Meet the Class of 2024...

Gee, I cannot wait until Little man is in High School. Remember how your parent's could purchase a "congrats" or "good luck" space in your yearbook.

I think I got a winner yesterday!

His shirt is even fitting...THIS IS WHAT TROUBLE LOOKS LIKE

What do you think?

Swimming in Veggies!

Can you tell I have posted A LOT on squash and zucchini the past few weeks? Let's just saw we are swimming in it. And I am now thankful that we lost a few plants at the start of the season.

I wanted you to see what we had for dinner the other night. If you are in the same "boat" I'm in, this might be useful to you too. Sorry I failed to get a close-up of the sauce. Please forgive me?

Hmm... what to call it... Shrimp with Angel Hair Pasta and zucchini-squash (whatever is in the garden) sauce!

Here is what I used:

1 bag frozen uncooked shrimp (devained) and thawed

8oz of cooked angel hair pasta

1 jar spaghetti sauce (fresh from the store!)

1 squash

1 zucchini

paprika

cumion

kosher salt

pepper

extra virgin olive oil

Grated Parmesan

Soak bamboo skewers in water for 30 minutes or longer.

Here is a great tip I just picked up. Instead of having to wait for the skewers to soak each time you grill k-bobs. Soak the intire package in a 9x13 water filled pan for about an hour. Use what you need that night then place the rest in a freezer safe bag and pop into the freezer. Next time you go to grill you won't have to wait for them to soak.

Slide thawed shrimp onto skewers extra tight to help them not fall off during grilling.

Frozen shrimp will almost always be fresher than what you can buy in the case. Of coarse considering that you don't live on the cost!

Drizzle with olive oil and dash with paprika, cumin, salt & pepper on each side like this.

Dice your squash and zucchini and toss into your sauce. Bring to boil and reduce to medium heat and allow to simmer while pasta and shrimp are cooking.

Cook shrimp over indirect heat on grill. About 2-4 minutes on each side.

Place desired amount of cooked pasta and sauce into bowl. Top with shrimp and fresh grated Parmesan.

I served it with another quick family favorite of ours. You guessed it FRESH cucumber drizzled with Wishbone Italian dressing. That's light dressing thank you very much!

Just another way to incorporate garden veggies into your dinner quick.

Squash the Bug

I think I might have found a new method on bag worm control.

You see the little man truly believes that he will play short stop for the Yankees, wear number two and be a switch hitter. Great trait's for a 4 year old don't ya think?


Anywhoo... as I sat on our front porch the other night watching Gabe practice off his tee. I glanced over at my Blue Atlas Cedar tree and gasped! Bag worms! They come and go around here and I had a mighty large case on my hand.

So after pulling them off by hand yuck! (This may be a form of punishment I devy out in the future) I noticed they were inching their way back to my tree.


I called Gabe over to take a look. Daddy was being impatient as I was distracting him from "squashing the bug". A method taught by coaches to help kiddos learn good form. So I had Gabe take a break and "squash my bugs" and he loved it!

In between practicing hitting from his left to right I would have him come "squash" a new pile of bugs I had picked off. You can see them on the sidewalk to the house.

Lucky for me that I have such a great helper around.

Because off in the wee distance his sister is sweeping off the neighbors drive! She won't even touch a broom at our house anymore. That little stinker.

Looky, Looky...Pretty...

I realized yesterday that I have been coming home more and more with these clear little bobbles.

I used to always stay true to my guns and stick with plain white or cream. It just goes with everything.

But I think these do too.

All having been saved from my local Goodwill.

Vase $1.00
Pedestal Bowl $0.50
Small Pitcher $0.50
Mini Ice Cream Dish $0.25
Inverted Cone $0.50

TOTAL $2.50

I also came across this a few days ago.

I have yet to venture into vintage linens. But this Little baby might lead my way.

Yep, Goodwill $0.75!

