Easy plant starts from cuttings

An example of a Coleus plant cuttings were taken from.

Maybe six weeks ago I thought I wanted to start some additional Dragon's Ear begonias from cuttings. A new greenhouse opened here in the spring and he was starting them from cuttings.  While I was at it I took cuttings from several Coleus and Basil plants from around the yard and garden.  They normally do not all root successfully so take several.  I love to watch them!

These roots sprang from a simple cutting.

They vary in density but hopefully will thrive.

These three are all Coleus cuttings.

My dining room windows face the east and are shaded from all of our trees but there seems to be enough bright filtered light that I usually meet with a degree of success with cuttings placed there.  I did not use any rooting hormone.  They were just cut from the Mother plant and most of the leaves removed except those at the top of the stem.  I put them in small glasses and canning jars by variety and added plain filtered tap water.  Every week or so I added water as needed.

These are the new cuttings placed in a pot on the porch.

 

 

Only one of the two basil cuttings rooted.  But several I had done earlier are doing well with the tomatoes in the garden,  They are companion plants to the tomato.

Basil cutting on the left and a Coleus is on the right.

 

 

 

Basil on the left and Coleus planted on the right.

I LOVE the Dragon's Ear Begonia and plan to try to keep a nice pot of them going through the winter in front of the patio door, also an East facing window.  I have kept begonias through the winter in the past but never this variety.

This plant gets it's name from the shape of it;s leaf and has fiery red blooms.

Of the two cuttings both rooted well.

Here they are nestled in a pot together.

Now time will tell if my new little plants take off and thrive.  I will be watching!  Yesterday closed with me playing in the dirt after a big day of "catch up" from my trip.

Grilled Watermelon Caprici Salad, Blueberry Coffee Cake, Making Cookies with the Twins, & Visiting Family has Rounded off my Week Away

Grilled Watermelon Caprici Salad

Wednesday of last week I headed north to Indianapolis as did our muddle son to our oldest son's home.  There were medical tests scheduled at IU Medical center Thursday and cookie baking on Friday.  All went very well and again I thank God for his goodness.

Jack decorates cookies.

Sam decorates cookies too.

Now Jack loves chocolate chip cookies and Same loves frosted cookies so we did two batches and of course there was plenty of help in the frosting of them!    Here are the links for the cookie recipes.      thehiddenpantry.blogspot.com/2011/01/chocolate-chip-cookies-for-chris.html      thehiddenpantry.blogspot.com/2011/02/grandma-hearts-cookies-for-my-kids.html

The MAKING OF GRILLED WATERMELON CAPRICI SALAD:

The most interesting new food I tried was a Grilled Watermelon Caprici Salad. It was delicious! Slabs of fresh watermelon were salted, peppered, and drizzled with honey then grilled!  Meanwhile a glaze of 1 cup of balsamic vinegar and 1/4 cup of brown sugar was mixed in a small pan and brought to a boil then simmered to a thick syrup consistency.

The grilled watermelon with the tomatoes and cheese.

After the watermelon came from the grill it was topped with cherry tomatoes of red and  yellow and tiny balls of fresh mozzarella cheese.  Next fresh basil strands sliced in thin were added and the balsamic vinegar reduction topped it all!  Wow it was so good!   Unexpectedly so!

Glazed Blueberry Coffee Cake.

Breakfast was a treat with fresh blueberry coffee cake and my two cups of black coffee.  I didn't get the recipe but I did snap pictures with my phone!

I also visited my Mother and enjoyed her delicious Hot Chicken Salad which I will share with you soon and Chocolate Pudding Cake.  Here is the link to the Chocolate Pudding Cake:      thehiddenpantry.blogspot.com/2012/02/chocolate-chocolate-pudding-cake.html

My sisters Linda and Sheree are both caring for family members at home and I visited them both too.

It was great to see everyone and I had planned to stop and see my brother Gary and Grandma Powell on the way home but had a dead battery and had to call AAA to get me going.  After that I was afraid to shut the car off for fear I would get stranded half way home!  So I didn't make those planned visits this time.

Actually I made it home fine yesterday and the car ran like a top.  Evidently there was a door ajar or something that ran down the cell as it is a new battery and checked out just fine!

ZUCCHINI RECIPIES I ADORE: Oven Zucchini Fries with Horsradish Dipping Sauce, PLUS Zucchini Spagetti with Quick Spicy Shrimp

Zucchini Fries, Chopped Steak, Tomatoes, ans Horseradish Dipping Sauce.

I love these things and could have them every day!  The recipes and my lazy steps make clean up easy too.  I made them last year but must not have posted them as I didn't find them upon looking.  Shame on me for not sharing sooner!  I am zucchini crazy this year.

I made the Spicy Shrimp with Zucchini spaghetti last week but failed to photograph.  I will add pictures soon as it wad so good I have already purchased the shrimp to make it again.  Brian loved it!

This Asian Mandolin has a Julianne Blade.

Before cooking Zucchini Spaghetti.

I only boil 1 1/2-2 minutes and wonder about trying in the microwave!

Directions for Zucchini Spaghetti:

My first "zucchini discovery" is to use the Julianne blades on my mandolin on zucchini making long spaghetti strands with it.  Just be sure to trim off the ends and remove and blemishes before Julienning.   Then I just plunge the strands into salted rapidly boiling water for 2 minutes and drain.  Top with my Spicy Shrimp and enjoy!  Two medium zucchini will serve 2 adults.

This looks and tastes terrific.

Ingredients for Spicy Shrimp:

1 pound raw peeled and de-veined shrimp
2-3 T. olive oil  (can use part butter)
1 1/2 t. hot sauce
4-6 T. of the vegetable cooking water
Salt
Freshly ground black pepper

Heat the oil in a skillet and saute the shrimp until no longer translucent, just a minute or two.  Add the hot sauce and veggie water and stir cooking a minute or two to form a sauce.  Season to taste and spoon over a dist of zucchini spaghetti.   Serves 2 adults deliciously!

Delicious Zucchini Fries made in the oven.

Ingredients For Oven Zucchini Fries:

2-3 zucchini cut into 3" sticks about 1/4" in diameter: place in colander with 1-1 1/2 t, salt, toss and let drain in the sink for 1/2-1 hour before starting the recipe
2 eggs beaten
1 1/2 C. Panko (Oriental Bread Crumbs)
1/3-1/2 C. Parmesan Cheese grated
1/3-1/2 C. flour
Cooking spray

Preheat the oven to 425 degrees F.  Cover a half sheet pan with parchment paper then spray well with cooking spray and set aside.

Using Parchment Paper and Cooking Spray makes for a fast clean up!

Shake off liquid from the zucchini.  Combine the Panko crumbs, Parmesan cheese, and flour and whisk to blend.   Dip the zucchini sticks into the egg and then toss with the crumbs.  Place close but not touching in the prepared pan.  When the pan is full spray the breaded zucchini with cooking spray and place into the preheated oven.  Set the timer for 20 minutes.  After 20 minutes turn the zucchini and return to the oven for another 20 minutes.  At the end of 40 minutes it should be hot, brown, and delicious!  Serves 2-3.  I serve with horseradish dipping sauce.

Ingredients for Horseradish Dipping Sauce:

1 C. sour cream
2 T. grated horseradish
1/2 t. Worcestershire sauce

Stir all of the ingredients together and serve.  Yield 1 cup sauce.