Blogger friends visit, a weekend in Sarasota

Okay enough playing around, I've got to get back to work. After a week of quick dinners (I had to squeese some food in) like above of yellow rice with cilantro, steamed carrots and kale, and pork cutlet....not much to write about there. It has almost been a whole week since we had our lunch, where we got to meet up with some fabulous fellow blogger friends of mine. I am sure many of you know Rebecca from Chow and Chatter, she is just as nice in person as she is in all of the videos she posts, and she is every bit herself everywhere you'll see her on facebook , twitter and where ever else she might be. Rebecca and her family are awesome, if you haven't been there please check out her blog...I admire all that she does.

We also met Sam from My Carolina Kitchen, we were so lucky that they were in Florida for the season, and they drove up to Sarasota to join us for lunch at Mattison's City Grille downtown...just as the farmer's market was pulling out for the day. Sam and her husband were such a delight, we all had plenty to talk about. If you want to see some fantastic food and stunning photography, be sure to visit Sam's blog, you won't be disappointed.



Rebecca with her finally napping little guy...cat naps for him on this trip.




Sam and her husband Meakin, never a dull moment...




Daddy helping out so mom can eat...he's got his hands full and he can still eat, now that's talent!



I always have to get and action shot...I don't know how I do it!!! :) sorry!




I was busy working on my shell ornaments and crafts for the season. I wanted to bring them along to share...the glue was drying in the car on the way over...it's a long story...about the wrong glue. I didn't get a photo of those, but you can see one of the shell angels I made on Rececca's blog.




Later, I did work on my sea urchin snowmen, and finally found something that would work for a hat. What do you think? Any other ideas what I could use beside a cheap bead?




They were able to enjoy some beautiful weather, and sunsets. So much fun to have Rebecca walk my beach and enjoy the beauty that is around us and where I live. It was great we ran into them there on the beach. So much more to see and do.



After all the sunsets I post, I wanted to share a sunrise looking out my kitchen window. If any of you are visiting Florida and are near Sarasota, please give me a shout and email me. Would love to meet you!

Roasted Chicken and Smashed Potatoes

My class was cancelled Monday due to jury duty for our instructor. So I had a chance to roast a chicken which would work perfect for leftovers for lunches. This chicken was so good I had to share it. I don't know if it was the chicken or spices or what, maybe I was just really hungry. I used a free range all natural nothing add to it chicken.

Wade has Mondays off so that was nice, we had a chance to go watch the sunset on the beach,(it is so early now 5:50PM) and then still eat supper together.

For the chicken I like to use my clay baker, it really cooks the chicken even and quicker. I clipped off some fresh rosemary and stuffed it in the chicken. Then seasoned it with my Bonne Herbes blend, sage, a sprinkle of perfect blend seasoning and rub for chicken and poultry and a little Penzey's Tsardust Memories. I used just a little of the Tsardust Memories because it has salt in it so I used it instead of salt. It has a wonderful warm flavor with the cinnamon and nutmeg. Then rubbed it with olive oil, and tossed in a couple cloves of garlic. Roasted it in a 350 degree oven for around an hour until it is done.

Now for the potatoes...


I saw this on Lynda's blog over at Food, Fun & Farm Life in East Africa and I thought they looked so satisfying that I had to try them. Just parboil the potatoes and then smash them with a rolling pin or masher or bottom of a jar...then drizzle on some olive oil and sprinkle with salt and pepper, seasoning and garlic. I added some chopped garlic too.

Baked on a cookie sheet, I used my stoneware pan for 45 minutes until done. I put them right in the oven beside the chicken. I like how the potatoes are crispy crunchy on the outside and soft on the inside, but that's just my preference, you can make them how you like them!

I am sharing the sunset that we saw last night. It has been so clear, no clouds at all....
...but plenty of birds...

...we were all enjoying the beautiful sunset...I think they were really watching the pelicans fish.

The moon was out and it was just a thumbnail sliver! My camera can't pick it up very well. Oh and we did see the "green flash" The conditions were just right, it must be that slight haze on the horizon...

I took this at school on Monday to show you all, the "silly band" fad that has been going on for while. I thought I would share it with The Color Carnival.
Now off to do the dishes, and please let me know if I left anything out!

Have a great week!

Linguine with Zucchini Ribbons

I still enjoy using zucchini all times of the year. This is a quick and easy way to make an interesting linguine, and use up some of the summer zucchini and fresh herbs that you still have. I used a recipe that I ran across on Chow.com and adjusted it to what I had on hand. I had to quick get a photo and didn't get a picture with the herbs on it. I think that what the problem with making a quick meal is taking the time for photos...so I guess we're lucky to see any!

.INGREDIENTS
1/3 cup mixed seeds (I used sunflower and pumpkin seeds)
2 tablespoons butter
2 tablespoons olive oil
2 medium shallots, very thinly sliced (I diced mine)
1 medium lemon, zest finely grated and juice reserved separately
3 medium zucchini
12 ounces linguine
1/2 cup chopped assorted fresh herbs (use a mixture of chives, parsley, chervil, tarragon, and basil or whatever you have in your garden), plus more for garnish
2 1/2 ounces asiago cheese, finely shredded or grated (about 1 cup), plus extra shavings for garnish
INSTRUCTIONS
Bring a large pot of heavily salted water to a boil. Heat a small frying pan over medium heat, add seeds, and toast, shaking the pan occasionally, until golden, about 3 minutes. Remove seeds from the pan and set aside.
Heat butter and oil in a medium saucepan over medium heat. When butter foams, add shallots and a pinch of salt and cook, stirring occasionally, until shallots are soft and translucent, about 7 minutes. Stir in toasted seed and lemon zest, season with salt and freshly ground black pepper, and remove from heat.
Trim ends off of zucchini. Using a julienne peeler or a mandolin, cut the skin and first layer of flesh from each squash in long ribbons. (You should have about 3 cups.) Alternatively, you can use a knife to slice the skin and first layer of flesh off each side of the squash (creating four 1/8-inch-thick slices), and then julienne each piece into 1/8-inch-wide ribbons. Reserve remaining squash for another use.
Cook linguine according to the package directions. When about 1 minute of cooking time remains, add squash noodles to the pot. When linguine is cooked and squash is tender, drain well in a colander and then return to the empty pot.
Add shallot mixture, lemon juice, herbs, and 1/2 of the grated cheese. Season with salt and lots of freshly ground pepper and toss well. Transfer pasta to a serving platter and garnish with more fresh herbs and cheese shavings.

I haven't been spending as much time on the computer as I have been this summer. With work at the school and helping with homework. We still take the time to enjoy the wonderful sunsets over the Gulf of Mexico at our local beaches. Wade has Sundays and Mondays off so we try to go at least one of those evenings that he has off. Otherwise he gets home after dark.

This was Monday evening, and there were so many sea birds out there, diving and eating.

I tried to catch the pelican just as he hit the water. Once we saw two pelicans land in the water at the same time side by side, both caught a fish, ate it, then flew off again at the same time!

Have yourself a wonderful evening!