MUGGY MONDAY

 AC is on today! The indoor plants are in a closed off in a room off my studio so they are loving this! The onion that was yellow and growing like crazy in the dark yesterday has instantly turned green once it was exposed to light today. I always enjoy growing an onion that has sprouted. I use the shoots and chop them up. They are strong so you don't need much. I have an avocado tree growing indoors....it will be a long time before I see fruit on it. Outdoors the huge lilac bush I mean the really big one is so pungent right now. I was out in the evening last night and it wasn't long before the lovely smell was wafting my way. I will have to pick some and bring it indoors.

Citrus Avocado Dressing

1 ripe avocado, mashed

juice of 1 lemon

juice of 1 lime

1 clove garlic, crushed

1/4 cup dark olive oil

Whisk all ingredients together and refrigerate to thicken.

Variation: add chopped fresh cilantro, as much or little as desired.

Use this dressing as a marinade for fish or chicken, or tossed with a pile of fresh veggies.

Pineapple Nut Bread
Two mixing bowls.
One small
One large.

3-cups all purpose flour
3/4–teaspoon Salt
1-teaspoon baking soda
2-cups sugar
1-teaspoon ground cinnamon
1-cup chopped pecan
3-eggs, beaten
1-cup vegetable oil
2-cups mashed ripe bananas
1-(8-ounce) can crushed pineapple, drained
2-teaspoon pure vanilla extract

In the large bowl...combine the first five ingredients; then stir in pecans.

In the small bowl combined remaining ingredients; then add this to flour mixture, stirring by hand just until dry ingredients are just moistened.

Spoon batter into 2 greased and floured standard size loaf pans. Bake at 350 for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pans for 5 minutes; remove from pans, and let cool on wire racks.

This vintage cat card is available in shop Glenna's Garden

Please visit http://www.gnormyle.etsy.com/