I don't know about you but one of my favorite things about Christmastime is that it truly begins on Christmas Day and continues until the feast of Epiphany which falls on January 6, 2013. Although, if you are like me and have jumped on the Downton Abbey bandwagon wholeheartedly, January 6, 2013 is more importantly the return ofSeason 3! (Isn't that sacrilegious of me?) I am already setting the DVR and planning a totally Downton evening. I am thinking tea and biscuits or maybe something suggested in this article. What about you?
If you are somehow behind on watching this amazing show, check the PBS schedule now and catch up quickly! (You can also watch a quick re-cap episode of Seasons One and Two free on-linehere.)
Last weekend we took the whole family to a nearby produce stand. We were craving something that tasted fresh from the garden and since I don't have my own garden, we found this place. The fields were full of fall-colored flowered. Can't wait for those cooler days to come. But for now, we are reveling in the height of summer sunshine and produce. It's easy to go overboard here and buy much more than you can use in the next few days. I don't even like okra but they look so inviting in those cute blue crates. These tomatoes inspired a caprese salad for lunch: tomato slices cut into quarters, hunks of fresh mozzarella, snipped basil leaves, salt, pepper and drizzles of olive oil and red wine vinegar. These strawberries wound up being dunked in Silky Chocolate Fondue . Every girl dreams of doing her shopping with one of these adorable woven baskets, doesn't she? Even the boys had fun playing in the sand while I took m
This hardly constitutes a recipe since it is mostly dump and stir but I must share it here because I love it so much. The tangy vinegar mixed with spicy onions and creamy lentils makes my perfect in-a-rush lunch. I usually just eat it right out of the bowl but it is also nice on a bed of red leaf lettuce. It is also perfect for meatless Friday meals during the Lenten season just double the amounts. INGREDIENTS One can lentils , rinsed and drained 1 can tuna, packed in olive oil, undrained 1/4 onion, diced I prefer red onion) 1/4 cup red wine vinegar kosher salt PROCESS In a medium mixing bowl, stir all ingredients together. I usually add more vinegar as it is quickly soaked up by the lentils. Serve over lettuce, on crackers or simply eat out of the bowl! ******* The March 2012 issue of Martha Stewart's Everyday Food magazine, entitled The Budget Issue, was really inspiring me over the weekend so I plan to make several new recipes from
Yesterday we had the most lovely snow day. The woods were simply begging us to come and explore. We had new trails to find and secret passageways and hideouts. Reading about nature is fine, but if a person walks in the woods and listens carefully, he can learn more than what is in books, for they speak with the voice of God. George Washington Carver There were tracks to follow. And tracks to make. Occasionally, the wind blew mini blizzards of snow around us. And then the sun returned and the sky gleamed blue. The sky is the daily bread of the eyes. Ralph Waldo Emerson There were hints of Spring. And reminders of winter. We made wonderful memories. And then, there were the snowy camellias. I got a little swept away by their color and beauty. I thank you God for this most amazing day, for the leaping greenly spirits of trees, and for the blue dream of sky and for everything which is natural, which is infinite, which is yes. e.e. cummings