Saturday, December 26, 2009

Hawaiian Angel Cake

Happy Boxing Day! I think today deserves a lighter dish.

Fred's new LOVE.

One box of Angel Food cake mix.
One can crushed pineapple (approx 2 cups)

Mix together and put in 9 x 13 glass pan. Bake at 350 degrees for 30 minutes
DO NOT GREASE PAN. Don't worry, it won't stick.

Serve with LOADS of fresh whipped cream. (I add 1/4 cup powdered sugar to each 1/2 pint of whipping cream, plus 1/2 tsp vanilla extract, Beat on high until stiff.)

WARNING: Do not decide that the batter looks so minimal you could really bake it in a 9 x 9 pan. Your oven will never be the same.

Wednesday, December 23, 2009

7 Layer Cookie Bars

Cookies can be so nostalgic. We hand down recipes to new generations and hope like heck they will still make them after we've long since checked in to the Golden Oldies Rest Home. Will someone remember to make Grandma's Double Chocolate Drops or Mom's Pecan Tassies? Will they even know what the heck a Pizzelle is? Will Grandma Berquist's Swedish Christmas Bread be forgotten? I hope not.

Tuesday, December 22, 2009

Italian Pizzelles

It's that time of year. Time to drive myself crazy looking for the perfect neighbor gift for 12 or so families. It's a Utah tradition, Neighbor Gifts. Most everyone does it. And there is stiff competition afoot. One family dropped off warm bread wrapped in a dish towel and a jar of Lingonberry Jam. Yum! Another brought Hot Cocoa and another Roasted Tomato Soup.

The fun part is trying to think up a cute saying for the tag. Since my gift includes a small bar of artisan soap, our tag reads "We 'Soap' your Christmas is Clean and Bright!" Not too shabby for an amateur.

Okay, on to the cookies.

Monday, December 21, 2009

Snowy Meltaways

This recipe was in my recipe box labeled "Corn Starch Cookies". Not very appetizing, huh? I've renamed them in honor of the TWO FEET of snow that dumped on the east coast this weekend. Stay warm y'all.
Snowy Meltaways

1 Cup Butter (two sticks) don't use margerine
3/4 Cup unsifted Corn Starch
1/3 Cup unsifted Powdered Sugar
1 Cup unsifted unbleached Flour

Using beaters, cream butter until light and fluffy. Add corn starch and powdered sugar. Stir in flour. Chill 4 hours. Roll into 24 balls and press thumb very lightly in top to make small indentation. Bake 12-14 minutes at 350 degrees. Might be less depending on your oven. Make sure they are not browned.


3 oz Cream Cheese softened
1 Cup Powdered Sugar
1 Tsp Vanilla Extract
Food coloring as desired (I split mine in half after mixing, then 1 drop of green in half and 1 drop red in the other)

Cream and together then frost cooled cookies. Just spread a small dollop on each then refrigerate to set.

Sunday, December 20, 2009

Southern Corn Pudding

Today I have this overwhelming urge to dye my hair blonde, develop a Memphis accent and adopt a 300 pound kid from the projects. Wow. If you haven't seen Blindside with Sandra Bullock, please go. It is the feel good movie of this Christmas season.

Corn Pudding is likely on every Thanksgiving and Christmas table throughout the South. Midwesterners hardly ever heard of it and I've met NO Utahns who've tasted it until I began bringing it with me on Thanksgiving. But everyone seems to love it. Its a great side dish, very moist and buttery with just a touch of sweet.
You make the whole thing in one pan, pop it in the oven for an hour and LAWSY, LAWSY, you have the best dang side dish in all of Tennesee. Did I ever tell you I am half Swedish and half down in the holler, corn mash Tennessean? My Daddy was born in a teeny tiny town called White Bluff. Only one stop light y'all and one gas station, run by Junior Bibb. When my father returned to White Bluff after 20 years, after making his career living up north with all those damn yankees in Chicago, he stopped in Junior Bibb's service station to fill up on gas. After filling the tank, Junior walked over to the car and said, 'No need to pay Mr. Anson, I'll just put that on your account.' He'd been gone for 20 years and his account was still open.

Corn Pudding

1 Box Jiffy Corn Bread Mix (you know, those little blue boxes?)
1 Can Creamed Corn (14 oz)
1 Can Whole Kernel Corn (14 oz) - DRAINED
1 Stick melted butter
2 Eggs
1/2 cup milk
2 Tblsp sugar (can be omitted)

Melt butter in 9 x 9 pan. Add rest of ingredients. Bake 1 hour at 350 degrees until brown. Serves 4 to 6 (use 9 x 13 if you double this recipe)

I am also including a recipe to make it from scratch (this is a bit larger so use 9 x 13 pan), still 350 degrees for 1 hour.

