First Summer Throwdown!

A few weeks ago Courtney & Matt suggested Summer Throwdowns...that sounded like a nice competitive activity so here we go...
As you can see in the picture above Ben is busy at work on his creation...and let me just say that he chose his recipe thinking he would get the girls votes!

Ben's recipe choice was Deep-Dish Ham Quiche with Herb & Asparagus Salad...the basic recipe came courtesy of Tyler Florence! The quiche was baked in a large springform pan and Ben didn't make his own pastry, instead used Pillsbury ready-made and it didn't fit the pan quite right.

After baking the quiche, Ben prepared the asparagus salad (while the quiche rested for 30 minutes).
The quiche was served in pie shape wedges with the asparagus salad spooned on top.

The recipe can be located on Food Network's website

Ben didn't receive top honor's but the quiche was tasty and was quite the project for him to tackle. Let me just say that there were two large Vidalia onions carmelized that went into the filling along with some very good smoked ham and of course eggs & cream!

The asparagus salad included parmesan, flat leaf parsley, fresh mint, fresh lemon juice, fresh dill and olive oil.

Momma and Fawn

It is difficult to see the fawn in the picture above but look to the left of Momma and you can see some spots!

Momma generally brings her little one to the salt lick in the evening and we look forward to watching them!

Pictured above is the fawn nursing and Momma is watching another deer in the woods. After the salt lick treat is finished the fawn nurses and then Momma grooms her baby and finally takes the fawn to a safe spot for the night.

Living in the woods is truly a blessing...!!! We appreciate each and every day in our little neck of the woods!

Pasta Salad With The Works!!!!

This is an interesting salad full of flavor and the color is quite appealing!

The lemon and basil really add interest to the pasta and you can't go wrong adding shrimp and asparagus!

3 qts. water
1 heaping teaspoon salt, divided
2 pounds asparagus, cut into 1 1/2" pcs.
4 cups broccoli florets
16 oz. pkg. Bowtie Pasta, cooked & cooled
1 yellow pepper, diced
1 red pepper, diced
1/2 cup fresh basil, chopped
1/2 cup lemon juice, freshly squeezed
1 tbsp. lemon zest
1/2 tsp. garlic powder
1/2 tsp. freshly ground black pepper
1/4 - 1/2 cup olive oil
1 1/2 cup corn, cooked & drained
1 pound (or more) cooked cocktail shrimp

In a large pan, bring water to a boil over medium high heat, add the broccoli & asparagus, boiling for a quick minute...immediately cool under cold water (or drench in ice water).

Combine pasta, asparagus, broccoli, peppers, basil, corn, & shrimp in large bowl.

In a separate bowl combine the lemon zest, lemon juice, a bit of salt, garlic powder & pepper...stir to combine completely. Add the olive oil and whisk well, pouring the dressing over the pasta mixture.

Cover and chill for 2-3 hours to combine the flavors, stirring a few times.

Serve with fruit muffins and you have a nice little dinner (or lunch).

Lighter Fare!

Okay, I know what you are thinking...more nasturtioms on the plate!!!
How can a person go wrong with a beautiful salad for dinner, after all the waistline is thanking you and the prep is quick and easy!

The greens are from the Elberta Farmer's Market which is held on Thursday's in downtown Elberta, Michigan!
I baked two chicken breasts and combined with a variety of salad greens and topped with strawberries, dried cherries, toasted pecans, a few croutons, green onions and a few tomato slices. The picture doesn't do justice to the melon slice...it was so tasty! The Athena melon was purchased at Shop 'n Save and was so good!
And topping off the salad was Natalie Robyn's Cherry Vinagrette that can be purchased at Olsen-Sayles in Frankfort, Michigan. Robyn's company is called Six Lugs. This particular company has many products that you should check out!!!

"Hissing Turtle"

I was on my way home from the Memorial Day Service at Gilmore Cemetary and happened to see a turtle on the edge of Grace Road...no camera of course so stepped on the gas to get home, retrieve the camera and head back to the turtle.When I arrived back with camera in hand the turtle was still there!
She was not thrilled with my presence and promptly hissed at me...I quickly took a few pictures before she got too upset.

When Ben arrived home & I told him of my turtle experience, he said that he had seen one very large turtle about a mile east and another smaller one near Pond Road.

I just wonder if I will ever learn to take the camera with me in the car???

Fruit Dip

This is such a simple recipe with only three ingredients and you will be asked for the recipe!

Fruit Dip:

1 7oz. jar Marshmallow Cream
1 8oz. package cream cheese softened
1/4 cup homemade strawberry freezer jam (or you can use preserves)

Mix the ingredients until smooth!

Serve with assorted fruits & enjoy!

Memorial Day!

We awoke to the sound of thunder on Memorial Day and it was followed by lightning and rain...it was short-lived but brought out the bugs, for sure! When we attended the Memorial Day Service at Gilmore Cemetary the knats were awful!The spent shell above was given to us at the graveside shoot-over this morning.
I have wondered if it is acceptable to take pictures at such a service???
The Taps are played every year by the MacRae's and they never fail to bring tears...we so appreciate their time & talents!

It's nearly time to put out the food and celebrate the non-official start of summer!

Let the party begin!!!