by Krista | Mar 30, 2010 | Gulliver Tuesday
After wandering about lovely Bled Castle in Slovenia, we boarded a sturdy rowboat for our journey across Lake Bled to reach a wonderful 15th century church on an island waaaay out in the middle.
It was a beautiful voyage, quiet and gentle as we bobbed past homes tucked back in the trees. We imagined ourselves living in them, waking up each morning and taking our coffee on the terrace as we gazed out over the pristine lake. They were blissful dreams.
We looked back to see Bled Castle perched atop a cliff overlooking the lake, a snow-topped mountain towering behind, and I felt like we were in an illustration for a fairytale.
After about thirty minutes we arrived at the island, clambered from our rocking vessel onto the dock, and proceeded to explore at our leisure.
Our first sight was of this mother swan nuzzling her fluffy grey babies. 🙂
After oohing and aahing appreciatively, we trekked up, up, up a steep flight of stone steps to the church, Pilgrimage Church of the Assumption of Mary, craning our necks to see the tower far above us.
Then looked out across the glistening water to the tree-carpeted hillsides.
We stepped into the old church, delighting in the coolness of the air on our sun-warmed skin. We took turns with other visitors loudly ringing the church bell, and had a (sorta) quiet moment on the smooth wooden benches. 🙂
We emerged into the hot sun, admiring the stonework, architecture and statuary, wondering about the stories of those who built this place, lived and worshiped here over the centuries.
Next time I’ll take you on a walk around Bled Island, the only natural island in Slovenia. 🙂
by Krista | Mar 29, 2010 | Bootstrap Monday
I arrived home late last night after a beautiful weekend near Seattle with dear family and friends. 🙂 We all congregated at my brother and sis-in-laws house, pleased as punch for a gloriously sunny day so the grown ups could visit outside while the younguns tore around hollering, playing games and took turns pushing us on the swing. 🙂
I love my sis-in-law Rachel’s tulips clustered round the base of this big ol’ tree.
It felt so good to soak up sunshine and have such great visits and laughter with kindred spirits. There was much hilarity around the game tables as we played Speed Uno and Mexican Train, particularly since half of us didn’t have a clue what we were doing. 🙂 It was grand fun! 🙂
For lunch we gathered on the porch with steaming bowls of Mum’s fabulous potato soup laced with cream, studded with farmer’s sausage and flavored with onions and thyme. Sprinkled with sharp cheddar cheese, it was cozy and comforting. 🙂
Tara brought wonderful challah rolls that were so fragrant, tender and delicious, especially spread with Rachel’s Basil Butter.
We finished off lunch with luscious strawberries dipped in Tara’s ridiculously good fruit dip made of cream cheese and marshmallow creme. Yowza!! We ate that stuff on everything! Strawberries, rolls, and Matt and Dana even frosted Rachel’s Toffee Chocolate Chip with it!! 🙂
Later this week I’ll tell you about the fantastic dinner Rachel made us that night. Oooeee! 🙂
After the fun and hoopla of Saturday, we had a blissfully relaxing Sunday in our pjs resting, visiting and eating leftovers. 🙂 Then we hugged and waved good bye, and Mums and I headed for the ferry. We laughed at how ridiculously excited we get about taking a ferry. 🙂 It feels like a REAL vacation somehow, like we’ve left reality far behind and are bobbing along the waves, watching the coast go by from our warm perch inside. I love it. 🙂
How was your weekend? 🙂
Basil Butter
(From Taste of Home)
Ingredients:
1 1/2 cups loosely packed fresh basil leaves
1/2 pound butter, softened
1 teaspoon lemon juice
1 teaspoon seasoned pepper
1/2 teaspoon garlic salt
Directions:
- In a food processor, chop basil.
- Add butter, lemon juice and pepper and garlic salt; blend until smooth.
- Store in container in fridge until ready to serve.
- OR – Drop by half-tablespoons onto a baking sheet; freeze.
- Remove from baking sheet and store in freezer bags. Use to flavor chicken, fish or vegetables.
Cream Cheese Fruit Dip
(From Cooks)
Ingredients:
(32 oz.) jar marshmallow creme
1 (8 oz.) cream cheese, softened
Directions:
- Combine the marshmallow creme and cream cheese in medium bowl.
- Blend with a mixer until it is smooth and creamy.
Mum’s Potato Soup
Ingredients:
1 onion finely chopped
2 stalks celery finely chopped
1 carrot coarsely grated or julienned
2 leaves kale chopped
3 Tbsp. butter
1-2 John Morrell smoked sausage, halved and sliced
1 quart water
1/2 cup real bacon bits
4 large red or gold potatoes, cubed
1 tsp. dried dill
1/2 tsp. dry thyme
1/4 cup chopped fresh parsley
1/4 to 1/2 tsp. cayenne pepper
Salt and pepper
1 can evaporated milk
1 cup grated sharp cheddar cheese
Directions:
- Melt butter in soup pot. Saute onion, celery, carrot and kale.
- In separate pan, fry smoked sausage. With slotted spoon transfer to soup pot.
- Add 1 quart water, real bacon bits, potatoes, dill, thyme,
- parsley, cayenne pepper, salt and pepper to taste. Bring to boil, simmer ’til potatoes are tender.
- Add 1 can evaporated milk.
- Lightly mash potatoes , just to thicken as desired.
