I forgot about my wandering butternut squash….
I had three of them from the same plant.
In other harvest news….
I have one pomegranate.
I’d better start making plans…..
The weather has been gorgeous so we’ve been working outside, getting ready for winter.
I trimmed the laurel tree and uncovered these old stone stairs by the house.
Note to son: expect a large envelope of bay leaves in the near future. I filled the trailer with bay leaves….
That’s one of our walnut trees next to it.
Mon mari is working on replacing and repairing the doors and windows in the cellar.
We’re going to paint all of the shutters the deep red of the new cellar doors.
Notice how Emma has managed to pose in each photo….
He’s also working on replacing the interior doors
I know the old ones (yes, this is an old one) are lovely, but, after leveling the floor they really weren’t salvageable. Plus they were quite beat up. I’ll miss the lovely color though….
I’ll have to content myself with these lovely scallops…
Scallops with Browned Shallots
10oz (300gr) large scallops
1 tomato, chopped
1 tbs Balsamic vinegar
2 tsp soy sauce
1 tsp basil
1/2 tsp paprika
2 tsp olive oil
Clean and slice shallots. Heat oil in a nonstick skillet over medium heat. Add shallots and fry until brown and crisp, 15 – 20 minutes. Remove and set aside.
Turn heat up to medium-high and add scallops. Fry until lightly golden, then turn and fry the other side, 4 – 5 minutes total. Scallops are done when they turn opaque. Remove and keep warm.
Reduce heat, add tomato and stir-fry quickly, 1 – 2 minutes. Add vinegar, soy sauce, basil, paprika and simmer 1 – 2 minutes longer.
Spoon sauce over shallots, top with browned shallots and serve.
On the canine front, Sedi managed to stagger on a complete afternoon walk today. She only fell down once, and had 2 unplanned ‘sits’. Now if I can only get her to eat….
We are very please with her progress.
Many thanks for all the notes offering both good wishes and advice.