Daily Archives: April 4, 2014

Picture of grow light and re-purposing containers.

The picture above shows the grow light and it's packaging. 
The lighter gives you something to scale the size measurements.
It is made by OSRAM.This 400 watts bulb is called plantastar . 
It gives your seedlings warmth and light. The ones I buy for my
house plants in my windows only give light that substitudes sunlight. 


This is power source. This one light bulb lights up our whole kitchen. It makes it glow. I don’t think we really need 400 watts but there you have it.



These are some of my sowing containers. I save plastic plant container from any flowers & house plants that I buy. I ask friends and family to save them for me instead of recycling them. The big rectangular container in left hand corner is a family pack meat container. You can see the small sowing inside of them.

I usually use small plastic square sowing container that I buy at your local garden center, which are relatively inexpensive. I save my plastic hamburger/meat family pack containers and place the square sowing container in them. You can ask neighbors or family to save them for you like I do. I do this because the sowing container have drainage wholes in the bottom. This keeps water from seeping all over your table. It helps you to keep your soil moist, which you seedlings require. Excess water spills off into it. This is my inexpensive way of making premade sowing containers.I also save clear plastic fruit packages with lids and use them as mini green house for seeds that require that kind of germination. You can buy mini green houses like this at garden centers. I choose to recycling Things we usually throw away. I just wash them and store them for next year.

We found our grow light at a second hand store. We chose to buy a grow light to put in it. You really don’t have to have a grow light. You can use flourescent lights. It works just as well.

Some of our plant can be ready to plant outside in 4 weeks. They can handle our cold nights. I always place my plants outside every day for 5-7 days before we plant them outside. I bring them in every night. Then I let them stay overnight on the 8th day. Then the plants are ready to be planted in our garden. They have to be acclimatize to the outside weather or you risk them dying from the shock.


The animated gif above is showing you how we made the milk carton with a water resevoir in the bottom. You do have to clean the carton of all milk residue or it will get mold or mildew.We also put gravel in the whole of the lid which keep the soil from falling into the resevoir of water at the bottom.

Carrot cake

Carrot Cake

3 cups All-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon or I add 1-2 tsp of gingerbread spice instead.
½ tsp salt
1 cup apple sauce
1 cup brown sugar
1 cup granulated sugar
6 egg whites zest and juice from 1 orange but I think this is optional
3 cups peeled and shredded carrots
1 cup raisins
But I changed the recipe and added also
1 cup chopped walnuts
1 320 g bag of dried fruit. The bag in the picture has dried peaches, apples, prunes, pears and apricots. I chop them up into small pieces.

Recipes glaze:
2 cups of confectioners sugar
2 Tbs Apple sauces
1 to 2 Tbs orange juice
1 tsp freshly grated orange zest

My frosting alternative:This is still being perfected
1 cup Greek yogurt
2 Tbs Philadelphia cream cheese( add more if needed for texture you want)
2 Tbs confectioners sugar or Stevia. Add more to your if needed to satisfy your sweet tooth.
½ -1 tsp vanilla

1. Heat oven to 350 F.
2. Butter a bunt-style pan. You can use oil as well. I sprinkle grated crushed bread crumbs over that. We buy this in a box in Swedish. It is called Ströbröd. It gives a great outer crust. If you don’t have anything like that you can substitute it with flour. This prevents the cake from sticking to the pan.
3. In a medium bowl combine flour, baking powder, baking soda, Cinnamon or gingerbread spice, and salt. Set this aside.
4. In a large bowl, using an electric mixer, together apple sauce, brown and granulated sugar, egg-whites and the zest and juice of the orange. With the mixer on medium speed blend in the flour mixture until just smooth. Stir in carrots and raisins.
My version of this is I make a meringue. I beat the egg white using an electric mixer at high-speed while slowly pouring the white sugar into the egg whites. This fluffs up and becomes stiffer and a little glossy. I mix the brown sugar, apple sauce and I omit the zest and juice of the orange. Then I slowly fold this mixture into the meringue and beat it with the electric mixer at a high-speed. I use a flour sifter to mix in the flour mixture into the batter until smooth. Then add dry fruit and walnuts. I do this because it makes the cake really moist. This is optional.
5. Pour batter in prepared pan or pans and bake for 60 to 65 minutes or until cake tester comes out clean.
6. Remove cake from pan and place on wire rack; cool completely.
7. Prepare glaze: Combine glaze ingredients; spoon over cooled cake. I rarely put glaze on this bread. I use it only on special occasions. The cake is delicious on its own.

This is all the wet ingredients mixed up. I didn’t whip it into a full meringue because my new electric mixer kept over heating. I was too tired and hurting all over to wait until it cooled down. I was too lazy to pull out my kitchen assistant to let it do the work for me. It is thick and creamy.


Hubby jumped into to help me. He mixed in the dry ingredients into the batter. He shredded the carrots.


He mixed in the dried fruit, carrots and walnuts into the batter.


Hubby just bought me this super size bunt cake pan. You can see how much batter we poured into it.


These are the finished product.


I made a double batch this time. These pictures are of what a double batch makes. I cook these in bread pans as well. I don’t put as much batter in each pan though. The cakes are not as tall. I can make 4-5 loaves. I cut them in halves or thirds and freeze them. I let them thaw on the counter or microwave them. Hubby discovered that our dogs love these cakes as much as we do.


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