Monday, August 14, 2017

Sunshine and Pesto

Beauty morning for a walk!

After walk refuel ...

Peaches, Strawberries, Granola, with a dollop of Greek Yogurt and a splash of Maple Syrup!

The herb garden explosion with Basil needing attention.

Time to make Pesto!

Basil Pesto is easy to make and oh so good!
The recipe I used is one that was demonstrated to us in the beautiful
Cinque Terre region of Italy on our
first European adventure 11 years ago!

The recipe is simple:
80 Basil Leaves
1 clove garlic
2 Tbsp. Pine Nuts
2-3 Tbsp. grated parmesan cheese
Extra Virgin Olive Oil - enough for consistency
*to keep Pesto bright and green, it is best to blanch the basil leaves
for 5-6 seconds in boiling water and then plunge into ice water
 before processing.

I made 4 batches which came to 2 Cups of Pesto.
I froze 3 jars and kept one fresh one in the fridge.

Now - is fresh made pasta on the menu sometime this week? Maybe!

Meanwhile, on the weekend, the sun shone warmly and the convertible
came out.
She loved Papa's Red Car with the top down!

Till next time ..... welcoming these sunny days of late summer!

Thursday, August 10, 2017

Down the Country Concession

To better health and better energy!

Heading out the lane ...

Queen Anne's Lace everywhere!

The field corn is lush, green and very tall!

The Leis Home Farm lovingly restored by my SIL and BIL
The prettiest place on the road!

Our bean field looks amazing this year! Now we just need some good heat units for it to mature.

The garden lettuce has exploded - my favourite salad for lunch!

Not quite my momma's lettuce salad:

Mom's garden always had a row or two of lettuce and was served at almost every meal.
She kept it simple and delicious with some diced onion, minced borage leaf and 
a cream dressing.

I still love the cream dressing (approx. recipe):
1 Tbsp. sugar
1/2 tsp. salt
several grinds of black pepper
1/4 Cup whipping cream
2-3 Tbsp. white vinegar
1 borage leaf - minced
1 or 2 slices of sweet onion - chopped

I piled on the extras today for lunch and it was so delicious:
1/2 tomato - chunked
1/3 yellow zucchini - chunked
2 Tbsp. Hemp seed sprinkled on top
several sprigs of dill - minced
2 celery sticks with celery leaves - chopped

I should be eating this for breakfast, lunch and dinner according to the abundance 
in my garden!

Till next time ...... intentions to keep the walking and salad munching as No. 1 and 2 priority! Will you join me?

Monday, August 7, 2017

Platz Therapy

I finally made some platz!
The peaches on the back porch were ripening rapidly and needed to be used.

Platz - Peach Platz (I love saying that)
was calling out to me and I've always wanted to try making this.

Of course, the only recipe I needed was Lovella's
and it is a winner!
This recipe was posted 9 years ago, even before I knew about the
I enjoyed reading the comments on this past post.

What a blessing they have been to me on so many levels!

Since my last post on July 13th - SO much has taken place.

Huge Amish Sale
Annual Family Picnic at the Freeman's Pond

A few days of camping with dear friends!

Sunsets at my favourite Lake Huron!

A new baby great niece was born - Maia Star (can't wait to meet her)

A new little neighbour was born - Jack (can't wait to meet him)

Vee, a favourite blogger friend has decided to stop blogging.
I understand her need to do this and sometimes it makes me think this might
be what I should consider as well?

And all the while ...... actually since mid-May
I've been fighting a very nasty virus that just keeps rearing it's ugly head
in different ways.
This includes intense congestion, constant coughing fits, pink eye,
loss of smell and taste senses, angry rashes, fever, low energy levels, and weakness.

In one way my wish to slow down the summer days has been fulfilled,
however, not in quite the way I had expected.
After two visits to the emergency dept. and several doctors appointments I 
feel like I'm finally seeing some improvement.

I am thankful to be feeling a bit better and am determined to regain my health.

Baking a peach platz today gave me some much needed "baking therapy"
and it feels good to once again be inspired to cook and enjoy eating.

Thank you Lovella for this tried and true recipe, one that I hope to make often!

In the meantime, our little love bug turned Two. 
We love her so much ... there are no words!

Papa's little love!

Till next time - August blessings to you all!

My August chalkboard message!

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