Simplicity.

Summer is in the wind, tubers are crowding the river.
Rain scents the air with a fresh hint of pine.

And the hunger is for fresh, simple, whole foods.

Linger as you put your blackberries away. Enjoy the flavors & colors of this coming season.

Delight in the fresh tomato.
 And change things up by tossing it with sautéed red onion & basil.

Depending on the sweetness of your tomatoes consider adding a bit of sugar to balsamic vinegar
& tossing in a little olive oil, sea salt & cracked pepper.

This is a new side I've been prepping for fly-fishing lunches.
So the flavors have roughly 4-5 hours to meld.


For those who like exacts:

3 medium size Tomatoes
3 medium sized Red Onions
10 Basil leaves
2-3 Tbsp Olive Oil (divided)
4 tsp Balsamic Vinegar
2 Tsp Sugar (adjust to tomatoes sweetness)


1. Heat 1 Tbsp Olive Oil in skillet over medium heat

2. Slice Onion rounds - leave intact 1/4" thick

3. Brush onions with Olive Oil, sprinkle with Salt & Pepper
& lay intact on skillet surface - do not layer your Onions. Flip once after 5-6 minutes Onion should be browned & even light charring is fine. (You may need to repeat this step if all the Onions do not fit in your skillet - if so add another Tbsp of Olive Oil to the skillet before adding Onions)

4. While Onions are in skillet, slice Tomatoes into wedges & toss with strips of Basil, Balsamic Vinegar,
1 Tbsp Olive oil & Sugar if needed.

5. Remove Onions from skillet when finished, let cool, separate & toss with Tomato mixture.

Let flavors meld at least a few hours before serving.


** A cast Iron skillet is my preference for preparing the Onions **

Forward Motion.

I sat in the 3rd row of a graduation ceremony tonight.

It was a bit hard to breathe.

I kept thinking I will be doing this in a few fast years.

I listened to what each parent said about their child & thought about what I'd say

about my girl who loves the Creator & His creation.

 I walked to my car with wet lashes & a heart renewed & these words 

"make the days count".

The Recipe for a Good Morning

In the past 2 weeks, 2 friends have raved about the Cooks Illustrated Granola.

Of course I needed to try this.

Since leaving the cereal isle out of my weekly shopping trip, 

my mornings have been a bit busier.

I like knowing what's in every bite I put in my body.

Since we've opted for a fishing life & not a farming life, the best I can do is buy local

when possible & make everything from scratch.

I entered this commitment rather lightly.

Like meringue.

When really it's a bit weightier.

And really all this means is that every morning is a hot breakfast morning....unless

I make granola or muesli.

One of my favorite qualities about Granola

is its flexibility

 which allows me to tailor it to our likes.

So I veered slightly from the recipe and added more nuts than dried fruits.

My family is divided on the merit of raisins- but if you like them the recipe 

called for 2 cups rather than the pecans.

What's in it?

5 C Whole Old Fashioned Oats

2 C Pecans

2 C Almonds

1/3 C Brown Cane Sugar

1/3 C Maple Syrup

1/2 tsp salt 

1/2 C Canola Oil

4 tsp Vanilla

Bake @ 325 in the middle of your oven

for about 35-45 min.

It should be light brown.

If you press it into a jelly roll, lined with parchment paper

& let it be for an hour 

(which is the hardest part)

It will break into nice big clumps.

What's missing? Coconut. Next time I'm adding it & probably dried cherries too. 

Ah the benefits of a fishing life...

*******

Eggs & Ham.

I remember seeing these appetizing looking egg crisps

on the cover of a magazine....

I'm drawn to individual servings.

And have developed a fondness for ramekins.

This past month was packed with cooking & yet

 my blog has been in quiet hibernation.

Yet the inspiration comes when I work harder

and spend my days immersed in productivity.

I thought creativity flourished during relaxation...but for me it comes with diligent labor.

The trick is finding time to record those inspired thoughts. 

I find verses ringing round my mind...

"She gets up while it is still dark;

she provides food for her family."

Prov 31:15a

Older women can train the younger to

"love their husbands & children, to be self controlled & pure, to be busy at home,

to be kind, and to be subject to their husbands."

Titus 2:4b-5a

Like a bell clanging loudly.

And it seems so obvious - I should have understood before.

Doing laundry doesn't take away from writing.

It gives me time to ponder the words.

Baking bread doesn't take away time to be creative,

it lends to creativity.

If we learn to embrace our lives, our family, our circumstances,

we find God has laid it together

to be foundational in who we are to become.

