Shrimp and grits

4 cups water

Salt and pepper

1 cup stone-ground grits 

3 tablespoons butter 

2 cups shredded sharp cheddar cheese 1 pound shrimp, peeled and deveined 

6 slices bacon, chopped 

4 teaspoons lemon juice 

2 tablespoons chopped parsley 

1 cup thinly sliced scallions 

1 large clove garlic, minced 

 Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese. Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes. Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

Matzoh ball soup

Another great way to have chicken soup with with Matzoh Balls.

Chicken wild rice soup

I love making chicken soup in the Insta Pot, but I am always looking for a way to change up the soup the following day so it doesn't feel like leftovers. This was good. I maybe added too much rice, but experience will help next time I do it. The trick to wild rice soup is added cooked rice to your soup. Wild rice takes up to an hour of cooking and can absorb 4 or 5 times its volume in liquids. It will suck your soup dry if you add it in its uncooked form.

Shrinky dinks

Shrinky Dinks can be made from #6 plastic.  #6 plastic is the classification for Polystyrene (aka Styrofoam). When you think Styrofoam you’re likely thinking of disposable cups or take out containers.  This is NOT what you want to use for this project!  While Polystyrene is used to make the items I just mentioned, the same type of plastic is used to make clear containers that are cheap, lightweight, and easily formed into shapes.  You frequently see them as take out containers for salads or lids for pans made out of aluminum.  These are types of plastic we want to use for this project.  Polystyrene is actually quite difficult to recycle, so reusing it for a project like this is a great way to keep it out of landfills!  

When using recycled #6 plastic, you’re likely to only find smooth surfaces (the kits on Amazon have a rough side and a smooth side) That’s why you’ll need permanent markers for this project.You’ll get a much better result using a permanent marker on the plastic than any other type of medium.  Make sure your plastic is really clean and dry before getting started, especially if you’re using old take out containers. You can simply wash them with dish soap and water.  ou’ll need a good pair of scissors to cut out your shapes and you can also use a hole puncher if you’re planning to make your DIY shrinky dinks into charms. You’ll also need parchment paper so the plastic won’t stick to the sheet pan you’ll bake them on.  

Now for the fun!  You can draw whatever you want.  You can even trace designs since the plastic is clear. Also remember that the plastic will shrink up to about 1/3 the original size of the designs. If you plan to make it into a charm, it’s a good idea to use a hole puncher to put a hole in the plastic before you shrink it.  It will be impossible to do once you’ve baked your DIY Shrinky Dink. Once you’ve colored in your designs, cut them out. 

Now you’ll want to arrange your designs on a sheet pan, with a sheet of parchment paper underneath them.  This will keep your dinks from sticking to your pan and ruining it.  You’ll need to preheat your oven to 350 degrees.  Once the oven reaches temperature, place your sheet pan on the middle rack. It won’t take very long for them to shrink up, only about 2 to 3 minutes, so I DO NOT recommend walking away from your oven.  Don’t freak out if your designs start to curl up.  That’s perfectly normal.  They’ll uncurl again.  Once your designs have uncurled and are flat again, they won’t shrink anymore, so you can take it out of the oven.   Be super careful, since they’ll be hot.  You’ll want to let the cool for a few minutes before trying to handle them.

Salmon and fried rice

The key to a great bowl of fried rice is to use cold, day-old rice. Make a large batch of rice the previous day and use the leftover to make fried rice (this recipe calls for 2 C. dry rice). Also, use the special butter! 

Garlic Butter

1 stick butter

2 cloves garlic

1 lemon (juiced)

2 tsp. soy sauce  

• Saute the onion and carrots until golden brown. In the last minute or two, add the green onion. Set aside.
• If you are using chicken (or shrimp), heat up some oil and saute your chicken breast. Take it off the heat, dice, and place back into the pan. In the last minute or two of cooking, flavor it with some garlic butter. Mix until chicken is fully coated. Set aside. (You can also add a little terryaki sauce for a treat)
  
• Scramble the eggs use a little butter so it doesn't stick (2-4 depending on side of eggs) and set aside. Cook at a low enough temperature it remains a little fluffy and doesn't dry out.
  
