and sugar. Beat eggs and vanilla, add dry ingredients. Roll into balls and roll in sugar/cinnamon mixture.
Long time no blog! What can I say? Life is busy!!
I have been talking to some lovely Australian ladies a lot lately as we prepare to make the big move and I have discovered they do not have Crisco shortening! Tragic! I don't use Crisco a whole lot but I do have a few recipes that are better with Crisco. Anyway, one of these ladies was making snickerdoodle the other day and I found out it was a cake! Here we make snickerdoodles as cookies, so I started looking for a snickerdoodle recipe that used butter instead of shortening. So, in one of my trusty church cookbooks, I found one. So, I have posted it below. When I was learning how to make cookies when I was young, I was told that butter makes them flatter and shortening makes them puffier, so these may be a little less puffy but I hope they are good nonetheless. Enjoy!
Snickerdoodles cookies
Cooking time 12-15 minutes
Bake at 375 F
Ingredients:
1cup of butter
1 1/3 cups of sugar
2 eggs
1 teaspoon of vanilla
3 cups of flour
1 teaspoon of baking soda
2 teaspoons cream of tartar
1/4 teaspoon of salt
Cream butter and sugar. Beat eggs and vanilla, add dry ingredients. Roll into balls and roll in sugar/cinnamon mixture.
Thursday, July 8, 2010
Moving to Australia
Hello all,
BIG HUGE changes have happened in my life in the last 2 weeks and it looks like we are moving to Australia! Wow, I know.
I have been offered a fellowship to get my Phd at the University of Wollongong, about an hour south of Sydney and so we are planning to sell the house and almost all the contents and move across the world.
There is a lot to do between now and then and I hope to keep you updated as I have free time...which lately has been nil but hey, I will give it the old college try!
Ta ta for now!
Heather
BIG HUGE changes have happened in my life in the last 2 weeks and it looks like we are moving to Australia! Wow, I know.
I have been offered a fellowship to get my Phd at the University of Wollongong, about an hour south of Sydney and so we are planning to sell the house and almost all the contents and move across the world.
There is a lot to do between now and then and I hope to keep you updated as I have free time...which lately has been nil but hey, I will give it the old college try!
Ta ta for now!
Heather
Thursday, April 29, 2010
Homemade Ingredient Recipes
Hello all,
I know, I know, it's been forever since I have been on my blog. Life got busy, what can I say? I start my masters in a month and I am really excited for that....who knows how it will effect my blog....probably adversely but we will see!
I have recently found some recipes for homemade ingredients, like chocolate milk mix, won ton wrappers, graham crackers, etc and I am going to give them a whirl and see how they turn out and I will let you know! I have made homemade pasta noodles before and they are very simple and easy, its just hard to get the noodle really thin without a pasta machine.
So, I am going to get back in the kitchen and get to cooking and share what I come up with on here! (Contain your excitement, please!)
So...stay tuned, I will be back! (I think!)
H
I know, I know, it's been forever since I have been on my blog. Life got busy, what can I say? I start my masters in a month and I am really excited for that....who knows how it will effect my blog....probably adversely but we will see!
I have recently found some recipes for homemade ingredients, like chocolate milk mix, won ton wrappers, graham crackers, etc and I am going to give them a whirl and see how they turn out and I will let you know! I have made homemade pasta noodles before and they are very simple and easy, its just hard to get the noodle really thin without a pasta machine.
So, I am going to get back in the kitchen and get to cooking and share what I come up with on here! (Contain your excitement, please!)
So...stay tuned, I will be back! (I think!)
H
Saturday, March 6, 2010
Well, I fell off the face of the Earth....again
My how life takes turns just when you were getting comfy!
I have decided to go back to school and get my masters. So, this means that the last month or so have been spent studying for the GRE (Graduated Re-entrance Exam) which is required by most schools to apply for grad school. Wow, I had not studied things like Algebra, Geometry, and Standard Deviation in a while so my time was spent every night trying to unearth those things in my brain...some of which I wasn't very good at the first time I learned it.
I admit, it was difficult, in fact I can think of dozens of things I would rather do that take that exam again....things like go to the dentist, do 100 loads of laundry, etc. But hey, it is done and while I did not do stellar, I at least got into my graduate program and will probably begin this summer taking statistics....oh boy, doesn't that sound like fun??!! But truly, I am excited to get started and I figure I might as well get that class out of the way first before I get into the fun stuff.
