Nothing much to do outside at this time of the year so going through old files and garden club newsletters, I found a few lines worth sharing:

91裸聊视频淭he best way to garden is to put on a wide-brimmed straw hat and some old clothes. And with a hoe in one hand and a cold drink in the other, tell somebody else where to dig.91裸聊视频�

Plant catalogue terminology:

91裸聊视频淎 favourite of birds,91裸聊视频� means to avoid planting near cars, sidewalks or clotheslines.

91裸聊视频淕rows more beautiful each year,91裸聊视频� means, 91裸聊视频渓ooks like roadkill for the immediate future.91裸聊视频�

91裸聊视频淶one 5 with protection,91裸聊视频� is a variation on the phrase 91裸聊视频淩ussian roulette.91裸聊视频�

91裸聊视频淢ay require support,91裸聊视频� means your daughter91裸聊视频檚 engineering degree will finally pay off.

91裸聊视频淢oisture-loving91裸聊视频� plants are ideal for landscaping all your bogs and swamps.

91裸聊视频淐arefree,91裸聊视频� refers more to the plant91裸聊视频檚 attitude than to your workload.

91裸聊视频淰igorous,91裸聊视频� is a code for 91裸聊视频渉as a Napoleonic compulsion to take over the world.91裸聊视频�

Before the ground froze, I decided to plant my walking onions in the cold frame. Kept inside, they would dry out so better take a chance and they might grow. The cold frame is closed in the winter so they will be protected somehow.

I am also putting some arugula and Chinese greens seeds with them hoping for an early spring salad.

A few years back I included recipes in my column. Today, I will share one I found a couple years ago on the Internet when I had so much horseradish to use. I have been making it every year and it is delicious not just with meat but with cheese and crackers or with plain hummus.

Cranberry horseradish sauce

Ingredients:

1 package (340 g) fresh cranberries or you can use frozen whole cranberries

6 ounces (170 g) jar prepared horseradish or homemade horseradish sauce

2/3 cup (133g) sugar

1/3 to 2/3 cup (80-160 ml) water (start with 1/3 cup you can always add some). It will thicken as it cools off.

Preparation:

Stir all the ingredients together in a pot. Simmer on low-medium heat, stirring occasionally, until the berries are mostly popped, about eight to 10 minutes. Serve warm or at room temperature. The sauce may be cooled, packed into an airtight container, and refrigerated for up to one week. Freezes well.

Bring back to room temp before serving.

***

I would like to wish everyone a Happy New Year full of hope and blessings. Remember the less fortunate at this time. Be grateful for what you have. I will be back in February entering my 13th year of column writing.

Contact Jocelyne Sewell at 250-558-4556, jocelynesewell@gmail.com.