so much trash

There is so much trash in the world. I see it on the side of the road, on the beach, in parking lots, on sidewalks – it’s unfortunately, everywhere. Though some of the ‘trash’ I see at my local transfer station is not really trash at all, well, at least not in my eyes...

It’s actually perfectly good stuff no longer wanted or needed by its previous owner. And our wise town transfer station has created an area specifically for these hand-me-downs…everyone wins. The town saves money, the earth is spared (at least a little) and goods are recycled, upcycled and simple re-used by another.

Brilliant.

Here are just a few of the fun things I’ve come across this summer…my house is filled with free stuff. It’s actually quite amazing what people throw out…

baseball mittdump truck

letter holder

monkey clock

pop-up book

glass candlesticks

free dishes

clock

So before you get rid of something, think of donating or giving it away. You just never know, your trash could very well become someone’s treasure.

Enjoy.

 

the summer garden

Phew, it’s September 3rd and the garden is in full force! garden mid summer Corn is ready, fresh sweet corn   swiss chard has been prolific, swiss chard tomatoes are slowly coming along first ripe tomato beets have been the sweetest ever and the green beans were fabulous and abundant! beets and carrots beets and green beans Not sure how to cook beets? Check out this recipe for roasted beets – d-e-l-i-c-i-o-u-s !   This year, Finn and I have been able to keep up with the squash bugs, so we have lots of buttercup squash growing! Yeah! buttercup beginnings squash beginnings squash And the flower beds have done well despite the japanese beetles trying their best… front garden lilly garden spider We’ve been enjoying swiss chard in just about everything and I’ve even found a great recipe for a home made puff pastry, homemade puff pastry so I’ve made a few of my swiss chard tarts this summer too. Recipe for pastry in a future post! Oh, I can’t forget my garlic! fresh garlic garlic before cleaning opened bulb Wow. I can’t believe it has taken me so long to grow this simple and scrumptious bulb. Thank you Mim for giving me the garlic to plant and the encouragement! Store bought garlic pales in comparison to homegrown. Actually, there is no comparison. If you have space, at all, try planting garlic. While it’s not an expensive herb, it is a delicious and easy homegrown plant to try. Bonus, the scapes garlic scapes which come out in early summer… While school has begun, summer weather still abounds and there is still plenty to be harvested and enjoyed. Lettuce is growing again, spinach is planted and more beets and carrots are on their way…and some plants are also going to seed…gather, dry and save those seeds! Below are pansy seeds, which I started from store bought seeds, though this year will start from my own seeds. pansy seeds If you can’t or simply don’t garden, don’t forget to check out your local farmers markets – they are fabulous resources for fresh, organic fruits and veggies and they may cost a bit more than the supermaket, but not that much more and many accept food stamps too! What you may spend in dollars saves your health and supports your community. So do check them out! How does your garden grow? Anything exceptional this year? Anything troublesome? late august in the garden Happy gardening and eating! enjoy!

coconut curry with tofu

Curry. I like it a lot.

It can be hot or not so hot. It can be red, green or yellow. It can be a paste or a powder. You can serve it with meat (or not), veggies, tofu, nuts, chickpeas or a mixture of any of the above – it’s truly a versatile dish – and a simple one.

This recipe (if you can call it that) is always a little different for me, I just use whatever I have on hand…mix it with coconut milk, vegetable broth, some fresh herbs (typically cilantro) and finish with freshly squeezed lime juice and a delicious dinner is served!

Most curry dishes (in my opinion) are pretty much the curry base mixed with the ingredients of choice plus coconut milk and stock. Oh, and lime juice. Must have the lime juice.

So if your wondering what to have for dinner, why not try a simple curry?

You can find pre-made curry pastes or curry powders in just about any grocery store, for this recipe I used a red curry paste – I prefer the paste for a dish like this. Think you have nothing on hand to eat? Think again. Not a lot is needed for curries, just a bit of creativity and a little time…

I didn’t have much on hand,

veggies

(I’m so excited to be in my garden again, this post was written before my garden was in full force) – so I utilized what I did have;  one red pepper, broccoli, carrots, cashews, tofu, onions, fresh parsley and limes. Basically a few staples.

