This is from the 2nd Wilton class course 1 this lesson was about cake basics. We brought a cake to class. The cake was leveled, torted, filled & iced. We worked on pressure control, bag position, & transferring patterns.
Author: BrownAcres
Seed Starting
“In the day you will make your plant to grow, and in the morning you will make your seed to flourish.” Isaiah 17:11
I have all my garden seeds ordered. Today I am starting a tray of seeds. I am trying something different this year and starting my own onions. I usually buy onion sets, but have heard the plants do much better in our area. We are in zone 3 so have a very short growing season and have to make the most of it. So, I will be starting seeds and hoping they will be just the right size plants when it is time. I also ordered onion plants which will arrive at planting time, will be a nice comparison!
I am starting onions, asparagus and strawberries. I like using the Jiffy starter sets, I have had the best luck with them. There are so many ways to start seeds this is just one that I’ve had success with. I place the tray on a heat mat under my grow lights which are on a timer for 16 hours of light.
I just make a simple chart of what is planted where for easy identification. I will replant in about a week if anything hasn’t popped up. 
I put my chart in a plastic sleeve in case of a water spill, I have had ink disappear.
Chicken in Apricot Buffalo Cream
2 Tbsp. Olive Oil
8 Chicken Tenderloins
1 cup Cream
1/2 package sliced mushrooms
1 Tbsp. Sugar Free Apricot Preserves
1 Tbsp. Buffalo Wing Sauce
1 Tbsp. Pesto
1/3 cup Shredded Parmesan
Pour Olive Oil into skillet. Cook chicken in skillet over medium heat add mushrooms when chicken is half done. Break chicken into bite sized pieces with spatula. Add preserves, wing sauce, and pesto. Sprinkle with cheese. Add Cream and stir to combine. Cook until mixture thickens slightly.