2 Cup Flour
1 Cup Cornmeal
1/4 Cup Sugar
1 Tsp Salt
3 Tsp Baking Powder

Mix dry ingredients then add to:

2 stick melted butter
1 cup milk
2 eggs
2 cans cream corn
2 cans whole corn drained

Note: I will be posting a recipe each day this week. Y'all come back now, ya hear!!

Monday, November 23, 2009

Spooky Spiders

Heck Out of Your 25 Year-old Son


From: Mom
Subject: package
To: Doug
Date: Tuesday, October 27, 2009 11:33 PM

Doug, I forgot to tell you today that there is a small package coming tomorrow for you. Be careful of the spider and the toothpicks - that's all I'm gonna say about that. LOL.


From: Doug
Subject: Re: package
To: Mom
Date: Wednesday, October 28, 2009, 1:30 AM

MOM, I'm just gonna throw out the box. I don't want a spider to jump in my face. You better not have mailed me a spider. I will freak! - Doug

From: Doug
Subject: Re: package
To: Mom
Date: Wednesday, October 28, 2009, 3:14 PM

Hi Mom. I got the package. Thank you for the krispie eyeballs and spider. They will be delicious. You should've seen me try to open the box. I was scared you actually put a real spider in the box. I slowly opened each flap of the box and I had a can of Raid next to me. Good job on creeping me out Mom.

- dougie


Ok, you know your kid is watching too many late-night scary movies when he assumes his own mother is sending him spiders via UPS.

Was he imagining I had impaled them alive on toothpicks and mounted them to foam boards? Then wrung my hands in glee just before I sealed the box and handed it off to the hunky driver wearing brown? Arachnophobia anyone? (In all fairness, he did have a scary encounter with a pretty good sized spider in my family room.)

I was telling my co-worker about Doug's assumption of what I sent him as a Halloween treat. She owns two Tarantulas and thought it was a MARVELOUS idea to send Doug the shell from her little baby the next time it molts.

That's awful. I could NEVER do that.


Dear Doug,

Don't watch this movie after 9pm.


Your Mother

Saturday, November 21, 2009

Apples, Grapes and Paint

What do 3 gallons of paint, 80 pounds of apples, and 4 bushels of grapes have in common? They are just the latest in a long list of projects that stem from an obsessive/compulsive personality disorder I've been living with since buying my first issue of Martha Stewart.

WHY do I feel a need to start horrendous projects that cover every surface in my kitchen and cause Fred to hide in the garage playing with ropes? Seriously, isn't one gallon of applesauce enough? Five gallons of grape juice? OF COURSE NOT. There are apples and grapes rotting on trees and vines within a 10 mile radius of my kitchen. They must not be wasted. Save me.

This is how sick I am. Even though I couldn't stand bottling one more half gallon of grape juice, those blasted grapes hanging on the vine over in 'lil old Margaret Beecher's yard were only going to be good for another week. And then they'd be gone. Until next year. And OH MY HECK I may not have canned enough. So I picked 'em. Then I de-stemmed 'em. And I FROZE them, cause you never know if maybe we'll need another SEVENTY gallons of grape juice during the long, hard, Utah winter.

Speaking of winter. It's been a long, LONG, disputed goal of Fred's to put in new windows. Disputed, my friends, because my very illogical, female, reasoning says that the $5000 spent on new windows (that will save, oh, maybe $200 per winter) translates into 25 YEARS before we break even. But, hey, whatever stills the waters.

Turns out, that in order to put in new windows, we had to rip off all the exterior window trim. This turned into weeks and weeks of trying to find someone who was creative enough to put it back. To save a little money, I volunteered to paint all the new wood trim. I JUST LOVE to paint. No, really. And I have nothing else to do.

Uhh, but it turns out you can't paint when the temperature is below 50. Well that's a problem since all our delaying to find the right carpenter put us into early November. We lucked out, though, with TWO, count 'em, TWO days to get 200 feet of window trim painted. No problem. I'm the queen of bite off more than I can chew.

But I did it! It's beautiful and the best part? I got to paint the front door orange!! (You can send your condolences to Fred Schubert, Sandy, Utah.)