I love the retro holiday pattern. Can't wait to use her this Christmas!

Me helping reduce, reuse and recycle...priceless!

Linguine with Fesh Tomatoes...My Fav!

OK, can you tell that my garden is overflowing with veggies? I have been trying to incorporate them into every meal we eat. There is something about going out to the garden right before dinner and picking everything I need. I just love it!

Last night I made one of our all time summer favorites and thought I would share it with you.

Linguine with Fresh Tomatoes and Basil

Here are the main characters

• 8oz uncooked linguine
• 6 green onions, sliced
• 1/4 cup fresh minced basil
• 2 garlic cloves, minced
• 1/2 teaspoon pepper
• 3 Med. tomato's, chopped
• 1/2 cup grated Parmesan (I use a bit more)
• 1 teaspoon salt
• 3 tablespoons butter
• 3-4 grilled chicken breasts
• Lawery's garlic salt
  
  

In a large bowl combine the tomatoes, onions, Parmesan cheese, basil, garlic, salt and pepper. Set aside to allow flavors to blend. Prepare pasta according to package directions.

If you are a tomato eatin' family and you don't have this. Please get one today. You can thank me later for it! Gotta love that shadow... it's me wanting to devour the goods.

Mmmm...wished you could smell the fresh basil I just cut!

While your pasta is cooking and your veggies are meshing it's time to grill the chicken. Sprinkle both sides of breasts lightly with Lawery's Garlic Salt, heat grill and cook till no longer pink. About 9 minutes on each side depending on thickness of your chicken breasts.

Drain your linguine and mix with 3 tablespoons butter until butter has coated the linguine. Place desired amount of pasta into bowl and top with tomato basil mixture and sliced chicken. I sometimes will also dice the grilled chicken and mix in with the tomato's. Whatever suits your fancy! Goes great with a nice glass of lemon tea.

If you happen to have any leftovers it's great smothered over a baked potato. This is best served immediately at room temperature.

Hmm..Sink or Swim?

It was hard to sit by and watch my baby jump, fearless, into the great big unknown. He was so sure of himself , never looking back.

My baby's only four but each summer day seems to come and go so fast now.

He was so excited to start swim lessons this week. Although I am eager for him to learn how to swim. I also realize it's one more thing he no longer needs me for.

As I sit and watch him tonight ( sweating profusely through every layer of clothing I have on) I know he will be just fine. That little man of mine is fearless and strong hearted. Yep, I think he will learn to swim real fast. I know he doesn't want to sink to the bottom. Who does?

The Perfect Summer Salad

Look what my garden drug in tonight!

When we have this kind of produce coming it every night. You start to finds recipes to use it all up, and fast!

I want to share with you today my

Mama's Sumertime

Pasta Salad

Here is a few things you will need

Sprial or Bow-tie pasta

1 package sliced Pepperoni

Broccoli Florets

Summer Squash

Zucchini

Green Onions

1 small can sliced black olives (drained)

Cherry Tomatoes

2-3 Cups Shredded Mozzarella

1 bottle Wishbone Creamy Italian dressing

Grilled Chicken (optional)

Cook as much spiral or bow-tie pasta as you want - rinse and let cool some - then add chopped or sliced grilled chicken, pepperoni (zapped for 1 min. in microwave with paper towels over and under to absorb the grease), veggies (I use whatever I have – broccoli florets, summer squash, zucchini, green onions chopped , sliced black olives (drained), cherry tomatoes (see below on when to add) shredded cheese mozzarella and creamy Italian salad dressing (I always used Wishbone – but use your favorite brand). You can put anything in it you think goes well together. It will taste better after chilling altogether so the flavors blend. You can add the tomatoes with all the other ingredients unless you are going to chill overnight – then I would not add them until a few hours before serving – they can get a little soupy. I don’t add all the dressing before chilling – let it chill then add some more before serving – the pasta really “soaks” up the dressing.

Great for a hot summer day dinner!