Let’s wish Kenny & Sue a Happy 21st Anniversary!
Aug 312010
Say a little prayer for Buffett- she is not doing well right now.
(Trying some new meds to see if it will help- we love you Buffett & Carroll Family)
Kay & Delaney are back from the beach.
Kelsie is cheering at the football games and loving it!
Kam had a scrimmage and caught 2 touchdown passes.
It has been so hot here- the land is cracked, the grass is dead and
we are all ready for a cool down.
Bear got his last set of shots and is up to 8 pounds (we got him at 4).
We had our first accident free weekend- light at the end of the tunnel.
Kate had her first day of classes today and LOVES University of Buffalo.
What happened in you August 2010?
Aug 272010
Let’s wish Kelly a Happy Birthday!
Aug 252010
Katie leaves for University of Buffalo tomorrow- Good Luck Kate.
Matty started High School this week & got her stitches out!
Bear on July 9 and Aug 9- he is growing like a weed.
Farley’s little touches- share pictures soon!
Kay & Delaney & Kris are in Myrtle Beach (Have Michelle friend me so I can get photos)
What’s up with you?
Aug 222010
Ingredients
- 1 bunch kale (black kale is especially good), stalks removed and discarded, leaves thinly sliced
- 1 lemon, juiced
- 1/4 cup extra-virgin olive oil, plus extra for drizzling
- Kosher salt
- 2 teaspoons honey
- Freshly ground black pepper
- 1 mango, diced small (about 1 cup)
- Small handful toasted pepitas (pumpkin seeds), about 2 rounded tablespoons
Directions
In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.
In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes.
Pour the dressing over the kale, and add the mango and pepitas. Toss and serve.
Wasn’t sure I would like this but gave it a try- this was wonderful. Light, refreshing and a nice change from salad.
Aug 212010
Let’s all wish David a Happy Birthday!
Aug 182010
- Farley has had some reviews from Homearama…check it out at Gerber Homes.
- “Barbara Jean’s Furniture and Interior Decorator Kim Culver, have done an incredible job.”
- “I walked into the home and couldn’t believe the transformation. Barbara Jean Furniture has studied every room, and designed what would look best. For instance, the “Yellow Room” with the dormer. I always pictured it as a girl’s room. Barbara Jean Furniture has it decorated in a fishing theme any boy would love! Well, once through this house just isn’t enough. Thankfully, I’ll be back again and again. This is after all, just the first day.”
- “Wait until you see Barbara Jean Furniture’s work. I won’t even ruin it for you by showing (a lot) of photos. They would never do it justice. You’ll just have to come to Homearama 2010 in Penfield NY and see for yourself.”
- Kids were back at school Tuesday- I went to bed at 9:30- what does that tell you?
- Bear is growing like a weed and looks like he will keep his maleness a little longer- new vet said not good to neuter before 5/6 months on small dogs.
- Darian is back to school.
- Kris is sponsoring her Carrier Cares Cancer Walk again- donate if possible.
- Well my hard drive could NOT be recovered- I lost all Bear’s 1st month pictures and here is the new computer. Now I just have to figure out how to use it (I bought a 1000 page book to help).
- Looking for something to do- go see, “Eat, Pray, Love.” Chick flick, book is better but I found it enjoyable.
- What’s up with you?
Aug 172010
Let’s all wish Poppy a very Happy Birthday!
Aug 112010
- Matty had her surgery yesterday- in a little pain- send a card, call…make her feel better.
- Lala is back to work today- miss my puppy!
- Last week computer main board fried- been with out computer till late last night- this time I am going with an iMac running Mac OS X & Windows 7- so far I am liking a lot! Still waiting to see if data could be saved (pray).
- Kevin Michael got a promotion- he now holds his bosses position- making him a boss! Congratulations.
- Farley is getting ready to show her house at Homearama.
- Kelsie is now doing cheerleading camp. She will finish swimming lessons this week.
- Sue got a full-time kindergarten job for the upcoming school year-YES!
- What’s up with you?
Back in June, Aunt Kris and I took a cooking class, and this was one of the dishes we made that I have been meaning to share. It is SO DARN DELICIOUS and excellent if you have eggplant to use! It is known as a Catalan Ratatouille and is perfect for a warm summer night for dinner or as an appetizer. Even David likes this recipe and he is the pickiest eater I know.
Samfaina is an exuberant vegetable mixture widely used in Catalan cuisine as a sauce or base for meat, fish and fowl dishes. It’s a succulent vegetarian dish that you can eat as a first course or side dish too. Traditionally, the Catalan ratatouille recipe includes onion, peppers, eggplants, and tomatoes. And as usual, there seems to be as many variations as households.
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Sweet and Sour Samfaina:
1 large eggplant, cubed
4 tbsp olive oil
1 onion, chopped
½ cup celery, chopped
2 bell peppers, cut into 1/4–inch squares
2 garlic cloves, chopped
½ cup orange juice
3 tomatoes, cut into ¼-inch squares
1/3 cup olives, pitted and chopped
3 tbsp capers, chopped
¼ cup red wine vinegar
3 tbsp raisins
1 tbsp sugar
Salt and pepper
¼ cup parsley leaves, chopped
Place eggplant in a colander and layer with salt. Let sit for 30 minutes. In the meantime, heat 2 tbsp olive oil in a deep skillet. Add onion and sauté for a couple of minutes. Add celery, peppers and garlic and sauté for an additional 3 minutes. Add orange juice and cook uncovered for 2 minutes. Add tomatoes, olives, capers, vinegar, and raisins and stir. Add sugar and stir. Cover the pan and let it simmer for about 5 minutes until the vegetables are tender. Pour mixture into a bowl, add parsley and set aside. The eggplant should now be ready. Rinse it thoroughly with water and pat dry with paper towels. Heat the last 2 tablespoons of olive oil in the pan and add eggplant. Saute for about 5 minutes until tender. Add the eggplant to the rest of the vegetables and stir. Add salt and pepper to taste. Refrigerate for at least 6 hours or up to 12 hours. For this purpose, the samfaina should be served at room temperature.
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Toast:
White country bread
2 garlic cloves, skin removed
Extra virgin olive oil
1 recipe of Samfaina (above)
Slices of Serrano ham (optional)
Manchego cheese (optional)
Prepare a grill or broiler. Slice bread and brush each side with olive oil. Grill on both sides until toasted. Gently rub each side with the garlic clove. Top with a generous amount of samfaina and a slice of Serrano or Manchego.
