The sun is out and that is what woke me this morning. Then I started hearing Mabel on the roof...yup, I'm pretty sure she is mostly back to normal...and bringing deer ticks inside. I had a bit of an issue yesterday morning. I got dressed and went into the bathroom. Thank God I looked in the mirror and noticed a deer tick on my shirt! Got it off (using a tissue) and flushed it down the toilet. Then I went back to the bedroom and started to make the bed and holy crap - there was a deer tick on the sheet. No joke. We treat Mabel (Frontline), but ticks still get on her. They don't burrow though...instead they fall off in the house. I have to be constantly vigilent and it's exhausting.
Meanwhile, back to the patio roof. Mrs. Robin was not happy. She has a nest in our wisteria right by the patio roof. Poor Mabel must have given her a scare (and perhaps traumatized her young ones). Nature can sometimes be quite cruel.
Big news: Yesterday I graduated from Physical Therapy. All done! Passed with flying colors!!!
Yesterday Bonnie and Zhongren came over to harvest bamboo shoots from the back of our woods. Fletch had looked a few weeks back but did not see any. Yesterday they got a lot though. They were in long pants, hiking boots and sprayed themselves with bug spray. Hopefully they did not get any ticks. Fletch and I stayed on the patio. Bonnie showed me how to peel the outer layers off the shoots, then you can slice them and cook them! They left us some of what they dug up:
You can see (click to enlarge) that the one on the right has been partially peeled and there are several empty peels in the picture. This is so interesting to me and I can't wait to try cooking some this weekend. Bonnie says she par-boils or blanches the shoots in water, then sautes them in oil (she said regular, but I may try sesame oil) with a little fresh garlic and ginger. They were delicious the time she fixed them for us.
The other day I mentioned that I had made a corn and pinto bean salad last weekend. This dish is so simple, quick and delicious, so I thought I would share the recipe with you.
Corn and Pinto Bean Salad
- 1 Can pinto beans drained and rinsed
- 2 Cups fresh or frozen corn (I used a can of corn)
- 1/4 Cup finely chopped red onion
- 1 red bell pepper, chopped
- Fresh cilantro chopped
- Salt & freshly ground pepper to taste
- 2 Tablespoons Olive Oil
- Juice of 1 lime
- 1 Tablespoon Agave or Maple syrup
Combine the salad ingredients in a bowl. Whisk the vinaigrette ingredients together and pour over the salad. Let stand 15-30 minutes to allow the vinaigrette flavors to permeate.
It is quite tasty and keeps well. We had some of it for lunches this week as well as last night's dinner (and there is still some left!).
Time to run my Thursday reports. A little later this morning Fletch and I are heading out to a local nursery for some plants. Can't wait for that!
Hope your Thursday is a good one.