Did you know that the common garden worm has FIVE hearts?

I know. Neither did I.

It’s amazing the things one learns while waiting to be mic’d and queued to present a cooking segment on local TV.

Such was the case this morning as Rogers TV “Daytime” co-hosts Jacqueline Betterton and Jeff Moore were interviewing Cathy Nesbitt, owner of Cathy’s Crawly Composters. While I was quietly prepping for my Valentine’s Day-themed cooking segment, Cathy was giving viewers an insider’s guide to “indoor” worm composting. Says Cathy, “Worm composting is an excellent way to convert food scraps and paper into nutrient rich fertilizer.”

Cathy puts a whole new spin on a countertop green bin, to be sure.

Suffice to say, Cathy’s the right person to help one get one’s worm composting enterprise off the ground. Through her workshops and seminars to her compost consutling and manure management services, plus offering vermicomposting supplies and vermi-books for sale, Cathy’s a knowledgable advocate for all things kind and gentle to our planet Earth.

Just imagine if this Valentine’s Day you gave your significant other a big bucket of worms to convey how much they mean to you. Big hearts to the power of five, indeed.

For more worm-news-you-can-use, contact Cathy Nesbitt at 1-888-775-9495 or at Cathy’s Crawly Composters.

What’s that?

What did I make on “Daytime” this morning? Why heart shaped cinnamon palmier cookies, of course.

The Fridge Whisperer’s Hearts of Palmier Cookies (Makes 1 ½ dozen cookies)

Preheat oven 375F
Line two baking sheets with parchment paper and set aside.

1 sheet frozen puff pastry, thawed in the refrigerator overnight
½ cup granulated sugar, divided
1 tablespoon ground cinnamon

• Stir together sugar and cinnamon and sprinkle ¼ cup of the sugar mixture on countertop.
• Unroll pastry sheet on top of sugar and sprinkle remaining sugar mixture evenly over top.
• Using a rolling pin, gently roll out pastry to a 12 x 12-inch square.
• Make a 2-inch fold (towards the centre) on two opposite sides of pastry.
• Fold both sides again so they touch in the centre of the pasty.
• Fold pastry in half “book-style.” You should now have 6 layers of pastry.
• Cover rolled pastry with plastic wrap and place in the freezer for 15 minutes, then cut crosswise into 18 even slices.
• Place palmiers “cut side up” on prepared baking sheets.
• Bake palmiers in preheated oven on middle rack for 8 minutes per side.
• Carefully transfer baked palmiers to a wire rack and let cool completely before serving.

Whisper, whisper:
• Although it’s agonizing to have to wait, do not attempt to sample these cookies until they’ve completely cooled. The sugar in the recipe has caramelized and will provide too-eager samplers with third degree burns to his or her tongue and mouth

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