Summertime

Since I haven't posted much this summer (sorry Carol), 

here's a little recap so far! 

Summer is always a big produce time around our little homestead.  Because of the warm winters the past couple years, the stone fruits have been less abundant.   However, we did get a good crop on one plum tree, about 50 peaches, and over 100 lbs of apples!   I made applesauce, froze apple pie filling for later, and made plum sauce, a favorite.  Also, we give lots away to family and friends!

 

Our veggie garden has been great!  We planted about 20 tomato plants (mostly heirloom), yellow and green zucchini, cucumbers, lots of herbs, and our strawberry patch is going strong!  Here's a typical pick a few times a week. 

 

This spring, I "retired" from being the Program Coordinator of The Master's Kids, a wonderful mommy-and-me preschool program at our church.  For five years I have been blessed to run TMK, and have enjoyed so many wonderful friendships as a result.   At graduation this year, the moms gave me a generous gift -- time away with Rich at the Ojai Valley Inn & Spa.  Ojai is a great little town to visit and the Inn is one of the most beautiful and deluxe places you could ever stay.  We enjoyed two days of R & R, wonderful scenery, and delicious food.  Here's our fab villa.

 

 

 

 


Below is the gorgeous view from our poolside lounges! 

 

Poolside selfie :-)

 Delicious and beautiful poolside food

For the second summer, we have hosted two pastor friends as they are doing their doctorates at the Master's Seminary.   Will is from New Jersey and Nicholas from Baton Rouge.  They come for two weeks and it is always so much fun!   After picking them up at LAX this year, we hit the newly opened Grimaldi's Pizza in El Segundo.  If you've ever been to New York you know what Grimaldi's is.  We are so happy to have one in Los Angeles now!  Best pizza!

I've been into making popsicles this summer.  I purchased this mold and it's fantastic! I wanted one I could make with popsicle sticks (vs. plastic base) so the mold wouldn't be tied up, and this one is perfect.

After making the popsicles, I pop them out, wrap in waxed paper, and store in freezer bags.  That way I can make different kinds and always have a good selection on hand.  The one below is my favorite -- key lime.   It is simply 2 cups organic greek yogurt, 1 tsp. vanilla, 1/3 cup water, 1/3 cup fresh lime juice, and 1/3 cup honey.  I mix it all up in the Vitamix and pour into the molds.  Sometimes I sprinkle graham cracker crumbs on top after I pour for the "pie crust."   Rich's favorite is a fudgesicle that I make with coconut milk, raw cacao powder, cinnamon & honey.  There are tons of great recipes on Pinterest.
A healthy and refreshing summer dessert!

We also remodeled the living room a little!  It had been over 12 years since we last painted, and it was time for a change.   We had a deep khaki green which is now updated to a deep gray.  It looks nice.  We sold our old furniture on Craig's List and purchased two slipcovered Ektorp sofas from IKEA.   I could write a whole post extolling the virtues of Ektorp sofas....  but my top three reasons to buy them are:  1) affordable  2) comfortable  3) machine washable covers!!  They are the simply the best.

We also painted our mantle white.  

It was a honey colored stain that wasn't too attractive.  :-)

Our fireplace is quite the funky attraction of the room.  We hope to someday remodel it to better fit our ranch home style, but for now a fresh coat of paint hopefully helped a little.

Mid July we had a great family vacation in San Clemente with the kids!  For the first time, we used VRBO and found a great beach house we could all stay in.  It was a great experience! We had a fabulous 5 days together, hanging at the beach, cooking simple meals at the house, playing corn hole, tennis & Sequence games, and just relaxing & reading. I seriously cried when it was over!

We had a gorgeous view from the backyard.  

A perfectly placed hot tub made watching the sunsets amazing.

 

My girls  :-)  We made the jacuzzi bath temperature for the baby and she loved  it!

The kids cooking dinner (Emma multitasking!)

And that little baby sure made the trip lots more fun!
Grammie and Pop sure love our little girlie.  My favorite was waking up to her little coos each morning and all the snuggles.

Naps on Grammie are the best (for me - and I think Darsy, too!)

Aunt Nay :-)



Uncle Drew

  

Too bad everyone can't look this cute in a bathing suit. 

Love our little family!

After we returned from our trip we (finally) sold our RV.  We've been campers for more than 28 years but now with the grandbaby, the beach house thing is working out much better for us :-)
Farewell... yard hogger!!



