Posts Tagged ‘mushrooms’

It’s Done

June 5, 2009

Well the backyard is quickly becoming a playground for the gkids.  The swingset is finally done….After three 100 lb boxes and more pieces parts than countable.  Many thanks to DeeJaye’s new friend, Rex.  And the kids LOVE it.

IMG_1465Of course I had to add the flag.

IMG_1464And the pool is up..filled with water and ready to go.  It is still awfully cold and I don’t know how the kids stand it.  Girlie has been in it two days now and got really sunburned.  She had today out and thank goodness it was rainy or not sure she would have made it.  Hopefully tomorrow will be nice and I can get pics of all of them in the pool.

Even though the weather has been iffy all week the flowers are lovin it.  This iris came from MIL’s and my Honey thinks it originally came from his Grandfather’s yard.  Don’t know for sure, but love the color.

IMG_1451And under the willow tree in front.

IMG_1452These are the first of the clematis.  They should be loaded with blooms shortly.

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And I haven’t totally given up cooking.  Found a wonderful stuffed mushroom recipe…courtesy of Paula Deen.  Yummy.

CHEESE STUFFED MUSHROOMS

  • 24 fresh mushrooms, stems removed
  • 1 (10-ounce package) frozen chopped spinach
  • 2 ounces cream cheese
  • 4 ounces feta cheese
  • 1/2 cup finely chopped green onion, with tops
  • 1 teaspoon House Seasoning, recipe follows
  • Salt, to taste
  • 1 cup grated Parmesan
  • Preheat oven to 350 degrees F.

    Wipe mushroom caps clean with a damp paper towel. Thaw spinach in a colander; squeeze out as much moisture as possible. In mixing bowl, combine all ingredients except mushrooms and Parmesan. Mix well. Fill mushroom caps with mixture and place on a cookie sheet. Sprinkle Parmesan on top. Bake for 15 to 20 minutes. Serve warm.

    These are really yummy.  I chopped the stems very fine and added them to the filling as well.  No sense in wasting any part.

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    Blossoms and a Childhood Treat

    May 13, 2009

    The blossoms on the fruit trees are pretty.  These are the first that we have and the other trees aren’t far behind.

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    The bees are busy buzzing, so spring must be here.  Just a light frost this morning, so am hoping that is the last of it.  For goodness sake…its been warmer in Alaska than here.

    In using up some of my bananas, I made Banana Pudding.  Now how long has it been since you thought of that.  You know the one…..vanilla wafers, sliced bananas, instant pudding and whipped cream.  I only remember having it once or twice as a kid.  Maybe the vanilla wafers were too spendy???  And I only think I made it a time or two for my kids.  Well, will try to remember to make it more for the grandkids.

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    And the Pioppino mushrooms are starting to look like shrooms.

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    I am enjoying the prospect of spring being here to stay. 

     

     

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    Back to some more baking tomorrow I hope.  I think I’m having a chocolate attack.  Oh, damn the bad lock.

    And Just Who Needs Pasta

    May 9, 2009

    Got some of the yard work done today.  With and without the help of the grandkids.  I got the flowerbed under the willow tree in front cleaned out and remulched.  Of course I was about 1/2 a bag short.  Never fails does it???  The more I work with this rubber recycled mulch the more I like it.  Hope it continues to impress me.

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    And I got started at the front.  I trimmed back the clematis.  Poor things have been badly neglected the last couple of years.  I hope they survive the pruning they got.  Had to give the bed a good soak and will get to the weeds tomorrow.  Thinking real seriously about changing the ground cover.  I really like the stuff we planted on the east side.  It takes over and chokes out the weeds.  It would make a great cover the the clematis’ feet. 

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    Wow…I have 5 again, huh.

    MIL brought me a spaghetti squash the other day.  I decided that I would make a mushroom sauce and try it that way.  Of course my shrooms are not quite mature yet.

    SPAGHETTI SQUASH AND MUSHROOM SAUCE

    1 spaghetti squash

    2 Tbsp olive oil

    1 onion, chopped

    2 cloves garlic, chopped

    1 can mushroom soup….yes I used it

    1 cup sour cream

    2 cans sliced mushrooms

    Bake or nuke squash until done.  Heat oil in large fry or Chefs pan.  Cook onion and garlic then add soup, sour cream and mushrooms until hot.  Add squash insides.  Sprinkle with Parmesan when ready to serve

     

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    I fixed the old standby French Dip Beef for the meat dish.  I never did eat any.  Just a bowl of squash.  Weird for me.

    Well, 60 laps to go in Darlington on a short track Saturday night.  And actually it is a full moon Saturday night.  Go Tony

    HAPPY MOTHER’S DAY TO ONE AND ALL.

    Shrooms

    May 7, 2009

    Holy Cow   I have shiitakes anyway.

    IMG_1341Still waiting on the Blue Oysters and Pioppinoes.  Gonna start the last one this weekend.

    Short Track Saturday Nite

    May 2, 2009

    NASCAR in Richmond on a Saturday nite.  Doesn’t get much better than that.  Go Tony Go

    Spent all afternoon making the beer.  I had forgotten how much time you spend standing at the stove stirring.  Oh well, hope it turns out okay so its ready for my Honey when he gets home.

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    After washing, sanitizing and assembling, heat the water and make a “tea bag” out of the grains and cheese cloth.  Steep the grains for about 30 min while water comes to a boil, but do not boil with the grains in the water.  Then add the malt.

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    Now that’s a sticky mess.  Bring to a boil slowly and then add bittering hops.

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    Boil at a low rolling boil for 30 minutes.  Beginning to smell like beer now.  During the last 5-10 minutes, add the aroma hops.

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    Really smells like beer now.  Aroma hops…duh!!    Put pan in sink of cold water to cool.img_1292

    Add three gallons of cold water to fermenter then add beer.  Take a hydrometer reading. 

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    Add yeast to 1 cup of warm water.  When fermenter is cool to the touch add yeast. 

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    Put water in airlock and seal bucket.

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    And now comes the hard part.  It should start bubbling in a couple of days and then it has to ferment for the next week to ten days.  These are really short instructions.  We have always gotten our kits from WindRiver Brewing Company in Wisconsin.  They have quality kits and wonderful detailed instructions.

    And the mushrooms are beginning to show life.  My Blue Oysters and Pioppino aren’t showing much life yet, but they are slower growing than the Shiitakes.  And look at them.

     

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    I put my bird feeders out about a week ago and the birds are beginning to find them.  The little ones are here anyway.  These are the brightest yellow.  the pics don’t do them justice because I had to take it through the screen so I wouldn’t scare them away.  They still aren’t used to us yet.  And so far there are 3 pair.  Goldfinches….I think.

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    Well, the race is half over and there is rain in the area.  Think I will grab a beer and go racin’.