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Oh I am so excited about  this recipe because once again ice cream and alcohol are combined to make a delicious dessert.  

1 pint vanilla ice creamroom temperature**

1  1/2 cups strawberries

1/4 cup milk

1/4 cup cointreau

In a blender, puree all ingredients till smooth.  Divide among 4 glasses.

** Microwave on high for 10 second intervals until it reaches desired consistency.

strawberry-orange drink

Boozy Ice Cream Dessert

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Blueberry

Bluebery

You can always tell when I’m dieting;  either the blogs are all about healthy food, fruits and vegetables OR the blog becomes my fantasy virtual dessert cart.  I can see that this round of the 17 day diet is going to be tough since it is only Day 2 and already I’m posting recipes with ice cream (my favorite food) and alcohol.

Gail, a steady contributor to this blog sent me a list of summer desserts (source: Real Simple) and I knew right away that there were several that were blog-worthy because they are simple, quick and tasty.  I know that just from reading the recipe, not sure how much influence my recent abstinence from carbs and sugar and alcohol might have on this choice.  Whatever, believe me, these are going to be good.  For the next several Tuesdays I will be posting one of these summertime desserts.

Blueberry-Gin Sundaes

1 cup blueberries

1/3 cup gin

1 pint vanilla ice cream

In a small saucepan, combine blueberries and gin.  Simmer, stirring frequently, until berries burst and the mixture begins to thicken, 5-8 minutes, let cool.

Divide 1 pint of vanilla ice cream among bowls and top with blueberry sauce. 

Tip

Make and refrigerate the blueberry sauce up to a day ahead,

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Betty Crocker logo used until 2003

It's not a bake-off!!

It’s only Tuesday but my OCD is in high gear and I think today I made at least 2 new lists concerning the Fourth of July holiday weekend.  We are expecting my sister-in-law and brother-in-law, our friends Susan and Jim and Murray too for barbeque on Sunday – along with possible other couples showing up for a day here and there.  Well the here and there is not making me happy.  I plan, I list, I shop, I prep and I really NEED to know just who is coming on what day!!  I know this is part of my own neurotic behavior BUT it is you know who’s doing that I am up in the air and in the dark.  NOT for long, tomorrow he damn well better make some phone calls.  Whew, now that I got that off my chest….back to my list-making and menu-planning.

It started out simply in my mind with the usual cook-out barbeque fare then the Martha syndrome struck (better sooner than later).  Soon the very idea of having burgers and hot dogs seemed like a bad dream.  No, no, that wouldn’t do; Saturday night’s meal evolved into marinated chicken breasts, grilled asparagus and an orzo and zucchini salad.  Of course every thing is subject to change or whim and until I’m in the check-out line at Wegman’s … well this is what happens;  First it starts out simple, then it gets more involved and creative and then even more dishes are going to be made from scratch, sometimes to the point of the fact that there literally would not be enough time in the day to prep all.  At that point I get out the red pencil and try to be rational about the menu and remind myself that this is not a Betty Crocker bake-off!!

I think this dish is going to be a definite side dish on Sunday.  With an eye to the locavore movement, an easy philosophy to follow in the Garden State and ever vigilant to including green vegetables, this dish has it all.  I found it online at MarthaStewart.com under an enticing heading of 50 Great Side Dishes.

3 zucchini, sliced lengthwise

2TBS plus 2TBS olive oil

coarse salt and ground pepper

1 (I’ll use 2 or 3) garlic clove, minced

1 TBS white vinegar

2 TBS torn mint leaves

Preheat oven 475 degrees

Toss zucchini slices with 2 TBS olive oil.  Season with salt and pepper.  Spread on two rimmed baking sheet pans and roast 10-15 minutes till undersides are browned.

On serving platter, sprinkle slices with minced garlic and drizzle with 2TBS of olive oil and vinegar.  Let stand 1 hour or refrigerate overnight.  Serve at room temperature – Scatter torn mint leaves on top and serve

Recipe from Martha Stewart


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TASTY TIDBITS TUESDAY

Don’t want to eat your veggies? That’s just so…what? 50’s? Nowadays everybody knows you just gotta eat a lot of vegetables and this one easy and delicious way to ingest a bunch of vitamins and anti-oxidents and it is absolutely delicious.

