In order to stay cool this summer, Mochi has taken up sitting and lying on the grates in the house. She’s even tried the air return grates a few times, but must have figured out that those were “broken.”
After a good start getting in some new perennials in the back shade border this spring, my gardening energy slowed down when the hot summer weather hit early. I did manage to plant romaine and spinach early enough for a good spring crop this year. Last year my spinach seeds did not grow (or got eaten down to the stalk) so I counted this a major victory.
As for the rest of the vegetables, I branched out this year and added zucchini, bell peppers, and tomatoes to our EarthBox garden. Sadly, I only harvested one giant zucchini before my two plants succumbed to blight and squash bugs. However, the tomatoes and peppers have been doing well! I didn’t get them in until early July (horrible, right?) but the growing season lasts long into the fall here in southern Ohio.
First harvest of Fresh Salsa Hybrid tomatoes
My first ever tomato plants
First red pepper!
I planted my new deck rail planter full of herbs on schedule in May. I love having fresh herbs right outside my kitchen door! Rosemary, thyme, basil, and oregano are all doing great. The cilantro died early and I have no idea why. The parsley came up on its own out in the flower bed from last year, but went to seed early.
Herb garden right after planting in May
Herbs in late September -- the oregano is hiding behind the giant bush that is my basil
How did your garden grow this year?
First of all, you might notice a few changes around the blog. I’ve been tweaking the sidebar and adding some new things. I’m thinking of rolling out some more changes ahead, but for now I am satisfied. I hope y’all like it. Now, back to the main attraction.
* * *
I was going to start back up with the five senses last week, but that day got kind of crazy. So, without further ado, The Return of Five-Senses Friday:
seeing: leaves just starting to tinge red, yellow, orange; second story floor boards from below; growing stacks of new used books
hearing: wind rustling through tall, textured autumn grasses; cool, forced air through metal grates; Jeff’s patient voice growing more exasperated on a work call
smelling: cookies baking, potatoes boiling
tasting: a tall, cool glass of iced tea; tonight: food cooked over an outdoor fire
feeling: record-breaking heat; worn out yet cautiously optimistic and hopeful
This is a delicious vegetarian dish that I got from my mom last year. I don’t know where she picked it up or I’d give credit where credit is due. For now the credit goes to Mom for introducing me to this easy, healthy recipe.
I’m trying to incorporate more meatless dishes into our diet, or at least meals that don’t revolve around big hunks of meat, especially red meat. It’s cheaper and healthier!
I usually half this recipe for the two of us as it doesn’t heat up particularly well the next day (sadness). We usually have a little leftover anyway. Also, if you don’t have parmesan on hand, mozzarella is an adequate substitute. But use the parm if you can!
Pasta Broccoli Cheese Bake
1 pkg. fusilli pasta (1 lb. or 13 oz.)
1 tbsp olive oil
2 tsp salt
1/2 cup unsalted butter
1/3 cup flour
3 cups milk
1 tsp salt
1/2 tsp garlic powder
1/8 tsp nutmeg
1/8 tsp dried thyme
1 1/4 cup sharp cheddar cheese, shredded
2 (14 oz.) pkgs. frozen broccoli
3/4 cup parmesan cheese, shredded
slivered almonds (optional, but highly recommended)
Preheat oven to 350°F. In a large pan of boiling water, add the olive oil and 2 tsp salt. Cook pasta until al dente. Drain. Cook broccoli in microwave for 6 minutes. Drain any water.
In a large saucepan, melt butter, then stir in flour and milk with whisk until mixture boils and thickens. Add cheddar cheese, salt, garlic, nutmeg, and thyme and blend.
Add cooked broccoli and drained pasta to cheese sauce. Mix well. Spoon into a 9×13-inch pan. Cover with parmesan and almonds and bake uncovered for 20 minutes. Let stand for 10 minutes before serving.
Serves 6.
Fall TV shows are starting up again, and while we try not to watch too much TV, we do have a few shows we follow. One of those is Castle, and Season 3 starts tonight!
She’s a NYC homicide detective. He’s a famous mystery novelist. “Together [they] catch killers,” as the show intro explains. She’s a no-nonsense cop. He’s looking for a muse. She’s Kate Beckett. He’s Rick Castle.
As you might expect, there’s a strong romantic tension between the two leads. While technically a procedural crime drama, the show also offers lots of banter and comedic elements. But it’s really Castle’s character that makes the show—and Nathan Fillion’s exceptional portrayal.
We both loved Firefly, Serenity, and Dr. Horrible so it’s great to see Fillion getting some much-deserved mainstream attention.
I’m not usually one for cop dramas (though I appreciate good story-telling and characters no matter the vehicle) and that’s not the main draw here: it’s all about Castle and Beckett. The show also explores Castle’s relationship with his teenage daughter and his flair-for-the-dramatic mother.
Castle shares some strong elements with Bones, another show (thanks to Netflix) I’m a big fan of. I know I’m not doing the show justice with this description, so check it out for yourself (on ABC at 10/9c).
