We’re squeaking out every ounce of seaside enjoyment we can get at the cottage, dancing in between work and farm responsibilities and the need to soak up what’s left of the summer that sort of wasn’t. The weather has been odd – kinda wet, kinda cool, kinda cloudy. While I don’t appreciate hot humid days because they truly make me wilt, some of that heat would have been appreciated.
If you’re a woman looking for a kayak that is stable, versatile in quiet and slightly choppy or running waters and easy to maneuver, I strongly recommend the
Necky Manitou Sport- love my little red Ruby. She’s accumulated quite a few scratches along with the miles on her plastic bottom but so far nothing seeps through- I hope I enjoy many more years with her.
Not for nothing here.. but I think it should be an unbroken unspoken rule – If you’re the fisherMAN, you’re also required to actually touch the fish you catch to get it off the hook. No squeamishness allowed.
– Just sayin.
My mom has gotten a few week long stays in, when weather was agreeable, and entertained friends on occasion as well. One of the most rewarding things for us is that my mother can enjoy this little place too. Having grown up in a similar small seaside community of which she has many fond memories, (Cedar Grove Beach, Staten Island – now defunct)… she introduced us to the notion of such a place, and is also part of the reason we were able to acquire Stella when we did.
Ask me how much we love marshmallows toasted to the extreme…
We accounted for all family and friends living in Florida – I hope all your loved ones are safe too. seems IRMA was not quite as horrendous as it could have been, although there is much damage and work to repair in the forecast. The VI’s were hit the hardest – I cannot imagine what lies ahead for them as they rebuild – in some cases their entire island. For a location that depends so heavily on tourism, what a double blow to their economy.
I’m waiting for a sign from one dear blog friend, Sally – to be sure all is well there too…
Update: Sally and family are fine – still no power several days in.
At last weekend’s farm market I bought a dog lead for my Sally girl from a really awesome vendor – Elliot of the
WashAshoreStore. Elliot reclaims washed-shore items like boat rope and refashions them into dog leads, etc.
Sally’s is pink…
Eliot seen below at market working a new lead. Her beautiful dog lay patiently at her feet the entire market. She and her mom have been rescuing and adopting out unwanted dogs for many years – good, good people. Browse her online store, buy your pup a new lead, this one will last a very long time and it’s upcycled – good for the environment.
Meanwhile, back at the ranch… I’ve been asked many times what kind of dog Sally is, mostly because she’s such an odd combination of body part sizes. I don’t think she’s a dog… I call her our house elf, AKA the terrorist.
Leaving you with a recipe I just found on facebook…. Looks like an easy-to-make crowd pleaser – a great pick-on for football season, cottage season, holiday gatherings, a meal all by itself, you name it. Has some healthy qualities too… and a gluten free suggestion for those (like me) attempting to go gluten free.
Broccoli Cheese Balls…
*this is NOT my recipe or photo – found on recipetineats.com
- 2 cups (packed) roughly chopped soft cooked broccoli (well drained) (~400g/13 oz raw broccoli) (Note 1)
- 1 cup panko breadcrumbs
- 2 eggs
- ¾ cup shredded cheese (Cheddar, Colby or Tasty cheese are my usual)
- 2 shallots / scallions , finely sliced
- 2 cloves garlic , minced
- ¼ tsp salt
- Black pepper
- Olive oil spray
Garlic Lemon Yoghurt Sauce:
- 2/3 cup plain yoghurt
- Zest of 1/2 lemon
- 1 tbsp lemon juice
- ½ garlic clove , minced
- 2 tsp extra virgin olive oil (adjust to taste, depends on fat % of yoghurt used)
- Salt and pepper, to taste
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Preheat oven to 200C/390F (all oven types).
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Line tray with baking / parchment paper. (Note 2)
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Place all ingredients (except oil spray) in a bowl. Mix well to combine, mashing up the broccoli as you go (like when you are cooking mince).
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Scoop up a heaped tablespoon, then press in firmly. Flick out into your hand then form into a ball. Place on tray. Repeat with remaining mixture – should make 15 – 18 balls.
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Spray with oil then bake for 25 minutes, or until the surface is slightly crisp and golden.
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Serve with Lemon Yoghurt Sauce – it also goes great with ketchup!
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Sauce: Mix ingredients together then set aside for at least 20 minutes to allow the flavours to meld.
1. This can be made with fresh or frozen broccoli. If using fresh, you’ll need 1 giant head or 2 medium heads. Ensure the broccoli is cooked until soft so it is easier to “mash” and mould into meatball shapes.
Chopping and cooking fresh broccoli: Cut the florets off the broccoli then break up into medium pieces. Cut the thinner stem into about 2.5cm / 1 inch pieces. If you want to use the thick main stem, peel the outer skin (which is tough) then cut into 2.5 cm / 1” x 1cm / 2/5” batons. Boil water in a large saucepan (or do this step in a steamer). Plonk the stems in first, cook for 2 minutes. Then add the florets and cook for 3 minutes, or until soft. Drain well.
2. Storing: Cool then place in an airtight container. For a quick reheat, use the microwave, or otherwise reheat in the oven. These also freeze well once cooked. Can be made ahead, form balls, then refrigerate (not freeze), then bake later.
3. Pictured in the photo in post with: Lemon Rice Pilaf and quick sautéed kale (tear off a few handfuls of kale, rip leaves off the tough centre stem, tear into bite size pieces. Saute in a bit of oil with a handful of pre shredded carrots (I always have Just Veg from Woolies on hand), season with S&P and finish with a sprinkle of crushed almonds.
4. GLUTEN FREE OPTION: Sub breadcrumbs with 3/4 cup almond meal.
5. Nutrition is for 1/3 of the recipe which is a meal size serving (for an adult). Gluten free option: increases to 387 calories, carbs decreases to 17g.
Till soon, Friends –
