I just had to leave a quick post to share this year’s beach read. 

What could be better than a beautiful sunset on the beach and a good book!?

Thanks to my friend Jane I am enjoying both.  Thanks Jane for your recommendation and for sharing your copy of the book. 

If you are a Jane Austen fan you will want to check out Georgette Heyer’s novel Frederica.  This book is part of the Regency Historical Romance Novels - not to be confused in anyway with the Harlequin Romance series!

Frederica and the Regency Romance series are set in the early 19th Century and if Frederica is any indication  I can’t wait to read my next one!

If you need another summer beach read recommendation be sure and check out my all time favorite beach read.

What are you reading this summer?

Happy reading!

It has become a favorite summer appetizer at our house, especially when tomatoes are in season.  Last summer I took it to a potluck and so did two other women.  They were all slightly different versions and I have to say - I liked this version the best.

It has a bit of chopping involved - tomatoes, avocado, cilantro and green onions but goes together quick .  I like to refrigerate it for a while before serving so all the flavors can meld together.  We used tortilla chips to dip.

Be sure and add the avocado in right before serving so it doesn’t turn brown.  Do you have a favorite summer appetizer?

Cowboy Caviar

1 can whole corn, drained

1 can black beans, rinsed and drained

5 roma tomatoes, seeds removed and diced

1 bunch green onions, chopped

1 bunch cilantro, chopped

1 bottle Kraft Zesty Italian salad dressing

fresh lime

1 avocado, chopped

Combine corn, beans, onion and cilantro,  Add juice of lime and dressing.  Just before serving add avocado.  Serve cold with chips.

I love all three but my favorite might be the pillow. No wait, the note cards. Or maybe it’s the trinket dish. Okay, they are all adorable - go pick a favorite and enter to win.

You have until Thursday at midnight (PST) to enter.  Tell your friends!

O.k. - so early morning means about 9:00 a.m. on a Saturday!  This weekend I was looking for some yummy produce for our Sunday dinner.  Logan was coming home on Saturday and he had invited some friends he met in Sweden while he was there in May to dinner on Sunday.  They are in the states for three weeks visiting.

When I asked Logan what I should fix for dinner he began listing off all of his favorites - so that’s what  we did.  A dinner of all of Logan’s favorite foods!

We headed to the farmer’s market for some yummy produce.

We couldn’t resist this beautiful, fresh picked lavender though so we bought a bunch of it.

We also couldn’t resist paying a visit to our friend over at Zest Crepes and trying her special of the day - a Raspberry Delight!!  A crepe filled with a combination of whip cream, cream cheese and fresh raspberries, topped with more whip cream, fresh raspberries and a little bit of fresh mint too!  Delicious!

Of course we needed some of these beauties…

I ended up with half a flat of raspberries and strawberries mixed.

I used the raspberries to make overnight waffles with cinnamon syrup and whip cream for Sunday breakfast - Logan’s favorite!

I used the strawberries to make a strawberry cream pie for Sunday’s dinner party. - Logan’s favorite!

We also made cowboy caviar as an appetizer, fast fire flank steak, herbed shrimp, Pioneer Women’s Crash Hot Potatoes, a spinach salad, garlic cheese bread, and in addition to the strawberry cream pie I made Pioneer Women’s Delicious Chocolate Pie.  All of them Logan’s favorites!

Here is my kitchen counter with everything lined up ready to cook in the oven.  Because I only have one oven I had to borrow my neighbor’s oven to cook the potatoes!

One of the other things we found at the Farmer’s Market were these….

We took home a pound of them and Jim very kindly snapped them for me - I hate snapping beans!  It reminds him of his Grandma Jane so he gladly does it for me!

I know it can be a bit dangerous but dinner parties are my favorite time to try new recipes.  This time it was a recipe for Tropical Green Beans.  I’ve had this in my To Try file for a while and I have no idea where it came from.  I forgot to write down the blog I got it from so if anyone recognizes it - please let me know!!

The recipe is a yummy combination of garlic, balsamic vinegar, sun dried tomatoes and pine nuts.  I am not quite sure what is tropical about that combination but that’s what it’s called!

They are quick and easy to prepare  - snapping them is the hard part.

