Baked Fish with Pistachio Butter

I love to attempt dishes in my kitchen inspired by ones I have enjoyed in a restaurant. Recently, my husband and I had a wonderful baked halibut at a fabulous local restaurant called Peter's Inn. The owner of this establishment is an artist with food. His menu changes weekly and one never knows what sort of concoction he will come up with while playing in his kitchen, but we are usually quite impressed with the results. Such was the occasion when this buttery filet entered our mouths. The fish was firm, but delicate and covered in a pistachio butter. We devoured it in a matter of seconds and have been talking about it for weeks. I rolled up my sleeves last evening and made an attempt to recreate the delicate flavors. The results were more than satisfactory and I am sharing them below.

Pistachio Butter

1/4 cup shelled, salted pistachios
1/4 cup butter
1 juiced lime
2 cloves garlic
10 basil leaves

Pulse in food processor and chill.

Place desired fish (I used salmon) in baking dish with 1/2 cup white wine.
Bake (uncovered) at 400 until opaque (about 15 min.)
Top with pistachio butter and bake for 10 min. more

Enjoy!

Infamous Strawberry Cake

When I was about ten years old my mother asked me to prepare dinner for the family while she worked. I was a little more than shocked to receive the phone call that gave me permission to enter the downstairs freezer. It was always locked with a key that was hidden out of us kids' grubby little hands and now I had mine on it. I did as she asked and placed a frozen pork roast in a pan, but only after I had made a creation of my own with a bag of frozen strawberries. The roast was raw and dinner was ruined, all except the delicious strawberry cake with strawberry icing. My mother was furious as she watched my father gulping down huge slices while asking why she couldn't bake like me. It has taken me 42 years to attempt that cake again, but I did so last week and it was worth the wait. The recipe is below.

Strawberry Cake

3 1/3 cups of flour
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder
3/4 cup butter
2 cups sugar
4 eggs
1 cup plus 2 tablespoons of half & half
1 tsp vanilla
1 bag organic frozen strawberries

Mix all, adding strawberries last and divide into 2 buttered and floured 9 inch pans. Bake at 350 degrees for 40 min.
Let cool in pans, revert on baking rack. Let cool some more before frosting.

Frosting

2 cups powdered sugar
3 tablespoons butter
1/8 cup creme
1/4 cup organic strawberry jam

Peach Perfection

There is something special about September, an excitement in the air ushering in a new season and saying goodbye to hot summer days and hello to falling leaves.  As always, I am rushing around trying desperately to get in all the must do's before the air cools, gathering up the fruits that remain of the season.  Peaches are one of my favorites.  They remind me of my mother, who was coincidentally born in September.  She didn't care for them because of their fuzzy skins and gagged when watching me gobble one down unpeeled or washed at the road-side stands.  She preferred nectarines, a bland, smooth cousin.  I would place a bet that if she had tasted the following recipe, I could have changed her mind!

Ginger Crust Peach Cobbler

8 peaches, skinned and halved-seeds removed
1 tablespoon turbinado cane sugar
1 teaspoon cinnamon

Arrange peaches core up in 8 x 8 pan
Sprinkle with sugar and cinnamon
Bake at 425 for 10 min

1 cup flour
1/2 cup sugar
1 tsp ginger
3/4 cup cold butter cut into pieces
1 1/2 tsp baking powder
Pulse in food processor until grainy pebbles form

Add 1/4 cup boiling water.
Spoon over cooked peaches
Bake at 425 for 20 min.
Enjoy your last tastes of Summer...

Stuffed Artichokes are nothing to be afraid of,hon!

     When I was a kid, my mom warned me of the difficulty of making homemade pie crust.  For years, I never considered anything but store-ready to hold my luscious fillings, but then one day I thought I'd try anyway and you know what?  It was EASY.  That's right, all those years that I avoided mixing a little flour with a little butter and a sprinkle of water was for naught.  Mom was wrong.  Somebody had probably told her the same thing and they were wrong too.  The same holds true for artichokes.  Sure they look scary with their pointy leaves and thick, green stems and maybe the thistle is a pain to pluck out, but it can be done.  And make no mistake about it, once you have removed the tough outer leaves, clipped the remaining, dutifully scraped away the thistle and stuffed that glorious bulb, it will all be worth it!

