The moment you've all been waiting for. Here she is in all her glory.
1/2 & 1/2
Yum
Mini Hollyhock
The pansy pot is back!
Wednesday, September 9, 2009
Tuesday, September 8, 2009
Yummy in my tummy!
My garden is totally in full bloom right now. My daisy plants have like 1o blooms on them, yet I have no pictures of it to show you. I keep forgetting to take pics and whenever I think about it - it is either raining or dark outside. Humph.
But, I made some delicious Salsa and Salad with my tomatoes. Delicious and easy too!
The loot!
The finished product! SALSA
Tomato Salad
With Avocado & Cheese
But, I made some delicious Salsa and Salad with my tomatoes. Delicious and easy too!
The loot!
The finished product! SALSA
Tomato Salad
With Avocado & Cheese
Saturday, August 15, 2009
Shake and bake - and I grew it!
We've started getting lots and lots of ripe cherry tomatoes, so I looked up a yummy recipe to try.
Cherry Tomato Spaghetti all'Amatriciana
Ingredients:
* Salt
* 1 pound regular or thick spaghetti
* 3 tablespoons extra-virgin olive oil
* 1 red onion, chopped
* 4 cloves garlic, grated or finely chopped
* 1/2 teaspoon crushed red pepper
* 1/2 cup white wine
* 2 pints small cherry tomatoes
* Pepper
* 1 cup basil leaves, torn or chopped (I'm not a basil fan, so I used parsley)
* 2/3 cup grated parmigiano-reggiano cheese
Directions:
1.Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup of pasta cooking water.
2.While the pasta is working, in a large skillet, heat the olive oil over medium to medium-high heat. Add the red onion, garlic and crushed red pepper and cook until softened, 3 to 4 minutes. Stir in the wine and cook for 1 minute, then add the tomatoes, parsley and a generous amount of salt and pepper. Cook until the tomatoes burst, 8 to 10 minutes.
3. Stir in the reserved pasta cooking water and then the pasta, tossing to coat. Turn off the heat, add the basil and cheese and serve.
Cherry Tomato Spaghetti all'Amatriciana
Ingredients:
* Salt
* 1 pound regular or thick spaghetti
* 3 tablespoons extra-virgin olive oil
* 1 red onion, chopped
* 4 cloves garlic, grated or finely chopped
* 1/2 teaspoon crushed red pepper
* 1/2 cup white wine
* 2 pints small cherry tomatoes
* Pepper
* 1 cup basil leaves, torn or chopped (I'm not a basil fan, so I used parsley)
* 2/3 cup grated parmigiano-reggiano cheese
Directions:
1.Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup of pasta cooking water.
2.While the pasta is working, in a large skillet, heat the olive oil over medium to medium-high heat. Add the red onion, garlic and crushed red pepper and cook until softened, 3 to 4 minutes. Stir in the wine and cook for 1 minute, then add the tomatoes, parsley and a generous amount of salt and pepper. Cook until the tomatoes burst, 8 to 10 minutes.
3. Stir in the reserved pasta cooking water and then the pasta, tossing to coat. Turn off the heat, add the basil and cheese and serve.
Wednesday, August 5, 2009
You down with OPG?
Yeah you know me.
We took a long walk tonight so that I could finally take pics of all the gardens I've been loving this summer!
Crazy lily pads. There were 10 containers full.
My favorite place to look for garden inspiration is at St. Constance. Its a short walk and their landscaping is fantastic. Today the gardener was there and I clammed up. I wish I had my gardening gloves for him to autograph!
I'm not sure how you people end your gardening tours, but the Ravelingeens do it up.
We took a long walk tonight so that I could finally take pics of all the gardens I've been loving this summer!
Crazy lily pads. There were 10 containers full.
My favorite place to look for garden inspiration is at St. Constance. Its a short walk and their landscaping is fantastic. Today the gardener was there and I clammed up. I wish I had my gardening gloves for him to autograph!
I'm not sure how you people end your gardening tours, but the Ravelingeens do it up.
On like Donkey Kong.
I'm back in the game peeps. At least for now. Something new and exciting is happening every day and I love to take pictures of it!
Trudy is an awesome helper and loves when we do gardening time. She uses her rake on my gorgeous flowers and I just grin and bear it cuz it's super super cute!
Campanula Blue Chips
The Shasta Daisies are just bursting!
The Russian Sage has budded!
Pink Coneflower
Pink Canterbury Bells. Tell me what is wrong with this picture?
Yeah, they're purple.
The whole Perennial Garden!
The out front pansies moved to a new home and have totally made a comeback!!
TOMATOES!
Granola Girl
Trudy is an awesome helper and loves when we do gardening time. She uses her rake on my gorgeous flowers and I just grin and bear it cuz it's super super cute!
Campanula Blue Chips
The Shasta Daisies are just bursting!
The Russian Sage has budded!
Pink Coneflower
Pink Canterbury Bells. Tell me what is wrong with this picture?
Yeah, they're purple.
The whole Perennial Garden!
The out front pansies moved to a new home and have totally made a comeback!!
TOMATOES!
Granola Girl
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