Thursday, May 28, 2015

Summer Frittata with Linguine

We have been enjoying nice weather and eating outdoors just about every night for the last week.  In our local newspaper, I found this recipe for a frittata, and we loved it. I hope you'll give it a try. You can use any veggies of your choice so I'll be making this quite often this summer once my veggies from the CSA start rolling in.

FRITTATA WITH SUMMER SQUASH, SPINACH AND LINGUINE

Recipe by Jean Kressy

Nonstick cooking spray

2 teaspoons butter

2 cups diced summer squash

1/2 cup diced red bell pepper

3/4 teaspoon salt, divided

2 cups cooked linguine (4 ounces uncooked pasta)

1 (10-ounce) package frozen chopped spinach, thawed and drained well

1/3 cup chopped fresh basil

6 eggs

1/3 cup 2 percent reduced-fat milk

1/8 teaspoon freshly ground black pepper

1/2 cup (2 ounces) shredded sharp Cheddar cheese

1. Coat a large ovenproof skillet with cooking spray. Add butter and melt over medium-high heat. Add squash, red pepper and 1/4 teaspoon salt; cook, stirring occasionally, until squash is lightly browned, about 6 minutes.

2. Add linguine, spinach and basil to squash mixture. Whisk eggs, milk, remaining 1/2 teaspoon salt and pepper. Pour over noodle mixture. Jiggle pan to make sure egg mixture seeps down among noodles. Cover and cook until top is almost set, about 8 minutes.

3. Preheat broiler. Sprinkle cheese on top and broil until golden brown. Serves 6.


Have you tried Martha's Triscuits yet? I found them in Hannaford's today, and they make a tasty, summer snack. I topped the Triscuits with avocado slices, added chili flakes and squeezed some fresh lemon. 


This weekend we will toast some marshmallows, and make s'mores with the toasted coconut Triscuits. 
I am joining Rattlebridge Farm for Foodie Friday.
xo
Debbie
P.S. Colleen and Annie, I will be bringing a box with the fixins to the Country Living Fair next weekend ;o)

Monday, May 25, 2015

MacKenzie-Childs Barn Sale 2015

One of the highlights of the 2012 Mackenzie-Childs Barn Sale was meeting Patti from Pandora's Box. She worked at the Barn Sale, and I am so happy we got to meet! We keep in touch weekly, and sometimes daily if we are chatting about MacKenzie-Childs.
Every July, one of my favorite destinations is the Finger Lakes where we enjoy the sights and do some shopping at the Mackenzie-Childs barn sale. Here is one of my bargain purchases from the barn sale in 2012. The large Flower Market Enamel Pedestal Platter is regularly $98 in the catalog, and I got it for $29.40.  It has the signature Courtly Check pedestal, and will be enjoyed at our dinner parties. 
I also got the Carriage Lantern to use in my "Daisy Garden". It is so pretty lit up in the evening. I have to bring it in before it rains since it does not like to get wet.

In 2012, I added eight enamel rimmed dishes to my collection, so now we have 12. We have  10-12 in our dinner group so I like to have 12 of everything.

In 2011, I bought the Courtly Check pedestal table from the Barn Sale. This was the best purchase I ever made from the barn sale. We use it very often, and it still brings many smiles.

Sooooo, I know you are wondering when the 2015 barn sale is. Well, I don't know but I am getting daily emails asking so I know folks are trying to plan their summer vacations around it. My best bet is that it will be July 17-19 so I am blocking out that weekend.  The photos below will give you an idea how popular the barn sale is. Yes, people camp out just to be first in line.
Once a 19th-century dairy farm, the MacKenzie-Childs property in Aurora, NY is always bustling with shoppers looking for bargains at the barn sale. On the property is the gorgeous Victorian farmhouse and giant barns where items are created and artisans work. The MacKenzie-Childs style is unique. It's whimsical, fun, colorful, sophisticated and classic. My personal favorite is the signature MacKenzie-Childs “courtly check” pattern and I mix and match it with their pottery pieces. Most pieces are handmade, and some pottery has the stamp of the artisan(s) who worked on it. While visiting MacKenzie-Childs, the free farmhouse tour is a must. It's fully decorated, and you'll want to move in. They do photo shoots for the catalog in the farmhouse. 


