Summer Update and a Couple of Recipes:

We made it back from LOTO happy, well fed and tired.

Nope, the chickens did not miss me and I don’t think the dogs and kitties did either.  Roxanne did a great job.  I was not able to text her several times a day in my usual OC way because after we were already on our way to MO I realized that I DID NOT HAVE HER NUMBER IN MY PHONE!!!!


I have only called her on my land line and did not have her number stored in my cell phone.


freak easy1

 I had left my number for her to use if there were any problems and I assured myself that everything would be ok.  That did not stop me from laying awake early the first morning thinking thoughts like:  “What if she thought we were leaving on Friday not Thursday?  What if she thought we were going NEXT week not this one?”

I soon pushed those thoughts out of my mind – nothing I could do about it anyway – and had fun!

My worries were for nothing – as worries usually are.  The place looked great when we returned,  and all the critters were very well cared for.

My dog Rusty fell in love with her.

rusty I sure hope Roxanne wants to sit for my critters again next year.

The garden continues to do wonderfully well.  We have had tons of delicious green beans and many cucumbers.  I ate my fill of lettuce and once it bolted I used it to feed the chickens.  My tiny gourmet carrots were cute but not worth doing again in my opinion.


They are a small, round variety. They got only slightly bigger than this.

We are eating cucumber salad almost every day – Ah summer!

I have quite a few zucchini from my 2 plants.  While we were away a couple of them got HUGE!   They will be fine for stuffing.


The tomatoes are ripening , we are really enjoying the Black Krim tomatoes grown from seeds I saved 2 years ago!  Delicious!  If you have not grown this variety of Heirloom tomato you are missing a treat!


My very favorite tomato variety is called Hillbilly.  It is soooooooooooooooo good!



A day’s harvest!

 Here are a couple of recipes that are summer life savers:

Marinated Cucumbers


1/2 cup of sugar

1/4 cup water

1/4 cup vinegar

(I like a combination of white and rice wine vinegar)

fresh dill

salt and pepper to taste

very thin cucumber slices (about 2 medium cucumbers)

thin sliced onion (about 1/4 onion or to taste)

 pinch of red pepper flakes (if you like things zippy)

Warm up the vinegar and water enough to easily dissolve the sugar.  Let cool a bit.  Throw in the  cucumber slices and as much onion as you like, a few snips of dill, salt, pepper and the pepper flakes if you want them. Let marinade for at least 2 hours.   Enjoy!

Zucchini Bread with Walnuts


3 cups flour – can use part whole wheat if you like

1 3/4 cups of sugar

1/2 tsp salt

1 tsp baking soda

1 tsp baking powder

3 eggs

2 cups grated zucchini

2 tsp vanilla extract

1/2 cup oil

1/2 cup melted butter

1 cup chopped walnuts ( optional)

Mix all dry ingredients in one bowl, all wet ingredients in another then combine. Pour into a greased Bundt pan and bake for 60 – 70 minutes at 350 degrees. (or in 2 loaf pans and bake for 1 hour).

 Cool, slice and YUM!

Let me know how your garden is doing and please share any recipes you have that will help use up a bumper crop of zucchini!




1 Comment (+add yours?)

  1. Steven Criger
    Aug 24, 2014 @ 15:15:03


    Liked by 1 person


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