Here’s a few more ideas for curried dishes – sweet potato, spinach, kale, fresh ginger, garlic…try using frozen veggies too if fresh aren’t available. No limes? Use lemons. No cilantro? Use parsley. Fish also tastes divine curried…as do a variety of meats. So, go crazy. Get out your knife, your stock, your coconut milk and whatever you have in your fridge and get currying. (:

While you are preparing the curried veggies don’t forget to start cooking your rice or rice noodles so it is  ready when your curry is ready…

First, dice

cubed tofu

sauteed tofu

and sauté your tofu (or meat of choice), until golden and crispy. Remove from pan and set aside.

sauteed veggies

In same pan sauté onions in a bit of olive oil (or butter), until golden, add carrots (or any ‘hard’ veggie), until slightly softened, then add your ‘softer’ veggies like peppers, broccoli or greens – sauté for a few more minutes.

add coconut milk

Then I push the veggies to the sides of the pan, add the curry paste (amount depends upon how spicy you want it) and coconut milk (1 can) and mix well until all is blended – all the while simmering over a low heat…then add about 1 – 1.5 cups of veggie stock and mix well. Add cashews and the sauteed tofu and simmer for another 5 minutes or so. Salt to taste, add fresh herbs (parsley or cilantro) and finished with freshly squeezed lime juice.

IMG_4251_2

Portion out a bit of rice (or rice noodles), then top with the curried veggies (or whatever it was you curried) and enjoy.

top view - served

Salt and lime to taste.

Easy. Delicious. Healthy. Versatile. Inexpensive.

served 1

What’s not to love?

Enjoy.

simple, delicious, comfort food…alfredo with veggies!

So, as usual, I hadn’t really ‘planned’ dinner…I used to plan dinners, well, sort of… my idea of planning was and still is, to try and incorporate a new recipe every now and again – to help with the boringness of the ‘same old, same old’ – but now that I’m only home three nights a week, I tend to ‘wing it’ and simply use what I have on hand…sometimes it works, sometimes it’s still the ‘same old, same old’…but it’s always homemade, with love.

This night I was in need of a change, do you that know that feeling?

Our bodies need change, our minds need change, and our food prep habits need change…hence, how I ended up with this recipe…

I needed to use what I had (I live 25 minutes from the closest grocery store, one-way), and I wanted to utilize the abundance of fresh kale I had just picked from my backyard garden and I wanted comfort food.

first kale + swiss chard

So, guess what I came up with? Pasta with kale, dripping in alfredo sauce!

vertical alfredo

It was SO good.

I think all that cheese negated the health benefits of the kale, but such is life sometimes…

A few months ago (in the cold, dark of winter) I was wanting something rich, gooey, and comforting –  I needed a recipe for an alfredo sauce. A simple sauce of cheese, milk/cream, roux and salt and pepper. Nothing else would do. I connected to the internet (yes, I still have dial-up and yes, it still exists, sadly…) and after awhile I came across this delicious and easy to make recipe. I made it, I loved it and I printed it to keep – and I’m so glad I did.

I hadn’t made it since the dark days of winter, but when your in the mood for a rich and decadent alfredo sauce and you live in the woods by the sea, well, you better know how to make it, or at least have a recipe to help you know how!

So, I looked in the fridge – yeah, all the ingredients were there! All I had to do was prep.

No simple feat as a mamma of a pre-schooler, but with a little help from Michael, my partner – he entertained our four year old, while I chopped, diced, whisked and then finally, assembled – dinner!

pasta, veggies, alfredo

This recipe is so flexible, it’s ridiculous.

Here’s what you need and what to do;

Sautee any veggies you have – I used peppers, mushrooms and kale – in a bit of olive oil and set aside.

veggies sauteed

Boil water for pasta and begin cooking pasta just before you start making the alfredo sauce.

Prepare alfredo sauce.

Place cooked pasta on plate or bowl, top with alfredo, then veggies and voila, dinner is served! Finish with a bit of sea salt and freshly cracked pepper and serve alongside a salad of greens and a feast is served! Enjoy.

Alfredo Sauce

Alfredo Recipe – Print this!

Slightly adapted from Jessica at Delicious Obsessions

Ingredients;

1/4 cup

1/2 tbsp. freshly minced garlic

1 -2 tbsp. flour of your choice (I used 1.5 tbsp. unbleached white)

3/4 cup whole milk*

3/4 cup heavy cream*

**(I substituted 1.5 cups half and half and 1/4 whole milk for heavy cream and milk measurements)

1.5 cups freshly shredded parmesan cheese

Kosher or sea salt and fresh ground pepper to taste

What to Do:

In a medium saucepan, over medium heat, melt the butter.

