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!

 

grown up grilled cheese

Every now and again I’m in the mood for a grilled cheese sandwich… not just cheese, melted on bread, no, I like mine with veggies, herbs and cheese or any combination thereof. Grown-up style…

This wasn’t a ‘planned meal’ by any means, I just used what I had on hand – a bit of fresh parsley, broccoli, mushrooms, sundried tomatoes and artichoke hearts. Pesto would have been good too or fresh basil, the options are endless – use what you have – get creative, have fun with an old (and easy) favorite!

Cheese, bread and veggies – what could be better? Are you vegan? Well, then, use vegan cheese!

ingredients

Simply saute veggies in a bit of olive oil, add a pinch of two of salt and pepper.

saute

 

Butter one side of each slice of bread (whatever kind of bread you like).

Place one slice of bread, buttered side down, onto a skillet over medium heat.

Place sauteed veggies on bread first, then top with cheese…

melt cheese

cover with lid (for a short time to help cheese melt), then top with second slice of bread, and flip to brown the other side.

Remove from pan, let rest a few minutes and enjoy.

Grown-up grilled cheese, yum!

Need a summer inspired sandwich – go here!

What’s your favorite sandwich?

Enjoy.

handmade chocolate, almond, coconut bars

A few weeks ago I posted about roasting almonds. What a simple and delicious treat that was to make (and give)…

Though, I must be honest, the real reason behind roasting almonds was to make handmade coconut, almond bars!

The recipe calls for roasted almonds, so, I made them… 

Then, I enjoyed a few and stored the rest until I had time to begin the process of making what I was really wanting to make – the handmade chocolate bars…

I’ve always wanted to try making homemade chocolate treats and Karen Solomon offers up an irresistible recipe in her book, jam it, pickle it, cure it. 

So I tried it.

Though, not in one day. Not with a busy schedule and an even busier four year old…this was a project spread out over a few days and one late night…late because I had to wait until the boys were asleep – these were going to be a surprise!

First I roasted the almonds. Then stored them. Well, not all of them, I did enjoy a few…

roasted almonds

Then, a few days later I prepared and baked the coconut, almond bars.

bars cooling

Then wrapped, stored, and hid (they were going to be a surprise, remember?) the prepared bars for a few more days…

And finally, when time allowed (under the cover of darkness) I coated each with chocolate…I don’t have photos of this step because I lacked natural light (it was late at night while the boys slept)…plus, I needed both hands to dip and twirl the bars once coated…

chocolate covered bars

The finished product was well worth the wait (and planning time), so don’t let a lack of time stand in your way. Consider spreading the process over a few days and you’ll be rewarded with a sweet treat unlike any other.

bar split in two

No additives, preservatives or things unknown to most…just simple ingredients arranged with love. Too bad I didn’t get an almond in the shot…

No need for a dozen candy bars? Why not wrap individually and give as gifts? Or freeze a few for those days when nothing but chocolate will do…or add a few to a little ones Easter basket or give as party favors? The ideas are endless…

So much joy in a little bar. Who knew?

Coconut almond bars

Print this recipe!

slightly adapted from – jam it, pickle it, cure it, and other cooking projects, by Karen Solomon

Here’s what you’ll need;

2 large egg whites

1/2 cup sugar

1 tsp. vanilla extract

1/2 tsp. teaspoon kosher salt

2 cups unsweetened flaked coconut

24-28 whole roasted salted almonds

2 cups chocolate chips or chopped chocolate

What to do;

To make the bars, preheat oven to 350 degrees F., and prepare a rimmed baking sheet with a thin sheen of oil.

Combine the egg whites, sugar, vanilla and salt in a bowl and mix with a fork. You don’t have to beat the whites – just make sure the sugar, vanilla and salt are well incorporated.

Fold in the coconut. The batter will be stiff, like oatmeal.

Spoon about 2 tablespoons of the batter into your hand, and shape into a 1 1/2 inch log. (*side note – these bars could be made smaller too and then just use one almond per bar) Press 2 almonds into the top of the log, and place on the prepared baking sheet.

bars ready to be baked

Follow suit with the remainder of the batter. You should have at least 12 bars.

Bake for 13-17 minutes, or until the bars are just brown at the edges.

bars browned

Let cool 1 minute, transfer to a wire rack, and leave for about 30 minutes, or until completely cool.

bars cooling

To coat the bars, prepare the baking sheet with a sheet of waxed paper or parchment paper, and have it ready.

Heat the chocolate over a double boiler and stir until it is melted and quite satiny. You should be able to drop it in ribbons from the end of the fork.

Using two forks, drop a bar into the chocolate and coat lightly on all sides, then quickly transfer to the waxed paper. Dip the remaining bars. If the chocolate gets too thick or your chocolate starts to get stiff, heat the chocolate some more, stirring well to distribute the heat.

