Another first

I planted Ice Carnival Lilies this year…and the first one has finally bloomed!  It’s all creamy white with a lime green center!   Pretty cool looking.  I’m trying to decide what I want for beds and which flowers I want to plant together.   I’m thinking this particular lily will look good against a wall with moon flowers behind and sedum in front….and for a punch of color,  maybe a mass of bright orange zinnias.

The asparagus has ferned out and the Hostas are on their 3rd year and looking good!  They did bloom last year, so I knew what to expect.   I think their flower stems are very graceful looking.   They like the shady side yard and have thrived in 14″ pots since I’ve planted them.  They stay outside all winter next to the shed under a wooden horse trough.  A 2″ layer of leaves falls to cover the dirt.  I need to read up about dividing them as I think these need to be divided into 2 more pots. 

Our problem has been the shade…almost all of our yard is shaded by pecan trees and we have to look for areas of sun for the lilies and stuff that likes sun.

Susan ~ Patchkat

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Stashbusting…not so good this past week

Hmm..these numbers look nearly identical to last week’s (I made a small purchase at the quilt show)….that’s because I have not sewn a thing all week long…been in the kitchen canning.  Fresh fruits and produce won’t wait till I’m ready,  have to work on their time table or risk losing them. 

Yardage purchased this week – 1.25 yds 

Yardage used this week –     9.25 yds

Year to date purchased –  69.75 yds

Year to date used  (goal 300 yds) – 215.25 yds 

old UFOs finished ytd  (goal 10) – 6

 Charity quilt tops ytd (goal 30) – 17

Today,  I got a lead on plums….so I’ll probably take my bucket and go see about them.  If they’re ready, then I’ll make some plum jam and fix some for the freezer for tortes and cobblers.

Susan ~ Patchkat

 

Zucchini Pizza!!!

Do you have a family of pizza lovers?   When we first tried this recipe (culled from some long ago book), our children were at the stage where if it looked strange, they would’nt touch it with a 10′ pole…but for some reason,  Zucchini Pizza grabbed hold and it was requested often.   We use a small roll of hot sausage, well browned and drained-patted dry.    Sorry I don’t have a photo!

* ****we used 2 pizza crusts when the kids were home and spread the filling a little thinner.  Otherwise, you get more of a quiche! ****

Zucchini Pizza  
 
4 cups shredded zucchini

1 Cup chopped onion

2 TBSP Butter

2 TBP snipped fresh parsley

½ TSP pepper

¼ TSP garlic powder

¼ TSP crushed, dried basil

¼ TSP crushed, dried oregano

1 pkg pizza crust mix

non-stick spray coating

2 beaten eggs

8 oz shredded mozzarella cheese

8 oz cooked drained sausage OR 4 oz sliced pepperoni

Brown sausage in skillet, drain well pressing out grease with paper towels, set aside. In a large skillet, add butter, zucchini and onion, saute until onion is tender. Add all spices and the parsley, cook uncovered over low heat, stirring often until most liquid is gone. Drain remainder of liquids. You want this mixture as dry as possible.  Remove from heat.

Prepare pizza crust according to package directions. Spray a 12-14″ pizza pan with non-stick spray. Press dough onto pan from the center out to the edges. You want to have the dough going up the sides of your pan. Bake the crust at 375° for 10 minutes.

Combine beaten eggs, mozzarella and sausage (or pepperoni). Stir in zucchini mixture. Spread atop partially baked crust. Bake uncovered for 20-25 minutes until the cheese is golden brown and zucchini mixture is piping hot. 

Serves 4.

Susan ~ Patchkat
 

Zucchini Relish

It’s garden time…have an abundance of those yummy zucchini?  This is one of my favorite relish recipes…uses the zucchini … 3 medium ones at a time and I normally make several batches for our use and several batches to gift.  Sure is a welcome treat on a Winter time sandwich or alongside an oven roasted pork loin.

Zucchini Relish

 2 Cups chopped zucchini
1 Cup chopped onion
½ Cup chopped green bell pepper
½ Cup chopped red bell pepper
 2 TBSP salt
 1 ¾ – 2 Cups white sugar
1 Cup cider vinegar
2 TSP celery seed
1 TSP mustard seed
Combine first 5 ingredients. Cover with cold water and let stand for 2 hours. Drain, rinse and leave in strainer while you wash and sterilize jars, rings and lids.
Combine rest of the ingredients in a large stainless steel pan, stir well, bring to a boil. Add vegetables and simmer about 10 minutes.
Pack hot relish into hot jars leaving ¼” headspace. Adjust 2 piece caps. Process 10 minutes in a boiling water bath. Makes about 4 half pints. 

Susan ~ Patchkat