DO Get It Twisted You SHOULD Rent A Rototiller And Dig Up Your Lawn To Plant NATIVE WILDFLOWERS

DO get it twisted ❗️ You SHOULD rent a rototiller 🚜 and dig up your lawn 🥵 to plant NATIVE WILDFLOWERS 💐🦋🌱🌷🐝🌺🌻🐛

First time canning! Made 100% home-grown "Chow Chow" relish. It's not much, but I'm very proud.

I've attached the recipe I used below:

Summer harvest is winding down and fall harvest is taking off! Broccoli, cauliflower, eggplant and brussel sprouts are exploding in the greenhouse. Using grow bags for the first time as I haven't had a ton of success using five-gallon buckets.

Source: beth_thefirstyear on Instagram

I have four muffin tips for making bakery style muffins at home.

Tip number one:

Rest your batter for 15 minutes in your mixing bowl after you make it. This is gonna allow the starch molecules to swell and absorb, creating the thicker batter and the thicker batter is known for doming!

Tip number two:

Fill your muffin holes with at least six to eight tablespoons of batter. That’s like a heaping half cup okay. You want them super full so they’re gonna create that dome.

Tip number three:

Kinda goes along with tip number two. You’re only gonna fill every other hole in your muffin pan. And why we do that - that’s so the muffins that are baking can spread and dome without running into their neighbors. Because when they run into their neighbors they get like square edges but we want perfect dome circles.

Tip number four:

You’re to bake your muffins at a high temperature initially. That’s gonna be 425*F for the first seven minutes. And then keep them in the oven and lower the temperature to 350*F for the remaining bake time. Starting the muffins off at a high temperature initially allows the muffins to rise rapidly and it sets the outer surface of the muffin, producing a dome shape.

There you have it. My four muffin tips for creating bakery style muffins.