Thanks, Greg, for picking up this great treat!
Thursday, April 30, 2009
Wednesday, April 29, 2009
Tuesday, April 28, 2009
Susi, Alex and Hope by the river.
And a Happy One Year Anniversary to Susi and Jeff! I hope you are enjoying your day!
Monday, April 27, 2009
To a large bowl add:
1 small chopped onion
a few chopped bread and butter pickle spears
Peel and cut up potatoes and boil until done. Drain.
Add potatoes to bowl, along with:
Tello Fix (see below)
Fresh dill & parsley
There are 4 rows of Roma tomatoes on the right, then the bell peppers, then the cucumbers, then the towering squash plants and finally the 2 rows of basil on the left.
Thursday, April 23, 2009
I am a huge fan of rhubarb and was just telling my mom how I wish we still had a rhubarb plant like we did when I was younger. I used to eat the freshly picked stalks raw... I love it! And one of my favorite pies is strawberry rhubarb, which I am definitely going to make this summer!
Monday, April 20, 2009
Shrimp & Vegetable Tempura
Friday, April 17, 2009
Thursday, April 16, 2009
Here by bother is giving them a thumb up... but that was before he tried them. He thought they were bland. So maybe you could add a little more sugar and a touch of vanilla extract. Also, Adam and I don't like syrup so we just use butter and sugar... I am sure smothering them in syrup - like the other breakfasters did - would make them quite flavorful!
Tuesday, April 14, 2009
Monday, April 13, 2009
1 sprig fresh thyme (used 3 or 4 sprigs)
2 garlic cloves, chopped
1/2 teaspoon ground nutmeg
Butter (used Pam)
2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
Salt and freshly ground black pepper
1/2 cup grated Parmesan, plus more for broiling (I think I used more like 1 cup - I love cheese!)
Preheat the oven to 375 degrees F.
In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg.
While cream is heating up, butter a casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes (baked it for about 55 minutes because my potato slices were on the thick side). Sprinkle some more Parmesan and broil until cheese browns, about 3 minutes.
I didn't get a solo shot of the gratin but here it is in the center of the photo (that's Greg's plate with a gigantic steak!). To the right of the potatoes is the tabbouleh.
For a salad, I made tabbouleh. I have had this a few times at restaurants but never ventured to make it myself. I also made it as a test because it's on Arielle's graduation party food list. It passed the test with flying colors so I'll be making it again (a huge batch) in June for the party. The recipe is from Barefoot Contessa Parties! :
1 cup bulgur wheat (I found some organic bulgar at my local health food store)
1 1/2 cups boiling water
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
3 1/2 teaspoons kosher salt
1 cup minced scallions, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (1 bunch)
1 cup chopped flat-leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, seeded, and medium-diced
2 cups cherry tomatoes, cut in half
1 teaspoon freshly ground black pepper
Place the bulgur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.
Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.
I didn't use a cup of each parsley and mint - it seemed excessive.
Finally, I made white wine sangria. A bottle of cheap chardonnay, a frozen melange of tropical fruit and a liter of ginger ale made a refreshing treat to go with dinner. I put the wine in a pitcher, added the fruit and refrigerated it for about 4 hours. Then I added the ginger ale and refrigerated it for another hour. Sparkling refreshment!
Additional Easter Day pictures:
Arielle, Adam, Greg & Hope after we found our Easter baskets.
My dad surprised my grandparents and my mom with this light post in town that is dedicated to Parents Bob & Pat Swenson and Merle & Ruth Adams.
In the photo from left: my dad, grandpa, grandma, me, Adam, Arielle, my mom and Chester in the front. And Greg behind the camera.
Greg and I in downtown New Bloomfield looking like we just rolled out of bed!
NOTE: I am going to be investing in a new camera soon so my pictures will get better...