Add garlic and saute until lightly browned.

Sprinkle the flour over the butter/garlic mixture and whisk around, quickly. You want to use enough flour to absorb the butter, without over doing it.  You want to create a roux (which is a mixture of flour and a fat (usually butter) used to thicken sauces and soups), which is slightly thick, yet fluid, without being gloppy.

Whisk this mixture for about 4 minutes, stirring constantly to prevent burning…this helps remove the ‘raw’ taste the flour could have if undercooked. The flour should be very lightly browned.

After you’ve made your roux (cooked your flour), slowly add the milk and cream, all the while continuing to whisk. Keep whisking – or else your sauce will be clumpy – until it’s slightly thickened and gently bubbling…

While whisking, add the shredded parmesan, little by little, until all is incorporated.

Remove from heat.  Add salt and pepper to taste. Serve immediately.

Things to consider;

Don’t have kale? Use spinach or swiss chard.

Don’t have peppers? Use caramelized onions or summer squash.

What about garlic? Or garlic scapes? Or fresh basil? What about freshly chopped parsley?

Like meat? Add sausage or bacon.

Play around with what you have and keep it simple.

Veggies and cheese over pasta, how can you go wrong?

Enjoy.

 

 

the end of June is here

The end of June is here which means picking fresh strawberries, enjoying garlic scapes and the the first harvest of swiss chard and kale…plus, the 4th. of July is just around the corner!

strawberries

 

more strawberries

 

strawberries 2

 

garlic scape

 

garlic scapes

 

Yeah for all things homegrown!

 

Enjoy.

yeah for summer!

Time. It keeps moving forward…and here in Maine, it’s so obvious. Obvious because of the cycle of the seasons and the flowers (or lack of) each season brings.

After being here, year round these past six years, I’ve begun to notice the pattern of the flowers on this peninsula. First it’s the snow drops, then the tulips, followed by the daffodils, the apple blossoms, the ferns…the buttercups, forget me nots… and it goes on and on until the chill of fall begins putting things back to sleep…

ferns

buttercups and forget me nots

I’ve been wanting to post since before the daffodils

daffodils open

and before the apple trees began to bud.

apple buds

 

I then I tried before their blossoms appeared, though now those beautiful flowers are long gone…

apple blossoms I did take full advantage of bringing a few inside while they were here…they are (were) so beautiful!

I tried to write while the lilacs were still buds

lilac buds

and winter jackets were still needed, though while the jackets (thankfully) are finally packed away, the lilac flowers have come and gone too.

lilacs

I can say the same about when the rosa rugosa started to bud; I wanted to post, but time escaped me, again…It was so exciting when their buds finally began to open and their greenery popped out in early spring,

rugosa beginnings

though now they are even more intoxicating – their sweet scent being carried on the wind, into my (now) open kitchen windows…luxury, to say the least.

rugosa buds

rugosa

The lupines are here (though they are almost gone now too)

IMG_4660_2 lupines

and the iris’s are blooming, though quickly passing.

iris

Tiger lilies are beginning to bud and other types have already blossomed.

tiger lilly buds

I look forward to my peonies, nasturtiums and morning glories…though realize they too will come and go. But, I’m not rushing, nor forgetting to appreciate the here and now! While spring may be ending, summer is just beginning!

peony bud

So while the flowers, whichever they may be, are here, I will enjoy them. I will pick them, eat them (nasturtiums), give them away and decorate with them.

For me, late spring and all of summer is a time of freshly picked flowers in every room, freshly harvested vegetables from the backyard, and the hope that with the heat, comes a more slow pace, if only for a few weeks…

Flowers remind me just how fleeting life can be and how beautiful it is.

And don’t even get me started on all the loveliness in the vegetable garden, time goes quickly there too! If you don’t get your seeds/plants in on time, well, you miss out…

Here’s a sneak peek at what is happening back there!

chive flowers

swiss chard

lettuce

pansys

I’ve never tried starting pansy’s from seed and this year I did! I’m so pleased that they are finally blooming!!

kale

potatoes

the garden

Happy Summer!