A culinary and fellowship highlight of the summer was lunch at my dear friend Alik's mom's house.   This had been a long time wish of mine to come into Araxy's kitchen and taste all the Armenian specialties that Alik had told me about for so many years.   Just look at this feast she made for us, all from scratch.  
She literally cooked for days!!  



This was puff pastry with a spinach filling - YUM!
  



Incredible homemade dolma, plus a lovely creamy tomato salad...

 

These veggie patties and meat-filled balls were to die for.

 

It was seriously hard to pick a favorite but if I had to I would say the homemade falafel.  Oh.my.word.  Best I've ever tasted. Alik's dad fried it right on the spot, it was so crispy and fresh.  And the tahini sauce ... I could take a bath in.



Araxy crowned the meal with special Armenian coffee and her homemade baklava (oh and also another un-pictured comforting pudding-like dish made with farina, and topped with pine nuts)  We were STUFFED but it didn't matter.  We ate dessert anyways, and a lot of it.  :-)



Alik and her mom, Araxy.  She is a woman who loves the Lord and loves others ... what a sweet & generous lady.  And she raised a pretty neat daughter, too.  :-)



The very privileged guests!!   
We even got care packages to take home.



Alik's 90 year old grandmother lives with Araxy and she was just the sweetest.  She doesn't speak English but she sure loved our visit and was especially happy to meet/hold baby Darsy.  She melted my heart!
 



And in case you were wondering, Buttercup's summer has been going well, too.  :-)
She has been in the pool more than us!
She has also enjoyed some outings in the Jeep with Mom & Dad.  
We just introduced her to a local dog park, too.
She's like the new awkward kid at school, but I think she likes it. 

 

And Darsy says "I love you" in ASL.  She's brilliant, you know.

WDW - Best Ever, Super Easy Salsa

 

photo cred:  TheCafeSucreFarine

My husband LOVES salsa. I mean LOVES it.  I mean REALLY LOVES it.  Since we are avid tomato growers, naturally one would think we would make homemade salsa with our wonderful homegrown tomatoes.  I have tried, but the best I can do is make is a chopped pico de gallo.   When it comes to blended salsa, I've never been able to get the consistency right (too watery, inconsistent texture).  I have tried hand chopping, a regular blender, a Vitamix, a food processor, and even one of those hand crank "salsa makers" from the L.A. County fair.  I have often observed recipes for salsa that include canned tomatoes as an ingredient, but always thought it strange.

Recently, I came across a recipe that caught my eye, as it was titled "Best Ever, Super Easy Salsa."  Like, how can anyone know that, Napoleon Dynamite might say.  But, it looked really good, so I thought I'd give it a try.

It literally took 5 minutes to throw all the ingredients in the food processor, and 30 seconds to pulse to the perfect texture.  I quickly grabbed a tortilla chip and took a bite -- and guess what -- it IS the BEST EVER SUPER EASY SALSA!!   I'm so excited to have a good basic salsa recipe, and I know I'll be serving this many times this summer, not only to my very happy husband, but whenever guests come over.

Best Ever Super Easy Salsa  
modified from TheCafeSucreFarine

• 2 14 ounce cans fire-roasted canned tomatoes, drained (reserve juices)
• ½ cup roasted red pepper (jarred), packed
• 1 4-ounce can green chiles (these are not spicy, just add great flavor)
• ½ small red onion, roughly chopped
• ½ cup fresh cilantro (leaves and stems), packed
• 2 medium green (spring) onions, cut in two inch pieces (both white and green parts)
• 3 medium cloves garlic, peeled
• 1 fresh jalapeño pepper, seeded + about half the seeds
• ½ teaspoon salt
• 1 teaspoon ground cumin
• 2 tablespoons fresh lime juice

Instructions

1. Drain the tomatoes, reserving the juice.
2. Combine all ingredients except reserved tomato juice in the bowl of a food processor. Pulse on and off until all ingredients are finely chopped and salsa is desired consistency. We like it a bit chunky, but if you like a smoother salsa, just keep pulsing. If you like a thinner salsa, add a small amount of the reserved tomato juice and pulse one more time.
3. Taste for seasoning and adjust as needed.