12 hard boiled eggs, cooled and peeled
2 teaspoons whole pink peppercorns, divided
1 teaspoon whole white peppercorns
1 teaspoon whole black peppercorns
1 teaspoon whole green peppercorns
1 teaspoon caper liquid
1/2 cup mayonnaise
2 teaspoon Dijon mustard
1/2 teaspoon kosher salt
Slice eggs from top to bottom. Scoop out yolks unto a medium mixing bowl and lay whites aside. Place all of the peppercorns except 1 teaspoon of the pink pepeprcorns, into a spice grounder and process until ground well. **NOTE: I use a mixture of these four peppercorns in my pepper mill so I just used the pepper from my mill. However I only used 3 teaspoons instead of the 4 it calls for because I felt like it was a lof of pepper.**
Add the ground peppers, caper liquid, mayo, mustard, salt and sugar to the egg yolks and using a fork (I used a wire whisk to get it extra smooth), stir to thoroughly combine. Place the mixture into a zip-lock plastic bag and cut a small hole at one of the corner. Pipe mixture into each of the white halves (I did not use a plastic bag, but a teaspoon. However I can see how this method would be less messy!). Coarsely grind the remaining 1 teaspoon of pink peppercorns and use to garnish top of each egg (I did not do this. I sprinkled them with paprika - the traditional garnish).
Chill for at least one hour before serving.
The tallest so far are the yellow squash and cucumber. It's so amazing to watch them grow... you can see how they came out of the seed because the seed is still stuck on top of the little leaves.
You can see the sad, empty coirs that have the basil seeds in them.
Wednesday, April 8, 2009
In these 72 little seedling coir disks, we planted Roma tomatoes, cucumbers, green peppers, yellow squash and basil. We are keeping the tray in the dining room in front of the bay window (not in it because the directions say to keep the trays out of direct light). Once we see little sprouts - hopefully by mid week next week, we can remove the clear plastic top.
We may plant a few pepper and Roma tomato plants in the ground but we hope to plant most in containers.
I'll keep you up to date on the progress of our little seedlings!
Tuesday, April 7, 2009
I bought some free range brown eggs and my mom but them in the egg cooker first, never thinking they wouldn't take color. The color didn't really show up but made them shimmery - just like a golden egg from Charlie & the Chocolate Factory, only smaller!
The white eggs held the color really well - the technique here is to put on a plastic glove, put a few drops of color on the egg and then roll them around in your hand until the color is distributed through the egg to your liking, adding more drops or another color for a more intense result.
For the next few days, I will have my fill of hard boiled eggs!
These 6 are my favorites because I mixed the colors together.
Here you will see I tried to make a polka dot egg by putting round stickers on the egg, dying it and then removing the stickers. It worked ok but I had trouble removing the stickers. Above the polka dotted egg is a brown egg with blue dye on it and to the right a brown egg with purple dye.
Monday, April 6, 2009
Because you make these from jarred dill pickles and not from a fresh cucumber, they're ready to enjoy shortly after making! And I do love pickles, especially sweet ones like these!
Thursday, April 2, 2009
Somethings I submitted but were cut from the post:
~~Their menu boasts specialty sandwiches – my favorites include the Caitlin (corned beef & coleslaw on rye) and the Mr. T (BBQ pork on a roll), salads, wraps and homemade soups (daily soup specials in addition to chili which is always available). I recently had some chicken noodle soup that was delicious.
~~I’ve tried the Oreo cake and the peanut butter cake – both perfectly sweet and decadent.
I already wrote about the 3rd Street Deli on this blog but wanted to share it with the readers of the PAadventure blog as well.
On Monday, the PAadventure blog will be replaced with The Savvy Grouse Blog! I'll remind everyone to take a look at the new layout on Monday.
Wednesday, April 1, 2009
The shrimp was marinated in the Spanish paprika olive oil and then par-grilled on Sunday. On Tuesday, Tim finished them in the oven.
Here is the shrimp with the Mango & Roasted Red Pepper Coulis for dipping.
Here are the meatballs at the event.