SeedVaultMarket

Recipe Monday: Herbed Chicken and Shrimp: 1 teaspoon salt 1 teaspoon pepper 1 broiler/fryer chicken, cut up and skinned removed 1/4 cup butter 1 large onion, chopped 1 can of tomato sauce 1/2 cup white wine or chicken broth 1 garlic clove minced 1 teaspoon dried basil 1 pound uncooked medium shrimp, peeled and devined Combine salt and pepper, rub over the the chicken pieces. In a skillet, brown on all sides in butter. Transfer to an ungreased slow cooker. In a separate bowl, combine tomato sauce, wine or broth, garlic and basil. Pour over the chicken, then cook on low for 4-5 hours or until chicken juices run clear. Add the shrimp and mix well. Cover and cook on high for 20-30 minutes or until shrimp turns pink.

Happy New Year Nostr!

The northern regions will understand.

Super pumped this week! Our amethyst & obsidian bracelet (wife took the obsidian bracelet the second she knew what the package was) from @Helen Yrmom came as well as the SN collection 1/4 zip from proofofink.com LFG.

Recipe Monday: Ham and Potato Scallop: 1 fully cooked ham slice, cut 1/2 inch thick (about 1 pound) 5 cups thinly sliced parsed potatoes 1 10 1/2-ounce can condensed cream of mushroom soup 1/4 cup milk 1/2 cup chopped green pepper Dash pepper 2 tablespoons butter Cut ham into serving or bite sized pieces. Place half the potatoes in greased 2 quart casserole pan. Cover with ham pieces. Place remaining potatoes atop. Combine soup, milk, onion, green pepper, and pepper; pour over potatoes. Dot with butter. Cover and bake in moderate oven (350 Degrees) for 1 hour. Remove cover; bake 45 minutes longer or until potatoes are done. Trim with snipped parsley.

Spent the morning getting the grow guides updated and added in the new seed types. These should all be fully downloadable and include sowing, growing, harvesting, and seed saving techniques! As well as common pests to look out for!