Lyme Disease

The weather is lovely and has all ready found us in the woods, at the river and enjoying life outdoors. We have also on more than one occasion found those little blood sucking ticks on us. We have an important task that when we come back home to check for ticks and make sure none have found their way home with us. Perhaps this is why I feel that it is so important to help draw awareness to the issue of Lyme disease.

The CDC states that there are more than 300,000 cases of Lyme disease in the U.S. each year.  Lyme disease gets its name from the place it was first discovered in Lyme Connecticut. Lyme disease is caused by a bacterium that is transmitted to people through the bite of infected black legged ticks. Symptoms of Lyme include headache, fever, fatigue and a skin rash. 

Lyme disease is detected through lab testing, watching the symptoms and most often the physical rash and location where one lives and if a tick bite took place. 

Problem occurs when the Lyme disease remains untreated and travels to the nervous system, heart and joints. Antibiotic treatment is often the most successful. 

Prevent Lyme disease by 

insect repellent

pest management and landscaping

checking and removing ticks which transmit not only lyme disease but many others as well

Removing the tick as soon as you notice it and doing it the proper way is the most important part of preventing Lyme disease. 

How NOT to remove a tick:

• DO NOT squeeze the tick
• DO NOT pour kerosene on it.
• DO NOT rub vaseline on the tick.
• DO NOT use a smoldering match or cigarette butt.
• DO NOT smother the tick with a cotton ball soaked in dishsoap.
• DO NOT twist the tick.

To remove a tick properly use fine point tweezers, grasp the tick as close to its mouth as possible and gently pull the tick straight up and out.

Enjoy life out there but be careful and check for ticks

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May Is Arthritis Awareness Month

Arthritis awareness month occurs in may. If you have arthritis or know someone who does then you know that it is full of pain and can often lead to disability. It is the most common cause of disability in the U.S. There are more individuals that suffer from arthritis than either back problems or heart trouble. For the past 15 years arthritis leads the list of most common disability. While many speak of arthritis as a single infliction the truth is there are over 100 different forms of arthritis. 

Arthritis does not discriminate and affects both men and women of all ages, races, ethnic groups and cultures. In the USA arthritis is the most common cause of disability.  Arthritis limits life in function on a daily basis which leads to absenteeism and frequent visits to the drs. Many individuals who suffer from arthritis may eventually become home bound. Pain, swelling , joint stiffness and constant aching from joints are all symptoms of arthritis. Arthritic pain occurs because of damage to the joint from disease, daily wear and tear of joint, muscle strains caused by forceful movements and painful joints and fatigue.

Many suggest that those that suffer from arthritis to be active. Moderate low impact physical activity helps to reduce the pain and improve function. Mood and quality of life for adults with arthritis can be improved by getting out there and enjoying a bit of life and be prepared for what comes their way. Pain, mood fatigue and the ability to move can all be factors of the life of someone who suffers from arthritis knowing that there will be good days and bad days and what to do when help is needed is also important. 

I watched my father suffer from arthritis and the pain that went along with it. His struggle to find the right medication, the days that he would not be able to move easily, the pain where he would simply cry. My father died in middle age and had suffered from arthritis most of his life. I was personally diagnosed with juvenile arthritis and have dealt with it throughout my life Now I watch my sons and daughter suffer from arthritis. My boys both have gout and my daughter has rheumatoid that causes great pain. My hope is one day through awareness that there will be a cure or more help for this painful disability  

I have worked as a nurse aide for over 20 years and on day shift. Sleep has become a valuable resource to me but one that I do not always find. I am very interested in this holiday celebrated in may. The holiday for better sleep that encourages individuals to establish better sleep patterns. 

Sleep is very important for good health. The Better Sleep Council wants to draw awareness about the benefits of better sleep and the fact that poor sleep can easily disrupt our lives. Sleep is just as important to good health for the body as diet and exercise. Without enough sleep the body will struggle with blood pressure and stress hormone production. The body often becomes stressed when it does not get enough sleep. Poor concentration, mood swings, irritability, stress and a weakened immune system are all symptoms of poor sleep. A habit of poor sleep can lead to serious problems such as narcolepsy, insomnia, restless leg syndrome and sleep apnea. 