• Now it’s time to assemble the fried rice. Pour safflower oil into a wok or a large frying pan over high heat. Add the rice and mix it well so it gets coated with oil. Add the garlic butter. Stir so that rice gets thoroughly coated in the garlic butter. Add in the vegetables, chicken, and egg. Stir well until combined.
• Season your fried rice with soy sauce, salt, and pepper (to taste). Top with sesame seeds and enjoy.
  

Fall bouquet

Happy 15 Year Anniversary.

Fall hiking spree

Celebrate the Summit Metro Parks Centennial with a self-guided tour. We learned how 20 different parks and trails came into existence, what makes them unique and where they are headed next. In addition to earnings our annual hiking badge, we got earned an extra to celebrate the Parks' 100 year history.

Breksville Station

Sunflowers

Wild common sunflowers can be grown as a crop for its oil, wild bird food, livestock forrage, or for ornamental domestic gardens. These were part of a Metroparks trail, and were numerous and beautiful.

Praying mantis

Chinese.

Milkweed bugs

Grasshopper

Grasshoppers are a group of insects belonging to the suborder Caelifera. They are among what is probably the most ancient living group of chewing herbivorous insects, dating back to the early Triassic around 250 million years ago. Grasshoppers are plant-eaters, with a few species at times becoming serious pests of cereals, vegetables and pasture, especially when they swarm in their millions as locusts and destroy crops over wide areas. They protect themselves from predators by camouflage; when detected, many species attempt to startle the predator with a brilliantly-coloured wing-flash while jumping and (if adult) launching themselves into the air, usually flying for only a short distance. This one was blended in seamlessly with the concrete.

Salamander

Founder under my porch.

Blt bento

I know this doesn't look like a classic BLT, but I had to assemble it at work. I toasted the bread at work, warmed my bacon in the microwave for 10 seconds, and used a steak knife on the tomatoes. I had a blob of mayonnaise for my pasta salad and sandwich.

Potato harvest

Grew these by ourselves. I had some rotten potatoes at the beginning of summer, and planted them in a cloth bucket.  I think the deer ate them twice, but I did end up with more potatoes than I planted. It was an overall success.

Blue heron

Take flight

Drawings

Flower magnets

Katydid

Katydids are a large group of insects in the order Orthoptera, related to grasshoppers and crickets. Some katydids have been called long-horned grasshoppers because of their long and slender shape, but actually katydids are more closely related to crickets than to any type of grasshopper. There are about 6,400 species worldwide, with the greatest diversity in the tropics. During the day they rest in a specific diurnal roosting posture to make them look even more like just a leaf on the plant. Wing form varies widely, with most having long wings that cover the body, but some species have short wings or are nearly wingless. They tend to be poor flyers, and some only flutter their wings during leaps. Every so often a pink katydid shows up. It’s been estimated that pink coloration occurs in one of about 500 individuals, a condition called erythrism. It is caused by recessive genes, similar to the situation for albino animals. The New Orleans Audubon Insectarium acquired a pink male and a pink female katydid to produce a brood of pink katydids which are now on display there. These individuals would really stand out in their normal green environment and therefore would not be likely to survive as predators could find them too easily. But in the protected insectarium they grow and live just like regular green katydids.

Avocado toast

How to Make the Best Avocado Toast 

1) Pick great avocados 

You want ripe but not over-ripe Hass avocados. Look for avocados that yield a bit to a gentle squeeze, but avoid using avocados that are mushy or stringy on the inside. If you run into any bruised or brown bits when you cut them open, scoop those out and discard before mashing the rest. 

2) Buy good bread and toast it 

Toasted bread offers a sturdy base and a crisp, shattering contrast against the creamy avocado. 

3) Mash your avocado separately

 Mashed avocado is more creamy and luxurious than sliced avocado (think guacamole vs. plain avocado). But don’t mash it on the toast! You risk poking holes in your toast or smashing it. Cut your avocados in half, remove the pit, scoop the flesh into a bowl or onto the side of your plate, and mash it up with a fork. 

4) Don’t forget the salt

You’ll want to mix in at least a pinch of salt per avocado half. 

 

Avocado Toast Bonus Tips 

Here are a few easy ways to take your avocado toast up a notch. Pick one or a few! 

Add garlic: Lightly rub a peeled raw garlic clove over the top of your toast before adding the avocado, or mix a tiny pinch of garlic powder into the avocado. 

