Christmas Fun

Rusty-Boy and Hiedi had fun this Christmas opening their presents.

The mess was worth all the entertainment.

Bill had fun watching them.

Mountain Living goes Solar

Mountain Living has gone Solar.  It is so exciting to be producing our own energy.  We have been connected to our system for about 3 weeks, and have not yet gotten our first PG;E bill, but we have generated 155 kWh.  We have also saved 250 lbs. of CO2 from entering the atmosphere.  However, it has been raining for several weeks and the full capacity has not yet been reached yet.

This was the site we selected .

Bob's concrete laid the foundadion for the array.  Then the guys built the foundation.

The electrical work was in progress at this point.  There was a trench dug for the connections.

This is the finished project. 
These are the guys that worked on the project.  Eric,Joey, and Chad.  Thanks to all at the Alternative Energy Systems Inc.&Company.

Stuffed Eggplant

Stuffed eggplant may not look real appealing in this picture, but I promice if you make this meatless meal you will not be dissapointed.  Let's get cooking!
1 lg. eggplant        1 red onion, diced      4 cloves garlic, minced       3 roasted paseilla peppers      2 roasted bell peppers, diced and de-seeded
16 oz. red beans, cooked(canned may be used)      1cup sweed corn(canned may be used)                         
1 sm. jar artichoke hearts, chopped and drained      1 sm.can black olives, sliced and drained
2 jalapino chilis de-seeded and diced       5 lg. ripe tomatoes, chopped      1 cup grated parmesan cheese      1/2cup crumbled fetta cheese      1/2 tsp. ground cumin      1/2 tsp. tumeric      1 tsp.salt
1 tsp. black pepper      
Set eggplant on flattest side and cut out center portion leaving about 1/2 inch thick walls and bottom to make a boat-like vessel to hold stuffing.   Chop the middle portion into small chunks and combine with onions, garlic, peppers, and saute for 15 minutes or until tender.  Add beans, corn, artichoke hearts, olives, jalapinos, tomatoes and spices, cooking mixture on med. heat until tomatoes are mixed in and their juice becomes a sauce for the stuffing. Now add parmasan cheese and fold into mix.  Pour all stuffing into eggplant boat, letting it flow over sides into casserole dish.  Top with crumbled fetta cheese and bake in 350 oven for 45 minutes, or until browned well on top.   Let stand for 10 minutes before cutting.   Serve with namm bread.   

Rusty Wins Again!

Hello, Bloggers!  Well, as you have guessed, I am not an english major, nor do I spell to save me from exile, so I hope you can enjoy the blog, mistakes and all...so enough, let's get on to blogging.  This summer was a good one for our year old Irish Setter, as he won alot of ribbons and a point toward his major.  He took a Best of Breed, Winners Dog, and First Prize at Yuba City. Then, he went on to take 1st Place in Specialty Show Sweepstakes and Best in Puppy Sweepstakes at Pleasanton California. Wow, what a busy summer.