Cleaning Up, Getting Carried Away, Italian Stuffed Peppers and Big Pet Heads.....

It was time to clean out the front garden which was full of Virginia Creeper vine roots and taking over everything. A few months ago I ripped the vine down. I love vines on houses but this one was a big mistake!

The fellow was climbing up the wall. Not sure who he is, but he`s clickable to have a closer look....


The top of the "cat jump up and down" thingy broke so we stuck this press board on top, but it`s not sturdy enough. Need to find something else. I made a stone path for the pusses to get to it. The garden is now ready for the cold weather...which, by the way, I`d prefer not to have arrive. I`ll figure out in Spring what to add.

Then I hand sawed the high bush cranberries on either side of the door. They were becoming a nuisance and getting way out of hand. What a job that was. When I was finished I felt like I`d spent a good 5 hours at the gym. I would so love to have windows with window panes in them and a really nice cottagey door. Some climbing ivy to take away from the ugly siding....

I decided to try a recipe that looked delicious, the other night called Stuffed Peppers, Italian Style. I had bought some couscous awhile back and wanted to try it ....

Picked what herbs remained healthy from the pots outside, Italian Oregano and basil...

Boiled the halved peppers in water for a few minutes....

Fried up the mix....

Then added the couscous....


Filled the peppers, topped with cheese and popped them into the oven....

Voila! These were really good and I`ve added the recipe at the end for anyone who wants to try them.



Stuffed Peppers, Italian Style

6oz) ground beef (180 gr mince)
1 medium onion
3 cloves garlic ( next time I`ll use a bit more )
1 tbs olive oil
dash of dried hot chili peppers
1 tsp chili powder
2 tsp dried oregano ( I used fresh )
1 tsp dried basil
1/3 cup couscous
1 can whole, peeled tomatoes, 15 oz (450 gr tin)
1/3 - 1/2 cup red wine
2 nicely shaped bell peppers I like to use 3 smallish ones
1/2 cup shredded mozzarella ( next time I would choose some sharp cheese )

Put a large pot of water on high heat and bring to a boil. Cut peppers in half the long way (try to find the best flat sides before cutting so that they will lay nicely) and remove stem end and seeds. When water is boiling drop peppers in and simmer for 5 minutes. Remove (use tongs) and put into a baking dish that will just hold them (if possible).
Finely chop onion and garlic. In non-stick skillet heat oil over medium-high heat. Add paprika, fennel and chili powder and sauté 1 minute. Add garlic and onion and sauté until transparent, about 5 minutes. Add beef and sauté until cooked through breaking it up as it cooks. Drain tomatoes, reserving juice. Chop and add to pan. Add 2 tbs reserved tomato sauce, herbs, couscous and 1/3 cup red wine to skillet. Stir well. Turn heat to low, cover and simmer until couscous is done, about 5 minutes stirring frequently and adding more wine if necessary. When ready spoon mixture into the pepper halves. Cover with foil and bake for 15 minutes at 400F (200C). Remove foil, spoon reserved tomato sauce over top and sprinkle with cheese. Bake, uncovered for another 5 minutes. Remove from oven and serve. I saved one of mine for the next day and it still tasted yummy.

Teddy will be 22 in March....

And Elvis is still as adorable as ever....

Happy weekend!