My favorite way to eat Strawberries!
Thursday, June 24, 2010
Strawberry Season is here!! It is one of my favorite times of year. There is nothing better ( I say this about a lot of things) than eating a fresh picked strawberry right off the vine. The past few summers I have picked strawberries like it's nobody's business. I freeze them so I have enough for the whole year until the next season. The best way to freeze strawberries is to quickly rinse them, gently roll them in a clean towel to dry, remove the stems, and place them on a cookie sheet so they aren't touching. Place in the freezer until frozen and then place in freezer bag. Now they will not stick to each other and you can use a little here and there instead of having to use a whole bag. I do the same with blueberries. I hope everyone will get outside and enjoy June's strawberry harvest! I know I will be!
Strawberry Rhubarb Pie #1
Strawberry Rhubarb Pie #2
Yes I gave this one away!
Blackberry Cheesecake Coffee Cake
(and yes I gave most of this away too)
Coffee Cocoa Cake with Nutella Ganache and Toasted Hazelnuts
Cornell Chicken BBQ
Homemade Marinara with last years canned tomatoes and fresh herbs
...with yummy black beans
Chocolate Chip Cookies
So if you read my blog, you know my love for cooking and baking. I have been on a long baking spree and and loving every minute of it. I am not a person that can sit and do nothing for long periods of time, a little ADHDish actually. So if I'm not at the beach, oxbow, working out, or working, you will probably find me cooking away. The problem with this is the waistline. I give A LOT of these goodies away, but you know all the little tastes along the way to make sure things are just right add up. And then obviously you have to taste the finished product. So for all the exercising I do which usually consists of 2 hours at the gym 3X per week, and then throw in a couple cross fits, and a couple cardios on the other days, well you'd think I'd weigh 100 lbs. Not even close! I don't even lose a pound. Two of my favorite things, but always working against each other. Oh, what is a girl to do?? Can you imagine if I didn't exercise, haha?! Ok, enough blabbing, I think I'll go grab me a chocolate chip cookie! :)
P.S. If you would like any recipes, let me know!!
Thursday, June 10, 2010
Hey all!! I would like to let you know about a very generous offer over at Dreamy Whites blog! Cabbages and Roses is sponsoring a giveaway which includes a cabbages and roses table cloth and 6 napkins! Head on over to Dreamy Whites to enter!
*All images from Cabbages and Roses Website
Saturday, June 5, 2010
Hoopes Park- Auburn, NY-Memorial Day Weekend
Roasting Smores with the Fam
Andrew and KyKy
Steven stoking the fire
Momma and Toby
Me and my Andrew
Mom and I
Handsome silly boys before church
And pretend smile by the boys before church just to make Aunt Niki happy
I made this dish for dinner the other night after being inspired by primavera that I had at a restaurant last weekend. It is a very simple, delicious, and healthful meal. My recipe made a gigantic bowl, but most of it was vegetables. I love all the beautiful colors. They say we eat with our eyes, and I believe that to be very true. It was also too gorgeous a dish to not use my giant Asolo serving bowl (this bowl is much larger than the ones in many previous posts), which only gets used on rare occasions. Well, I hope you will try this recipe out!
P.S. Support your local farmers and purchase your veggies from a farmers market! They taste better and are usually cheaper than grocery stores.
1 lb. rigatoni pasta (any pasta will do, but this is my favorite)
1/4 cup olive oil ( I know this may seem like a lot, but this make a huge bowl of pasta. Also you may start out with less and add more if you need it)
1 green pepper
1 red pepper
3 large carrots peeled
2 small zucchini
1 medium sweet onion
(Cut veggies to be about the same size. I sliced the carrots, zucchini, onions, and peppers all lengthwise. See photos above)
2 large cloves garlic finely minced
1/2-3/4 cup grape or cherry tomatoes cut in half
juice from 2 lemons
1/2 cup grated parmesan cheese
*feel free to throw in any other veggies you wish, such as, mushrooms, spinach, peas, asparagus, etc.
Cook pasta according to directions on the box. Heat olive oil over medium high heat. Add all vegetables except for tomatoes to the pan. Once the veggies have cooked for a few minutes, add the garlic. Cook Veggies just until slightly tender, but still retain crispness. Add pasta to pan with veggies. Add tomatoes, lemon juice, and parmesan cheese and toss together. Add a drizzle of olive oil and throw in some chopped fresh basil and parsley if you wish! Enjoy!