Few flowering plants we have at home. My husband cultivates these plants while I assist in watering and putting crushed eggshells in each plant. Eggshells provide calcium requirements and other nutrients to keep the plants healthy.
The side part of the house is where our other plants grow. Not in the picture are our Chinese bamboo plants.
Update: K bought two metal plant racks to replace the single wooden rack. The new racks can accommodate more plants.
These plants have given me calmness on a rather gloomy day.
I’m just lucky my son inherited his maternal great-grandmother’s love for plants. He sure got his Lola’s green thumb or that natural talent for growing plants.
Yay! We are looking forward to this season every year when we have to pick Indian mangoes from our 12-year-old tree.
I took only a couple of pictures the other day. I will post more when hubby decides it’s time to harvest.
The green and crispy mango is best paired with home-cooked condiments called ‘alamang’.
I have my own version of alamang or shrimp paste.
Ingredients:
P5 alamang, 1/4 kilo kamias, 1 pc. onion, several lobes of garlic, 2 long chilis (siling pang-sigang), water, sugar, and pepper to taste.
Procedure:
Saute onion and garlic. Add in kamias (cut in small pieces). Cook for a bit. Add in alamang. Put 1/2 cup water. Let it simmer for a few minutes. Add in sugar to taste, siling pang-sigang and siling labuyo. Yummy!