Here they are ready to go into the oven - covered in olive oil, garlic and onions!

The recipe says to bake them for 25 minutes but I only baked them for about 10 minutes because I like my beans a little crisp - not too mushy!

The balsamic vinegar, sun-dried tomatoes and pine nuts are then added in and they are ready to eat!

Tropical Green Beans

4 Tbsp olive oil

1 lb. fresh green beans, cleaned, cut and dried

1 small yellow onion

6 cloves garlic, peeled and minced

1/2 tsp salt

2 Tbsp balsamic vinegar

1/3 C sun-dried tomatoes packed in oil, diced

2 tsp toasted pine nuts

freshly ground black pepper

Preheat oven to 400 degrees.  Brush  a large baking dish with 2 Tbsp of olive oil.  Put green beans, onion, and garlic in the dish, drizzle with remaining oil and sprinkle with salt.  Bake for 25 minutes, stirring beans at least 3 times.  When tender, remove beans from oven and transfer to bowl.  Immediately drizzle with vinegar.  Add tomatoes, pine nuts and pepper to taste and toss.

Dinner was a success and we enjoyed meeting the Thorn’s from Jonkoping, Sweden.  They were a delight!  I hope they enjoyed Logan’s favorite foods!

It is one of my favorite weeks of the year. 

Our family is able to get away from our “normal” life and just relax at our beach house in Manzanita on the beautiful Oregon Coast.  Logan is flying home to join us.

Clark  is still backpacking through Europe having the time of his life so he won’t be there.  He is having some amazing experiences though - check out his Polish Miracle!  He has promised some pictures of the food he has been eating soon!  He’s his mother’s son!

I’ve got a quilting project planned for our Week at the Beach as well as some reading and scrapbooking!

Many of you know that I have a scrapbooking  homebased business - I have been a consultant with the direct sales company Creative Memories for almost 19 years! 

There are many advantages and blessings to having a homebased business.  One of the best things that has come as a result of my business, besides the many wonderful friends I have made, is that we were able to realize  one of our dreams - to own a home at the beach. 

Since our beach house has no internet connection I may be slow in approving comments, responding to questions and comments this week so please be patient.

I am also excited to announce to you today that I have started another blog - how many blogs does one girl need?  Well I’ve decided you can never have too many shoes or too many blogs!

This new blog is a scrapbooking blog and I have started this new blog for purely selfish reasons.   Ever since I began my Creative Memories business my main goal every year has been to get caught up on my albums.  Don’t get me wrong - I have walked my talk all these years and have completed over 120 traditional albums and several dozen digital ones but I have never been TOTALLY caught up.

Well, I decided that this was the year.  One thing I have learned about myself is that I do much better when I am held accountable so I have started this blog to chronicle my scrapbooking journey to completion and I am inviting you to join me!

Here’s the first project on the list - finish up Cali’s high school albums.  It’s about 80 percent done.

This blog will be a private blog. 

If you are interested in following me  or joining me on this journey or just learning some new scrapbooking tips and ideas please leave a comment below or email me through the Contact form above and I will send you an invite to be able to access my new blog - Homebased Scrapbooker.

I look forward to sharing this journey with you!  Let’s get scrapping!

Here’s the view I will be looking at from the living room of my beach house as I do a little scrapbooking this week!  Want to join me??

For the last couple of years I have been telling Jim that I would cook for the first 30 years of our marriage and he was in charge of cooking the second thirty years!  I don’t think he believes me!

You see Jim doesn’t cook.  He would say he cooks but throwing a piece of meat on the grill really isn’t cooking.  He does make a mean Puff up Pancake but that’s about it!

I figured he needed a couple of years to practice, so for our anniversary I gave him 
How to Cook Everything :  2,000 Simple Recipes for Great Food by Mark Bittman.

 So far he hasn’t actually cooked anything out of it but I have.

For my herb class  I used Mark Bittman’s Linguine with Garlic and Oil recipe.  One of the things I love about this new cookbook is that Mark will give you a good basic recipe and then he shows you lots of ways to easily change it up.

You can take his basic Linguine with Garlic and Oil recipe and add in fresh herbs and nuts to create a different taste.  That’s exactly what I did at the herb class.