Add fresh leafy herbs or your favorite herbed sauce: Chopped fresh basil, cilantro, dill or parsley are all good with avocado. So is a drizzle of pesto, zhoug sauce (spicy cilantro sauce), or chimichurri. 

Put an egg on it: I love to top my avocado toast with a fried egg for extra protein. You can do a poached egg or scrambled egg if you prefer. 

More extras: Quick-pickled onions or radishes or jalapeños, your favorite hot sauce, or a sprinkle of sliced cherry tomatoes.

Chantilly Frosting

Chantilly Cream Frosting

1 stick Salted butter softened

1 16oz Mascarpone cheese softened

1 8oz Cream cheese softened 

3 cups confectioner's sugar 

1 cup Heavy whipping cream whipped thick 

1 tsp vanilla extract 

Cream the butter, mascarpone and cream cheese until light and fluffy. Maybe 4 minutes. Add in the confectioner's sugar and continue to mix. I used my mixer with paddle attachment. In a separate bowl, whip your whipping cream and vanilla extract. Whip until stiff peaks form in the whipping cream. If the whipping cream is too soft, it will make the frosting runny. Next, gently fold the whipping cream into your creamed butter and cheese mixture by hand with a rubber spatula. Mix just enough to incorporate to a smooth consistency for frosting your cake or cupcakes. If not using immediately, refrigerate in a closed container and remove 5 to 10 minutes before frosting your cake of cupcakes. 

Waffle bowls

You can buy waffle bowls at the grocery store these days. I microwaved a hand full of semi sweet chocolate chips in the microwave with a little coconut oil, dipped the waffle bows in the melted chocolate, and then decorated with sprinkles, chopped nuts, and frozen smashed raspberries. I had the raspberry rimmed bowl with vanilla icecream and fresh raspberries. I wanted to add sliced peaches, but they aren't ripe just yet. Other family members had mint icecream with chocoalte chips, and vanilla icecream with lots of sprinkles. We tried gummy bears, but they get hard when they are cold and were not appreciated.

Water color

Lupines

Lupin, Lupine or regionaly known as blue bonnets, these flowers grow all over North and South America and the seeds were even used by Native Americans as a food crop.

Leg of lamb

Deboned leg of lamb, grilled over medium low for about 40 minutes.

Taco salad

Salad decorated with taco seasoned chicken, black beans, tomatoes, jalapenos, and cheese.

Strawberry Scones

Frozen strawberries are too watery and release too much liquid, so go with fresh strawberries for this recipe. 

 

2 cups all-purpose flour
¼ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
6 tablespoons cold unsalted butter into 1/4-inch cubes
1 cup heavy cream plus 1 tablespoon for brushing the scones
1 teaspoon pure vanilla extract
1 cup chopped fresh strawberries

2 tablespoons sparkly sugar (like for xmas cookies)

 

Preheat oven to 400*F. Line a large baking sheet with a silpat baking mat or parchment paper. Set aside. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Using a pastry blender or your hands, quickly cut the cold butter into the flour mixture. Mix until mixture resembles coarse meal, with a few larger butter lumps. In a small bowl, whisk together 1 cup heavy cream and vanilla extract. Pour the liquid ingredients over the flour mixture and stir with a spatula until dough begins to form. Don’t over mix. Gently fold in the strawberries.Transfer dough to a floured countertop and gently push the dough together with your hands, just until it forms a ball. Form the dough into a 1-inch circle by patting the dough and gently pressing the dough. Don’t overwork the dough. You want to work quickly so the butter doesn’t get too warm. Use a sharp knife to cut the scones into 8 triangles.Place scones on prepared baking sheet and put in the freezer for 15 to 20 minutes. This will prevent the scones from spreading when baking. Remove the scones from the freezer. Use a pastry brush to brush the tops of the scones with the additional heavy cream. Sprinkle the scones with sparkly sugar. For this batch I did not. Bake for 18 to 23 minutes, or until scones are golden brown on the bottom and around the edges. Let the scones cool on the baking sheet for 5 minutes and then transfer to a wire cooling rack.  You can make a simple glaze for the scones if you like.

