Decided to try a bit of gardening this year – and my son Davis and I built 3 raised garden beds, each 3′ x 5′, from cedar 2×6’s. We also got some large planter pots, 3 of them, that are about 2′ in diameter, and a couple feet tall.
This past weekend we picked up the soil, and Davis and I filled up the garden beds. Then Tracey and I decided on vegetables. Here’s what we’ve planted, mostly from seed:
Zucchini (green and gold varieties)
Kale (planted some seed, and also 2 plants from the garden center)
Carrots (a multi-color variety)
Red Chili pepper
Sweet Bell pepper
Tomatoes (in one of the planter pots)
While at the garden center, we also picked up some flowers and herbs that we’ve planted in large planter pots. The herbs are in a big pot by the pizza oven which should be handy 🙂
Now we just have to remember to water and weed everything!
Made this for Mother’s Day – and it was delicious!
Pork Loin Roast BBQ’d on the Rotisserie
Recipe Type: Main
Serves: 10 – 14
1 teaspoon fenugreek seeds
1 teaspoon ground allspice
1 teaspoon coriander seeds
1 teaspoon fresh grated nutmeg
1 teaspoon mustard powder
2 tablespoon olive oil
8lb Pork Loin Roast
Night before, add spices to mortar & pestle, and grind up nice and fine.
Add olive oil and mix well with spices
Rinse roast under cold water and pat dry.
Rub oil and spice mixture all over the roast.
Place into ziplock (I used a FoodSaver bag, and then vacuum sealed it), and into the fridge overnight.
Take roast out of fridge, then set up BBQ for rotisserie cooking, and start the BBQ, lighting the rotisserie burner only.
After 40 to 45 minutes, put roast onto rotisserie spit, and place drip pan onto BBQ coals beneath the roast.
Cook for approximately 18 to 22 minutes PER Pound, until internal temperature gets to 150 degrees F.
Remove from BBQ and tent with aluminum foil for 15 minutes before slicing and serving.
Served the roast with apple sauce.
The rest of the menu consisted of steamed carrots, prosciutto wrapped asparagus spears roasted in the oven, baked potatoes with cheddar & bacon, and a delicious kale, pear, pumpkin seed, and spinach salad with a balsamic vinegar dressing.
Recently I added a couple small bristlenose pleco’s to the aquarium. They are small right now, not quite 2″ in length. Their maximum size is around 6″, which works nicely – I definitely didn’t want a common pleco, which can grow over a foot long!
They are very good at staying hidden, but this evening for the first time I saw both of them out for a little while at the same time 🙂
The current residents of the aquarium:
4 Denison barbs (or indian flasher barbs)
6 Siamese algae eaters
2 Bristlenose plecostomus
2 Salt and Pepper corydoras
6 Red Phantom tetras
6 Black neon tetras
6 Neon tetras
8 Head and Tail Light tetras
I also added a digital thermometer – much easier to read than the little plastic strip I had stuck on the front glass!