recycling at its best

Recycling.

A lot of people do it.

And, unfortunately, a lot of people, don’t. Why one wouldn’t is beyond me…

Anyway, I am someone who does. I love recycling, repurposing and general re-use of good quality items. Why not right?

My town has a brilliant concept – it’s called a swap trailer. It’s a place where townspeople can drop off unwanted but good items, for another townsperson to take home and use. Brilliant.

The photos you see above are some the recent finds I’ve scored over the past few months…to see more treasures, go here.

The swap trailer is conveniently located at our local transfer station…so people can drop off their recycling (cardboard, cans, bottles, etc.) their trash as well as their unwanted stuff.

I love our swap trailer (aka freebie barn). I have found some great things over the years, so much so that the NYTimes took notice…it’s still surreal that my house was in the NYTimes…

Regardless of who takes notice or not, it’s a resource which is beneficial for people of all income brackets as well as the planet. Simple. Brilliant. Fun.

Try starting a swap shop of sorts in your town…you just never know what you may find!

Enjoy

…the last taste of summer

It’s officially fall now.

The autumn equinox has come and gone and the leaves are beginning to turn here in Maine…apples and pumpkins abound, mums (the flowers) are being popped into the ground and into pots everywhere and the smell of smoke is in the air…but I’m still savoring the last taste of summer…

vine-ripened

Vine ripened tomatoes,

basil 2

fresh basil,

fresh mozz. 2

fresh mozzarella

presto pesto

and pesto.

Melt together between two slices of bread and you will taste summer in a way which no other sandwich compares…

Granted, my tomatoes have all been plucked from their vines (nights are getting a bit too chilly for them) and they now continue to ripen on my window sill and the basil (still in the garden) is starting to brown, but I picked as much as I could before the cooler nights settled in and I’m so glad I did! I’ve made batches of pesto, stored what I could in the fridge and am drying more…

So what to do with all those tomatoes, basil and pesto?

Bake some bread, buy a block of fresh mozzarella and get slicing….

Now it’s not a ‘cheap’ sandwich to make if you have to buy all the ingredients, but if you’ve been fortunate enough to grow the basil and tomatoes and have the desire to bake some bread (check this recipe out for a very simple and inexpensive recipe) all you’ll need to buy is the fresh mozzarella. The least expensive block I’ve found sets me back $4, but I can get at least 4 sandwiches from one, so that ends up being only $1 per sandwich (at least for the cheese), a far cry from what this sandwich would cost if it was to be ordered out…

Gather your ingredients;

tomatoes + basil

sliced bread 2

fresh mozz. 2

A few leaves of basil, a few slices of fresh mozz., a couple pieces of bread, a tablespoon or two of pesto and sliced tomato. Add a drizzle of olive oil and balsamic if you wish, a bit of butter for browning and you will have the tastiest summer sandwich – ever!

Spread each half of bread with pesto,

pesto spread 2

top with a layer of basil, fresh sliced mozzarella and then tomatoes…drizzle with a bit of olive oil and balsamic (if you wish), a sprinkle of salt and top with other half of the bread…butter each side and place on hot griddle. Turn once browned and then cook the other side. Cut and serve! side view layered 2

layer tomatoes, basil and cheese 2

top view browned

cut and ready to serve 2

These were so delicious, Michael and I agreed we each had to have a second!

Are you missing summer already? Then why not make this sandwich and be reminded…

What are your favorite summertime ingredients? What’s your favorite sandwich?

Enjoy.

missing this space

I have been missing this place.

This space of food, fun and thriftiness…this world of blogging…

To be clear, it has not been a choice of mine.

Rather, it’s been more of a consequence of a martini meeting my muse, my laptop…or should I say, our laptop. Our one and only laptop. Our only ‘mobile’ device. Our only computer.

Michael (my partner) and I share a laptop and neither of us have i-phones or any phone of that sort…hence why you won’t find me on twitter or Facebook (at least regularly) – it’s impossible to ‘keep-up’ with our home dial-up service. Seriously i-m-p-o-s-s-i-b-l-e.

We still only have access to dial-up internet service from our home. No cell service. No satellite service. No cable service. We rely on our phone line to connect us to the world wide web.

Shocking. I know…so when our computer was not working properly our life (online) came to a sudden halt.

Yikes how dependent we are upon this little (yet very vital) piece of plastic, wires and buttons…

I digress, our laptop keeps our business running smoothly and this blog a chuggin’… it allows me access the world wide web I cannot always access at home, so when a martini was mixed up with our beloved keyboard, well, it was a definite, ‘oh no’ moment.

I’m not naming names, but it wasn’t me.