Thank you for stopping by!
Debbie

Saturday, May 23, 2015

Chive Blossom Vinegar

This is a re-post in case you missed it the last two years. Chive blossoms make a wonderful vinegar. This is the third year I will be making it and we enjoy it so much.

The method is very simple:

1.  Pick fully-opened chive blossoms, and allow them to soak in water to remove any debris.

2.  Remove all excess water or pat dry with a clean towel.

3.  Pack the cleaned blossoms into a jar and fill with white vinegar to cover the blossoms. Allow to steep in a cool, dark place for about 1-2 weeks and then strain and refrigerate. 
               This is the pretty color after one week. 
Here is the gorgeous pink color after two weeks, strained and ready for gift giving or to keep for yourself like I do ;o) 
While you are in your garden picking chive blossoms, enjoy the scenery! These are my blooms from two years when I was picking the chive blossoms. 
Thank you for stopping by! We're celebrating Memorial Day weekend with family.
Debbie

Tuesday, May 19, 2015

Apple Pie in a Bag and Nature's Aromatherapy

I was looking through mom's old cookbooks and discovered Apple Pie in a Bag and it was pretty much the same pie that Monique made from Kim's mom's recipe. I crossed my fingers while it was baking in the paper bag, and it was like unwrapping a surprise gift once it came out of the oven. I was almost afraid to open the bag :-) It came out great, and next time I will make a smaller pie using parchment cooking bags. I have a three cup pie dish that I use when making pie for two. It fits perfect in the parchment cooking bags! Tonight I will be testing rhubarb crumb pie in the parchment bag.
Our "fish truck" is back until December, so I go every Thursday before work to get fish. Last week the fish man (John) had some beautiful Alaskan salmon, so I picked up some local shitake mushrooms (amazing) and made a maple, soy and ginger marinade. Put everything in the bag, and baked it. Easy and five stars ;-)
There is nothing like the aroma of lilacs for me.  I look forward to lilacs every spring, and they are just perfect this year. My potting bench was looking worn and stained on the top (hey at least I use it). I am in the process of spiffing it up, and doing a bee theme.  I used modge podge and MacKenzie-Childs tissue paper on the top. Then put a protective coating on top.
Some little cuties from my garden.
And finally, I would be remiss to not show some Red Trillium blooms from a recent hike. Our  unseasonably warm temperatures at the onset of May caused everything to explode out of the ground. Leaves also came out almost overnight and transformed naked winter-like tree tops into a shady canopy. The photos were taken near our camp while we were summer-izing for the season ;o)

Have a wonderful week! I am joining Rattlebridge Farm for Foodie Friday.
xo
Debbie



Thursday, May 14, 2015

The 1990's Began with the First True Garden


On Mother's Day, we enjoyed a private 35 acre garden in the village of Marcellus. A few times each year, the Hanford family graciously open their gardens to the public with proceeds going to benefit a local non-profit agency. This was the first time we attended, and we were so pleased to see all the families enjoying the gardens and having picnics on the grounds. It did rain a little, but it was welcome as it cooled us off. 






The 1990's began with their first true garden project, a planting done on Mother's Day to disguise a new leach field. Gold Flame Spirea, a few cotoneasters, a lot of shoveling, and presto, a pile of dirt turned into a garden of sorts. Father's Day brought the happy addition of their first Japanese Maple, and then they were off and running. They told us that the gardens will remain confined to their 35 acres and they will continue to rearrange plants, refine and add to their hardscapes. 
That evening, we all enjoyed grilled kabobs on the deck. It could not have been a nicer Mother's Day. I am very blessed to have a wonderful family.

I am joining Rattlebridge Farm for Foodie Friday and Everything Else

Thank you for stopping by!
Debbie