Day 2 of the World Cup Challenge. 🌎⚽️🍴 And I have to admit I cheated a little over the weekend. I was sick Friday and ended up sleeping for 11 hours! It was fantastic. Saturday we went to a wedding and Sunday was Father's Day. So I took the Father's Day opportunity to make a bunch of food from a variety of countries into a smorgasbord.
First up was Saudi Arabia. 🇸🇦 Their national dish is Kabsah which is a hearty meat and rice dish. However, since I was making a lot of food I wanted the meal to balance a bit more so I kept searching. Fattoush was the second dish that kept popping up in my searches. It is essentially a simple salad made with some of the freshest vegetables you have and features the sumac spice, a tangy spice milled from the sumac berry bush in the Middle East. 🥗 Recipe on the blog!
Father’s Day Dinner this year was one for the books! 😍 The scallops, the sauce and the pasta were just the perfect combo and so easy to make.
ALL ingredients from Red Hook Natural Foods 😁
CACIO DE ROMA CHEESE
SAUCE- Olive oil, garlic, salt, 1 pound cremini mushrooms, 1/2 cup white wine, large handful of chopped parsley, 1/2 stick of butter, teaspoon of dried hot red pepper flakes.
Put garlic in a deep pan on medium heat and stir occasionally until garlic is a light golden color. Add the mushrooms and stir occasionally for 3-5 mins. Add salt. Cover pan and let mushrooms cook down for 10 minutes, stirring occasionally. Add 1/2 a cup of white wine. Cook down until you can no longer smell the alcohol (10-15 minutes). Partially cook your scallops in a separate pan with butter. When wine is cooked down add scallops, butter, parsley and hot red pepper flakes. Turn up heat and stir occasionally until your scallops are fully cooked. Serve over pasta, rice or potatoes.
(June 14, 2018) I do know better, but... This was the mess I made after planting a packet of mixed herb seeds in one small starter container. I didn't separate the seeds completely; they had different germination periods; and they were seeded too thickly in a small container.
It's not impossible to ease them apart for transplanting, but it's much more difficult than it should be. A gentle, sensitive, but firm hand helps, as does an understanding of plant physiology. The parsley was already removed in this photo, and the row of basil/chive mix and the dill have been finished. Only the row of cilantro (coriander) on the right side remains. They're growing fine.
Lesson learned? It's easy to be anxious when Spring arrives and you want to finish all of these projects in 15 minutes (before leaving for work, for example). It's better to wait a few more days and do it right! 😉
#seedling#transplanting # transplants #springfever#herb#garden#gardening#parsley#basil#dill#coriander#cilantro#littlehouseofbilly
Butterflies have a crazy cool life.
Brought in a couple of black swallowtail caterpillars last Wednesday. See that dark spot in the yellow box at the bottom of the pic in the first image? I thought it was frass (caterpillar poo) at first glance. Turns out there was an egg on the plant and it hatched out yesterday! The guys at the top were only slightly larger when found last week. They are eating machines.
The second image is a better look at the not-frass little guy.
The third image is a caterpillar that’s a couple of days old out in the garden. Fourth image is one that’s a bit older. Fifth image is one that’s a week and some change. Final image is youngest and oldest next to each other for size comparison.
Crazy cool, right?!?! In case you’re wondering why these guys weren’t brought in from the garden it’s because a harsh lesson was learned last year; the more grown they are the higher the chances they’ve been parasitized by wasps.
If you’d like to attract these to your garden they are quite fond of plants of the carrot family #carrot#parsley#dill#fennel#queenanneslace#umbel#blackswallowtailbutterfly#caterpillar#metamorphosis#frass
Grilled for the first time tonight!! I made rosemary lemon chicken, grilled potato salad, herb rolls (from scratch!) and garlic green beans. We took a gardening/herb class last weekend and I got inspired to put more herbs in my cooking. I’m pretty proud of myself!!! 🌿