Monday, March 2, 2009
violets, oxalis and nectarines
are blooming now. The lilacs and my pomegranate are leafing out. Spring is so close I can almost touch it.
I have started my tomatoes and something called Salba in my jiffy pots. Trying my hand at Cherry Tomatoes, Big Boy, Delicious, Beef Steak, and some Heirlooms.
Sunday, February 15, 2009
I was going for a Science Name. I like Sci-fi and was going to name him Andromeda after a show I was following at the time I bought him, but was discouraged from doing so. After much deliberation Betelgeuse was found to be acceptable so from henceforth he was so named.
Last fall he began his usual moult, only this this year he hasn't stopped moulting. At first I noticed his legs were looking a little bare, then it is his sides. Not really noticeable as he needs to lift his wings to see the loss of feathers.
Now his chest is beginning to look "ratty" It is not barren, yet, but certainly not the smooth sea foam green it should be.
I have tried to google the condition to see if there is any information, but so far have not turned up anything. Except for the loss of feathers he is fine. Great appetite, active, no change in personality, just the loss of feathers. I can't afford to take him to the vet.
Friday, February 13, 2009
Brussels Sprouts Recipe
- 1 lb fresh brussels sprouts
- 4-6 Tbsp butter
- 1/2 onion, chopped
- Salt and Pepper
- ¼ cup shredded parmesan cheese
1 Steam brussels sprouts for 3-4 minutes until just tender. Split one open to see if it has cooked to the middle. Strain and place in a bowl of ice water to keep the color bright green. Cut into halves.
2 Sauté onions in 2-3 Tbsp of butter in a wide sauté pan until the onions are translucent. Add the brussels sprout halves and 2-3 Tbsp more of butter and cook on medium high heat for several more minutes, until the sprouts have reached your desired level of doneness. Add salt and pepper to taste while the sprouts are cooking. Whatever you do, do not over-cook, as the sprouts will be bitter.
3 Remove from heat, put into serving dish sprinkle parmesan cheese over the top. Add salt and pepper if needed.
Wednesday, February 11, 2009
The weatherman has threatened rain on and off for some time, but each instance brought little or not rain. Today was to be another deluge, but although cold, showed little evidence that the prediction would come to be fulfilled.
And then it happened......RAIN and lots of it!
It did not last long, but while it did it poured!
I went out to take pictures to find the rooster and one hen standing by the dog trying to get out of the rain.
Poor Sterling, he looked so unhappy. The rooster usually gives him such a hard time and now their he was right by him. Oh my, I took pity on the poor soul and shooed the rooster on his way.
I loved the way the rain dripped off of the Wisteria.
While snapping some shots I got a lovely gift, the first of the Tom Thumb Daffodils have begun to bloom.
Sunday, February 8, 2009
Beef Cabbage Soup
Cook Time: 9 hours
1 small head of cabbage, chopped
1 medium onion, chopped
1 large carrot, thinly sliced
1 medium potato, cubed
2 ribs celery, sliced in 1/2-inch pieces ( I used dried celery leaves and seeds)
1 clove of garlic, minced
3 cups beef broth (can make from bouillon or base and hot water)(I make stock every time we have chicken or turkey so I had some frozen that I used)
1 steak or other meat, about 1 pound (I used elk)
1 Bay leaf
1 tsp coriander seed, ground
1 tsp cumin
½ tsp nutmeg
coarsely ground pepper
salt to taste
Sautee’ onions until translucent remove from pan and quickly stir the meat into the hot oil to brown. Combine all ingredients in the slow cooker/Crock Pot. Cover and cook for 8 to 10 hours on low. Taste before serving; add salt and more pepper if necessary.
Serve with biscuits or crusty bread.
Recipe serves 4
It was surprisingly good! I had two bowls and so did Gary and he is pretty picky.
Saturday, February 7, 2009
One of my egg customers, (see my blog on Crazy Pat for more chicken news), brought me some wonderful organic veggies from her garden. I have never seen veggies like these at the store so I took some pics. Tonight I am making stir fry and I am using the Broccoli. I went ahead and blanched all of it so that I could freeze what I do not cook tonight. Tomorrow I will make Cabbage Soup and use the cabbage and the broccoli