Star Walk

Because we are upstate, I don't like a lot of technology on the weekends.  No television, movies of course but not much else.  However, one of the gadgets we love is this ap called Star Walk.  At night, with no lights on - we have the most amazing views of the stars at night.  The ap on our IPads will scan the sky around you and identify all of the constellations that you are viewing at any given moment.  I wish I had this as a kid but it's wonderful to use and it brings back memories of how much I loved Greek mythology as a kid.  Not only do you identify the star system but it forces me to remember all of the stories involved around the greek names for the stars.  Plus, it also identifies satellites and space stations in the sky as well.  One of my favorite gadgets to geek on.  It was gorgeous out last night and Tim and I sat there looking up and holding hands and winding down after such a nice weekend and some good leftovers.

Happy Labor Day

It was just one of those perfect days and weekends.  My Mom was happy.  Tim was happy.  I was happy.  The weather was perfect.  The garden looked amazing.  I felt productive.  Tim gardened and cooked up a storm.  I took care of my Mom and cleaned out the tool shed. Mom slept and ate. Her eyes rolled back in her head with the Green Goddess burgers.  We listened to all her old 45 records and she told stories of her and her best girlfriend, Liz Maclaine, and her little fiat listening to Donna Reese and Fats Domino.  I enjoyed just seeing her happy.  It's been a long year.  Tim dug up all the potatoes, and picked tomatoes, cucumbers, bell pepper and weeded. It was hot but such a beautiful, sunny day. Weekends like this are so few and far between - I was very grateful.

Green Goddess Turkey Veggie Burgers

We smell Green Goddess and we follow!  Absolutely incredible burgers.  My Mom's eyes were rolling back in there head they were so good!

Green Goddess Zucchini Turkey Burgers

• FOR THE GREEN GODDESS MAYONNAISE:
• 1/2 cup mayonnaise
• 1/4 cup basil
• 1/4 cup tarragon
• 1/4 cup chives
• 2 cloves garlic
• 2 anchovy fillets
• 2 tablespoons lemon juice (~1/2 lemon)
• 1 teaspoon lemon zest
• salt and pepper to taste
• FOR THE PICKLED ONIONS:
• 1 spring onion, thinly sliced
• 1/2 cup white wine vinegar
• 2 teaspoons sugar
• 1 teaspoon salt
• 1/4 teaspoon black peppercorns, lightly crushed
• FOR THE GREEN GODDESS ZUCCHINI TURKEY BURGER PATTIES:
• 1 pound ground turkey
• 1 cup zucchini, grated and squeezed of excess liquid
• 2 tablespoons basil, chopped
• 2 tablespoons tarragon, chopped
• 2 tablespoons chives, chopped
• 2 cloves garlic, grated
• 2 anchovy fillets, chopped
• 1 teaspoon lemon zest
• 2 teaspoons Worcestershire sauce
• 1/4 cup parmigiano reggiano (parmesan), grated
• 1/4 cup bread crumbs
• salt and pepper to taste
• 8 ounces fresh mozzarella, sliced
• 
  
• FOR THE BURGERS:
• 4 buns, optionally lightly toasted
• 1 cup baby spinach (or lettuce)
• 1 large avocado, sliced
• 1 large ripe green heirloom tomato, sliced
• 1 cucumber, sliced thinly
• 1 cup sprouts

1. FOR THE GREEN GODDESS MAYONNAISE:
2. Puree everything in a blender or a food processor.

1. FOR THE PICKLED ONIONS:
2. Mix everything and let sit for 10 minutes.

1. FOR THE GREEN GODDESS ZUCCHINI TURKEY BURGER PATTIES:
2. Mix everything except the mozzarella, form 4 patties and grill until cooked, about 4-5 minutes per side before topping with the mozzarella and cooking until it starts to melt, about 2-3 minutes.

The Enemy Returns

The enemy returns.  We have been waiting patiently to find this guy. He has practically eaten every frog, toad and tadpole in our pond and our neighbor's surrounding ponds.  Tim was in the front yard when he spotted him and chased him through the garden and he finally flew off. However, he came back a few minutes later and was circling the property overhead as if to say - I'll be back.  We finally consulted Tim's parents and they use clear fishing line across the top of the pond to keep the herons from eating everything in sight.   Just you wait!

The Wrecking Crew

Last night after dinner, we streamed a new documentary called, The Wrecking Crew.  It's this awesome movie about studio musicians from the 60's working in Hollywood at the time and what it was like to make music in that day and era.  It was absolutely fascinating for me and Tim but it brought back great memories for my Mom who lived there during that time and of course was dating a musician at that time who would later be her husband and my father.  He would take her to Capital Records and audition and play for with some of the same people.  It was great listening to her talk about that time period and the music.  I want to run out and buy most of the music we listened to from the movie's soundtrack.  

Years ago, my mother had given me all of her 45's from the 50's in this cute little red metal box with sleeves that protected the records from scratching each other.  I decided to pull it out and tonight while having cocktails on the porch play some of the music for her.  Looking forward to an evening of great 50's and 60's music and cocktails on the porch tonight. 

Chicken with Sun Dried Tomato Cream Sauce

It is Labor Day weekend, we picked up Mom and the three of us are spending the weekend together at the house.  We decided to spend the three days focusing  on what we like to do best.  Gardening, cooking and watching movies.  Saturday was gorgeous.  All of the hardy Hibiscus was in bloom along with Flox, Black Eyed Susans, Sedum and Butterfly bushes.   After working all day, the three of us sat on the front porch together for cocktails and Tim made this great chicken recipe - with fresh basil from our garden - it was so good!

Chicken with Sun-Dried Tomato Cream Sauce

• 8 bone-in, skin-on chicken thighs 
• Kosher salt and freshly ground black pepper, to taste 
• 3 tablespoons unsalted butter, divided 
• 3 cloves garlic, minced 
• 1/4 teaspoon red pepper flakes, or more, to taste 
• 1 cup chicken broth 
• 1/2 cup heavy cream 
• 1/3 cup julienned sun dried tomatoes in olive oil, drained 
• 1/4 cup freshly grated Parmesan 
• 1/4 teaspoon dried thyme 
• 1/4 teaspoon dried oregano 
• 1/4 teaspoon dried basil 
• 1/4 cup basil leaves, chiffonade.

• Preheat oven to 400 degrees F. 
• Season chicken thighs with salt and pepper, to taste. 
• Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside. 
• Melt remaining tablespoon butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil. 
• Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet. 
• Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. 
• Serve immediately, garnished with basil, if desired.