It’s turned off chilly and gray today. A nice fruit salad will help to brighten up things. I try to keep one going all summer, the makeup will vary some as the produce section provides all my ingredients. This one has Asian pears, Bosc pears, red and green seedless grapes, fresh pineapple, and those little seedless oranges. I’ve seen them under various labels – I think these are Clementines. They are a type of Mandarin orange – they taste great and sure have nice color! I like to slice a banana into a bowl of this when I serve it but they turn brown so fast I won’t use them in anything that will store more than a day or two.
I’ve been on a fruit salad kick. Lots of fresh fruit at the market this time of year. Grapes are a mainstay, I use both red and green grapes and I like to cut them in half unless they are really tiny. Seedless grapes are easier but I have spent a lot of time scraping seeds away when those aren’t available. Also in this one are pears, peaches, kiwis, pineapple, oranges, and bananas.
Kitteh! Here’s a 3 month old male. Mrs J says they named him Diti but she will not swear to the spelling. D. T.? DeeTee? Ditty?Mmm… cheeseburger. This one has Swiss cheese and a pile of pickled peppers.More of those roasted rosemary Parmesan potatoes. These are Yukon Golds and they are plated with sesame green beans and a piece of roasted chicken.Moar Kitteh! This is Kaitlyn, an 8 week old female with interesting coloration, a tabby/calico look.That’s Kaitlyn there – right up against the blue watchband on this kitten house staffer. They call that staffer “the cat whisperer” because she can really get a feral cat calmed down and purring.Country ribs and fries. I have my best luck with these pork “logs” when I braise them, covered, in a low oven, say 225 to 250. I use broth as the braising liquid, adding bbq sauce at the end and uncovering them to help reduce the sauce. These were finished on the outside grill but they can be done under a broiler – watch them close so they don’t char.Here’s another cheeseburger, this one is garnished with some of those refrigerator pickles. On the side is one of my favorite summer salads of tomatoes and cucumbers with onions in a vinaigrette. It’s better the next day but isn’t bad when freshly made like this one.
I threw a Bridal Shower Brunch this weekend. Thought I’d share the menu with you. Pictures to follow.
- Green Chili and Jalapeno Deviled Eggs
- Bacon and Tomato Deviled Eggs
- Deviled Eggs
- Chipotle Lime Cucumber Salad
- Fruit Salad
- Layer Cake
- Assorted Bagels and Cream Cheeses
- Cream Cheese Mints
- Cranberry Punch
Here is the recipe for the Green Chili Deviled Eggs and the Chipotle Lime Cucumber Salad:
Green Chili Deviled Eggs
- 12 hard boiled eggs, halved
- 2 tbsp finely chopped green chilis
- 1 tbsp finely chopped pickled jalapenos
- 1/4 mayonnaise or salad dressing
- dash of lime
- salt and pepper to taste
- cilantro leaves
Remove yolks to a bowl, add remaining ingredients, except cilantro, mixed together, add more mayonnaise as needed. Fill egg white halves and top with a cilantro leaf.
Chipotle Lime Cucumber Salad
- 3 large cucumbers, peeled and thinly sliced
- 1/2 cup Chipolte Lime Dressing
- 1/4 cup mayonnaise or salad dressing
Mix together dressing and mayonnaise, add to sliced cucumber, toss and refrigerate.