The Beauty of Earth

 

 

 

 

Seed for Spring

 

 

 

 

 Growing Gardens Made Simple

 7 Ways A Potato Can Solve Cleaning Problems at Home!

Clear Glasses

How to use it: Rub a potato on your lenses to stop them from fogging up.

Tip: Perfect for glasses or goggles!

Fog Mirrors

How to use it: Wipe bathroom mirrors with a potato after showers to prevent fogging.

Tip: Keep your mirror clear and ready for use!

Rusty Pans

How to use it: Slice and scrub a potato on rusty pans to remove tarnish quickly.

Tip: Potatoes are great for tough spots!

Sink Polish

How to use it: Dip a potato in baking soda and scrub for a shiny sink.

Tip: It’s a natural, effective way to polish!

Silver Shine

How to use it: Rub a potato on silverware for a brighter, shinier finish.

Tip: Get your silver back to its former glory.

Carpet Stains

How to use it: Press a raw potato slice onto carpet stains before blotting.

Tip: It helps lift the stain more effectively.

Stove Scrub

How to use it: Use potato skins and salt to scrub tough spots on your stove.

Next time you have a cleaning challenge, don’t forget about the potato! It’s a handy tool for tackling everyday problems around the house.

 

 

 

 Comfort in a Bowl: Pastina Soup (Italian Penicillin Soup) 

Ingredients:

6 cups broth (chicken or vegetable)

1.5 cups pastina pasta (or any tiny shape like stelline or acini di pepe)

6 cherry tomatoes

2 tbsp grated Parmesan cheese

Salt & black pepper, to taste

Olive oil, for drizzling

Directions:

In a large pot, bring the broth to a boil over high heat.

While waiting, score a small X on the bottoms of the cherry tomatoes. Place them in a bowl and cover with boiling water from a kettle. Let sit for 2–3 minutes.

Peel the tomatoes once they’re cool enough to handle, then chop them roughly.

Add the chopped tomatoes to the simmering broth.

Stir in the pastina and cook according to the time on the package (usually around 5–7 minutes).

Once the pasta is tender, turn off the heat. Stir in the Parmesan and a drizzle of olive oil.

Season with salt and freshly ground black pepper to taste.

Serve hot, with extra cheese on top if you’d like. It’s a hug in every spoonful.

Rena’s Tip: Make a double batch and freeze it—because you never know when someone in your house might need a little edible tenderness.

Nutritional Info:

 Prep Time: 5 mins

 Cook Time: 15 mins

 Total Time: 20 mins

 Servings: 4

 

Source: Tasteful Bites 

 

 

 

 

 

 

heartscontentfarmhouse.com/maple-nut-fudge

Maple Walnut Fudge

 

 

 

 

 

 

 

 

 

 

 

 Mediterranean Kitchen Recipes

STUFFED PORTOBELLO MUSHROOMS RECIPE :

These savory mushroom caps are filled with a delicious mixture of sautéed spinach, cherry tomatoes, and melty cheese—perfect as a side dish, appetizer, or light vegetarian meal.

INGREDIENTS :

• 4 large Portobello mushroom caps, stems and gills removed

• 1 tablespoon olive oil

• Salt and black pepper, to taste

• 2 cloves garlic, minced

• 1 1/2 cups fresh spinach, chopped

• 1 cup cherry tomatoes, halved

• 1/2 cup shredded mozzarella cheese

• 1/4 cup grated Parmesan cheese

• 1/4 teaspoon red pepper flakes (optional)

• Fresh parsley, chopped for garnish

INSTRUCTIONS :

Step 1: Prepare the Mushrooms

1. Preheat oven to 375°F (190°C).

2. Clean mushroom caps with a damp cloth or paper towel.

3. Brush both sides with olive oil and season with salt and pepper.

4. Place on a baking sheet lined with parchment paper, gill side up.

Step 2: Sauté the Filling

1. In a skillet over medium heat, add a bit of oil.

2. Sauté garlic for 30 seconds until fragrant.

3. Add spinach and cook until wilted.

4. Toss in cherry tomatoes and cook for 2–3 minutes.

5. Season with salt, pepper, and red pepper flakes if using.

6. Remove from heat.

Step 3: Fill and Bake

1. Spoon the spinach-tomato mixture into each mushroom cap.

2. Top with shredded mozzarella and a sprinkle of Parmesan.

3. Bake for 15–20 minutes until the mushrooms are tender and the cheese is bubbly and golden.

Step 4: Garnish and Serve

1. Sprinkle with chopped fresh parsley.

2. Serve warm as an appetizer or with a salad for a complete meal.

TIPS :

• Add cooked quinoa or rice to the filling for a heartier version.

• Swap mozzarella for goat cheese or feta for a different flavor profile.

• Use a broiler for the last 2 minutes to brown the cheese for extra crispiness...///

 

 

 

 Pastina Soup (Italian Penicillin Soup) Tasteful Bites

Ingredients:

1 tablespoon olive oil

1/2 onion, finely diced

2 cloves garlic, minced

2 carrots, peeled and chopped small

6 cups chicken or vegetable broth

3/4 cup pastina (acini di pepe or stelline)

Salt and pepper, to taste

Fresh parsley, chopped

Optional: Freshly grated Parmigiano

Directions:

Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft and fragrant (about 4 minutes).

Add chopped carrots and cook for another 3–4 minutes.

Pour in the broth and bring to a gentle boil.

Add pastina, stir, and reduce heat to simmer. Cook until pasta is tender (about 7–8 minutes).

Season with salt and pepper. Stir in fresh parsley and serve hot with Parmigiano if desired.

Rena’s Tip: If you’ve got leftover cooked chicken, shred a little into the pot for a heartier hug-in-a-bowl. Nonna did that when winter hit hard.

Nutritional Information:

 Prep Time: 10 minutes

 Cooking Time: 20 minutes

 Total Time: 30 minutes

 Calories: ~210 per serving

 Servings: 4

What dish was your family’s “home remedy”? The one that showed up with every cold or heartbreak? I’d love to hear the stories behind your healing meals.