Hiking on the Hudson

We have been dying to do this hike for years.  Poughkeepsie walking bridge across the Hudson River.  These smart townsfolk converted an old railroad bridge into a walking excursion and it's truly such a spectacular hike and the views are amazing.  It helps that the weather is perfect and the sky is clear and you are on an outing with some of your favorite folks - Tim's family!  We all drove up to Poughkeepsie and spent the early part of the day walking across the bridge.  It's such a nice, easy walk and the views up and down the Hudson on a sunny June day were amazing.  Such a nice thing to do - the pace is perfect and it was totally free. 15 of us hiking.  Afterwards, burgers and disco fries at Everready Diner in Hyde Park and blizzards at Dairy Queen.  A perfect summer excursion!

Rhubarb Honey Lemon Cake

We are celebrating this year because our rhubarb is finally mature and we can harvest it and bake with it this year.  Tim made a desert last weekend from one of his mother's classic recipes but this weekend he ventured out with something different.

8 Tablespoons unsalted butter, softened, plus extra for greasing 

2 eggs 

3/4 cup white flour 

1½ tsp baking powder 

Pinch salt 

2/3 cup honey 

Grated zest 1 lemon

Juice ½ lemon 

1 tbsp milk

1 cup of rhubarb, cut into chunks

3 tbsp rum

Greek yoghurt, to serve

• Preheat the oven to  350F. Grease and line the base of a 8"  loose-based cake tin. In a large bowl, beat the butter with electric beaters until light and fluffy. Gradually beat in the eggs.

Add the flour, baking powder, salt, honey and lemon zest and juice. Fold in the milk. Tip the cake batter into the prepared tin and smooth the top.

Toss the rhubarb in 1 tbsp of sugar and use to top the batter. Dust with the remaining 2 tbsp of sugar. Bake for 25 to 30 minutes.

Allow to cool on a wire rack before removing from the tin. Serve with Greek yoghurt.

Easy pretty pictures

There just isn't time for chatting, or blogging or anything these days.... however pretty flowers and beautiful weather do make a difference.

Peonies blooming.  Painting the sheds white.  Globe flowers blooming and potatoes are crazy.

Beautiful spring weather and lots of liquor and we manage through all the work and stress.

Sweet Potatoes and Quinoa Tacos

Tim and I are both overwhelmed by life these days and just trying to cope with work, life, and existing.  Still trying desperately to eat healthy - we had a vegetarian weekend.  These were delicious although a little dry - so add a little more lime juice or oil and vinegar and they are delicious. 

• SWEET POTATOES:
• 1 medium sweet potato
• 1 tablespoon olive oil
• Juice from one lime
•  
• MOLE SEASONING:
• 1 teaspoon oregano
• 2 teaspoons cocoa powder
• 1 teaspoons ancho chile powder
• 1 teaspoon coriander
• 1 teaspoon cumin
• ¼ teaspoon cloves
• ½ teaspoon sage
• ½ teaspoon pepper
•  
• Extras:
• ½ cup quinoa, pre-cooked
• 1 tablespoon olive oil
• 2-3 handfuls lettuce
• 4-6 corn tortillas
• 2-3 ounces queso fresco or goat cheese
• Lime juice/Cilantro to top

1. Preheat oven to 350˚. Peel sweet potato and cut into 2-3” long sticks that are ¼” in thickness. Toss together all the seasonings for the mole rub. Sprinkle over sweet potatoes, drizzle with olive oil and lemon juice; toss until everything is well coated.
2. Roast sweet potatoes until tender, 25-35 minutes.
3. Heat olive oil in a skillet over high heat and add quinoa. Cook and stir quinoa until liquid has evaporated and quinoa is crisp, 2-3 minutes.
4. To assemble tacos, layer spinach, roasted sweet potatoes, quinoa, and cheese. Give a quick squeeze of lime juice and sprinkle with cilantro, serve warm.

Grateful Summer

Some things to be grateful for this summer.  Gazpacho and Rhubarb dessert and Lupine, Irises, Columbine and swallow's nests.

Just Getting By

What a beautiful weekend.  When we got to the house Friday night, there was the most beautiful sky overhead.  You could see the Milky Way and we sat out on the front porch and used our IPad ap - Star Walk - to identify star groupings.  It was so pretty.  The creepers were chirping and there were fireflies everywhere and we heard bats flying overhead which we haven't heard or seen before.

We have pulled back completely because we both are crazy at our jobs.  We are just doing what we have to do - mowed the back yard and painted the sheds and Tim planted more seeds .  Both of us spent the day doing projects for our jobs.  However, we ate out of our freezer tonight with leftover Buttermilk grilled chicken, canned beans, canned onions and leftover apple crumble.  It was easy and relaxing.

If it's going to be one of those years where we can't catch up - this isn't that bad.  It helped that there were some wonderful things blooming in our garden including our Beverly Sills irises and the purple/white irises which a friend, Susan, had given us.  Nice day.