Weekend Six

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dawnnys

Well-known member
began Friday night when I... (completely lost my train of thought - overtired - but I remember it was something good that I wanted to post). Oh geesh.

Saturday morning at the farmer's market where we got blueberries, avocados, and cherries for a fruit salad (not the avos) for Sunday.

Then went to car repair shop and had to get a whole new exhaust system - $800 please :eek:(

Yesterday was so hot and humid, I was glad to go to work, but then learned that everyone they hired last week is being laid off (including me). May be rehired when the workload increases again. It looks like more "hires" that way, I am told. Government.

Last night I came home and had feta cheese and blackberries for dinner at midnight. Too bad, this job looks like it may have been good for my diet, but then again really mixing up everyone else's shedule not to mention my lack of cooking this past week.

Made a small version of the BBQ raffle basket to give DH for Father's Day (silicon basting brush, clamshell tongs, wood chips, citronella candles, chef's apron, Dinosaur BBQ sauce, lighter, and GC to local specialty meat story). He was happy.

Plans for today include taking marinated chicken to the lake where hopefully we can find a free (as in unoccupied) charcoal grill to cook on with SIL's family. Fruit salad, mustardy potato salad, crab-avocado salad, and raspberry cheesecake is on the menu.

Happy Dad's day to all you fathers in many forms out there! Enjoy.

 
Weekend Six

1. Started out by a Sat am run to the farmers market. It is supposed to be really hot here this weekend so I am staying inside and cooking whatever I want to cook. Bought cherries, apricots, leeks, mozzarella, strawberries, onions, the longest beets I have ever seen, the first tomatoes, and chard.

2. Sat evening dinner was eggplant (round purple ones from farmers market earlier in the week. He told me they have thin skin, few seeds and are not bitter.) and tomato rounds grilled and stacked with the mozzarella and topped with a thick tomato sauce (all from Sara Foster). Eggplants were just has he described them, delicious! Grilled salmon completed dinner.

3. Dessert was warm cherry cobbler with a scoop of vanilla ice cream. Ahhh, what a great meal smileys/smile.gif

4. This morning started with baking a loaf of cherry almond bread. I just pulled it out of the oven and it smells soo good!

5. I harvested my first round of chard from my garden!!! I do not get enough sun for a vegetable garden but I tried a few chard plants and they love it. For dinner I will try roasted garbanzos and chard from Epi. I think some sauteed shrimp will be a good accompaniment.

6. There will be dessert but I have not yet decided. Hopefully something with the cute little apricots--maybe some sort of tart??

 
Rec: Apricot Crisp...This recipe came from Dawn, NYS. It's easy and I love it.

Apricot Crisp

8 tbsp Unsalted butter, cut in small pcs
4 cups Pitted apricot halves
Juice of 1 lemon
5 Tbsp granulated sugar, more/less to taste
1 cup All-purpose flour
1 cup Light brown sugar, packed
Pinch Salt
1 tsp ground cinnamon
whipped cream or vanilla ice cream

Preheat oven to 375F. Lightly butter a 9-inch pie pan or shallow, round baking dish with a little of the butter.

Toss the fruit in lemon juice and granulated sugar to taste. Pile into a baking dish.

Combine the flour, remaining butter, brown sugar, salt and cinnamon in a bowl. Rub together with fingertips until the mixture is crumbly. Sprinkle on top of the fruit.

Bake for 35 to 45 minutes, until the fruit is bubbly around the edges and the top has browned. Allow to cool briefly; serve while still warm, with whipped cream or ice cream.

Makes 4 to 6 servings.

 
Thanks Curious, I need to get more apricots this week so I can try this one--

I only bought a few this week. Recipe sounds delicious!

 
so sorry about your layoff Dawn. my weekend six

quickly marinated a thin sirloin with my go-to Yoshidas with some garlic and a squeeze of lime. froze it and used it for my ice pack on the way to the cabin.

grilled the steak on Sat, with thrown together foil packets of fingerling potatoes/onions/mushrooms/green beans/garlic and tossed in olive oil salt pepper and a bit of dry basil. this was so good! everyone ate too much.

made a low sugar fruit crisp. used up fruits I had just one or two of---pear/nectarine/apple/rhubarb. went well with my other "thrown together" meal components. I really do like to abandon the recipes and throw things together, most times. the "fruit man" from California comes up this Tuesday with his truck full of fruits/nuts. I'll be there!

got my fishing license. yay.

salmon fishing has opened up and less restricted. yay. saw fishermen walking along the road with salmon on their strings. yay.

Didn't get to go fishing---one of the dogs needed emergency stitching up, so next weekend fer sure!

 
Oh man, how I'd luv to join you for some fishing! Question about your packets

of veggies. Do you put all those veggies together in one packet with the fingerlings, as in the green beans too? Or did you do separate packages? Just curious how the green beans hold up til the fingerlings are done.

And don't you just love Yoshidas? I ran out about a year ago and keep forgetting to pick up a bottle for those quick and easy marinations.

 
I put it all together and worried a bit about the mushrooms and beans, but they were wonderful.

the potatoes were small, and once on the grill the packets puffed and steamed, so I knew the potatoes would cook quickly. the beans and mushrooms were a bit soft, but not too soft, and some of the veggies got a bit brown/caramalized, which was really nice. I used double sheets of foil, and sprayed them with Pam. I put all the veggies in a bowl and tossed them with the oil and seasonings and then spread them out on the foil, covering with 2 more sheets and then crimping the edges well. It took only about 15-20 minutes, flipping the packets about twice. We set them aside for a few minutes while the steaks were grilled, so they steamed a bit more in the packets. I made 2 big packets---smaller individual packets would be fun, but might take less time. Next time I'll add some red peppers, and gosh, anything in the fridge would work. I've tossed these with Italian dressing too for a bit more zip.

 
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