Friday Recipes: Comfort Foods

This week for Friday Recipes I am going to do something a little bit different. I know that I normally just give you a bunch of great recipes, usually ones that I find on Old Fashioned Living. However, this week I want to share with you not only several of my own favorite comfort foods that I've blogged about this past year, but also some comfort foods from other bloggers here in the U.S. and around the world. I've included only a small handful of different blogs, and will most likely do this once a month to show you what's out there in the blogging world!

Hope you enjoy this week's recipes. I've only included the ingredients, so if you would like the entire recipe, please click the link provided which will take you to that particular blog.

If you use Twitter, I have also included a link for each blogger's twitter profile so you can follow them if you like!

(Recipes are in no particular order)




Cinnamon Roll Cupcakes

2 1/4 tsp. or 1 packet (1/4 oz./7 g) dry active yeast
1/2 cup granulated sugar, divided
1 cup warm milk (approximately 110 degrees Fahrenheit)
2 eggs, room temperature
1/3 cup butter, melted
1 tsp. salt
4 1/2 cups bread flour

1 cup brown sugar, packed
2 1/2 Tbsp. ground cinnamon
1/3 cup butter, softened

To get the instructions visit La Fuji Mama

Follow on Twitter

---

Meatloaf Miracle

1 medium onion, chopped
2 lbs. ground sirloin
1 cup mushrooms, sliced
2 tsp. salt
2 Tbsp. fresh parsley, chopped
1 tsp. garlic powder
1/4 tsp. black pepper
1 cup bread crumbs (I used panko instead)
2 eggs, beaten

Glaze:
1/2 cup ketchup or barbecue sauce
1 Tbsp. brown sugar
1 tsp. prepared mustard

To get the instructions visit La Fuji Mama

Follow on Twitter

---

Carrie's Sweet and Sassy Red Potato Salad

2 lbs. red bliss potatoes, boiled and cubed (NOT peeled)
2 hard-boiled eggs, finely chopped
1/2 cup Mt. Olive Sweet Pickles, finely chopped
1/2 cup sweet onions, finely chopped
1/4 cup celery, finely
3-4 tablespoons fresh chives, finely chopped
3/4 cup Duke's mayonnaise
2 tablespoons honey dijon mustard
1 tablespoon juice from sweet pickles
1 1/2 teaspoons apple cider vinegar
1 teaspoon black pepper
1/2 teaspoon salt

Optional Ingredients:
1/2 cup quartered grape tomatoes
1/2 cup cooked and crumbled bacon

To get the instructions visit Ginger Lemon Girl

Follow on Twitter

---

Jennifer's Easy Marinara Sauce

1 (28 oz) can cooked whole peeled roma tomatoes with basil
2-3 cloves garlic, crushed
2 teaspoons olive oil
1 sweet onion, finely minced

To get the instructions visit Ginger Lemon Girl

Follow on Twitter

---

Beef Pot Pie

1.25 lbs beef stew meat
1 lb carrots, cut to bite size pieces
4 medium potatoes, peeled & cut to bite size pieces
4 stalks celery, cut to bite size pieces
1 medium onion, chopped **I omitted due to intolerance
2 TBSP Kitchen Bouquet
3 TBSP Cornstarch
2 TBSP Vegetable Oil
3 cups water total, divided
1 10oz box package frozen mixed vegetables
Salt & Pepper, to taste
Thyme or Marjaram, to taste, approx. 1 tsp

To get the instructions visit Gluten-free is Life

Follow on Twitter

---

Honey Baked Lentils

1 cup lentils
2 cups water (I used 1 cup chicken broth, 1 cup water)
2 TBSP Honey
2 TBSP Soy Sauce (I used La Choy Low-Sodium)
2 TBSP Olive Oil
1/2 tsp ground ginger
1 clove garlic (I used 1/4 tsp garlic powder)
1 small onion (I omitted this b/c I can’t eat onions)
salt & pepper

To get the instructions visit Gluten-free is Life

Follow on Twitter

---

Tuna Salad Melt

1 can tuna in water, drained
1 – 2 tsp Hellman’s Canola Mayo
1 -2 tsp sweet pickle relish
chopped celery (to taste)
finely chopped walnuts (to taste)
Frank’s Red Hot (to taste)
Salt & Pepper (to taste)
Top with cheese (some of my favs are cheddar or muenster)
Bagel or French Roll, toasted

