First of all

Tuesday, April 29, 2008

Take me out to the ball game

Well it was warmer at the game on Sunday than it was around here today. (temps only made it to 41 degree. And it didn't rain so we had a great time...and the good guys won!

Above is Karl's son Jade w/his cousin Bryce and Patrick there in the backgrou and then we have a wonderful pic of Anna w/her uncle Karl.

GOOO White Sox! Come on warm weather!

Wednesday, April 23, 2008

Great recipe by Tyler Forence

I made this last week, very yummy w/the fresh turnips that I had w/our organic food delivery.

Butter Rooted Vegetables
Recipe by Tyler Florence

1 tbsp EV Olive Oil
1 lb parsnips, peeled, cut into cubes
1 lb turnips, split into halves
Fresh ground pepper
1 cup chicken stock
1/2 cup chpped fresh herbs like chervil, parsley and thyme (I only had parsley and thyme to add)
1 tbsp unsalted butter
1 lb carrots, peeled, cut into cubes
Kosher Salt
1 tbsp unsalted butter, cold and cubed
Kosher salt and fresh ground pepper

Put the olive oil and butter into a large pot over medium-high heat. Add the vegetables and toss to coat them well w/the fat; sason w/salt and pepper. Add 1 cup chix stock and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the veggies are tender, about 20 min. Add butter and toss until incorporated. To serve, pour veggies into a large bowl and shwer w/the mixed herbs and season w/salt and pepper.

We have had fantastic weather this week. I wish it was sunny and in the 70s all the time!

Monday, April 21, 2008

Roast Chicken Recipe I must try.

I have to make this very soon!

Chef Hans' Roast Chicken with Garlic and Rosemary

1 Corn fed free-range or organic chicken 4 to 6 lbs

salt and freshly ground pepper

2 garlic clove lightly crusted with skin

2 springs of fresh rosemary

1/2 lemon

3 tablespoon olive oil

lemon pepper seasoning to taste

1. Preheat the oven to 250- with fan, 325- without fan

2. Season the chicken inside and out with salt and pepper and lemon pepper salt. Place the garlic and rosemary, fresh lemon in the cavity. Set the chicken in oiled roasting pan and brush with oil.

3. Roast for 1 hour 15 minutes, basting occasionally and covering with oiled grease proof paper or foil if the breast is becoming too brown.

4. Remove from the oven at 160F and allow to rest for few minutes before carving.
Eat with warm vegetables, salad, your choice.
Started weeding today, realize I really don't like weeding--but I do love having a garden..I"ll have to work on getting Anna to know the difference btwn plants and weeds because she loves weeding!