(as per Ed Lawrence)
- 2 cups boiling water
- 6 Tablespoons sugar
- 1 teaspoon boric acid
Dissolve the sugar in the boiling water. Add the boric acid and stir until dissolved.
Take any pint-sized plastic container and cut small holes into the sides at the bottom to allow ants access to crawl inside. Dip cotton balls into the solution, and place inside the container. Seal the container with the lid, and place the container on a pathway that the ants are using.
The ants will eat the solution, and take it back to the other ants in the nest, where it will “build up” and eventually destroy the nest. The solution can be refrigerated and stored for a couple of weeks if it is carefully labelled.
Use any orzo or firm rice, along with any dark green tender greens.
- 1 cup dry whole wheat orzo pasta, cooked according to package directions, drained well, and cooled (may substitute with brown rice)
- 4 cups kale, chopped (OR baby spinach or baby kale, chopped)
- 1 tsp. olive oil, only if using large kale
- 1 can (15.5 oz.) chick peas, rinsed and drained well
- 1/2 small red onion, finely diced
- 3/4 cup crumbled Feta cheese
- The zest and juice of one large lemon (zest the lemon before juicing it)
- 2 T balsamic vinegar (or substitute any type of mild vinegar)
- 1 tsp. ground cumin
- salt and fresh ground black pepper to taste
- 1/4 cup extra virgin olive oil
- In a jar, shake together the olive oil, lemon juice, lemon zest, balsamic vinegar, cumin, salt, and pepper.
- IF using large kale: cut leaves away from the stalks and coarsely chop; discard stems. Heat the tsp. of olive oil in a large frying pan over medium high heat, add the kale all at once and turn over until it wilts, not more than 1-2 minutes. Put the kale into a large salad bowl.
- IF you’re using baby spinach or baby kale: do not cook it! Just put the chopped, raw leaves into a large salad bowl.
- Gently mix the rest of the salad ingredients into the bowl with the kale.
- Pour salad dressing over the salad, and toss to combine.
Prep time: 15 minutes; Cook time: 15 minutes; Servings: 6
just add guacamole, sour cream, and salsa
- ½ cup chopped red bell pepper
- ½ cup chopped zucchini
- ½ cup chopped yellow squash (such as butternut)
- ½ cup chopped red onion
- ½ cup chopped mushrooms
- 1 Tbsp olive oil
- Cooking spray
- 6 x 9” whole wheat tortillas
- 1 ¼ cup shredded cheddar cheese
- guacamole, sour cream, salsa, etc
- In a large non-stick pan, cook red pepper, zucchini, yellow squash, onion, and mushrooms in the olive oil over medium heat for about 7 minutes, or until just tender. Remove vegetables from pan.
- Coat the same pan with cooking spray, and place one tortilla in pan.
- Sprinkle ¼ cup of the cheese evenly over the tortilla, and layer ¾ cup of the vegetable mixture over the cheese.
- Sprinkle another 2 Tbsp of the cheese onto the vegetables, and top with a second tortilla.
- Cook until golden on both sides, for approximately 2 to 3 minutes per side.
- Remove quesadilla from pan, and repeat with remaining ingredients.
- Cut each quesadilla into 8 triangles with a pizza cutter.
- Serve hot with sour cream, salsa, and guacamole)
This is my never-fail sauce, that I always go back to; it’s from my 1979 copy of the Joy of Cooking, which is literally falling apart, but so wonderful that I can’t let it go!
The use of corn syrup in this recipe prevents the sugar from crystalizing.
Boil to the consistency of heavy syrup:
- 1/3 cup corn syrup
- 1/2 cup PLUS 2 T brown sugar
- 2 T butter
- 1/8 tsp salt
Cool the ingredients and add:
Serve the sauce hot or cold.
- 2 tins flaked tuna, drained and well shredded by hand (original recipe calls for a 7 ounce pouch of tuna)
- 2 green onions, chopped finely
- 2 tsp Dijon mustard
- 2 large eggs, beaten
- 1 tsp freshly squeezed lemon juice
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/4 cup panko bread crumbs + 1/2 cup panko bread crumbs
- olive oil for sautéing
- Place the tuna, onions, mustard, eggs, lemon juice, salt, pepper and 1/4 cup panko crumbs into a medium bowl and stir to combine.
- Using a small handful of the mixture, form a flattened patty, and place on a cookie sheet or plate. Repeat with remaining mixture until all of it is used up.
- Allow the patties to rest for 15 minutes
- Place remaining 1/2 cup of panko onto a large plate. One at a time, coat each round in the panko on all sides.
- Heat enough olive oil to cover the bottom of a 12″ pan over medium heat until shimmering.
- Add the croquettes and cook for 2 to 3 minutes per side, or until golden brown.
- Remove to a cooling rack set over paper-towel-covered cookie sheet ( I just put them directly onto paper towel, and skip the cooling rack)
- Allow to cool for 2 to 3 minutes before serving.
I like to serve these with a sauce created by mixing together:
- 1 part mayonnaise
- 1 part sour cream
- dill, to taste
- salt and pepper, to taste
- sometimes a finely chopped dill pickle, again, to taste
- sometimes some very finely chopped green or red onion
- a squeeze of lemon juice
Chocolate, banana, and zucchini muffins.
- 1/2 cup dark chocolate cocoa
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup vegetable oil
- 1/2 cup white sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 tsp real vanilla extract
- 2 cups zucchini, shredded and patted dry
- 2 medium very ripe bananas, mashed (about 1 cup)
- 1 cup chocolate chips, preferably mini dark chocolate
- Preheat oven to 350F. Grease muffin tin with butter or spray; set aside.
- In a medium mixing bowl, whisk together cocoa, flour, baking soda, baking powder, salt and cinnamon.
- In a large mixing bowl, combine oil, vanilla, and both sugars. Stir in eggs, bananas, and shredded zucchini.
- Fold dry ingredient mixture into wet ingredient mixture, just until combined. Gently fold in the chocolate chips.
- Scoop batter into prepared muffin tin and bake in the preheated oven for about 45 – 60 minutes, until a toothpick comes out clean with a few moist crumbs sticking to the toothpick. Cool completely before storing.
A great ATK recipe.
- 3/4 cup good mayo
- 3/4 cup sour cream or Greek yogurt
- 2 T freshly squeezed lemon juice
- 2 ounces (1/2 cup) crumbled feta cheese
- 1T fresh dill (1 1/2 t dried)
Mix all together. Tastes best when allowed to sit for a few hours for flavours to blend.