In studying for the GRE, I was nervous. I prayed for help to take the test, I even got a special blessing from the priesthood at my church to help me think clearer and remember the things I had learned, etc. And while I think I did okay on the questions I answered, my problem was speed...I just wasn't fast enough. I could not get all the questions done in the amount of time given.....not to mention I had not taken a standardized test in 20 years. (20 years??? Is that possible??) However, as it usually works out, while I prayed for a good test score, what I got wasn't that (or at least not what I wanted to get). However, by talking to a different professor and changing my focus to a different area within my grad program that is a better fit, that professor accepted me into the program and said I did not have to take the test again. So, my prayers were answered with a better answer than a good test score, instead, I just got into the program I wanted.
So, remember that Heavenly Father is the big air traffic controller in the sky. He can see down our path farther than we can and he almost always blesses us with something better than we were even asking for or expected.
I will try to do better about posting....but its a SUPER BUSY YEAR and with my masters starting soon, I make no promises but to try to do better.
Be beautiful!
H
I have decided to go back to school and get my masters. So, this means that the last month or so have been spent studying for the GRE (Graduated Re-entrance Exam) which is required by most schools to apply for grad school. Wow, I had not studied things like Algebra, Geometry, and Standard Deviation in a while so my time was spent every night trying to unearth those things in my brain...some of which I wasn't very good at the first time I learned it.
I admit, it was difficult, in fact I can think of dozens of things I would rather do that take that exam again....things like go to the dentist, do 100 loads of laundry, etc. But hey, it is done and while I did not do stellar, I at least got into my graduate program and will probably begin this summer taking statistics....oh boy, doesn't that sound like fun??!! But truly, I am excited to get started and I figure I might as well get that class out of the way first before I get into the fun stuff.
In studying for the GRE, I was nervous. I prayed for help to take the test, I even got a special blessing from the priesthood at my church to help me think clearer and remember the things I had learned, etc. And while I think I did okay on the questions I answered, my problem was speed...I just wasn't fast enough. I could not get all the questions done in the amount of time given.....not to mention I had not taken a standardized test in 20 years. (20 years??? Is that possible??) However, as it usually works out, while I prayed for a good test score, what I got wasn't that (or at least not what I wanted to get). However, by talking to a different professor and changing my focus to a different area within my grad program that is a better fit, that professor accepted me into the program and said I did not have to take the test again. So, my prayers were answered with a better answer than a good test score, instead, I just got into the program I wanted.
So, remember that Heavenly Father is the big air traffic controller in the sky. He can see down our path farther than we can and he almost always blesses us with something better than we were even asking for or expected.
I will try to do better about posting....but its a SUPER BUSY YEAR and with my masters starting soon, I make no promises but to try to do better.
Be beautiful!
H
Friday, January 15, 2010
21 Days
Howdy all,
My friend Lori follows a special way of eating that has really changed her life. You would think that cutting out alcohol, animal products, gluten, etc would be hard and that the food would be bland but I have tasted her food and it is great! Truly it is!
She has started a blog about how to do it, you just follow the "diet" for 21 days and then you can gradually add back in those items you left out however she and her husband felt so much better that they have limited how much they eat of the those items you avoid for 21 days. They have both lost weight and feel great! So, I wanted to share with you her site, in case you might be interested.
http://lori-twentyone.blogspot.com/
My friend Lori follows a special way of eating that has really changed her life. You would think that cutting out alcohol, animal products, gluten, etc would be hard and that the food would be bland but I have tasted her food and it is great! Truly it is!
She has started a blog about how to do it, you just follow the "diet" for 21 days and then you can gradually add back in those items you left out however she and her husband felt so much better that they have limited how much they eat of the those items you avoid for 21 days. They have both lost weight and feel great! So, I wanted to share with you her site, in case you might be interested.
http://lori-twentyone.blogspot.com/
Wednesday, January 6, 2010
Recipe:Creme Brulee French Toast
This was what we had for Christmas morning this year. I love it because you make it the night before and then just pop it in the oven the next day. I have used both Texas toast for the bread and a loaf of sliced French bread. They both have positives. The Texas Toast is a little easier to cut but it didn't caramelize around the edges quite as well as the French bread. I hope you love it!
Ingredients:
1/2 cup butter
1 cup of packed brown sugar
2 tablespoons of corn syrup
1 loaf of Texas toast or French bread cut into slices
5 eggs
1 1/2 cups of half and half (you can use the fat free with pretty decent results, it was still yummy.)
