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Freezing temperatures are coming tonight and forecast to last for the next several days.


Take a drive down the street in your neighborhood, you will probably see landscape plants covered with assorted sheets, towels or frost cloth.


Those that don’t protect their frost-sensitive plants such as lantana, bougainvillea, yellow bells, orange jubilee or hibiscus will soon have plants that look like this…


In most cases, you do not have to cover your frost-sensitive plants when temps dip into the lower 30’s.  

There is nothing wrong with allowing the top growth of your ornamental plants to get frost damage.  You just prune it away in spring.

For those of you who don’t like the look of frost-damage, then you will need to protect your plants from the cold.

**If temperatures are predicted to dip into the 20’s – then I do recommend protecting them from frost because temps this cold can kill a plant.  

I wrote a blog post earlier this year when temps hit the low 20’s.  It talks about how to protect plants from frost (and how NOT to) along with the types of plants to protect.

You can read it here…


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I hope you are having a great week.  I must confess to being a little behind on writing blog posts this month with all the Christmas goings on 🙂

Do you like mint?  I love using it in my iced tea.


I have a beautiful apple mint growing in my garden, but winter is not its best season.  Because I want to enjoy fresh mint in the winter, I decided to freeze some mint leaves in ice cubes.


My granddaughter, Lily helped me pick some mint from the garden.



Preserving mint is easy to do and I have enough to last me through the winter, ready for my favorite beverage.

To learn how to preserve mint, check out my latest blog post for Birds & Blooms – “Preserve the Taste of Summer With Mint Ice Cubes”.

If someone asked you what your favorite food was, what would you tell them?


My daughter, Gracie, would answer by saying “anything chocolate”.  

My husband would say “pizza”.

But my favorite food is a warm slice of sourdough bread with melted butter.  My idea of heaven is being surrounded with loaves of French bread and plenty of Irish butter without the carbs or calories 😉

Because I like to make things using produce from my garden, I decided to try making herb butter using the herbs that I grew and dried earlier this summer.


Just for fun, I decided to make my own butter using some leftover heavy whipping cream (did you know that if you beat heavy whipping cream long enough that you will get butter)?  

When we were kids, my mom would teach us how to make butter this way using her antique butter churn.  It was a lot of work, but it was fun.

Most of the time, I just use regular butter to make herb butter.


I beat the whip cream until it became thick and continued until it looked like this…


Your butter will start to solidify with a little buttermilk liquid left.


Drain the buttermilk and you are left with butter!  You can salt it to your taste at this point.

1. You will need a 1/2 cup of softened butter. (Store bought works just as well as butter you made yourself).

2. Add a 1/2 teaspoon of your favorite herb.  Dried basil, chives, dill, oregano, rosemary, sage or thyme work well for herb butter.  You can also use a 1/2 teaspoon of poultry or Italian seasoning instead if you like.

3. I also added 2 cloves of minced garlic, also from my garden, to the herb butter.

4. Mix it all together using a rubber spatula.


5. Place your butter mixture onto wax paper and begin to form it into a roll by folding over the wax paper and using your hands to mold the herb butter.


6. Twist the ends of the wax paper and place your herb butter into a plastic freezer bag.


7. Freeze until 2 hours before using.  You don’t have to use it all at once.  Simply cut off a few sections at a time.  

You can freeze herb butter up to 6 months.

So, get started now and preserve the taste of your summer herbs by making your own herb butter.  

Make some for yourself and give some away to friends.

I must say, that I was going to take a picture of my herb butter melting over a hot slice of sourdough bread.

But, I ate it before I remembered to take the picture….

**You can use your own herbs that you have dried or you can use herbs from the grocery store.  

To learn how to dry herbs, check out my earlier post – “How to Grow and Dry Your Own Herbs”

What herb(s) would you add to herb butter?

The gifts are wrapped and the house is decorated for Christmas.


I do still have to clean my house and start baking goodies for Christmas Eve dinner.  My mother-in-law is bringing her famous lasagna, so I only have to focus on side dishes and dessert – yum!


I am fairly prepared for the holidays at this point.  Tonight, we are expected to experience our first freeze of the season.  I needed to harvest the remaining green peppers and tomatoes today before they were harmed by the frost.  So, I went out this morning to my vegetable garden to harvest the remaining green bell peppers on my two pepper plants and my tomatoes.


I had some big peppers left along with some smaller ones…


It is amazing how hidden the peppers are under the leaves of the pepper plants.  But, I got them all.

Then I got to work on my tomato plants.  They are over a year old and I decided to start over with new tomato plants this coming season, so I will let them go ahead and freeze.

I did however, pick off the green tomatoes.

When I came inside and poured out my bounty, I was surprised at how many green vegetables I had.


I got to work at cutting up my peppers and diced them before putting them into freezer bags.


Over the next 8 months, all I have to do is take out  as many diced peppers as I need.  

I realize that I probably should have ‘flash frozen’ them by placing the diced peppers on a single layer on a baking sheet until frozen before putting in a freezer bag.  That way, they are separate and come out of the bag easily.

But, I am a bit lazy and don’t like to wash extra dishes so when I need some diced peppers, I simply bang the freezer bag on the counter, which loosens them so I can take out the amount I want.

Now, all I have to do is decide what to do with all those green tomatoes.  

I could make a green tomato salsa OR I could let them ripen.

What would you do with green tomatoes?