Stuffed Peppers, South Carolina Heirloom Gold Rice, and A Specimen Magnolia Tree

I got hungry for stuffed peppers. So, six for me now and six for the freezer.

That’s one pound of organic beef hamburger and a package (not sure how big) of local grass-fed beef hamburger mixed with liver, heart, and gizzards. That’s a great way to eat these important organ meats that can be strong tasting.

This meatloaf type batch has a handful of rolled oats, an egg, some grated mozzarella cheese, some chopped onion, a grated zucchini (adds moisture), a splash of milk, some saved lamb fat, and some dried herbs and salt. I topped each stuffed pepper with some ketchup, which is about the closest I can get to tomato.

I cooked a batch of the Anson Mill’s organic Gold rice–only I didn’t do their method of boiling it, draining it, and drying it in the oven on a parchment covered cookie tin. This rice is naturally starchy, but this boiling/drying method takes away from the flavor of the rice in my opinion. I just cooked it and let it steam a bit.

I roasted some fresh green beans with added garlic and had some “asset” roasted sweet peppers and carrots.

On Sunday, I watched a granddaughter’s tennis match and saw this glorious magnolia tree.

The trunk was especially interesting–a child’s invitation climb up in the branches. And sure enough, when I got back to my car, there were children nestled along the limbs.

It’s a rainy day today, so I’m doing rainy-day home events.