     I love artichokes anyway I can get them, but my favorite is served at Carmine's in NYC.  Here is my version of that delectable wonder.  Enjoy!!!

Stuffed Artichokes - Carmine Style

2 globe artichokes (the BIG ones)
2 cups of chicken broth
1/2 loaf of brioche (you can use any bread, but this one is decadent) - grated into crumbs
1/2 cup fresh Parmesan cheese-grated

2 tbsp of minced sweet onion
2 cloves of minced garlic
1/2 tsp oregano
1/2 tsp parsley
5 basil leaves (fresh if you've got them)
1/8 cup olive oil

Prepare your artichokes by cutting the stem so that the bottom can fit flat in the pot. Remove outer leaves and cut 2 inches off top.  Remove thistle.  I do this by scraping with a spoon and using some muscle.  It might take a few tries, but hey, it's a good work out. Clip the rest of leaves until it looks nice--no brown ends and such.  Now stuff that bad boy with the above.  Place in large pot and pour the chicken broth in the bottom.  Drizzle top with olive oil until all is wet.  Cover and simmer for 45 minutes.  You can thank me later ;)

Chilled Blueberry Soup for those Hot August Blues

I will turn fifty-one in a few days and just got back from NYC for a birthday visit with my daughter, Stevie, who never lets me down when it comes to birthday celebrations.  This one was no exception; a dinner at Palma (with waiters that looked like Fabio) did not disappoint, and Stevie's general enthusiasm for all things New York kept me upbeat even when the weather turned gloomy.  August is my favorite month.  Perhaps because it holds my birthday, but also because the changes that take place in those thirty-one days are many.  We begin the month happily thinking about beach trips and summer vacations and a week or so later, we are on to purchasing (or at least planning to) school supplies and fall necessities.  In the midst of all this change we sometimes forget to just breathe and enjoy the moment.  Today, I did just that.  I started the day with a great hot yoga session, wrapped up an ending for an essay that was waiting, and looked in the fridge to see what I could create.  The blueberries beckoned and this is what came to me:

4 cups blueberries (fresh)
1/2 lemon
1/2 cup white wine
1 1/2 cup of water
cinnamon stick

Place all in a pot and boil until blueberries pop.  Blend in processor until smooth.  Add 1 cup of greek yogurt.  Cool. Garnish with mint leaves and enjoy.

Young at Heart with Lemon Chicken

Last week I went on a trip to Disney World with my granddaughter,Kailyn, who is an adorable eight-year-old too smart not to notice that Tinker Bell flies over Cinderella's castle with a little help from a high-wire. It was an exhaustingly fun trip and I couldn't help but notice the vast differences between the way I enjoyed it this time versus the way I did when my kids were small and I was in my thirties. Basically, this time I was in bed WAY earlier and I was on my way to the parks WAY later, and when Kailyn asked for a third bowl of cereal and a day at the pool, on our last day, rather than heading to MGM Studios, I said yes. I did not try to convince her that she would be missing out on something great, although that may very well have been true, because nothing sounded better to me than lounging under a palm and watching her slide down the pool-slide for the fiftieth time instead of waiting in hot, long lines. As the trip ended, I conceded that I had lost some momentum, that age had slowed me down for sure, but I also congratulated myself on being that much smarter than my thirty-something self. I once made the recipe that follows for a large family crowd, at the spur of the moment, after my father-in-law's retirement celebration. In my thirties, I much preferred whipping up a dinner for twenty than dragging my kids to a restaurant. Back then, it was simply not a problem. Now, however, I am happily preparing it for only 2. Enjoy!

 Lemon Chicken (Organic)
 2 Free-range (and organic) boneless,skinless chicken breasts
 1/2 cup flour
 1/4 cup oil
 3 tablespoons of butter
 1 lemon
 1 egg
 1/2 cup half and half
 Slice the breasts in half (creating a thinner breast) and place between parchment paper. Pound thin with a mallet and dust in flour. In a bowl whisk an egg and 1/4 cup of the half and half and add 1/2 tsp of grated lemon rind and 1/2 of lemon juice. (save the other half of the lemon for later) Place each flour coated breast (one at a time) in lemon-egg wash and then coat with another layer of flour. Place in hot skillet with the melted butter and oil. This will cook fast because the chicken is so thin. You want to stand at the skillet and turn the meat as soon as it appears a golden tan. Place the chicken in a baking pan and top with 3 (very thin) lemon slices. Repeat with the rest of the meat. Take the other 1/4 cup of half and half and whisk to the skillet droppings. Pour over top. Reheat when ready to serve. I will have this with Capellini and an arugula salad, and I will not forget the wine!

