My home in the Spring & SummerAh, Spring is in the air. And I am itching to get my fingers DIRTY. Yes, I get them really dirty when I work in the yard. And yes, I work in the yard, not my Honey. I am the gardener aroundhere. I mow, haul dirt, plant and anything else that needs to be done in the yard. And with Spring around the corner and the beautiful day today I HAD to get out and piddle. I cut back roses a few weeks ago and did some weeding as well. But today was more maintenance. Raking all the fallen leaves and pine needles making nice beds for my azalea garden that I planted only a few years back. (I want more this year.) I tried just to mow and mulch the fallen leaves into my grass, but I have got to remember that oak leaves do not mulch well at all!!! They do however provide good nutrients for my azaleas. So I spent a great deal of time blowing the leaves. AND IT FELT GOOD!! I love working in my yard! Here's to a great Spring! How many of you are gardeners, too?
Friday, February 20, 2009
Thursday, February 19, 2009
Thanks be to GOD.
Wednesday, February 18, 2009
Tuesday, February 17, 2009
Sunday, February 15, 2009
Saturday, February 14, 2009
What'da ya think? Valentine's Day & Easter all rolled into one! And what do you think about my candlestick holders? We'll talk about those later.
Isn't my centerpiece cute. I love that old rabbit. I have had him so many years. Can you see the cut work in the candlestick?
Happy Valentine's Day Everyone!
Friday, February 13, 2009
Wednesday, February 11, 2009
Friday, February 6, 2009
Tuesday, February 3, 2009
Blanch the asparagus and set aside.
Monday, February 2, 2009
Today will be Chateaubriand.
1. 1 Beef tenderloin- trimmed & tied (your local butcher can trim it- you will have to tie it. Make sure that the butcher has removed the 'Silver Skin' and ask for all the trimmings to take home, they will be great for seasoning and using in stew.)
2. Olive oil
3. McCormick's - Monterey Seasoning
Tools Needed: Cast Iron Skillet, Meat Twine and Meat Thermometer
Set oven to 475 degrees.
After tying the tenderloin, wash and pat dry. Then rub the tenderloin down with olive oil and sprinkle on the Monterey Seasoning. (Tenderloin may have to be cut in half to fit in skillet. But do not put both pieces in at the same time this will cause the meat to sweat and not sear as well. If you do have to cut in half, do the next step in intervals. You can later put them both in the skillet when they go into the oven.)
Pour about 2 tablespoons of olive oil in the iron skillet and turn on high heat. Let skillet get hot BUT NOT SMOKING. Reduce heat to medium and place one piece only of the tenderloin in the skillet and brown on all sides making sure to brown it and not burn it. When completely browned, place meat in the oven in the skillet. Cook for about 15 minutes then check the internal temperature.
Rare= 120 degrees
Medium= 140-160 degrees
Well Done= anything over 160- Don't do this though.
Tomorrow- Sauteed Asparagus with Lemon Sauce
Sunday, February 1, 2009
Eric comes with a ten year old daughter Erica and a five year old son Jesse, and we are thrilled about that as well.