So now that spring is bearing down upon us, I thought that I would be rushing out and digging in... getting dirty.. But, the temperature soared to the 90's... Geeze, Well, that's okay... I guess being a little warm is good..
We woke up bright and early, to make an errand to the hardware store...
sand, planters for corn, and soil....
We finished up the little courtyard with paving stones, now to get some idea of what to do next...We still have finishing touches to add... This is a start though...
Money, has become a factor this go around... Vet bills, other bills that became a surprise this winter... So, compromising things is an important aspect...
I have ideas though..
Any thoughts from "you" the reader?
I still need to plant my patio corn ... I have found the 24in pot that I need for the corn... Also I wonder how heavy the pots will become in the end? I thought that I would place the pots in the garden to give the plot an architecture look... I think that it will look amazing...
Another feature that I would like to add is a sink so that I can wash the dirt off the veggies, I have a cart/sink I can put where I want.. It has a hose attachment.. just the proper placement is in question... I think by the compost is appropriate... Thoughts?
I did start a little clean up today... and well let's just say, Man! I have my work cut out for me... But, that's the beauty of it isn't it?
The feeling of accomplishment when it's all said and done! The cocktails and appetizers, enjoying the beauty in progress... Yep! That's the triumph...
I haven't paid much attention to the blackberry bush this go around. I think that there is something going on with it though, not in a good way...
Hubby mentioned that there might be a fungus happening and that worries me... So research is a must...
Look at how great the strawberries are... I can't wait to see if we get some juicy yummy berries! I had seen some painted rocks on-line that look like strawberries, I think that will be of help to keep the birds away.. I know it will be quite cute around the plants too...
Cocktail Tangent Time~
Cinnamon Cherry Cocktail
This cherry soda based cocktail is the adult version of a Shirley Temple. And if you’re daring enough to use the licorice as a straw, you may even feel like a kid.
2 ounces Fireball Cinnamon Whisky
1 can cherry cola (or diet)
1 teaspoon Rose’s Grenadine
2 cherry licorice vines
Appetizer Tangent Time~
After having one of these, you might want to have something to nibble on... I must say for me, Fireball Cinnamon Whiskey is dangerous...
I will be acting out all kinds of antics after a couple of these drinks, so to soak it all up...
I found that this summer yum should conquer the need of the nibble attack....
Photo by: James Carrier
Roasted Roma Tomatoes on Toast
Make the lemon cheese and olive-oil toast while the tomatoes roast. Or roast the tomatoes (through step 3) and make the lemon cheese up to 2 days ahead; cover separately and chill. Bring to room temperature to serve.
Sunset JUNE 2003
- Yield: Makes 8 appetizer, 4 main-dish servings
- 8 Roma tomatoes (equal size, 1 1/2 lb. total), rinsed and cored
- 1 onion (about 8 oz.), peeled and finely chopped
- 3/4 cup balsamic vinegar
- 1/2 cup firmly packed brown sugar
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon minced fresh ginger
- Lemon cheese (recipe follows)
- Olive-oil toast (recipe follows)
- About 2 cups arugula leaves, stemmed, rinsed, and drained
2. In a 1 1/2- to 2-quart pan, combine onion, vinegar, sugar, olive oil, and ginger. Bring to a boil over high heat, stirring often. Pour over tomatoes.
3. Roast in a 400° oven (convection not recommended) until tomatoes are dark brown and sauce is browned and thickened (bubbles will be large and shiny), about 1 1/4 hours; baste tomatoes with sauce and onions about every 15 minutes at first, then more frequently as mixture begins to thicken, to avoid scorching. Use hot, warm, or at room temperature.
4. Spread lemon cheese equally on oiled sides of the olive-oil toast slices. Set on plates and cover equally with arugula leaves. Spoon tomatoes and juices equally onto toast slices. Add salt to taste.
*Lemon Cheese: In a food processor or bowl, combine 1/3 cup cream cheese (at room temperature), 1/3 cup packed fresh chèvre (goat cheese), 2 tablespoons milk, and 1 teaspoon grated lemon peel. Whirl or beat with a mixer on medium-high speed until blended.
*Olive-oil toast. Lay 8 slices of rustic white bread such as sourdough or ciabatta (about 3 by 4 in., cut about 1/2 in. thick) in a single layer in a shallow 10- by 15-inch pan. Bake in a 375° oven until lightly browned on the bottom, 5 to 6 minutes. Turn slices over and brush equally with about 2 tablespoons extra-virgin olive oil. Continue baking until golden brown and crisp, 6 to 8 minutes longer. Use warm, or let cool on a rack.
So Happy Gardening...
Careful on the fireball drinks they bite back... Ha ha ha ha!