Making Joy with Christmas French Toast

I was very blessed this Christmas to have all of my girls (my two daughters,Stevie and Niki, as well as my niece, Alana) come home and share a breakfast of Challah French Toast with a cranberry-orange syrup. I have always loved Christmas morning, but this years seemed almost magical. Perhaps it was because of the light frosting of snow that had fallen over the city creating a picture perfect postcard just out my apartment window, or maybe it was just knowing that after a year filled with immense change and risk taking, all was well and as it should be. Either way, this year I felt the gratitude for all of my blessings overwhelm me - especially the addition of my first grandson, Dylan. I hope all of you enjoyed your holiday this year as much as I, and wish everyone a very happy, and blessed new year. French Toast with Cranberry and Orange Syrup. For Syrup 3 naval oranges 1/2 cup sugar 1/2 cup cranberries 1/4 tsp cinnamon Squeeze the oranges juice into a small sauce pan. Place burner on medium heat, add sugar and cranberries and it simmer down into a thin syrup. For French Toast Slice Challah 1 1/2 inch thick Place in bath of 6 eggs whisked, 1 cup half/half, 1 1/2 tsp vanilla, and 1/2 tsp cinnamon. Be sure to get both sides coated well. Melt 3 tablespoons of butter into hot pan, and sauté the French Toast on both sides, pressing down on bread while cooking. Place hot on a plate and top with 1 tablespoon of the hot syrup per piece. Enjoy!

Mussels Marinara: The Answer To My Writer's Block

This morning proved, for me, to be a start to one of those days where your intentions are good--very good, but for some reason or another procrastination and pondering set in and leave you sitting, starring at the blank page and pondering some more at 12:30 in the afternoon. My answer to moments of temporary crisis such as these is to go to my place of peace and get crafty. Hence, I walked into my kitchen and began to ponder some more, while rummaging through my pantry and refrigerator and whipped up a tasty dinner for tonight that has left an aroma sure to inspire. What follows is an easy, sure-fired recipe for a wonderful sauce that can be paired with pasta, or a good crusty piece of dipping bread. Please note, I only use organic ingredients to insure the best results! 1 Can of whole/peeled tomatoes (28oz) 1/2 cup olive oil 1/2 cup white wine 1 shallot-diced small 3 cloves garlic - chopped 1/2 tsp of red pepper flakes 5 leaves of fresh basil 1 tsp of dried oregano 1/2 tsp of dried parsley 1/2 tsp sea salt 1/2 cup fresh cooked mussels Just sauté the shallot and garlic in the olive oil until soft (1-2 Min), add the red pepper and white wine. Pulse the tomatoes briefly or crush in hands (you want lumps) and add in basil, oregano, parsley and sea salt. Let sauce reduce by simmering for about an hour (the smell will be heavenly) add muscles and heat through for about 10 min. Enjoy with the rest of your white wine!