I love pine nuts so I chopped up some of  those and then put together a combo of fresh herbs - 1/4 C  parsley,1 /4 C  basil, 1 sprig of thyme and a couple of tablespoons of chives. 

Add the nuts and herbs to the olive oil and some garlic and you have a simple, quick and delicious summer meal!  A hand full of Parmesan cheese thrown in at the end is yummy too!  Add a fresh green salad and some cheesy garlic bread or herb bread and you are good to go!

Herbed Pasta
ala Mark Bittman

Salt
1/3 C extra virgin olive oil or more as needed
2 Tbsp minced garlic
1 or 2 small dried red chiles or to taste, or hot red pepper flakes to taste (optional)
1/2 C chopped nuts such as pine nuts, walnuts, almonds, hazelnuts, pecans.
1/2 C fresh herbs - combination of basil, parsley, thyme, chives, rosemary etc.
1 pound long, thin pasta, like linguine or spaghetti or any other pasta
1/2 C grated fresh Parmesan cheese

Bring a large pot of water to a boil and salt it.  Add pasta when it comes to a boil.

Heat the oil. When hot, add the nuts and cook, stirring frequently, until they start to toast and become fragrant, just a minute or two. Turn down the heat to medium -low and stir in the chiles, garlic and a large pinch of salt.

Let the garlic sizzle a bit, shaking the pan occasionally, just until it turns golden, about 3 minutes. Toss in the herb mixture (total of 1/2 -1 cup) The herb mixture may absorb all the oil so if it does add a little more oil when you toss it with the pasta or add in some of the pasta water.

Turn off the heat if the pasta isn’t ready.

Cook the pasta until it is tender but not mushy. When it is done, drain it, reserving a bit of the cooking water. Reheat the herb/garlic mixture briefly if necessary. Taste and adjust the seasoning, toss with Parmesan cheese and serve - yum!

Last week at the herb class I taught at my home I shared a couple of different breads made with herbs.

The first one was the No Knead Bread I have shared here on the blog before.  The only thing you need to turn it into Herb No Knead Bread is 1 Tbsp of chopped fresh herbs.  I think I used a combination of rosemary, thyme and oregano but I don’t really remember.  Experiment with your favorite herbs and see what you come up with!

The second herb bread I shared at the class was Flatbread with Fresh Herbs.   I do not remember where this recipe came from but it’s a good one.

(Do you see a trend here …no memory!)

It is simple to prepare.  I used pizza dough I purchased at the grocery store.  Here in Portland you can get it at Trader Joes or Winco or you can make your own from scratch.

Divide the dough into two pieces and roll each piece into a long rectangle (try to get them as close to the same size as possible).  Place on ungreased cookie sheet.

Place basil leaves on dough and then sprinkle with rosemary.

Place second rectangle over the herbs.  Flatten a little with a rolling pin or a glass.  Edges do not need to be  sealed.

 Brush egg mixture over the top.

Sprinkle on the cheeses.

Bake at 375 for 8-10 minutes until golden brown.

Slice, eat and enjoy!

Flatbread with Fresh Herbs

Pizza dough or crescent dinner rolls (8 oz. refrigerated can) or your own pizza dough or roll dough
1/2 C fresh basil leaves
2 tsp. chopped fresh rosemary leaves
1 egg, beaten
1/2 C freshly grated Parmesan cheese
1/2 C grated Mozzarella cheese

Heat oven to 375 degrees. Roll dough into 2 long rectangles. Place one rectangle on ungreased cookie sheet. Place basil leaves on dough. Then sprinkle rosemary on top of basil. Place second rectangle over the herbs. Flatten a little with rollling pin or bottle. Brush egg over top. Sprinkle on the cheeses (you can also add other cheese you like). Bake until golden brown, about 8 to 10 minutes.

This week I will share with you some of the tips on cooking with herbs as well as a few quick and easy herb recipes that I shared at the class.

Growing herbs is easy - all you need is a nice sunny location. This can be a garden bed, a pot on your patio or a small pot on your kitchen window sill. I keep my herbs in a small raised bed in my vegetable garden area and a pot of basil on the patio.

