As a gardening enthusiast, I choose plants that can not only survive but thrive during those scorching hot summer months.
Here are some perfect annuals to add a touch of brilliance in my garden.
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LANTANA |
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COSMOS |
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MARIGOLDS |
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GERANIUM |
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ZINNIAS |
A Personal Collection - Home, Garden, Food ...and life
Welcome to my world - a blend of passion, taste, and old-world traditions.
Lamb's head is a traditional delicacy, often associated with the Easter holidays. Although it may seem unusual, its flavor and tenderness can surprise you. It can be cooked braised and oven baked. We prefer the oven baked because it's crispier.
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Oven baked lamb's head with potatoes. |
Ready to be baked. |
Being that I make my own pizza dough, I make many varieties of pizza.
This particular pizza is filled with cooked sausages and peppers. Another rolled pizza that we enjoy eating is filled with roasted peppers.
1 pound pizza dough (using my recipe or storebought)
1/2 pound of pork sausages
3 or 4 red bell peppers
1/4 cup of olive oil
Salt and black pepper
Heat oven at 400 degrees. Place a skillet over medium heat. Add 1 tablespoon of oil and add cut sausages. Cook for 15 minutes then add sliced bell peppers. Add salt and black pepper. Sauté for 10 minutes or until the peppers are slightly wilted. Do not overcook the sausages and peppers because they will still cook in the oven. Remove the skillet and set aside. Drain and discard any remaining oil from the skillet. Remove the mixture from the pan and set aside.
Take a 14-inch round pizza pan. Add a drop of oil and spread throughout the pan. Spread the pizza dough over the pan to about 1/4-inch thick. Add the sausage and peppers,
You say sfogliatella, you say Naples. But no, because of the glorious sweet from Campania, there is also a version Abruzzese, or rather Casalese.
Ingredients for 20-24
sfogliatelle
For the dough:
1 lb. flour
2 tablespoons sugar
3 eggs
½ cup white wine
1/2 cup melted lard (Crisco)
Filling: Crema pasticcera
¾ to 1 cup of melted lard
(Crisco) to brush over the dough
Dough:
Pour the sifted flour, sugar, eggs, wine
and lard into a bowl. Mix well until a
smooth and elastic paste is obtained, wrap it in plastic wrap and
place in the fridge for an hour to rest.
After the hour, flatten the dough as thin as you can*, brush it with lard and fold in half. Brush again with more lard and fold halfway again. Brush the dough with lard and roll for the last time. Wrap the roll in plastic wrap and place it in the freezer for an hour.
*Use a rolling pin to flatten dough.
Have filling ready.
Preheat oven to 425 degrees.
Remove the roll of pasta from the fridge, cut it into thin slices about 1 inch, flatten slices with the roller pin and place a teaspoon of filling, fold in half and seal the edges well.
. Bake for about 10-15 minutes, remove from oven and cool, sprinkle with powdered sugar.
I love baby artichokes because with just a little trimming you can eat the whole thing. Unlike fully mature artichokes, baby artichokes haven’t developed the fuzzy portion of the choke in the center. Baby artichokes are a seasonal size and availability does vary throughout the year, but the month of May is the peak volume month for this size artichoke.
Once the outer leaves are tender, ready to eat.
cod filets
Salt
Freshly ground black pepper
extra-virgin olive oil
garlic cloves, chopped
Freshly chopped parsley
1 fresh peperoncino