Monday, August 27, 2007

More Wildlife at Our Front Door

We had almost 1/2 inch rain yesterday. After it was over, I looked out the front door and saw the turtle. When DH went outside to take the picture, the turtle started to draw in his head and slowly turned toward the ivy bed. DH said - 'uh..oh he's making a break for it!'

Thursday, August 16, 2007

Deer Problem

I opened the front door a couple of mornings ago and burst out laughing! The deer had eaten all the leaves off my geranium (pot o' pinks). Before and After shots below:

The deer, of course, had decimated my Hostas earlier in the Summer. Fortunately, the Hostas don't seem to mind and come back every year.

Monday, August 13, 2007

Happy Birthday Hubby!

Sunday, August 12, 2007

Summer Tomato Salad

I haven't had much luck with raising Basil this summer. It never grew very tall. But, there was enough for this recipe. So good!
Summer Tomato Salad
1 cup balsamic vinegar
1 cup pitted green and black olives, halved
1/4 cup chopped fresh parsley leaves
3 anchovy fillets, drained and chopped
2 tablespoons capers, rinsed and drained
1 garlic clove, thinly sliced
8 fresh basil leaves, shredded
1/2 teaspoon freshly ground black pepper
6 tablespoons extra-virgin olive oil
1 pound vine-ripened tomatoes (about 3 tomatoes)
Cook the balsamic vinegar in a small saucepan over low heat until thick, syrupy, and measuring 1/4 cup, about 20 minutes. Set aside to cool.
Combine the olives, parsley, anchovies, capers, garlic, basil, pepper, and olive oil in a small bowl and toss to combine.

To serve, slice the tomatoes into 1/4-inch thick rounds and place, slightly overlapping, on a serving plate. Spoon the olive and parsley mixture over the tomatoes. Drizzle the reduced balsamic over the salad and serve.
If there's any left over, chop and add to the Gazpacho!
Adapted from Foodnetwork - Giada De Laurentiis

Summer Soup

I've been enjoying this recipe a lot this summer. I make a full batch and have a bowl for lunch, with a big slice of toasted sourdough bread.


1 small Onion
2 cloves Garlic, minced
1 Red Bell Pepper, seeded
1 large Tomato, peeled and seeded
1/2 English Cucumber
1/2 teaspoon Chili Powder
1/3 cup Olive Oil
3 cups Tomato Juice (I use V8)
1/4 cup Lemon Juice
Salt and Pepper, to taste

Chop vegetables coarsely. Mix in other ingredients and chill. Serve cold with a couple of drops of Sriracha Hot Chili Sauce.
Adapted from 'Vineyard Stalker' by Philip R. Craig