Lamp & Bowl Art For Your Garden

I found this great idea on the internet and wanted to share. These are mushrooms made from bowls and candlesticks and the larger ones are made from lamps. They are so unique and would be a great spruce up for recycled art in your garden. The best thing is you can source the materials from your old items or cheaply at any thrift or yard sale.

There are a variety of methods to make these and vary on the items you are using. The easiest is to drill a pilot hole through the bowl and into the candlestick or lamp post. Screw a large heavy duty screw through bowl and into lamp post or candlestick. You need to use a drill bit designed for the metal you are using. If you have a smooth surface between the inside of your bowl and the stem then you can use epoxy.

To paint you will need a spray paint like Krylon that is designed to adhere to metal. You can paint them traditional type colors or get really funky with the color choice.

Make them yours. You can also glue little accessories on them like little gnomes or fairies. Moss and pebbles glued on the the base where it sits in your garden will make them loo like they have been there for a long time.

 

Baked Zucchinni with Mushrooms

Baked Zucchini with Mushrooms

1   pound mushrooms, rinsed
1   medium-size (about 6 oz.) onion
About l/3 cups regular-strength chicken broth
3   large eggs
4   large (about 2 Ib. total) zucchini, ends trimmed, shredded
1/2   cup fine dried bread crumbs !4   cup grated parmesan cheese
1/2   teaspoon each dried oregano leaves and pepper
2   tablespoons minced green onion

Thinly slice mushrooms and chop on­ion; combine in a 10- to 12-inch frying pan with l/i cup water. Stir often on high heat until liquid evaporates and browned bits stick to pan. To deglaze pan, add l/3 cup broth; stir browned bits free. Boil dry and stir often until onion begins to brown. Repeat deglazing step until onion is golden brown, 2 or 3 more times, using 1A cup broth each time.

In a bowl, beat eggs to blend; stir in zucchini, crumbs, cheese, oregano, pep­per, and mushroom mixture. Pour into a buttered, 10- by 12-inch shallow oval casserole (or 9- by 13-in. rectangle). Bake in a 325° oven until mixture is set in center when shaken, about 45 min­utes; top with green onion. Serves 8.

Per serving: 106 cal. (30 percent from fat); 7.1 g protein; 3.5 g fat (1.2 g sat.); 13 g carbo.; 129 rag sodium; 82 mg chol.