missing Herb

9 / 7 / 13

So it’s September. Wow. I guess it’s fair to say that we will be saying goodbye to summertime before long. So what will you miss as we say farewell to this most beloved of seasons? Hmmm… One of the things that really gets to me at the close of summer is saying goodbye to my summer herb garden. Makes me sad. I just love my herbs. Yep. Love to cook with them throughout the summer. The ability to walk just outside my door to snip fresh herbs for dinner… priceless! But, quite honestly, I also enjoy just having them nearby. I know; weird. But when I’m watering, I love to just run my fingers through the leaves; the intoxicating fragrance of lavender, rosemary, basil, mint… Love . And then I have a little ~~friend~~ bee, named “Buzzy”, who likes to hang out with me early in the morning. Along with “Herb” (with an “H”). He is the little (ceramic) pig who lives in the herb garden. OK – Perhaps I sound like a bit of a crazy woman at this point. Hard to argue, really…

But I will tell you who does understand. My friend, Martha. Yep – Martha Stewart. Not only has Martha come up with a delicious way to savor my summer basil well into the winter months; she has done it dairy free! Yes maam… We’re talking pesto without cheese!! And the icing on the cake? Martha says that it actually freezes better than traditional pesto with cheese! Wow, Martha! “You had me at hello…” Thanks!!

Basil Pesto

yield: Makes 1 3/4 cups

1 cup walnuts or pine nuts
Coarse salt and ground pepper
8 cups (4 ounces) lightly packed fresh basil leaves
2 garlic cloves, coarsely chopped
2/3 cup extra-virgin olive oil

Directions

1. Step 1

Preheat oven to 350 degrees. Spread nuts evenly on a rimmed baking sheet; toast in oven until golden and fragrant, tossing once, 8 to 10 minutes. Let cool completely.

2. Step 2

Meanwhile, bring 4 cups salted water to a boil; add basil, and submerge with a spoon. Immediately drain in a colander. Rinse with cold water until cool, then pat basil completely dry in paper towels.

3. Step 3

In a food processor, combine nuts, basil, and garlic; season generously with salt and pepper. Process until nuts are finely chopped. With machine running, pour oil in a steady stream through the feed tube; process until smooth. Use immediately, or freeze.

Herbs in olive oil

Not a PP (Pesto Person)? No problem – Here are some tips from “theKitchn” on freezing and preserving fresh herbs in olive oil.

lazy days & BBQ’s

8 / 28 / 13

So here we are nearing the end of another summer… Wow. Where, oh where, did the time go…??? This was originally posted just in time for Memorial Day, the unofficial start of the summer season. With Labor Day weekend right around the corner, I figured it was worth sharing one more time!! Enjoy…

a summer sabbatical

8 / 22 / 13

A summer sabbatical. From social media. Interesting. So what does that really mean, and why do it?

Well… by definition, it just means that I took the complete summer off from participating in any form of social media. At all.

Ya, right.

I do have to say, however, that I really did try. There were a few “cheats” along the way; but for the most part I honestly tried to steer clear of the constant temptations and did my very best to avoid this love/hate relationship that I seem to have with my computer. Hmmm. Think I just stumbled across the perfect segway into the real “meat and potatoes” of this post… “Why do it?”.

A couple reasons, really. First of all to test myself. Can I possibly survive without social media? Will the world – or, perhaps more specifically, MY world, cease to exist without the constant stimulation of my daily dose of social media buzz? As it turns out, one can exist, and dare I say, thrive, WITHOUT social media. Who knew. That being said, however… What about my readers? My fellow bloggers? My Pinterest peeps? My Facebook friends… and likes… and followers…? Will THEY be able to survive the summer without my insight, my perspective, my wisdom, my knowledge, my non-stop chatter…. ???

In a word – yes.

So, there it is, friends. The summer sabbatical is complete; and I am back. I (quite sincerely) look forward to our time together going forward. There is just so much we have to learn from each other. And yes; I missed you.

live happy – Cathy

lazy days & BBQ’s

5 / 20 / 13

I’m taking part in a blog series to help you plan and throw the best BBQ this summer. Follow the below links for the all the tips, tricks, and recipes!

Step 1: Planning {Dawn of Joyful Scribblings}

Step 2: Decor / Tablescapes {Cathy of Creations by Cathy}

Step 3: Appetizers {Chelsea of Whatcha Makin’ Now?}

Step 4: Main Dishes and Sides {Nicole of Daily Dish Recipes}

Step 5: Desserts!!! {Katie of What Katie’s Baking}

Step 6: What to wear {Ginny of My New Favorite Outfit}

Now to my section….
So it’s almost party time, and we are ready to set the table and set the mood. I love, love, love a theme! It just seems to make everything so much more fun and festive for you and your guests! Whatever your theme, I’m a big believer in carrying it through from beginning to end.

