Friday, August 17, 2012

West Nile Outbreak in Dallas





I'm sure most  you have heard of the West Nile epidemic in Texas, mostly in the DFW area.  300+ cases, 15 deaths so far. Dallas, and the suburbs south of us, have finally started aerial spraying. Our neighborhood is gated, so our HOA does it's own spraying. There are several lakes and creeks here, as well as a wetlands nature 
area. We try to eliminate standing water in our yards, and to balance what is good for the human residents, as well as the plentiful fauna in the area.  

 I must say, with all due modesty, that mosquitoes LOVE me!  I show up outside, and they all come running! This is my back-up protection..my screened porch!  A soul soothing place...and mosquito free.

 Hopefully, this epidemic will be resolved without further infections, or deaths.


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Wednesday, August 15, 2012

Gazpacho With a Texas Accent

Stonegable is one of my favorite blogs!  Yvonne always has beautiful photographs, and delicious recipes.  Miss Yvonne has the prettiest blog in blog-land!  (Thanks, Pee-Wee)  She recently posted a recipe for Gazpacho using fresh garden ingredients.  My sweet hubby LOVES the stuff!  Our 52nd anniversary was Monday, so he took me out for a lovely meal at a local fresh seafood restaurant.  I thought I would surprise him by making Gazpacho today.  I adapted Yvonne's recipe to our Texas taste, and it turned out great!  Next time I make it, I will add some cold seasoned shrimp to it as well.  It was very, very good!

Ingredients:
2 1/2 C V8 juice
1 C fresh tomatoes, finely chopped
1/2 C celery, finely chopped
1/2 C cucumber, finely chopped
3/4 C red, green and yellow peppers, finely chopped
1/2 C sweet onion, finely chopped
3 TBS white wine vinegar
1 tsp. Worcestershire sauce
2 TBS olive oil
3-4 drops of Tabasco sauce, or to taste
2 cloves garlic, finely minced
3-4 TBS fresh cilantro, finely chopped
Juice of 1 1/2 lime
Salt, to taste
Pepper, to taste

Lime Wedges for garnish
1 avocado, diced for garnish
Sour cream for garnish

Instructions:
Prepare ingredients and place in bowl with V8 juice.  Put soup in refrigerator for an hour or so to chill and allow flavors to meld.  Place in bowls to serve, and top with sour cream and diced avocado.  If desired, add cold, seasoned boiled shrimp. Serve lime wedges on the side.

 Sharing on:
Mix it up Monday
On the Menu Monday
Make it Pretty Monday
Tuesday At The Table
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