National Donut Day at Donut Friend

Did you know last Thursday was National Donut Day?  Is that not the best holiday EVER?  You might not know, due to my many posts on health and nutrition, that I have a complete and utter weakness for donuts.  Yes, it's true.  It's not under control in the least, nor do I have any plans to get it under control. :-)

Emma reminded me of the holiday many weeks in advance, and our calendars were clearly marked for the occasion.  The night before, we twisted the arm of our dear friend, Alik, and she came along with her 4 year old daughter.

We decided to visit a fun donut shop in the nearby area of Los Angeles, Highland Park (adjacent to Eagle Rock). Donut Friend is such a fun place -- you can customize your own donut, or go with one of their "signature complilations" on the menu.   They all have fun names, which I later learned are named after punk rock songs.  This place is hardcore.  The donuts are so amazingly fresh and tasty. If you have a moment, check out their website.*  But be warned, you may need a donut immediately after you do.  *I am not responsible for any actions taken on account of visiting this site.  :-)

 

 

 They ain't cheap, but this isn't the corner donut hut where you grab a $8 dozen and chow down several.  Think of it as going to get a gourmet ice cream cone, it's about the same price as that (and the same kind of experience)

So, we arrived around 10:00 a.m. and discovered that us and about 100 other people thought Donut Friend would be a good idea, too.  No worries, as it was TOTALLY worth it.  After about an hour, we had these babies in our possession:

I won't describe them all, but the one in front on the bottom center of the pic is called "Jets to Basil."   It is a glazed yeast donut, cut in half, smeared with goat cheese, strawberry jam and fresh basil.  Then it is smacked back together, drizzled with vanilla bean icing and balsamic glaze.   Strange, but it totally works for me. The one on the top right is maple glazed and topped with "coconut bacon" which is vegan, all natural, flavored coconut (it almost fooled me)

Little Darsy was totally into the day.  She was even wearing her festive donut shorts. This was her "national donut day  announcement" the week before, featuring Krispy Kreme donuts. 

She didn't even eat any donuts...but L O O K at those thighs!

"But Grammie... when do I get to actually EAT one of these?"



I sure love my little donut friend.  
Let's plan to get donuts a lot together, little Darsy.

WDW and something even more yummy

It's almost summer!  

I always enjoy all the summer produce, especially from our little homestead.  

Right now we are harvesting lots of apples, strawberries, zucchini, beets, and herbs... soon there will also be cucumbers, TONS of tomatoes (we planted 18), green beans, plums and peaches.   

We also receive an organic farm box weekly, and I am always so amazed at how much produce just two people go through!

I thoroughly enjoy all the beautiful creations God has given us and especially love making our meals revolve around gorgeous produce!

Here's an easy summer meal made possible by the MOST AMAZING dressing.  I love all the ingredients, but the "secret" ingredient is this:

The dressing can be whipped up quickly in your blender.
It lasts for 2-3 weeks in the refrigerator.

 

The BEST Tahini Lemon Dressing

Ingredients

•  1/2 cup water
• 1/2 cup tahini
• 1/2 cup apple cider vinegar
• 1/2 cup olive oil
• the juice of 1 lemon
• 2 teaspoons soy sauce, liquid aminos, or gluten-free tamari 
• 3 cloves garlic
• 1 tablespoon raw sesame seeds
• 1 teaspoon salt, or to taste
• 1 tablespoon fresh chives, chopped
• 1/4 cup fresh parsley leaves

Method

1. Toss all ingredients into a Vitamix, food processor, or standard kitchen blender.
2. Blend until well combined and smooth.  Add more water if necessary to thin.
3. Store in a glass jar in the refrigerator. Use within 2-3 weeks

 recipe source:  http://frugallysustainable.com/

This dressing is great on salads, but also as a sauce for hot food too. It's especially great on bbq chicken.

Last night I sauteed some garden zucchini and put it atop a bowl full of quinoa (I love Costco's frozen quinoa & kale!)

Then, I poured a generous amount of the dressing on and topped with fresh garden chives.

A masterpiece -- so simple and delicious, plus fast!

But, you know what's even YUMMIER than this?

My little granddaughter  :-) 
She's 7 weeks old now and I could just eat her up!

New fave product!

As most of you know, I'm big on making my own products such as all natural soap, lotion, and make-up remover.  I've made my own sugar scrub before with coconut oil, but it didn't wow me.

