Summer loving… and loving one’s self –
The K-List
Spirea…
Need to look this up.. it had soft white blossoms which are turning to this dusty rose…
Peonies, such a lovely bloom, short lived, messy, and a little heartbreaking to see them topple over as they get top heavy with full bloom. The avid gardener stakes them up, that’s not me.
INGREDIENTS
- 4 tbsp. oil
- Juice of 1 lemon, divided
- kosher salt
- Freshly ground black pepper
- 1 tsp. Italian seasoning
- 4 boneless skinless chicken breasts, pounded to even thickness
- 3 roma tomatoes, diced
- 4 slices provolone
DIRECTIONS
- In a small bowl, combine oil, juice of ½ lemon (about 2 tablespoons), 1 tsp salt, 1/4 tsp pepper, and Italian seasoning and whisk to combine. Transfer to a large re-sealable bag along with chicken. Seal and chill, 30 minutes.
- Transfer chicken to a preheated grill and discard excess marinade. Grill chicken over medium-high heat until cooked through, 5 to 7 minutes on each side.
- Meanwhile, combine diced tomatoes and remaining juice from ½ lemon. Season with salt and pepper, to taste. While chicken is still on grill, top each breast with 1 slice Provolone and cover grill until cheese is melted, 2 to 3 minutes. Top chicken with tomato mixture and serve.
Of Fairies and Farm Markets
Refreshing, it is.
The icing on the cake here is the market is held on a farm owned by the town we live in that has been restored mainly by volunteer power of it’s residents and local businesses. The husband and I have been a part of the efforts and there is nothing more rewarding than seeing the finished product… a place where the community gathers to enjoy the outdoors and each other through the various events now taking place. I strongly encourage all of you – in what ever capacity you’re able, and that differs for all of us … to get involved in a project in your community. The effort doesn’t have to be a huge commitment of time or money – volunteer for what is comfortable for you in a setting and for a cause that you believe in. Talk about restoring ones faith in humanity…
The smiles!…
For those of you in the know, you’ll notice my family is dispersed throughout this post. I so appreciate their support in my endeavors too…
This month we held a car cruise on the front lawn of the farm to help bring crowds in and to give the men something to do while their wives and children enjoyed the market and fairies…
Of the Little things, and the bigger things too
The K-List
My husband and I embarked on a weight loss journey on January 1st of this year – We started with the nutrisystem plan and he stuck with it. I did not, because -all that processed food, loaded with gluten. I am not a celiac, but I have already proven to myself by trial and ERROR that gluten is not my best friend. When I eat it, as I occasionally still do because Cupcakes! Pizza! Fresh baked Bread!… I feel like crap the next day. Just really blah and the fibromyalgia flares. So that program did not work for me. I have lost -0- pounds since we began our quest – still have 15 to lose. M, however… has lost almost 60 pounds. Yes 60. He’s feeling fabulous, looks so much better, more comfortable in everything he does, I’m so very proud of him for his stick-to-it ability. I need to find some of that for myself.
Yesterday, out in the garden…. which looks quite pathetic lately due to all the rain.
My relationship with food is tricky. I LOVE FOOD – so many kinds of it. I don’t smoke and I don’t drink much. My go-to for comfort, for anxiety relief, for just pure enjoyment.. is good food. I love making good food for my people. Years ago that wasn’t an issue but now?…. because MENOPAUSE… I’ve got this darn spare tire around my middle and it feels gross.
There are so many worse things in life to be upset about though, so I will continue with my good intentions and the exercise I do manage to accomplish, and perhaps find a little more resolve to obtain my weight loss and better health goals.
When I visit Stella alone to mow the lawn or vacuum the cottage or water the plants (not necessary lately!!) I often bring Frasier and we walk the loop around the “island”. He has a bed and toys and bowls in the kitchen. He loves these trips, it’s almost as if I have a small child in tow again. * Ask me how much I look forward to having grandchildren to dote on some day. ** No pressure on my children!! OK maybe a little. ***But not yet! When you’re ready. Love you! (I can see the eye rolls from here)
*Frasier could use a little weight loss too. I keep saying he’s just fluffy, not fat.
