Stuff and Nonsense: September 2018


#WordlessWednesday: Corn

Always—I never knew it any other way—
The wind and the corn talk things over together.
And the rain and the corn and the sun and the corn
Talk things over together. ("Laughing Corn," Carl Sandburg)


#WordlessWednesday: Butterfly Weed

The butterfly weed has begun blooming again. I've never had a second bloom from it before.


Sunday in the Garden

I planted a wee pot of pineapple sage by the hummingbird feeder in late May as I'd heard its flowers were attractive to hummingbirds and butterflies. Well, for the longest time the plant did nothing. Threw out the occasional red blossom, yes, but otherwise just sat there, looking gangly and unloved. I guess it was gathering energy, because the pineapple sage experienced a huge burst of growth in late July and now, in September, has completely taken over a third of the raised bed. The spiky red flowers are quite plentiful and the hummingbirds have been skipping right over the feeder to get to the flowers.

In Connecticut, pineapple sage is best treated as an annual but I am going to heavily mulch the crown when the foliage dies back and hope the plant will come back on its own. Otherwise, its back to Agway next spring for a new one!

That's a 48-inch black steel shepherd hook the hummingbird feeder is hanging off and the vegetable bed is about 18 inches deep, making the pineapple sage around 2½ feet tall!


Roasted Vegetables With Pasta

I've become less and less of a follower of recipes. I used to browse cookbooks all the time, looking for new recipes to try. I would visit multiple shops to track down just one weird ingredient. Now I look in my fridge and make whatever comes to mind. Tossing in a bit of this and a bit of that until I'm happy. Which is great for easy time-saving meals, but terrible for food blogging.

Anyway, this is one of those meals that I toss together quite often but never talk about because it's not "interesting" or "pretty" enough. You can use whatever vegetables you have on hand -- although you'll need to be adjust cooking times if you use "firmer" vegetables like winter squash -- and whatever seasoning blend pleases you most.

Roasted Summer Vegetables With Pasta

Yield: 4 servings


  • 14 oz zucchini, cut into ¼ coins (3 small)
  • 8 oz yellow onion, halved and cut into wedges (1 large)
  • 15 oz plum tomatoes, chopped (3 large)
  • 3 oz bell pepper strips (4 mini)
  • 3 oz small grape tomatoes (a generous handful)
  • Olive oil, as needed
  • Penzeys Tuscan Sunset salt-free seasoning blend
  • Onion powder
  • Roasted garlic powder
  • 8 oz cooked pasta
  • Crumbled feta


  1. Preheat oven to 425 degrees.
  2. Brush baking sheet with olive oil.
  3. Place vegetables on baking sheet.
  4. Drizzle with oil and season as desired.
  5. Roast for 30 or until desired tenderness, stirring everything half way through.
  6. Toss with cooked pasta and sprinkle with crumbled feta. Eat.