Lazy Sunday & Dinner

 Sunday was a perfect summer day. The kind of day you just have to enjoy. Sunny, warm with a gentle breeze and very few clouds in the sky. The perfect day to take it slow and do things you enjoy.
  I spent the morning picking zucchini and cabbage in the garden. I have to say I grow some pretty vegetables, pretty enough to eat and even prettier to sell. Yep I spent my afternoon making signs and helping Dzia set up and secure a table and lock box. Then I proudly put all my lovely vegetables out on the table.

 I just as proudly brought them all back in just before dark set in. Not a single thing sold, in fact I don't think a single car stopped. I am not discouraged in the least all my veggies are back on the table already this morning waiting for their forever home. I don't plan on getting rich with my little stand I just think it will be fun. Kind of like a grown ups lemonade stand.
  After my stand was all set up and pictures taken I decided to walk back to Tom's house and see how the pool was coming. They had the pool resurfaced and tiled at the beginning of this season and it has been an interesting process to watch. At this point the work men are gone and the pool is filled with water. There is no swimming yet as the pool surface cures and hardens. Dzia and Tom were in the pool when I got there, but to work not to play.

 It looks like Dzia is just standing there holding a long pole when in fact the pole is a broom like tool that needs to be pushed slowly across the surface to remove residue from the concrete. 
  While the guys where staying cool in the pool, with an audience sitting along the edge of the pool making sure they were doing it right, I was having a little fun taking pictures and playing with a little ball of energy they call Finnly(Fin- Lee) How do you spell that?

 Any way this little guy is too cute and he has two loves swimming in the pool and chasing his Frisbee like toy. He is fast and 9 times out of 10 he catches that toy mid-air.

 Unless of course you throw as bad as me and land the toy in a tree. Thank goodness I was able to get that down or I would have been on my way to pet smart for a new one. 
 Yep a nice lazy Sunday slowing down and enjoying the day. You just can't beat days like that.
 " What Was Dinner " I am sure you won't be surprised when I say it was garden fresh, but I bet it will surprise you to read I used a jar sauce. 

Yes I really did, I am always disappointed in my Alfredo sauce no matter what recipe I follow I am never happy. The sauce always turns out too something, never spot on and the ingredients they aren't cheap. Now I just admit I make a bad Alfredo sauce and use a jar. Classico is my favorite brand with a light cheesy flavor that doesn't hid or over power the veggies and pasta.I call this dish exactly what it is Pasta Primavera Alfredo

 1 green zucchini
 1 yellow zucchini 
 1 large carrot
 1/2 cup or so snow peas
 3 or 4 mini bell peppers or 1 regular bell pepper
4 cloves of garlic minced
1 small onion finely chopped
1 lb pasta such as fettuccine
1 jar Alfredo sauce
 Slice the zucchini on an angle about a half inch thick or so, slice carrot the same way just a tad thinner. prepare the snow peas by snapping off the stem end. If using the multi colored mini bells simply cut off the top and remove the seeds and slice in rounds, if using regular bell pepper cut open remove the seeds and cut into strips. Cook pasta as directed. In a steam pan once water is boiling place the carrots in the steam basket, let them steam about 7 minutes until half way tender. Now add your other vegetables in the steam basket and steam until the zucchini is just beginning to get tender remove from heat and let sit for 5 minutes.  In a small sauce pan heat a tablespoon of oil and add garlic and onion to the heated oil. Cook until onion is translucent and garlic is fragrant. Add the jar of sauce to the garlic and onion and cook until heated through. Assemble each plate with a layer of pasta, and then the vegetables topping it all off with the sauce. Serve and enjoy.

 Such an easy dish to prepare and even easier to eat. 
 Have a cheery Monday! Thank you for stopping by. 