To get the instructions visit Gluten-free is Life

Follow on Twitter

---

Retro Style Swiss Steak

3 to 4 pounds of round steak
2 slices of bacon
1/2 cup flour
2 1/2 teaspoons salt
1/2 teaspoon pepper
Drippings from bacon
Olive oil as needed
1 cup onion, chopped
1 cup celery, chopped
1 poblano pepper, chopped
1 cup chopped carrots
2 lbs canned organic tomatoes
1 cup water or beef broth

To get the instructions visit Baking Delights

Follow on Twitter

---

Mince & Tatties

500g Good Minced Beef
3 Carrots - peeled and finely chopped
1 Large Onion - finely chopped
1 Stick Celery - finely chopped
500Ml Beef Stock
2 Tbs Worcestershire Sauce
Dash of Tabasco Sauce
1/2 Tbs Marmite
Salt+Pepper
1 Tbs Porridge Oats
Potatoes - Desiree or Maris Piper, about 400g per person
Knob of Butter
Salt+Pepper (I prefer White Pepper in Mash)

To get the instructions visit Essex Eating

Follow on Twitter

---

Polenta with Herbs

3 Tablespoons olive oil
2 garlic cloves chopped very fine
2 shallots chopped very fine
2 cups chicken broth
Salt and pepper to taste
1/2 cup heavy cream
2/3 cup polenta
4 ounces goat cheese
2 Tablespoons Butter
1 Tablespoon chopped rosemary
1 Tablespoon chopped Parsley
1 Tablespoon chopped Sage
2 Tablespoons Parmesan cheese

To get the instructions visit Savory Adventures

Follow on Twitter

---

Pig's Trotters

6 pig’s trotters from the foreleg
1 large cotechino sausage (about 600-700g)
3 sticks celery
150ml extra virgin olive oil
1 bunch oregano, washed and chopped
5lt chicken stock, or water

To get the instructions visit Thoughts from Becca

Follow on Twitter

---

Shepherd's Pie

1 1/2 lbs ground beef (or lamb)
1/2 large onion, diced
1 large zucchini, grated
3 cloves garlic, finely minced
1 1/2 tbsp Worcestershire sauce
2 tbsp tomato paste
1 tsp fresh thyme (I used 1/2 tsp dried)
2 cups beef broth (I made my own beef broth, so this is what I used)
2 tsp salt, or to taste
3 cups mashed potatoes
1/4 cup cheddar cheese, finely grated
couple shakes of Parmesan cheese

To get the instructions visit Amanda's Cookin'

Follow on Twitter

---

Shout Hallelujah Potato Salad

5 pounds small Yukon Gold potatoes
6 large eggs, hard-cooked and peeled
4 celery stalks, chopped
1 jar (4 oz) diced pimentos, drained and topped with about 4 fat drops of Louisiana hot sauce
2 tsp celery salt
1/4 cup seasoned rice wine vinegar
1 cup diced sweet pickles (sweet salad cubes if you live in the South)
1 tablespoon olive oil
1 cup plus 2 tablespoons mayonnaise
1/4 cup prepared yellow mustard (don't go fancy or Creole or grainy)
1 or 2 jalapeno peppers, seeded and minced
Heaping 1/2 cup chopped red onion
Heaping 1/2 cup chopped green bell pepper
1/4 cup chopped parsley
Finely ground kosher salt and ground black pepper
Smoked hot paprika for garnish

To get the instructions visit Amanda's Cookin'

Follow on Twitter

---

Ham & Bean Soup

2 cups of dried beans, any variety (I use 15 bean, but you can use anything)
8 cups of cold water
1/2 tsp baking soda
8 cups of water
1 lb. leftover ham (or smoked sausage, ham hocks, whatever you have on hand)
1 large onion, chopped
1 14.5-oz can of peeled tomatoes (I use diced)

To get the instructions visit Amanda's Cookin'

Follow on Twitter

---

Banana Upside Down Muffins

non-stick cooking spray
4 tbsp unsalted butter
1/2 cup dark muscovado or brown sugar, packed (I used dark brown sugar)
4 ripe bananas

