Cool off with a little fresh raspberry swirl cheesecake ice cream!
Monthly Archives: July 2012
Inspired by summer…
Summer is in full throttle. We are enjoying dinners with friends, work on the property, trips to Seattle and an abundance of fresh local foods. I’m indulging in the purchase of shiny magazines in English that require the turn of a page and not the swish of a finger across a screen. I’m currently sans computer for a few days and it’s kind of nice. The iPad works great but typing and photo editing aren’t so fun. It’s a good break. Here’s a visual of our happenings.
In Seattle last weekend, we picked O up at the airport. He finished teaching the semester with concerts and finals, and followed us to the states about three weeks after our arrival. After dinner one evening with friends in Woodinville, Chloe nailed a couple shots crossing the 520 bridge over Lake Washington. This girl has an eye let me tell you.
She loves bridges…
Back on island now, we love last minute dinners because within a half mile in all directions, we have the luxury of picking and purchasing such arrays of foods like this. Just picked raspberries, kale, chard, snap peas and fresh eggs that have not seen the inside of a refrigerator and once again, local Sockeye.
Can one tire from fresh, local Sockeye salmon? No… Because it’s going to be followed soon by King salmon. Poor us. Here is our walk to Buck Bay Shellfish farm just down the road…
Great old barn along the way…
We drive by Buck Bay here (and the farm) daily.
Never ending views, great folks,food and prices…
Up our apple tree lined driveway…
…we nibble a few salmonberries…
Back to dinner…
Here was my prep for the salmon once again destined for the grill.
Lemon slices, garlic, fennel fronds and smoked salt…
The two fillets put back together were grilled in foil…
A little sautéed onion, garlic and fennel with lemon, seasoned the brown rice for our side dish. For greens, we used my favorite variety of kale, Red Russian which can grow virtually year round here. We massaged it, added avocado, olive oil, lemon, garlic and toasted sesame seeds.
For dessert, simple shortcake biscuits topped with fresh raspberries and whipped cream. Gotta love it!
Photo of our friends and their darling sit on the porch for dinner…
Hope everyone is getting one moment or many to enjoy and be inspired by summer…
Tschüß for now,
Wendy
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Mixed Berry Hazelnut Tarts and June Bake Together with Abbey Dodge
Here it is the end of the month and you may have noticed, I’m trying to slip in a few “round ups”. I’m generally not a huge procrastinator and I gave myself permission not to stress about doing these because they really are for fun. Knowing we would be getting our main house ready for the summer season of vacationers, that I would have loads of friends to catch up with and would just want to have a little me time for projects, I decided I’d play it by ear. So yesterday I did make a third round of pasta for the Donna Hay photo round up at Jungle Frog and since I had friends over for dinner a couple days ago, why not make mixed berry tarts to add to Abbey Dodge’s very berry mini pie round up. Right?
Now I’m down to the wire and still managed to be courteous to the Census Bureau Man who happened to drop in at 5pm on a Sat night. Go me.
And honestly, cooking is my “me” time, my project time. There’s nothing more fun than having a time-contstraint free day to cook, take photos and share my project with friends and loved ones. This was our dessert after the grilled salmon and goat cheese pasta. I can be pretty hard on myself when something really doesn’t hit the mark, but I’m also not afraid to give myself praise when deserved. Let me just say… these rocked.
Wendy's Place 