1 TBS Olive oil

1 pkg (8 oz) chopped onion

1 TBS peeled garlic

4 small (2 lbs) zucchini, 1/2 inch dice (about 6 cups), divided

1 carton (32 oz) Chicken stock

1/2  bunch of cilantro, stemmed, chopped (about 1 1/4 cups)

1 bunch green onions, thinly sliced (about 1 cup) divided

Salt and pepper to taste

You’ll need: Handheld blender/Immersion blender

Heat olive oil in stock pot on MEDIUM-LOW. Add onion and garlic; reduce heat to LOW.  Cook, stirring often, about 10 minutes, until onion is soft and translucent, but not browned.

Add about 4 cups zucchini to pot.  Cook 5 minutes.  Add stock; bring to a simmer on HIGH.

Add half the green onions. Reduce heat to MEDIUM; simmer 2 minutes.  Remove from heat.  Add cilantro.

Puree soup carefully with handheld blender until smooth.  Return to MEDIUM heat. Add remaining 2 cups zucchini.  Simmer 8-10 minutes until zucchini is tender. Season to taste with salt and pepper; ladle into warm bowls.  Garnish with remaining green onions.

Option:  Garnish with Creamery Goat Cheese and thinly sliced radishes.

Recipe from Wegman’s

Wegman's  cilantro, zucchini, green onions,

Zucchini Soup


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Tortellini

Tortellini

This seemed like the perfect Sunday night supper, however that never happened! It turns out that this very night, this Tuesday was the perfect night for this meal.  I made the components of the dish during the day and put it together when we got home from the movies.  The time spent is all in the prep so it is a good dish to serve if you are going to be busy at night but have some free time during the day or night before.

TORTELLINI SUMMER SALAD

1 pkg  (20 oz) of cheese tortellini

1 red sweet pepper, cored, thinly sliced (about 1 cup)

1 red onion, peeled, thinly  cut ( about 3/4 cup)

1 small bunch of asparagus, trimmed, cut in 1  1/2″ pieces

Sea salt and cracked black pepper to taste

2 TBS Wegman’s basting oil*, divided

1 zucchini, trimmed, 1/4″ dice (2 cups)

3 TBS pine nuts

1 pint of grape tomatoes, halved

1 pkg (7 oz) Italian Basil Pesto Sauce

1/2 tsp Tobasco Sauce

15 basil leaves finely sliced

Preheat oven 450 degrees

Cook pasta according to directions, drain, rinse with cold water and set aside,

Season pepper, onions, and asparagus with salt and pepper;  toss with 1 TBS basting oil.  Transfer to baking sheet; arrange in single layer.  Roast 10-12 minutes, turn halfway thru cooking time. Remove from baking sheet and set aside.

Season zucchini with salt and pepper; toss with remaining 1 TBS oil. Transfer to baking sheet arranged in single layer.  Roast 5-7 minutes until tender but not browned.  Remove from oven.  Add to pepper mix. Chill 1 hour.

Toast pine nuts in small pan on MEDIUM, 3 minutes, stirring till slightly toasted.  ( I used a toaster oven). Remove, set aside.

Add tomatoes, pesto, Tobasco sauce, basil, pine nuts, and veggie mix.  Season to taste with salt and pepper. Serve chilled

* Basting Oil is basically Olive Oil and chopped basil and parsley.

Chef Tips – Prepare 1 day in advance for the flavors to meld.  You can substitute  Tomato Pesto sauce .









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Littleneck clams, small hard clams, species Me...

Little Neck Clams

You know I LOVE shopping at Wegman’s and one the best features of the store is that fact that often when you walk in, you see Gus over to the left and you know to make a bee line directly to him to see what he is cooking up!  Well the other day it was clams!  Gus was grilling some Little Neck clams and preparing them in a way that never occurred to me.  He handed me a warm little half clam shell with the clam and a tiny piece of steamed asparagus in it and it was drizzled with Wegman’s  Garlic Cheese Finishing Butter.