Celebrating Summer with Apricot Pie

I just returned from the beaches of Delaware with my oldest friend with a car loaded to the brim with fabulous finds from shopping outlets, but the very best find was in the local grocery store - a bag of fresh apricots. I have been waiting for these babies since reading Ruth Reichl's Comfort Me with Apples. Her recipe for the Apricot Pie that solidifies the end of a relationship with her husband, has been calling to me for the past two years. It is now in the oven, and if the smells are any indication of the taste, it will be heavenly. The beach trip that I shared with my friend was not the first, but it was a very special one where we took the time to truly celebrate life. She was the unfortunate victim of a very serious accident last July that has changed her life forever, and I am so grateful to be able to share our favorite spot once again this year. Friendship is a funny thing. We never know where or how it will bloom. For us the year was 1976 on the Pride of Baltimore during a field-trip in Middle School, where she was sent over to bully me for a mutual friend that I had an argument with, but somehow we became the best of chums instead, and to spite many, many trials and tribulations that life has delivered to the both of us, we have hung on to those first moments with a ferocity that has withstood the test of time. As Ruth's recipe bakes in my oven, I am reminded of the precious, delicacies that need our love, attention and protection if we hope to continue reaping their sweet rewards, and I am filled with gratitude for the beginnings of another wonderful summer filled with friends and family. The recipe is below for those of you who would like to share this with your loved ones...or for those who would just like to savor it while thinking about others ;) Apricot Pie 1 recipe of pie dough (I use 1 1/2 cup of organic unbleached flour, 1/4 cup of organic all vegetable shortening, and 1/8 cup of very cold water) 2 pounds of apricots 1 stick of butter (melted) 3/4 cup of sugar 3/4 cup of flour 1/2 tsp nutmeg Break apart cleaned and dried apricots with fingers, remove pits and place (unpeeled)in pie crust. Melt butter, and add sugar, flour and nutmeg. Spread mixture evenly over apricots. Bake 10 min at 400. 25 to 30 min more at 350.

Summer Fresh Cobbler for the new "Empty Nesters"

This past summer was such an amazing treat, but alas, it has come to an end for me as I head back to school and begin my serious studying. I have vowed, however, not to give up my most wonderful joys of tinkering in my kitchen (which I did much of this summer, although, I have not taken the time to post the recipes because I was busy having too much fun). I have recently become an "empty nester" and am only cooking for two. I thought I would be sad after my youngest left for college, but after a year of crying over silly little things - like say- Toy Story 3, I am perfectly happy and content and feeling free. My oldest is 27 now and I have been doing this parenting thing for a very long time, so it stands to reason that I am happy about my new found freedom, but I am more than a little surprised. Last year I envisioned feeling lost in too big of a house and wandering around aimlessly, meanwhile, I am celebrating each moment of doing exactly what I want to do. Go figure. Anyway, on one of these such moments, I decided to use the freshest fruit available and made the following. I hope you all enjoy them as much as we new-found newlyweds did, and for those of you dreading the "empty nest", boy do you have a wonderful surprise coming your way!

Take 2 baking crocks and slice 1/4 cup of fresh pitted sweet cherries, 1/2 of one large ripe peach, and 1/2 of one black plum into each crock. Add 1 tsp of sugar to each crock, sprinkling over fruit. In a small bowl mix 1/2 cup of flour, 1/2 tsp cinnamon, 1 tablespoon of crisco, a sprinkle of salt and 1/2 tablespoon of baking powder. Work in the crisco until the mixture looks like large grains of sand. Add 1/4 cup of milk. Drop mixture by large teaspoons on top of your fruit in three separate mounds. Sprinkle top with sugar and cinnamon. Bake at 425 degrees for 15 to 20 min. Serves 2 perfectly :)

Light and Fresh Chiffon Cake w/Strawberries and Mint

I just returned from a wonderful trip with Women's Quest in the Sonoma Valley feeling lighter inside and out! Colleen Cannon and her staff at Women's Quest never disappoint, and if you ever find yourself in need of lightening your load (and who doesn't?) this is the perfect trip to book. Instead of touring and shopping, and basically going through the same motions that you would at home, you will find yourself PLAYING - I mean really playing. Colleen will encourage you to find your inner-child, the one that you can barely remember, and even if you think that you don't know that little kid anymore, she will coax that kid out of you and you will do things that you forgot you loved to do. This is one of those trips that renew your spirit, and instead of coming home from a vacation needing a vacation, you will return feeling so much lighter and ready to tackle the world with renewed vigor. This was my third trip with Women's Quest and each time I go I feel it was the best one ever. My first was a mountain biking trip to Vermont - best one ever. My second was a yoga retreat in Maya Tulum - best one ever. This last was a road biking trip through wine country - best one ever. I try to treat myself with a trip with Colleen once a year because she infuses me, and all of the other women, with her amazing energy, and I leave feeling like I know exactly who I am. Amazing. I also come home wanting to do all of the things I love with a renewed energy, so my family LOVES when I go on these trips. How great is that?? This is what I made them as soon as I got home to celebrate the start of summer and our wonderful local strawberries in Maryland. The best part about devouring a piece of this cake is that you feel lighter when you are finished your treat - kinda like a Women's Quest trip. Enjoy!

