Bev mentioned she would like to turn some of our tomatoes into a Caprese Salad so I went on line looking for a recipe and found one I liked from Taste Of Home - I picked it because of the vinaigrette. I’ve had the normal version with sliced tomatoes and thought it was just so-so and I had a pile of cherry tomatoes from our very prolific plant so I modified the recipe to get the one below. The original can be found buy clicking on the link along with this pic.
As best we can tell, the last time we saw Bev’s son and his kids was August, 2019 so we were pretty exited when they came to visit us this week. They came and went at various times with the three girls and two boyfriends coming in on Monday. Hard to believe their ages are now: Madison-23, Reece-21, & Riley-19 and they will all be attending the University Of Charleston (SC) this fall. This leaves only Eric and family that we have not seen since Jul, 2019.
Normally I would just post this at the end of the previous salmon supper blog but it was so good I decided it deserved its own post. For breakfast the next morning, I sauteed some of our asparagus and cherry tomatoes then added some of the leftover salmon and Mediterranean topping to warm it.
In spite of watching it easily done by TV chefs and fish mongers, I find that using a knife to remove the skin from raw salmon to be a somewhat exasperating experience. So rather than trying, I use my grill to get it off.
We had three nice pieces of salmon in the freezer and opted
to have them for supper and top them with a Mediterranean topping. After thawing I kept the salmon covered in
the fridge until an hour before cooking time.
I’ve had green chile fritatta on my list for a while and since I wanted something simple for this day it made it onto the menu. I began with the recipe for Green ChileCheddar Egg Bake from Five Heart Home but modified it for the larger can of green chiles that I had on hand. Pease click on the link for Samatha’s original recipe and more pics like this.
Like many people, we like to cook our beans with some form of pork and it is usually a ham hock but I have found a method I like better than dealing with the pork for each pot of beans.
We stopped at Benton’s Country Ham’s the other day and
picked up a half dozen free ham bones from where they debone the hams prior to
slicing and a couple of hocks.
I covered them in water and cooked them overnight to make a
very rich broth, then it was strained and defatted. We froze it in quart bags which we will add
to our beans along with additional water for the broth. This is a shot after freezing'
Happy
Birthday America
It’s time to get very serious about losing weight in prep for a likely second hip replacement surgery so I can get to where I need to be in two months. I will be doing the same as prior to the last replacement and using a combo of Mediterranean, low carb, and low-calorie diets. While I am not going completely the keto high fat, low carb, low protein route (so I can eat healthy legumes), my meals will look pretty keto friendly.
So, it will be lots of vegetables, meat, salads and no
alcohol. As a result, I may not have as
many blog-worthy meals but we’ll see.
My first meal up comes from Debbie on her A Feast For The
Eyes blog and uses her recipe for Santa Maria Tri-tip roast but I amended the process to get the recipe below. You can click on the link to
her blog for the original recipe and more pics like this.
After 75 years of living in the USA and comparing today’s citizen behaviors with those of the late 50’s. I can agree with this with high confidence:
