A very good Saturday morning to you. It is still rather cool at 10 am. It is 1℃. The sun is just coming out. Welcome again to my writing space on this 6th day of the Ultimate Blog Challenge. It is too early to say I’m still going strong. I’ll save it for the middle of the challenge. I like to lay down a few thoughts and sentences to get things going. I can’t jump in with both feet. I have to let things simmer and percolate slowly. Like wise our passive solar greenhouse in November. Everything is still growing but ever so slowly. I have rolled up the shade to let the light and sun in. There’s not much excitement going on now except the lettuce. They seem to be able to grow new leaves overnight. They are a welcome sight when I open the door. So fresh and green! We can still have fresh salads every other day.

I’m glad I started this conversation this morning. It’s late afternoon and I’m running out of steam. We just came back from our walk around the hood. Yesterday we went out to the Richard St. Barbe Baker Afforation area. It was our first time here. The day was sunny and warmer than today. The park was beautiful, awashed in autumn sun. I wished Sheba was still with us. More than a few people and their dogs showed up so I got my dog and nature fix.

Today we watched the online event celebrating the Jubilee celebration 50 years after Richard St. Barbe Baker received his honorary doctorate at the University of Saskatchewan. I’ve only learned of the man a few years ago. And what an interesting man Richard St. Barbe Baker was. Strange how I can live in this city for so many years and only heard of this place and man recently. It is true the most valuable jewels are those within our reach.

The sun has set. It is time to roll down the ‘blanket’ in the greenhouse to keep the heat in. I fed all the plants with homemade LAB (lactic acid bacteria) earlier. I’m hoping to give them enough of a boost to keep them going till December. It’s wonderful what you can learn on YouTube. The LAB is made with just rice water wash and milk. You not only get a liquid fertilizer but curds to make cheese. I have to warn you the LAB is a little smelly but the plants don’t mind at all. I made only a small batch since it’s my first attempt. I didn’t want to waste my milk if it doesn’t work. It does and I made a little cheese. The cheese wasn’t exactly gourmet but was good – like feta. The LAB has other uses besides as a fertilizer. I love learning to make my own stuff.

It is time to close shop. Tomorrow is another day. I hope you will drop in again for a cuppa and a chat.


  1. Hi Lily, I also like to make my own things and attend YouTube University regularly. 😁 I enjoyed looking at your pictures and hope your vegetables continue thriving way into the winter.

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