Muffins:
1 cup unbleached all-purpose flour, preferably organic
2 tsp baking powder
1/2 tsp freshly grated nutmeg
pinch of salt
1/2 cup dark muscovado or brown sugar, packed
1/3 cup canola oil
2 large eggs, room temperature
3 tbsp whole milk
3 tbsp dark rum
1 tsp vanilla extract

To get the instructions visit Amanda's Cookin'

Follow on Twitter

---

Making Pizza on the Grill

pizza dough (link to recipe on site)
pizza sauce (link to recipe on site)
toppings
foil
tongs
metal spatula
olive oil
pizza stone or cutting board, sprinkled with cornmeal

To get the instructions visit Amanda's Cookin'

Follow on Twitter

---

Homemade Amish White Bread

1 c. warm water (110 degrees)
1 c. warm milk (110 degrees)
1 1/2 tsp. salt
1/3 c. sugar
1/4 c. vegetable oil
1 1/2 Tbsp. active dry yeast
6 c. bread flour

To get the instructions visit Amanda's Cookin'

Follow on Twitter

---

Homemade Enchilada Sauce

1 15-oz can tomato sauce
1 4-oz can chopped green chilies (do not drain)
2/3 cup water
1/3 cup red bell pepper, chopped
1 tbsp chili powder
1/2 tsp ground cumin
1/2 tsp dried oregano
1 clove garlic minced

To get the instructions visit Amanda's Cookin'

Follow on Twitter

---

Vanilla Bread Pudding

7-10 ounces French bread or Italian bread, stale cut into 1-inch cubes (about enough to fill up a 13x9 pan 3/4 of the way)
3 large egg yolks, room temperature
3 large eggs, room temperature
1 3/4 cups sugar
4 1/2 tablespoons vanilla
1 tablespoon cinnamon
1 teaspoon nutmeg
1/2 cup butter
4 cups milk, whole
1/2 cup raisins, chopped (optional)

To get the instructions visit Amanda's Cookin'

Follow on Twitter

---

Amish Pot Roast

3-4 lb. beef roast (sirloin tip, rump, English cut)
1 tbsp. oil
1/4 c. soy sauce
1 c. coffee
2 bay leaves
1 garlic clove, minced
1/2 tsp. oregano
2 onions, sliced

To get the instructions visit Amanda's Cookin'

Follow on Twitter

---

Homemade Hostess Cupcakes

FILLING
6 tablespoons unsalted butter, softened
1 1/2 cups confectioners' sugar
3/4 cup Marshmallow Fluff
1 1/2 tablespoons plus 1 teaspoon heavy cream

FROSTING
1/4 cup heavy cream
4 ounces bittersweet chocolate, finely chopped
1 tablespoon unsalted butter, softened

To get the instructions visit Amanda's Cookin'

Follow on Twitter

---

Sopa de Fideos: Mexican Noodle Soup

1 7 oz package of Fideo or angel hair pasta broken into small pieces
2 tablespoons olive oil
1- 14 oz can diced tomatoes
3- 14 oz cans chicken broth
1 small onion, chopped
1 large clove of garlic, coarsely chopped
1 tablespoon fresh chopped cilantro
freshly ground black pepper
course salt

To get the instructions visit Amanda's Cookin'

Follow on Twitter

---

Homemade Pull Apart Dinner Rolls

1 package quick-acting active dry yeast
1 1/3 cup milk (105 to 115F degrees)
3 to 3 1/2 cups flour or whole wheat flour
3 tablespoons extra virgin olive oil
1 tablespoon sugar
1 teaspoon salt
1 tablespoon melted butter
coarse salt

To get the instructions visit Amanda's Cookin'

Follow on Twitter

---

French Silk Pie

1 cup butter
1 1/2 cup sugar
2 ounces unsweetened chocolate, melted and cooled
2 tsp vanilla
4 eggs
Whipped cream or Cool Whip

To get the instructions visit Amanda's Cookin'

Follow on Twitter

---

Sweet Corn Bread

1 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, lightly beaten
1 cup sour cream
1/3 cup milk
1/4 cup butter, melted

To get the instructions visit Amanda's Cookin'

Follow on Twitter

---

Salisbury Steaks

2 lbs ground beef
1 egg white
1/3 cup onion, diced
1/4 cup crushed Saltine crackers
2 tbsp milk
1/4 tsp salt
1/8 tsp pepper

