an update from June

Well, it took me forever to write the grilled cheese post..why?? who knows??  Just and update..June is good but alas Doug had a wrestling match with a very sharp knife and the knife won.  His was an home improvement accident..poor baby.   He cut his thumb open... very not nice!!

Lots of stitches... and not a very happy Doug.. Poor Mr Doug!  But the good news is it's healing nicely and our master chef will be back grilling with the best of them!

Some days it feels a little crazy..but then summer time can make you crazy anyways..at least me it does.  Understand, I like summer (what's not to like, school's out..oh wait I'm not in school anymore...nevermind).. I still like summer, I like the heat and I like to swim when its hot.  I like barbeques.  I like open windows and sultry breezes.  I like flowers and all other things growing and thriving in the yard.  I like watching the little brown bunnies eating my strawberries. 

 Summer gives me the opportunity to always have open windows..don't really like air conditioning in my room..much prefer open windows.

When I am in Florida, I can open the windows and hear the surf at night. It's really hypnotic. Something about the beach...sand and salt water. I don't swim in the ocean, but I still love it. Nothing is better than sitting on the beach at night..just listening.. peaceful and dreamlike. 

If there's one thing in my life that's missing

It's the time that I spend alone

on the cool, clear water.

It's kind of a special feeling

When you're out on the sea alone

Staring at the full moon, like a lover...

I was born under the sign of Air, but Water draws me..Earth (Toni and Doug) stabilizes me..Fire facinates me.  The ocean is beautiful, awesome and magnificent..It can take me to another world.. Why does the ocean rock the moon to sleep every night? So the sun will wake and kiss the beach.

“hark, now hear the sailors cry,

smell the sea, and feel the sky

let your soul & spirit fly, into the mystic...

I want to rock your gypsy soul

Just like way back in the days of old

And together we will float into the mystic”

― Van Morrison

I realized awhile ago, I do have a gypsy soul.  Others may see change as uncertainty..but I see it as renewal..like a do over.  I love to travel and I love the simplicity of living with minimal "things".  Being uncluttered makes me feel free.  Summer is minimalism...in its simplicity.  As a great man once said, "All you need is love...."

So, what do these lazy days do for you??  Well they sure as hell don't make you feel like slaving over a hot stove or oven...If you are going to sweat there are much better ways to work up a sweat!! 

What should we make today?  mmmm I am thinking nothing that requires a sharp knife...FRUIT SALAD..oh not just any fruit salad...no canned mush...these are veritible foodgasms of fruity explosion in your mouth..where to get better fruit salad recipes from the deep south...read on my little foodies

FRUITINI

1 banana, peeled and sliced (about 1/2 cup)

1/2 cantaloupe, cut into 1/2-inch cubes (about 3 cups)

1/2 pound grapes, halved (about 1 cup)

2 kiwifruit, peeled and sliced

1 navel orange, peeled and sectioned

10 strawberries, sliced

1/4 cup powdered sugar, divided

1/3 cup fresh lemon juice, divided (about 2 lemons)

1. Toss together first 6 ingredients, 2 tablespoons powdered sugar, and 1 tablespoon lemon juice in a large bowl.
2. Pour remaining lemon juice into a saucer. Dip rims of 6 parfait, wine, or martini glasses in remaining lemon juice; dip rims in remaining 2 tablespoons powdered sugar.
3. Fill glasses with fruit mixture.

 My advice...use a butter knife as much as possible... or a melon baller (sounds soo dirty.. ooo)

Avocado Fruit Salad

Avocado Fruit Salad combines avocado, fruit, and mint for a fresh summer salad. It pairs wonderfully with chicken, ham biscuits, and cheeses.

1 (24-oz.) jar refrigerated orange and grapefruit sections, rinsed, drained, and patted dry
1 (24-oz.) jar refrigerated tropical mixed fruit in light syrup, rinsed, drained, and patted dry

2 cups cubed fresh cantaloupe

1 medium-size ripe avocado, halved and cut into chunks

1/4 cup chopped fresh mint

2 tablespoons lime juice

Garnishes: light sour cream, crushed pistachios

 Toss together first 6 ingredients. Cover and chill 1 hour. Garnish, if desired.



Ginger-and-Lemon Fruit Salad

Adding honey, lemon juice and fresh ginger to your fruit salad gives it extra flavor and zest. Mix in a large bowl and let guests serve themselves.

2 large Gala or Fuji apples

2 large mangoes, peeled

2 large red Bartlett pears

2 large navel oranges, peeled

1 fresh pineapple, peeled and cored

1/4 cup fresh lemon juice

2 tablespoons honey

2 teaspoons finely grated fresh ginger

Cut first 5 ingredients into bite-size pieces; place in a large bowl. Whisk together lemon juice, honey, and ginger. Drizzle over fruit mixture, tossing to coat. Cover and chill until ready to serve.

