Monday, May 18, 2009

Adrift In A Sea of Blogs

Not really accomplishing as much as I should…but that’s Spring for ya! What HAS been happening around these parts…

enjoying a lovely Mother’s Day


opening day movie watch of Angels & Demons (two thumbs up)


clucking over a dear friend who had a mild heart attack and subsequently a stent inserted

crocheting kitsch for friends coming to visit from Arizona


and the rose that ate Chicago for me


watching the rain gauge fill up (Friday we had 4.5” in a very short amount of time and lots of local flash flooding)

cooking up a storm (my yummy Rainbow Stuffed Peppers for one thing)


catching up on the Kansas City Star BOM Block 5



and picnicking and geocaching in our favorite state park, Watkins Mill.

WatkinsMillBikingHikingTrail WatkinsMillSmallWaterfall


WatkinsMillVera WatkinsMillRan


WatkinsMill w

Whew, how’s that for a run-on sentence??? And from a former teacher at that!

Edited to add the recipe for the stuffed peppers as requested by a commenter:

Rainbow Stuffed Peppers 

Wash 4 large bell peppers--red, orange, yellow, green or a combo of any.  

Cut off tops and clean out stems and seeds.   Parboil the pepper shells in 

boiling water for 3 to 5 minutes.  Place on a towel to drain.   Cook 3/4 cup 

instant rice according to package directions.   Saute 1 med. chopped yellow 

onion in olive oil till soft.   Prepare the stuffing mix:   1 pound lean ground 

beef, the cooked rice, the sauteed onions, 1 clove chopped garlic (or 1 t 

jarred minced), 1 T chopped fresh parsley (or 1 t. dried), 1 T chopped fresh 

basil (or 1 t dried), 1/4 cup freshly grated Parmigiano Reggiano cheese, 1 t 

Kosher salt, dab of freshly ground black pepper.  Mix gently by hand.   

Sprinkle insides of the pepper shells with salt and pepper, then stuff them 

with the ground beef mixture.   In an oven baking dish pour a small amount 

of either tomato sauce or jarred marinara sauce.   I love to use Bertolliʼs 

Italian sausage garlic romano sauce but whatever tomato-based sauce is in 

your pantry will do!  Set the filled peppers in the dish and cover with more 

sauce.   Cover with aluminum foil and bake in a 375 degree oven for about 

an hour till ground beef is thoroughly cooked.   Serve a little warmed sauce 

on the side.   Add a loaf of warm Ciabatta bread and a salad and youʼre 

good to go!


Nana's Quilts said...

Looks like life has been just moving along "swimingly" (as we sometimes say - especially when it has been raining) :-) Saturday and Sunday were georgous but it all comes crashing to a halt today - alas! Lovely park.
Good wishes,

ForestJane said...

A run on sentence for what looks like a run on few days! Lovely pix, and everything outdoors looks so green. Must be the rain, you think?

Libby said...

Looks like you are not adrift at all, but rather enjoying all the good things that life has to offer. Enjoy!

sewprimitive karen said...

A woolen mill in a state park, how neat is that! I love state parks with hiking trails and old buildings sooooo much.

Sandra Clarke said...

Hi, How do you make the yummy stuffed peppers? Thanks and I enjoy your blog. Sandra

Ann said...

Hiya! Looks like you've been keeping busy. Where is Watkins Mill? These are the kinds of places we love to visit.

Mary @ Neat and Tidy said...

Great - now I know what to cook for dinner. Sounds wonderful.

Lorraine said...

you have been busy....what a lovely park! I have read a little bit about geocaching....looks like a fun activity!