1/4 teaspoon of salt
1 teaspoon vanilla
In a small saucepan melt butter, brown sugar, and corn syrup over medium heat until smooth, storing occasionally. Pour mixture into large, greased jelly roll pan (18X13X1 it says but I would have had to use 2 for the 12 slices to fit, I could only get about 6 whole slices on the sheet and some half slices around the edge). Spread to cover surface. Place 12 slices bread in a single layer to cover pan. Mix together eggs, half and half, salt and vanilla. Spoon mixture over each slice of bread. Cover and refrigerate overnight. Bake uncovered at 350 degrees for 30 minutes. Remove from pan and serve. If not serving immediately, turn each slice of bread over to prevent them from sticking to the pan. It says to serve with syrup butter (1 1.2 cups of butter mixed with 3 cups of maple syrup) but I honestly did not need to add anything. A sprinkling of powdered sugar would look nice too. This would also be good with fruit on the side.
I hope you love it!
Ingredients:
1/2 cup butter
1 cup of packed brown sugar
2 tablespoons of corn syrup
1 loaf of Texas toast or French bread cut into slices
5 eggs
1 1/2 cups of half and half (you can use the fat free with pretty decent results, it was still yummy.)
1/4 teaspoon of salt
1 teaspoon vanilla
In a small saucepan melt butter, brown sugar, and corn syrup over medium heat until smooth, storing occasionally. Pour mixture into large, greased jelly roll pan (18X13X1 it says but I would have had to use 2 for the 12 slices to fit, I could only get about 6 whole slices on the sheet and some half slices around the edge). Spread to cover surface. Place 12 slices bread in a single layer to cover pan. Mix together eggs, half and half, salt and vanilla. Spoon mixture over each slice of bread. Cover and refrigerate overnight. Bake uncovered at 350 degrees for 30 minutes. Remove from pan and serve. If not serving immediately, turn each slice of bread over to prevent them from sticking to the pan. It says to serve with syrup butter (1 1.2 cups of butter mixed with 3 cups of maple syrup) but I honestly did not need to add anything. A sprinkling of powdered sugar would look nice too. This would also be good with fruit on the side.
I hope you love it!
New Year's Word
Happy 2010 All!
This year, my brother gave us the idea to have a word that exemplifies our resolutions instead of a long list of resolutions. You just find one word and make that your word for the year. For instance, one of my sisters said her word would be MOVING.
She is planning on moving her body more and loosing weight.
There is a possibility she may move with a job relocation.
She also wants to move all the junk out of her house.
Hence, her word for the year if MOVING.
So, what is your word?
I have been working and thinking and have not quite come up with my word yet. These are some I have tossed around...
Less (eat less, weigh less, less clutter, spend less money, etc)
Beautify
Faith
Believe
Save (Save money, save time, etc)
Strength
Serve
So, I am still working on it....but I would love to hear a word that embodies what you want to accomplish this year!
This year, my brother gave us the idea to have a word that exemplifies our resolutions instead of a long list of resolutions. You just find one word and make that your word for the year. For instance, one of my sisters said her word would be MOVING.
She is planning on moving her body more and loosing weight.
There is a possibility she may move with a job relocation.
She also wants to move all the junk out of her house.
Hence, her word for the year if MOVING.
So, what is your word?
I have been working and thinking and have not quite come up with my word yet. These are some I have tossed around...
Less (eat less, weigh less, less clutter, spend less money, etc)
Beautify
Faith
Believe
Save (Save money, save time, etc)
Strength
Serve
So, I am still working on it....but I would love to hear a word that embodies what you want to accomplish this year!
Friday, December 11, 2009
Poinsettia Information
Happy Holidays!
If you are like me, I always get poinsettia plants given to me as gifts each year. Some years my house starts to look like a poinsettia forest but they are lovely plants. I had had white, pink, spotted, red, and maroon poinsettias and they all have lovely characteristics.
I just read this article and thought it was really interesting. It also gives tips on how to care for your poinsettia once you take it home....which is good information because I have been known to kill a poinsettia...or 10!
So, here is some handy dandy information from the Texas A&M Agrilife News
Poinsettia Death Trip
Most consumers kill their poinsettias with neglect in about two weeks
After East Texas growers take great pains to produce beautiful poinsettias, plants free of diseases and pests that could live for years, most consumers will take the plants home and kill them within a couple of weeks due to improper care, according to Texas AgriLife Extension Service experts.
"Poinsettias are not poisonous. That's an urban myth," said Dr. Karl Steddom, AgriLife Extension plant pathologist. "But from a poinsettia's viewpoint, most consumers are lethal. Consumers don't mean to kill the plants. They just don't know how to take care of them."
Each year, East Texas plant nurseries will produce several million poinsettias in 6-inch pots for the holiday season, according to Steddom.
