Tuesday, 10 June 2014

The Gardener's Morning

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The robin's song at daybreak
Is a clarion call to me.Get up and get out in the garden,
For the morning hours flee.
I cannot resist the summons,
What earnest gardener could?
For the golden hours of morning
Get into the gardener's blood.
The magic spell is upon me,
I'm glad that I did not wait;
For life's at its best in the morning,
As you pass through the garden gate.
'The Gardener's Morning' by Howard Dolf

I have this wheelbarrow~“The Gentle Gardener...
I'd like to leave but daffodils to mark my little way,
To leave but tulips red and white behind me as I stray;
I'd like to pass away from earth and feel I'd left behind
But roses and forget-me-nots for all who come to find.

I'd like to sow the barren spots with all the flowers of earth,
To leave a path where those who come should find but gentle mirth;
And when at last I'm called upon to join the heavenly throng
I'd like to feel along my way I'd left no sign of wrong.

And yet the cares are many and the hours of toil are few;
There is not time enough on earth for all I'd like to do;
But, having lived and having toiled, I'd like the world to find
Some little touch of beauty that my soul had left behind.”
~Edward Guest 

A garden is a friend that 
you can visit anytime.

Each morning we are born again. What we do today is what matters most. 

Korean Rice Fields

Daraengi Rice Fields of Gacheon Village 

“Daraengi” is “darangi,” in local dialect, which refers to the long and narrow terraced mountain rice fields. On June 14 to 15, the village will be holding the Daraengi Paddy Field Festival where visitors can take part in various programs related to the production of rice. The village is also one of the filming locations for the Korean drama "Cinderella's Stepsister."

Find out more: http://bit.ly/DaraengiVillage

Chili Mac

  • 1/2 tablespoon olive oil
  • 1 1/2 cups chopped onion
  • 1/2 cup chopped bell pepper
  • 2 jalapenos, seeded, de-veined, and chopped
  • 1lb ground beef
  • 1lb Italian sausage
  • 2 tablespoons garlic, minced
  • 2 1/2 tablespoons chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon dried oregano
  • kosher salt and black pepper to taste
  • 1 14.5oz can diced tomatoes
  • 1 8oz can tomato paste
  • 1 7oz can green chilies
  • 1 cup water
  • 1 cup beef broth
  • 1 15.5oz can black beans, drained and rinsed
  • 1 1/2 cups dried macaroni noodles
  • 1 cup shredded cheddar cheese
  1. Heat the oil in a large skillet over high heat. Add the onion and peppers and cook for about 4 minutes or until the vegetables are tender. Add the ground beef, sausage, and garlic, breaking up the meat and stirring until no longer pink. Drain off any excess fat.
  2. Stir in the chili powder, cumin, oregano, salt and pepper. Taste and adjust the seasonings accordingly. Add the diced tomatoes, tomato sauce and green chilies. Stir until well mixed. Add the water, beans, pasta, and half the cheese.
  3. Bring to a boil, stir, cover and reduce heat to simmer. Simmer for 20 minutes or until the pasta is cooked through. Uncover, stir and let simmer, uncovered, until reduced to the desired consistency. Sprinkle the remaining cheese on top, cover, and cook over low heat until the cheese melts. Garnish as desired.
  4. Enjoy!
Recipe adapted from Deep South Dish

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