 

Russian Lilac

The Beauty of Moscow Lilac is a Russian cultivar. The double flowers are white, pearled with a lavender-pink blush. It definitely is a heavy bloomer yet exceptionally fine. It has extremely fragrant blooms and dark, glossy, green foliage. Mature growth for this lilac shrub is around 10-12' tall and wide. This one grows along my sidewalk next to the garage.

Unexpected snow day

We woke up yesterday to 5 inches of snow! We built a snow man. This morning it was 60* and the snow was melting rapidly.

Grass

My baby grass has begun to grow!

Dogwood

It displeases me to inform you our neighborhood and my back yard have a number of flowering dogwood trees. While beautiful, I think they smell like wet dog.

Orange Jelly

Darcrymyces palmatus is a nonpoisonous fungi. A number of jelly fungi can be eaten raw; poisonous jelly are rare. However, many have an unpalatable texture or taste, which is described as similar to that of soil.

Bulbophyllum Orchid

Super exciting. I've owned this guy for serveral years, and this is the first time it has ever bloomed.

Antler

This is very exciting for me. I found this in my back yard. You can see some defined bite marks in the center. We have three different groups of deer that frequent our yard. This must be from the bachelor heard.

Succulent update

String of pearls, Haworthia (transparent leaves), and calico hearts.

Tilapia with mango salsa

Mango Salsa

2 ripe mangoes, cut into cubes

1/2 red onion, minced

1 bunch cilantro, minced

2 jalapenos, seeded, minced

salt and lime juice to flavor

 

 This was a welcome change as well. Lots of fruit and lime coming together to create a fresh bright flavor.  It was nice, but probably won't do this again until some time this summer.

Trout

Trout slices prepared with lemon slices, salt, pepper, thyme and home grown organic lavender flowers. This was a fun switch up from our regular lemon pepper seasonings.

Spicy Crab Soup

Can of crab meat, serano peppers, red bell pepper, creole seasoning or Old Bay, large crushed tomato, 4 C. boxed broth, corn, onions, parsley.

 

Gently saute pepper and onions in a small amount of butter until they are softened.  Add large can of crushed tomatoes and chicken or vegetable broth and increase temperature to medium high.  Add any vegetables you have handy and seasonings. Simmer until vegetables are tender, then add crab meat, warm and serve.  

This was good with rice the first day, and cheese toast the second day.

Happy Valentine's Day

Shawarma

• 1/4 cup ground black pepper
• 1/4 cup ground allspice
• 1/4 cup garlic powder
• 2 tablespoons ground cloves
• 2 tablespoons ground cinnamon
• 2 tablespoons ground nutmeg
• 2 tablespoons ground cardamom
• 1 tablespoon chili powder
• 1 tablespoons dried oregano
• 1 tablespoon salt 

To marinate the shawarma meat you'll need 2 tablespoons olive oil + 1 tablespoon white vinegar + 1/2 teaspoon salt. Allow chicken to marinate for 10-20 minutes and 1 hour to 24 hours for beef.  This is enough spice mixture for 20 lb of meat. Scale accordingly.

 

Bird seed ornament

3/4 to 1 cup birdseed

1 packet of gelatin (unflavored—I use Knox)

1/4 cup boiling water

Cookie cutters, lightly greased*

Twine and/or ribbon

Parchment or waxed paper

Combine the gelatin and the water in a small saucepan and bring to a simmer, stirring constantly. Keep stirring until the gelatin is completely dissolved. Remove the pan from heat and allow the mixture to cool for one minute. Stir in 3/4 cup birdseed, adding extra as needed until all the liquid is absorbed. (You won't want to add much more than 1 cup, otherwise there won't be enough "glue" to bind the birdseed once dried.)

Place the cookie cutters on a parchment or waxed paper on a baking sheet. (You can make the ornaments right on the counter, but a baking sheet allows for them to be easily moved aside later.) Fill each ornament halfway with the birdseed mixture. Lay a piece of twine down the length of the cookie cutter. Fill the cookie cutter to the top with remaining birdseed mixture, making sure to pack it down firmly. Allow the ornaments to dry for several hours or overnight. Once completely dried, gently press the ornaments out of the cookie cutters. If desired, add a decorative ribbon and hang on a tree branch for the birds to enjoy!

1 cup of water, 4 little packets of gelatin (one whole box) made 10 ornaments.

