Sabotage Again

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All the times I try to eat healthy is for naught.  It always occurs.

One of the big saboteur is this little voice in my head that forces me to use up leftovers.

Have I said we always use leftovers?  Like 100 times maybe?

Anyway, I had leftover cauliflower mash that needed to be utilized. Since hubby wanted breakfast for supper, he does that often, I decided to use the leftover mash in some Tator Tots to accompany “breakfast”.

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This uses about a cup of cauliflower to 3 peeled and shredded potatoes.

Nothing healthy about it. Sabotage.

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3 peeled and shredded potatoes
1 cup leftover cauliflower mashed
1 teaspoon Italian herbs
2 tablespoons flour
Salt and pepper

Preheat a fryer.

Put potatoes in a covered microwave container and microwave on high 3 minutes.

Remove lid and stir to cool a bit. Press down on the potato with a paper towel to remove excess water. Stir in remaining ingredients well using plenty of salt and pepper.

Form into little tot sized balls. If you keep your hands a little damp with cool water they are easier to work with.

Deep fry in a preheated Fry Daddy, or other fryer, until golden. They may not come out perfect “tot” shapes but different is good sometimes.

Remove and drain on paper towels. Serve warm.

Baked Eggs in Avacodo

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Hubby was gone for the day and he hates Avacodo.  I love them and had one getting a bit soft.

I also have some cilantro in my herb bed making an appearance.  I don’t know why it is coming back after such a cold winter. Not from seed either because it is in a row. When it comes back from seed it usually comes up in patches.

Anyway on with the eggs.

I saw this idea on another blog and hate to say I don’t remember which one. It seemed so easy I didn’t think to bookmark.

It really wasn’t all that easy.

You need to remember to use very small eggs. You also should scoop a bit of the Avacodo out to make your hole a bit bigger. Don’t forget your salt and pepper.

The pan I baked them in is a mess from egg overflowing.

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I baked them at 350 degrees for 20 minutes.

They must have been good because I devoured both halves.

I am sharing this with  Whats Cooking Wednesday at http://www.bunsinmyoven.com/2015/04/01/whats-cookin-wednesday-111/

Which is a great link party with wonderful ideas like these cute little pretzel chicks at http://simpleethrifty.com/pretzel-chicks-recipe-easter-treat-idea/

Garden Omelet

We are having some problems with one of our ponds. One flow way has a hole in it and dear hubby is here trying to get it fixed.

The way it all works is the drain way from the upper pond flows into the lower pond through this spillway.

The lower pond spills into the pipe we are having problems with and then runs under our drive and into the creek.

We believe he has it fixed, but we must get some rain to allow the lower pond to fill back up to really see.

What does a working man need to get his day going but a “Garden” omelet with home fries.


Just gather whatever may be in the garden. This one has onions, spinach, some freezer tomatoes (from the garden just delayed a bit), and Mexican tarragon.

Place it all inside a pool of beaten eggs in a greased fry pan.
Fold when it becomes firm. Add some cheese on top.
Fry some potatoes to complete and feed your hungry man before a hard days work.

Now I have a question. This is my first year trying to grow rhubarb. Just look at these leaves.

Why do they have holes? Aren’t rhubarb leaves suppose to be poison, so what would eat holes in them? Do they normally grow that way maybe?

I searched the web and even found insect spray to make from rhubarb leaves, so I wouldn’t think insects would be eating at them. Would they? I hope someone can help me.

Here is an insecticide recipe.

Rhubarb Insecticide: Boil up one pound of rhubarb leaves in a few pints of water for about 20 minutes, allow to cool, and then strain the liquid into a spray bottle. Add some dish detergent (not laundry detergent) and spray on leaves to kill bugs like aphids and spider mites.

The above taken from Insecticide Link

PS note added later- I found my problem..

The first indications of Ascochyta leaf spot are numerous small yellowish-green areas on the upper surface of the leaves. Within a week of initial symptoms, the leaf tissue turns brown and dies resulting in angular spots. These spots have white centers surrounded by red zone and then a grayish-green zone. Often the dead tissue will drop out giving the leaves a shot-hole appearance which may be confused with insect feeding.

A second disease problem that has been common this year is anthracnose stalk rot. First indications of this disease are wilted leaves and large, water-soaked lesions on the stems. The lesions quickly enlarge and turn black. The stems may have a twisted appearance and the whole stem may collapse.

Both of these diseases can be controlled with good sanitation practices. Remove and dispose of infected tissue during the summer and after the first frost. In the case of Ascochyta leaf spot, stems with infected leaves may still be harvested and should be taken first whenever possible. Since both diseases overwinter in infected plant tissue, good sanitation practices should control most of the disease problems.

Found at Link on Rhubarb disease

Stuffed French Toast

Still trying to use up my crabapple jelly, I decided to make stuffed french toast this morning. I am suppose to be eating breakfast (Doctor orders), although I don’t care for that particular meal.

Just take 2 slices bread (sourdough would be nice) and fill it with 1 ounce cream cheese (I used fat free) and jelly.

Dip the sandwich in egg beat with some milk and cinnamon.

Grill in a frying pan or stovetop grill sprayed with cooking spray.

Melt some more jelly to pour over the top and sprinkle some fresh berries around it to serve. The way I made it runs around 283 calories.

Off I go into the wild blue yonder to mow today. Have a good one.

Eat Your Heart Out

A heart for your Valentine

Zorra at 1 x umruhren bitte is doing a Valentine Event using edible “hearts”.

This gives new meaning to the saying..“Eat your heart out”, which is what I have been doing looking at all the great entries so far.

You can also view these edible heart entries at the roundup link.

My own entry is a simple
Chip Beef Gravy and Roasted Peppers with Heart Toasts

you will need-
2 tablespoons butter
2 tablespoons flour ( 2 to 3)
1/4 cup chopped roasted red peppers (save a couple of teaspoons for garnish)
1/2 cup chopped up chip beef
1 1/2 cups milk
pepper to taste
white bread slices toasted
1 heart cookie cutter

Melt the butter in a sauce pan with the chip beef. Saute a couple of minutes then add the flour and brown a bit before adding milk, roasted peppers and black pepper.

Stir over medium high heat until thickened.

Toast the white bread slices and using the cookie cutter, cut out hearts. (Save the outer portions of the bread to use in other recipes as breadcrumbs. Toasted breadcrumbs also freeze well until needed.)

To serve- place some gravy on a plate and nestle hearts beside. Garnish with a bit of roasted peppers and tarragon, ( or Mexican Tarragon like I did, as that is the only tarragon I can grow in my own sunroom through the winter months. )