First Snow of the 2012-2013 Winter Season

So the winter begins...we had the first snow of the season this past Tuesday.  While I don't like all the work it brings, I can' deny how gorgeous it is outside when everything becomes dusted in a sparkling layer of white.  We had about an inch and I took these photos just as the ground started to become covered.  I think everything looks so pretty when the snow is just dusting everything...the colors remind me of a steel engraving and I am in the middle of it...

The garden is just becoming covered in a white shroud of snow.

Snow is falling fast and furious...the white pine boughs
are protecting the grass below from falling snow...

The herb garden is still producing cold weather savory treats.
Seth picked herbs for our Thanksgiving stuffing, as well
as the centerpieces...little vases filled with sage...GORGEOUS!

Blueberry bushes have turned their winter red.

A garden guardian...

Another watchful eye over the winter garden beds...

Rosemary continues to produce...

Interesting pattern effect as the white pine boughs capture the snow fall
and leave the ground below bare.

The gazebo appears to be covered in a dusting of confectioners sugar!

Delightful and dreamy...

Thankfully we received only an inch and then it melted away from the walkways and driveway...we are expecting record breaking warm weather this week...that's our New England...wouldn't have it any other way!

Elizabeth

I Am Not Home Right Now...

Elizabeth

It is Election Day....GO VOTE!!!!!

 No excuses....GO VOTE!!!!!

If you vote early...you have the rest of the day to bug everyone else to go vote!
Elizabeth

Tomorrow Is Election Day - FINALLY

 Well the day is almost here to cast your vote in the national and local elections...Hallelujah!!!!!

No excuses...get out and just do it!!!!!

 Lay your clothes out tonight, make a list of who you are voting for, read over your state and town referendum and go to bed early...get a good rest and be first in line to cast your vote tomorrow!!!!!

Elizabeth

Seth Was Here Last Weekend....That Means There is No Bacon in the House!!!!!

If anyone knows my nephew Seth, they will agree he is a bacon glutton...there are many other words I could use but this is a family blog.  So I was honored with his company last weekend and it was a wonderful visit.  His parents (my sister Catherine and brother in law Mark) were here as well.  So a great weekend of company!

On Sunday morning, Seth kindly asked if anyone would like him to make breakfast...which I believe is code for "I am going into the freezer for the bacon and since you are all within sniffing distance, I guess I will have to share".  Of course I am game for someone being chef for the morning.  So I asked for one slice of bacon with my eggs and Catherine as well requested one slice.  Mark on the other hand had to battle out the remaining slices with Seth...hands down Seth will always be the winner in this battle!

I like to have cooked bacon in the freezer so when it comes time to use some there is no muss or fuss.  I really dislike bacon splattering in the frying pan and stinking up the house while eating my breakfast or making a BLT.  

I bake off three packages of bacon at a time at my leisure and just freeze it.  So when the spirit moves or Seth shows up...bacon is available and within 2-3 minutes after a reheat in the microwave.  The kitchen is grease free just the way I like it.

So this past week I picked up my favorite bacon an uncured variety of apple wood smoked at Whole Foods.  I baked off three packages and now I am prepared for the next visit from Seth!

Initially I line my baking sheets with a sheet of heavy duty aluminum foil.
Place a cooling rack on top and spray with PAM.  This insures easy cleanup.
The baking sheet stays clean, the foil is tossed as well as any drippings I don't save
and the rack cleans up in a jiffy.
I much prefer my bacon baked on the rack opposed to cooking in the grease.

All set and ready to roll....I bake at 425 degrees for about 25 minutes...
this is not a guaranteed time...so just bake till the bacon reaches the
degree of doneness you prefer.

All finished...

A quick drain on paper towels to remove any additional grease.

I take all the slices and layer them and then just roll it all up and place in
a freezer bag.  Now when I want some bacon, I just open up the
package, remove what I want and return the package to the freezer.

This is such a simple task that can be done when you have a little time.  It really is nice to just reach in the freezer and pull out the cooked bacon and it insures a clean kitchen and range top.  

But most important...when Seth visits he is a happy bacon boy!

Elizabeth

Is This Really Necessary

I like to eat an apple almost everyday especially when the local farms start picking.  I do take stock in the old adage "An apple a day keeps the doctor away" and "Apples are natures toothbrush".  Also they just taste good eating one out of hand.  While a good piece of pie is delicious and my apple crisp is sought out by certain family members...eating just the apple as is the best way to go. 

But the frustrating part of all of this is those stinking labels they plaster over all the fruit these days.  It took me seven (7) attempts to remove that little tiny label...REALLY?!  And then they wonder why people don't eat more fruit?!  Is it not possible to make a label that comes off with one good pull...these labels are as bad as those labels on things you by from Home Goods...aren't they the worst?!  No the apple labels are worse really!

Seven tries and I finally was able to remove the label off my little apple!

Okay my moaning and groaning is over...now I have to get those seven little sticky pieces off my thumb...wash the apple and I am good to go "brushing" my teeth and keeping the doctor away as I eat my crunchy pomme.

Elizabeth

Isle of Capri Pesto 2012

This past Sunday was "pesto making morning".  This year I had some beautiful basil...so naturally a freezer full of pesto for the winter is a must have.  When my nephew Seth and I went to the Trade Secrets Show in Sharon CT this past spring, we made as usual a beeline to the herb farmer.  He has Genovese basil which is the gold standard for making pesto.  While all others are okay, Genovese is the best!  Seth and I always buy a lot of pots and home we go with pesto dreams on our minds.  We also pick other things up but the basil is a must have.  

So Sunday morning I gathered all the ingredients and made three batches using The Barefoot Contessa's recipe.  I filled the containers almost to the top and then pouedr a thin layer of olive oil over the pesto which creates a barrier from exposing the pesto to the air which prevents oxidation which causes the pesto to darken to the brown color we all have seen...while it doesn't hurt the basil it does make the eye appeal less than desirable. Once I had everything done, tops go on, labels placed and off to the freezer.  

My mise en place...garlic, salt, pepper, olive oil, pine nuts, walnuts,
Parmesan cheese and the star of the show the Genovese basil.

Already for the freezer...YIPPEE!!!!!

I can't help but look at this bounty and imagine all the things I will be making...pasta with pesto, pizza, salad dressing, garlic basil bread and the list goes on...I will gift a bit of this booty to friend just because!

Elizabeth