The ladies at the class got a tour of my herb garden and a quick lesson in how to deadhead your basil!

My favorite herbs to grow are: basil (lots of basil), rosemary (this comes back every year), oregano, thyme, chives, parsley (both curly and flat leaf), and cilantro.

Here are my Top Tips for cooking with herbs:

• When substituting fresh herbs for dried herbs in a recipe a general guideline is to use 3 times as much of the fresh herb as you would use of a dried herb. When substituting, you’ll often be more successful substituting fresh herbs for dried herbs, rather than the other way around.

• Purchase herbs close to the time you plan to use them. When growing herbs in your own garden the ideal time for picking is in the morning after the dew has dried but before the sun gets hot. This helps ensure the best flavor and storage quality.

• Fresh herbs can be stored in an open or a perforated plastic bag in your refrigerator crisper drawer for a few days. Wrap woody stem herbs (thyme, rosemary) in a dry paper towel and then place in perforated plastic bag. Wrap soft stem herbs (oregano, basil) in a damp paper towel and then place in perforated plastic bag.

• Unlike dried herbs, fresh herbs are usually added toward the end in cooked dishes to preserve their flavor. Add the more delicate herbs — basil, chives, cilantro, dill leaves, parsley, marjoram and mint — a minute or two before the end of cooking or sprinkle them on the food before it’s served. The less delicate herbs, such as dill seeds, oregano, rosemary, tarragon and thyme, can be added about the last 20 minutes of cooking. Obviously, for some foods, such as breads, batters, etc., you’ll need to add herbs at the beginning of the cooking process.

Coming up next - a quick and easy herb pasta. A perfect quick meal for a summer night.

What’s your favorite herb to cook with??

The adult women really roughed it in our enclosed cabins with showers and toilets and then there were those three meals a day prepared by a full kitchen staff!

We had a great time - lots of fun! If you are interested, I have posted some fun pictures of what my daughter and her friend did for the girls they were counselors over - you can check it out on our family blog.

Also be sure and check out the two DARLING items we are giving away over at iLashGirls.   I love the tote bag I own from Zinney Lou Totes - it is my knitting bag and my girls are drooling over the headband from Just Liv - they both want one!  Be sure and click on over here  to enter to win!

Watch this week for some posts on the herb class I taught for the ladies at church last week - info on how to grow herbs as well as some great herb recipes!!

Years ago we went to Disney World. We got into town late and we were starving. The first restaurant we found near our hotel that was open was Pizza Hut.

We ordered one of their deep dish pan pizzas. I remember it being the most delicious thing I had ever eaten - it could have been that I was ABSOLUTELY STARVING and anything would have tasted good but ever since then I have had an affection for their pan pizza.

Our family favorite is pepperoni and black olive!

When I found a recipe for Pizza Hut Pan Pizza over at Real Mom Kitchen I knew we had to try it. It was a huge hit with the family and the three pizzas feed us all with some left over.

What’s your favorite pizza topping? Are you a thin crust or a pan crust fan?

Pizza Hut Pan Pizza

Dough:
1 1/3 C Warm water (105F)
1/4 C Non-fat dry milk
1/2 tsp Salt
4 C Flour
1 Tbsp Sugar
1 pk Dry yeast
2 Tbsp Vegetable oil (for dough)
9 Oz Vegetable oil (3 oz. per pan) - (I just use enough to coat the pan)
Butter flavored Pam ( I didn’t use this)

Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed. Turn out on to a flat surface and knead for about 10 minutes. Divide dough into three balls. In three 9″ cake pans ( or can use 1 - 9 inch pie plate and 1 - 9 x 13 dish) , put 3 Oz. of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9″ circle. Place in cake pans. Spray the outer edge of dough with Pam. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.

Prepeat oven to 450 degrees.  Spoon 1/3 cup sauce on each pizza and spread to within 1 inch of edge.  Distribute 1 1/2 oz. of shredded mozzarella cheese on each pizza.  Place toppings of your choice in this order - pepperoni or ham, vegetables, meats (cooked ground sausage or beef)  Top with 3 oz. mozzarella cheese.  Cook until cheese is bubbling and outer crust is brown - about 15 minutes.  I then brush outer edge of crust with garlic butter.