Oh this evening is just amazing! It's 72 degrees with a lovely breeze. I'm sitting on the porch swing (Brien just "watered" my feet), enjoying the sounds of the birds and toads and the breeze on my face. Ahhhhh.
We ate outside again this evening--one musn't miss delightful evenings such as this. We dined upon simple fare, pork chops, pesto and a caprese salad. The pesto and caprese were made from basil in the garden. Lil DEVOURED it!
Dessert was this ice cream. I made it in twenty minutes this afternoon, without an ice cream freezer! From Cook's Country:
Easy Chocolate Ice Cream
Makes 1 quart
If you plan to store the ice cream for more than a few days, place plastic wrap directly on its surface before freezing.
|1||teaspoon instant coffee or espresso powder|
|1||tablespoon hot water|
|4||ounces bittersweet chocolate , chopped fine|
|1/2||cup sweetened condensed milk|
|1/2||teaspoon vanilla extract|
|1 1/4||cups heavy cream , cold|
1. MELT CHOCOLATE BASE Combine coffee (or espresso) powder and hot water in small bowl. Let stand until coffee dissolves, about 5 minutes. Microwave chocolate, sweetened condensed milk, and coffee mixture in bowl, stirring every 10 seconds, until chocolate is melted, about 1 minute. Stir in vanilla and salt. Let cool.
2. MIX AND FREEZE With electric mixer on medium-high speed, whip cream to soft peaks, about 2 minutes. Whisk one-third of whipped cream into chocolate mixture. Fold remaining whipped cream into chocolate mixture until incorporated. Freeze in airtight container until firm, at least 6 hours or up to 2 weeks. Serve.
HOLY COW was it incredibly easy and divine!! :o)
And, for those of you gardeners out there, this is no big deal, but for Lil and me, it is a thrill. We have beans, folks!! :o) Hooray for not-so-black thumbs!
Wow! We've all been a bit busy these past few months. We're still here, though. :o)
Summer is an utterly gorgeous time of year--when the weather cooperates that is. ;o) We had a lovely dinner outside this evening, enjoying the cool temps that are currently with us. Dinner was wonderful hamburgers, fresh corn on the cob ("I want to shucker it, Mommy!") and this delightful Greek tomato salad.
If I've posted the recipe before, I apologize. From Cook's Country:
It's All Greek to Me Tomato Salad
If you prefer, use the sweeter-tasting red bell pepper instead of the more traditional green pepper in this salad.
|2||tablespoons extra-virgin olive oil|
|1||tablespoon red wine vinegar|
|1||tablespoon lemon juice|
|1/2||teaspoon dried oregano|
|Table salt and ground black pepper|
|1||pound tomatoes , cored and cut into 1-inch chunks ( or 1 pound cherry or grape tomatoes, cut in half)|
|1/2||seedless cucumber , halved lengthwise and cut crosswise into 1/4-inch slices|
|1/2||green bell pepper , seeded and cut into thin strips|
|3/4||cup pitted kalamata olives , chopped|
|1 1/2||cups crumbled feta cheese|
Whisk oil, vinegar, lemon juice, oregano, and salt and pepper to taste in small bowl. Place tomatoes, cucumber, pepper, and olives in large bowl. Add vinaigrette and toss until evenly coated. Gently toss in cheese and adjust seasonings. Serve.
I thought I would post some garden photos here tonight. Here is Hannah's garden and boy is it showy. The girl would simply LOVE it if she were here. :o) I can't believe the lilies this year!
Here is my little garden--the one that hasn't been fried by the sun. :eye roll: I couldn't believe how much it grew in one week. Here are some close-ups of my babies:
Corn and onions
Check out these pepper plants! I'm so chuffed with myself. :oP Who knew I might actually have a green thumb?
We also have a couple of volunteer tomato plants. This one is growing OUT of the compost bin. Apparently we don't turn it enough. :shrug:
Anyhow, we're leaving them alone. I'm fairly certain it's a grape tomato plant.
And these are growing in the compost bin. Again, we're just going to leave them alone for the time being and see what happens.
I'll be sure to keep you posted. :o)