Recently, I purchased this Lavender Salt Scrub from Trader Joe's as I thought the packaging was pretty and that it would be nice for guests to have in the shower.  I put it in the guest bathroom and never thought about it again.

Recently, Emma was staying with us and raved about the scrub.  She was surprised I hadn't even tried it!  She insisted I use it the next time I showered.   Sure enough, she was right - it is amazing!

It is non-abrasive and goes on so easily.  A light scrub and rinse and your skin feels so smooth and moisturized.  You don't even need to apply lotion after you shower.  It leaves a light coat of oil on your skin that is not greasy at all, which also gives a nice glow.

  And the smell is so lovely... especially if you're a lavender fan like me!  I use this every day -- can't get enough!

The best part about loving this product was finding that the ingredients were all natural.  And the price... only $5.99 for a good size tub.  What a deal (and what a nice gift for someone!). I promptly went out and stocked up my cupboard for fear Trader Joe's would stop carrying it!!  

WDW - Refrigerator Chocolate Chip Cookie Dough

Warning:  this post contains information that you may wish you had never heard.   It makes eating fresh hot cookies dangerously easy.  If you continue to read, please realize you do so at your own risk.  You have been warned.

Hey!  You're not still here, are you?  Uh-oh...

 

Have you ever just craved a warm chocolate chip cookie but didn't want to take the time/effort to make them?

Or, have you ever wished you could have fresh-out-of-the-oven cookies when you have guests over? 

Or, could you be one of "those people" who happen to like finding a bowl of cookie dough in the fridge???  (of course, I'm not.)

Well, the answer is this recipe!  You can make the dough for these cookies up to 2 weeks in advance.  All you do is scoop dough directly out of the fridge and bake for 9-11 minutes.   VOILA!  Fresh, hot cookies.  And not to mention perfect, ooey-gooey ones, too.  I was amazed at how good these turned out.  You can make one, two, or ten! Who knew you could do this?

The funny thing is, this is just the basic Toll House recipe, with an extra 1/4 cup flour added in. 

Recently, we had a family over for dinner.  After dinner, I took 2 minutes to scoop out some cookie dough.  In about 10 short minutes the house smelled amazing and I was serving fresh from the oven cookies.  They were a hit!

I'm planning to make these for a dessert bar at a baby shower next week.  Imagine the yummy aroma when my guests arrive! And wait until they see that the cookies are still warm.

And by the way, if you don't use a cookie scoop to make cookies, you are really missing out!  Uniform cookies, lickety split!  One of my favorite kitchen tools.  

Now if you'll excuse me, I think we are out of cookie dough...

Refrigerator Chocolate Chip Cookies

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) semi-sweet chocolate chips

Preheat oven to 375° F.

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips. (REFRIGERATE AND REST A DAY.) Drop by rounded tablespoon (or use a 1 tablespoon cookie scoop)onto ungreased baking sheets.

Bake for 9 to 11 minutes or until lightly golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool. 

WDW - creamy goddess salad dressing

 

My favorite dressing when I was a kid was "green goddess."  I'm not sure where the name came from (or what was in it), but I loved the creamy consistency.   Creamy dressings are just so wonderful... but they usually contain yukky mayonnaise.   So we stick to mostly vinaigrettes.  When I came across this dressing recipe using tahini, I thought it was a brilliant yet healthy way to add some creaminess to a salad.  I have made it a couple times now, and I just love it!

Tonight I made a salad using our fantastic fresh garden greens and beets (which I oven-roasted), some avocado, leftover steak, and this lovely dressing.   With daylight savings time in action, and the warm weather, this felt like the perfect summer dinner.

 Lemon Tahini goddess dressing

•  1/4 cup water
• 1/4 cup tahini
• 1/4 cup apple cider vinegar
• 1/4 cup extra virgin olive oil
• the juice of 1/2 lemon
• 1 teaspoons organic soy sauce, liquid aminos, or gluten-free tamari 
• 1 clove garlic
• 1/2 tablespoon raw sesame seeds
• 1/2 teaspoon salt, or to taste
• 1/2 tablespoon fresh chives, chopped
• 1/8 cup fresh parsley leaves

1. Toss all ingredients into a Vitamix, small food processor, or standard kitchen blender.
2. Blend until well combined and smooth.

Store in a glass jar in the refrigerator. Use within 1 week.