homemade lemoncello

homemade lemoncello...we'll see how this goes!

a special thanks to my coworkers and colleagues who brought in the dozens and dozens of fresh lemons from the california citrus trees surrounding the south land!

we thought we should put them to use by attempting to make lemoncello

our process -- well danny's process of making, my supportive photo taking shown below:

21 lemons to be exact

peel the skins making sure not to get the pulp

sadly, after skins are peeled, the remainder of lemons are unused - 

thus we made lemonade with the remaining bits of lemon

squeezed lemon, a little water & a douse of sugar -- or if you want the romanian way, add honey for sweet

add lemon peels to container

add 1.75 liters vodka & stir, hands work too

plastic wrap - or use a container with a seal

finito

and now she sits waiting to be served

1 month with lemon peels
1 month with peels & simple syrup
then freeze

we'll see how long we can wait

buon appetito

delightful winter vegetables

brussel sprouts that is...

served just right with
homemade chicken lentil vegetable soup & buttered grained sourdough toast
winter has met its match

new recipe, delicious ahi salad

fall foods; one

if you know me, you know i am not 'the best' cook

i thoroughly enjoy cooking

being in the kitchen

cutting vegetables, preparing dishes

but most times, i prepare things that i like and dont usually take new chances

like many, my thought is, if we like it, why not make it alot?

but, i must admit, there a joy in trying something new

danny has been instrumental in inspiring & challenging me to do so.

never the less, a new dish; ahi salad

if you say you dont like fish cause it's 'to fishy,'

youre missing out

this salad was so good, so fresh & so delicious

that i thought i'd share

...

16 oz of ahi

found at trader joes

defrost  & cut in cubes

stale sourdough baguette, perfect for breadcrumbs

the basics
danny's mortal & pestle,
garlic salt, salt & pepper

grind 

cover ahi in bread/spice crumbs

to ensure flavor & moisture is retained

prepare pan with olive oil on medium low heat

the worst thing you could do with ahi is over cook

add ahi and crumb mixture & sautee until light brown

overcooking=tough meaty ahi=not good

meanwhile, prepare salad & dressing
dice red onion

 combine red onion, with olive oil

add red wine vinegar, salt, pepper, celery seed, dried mustard & sugar

butter leaf lettuce is our favourite topped with ripe avocado
add ahi & dressing

 enjoy!



baking

let the baking and making begin.

chocolate snowballs

shortbread
chocolate chip cookies
red velvet bundt cake [thanks 'kiss my bundt bakery']
carrot cake bundt
chocolate cake with butter cream frosting bundt
chex mix
& other goodies

the dan & i are celebrating our wedding/marriage with mcguire family and friends saturday

we are preparing harvest desserts to match my favourite harvest decor i have packed in my wooden crate:

gathered hay, burnt orange and gold linens, indian corn, gourds & various sized pumkins.

i wish i could decorate all day

and also wishing family in oregon and michigan,

friends in england,

and friends in other states could attend the event,

however i look forward to seeing them in december, as we near christmas!

its still odd to me that we are in the fall/winter season, it just doesnt feel quite right yet..

delightful dinners

delicious

baked chicken, seasoned with fresh garlic, oregano, salt & pepper

sweet potatoes soakin in the goodness

mixed greens salad with fresh feta

thanks danny!

spaghetti squash

Delightful Fall Spaghetti Squash, Sausage, Zucchini ‘Pasta’

Serving size – a perfect meal for 2
Ingredients:
[all can be found at local trader joes]

1 spaghetti Squash feeds 2+ people [you will have leftovers]
4 Chicken sausage
3 Zucchini
½ Onion
Garlic
Olive oil
Garlic salt
Sea salt
Pepper
Cayenne Pepper
Tomato Puree, Tomato Paste or ½ cup Spaghetti Sauce
Directions
Take Spaghetti Squash. [found at trader joes or local super market]
Take a fork and poke the squash 4-5 times [to allow breathing],
Take the squash and put it in the oven [or microwave 12 minutes, rotating every three minutes]
At the end of 12 minutes, feel the skin of squash to make sure it ‘gives’ a bit, and isnt still hard skinned [careful Squash will be very hot]
Allow Squash to cool

-Meanwhile
Sauté Garlic and onion in Olive Oil on medium/medium low heat
Add Diced Sausages [we used turkey, asiago, spinach sausage from TJ’s]
Keep at medium/medium low heat until sausages begin to brown
Then add sliced Zucchini, garlic salt, pepper, cayenne pepper [according to taste]
While sausages and zucchini are cooking…
Take a large knife, and cut Squash down the middle
Take spoon to remove seeds and gooey stuff.
After seeds are out, take fork and easily scrape the squash ‘noodles’
When Zucchini and sausages are ready – add about a ½ cup of spaghetti sauce or tomato paste, or tomato puree and stir together
Then add squash ‘noodles’ and stir all ingredients together

Time to serve!
I love to put the ‘pasta concoction’ right back into the squash bowl – I think it looks like a cool fancy fall treat!
But you can serve it on a bowl or plate as well :]
Add Parmesan cheese, salt and pepper to taste

ENJOY!