While there are a great variety of reasons why sleep may be a problem many times it is caused by stress and worries. People stress over elder care, childcare, family conflict, personal relationship problems, financial worries are all anxieties that can decrease sleep. Like wise physical symptoms such as pain, excess sweating, persistent need to urinate, noise and light all can strain sleep as well. Simply being a woman often leads to less sleep as shown through studies. Feelings and emotions such as depression and anxiety are often the cause of sleep disturbance as well. 

It has been shown that stress can elevate blood pressure, heart attack and stroke are all problems that can occur from poor sleep and the stress it leads to.

For those who suffer from poor sleep can find many resources. There are counselors who can help with the stress of poor sleep. Relaxation techniques may be taught to counteract the effects of stress. 

Experts believe that 7.5 and 8.5 hours of sleep a night is what many believe is optimal sleep. It is believed that 6 hours of deep refreshing sleep is more beneficial than 8 hours of light interrupted sleep.

A few tips to get better sleep:

establish a consistent sleep schedule. Going to bed the same time every time will help establish this schedule. 

prior to going to bed start relaxing by limiting stimulating activities such as exercise and work. Do something relaxing like listening to music, watching tv or reading. 

The environment you sleep in should be dark, ventilated and with appropriate temp. My husband must have a dark area with a fan running. Many suggest removing the tv or computer from the room you sleep in. 

healthy life style with exercise and diet included can help with better sleep. It is best not to drink alcohol or caffeine at bead time likewise nicotine should be removed.

References and Links:

http://www.mayoclinic.com/health/sleep/HQ01387

http://www.sleepfoundation.org

Make Your Own and celebrate grape popsicle day

Today is grape Popsicle day. My grand-daughter Princess the grand-daughter of purple and pink welcome this day with open arms. I do as well granted that I can make my own. I know I know the supermarket is full of grape Popsicle and many other varieties as well. I think it is fun to get in the kitchen with the kids and one of the easiest recipes I know is for grape popsicles. They are the same cold, icy treat that will cool one down after spending time outside.

To make these yummy frozen treats
pick up a gallon of your favorite fruit juice for purple Popsicle day we will want to use grape juice. If you want you can add sliced fruit to the juice as well. This will just add a bit of texture some may like and others not so much. Now take some of those small paper cups and place a craft stick in the middle to provide a handle when frozen. Freeze the juice mix for 2 to 3 hours or until it is solid.

asthma and allergy awareness month

Allergies are defined as abnormal reactions to normally harmless substances. Whether the allergens enter the body by being inhaled, swallowed or coming in contact with the skin does not matter. Symptoms of allergies include running nose, itchy eyes, watery eyes, sneezing, itchy skin and more. 
Some of the most common allergies include pollen, mold, dust, foods, animal dander, insect bites, insect spores, viruses and bacteria.

Many including my own children and I suffer from what is considered season allergies. Hay fever that brings on itchy, watery eyes, runny nose and sneezing seem to accompany allergy reactions. While these can be intolerable at times there are more serious allergy reactions as well. Allergies can bring on symptoms such as absent mindedness, dizziness, trouble swallowing, nausea, constipation, diarrhea, skin rashes, vertigo, vomiting and serious health issues.

The human body is strong and often learns to adapt to its environment and defend itself. The human body creates antibodies that help the body. Histamines is a well known antibody that the body creates to protect itself. However, if the bodies immune system mistakenly recognizes a foreign substance to be harmful when in reality it is not then the body can overproduce the histamine which leads to other problems. This overproduction leads to sneezing, stuffy head, sniffing, stuffed up head, red and watery eyes all symptoms that many with seasonal allergies develop. Our family develops these symptoms and because many members also have eczema the little red itchy rash will develop around this same time as well.


Many allergy sufferers use prescriptions or over the counter medications to help control these symptoms. The problem with these medications is that while they control the allergy symptoms they do not control the source of allergy. There are many products on the market to help you protect yourself and family from allergies that are in the environment.

other ways to help protect yourself from allergies
saline nose spray helps clean out your nostrils in the morning and night. Help clear out any allergens that might be in your nostril. Taking your allergy medication is important but it often wears off over night and the pollen spores are out and about and interrupt your allergy symptoms over the night.

keep in mind that the highest pollen count occurs between 5 am and 10 am. If you suffer from seasonal allergies these are peak hours where you should try to stay indoors. Mid afternoon is the best time to go out and about in peak season.

