Bruschetta

We were meant to make this awesome bruschetta.  Last week we arrived at the Farmer's Market early enough to get a ginormous bunch of fresh sweet basil (for $2!) and some nice-looking heirloom tomatoes.  Then we found fresh mozzarella on manager's special and a take-and-bake multi-grain baguette on the over-bake shelf at our local Kroger.  It was like the food gods were shining on us from above.

This meal came together so simply and quickly that we were eating it less than a half hour after we got started.  We decided to make fresh pesto with the basil.  Heather is the resident pesto-maker in the house but I got her to tell me how she made it.  She also took some of the pictures below.

Heather's Fresh Basil Pesto


1 cup fresh basil leaves
1/4 cup of walnut pieces
1/4 cup shredded parmesan cheese
1 Tbsp minced garlic
olive oil

* Combine all ingredients in blender except oil.  Start blender and pour in oil through top.  Stop pouring oil when the ingredients start to look like pesto instead of like ingredients.  They'll sort of let go of the side of the blender.  You'll use about 1/4 to 1/2 cup olive oil.

While Heather was making pesto, I was chopping these beautiful heirloom tomatoes that I bought from a nice lady at the Farmer's Market - The High Heeled Hippie...

...cutting and toasting the baguette (5 minutes under the broiler)....

... and slicing the mozzarella.

Then it was time for assembly.  Pesto on the bottom...

...then heirloom tomatoes and mozzarella on top.

A quick 5 minutes under the broiler and supper was ready.

We ate all of them.  So delicious!!

There's just something about fresh flowers in the house...

We went to the Farmer's Market in downtown Jackson today with the intention of coming home with a large haul of local produce.  I wanted to get a moon and stars watermelon and some heirloom tomatoes.  Heather wanted to get some eggplants and a few heat resistant tomato plants.  We both wanted some ground cherries.    We came home with all those things but we also came home with these gorgeous flowers!  I bought a bunch of sunflowers and Heather got the colorful ones of which we don't know the name.  They have really brightened the whole house.

 My collection of blue glass bottles and vases are getting some good use.  Some of the blooms from the colorful bunch had broken stems so they ended up in small bottles around the house.  One on Heather's night stand (left) and another atop the entertainment center (right).  There's also one in the bathroom (not pictured) and another one on one of the shelves of the entertainment center (below).

 Then there's my personal favorite.  The one that ended up on my night stand (below).

LOVE!!

Anniversary Carrot Cake

My Aunt Linda called me awhile ago and asked me if I knew how to make a carrot cake.  I told her that I had never made one but I'd be happy to try.  Carrot cake is my Uncle David's favorite kind of cake so Aunt Linda wanted to give him one for their *20th wedding anniversary* (Congrats y'all!).  I told her that I hadn't made one before but I would try.  I must say, my first try turned out quite well.  I have Nigella Lawson and her lovely book How to be a Domestic Goddess to thank.  It's a bit of a quirky recipe but I really enjoyed making it.  The play of spice against the citrus zest really made the cake special.

A batch of buttercream frosting and one marzipan carrot later... we were in business.  

I only had a bite but I heard it was completely devoured within a day (maybe two).  I'm sure the kids helped a bit.  Interestingly, I made the cupcakes version of this today for Memaw's 93rd birthday party.  They're cooling on my table waiting to be iced right now.

Anniversary Carrot Cake

(adapted from Nigella Lawson's Carrot Cupcakes with Cream Cheese Icing)

1 cup brown sugar

1 1/2 cups vegetable oil (Canola)

4 large eggs

3 cups all-purpose flour

1 1/2 tsp baking soda

2 tsp cinnamon

2 pinches salt

zest of 1 lemon

zest of 1 orange

4 medium carrots, grated

1 cup walnuts, chopped

*Beat brown sugar and oil in a bowl until combined.  Add eggs one at a time.  Allow to mix thoroughly after each addition.  Add flour, baking soda, cinnamon, salt, and zests.  I find that more of the zest ends up in the batter instead of on my beater if I mix it with some of the flour.  Stir in carrots and walnuts.  Bake at 400 degrees for thirty minutes (maybe less depending on your oven and altitude).

Sticky Note

I found this sticky note posted on the cabinet recently.  I think it's from Lucy.

Or maybe Biel.  I'm just not sure.  In any case, can you guess what I'll be making soon?  Gonna have to find a recipe.

A few pictures...

As promised, here are some photos from my neighbor's tree that was struck by lightning recently.  Oddly enough, it is thunderstorming while I write this.  Don't worry, I haven't had to hit the floor again.

And this little guy kept me company while I took the photos the morning after it happened.

I know it's been awhile since I've posted.  I've been really lax about it.  Other stuff going on... yada, yada, yada... I know.  But I've got some neat stuff headed your way soon.  Promise.