Friday Funnies

Rear engine drive ?

Pesto & Pasta

We have a supply of basil in our garden this year thanks to a fellow “Y” member who donated some plants. We’ve been enjoying it in fresh tomato salads. And, there’s always  a few sprigs in a small bud jar on the kitchen counter.

Today, I harvested the basil, before it started developing seed heads, and made basil pesto that we enjoyed tonight over linguine.

It was delicious with a side salad — and so easy to make. Pasta is a great pairing with pesto. As the pesto is tossed into the hot cooked pasta, the heat brings out the fabulous flavors of the basil, garlic, and cheese. There’s also lots of other uses for pesto, like these:

• Use in place of pizza sauce
• Spread on on bruschetta
• Make into vinaigrette
• Stir into a chicken pasta salad
• Tossed with veggies
• Use as a garnish for soups
• Add into pesto bread
• Stir into quiche filling
• Mix with mayonnaise for a Panini spread

Basil Pesto

• 2 C packed fresh basil leaves
• 2 cloves garlic
• 1/4 C pine nuts (substitute walnuts or hazelnuts)
• 1/4 C extra-virgin olive oil
• 1 TBSP lemon juice (helps to keep pesto turning brown on exposure to air)
• Kosher salt and freshly ground black pepper, to taste
• 1/2 C freshly grated Parmesan (or Pecorino) cheese

1. Discard any flower buds, stems or leaves in bad shape. All you want are leaves; wash in a large bowl under cold water.
2. Combine basil, garlic, and pine nuts in a food processor. Pulse until coarsely chopped. Add 1/2 cup of olive oil and process until mixed in and smooth. Season with salt and pepper.
3. Add remaining oil and pulse until smooth. Blend in the cheese unless you are freezing it — see NOTE below.

NOTES

• If freezing, omit cheese and add it when thawing and using pesto.
• Add 1 tsp of sugar to perk up the pesto’s flavor. 
• Pesto keeps in fridge for up to 1 week; frozen 3 to 6 months.
• Freeze in ice cube trays. When it's frozen, just pop cubes out and put them into a freezer bag to use when needed.

Since I plan to use the pesto leftover from tonight’s meal soon, this ice cube tray wasn’t needed today.

Smart — NOT So Much

Ever make a mistake and buy something you thought would be great, then learn that it wasn't what you really wanted — or needed?

That's what I did after posting about and (very much)praising the technologically-laden features of a recent purchase, the Samsung WB250F Smart Camera. This compact digital has a mega 18X zoom Wi-Fi, and sharing features, in-camera editing to name a few.

This digital wonder was bought after a friend* bought one and was (and remains) wildly enthusiastic about its features. He's been having such fun trying them and emailing results to me. I was doing likewise and many emailed photos and tips traveled between the VA eastern shore and Oregon in the past 3 weeks.

Option wise, it's a terrific camera for many — but I learned that MY preference is a camera that takes photos which can later be downloaded or uploaded to share with others. The camera's Wi-Fi feature was great fun, but uses battery life and time. Unlike other devices (smart phone, iPad, iPod) which can take and email photos, the camera doesn't retain a contacts list. And, that touch screen is as small and tedious to use as on those other devices.

So, the camera and I parted ways this week. It was sold on eBay and is currently on its way to a new owner in Mississippi.

* And, yes we remain friends.

Peaches & Cream

At the end of July, a post described what was happening in The Frog & PenguINN orchard, nothing was ready for harvesting then.

This year’s fruit crop is not great for many reasons, some weather-related; however, over the weekend, Grenville harvested enough of these . . .To make one of these — fresh peach pie . . .

 

 

 

 

The inside was wonderfully warm when he cut into it and served  with vanilla bean ice cream . . .

Sorry, you weren’t here to help us enjoy this treat, there’s still some left, if you hurry. AND, Grenville’s planning to make another one with the remaining harvest.

Who’s bringing the ice cream ?

Evening Clouds

The Perseid meteor shower is expected to reach its peak late Sunday night and early Monday, August 12, we opted not to stay awake to watch this annual event — maybe next year. 

Earlier tonight, the sky was beautifully dramatic even without bits of meteor debris swirling about. These views were taken from our back porch.

This event occurs annually in mid-August when Earth travels through a region of the solar system swarming with debris from the tail of Comet Swift-Tuttle. The shower is named after the constellation Perseus, since that is the point in the night sky from which the meteorites appear to originate.

While these bits of debris is about the size of a dime, the intense friction created when they fly through gas surrounding Earth makes them burn bright enough to be visible from the ground.

Did anyone stay awake to catch this event?

Bluegrass and Clams

What do these 2 have in common?
Not certain, but we enjoyed BOTH this weekend.

Summer weekends on the VA Eastern Shore are times for concerts and get-togethers — Friday & Saturday we attended one of each.

Friday night it was an outdoor (and free) blue grass concert on the grounds of Ker Place, a National and Virginia Historical Landmark, in neighboring Onancock, VA. Ker Place serves as headquarters of the Eastern Shore of Virginia Historical Society (ESVHS). This former mansion, built in 1799-1803 by Agnes and John Ker, is considered the finest example of Federal architecture on the VA Eastern Shore. Only two families have lived in the home before it was purchased by the ESVHS in 1960. Besides serving as ESVHS headquarters, the house  is a museum, library, archaeology lab, and a place where folks gather for events. Various area groups have performed on the grounds offering free music. This week, bluegrass music was performed by No Spare Time, an Eastern Shore group.These events are either BYOF (bring your own food) or you can purchase dinner from a local vendor. In keeping with the music theme, BBQ was featured — this youngster preferred to ride the pig vs. eating it.These events are either BYOF (bring your own food) or you can purchase dinner from a local vendor. In keeping with the music theme, BBQ was featured — this youngster preferred to ride the pig vs. eating it.