For those who suffer from allergies may not want to open the windows during warm weather but turn on a fan or the a/c.

keep the carpet clean  allergens can be tracked in and stored in the carpet in the form of spores. When these spores are disturbed they can be breathed in.

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Happy Birthday John Wayne celebrate with a casserole

Happy Birthday John Wayne, in my opinion, if there were a few good men like you then this world would be a great place

check out this recipe

 

 

'John Wayne Casserole'

Source: Adapted from Mississippi Magazine

Ingredients

2 pounds ground beef, cooked and drained

1 (1.25-ounce) packet taco seasoning

4 ounces sour cream

4 ounces mayonnaise

8 ounces Cheddar cheese, shredded and divided

1 yellow onion, chopped

2 cups Bisquick

1 cup of water

2 tomatoes, sliced

1 green bell pepper, chopped

1 (4-ounce) can sliced jalapeno peppers

Directions

1. Heat oven to 325. Brown ground beef and add taco seasoning and water, according to packet instructions; set aside.

2. In a separate bowl, combine sour cream, mayonnaise, 4 ounces of cheddar cheese, and half of the onions; set aside.

3. Stir Bisquick and water together to form soft dough. Pat dough on the bottom and one-half-inch up the sides of an 9 x 13 in. greased casserole dish.

4. Saute remaining onions and bell peppers until slightly tender.

5. On top of biscuit mix, evenly distribute ingredients in the following order: ground beef, tomato slices, green peppers, onions, jalapeno peppers, sour cream mixture and end with remaining shredded cheese.

6. Bake for 30-40 minutes or until edges of dough are lightly browned.

Mental Health Awareness Month.

May is mental health awareness month. For the past 20 years I have worked with individuals who in one way or another have had their lives touched by mental health. Currently working in a behavioral center where the individuals have few relatives or friends that come to see them. This makes workers like me many times their only car providers. Mental health is as important as physical health. In order for everyone to be their best we all must be both physically and mentally healthy. Many times I have personally see individuals crumble mentally from stress in their lives, mental illness which can be both hereditary and environmentally established and substance abuse When this happens though we must know that there is help available and we should not be afraid to reach out to those who needs us. We should all be aware of those that we love and keep in contact with friends, family members and co-workers constantly offering support.


Life offers us challenges in marriage, parenting, financial and losses in life. Short time counseling as well as long term counseling as well as residential is available. Mental health is something that we often hide and is very hard to discuss. It is important that we find help when needed in order to take care of ourselves. It may just save our life or someone we know and love

Flag Etiquette

This weekend here in the United States is memorial day weekend. A weekend we pay respect for all those that served us as well as to all those who have gone before us. Most Americans understand that the U.S. flag is an important item and stands for freedom and independence. My grand-daughter says the pledge daily in her class and the teacher has taught her the importance. I believe the first place I learned to properly take care of the flag was in elementary and bible school where we always said the pledge. I learned to fold the flag one year at 4H camp as the proper steps were provided to us.

December 22, 1942 was the date the first public laws to properly treat the flag were approved by Congress. There were codes and rules that were given to properly display the U.S. flag. These rules include:

The U.S. flag should be displayed from sunrise to sunset on buildings and it should fly flagstaff. There are patriotic sites such as memorials, historical sites or cemeteries where the flag will be allowed to fly through the night.

The flag should be hoisted in a brisk manner and lowered slowly. If the weather outside is bad the flag should not be displayed. Encouragement to hang the flag is given on dates such as New Year's Day, Inauguration Day, Lincoln's Birthday, Washington's Birthday, Army Day, Easter, Mothers Day, Memorial Day where it should be hanged half staff until noon. Flag day, Independence day, Labor day, constitution day, Columbus day, navy day, veteran's day, thanksgiving day, Christmas day, and other days tatrare rich in state or U.S. recognition days.

 

 

The flag should be displayed on or near the main buildings of public institutions, on or near all school buildings on school days, and in or near all polling places on election day.

