I think pears are best fresh, with a little cheese on the side. But here’s a tasty recipe to use them up before they go bad. Pear Pineapple Compote 3 ripe pears, cut into bite-size chunks (I don’t peel the pears, but you might prefer them peeled)1 14 oz. can of chunk pineapple, with its juice½ tsp lemon juice¼ cup brown sugar Mix all ingredients (including all the juice from the pineapple can) into oven-safe dish. Bake at 350 degrees for one hour. Serve compote by itself or with ice cream or cake. NOTE: Add brandy or rum, cinnamon or
This salad is sooo good. I love the colors and presentation as much as the taste! I hadn’t thought about mixing watermelon with the tomatoes and burrata, but it works. If I were making it at home, I’d add some avocado and maybe pine nuts or pistachios on top!
I recently had dinner at a restaurant in Colorado that specializes in local wines. Apparently, hundreds of them! It always surprises me to see the vast selection of wines available. I tend to find a couple of labels I like and stick to them. I used to be a chardonnay drinker until I realized I had an allergic reaction to the oak from being aged in oak barrels. Made me sneezy and sniffly. These days, it’s sauvignon blanc for me. I also enjoy a dry riesling from a winery in New York’s Finger Lakes region. Do you have a fave?
Made one of my favorite summer salads last night. Cucumber salad with green peppers and tomatoes. For added color, I tossed in a few yellow tomatoes. And for additional flavor, some chopped red onion. Sprinkle some Italian seasoning then toss the whole thing in Italian dressing and marinate for an hour or so. Serve topped with pine nuts, and enjoy! Do you have a go-to summer dish?
If I had to grow my own food to survive, I would’ve starved decades ago. My husband and I have not had much luck growing foods over the years, but we do have a patch of raspberries that has produced fruit for several years now. It always surprises me when we get them — and when we get to harvest them before the birds do! Do you grow fruits or veggies?
The last time I made deviled eggs, a friend told of peeling woes when trying to get the shell off the eggs. I know there are supposed to be “tricks” such as adding salt or soda or vinegar to the water. I have found that if I put the eggs in cold water (adding a cup of ice) immediately after boiling, they are much easier to peel! Anyone else have a tip to share?
I look forward to strawberry season every year. I found a new recipe the other day. Chop strawberries.Add some chopped basil.Pour a couple of tablespoons sweetened and thickened balsamic vinegar over and enjoy. If you don’t have sweetened balsamic vinegar, put a couple of tablespoons brown sugar in a pan with the vinegar and heat until it boils. Let it cool before putting over strawberries.
I had a lot of fun putting together the dessert table for Easter yesterday. I forgot to get a pic of the full spread complete with cupcakes, lemon swirl cake and coconut cream pie. But I snapped a shot of this sweet little charcuterie. Did you make something special for the weekend?
Forty-five years ago this week, my husband took me out for a birthday dinner–my first birthday after we began dating. We went to a wonderful restaurant in Palo Alto, California, where we were going to law school. We ordered wine – it was my 21st birthday, and I was finally legal. (Well, I’d been legal in Vermont where I lived when I was 18, but I was finally legal everywhere.) I don’t recall what I had for the entrée, though I’m sure it was good – it was a fabulous restraurant. But I do recall the dessert – Strawberries Romanoff, a confection of