Sunny and green on the prairie

By: plapman , 12:59 PM GMT on May 07, 2007

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Today will see clearing this morning, which has happened already. The wind will become westerly at 20 km/h early this afternoon. A high of 22 (72f) is expected. The UV index is 6 or high bringing out the sunscreen. Tonight a few clouds clouds will appear. The westerly flow will become light this evening. An overnight low of 9 (48 is forecast.
Yesterday was another damp day with showers on and off. The unofficial high was 17.8 (64f) and the low was 8.1 (46.6f).
The weekend rain has sure made a difference in the grass. Everyone's lawn is green now with alot of the trees starting to leaf out.

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6. plapman
9:55 PM GMT on May 07, 2007
Thank You Alley
That sounds good. I'll definately have to try it.
Member Since: August 18, 2006 Posts: 2525 Comments: 7541
5. Alleyoops
7:52 PM GMT on May 07, 2007
For Pork


2 c Red wine -- dry
2 Garlic cloves -- minced
1 t Oregano -- dried
2 ts Lemon rind -- long strips up to
-3 tsp
1/4 c Olive oil


Marinate the meat overnight to absorb the wine and garlic." Place the meat in a large bowl. Pour in the wine and sprinkle
minced garlic and oregano. Imbed the lemon strips among the cubes of meat
and drizzle with olive oil. Cover tightly with plastic wrap and refrigerate
12 hours or overnight. Shake or stir the mixture several times during the marination period.

About 30 minutes before serving, drain off and discard the marinade.
Thread the chunks of meat onto long skewers, brushing with a little olive oil.

TZAZIKI

2 c Yogurt -- pain
1/2 Cucumber -- English,peeled &
-grated
2 Garlic cloves -- minced
3 tb Olive oil
1 t -salt

TZAZIKI: Line a colander or sieve with cheesecloth (or gauze) and set it
over a bowl. Pour in the yogurt and allow it to drip for an hour or so.
After the yogurt has drained, combine it, in a small bowl, with the
cucumber and the garlic. Cover the bowl tightly with plastic wrap and
refrigerate until just before serving. While the meat is BBQing, drizzle
the olive oil over the surface, and without stirring, sprinkle on the salt.
It needs no mixing - your guest will do that when they dollop it onto their
souvlaki
Member Since: April 18, 2007 Posts: 190 Comments: 29460
4. Alleyoops
7:45 PM GMT on May 07, 2007
MARINADE for Lamb or Pork Souvlaki
2/3 c Onions; chop
2/3 c Fresh parsley
2/3 c Olive oil
1/3 c Fresh lemon juice
2 tb Garlic; mince
2 tb Dried oregano leaves
1 tb Fresh ground black pepper
1 ts Salt
Member Since: April 18, 2007 Posts: 190 Comments: 29460
3. Alleyoops
3:55 PM GMT on May 07, 2007
Photo Sharing and Video Hosting at Photobucket

See we are living the good life here in Southern Ontario...LOL

I will send the marinade for that shortly
Member Since: April 18, 2007 Posts: 190 Comments: 29460
2. plapman
3:29 PM GMT on May 07, 2007
Good Day Alley
The wife is a real fan of Pork Solvaki. The marinade for that would be appreciated.
Have a good day
Member Since: August 18, 2006 Posts: 2525 Comments: 7541
1. Alleyoops
2:34 PM GMT on May 07, 2007
Hi Sweet Ones in Manitoba: Hope your day is going well. Yes we already have our leaves bursting, the redbud tree across the road here is ready to burst free in blooms and hell I am on my 3rd week of cutting grass. This stuff is growing like mad. I already have one of my morning doves nesting in my fir tree in the back yard. Chicks should be popping soon too.

If you have any particular recipe or marinade you would like to try say for Salmon or pork etc, let me know, I will send you a bunch as well if you like.

Have a great day dear ones....HUGS to all..
Member Since: April 18, 2007 Posts: 190 Comments: 29460

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Retired and loving it. If I'd have known about retirement befor I started my 40 year career with the government of Manitoba I'd have retired first. :)

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