- Serve with grated sharp cheddar cheese.
by Krista | Mar 26, 2010 | Fabulous Friday
It has been raining all day. Not that dreadful chill-you-to-the-bones wintry rain, but a delicious, warm spring rain that smells of daffodils, hyacinth and budding trees. I love it!! 🙂
I had to stop by the drug store after work, and was delighted to see racks of potted fresh herbs for only $1.99!! I snapped up this beautiful basil, my first new plant at my new place, and it’s now sitting perkily on my patio. I can’t wait for it to grow big and bushy, ready to be turned into pesto and all manner of lovely things. 🙂
Although it was raining, I had to take a little stroll to the creek, to see how spring was advancing. It did me good to breathe in the rain-washed air and see the blackberry bushes leafing out and new grass poking up through winter’s brown leftovers.
I have much to be grateful for tonight, and I smile when I stop to think of it. 🙂 I had encouraging news from my doctor today, and that bit of hope did much to ease worries I didn’t even know were lurking. I made a new soup tonight that is so lovely I can’t wait to tell you about it on Monday! 🙂 This weekend I get to see dear friends, my brother and sister in law, cousins and their kidlets, aunt and uncle and parents for a whole day of visiting and feasting. 🙂 And I get to rest. 🙂
Do you have any lovely weekend plans? What is one thing you’re looking forward to? 🙂
by Krista | Mar 25, 2010 | Plucky Thursday
I had a lovely evening with dear friends and my folks last night. We met for dinner at a new Mexican restaurant that was so cheery and colorful I couldn’t stop craning my neck to look at everything. The pico de gallo was fresh as can be, and everything was savory and piping hot.
Afterward we gather at my parent’s house and got cozy in the living room with steaming cups of tea and quilts to chuckle our way through a witty episode of Nero Wolfe. 🙂 It was a grand way to spend a winter’s eve. 🙂
I’ve been experimenting with beans and grains a lot lately, wanting to make hearty yet nutritious things that taste good and stick to my ribs. I also wanted to use this marvy blue pot I found at a thrift store a while back. 🙂
I found such a dish by combining earthy navy beans with springy pesto, perky tomatoes and ricotta cheese. It is nothing to look at, I’ll admit, but the flavor is quite splendid, reminiscent of a rich lasagna.
Navy Bean Gratin with Pesto and Tomatoes
Ingredients:
1 bag dried navy beans, soaked (quick method or overnight)
Olive oil
1 onion, finely chopped
2 bay leaves
1 tsp dried thyme
6+ cups vegetable or chicken broth
salt and pepper
1/2-1 cup pesto
2 cans diced tomatoes
1 cup ricotta cheese
Directions:
- Heat 1-2 Tbsp olive oil in soup pot over medium-high heat, then add onion, bay leaves and thyme. Cook 3-5 minutes until onions are soft and beginning to brown.
- Add beans and 6 cups vegetable or chicken broth and simmer about 30 minutes until beans are nearly tender. Season with 1 tsp salt and cook for 15 minutes more. Let cool in broth.
- Preheat oven to 350 degrees and oil a 2 quart baking dish.
- Combine remaining ingredients, stirring gently until well incorporated.
- Pour into baking dish and bake about 35 minutes.
by Krista | Mar 24, 2010 | Bits 'n' Bobs
Yesterday was a rather rough day health wise, and I was feeling decidedly weepy and out of sorts, so I thought the best thing to do was go for a walk in the evening sunshine. Mums joined me and we had a good ol’ visit as we strolled, waving jauntily at neighbors and total strangers driving by in their trucks. It’s amazing the good a walk does for body AND soul. 🙂
When I got home, I decided the next best thing to do was crack open a mini-tub of blood orange sorbet I’d been saving, and treat myself to a few spoonfuls. Just a few, mind you, then back in the freezer it went. 🙂
It was the best medicine. 🙂 I learned from Amuse-Bouche for Two the beauty of having a little bit of dessert every day. Not a bowlful, just a spoonful. Not a fistful of cookies, but a single one, enjoyed thoroughly. I love that. 🙂
In other news, I’ve been trying to incorporate more buckwheat into my diet, and this weekend I made buckwheat pancakes with my Mum’s wonderful Honey Almond Sauce. As kids, my three brothers and I LOVED pancakes and waffles, but my health-conscious Mum worried about all the sugary syrup we used. So she nosed around her cookbooks and found this beauty of a recipe that has delighted us every since. It’s definitely not low-fat, but somehow using honey and ground almonds made us feel healthier. 🙂
So, I made the buckwheat pancakes (from a mix – I confess! But it was organic – does that make it OK?).
Slathered them with natural peanut butter.
Then topped them with the gorgeous Honey Almond sauce.
I smiled contentedly as I tasted that first bite. A rush of happy memories: brothers teasing and laughing around the table, fighting for the biggest pancake, Dad sipping coffee, Mum grilling pancakes as fast as we could eat them, sunshine streaming in the windows on a Saturday morning. Bliss.
Mum’s Honey Almond Sauce
(From The New Natural Foods Cookbook)
Ingredients:
1/2 cup honey
1/4 cup butter
1/2 cup heavy cream
1/2 cup ground almonds
Directions:
- Combine honey, butter and cream in small saucepan and bring to a boil. Boil 5 minutes.
- Remove from heat and cool slightly.
- Stir in ground almonds.
- If using on pancakes or waffles, serve warm. Otherwise, let cool until it is spreadable.
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