 

 

 

When carried with other flags the U.S. flag should be on the marching right side or from a staff when hanging from a display.

 

 

The flag should never be displayed draped over the hood, top, sides or back of a vehicle , train or boat. If the flag is displayed on a car it must be fixed firmly to the chassis of the car or clamped tot he radiator cap. No flag should be displayed above the U.S. flag or hung to the right

 

 

 

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Great for Garden Time : Beet and Carrot Slaw

Use veggies straight from the garden or farmers market to make this delicious salad.


Beet and Carrot Slaw
Adapted from How to Cook Everything by Mark Bittman
Serves 4-6 as a side salad
8 oz beets (about 2-3 medium), peeled and quartered
8 oz carrots (about 2-3 medium), peeled and chopped into a few pieces
2 medium shallots, peeled
1-inch chunk of fresh ginger root, chopped
1 tablespoon canola or peanut oil
Juice of 1 lime
¼ cup cilantro, chopped (substitute flat leaf parsley if you’re adverse to cilantro)
Salt and pepper to taste

Directions
Place the beet chunks, carrot chunks, shallots and ginger into the bowl of a food processor. Pulse until finely chopped (but not pureed). If you don’t have a food processor you can do this with a hand grater, using the side with the widest holes. Transfer to a bowl; stir in oil, lime juice, and cilantro. Generously season with salt and pepper. Can be made ahead and stored for a few days in the fridge; freshen with a squeeze of lime juice if desired

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found this recipe at one of my all time favorite places fb

Refrigerated pie crust
1 pound ground beef
3 Tbsp homemade taco seasoning (below) or 1 pouch commercial seasoning.
1/2 cup chopped onion
1/2 cup salsa
1 cup lettuce, shredded
1 medium tomato, diced
1 cup sharp cheddar cheese, shredded
Sour cream (optional)

1. Preheat oven to 350 degrees.
2. Pat into pie pan ( preferably glass), sprinkle with a pinch of taco seasoning. Bake 7-10 minutes or until it just begins to brown.
3. In a medium skillet, cook beef and onions until beef is browned and cooked through. Drain.
4. Add salsa and all remaining taco seasoning. Cook 3-4 minutes.
5. Pour into crust and top with cheese. Bake for 15 minutes, or until crust is golden brown.
6. Let cool for 5 minutes. Top with sour cream, lettuce and tomato.

Make your own salsa

Salsa abounds in the month of may and as fresh garden veggies arive on our kitchen tables this recipe I am sure will tickle your taste buds. Oh so yummy 

Fresh Mild Salsa

recipe source here

6 medium fresh tomatoes on the vine
1 poblano pepper, seeded and finely diced
½ large red onion, finely diced
½ a bunch of fresh cilantro, finely chopped
1-2 cloves fresh garlic, minced
Juice from ½ a lime, ½ a lemon, and ½ an orange
1 teaspoon salt
¼ teaspoon freshly grated pepper

Finely dice the tomatoes, removing the seeded pulp as you go, and place them in a wire mesh sieve set over a bowl to drain for five minutes. Discard juice, then stir the tomatoes and all other ingredients together in a large bowl. Store in the refrigerator.

Makes 2 pints.

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Cucumber Watermellon Salad

Cucumber-Watermelon Salad   enjoy this delicious recipe alone or along side a delicious meal. Refreshing and perfect for the diet this salad will travel well during the warm months.

"This cool, refreshing summer salad is oh so delicious! Sweet and tangy at the same time."

Ingredients:

6 cups cubed seeded watermelon 4 cups cubed English cucumber 1 teaspoon salt

1 tablespoon white sugar (optional) 1/2 cup balsamic vinegar

Directions:

1.	Place the watermelon and cucumber cubes in a large bowl, and gently toss with the salt and sugar. Drizzle with balsamic vinegar and toss to coat. Refrigerate for 15 minutes, then gently toss one last time before serving RECIPE SOURCE : ALL RECIPES