Oh, and in an effort not to be idle for a spare minute, I ALSO decided that I needed to make these adorable Rice Krispie spiders for my niece and nephew for Halloween. There's a great story that goes with this particular project. I'll save that for my next post. In the meantime, if you are ever plagued with 80 pounds of apples, here's how you can turn it into 10 gallons of applesauce:

Gatorgirl's Southern Applesauce
(thanks to Lynne W., my personal librarian)

Use enough apples to fill a large non-stick pot.
Jonathon, Gala, Red Delicious, Yellow Delicious or a combo of any sweet apples.
Wash, core and quarter. Leave skins on for flavor.
As you cut them, drop them in 2 quarts of water with 2 Tblsp of lemon juice.
This will keep them from turning brown.

Once all are cored and cut, drain off water.
Put them in pot, with 1/4 cup of sugar on top plus two or three cinnamon sticks (if you like cinnamon)
Turn heat on med-high and cover. Leave the sugar on top of apples so it doesn't scorch on bottom. Once the lid is too hot to touch (about 15 min) turn heat down to med-low, stir apples, and let cook for 45 min. Stir occasionally.

Turn pot off, leaving lid on. Let cool. Mash the apples down and hand pick out the peels. Makes great chunky applesauce!

Saturday, November 14, 2009

Maultaschen (Mouth Pockets)

(A happy American dumpling)
80 pounds of apples
30 pounds of grapes
3 gallons of paint
Those are my excuses

But I'm back

It is snowing and it's cold.
I am staying inside today but Fred is going hiking. In the snow. Brrr.
I'm SO not ready for winter. It was just 70 degrees on Wednesday. But it IS a great day to try out Grandma Schubert's Maultaschen recipe. It's Schwabish you know. So Fred has Schwabian blood in his veins? That explains many, many things.
Fred has very fond memories of visiting his grandmother in Poughkeepsie (puh-kip-see), New York. He watched her make Maultaschen as well as Spaetzle, German-style potato salad, and Sauerbraten. Fred's been anticipating eating Maultaschen ever since the recipe arrived from his Dad. It was a bit hard to decipher but I think I got it right. I love that this was typed by Frieda and has her handwriting in the margins. You can almost hear her accent. Although her recipe calls for making her own dough, I decided to try a short cut to save some time. Fred says its passable but we will be making this another time and rolling the dough ourselves. I will add the dough recipe at the end of my post if you have the time to make it. NOTE: We rolled our own dough on Sunday. Make the effort. It make a big difference in the taste.
1 box frozen spinach thawed
1 large yellow onion
3 Tblsp butter
7 slices old bread
3 lbs good ground beef
2 eggs
salt and pepper
2 packages wonton wrappers

(makes enough to feed a Schwabian platoon AND the Shoell Family - cut in half for a normal family)
Chop the spinach and onion in a food processor.
Pulse until just chopped, NOT creamy.
Melt the butter in med hot pan. Saute the spinach and onion for 5 minutes. Put two slices of semi stale bread in processor and pulse. Soak the remaining 5 slices of bread in water. Actually just run it under the faucet quickly then squeeze the water out as best you can.
Put the spinach mixture, chopped bread and wet bread in a bowl. Add the burger, eggs, salt and pepper. I used 2 tsp of salt, 1 tsp pepper. Then I used my hands to mix it well. Really get everything squished together.
Instead of making my own dough this time, I decided to use wonton wrappers. Lay out the wrappers on a dry board, then put about 1 tablespoon of the mixture in the center and spread a bit but don't get close to the edges or it won't seal well. Use a brush or your finger to spread a little water around the edges then cover with another wrapper and press edges together. They seal easily.

I boiled about 6 cups of water for 25 or so dumplings. Add 2 teaspoons of salt to water. Once at a good boil, add dumplings and bring temp down so its at a simmer (don't want to tear the dumplings up in a rolling boil.) Cook for 15 minutes, ladle out dumplings with some of the broth and salt to taste. I would recommend adding a bit of beef bouillon in place of one of the tsp of salt for more flavor, but salt and pepper to taste.

Nudel Dow (Noodle Dough)
(cut in half if you halved the filling recipe) 8 cups flour through sieve 8 eggs 2 Tblsp salt Enough water to hold together (start with 4 Tblsp and add as you need) Keep hands floured while mixing (yes with your hands). This is a stiff dough, you will need to work it for about 30 minutes. Keep flouring your hands so it doesnt stick.
I suggest rolling this out with a pasta machine working up to the number 6 setting. If not, roll out portions until it is very, very thin. Cut strips 5 inches long by 2 1/2 inches wide. Put a tablespoon of mixture in center of one end, spread a bit with a fork, then fold over and seal. Gute Nacht - Mahlzeit!

