Round Robin Challenge: Backyard Photography

"In my garden, there is a large place for sentiment. My garden of flowers is also my garden of thoughts and dreams. The thoughts grow as freely as the flowers, and the dreams are as beautiful."

-Abram L. Urban

Finally, I get a chance to show off my autumn garden! In autumn! :) I started my garden a little later than usual this year, I don't know why, I think I was just taking my time, trying to decided if I really wanted one. I have complained enough about how challenging this year has been, so I won't go into detail, but all the crap was getting to me, and so, as a result, I could feel my drive to be creative slipping away with each day. Well, one day last June, in a mad attempt to break away from some of the issues I was going through, I just jumped in, feet first, and planted away. First I chose what corner of the yard to make my own, then I visited the store, and chose the seeds and plants, and then I made the vision come alive. I have one or two more touches to go, like the orange autumn lights, and then it will be complete. Pretty soon I will have to decide if I want to plant some bulbs for next spring, or if I want to just go with container pots again. I bet you can guess I am sitting on the fence a bit. Well, you will just have to stay tuned! :)

Bachelor Button

Pink Aster

Yellow Sunflower

Hot Pink Four O' Clock

Orange Cosmos

Yellow Cosmos and Skipper

A surprise visitor to my garden, a tomato plant from the neighbor's yard!

From Alan's garden; Variety Bell Peppers and Eggplant

Solid Black Sunflower

Burnt Orange/Red Sunflower

Nemesia

Violets

This Round Robin Challenge, was suggested by Tammie Jean, author of the blog, "Long Drives To Nowhere." Thank you Tammie Jean! :) Please be sure to drop by her blog, and say hello, then pay a visit to all the participating Robins, to view their entries as well. And remember Robins, we always need new suggestions for future Round Robin challenges, so please submit your ideas. Email your suggestions to Karen, Steven or myself, and who knows, we might choose your idea next!

Linking List

1. Steven... (sometimes photoblog)
POSTED!

2. Carly... Ellipsis
POSTED!

3. Tara... A Long Walk Home
POSTED!

4. Janet... Fond Of Photography
POSTED!

5. Suzanne R... New Suzanne R's Life
POSTED!

6. Vicki... Maraca
POSTED!

7. Gattina... Keyhole Pictures
POSTED!

8. Karen... Outpost Mavarin
POSTED!

9. Tammie... Long Drives to Nowhere
POSTED!

10. Julie... Julie's Web Journal
POSTED!

11. Teena... It's all about me!
POSTED!


-OndineMonet
Garden Photos
Autumn, 2007

Carly's Stuffed Bell Peppers

"Food is our common ground, a universal experience."

-James Beard

It's been raining the last couple days, so I have been housebound... and a little bored. But it's not all that bad, because one of the things I enjoy the most about winter, and long weekends when it's raining, is spending time developing new recipes, or maybe even revisiting recipes I haven't made for a while. This weekend I made Stuffed Bell Peppers. This batch was a new take on an old recipe. Instead of using just plain tomato sauce, I tried using a tomato cream sauce, that had the added kick of sun-dried tomatoes. I think it turned out well. :) Here is the recipe, if you try it, let me know how it comes out.

Carly's Stuffed Bell Peppers

6-8 medium sized green, red and/or yellow bell peppers
2 lbs. ground beef
6-8 marinated sun-dried tomatoes
2 cups cooked plain white rice (cooked to pkg directions)
2 sm. cans tomato sauce
1/2 cups grated Parmesan cheese
1 tbs dried chopped onion
1sp. garlic powder

Directions...

Heat oven to 375 degrees. In a heavy skillet, cook ground beef, seasoned with garlic powder, until no longer pink. Drain and set aside. Cook rice in medium sized pot, according to package directions. When rice is ready, transfer to a large mixing bowl and add in cheese, chopped onion, Parmesan cheese, and tomato sauce. Blend mixture well. Remove the sun-dried tomatoes and drain on a paper towel. Wash, and slice open bell peppers, saving the tops to the side. Fill each pepper with meat/cheese mixture. Put one, drained, sun-dried tomato on the top of each bell pepper, after it's filled, and press down gently. Replace the bell pepper tops, and place in a medium to large baking dish, allowing room around each pepper. Pour Classico sauce around each pepper, and drizzle some on top. Cook in 375 oven for 45-60 minutes or until hot and bubbly. Serves 4-6. Enjoy!

Note: If you can purchase red, green and red peppers, it tastes the same, and it makes a nice presentation. :)

-OndineMonet
Berkeley, California
February 9, 2007
Morning