Lettuce 2017

Last year, I had a bit of lettuce in plastic containers.  This year?  In the vertical garden, built from cedar and filled with many types of greens.  Bitey arugula, mild pale green looseleaf.  Reddish Rocky Top looseleaf adding color.  A couple of mescluns and loose leaf mixes filling in the lush garden boxes.  It's very peaceful outside at the wall of greens, listening to the birds and the snip-snip of my little lettuce cutting scissors.  I hope I never get used to asking someone to run outside quick and grab some lettuce for the burgers.

Radish Harvest Season

The first of many harvests.  

This year I have planted both Franch Breakfast and Candela di Fuoco types.  Not sure they keep away bugs as advertised, maybe, but they are a delicious addition to many spring salads.

'Mandoag' Honorable Mention Short Story NYC Midnight Short Story Contest

Mandoag

A lost little boy, integral to a woodland mystery.

This is the first writing contest I've ever entered. I wanted to win, but let's be real.  An Honorable Mention in the first contest ever is pretty darn good, especially when the topic chosen for me was my least favorite genre, Mystery.  The feedback was instructive and well worth the entry fee.  This is the story as submitted.  I'll tweak it someday.  Maybe.  

 

Come Back Sunny Days!

Photo taken by CElisabeth.  June Sunset.

Merlot Mushrooms - pictured with Feta Meatballs

Makes approx 1 Cup.  Serve as its own side dish or a topping for burgers or steak.  Easy and quick.

Saute 1 large minced garlic clove and a 1/4 C yellow onion or shallot in 1 T olive oil and 1 T butter.  Cook on med/low heat until soft, about 3-5 minutes.  Add a 1/2 C of merlot.  As that cooks down slightly, chop a cup of mushrooms and add to the pan.  Pop the heat up to a boil, then reduce to low heat and allow the mushrooms to cook for about 5-10 minutes, until the liquid is almost evaporated.  Serve warm, but taste first and add a bit of salt and pepper to taste.

Italian Feta Meatballs

 

Preheat oven to 300 degrees.  Makes 25 one-inch meatballs.  I use food grade disposable gloves to mix the meat quickly and cleanly.

1 lb ground beef 85%

1 large egg

1/2 C bread crumbs

1/2 C crumbled tomato basil feta

1/4 C milk

1/4 C finely diced onion

1 T seasoning salt*

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