To get the instructions visit Amanda's Cookin'

Follow on Twitter

---

Hot Hamburger Sandwiches

ground beef
sandwich bread
mashed potatoes
gravy

To get the instructions visit Amanda's Cookin'

Follow on Twitter

---

Pork Tenderloin Sandwiches

boneless pork chops, thin cut
dry bread crumbs
flour
eggs
butter or margarine (sticks)

To get the instructions visit Amanda's Cookin'

Follow on Twitter

---

Italian Lasagna with Meat

1/2 of a (1-pound) package lasagna, uncooked
1 lb bulk Italian sausage
1/2 lb ground beef
1 cup chopped onion
2 cloves garlic, minced
1 (28 oz) can tomatoes, cut up (undrained)
2 (6 oz) cans tomato paste
2 tsp sugar
2 tsp salt
1 1/2 tsp basil leaves
1/2 tsp fennel seed
1/4 tsp pepper
1 (15 oz) container ricotta cheese
1 egg beaten
1 tbsp parsley flakes
1/2 tsp salt
1 cup sliced pitted ripe olives
4 cups of shredded mozzarella cheese
3/4 cup grated parmasan cheese

To get the instructions visit Amanda's Cookin'

Follow on Twitter

---

Homemade Chili

for the seasoning:
1 tbsp flour
2 tbsp minced onion
1 1/2 tsp chili powder
1 tsp salt
1/2 tsp crushed red pepper
1/2 tsp minced garlic
1/2 tsp sugar
1/2 tsp ground cumin

you will also need:
1 pound ground beef
1- 15 oz can red kidney beans
1- 14 oz can diced tomatoes
1/4 cup water

To get the instructions visit Amanda's Cookin'

Follow on Twitter

---

Homemade Tacos

1 lb. ground beef
1/2 - 3/4 cup water
2 tsp instant minced onion
1 tsp salt
1 tsp chili powder
1/2 tsp cornstarch
1/2 tsp crushed red peppers
1/2 tsp instant minced garlic
1/4 tsp oregano
1/2 tsp ground cumin
hard or soft taco shells
Amanda's Fresh Salsa (recipe below)
shredded cheddar cheese
shredded lettuce

To get the instructions visit Amanda's Cookin'

Follow on Twitter

---

Cherry Cheesecake

1 cup graham-cracker crumbs
1/2 cup finely chopped California walnuts
1/3 cup butter, melted (I cooled it to room temp)
sugar
3 8-oz pkgs cream cheese
6 eggs
2 cups sour cream
2 tbsp cornstarch
1 tbsp lemon juice
2 tsp vanilla extract

Cherry Topping

21 ounce can cherry pie filling
1 tbsp grated lemon peel
1/2 tsp lemon juice

To get the instructions visit Amanda's Cookin'

Follow on Twitter

---

Eleminating Pantry Pests

Brenda wrote an article a while back on Old Fashioned Living on how to eliminate pantry pests. I thought I would share this with you today!

We all get them at one time of another-pantry pests-Indian meal moths, grain/flour beetles and many other tiny bugs that infiltrate our pantries, cupboards and storage areas.
Pantry moths most likely got into your house with some type of purchased food. They are found in flour, dog food, biscuits, pasta, cereal, dried beans, bread, spices, cookies and very often in bird seed, because it's not regulated the same as food. Store birdseed, dog food and that type of thing in a shed or garage if possible. Many times the eggs hatch after you bring these items home, and before you realize it, you have a problem.

The larva are very small, not much bigger than a piece of rice. The moths are small too, but easier to see and identify. If you see small moths flying around, especially near or in your cupboards or pantry, then you need to start searching! Look everywhere--grains, nuts, spices, dried peppers, and even things you wouldn't consider suspect. If you find it, you'll know. Most likely you'll see webbing, or larva. If you throw out that item--outside in the trash-and use a few of the following tips you may get on top of it quickly. A note on the Indian meal moth---they may not be limited to kitchen areas if you've had them for awhile. Check all dark places for the webbing.

Traps: Buy non-toxic moth traps that use pheromones to lure the moths. One trap per room is all you need-more than that will confuse the moths and it won't be effective. Usually this method will work if combined with cleaning and finding the source of the moths.

