Monthly Archives: June 2012
These are from 3 plants over two days. There is a cherry tomato, a grape tomato, and the larger ones are from another variety of cherry tomato, a Husky Red iirc. I believe the grape variety is a Tammy G but I could be mistaken.
We keep a video camera overlooking a feeder at a pond behind the house. The green box in center frame is an automatic corn slinger that spins into action 4 times a day and throws corn all around, some even as far as into the pond. We get all the usual critters but lately we have been seeing more turkeys than usual.
[edit to add:] this camera doesn’t record audio, sorry!
We stopped by that meat processor on the way back from the big city the other day. We bought some of their garlic sausage. Yay! This stuff is awesome:I picked that tomato this morning, out before it gets too damn hot.
Any night with a little Maroon 5 is a good night as far as I’m concerned:
And plenty of that tomato soup left? What to do… what to do…I remembered some jumbo pasta shells that wanted filling. I mixed the leftover ground beef and rice with mozzarella and Parmesan and the minced caps of the green peppers from earlier today but didn’t add an egg binder, nor any bread crumbs or the like. I should have – just for the better picture if for no other reason. It did taste good despite the lack. I layered the cooked and stuffed shells in a casserole dish and poured the tomato soup on top of them, along with a sprinkling of more mozzarella. Half an hour at 350 and they were good to go. A little grated Asiago on top and a sprig of basil garnished the dish tonight.
We picked the first two of many (I hope!) green peppers from the big garden yesterday. Pretty things, and as nice as any bell peppers we have ever grown. Yay!Mrs J thought that the classic burger and rice stuffed pepper recipe would work for these. Hmm… turns out that there are tons of “classic” stuffed pepper recipes out there! I looked at a few to get pointed in the right direction. Most all of them mention tomato soup from a can. I have no problem with canned soup, other than not having any at hand and not wanting to make a trip to town in this heat.That’s 106 at 1:00 PM! Going to go higher, I’ll wager. Any way, I did have supplies enough to make a simple tomato soup from canned tomatoes. Added some ground cloves and a touch of ground allspice, and a few pinches of dried basil and oregano to that recipe. And a sprinkle of cayenne – shh, don’t tell Mrs J!We had a package of thawed burger for the stuffing and browned it with a minced onion, and added cooked wild and long grain rice from a box mix. We added a couple ladles of the soup to that and stirred it to combine everything well. Meanwhile, we boiled the cored peppers for 7 or 8 minutes and set them aside.We just had the two peppers so a bread tin seemed just right to us for a cooking vessel.Cheese mixed in with the stuffing was a feature of several of the recipes we looked over. Mrs J dug out some fresh goat cheese that was approaching its use-by date so we went with it instead of the commonly mentioned cheddar or mozzarella.We both agreed that the goat cheese was a good call. Not quite as photogenic as mozzarella but delicious!