Today's Recipe is Below

We are well into June with "summer" around the corner. So what's up with the weather? It's nice! I've had a nice week and am also feeling normal after my travels to the First and Second Families. LOL!!! I admit that I am really enjoying our backyard and all of the lovely flowering things that we have going this year. In addition, we are trying some okra in pots for the birdies, who have it for breakfast, when it is available. I just think that $2.99 a pound is a bit excessive for okra. This morning I'm off to downtown for a Farmer's Market experience. And I think that I'm going to see what's up in the quilting store downtown, as well. With all I have going on in our family, I am feeling the need to have something that I can do for fun that I can take with me, if I want, yet do for a gift for one of the grands. My "gift" is giving. I'm happiest when planning a gift for another person. Last night was a shocker to me when I happened to catch activity in a tree in the backyard around 7:30 PM. I couldn't believe my eyes. A medium size r-a-t was above one of the hanging baskets looking down into it. What a jungle our "tame" backyard continues to be. Last year it was a snake I watched climb a tree! Hate to say it, but I'd rather have a snake than a rat... The following is on the menu for this evening: Balsamic Roasted Sausage, Onion, and Peppers Depending on my mood, I purchase four or five of the sausages, making this a nice meal with plenty for another evening. It was originally posted as a filling for pitas, but our family prepares it as a main dish. Our younger daughter taught me that red onion adds additional color to the red and yellow peppers. It's a lovely, colorful dish. 4 Mild Italian Chicken sausages (I use my Pampered Chef scissors to cut through the casings to break these up) 3 onions, cut in one inch chunks 1/3 cup plus one Tbsp. balsamic vinegar 1 large red pepper 1 large yellow pepper Preheat oven to 425. In a large pan combine sausage, cut into one inch chunks, with onion, peppers, and balsamic vinegar. Roast in oven until sausages are completely browned, onions nicely caramelized and liquid is almost completely evaporated, about forty-five minutes. Stir occasionally, and add water in 1/4 cups if pan seems to be drying out. Remove from oven, add an additional Tbsp. of balsamic vinegar and one Tbsp. water. Let stand for three minutes, then stir, scraping up brown bits and sauce. Serve with pita bread, if desired. Careful not to overcook. Off to take on the day.