Tuesday, May 18, 2010

Literally folks, from the seeds!

I love this time of year. I am in love with this time of year.

It's been warm here lately which has helped many of my seedlings to get their start for the season. Sharing the photos brightens my day for sure, as well as sharing a recipe that always makes me warm inside. I know, I'm such a sucker for nostalgia.

Hello onion bulbs! Welcome to spring!

Beautiful carrot sprouts!

My bestest gave me a wonderful tea seed/leaf growing set and I finally felt it was warm enough to seed them. If you look in the left hand corner, that fuzzy green thing is a sprout!

Atlast my Rhododendron is budding! I've never seen it bloom before and for some reason I thought the flowers would be pink! This color looks magnificent. There are tons of Rhododendrons around here that have already bloomed and I was beginning to think mine never would!

Right, now for an awesome carbohydrate filled recipe. This is my mum's recipe for scalloped potatoes. I've had lots of variations of this recipe but hers is my favorite. It's comfort food, filling and delicious.

  • Potatoes (I used around 6 small-medium ones)
  • Can of cream of mushroom soup (cream of celery would work well too)
  • Milk
  • Pepper
  • Paprika
  • Grated cheese
In a bowl mix can of soup with about 1/2 c milk. If you are doing lotsa taters then add more milk to make the soup base go farther. To that add a good dash of pepper. I do just about a tsp. Add 1 tsp paprika. Whisk that baby up. Cut the potatoes into thin slices. Place one layer of potatoes in the baking dish and cover with sauce mixture, repeat this until everything is in the dish. Sprinkle with a bit more paprika (maybe half a tsp) and sprinkle a handful of grated cheese on top. Cover and bake about an hour and a half at 350* (until you can poke a fork in and it feels soft). In the last 20 minutes of baking remove the lid and sprinkle some more cheese and get it nice and brown.

Look at that lump of paprika! Mmmm I want that piece.

Lotsa love,

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