Chiffon Cake:
1 Cup Flour
1/2 Cup Sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
Sift together in large mixing bowl and make a well in the center.
Add:
1/4 Cup Canola Oil
4 egg yolks
1/4 cup water
1 tsp vanilla
Mix at high speed until smooth (3min. or so)

Beat egg whites (room temp.) at high speed in another bowl adding 1/2 cup sugar SLOWLY until fluffy like meringue. Add cake batter to this bowl SLOWLY. Let it pour in like a ribbon of taffy and blend gently. Pour into a fluted cake pan (ungreased) and bake for 325 for 45min - 1hr.
Cool cake upside down balanced on a beer bottle. Yes you read that right. It will hang in mid-air until cool. Run a knife around the edge and pry out of pan. Do not be afraid - it will surprise you and stay together, I promise.

While the cake is cooling slice a quart of fresh strawberries add some sugar (about 1 tablespoon)and a little warm water - about 1/8 cup. Add some fresh mint and stir. Serve along side of the cake. Yum.

Chocolate Chip Coffee Cake and Conversation

It is no secret to anyone who has lived through the teenage experience that getting your teen to open up about their day can be a little tricky. Just asking a question can sometimes be considered a serious invasion of their privacy, and usually is answered in a one to two word response that will provide you with absolutely no information at all. So before leaving on my trip I did some baking to lure my teenage daughter (17) into a conversation. It works like a charm every time. She enters the home, heads straight to the kitchen, and breathes deep. I watch the smile cross her lips, and I know I have won her over. As I pull the warm sweetness out of the oven, she begins to talk and doesn't stop until her tummy is full and I have heard about every little detail of her day. These moments are priceless, and since she is my youngest - I am pretty much making this cake at a moments notice and on demand. The recipe to getting your teenager to talk is simple and follows:
Chocolate Chip Coffee Cake
In a large mixing bowl add 2 Cups of flour, 2 tsp of baking powder, 1 1/2 cups of sugar, 1/2 cup of softened butter and mix until the stuff looks like course crumbs.
Remove 1 cup from mixer and put aside.
Add 2 eggs, 3/4 cup of milk, and 1 tsp of vanilla to mixer and mix on med. speed until smooth.
Rub an 8 x 8 pan with a little canola oil, and spread in batter (it will be thick)
Scatter 1 cup of mini (must be mini) chocolate chips on top
Scatter the rest of the crumb mixture on top of chips
Bake at 350 for 50min - to 1 hour or until center is firm to touch.
Serve warm with a cup of milk and enjoy your conversation!

Savory Dark Meat Chicken Pie

The recipe that you will find below is another one inspired by my trip to Key West when I heard Molly O'Neill tell a story about a woman who stabbed and killed her husband last Thanksgiving over the last piece of dark meat on the turkey. "Well, I mean it was dark meat. You could understand," she said. "I mean who would ever kill someone over white meat?" After the crowd recovered from the laughter, Molly and Ruth Reichl began an exchange about how dark meat is just full of flavor and how the latest trend in eating here in the United States is about eating the whole animal and not just the pretty parts. I personally think this ties in nicely with the green philosophy that is spreading across our country. For us meat eaters, the least we can do is let the animals live a little before slaughter (think free-range), and appreciate the taste of all that they have to offer. One of my favorite dishes as a child was my mother's fried chicken livers with onions, where she would add a little sherry and flour to the pan to make a rich dark gravy that was poured over my mashed potatoes. I plan to make this soon for my own family, and if successful, the recipe will be posted. But, in the meanwhile, I did decide for myself that I like dark meat better than white, and what the heck it is cheaper. I created a new version of my chicken pot-pie, which is perfect for the winter freeze that we have all been suffering through and guaranteed to cure any cold!



