The peas have come to an end for this year, in part due to an infestation of pea aphids which I didn’t catch soon enough (the peas were so thick). I wanted to deal with the aphids before they spread to other plants. I was still very happy with the harvest and have a goodly amount put up in the freezer for future use.
The radishes are over for the Spring as well. It’s just too hot for those guys now.
On the way are beans, tomatoes, peppers, and my three sisters garden.
I’ve never planted a three sisters garden before so I am curious to see if it works out.
On the menu this week:
Tortellini and Pesto
Noodles with Peanut Sauce for my husband and Pad Thai for me with Tofu and Snow Peas
Lentils with Tomatoes and Broccoli Raab
From the Recipe “Vault” – Hello Dolly Cookies
I don’t know if this was supposed to be a tribute to the Broadway show in 1964 or the film in 1969 or just to the Louis Armstrong song. They are yummy if you like coconut.
Hello Dolly Cookies
Grease an 8 inch square pan.
Melt 1/2 cup butter – mix with 1 cup graham crackers crumbs. Pat into pan.
Cover with – 1 cup coconut, 1 cup chocolate chips,1 cup chopped nuts. Do not mix! Pour on 1 can of sweetened condensed milk.
Bake for 30 minutes at 350 degrees. Cool. Eat.
(Maybe this was the precursor to Magic Cookie Bars?)
What’s on your menu?
Sandra
P.S. Enjoy some Ocean Fun at Bry-Back Manor!