Wedding Soup

1 lb ground turkey

Large onion

4 cloves of garlic, minced

1 C. celery, sliced

2 15 oz cans of beans (I used red beans and white kidney beans)

1 lg can diced tomatoes

2 boxes vegetable broth

parsley, chopped

Italian seasoning

box of small pasta shapes

Brown the turkey with onions and garlic. Season with Italian seasoning, black pepper, and parsley. Add celery and allow to cook a bit. Add tomatoes and broth, and allow to come to a boil. You can let it be until you are ready for dinner, then add less than 1/2 box of pasta, if you add too much pasta it absorbs all your liquid. 5-6 minutes to cook pastas and you are done.

Mushroom chicken risoto

•  2 tablespoons butter
• ½ pound mushrooms (cut into thin slices)
• ⅔ pound chicken breasts (about 2 boneless, skinless, cut into 1/2-inch pieces)
• 1 teaspoon salt
• ¼ teaspoon fresh-ground black pepper 
• 5 ½ cups (boxed) low-sodium chicken broth or homemade stock (more if needed)
• 1 tablespoon cooking oil ½ cup onion (chopped) 
• 1 ½ cups arborio rice 
• ½ cup dry white wine
• ½ cup Parmesan cheese (grated, plus more for serving) 
• 2 tablespoons fresh parsley (chopped) 

 

In a large pot, heat the butter over moderate heat. Add the mushrooms. Cook, stirring frequently, until the mushrooms are browned, about 5 minutes. Add the chicken, 1/4 teaspoon of the salt, and the pepper. Cook until the chicken is just done, 3 to 4 minutes. Remove the mixture from the pan. In a medium saucepan, bring the broth to a simmer. In the large pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the rice and stir until it begins to turn opaque, about 2 minutes. Add the wine and the remaining 3/4 teaspoon salt to the rice. Cook, stirring frequently, until all of the wine has been absorbed. Add about 1/2 cup of the simmering broth and cook, stirring frequently, until it has been absorbed. The rice and broth should bubble gently; adjust the heat as needed. Continue cooking the rice, adding broth 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup. Cook the rice in this way until tender, 25 to 30 minutes in all. The broth that hasn't been absorbed should be thickened by the starch from the rice. You may not need to use all the liquid, or you may need more broth or some water. Stir in the chicken and mushrooms, the Parmesan, and the parsley and heat through. Serve the risotto with additional Parmesan.

Miso salmon

It wasn't bad, it just wasn't what I was in the mood for. Also, I just happened to have all these ingredients already (minus the edamame, which I bought because they are cheap) so it wasn't a "special meal project", but if it was I probably would be a bit disappointed.

• 2 Tb. low-sodium soy sauce
• 1 Tb. minced peeled fresh ginger
• 1 Tb. seasoned rice vinegar
• 1 tsp. hoisin sauce 
• 1 tsp. packed light brown sugar 
• 1 pound salmon, skinned and cut crosswise into 4 equal pieces 
• 2 tsp. yellow or white miso 
• 4 tsp. mirin (sweet rice wine) 
• 2 Tb. fresh orange juice 
• 1 ⅓ cups frozen shelled edamame 
• ¼ teaspoon salt

 Arrange an oven rack and preheat broiler. Place a layer of aluminum foil on a baking sheet or broiler pan, and coat with cooking spray. Combine the first 5 ingredients (through brown sugar) in a bowl. Place salmon on foil, and brush with half the soy glaze. Broil 3 minutes; remove from oven, and brush with remaining glaze. Broil 3 minutes more or until salmon is flaky. (This step took me closer to 15 minutes, and gave me plenty of time to make the edamame, but I only cut the salmon into 2 pieces 1/2 lb each) Combine miso, mirin, and orange juice in a blender. Boil edamame in lightly salted water for 3–4 minutes or until tender; drain, reserving 4 tablespoons cooking liquid. Add edamame, reserved water, and salt to blender; pulse. (I used steam in a bag edamame, microwaved it, and dumped the bag's contents - with water in the blender and it worked just fine) Arrange 1/3 cup purée on each of 4 plates. Top with 1 piece of salmon, and drizzle with 1/4 teaspoon soy glaze from baking sheet. Served with a box of Uncle Ben's wild rice pilaf.