Friday, August 26, 2016


I know some of you don't like tomatoes but those of us who do
really like them fresh, right-off-the-vine, fresh. The difference
between a fresh tomato and a store bought variety is so
different, I can't think of any other food that shares that
distinction. Here's an easy recipe for said tomato and add 
some freshly grown Basil and use some good balsamic glaze 

Ingredients: serves 2 easily

1 large fresh tomato
4-5 slices mozzarella
6-8 large fresh Basil leaves
3-4 tbsp. balsamic glaze vinegar or more
6 slices of a baguette   
small dish of marinated olives
2 glasses of your preferred wine
*optional, salami or prosciutto
2 tbsp. of olive oil to brush on your bread


Slice tomato but not all the way through.
Slice mozzarella and place between layers of tomato.
Place on serving dish and drizzle with glaze.
Brush baguette slices with olive oil and toast
   under broiler till lightly brown.
Place bread, olives, and optional meat on serving
   dish with tomato and cheese.
Pour some wine and enjoy!

Monday, August 15, 2016


I love an easy recipe. The older I get the easier I want it. 
Not that I don't occasionally take on a lengthly recipe
when I'm in the mood. But I digress. This is an
adapted recipe from Just a Taste I saw on Instagram.
The Peachy Turnovers looked yummy. I just love
blueberries and had purchased some from the
farmer's market so was anxious to try the recipe.


2 cups blueberries (fresh)
1 heaping tablespoon brown sugar
1 tablespoon lemon juice (fresh lemon)
1/2 teaspoon cinnamon
1 large egg whisked
1 package puff pastry thawed (has 2 sheets)
white sugar to sprinkle on top
1/4 cup powdered sugar * (optional for glaze)
1/2 teaspoon milk * (optional for glaze)


Preheat oven to 400 degrees
In a medium bowl combine the blueberries, brown 
   sugar, cinnamon and lemon juice and stir gently
   to combine. Set aside.
I used 2 baking sheets and lined them with parchment
   paper. (if you only have one baking sheet then do
   at a time.) Set aside.
Take the the thawed puff pastry sheets from the 
   refrigerator and roll out on a floured surface.
   (remember if using 1 baking sheet, take out only 1
   sheet of puff pastry .)
Cut each sheet into 4 equal squares (see picture)
   and place on the baking sheet. I put the other
   baking sheet with the squares into the fridge,
   puff pastry needs to stay cold.
Place a heaping tablespoon of the berry mixture
   into the center of each square.
Fold to make a triangle. Crimp with a fork to
   seal. Try not have have any openings or the
   filling will come out. Make 3 slits in the top
   crust, and place in fridge while you prepare
   the other puff pastry sheet.
Take the first sheet, brush the top with the egg
   and sprinkle with white sugar.
In the oven, bake 15-18 minutes. Mine took
   15 minutes. Will be golden brown and puffed.
   Let them cool on a rack.
   Do the second sheet as above. You will have
   8 turnovers.
* For an optional glaze, combine the powder
   sugar and milk, stir and pour over the
   turnovers. I did 4 of them with glaze.
You can eat them warm, 
If any left, cover with foil and just let sit out.

Adapted from