Back Deck Bistro Beef

Outrageously hot. The thermometer is reading 117ºf (1pm?) but it is in the direct sun. I'm pretending it's summer. In the basil planter I filled in the holes that used to be oregano and sage with potting soil (Miracle Grow's "Moisture Control" or something) and then added seeds of Sweet Basil and Summer Long Basil. I also moved the sage and mint to a basket and added seeds in there. Hopefully the mint doesn't overrun the sage. I planted (to stay outside) 2 big pots with flower seeds: one with half Giant Flowered Zinnias and half Cut and Come Again Zinnias and the other with a few Delphiniums and  a whole bunch of Straw Flower. I have also been scattering Sweet Pea, Morning Glory and Nasturtium seeds in the back edges of pots - I really hope my plan for a vertical wall of vining flowers works!

Tulips "Angelique" (pale pink) and "Champagne Diamond" (warm pink)

The bees, butterflies and various other bugs are out in full force. It's like they're all dressed up with nowhere to go, this heat feels like summer but very few flowers are blooming yet! The daffodils have been going strong for about a week now and just yesterday the tulips really put on the show. I'm obsessing over the Angelique Tulips! The pale pink and white blooms are amazing, even more beautiful than the antique-y looking Champagne Diamond Tulips that bloomed a day earlier. The peonies are poking up, as are the Lily of the Valley, Poppies, Peas, Spinach and Lilies.

Tonight's Dinner: Bistro Beef from Pillsbury's 30 Minute Meals. Serves 2-4.
It's still nice and warm out so I'm serving by candlelight on the back deck!

Bistro Beef
Ingredients:
8 slices French bread, diagonally sliced 1/2 inch thick
Nonstick cooking spray (or make your own with 1 part oil to 5 parts water)
2 tablespoons grated Parmesan cheese
1 tablespoon olive or vegetable oil
3/4 lb beef sirloin or flank steak, cut into thin bite-sized strips
1 small onion, sliced (I used a leek)
1 teaspoon minced garlic (1-2 cloves)
1.5 cups frozen bell pepper and onion stir-fry (I just used a fresh bell pepper)
2 teaspoons cornstarch
1 teaspoon Worcestershire sauce

1. Place bread slices on ungreased cookie sheet. Spray bread with nonstick cooking spray or brush with oil/water mix; sprinkle with Parmesan cheese. Broil 4-6 inches from heat for 1-2 minutes or until lightly browned. Set aside.

2. Heat oil in large skillet over med-high heat until hot. Add beef, onion and garlic; cook 3-4 min or until beef is browned, stirring occasionally. Add bell pepper and onion stir-fry (I used one bell pepper instead); cook 2-3 min until crisp-tender.

3. In a small bowl, combine water, cornstarch and Worcestershire sauce; blend well. Add to beef mixture; cook and stir until slightly thickened.

4. Place 2 toasted bread slices on each of 4 individual serving plates. Top each with beef mixture.

I am very excited to join a community of garden bloggers sharing their blooms! I will attempt to post reports of what is growing on the 15th of each month as the growing season continues. To see what's growing in other gardens, check out May Dreams Gardens, the mother hen of Garden Bloggers' Bloom Day!