The pumpkin vine has grown to the end of the enclosure, turned the corner, and is almost at the outer corner. I wonder how long it'll get. I really wonder if any of these pumpkins will actually get any bigger. :/
Here's one of my three cucumber sprouts. These are doing much better than the zucchini vines so far.
Here we have some more baby strawberries. I think we've had maybe three perfect red ripe strawberries from these plants. Maybe next year will have a better yield...
The Scarlet Gleam nasturtium plants are doing well. There's obviously some little creepy crawlies that think they are tasty. ;)
Finally! Red Tomatoes!!! I found these on the Early Girl vine. Early, haha. I guess I'm lucky to have any tomatoes at all living so close to the ocean. I'm wondering if the water residue on the tomatoes has salt in it. We don't usually have hard water, though.
Ingredients*
1 large Boboli (or other pre-made) pizza crust
3 eggs, beaten
1/2-1 C (or so) Italian blend shredded cheese (just make sure there's Mozzarella in it)
Salt and Pepper
Sun dried tomatoes in olive oil
red onion, thinly sliced**
fresh basil, chopped into small pieces (I used scissors and snipped it instead)
Directions
Arrange the toppings on the crust however you like. Toppings first? Yes! Trust me, it works better that way. Beat eggs and add salt (if desired since the cheese is salty) and pepper. Spread cheese liberally over the toppings on the pizza crust. Pour egg mixture evenly over the cheese. Place pizza on a baking sheet because spills are likely. Don't use foil like I did or you'll be peeling little pieces off the bottom of the crust. Bake in a 400° oven for 12-15 minutes or until the center is set (doesn't jiggle).
* I don't specify the amount/quantity of toppings, so just used your best judgment. :)
** I don't really like crunchy stuff on my pizza, so I put the red onions in a zipper bag and nuked them (in the microwave) for about 30 seconds to soften them up.
Toppings go first
The finished pizza
There's almost always a short wait for a table on the weekends, so a complimentary cup of hot coffee is welcome when it's cold and misty out. Which it nearly always is!
They have a great kids menu, and crayons are always appreciated.
Quintal's Omelette
Refried Beans, Salsa and Cheddar Cheese topped with Sour Cream and Avocado
Fresh Fruit Bowl
Bananas, strawberries, blueberries, raspberries, grapes, cantaloupe, and honeydew melon
Olallieberry Pancakes
The berries look odd because they were sprinkled liberally with cinnamon. These pancakes were delicious!
Good old-fashioned Oatmeal with Brown Sugar and Raisins
It's exciting to finally see some pumpkins on the vine Maddie planted from one of the seeds from her class Jack O'Lantern last Halloween. I was starting to worry because the flowers keep shriveling up and falling off. I've never had a pumpkin vine before though, so I'm sure that's just part of the process.
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When you first walk in you're greeted by a table of freshly caught fish.
I don't usually ordered fried food when I go out, but these Shrimp Chimichangas, one of the specials, sounded so good that I took a chance. I was not disappointed! The little yellow net bag contains a lemon that keeps the seeds from getting into your food when you squeeze it.
Fried Clam Strips... yum.
I grew these baby peppermint plants from seed. They took a long time to germinate, so when they sprouted I had completely forgotten what I'd planted. I couldn't tell what they were at first, but they had the cutest teeny tiny leaves. I didn't thin them out when they were tiny because they seemed so fragile, but I am taking the larger sprouts and replanting them when they start to seem crowded.
]]>Unfortunately my last two visits to Bahama Billy's were a tad disappointing. First, the normally delicious Crab Mango Bisque tasted a little sour and the food didn't taste quite as good as usual. I really hope that was just a fluke. I'd hate to think the place is going downhill. Last week we tried to order our beloved Watermelon Martinis, only to be told that they were taken off the menu. I don't think I can forgive them for that!
Watermelon Martinis
Calypso Corn Bread
Cod Enchiladas (I think this might have been a special. I don't think it's usually on the menu.)
Coconut Caramel Cream Pie (Easily satisfies four or more people.)
Not cheap!
Madison grew this plant from a seed from her class' Jack O'Lantern. When we brought it home in May it had just two leaves. I'd say it's doing pretty well now. :) How great would it be to be able to donate one of the pumpkins to the class for this year's Jack O'Lantern!
Navrattan Korma and Aloo Gobi
Tandoori Salmon
More pictures below.
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Papadum
The Plate of Indian Food
Masala Tea, creamy and delicious!
Ingredients:
2 cans reduced sodium garbanzo beans
1 packet Taco Seasoning (any brand)*
shredded lettuce
stone-ground corn tortillas, lard-free flour tortillas, or hard taco shells
diced tomatoes
avocado
shredded cheese*
sour cream*
any other items you like on your taco
Directions: Combine garbanzo beans with taco mix. For juicier filling, use all liquid from garbanzo beans. For less juicy filling, use liquid from only one can. Simmer over medium heat for 10-15 minutes, stirring occasionally. Lightly mash the garbanzo beans with a fork or bean masher. This not only keeps them from rolling out of your taco shells, but gives them a ground beef-like texture. Heat the tortillas under a broiler or in a non-stick skillet. Spread some of the bean mixture on the tortilla, then top with the other ingredients. Enjoy!
* To make this a vegan dish, make sure the taco seasoning does not include whey or milk solids, and substitute vegan cheese, such as Vegan Gourmet: www.followyourheart.com/cheese.php and sour cream, such as Tofutti's Sour Supreme: www.tofutti.com/soursupreme.0.asp
Adapted from the Garbanzo Tacos recipe found here: vegweb.com/index.php?topic=5911.0
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Made with grass-fed, hormone-free ground up bovine, Niman Ranch Uncured Applewood-Smoked Bacon, and homemade guacamole!
Guacamole
1 shallot, finely chopped
2 cloves garlic, minced
1/4 - 1 jalapeño pepper (seeded), finely chopped
1 Roma (plum) tomato, diced
2 ripe avocados, diced
juice of 1 fresh lime
salt & pepper to taste (if needed)
Mix everything together, and enjoy!
Update 5/28/08: The fire has now been contained.
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Special Blueberry Pancakes
Ingredients:
1 cup milk (recipe calls for 1 1/4, but I found it made the batter too runny)
1 cup rolled oats
2 eggs
1 tablespoon vegetable oil
1/4-1/2 teaspoon vanilla
1/2 cup flour (all-purpose or whole wheat)
3 tablespoons granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt (optional.. I don't use it)
1/4 teaspoon cinnamon
1/2 cup toasted coconut*
1/2 blueberries (fresh or frozen, thawed)
Combine milk and oats. Allow oats to soak for at least five minutes to soften them. Beat eggs well and add them, along with the oil and vanilla to the oat mixture. Mix well. Stir in the remaining ingredients. Cook on a hot, lightly oiled (I used Earth Balance margarine.. the only kind I like.. since it won't burn like butter might). Use about 1/4 to 1/2 cup of batter for each pancake, depending on how big you like your pancakes! Turn them when the edges are slightly brown. Make sure they cook all the way through.
Makes 10-12 4-in pancakes.
* Toasted coconut
Spread coconut flakes evenly on a baking sheet or piece of heavy duty foil. Bake at 350° for 5-10 minutes, stirring at least once.