Pretty summer days for these pretty girls to swim
happy...That I have been able to take time for myself (and whoever wants to join me) most evenings for a long walk around different paths in my neighborhood. Tonight no one was available to go with me, so I enjoyed over an hour to pray, meditate, make mental lists and generally clear my head. I changed my route and ended with this view on the last leg home.
funnyCeci spotted this silly face peaking up outside the back door. I hope he wasn't stuck.
In a salute to the circle of life, I used venison in my recipe. If you try this, don't skip the "M.S.G." - Mint, Salt, Garlic. The mint gives a wonderful light aromatic scent and Lebanese flavor. Recipe could also be used to stuff squash or cabbage leaves.
1 lb. ground meat/ venison
1 cup rice (brown works)
1/2 tsp. allspice
2 tsp. salt
10 peppers, tops and seeds removed
1/4 tsp M. S. G (mint, salt, garlic)
1/2 tsp. ground black pepper
1 can tomatoes
Wash peppers and cut off tips, scoop out seeds. Mix all the meat, rice, salt, pepper, allspice and M.S.G. Add 1/2 can tomatoes. Fill hollow shell and arrange in stew pan. Use rest of tomatoes mixed with water and 1/2 tsp salt to cover again. Cook for 1 to 1 1/2 hours at 350. I keep covered for half cook time.
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