Let’s start with the front porch, or wherever your guests will first enter your gathering. This is not something that should break the bank! In fact, most of your “shopping” can probably be done right there at home! Let’s start with fresh flowers. If you are a gardener, flowers from the backyard are perfect. Otherwise, a big bunch from Costco should cover it. Touches of fresh flowers here and there, including a little sprinkling in the guest bathroom… Always a nice touch. For this little gathering, why not sub in a stack of bandanas next to the bathroom sink in place of your guest towels?

When it comes to setting your table and arranging your food, start by “thinking out of the box”. We always hear decorators telling us to bring a touch of the outdoors; in. Same goes for bringing the inside…out! Here I mixed my everyday plates with fun “outdoor” utensils and bandanas for the napkins. Slip a slim glass vase inside a cowboy boot, and you’re ready to display your fresh flowers. One thing that I like to do is take a few specific items and integrate them throughout for a sense of continuity. Since this was a BBQ themed party I selected bandanas, cowboy boots and pigs! (Even down to the cute little silver piglet S&P shakers!) I must admit that I’m a little partial to cute little “pig stuff”…Ha! Tying a bandana around your wine or water bottles keeps them from becoming slippery with condensation. Plus it just looks so darn cute!

Don’t drop the ball when it comes to your appetizer and/or beverage set up! Keep that theme going! My theory is that you don’t have to make everything difficult, or “homemade’, when it comes to the food – as long as you make the décor something fun! And “out of the box” certainly works here, too. A cowboy hat to hold the chips, a margarita glass for the salsa and some cute (inexpensive) cocktail napkins for the “margarita bar”! Easy peasy!

One final note, and then I think we’re ready to start the BBQ! Always pay attention to those small details throughout the planning process. Little things like selecting your playlist ahead of time can really enhance the tone of the party. I am a detail person, so for me it’s really all about the little stuff. (Yep. “Can’t see the forest for the trees“, kinda gal) I may run out of time to take a shower, but you had better believe that I had time to put the mayo, BBQ sauce, mustard and relish in cute little decorative serving jars… Ha! I know. It’s not right; is it? Oh well. I’ll just meet them at the door with a margarita and a big smile. Tonight I’m a cowgirl and I’m ready for a party!

ice cream sandwich day?

8 / 2 / 12

Yes – You heard me correctly… It IS “National Ice Cream Sandwich Day”!! Who knew; Right??? Well that doggone thermometer continues to hover at triple digits, and there are absolutely ZERO age limits for celebrating this “national holiday” – So a big WooHoo to that! I loved this blog post that I found at Twig & Thistle (below) because it is not so much a recipe as a “how-to”. Simple instructions and a beautiful, tasty little package of cold refreshing sweetness!! Even better – you can make them up ahead of time and pop them in your freezer. Done. Then at your next outdoor BBQ or summer party you can whip them out and impress your friends, smiling politely as they “Oooo and Ahhh…” Give it a whirl before the summer comes to an end.

There are few things that I love more than ice cream in waffle cones. It doesn’t take much convincing to go for a scoop so when I saw waffle butter cookies at Trader Joe’s I knew excatly what I had to do: ice cream sandwiches! They’re super easy to do and would make a great treat for Easter, just pick a pastel ice cream, sandwich it between waffle cookies and violá! Easter eggs! I used strawberry here but mint or sherbert would be cute too, honestly though, can you ever really go wrong when it comes to ice cream?

What you’ll need: Carton of ice cream Butter waffle cookies from Trader Joe’s Round cookie cutter bent into an oval Large knife Cookie sheet Parchment paper Wax string

Directions: Take your ice cream (the boxed kind works best) and cut off a 3/4″ thick slab, it doesn’t have to be exact just thinner than your cookie cutter. Next, use your cookie cutter and cut out ovals from the ice cream, set the ovals on a cookie sheet with parchment paper and put the sheet in the freezer to firm up.

While you wait, cut out 9.5″x2.5″ strips of parchment paper to use as holders for the finished product.

Once the ice cream has chilled for a bit, transfer to the cookies with a spatula. For a little extra sweetness, add decorative chocolate sprinkles; simply roll the edges through the sprinkles for an even coating.

For the final touch, wrap in parchment paper and secure with waxed thread or baker’s twine then freeze until ready to serve. Enjoy!

live happy… laugh, love, dream, create

a sweet little fourth of july

7 / 2 / 12

So the Fourth of July is a “midweek holiday” this year. Kind of a fun way to put a little fun, family and friendship into an (otherwise) ordinary week. Perhaps you’re heading to the lake, popping over to the neighbors or entertaining in your own backyard… I will tell you that I have a tendency to focus more on the main part of the meal when it comes to entertaining – and the cocktails and desserts are often an afterthought. (I can hear some of you laughing already… Perhaps “cocktails” are where you START your planning…? Ha!) Anyway – I thought it would be fun to share a few little last-minute “sweet” ideas for the Fourth of July holiday that is upon us!

