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Don't forget the smoked mozzarella! |
Posted on 03/06/2006 4:36:35 PM PST by SJackson
I am a fan of Cali garlic, been to Gilroy a number of times, however, the garlic and onions I get here from the traditional markets will brings tears to Abes eyes on Rushmore. Powerful stuff...lol.
I have both growing in my garden right now. Its spring planting time here.
I love making bruschetta.
Fresh tomatoes, onions, minced garlic, olive oil, fresh basil, salt and pepper to taste on crusty oven toasted baguette.
Mmmm, good.
The first picture must be shrimp scampi--it looks delicious. Unfortunately, I'm allergic to shellfish :(
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Don't forget the smoked mozzarella! |
I'm a cheesehead how could I've forgotten that!
Shame on me :)
LOL!
Isn't there a Dr. Kavorka?
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This'll help you remember!!!! |
That's going on your chart. In ink, so there won't be any fake erasing!
A bump for a later read :)
I planted onions this week, and started some other herbs from seed in pots (I'll transplant them later).
I have tulips coming up and crocus blooming now. My dafodils are budded and ready to burst open in bloom.
Spring becomes dearer to me each year. When I see these early blooming flowers it does something for my soul -- spring will arrive once again, and warmer/better days are ahead.
I go outside every day and examine my flower bulbs. From the time they break through the ground until they bloom, I watch them like they are my offspring or something, and really do get excited watching them grow.
I've had a rough winter, especially the past few weeks, so it does my heart good to see this. I love spring, and I love digging in the dirt, witnessing a seed grow into something for the dinner table. It just makes me hopeful.
Gotta plant me some garlic too. I use a lot of it cooking.
I just moved to this property last June (too late to plant flowers or a vegetable garden). I did plant a lot of bulbs last fall, the ones that are my beautiful babies now.
P.S. -- I also have some healthy deer that come for a shelled corn dinner every afternoon :) If they start eating my flowers (my herb and a few vegetable garden is fenced) I will probably not enjoy their company as much :)
OMG you are making me hungry!!! What delicious looking food.
I'm coming over.
I would try dusting black pepper or red pepper flakes in your garden. I would imagine any rodent would hate anything spicy.
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Be sure to bring a friend. |
Well boys,
Might as well do it right.
The fact that my Grandpa McCoy made some good whiskey (moonshine to be exact) which was so popular with the local sheriff, the sheriff tipped Grandpa off when the "revenuers" were coming, has nothing to do with this.
Grandpa just furthered his Scotch Irish ancestor's love of good spirits (for medicinal purposes of course):
From Outdoorpressroom.com
(Literally) A Breathtaking Single Malt
OK, this has nothing to do with with hunting, shooting, angling or the outdoors--but it does have something to do with a man's pleasure after the hunt or following a fine day on the river.
A Scottish distillery is planning to revive an ancient Gaelic single malt Scotch whisky recipe that is expected to produce an amber nectar with an astounding 92% alcohol--and perhaps as high as 94%.
The world's "most alcoholic single malt whisky" is a project of the Bruichladdich distillery that seeks to produce a limited run of usquebaugh-baul, an Islay whisky first written about by traveler and writer Martin Martin in 1696.
Martin wrote of usquebaugh-baul: "...the first taste affects all the members of the body: two spoonfuls of this last liquor is a sufficient dose; and if any man should exceed this, it would presently stop his breath, and endanger his life."
Wow. Now that's what we call whisky.
If the "whiskey adventure" is successful, single malt connoisseurs will still have to wait at least ten years while the batch ages.
Mark Reynier, managing director of the Islay-based distillery, said: "To be honest I'm just hoping the distillery doesn't explode."
We'll keep our fingers crossed and connect with the Bruichladdich Webcam for updates.
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Me too. I'd love to have a sip of what sounds like some amazing hooch. |
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