Good evening everyone ~ I do hope those on the west coast and in the central and northern part of our state have fared well with this tropical storm. I’ve read of tornadoes, flooding, etc. from this storm as she continues to dump rain.
We were having lunch with family at a wonderful Cuban restaurant when the deluge happened here. We hardly noticed except for hearing the rain when people would come in, through the open doors, and from where I sat I could see the heavy rains falling. We were there about 2 hours and that was the worst of it for us, it wasn’t too bad when we left. We got about 4-5 inches. Our property had standing water of several inches in different areas, which has since gone down, but the land is squishy and will take some time to dry out as more rain is expected over the next couple of days. We had no rain today, just wind and gray skies, with high humidity and it was very warm.
Here are some pictures of our water laden property.
Dry on the 8th of this month.
This is in the main garden. Path under about 3” of water.
Northwest corner of main garden also under water.
We’ve been in drought conditions since Hurricane Wilma blasted over us, but the past few months of rain have made a huge difference as I’ve mentioned before. I’ve got mowing and trimming to do once we dry out down here. We are thankful for the rain, but it would be nice to have it spread out now that we’ve had an overload.
Below are some photos from around our little compound.
This is a new little butterfly to me, a tiny little critter.
Here are three of my photos that I’ve turned into paintings via the computer. I love them.
Tonight I made a new recipe. It was delicious! I had bought fresh green beans today and have some fresh ginger so did a google search of the two and this was a recipe I found. I do not have a wok, I cooked the green beans and carrots together in some water about 10 minutes, then added them to minced ginger and garlic which had been sautéed in a bit of sesame oil. Then the soy sauce, rice vinegar and white sesame seeds. Served it with talipia filets. Will definitely be fixing this recipe again. DH really like it, I did too.
Ginger, Carrot and Sesame Green Beans
TOTAL TIME:10 min
1 tablespoon vegetable oil (I used sesame oil)
1 tablespoon peeled and grated ginger
1 medium carrot, peeled and sliced into thin rounds
12 ounces haricot vert or standard green beans, trimmed
1 tablespoon light soy sauce
1 teaspoon rice vinegar
Toasted sesame oil, for drizzling
Toasted white sesame seeds, for garnish
Toasted black sesame seeds, for garnish
Heat a wok over high heat, and then add the vegetable oil. Add the ginger and cook for 30 seconds. Add the carrots and green beans and stir-fry for 2 minutes (adding a splash of water if necessary to facilitate cooking). Season the vegetables with the light soy, rice vinegar and a drizzle of toasted sesame oil. Garnish with a sprinkling of the toasted white and black sesame seeds.
SERVINGS: 4 (SIDE); Calories: 106; Total Fat 7 grams; Saturated Fat: 1 grams; Protein: 2 grams; Total carbohydrates: 7 grams; Sugar: 3 grams Fiber: 2.5 grams; Cholesterol: 0 milligrams; Sodium: 137 milligrams
That’s it for now. I’m ready to get horizontal to read before sleep.
Have a great week wherever you are, whatever you do.
One of the most tragic things I know about human nature
is that all of us tend to put off living.
We are all dreaming of some magical rose garden over the horizon -
instead of enjoying the roses that are blooming outside our windows today.