A trip to the Mac store validated the fact that it needed a new keyboard. I was relived. That’s it? YEAH!! I wanted to scream with joy!

‘You mean it’s fixable?’, I said to the tech. He said, ‘yes’ and it will be ready tomorrow. WOW! I was so relieved…

I didn’t lose all those photos and all those documents and everything else which lives on this portable device…note to self, back-up info. more than once every few months…

So, here I am again.

Ready to share more fabulous recipes and silly stories about my freebie barn finds and my life…plus, I’m looking forward to catching up with all the blogs I follow – I’ve missed them!

Enjoy the weekend!

summertime potato salad

Potato salad is synonymous with summer in New England (well, at least in my world it is)…

Potato salad and Maine lobster.

Potato salad and hotdogs.

Potato salad and burgers.

Potato salad and veggie burgers.

Potato salad and kabobs.

Potato salad and grilled fish.

Potato salad and just about any sandwich you can think of…

Potato salad.

Need I say more?

Yum.

While I have yet to grow potatoes (on next years list); green beans I’ve mastered…

green beans I've mastered

green beans are what give this potato salad its’ crisp loveliness as well as its’ freshness…

Green beans and lemon juice to be precise.

squeezed lemon

Lemons are another favorite of mine. I love using lemon juice instead of vinegar…plus, lemon juice is so good for us – it’s alkaline (not acidic ) and high in vitamin C – both of which are immune builders…

Back to potatoes and green beans.

Combine the two with a bit of mayo, lemon juice, salt and pepper and you have the makings for a delicious (and nutritious) potato salad.

Enjoy on its’ own or serve as a side to a number of mains…

Potato salad with green beans and onion (preferably, red onion)

print this recipe!

*adapted from the cook book, The Frugal Gourmet

Ingredients;

2 pounds potatoes (russet, gold, yukon), skin on

potatoes in white bowl

3/4 fresh green beans, trimmed and cut into 1″ pieces (this is one recipe I do not recommend using the frozen counterpart)

cut green beans

2 tablespoons olive oil (for blanching)

1/2 cup thinly sliced red onion (white or yellow onion could suffice (as I did here), though, I do recommend red onion – visually and flavor wise, red onion is what this recipe aught to have!)

2 hard boiled eggs

For the dressing;

dressing ingrediants

1/2 cup extra virgin olive oil (olive oil will suffice too)

1/4 mayonnaise

Juice of 2 lemons

1 tablespoon chopped fresh parsley

salt and pepper

What to do;

Place the potatoes in a pot and cover with water. Bring to a boil uncovered.

Then simmer 30-40 minutes (depending upon type of potato used) or until very tender when pierced with a knife.

Carefully drain and allow to cool.

Once cool, peel and cut the potatoes into 1/2″ cubes.

potatoes cubed

While potatoes are simmering away, blanch the cut beans for about 3-4 minutes in a pot of boiling water (I just use a heavy bottomed skillet, filled 3/4 with water, add the beans and then toss quickly with tongs…) with a pinch of salt and 2 tablespoons olive oil.

blanching green beans

Quickly drain and rinse the beans under cold running water, to stop the cooking…you want them cooked, yet crisp.

Add to the cut potatoes, shredded egg, and onions.

ingrediants added

Prepare the dressing, pour over veggies and egg,

pour dressing

combine dressing with ingrediants

toss gently and finish with freshly chopped parsley, a pinch or two more of salt and freshly ground pepper.

finish with parsely

Enjoy.

plump pancakes

Plump with fruit that is.

Raspberries and bananas to be exact.

And you won’t find any baking powder or baking soda in this recipe – we like pancakes, dense and moist…

No fluff here.

Cakes – thin, yet plump with fresh or frozen fruit.

Stack high and top with a bit of butter and then drizzle warmed maple syrup over top ’till it drips down the sides…

stacked high

enjoy with homemade homefries and breakfast is served.

homefries

Pancakes with raspberries and bananas

Print this recipe!

Ingredients;

2 cups flour

2 cups buttermilk (can substitute regular milk)

1 Tbs. melted butter (or olive oil)

2 eggs (beaten)

1 tsp. vanilla extract

mini pinch of salt

1-2 cups fresh or frozen fruit

What to do;

Add buttermilk, tiny pinch of salt, melted butter and eggs to flour. Mix until smooth.

Add vanilla, stir

pancake batter

Blend in fruit

How to cook;

Heat skillet over medium to high heat and coat with butter.

Before butter starts browning or bubbling, pour one ladleful of batter onto heated skillet. Continue as space allows.