Grab a large saute pan and melt 1/4 cup of butter. Throw in 6 boneless and skinless chicken thighs, 4-5 chopped spring onions, 1 small yellow onion (chopped), 3-4 stalks of chopped celery, 1/2 cup of baby peas (I used frozen), 1/4 cup sweet corn (frozen again), 4 small peeled and chopped potatoes, 3 peeled and chopped carrots, and 1/2 cup of fresh dill. Brown the meat on both sides along with the veggies by turning them over a few times. Pour in 2 cups of free-range chicken stock and add 1/2 of a knox chicken boullion to pan. Cover and simmer for 30-40 min on low flame. Lift the lid and smell the yummy concoction that you have just created. Take a coffee cup and fill a little less than 1/2 way with flour. Add warm (almost hot) water and stir with a fork to make a paste without lumps. Turn up your flame until you have a full boil and pour in your paste while stirring. Just add enough to thicken to your own liking. Add some cracked pepper and sea-salt to taste. Pour into a 9 x 9 deep-dish glass pan. Top with one package of pillsbury crescent rolls. Just unroll them, place on top and press down on the edges of glass to seal your pie. Bake at 425 for 15 min. Remove and enjoy!

The Hungry Muse - Key West Literary Seminar

I just returned from a week in Key West where I attended the 29th annual Literary Seminar and I am still basking in the glow of good food, good drinks, new friends and abundant sunshine. I cannot even express properly the incredible sensations that surrounded me when I heard some of the best food writers of all time present, read and share their process and stories. Sometimes I had to remind myself that I was not at a comedy show, but rather a Literary Seminar. Besides the fact that I met and had a wonderful private conversation with The Judy Bloom, whose book was the only one that I brought along on the trip - a book on censorship called Places I Never Meant to Be, which I found to be invaluable to any writer in this day and age of political correctness...anyway I am rambling I know, but it is just so hard not to. I will share a recipe inspired by this trip when acclaimed food writer, Madhur Jaffrey, made me breakfast. Madhur is from India so be prepared for a little spice, and please note that while fresh spices are always prefered, I successfully substituted with the dry versions we convieniently find on grocery shelves.

Fried Potatoes with Curry

Peel and cut the potatoes in 1 inch chunks and place in a bowl - cover and steam in microwave for about 5 min.
Pour some oil in a hot saute pan - olive oil is a little too heavy for this recipe - I used canola. About a 1/8 cup.
Add 1 tsp dried curry (or 1/4 cup of fresh chopped curry leaves if you are lucky)
1 tsp sesame seeds
1/2 tsp cumin
1/2 tsp tumeric
1/4 tsp hot red pepper
1/2 small chopped onion and potatoes. Enjoy the smells!
Toss frequently and cover in between for about 10 to 15 min.

Meanwhile....crack 6 eggs in a large bowl. Whisk briskly and add 1/4 cup of water. Get out another pan and add some oil. Toss in the hot oil the other 1/2 of your onion (chopped)
Some chopped tomato (about 1/4 cup) and fresh cilantro.
Pour in your eggs and scramble.

The potatoes have just enough kick and the eggs are cool and refreshing by contrast. I love fresh cracked pepper and sea salt on just about everything - including this recipe, so find your own taste and sprinkle as needed.

30 Year Reunion with Fireworks & Apple Crisp

So, my 30 year high school reunion was this summer. I was thinking I would go, then I was thinking, no way I am going, and then I finally went. It is so funny how we all view ourselves in high school. I think all of us feel that maybe we didn't fit in so well, maybe no one really knew us at all, and maybe no one will even recognize us when we do show up, but thankfully, this is very far from the truth. Our reunion was perfect. We were each given a name tag with our pictures from the 1980 high school yearbook on it, and everyone recognized everybody. The night was complete with good food, music, drink and even fireworks! I am so very happy that I went. What a blessing to see everyone again, all grown up and settled in their lives. If you haven't given yourself this opportunity, and you have the chance, show up, stand tall and prepare yourself for laughter. There is simply nothing like visiting the past with those that knew you way back when. While you are thinking of all of those great high school memories, you can put together this apple crisp in a few minutes, and enjoy the wonderful smells coming from the oven. Bon Appetite ( I am taking French class :))
Apple Crisp - peel & slice 8 - 10 apples (green are better) and sprinkle with 1/4 cup of sugar and 1 teaspoon of cinnamon. In a food processor pulse 1/2 cup walnuts, 1/2 cup sugar, 1/4 cup brown sugar & 3 tablespoons of butter. Butter a caserole dish and throw in apples, put sprinkle topping on top and bake @ 350 for 30 minutes.

