This is what I saw, so I ran to my office and grabbed my telephoto lens. Then I could see this...
It lasted a couple of hours, then the sun hit the backside of the shed and the little bird hopped to the other side of the roof. I don't know how long he stayed there, but it was a beautiful day for an outing.
It was also a beautiful day for dinner outside. I made this pasta dish with fresh tomatoes, garlic and spinach. I used moose Italian sausage, and it would be a great recipe to help me use some of the extra ground beef I have. The recipe came from an Ellie Krieger cookbook under the vegetarian section, but Dave doesn't think it is dinner without some meat. You could make it with or with-out.
Pasta with grape tomatoes, spinach and garlic
adapted from Ellie Krieger, Weeknight Wonders
1 lb. Italian sausage or ground meat
4 medium cloves garlic
4 cups grape tomatoes
3 cups lightly packed baby spinach
3/4 pound pasta
1/2 tsp. salt
1/4 tsp. ground black pepper
Parmesan cheese, optional
Put a large pot of water on the stove to boil. While the water heats, peel and thinly slice the garlic and halve the tomatoes.
Heat a large skillet over medium heat. Brown the sausage until no pink remains. Drain any extra fat from the pan. Add the garlic, stirring frequently, cook until fragrant and softened. Add the tomatoes to the skillet and cook, stirring once or twice, until the tomatoes are warm and softened but still retain their shape, about 4 minutes. Coarsely chop the spinach and stir in into the tomatoes. Remove the skillet from the heat and cover to keep warm until the pasta is ready. Grate the Parmesan cheese for the top and set aside (if using).
Meanwhile, once the water comes to a boil, add the pasta and cook according to the directions on the package, then drain. Add the pasta to the skillet along with the salt and pepper and toss to combine. Serve garnished with the cheese, if desired.
Makes 4 servings
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June 23, 2014 Sunrise: 2:59 am Sunset 12:47 am Temp. H 72/ L 50°F