Special Edition 4th of July Ideas

 Well it is almost here. The biggest holiday of the summer, unless you celebrate Christmas in July, the 4th of July is the biggest holiday of the summer. This year is even bigger because well the 4th is on a weekend making possible some very long and wicked parties. Well at least in my younger years it would be long wicked parties. Now it means lots of yard work will get done and we will attend if not give a barbecue at some point during the holiday weekend. I know it sounds like loads of fun.
  Are you going to a barbecue or giving one? Is the ocean or a lake just calling your name? Maybe it is your annual family gathering? What ever your weekend plans are if your looking for recipe ideas you have come to the right place. Not only am I going to share my blue ribbon winning salad with you I am going to include a link or two of other ideas for food and crafts that are meant to make your weekend as festive as it can be.

  While my salad is not red white and blue it is colorful and full of flavor. 3 ingredients and a few spices and about 30 minutes is all you need.

   Couscous Salad
1 cup couscous
1 cup liquid ( water, chicken, beef,or vegetable broth)
1 tablespoon ( about 10 medium leaves) sweet basil
1 teaspoon ( about 6 small leaves) fresh mint
1 tablespoon ( about 10 leaves) spicy basil 
3 tablespoon light vegetable oil
2 green onions ruff chopped
1 large tomato chopped
 Cook couscous as directed using broth or water
 After cooking add mint and basil and vegetable oil mix well and chill for 30 minutes or more.
Add tomato and green onion and serve.

 This is a nice light salad packed full of flavor and just a little different then your garden verity pasta salad. Now as promised here are a few links to other ideas and recipes that will make you the 4th of July picnic Guru.
Dessert for the holiday
Red white & blue sweet
Corn on the Cob a sweet tradition
Pocket radishes
grilled beets
Lentil soup
cocktails
  4th of July Snacks

 for more 4th of July Round Up fun! Follow along on social accounts with the hash tag #Foodelicious"

  Have a wonderful holiday! Happy Independence Day. Thank you for stopping by.

A Recipe To Kill & Dinner

 Normally I have ten different ideas about what I want to write. Not today. Today I am stumped. I found out this week there is actually a name for bloggers like me. However I don't think 3 paragraphs on what kind of blogger am I is really going to interest you as much as it interest me. 
  I weeded the back yard, sound interesting? well in a way it actually was interesting. We don't spray weed killers or pesticides so normally I am hand weeding the yard and it can be a pretty daunting task. Like most things in life you pick your battles and struggle through. The same for weeding I pick my battles and struggle on. If I where to try and weed this entire property I would be busy from sunup to sundown and nothing else would ever get done.

 So when it was all over face book and even on the news I had to give this recipe a try. Yes I said recipe, just like the recipe for the bubbles. Remember them and how cool they were. Well I could only hope and pray this recipe would work as well if not better. A recipe to kill weeds with out harming the environment or myself. I couldn't ask for anything more. All it was going to cost me to find out if it really worked was a gallon of vinegar, 2 cups Epsom salt, and a 1/4 cup of dish soap.  I experimented with a small amount and it worked. The spot of weeds I dumped it on died and when it was mowed down the spot of weeds didn't grow back.  Totally encouraged I fill the sprayer and spray the back yard around the swing set. Two days later I am looking at weeds alive and strong, kind of laughing at me really. After discussing my lack of dead weeds with Dzia we decide I need to spray heavier and do smaller areas. Yesterday morning I resprayed the area that refused to die using 2 gallons of the mixture this time. By noon the weeds weren't laughing anymore in fact they were looking very very sad. 

The only thing is I still have to pull them. I had envisioned the weeds just magically disappearing. While I was waiting for the vinegar solution to work I went ahead and hand pulled the other side of the yard.

 Truth be told I am faster at pulling the weeds then the vinegar is but if it helps keep the weeds from returning I can learn to be patient.

 Oh if you try this weed killer be careful where you spray because it will kill grass and flowers too. I plan on using it out in the garden I just need a day with no wind.
 Not the most exciting post I have ever written but it is life.
  " What Was Dinner" Dog gone good that was what dinner was. I crock potted a chuck roast in beer and beef broth all day and once it was fall apart done I created heaven on a plate. 