Cooling Off w/Sparkling Peach Sangria

Well, July just whizzed by in all of it's blazing glory! The heat wave this year in Baltimore has been brutal, but with the pool, the beach and a boat, it provided a lot of fun in the sun. The key to enjoying the seasons is to embrace the gifts of each one, and in July, it is my time to move FAST. I soak up all that the summer sun has to offer (with lots of sunscreen), so that when September's cool fall air sets in, I am ready to succumb. Eating alfresco is the only way to go in the Summer. After all, is there anything better than creating a carefree meal and enjoying it in the great outdoors? These little things that we find special, are our true joys in life. For me, it is the smell of the summer air, my herb garden, the ceiling fan whirring around over the outdoor dining table on my covered porch, and watching all of the wildlife play in my backyard as I enjoy a light meal. I hope everyone appreciated July. I wish all of you the great joys of summer fun, but for those of you who may need some cooling down, this summer cocktail can do the trick. I made a large pitcher for an evening boat ride, and it sure hit the mark!
Sparkling Peach Sangria:
4 ripe peaches peeled and sliced
1/4 cup sugar
1/4 cup peach schnapps
2 bottles cold champagne
1/4 cup fresh mint leaves.
Pour over ice and say mmmmmmmm.

Sunny Beach Days w/ Triple Berry Crisp

This weekend was filled with sunny days at the Ocean and the laughter of some of my favorite little people - my neice and nephews ages 5 to 11. I was kept busy playing in the waves and running along the shore, and I couldn't think of a better way to spend my time. My youngest daughter came along, but opted to hang out with her friends a few blocks up (she is 17, need I say more?). After a few hours on the beach, I asked my niece if I should retrieve her older cousin so she could have another girl to play with, and it was then that I received the best compliment EVER. "Aunt Terri", she said "It doesn't matter. You're just like her and I can just play with you." Too cool. I cannot tell you how much her statement meant to me, but I will share this. One of my many goals for the second half of my life is to remember how to play. I embarked on a lot of adventures and tested my own comfort zones in order to let go of those serious tendencies that we all aquire through our trials and tribulations, and in this little girls response, I found that I had reached my goal! So, since I am very busy playing hard this summer, and I do not have a lot of time to spend in my kitchen (but love a good dessert), I have created this easy recipe for a sweet summer treat. Enjoy your summer days, and remember to PLAY!
Take 3 cups of your favorite fresh berries (I used Strawberries, Rasberries, and Blueberries), add sugar to taste (3 tblsp for mine) and place in small baking dish (2qt or less)
Put 1 cup organic flour, 1/4 cup brown sugar, 1 tsp. cinnamon, 1/4 cup butter in food processor and pulse.
Place over berries. Bake at 350 for 25 min. Remove and press down top of crust so that the juice seeps through the top all over. Place back in oven for 5 min. Put it over ice cream (or a frozen whipped banana). Yummy!

KISS - Keep it Simple w/Whipped Frozen Bananas

I had the pleasure of spending the day with a very special young lady a few days ago. The wisdom of this little five year old is vast, and like many children, she says the most extraordinary things quite simply. It is endearing - to say the least. After watching her jump on a trampoline, in the hot sun, for an extremely long time, without losing any energy whatsoever, I, who was sitting in the chair under the apple tree, decided that it was just too hot and we should go back to the pool. When I explained, to this little wonder, that I was getting a little stinky in the hot sun, while just sitting there and sweating, her response was the following: "Well, just don't smell your armpits." She never stopped jumping and she didn't miss a beat. Of course, I laughed, but then I thought a little about what she said, and how profound her statement really was. How would her cavalier attitude handle the oil spill in the Gulf? I expect she would say "Well jeeze. Don't do that anymore." And when explained that we need the oil, she would probably respond, "Just use something else." It is in the wisdom of the young, before we have the chance to mold and make, that the most simplistic truths are stored, and if we all could just get back to that place that resides within us, I am quite sure that we would surprise ourselves with just how wonderful our lives, and the world as a whole, are. All of the problems, that we sometimes feel our insurmountable, would probably look more like a mole hill after all. With that said, I would like to share a lovely little treat with you that I discovered in Rehoboth Beach. It turns out that frozen bananas, when whipped, are extremely smooth and creamy, and maintain the same texture of frozen yogurt.
So, for all of those lactose intollerant, or those who may be watching calories, or those who want a truly healthy treat - treat yourself to this. Take 1 whole, very ripe, banana and freeze it. Plop it into your food processor and let it spin. You will need to scrape down the sides. When the mixture looks just like frozen yogurt you are done. I top mine with Maggie Moo (an organic chocolate syrup) and 1/2 tsp. of heated natural peanut butter (micro 30 secs.) and let me tell you - simple and yummy! Have a great simple day and enjoy Summer!

