Nature Friday

 We are joining Sunny today for Nature Friday~

Let's head in the other direction today and see what flowers we can find~

We found pretty pink mums~

Our coneflowers are pretty much done blooming for the year but these are still going strong!

A pretty purple morning glory blossom~

You can't tell it by the photo, but this mushroom is huge!

We found hydrangea flowers still blooming away~

We are seeing rosy sedum everywhere this time of year~

This trumpet vine flower is still hanging on.

Happy Friday, everybuddy!

Love ya lots♥

Molly

Wordless Wednesday

 

Love ya lots♥

Molly

Molly Monday

 Yesterday was a beautiful day and today is going to be just as pretty!

Have a marvelous Monday!

Love ya lots♥

Molly

Nature Friday

 We are joining Rosy this week for Nature Friday~

Mom's gardenia gave her another beautiful bloom to make her smile lots!

The shasta daisy is blooming again!

The mustard plant that mom grew from seeds is blooming.   She sure has enjoyed using the leaves on sandwiches.

Miss Dotty's lily-of-the-valley has berries.  I wonder why ours don't have berries too?

You all know that I have my own personal fan in the living room.   Guess what?   Mom gave me my own personal fan for the bedroom!  I absolutely love being in front of my fans and feeling the cool breezes blowing over my furs!

Happy Friday, everybuddy!

Love ya lots♥

Molly

Tasty Tuesday

 Mom's friend, Miss Candy, posted a recipe on fb and mom saw it and decided to give it a try.   Mom likes eggplant dishes but only if they're not mushy and this one was firm and delicious.

Eggplant Rollatini

Peel and slice eggplant lengthwise 1/8" thick.   Salt the slices on both sides and let them sit for 10 minutes to "sweat".   Pat them dry with a paper towel.   Lay the slices on a lightly greased cookie sheet and bake at 400 degrees for 10 minutes or until soft enough to roll.  

Mix one pound of ricotta with salt, pepper, one egg, grated parmesan cheese and parsley.

Place a healthy spoonful of the ricotta mixture at the wide end of the baked eggplant and roll.

Place the seam down in an 8" X 8" pan that has a thin layer of tomato sauce on the bottom.

We actually had too much of the ricotta mixture so mom spooned it inbetween the  rollatini's.   

Cover eggplant with sauce and sprinkle with parmesan cheese.  Bake 350 degrees for 20-25 minutes.

It smells sooooooooo good!

I get my very own plate.

It was absolutely delicious and the eggplant was firm and not mushy.    This recipe is a keeper and we'll be making this again for sure!

Happy Tuesday!

Love ya lots♥

Molly

Nature Friday

 We are joining Rosy and Sunny this week for Nature Friday~

The sedum is in bloom and that means that autumn is truly coming!

We found mushroom clusters along the way~

This mushroom was next to someone's mailbox hiding and mom thought that it was a soccer ball until she kicked it lightly with her toe.   You can't tell by the photo but this mushroom is almost a foot around in size!  It's huge!  Mom looked it up and we think it might be a Giant Puffball and guess what - they are edible!   How many meals could this make!

We saw this on facebook and wanted to share~

Happy Friday, everybuddy!

Love ya lots♥

Molly

Tasty Tuesday

 Mom was on facebook one morning and came across this recipe and decided to give it a try.

Canned Salmon Patties

• 1 can(s) salmon, 14.75 oz
• 1/3 c bread crumbs
• 2 green onions, chopped
  
• 1/4 c chopped celery
• 1/4 c mayonnaise
• 1 egg, beaten
• 4 Tbsp butter, for frying
• lemon and dill, for garnish

Instructions

1. Drain salmon. Remove bones and skin.

2. In a large bowl combine salmon, bread crumbs, onion, celery, mayonnaise, and beaten egg.

3. Mix.

4. Shape into 4 even-sized patties. Two for dinner. And two the next day for a salmon burger. Condiments of your choice.

5. In a large saute pan, melt butter on low.

6. Add salmon patties.

7. Cook on medium until golden brown on each side and cooked through.

_______________

This is the first time that she's ever bought canned salmon and had no clue that you had to remove bones and skin.  It turned out to be no big deal.   You just unroll the salmon that stuffed into the can, put it on a plate and the few bones and skin are gone in just a jiffy.     Mom didn't add the green onions.  She used Mrs Dash onion and garlic spices instead. 

She also used vege oil for frying instead of butter.   She checked out another recipe for salmon patties online and that person said the salmon patties would be more crispy sauteed in oil rather than in butter.  

You're going to share a bite with me, right?

These salmon patties are a TEN and we will be making them again!

Have a terrific Tuesday!

Love ya lots♥

Molly
 

Silent Sensational Saturday

 

Happy Saturday!

Love ya lots♥

Molly with Mackie

Nature Friday

 We are joining Rosy and Sunny this week for Nature Friday.

We got the remnants of Hurricane Ida Wednesday night with lots of rain and whippy winds but no damage and fortunately, we didn't lose power.  That is always a huge concern for mom and this time it was even more of a concern because she wanted to groom me on Thursday morning.   After groomies, we left for our walk.   We had lots of Copper Beech tree pods and twigs and branches down.

I hate those nasty pods in my feets and mom hadn't gotten around to raking them up yet, so we did the scenic route to get to the street, which means we go wide in the driveway to avoid stepping on them. 

We found pretty white berries on our walk~

We found wild asters in the woods as mom made many dumps of pods and sticks and downed apples from the tree in the back yard. 

The Chinese Lanterns have been blooming but we don't have as many as we usually do.   Mom pulled out a lot of them to make room for other plants.  Chinese Lanterns are a very invasive plant so they'll be back if mom lets them come back. 

Happy Friday, everybuddy!   

Love ya lots♥

Molly
   

In Purrsuit of Flavors

 Phenny and Nelly have us posting Feel Good recipes for the month of September.  We decided on a chickpea salad.   Anytime mom doesn't have to use the oven or stove when it's hot weather - it's a good thing.

Hummmmmmm - I don't think so mom but thank you for the offer.

Our chickpea salad is one can of rinsed canned chickpeas,  1 cup or so of halved grape tomatoes, three mini cucumbers, about 1/2 cup of feta cheese, kalamata olives, three stalks of celery, olive oil, balsamic vinegar and pepper.   Mix it all together and there you have it! 

Mom was stingy with the feta cheese and olives but she shared everything else with me.

I ate the tomato because it tasted good combined with everything else.

This salad is a winner, mom!   Let's have it again soon!    Happy September!

Love ya lots♥

Molly