In Season Recipes

Teka

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Mandy1313

Marilyn: Thanks for thinking of me with your recipe. I am so jealous of your gorgeous fresh fruit. For some reason I have not had good peaches or apricots this summer. My daughter  said she would give anything to have the kind of apricots she had in Italy last summer.

These recipes with the photos are great. I have a section in my emails where I copy your recipes, photos and all for when I want to make them.

Best to everyone.

Ciao.

Blundin2005

Teka--fresh sweet corn is a feast indeed. I know that I'll sound ancient when I say that I still measure the flavor of tomatoes and corn to what I ate years ago from the farms in New Jersey. We'd watch for the farmer's stands on the way home from the Shore. Ahhh the corn! Cooked in the husk on stones under the earth if a camp fire with potatoes in their skins...and served with butter. Yum to the 10th power.  Corn on the cob is rare here...I hunted them for awhile. Then when I found it, I was in shocked at the price--1 euro each (that's $1.44 by today's conversion). I remember buying a dozen for that price!

Mom was diagnosed in her late 80's although we think it could have been earlier.

Mandy1313--glad that you enjoy them. The apricots suffered this year due to excessive rain in the Spring, as did the cherries.  

ciao tutti,

Marilyn 

Teka

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Sherryc

Well I bombed on taking photos of all of our BBQ over the last week but I did have a photographer come and take family photos so thought I'd share one with you.

Mandy1313

What a beautiful family!!. Thank you for sharing with us.

Blundin2005

Wonderful photo...and no bbq sauce on anyone!!!  The smiles feel great, SherryC. Thanks for bringing the family to our table.  

Teka

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Blundin2005

Buon giorno (almost noon though),

Sunday mornings were always the special breakfast day for our family. The week was busy so a bowl of cereal made due. But Sunday was the day to have french toast, pancakes with maple syrup, or poached eggs on toast with a side of homefries. Ah to be young again.

Breakfast in Italy is different. Here it is about a bowl of cereal with fresh fruit or a stop at the cafe for cappuccino and cornetti. Not at all what I remembered. In fact, my brother who hasn't visited since I've been here (10 yrs) is a slave to big breakfast and golf. I admit that I still make french toast or poached eggs once in a great while.

But the Sunday breakfast has long faded. Other than the occasional stop at the cafe, I eat Musilx from Germany with plain, low cal yogurt every morning. I like the health food store where I buy this too...nice family. When my son was young and exploring life, he worked at a healh food store in Hawaii and learned more about macrobiotics--he tried to get me to pay attention then, but I was "too busy". Now I'm appreciating more his advice. Other friends of mine are moving in this direction as we are greying and slowing long enough to listen.

http://www.foodnavigator-usa.com/Science/Probiotics-may-reduce-anxiety-and-depression-suggests-study  This is the gut > brain connection you've probably been reading about. I like the idea of eating my way to happiness...don't you? Interesting journal to flip through. Europe is looking for clinical studies to back up the health claims. I like that too.

Buon appitito,

Marilyn 

Teka

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Anonymous

Lovely family picture, sherry.  I just stopped by to see  how the barbecue went and read that it has been postponed.  I want to go to Italy every time I see the pictures from these wonderful meals you have and even though I just ate and thought I was full, when I read about everyone else's parties and the food that was served, I start salivating. 

I have not been doing much in the way of cooking lately, but second the opinion that there is nothing like homegrown tomatoes and corn.....my father had a bumper crop of tomatoes this year and always sends them home with me and I could make a meal on the bi-color corn and often do this time of year. 

Sherryc

Glad you guys enjoyed my family picture.  My fall garden is doing great.  Everything is coming up.  Ifinished thinning some of the greens and the carrots this weekend.  Today I made pesto and froze it.  My basil has done really well so decided to make good use of it.  In fact when I was thinning my carrots I realized I had quiet a few baby basil plants that had seeded and were coming up.  I left a couple.  They may make it here before the the cold gets us since the cold comes so late here. I am going crazy with the gardening, tonight as we sat outside and had some wine we are already planning more raised beds for the spring.  So next year look out!  My okra has really been producing so tonight we had baked chicken, steamed okra and corn on the cob from the freezer.  The corn was so good and sweet. It was some someone had given me and I put in the freezer.  I told DH next year I am going to plant some corn.