If you recall my very long Memorial Day blog, you know that I served these clams as an appetizer.  They were different, delicious and fairly easy to make.  Of course it is easier to do when you have the ingredients available the way Wegman’s does;  The clams were in a net bag, the asparagus were a gorgeous green, uniform in size and packaged in a micro-wavable pouch and Wegman’s carries a line of finishing butters which come in small round containers, slightly bigger than a disk of cream cheese you might get at a restaurant.

Steam or grill the clams till they open.

Steam your asparagus for a couple of minutes in the microwave.

Melt a container of Wegman’s Garlic Cheese Finishing Butter.

I put the clams on the stove to steam open.   I put the asparagus in the microwave and then put the finishing butter in the microwave to melt.

With slotted spoon, I removed the clams to a colander in the sink and proceed to remove one half of the shells.   I quickly sliced a few asparagus into tiny pieces and put one piece on each clam and then just drizzled the melted butter on each.  It was a great presentation to bring a platter of these to the table

Here’s what I learned – I should have used just the tips of the asparagus because it would have looked nicer and you can always serve the rest of the asparagus minus the tips as a side dish later.  The clams didn’t stay hot while I went through the process of opening and discarding one shell and then topping with asparagus and butter.  A good chef has every component prepped so he or she can just add the ingredients as needed.  I thought I had but I found myself cutting up asparagus or trimming pieces to make them smaller because the clams are tiny.  Next time I will put the finished clams on a baking sheet and warm them up a bit before putting them on the platter.  I was using my Melmac so that wasn’t going in the oven and was too large for the microwave.    To improvise if you can’t find finishing butter, for this dish, I believe melted butter with some garlic powder or garlic salt in it and maybe some finely chopped Italian parsley would be fine.

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Ice cream

Too Many Flavors to Pick From

Ha, ha, I’m always posting what I think are fantastic recipes and I’ve made at least 99% of them.  I like to cook, I really do and I like making special dishes for entertaining.  Sometimes I do way too much work for people who probably would have been happy with hot dogs and hamburgers on the grill but I think most cooks do half of what they do for themselves and half for the guests.  So I should be pleased at least 50% of the time.  Wow  what a digression! 

I thought since I probably sound like a cook who takes pride in her work (ok I do) that I should let my readers in on what other meals in our household are like.  Last night we had what Peter called a very schizophrenic meal.  I thought, ‘I should blog this’.

It was a clean out the refrigerator of leftovers night;  So we each had a very small portion of linguine with clam sauce.  Then since we had ordered Chinese food on Saturday night because I could not have stood in the kitchen and cooked anything after standing all day at the flea market, we each had our respective leftover Chinese food.  I had also ordered some Yang Chow Fried Rice and Sauteed Broccoli so there was two more dishes there.  When I had made the linguine on Thursday night, I also made sauteed Broccoli Rabe and there was a bit of that left over too.  As you can see the table is getting crowded with lots of little dishes.  The Chinese food came with two containers of white rice so I opened one of those and heated it up.  There was just a mug full of Tofu and Vegetable soup which I heated up on the stove and put in a mug and claimed for myself since I had a headache.  Not sure where it is written that Tofu and Vegetable soup cures a headache, lol.  Since the meal seemed light on protein I thought it might as well be heavy on veggies so I steamed a bag of green string beans and put a pat or two of garlic butter on them, mmmm good.  There was also half a bag of salad greens left from Thursday night so I made a small salad for us and sliced some cherry tomatoes in it and used my newly-made (yes my own) Dijon lemon dressing. 

Pretty crazy huh? What an odd assortment of food but it’s all gone and so I don’t need to schlepp a bunch of containers of food back to NYC.  OH and lest I not be totally honest, Peter had some ice cream in the freezer and I cajoled him into giving me some of it and it was not much more than a taste because being the good eater that he is, he only orders a short shot!

