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Cucumber Salad

Yield: 4 servings

  • 4 tsp rice vinegar
  • 2 tsp dark sesame oil
  • 1/4 tsp black pepper
  • 1/8 tsp salt
  • 2 cups thinly sliced cucumber
  • 1/2 c thinly sliced radishes
  • 3 Tbsp thinly sliced green onions

Combine the first 4 ingredients in a medium bowl.  Add veggies, tossing well to combine.

Calories: 32; Fat: 2.4 g

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White Sangria

Prepare this Spanish libation the day before for best flavor and add the chilled sparkling water just before serving. We use white Rioja wine, but any dry white wine will work.

Ingredients
1/3 cup brandy
1/3 cup peach schnapps
1 1/2 tablespoons sugar
2 (750-milliliter) bottles white Rioja wine, chilled
1 lemon, thinly sliced
1 small navel orange, quartered and sliced
1 green apple, cored and sliced
1 ripe peach, peeled and sliced
1 (12-ounce) bottle sparkling water, chilled

Preparation
1. Combine first 3 ingredients in a large pitcher; stir to dissolve sugar. Stir in wine and next 4 ingredients (through peach). Chill at least 2 hours or until cold.
2. Stir in sparkling water.

Yield: 12 servings (serving size: about 1 cup)

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Wildlife

We have had some great views of wildlife from our backyard and neighborhood over the years.  From huge snapping turtles (pre-digital camera age – will have to scan to show here) to turkeys, all kinds of birds, deer and even a coyote one Halloween day.  Take a look:

 

Continue reading “Wildlife”

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Introduction to “The 50 Trip” – Chamonix to Zermatt – Aug/Sept 2009

First of all – why?  Well, why not?  We wanted to make a big celebration of turning 50 this year, and what better way to do that than an amazing backpacking trip with the luxury of a warm bed and a bottle of wine at the end of the day?  Not to mention some pretty good food that we didn’t have to schlep around and prepare for ourselves.  I got the idea for this “50 trip” after a friend took the walking Haute Route several years ago.  It sounded ideal.

Continue reading “Introduction to “The 50 Trip” – Chamonix to Zermatt – Aug/Sept 2009″

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Homemade Turkey Breakfast Sausage+

Ingredients

1 tsp whole fennel seed
1 tsp dried rubbed sage
3/4 tsp salt
3/4 tsp freshly ground black pepper
1/2 tsp dried thyme
1/4 tsp garlic powder
1/8 tsp allspice
1 lb ground dark meat turkey (93% lean)
1 Tbsp olive oil

Directions

Whisk together the spices, sprinkle over the turkey and blend it in evenly using clean hands/wooden spoon, being careful not to over-mix. Form the mixture into 8 patties that are about 3-4″ across.

Heat half the oil in a medium non-stick skillet over medium-high heat. Once the oil shimmers, add half the patties, cooking until nicely browned on the outside and cooked through (about 3 minutes/side). Transfer to a plate; repeat with the remaining patties.

Serve in breakfast sandwiches with English muffins, eggs and cheese.