Blundin2005

Marybe!!!! I just finished to make your "Deep South" BBQ sauce...well sort of...it's a mix of sorts between your recipes...but mostly the "Deep South". Anyway, I'll try to reconstruct what I did for another post. But I just had to tell you how very very good it is!!! Thanks so much for sharing this. Actually, it has a steak sauce flavor so we are using it tonight with the grilled steaks.  And I can't wait to eat it with pork. 

Then I'm on another diet from the 8th to the 13th for another exam. But I'll be planning the postponed BBQ after that.  The weather is still warm but we've had a break from the extreme heat. It's funny how the change in weather triggers my appetite.  Just a little cooler in the evenings and I used the oven last night to roast some pork on the spit wrapped in laurel leaves and rosemary. It was yummy and we haven't had that since the weather turned warm.

More later...thanks again Marybe for the recipe.

Marilyn 

Blundin2005

Marybe's BBQ Sauce Recipes: 

For a more modern version which you do on a grill, you can use a beer baste which consists of 1 bottle dark beer, 1 1/4 c cider vinegar, 1 1/4 c white vinegar, 1 cup butter, 1/2 cup sugar,1/2 cup Worcestershire sauce, 1/4 c soy sauce, 1  1/2 tbsp lemon juice, 3 tbsp chili powder, 2 tbsp salt, 1 tbsp sugar, 2 teasp black pepper, 2 teasp dry mustard, 2 teasp paprika and 1 teasp cumin.    Combine and cook over med low heat til butter melts. Put coals on one side of grill, leaving one side of grill empty, put aluminum pan with water in it on void side.  Place pork on other side of grill  and close lid , baste every 1/2 hr.. cook 4 hrs.  Shred when cool.

This is a sauce recipe that looked good.....here we just buy it by the bottle, but actually I like it without and the slaw on my sandwich.     

            Deep south barbecue sauce

3/4c chicken broth, 1/2 cup brewed coffee,  1/2 cup ketchup  1/2 cup brown sugar, 1/3 cup onion, 1/4 cup bourbon, 1/4 cup cider vinegar, 2 tbsp creole mustard, 1 tbsp worcestershire sauce, 1 1/2 teasp canned chipotle chilies minced plus 1 1/2 teasp adobo  ( I would skip this unless you want it hot), 2 garlic cloves minced, 1/4 teasp salt, 1 Tbsp vegetable oil.  Boil in a saucepan until thick, stirring. 

 

Blundin's Modified BBQ Sauce Recipe: 

3/4c chicken broth,  1/2 cup brewed coffee,  1/2 cup ketchup  1 tbsp. brown sugar, 1/3 cup onion, 1/4 cup Jack Daniels, 1/4 cup apple vinegar, 2 tbsp whole seeds mustard, 1 tbsp Worcestershire sauce, 1/4 c Tamari soy sauce,  2 teasp ground black pepper,  2 teasp paprika and 1 teasp cumino whole seeds, 2 garlic cloves & 1/2 onion pureed, 1 tbsp olive oil, 1 inch dried hot pepper (removed after 20 min.)  Boil in a saucepan until thick, stirring.  We used this as a steak sauce last night. We both agree that it was too sweet for our palet with red meat & red wine. I think it will be good though on white meats and maybe shrimp or salmon and white wine.  I'd use less cumino next time and maybe use fresh tomatoes instead of ketsup to cut the sweetness a bit.

This was fun to make. The aroma had the neighbors guessing what I was making. I used our hot peppers instead of chili peppers but I can assure you that the affect was sufficient.  I think too that the burbon would have made a better flavor but we had JD on the shelf. Mustard powder was difficult to find so I used the seeds. These I found at the health food store with the soy sauce.