**********

Egg & Ham Crisps Recipe

for a party of 5

Greased muffin tin or ramekins
5 hearty slices of ham
2 tsp Olive oil
1 c sliced mushrooms
1/2 of a med. size red onion diced
1 Tbsp Creme Fraiche or Sour Cream
5 Eggs

Heat oil in skillet over med. heat
add mushrooms & onions
I left mine in about 10 min.
(but if you want them softer leave 'em in the skillet a bit longer)
While that sautés line muffin tin with ham
When finished, pull skillet off of heat & stir in creme fraiche
Evenly divide mushroom mixture into ham cups
Crack an Egg over top & bake @ 400
15 min should yield a cooked white & runny yolk.

**quick note: my muffin tin holds ~1/3 cup
if using a larger muffin tin I would increase the veggies.

Molten Lava Cake & a Fiery Stove

This time of year is filled with kitchen living.

And for the most part, I dig that.

But last night while I ground sirloin for burgers & deep-fried Steak fries

I started  4 okay 6 fires under my dutch oven.
Sometimes you can make do with the equipment you have & sometimes you need to buy a
bigger dutch oven, so peanut oil doesn't leak over the side.

 I am glad that I am married to someone who handles

a small fire in the kitchen like it ain't no thing.

He walks over and blows it out, while I look for baking soda.

Because I faintly remember my 7th grade Home Ec teacher recommending it,
probably should google that.

This is Molten Lava Cake....embrace it.

The texture is perfection, you slice in with your fork, chocolate comes running out. Yum.

Melt:

8 ounces of good Semisweet Chocolate
2 sticks of Butter

Beat:

5 eggs
1/2 cup Sugar

(until sugar is dissolved)

Mix:

Chocolate & Egg mixtures together
Add 4 tsp flour (just til incorporated)

Bake:

In Ramekins @ 450
for 8-10 min.
they should be set on the edges & jiggly in the center

Serve:

Immediately - either in Ramekins or flipped onto a plate.
with Berries & Cream or Ice Cream & a sprig of Mint.

Planting Prayer

I went to college in the South. Two darling Southerners perfumed our room 

in lacy dresses, sweetness & Twila Paris music. 

I wanted to be a peach, a slow drawl soothing my words, 

smooth as sweet tea.

But after surviving 3 rambunctious brother's 

I still wanted to

start a pillow fight - drat.

It's a strange thing to feel lost in your own life.

So you learn to live a new life. 

You trust that you are not a weed just springing up, lacking rhyme & reason.

You pray for more.

You pray for purpose, reason, planting.

The longings twisted into night prayers are these:

Redeem me

 Compensate for my faults.

Pour rain on my dry heart.

Come famine or drought grow a girl who praises you.

"He will satisfy your needs in a sun scorched land, and will strengthen your frame.

You will be like a well-watered garden." Isaiah 58:11

Celebrations & Seared Scallops

Birthday dinners are a big deal around here.

At first the b-day guy or girl

planned the dinner menu.

Somewhere along the way one of our kids decided planning dinner was not enough

so they added their request for breakfast.

But this year the youngest munchkin aded lunch.

His menu?

Breakfast:

Carmel Rolls & Eggs 

Lunch:

Ramen Noodle Soup

Dinner:

Mixed Berries

Popovers & Herbed Butter

Roasted Asparagus

Grilled Lamb

Dessert:

Tres Leches

Now what's especially funny about this menu, is that he knew he had me.

We don't eat ramen noodle soup - ever.

But if it was the b-day menu I would buy it & yes make it too.

I had to ask the store clerk which shelf holds this mixture of noodles & chemicals.

So when the fisherman's b-day came

the question was - besides taking your favorite girl fishing,

what would you like to do for your b-day celebration?

He opted for dinner at home:

Roasted Garlic & Toasted Baguettes

Roasted Asparagus

Seared Scallops over Peppered Pasta Alfredo

Orange infused Chocolate Souffle

topped with

Homemade Vanilla Ice Cream

Scallop prep begins with removing the muscle. Yes the thought is somewhat unappetizing.

I turned the scallop so it is easier to see the raised muscle.

It peels off easily.

Sprinkle cracked pepper & sea salt on both sides

1. Heat a large skillet over med-high heat 

(if you have a cast iron skillet - now is a great time to use it)

2. Add 1Tbsp of butter & swirl to coat pan

3. Continue heating til butter turns golden

4. Add scallops 1 at a time (flat side down - don't crowd - it's fine to do more than 1 batch)

5. Cook the scallops until they are well browned ~1 1/2 - 2 min.

(I often add another 1/2 Tbsp of butter at this point)

6. Using tongs turn scallops over 1 at a time

7. Cook 30 sec - 1 1/2 minutes longer until the sides are firmed up & all but the middle 

third of the scallop is opaque

Serve the scallops immediately & kiss your birthday baby!