Iowa ID #1

I love the area we live in. It is sooo beautiful. The ringing insects, tall grasses, flowers etc. I’ve wanted to be able to identify more of the things that I live around, and have decided to start a series of posts cataloging my newfound (and probably old-found) knowledge! :)

Mullein (pronounced muhl-uhn)

This plant is biennial (meaning it lives for two years) and flowers in it’s second year starting in June and continuing into late summer. It can grow anywhere from 2 to 8 feet tall. This one near our mailbox is pretty good sized. Mulleins belong to the figwort family, which makes them sound a bit like they belong in a Charles Dickens novel or something. :)

See the little, fuzzy center? I like that. :) They remind me of African Violets because of their shape, but especially because their petals shimmer in the sunlight! :)

I also might add that mullein can be used in dried flower arrangements. :)

We is Friends: Jasper and Pete

Giving Jasper a wash

Nestling in his fluff

Aren’t they sweet? :)

Belated Cheesecake & a Vegetable Bake

Mother was away on her birthday, but even though that’s long past it’s not too late for cheesecake!

Cherries, blueberries, raspberries, oreos…and all no-bake! :)

I was happily reunited with my lost vintage cake stand recently. :)

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I made up a vegetable side to go with our meal and thought I would share a tidied-up version of the recipe. :)

~~~~~~~~~~~~~~~~~~~Confetti Parmesan Bake~~~~~~~~~~~~~~~~~~~~

Preheat oven to 375.

4 cobs sweet corn, washed and cut raw (or blanched) from the cob

1 red bell pepper, chopped

small bunch spring onions, chopped

1 cup green beans (if fresh then chop)

4-6 medium tomatoes (heirloom would be great)

salt and pepper to taste

Topping:

12-16 oz. freshly grated Parmesan cheese

handful fresh basil, snipped in small strips or bits

freshly ground black pepper to taste

In a large bowl, mix together all of the vegetables then transfer to a large shallow baking dish. Sprinkle with salt and freshly cracked black pepper.

In a smaller bowl, combine parmesan, basil and pepper. Sprinkle over vegetable mixture and bake at 375 for 15-20 minutes. Serve using a slotted spoon.

Serves: roughly 10-12