I’ve been putting off planting seeds for a long time now. One of the reasons is because of the heat. And I just don’t like watering the crops every day. Previously, I used a seedling case to plant seeds, but today I’m trying a new way, hoping it’s going to work out. I think I put in too many seeds though, will see if this method works out and learn from it:-)
During the lockdown I was fortunate enough to start gardening, something I have always wanted to do. As a Cook, I have always wanted to produce my own fresh herbs and vegetables, however, there was no way I could with what I had. I vouch for a healthy lifestyle, I believe our Heavenly Father, God, the creator of all things in heaven and on earth has given us the intelligence and freedom of choice to be of service to others, to use all things He created for us to the best of our abilities for all who are alive and those who are to come.
With that said, gardening has taught me that, some of us (some people I know and I) hardly see the behind the scenes of our own growth, but it doesn’t mean growth is not happening. I remember planting strawberries and tomatoes; I saw leaves having sprouted every time I woke up in the morning. I never saw the transitioning and growth with my naked eye; however, growth was happening. All I needed to do was to nurture the plants, to be kind to them, to treat them well, by watering constantly, by fertilising the soil, and by creating a conducive environment for them to grow freely.
Cast Iron Focaccia
INGREDIENTS
250g White Bread Flour
204ml Still Water
3g Instant Yeast
20ml Olive Oil
5g Salt + 1 teaspoon water
2 Teaspoons Flour
Vegan/Veggie Stew
INGREDIENTS
1/2 Aubergine
1/2 Large Yellow Pepper
1/2 Large Green Pepper
Cayenne Chili 2 Medium Baby Marrows
1/2 Brown Onion
1/4 Cup canned tomatoes
2 Teaspoons tomato paste
1 Cup water
½ Cup Canned Chickpeas
½ Cup Canned Red Kidney Beans
Salt and Pepper
1/2 Teaspoon Fenugreek seeds
1 Teaspoon Kashmiri
1 Teaspoon Ground Cumin
1/4 Teaspoon Tumeric
