And so it goes. . .

Monday, August 31, 2009

It arrived!!!

My box of Utah grown,
ruby red,
dripping with deliciousness,
top of the world. . .TOMATOES!!!!

A couple nights ago I enjoyed a scrumptious BLT that made me feel like I was back home sitting at the kitchen table and Dad had just come in from the garden with his arms overflowing from the latest pick. Mom would carefully wash them clean and then slice up a plate full of bright red, juicy discs.

When Mom assembled the BLT's, it was a triple decker.

And if you want to enjoy them in a simple but oh so tasty way...just do as I do.

Toast a piece of your favorite bread.

Nice and crunchy brown ~ not barely brown and flimsy. That just won't do.

Then place a schmear of mayo on your toast.

Next, cut some thick and juicy slices of that Utah garden tomato and lay them in place.

Salt and pepper and a sprig of fresh basil goes on top.

Notice I couldn't help but take a few bites.

I really have no will power to wait for a picture.

And after my toast was gone there was a piece left over.

I sprinkled the salt and cracked the pepper and took a beautiful bite.

My taste buds are singing some marvelous tunes these days!

If you like stuffed mushrooms...

then you're gonna luuuuvvvv these!

I found this recipe from one of my favorite blogs: The Pioneer Woman

She does it all.

And convinces me that I want to join her.

Stuffed Mushrooms, Baby!
24 ounces White Button Mushrooms
⅓ pounds Hot Pork Sausage
½ whole Medium Onion, Finely Diced
4 cloves Garlic, Finely Minced
8 ounces Cream Cheese
1 whole Egg Yolk
¾ cups Parmesan Cheese, Grated
⅓ cups Dry White Wine
Salt And Pepper (to Taste)

Preparation Instructions
Brown and crumble sausage. Set aside on a plate to cool.
Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat.
Pour in wine to deglaze pan, allow liquid to evaporate.
Add in chopped mushroom stems, stir to cook for 2 minutes.
Add salt and pepper to taste. Set mixture aside on a plate to cool.
In a bowl, combine cream cheese and egg yolk.
Stir together with Parmesan cheese.
Add cooled sausage and cooled mushroom stems.
Stir mixture together and refrigerate for a short time to firm up.
Smear mixture into the cavity of each mushroom, creating a sizable mound over the top.
Bake at 350 degrees for 20 to 25 minutes, or until golden brown.
Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot.

I pop them under the broiler for just a minute or so...
then you get this yummy crunchy golden top and the warm gooey cheesey middle.
Oh goodness!

Thursday, August 20, 2009

Pictures from our last vacation of the summer

Grab a treat and settle in...this goes on and on and on!

This family trip to California is late in getting posted but it was WONDERFUL none the less. We met up with the Brown family and headed for the beach.

There is a great campground straight up the bluff from the beach that has seen Brent and his little sisters romping and playing for nearly 40 years. We take our kids back often to keep the tradition thriving. As a matter of fact, some little camping neighbors came to play in this GIGANTIC tree that sits in our campsite. They told our kids in a very "in your face" kind of way that they have been playing in this tree for 10 years, almost daring them to enter their space. Grandpa Brown would have none of that...

He wandered over to the tree and informed the little invaders that he trumped them by 30 years! Word spread quickly among the little campers and whenever they came to climb, they did so very politely ~ and our kids were very good about sharing the adventurous branches.

The Brown cousins...

Bottom: Davis~10; Maddison~14; Burk~12; Kate~10

Middle: Chelsea~10; Sam~8; Cooper~6

Top: Peter~3

Our first night at the beach...

...we headed to Santa Cruz to enjoy the Boardwalk.

I love that it sits right on the beach. If we had waited until the following day to visit, we could have heard Eddie Money perform live with the ocean waves crashing behind him. Come on everybody! Put your hands together!

"I've got two tickets to paradise!"

The kids were so excited to ride this coaster. Cooper has been working real hard on growing just so he could make the height requirement. He made it ~ barely.

You gotta love history!

Our first ride was the one that promised to get us wet. The kids were excited and the adults were glad it was sunny and there would be time to dry and warm up before the cold beach air overtook the Boardwalk.

Even Grandpa, Brent and his little sis were in on the action. I so wish I would have gotten an "after" picture of these three.

S O A K E D was an understatement and we all laughed.

I love laughing with the family.

Waiting for dad to track down dinner and feed this hungry bunch.

Goodness, I love this bunch.

The littlest cousin

Smile with me as Peter makes short work of his hot dog.

Gotta love a boy who knows what he likes!

While the dads were waiting in line for a bigger, faster ride, they let the kids go ride some little rides where the lines were short and fast.

Burk and Cooper

(Burk was so good to let Cooper hang on him and walk in his shadow. I even saw him take Cooper's hand on several occasions. Thanks for being so good to Coop, Burk!)

Davis and Sam

Pulling the rings on the Carousel. The kids can hardly wait until they are old enough and tall enough to finally reach the rings.

This was Davis' year.

Cooper will have to wait another year or two. He's very disappointed.

And what's a visit to the Boardwalk without a ride on the Ferris Wheel??

No thanks for me though. I gladly stayed on the ground and took pictures.

It was just about time for the park to close but the kids jumped on the BUMPER CARS for a couple of last rides.

And of course...
Uncle Tom won't let the kids have all the fun!!

Beach fun...

On our first trip down to the beach, we had to walk around this group of ballet practicing young ladies. I think they have a very bright and intelligent instructor. Who wouldn't want to take a field trip to have class on the beach? I wanted to join them.