Wednesday, September 2, 2009

Lone Star FISH Tacos

I can just bet that most of my Midwestern friends are covering their eyes and sticking their fingers in their ears screaming, CRIPES SAKE, why would you put fish in a taco?! EH DERE, what's wrong with hamburger and Lawry's taco seasoning?

When I first moved to Utah, someone mentioned that the best fish tacos were served at a crazy looking joint on Fort Union, called Lone Star. I gasped. Why would anyone think it was a good idea to put fish in a taco. It was the most foreign concept I'd heard. Well Frog Eye Salad probably tops fish tacos but I'll leave that recipe for another day. A very distant day. Shudder. Sorry Utah.

But I continued to hear about fish tacos everywhere they served Mexican food, so I asked around. How did Utahns come to put fish in their tacos? The answer is simple really. Being on the left coast of the country, the Mexicans who migrated up North were mostly from the coastline of Mexico, not from the central area that fed immigrants into the Midwest. And being on the coast, naturally they used a lot of fish in their dishes.

So I made my first trip to Lone Star and fell in love with the limey, smokey tacos covered with coleslaw and a touch of lime dressing, served in a white corn tortilla. Light and refreshing. And their 'taco stand' is very cool including a broken down station wagon and old cowboy boots nailed to the fence posts.

The fish tacos were not difficult to recreate. I came up with a very simple version of their dressing, added a bit of jalapeno jack cheese, some tomatoes from my garden and hey, muy bueno, mi amigos. I think I could even talk some Wisconsites into trying one.

Chipotle Lime Dressing

  • 1/4 cup Green Goddess Dressing
  • 1 Tbsp fresh Lime Juice
  • A couple dashes of Spice House Chipotle Pepper (or ground red pepper
  • 1/8 Tsp Spice House Sweet Ancho Chile (your store brand of chile powder
Taco Ingredients
  • Salmon (or other grilled fish) -marinated for 15 min in 2 Tbs veg oil and 2 Tbs lime juice and rubbed with Spice House Sweet Ancho Chile powder
  • White Corn Tortillas
  • Diced Tomatoes
  • Jack or Jalepeno cheese, shredded
  • Shredded cabbage (I bought a bag of cole slaw cabbage, already shredded)

To put together the tacos, you can brush a small about of oil on the tortillas and quickly heat them in a hot skillet, or microwave them for 15 seconds which will warm them nicely without the oil.

Load them with just a small handful of cabbage, then add a few small pieces of fish, tomatoes, cheese and drizzle with the Chipotle Lime Dressing. When it comes to tacos its always better to load less ingredients than to have everything fall out on the first bite.

Tuesday, August 18, 2009

Tuna with Grilled Watermelon

The lazy days of summer are here. I can't get motivated to do much more than the minimal cooking - rather, we've been grabbing bagged salads and adding tomatoes from my garden and sometimes resorting to cold cereal for dinner.

In fact this meal was from two weekends ago when I still had some gas in my motor. That's how little I've cooked lately.

Yawn. Stretch. Sigh. Is it Autumn yet?

So, a simple meal: Buy a couple tuna steaks, marinade them for 10 minutes in a mixture of 2 tablespoons soy sauce and 3 tablespoons olive oil (never marinate seafood longer than 20 minutes or the vinegar part of your marinade will precook it). Then sear them on a very hot grill for 3 minutes on each side (more if you don't like raw, less if you do).

Cut some thick slices of watermelon, spray or brush with olive oil, then grill for 2 min on each side and drizzle with balsamic vinegar. That vinegar is a beautiful accent to the sweetness of the watermelon.

Make a small salad with your favorite vinegarette and enjoy a warm summer evening before they are a memory.

Friday, July 31, 2009

A Trio of Pesto

Fred is headed south this weekend to hike through miles and miles of watery canyons in the Subway (click on the link for photos) at Zion National Park. Fourteen miles of fantastic scenery and pruney skin. FUN.

While he's gone, I'm headed to the Uinta Mountains to hike the Wall Lake Trail with some friends. Then, I will kick back the rest of the weekend and enjoy my time alone and eat pesto. Pesto is my new favorite topping for EVERYTHING. I like it on bread. I like it on pasta. I like it on veggies and pita and salad. I like it in the house. I like it with a mouse. I like it here, there and everywhere. I would even like it on green eggs and ham, Sam-I-Am. Well maybe not on green eggs and ham. The colors could be overwhelming.