Well, no never mind as they say, because earlier in the day, I talked him into finding Hoffman’s Ice Cream in Spring Lake because a couple friends of mine could NOT believe, that me, the ice cream nut and aficionado had not yet discovered this famous ice cream parlor.  Well now I have and yes indeed it is really good ice cream.  I had two scoops (naturally); one of Coconut Joy which was so damn good and was like eating a cold and creamy Mounds bar and one scoop of their  Mint Chocolate Fudge, which apparently had been voted Best Ice Cream in the state in 2009.  It was very very good, but not sure that it should have been voted the BEST.  Do you think perhaps I had some from the original batch?

Check in tomorrow for Tuesday’s Tasty Tidbit recipe!

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I guarantee you will be delighted with this crisp and thirst-quenching non-alcoholic drink.  I served it with dinner the other night, however my intention had been to serve it in the afternoon with some light refreshments or with lunch.  And when you are hot in the afternoon the way I was when we came home from the beach, this drink really hit the spot.  The prep work is a little bit of work but the end result is terrific.

Cool and Refreshing Cucumber Cooler

3 cucumbers – peeled, seeded, coarsely chopped

1/4 -1/2 cup water

1/2 cup of fresh mint leaves

1 lime thinly sliced

1 bottle of club soda

2 TBS agave nectar or honey

Puree the cucumbers and water in a blender.  Pour through a fine sieve, pressing on the solids – you should have about 2 cups of cucumber juice (it will be slightly thick)  Refrigerate overnight if desired or for at least a couple of hours.  

When you are ready to serve, place the mint leaves in the pitcher and bruise lightly.  Add the cucumber juice and the lime slices.  The recipe called for 24 ounces of club soda, I used a whole bottle of seltzer instead.  Add the agave nectar and stir to combine.

To serve: Pour over ice-filled glasses and enjoy!

recipe from Martha Stewart Every Day Food

Footnote: I prepared my batch in a covered pitcher (although not airtight) and even the next day there was enough fizz in the mixture to make it delicious and refreshing.

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It’s Monday, it’s officially Memorial Day, the last day of long weekend.  You know when you work in an office, everyone wishes each other a restful relaxing weekend;  Now I don’t really work in an office on a daily basis and no one wished me a R&R weekend and I wonder if someone had, would the weekend have been any different? With me, it’s hard to tell because as my husband will attest, I never sit down and read a book, I never stop moving and I’m ALWAYS working!

So this is how my Memorial Day weekend played out;

We arrived on Thursday afternoon and opened up the cottage.  We are doing the Spring Flea Market next weekend so we brought LOTS of stuff down and it all needed to be wrapped or put in some sort of protective covering (most of this load was ephemera) so Peter started in doing that.  It had been a glorious  sunny day so about 6pm I strong-armed Peter into going for a walk on the boardwalk.  After all I think it’s only appropriate that once in a while we visit the ocean just to make sure it’s still there and remind ourselves why we come here!  And on our way back home, we stopped to say hi to Susan and Jim-small town you know!  Oh yes, when we arrived we found an empty bird feeder, grass a foot high and both the rose bush and the peony plants in full bloom 

The night before (at 10pm) I sauteed vegetables and chicken strips and packed them to bring along.  Thank goodness, dinner was going to be easy-I added that mixture to some linguine and made a light sauce from some broth, pasta water, and olive oil and lots of cheese.  Then I got a phone call from my friend Jane who owns one of the largest B&B’s in town.  She had a funeral to go to on Friday and needed someone to babysit the Inn.  And she needed someone to do so from noon to 10pm!  Her cousin was coming to stay so it was agreed that her cousin would be in charge till 3 or 4pm and then it was my turn.   That meant that the 10 errands I had to do on Friday had to start out pretty early!  And I needed to go over there tonight to get a lesson on how to check in the guests.

