As I promised, I’m sharing my first-year beginner experience growing vegetables and herbs in galvanized steel raised garden beds. Overall, I’m thrilled. I’ve learned so much. I loved the anticipation watching vegetables I planted grow. I will consider this year my starting point. Even if it was the wettest summer in recent history which compromised the growing season, I’m ready for more. I’m already planning to invest in more raised beds next year.
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The time is here to make basil pesto at my house. While later than usual due to weather conditions and a delayed start planting, I can’t get through summer without sharing my traditional basil pesto. Every summer, I make sure to plant plenty of basil to make at least one giant batch (usually two) to gift to family and friends and stow in the freezer.
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A simple pasta sauce (sometimes with shrimp!) is something I like to whip up for dinner especially when I get a surplus of cherry tomatoes in the heat of summer. Adding in raw shrimp at the end, elevates this dish from simple to sophisticated in no time! This recipe also works well with larger tomatoes cut into chunks. If you have homemade pesto on hand, simply swap it out for the garlic and fresh basil, making this main course even simpler to make.
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The first potential heat wave of the season is predicted in my area this week which reminds me that we’re in the middle of the dog days of summer. According the Old Farmers’ Almanac, this period occurs July 3 to August 11 in the Northern Hemisphere. Living in central New England, these 40 days are truly a gift from Mother Nature that I treasure. Sure, the heat and humidity can be uncomfortable during a heat wave, so I do appreciate having central air when it’s needed. But overall, I embrace the summer heat. I patiently wait all winter for warm weather, so when the hot days hit, I try not to complain knowing I’d gladly welcome them in January.
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A seaside getaway always tops my summer to-do list and Mystic, CT and nearby shoreline areas checked off all the boxes and then some. There’s so much to do, we hardly made a dent in all that Mystic and the region has to offer. The plan for a summer getaway involves a laid-back itinerary: downtime on the beach, outdoor dining with water views (with lobster!) and finding accommodation what’s walkable to the action.
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A favorite dessert featured at a local steakhouse inspired me to develop this strawberry cobbler recipe. The restaurant rotated cobbler flavors depending on what fruits were in season. The summertime strawberry one was always number one for me. Served warm in individual stoneware dishes with a large scoop of vanilla ice cream, this old-fashioned dessert is something I’ve been craving for the longest time, especially since the restaurant no longer makes cobblers. I started testing out this recipe a few months ago and have mastered what I think is the perfect strawberry cobbler.
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For Father’s Day, I share a poem I wrote for my Dad for his 75th birthday, an inspired idea suggested as a unique gift from a former boss and mentor. Now, eight years later, I realize this ode to him is actually more of a gift to myself. It gives me time to pause and appreciate my Dad. I’m not sure if these words will resonate with you not knowing my dad, but let me tell you a bit about him. An introvert all his life, calling himself bashful, he is a gentle man and deep thinker, an accidental philosopher actually, who loves being connected to nature and spending time outdoors.
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I’m finally trying out raised beds, made of galvanized metal, to elevate my vegetable gardening options. Over recent years, my vegetable and herb container gardening has been growing. Literally! I started out with a few pots on the deck, then it expanded to several large containers in my driveway. Last year, I integrated veggies and herbs in my flower beds and heavily pruned out a spot in the shrubbery of my back foundation area. I’ve had some success, but it wasn’t really working for me. I just wanted some raised beds. But I wasn’t sure how to go about it until I discovered the modern-yet-vintage style of metal raised beds at my friends’ house. I immediately fell in love with them.
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Don’t you love spring and how it entices you with anticipation, optimism and renewal? How the longer, warmer days encourage you get outdoors, connect with nature and embrace your world? This is why I find spring to be an opportune time to review your annual goals, check your lists twice (or thrice!) and re-evaluate your achievements. And once that’s done, move some of your unfulfilled 2023 priorities to the top of your goals list.
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I look forward to the small window every spring when we wait with bated breath for the world to burst into bloom. Right now, where I live, it’s happening. I love watching the trees transition from buds to fully unfurled leaves. Then one day … just like that … the trees are suddenly lush and the world just seems so much better. It’s during this period that I like to take stock of what’s growing in my yard. While still early, I like to investigate that my faithful perennials have returned while hopeful what I planted the previous year is starting to come up. In this post, I’ll take you on a tour (even before I started sprucing up my beds!) of what’s growing so far to set the stage for this growing season in central New England.
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When I was young, green peppers weren’t my favorite. I thought the flavor was too strong and overpowering. But my mother loved them, and over the years, they grew on me. I enjoyed her homemade stuffed peppers made with ground beef and rice. Now, decades later, thinking of my Mom and her wholesome meals, I’m craving the flavor without all the work. This healthy and hearty recipe is very adaptable for all kinds of eating plans (like WW, Mediterranean Diet, Whole30). So, even if you’re watching bad carbs or carbs in general, this recipe will find its way onto your regular cooking rotation.
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I love pesto shrimp made into a salad or an appetizer and this dish is something in between. It could be eaten on a plate on its own. It’s light and refreshing spooned over some greens and would make an elegant dinner party first course. It’s good with some crusty French bread or even over whole grain toast. More often than not, however; I serve as a dip with tortilla chips, Fritos scoops or endive. It’s perfect for enjoying small bites at a gathering.
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I love doing baking projects with my favorite little people, my grandkids, who are truly the best kitchen helpers. Last year, my youngest grandson, Joe, now 6, joined me for some Mémé time to try out the favorite “Mrs. Fields” chocolate cookie recipe from my side of the family. Being the week before Easter, we used pastel-colored candies to make the cookies more festive.
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If you have a chance to visit Delray Beach, I highly recommend it, especially if you’re from a cooler clime like me where winter can seem forever long. My husband and I visited in February and we were blessed with five idyllic days of perfect weather. Delray Beach provides an excellent home base to explore Palm Beach County where there’s so much to do. You’ll fill out your itinerary in record time and start planning your next visit to the Gold Coast.
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Purple is my favorite color, so to pay homage to this hue, I’m sharing a delicious blueberry-flavored smoothie that’ll bring a smile to your morning. Over the past year, I’ve been experimenting with smoothie recipes and developing my go-to collection. I’ve been obsessed with the color of my smoothies that range from red, green, pale orange, yellow and purple. I find extra pleasure sipping on pretty-colored healthy breakfast drinks, so I continue experimenting with ingredients. As they say, variety is the spice of life; it’s so true with smoothies!
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