Tuesday, August 16, 2011

Blueberry Peach Cobbler

"The nectarine and curious peach/ Into my hands themselves do reach; Stumbling on melons, as I pass/ Ensnared with flowers, I fall on grass." - Andrew Marvell

Since it's peach season, a cobbler is a great way to showcase this luscious fruit. Add some blueberries and you're in heaven (almost).

The recipe can be found here.

Instead of three cups of blueberries, use 2 cups peeled, diced peaches and 1 cup blueberries.

Serve hot, with whipped cream on top.


Friday, August 12, 2011

Lord of the Rings Evenstar Shawl

From darkness I understand the night; dreams flow, a star shines, Ah! I desire Evenstar. Look! A star rises out of the darkness, the song of the star enchants my heart" - J.R.R. Tolkien

As if I wasn't crazy enough to have undertaken all the lace projects I already have, then I had to run across this fascinating pattern of lace knitting insanity.

Some day, when I finish what's currently on my "knitting plate," when I acquire yarn, beads, needles and any other materials needed, when I've been locked in a padded cell...

"All that is gold does not glitter, not all those who wander are lost; the old that is strong does not wither, deep roots are not reached by the frost." - Tolkien

To be continued...

Tuesday, August 9, 2011

Bacon Avocado Egg Salad

"My salad days, when I was green in judgment." - Antony and Cleopatra, William Shakespeare

Salads can be hit or miss - there's so much room for invention and (sadly) error. This particular salad, however, is just too good to miss, and is going down in my recipe box as one of the best I've ever eaten.

I did make some alterations to the original recipe: I used Hellman's mayonnaise (although I do eventually want to make homemade mayo, right before dinnertime was not convenient; and don't get me started on the strange aberration that is "Miracle Whip"...), and I left out the tomatoes.
A good way to make bacon without burning it or the required bacon grease for the dressing is to lay slices on a microwave safe plate without using paper towels, zap in the microwave for the appropriate time (see the back of the package), lay the crisp bacon on a paper towel to drain and tip the plate into a small mug to reserve the grease.
Best salad you'll ever eat!

Monday, August 8, 2011

Wine and Roses Lace Shawl, pt. 1

"They are not long, the days of wine and roses; out of a misty dream our path emerges for a while, then closes within a dream." - Ernest Dowson

So begins a crazy, insane idea worthy of being locked up in Bedlam. Just revisit this post to see what I'm talking about. I've finally acquired yarn, and am making a few alterations to the original pattern...

First, I'm going for a triangle shape instead of opting for the rectangular "wings." Second, I'm using a dark red, variegated yarn instead of white or off-white.

So, here is my very short progress thus far:

To be continued...

Saturday, August 6, 2011

Tasty Summer Soup

"There is nothing like soup. It is, by nature, eccentric: no two are ever alike, unless of course you get your soup in a can." - Laurie Colwin

I love summertime soups - when you can go get fresh vegetables in season (which you can only dream about in the dead of winter) and throw them in a pot with broth (creamy soups are best left until colder months, as they cover up the flavors in vegetables), some herbs and spices and other things. A good, broth-based vegetable soup is always a good choice in summer, since it's lighter and sits better on the stomach during hot weather than a heavy meal does.

So when I came across this recipe for soup, I had to try it. Here are pictures of the result:

the soup, before the first round of simmering

The soup before the second round of simmering

The finished product 

Instead of fingerling potatoes or artichokes, I used 1 1/5 regular Idaho potatoes. I choose to puree the soup rather than eat it whole. Use an immersion blender to puree the soup while it's still warm and in the pot, rather than putting it into a blender. Puree the big vegetables first, then add the herbs and puree once more. Add salt and pepper (a little goes a long way) and serve hot or cold.

Enjoy while summer's still with us!