Bed and Breakfast, B&B, Ocean Grove NJ
The LIlligaard Hotel

Friday morning; Racing around, breakfast, showers, feed the cats, make up the errand list and let’s get the hell out of the house and the phone rings – it’s Jane and her cousin hasn’t left her house yet and Jane has to leave in an hour!!  I said I would be there but Jane knew I had hoped to get a lot done before we were relegated to the hotel.  In the end, she put a note on the door saying Check In at 2pm.  Hoping her cousin would arrive by then, I set off to run around.  First we stopped at Rite Aid so I could pick up some vitamin supplements.  Next it’s Habitats for Humanity to drop off 14 videos as a donation.  Anyone who really knows me that this little act of removing 14 videos from my life or rather Peter’s was a major event.  Of course he brought in about 8 so I really only subtracted 6…oh well!  Then I dashed into Wegman’s and Peter went to their liquor store to get you know what!  Wegman’s was having their annual flower and plant sale and once I saw this great large pot of deep purple petunias I knew it would be perfect next to the rose bush. 

Deep Purple

photo by Murray Head

We flew out of that plaza and went to the Pet Smart store to buy cat food and a new litter mat.  Then over to Michael’s because I wanted to replace the ratty-looking bouquet on our bedroom porch.  It’s possible that the Gemini in me was in high gear because it took me forever to decide on the color combination of the bouquet.  In the end, bright yellow forsythia, turquoise and yellow gerber daisies, and a few white flowers made a colorful arrangement.  Last stop before home was Starbucks because  I needed fortification for my job.   At the last moment Peter said he should pop into a thrift shop to buy a belt.  In and out and no belt.

I called the hotel and there was no answer so I hit the panic button and insisted Peter drive me over even though we might lose the much-desired parking spot in front of the house!  But when I got there, her cousin was there, she just wasn’t answering the phone!!!  Well I went into the office and the first thing I noticed was that there was no paper in the fax machine, the computer was closed and where the hell was the registry book?  My lesson from last night depended on these things.  I found the book, snatched some paper from the printer to put in the fax machine which immediately started to spew forth MORE reservations.  I have to say I did really well – assigned rooms, filed the paperwork and then said I would be back in a couple of hours.

We went to garage to get some bins out to price the items and for me to finish the list of things that belong to Laura that we are selling.  The car just would NOT start!  After a half hour,  I sent Peter to stop in at our mechanic’s garage to see if he could help us start up the Met.  Holiday weekend, Friday at 4pm – GONE, well what did we expect?  So we pushed and pushed and got the car back into the garage – it was much easier getting it out.   Let the wrapping begin! We did have a nice break in the work when Trish and Ron showed up.  Just a neighborly visit and one of my favorite things about Ocean Grove, small town you know.

We had made dinner plans with Jim and Susan to dine al fresco on the front porch of the hotel, however the wind was whipping around and that didn’t seem like such a good idea after all.  So when they arrived,  I gave them a tour of the hotel and we opted to order pasta dishes from Luigi’s and eat in the tea room.  Very nice to dine by ourselves in a quiet atmosphere in such lovely surroundings!  I’m not going to go too too far into what turned out to be the lively dinner  conversation; Seems that there was a big  brouhaha over the Neptune H.S. graduation being held in the Great Auditorium because there was a movement to eliminate any religious songs or prayers since everyone is not Christian while they were at it, the ACLU and a certain grandmother thought the religious wording should be covered up as well as the big cross on the outside of the building.  Covering the cross was the line in the sand that  the Camp Meeting Association was not about to cross and initiate a secular precedent.  Anyway, it certainly was a very interactive conversation.

Saturday morning dawned early for us as this was the morning of CMA flower and plant sale and the Historical Society’s antique auction.  As I headed over to the plant sale, Peter got us seats for the auction and checked out the merchandise.  I came back with geraniums and petunias in time to look over the items.  Luckily there was nothing there I couldn’t live without, although Peter picked up a children’s teaching kit all about art.  Interesting but dated.  On the gorgeous day that Saturday was and opening day at the beach, I couldn’t stand being inside anymore so we left.

