Eat Veggies, save the planet

How long to cook Corona beans or black beans in a crock pot
June 21, 2018, 7:10 pm
Filed under: Uncategorized

I cook my beans in a crock pot on high.

I have a 2.5qt crockpot and it takes one pound of beans perfectly.

I soak with a slice of kombu overnight and then add water within an inch of the top.

The Corona beans take 3.5 hours.

The midnight black beans took 3 hours.


4 patch quilt for Hayley and Sebastian’s son Felix
June 13, 2018, 1:52 am
Filed under: Uncategorized

  Hanaleah and Hayley both received their master’s degrees on May 12th from the Giddings International School of Public Health at University of North Carolina in Chapel Hill. Felix waited to be born until after the graduation. I don’t think I will get to meet him before he is off to Thailand, but I got a picture of him on the quilt I made for him. Bon voyage sweet boy.

Marinated Gigante Bean Salad
May 1, 2018, 9:56 pm
Filed under: recipes

 Rancho Gordo corona beans are the best if you can get them. It makes this recipe divine.


  • 1# corona beans
  • 6 TBSPs apple cider vinegar
  • 3 TBSPs of virgin olive oil
  • 4 minced garlic cloves
  • 1/2 tsp salt or more to your taste
  • 1/2 cup chopped fresh parsley


  1. Cook beans in a slow cooker on low until creamy but NOT falling apart.
  2. Drain beans while still hot..
  3. Add vinegar, salt and garlic and stir.
  4. Add olive oil and stir.
  5. Let cool  to warm.
  6. Add parsley and stir again
  7. Let marinate overnight in fridge.

It is better imho if you let it get back to room temperature before you serve it.

Starry, Starry Night Quilt
April 25, 2018, 11:05 pm
Filed under: quilting

I wanted to make a quilt for Rose and Derek’s guest room. I showed Rose some quilt patterns, but she never particularly liked any of them. Then she perused all the quilts on my blog and said the two she liked best were Starry Night and Spaghetti Junction. I loved making the Starry Night quilt. It is a scrap quilt and you get to use so many different fabrics.

It took a while to make it for her queen-sized bed, but I enjoyed every minute of the work.




I added a diamond border which makes it sparkle I believe.

I quilted it myself on the long-arm at Cotton Cupboard.  The pattern I made was ‘spiral galaxies”, which seemed right for a quilt of the night sky.

Brined Cauliflower and carrots, vegan
January 23, 2018, 4:35 pm
Filed under: recipes

I wanted to preserve some of my extra produce from my garden. My Ayurveda teacher gave a class in brined veggies and this is the recipe I created from the class. You can add whatever spices you like. the important part is the ratio of brine (salt water.)

With sea salt the ratio is 1.5 TBSP to 2 cups of water. With canning salt it is  1 TBSP to 2 cups water. Use distilled or at least filtered water.  This is a ratio depending on how much veggies you have and how many jars you want to make. The spices are for 1 quart jar but feel free to add more or different spices.

The vegetable amounts are just approximations for a one quart jar.

Ingredients for 1 quart(wide-mouthed canning jar)

  • 1 TBSP water
  • 1.5 TBSP of sea salt
  • cauliflower cut in small florets (1/2 of small cauliflower)
  • carrots slices in 1/2 inch slices on the diagonal (2 carrots)
  • 1/2 tsp. fennel seeds
  • 1/2 tap coriander seeds whole
  • 5 juniper berries
  • 1 tsp black mustard seeds
  • 1/4 tsp of black peppercorns


  1. Make brine by dissolving salt in hot warm. Let cool to room trmperatur.
  2. Fill jar with cauliflower and carrots.
  3. Put spices in jar.
  4. Cover with brine and put on loose fitting lid.
  5. Let sit covered on counter for 3 days. Taste. if to your liking refrigerate. If not, then let sit another day or two.
  6. Enjoy.




Purple Labyrinth.
January 16, 2018, 2:44 am
Filed under: quilting

tallulah quilt 2I quilted “Purple Labyrinth” for my daughter Tallulah and her husband Sean. The front contains purple fabrics:; the back is a blue batik. Tallulah’s favorite color is purple;Sean’s is blue. I love geometric patterns and this one looks 3-D. And it was a total surprise!


Tzimmes stovetop, vegan and easy
December 24, 2017, 4:21 am
Filed under: recipes

For my Hanukah dinner I wanted something traditional to go along with matzo ball soup. tzimmes of course. But it has been years(if ever) I made it. Usually it is too sweet for me. So I read a plethora of recipes and came up with this one. I wanted to make it on the stovetop because since I put my solar system in I found that the oven uses a ton of power. It came out so well that I wanted to eat it and not even share.


  • 1# carrots
  • 2# sweet potatoes
  • 2 TBSP of oil
  • 3/4 cup prunes, cut in halves.
  • 1 onion large
  • 1.5 cups orange juice
  • 1 TBSP honey or maple syrup if you don’t eat honey.


  1. Chop onion in big chunks.
  2. Add oil to a heavy bottom pan, heat on medium and put in onion.
  3. Peel the carrots and cut into 2″ pieces
  4. Add carrots on top of onions.
  5. Peel sweet potatoes, chop in bit sized pieces and add to onions and carrots.
  6. Stir, add  orange juice and 1/2 tsp salt.
  7. Cover and cook until veggies are soft, about 45 minutes.
  8. Add honey and prunes and cook for 5 more minutes. Let cool and serve.
  9. Or even better make ahead of time and serve the next day.