Well, I guess these photos are a true indication that I need to break down, somehow, and get/use a real camera, and stop using my cell phone to take pics. But, this is what's going on in my garden this morning. Lots of container plants this year; tomatoes, peppers, petunias, nicotiana, etc.
your garden is just beautiful....what a pretty place to visit! thanks for joining...I hope you will share again!
ReplyDeleteI made corn bread that nearly made me cry yesterday. Then I was almost in tears because the two (2) guests we had over ATE THE ENTIRE LOAF EXCEPT ONE PIECE. Here it is: plain old Aunt Jemima's recipe (been my favorite for ever) with a twist:
ReplyDelete1 cup corn meal (the REAL stuff, not that self-rising whatever)
1 cup flour
2-4 Tbsp sugar (I use 4 Tbsp of sugar in the raw)
4 tsp baking powder
1 cup milk
1 egg
1/4 cup vegetable oil (I use Canola)
[also calls for 1/2 tsp salt, though I have never used any]
about 1/4 cup finely chopped southwestern peppers (yesterday I used one jalapeno and two small cow horns from the garden)
1/2 cup grated sharp cheddar cheese
Preheat oven to 425 F
Mix dry ingredients. Add milk, egg and oil. Beat (I hand stir) till fairly smooth. Add chopped peppers and grated cheese. Mix in well. Save some of the cheese to sprinkle a handful on top of the batter after you pour it into greased pan. Bake 20-23 minutes or till toothpick/fork comes out clean. You know - golden brown on top.