Alternative trap: Mix boric acid with cornmeal-at a 1 to 3 ratio. Place mixture in jar lids or washed tuna cans in pantries and cupboards. Keep this away from kids and pets.

Clean: Remove everything from cupboards or pantries. Vacuum out every nook and cranny-top and bottom! Take the vacuum outside, remove the bag, and place it in a garbage bag. Tie and place in the trash can---don't keep it near the door. Afterwards, wipe down the cabinets with a vinegar solution. Use a sponge or a rag, but make sure it's really saturated. You want to get in all the crooks and crannies.

Essential oils: consider washing everything down once a month or so, and putting cotton balls with 10 to 15 drops of Eucalyptus essential oil in the corners of the cupboards, pantry and closets.

Extreme cases: IF your moth infestation is really bad, you will need to throw out all items made of grain and the other things we've talked about today. Get rid of it all and clean, clean, clean. I came close to having to do this, but managed to limit it to one cupboard that I knew was the problem. I also had them in the basement and discovered it was birdseed I was storing. I now store that in the garage in a large can with a tight lid.

PREVENTION

What can you do to prevent pantry moths? Sometimes nothing, but you can follow these tips to minimize the chance.

-When you purchase items that I've mentioned today put them in the freezer for 3 days to kill anything that may have come home with you.

-Store your rice, flour and cornmeal in the refrigerator or freezer. I do this mostly when I buy a lot of extra that doesn't get used right away. Don't mix old and new grains or flour. Use up the old, then wash and dry the container before storing the new batch.

-Place bay leaves in your grains--but this is only prevention. It won't kill the eggs or larva, but it will usually keep them away. Use 2-3 leaves in each container.

-Watch your rodent population. The pantry pests can breed in their nests AND in the bate traps for rodents.

Reader's Questions: Peppers, Hats & Teapots!

After winter comes the summer. After night comes the dawn. And after every storm, there comes clear, open skies. ~Samuel Rutherford

Today I have three great questions, totally unrelated to each other but very useful:)

We are having an overabundance of hot peppers and I really would like to freeze some, can you suggest a way to do this? The Bell Peppers I core and dice and bag, with a machine that draws out the air. I just do not know if I should leave hot ones whole or core also? Should I blanch or not? ~Barbara

I froze whole peppers last year, but have froze cut ones too and it's worked great. You don't need to blanch, just wash and stem the hot peppers. Then you can package the peppers, leaving no headspace, seal them and freeze. You can cut or chop hot peppers before freezing, but you don't have to. You probably know this, but remember to wear rubber gloves and don't touch your face when working with the peppers. I know this from experience:)

I have always had trouble getting salt stains out of my fitted hats. I like to wear dark blue fitted hats, but the salt stains from the sweating that occurs inevitably renders the hat unwearable. If you have any methods to getting these salt stains out of a fitted baseball cap, please share. ~Matt

I know this can be a big problems, especially for guys that work in hats or play sports in hot weather. Try soaking the hat in HOT water (boiling) mixed with Oxyclean. You may need to weight the hat or hats down with a pan. Let the really dirty hats soak overnight, then wash in the washing machine using one of the plastic hat "cages". This should work, but you may want to test a small part of the hat for colorfastness first.

I purchased a teapot that had a crack in the lid on the underside. I purchased the pot at a very reduced rate, it's very beautiful...anyway, I was wondering is there a glue that I could use on it to keep it from cracking any further? ~Donna

I did some checking and many of the methods were extremely complicated and would risk damaging the teapot even more. I did find mention of placing the piece in milk, then simmering it gently (the crack fully covered) for 45 minutes. Remove the pan from the heat and cool the milk with the teapot still immersed. At this point remove, then wash and dry as usual.

The only thing I could find was using a putty called "plastico rok" for covering the crack. It apparently dries as hard as china and is white and smooth. You may be able to put this on the inside of the pot where the crack is. It's an artist's compound and you might be able to get it at an art store.

We have poison ivy tips and remedies on OFL:
http://www.oldfashionedliving.com/poisonivy.html

~Brenda

Heart Rosebud Tea Cup Topiary

This week I want to share with you a craft project that has been on Old Fashioned Living for quite some time. Now is the perfect time of year to begin drying out those rosebuds growing in your garden!

This lovely topiary makes for a pretty centerpiece on your tea table, or make one as a gift for your favorite hostess. Be sure to capture your garden roses before they wilt so you can dry them for this great project. 