Life is Sweet with Sweet Mint Tea

Okay so I know I have been away from writing in this blog much longer than expected, but the beach can do that to you - just take you away from things. I had a lovely trip in Rehoboth at a little cottage that was a cross between NYC (inside) and Key West (outside garden) that was located in the center of town. I started my days at a little shop called Grubs, where locals and tourists alike can get fresh coffee and pastries, as well as lots of yummy organic options, and then I would take a long walk on the beach. Even though my trip was perfect, it was cut a little short when I received a call from my oldest daughter Stevie. She had just been booked on her first movie and was moving from NYC to CT to start shooting immediately, so back to B'More and then to NYC. It is all good. Stevie is in CT having the time of her life, the Hubby and I got to see Nathan Lane in The Adams Family, and after an exhausting but wonderful whirlwind of a time, I am now basking in my sweet life and making a fresh pot of my favorite summertime drink - Sweet Mint Tea. I started brewing this when I first moved to my home and I found fresh mint growing around my 1849 barnhouse. The mint was (and still is) in better condition than this old building, but it remains one of my favorite spots. I fell in love with the old barnhouse, so I have never restored it in fear that I could alter it too much. Even so, without a coat of paint this year to hold it together, the whole thing could fall down! Anyway, summer always reminds me of this Sweet Mint Tea and the recipe follows:

Place 4 tea bags (I use Lipton) in a 6 qt pot filled with water
Place 10 fresh mint leaves in and bring to a boil
Just as mixture begins to boil, turn down heat to a simmer
Simmer for 5 min. and remove from heat
Add 1/2 - 3/4 Cup of sugar (depending upon how sweet you like it)
Remove tea bags and mint leaves with slotted spoon
Pour mixture in a gallon plastic pitcher after cooling and add fresh water to the top of the rim.
Put on the lid and shake to mix. Put 10 more fresh leaves in the top of the pitcher. Cool.
Pour over ice and enjoy!

Leaving for the Beach w/Lemon Pudding

What is it that lures us back to our favorite ocean spot each year? For me, it is all about the senses - the smell and the feel of that warm ocean salt air on my face - the wind blowing through my hair - the feel of the warm sand squishing through my toes. Ahhhh. There is simply nothing like it, and lucky me, I leave today. I will spend the weekend with my daughter and husband in Rehoboth, and then bid them goodbye for the rest of the week, as I continue to enjoy the ocean in solitude and reflection. I have a lot to reflect about this week because upon my return, I will graduate with my AA Degree from CCBC of MD. This may not sound like a very big deal to some of you, but for me, it is a very big stepping stone towards my future. You see, I decided to go to college at the ripe old age of 45. It was not easy to step into a classroom with kids younger than my own, and take orders. I had just sold a car-dealership with my husband where I served as CFO and GM. The experience was truly humbling. But, what a journey I have had! Now I am on my way to starting my BA at UMBC with scholarships in hand, and I could not be happier about my decision to begin again. Remember those comfort zones I talked about a few days ago? Yeah, well this was WAY out of my comfort zone! Anyway, before I leave for my retreat to the beach, I will gobble up the last of the wonderful dessert I made last night. The recipe follows:
Take 3 lemons and finely grate rind into large bowl
add 1 cup of sugar
2 tblsp of lemon juice
3 tblsp of flour
1 egg yolk
1 cup of milk
Beat 2 egg whites at high speed until peaks form.
Fold into bowl
Butter 6 small ramkins
Pour in and bake on 350 in water bath 1/2 full to rim for 30 min. YUMMY :)