A look back at July in Maine...
one of the many historical beauties....
July 4th was very quiet here in Texas.......
we of course touched base with all the kiddos who
were staying home and smoking ribs and brisket...
everyone is trying to social distance and stay safe...
it's been A LONG TIME in doing this.....
The puzzle master at the beginning....
I entertained myself by searching cupboards to see what
fall treasures I had...and it was like finding old friends.
I want to lay it all out in front of me so that I can begin
to design vignettes
(in my mind) in various places around the house....
I mean with our new normal.....I can certainly find
ways to entertain myself!
I now can enjoy looking at some of my collections for
the next month or so before I begin the transformation
into fall....with somewhat anxious apprehension......
what will it look like...school, football, Halloween,
Thanksgiving and even Christmas....it's such an unknown......
FOOD FARE
We enjoyed a lunch of BBQ pulled chicken sandwiches
topped with a tangy coleslaw and a side of stuffed celery, dill pickles
and Blue Cheese stuffed celery!
This is a delicious and light Pasta Salad which is
an all time favorite for hot Summer months......
TUSCAN
TORTELLINI SPINACH SALAD
1
lb. fresh cheese tortellini
1/4
c. extra-virgin olive oil
2
tbsp. balsamic vinegar
1/2
tbsp. honey
Salt
Freshly
ground black pepper
3/4
c. chopped prosciutto
1/2
c. baby spinach
1/2
c. fresh grape tomatoes
1/4
c. freshly grated Parmesan
In
a large pot of salted boiling water, cook tortellini according to package
directions. Drain and transfer to large serving bowl.
Make
dressing: Whisk together olive oil, balsamic vinegar and honey and season with
salt and pepper.
To
bowl, add prosciutto, spinach, tomatoes and dressing and toss until well
combined. Garnish with Parmesan.
This recipe is a jello salad but it can easily be served
for a light Summer dessert.....it's pretty addicting.....really darn good!
CREAMSICLE JELLO SALAD
1 3-ounce box orange jello
1 3-ounce box cook and serve vanilla pudding
1 3-ounce box cook and serve Tapioca pudding
3 cups cold water
1 tub of Cool Whip
1 large can Mandarin Oranges, drained
Mini Marshmallows
Combine all three boxes of dry mix in a saucepan.
Add cups of cold water and stir constantly while bringing to a boil.
Boil for 1 minute until mixture has thickened.
Allow to cool completely.
Add cool whip to cool jello/pudding mixture.
Fold in mandarin oranges and mini marshmallows.
Keep in refrigerator until ready to serve!
Fresh Blueberry Lemonade Margarita's...oh my, my!!!!
The Summer Strawberries....
paired beautifully with
Milk and Cookies Ice Cream
We have three family birthdays this month...
and not one party shall be had!