Watermelon, Mâche, and Pecan Salad 

Take two Southern icons, watermelon and toasted pecans, and combine them with slightly sweet, nutty mâche (a tender lettuce), and you have one out-of-this-world salad. And crumbled Gorgonzola adds an unexpected layer of creamy richness. Feel free to substitute your favorite baby lettuce for mâche – it’ll work just fine.  Mâche, a tender heirloom variety of lamb's lettuce, has a slightly sweet, nutty flavor.

3/4 cup chopped pecans

5 cups seeded and cubed watermelon

1 (6-oz.) package mâche (baby lettuce), thoroughly washed

Pepper Jelly Vinaigrette*

1 cup crumbled Gorgonzola cheese

1. Preheat oven to 350°. Arrange pecans in a single layer on a baking sheet, and bake at 350° for 5 to 7 minutes or until lightly toasted and fragrant. Cool on a wire rack 15 minutes or until completely cool.

2. Combine watermelon and mâche in a large bowl; add vinaigrette, tossing gently to coat. Transfer watermelon mixture to a serving platter, and sprinkle evenly with pecans and cheese.


*Pepper Jelly Vinegarette

1/4 cup rice wine vinegar

1/4 cup pepper jelly

1 tablespoon fresh lime juice

1 tablespoon grated onion

1 teaspoon salt

1/4 teaspoon pepper

1/4 cup vegetable oil

Whisk together first 6 ingredients. Gradually add oil in a slow, steady stream, whisking until blended.

Fruit Salad with Yogurt

A fruit salad is always a great way to enjoy fresh fruit. Toss together pineapple, strawberries, grapes, mangoes, and raspberries, and serve with a sweetened yogurt mixture.

4 cups fresh pineapple chunks

1 qt. strawberries, hulled and sliced in half

3 cups seedless green grapes

2 mangoes, peeled and sliced

2 (4-oz.) containers fresh raspberries

2 cups Greek yogurt

1 tablespoon dark brown sugar

1 tablespoon honey

Toss together first 5 ingredients in a large serving bowl. Spoon yogurt into a separate serving bowl; sprinkle yogurt with sugar, and drizzle with honey. Serve fruit with yogurt mixture.

Fruit Salad with Honey Dressing

1/3 cup honey

1/4 cup orange juice

1/4 cup canola oil

1/2 teaspoon fresh lemon juice, plus the juice 1 lemon

1 1/2 teaspoons poppy seeds

1/4 teaspoon salt

1/4 teaspoon prepared mustard

1 apple, cored and diced

1 banana, sliced

1 avocado, peeled and sliced

1 (11-ounce) can mandarin oranges, drained

1/4 cup raisins

1/4 cup chopped walnuts or pecans

For the dressing, combine the honey, orange juice, oil, 1/2 teaspoon lemon juice, poppy seeds, salt, and mustard in a jar with a tight lid; cover and shake well. Toss the apple, banana, and avocado with juice from 1 lemon to prevent the fruit from turning brown. Combine the fruit, raisins, and nuts in a glass bowl. Add the dressing and stir gently. Serve on red leaf lettuce.

Radiance Fruit Salad

1/3 cantaloupe, cut into 3/4-inch chunks (about 2 cups)

1 (16 ounce) container strawberries, quartered (about 3 cups)

5 medium kiwis, peeled and cut into 3/4-inch chunks (about 2 1/2 cups)

Salad Dressing

3 tablespoons honey

3 tablespoons fresh lime juice

1 teaspoon lime zest

3 tablespoons finely chopped fresh mint leaves

Place all of the fruit into a large bowl. In a small bowl, whisk the honey, lime juice, zest, and mint. Right before serving, pour the dressing over the fruit and toss gently to combine.

Fruit Salad with Poppy Seed Dressing

1 cup halved green seedless grapes

1 cup quartered strawberries

1/2 cup blueberries

2 tablespoons sugar

1/4 cup fresh lime juice

1 teaspoon poppy seeds

1/4 cup unsalted pistachios, toasted

Toss grapes, strawberries and blueberries with sugar in a medium bowl. Stir in lime juice, and poppy seeds. Let sit at room temperature for at least 1/2 an hour. Garnish with pistachios and serve.

Grilled Fruit Salad with Honey-Yogurt Dressing

1 pineapple, cored and sliced into 8 rings

2 plums, cored and each cut into 8 wedges

Vegetable oil, for brushing fruit

3/4 cup plain Greek yogurt

1/4 cup honey

1 tablespoon finely chopped mint leaves

1/4 cup pine nuts, toasted

Preheat grill to medium.

Lightly brush fruit with oil and place on the grill. Cook until pineapple and plums are nicely caramelized, turning once, about 8 to 10 minutes. Remove to a plate. Meanwhile, in a medium bowl whisk together yogurt, honey and mint. Place 2 rings and 4 wedges on each plate and drizzle with dressing. Garnish with pine nuts.