Friday, July 17, 2009

Watermelon Granita

recipe & instructions from

1/2 seedless watermelon
1/2 cup white sugar
juice of 1 lemon

Cut up watermelon flesh into chunks and then puree in a blender. If your watermelon isn't seedless, make sure to remove the seeds first before putting in the blender or you'll get mashed up seeds which may taste bitter.

Combine the watermelon juice with the sugar and lemon and mix well.

**I poured mine into my ice cream maker and let it run until it was done-I then put it into a tray and put it into the freezer to set**
You can also...

Pour it all into a shallow wide pan and freeze for 1 hour. When the mixture is frozen, remove from the freezer and rake with a fork all the way through. Return to the freezer for another hour and then rake again. Return to the freezer for one more hour. Rake again with fork then serve. Add a sprig of mint to up the coolness factor!

Ratatouille at my house...

hosted by our very gracious friend at
Designs by Gollum.
Please visit her delightful blog after your visit here,
to feast your eyes on whatever she and the other participants are cooking up for today's event!

The basic components that define my ratatouille are:

plum tomatoes

These ingredients are traditionally sauteed in olive oil and can be served over rice or potatoes, preferably with a crusty French bread (and a glass of wine for the chef.)

Recipe for my simple ratatouille

1 medium sized onion, chopped
3 cloves garlic, minced

3 diced scallions
2 medium eggplant, diced
3 plum tomatoes diced
2 medium zucchini diced into large chunks

add herbs as desired (I used basil)
olive oil (enough to sauté veggies)
salt and pepper to taste

I add a splash of balsamic vinegar


Sauté the onion and garlic and scallions until tender
Add eggplant and zuchinni

then and tomatoes, bring to a very light simmer

Simmer, covered for 15 minutes

Simmer for 10-15 more minutes with the cover off until the vegetables are suitably soft
Remove from heat
Stir in the herbs, splash of balsamic and season to taste.

Bon appetit!

Sunday, July 12, 2009

Pico De Gallo

Now I have to admit- I don't have a recipe...
I sort of put this together based on a friends recipe.

5 plum tomatoes diced tiny
half of a red onion tiny dice
half of a red sweet pepper tiny dice
5 slices of jalapeno pepper diced
salt to taste

Thank you Justin it came delicious- we ate it with crackers and we also used it as a topping for
our Rib Eye steaks....yum!

Update on the MYSTERY plant

Here are a few new pictures of the mystery plant.
If anyone has a clue as to what this is - I would love to know.
It is odd and the blossoms are tiny - but they are really gorgeous!