This Too Shall Pass

I can't get enough of this song (by OK Go) on this lovely memorial day weekend. Plus, the video is fun.

Garden on the Deck: Green

Weekend of errand running, catching up with my friend Cate, online bills, new shower curtains, taking my first nap in ages, a bbq party, and shredding old credit reports. Zippity zip.

My beautiful friend E at the SLCT Plant Sale (photo credits here).

Brussels Sprout plant, taken 5/15/10.

Baby Basil in a Dunkin donuts cup, taken 5/22/10.

Chives, taken 5/22/10.

Recipe Rursday: Cod in Olive-Tomato Crust

Cod in Olive-Tomato Crust, taken 5/16/10.

This masterpiece is Chris' latest achievement--one inspired by Jacques Pepin's new cooking show. Chris prepared this for the two of us, and then recreated it the following week when we had the Chamberlains over for dinner. On both occasions, I expected the oil-cured olives to overpower this mild fish with their saltiness. But no. It's a perfect recipe. I can only assume that the fish absorbs some of the salt from the tapenade. Have you ever watched Jacques Pepin cook? I could listen to him all day. No fretting, just playing in the kitchen.

Jacques Pepin's Cod in Olive-Tomato Crust

Pepin suggests using cod loin fillets because they're thick, and at "1 inch thick, they will need 5 to 6 minutes under the broiler"...adjust as needed. The recipe below is his to the letter.

• About 1/2 cup oil-packed sun-dried tomato halves, drained
• About 1/2 cup pitted black olives
• 2 tablespoons grated Parmesan cheese
• 4 cod loin fillets (about 6 ounces each)
• 1 tablespoon extra-virgin olive oil, plus more to drizzle on at the table
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley, for garnish

Preheat the broiler and line a baking sheet with aluminum foil. Cut the tomatoes into 1-inch pieces and put them in a food processor with the olives and cheese. Process until you have a rough puree that holds together.

Rub the fillets with the 1 tablespoon oil and sprinkle them with the salt and pepper. Arrange the fillets so there is space between them on the baking sheet. Cover the fillets with the tomato-olive mixture and slide them under the broiler, so the fish is about 4 inches from the heat source. Broil for about 5 minutes, until the fillets are just tender but are still slightly undercooked inside. Garnish with the parsley and serve. Pass the bottle of extra-virgin olive oil at the table.

Happy

• Anne and Ashley visit from Nebraska-- Love you both! And I'm sorry I had to work while you were here!

• Softball Sundays.
• Growing tomato starters (from seeds of the tomatoes I grew last year) and sending off all the extras to new homes.

Garden on the Deck: Lettuce & Strawberries

Lettuce 5/15/10.

Alpine Strawberry plant, 5/15/10.

Garden on the Deck: SCLT Plant Sale

SCLT Plant Sale purchases, 5/15/10

New Veggies:
3 Pepper Plants (Basilla Bajio Hot Pepper, Bulgarian Carrot Hot Pepper, and an Early Jalapeno)
1 Lemon Cucumber plant (I planted seeds for 3 more plants)
1 Eggplant plant (out of which Cat promptly took a bite)
4 Early Wonder Beets (in case my seedlings don't make it)
2 Sweet Basil (in case my seedlings don't make it)
2 Bunches of Chives
1 Alpine Strawberry plant (mini!)
4 Salad Mix plantsFlowers:
Chris picked up...(1) a Chinese Pink Diana, (2) an Only the Lonely Nicotiana.
and I grabbed (3) a Mina Lobata vine (Firecracker vine/Spanish Flag) (seen here), and (4) a Mammoth Sunflower (but I still need a mammoth pot).

Squash, peppers, salad, beets, eggplant, and the lobata vine--newly planted, 5/15/10.

Garden on the Deck: Early May

One crazy thriving Brussels Sprout plant, 5/1/10.

Garden on the Deck, 5/1/10.

Flowers on the Deck: Pansies & (super) Marigolds

Pansy flower, 5/1/2010.

Who needs the botanical garden, when we have these? Chris added flowers (these beautiful Pansies) to our garden this year. Good choice. Easy to take care of, and since picking up and planting the starters, they continue to look great.I planted a few Marigold seeds indoors along with all the other seeds I'm trying this year. The seeds came from my friend E and they've survived the indoor start. Apparently they make good container-partners with tomato plants (nutrient-wise), and bring the added bonus of fending off squirrels, who don't like their smell.

Marigold seedlings, 5/1/2010.

Peggy Sue

Health has returned. It's good to feel good.

Linkshare: I'm loving this song--Watchmen.
More songs: Peggy Sue's website.

Watchmen (live) by brilliantlydifferent

Garden on the Deck: Herbs (Basil, Mint, & Cilantro)

Basil Seedlings (indoor start, seeds from Eliz), 5/1/10.

Mint (gifted & transplanted) & Cilantro (outside start), 5/1/10.

Garden on the Deck: Spinach & I hate Squirrels

The spinach seeds that I started indoors, under my super-cool grow lights, died. I think one single seedling has survived whatever destroyed them. These were seeds I had saved from last year's crop, and I really wanted to get them growing...

Spinach seedlings (4/23 outdoor start), 5/1/2010.

I planted a new batch of spinach seeds outside (from leftover seeds on April 23rd), just to give it one more go. A handful are just popping up. This is after the critter attack last week, when squirrels destroyed 2 brussel sprout plants and tossed the spinach soil all over the deck.

Spinach planter, 5/1/2010.

I will not be taken down by squirrels, damn it. Online "research" today has given me a few defensive options to consider: (1) sprinkling cayenne pepper, chili or garlic powder, or black pepper, all over the garden; (2) buying fox urine from an organic gardening store to spray on the plants; (3) spreading used kitty litter around the garden; (4) lining the top of all the planters with nylon netting; or (5) catching the squirrels in cage traps and relocating them. I'll try anything. First approach: Cayenne Powder to protect the spinach seedlings (below).

Cayenne pepper barrier, 5/1/10.