Sharing today a recipe I found in Southern Livings new Best Drives and Dives publication…
Missouri’s Pint Size Bakery Oatmeal Creme cookie recipe. I plan to make this for the next family picnic …. it is suggested that they be kept in the fridge until served.
Chewy Oatmeal Cookies
Cookies
1 c unsalted butter, softened
1 c firmly packed light brown sugar
1/2 cup granulated sugar
1 tbs light molasses
1 tsp vanilla extract
1/2 tsp salt
2 large eggs
2 c unbleached all purpose flour
1 tsp baking soda
1/4 tsp ground cinnamon
2 1/4 c uncooked regular oats
Parchment paper
Marshmallow Fluff Buttercream
1 c unsalted butter, softened
1/2 c powdered sugar
1/8 tsp salt
1/4 tsp vanilla extract
1 7 oz jar marshmallow fluff
1. Prepare cookies: Preheat oven – 350 degrees. Beat first 6 ingredients at medium speed with an electric mixer until light and fluffy. Add eggs, beating until blended. Combine flour, soda, and cinnamon. add to butter mixture, beating at low speed just until blended. Stir in oats.
2. Using a 1 oz scoop, scoop dough, 3 inches apart, onto parchment paper lined baking sheets. Chill 20 minutes or until firm.
3. Bake at 350 for 10 to 12 minutes or until a medium golden brown with soft centers. Cool on pans 5 minutes. Transfer cookies to wire racks; cool completely.
4. Prepare Marshmallow Fluff Buttercream. When cookies are cool, beat first 4 ingredients until creamy and smooth. Gradually add marshmallow fluff, beating just until blended. Spon about 2 tbs buttercream onto bottoms of 20 cookies. Top with remaining 20 cookies.
Makes 20 cookie sandwiches.
After mucking stalls this morning and on my way back from the manure dump, I passed one of our favorite spots on the farm to relax and enjoy the summer breezes… the hammocks on the hill. While it’s drizzly this morning yet again and there’s more rain in the forecast, I’m reminded there are always, always things to be grateful for. In this picture, the hay is tall and thick, the grass is green, and the hammocks are there to enjoy in the summer days to come.
Till soon, friends –
We The People
And the rain came…
Remember the chickadee babes just a week or so ago? …
See how they’ve grown! Almost ready to leave the nest…
Below are a few images (not mine) of homes on some of the Thimbles… they range from tiny to huge and each has it’s own charm. Each also has it’s own funky commute – small boat access only! Ugh, think of when you’re baking a cake for company and realize you’ve run out of eggs or milk or toilet paper or garbage bags. On a rainy day.
For that reason, I’m grateful Stella’s “island” isn’t really an island.
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Celebrations and Cottage Life
It’s a Nest Fest * Lavender Honey Cheesecake
Ingredients
- 4 tablespoons dried lavender flowers, divided
- 1/4 cup boiling water
- 1-1/2 cups crushed shortbread cookies (about 21 cookies)
- 3 tablespoons butter, melted
- 2 packages (8 ounces each) cream cheese, softened
- 3/4 cup honey
- 1-1/4 cups heavy whipping cream
- Lavender sugar and fresh mint leaves, optional
Directions
- 1. In a small bowl, combine 3 tablespoons lavender and water. Cover and steep for 15 minutes. Strain water, discarding lavender. Set aside.
- 2. Crush remaining lavender flowers. In a small bowl, combine the cookie crumbs, butter and crushed lavender. Press onto the bottom of a greased 9-in. springform pan. Cover and refrigerate for at least 30 minutes.
- 3. For filling, in a large bowl, beat cream cheese and honey until smooth. Gradually beat in lavender water. In another bowl, beat cream until stiff peaks form. Fold into filling. Spoon over crust.
- 4. Refrigerate overnight. Run a knife around edge of pan to loosen; remove sides of pan. Sprinkle with lavender sugar and mint leaves if desired. Yield: 16 servings.
Editor’s Note: Look for dried lavender flowers in spice shops. If using lavender from the garden, make sure it hasn’t been treated with chemicals.