Hope this is helpful~

GROWING HERBS IN CONTAINERS

Many herbs can be grown successfully in containers on a patio, balcony or terrace. There are many reasons why you may want to grow herbs in containers rather than in the garden. First, many of them are small and tend to get lost in a landscape; growing them in containers brings them closer to the viewer. This is especially true of ornamental herbs that have unique qualities that should be viewed up close. Container growing is especially recommended for herbs that need good drainage and tend to rot in overly wet garden soils, or for tender herbs that need to be overwintered indoors. Containers are easily transported and can be arranged in attractive groupings with containers of flowering plants.
Choosing a container. Any container is suitable for growing herbs as long as it has a drainage hole. Clay pots are often preferred because they are more porous than plastic. Other containers that work well include window boxes, strawberry jars, and hanging baskets.

I absolutely love cooking with fresh herbs so I decided to do some container gardening. Okay so I started off with mint. Then thyme, Italian parsley, chives and rosemary. I figured I'll plant what I like and what I use on a regular basis. My dad who is constantly surrounded by plants has a green thumb of which I inherited. A few years ago while living in a house with a large yard I attempted several times to plant a garden. Oh my what a difficult task! Clay like infertile soil and finding the time to tend to it. I managed to grow tomatoes, bell peppers and a few herbs but nothing spectacular. Last year we moved into a town house which meant no more backyard which is okay because no yard = no yard to maintain. Our new home doesn't have a huge patio but instead a covered entryway that gets perfect sunlight for growing plants. I'm actually enjoy container gardening because it is easy to care for and not as time consuming. I am planning to plant some veggies real soon and big ups to Soulliving for the inspiration!

Tofu Fritters
1 16 oz block of tofu
1 clove of garlic
1/4 of a small onion
1/4 of a small bell pepper
1 egg
1/2 tsp baking powder
1/8 teaspoon cayenne powder
salt, pepper or seasoning blend (to your taste)
1 tbsp flour
handful of parsley

mash or process tofu in food processor and place in large bowl. Add finely chopped garlic, onion, bell pepper add parsley. Add salt, pepper or your choice of seasoning blend and cayenne. Add beaten egg to mixture and combine. Add flour, baking powder add stir. Use a tablespoon to scoop mixture, roll and form into patties. Fry in oil about 1 1/2 minutes for each side. serve and enjoy!

The tofu fritters were served with avocado, lettuce, tomatoes, grilled onion, peppers, mushrooms in flat bread. I had hummus that I made the night before that went nicely with Mediterranean pita chips. Oh and the roasted potatoes were lovely!

We are all fruits of our mother as fruit is to the tree that gives it life, enables it to develop through various stages and finally ripen. In comparison we are conceived, nurtured and at the precise point of development we are brought forth from within our mother’s womb. As a tree passes life sustaining nutrients through stems, similarly a fetus receives vital substances through the umbilical cord. So every time you pluck the stem from an apple, orange or any fruit take a look at the crevice shape that is left behind. Just think you too possess the identical feature except you probably refer to yours as a navel or belly button.

The day is Friday, April 18th the time is approximately 5:45pm I am exhausted and the family is hungry.

It’s time to cook, something that I don’t mind doing even when I am very tired. I literally walk through the door and make a left in to the kitchen and start my second job. Mommy extraordinaire/culinartist So I decided for today’s menu Tofu in Carib Sauce, Steamed Rice, Stewed Black-eye Peas, Sweet Potatoes, and Roasted Veggies. Yeah that’s how I roll. I finally decided to take the time to take some pics of the meal preparation. Unfortunately I cook like Grandma Anora. No recipe, no measurements so if you see some thing you would like the recipe for I will do my best to put it on paper.

Tofu

The epic battle of my hair and the elements that surround it.

I have worn my hair Natural since 1995. I sported a perm since middle school and had become fed up the smell of lye and the reality that I was burning my scalp to a crisp. My hair had never really embraced the idea of being permed. It never looked full, never grew much, broke off, split ends and just never seemed happy. One day after about a half inch or so of new growth I just chop it all off, the chemically treated parts of it of course. Au Natural. It was very short. What we in the island called “man headed”. Not exactly a complement. Actually a somewhat degrading term that self explanatorily means your choice of hairstyle favors that of a man. I never was one to be influence by negative opinions of those who spoke through ignorance….just a little self conscience. So I rocked my short cut, under the protection of a head wrap of course. I had started siteing (seeking) Rastafari so the modesty of the head covering suit me just fine.

Sistahs,

Some spend lots of time talking about what they can do
Many spend even more time talking about what they can’t do
Few actually take the time to do the things they can, and even less to learn to do the things they can’t
Spend time wisely, stop talking bout it and do it!

Nye