Saturday afternoon turned out to be yard clean up day!  I finally spread the rest of the mulch, Peter mowed the grass  and raked up mounds of the cut grass. I weeded, he cleaned the grill which was quite a process and I swept up.  We had a 7:00pm barbeque to go to: Nice!

Going to a cook-out at Joe’s is always fun and Michael was going to be there and a friend of his as well as Monica, a neighbor and Elena an old friend.  Jim and Susan were there and Elena invited a friend, Richard and our friend, Heide came bringing an amazing salad!   Everything was set out perfectly.  Arranged with detail in mind – Joe is a lovely host.  I can SO relate to him about entertaining – he is cleaning up as the night goes on and in the end, the barbeque grill has been washed and every thing is sparkly clean – Yes Joe!

cook-out, Joe Lugo
Time to EAT
Jim, Susan and Joe
Michael Larson, barbeque
Michael cooks for the crowd

You’re wondering why I am outlining every detail then let me tell you.  I’ve  been running all weekend; I haven’t read the paper, I haven’t read a book or magazine, nor have I watched a movie.  It’s been on the go and then some.

Our friend Murray(YES that Murray!) was due to arrive on Sunday morning AND late Saturday afternoon we listened to a voice mail left by our friend, Paul who said he and his wife Karen were going to come down on Sunday!  Glad they’re coming BUT now I have to go to grocery store early in the morning.  I thought about what to serve, made my grocery list and hoped to get out to Wegman’s before my first guest arrived.

Sunday morning dawned yet another beautiful day and I was happy to be out and about by 9:00am, first Starbucks and then the grocery store.  As soon as I got home I set about prepping for our cook-out dinner.  I had decided to make the Strawberry Basil Shortcake that I featured last Tuesday.  First the cream and basil and while that was steeping, I began peeling, seeding and chopping cucumbers to make a batch of Cucumber Coolers (check out tomorrow’s Tasty Tidbits). The meat was thawing, I sliced the strawberries and macerated them, and took out platters, serving pieces and pots that would be needed. There was a sort of street fair in Bradley Beach on the boardwalk so I suggested that Peter and Murray take a long walk.

Bradley Beach boardwalk, penguins
Mmmm maybe I will buy that penguin necklace for Lori

photo by Murray Head

Soon thereafter, Karen  and Paul arrived after having a horrific time with their car.  Karen owns a 1999 Porsche, truly a classic.  They were going to drive down to the shore but needed gas and when they stopped they discovered that the car’s computer system had locked everything up including the gas tank cover!  Paul managed to get that open without damaging it and the good news is that once they arrived here, they parked and then re-parked the car.  What that did was reset the computer, essentially re-booted the car.  Whew!!!

Time to unwind on the porch, have something cold to drink and a nosh.

Karen Flaherty, wicker lamp, Ocean Grove, La Vie en Rose
A Strange Juxtaposition Between Karen and the Wicker Lamp

photo by Murray Head

After some refreshments on the porch we all headed off to the boardwalk where the fair was and since Murray had already been there, he peeled off to the opposite end of town with his camera and this is some of what he saw.

tents in Ocean Grove,
An Ocean Grove Tent

Photo by Murray Head

Ocean Grove boardwalk, Ocean Grove NJ
KOTY

photo by Murray Head

Wesley Lake, Asbury Park, swan boats
Swan Boats 21st Century Style on Wesley Lake

photo by Murray Head

Strolling in the sun, window shopping along the boardwalk, we ran into Jim and Susan – small town, you know!  I bought a beautiful pink and purple striped scarf/shawl and Peter bought me some outrageous hot pink sun glasses.

Outrageous Sun Glasses

Back home and it must be time for a martini on the porch!  While they are all drinking, I’m in the kitchen steaming clams, cooking asparagus and making and baking short cakes.  The hors d’oeuvres menu: Cheese and Crackers, Olives, Bococini, Pepperdews, Cherry Stone clams on the half shell with Asparagus Tips and melted  Lemon Dill  finishing sauce.

