I've got the really big ones, the mediums, the one's that are supposed to be red... and they are spectacular!The big ones are so tall. Here is one - to give you an idea - I am standing directly beneath this one looking straight up. It is so tall!
There are a lot of buds still on the stalks so I will have them for a few weeks longer. There are enough that I can cut some for me, for friends and still not worry about having depleted the lot. I will have to figure out how to keep the seeds for next year. I definitely want to grow at least this many next year.
In other news, I had a fun food adventure.
We have many historic cookbooks at work and one came through the lab needing a box that was from a senior citizens community center in South Philly. There were several interesting recipes, but the one that caught my eye was "Meatloaf with Mashed Potato Frosting". Wow. And I thought - yuck!
Of course I brought this up to the room at large and Leah says, "oh yeah, I've seen that - like - meatloaf cupcakes. They put green peas on the top for sprinkles." And she was serious.
Leah is leaving us after five years to go to graduate school. I will miss her very much. She was a big part of developing the conservation lab. Under those circumstances, farewell parties must be planned... and of course what will I make? Meatloaf Cupcakes!
I don't have my mother's meatloaf recipe, and quite frankly, while she was a very good cook, it is okay that I don't have this one. I've never missed it. But if I'm going to make meatloaf cupcakes they do have to be good. I browsed the interwebs looking for recipes and sort of compiled some basic ideas and then I remembered my trusty "America's Test-Kitchen Cookbook" This is the "Ol' Reliable" Cookbook. It gives you the basics and it always tastes good. So I decided that was the one I'd go with, but of course with my own twist.
1/2 lb. beef
1 T thyme
1 stale roll soaked in water and 'wrung' out.
1/2 t salt
1/4 t pepper
1/4 c chopped parsley
1 med-small zucchini shredded
2-3 small carrots
(the veggies should total a scant cup)
Mashed potatoes ( your way)
1 bag peas (frozen or fresh - doesn't matter)
Saute the onion, garlic and thyme, allow to cool. Combine all ingredients well. Line muffin tins with foil cupcake thingies. Divide mixture evenly. Bake at 350°F for about 20 minutes until they smell done. In the meantime, make your favorite mashed potatoes - (potatoes, 1T mayonnaise, salt.) When the cupcakes have cooled a bit 'frost' them with the mashed potatoes and top with the peas 'sprinkles'. These were a big hit for everyone who tried them. I was even surprised. And they are fun! A little meal all-in-one. :)