Archive for July, 2009

Milestones

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5 Months old today – here’s what we’ve been up to since summer hit!

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What you can’t see – these seats float, making this an incredible core workout for those wishing to shed a few pounds. Nobody here fits that description.

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Ready for anything!

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Me too!

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Anything except solid food, that is.

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It’s been the happiest five months of our lives boys – thanks for all the funnies!

July 25, 2009 at 1:44 am 3 comments

Rockville Centre Fireworks

Like most holidays in Rockville Centre, the 4th is celebrated 1 week AFTER the event. Perhaps they think nobody will come? We live about 1 mile from Mill River, the site of the fireworks show, which is plenty close for us! M&L had a wonderful time with their family before heading to bed long before the festivities. The rest of us enjoyed the show over the rooftops, some from inside (loud-bang free), some from the front lawn (loud-bang-bring-it-on!).

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Same time, same place, see y’all next year!

July 14, 2009 at 4:36 pm Leave a comment

Something New . . .

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Chopped Veggie Salad with Watermelon and Feta Cheese

OK, this is the picture from epicurious, I admit it. Mine didn’t look like this at all, the creaminess of the yogurt puree made mine a lot, well, creamier. This dish was really something different for me, and I loved it. I am in a serious cooking rut, some of you might be able to guess why, but this was a great step out for me. This is great for a party or to be eaten all in one day, I think, because you don’t want it hanging around too long. It got really watery and soggy, not as nice.

Ingredients:

  • 1 pound Campari or plum tomatoes, diced, drained
  • 1 1/2 cups diced seeded watermelon
  • 1 large green bell pepper, seeded, cut into 1/3-inch cubes
  • 1/2 large English hothouse cucumber, seeded, cut into 1/3-inch cubes
  • 1/2 cup very thinly sliced radishes
  • 3 tablespoons olive oil, divided
  • 10 ounces feta cheese, broken into small cubes (about 2 1/2 cups), divided
  • 2 green onions, chopped, divided
  • 1/4 cup thinly sliced fresh mint leaves, divided
  • 1/2 cup plain Greek-style yogurt*
  • 1 teaspoon dried oregano
  • *A thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe’s and Whole Foods Markets) and Greek markets. If unavailable, place regular yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill overnight to drain.
  • (I used Fage yogurt and it was delicious)

Preparation

Toss first 5 ingredients and 2 tablespoons oil in large bowl. Add half each of cheese, green onions, and mint. Mix remaining cheese, green onions, mint, and oil in processor; add yogurt and oregano. Process just to blend (do not over-mix or dressing will get thin). Season dressing with salt and pepper; mix into salad.

Ingredient tip: Campari tomatoes are about the size and shape of golf balls. They’re sold on the vine, and they’re available at many supermarkets. These tasted like in-season tomatoes when it is clearly not so. Love them!

Anyone else doing something new out there? I need inspiration, (and less-than-10 -ingredient recipes). Why?

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July 8, 2009 at 12:36 pm 3 comments


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