It Taste Like Summer

A sweet gentle breeze made a slight ripple on the lake as we sat by the pool enjoying a noon time al fresco meal on this gorgeous sunny summer day. "It taste like summer" Bobby G. said to no one in particular and we all immediately agreed...sighing. Along with our neighbors, we were enjoying the first bounty of our Spring plantings. The gorgeous tomatoes made the most mouth watering BLT's for our lunch that day. CS also had made a gorgeous salad from the first cucumbers and bell peppers, that was the 'just right' accompanient to the toasted sandwiches. And to make it a perfect 'fit for a king' feast, I had made peach icecream..... from juicy overripe peaches from our little local farmer's market. A side dish of delicious chewy brownies and a bowl of perfect cherries and we were in heaven. Good friends, good food and a perfect day. Ain't life wonderful?



And speaking of summer's bounties, I had a big crowd for a Fourth of July BBQ. My niece brought me the biggest, fattest Carolina blueberries and my nephew brought us the sweetest watermelons from his garden. Bobby G. is like Sandi over at that fabulously written blog called Holding Patterns, who likes to eat her 'mater sandwiches over the sink, only Bobby G. stands over the sink eating his beloved watermelon. He loves the stuff. It's a wonder watermelon plants don't sprout from his ears. With those fabulous blueberries, I made a sweet chicken salad and a Spinach salad. Did you know that researchers have found that blueberries rank #1 in antioxidant activity when compared to 40 common fresh fruits and vegetables. I felt very healthy eating all those blueberries. :) The spinach came from my deck garden. It's the heat loving spinach vine called Malabar spinach. Paired with sweet corn from the farmer's market and we had another perfect mouth watering summer meal.

Spinach Salad with Blueberries

1/2 cup vegetable oil
1/4 cup raspberry vinegar
2 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
1 (10 oz) package fresh spinach, torn
1 4 oz. package blue cheese, crumbled
1 cup fresh blueberries
1/2 cup chopped pecans, toasted

In a jar with a tight fitting lid, combine the first five ingredients and shake well. Toss the spinach, blue cheese, blueberries and pecans. Add the dressing and toss gently. Yummmm!

I am sure, like me, with most of you that grew tomatoes this summer, they are coming in fast and furious now. Here's another easy peasy recipe that's real quick to fix so you can get out of the kitchen fast. And it's healthy too. Not only do I have tomatoes but a nice big pot of basil and cucumbers too. So I served this supper with the cukes and some of those garlic biscuits you make from those little inexpensive store bought mixes. And I served the shrimp/tomato mixture over brown rice.

Sauteed Shrimp with Tomato, Blue Cheese and Basil

1 pound shrimp, peeled and de-veined (I just used the packaged frozen ones already cooked)
1/2 pound ripe tomatoes, coarsely chopped
1 tablespoon olive oil
salt and pepper
1/4 teaspoon red pepper flakes (for a little kick)
4 ounces crumbled blue cheese (or Feta, if you like)
10 basil leaves, thinly slived

Season the shrimp lightly with salt and generously with pepper. Sautee the shrimp in the olive oil for about 4 minutes. Add the tomatoes and season with a light sprinkling of salt, pepper and the red pepper flakes. Cook until the tomatoes break down and thicken, 2-3 minutes. Remove from pan and stir in the basil. Top with the cheese to serve. Again....a big YUMMM!

Not only are we enjoying the bounties of the summer but, as usual, so are the animals that live on this land with us......particularly the deer. I caught these baby fawn in the back yard yesterday. Arent' they sweet.....the little rascals! Last year the deer ate all my zinnia flowers just as they were about to burst into bloom. A couple of days ago I went to dead head the roses and saw they had enjoyed my rose buds too. So I promptly went out and picked a big bouquet before they got any more of the flowers. Particularly my few star gazer lilies. They love lilies.

Here's a little decorating hint you might want to try. I love the look of it. I have covered old books (my old college books) in vintage French sheet music. I love the look of it and sitting next to the old ironstone pitcher of flowers, it makes a pretty picture. On top of the stack of books, sits an old Avon bottle of a clear glass bird. The incredibly cute and sweet blogger Sherie of the blog: The Pawsh Poodle sent that to me all the way from California.

Well, it's time to close now before you get tired of reading this. I hope you all are having a sweet week and treat yourself and family.....make some homemade icecream!