In related news-- my garden, which I previously thought I had killed in my attempt to incite an ant genocide, has been blooming and producing! It seems that all my "pesticide" did was thin out my lettuce, spinach and carrots. Okay, not totally true. I did loose two broccoli plants and the other two didn't produce any flowers. That happened to me last year too! I am really good at growing HUGE broccoli plants that don't produce anything! Even so, we have really been enjoying spinach, lettuce and peas for the last few weeks, despite my mistake.
1) they are forgiving,
2) they bounce back when you make mistakes,
3) they thrive in the sunshine,
4) they take time and patience, and sometimes you don't see the fruit of your labors till far in the future,
5) in order to reach their full potential they have to be protected from weeds, birds and other harmful influences,
6) God is the master gardener,
5) you don't need fancy equipment, books, tools or toys because deep down inside nature knows what she is doing better than anyone else,
6) Love makes them both good, strong and healthy.
2 comments:
thank you soooo much for posting that recipe for me. i really appreciate you taking the time to do that.
so jealous of your garden--cannot wait to get a place so we can start our own. to thank you for the recipe, here's an easy one i made last night to get rid of some spinach we had, since you likely have some that can get put to good use...
"Upside Down Ravioli" (a lot like Manicotti)(i've tried to half it for you and jon)
-boil about 1/2 a box of jumbo shells (a whole box makes too much for my family of 5)
-in bowl, mix 15 oz. ricotta cheese, one egg, about a half bag of mozzerella cheese, and as much spinach as you want (cut into small pieces)
-then season with a dash of nutmeg, and then some oregano, thyme, garlic powder, black pepper (anything italian really works, i never measure)
-drain noodles and fill pot with cold water to cool pasta down, making it ready to handle
-pour just a bit of spaghetti sauce (you could make homemade, but i always use store-bought) onto the bottom of a 9X13 pan (although, since you're halfin' it, maybe a 9X9 would be better--eyeball it), i even add a splash of water when i'm coating the bottom of a pan, so that i don't have to use too much
-spoon mixture into the shells and place in pan with the goopy side up. as you lay them in the pan keep them all close to each other--try and really pack them in the pan. (as a side note, yesterday i made this and had extra filling and noodles afterwards, and so i used a small loaf pan and made one more serving of like 5-6 stuffed shells and brought it to a single sister in the ward so it wouldn't go to waste. you could probably make a single serving and freeze it too.)
-put a layer of spaghetti sauce over the stuffed pasta and then sprinkle the rest of the mozzerella cheese on top. (parmesan would probably be yummy too, whatever ya got!)
-bake at 400 for about 35-40 minutes covered and then for 5 more uncovered
-we ate ours with a yummy salad (with some more spinach of course! haha) and a loaf of crusty garlic bread. yummy stuff! and great to prepare ahead and bake or re-heat later. i made it while claire napped.
thanks again for the b.b. recipe!
I love that! Thanks for sharing!
Post a Comment