"Color Spot Nurseries in Troup alone will market more than a million poinsettias this year," said Dr. Scott Ludwig, AgriLife Extension integrated pest management specialist. "And that's only one of many nurseries in Cherokee County."
Both Ludwig and Steddom, who are based at the Texas AgriLife Research and Extension Center at Overton, work closely with the ornamental plant growers in northeast Texas, whose sales total more than $500 million annually, they said.
East Texas growers may start work with holiday season poinsettias as early as June or as late as August, Ludwig said.
"It's complicated, as some may start with pre-rooted cuttings, others may purchase unrooted cuttings and root their own, and still others may grow their own poinsettia root stock plants and take cuttings from them to root," he said.
Because of labor costs and the need of dedicated facilities, the more common method is to start with cuttings which are usually imported. The cuttings usually come pre-rooted in "Oasis Cubes," a small block of foam similar to that used by floral designers to hold flower arrangements. The cubes are sterile and can be saturated with water, but drain well.
Keeping the growth medium as clean as possible is important, because poinsettias can be host to a multitude of plant diseases, including molds, foliar diseases, blights and root rot. None of the diseases are of any risk to human health, but they can reduce the attractiveness of the plant, Steddom said.
The cubes are planted into growth medium, most commonly in 6-inch pots. Again, to limit soil-borne diseases, clean potting soil is used.
Insects can be a problem, particularly whiteflies, but not if growers keep a close eye on their crop and take prophylactic measures, Ludwig said
Another growing demand involves "black-clothing." The time which poinsettias bloom is determined by daylight hours. Poinsettias are native to Mexico, where changes in daylight cause them to turn from green to bright red right before Christmas, Ludwig said.
"We say 'bloom' but that's actually a misnomer, because it's the leaves that change color, not the bloom," Ludwig said. "But in most of the U.S., growers have to cover their greenhouses in light opaque shrouding to cause the plants to change color in time for the holiday season."
Growers will typically black cloth in stages, timing the operation so that some poinsettias change color by November for Thanksgiving, then at other times for various shipping periods up to Christmas, Ludwig said.
Of all the plant diseases to which poinsettias are susceptible, pythium root rot is probably the most common, Steddom said.
"Every year, some producers have at least small losses to pythium root rot," Steddom said. "The pythium organism can be found everywhere, but it is encouraged by over-watering and poor drainage," Steddom said.
Proper watering methods are essential. And as the disease is water borne, so growers have to take precautions about the disease being transmitted from one pot to the other by drainage.
Pythium root rot is also the most common scourge of poinsettias in the home, Steddom said. The slick holiday paper wrapped around pots prevents drainage. On top of that, consumers are prone to over-watering the plants.
"If they want to keep their poinsettias alive, remove the wrapper as soon as possible," Steddom said. "And don't over-water. Simply stick your finger in the soil and if it feels damp, don't water it. If you let the pot sit in standing water for any length of time, you'll probably kill the plant."
Steddom said they can put the holiday wrapper back on after they let the pot drain.
"Except in South Texas, where poinsettias might survive in an outdoor landscape, to keep the plants alive, consumers are going to have to give them lots of light andkeep a close eye on soil moisture levels," Ludwig said.
Poinsettias can be made to re-bloom for the next Christmas season, but it's an arduous chore, Ludwig said.
The plants need about 14 hours of darkness alternated with 10 hours of bright light for eight to 10 weeks, he said. Even a few hours of too much light will scuttle the process. The temperature has to be regulated too.
"Most people will kill the plant trying to get it to re-bloom," Ludwig said. "Considering all the work that goes into commercially grown poinsettias and the low cost consumers pay for them, it's easier to just compost them and buy a new plant the next holiday season."
By: Robert Burns, 903-834-6191 Contact(s): Dr. Karl Steddom, 903-834-6191, sk-steddom@tamu.eduDr. Scott Ludwig, 903-834-6191, swludwig@ag.tamu.edu
http://agnews.tamu.edu/showstory.php?id=1584
If you are like me, I always get poinsettia plants given to me as gifts each year. Some years my house starts to look like a poinsettia forest but they are lovely plants. I had had white, pink, spotted, red, and maroon poinsettias and they all have lovely characteristics.
I just read this article and thought it was really interesting. It also gives tips on how to care for your poinsettia once you take it home....which is good information because I have been known to kill a poinsettia...or 10!
