Posts made in June, 2012

Ready, Set Independence Day

Posted by on Jun 29, 2012 in Vegetables | 4 comments

Ready, Set Independence Day

Grilling vegetables every few days is a healthful summer strategy for keeping step with the garden and farmers’ market bounty.

Some vegetables reach their full potential of deliciousness when they are marinated and grilled or roasted in the oven.

My favorite vegetables to grill are all summer squashes, glorious colored peppers, onions, tomatoes, asparagus, eggplant, and Portobello mushrooms.

The best part of having versatile veggie power stowed in the refrigerator is the advantage of creating pizzas, omelets, sandwiches, pastas, and salads.

Each vegetable morphs into its full potential.  They become sweeter, texture softens and the intensity blossoms by marinating.








I collect vegetables.  My formula is to marinate a pound of pared vegetables with olive oil (always extra-virgin) with fresh pressed garlic and Braggs Liquid Aminos.

The liquid protein is derived from soybeans.











It adds another depth of flavor different from soy sauce.








Slicing the vegetables in a uniform style helps them cook evenly.








I like to cut a sliver off the end slice too.








Yellow Pepper








One large garlic clove for each pound of vegetables.  Yes, I use a kitchen scale.








One tablespoon of Braggs and one tablespoon olive oil for each pound of vegetables.








into a zip top bag








Seal the bag and flip it around a few times.  The vegetables will be ready to grill in about an hour.  I often prepare them early in the day and refrigerate for later.








Brush with remaining marinade.















Grilled Portobello Mushrooms











Grilled Maui Onions








Roasted Blue Lake and Wax Beans








In the winter time or if the vegetables seem too fragile or thin for the grill I roast them in the oven.

What will you be grilling on Independence Day?




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Buttermilk Pie

Posted by on Jun 27, 2012 in Desserts | 0 comments

Buttermilk Pie

One of the very first pies I learned to make was simple custard pie.  The recipe was from  The Fannie Farmer Cookbook  by Marion Cunningham.  From my young perch, I viewed Marion as the Ina of the 1970’s.





This was the original recipe from Fannie.

Custard Pie, Chess Pie, Shoo-fly Pie, Buttermilk Pie.

Vintage, celestial, familiar, and soothing...

Buttermilk, eggs, melted butter, sugar, flour and a first class splash of vanilla are all it takes to make this tasty Southern celebration.








Usually everything needed is within reach.

I use a food processor to prepare the single crust.








Flour, salt, a little sugar, and








cold butter.








Pulsed together for 15-20 seconds until it looks like this!








With the machine running add ice water and stop when the dough pulls together.








Shape the dough into a disc and chill it for about 30 minutes.








I roll the dough out between two pieces of plastic wrap or cling film if you are British.








Move the pasty to a 9-10-inch pie pan.








Flute and chill while preparing the filling.








Lots of sugar, a pinch of salt and a little touch of flour.








Buttermilk, pure vanilla, eggs








and melted butter.

Whisk the eggs into the sugar








one at a time.
























Add in the melted butter








and vanilla buttermilk.








Pour custard mixture into prepared pastry and gently move to the preheated oven to bake.








The pie should be firm; the top bravely golden with a space-like swirl, the thick crust a modest brown.








As it bakes, a warm, slightly seared sugar and buttery aroma floats from the oven.








Simple and silky with light layers of sweet surprises.

I am transported to 1975 when Ty was three years old.



  • 2 cups all purpose flour
  • 1/2 cup ice water
  • 1 teaspoon fine salt
  • 1 Tablespoon sugar
  • 8 ounces cold butter, cut into ½-inch cubes


  1. In a food processor, pulse butter into flour, salt and sugar with the steel blade, about 15 seconds or until mixture looks like small crumbs. Add water through the feed tube and run until dough comes together, adding more water one tablespoon at a time if necessary. Form dough into a disc; Chill.
  2. Remove dough from fridge and roll out to fit one 9-10-inch pie pan.


Buttermilk Pie


  • 1 1/2 cups sugar
  • 1 Tablespoon flour
  • 1/4 teaspoon Kosher salt
  • 3 large eggs
  • 1/3 cup melted butter
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 9-10-inch pie crust (unbaked)


  1. Prepare pastry for pie. Preheat oven to 375 degrees F.
  2. In a large bowl combine sugar, salt and flour. Whisk in eggs one at a time. Add butter, then buttermilk with vanilla.
  3. Pour mixture into the pie shell. Bake 15 minutes, then reduce oven temperature to 350 and continue baking for an additional 30 minutes or until the center tests done.
  4. Cool and serve.

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Monday, Monday

Posted by on Jun 25, 2012 in New | 2 comments

Monday, Monday

MP and I are  in Las Vegas at a business meeting.  It was 104 degrees today.

You know~dry heat.








Unfortunately Garth left yesterday.

I am not a Vegas kind of person...





























The Wynn is cool inside.  I looked for a place to sit all day long...








with my date.








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Every Summer has a Story

Posted by on Jun 23, 2012 in New | 0 comments

Yesterday afternoon Madelynne graduated from the 8th grade.


 As I gave Jules a squeeze adieu I wished her a wonderful weekend.

She looked up at me and said, “No, no coco.  It is summer!”

A moment in time, with a sparkle in her eye I glimpsed Jules unveiling summer.

No school

No homework

Sleeping in

Long  days at the beach

Tank tops and flip flops

Short shorts



Pool Parties

Blue skies



Sun kissed hair

Huntington Beach Breezes

Junior Lifeguards

Birthday Parties



Hume Lake

Water Polo

Swim Team


Piano Lessons

Nana in Colorado

Gray Lunde Ironman

“There was nothing like a Saturday - unless it was the Saturday leading up to the last week of school and into summer vacation. That of course was all the Saturdays of your life rolled into one big shiny ball.”
― Nora RobertsRising Tides

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First Day of Summer

Posted by on Jun 21, 2012 in New | 2 comments

This week our family celebrates.

Julianna  elevates to middle school.

Madelynne graduates and dances out the door to high school.





 "Never doubt in the darkness what God has shown you in the light."

~ John Ortberg in Faith and Doubt

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