Monday, July 26, 2010
Again Shelby Co Kentucky was hit by severe weather. The ones in the know called it a Micro Burst with winds up to 100 miles per hour. We lost many limbs and 3 trees. My pots were flipped over and tomatoes flattened. I spent most of yesterday picking up limbs..my shade gardens are becoming sun gardens, all is Topsy turvey in the Kirts yard!
However....I took timeout today to drive up to Indiana to see my incredible Mom. At 92, she is amazing. She enjoys life with her best friend Burky the cat! We found him abandon the day we put my father into the nursing home. The cat was less than 2 weeks old and we had to bottle feed the little baby, teach her how to use the litter box and generally how to be a cat. Mom felt she was a gift from God, so she would have someone to care for and love. Needless to say this is one different cat!
But she is a blessing....we all need love and companionship!
Thursday, July 22, 2010
I continued with my tomato cooking spree by making a wonderful sauce using ground turkey,onions, peppers, zucchini and carrots.(all from my garden). I have feasted on the combination of the two for Breakfast and Lunch! It does not take much to make me happy. Enjoy!
Recipe courtesy Giada De Laurentiis
- Prep Time:
- 8 min
- Inactive Prep Time:
- 5 min
- Cook Time:
- 10 min
- 4 to 6 servings
- Butter for greasing
- 2 cups (12 ounces) red cherry or grape tomatoes, halved
- 2 cups (12 ounces) yellow cherry or grape tomatoes, halved
- 1/4 cup capers, rinsed and drained
- 1 tablespoon extra-virgin olive oil, plus extra for drizzling
- 1/2 teaspoon kosher salt, plus extra for seasoning
- 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
- 1/2 cup Italian-style seasoned breadcrumbs
- 1 pound ziti or other short tube-shaped pasta
- 1 1/4 cups (2 1/2 ounces) Pecorino Romano cheese, grated
- 1/4 cup chopped fresh flat-leaf parsley
Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.
Place the tomatoes, capers, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the prepared baking dish. Toss to coat. Sprinkle the breadcrumbs over the tomato mixture. Drizzle the top with olive oil and bake for 30 to 35 minutes until the top is golden. Cool for 5 minutes.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
Place the pasta in a large serving bowl. Spoon the tomato mixture onto the pasta. Add the cheese and toss well. Thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Sprinkle with the chopped parsley and serve immediately.
Printed from FoodNetwork.com on Thu Jul 22 2010
© 2010 Television Food Network, G.P. All Rights Reserved
Wednesday, July 21, 2010
I have always been fascinated by the many creative ways people garden around the mailbox. Perhaps someday I will write a book highlighting Mailbox Gardens!
I am very excited because I have found that I can get wireless Internet out in my gardens. While I am out in the gardens, ideas flood my mind. Stories, recipes, and tidbits seem to grow as fast as the weeds! I have been working very hard in the gardens this season, despite Mother Natures many attempts to halt progress!(hot weather, bucket loads of rain, wind storms, etc , etc) so I an excited to jump back into blogging.... Like my gardens, I am renewed and invigorated!