If you don't have roses, you can purchase dried roses from a craft supply store. 

Thrifty tip: be sure to check thrift stores and garage sales for tea cups!

You will need:

1 4" heart from Kreative Foam (I got mine at Michael's)

1 8" stick

1 Tea cup (or a 3" terra cotta pot and dish, plain or painted)

1 2-3" square of sahara green decorative excelsior moss

dried mini rosebuds (I use about 2 oz or 200 rosebuds)

a few pieces of dried fern or ivy

a doily (for the tea cup saucer)

ribbon

sage green paint

foam brush

glue gun and glue sticks

Directions:

Stick the foam heart on the stick. Paint the heart sage green.

While that is drying, put the sahara in the tea cup, trim it evenly with the lip of the cup. Cover it with excelsior. Insert the painted heart.

Using the glue gun, begin at the top of the heart and glue rosebuds all along the outside edge of the heart. Choose one side and add a second line of hearts along the inside of the first row. Continues in the manner, moving in a row until you reach the center of the heart. Turn it around and do the same on the other side.

When the heart is covered in rose buds, tie a ribbon at the bottom. You may add a few pieces of fern and rose buds in the center of one side, or another dried flower (I used peonies).

Finish the project by gluing the doily to the saucer, then gluing the cup to the doily. add a few pieces of fern or ivy to the base of the tea cup and at the base of the topiary (on the excelsior). Add another few rose buds or peonies on the fern. This is optional but I think it gives it a finished look.

If you are giving this as a gift, I recommend that you gather it into a piece of cello wrap, and tie it with a pretty ribbon. You may want to add a Rosebud Heart Tie-on, or Rosebud Note Card.

You can view this project online at Old Fashioned Living

Garden Care Around the Country

The trouble is, you cannot grow just one zucchini. Minutes after you plant a single seed, hundreds of zucchini will barge out of the ground and sprawl around the garden, menacing the other vegetables. At night, you will be able to hear the ground quake as more and more zucchinis erupt. ~Dave Barry

Today I have something a little different. I researched garden tips from the various university extension offices. Though some gardening is common no matter where you live, some Zones have unique needs:

The Purdue University Extension Office suggests:
Check trees and shrubs that have been planted in recent years for girdling damage by wires, burlap or ropes. Don't fertilize woody plants now. It will stimulate late growth that will not have time to harden off properly before winter. Hand-prune and destroy bagworms, fall webworms and tent caterpillars.

From the Georgia Department of Agriculture:
Now is a good time to have your soil tested. If the results indicate lime is needed, keep in mind that it takes approximately five months for it to be effective. Till the lime into the garden soil after you complete your summer vegetable harvest. Then by spring the soil will be ready for planting.

University of California, Napa County Master Gardeners share this:
Deadhead roses and flowering annuals to encourage continual blooming. Fertilize your azaleas,rhododendrons and camellias for the last time this year. If your bearded iris blooms were sparse this year or the plants are more than four years old, now is the time to divide and replant them.

University of Florida, Dept. of Environmental Horticulture:
Common ornamentals like oleander, hydrangeas and azaleas can be propagated by cuttings this time of year. For azaleas, take tip cuttings 3 to 5 inches long with several leaves left attached. Many rooting mediums can be used such as sand or a mixture of peat and perlite. Place cuttings in the media and keep moist by covering them with a plastic bag or use a mist system. A rooting hormone may hasten root growth. If you have any cold sensitive ornamentals, try rooting cuttings before winter and keep the young plants in a protected spot this winter. Then, if the ornamental freezes, you'll have replacements for the spring.

Oregon State University Extension Service advises that:
Camellias need deep watering to develop flower buds for next spring. Prune raspberries, boysenberries, and other caneberries after harvest. Plant winter cover crops in vacant space around the vegetable garden; plant winter kale, Brussels sprouts, turnips, parsnips, parsley, and Chinese cabbage.

And finally the Missouri Department of Agriculture says:
Divide oriental poppies. Roses should receive no further nitrogen fertilizer after August 15th. Evergreens can be planted/transplanted now to ensure good rooting before winter arrives. Water both the plant and the planting site several days before moving.

Make your own plant soap spray this year:
http://oldfashionedliving.com/spray.html