Anyway, remember the pesto recipes I promised to re-create? I think I've done it. Lemon Artichoke, Pistachio Basil, and Sun Dried Tomato. All three are mouth-watering. Note: they all taste better after being in the fridge overnight. But let them warm up a bit before serving. Nothing worse than ice cold pesto.

Artichoke Lemon Pesto with Parmesan
  • 2 Cans Artichokes (14 oz cans packed in water) drain well
  • 1/2 Cup raw Pine Nuts
  • 2 to 3 Tblsp Lemon juice (start with 2, add the other if you REALLY like lemon)
  • 1/2 Cup Extra Virgin Olive Oil
  • 1/3 Cup Parmesan cheese, grated
  • 1/2 Tsp sea salt or to taste
  • A dash or two of Ground Cayenne Red Pepper
In a food processor, pulse the artichokes (drained!!) with the pine nuts until well chopped. About 15 to 30 seconds. Add Parmesan, lemon, oil and salt. Pulse a few more seconds. Don't over process!! Remove from processor and mix in the dash or two of cayenne. Vegans can skip the cheese and it will not affect the recipe. If your pesto seems too thick, add a small amount of oil until it loosens up.

Sun Dried Tomato Pesto
  • 1 Jar of Sun Dried Tomatoes packed in oil (julienned, whole, or chopped is fine)
  • 1/2 Cup cooked carrots (you can used canned)
  • 1 Small yellow onion, coarsely chopped and sauteed in 2 Tblsp oil until they are turning clear, then cooled
  • 2 Large garlic cloves (or 3 if you really like garlic)
  • 1/3 Cup extra virgin olive oil
  • 2 Tblsp Lemon juice
  • 1/3 Cup basil packed down or 1 cup loose (basically a handfull)
  • 1/4 Tsp sea salt
  • 2 small Roma or plum tomatoes, cut in quarters
  • Dash of Ground Cayenne Red Pepper

Saute the onion until slightly soft. Don't cook down too much. Let cool slightly. In a food processor, pulse the sun dried tomatoes (including oil in jar), carrots, onions, basil and garlic for about 15 seconds. Add oil and lemon. Pulse a few more seconds until combine but not over processed. Cut the stem end off your plum tomatoes, cut in quarters and add to the processor. Pulse just 2 or 3 seconds until the tomatoes break up. Again, don't over process. Remove and mix in salt and your dash of red pepper. (makes about 2 cups)

Pistachio Basil Pesto

1/3 Cup roasted pistachios (shelled)
3 Large garlic cloves (or more!)
8 Cups loose basil (rinsed)
1/3 Cup extra virgin olive oil
2 Tablespoons lemon juice
1/4 Cup Parmesan cheese, grated
Add salt to taste if pistachios are unsalted

In a food processor, pulse the pistachio nuts and garlic about 10 seconds. Add basil leaves 2 cups at a time and pulse about 5 seconds after each batch. Then scrape sides and grind some more. You want the basil to be chopped very fine but DO NOT add any liquid yet. Once you feel the basil is fine enough, remove this mixture and hand mix in the oil, lemon and parmesan. You may need to add more oil if the consistency is too stiff. You want the oil to seep away from the basil a bit at room temperature. This is supposed to be oily! Add salt to taste. Again, Vegans can skip the cheese. The recipe will be fine without it.

Wednesday, July 22, 2009

A Fish Story

Lauren and I had our 2nd Annual Mother/Daughter Lunch in the mountains above Deer Valley Ski Resort. It's our new tradition and a real treat. The area is beautiful and the 10 minute lift ride up to the restaurant is relaxing with great views of Park City and the surrounding mountains. Relaxing if you don't think about the fact that you're hanging from a wire 100 feet off the ground.

The Royal Street Cafe has a beautiful, shady porch and award winning cuisine with items such as Sauteed Prawns with Basil Pappardelle and Shrimp and Lobster Margarita. The temperature there is usually 10 to 15 degrees cooler than in the valley where we live. On this day it was 80, while the valley was roaring up to 95 degrees. We were certainly glad to escape the heat.

We asked for a table on the porch which gave us great views of the mountains as well as the mountain bikers descending after riding the lift even higher with their bikes in tow.