Once all that was out, I washed the outdoor dishes, set the table and Karen made the salad which evolved into practically a main dish.  She put together corn kernels, fennel, cherry tomatoes, avocado, feta cheese and salad greens. The dinner menu:  Bloody Mary marinated flank steak on the grill, baked beans, asparagus, and the terrific salad.  Dessert was the Strawberry Shortcake and coffee. It was well past 11:00pm before Peter and I finished cleaning up, washing dishes and putting things away!

And so the weekend slipped by…Monday morning we had an early morning shower but the sun came out soon thereafter and a beach day was born.  But first, I asked Peter to put some more screens in.  Not sure what I did besides sift through hundreds of Murray’s photos to pick out the pictures used in the previous blog as well as saving many many more which you will see in the near future.

Peter and I went to the beach and marveled that here we were, sitting on beach, looking at the beautiful waves.  The beach was full but not crowded and the water was icy cold.  My winter white skin stood out among the already-tanned bods.  I think it’s a good idea to tan in your backyard before going to the beach, especially to get the back of these thighs.  You know I’m convinced that a good tan takes at least 5 pounds off your thighs!

All play and no work, ha ha, ha – we went home and Peter painted a scratch on a kitchen cabinet and decided to paint the top of the kitchen ceiling light fixture – OMG what a nightmare!  It came apart where it shouldn’t have and even the live wires became undone.  I was so scared and Peter needed me to hold this very heavy light fixture above my head while I stood on a step stool and he attempted to put the wires back.  I was really sorry I had already taken a shower because now I was sweating and my arms were aching.  To get the damn thing back on the ceiling took us almost 45 minutes! Tomorrow I’m going  to Home Depot to get a new light.

Last but not least, we went to the Lilligaard Hotel to have dessert with Jane and Dick and her cousin and fiancee.  The ocean was pounding for some reason, you could smell the familiar oceany smells so we sat on the porch and it was delightful.

It’s past midnight and time to call it a weekend!!!!

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A bowl of Strawberries.
Luscious Red Strawberries

May and June and early July are the best months to get local strawberries! Sweet, luscious, juicy red strawberries and what better time than the upcoming holiday weekend to have real strawberry shortcake?  There’s a twist or two in this old standby dessert  and I think it will make a world of difference and bring a level of sophistication and delight to the dish.

Depending on when you plan to serve, read the recipe carefully because the cream is prepared at least 5 hours prior to serving.  Good to do first thing in the morning for an afternoon or evening picnic or barbeque.

2  1/4 cups cold heavy cream, plus 2 TBS for brushing

20 large basil leaves plus 1/2 cup small or torn basil leaves

1/4 cup sugar

4  1/2 cups strawberries (1 lb 4 oz) sliced

3 TBS  confectioner’s sugar

Bring 1  1/2 cups of cream to a gentle simmer in a small saucepan over medium heat.  Bruise the large basil leaves by hitting repeatedly with the dull side of a knife and stir into the cream.  Remove from heat, cover tightly with plastic wrap and let steep for 25 minutes.  Strain through a fine sieve, pressing solids to extract liquid.  Refrigerate till very cold at least 5 hours.

Macerate strawberries with 1/4 cup sugar, plus more if needed, depending on sweetness of berries. Stir occasionally, for at least an hour.  Toss the berries with small basil leaves.

Whisk basil cream with confectioner’s sugar in the chilled bowl of a mixer on high speed until soft peaks form.

Mound basil cream on shortcake.  Spoon berries with juice on top

Recipe from Martha Stewar

I never thought of putting the whipped cream on the shortcake before the berries!  Which just goes to show you that you are never too old to learn a new trick.  This recipe is from Martha Stewart and I purposefully omitted her recipe for shortcake because I figure at least 75% of the people will buy those ready-made sponge cakes and maybe 10% will make their own short bread and I and the other 15% will make shortcakes from Bisquick.  And if you do use Bisquick, their recipe suggests you split the shortcake, fill with berries and top off with cream.  I’m going to sort of lightly break my shortcakes apart, then put the cream on and then the berries.  Can’t wait till this weekend.




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