Crops can flourish even in the heat

My Tomatoes, Purple Bell Peppers, Jalapeno Peppers and Banana Peppers picked this morning

 Gardening was something that I knew would always be a part of my routine.  It was something I grew up with.  It is something that I am amazed by every season

It is August, and yes statistically the warmest time of the year.  We have certainly seen some major shift in the typical climate over the years.  Extreme heat, devastating fires and an increase in dangerous tropical storms.

 We have had an unusual amount of  wet spells here.  It has not been that unwelcome.  For nearly one solid week I was unable to do more that take a quick glance at my crops.  When I was able to take full inventory I was thankful that I escaped major damage.  I was also pleased to see the over abundance of new blossoms even in the heat.

My beautiful Lemon Tree's planted from the seeds of one fresh lemon

I've always been adventurous when it comes to planting and growing new things.  These Lemon trees are healthier and more beautiful than I could have imagined.  They have not matured to the point of producing new fruit.  By next spring they should be in prime shape for a fresh bath of lemonade.

Pan Baked Shrimp over Southern Fried Rice.

 Pan Baked Shrimp over Southern Fried Rice

I have always been a big fan of any oriental dish.  Out of a whim I decided to try something on my own.  Not only is it very tasty, it is satisfying and filing.  I wanted to come up with something quick and easy.  This dish may not be true to oriental cuisine.  I am no expert in the field. I do hope you will enjoy.  The receipt is for a one dish serving, so ramp it up if needed.

THE SHRMP

10 Medium Shrimp

Old Bay seasoning

cooking spray

THE RICE

1 cup white rice

sesame oil

1 1/2 TBS Worcestershire sauce

1 TSP garlic powder

1/2 TBS chives

1 TSP chopped fresh parsley

ORANGE SAUCE

1 large orange

1 TSP white vinegar

pinch garlic powder

2 TSP soy sauce

Red chili flakes (optional)

1 TBS starch

Place shrimp in single layer on a parchment lined cookie sheet.  Spray with cooking oil and Sprinkle very lightly with a small amount of Old Bay seasoning.  Place in 350 oven for 5 minutes.  Turn each shrimp over baking another 5 minutes or until shrimp is lightly brown.

While shrimp is baking place warm sesame oil in a medium skillet.  Stir constantly until rice becomes translucent and soft.  Add 2 1/2 cups of water and cover.  Allow rice to cook for 10 minutes, or until most of the water is evaporated.  Remove rice from heat.  While still hot stir in Worcestershire, Chives, and Parsley.  Return lid to skillet and set aside to set for 5 minutes.

Squeeze the juice from one large orange.  Add the vinegar, garlic and soy sauce (red flakes if desired).  Add to sauce pan and allow to come to a full boil.  Place 1 tablespoon of cornstarch in 2 teaspoons of water.  Stir until mixture is milky white.  Add the cornstarch slowly to the the orange juice stirring constantly until desired thickness.

Place rice on serving dish and top with shrimp.  Drizzle with warm orange sauce.