Leave the finished candies at room temperature for about 4 hours, or until completely cool.

chocolate covered bars

How to store;

Store in an airtight tin or a sealable plastic bag, at room temperature, for up to two weeks or freeze.

Do you have a favorite homemade candy recipe? If so, share a link below!

enjoy!

mango lime pops

My oh my, how time flies by…

It’s tax season here in the good ‘old U.S. of A and I’ve been consumed with organizing and entering our business receipts, sales, costs of goods sold, and all that good stuff that accompanies tax preparation…hence, my absence here…

Now, if I’d had the time throughout the year (or chose to make the time) to enter all those facts and figures each month, well, I’d have been here sooner…but, I didn’t, so I had to dedicate many days (and a few nights) to that ‘tax stack’…thankfully though, that mission is complete, and now I can get on with more fun things, like popsicle making – homemade popsicles of course!

I can’t believe its taken me so long to make these luscious lovelies. Two mangos, a bit of sugar water, limes, kosher salt and voila, incredibly refreshing and tasty popsicles – seriously tasty! The most challenging part? Waiting for them to completely freeze…

Here’s how it happened;

I had come across a fabulous book a few years ago titled, ‘jam it, pickle it, cure it and other cooking projects’, by Karen Solomon. It has all the basic ‘stuff’ (think mustard, mayo, crackers, marshmallows…) and then some. Simple ingredients, easy to follow directions and beautiful photos, plus recipes for popsicles and homemade candy –  what’s not to love? I’ve tried a few of the recipes thus far, and look forward to trying many, many more, though popsicles were still on the, ‘to do soon’, list…so, when the opportunity presented itself, we made them!

Mangos happened to be on sale, there was a foot of snow on the ground, skies had been grey for days, more snow was coming … we needed something summer like – pronto – it was time to make the popsicles.

Mango lime popsicles.

popsicles

Here’s what you’ll need and what to do;

Mango and Lime Pops (click to print recipe!)

Ingredients

limes and mango

1/2 c. sugar

1/2 c. water

2 small ripe mangos, peeled, pitted, and cut into chunks

1/2 cup lime juice (about 4 limes)

IMG_3600

1/2 – 1 tsp. cayenne pepper

pinch of kosher salt

What to do;

Make a simp syrup by combining the sugar and water in  small saucepan and warming over medium heat just until the sugar dissolves. Cool completely.

Combine the syrup, mangoes, lime juice, cayenne pepper, and salt in a blender or food processor.

in blender

Blend well, pour into molds (stainless if you got ’em), and freeze for at least 6 hours or overnight.

in popsicle molds

These can also be frozen for up to 3 months. Either store in the molds or release and wrap well in waxed paper and then store in a marked sealable plastic bag.

Best part, they aren’t so terribly full of sugar that you couldn’t enjoy them for breakfast. (:

popsicles

Enjoy.

roasted almonds

I’m attempting to make hand made chocolate bars for Valentines day and was in need of roasted almonds…I had almonds, but not roasted almonds…after a quick (well, not so quick with my dial-up internet connection – I know, what?) search online, I realized these smokey beauties would be a cinch to make.

olive oil and salt covered almonds

All you need is a bit of kosher salt, some olive oil and a cookie sheet.

I placed a cup of raw almonds in a bowl, drizzled with a bit of olive oil (just enough to coat each nut), threw in a good pinch of kosher salt – tossed well and then placed nuts onto a baking sheet.

Baking sheet went into a pre-heated 400 degree F. oven and baked for 10 minutes.

roasted almonds 2

Voila – roasted almonds.

roasted almonds

Such a simple snack to make!

Roasted nuts will keep for weeks in an airtight container…

Do you have a favorite recipe for roasted nuts?

If so, please share below!

Enjoy.

weekly photo challenge: windows

coconut milk

This weeks photo challenge is (was) about windows. One of my favorite travel photos is of a window…an open window.

A small window propped open with a stick. The shutter overhead hangs crookedly…coconut milk filled plastic soda bottles line the lower sash…the last bottle on the left is the only one with a red cap…

A small handmade wooden table sits off center, beneath the shopkeepers only window. A white, floral cotton swath of fabric covers all but one corner of the table… green and yellow bananas sit beside fresh whole coconuts…but my eyes were on the window.

The row of bottled coconut milk, the fruit for sale beneath, the soft white paint covering the concrete walls, the crooked shutter…the island on which this little shop was situated… it was all so beautiful…I had to take a photo…

The island was Rarotonga.

It was a two month stop along our ’round the world trip we took years ago…it was magic…

We rented a small flat from a local woman and rode our rented bicycles everyday, everywhere…we savored cooking on an actual stove and loved the weekly farmers market. This is where I first spotted this lovely open window – at the market.

I also appreciated the many beaches, the simplicity of our daily lives, the balmy breezes, the lush mountain hikes and all the photo opportunities…this one in particular…

Windows.

They all have a view – good or bad – and they all show something perhaps not so easily seen from the other side…of the window…

enjoy.