Griling Time: Bacon Wrapped Chicken

There are so many great recipes out there that include bacon in the ingredients. Every thing from seafood , vegetables, hotdogs, meat anything that can be wrapped in bacon and oh my the taste it will offer. Now me I consider myself a bacon fan. Love it always have and always will. I love this recipe for grilled bacon wrapped chicken drumsticks as well. I believe that chicken is very economical and there are so many ways to fix it. This recipe allows a great taste of meat to be even better with the flavor of grilling. The bacon offers a great taste with the saltiness and great flavor If you don't have time or like to grill these bacon wrapped chicken drumsticks are easily baked as well.

start with you will need
Chicken drumsticks, skin left on for maximum flavor
Extra virgin olive oil
salt and freshly cracked black pepper, to taste
Any other seasonings you'd like to throw on there: I used a simple mix of garlic and onion powders and just a hint of fresh or dried finger-rubbed thyme.
Thick sliced gourmet bacon: You can use any bacon you like but I prefer a nice thick-cut quality bacon with lots of flavor. Smoked types in particular.
Toothpicks

1. First of all, let your chicken come up to room temperature. While it is sitting, prepare a simple spice/herb seasoning for the chicken. Really, you can just use salt and pepper if you'd like. I typically use just a few dashes of onion and garlic powder and a hint of a savory herb like thyme, marjoram, or the like to add a bit more flavor. Mix these together in a bowl. Alternatively, you can use a small amount of any poultry seasoning mix you like but I think simplicity is the key here, the bacon and chicken are already a lot of flavor so you don't need to hide it with too complex flavors.
2. When your chicken is roughly room temp, drizzle them very lightly with extra virgin olive oil and rub into the drumsticks. You don't need a lot, the bacon will throw off fat as it cooks to further flavor and glaze the chicken. Rub a bit of the spice mix into the chicken over all the surfaces and then season generously with salt and pepper (the salt is important to bring out the flavors of all the other ingredients), gently pressing the seasoning into the surface of the chicken.
3. Finally, wrap each drumstick with a slice of bacon, wrapping around a couple times to cover much of the surface of the chicken meat. You can then secure the ends of the bacon with a tooth pick. If you have smaller drumsticks, you may prefer to use only half of a slice of bacon. Of note, in some bacon wrapped recipes, the bacon is partially cooked first. This is particularly important if you are wrapping a food which cooks quickly and would be done long before the bacon was done and crispy, such as bacon wrapped scallops or asparagus. In the case of bacon wrapped chicken, the chicken will cook for 15-25 minutes or more to be done throughout so the bacon will have ample time to crisp up without having to pre-cook at all.
4. Prepare a grill set up for indirect heat cooking. You want to adjust your grill to get a nice hot but moderate temp, ideally in the 400-450 degree range. If it is too cool, the chicken will take a long time to cook and the bacon may not crisp up nicely. If too hot, you'll start burning the edges of the bacon wrapped chicken before the inside of the chicken is done fully.
5. Once your grill is ready, throw those bad boys on there, on indirect heat, add your desired smoking wood and close the lid. For smoking woods, you can use anything really. Bacon and chicken are both great with a sweet smoke like apple wood but the bold flavor of the bacon can easily stand up to hickory or mesquite as well.
6. Grill the drumsticks approximately 15 to 25 minutes until they are cooked to an adequate temperature throughout. The exact time will vary depending on the temperature of your grill, the size of your drumsticks and other factors. As they cook, only open the lid to check on them periodically, keeping it closed as much as possible to retain heat and that yummy smoke. If they look like the surface is drying out a bit (not too likely since the bacon throws off a lot of fat) you can baste them gently with a small amount of olive oil once or twice.
7. That is pretty much it! I told you these bacon wrapped chicken drumsticks were easy! Simply take them off, cover then in foil and let them rest 5 minutes or so and then serve them up with your favorite sides; rice, beans, grilled veggies and more all make excellent accompaniment. And don't forget to warn your guests about the toothpick so that they don't stab themselves in the mouth!!!
Enjoy!

recipe resource here

Custard Cake

I simply love all the awesome recipes that can be found online. So many great individuals can cook up dishes from scratch and share the recipe for those like me who can cook by following a recipe and adding my own flare here and there. This recipe from Mabel's "Tart Magica" is a great and yummy delicious.

