Wednesday, August 19, 2009

Getting ready

We're spending the day getting the motor home and all our stuff ready for our upcoming family reunion this weekend... held at Silver Lake Park.

We're staying in the lodge and my two of my nieces and grandniece are staying in our motor home in the campsite we reserved. We originally reserved the lodge for our older generation... however none of them could make it this far. Which is totally understandable, although a bit disappointing for those of us who love visiting with them. What is not as understandable are all the "younger" east-siders who can't make it because it's too far. Hmmm... we all go over there, so it must not be as far from our direction. *wink*

Those of us who ARE are coming are all fun peoples and upbeat and we're going to have a grand time in a beautiful park... more on that when we return.

Tuesday, August 11, 2009


Our first harvest of slicer tomatoes about 5 minutes ago!
*insert big grin here*

Wednesday, August 5, 2009

Another way to use Zucchini

We tried this recipe tonight, and it's good! And it's another way to use all those zucchini that ripen at once. We had it with sliced tomatoes and multigrain baguette slices topped with grated Parmesan cheese and broiled for a few minutes to melt.

Zucchini Linguini with Chicken
Serves 4

2 Tbsp olive oil
2 boneless, skinless chicken breasts, cut into 1/2 in pieces (we used organic)
Sea salt
Freshly ground black pepper

1 Tbsp unsalted butter
1 Tbsp minced shallot
1 garlic clove, minced
1/2 cup fat-free chicken broth or water
3 green zucchini, julienned
3 yellow zucchini, julienned (we used all green)
1/4 cup julienned fresh basil
2 1/2 ounces goat cheese

1. Heat oil in large saute pan over medium heat. Season the chicken with salt and pepper (we omitted salt) and saute until cooked. Then transfer to a bowl and set aside. Drain all but 1 Tbsp of oil from the pan.
2. Add the butter and shallot to the pan and saute until soft, then add the garlic and saute until fragrant. Add the chicken broth and zucchini and saute for 3-4 minutes just until soft. Remove from heat.
3. Return he chicken to the pan, add the basil and stir to combine. Divide among plates and top with the goat cheese. Serve immediately.

Note: I forgot to pick up shallots and goat cheese, so used minced onion and feta. I sauteed the chicken using olive oil spray rather than 2 Tbsp oil, and it worked fine. I may reduce or omit the chicken broth next time, the zucchini has a lot of liquid as it cooks. I'm sure this would work with Tofu instead of chicken.

261 calories; 25g protein; 7 g carbohydrates; 2 g fiber; 15g fat.
Recipe from Mariel Hemingway in AARP magazine.

Did I mention that I love zucchini? :D

Saturday, August 1, 2009

A Good Day!

Had a wonderful day today! Started out by delivering all the birthday messages to Jason. For the record, I don't believe I'm old enough to have a son his age! :)

Did some shopping at the Farmers Market; visited the Art Festival downtown and "bumped into" my niece Megan and grand niece Mina, and watched Mina create a lovely multicolored salmon.

Went to the Harry Potter movie with Jason and John; was forced (it was all Jason's idea) to eat popcorn. Then we all met Megan and Mina for pizza and cupcakes and singing Happy Birthday to Jason. It was such a lovely evening. An overall good day.

*Happy sigh*
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