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My Saturday Six, sniff sniff...
- Thread starter dawnnys
- Start date
mariadnoca
Moderator
Yep, yr round meyer lemons. I think it's a dwarf - I'm hoping more fruit this yr
since I told the gardener he can't touch it anymore - he kept shearing off the flowers. Ours is near the front near the door, so we've kept it cut back, but it's about 6 1/2 ft tall and almost twice that wide. A friend has what I expect is a full size and it's bigger, almost the size of an orange, so guessing mine is a dwarf. I really want to add a lime tree, that's on the list of redoing the backyard. I'd like to espalier another meyer lemon, a lime, and an orange along the fence if those power company butchered shade trees don't make a good comeback - and a yr out, they are looking sad.
We've got a burst of warm weather - they said it may be in the 80's tomorrow.
I watched a gardening video online recently where folks in Canada (Toronto?) mentioned they were able to grow citrus using a Hugelkultur type bed, because they said like compost they can retain some heat. Posted a link where you can see pictures/more info. (It sounds cool, but I wonder about termites.)
http://www.richsoil.com/hugelkultur/
since I told the gardener he can't touch it anymore - he kept shearing off the flowers. Ours is near the front near the door, so we've kept it cut back, but it's about 6 1/2 ft tall and almost twice that wide. A friend has what I expect is a full size and it's bigger, almost the size of an orange, so guessing mine is a dwarf. I really want to add a lime tree, that's on the list of redoing the backyard. I'd like to espalier another meyer lemon, a lime, and an orange along the fence if those power company butchered shade trees don't make a good comeback - and a yr out, they are looking sad.
We've got a burst of warm weather - they said it may be in the 80's tomorrow.
I watched a gardening video online recently where folks in Canada (Toronto?) mentioned they were able to grow citrus using a Hugelkultur type bed, because they said like compost they can retain some heat. Posted a link where you can see pictures/more info. (It sounds cool, but I wonder about termites.)
http://www.richsoil.com/hugelkultur/
mariadnoca
Moderator
Those are a climbing rose...I forget the name, but it's just starting to bud
I'm thinking of tearing it out though. It's beautiful when blooming, but it's a one time big show around May and then it's done for the year. Huge clusters of the small pink roses. It's very pretty, but I'd really prefer an ever blooming variety.
I'm thinking of tearing it out though. It's beautiful when blooming, but it's a one time big show around May and then it's done for the year. Huge clusters of the small pink roses. It's very pretty, but I'd really prefer an ever blooming variety.
mariadnoca
Moderator
Richard, love your low carb menus/recipes...really need to get back at it.
Sorry, but it did not turn out that great....
.... I thought it was too bland (and that coming from me says a lot, I usually like a dish that is not loaded with spices and extra flavors)
But, if you want to have a recipe for my very favorite way to make chicken thighs in stages here it is:
http://bewitchingkitchen.com/2009/08/26/teriyaki-chicken-thighs/
What I do these days is to bake it with the skin down in a 350F overn for ONE HOUR. I do this early in the morning, while I'm getting ready to go to work. I then turn the pieces with the skin up, cover again with foil and place in the fridge. When dinner comes, I heat the oven to 425 F and finish cooking.
It's such a great, tasty recipe, and with this method (which you can also do one day before if you prefer), very doable on weeknights
http://bewitchingkitchen.com/2009/08/26/teriyaki-chicken-thighs/
.... I thought it was too bland (and that coming from me says a lot, I usually like a dish that is not loaded with spices and extra flavors)
But, if you want to have a recipe for my very favorite way to make chicken thighs in stages here it is:
http://bewitchingkitchen.com/2009/08/26/teriyaki-chicken-thighs/
What I do these days is to bake it with the skin down in a 350F overn for ONE HOUR. I do this early in the morning, while I'm getting ready to go to work. I then turn the pieces with the skin up, cover again with foil and place in the fridge. When dinner comes, I heat the oven to 425 F and finish cooking.
It's such a great, tasty recipe, and with this method (which you can also do one day before if you prefer), very doable on weeknights
http://bewitchingkitchen.com/2009/08/26/teriyaki-chicken-thighs/
Here you go, REC: Ham Lasagna
9 uncooked lasagna noodles
2 Tbs butter
1 1/2 lbs fresh asparagus spears, trimmed and cut into 1-inch pieces
2 Tbsp capers, drained
2 3/4 cups cooked ham, cut into 1/2-inch cubes
2 cups milk
1/3 cup all-purpose flour
2 tsp lemon zest
1/8 tsp pepper
1 Tbsp Dijon mustard
2 cups shredded cheddar cheese, mozzarella cheese blend
Cook lasagna noodles to desired doneness as directed on package. Drain.
Meanwhile, heat oven to 350 degrees. Spray a 13 x 9 glass baking dish with nonstick cooking spray. Melt butter in a 12-inch skillet over medium heat. Add asparagus and cook 5 minutes or until asparagus is crisp-tender. Pour into large bowl; stir in capers and ham. Set aside.
In same skillet, combine 1/2 cup of the milk, flour, zest, pepper and Dijon mustard; blend well with wire whisk. Add remaining 1-1/2 cups milk; blend well. Cook and stir over medium heat until mixture is bubbly and thickened. Remove from heat; stir in 1/2 cup of the cheese until melted.
To assemble lasagna, spread 1/2 cup sauce evenly in bottom of sprayed baking dish. Reserve 1/2 cup of sauce for topping. Add remaining sauce to ham mixture; mix well.
Arrange 3 cooked noodles over sauce in baking dish. Spoon and spread half of ham mixture over noodles; top with 1/2 cup cheese. Repeat layers, topping with remaining noodles and reserved 1/2 cup sauce.
Sprinkle with remaining 1/2 cup cheese then bake at 350 degrees F for 20 to 30 minutes or until bubbly. Let stand 15 minutes before serving.
9 uncooked lasagna noodles
2 Tbs butter
1 1/2 lbs fresh asparagus spears, trimmed and cut into 1-inch pieces
2 Tbsp capers, drained
2 3/4 cups cooked ham, cut into 1/2-inch cubes
2 cups milk
1/3 cup all-purpose flour
2 tsp lemon zest
1/8 tsp pepper
1 Tbsp Dijon mustard
2 cups shredded cheddar cheese, mozzarella cheese blend
Cook lasagna noodles to desired doneness as directed on package. Drain.
Meanwhile, heat oven to 350 degrees. Spray a 13 x 9 glass baking dish with nonstick cooking spray. Melt butter in a 12-inch skillet over medium heat. Add asparagus and cook 5 minutes or until asparagus is crisp-tender. Pour into large bowl; stir in capers and ham. Set aside.
In same skillet, combine 1/2 cup of the milk, flour, zest, pepper and Dijon mustard; blend well with wire whisk. Add remaining 1-1/2 cups milk; blend well. Cook and stir over medium heat until mixture is bubbly and thickened. Remove from heat; stir in 1/2 cup of the cheese until melted.
To assemble lasagna, spread 1/2 cup sauce evenly in bottom of sprayed baking dish. Reserve 1/2 cup of sauce for topping. Add remaining sauce to ham mixture; mix well.
Arrange 3 cooked noodles over sauce in baking dish. Spoon and spread half of ham mixture over noodles; top with 1/2 cup cheese. Repeat layers, topping with remaining noodles and reserved 1/2 cup sauce.
Sprinkle with remaining 1/2 cup cheese then bake at 350 degrees F for 20 to 30 minutes or until bubbly. Let stand 15 minutes before serving.