It was a fantastic day on Saturday when Captain Tongo had a Gazebo Party on Plot 87 to help celebrate Cissy Stone's Birthday. Lots of friends turned up with a Bottle, a Brolly and a Sense of Humour. Gale force winds and torrential rain one minute and baking sun the next ensured there was never a dull moment. The shed will NEVER be the same again.
I think I'll rename it "The Spud Diggers Arms"!!!
The new Barbi was called into action and the burgers, chicken, beer and wine were all dispatched as can be seen below. We even had a couple of friendly ducks drop in for a chat!
Congratulations to Man Utd for winning the Premiership AGAIN. (Eat your heart out Rafa!!!)
And finally back to the real stuff, hopefully if it stays fine today I'm going to sow my Kerr Pinks which are patiently sitting in their egg tray.
The Brassica cage is full and with all the rain we've had recently they're all looking healthy. Also as it's completely covered, as well as my copper rings & crushed egg shells, I can use slug pellets as their won't be any birds in there. Hopefully it will defy the high winds and remain standing. Now I know what it's like to be a tent rigger at Billy Smart's Circus!!!
I'm going to transplant my Nasturtiums and French Marigolds as companions and I've got more Sweet Corn and French Beans ready to go in.
Thanks to Doug for pointing out that last week's photo quiz was Borage and also to Matron for your continued support and always welcomed comments.
And finally here's the Eggplant (Aubergine) Hummous recipe.
This luscious (but healthy) dip is great with pita chips or raw vegetables.
Makes about 2 cups.
Ingredients1 large eggplant (about 1 1/4 pounds)
3 tablespoons olive oil, divided
1/2 cup drained canned chickpeas
1 1/2 tablespoons fresh lemon juice
2 teaspoons (generous) tahini (sesame seed paste)*
1 garlic clove, minced
2 teaspoons chopped fresh parsley
*Available at some supermarkets and at natural foods stores and Middle Eastern markets.
Preheat oven to 350°F. Cut eggplant in half lengthwise, then score flesh in crisscross pattern at 1-inch intervals, 1/2 inch deep. Rub cut sides with 1 1/2 tablespoons oil; sprinkle with salt. Place eggplant on rimmed baking sheet, cut side down; bake until tender, about 1 1/2 hours. Cool slightly, then scoop flesh into processor (discard skins). Add chickpeas, remaining 1 1/2 tablespoons oil, lemon juice, tahini, and garlic; puree until mixture is almost smooth. Transfer to bowl; stir in parsley. Season hummus to taste with salt and pepper.
Add scoops of the hummus along with feta, tomatoes, olives and cucumber.