  Beef and Bean Tostada's  
  3 lb chuck roast
1 12 oz bottle dark beer
1 1/2 cup beef stock
1 medium onion quartered 
4 cloves garlic smashed
 1 can black beans
1/4 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon curry powder
1/2 cup shredded cheese 
4 corn tortillia  shells
1 large tomato diced
2 green onions chopped
guacamole for topping
 In a crock pot place meat, beer, broth, onion and garlic cook on low for 6 to 8 hours. Until meat falls apart.
 In a small sauce pan combine beans, cumin, chili, & curry powder. Simmer on low heat until heated through. About 15 minutes.
 On the grill or stove top lightly toast one side of the corn tortilla shells and then flip over. Divide the cheese between the shell and let melt. Once cheese has melted remove from the heat.
 Spread the beans on top of the cheese tortillia's and then add the meat, ( hot sauce or salsa should be added here if you like heat) Top with tomatoes, green onion, and guacamole. Serve hot.

 This recipe will make more then 4 tostada's, I used the number 4 because that is how many I made the night I served this. There was enough left over for every ones lunch the next day. Keep in mind I never really measure I just give you my best guess as to how much spice I used so feel free to adjust to your family's taste.

 I strain and freeze the broth from the meat and that is what I use as beef broth in my recipes. Better flavor and less salt then store bought broth.
 Tomorrow I will be posting a special 4th of July edition with my blue ribbon winning Couscous salad and links to other recipes and crafts that can help you make the most of your red white and blue weekend. 
 Have a great weekend! Thank you for stopping by! 
  

Picture Wednesday & Dinner

 I have taken 1000's of pictures in the last year.  I am serious 1000's of pictures. I only get to share a few at a time here normally. I usually share just enough to help tell what ever story I am telling on any given day. Today I decided not to tell a story with words in fact I no story at all really. I went through my May and June photos and pulled some of my favorites together for this post. There is a little bit of everything going on today. Nature gets the most entries because well there is so much to nature.
 Oceans.

 Clouds.

 Flowers and trees. 

Birds, & Bugs.

 Even rain doesn't escape my camera.

 There are people shots that I am just so proud of even a few pictures of me.

 Then there are my favorite of all favorites my family photos. Nothing is better then looking back at all the fun we have together.

 Dogs and cats catch my attention all the time. They are natural born models.

 This post wouldn't be complete without at least one picture of the garden. I have more then one. The garden when we started,

 The garden now.

 And some random photos that just simply bring me pleasure.

  " What Was Dinner " I tried another Barilla recipe this week and Wow.

 I wasn't sure what to expect when I picked this recipe. Cabbage and pasta! I really wasn't sure but I was to intrigued not to try it. So very glad I did. Easy, tasty and different. 

  1 box Barilla Campanelle
1 lb pork spare rib
1 sprig rosemary
4 cloves minced garlic
4 tablespoon olive oil
1/2 cup dry white wine
1 medium cabbage head ( 3 cups ) sliced thin
1 cup chicken broth
1 tablespoon butter
1/2 cup grated Parmesan cheese.
  On a baking pan with an edge covered with foil place the ribs fat side down. season with salt, pepper, rosemary, garlic, and olive oil. Cover with foil and place in a 300 degree oven or grill. Bake 3 hours uncover and add wine. Recover and bake another hour.
 Cook pasta as directed. While cooking pasta saute 2 tablespoons minced garlic in olive oil. Add cabbage, chicken broth and cook until cabbage is tender.
  Remove meat from the bone and add to cabbage mixture, simmer 5 minutes more. Drain pasta and toss with cabbage. Mix in butter and cheese before serving.

cabbage and pasta
  I changed the cooking directions for the ribs and loved the results. Tender juicy full of flavor. The entire dish was amazingly good, much better then we were expecting. Just goes to show it pays to try the odd and unusual. My activity for the Allstars was trying Barilla products and reviewing them. I have always used Barilla pastas so this was an easy activity for me. I was so very happy finding a new way to use pasta that I just had to share it with you.  #Allstarsbarilla

  Happy Wednesday everyone! Thank you for stopping by.