Wednesday, June 24, 2009

These two orchids is mainly cold climate Orchids, and I haven’t had a lot of luck with them.
The Dendrobium I was given for a present many years ago from Pat and Merilyn, very good friends!!!
I managed to get one flower some years ago by watering the pot with chilled ice cold water 3 times a week, what a job.
When we moved back to our renovated ole/new house I simply planted all 4 Dendrobiums in my Gemini’s flower garden in a shady spot, and see what happened and a second one are showing flower spikes, neglect is the answer for these Orchids!!!
The Lady Slipper only flowers on rear occasions well this was a supprice.

Sunday, June 21, 2009

A window of two days sewing root crops according to the Moon Calendar.
I have sewn Carrot and Beet root,
Hopefully they will be mature to harvest when get back from our Holiday.

I have Cane Mulched the rest of the vegetable garden ready for spring.
That will cut back on the watering time having to be spent by our friend and House sitter!!!

Beef Fillet Pot Roast

Brown the eye fillet in about 1 inch of hot peanut oil
Remove from pot and tip the oil out then add a little Extra Virgin Olive Oil and

Gently braze the chopped vegetables for a minute or so:-
Carrot, Celery, Italian Parsley, a little fresh Thyme and Rosemary, 2 small tomatoes and a Leek, tops and roots and all - the leek roots has more flavor than the rest of the plant.
Last add a Bay leaf and a KNOR beef stock cube.

Add the browned Fillet and top up with hot water, simmer about 40 – 50 minutes or till done = 77C or 170 F. There is nothing worse than over done meat as it gets stringy and tasteless.

When the fillet is cooked remove, strain the stock, and rest the meat in the stock for 1 – 2 hours to obtain moister before serving.

Use the stock to make pot roast gravy ,at the finish of the gravy I added a dessertspoon of lingonberry jelly that I got from IKIA some time ago, alternately use Redcurrant Jelly, This will give the Gravy a delicate finish.

Serve with steamed new Potatoes, Carrot and baked Pumpkin and home pickled Dill Gherkins
Chopped Vegetables for the stock

Browning the Fillet


Fillet resting in the stock

Dinner is Served
Bone appetite