 

Now we need to invite guests to help us eat this! I can't imagine the shelf life to be long.Buon appetito,Marilyn   Ps. Sorry about the format...I have no idea how to fix it.  I copy/pasted this. 

Blundin2005

I responded to the request for a story to raise money for this website.

http://www.click4breastcancer.org/story.php?id=42&new=true

 

Mandy1313

Hi All!  My husband is away for work so I am making my new favorite simple dinner for myself--Marilyn's omelette with tomatoes.  Thank you so much for that recipe complete with the photos.

IWish everyone a good evening.

Mandy

carollynn79

hello all ithas been a busy week since we returned.  Our trip was wonderful.  I have some pictures on flickr the link is www.flickr.com/photos/carollynn79. Using my playbook as I forgot computer at work, hope the link works.  We had great meals but I must say the burgers with fresh tomatoes, refrigerator pickles, sweet corn and watermelon out of the garden tonight was wonderful.  The garden is great we have had peaches, watermelon, muskmelon, plums, tomatoes and squash.  Not much room for meat! I will try the bbq this weekend!! Hope everyone is recovered from the storms

Moderators

Hi ladies!

Might be a little late for Summer grilling, but thought some of you might be interested in this blog post from Dr. Marisa Weiss: Think Pink, Live Green: Grilling Wisely.

Hope you find this helpful!

--The Mods

Sherryc

Thanks moderators!

Blundin2005

Mods -- It's never too late for good ideas--the reminder about the bbq.  I read somewhere to keep the food away from flame to limit the char. It's also possible to steam some foods in foil or their natural wrappings like corn. We have a smaller bbq that we use for our everyday use. It's electric. It has a bowl to fill with a liter of water...place the drip tray above that on clips...the heating element above that...and finally the grill with a splash collar and lid. The idea of the water is to keep the smoke to a minimum and it works very well (great for condo living with a balcony). The flavor is grilled. Clean up is relatively easy. I water the plants with the bowl water. 

Best wishes to all as always,

Marilyn 

Moderators

Great tips, Marilyn! Thanks!

Blundin2005

http://youtu.be/ziYX8YVF1Sw

Marilyn 

Mandy1313

Marilyn: The youtube is very touching and worth watching. Thanks for posting it.

Anonymous

Tonight I am having pasta with my dad's tomatoes and MY basil with a little olive oil and grated cheese.  The basil went crazy and the parsley did well, but the thyme and dill did not do much.  I am going to ask at work tomorrow who wants basil.....I grow this stuff and only use a little of it.  When I was out there looking around what did I spy, but a melon....it's supposed to be a cantaloupe and I had given up hope of having any at all, but maybe more will come since I have had a lot of blossoms.  It certainly doesn't look like a cantaloupe, but maybe it will change color as it matures.  I am just really excited ....my very       lst melon!!   It will probably be ready in Nov. since I planted so late. 

PS  Glad you liked the bbq sauce recipe.

Anonymous

Well durn, I don't know where the melon picture went so I am posting it again. 

Teka

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Anonymous

   Frost!  Oh my poor little melon.  I have not heard the forcast for here....today is was in the 70's. 

Teka

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peggy_j

I tried this yesterday and loved it

Roasted Sweet Potato Wedges (serves 4)

2 med. sweet potatoes (unpeeled) washed and cut into wedges

1/4 t. salt

1/4 t. ground cumin

1/4 t. garlic powder (I didn't have powder, so I minced 1 small clove)

1/8 t. ground cinnamon

1/8 t. ground black pepper

1) preheat over to 450 degree. Lightly mist a baking sheet w/ veggie oil spray

2) combine everything in a ziplock, seal, and shake to coat

3) arrange taters in a single layer. Cook for 10 minutes, turn wedges, cook for another 10 min.

Enjoy! 

Sherryc

Teka-sorry about the mellons how awful, I just hate when my crops fail.

Pegg the roasted sweet potatoe wedges sound yummy