1/2 cup (113g) unsalted Butter

2 cups (480ml) Milk

4 Eggs, separated

4 drops White Vinegar

1 1/4 cups (150g) Confectioner's Sugar

1 Tablespoon (15ml) Water

1 cup (115g) Flour

1 teaspoon (5ml) Vanilla Extract

extra confectioner's sugar for dusting

 

Preheat the oven to 325°F. Lightly butter or grease a 8"x8" baking dish.

Melt the butter and set aside to slightly cool. Warm the milk to lukewarm and set aside.

Whip the egg whites and vinegar to stiff peaks. Set aside.

Beat the egg yolks and sugar until light. Mix in the melted butter and the tablespoon of water for about 2 minutes or until evenly incorporated.

Mix in the flour until evenly incorporated. Slowly beat in the milk and vanilla extract until everything is well mixed.

Fold in the egg whites, 1/3 at a time. Repeat until all of the egg whites are folded in.

Pour the batter into the prepared pan and bake for 45-60 minutes or until the top is golden. Allow cake to completely cool before cutting and then dust with confectioner's sugar *see Note 1.

Note 1: For faster cooling you can place the cake in the fridge. Even after fully cooled, it will still be slightly jiggly.

Asparagus snack

Many of my friends are on what I refer to as spring time diets. It is something that they will be doing to look slim and trim this spring. At work there is a group that have a formed a biggest loser club where the winner gets the pot but they all will be winners for getting better health and losing some weight. So here is a great spring time health recipe that I found online

 

 

 

PALEO MUSHROOM AND ASPARAGUS RECIPE

 

 

 

1 Bunch of Asparagus

½ lb Organic Mushrooms

2 Springs of Fresh Rosemary

2 Teaspoons coconut oil

2 Cloves of garlic

Salt and Pepper to taste

Instructions

1. Preheat oven to 450 degrees
2. Place mushrooms and asparagus into a bowl
3. Drizzle coconut oil
4. Add garlic and rosemary
5. Roast for about 15-20 min (until tender)
6. Enjoy!

Recipe by Paleo Recipes for the Paleo Diet at http://paleoaholic.com/paleo/paleo-mushroom-asparagus/

Rose Garden tips

 

I love those old fashioned rose gardens that my grandmother would have. These gardeners have a passion for these gardens of blooming roses. They are simply beautiful and offer a scene that looks awesome. The fragrance in these gardens is nearly as great as the scene itself.

 

 

 

These gardens take trial and practice and experience counts. A few tips to help the roses include

 

Light is always a needed resource. A good 5 to 6 hours of good daylight sun is needed.

 

 

Roses are timid and temperature is always part of their growing. Here in southern Illinois my roses have already started to bloom as the temp has maintained a good 60 to 80 degrees. Summer sun will leave the green here but the flowers will fade. Protecting roses in the fall also makes a difference as cold weather will destroy roses so a good mulching is needed.

 

 

water is another resource needed in great demand. Humid soil but not standing wet soil is what the gardener wants to achieve. Fertilizer is after each flush of blooms is also a great need.

Roses only need pruned one time a year. This will help keep roses healthy. Should be done in late winter or early spring. Consider the shape and height of your rose plants before pruning.





 

Orange, Anchovy and Olive Salad

Eat a little healthier this month and try the meditranian diet plan. There are awesome dishes that are part of this diet you can read all about it here on Annies Home. This is a recipe that is not only delicious but healthy. Enjoy!!!

• 
  
• 
  
• 4 small oranges, preferably blood oranges
• 1 small red onion, sliced into very thin rounds
• 16 salt-cured (or oil-cured) black olives or Kalamata olives, pitted and halved
• 6 anchovy fillets
• 1 tablespoon fresh lemon juice
• 3 tablespoons extra-virgin olive oil
• 1/8 teaspoon ground pepper, or more to taste
• 2 teaspoons finely minced fennel fronds for garnish
• 
  
• Peel oranges carefully with a paring knife, cutting away all the white pith as well as the membrane that covers them on the outside. Working on a plate to help capture all the juice, slice the oranges into rounds, as thin as you can manage. Arrange the orange slices on a serving platter; reserve the juice. Distribute onion over the oranges, then arrange olives over the top and finally the anchovy fillets. Pour the orange juice and lemon juice over the salad and drizzle with oil. Sprinkle with pepper. Let the salad stand at room temperature for about 30 minutes to let the flavors develop. Serve sprinkled with fennel fronds, if desired.

