Doesn't this look exactly like an egg? This is the first time I have grown the white ones...It was quite a surprise just how much they look like eggs!
Friday, June 6, 2008
Tomatoes
I have no idea what kind each one is,, I got the tags mixed up..but it is Celebrity, Creole, or Heat Wave...they are all good...we have been having a lot of tomato sandwiches,,,there is nothing better for lunch in the Summer with a glass of Iced Cold Tea..
Baby Watermelon
I am growing Bush Baby, so it won't be long now...I can't wait..I love cold watermelon.
Our Garden in June
The tomatoes, peppers, eggplant, watermelon and cantaloupe are growing like weeds....It won't be long before we will have the melons, eggplants and cantaloupe...we are being bombarded with tomatoes and beans right now....not that I am complaining.... : )
A field of Daffodils
In his poem “The Daffodils”, the great poet William Wordsworth writes about the attraction the sight of a garden of golden daffodil flower holds and the effect the beauty of the flowers has on a person.
"I wandered lonely as a cloud
That floats on high o'er vales and hills,
When all at once I saw a crowd,
A host, of golden daffodils;
Beside the lake beneath the trees,
Fluttering and dancing in the breeze."
"I wandered lonely as a cloud
That floats on high o'er vales and hills,
When all at once I saw a crowd,
A host, of golden daffodils;
Beside the lake beneath the trees,
Fluttering and dancing in the breeze."
Thursday, June 5, 2008
red-sided-garter
I do not like spiders and snakes,,,and Thank Goodness, in my garden I don’t run across any..we did have snakes,,baby water moccasins, in our yard one time, after it flooded. I don’t know what my DH did with them and I don’t want to know.
I had one experience with spiders in our yard a few years ago,,,I overturned a small can to pour out the water so we wouldn’t get mosquitoes and there was a black widow spider. I just put the can back down on her or him, and ran..I avoided that spot for years…LOL… The pic above is of a garter snake. Garter snakes are considered harmless, and only in extreme cases do they strike at humans. If you tread lightly and move slowly, you can literally get within inches of one for a picture.
Well, that is what they say....but if I see one in my garden,,,don't call me for me to take a picture...cause I'll be gone....
I had one experience with spiders in our yard a few years ago,,,I overturned a small can to pour out the water so we wouldn’t get mosquitoes and there was a black widow spider. I just put the can back down on her or him, and ran..I avoided that spot for years…LOL… The pic above is of a garter snake. Garter snakes are considered harmless, and only in extreme cases do they strike at humans. If you tread lightly and move slowly, you can literally get within inches of one for a picture.
Well, that is what they say....but if I see one in my garden,,,don't call me for me to take a picture...cause I'll be gone....
Wednesday, June 4, 2008
Eggplant Parmesan
I have baby eggplants! I am so excited..One of my favorite dishes is Eggplant Parmesan. I can eat it hot or cold. I planted a white one too. They look exactly like eggs.. Here is my recipe for Eggplant Parmesan..Hope you like it..
1 eggplant, cut into 3/4 inch slices
1 1/2 tablespoons salt
8 tablespoons olive oil
8 ounces ricotta cheese
6 ounces shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg, beaten
1/2 cup chopped fresh basil
4 cups pasta sauce
DIRECTIONS
Sprinkle both sides of the eggplant slices with salt. Place slices in a colander, and place a dish underneath the colander to capture liquid that will sweat out of the eggplant. Allow to sit for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix the ricotta, mozzarella cheese and 1/4 cup Parmesan cheese. Mix in egg and basil.
Rinse the eggplant in cold water until all salt is removed. In a large skillet, heat 4 tablespoons olive oil over medium heat. Place one layer of eggplant in the pan, brown each side. Repeat with remaining eggplant slices, using additional oil if necessary.
In a 9x13 inch baking dish, evenly spread 1 1/2 cups of spaghetti sauce. Arrange a single layer of eggplant slices on top of the sauce. Top the eggplant with 1/2 of the cheese mixture. Repeat layering process until all the eggplant and cheese mixture is used. Pour remaining sauce on top of layers, and sprinkle with remaining Parmesan cheese.
Bake 30 to 45 minutes in the preheated oven, until sauce is bubbly.
Add a nice green salad and some hot, buttery garlic, bread and you are good to go. : )
1 eggplant, cut into 3/4 inch slices
1 1/2 tablespoons salt
8 tablespoons olive oil
8 ounces ricotta cheese
6 ounces shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg, beaten
1/2 cup chopped fresh basil
4 cups pasta sauce
DIRECTIONS
Sprinkle both sides of the eggplant slices with salt. Place slices in a colander, and place a dish underneath the colander to capture liquid that will sweat out of the eggplant. Allow to sit for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix the ricotta, mozzarella cheese and 1/4 cup Parmesan cheese. Mix in egg and basil.
Rinse the eggplant in cold water until all salt is removed. In a large skillet, heat 4 tablespoons olive oil over medium heat. Place one layer of eggplant in the pan, brown each side. Repeat with remaining eggplant slices, using additional oil if necessary.
In a 9x13 inch baking dish, evenly spread 1 1/2 cups of spaghetti sauce. Arrange a single layer of eggplant slices on top of the sauce. Top the eggplant with 1/2 of the cheese mixture. Repeat layering process until all the eggplant and cheese mixture is used. Pour remaining sauce on top of layers, and sprinkle with remaining Parmesan cheese.
Bake 30 to 45 minutes in the preheated oven, until sauce is bubbly.
Add a nice green salad and some hot, buttery garlic, bread and you are good to go. : )
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