Jul 3, 2012 |
Remember about six weeks ago when I brought home some vegetation that looked promising? And then it didn’t?
Well, with some hard work, cooperating weather (less heat), and some Miracle-Gro and water, my crops are starting to, well, crop.
It took a full month of delicate, tedious care and prayer, and now my three plants are beginning to bear food. The tomato plant already blessed us with two beefsteak tomatoes last week, but I thought that would be all for this year.
Until this morning. I went out to diligently water, and in my pruning, peeking, and pouring, I found all these glorious new beginnings.
Fred the Tomato
Edgar the Eggplant
Gigi the Green Pepper Plant
I’m thinking in about a month, I should be enjoying some really wonderful Ratatouille from The Unemployment Cookbook.
Next year I’m going to invest in a raised-bed garden and plant some other types of produce like maybe potatoes and lettuce and zucchini. I’ll also try my hand at more upside-down planting with berries and grapes and such.
My mouth’s watering just thinking about it.
Do you like to garden? What are some of your gardening tips?
And Frankly, My Dear… that’s all she ate wrote!
Jun 12, 2012 |
[This post is inspired by Ann at Doodles and Jots. I just love her amazing nature photography!]
Since Dot and I walked the mile to my Mom’s house today, I thought I’d also work on my photography skills at the same time.
Dot’s much more creative than I am, but I’m happy with what I’ve captured. I guess I thought the walk would be just asphalt and stop signs. But with a lens in my hand, I saw much more.
As we left our own yard, I was so excited to see my Eggplant start to revive and even flourish. This picture’s a little blurry, but you can see new buds in the middle. In a month or so, I hope to have a harvest of eggplants!
Here’s another view, more flower buds. And they’re really developing. What great Ratatouille I’ll make!
This is a view of just a few of the buds on my Green Bell Pepper plant. I love Green Bell Pepper. I use it in my Ratatouille, on pizza, in salad. I can’t wait for this harvest, either!
Here’s the sole flower that’s thriving in my front window flower bed. As you can see from the background, others are trying hard. There are a few blooms almost ready to pop open. Maybe tomorrow…
This is the first shrub I really liked on our walk. It’s a typical desert weedy wildlife, but I love the bright yellow flowers on it.
Only in the desert could dry weeds grow around a fire hydrant.
And now my artistic attempt with the same object. Which photo do you like better?
I tried to capture the Moon in the clear blue sky.
I’m not sure what this plant/shrub is, but I’m glad it’s not in my yard. It’s beautiful to look at, but my allergies would prob’ly give me no rest.
This fallen Joshua Tree was laying in a vacant lot. It was at one time very big with many branches, but the rains last year were more than it could take. It collapsed upon itself and ever since I’ve been watching birds flit in and out when I drive by.
Pampas Grass. I love this. I might put several of these on my property line next year. They remind me of the Cattail plants back in Michigan. And I love the long, flowing grass. 
I don’t know why, but this power line really got my attention. I like the “HIGH VOLTAGE” sign.
This line of three stumps on the side of the road is all that remains of overgrown trees.
It was a great walk. I plan to do it again soon, with a new perspective.
What’s your favorite photo?
And Frankly, My Dear… that’s all she wrote!
Sep 2, 2011 |
by Molly Jo Realy @MollyJoRealy
I’m the first to admit, whenever I hear “Ratatouille” I think of Remy the Rat and Alfredo Linguini from the Disney movie. That is, in fact, what inspired my first attempt at making this dish.
This dish is super easy, super cheap, and super delicious. It can be eaten as a main dish with bread sticks, or tossed onto pasta. I add the cooked veggies onto crust and sauce for a homemade pizza. It freezes great, and reheats in the microwave. However you choose, enjoy!
VEGETABLE INGREDIENTS:
1 medium eggplant
2 medium zucchini
2 cups cut mushrooms
5 Roma tomatoes
1 medium onion
1 green bell pepper
1 red or yellow bell pepper
OIL INGREDIENTS:
1/2 cup extra virgin olive oil
2 to 4 fresh pressed garlic cloves (depending on size and how much garlic you like)
1 TBSP dried Italian seasoning mix (I prefer Pampered Chef or McCormick)
Chop all vegetables and set half of each aside. Layer the first half of each in the crock pot in this order: Eggplant, zucchini, mushroom, tomato, onion, bell peppers.
In a small bowl, combine olive oil, pressed garlic, and Italian seasonings. Mix well. Drizzle half over the layered vegetables.
Repeat the layers of vegetables, drizzle with remaining oil mix.
Cover, and let sit on medium low for 5 or more hours, or on high for 2 hours. Stir halfway to blend juices, vegetables, and oil.
And Frankly, My Dear… that’s all she wrote!