recipe source here

Grilled Tomatilla Salsa

Grilled Tomatillo Salsa inspired by Rachel Ray

 1/2 lb. tomatillos, husked and halved crosswise
1 small red onion, thickly sliced
1 fresh jalapeno, halved and seeded
1/2 tomato, preferably yellow, chopped
1/4 cup vegetable oil
1 garlic clove, finely chopped
1/4 cup fresh cilantro, chopped
1 Tbsp. fresh lime juice
1 tsp. apple cider vinegar
1 tsp. sugar
In a medium bowl, toss the tomatillos, onion and jalapeno halves with the vegetable oil and garlic. Season with salt. Refrigerate for at least 30 minutes.
Meanwhile, preheat grill to high.
Remove vegetables from oil and grill until lightly charred. The tomatillos will cook much more quickly than the onion and jalapeno. Remove from the grill.
Chop all the vegetables and mix in a bowl with tomato, cilantro, lime juice, vinegar and sugar.

Spring Pasta with Asparagus & Poached Egg

Spring Pasta with Asparagus + Poached Egg

From The Coastal Table by Karen Covey

 

 

1 bunch fresh asparagus, ends trimmed and cut on a diagonal into 2-inch pieces

1 pound spaghetti

Lemon Vinaigrette

1 ½ tablesoons Dijon mustard

juice from 2 lemons

kosher salt, to taste

freshly ground black pepper, to taste

¼ cup extra virgin olive oil, plus extra for drizzling

4 large eggs

2 teaspoons distilled vinegar

1 cup mix microgreens (greens and purples), for garnish, washed and dried 

1. Bring a large pot of water to boil. Add asparagus and blanch until bright green, about 3-5 minutes (depending on thickness of stalks). Remove with a slotted spoon and place in a bowl of ice water to shock and cool.  Keep pot of water boiling on stove.
2. To boiling water, add a good pinch of salt. Add pasta and cook until al dente, about 7-10 minutes.
3. Meanwhile, make vinaigrette. In a medium bowl, combine mustard and lemon juice and season with salt and pepper. Slowly pour in olive oil, whisking until thick and emulsified.
   Fill a shallow pot with water, coming up about two inches on side of pan. Bring to a boil. Lower heat so that water is just barely boiling. Add vinegar to water.
4. Crack each egg into its own small bowl. (This will help make it easier to transfer eggs to water.) Add one egg into water, taking care not to break the yolk. Wait 1 minute, and then add another egg, adding all 4 in the same matter. (Do this in batches if your pan isn’t large enough to hold all of them at once.) Allow each egg to cook until whites are set, just about 2 minutes (yolks should still be runny). Carefully remove each egg with a slotted spoon in same order each was added, allowing excess water to drain off. Place eggs on a large plate.
5. When asparagus has cooled, drain and pat completely dry. Set aside.
6. Drain and transfer pasta to a medium bowl. Toss warm pasta with ½  of the vinaigrette. Divide pasta among serving bowls and top each with equal amount of asparagus. Place one egg atop each bowl followed by a handful of the microgreens. Drizzle top of each serving bowl with remaining vinaigrette. Season with salt and pepper and serve. 

Grilling Recipe : Herbed Corn

Herbed Corn from the Grill

Grilling entrees is one thing then comes grilling side dishes. These side dishes can be as delicious as the entrée itself. Grilled corn is an all time favorite at our house. Grilled corn is delicious with herb butter and offers an interesting fresh taste in my opinion.

Herbed Corn on the Cob
6 ears of corn, cleaned
olive oil
1/2 stick butter, softened
2 Tbsp. minced fresh parsley
2 Tbsp. minced fresh chives
1 garlic clove, finely minced
zest of 1/2 a lemon
1 tsp white wine vinegar

Lightly brush corn with olive oil and place on a hot grill. Grill until slightly browned on all sides, turning as needed.

Combine softened butter, parsley, chives, garlic, lemon zest, and vinegar in a small bowl. Using a fork, mash all the ingredients together until well combined. If the butter gets too melted, place in the fridge until needed.

Spread the butter mixture on the hot corn and serve.