This very young child just grooved with the music in her dad’s arms.Saturday we attended a “clamboree” benefit fundraiser for the Virginia Eastern Shorekeeper, an organization whose goal is to help protect, preserve, and improve our tidal waters. This event also honored the achievements of some local folks we know who have helped towards this goal.

No guessing here as to the featured seafood entrée . . .

 

 

Friday Funnies

Tweeters

without using any social media.

Blowing Bubbles

Time to “fess” up — do you blow bubbles ?

We don’t stop playing because we grow old; we grow old because we stop playing.

George Bernard Shaw

YUP that’s what we did Sunday while “porchin it” on a beautiful and very lazy afternoon. Breezy weather rolled in after Saturday rainstorms — perfect weather for one of my favorites — blowing bubbles. I wanted to try taking bubble photos with Grenville’s help. One thing we didn’t count on was the wind helping to blow the bubbles a\way TOO fast.

Grenville kept trying to blow them slower, if that’s even possible.And, I kept trying to get them in a photo before they crashed onto the porch.
We kept trying, even switching to a larger bubble wand.If you’re ever in the neighborhood, c’mon by and blow some bubbles. We have a supply of them, cause they are NOT just for kids.

Growing up, bubbles were the the highlight of The Lawrence Welk
Show on Saturday night at my parents’ home. After an early start in CA  where it was broadcast from the Aragon Ballroom in Venice Beach (1951-55), it ran nationally for 27+ years on the ABC network from 1955-1971. The show was originally broadcast in B&W; color broadcasts started in 1965. The show would open with floating bubbles, accompanied by a sound effect of a bottle of champagne opening. Welk’s style was called “champagne music.” This description is said to have originated from an engagement at the William Penn Hotel in Pittsburgh, when a dancer called the band's sound “light and bubbly as champagne.” (The hotel claims to have the original bubble machine, a prop left over from a 1920s movie premiere.)

To make the "Champagne Music" tagline visual, the production crew built a bubble machine that spouted bubble streams. It was originally set up to produce soap bubbles, but after complaints from band members about soapy build-ups on instruments, the machine was re-worked to produce glycerin bubbles.

How about you — do you blow bubbles — OR

• daydream and do nothing
• play on a tire swing
• fly a kite
• visit a farm
• read under the covers — with a flashlight
• catch fire flies
• watch sunrises and/or sunsets
• splash barefoot in puddles after a rainstorm
• catch butterflies with a net
• hold a frog or toad
• listen and amaze at the power of a waterfall
• chase a rainbow (better yet, find the pot of gold)

Age is an issue of mind over matter. If you don't mind, it doesn't matter.

Mark Twain

Youth is wasted on the young.

George Bernard Shaw

Crockpot Balsamic Chicken Thighs

Our crockpot has been in use a bit more lately after its relocation from the pantry to the countertop. It was NOT packed away as part of the great de-cluttering to get the house ready for showing. Since those hoped for events have not been happening lately, the crockpot is back in view and NOW seeing more use. 

Chicken was “what’s for dinner” last week and I looked online for a “waist-friendly” meal using spices and herbs a without calorie-laden sauce. There were several recipes similar to this one which was altered to include fresh herbs and onion and a substitution of chicken thighs vs. breasts. The ingredients list is fairly simple and you could have all these items available in your pantry or freezer.

Crock Pot Balsamic Chicken Thighs

• 4-6 boneless, skinless chicken thighs
• 1 tsp garlic powder
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 tsp dried minced onion
• 1/2 half small onion, sliced
• 4 garlic cloves, minced
• 1 TBSP extra virgin olive oil
• 1/2 C balsamic vinegar
• Fresh basil (if available)
• Fresh parsley (if available)

1. Combine the first six dry spices (garlic powder, dried basil, oregano, salt, pepper) in a small bowl.
   
2. Rub over chicken on both sides, then set aside. 
3. Pour olive oil and put garlic and onion on the bottom of the crock pot. Place chicken on top. Pour balsamic vinegar over the chicken.
4. Cover and cook on LOW 7 hours or HIGH 4 hours. Sprinkle with fresh parsley on top to serve. 

Summer squash is abundant now as so is fresh basil (in our garden). Combine these with onion, garlic powder, sea salt and freshly ground pepper then sautée and serve with the chicken. 

This first-time meal is now a “keeper” worth repeating at The Frog & PenguINN dinner table. (Sorry but there were NO leftovers.)

Got Our Goat?

No, it just seemed like that on Saturday when we visited the Great Pocomoke Fair in MD. It was late in the day when we stopped into the livestock barn.

There were goats of all colors and ages, including this 1-week old baby introduced by this young lady as "Cleo."

It was late in the day and the pigs were exhausted.

So we checked out the cows, before "moo-ving" on.

Yes, I know it was a very bad awful pun — Welcome to Monday !