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!
Tuesday, June 7, 2011
Tuesday, May 24, 2011
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
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
Wednesday, May 18, 2011
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
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
Tuesday, May 17, 2011
Finally!
Minnesota weather has not been very cooperative this Spring. However, it appears we may have turned the corner and my gardens are tilled and ready for some compost and chicken goodness which will then lead to another tilling. But the good news is that by this weekend, I will have my gardens planted!
Hopefully everyone is in the same boat and is able to proceed with the start of their gardening season.
Pictures will be forthcoming!
Hopefully everyone is in the same boat and is able to proceed with the start of their gardening season.
Pictures will be forthcoming!
Wednesday, April 27, 2011
Chive Egg Noodles
Yesterday I decided that I would try my hand at making homemade egg noodles. My Mom made them all the time while I was growing up but for some reason I have never attempted them.
I had to incorporate the chives as they are the only thing growing in my gardens and I am very anxious to have other things in the garden! If only the weather would cooperate.
Once completed I put the egg noodles into a Turkey Vegetable Soup and served it with Gorgonzola Cheese toasts.
I am sharing a few pictures-Enjoy
Friday, April 15, 2011
Additional Ciabatta Information
Techinical difficulties prevented me from attaching the link for the recipe-so here it is www.startribune.com/taste
Ciabatta Bread Update
Well I have to say the Ciabatta bread was awesome!
After the rise time of about 18 hours you take the cover off the bowl and are greeted by this wonderful aroma-which gets even better when you are baking the bread!
Last night I sauteed some mixed greens with a little garlic and some homemade Sriracha and combined that with some provoline cheese to make a wonderful pannini!
I would highly suggest that you check out the recipe at the link given.
Enjoy
After the rise time of about 18 hours you take the cover off the bowl and are greeted by this wonderful aroma-which gets even better when you are baking the bread!
Last night I sauteed some mixed greens with a little garlic and some homemade Sriracha and combined that with some provoline cheese to make a wonderful pannini!
I would highly suggest that you check out the recipe at the link given.
Enjoy
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