So, here is some handy dandy information from the Texas A&M Agrilife News
Poinsettia Death Trip
Most consumers kill their poinsettias with neglect in about two weeks
After East Texas growers take great pains to produce beautiful poinsettias, plants free of diseases and pests that could live for years, most consumers will take the plants home and kill them within a couple of weeks due to improper care, according to Texas AgriLife Extension Service experts.
"Poinsettias are not poisonous. That's an urban myth," said Dr. Karl Steddom, AgriLife Extension plant pathologist. "But from a poinsettia's viewpoint, most consumers are lethal. Consumers don't mean to kill the plants. They just don't know how to take care of them."
Each year, East Texas plant nurseries will produce several million poinsettias in 6-inch pots for the holiday season, according to Steddom.
"Color Spot Nurseries in Troup alone will market more than a million poinsettias this year," said Dr. Scott Ludwig, AgriLife Extension integrated pest management specialist. "And that's only one of many nurseries in Cherokee County."
Both Ludwig and Steddom, who are based at the Texas AgriLife Research and Extension Center at Overton, work closely with the ornamental plant growers in northeast Texas, whose sales total more than $500 million annually, they said.
East Texas growers may start work with holiday season poinsettias as early as June or as late as August, Ludwig said.
"It's complicated, as some may start with pre-rooted cuttings, others may purchase unrooted cuttings and root their own, and still others may grow their own poinsettia root stock plants and take cuttings from them to root," he said.
Because of labor costs and the need of dedicated facilities, the more common method is to start with cuttings which are usually imported. The cuttings usually come pre-rooted in "Oasis Cubes," a small block of foam similar to that used by floral designers to hold flower arrangements. The cubes are sterile and can be saturated with water, but drain well.
Keeping the growth medium as clean as possible is important, because poinsettias can be host to a multitude of plant diseases, including molds, foliar diseases, blights and root rot. None of the diseases are of any risk to human health, but they can reduce the attractiveness of the plant, Steddom said.
The cubes are planted into growth medium, most commonly in 6-inch pots. Again, to limit soil-borne diseases, clean potting soil is used.
Insects can be a problem, particularly whiteflies, but not if growers keep a close eye on their crop and take prophylactic measures, Ludwig said
Another growing demand involves "black-clothing." The time which poinsettias bloom is determined by daylight hours. Poinsettias are native to Mexico, where changes in daylight cause them to turn from green to bright red right before Christmas, Ludwig said.
"We say 'bloom' but that's actually a misnomer, because it's the leaves that change color, not the bloom," Ludwig said. "But in most of the U.S., growers have to cover their greenhouses in light opaque shrouding to cause the plants to change color in time for the holiday season."
Growers will typically black cloth in stages, timing the operation so that some poinsettias change color by November for Thanksgiving, then at other times for various shipping periods up to Christmas, Ludwig said.
Of all the plant diseases to which poinsettias are susceptible, pythium root rot is probably the most common, Steddom said.
"Every year, some producers have at least small losses to pythium root rot," Steddom said. "The pythium organism can be found everywhere, but it is encouraged by over-watering and poor drainage," Steddom said.
Proper watering methods are essential. And as the disease is water borne, so growers have to take precautions about the disease being transmitted from one pot to the other by drainage.
Pythium root rot is also the most common scourge of poinsettias in the home, Steddom said. The slick holiday paper wrapped around pots prevents drainage. On top of that, consumers are prone to over-watering the plants.
"If they want to keep their poinsettias alive, remove the wrapper as soon as possible," Steddom said. "And don't over-water. Simply stick your finger in the soil and if it feels damp, don't water it. If you let the pot sit in standing water for any length of time, you'll probably kill the plant."
Steddom said they can put the holiday wrapper back on after they let the pot drain.
"Except in South Texas, where poinsettias might survive in an outdoor landscape, to keep the plants alive, consumers are going to have to give them lots of light andkeep a close eye on soil moisture levels," Ludwig said.
Poinsettias can be made to re-bloom for the next Christmas season, but it's an arduous chore, Ludwig said.
The plants need about 14 hours of darkness alternated with 10 hours of bright light for eight to 10 weeks, he said. Even a few hours of too much light will scuttle the process. The temperature has to be regulated too.
"Most people will kill the plant trying to get it to re-bloom," Ludwig said. "Considering all the work that goes into commercially grown poinsettias and the low cost consumers pay for them, it's easier to just compost them and buy a new plant the next holiday season."
By: Robert Burns, 903-834-6191 Contact(s): Dr. Karl Steddom, 903-834-6191, sk-steddom@tamu.eduDr. Scott Ludwig, 903-834-6191, swludwig@ag.tamu.edu
http://agnews.tamu.edu/showstory.php?id=1584
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