As we were waiting for our table, I saw a plate pass by that looked wonderful. It appeared to have avocado and maybe something pink, like shrimp or crab with sauces drizzled on the side. So I stopped a waiter to inquire. He told me it was the Yellowfin Tuna Tartare. Hmm. Well, tartare usually implies the tuna would be raw. But I didn't see anything that looked very raw on that plate. Maybe, like sushi, the raw part was small and not that noticeable amongst all the other ingredients.

So we sat and ordered refreshments. Fresh Cherry Lemonade for me and Arnold Palmer fruit tea for Lauren.

Our waiter came around and I ordered the Tuna Tartare and Lauren ordered a salad with her favorite side dish, Parmesan Fries. A must-have when you are dining at an award winning restaurant on the top of a mountain.

Our plates arrived and my waiter said "Here's your tuna."


I said, "Noooo, no, no that's not the Tuna Tartar." My waiter said, "Yes Ma'am, that's the tuna." Hmmm. "Well what's that pretty dish over there with all the avocado and tomato? That's what I thought I was ordering."

"Oh, well, that's the Dungeness Crab Tower."

Uh oh.

I'm a pretty adventurous eater but I have to tell you that all that wiggling, jiggling, raw fish flesh about did me in. It was mixed with small amounts of chopped egg, beets, cucumber, onion and lemon. It was served with herbed toasts points drizzled with lime-caper aioli. But that didn't help. It was still a large wiggly mass of raw fish.

I wasn't sure what to do. My waiter offered to take it back and replace it with the Crab Tower but I felt really wasteful doing that. And besides, Demi Moore eats fish raw.

So I got brave. I would take one bite and if it was awful, I'd send it back. After all, I've eaten sushi. I surely could force myself to choke down at least one mouthful. So I held my breath and took a bite.

OH MY GOODNESS. What a surprise. It was awesome. My brain was completely confused. My eyes were sending one message while my taste buds were sending another. It was so lemony and limey and just plain good. Even the French Fry Lady tried some and liked it. VERY, VERY, good.

So look for a really great recipe with RAW TUNA coming to this blog soon. Yep.

We finished our meal with the dessert special of the day. Green Tea and Cherry Ice Cream on Shortbread. Ah, something safe! It was wonderful.

I ate every bite, even the Orchid flower. Next year it will be a very hard choice between the tuna and crab. Maybe I should just go with something safe like the Eel Tacos.

Wednesday, July 15, 2009

Sauteed Mushrooms with Sea Green Beans PLUS Farmer's Market Finds

My daughter goes back to Chicago this week after a beautiful six days of lunching, shopping and restyling my hair which was desperately needed.

Two little known facts about me - I hate shopping and I hate letting anyone cut my hair. Too many traumatic 'doos' in the past, I guess. Shopping is also torture, with two exceptions.

1. The Downtown Farmers Market and
2. Shopping with Lauren

Combine the two and I spend WAY too much money. Lauren is the Queen of Glam. She's REALLY good at the 'girlie' stuff (I'm not). So our Farmer's Market trip sort of ended up in a load of girlie purchases as she kept pointing out all these great bargains that I've overlooked in the past.

This is Lauren's idea of a great trip to the Farmer's Market.

This is mine! Onions, chard, pesto, honey.

I have to admit, this was a really cute bracelet at a bargain price of $10 - made by a really cute couple from Hawaii.

Aren't these great! Love the red and bone together. Fred has nicknamed them the 'poker chip' earrings. Also a $10 steal.

This beautiful bouquet came from a flower vendor. Also $10. Fabulous.

There was a little old man at the market selling his honeycomb. I didn't really need this but I kind of felt sorry for him. Any ideas of what I can do with this?

The pestos available at the market are wonderful! I am working on recipes to recreate these so you can make them at home.

We bought some crusty bread and topped with all three of these beautiful pestos for our lunch when we arrived home.

I also bought 1/2 pound of Shitake mushrooms and some NY strip for dinner. The mushroom man threw in some of these Sea Green Beans which add great flavor to salad or other veggie dishes.

I sauteed the mushrooms in a small amount of butter, about 2 Tbls, adding the sea beans. No salt needed. The sea beans do the trick. I served this with some grass fed NY strip and potatoes au gratin.

And finally, thanks to Lauren for my new 'doo'. She's finishing cosmetology school this fall and she showed enormous patience while I worried myself silly with each snip snip of the shears. I'm gonna miss my fashion coordinator and hair stylist something awful.