I don’t know about anyone else, but after a summer of full of warm, sunshiny days, I welcome this bit of rainy weather. For a few days at least, I can use the excuse that I must stay inside and putter because it is wet outside. (I know, I do not melt, so i could go outside, but…) My Angel Trumpets are doing amazing, even with the downpours we have had. They bloomed at the end of June and put on this second show, just in time for my granddaughter to see before she left for home. At night the smell of these is so amazing! I wish I could put the smell here so you all could experience it. It makes you want to linger on the sidewalk to enjoy it, even in the rain. I am not sure where we are going to over-winter them this year. The mister usually drags them into the basement, but they are so big we are thinking that we need to section off a corner of the barn with plastic to keep the frost off of them.
I enjoy making good old fashioned comfort food this time of year. Juicy pork chops, dredged in flour and fried were on the menu last night, along with one of our favorite zucchini dishes. When you think you cannot eat another zucchini, try this. Just slice or dice some zucchini and throw it into a pan of sizzling butter. Add some chopped onion, and some cut up tomatoes. Pour on a bit of some kind of dressing…. sweet Italian, honey mustard, or oil, vinegar, salt and a bit of sugar. No need to cook it long here, this is just to get it hot. Now throw it in the oven (somewhere around 350 degrees, but if you are cooking something else, say some yummy biscuits, any temperature will work. Now mix together some bread crumbs, a bit of butter, garlic, some salt and any shredded cheese you have. I actually used some leftover garlic bread that I made the day before, and since i was very liberal with the butter and garlic, just added some cheese. Put this on top of your veggies in the oven and bake until it is nice and crispy brown. Yum! Just so you know, I do drive my son-in-law crazy with my lack of official measurements for things that I make, but that’s the way I cook. It all depends on what and how much of ingredients I have at the time.
Oh, did i mention that the above meal was great with a glass of Oyster Bay Merlot that the mister brought home for me? Hope you are enjoying these days of fall too!