A Beautiful Life

 I felt inspired yesterday morning.

The crabapple tree is blooming bright & pink. Everything is alive...suddenly & vibrantly.

 I started the morning with french omelets stuffed with gouda and chives, a vanilla pecan coffee cake, and a simmering mug filled with Peets coffee. This is the perfect Sunday brunch menu.  

It fills the stomach & the conversation flowing at our table fills the heart.

Everyone is itchy to be outside....but we are itchy in general because the mosquitos got the memo.

(yes that is a salamander in my daughter's hand - she held it with one & took the photo with the other after she caught it....talent.)

Fresh flowers grace my table....and salad. 

Fresh, cold & delicious. This one is topped with homemade ranch - think fresh mashed garlic, a heap of fresh parsley & chives, dill, cayenne, sea salt & cracked pepper.

 (you really cannot touch this with what is in a bottle at the grocery)

The salad also has a smattering of sliced grape tomatoes, salted pecans (candied are also delicious)

gorgonzola cheese & granny smith apple slices. Yum!

Now get outside and play!!

Good Seasons & Gratitude.

A mainstay at our home is salad. 

Fortunately my crew is mostly happy with that.

A recent Muskegon River Lodge Dinner included a favorite.

Mixed greens, candied pecans, goat cheese, dried cherries

topped with Champagne Vinegar Dressing.

I have played with plenty of dressing recipes but always come back to a family 

version of Good Seasons Italian Dressing.

Instead of buying the packets I made up my own blend of seasons:

• 1 tablespoon garlic salt
• 1 tablespoon onion powder
• 1 tablespoon white sugar
• 2 tablespoons dried oregano
• 1 teaspoon ground black pepper
• 1/4 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 tablespoon dried parsley
• 1/4 teaspoon celery salt
• 2 tablespoons salt

(I cannot take credit for the above list - I found it on Allrecipes.com)

  2 Tbsp. is equal to 1 good seasons packet.

Mix the above together and store in a container.

Instead of using the Good Seasons vinegar/oil recipe try:

1/2 cup of Champagne Vinegar

1/2 cup of Brown Cane Sugar

1/4 cup of Olive Oil

Mix in 2 Tbsp of the mixed seasonings.

I have a friend who expresses gratitude for the birds on her porch.

The color of a blood orange,

                                                    The tart sweetness of a ripe grapefruit.

Today I will give thanks for striped tablecloths
clean water
and steaming potato soup.

Kitchen Life & The No-Mayo Potato Salad

Lately I have been living within about 20 square feet of space...it is the kitchen & I manage life quite well from here.


The editor of Cook's Illustrated writes that cooking 
is therapeutic, a place to still the bigger questions of 
life & focus on not burning garlic or overcooking custard. 
I agree.


Yesterday evening I catered dinner for a wonderful couple.
Their menu? 


Crab Rangoon Dip served with Parmesan Won Ton Strips
Layered Apricot Jalapeno Brie topped with Salted Pecans & served with buttered Baguettes


Mixed Greens tossed with Goat Cheese, Candied Pecans, Dried Cherries & Champagne Vinaigrette


Smoked Cornish Hens stuffed with Porcini Mushroom Wild Rice served with Lemon Glazed Green Beans & Apple Cranberry Walnut Bread


Raspberry Lemon Trifle


(Yes - There will be recipes & pictures of this!)


This morning I was up early prepping a fishing trip lunch & thought I should share a recipe I stumbled upon while searching for a Non-mayo Potato Salad: 


Dijon Vinaigrette Potato Salad


1. Chop 3 lbs Potatoes into small wedges (I prefer redskins)
2. Add to a pot of cold water
3. Boil til tender, strain & rinse with cold water.
4. While potatoes are cooking mix: 
1/2 cup extra virgin olive oil 
3 tablespoons white wine vinegar 
2 teaspoons coarse-grained Dijon mustard 
1 tablespoon caper liquid from the jar 
1 clove garlic, finely chopped 
Pepper 
1/2 cup finely chopped chives or green onions 
1/3 cup chopped flat-leaf parsley 
3 tablespoons finely chopped tarragon 
2 tablespoons capers, drained

5. Toss potatoes with vinaigrette 

6. Serve at room temp.