The Growing Girl

Amateur gardening experiences of a growing girl.

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Honey Fruit Pizza

  •  1/3 cup  sifted powdered sugar
  •  3/4 cup  butter
  •  2 cups  all-purpose flour
  •  2 tablespoons  honey
  •  1 tablespoon  cornstarch
  •  1/3 cup  apple juice or orange juice
  •  2 tablespoons  currant jelly or apple jelly
  •  1 cup  sliced strawberries
  •  1/2 cup  blueberries or raspberries
  •  1 medium  nectarine or peach, pitted and sliced (peel peach if using)
  •  1/2 cup  seedless green grapes or red grapes, halved
  1. Preheat oven to 375 degrees F. For crust, in a medium mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Beat in powdered sugar. Gradually add flour, beating until well mixed. Pat dough evenly into a greased 11- or 12-inch pizza pan. Bake for 15 to 18 minutes or until golden brown. Cool in pan on a wire rack.
  2. For glaze, in a small saucepan stir together honey and cornstarch. Stir in juice and jelly. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Cool 5 minutes (do not stir).
  3. Spread half of the glaze onto the cooled crust. Arrange fruit over the crust. Spoon remaining glaze over fruit. Chill at least 30 minutes before serving.
Yield: 12 servings
Recipe taken from

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What’s Next? Slugs?

Slugs, really? Who knew that these little buggers are such a pain? Either we have quite a few slugs, or a hefty hefty cinch sack or two in our front garden. The slugs are on the rampage and they MUST die. I know that we all have to eat, but it would be nice if the slugs could leave us with something to harvest. I can share a leaf or two, but let’s not be greedy.

Upon doing some research, I find that hand picking the slugs are seemingly the best weapon. I know that sprinkling salt on them works too. But what I need to know is what do I do about the slugs that I can’t see.

  • Rake your garden in early Spring to get rid of slug eggs and keep your garden free of leaves and other materials that can be used as hiding places for the slugs.
  • Slugs love moisture, so try to keep excess moisture to a minimum (particularly in the evenings when they are most active).
  • Lay out a damp cloth or newspaper in the evening and in the morning check under it for the slugs. Punish them however you see fit.
  • Plant rosemary, nasturtium or fennel to discourage them.
  • Sprinkle the ground with coffee grounds, dry ground chalk, crushed egg shells or sand, as the caffeine is said to be toxic to the slugs and gritty, discouraging them from sliming across.
  • Spray beer on weeds and watch the slugs eat the weeds and not your crops.
Here are a few suggestions that I have unearthed for the annihilation of yet another invasive species to my home garden. Remember, slugs MUST die! Or at the very least leave my garden and return nevermore.

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Sin City Flora

I spent my Labor Day holiday weekend in Las Vegas. Hot! Hot! HOT!! When I arrived, at 11 o’clock at night, the pilot said– more like warned us– that it was 92 degrees outside. It felt as if the sun was shining, high noon style. When I stepped outside, I briefly lost my breath. This is no exaggeration. Hot, I tell you.

The next thing I observed was the plant life… palm trees and cacti. I know that Las Vegas is in the middle of the desert but I still expected to see some floral action. There was very little. Surprisingly enough, I still needed to take my allergy medication. I didn’t think I would need it, but I took it just in case because I know that new pollen is a killer to the chronic allergy sufferer (that would be me). That first night, my nose decided that it wanted to secede from the union that is my body. Back to the no flora. The palm trees were lovely to behold. There was a certain majesty in some of them as they lined medians and the Las Vegas strip.

Evergreen varieties, those are the most abundant flora in the Mohave Desert. I was a little disappointed that there weren’t any flowers and things to snap shots of. The one thing I wanted to take a picture of wasn’t accessible to me as we sped past, an armless cactus. I thought that was really a sight to see, so I tried to rustle up a pic… sorry.


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Sporadicity, my newest word creation to describe The Growing Girl right now. I know I have been sporadic with my posts lately, sorry. Please bear with me. I am getting adjusted to graduate school and managing my time with some pretty intense assignments. I will be getting my life right so that I can do all the things that I love to do.

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Veggie Gyro

  •  1 container (6 ounces)  plain, low-fat yogurt, liquid drained (if any)
  •  1/2   cucumber, peeled, seeded and diced
  •  1 clove  garlic, finely chopped
  •  1 tablespoon  lemon juice
  •  1 tablespoon  fresh dill, chopped
  •  Pinch   salt and pepper
  •  4   whole-wheat pitas
  •  1/2 head  iceberg lettuce, sliced
  •  1/2 small  red onion, peeled and thinly sliced
  •  2 large  plum tomatoes (about 1/2 pound), sliced
  •  1 package (8 ounces)  garlic-and-herb flavored feta cheese, crumbled
1. To make sauce: Stir together yogurt, cucumber, garlic, lemon juice, dill, salt and pepper in a small bowl. Cover and chill 30 minutes.
2. Assemble gyros: Wrap pitas in damp paper towel and microwave for 20 seconds. Place puffed-side down on plates. Down the middle of each, evenly layer lettuce, sauce, onion, tomato slices and feta. Fold up both sides like a taco.
Recipe taken from