Well – First of all – I have got a recipe here for a “Double Berry Margarita” that is calling my name. Loud. And it’s not even noon yet. (Houston – we have a problem…) Anyway, I’m going to share it with you in the hopes that you will make it for the 4th, or sometime this summer, and share your “results” with me. (Well, maybe not ALL of your results. We’re sticking with a “G” rating here, friends! )

Double Berry Margarita

1 oz. tequila blanco

1/2 oz Cointreau

1/2 oz Chambord

1 splash sweet and sour mix

2 raspberries, muddled

2 blackberries, muddled

2 lime wedges, muddled

Combine ingredients in a mixing glass. Shake hard and serve in a glass with a salted rim. Garnish with a lime wedge, raspberry and blackberry. Oh my, that sounds good!!

Doing a little “last minute” entertaining? Need something quick & easy in the beverage department?? Well, icy cold lemonade – or pink lemonade – works great for any outdoor entertaining… perfect for the kiddos, and even more fun for the adults (Hint, hint: Keep a bottle of citron vodka in the freezer for an icy little “adult lemonade cocktail”!!)

As for dessert, nothing is sweeter and simpler than a cupcake. These cupcakes can be made with your favorite cupcake mix/recipe (Red Velvet, perhaps?) and a simple white buttercream frosting. I just fell in love with the simplicity of these decorations…

Stars & Stripes

Tint 1 cup buttercream a bright blue with gel-paste food color. Transfer to a pastry bag fitted with a small plain tip (#4). Frost each cupcake with a smooth layer of untinted buttercream.

To finish, cut red licorice laces into seventy-two 1-1/2 inch long pieces and seventy-two 3/4 inch long pieces. Arrange three longer pieces and three shorter pieces to form a flag pattern. With blue frosting, pipe nine dots in each open corner to form “stars”.

Need something for the kids to help with while you are sipping on your “Double Berry Margarita”?? Staying with our “sweet” theme – a little project that will give an ordinary blue napkin a festive feel in a simple way… Starlight Spangled Napkin Rings!! Not a lot of supplies and simple directions. Just trying to give the kiddos something to do while you are busy sipping on your margarita…!!

OK – so there you go. A few “sweet” little ideas for your upcoming Fourth of July holiday!! Say a prayer for our troops, and the families who are missing them. Be proud, be safe, be American; Keep calm and eat a cupcake!

Happy Fourth… Live happy

the magic of mint

6 / 28 / 12

I was working on my July newsletter, and decided to take a little break and make myself a cup of tea. One of the things that I love most about summer is my herb garden… including a big pot of mint. spearmint, peppermint, pineapple mint & Chocolate mint!! Oh, so yummy! Thought that i would take a minute and share this minty little blog with you as i sip my tea…

LEMON-MINT FACE TONER

Oh my goodness… It’s SO HOT outside!! This face toner will instantly refresh and revitalize your summer scorched skin.

1 peppermint tea bag – I love the Trader Joe Organic Mint Melange Tea (1 c. hot water-for steeping)

T. fresh lemon juice,

1/2 c. witch hazel.

Steep the peppermint tea in water for a few minutes. Allow the water to cool down and add the lemon juice and witch hazel to the mix. Store it in a glass jar or spray bottle and keep refrigerated. Just spritz your face whenever you need a cool,refreshing pick‐me-up.

Mojito Cupcakes

Hmmm… OK, you have probably heard of, and/or tasted, the yummy, muddled, minty drink called a Mojito. Question is – Have you ever had a Mojito Cupcake??? I am guessing not; and neither have I. I’m just thinking that they sound mighty refreshing for a fun little summertime dessert. (Simply scrumptous with a cup of tea…?) Please note that I would certainly not turn down the opportunity to be on the “sampling committee”, if you are so inclined to give this recipe a whirl! I’m standing by…

live happy… laugh, love, dream, create

kahlua dip with strawberries…yum!

6 / 18 / 12

Served this yummy dip at my Grand Re-opening last week, and had several requests, as I always do, for the recipe. It’s super-duper simple and a great summertime dessert -So here goes…

Note: In this recipe, you can certainly use “the lite version” of cream cheese, yogurt and whipped topping – but don’t ever use fat free cream cheese!! It has the consistency of a rubber ball. I do not even believe that it is an edible food product!!

4 oz. (1/2 block) cream cheese, softened

1/2 c. Greek yogurt (or sour cream)

1/4 c. light brown sugar

3T. Kahlua

4 oz. frozen whipped topping (“Cool Whip”), thawed

Combine cream cheese, yogurt, brown sugar and Kahlua. Beat until smooth and creamy. Blend in whipped topping. Refrigerate overnight to blend flavors. Serve with fresh strawberries or other assorted fresh fruit. Super delish – Enjoy!