Texting has become my Garden Journal

Recently, I was struggling with guilt because I hadn’t maintained my garden journal…Keeping a record of seedlings, soil, plants, weather, favorite vegetables, etc.

One day, I was skimming through my photos and remembered I had been sending photos and garden updates through text messages. I had been keeping a journal after all! Sharing the garden photos and news was effortless, because I was excited about the process. For me, journaling the information on paper wasn’t exciting nor fun.

If I want to excel as a gardener, I must keep good records. This is my second year, so it feels like I’m at the toddler stage of experiencing new and wonderful things…and, I want to share it with everyone!

To get to the next stage, I’ve got to learn to breathe, listen, learn, and grow a little more (me, not the plants!).

Photo by Polina Tankilevitch on Pexels.com

Photo by mali maeder on Pexels.com

Photo by Pixabay on Pexels.com

Crack Cake Recipe

Best Crack Cake – 1K Recipes!



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1 box Duncan Hines yellow cake mix

1/4 c brown sugar

1/4 c white sugar

1 box vanilla pudding instant mix

2 teaspoons cinnamon

4 eggs

3/4 c water

3/4 c oil

1/2 c white wine (really any kind)

**View the full recipe at 1krecipes.com**










Greg McCravy, Greg McCravy, Gregory McCravy, Lord's Handyman Service, Sandi McCravy, Sandra McCravy, Sandy McCravy, Sandra Brooks McCravy, Derek McCravy, Derrick McCravy, Johnathan McCravy, Jonathan McCravy, J McCravy, Lawrenceville

One Bowl Lemon Brownies ~ Jenny Can Cook

My First Food Post from 2015… Bacon and Cheddar Cheese Grits Casserole

Bacon and Cheddar Cheese Grits Casserole

From:  http://www.myrecipes.com/recipe/bacon-cheddar-cheese-grits-casserole

Mrs. Riley says that this recipe may be halved and baked in a 13″ x 9″ baking dish at 350° for 40 minutes or until bubbly. She also recommends fresh herbs (when in season) instead of dried. To avoid extra chopping, she sometimes steeps sprigs of fresh herbs in the milk as it comes to a boil (this takes about 10 minutes). She then removes the herbs from the hot milk, adds the grits, butter, and salt, and cooks the grits as directed before assembling the casserole.


8 cups milk, divided
1 tablespoon salt
2 cups uncooked stone-ground white grits
1 cup unsalted butter
4 large eggs, lightly beaten
2 teaspoons dried dill weed, thyme, or sage or a combination of the three (or 2 tablespoons chopped fresh herbs)
2 cups (8 ounces) shredded Cheddar, Gruyère, or Swiss cheese or a combination of the three, divided
6 slices bacon, cooked until crisp and crumbled


Combine 6 cups milk and salt in a large, heavy saucepan; cook over medium-high heat just until milk starts to boil. Gradually whisk in grits and butter. Reduce heat; simmer, uncovered, 20 to 25 minutes or until thick, stirring often.

Preheat oven to 350°. Remove grits from heat; add remaining 2 cups milk, stirring to cool grits mixture. Stir in eggs, herbs, and 1 cup cheese. Pour grits mixture into a lightly greased 15″ x 10″ baking dish; top with remaining 1 cup cheese. Bake, uncovered, at 350° for 45 minutes or until bubbly. Sprinkle crumbled bacon on top of casserole; serve immediately.

Simple but Delicious Eggs…

I am so happy the potatoes are close to being harvested. Our peppers are not quite ready. I will have to plan a trip to the local market for some fresh eggs, corn, and bell peppers. This recipe looks scrumptious! Enjoy!

Michelin Star Seared Scallops with Chef’s Ease:

Smothered Chicken and Gravy with AB

I love this his YouTube videos! Everything looks so good. Sharing another comfort food video…

Hope you enjoy!

Creamy Mac n Cheese Recipe with AB…Yum! Get the bacon fat!

The Best BBQ Baked Beans with AB!

Peach Cobble with AB

It’s time for a nap! Thank you AB, I love your channel!