Category Archives: Experiment

Dirt, Kicks, & Tulips

The bowing & broken tulips plus crushed petal in the tire track bring to mind “Tragedy” by Brandi Carlile.

“…Progress, changing,
growing then giving up,
somehow we’re never quite prepared…”

I didn’t even plan to visit the fields, but had on my pink kicks (aka shoes).  Thought playing with photos of them would be fun. 🙂


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Millions of Peaches… and Nectarines

Cooking – yes, more. But the YUMMY kind.

So, over the past several years, I’ve stated many times that I do not enjoy cooking for myself. Well, I’m now eating my words – and my delightful kitchen experiments. Something in me has changed. I’ve finally relaxed enough to enjoy my own company. I still don’t enjoy cleaning or doing the dishes. I had been avoiding the kitchen, keeping it messy on purpose. I’d have no reason to cook for myself if it was a mess cause I wouldn’t want to go in there. Well, it’s still a little bit of a mess.

On to the Peaches (and Nectarines). A couple weeks ago I discovered all the Nectarines I brought back from east of the mountains were NOT ripening. And, on top of that, I had LOTS of them. So, I cut them up, pan fried them with some juice or jam or something. I wrote down the recipe, but don’t have it handy. Well- that was the beginning of my love affair with grilled Nectarines.

Tonight, after grilling my chicken and fresh green beans, I decided to grill a peach and a nectarine. Below is the experiment and ingredients. While I used it as a dessert, you could also use this as a Sunday morning brunch idea. It would definitely add to the Stonewall Kitchens Gingerbread Pancake mix – not sweet but super yum!

Double Vanilla Maple Pear grilled Peaches

1 Nectarine*
1 Peach*
2 Tbsp Ikea Vanilla Sauce (ja!, Ikea)
2 Tbsp Stonewall Kitchen Maple Vanilla Pear Butter (use this on your pancakes and you won’t go back to maple syrup!)
1 Pinch Cinnamon
1 Smidge Cardamom (use sparingly)
1 Dash Freshly Grated Nutmeg (get the grater that looks like a UFO – it’s the BEST!)
1 Pinch ground cloves

Cut fruit in half. Place on grill (if done after cooking meat it will often take on the flavor of the meat – I like this!)
Grill for say 5 min or so. Keep an eye on it – the more ripe the fruit, the lower the cooking time. (I put mine on tinfoil on the grill and they still stuck to the foil – a wee bit of butter would have done wonders)
Put the grilled fruit on a plate. Drizzle w/ Ikea Vanilla Sauce. Place a small dollop of the Maple Vanilla Pear Butter on each fruit half. Evenly disperse the spices over each fruit.
Serves 1 hungry person or 2 mostly full and sated, but dessert needing people. Enjoy!

Note: all measurements are approximations
* Fruit may be used at any ripeness point – grill longer if it’s less ripe & be sure to test along the way

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Squash Blossoms from a *VERY* Happy Garden

Tonight I feasted on veg from my garden. I’ve 4 different types of tomatoes, volunteer pumpkins, lettuce, kale, and beets. The pumpkin plants began when I left a rotting pumpkin in the flowerbed and didn’t get all the seeds. Cowabunga! My whole garden has gone BONKERS. Tomatoes are 7′ tall AFTER pruning. The squash patch has completely covered my walkway and has grown to a 6′ radius. I’m still getting lettuce – in August!

My striped tomatoes are the first to produce (seen in the photo). They are amazingly full of flavor and ever so slightly salty! Very satisfying. I bought all my tomato plants at Whole Foods as 6″ starts. Heirloom variety. I’m saving these seeds!

So tonight I made up a recipe for stuffed squash blossoms:
1 pkg chopped Prosciutto
1/4 # blue cheese
A dash of maple yogurt (brown cow of course)
A bit of left over jam (mint, kumquat, and raisin)
1/4 cup of cream cheese
1 box of onion ring batter
Several Squash blossoms (preference)

Except the Squash Blossoms, Mix it all together in a bowl.
Put it in the fridge for an hour to “marinate”.
Stuff the blossoms and place on a cookie sheet.
Follow the instructions on the onion ring batter and dip the stuffed blossoms into the batter.
Ever so lightly fry in a deep pan of olive oil. I prefer to keep the oil shallow.

*Note* I used 8 squash blossoms because that’s all that was available on my vine. I had enough stuff left over to make 32 blossoms. I think next time I’d add shredded zucchini and carrots to the recipe. It was a wee bit salty – could also use a little more sweetness.

I’m the QUEEN of dash and bit – especially when it comes to filling in the gap in a recipe or tossing in the “last bit” of something from the fridge. Experiment. You may discover something amazing!

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Filed under cooking, Experiment, garden, Recipe