Come Out, Come Out

Here I am. Sorry it has been sooo long. Too long. I haven't been able to catch up with all of the blogs I read, much less a few other things in my life. Last Tuesday, I was promoted to the general manager of the restaurant where I work. It is a nice promotion and I am very excited about it. You see...I have worked at the restaurant on and off since I was 15!!!!! I've kind of grown up with that place...It has seen me become a bus girl, graduate high school, become a server, go to college, graduate college, join the working world, meet the man...who I feel in love with and married...and now finally the GENERAL! WOW! The journey wasn't always easy...but in the end...I am content.

The Last Summer Rose

I noticed that the last summer rose was blooming this week. It's from our climbing rose bush. It only seems to bloom early and late. It looked funny as the only bright color in that part of the garden. Last night we turned the heat on to take the chill out of the air. Sweaters and jeans...here I come.

Pumpkins, Corn, Gourds = FALL

I will finally admit Fall is here. The once green rows of corn that I drove by all summer are now brown and some have been harvested. Roadside stands are loaded with mums and pumpkins. So I finally caved in and bought a few pumpkins for here and the restaurant. Yesterday, I visited Filasky's in Middletown. It is a local farm that has pick your own pumpkins and lots of other fall delights this time of year.

I found a few gourds to put on our mantle and browsed the unusual pumpkins and gourds around the farm. I have seen many of them before, except for this one. It was really neat how the orange and white colors were strung together. I bet it would be pretty lit up as a jack-o-lantern.

It was fun to just walk around and see the different shapes and sizes of the gourds.



WELCOME FALL!

Salmon & Spinach in Phyllo

The other night it was very late...and I wanted to make a quick dish for dinner. I found this recipe and had the salmon in the fridge, so I thought I would give it a try. It turned out wonderfully and very easy to make. I found the recipe in Cooking for Two or More Cookbook from Pampered Chef.

1 t. basil oil or olive oil
4 c. baby spinach
Salt & pepper
8 sheets thawed frozen phyllo dough
nonstick cooking spray
2 skinless salmon fillets (4-6 oz. each - 1 1/2 inches thick
2 tbls. garlic and herb cream cheese spread ( I made my own)

Preheat oven 425
Heat oil in sautee pan, add spinach, season with S&P. Cook until spinach is wilted. Remove and set on paper towel to remove excess moisture.

Lay one sheet of phyllo on work surface. Spray with cooking spray. Repeat each layer and press together to create a stack.

Season salmon with s&p. Spread 1/2 cream cheese on filet and top with spinach and repeat. Place salmon on phyllo stack 2 inches from the bottom on the short end. Fold in the longer sides towards the salmon then the shorter side and wrap up. Spray a cookie sheet with cooking spray and lay the salmon, seam side down on tray.

With a bread knife, make three diagonal slits across each bundle. Spray bundles and bake. Bake for 11-13 minutes until golden brown.

ENJOY!

Think Pink!

October is National Breast Cancer Awareness Month! Don't forget to wear your pink and support the cause in some way. I have been collecting the pink Yoplait Yogurt lids and I am going to send some in real soon. Thanks to Anne, I found Design Her Gals is doing a virtual walk. I signed up today. It is the third day and they are in Philadelphia.

Best Wishes Edward & Lacey

Well...the weddings have ended. The big ones, anyway. On Saturday, Edward and Lacey were married. It was a lovely reception and everyone had a great time. I used to babysit Edward when he was 2 years old and up to 10 or so...wow...I kind of feel old..but not really. Best Wishes to both of you!
Martina from Blueberry Moon Pastries did a great job, as usual on the cake. It was a white cake with a buttercream frosting. Lacey's aunt made the beachscape centerpieces and their color was a turquoise blue...very pretty.