A Little Late Nite Music: You Are The Reason

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Cookbook Featured Menu: Pasta w/Marinated Vegetables and Bruschetta

JeffreyW has his own take on Bruschetta here and here

Every Thursday in the What’s 4 Dinner Solutions Cookbook is a travelogue of sorts. Menus with flavors from all over the country and the world. In the summer, we explore various areas of the states and their fresh produce.  Tonight, it’s a New England Farmers’ Market kinda night

On the board tonight:

MENU
Pasta w/ Marinated Vegetables
Tomato & Olive Oil Bruschetta
Grapes Continue reading

Duck Sagas: Egg-cellent

So Penelope started laying consistently this week. Her endeavors have been adorable. The eggs have ranged from full-sized to fun-sized. I should have added chicken egg for comparison – but the third egg in is about chicken egg-sized.  Duck eggs are much bigger than even extra-large chicken eggs.

You can also see that Mabel and Maddie have been busy, as well. Their eggs are back to being hard-shelled after a few months of soft-shelled eggs. The culprit? Bixby’s dog food. They do love their dog food, so I switched Scout and the ducks back to the old food, while Bixby has to have a beef food because he’s developed a chicken allergy.

Ten days off of dog food and many days of Ducks On Strike and everything went back to normal. Except they still wouldn’t lay eggs consistently, so I relented and give them about 2 cups of Scout’s food to share in the morning. They are eating more laying mix of seeds/scratch but happy to have their dog food back and laying eggs daily.

They are also EXCELLENT bug hunters and I love watching them run around the yard devouring flies, grasshoppers and grubs.


 

Harvesting Mountain Grown Shitake Mushrooms

Everything about this is amazing. Production quality is top-notch – sound editing, lighting, music, beautiful locations and stunning food prep. Grab a cup of tea and enjoy.

李子柒 Liziqi:

We don’t have wild shiitake mushrooms here, so I decided to grow them myself. This time, I planted spawns into the holes I made around the tree trunk before. If the season is suitable, the mushrooms will be sprouting one after another in less than six months. I planted them at the top of the mountain because first, the temperature up there is low; second, this way they won’t get picked by others. I picked out the better quality ones and made them into sauce. You can have it all the way through summer.

Cookbook Featured Menu: Skillet Lasagna and Patty Pan Squash

plate of lasagna

First of all, thanks to everyone who ordered a cookbook! I was surprised by the popularity.  Just a quick NOTE: if you find you are missing Week 12 from your copy – go to “Manage Your Devices” on Amazon and there is an update to restore it to your copy. Somewhere between draft and going live, some copies lost that week. It has been restored. 🙂

On to this week’s menu. Fresh from the garden ingredients and a quick skillet taste treat elevates this weeknight dinner menu.  On the board tonight:

MENU
Skillet Lasagna
Patty Squash Sauté
Italian Bread
Cherries

Skillet Lasagna

  • 6 oz Mafalda (mini-lasagna noodles) or bowtie pasta
  • 1 lb lean ground beef
  • ½ onion, chopped
  • ½ green pepper chopped
  • 1 tsp basil, crushed
  • 1 tsp oregano, crushed
  • 1 tsp crushed garlic
  • salt & pepper to taste
  • 1 carrot, diced
  • 15 oz can tomato sauce (or 1 lb fresh tomatoes, chopped or pureed)
  • 6 oz can tomato paste
  • 4 oz ricotta cheese
  • 1 cup fresh spinach leaves, chopped
  • 4 oz mozzarella cheese, shredded
  • 2 oz grated parmesan

skillet
saucepan

In saucepan, cook pasta according to package directions, cooking to al dente (slightly chewy), drain well.  Meanwhile, in skillet brown beef, onion & pepper. Add spices, garlic, carrot and sauté for 1 minute.  Add sauce, paste, stirring well into meat mixture.  Add pasta, stirring gently to mix.  Continue reading