Let each cake sit (and cook) until little bubbles begin to appear on the top side of cake. Once a few bubbles have ‘popped’, flip gently to the other side…and cook opposite side.

Pancakes on griddle

Keep warm in oven until all batter has been used…cover slightly to prevent drying out, though not entirely, to prevent ‘sogginess’ from trapped moisture.

If you make too many (is that possible?), just freeze and enjoy on another day…what fun!

stacked high

Fun fact; pretty flower plate picked up at my local freebie barn (actually an entire set). What?

Have a great weekend!

life last week…

Last week was my week to prepare for an upcoming art show in which we exhibited…hence, my absence here…

Michael (my partner) has been busy for the past few months designing and building new pieces to showcase. Below, the back of one club chair and the root is a table base – both of which sold (yeah!),

back of club + table base while I have been busy with all the other things involved with owning one’s own art based business, Designs Adrift…and planning for an off site show. Below, our booth…

right side show space 2013

The exhibition took place on Mt. Desert Island.

A very beautiful and picturesque area of Maine…to say the least…

Somes sound is absolutely incredible and Acadia National Park is not too be missed…

The tiny cottage in which we stayed was situated perfectly within Northeast Harbor.

A ten minute walk and we would be in town. And the 20 minute commute to the show grounds afforded us a luxurious drive past grand estates and then into the Somes Sound…a magical fiord…

The narrow, winding two lane road, where fog and mist intermix with brilliant azure skies and green covered mountains (East Coast mountains) on either side of it, holding boats of all types… reminded me of being on South Island, in New Zealand…

It was an incredibly beautiful commute, and one we fully appreciated…particularly after all the hours we had spent preparing for the show and all the hours we knew were ahead…

Collecting the wood. Designing and building each piece. Deciding what should be showcased and where. Laying out the space. Pricing. Wrapping each piece for travel. Loading the U-haul trailer and remembering to bring everything we would need (shame I didn’t take any packing/moving photos)…

And then there was the food.

Lunches were kept simple with salads

bulger + red pepper salad

(garden veggies abound at the moment),

garden veggies

breakfasts were oatmeal with yogurt and fresh blueberries (in season here now), homemade raspberry muffins

wild raspberries

raspberry muffins

and on our last morning we savored a delicious quiche.

Dinners were one pot meals – chili, mac + cheese (cheese sauce below)

chili + cornbread

mac + cheese sauce

and a side of cornbread, black bean and sweet potato tacos complete with guacomole and on our first night, haddock chowder and blueberry pie for dessert; compliments of my cousin who lives in Northeast Harbor…

she is the reason we were able to stay in this posh town, for four days in July, over a weekend…Cheryl (my cousin) has a friend who does not use her home on the weekends…hence, our incredibly affordable, beautiful and convenient accommodation…thank you Cheryl and Margaret!

Back to the food.

Everything could be made and was made days in advance (except for the oatmeal) and then frozen. Voila. Meals were served with the least amount of effort and clean-up. Love that. Granted it’s a lot of work up front, but the pay off was worth it. Plus, they were all dishes I’ve made a zillion times before, so no checking in with recipes – just prep and cook…

Appetizers were enjoyed and prepared fresh.

Olives, goat cheese, guacamole, chips, salsa, hummus and sliced tomatoes topped with fresh basil leaves and freshly sliced mozzarella, to name a few…

Doesn’t sound like we’re ‘skimping’ now does it?

Budget doesn’t have to mean scarcity.

For me, it means to live within your means.

So why not do it as well as you can…(:

enjoy.

cucumbers chili and lime

I first tried this refreshing and zingy snack while teaching in Mexico…years ago…

sliced cucumbers

My students (first and second graders) used to rave about it – actually, as soon as school was out they would run across the playground, throw open the gate and flee to the little shop right next door. Their specialty?  Fresh veggies (or fruit) with lime juice and chilies. The owner, a little old Mexican lady, would slice each fruit or vegetable to order, then press the juice from one or two limes into a plastic baggie, add the sliced veg, and a bit of red chili powder into it… then twist the bag closed and shake. Spicy and refreshing. Simple and nutritious. Cucumber slices marinating in lime and chiles – sounds good to me!

Here’s my take on this fun and snazzy snack;

Peel and slice one cucumber (watermelon and jicama are yummy too!).

Place in shallow bowl or on large plate.

Squeeze the juice from one or two limes (depending on the amount of veg./fruit).

Pour over sliced cucumbers, let rest (marinate) for a bit.

Add red chili powder – as much or as little as you like.

A bit of salt if you like too…

Enjoy!

Here’s the cucumber on the vine in my back garden…before being picked…(:

cucumber on vine