Son-Day: "Zephaniah 3:17"

~God Bless~

Spiritual Sundays

Happy Thankgiving

~Happy Thanksgiving~
~to one and all!!~

Silly Video: Blue Day Book

Son-Day: "Mighty To Save"

Kenaf Hibiscus

One plant that really did well for me this year was this new to me plant, Kenaf Hibiscus.

The seeds I bought were few, so I was really excited when these two plants grew and flourished. No extra water or fertlizer. They fell over, but kept right on growing. One plant has more "pot" looking leaves, the other plant has more heart shaped. I'll be keeping seeds from both. Because growing a plant that looks like a pot plant (especially in my county) is a major concern of mine, I'll be planting the heart shaped leaves next season, if my seeds ripen. Below are the two plants, one in front of the other. Well over 20ft tall, with beautiful huge light yellow flowers.
My online research shows this plant is used for its oil (seeds), fiber (stalks), and food. Much research is being done to see if it warrants replacing the tree paper industry. VERY easy to grow.

Below information taken from:

About the Kenaf Plant

Tomorrow's Paper Today Extra! Extra! Read all about it! Kenaf revolution underway. Buyers exercise power of purchasing. Public approval ratings up. Fiber of the future available today! Kenaf cannot run wild across the country like a weed, because in almost all parts of the U.S., kenaf seeds cannot mature. Kenaf is a 4,000 year old NEW crop with roots in ancient Africa. A member of the hibiscus family (Hibiscus cannabinus L), it is related to cotton and okra, and grows well in many parts of the U.S. It offers a way to make paper without cutting trees. Kenaf grows quickly, rising to heights of 12-14 feet in as little as 4 to 5 months. U.S. Department of Agriculture studies show that kenaf yields of 6 to 10 tons of dry fiber per acre per year are generally 3 to 5 times greater than the yield for Southern pine trees, which can take from 7 to 40 years to reach harvestable size. While the flowering can last 3 to 4 weeks, or more, per plant, each individual flower blooms for only one day. The stalk of the kenaf plant consists of two distinct fiber types. The outer fiber is called "bast" and comprises roughly 40% of the stalk's dry weight. The refined bast fibers measure 2.6mm and are similar to the best softwood fibers used to make paper. The whiter, inner fiber is called "core", and comprises 60% of the stalk's dry weight. These refined fibers measure .6mm and are comparable to hardwood tree fibers, which are used in a widening range of paper products. Upon harvest, the whole kenaf plant is processed in a mechanical fiber separator, similar to a cotton gin. The separation of the two fibers allows for independent processing and provides raw materials for a growing number of products including paper, particle board, animal bedding and bioremediation aids. At the end of the growing season, the kenaf plant flowers. After blooming the flower drops off, leaving a seed pod behind. In almost all parts of the U.S. the seeds can never mature. Because of their African origin they require an additional 60-90 days of frost free conditions to reach the point of germination. This means kenaf cannot run wild across the country like a weed. It also presents some interesting challenges for developers to insure a consistent supply of seed for next year's crop. Much research work is being done in the area of seed development, with leading edge companies like Vision Paper developing innovative and environmentally sound solutions. Illustrations by Heidi Smith All art © 1998 Vision Paper

Have a great weekend!!!!
Go to My Romantic Home for more Show and Tell today:)

Baking Snake

I saw this adorable "Snake Bread" recipe on Paula Deen and thought it way too cute not to try.
So, Friday eve, when I had some grands it was the perfect time to try it.
Ingredients are:
lunch meat, cheese, mustard, crescent roll dough, and egg, and a little dusting flour

Here are my big helpers, grand David and LauraJune in front;
Kobe, who I babysit, in back.
They are excited about the paintbrushes and the flour:)
{This is when LauraJune noticed I was taking pictures and quit smiling. She also took her ponytails down, so she has a cool hairthing going.}
I gathered the ingredients, and floured my island.

Oh, the fun they had painting with the flour. :)

Fun, fun, fun.

Then we spread out the crescent dough of two small cans, and patted all the triangles together to make one solid sheet.
I decided this needed to be done on a movable flat service to be able to move it if I needed AWAY from my helpers.

We painted on mustard.

(Notice Kobe's face??? Big mouth full of mustard:)

Next, we put a layer of lunch meat.
Next time I'll put more on.
Of course, we needed a taste test of the ham.
It passed inspection:)

Sprinkled some cheese.
(Another taste test:)

Roll it up, and paint with colored egg wash.

Then we popped it into the oven.
Make sure you turn on the oven light to really enjoy the view of your Snake baking:)
(Kobe's mom came, so he had snake the next day for lunch)

Ta Da!!!

Look how intense they are!!!
So excited about the carving of the snake...

Actually they were more excited about the grapes we had with the snake!
Snake eggs maybe???

They even folded their little arms to hurry up the prayer:)
Darling...

We put grapes on for the eyes.
Because it was crescent bread it was really rich.
Next time I'm going to try a pizza dough, more lunch meat and not so much mustard.
I'm thinking this could also be done in a cinnamon roll way for a sweet snake.

Hubby said it looked more like a worm.
Either way, mmmmmmmmmmm, delish!!!

Ingredients

• 1 can crescent rolls
• Flour, for dusting
• 4 tablespoons spicy mustard
• 10 ounces thinly sliced ham
• 10 ounces thinly sliced salami
• 10 ounces bologna
• 12 ounces Monterey Jack, grated
• Liquid food coloring
• 3 egg yolks
• 2 whole cloves
• Toothpicks
• 2 small pimiento-stuffed olives
• 1 (1-inch) strips jarred roasted red peppers

Directions

Preheat the oven to 375 degrees F.

Line a cookie sheet with foil. Grease the foil and set aside.

Dust a flat surface lightly with flour. Spread out the crescent dough — do not separate. Pinch together the seams so that you have 1 piece of dough. Roll out to make a large rectangle. Make sure the dough is not stuck to the surface at all.

Brush the dough with the mustard, leaving a 1-inch border. Layer the meats down the center of the rectangle, leaving a 1-inch border on either end. You can feel free to use your favorite cold cuts.

Top the meats with the cheese. Fold 1 side of the dough over the filling, lengthwise. Then, fold the other 1/2 over and press the seal the filling inside. Take 1 egg yolk, and beat lightly with a fork. Brush the egg yolk over the top of the dough. The yolk will act as the glue to hold. Fold the dough in 1/2 again lengthwise. Pinch the seam with your fingers to seal. Press the outside of the dough to make sure everything is sealed tight and to make an even thickness for the body of your snake. Taper 1 end of the dough to form a tail shape. Form the other end into a head shape.

Beat the 2 remaining egg yolks together. Transfer to 3 separate small bowls. Add some food coloring to each bowl — whatever colors you like! Using a clean paintbrush, "paint" the snake with the egg yolk/food coloring mixture.

Transfer the snake to the foil lined sheet tray. Form into an "s" shape so it looks like the snake is slithering. Insert 2 cloves into the head to look like nostrils and 2 stuffed olives for eyes. Create a mouth or tongue with the roasted red peppers. Bake the snake for 25 minutes, or until golden brown and cooked through.

Homemaker Monday's at: 11th Heaven's Homemaking Haven