Homemade Sock Cat ~ he's cute!

Here's a little rag stuffed sock cat I made to sell on eBay. I have a bid! Yippeee!

Garden Fresh Tomatoes!

Well we were rewarded for putting our tomatoes out early and dealing with the frost. We had juicy sliced tomatoes on our grilled hamburgers last night! Yummy.

Knee High by the 4th of July!

Our corn is tasselling!

Bird House Gourds Update!

Wow... I can't believe how fast these guys took off! We've had a ton of rain (Ohio) and then with temps in the 80's, no wonder ... I have no clue how many gourds I'll end up with!!

Little Turtle ....

I picked up this little turtle to put in my herb and perennial garden, but he kinda got lost when everything took off and started flourishing. Greg decided to put him in the bird bath. I love it!

Bird House Gourds Update!

Wow! I can't believe it's only been 2 weeks since the last picture ~ my gourds are really starting to take off. I did lose two plants out of the four...one was eaten and the other just shriveled up and died! At first I was afraid I was going to be overwhelmed with gourds, but now I think two plants will be manageable.

Cheesey Scalloped Potato Recipe.... mmmmm!!!

Since it was such a nice day (not hot and humid)... I decided to make some scalloped potatoes. I followed this recipe... but the next time, I'm going to put some cheese in with the layers instead of just on top.




Cheesey Scalloped Potato recipe:

•4 cups thinly sliced potatoes, about 6 to 8 medium potatoes
•2 tablespoons flour
•1 teaspoon salt
•1/8 teaspoon pepper
•3 tablespoons butter
•2 cups scalded milk
•1/2 cup shredded Cheddar cheese (I did use more)

Preparation:

In a buttered 2-quart baking dish, place a layer of about 1/3 of the potatoes. In a cup or small bowl, combine flour with salt and pepper. Sprinkle about half of the flour mixture over the potatoes; repeat with another layer of potatoes and the flour mixture and top with remaining potato slices. Dot with butter then pour hot milk over potatoes. Cover and bake at 375° for 45 minutes. Uncover; sprinkle cheese over the top. Return to the oven and bake, uncovered, for an additional 15 minutes, or until scalloped potatoes are tender and cheese has melted. Serves 6 to 8.