Watermelon

In the past I have stayed away from buying watermelon because with it being Frank and I we would tire of it before we could eat the whole thing.

Well no more-this past week I have made a Watermelon Pie and a Watermelon Upside Down Cake-it is amazing the different flavors and textures watermelon can take on.

In the pie you only used the juice of the watermelon and it wasn't baked. In the upside down cake you chunked up the watermelon and baked it as usual. The watermelon took on a baked apple texture and combine amazingly with the butter and brown sugar glaze the was created for the top of the cake.

Enjoy your watermelon the way you normally would-but don't hesitate to try something different with it who knows what you might discover!

Round 2 of Homemade Siracha!

This past weekend I started another batch of the homemade siracha-I originally made this a few months ago and posted the recipe.

This batch is made soley with dried thai chili peppers that we roasted on the grill....

It will be done on Sunday-I will update then.

I do know it smells awesome right now.

Yum!!!!

My mixed lettuce from the garden is finally ready and I am really enjoying my salad with radishes and greens from the garden topped with chickpeas and a few onions with a spicy southwest dressing!

MMMMMMMMMMMM-love this time of year!

Enjoy

Finally harvesting from the garden

We have gotten some great radishes from the garden-but one of the varieties did not develop into actual radishes.

So what to do with all the radish greens? Funny you should ask---

Tonight I am going to make sauteed radish greens with a little garlic, onion and then I found a recipe that made a dressing with Siracha, lemon juice and olive oil.

Sounds interesting enough to me.

Anyone else ever made radish greens???

Second Planting Completed

The weather this Spring has been not so user friendly for our gardens. This caused me to have to purchase 40 tomato plants and 40 pepper plants this past weekend. All of the plants that I started from seed did not survive the windy conditions that have occurred almost everyday since I planted them a few weeks ago.

It is dissapointing that the original plants did not make it-but hopefully I will have better luck next year!

Hope all of your gardens are progressing nicely!

Rainy and Nasty this last weekend....what to do????

Well if you are like me-which I can hear many people saying..there is no one like you Becky!

Anyhow, when it is nasty outside and I really don't feel like doing much else-the Food Channel is turned on. My luck Triple D was on which is one of my favorites. I am not sure where he was but they made this Bacon and Blue Cheese Burger which looked amazing.

Frank and I tried our hand at it last night. For 4 people you need 1 pound of burger, 8 pieces of bacon and about a 1/2 to 3/4 cup blue cheese. The surprise item that you need is 4 large mouth jar rings!

Arrange the 4 rings on a cookie sheet like it would be positioned on a jar-the lip on the top. Cut 2 strips of bacon per burger into small pieces and press into the ring. Next top it is blue cheese to essentially cover the bacon-press tightly.

Slowly remove ring and then form a 1/4 pound seasoned burger over the bacon/blue cheese, pressing gently to mold them together.

Refrigerate for a couple of hours. Then either in a fry pan or on a blackening pan on the grill-get the pan screaming hot and put bacon side down and fry until crisp-most of the cooking of the burger will be done on this first side as you need to be sure everything holds together.

Flip and fry until burger is your desired doneness.

I have to say I have created lots of burgers over the years but this one has to be the most unique and it is made with stuff I use all the time-you just gotta try it. Why not this weekend for Memorial Day!

Enjoy

First Rhubarb!

Harvested the first batch of rhubarb yesterday and this morning I have a quick Rhubarb and pineapple orange juice sauce cooking that I will be serving over a pillow of puffed pastry and topped with a little whipped cream!

Can't wait until I am done eating dinner tonight so I can enjoy it.

Will be making the roasted rhubarb vinaigrette this weekend-talk about yummy!

Enjoy