Wednesday, July 27, 2011

Friday, July 22, 2011

Bleh.

Hydrangea budding 2

Just so you know....it's hot here.

Like Matthew Broderick said in Biloxi Blues...."Man it's hot. It's Africa hot. Tarzan couldn't take this kind of hot".

I can't either. I hate it. Today the "feel's like" temp was 112. You hit the outdoors and the humidity smacks you in the face like a ton of bricks. I don't even want to think about turning my oven on. All I want to do is sit in front of the AC and eat popsicles for dinner.

I love the cool part of summer. The sunny days with a gentle breeze. The nights around the fire, the beach, the late evening weeding and waterings. This part of summer I can do without. I'm just bleh. I'm in a bleh kinda mood.

I've had a dry hacking cough for 5 days now. My voice is just about shot.

I started some new meds. That's never fun. The major side effect it frequent urination. Great. I just love peeing 15 times a day.

I have absolutely no ambition to do anything. Not to cook, not to bake, not to exert myself in any form or fashion whatsoever. I'm toast I tell ya.

I finally got in touch with the girl who designed my blog banner (which I love, but wanted to change out for the different seasons) and she told me she's too busy to work on my banner.

I've searched all over Etsy and the web for someone to design a new one for me and I can't seem to find anyone's work that really grabs me. It's really bumming me out.

If you know of anyone who does custom designed blog banners, please shoot me a comment or email.


I just thought I'd give a little update to tell you I'm just a big blob of bleh.

Think I'll go eat another popsicle.

Once the heatwave ends I'll be back with a great new recipe. Promise.

Wednesday, July 20, 2011

Thursday, July 14, 2011

Easy Linguine & Clam Sauce

Linguini Clam Sauce1

Summer is in full swing in New England. We've had our toes in the sand, a few drinks in our hands, quite a few nights around the fire pit, and we have had the A/C's cranking! It's been a hot few weeks but I'm not complaining (well maybe I do complain just a wee little bit when my hair frizzes). The hot weather has been wonderful for our tomatoes. They are taller than I am now and we have little baby tomatoes sprouting up all over. My cukes and zukes are doing great too. I've already picked three zucchini and there's lots more on the way. My basil sprang back after the rabbit attack. Yeah!! Curse you wrascly wrabbits!

We're off this weekend for a fun-filled vacation to Jersey for a surprise party for John's Aunt. She has no idea that all her family is gathering to celebrate her 60th birthday. We can't wait! Excitment overload! We get to see my in-laws too! We really miss them being so far away so any opportunity to spend time with them is always wonderful. We'll also be checking out the Atlantic City Boardwalk. I can only imagine how many pictures I'll be taking.

Ok back to the food.....because of the heat and mostly the humidity, my stove gets a bit of a break during July and August. We tend to grill, grill and grill some more. There are times when I do use my stove when the temps are soaring, my oven....not so much. This is a stove top recipe that won't heat your kitchen up too, too much.

I told you that I was going to cook my way through Cristina Ferrare's cookbook and I am on my way.

This quick and easy linguine & clam sauce didn't take long at all to make, but the flavor was fantastic. Loads of garlic and olive oil, fresh herbs and salty clams make it the perfect summer pasta.

Linguini Clam Sauce

This is so easy to make, I promise you that you can serve it up on a week night in less than a half hour.

The flavor is just amazing. I love clams so this was a no brainer for me.

Linguini Clam Sauce.2jpg


Easy Linguine & Clam Sauce
recipe from Cristina Ferrare's Big Bowl of Love
1/4 cup extra virgin olive oil
4 garlic cloves, minced
1 cup Italian parsley, loosely packed
1/4 teaspoon hot red pepper flakes (I omitted)
2 - 6 1/2 ounces can of minced clams in clam juice * I used 3 cans of chopped, not minced clams. I drained one can and used the juice from the remaining two. I wanted bigger chunks of clams.
1 pound linguine
2 tablespoons of fresh lemon juice
8 lemon wedges (optional)

While you prepare the clam sauce, bring a large pot of salted water to a boil. Add the linguine and boil until al dente.

Heat a large saucepan over medium high heat for 30 seconds. Add the olive oil and heat for 1 minute. Add the garlic, parsley and red pepper. Saute until the garlic just starts to turn brown. Don't burn it or the garlic will taste bitter. Add the clams with the juice from the cans. Reduce heat to medium-low and simmer for 2 minutes. Turn off heat, cover and set aside.

Drain the pasta and give it two good shakes. It's not necessary to drain all of the pasta water completely. Place the pasta in the pan with the clam sauce. Add the lemon juice and toss to combine. Serve with lemon wedges if desired.

I steamed some fresh local steamers to top off my dish. Delicious and they look pretty too!

Wednesday, July 6, 2011

Saturday, July 2, 2011

Happy 4th!

Red White Blue 2

I love the 4th of July.

It's all about the food and the people (and maybe a few firecrackers or two). It's also just one day after my husbands birthday, so we always have two things to celebrate.

This year it's going to be a low key 4th for us, not the usual big bash we host. Mama needs a little down time. There still will be delicious food and a night that ends up by the fire, so that's ok with us.

Hoping you will be spending this holiday with a happy belly and lots smiles.

Enjoy!