Night of the Living Tomato Plants

Holy Tomato Plants!!!! I didn't expect this, and am already chastising myself for not caging these beasts early in spring. Those huge bushy things in the front are Basil. Things in the pots are various herbs.

Here are a few flowers that a friend gave me. Wasn't sure if they would live cause they were close to dead when I transplanted. But...ta da! Rebechia, Echinacia, and Nasturtium. Pardon the weeds...Tomato Recipes to follow. 

Garlic Basil Toast with Robots

It's not that we never cook...it's just that I let my friends do the hard work of discovering new recipes, and then make what they made;) But, a week or so ago, we made this:

Slice French or Italian bread, arrange on a cookie sheet. 

In a small bowl, mix:

1 stick of butter softened

a bunch of garlic to taste (2-4 cloves?)

Parmesan cheese (a handful?)

salt and pepper

a large handful of chopped herbs from your garden (probably like...3 Tablespoons when chopped)

this time I used: Thyme, Basil, Oregano and Rosemary. Less of the others, more of Basil. 

Spread a ridiculous amount of the butter mixture on each piece of toast, then bake at 350 center rack for 10 min. Since we're not doing rocket science or experiments for the government, you can just put in a pinch of this, a handful of that, I love this kind of thing. 

My Garden

It hasn't died yet! Cross your fingers!

If I can't BE Rainbow Brite...

At least we can make her cupcakes....
These were kind of a pain initially, but they are so darn cute, and what a surprise when you bite into them!!!
I think next time I might do a whole cake, so that it won't take as long. But really, they are so cute it's work a little effort. At least the batter is super easy. From my friend Toni's blog, who got it from this blog...
http://thegirlwhoateeverything.blogspot.com/2010/03/because-life-isnt-always-rainbows-and.html
Rainbow Cupcakes
I think they need to be called "Rainbow Sprinkle-Sparkle Treats" or something like that.

Shell Casserole from Aunt Mable

From "Mable Hoffman's Crockery Cookery" book, here's one of our new family Sunday dinners.

1 lb lean ground beef
1 small onion chopped
1/2 tsp salt
1/4 tsp garlic powder
1 tsp Worcestershire sauce
1/4 cup flour
1 1/4 cups hot water
2 tsp beef bullion granules
2 Tablespoons red wine
6 oz large shell shaped pasta
1 two ounce can sliced mushrooms (i always leave out)
1 cup sour cream

In a skillet, cook ground beef and onion until red color dissapears. Drain beef; place in slow cooker. Stir in sald, garlic powder, worchestershire sauce and flour. Add water, bullion and wine, mix well. Cover and cook on LOW 2-3 hours. Meanwhile cook pasta according to package directions and drain. Add cooked pasta , mushrooms and sour cream to slow cooker, stir to mix ingredients. Turn to HIGH for 10-15 min. EAT!

Easy Healthy Breakfeast

Ok, it' won't be "healthy" once I'm done with it, but it could be a lot worse remember...this started as a low cal full flavor breakfast recipe from a magazine. Then we came along...

Lightly toast English muffins
Spread on leftover refrigerated hollandaise sauce ( it's like spreadable butter the next day!) OR a little mayo or mayo/grey poupon mix
Place Canadian bacon on top
then cheese, whatever you like, but the good SHARP Cabot from VT is my fav for this application
then sliced tomato, fresh herb of your choice, salt pepper (The kids don't like this, and it's actually quite good anyway)

Broil for 5 min.
EAT

Sometimes we put a poached egg, or change up the cheese.
Like my herb pot? I'm very excited about it.

Lemony Mothers Day

Happy Mothers Day

Lemon Posset

Another one that is ridiculously simple, but a knock out. From 150 Best. A cross between pudding and mousse. Heavy cream is quickly becoming my favorite ingredient. 

Ingredients:

2 cups heavy cream

3/4 cup sugar

Juice of two lemons

Raspberries and confectioners sugar for garnish. 

Bring the cream and sugar to a boil in a medium saucepan, stirring constantly. 

Reduce the heat to a simmer and stir vigorously 2-3 min more until thickened. Off the heat, whisk in the lemon juice. Pour into small cups or glasses, let cool slightly, cover with plastic, and refrigerate for 4 hours. DON'T stir it. It will sort of goop back together, but just let it set in the fridge. 

Here it is all finished next to the beautiful flower box that G and Daddy built at Lowes for Mothers Day:)