Tuesday, September 29, 2009

Energy Returning

Finally....it has been a long bout with this illness...and of course the weather has been beautiful...just love this time of year...apple picking this weekend!! Here are some pictures of the family feeding the ducks and waiting for dinner at the Old Mill Restaurant...a tradition for the beginning of autumn...took my kids all those years and now the grandchildren...and as i walked into the dining room..who yells out my name...old friends that i have not seen in years!!! Great time!!!

Friday, September 18, 2009

Roasted Butternut Squash Salad

well...i am finely feeling better...what a couple of weeks....still coughing but breathing better and able to cook for the holidays...I am going to make this salad for tonight to go with the brisket...this recipe was seen on "the Barefoot Contessa" which airs on the Food Network TV. She is a fabulous cook (Ina Garner)...and her recipes are easy and delicious!!

1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
Good olive oil
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper
3 tablespoons dried cranberries
3/4 cup apple cider or apple juice
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces baby arugula, washed and spun dry
1/2 cup walnuts halves, toasted
3/4 cup freshly grated Parmesan
Preheat the oven to 400 degrees F.
Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

Wednesday, September 9, 2009


Well...went to the doctor's yesterday and guess what i have..."walking pneumonia"....so i am on some powerful drugs....will take it easy for awhile...chicken soup!!

Sunday, September 6, 2009

Future Artist or Comedian?

Here is my little JoJo...she insisted on wearing the bucket to make people laugh.....I could just squeeze her....she makes me smile, always!
I have been fighting a $%^& cold..been going on too long...might have to see the doctor...i am from the old school...if you wait long enough it will go away...(not smart, i know)...