So I had another birthday not too long ago and there was much celebrating. I prefer a Key Lime Pie (recipe here) to cake on my birthday. But this year, I decided to go with Key Lime Bars instead. Easier to transport and package up as ‘thank-yous’ to various folks.
This time, I had just a few extra coconut shreds, so instead of storing them, I decided to toast them and add them to the top after I removed the bars from the oven. Continue reading
I processed the few grapes I got this year into juice that I then add to my morning shakes. My neighbor gave me a handful of passion fruit, as an exchange for all my plums her toddler loves to eat. So I also added those to my shake this morning.
Not exchange was not necessary, he can have all the plums he wants! He’s a pandemic baby, born just as we went into lockdown, so I have probably seen more of him than I normally would, as mom and dad walked around the neighborhood several times a day and my office faces the street. Socially distant chats were a welcome diversion.
It’s been my pleasure to watch him grow and start walking and now starting to talk, enough to make his desire to pick plums from my tree clear. Still a nice distraction from work, as far as I’m concerned.
This morning’s smoothie:
Mixed Berry Smoothies
- 1 cup milk
- 1/2 cup plain yogurt
- 1 banana
- 1/2 cup ea: blueberries and raspberries, frozen
- 4-6 whole strawberries, frozen
- 1/4 cup fresh grape juice
- 2 passion fruit (scooped from shell)
- opt: 1 tbsp ground flax and 1 scoop whey powder
Add all ingredients to the blender and blend well. This makes 2 thick smoothies. For more of a milkshake consistency, add 6 ice cubes and blend well. I use frozen fruit, so I don’t add the ice cubes, but sometimes a bit of water to make a smooth consistency.
x-posted at Annie DeMoranville
This week is all about pasta salads…just not your typical pasta salads. Although, since tomatoes are ripening, most will probably have tomatoes in them. LOL
This one is a regular at the dinner table. Visiting local farmer’s markets offered me the chance to change this dish up with flavored fettuccini pasta a couple of times.
- 9 oz linguine or fettuccine
- 2 large tomatoes, diced
- 1/4 cup olive oil
- 1/4 cup fresh basil, chopped
- 1 tsp crushed garlic
- 4 oz cubed mozzarella
- salt & pepper to taste
saucepan and large serving dish Continue reading
It’s my favorite time of the year for cooking when I can choose fresh ingredients from my garden or the farmer’s market. It so easy to toss pasta with fresh produce and have a quick, light dinner.
On the board:
- Garden Fresh Pasta
- Steamed Zucchini
- Crusty loaf
- Sliced Peaches (add a touch of sugar to bring out the juices)
Garden Fresh Pasta Sauce
- 1 tbsp extra virgin olive oil
- 1/2 onion, chopped
- 1-2 teaspoons crushed garlic (start with one, add more as desired)
- 4-6 medium to large tomatoes, rough chopped
- 1/4 cup fresh basil leaves – more as desired
- 2 tbsp fresh oregano leaves (I like a cute little leaf called ‘pizza oregano’) – more as desired
- 1 carrot, finely shredded
- salt & pepper to taste
- 1/4 tsp red pepper flakes if you desire some heat
saucepan & pasta serving bowl Continue reading
Everyone has their favorite way to eat those fresh tomatoes from the garden. This salad is my go-to. And so far I’ve been averaging enough cucumbers and tomatoes to make a batch every few days.
Cucumber Tomato Salad:
- 2 large cucumbers
- 3 large tomatoes
- 3 green onions or 1/2 small onion
- 1 large green pepper (opt)
- 1 jalapeno (opt)
Mix together: Continue reading
Made these tonight, always a great way to grill a burger.
I make these all the time because they really are easy and a great way to have a cheeseburger without losing half the cheese to the grill. And the sweet potato cajun fries are the perfect sweet, spicy combo. Grill some peaches, pears or plums and dinner is done. Enjoy.
On the board tonight:
- Jalapeno-Cheddar Stuffed Burgers
- Kaiser Rolls
- Cajun Sweet Potato Fries
- Grilled Sweet Corn (pull husks back, clean off silk, wash, pull husks up & grill-yum!)
These have been on sale the last couple of weeks, so I stocked up with a few. I really like them. The difference between this and a bottom round roast seems to be the fat layer on the top. These are easy to cook up on the wood pellet grill or in the oven. And the fat layer keeps them tender and juicy.
This was about 4 lbs, so I cooked it on the rare side and cut it into three servings. Froze the rare center sections to be used in other recipes. Keeping it rare made sure it was not overcooked and dry when reheated.
The medium-rare ends were served for dinner immediately.
The recipe is pretty simple: I sliced up a whole onion and spread it on the bottom of the roasting pan. I added two springs of fresh rosemary and about a cup of water. Continue reading
We ended up with about 24 inches of snow, not counting the impressive drifts. Everything was closed again today while we clean up. As it’s Colorado, it’s already melting and the sidewalks, driveways and patio are already dry. The four-foot drifts/snow piles from shoveling will take a bit more time. But it will be in the sixties by the end of the week.
In less than good news, two of my plum trees lost huge branches, and my 10-15 foot bushes’ health is still to be determined. Most will probably survive.
The big ducks demanded access to the yard, so I shoveled a path and they hung out on the patio, quickly understanding that those snow walls were unscalable. Although Maddie gave it a good try.
Anyway, the weather just cried out for comfort food. So tonight it’s chicken and biscuits. Continue reading