OK, when I initially made this dip/spread, I combined several recipes I found, and the result was “yikes, too bitter”. The lemon zest (originally 1 teaspoon recommended in one of the recipes I perused) was just too powerful. We ate it, but everyone who tasted it agreed that the lemon flavor was just too, too much. So, I tried again and found that fresh lemon juice, when used in moderation, is perfect.
I did up the amount listed below to about 1 teaspoon, but every lemon is different. Some lemons seem to come into this world angry and bound and determined to become the prominent taste whether that was the intended outcome or not. So, my new philosophy with regards to lemon juice and lemon zest is to start small and add more if necessary. (It took me 61 years of cooking to figure out that you can always add more lemon juice or zest, but taking it out is damn near impossible?) (Sometimes I wonder if my brain ever worked correctly. And some days I know that it must have also atrophied somewhere along the line. But luckily, not to the extent that it doesn’t recognize that a certain politician with multiple felonies to his discredit, is well and truly rotten to the core!) But I digress…..
Anyway, if you too would like a recipe for a quick and easy to prepare spread that is perfect with veggies, pita bread, or pita chips, and best when made ahead, this is the recipe for you.
Well, that’s it for today. But before I leave you to perform more important tasks than reading my diatribe about lemons, I’d like to tell you about one of the latest books I’ve read. Alias Emma by Ava Glass. And oh my, what a great book. As Jonathan Kellerman put it – “Turbocharged pacing, vivid sense of place, and unforgettable characters add up to Thriller with a capital T.” So, if you too love a good read, I highly recommend any book written by this “new to me” author.
And not just because I love to read, but because of everything I have read from numerous qualified sources, there are many known health benefits associated with reading books.
Readers live longer.
Regular readers can maintain their cognitive abilities better as they age than those who do not read.
Reading can be a healthy way to unplug and escape from the stressors of daily life. Reading fiction, in particular, can improve your mental health and overall well-being.
Reading before bed can offer great sleep benefits. It is a low-energy activity that can help you relax before you go to sleep.
People who read often are more comfortable reading about and understanding health information.
Reading can boost your intelligence. The more you read, the more information you ingest. Reading is like exercise for the brain, and the more you use your brain, the better it functions.
Reading can enhance your social skills because it gives you examples of social interaction to learn from. Research shows that people who read often have stronger social and behavioral skills compared to nonreaders.
So, on that happy, healthy note, as always, peace and love to all.
1 c. crumbled (from a brined block) feta cheese
¼ c. full-fat plain Greek yogurt
½ of an 8-oz. block of cream cheese
½ tsp. fresh lemon juice, or more to taste
tiny pinch black pepper
2 T. extra virgin olive oil, plus more for drizzle
Place the feta cheese, Greek yogurt, cream cheese, lemon juice, and black pepper in a small food processor and whirl until smooth.
Drizzle in the olive oil and blend until fully incorporated. Refrigerate until needed.
When ready to serve, scoop the mixture onto a plate and drizzle with olive oil.
We recently invited our dear friends Mark and Vicki and Vicki’s sister Sam to an 80th birthday celebration dinner for Vicki at our home. But then, what to serve? Since it’s summer I wanted to BBQ because we would be eating outside. And I didn’t want to serve the standard dishes usually associated with a BBQ dinner, because what fun is that? So, this is the menu I came up with.
(All recipes for the dishes in bold print can be found on this site.)
APPETIZER:
Whipped Feta Dip or Spread (recipe soon to be published)
Crudité (to be served with the main dish too)
Hummus (to be served with the main dish too)
Tzatziki (to be served with the main dish too)
Easy Baked Pita Bread cut into wedges (for sopping up the dip)
MAIN:
Ćevapčići (grilled by Mr. C.)
Easy Baked Pita Bread (cut in half to be stuffed with a Ćevapčići pattie, hummus, tzatziki, and any of the crudité veggies)
SALAD:
Mediterranean Quinoa, Fresh Vegetable, and Feta Cheese Salad
DESSERT:
Lemon Blondies (recipe soon to be published)
Now one of the best things about this particular menu was that I could (and should) make several of the dishes ahead of time. (Like, the day before!)
So, on Monday I prepared the feta dip, hummus, tzatziki, and the salad. On Tuesday, the day of the grand event, I mixed, formed, and refrigerated the Ćevapčići patties and made the pita bread and lemon blondies.
And frankly, the pita bread had been so easy to make. Not a lot of effort was involved.
So, if you too are thinking of hosting a summer dinner, please feel free to prepare the same dishes I did. I must say, all the dishes seemed to complement each other. And that’s really the main objective in planning a meal. You always want to serve dishes that go together.
Another thing I want to stress that, I am sure, most of you already practice, which makes cooking easier and almost guarantees success in the kitchen is mise en place. Mise en place, a French culinary term, means “everything in its place”. It refers to the practice of preparing and organizing all ingredients and equipment before cooking, ensuring a smooth and efficient workflow in the kitchen. This includes tasks like chopping vegetables, measuring spices, and having all necessary tools readily available.
And for me, since I am rapidly approaching my “golden” years (right Patti), I absolutely must make a list of the dishes I plan to serve when I am preparing to entertain guests. And then check my recipes to make sure I have all the ingredients and mentally prepare myself for how much time the preparation of each dish is going to require. And truthfully, as I’ve gotten older, I pretty much double the time it used to take me to prepare a dish just a few short years ago. Really! Because now I need to take breaks, sit for a few minutes here and there, and even take a short afternoon nap if time allows. In other words, I have learned to cut myself some slack and not expect to perform like the energizer bunny I once was. If I stop and think, and accept the fact that I am slowing down, and plan my time accordingly, I can still get things done, but with realistic expectations. And not end up belittling myself or hating my kitchen.
May you too take the time to understand your limitations and be OK with them. And do what you can, when you can. And always have fun in your kitchen. Even if it takes you longer to prepare dinner than when you were younger, so what! Anyone complaining, hand them your apron! Tag, you’re it!
And as always, peace and love to all.
¾ c. warm water
1 pkg. or 2¼ tsp. instant yeast
4 tsp. granulated sugar
3 c. bread flour, plus more if needed and for dusting
1½ tsp. fine sea salt
3 T. extra-virgin olive oil, plus more for the bowl
¾ c. whole-milk Greek yogurt
In a bowl of your stand mixer, combine the water, yeast, sugar, 3 cups flour, salt, olive oil, and yogurt. Knead the dough at medium speed, adding more flour if needed, until the dough is soft and slightly sticky, 7 to 10 minutes.
Pour a bit of olive oil over the dough, and using your hands and a stiff spatula, roll the dough into an olive oil coated ball, cover the bowl with plastic wrap, and let the dough rise until double in size, about 2 hours.
Line two large baking sheets with parchment paper.
Turn the dough out onto a clean work surface lightly coated with flour. Divide the dough into 12 equal sized balls. Cover and let rise an additional 20 minutes.
Roll the balls out into circles that are roughly ¼-inch thick. Place them onto prepared baking sheets an inch apart, then bake one sheet at a time for about 5-7 minutes or until each pita bread is puffy and lightly browned on top in a pre-heated 500-degree oven. (Begin checking at 5 minutes.)
Remove from oven and let cool on a wire rack. Serve with any of your favorite Mediterranean dishes.
Last evening I fixed one of our favorite dishes – Braised Lamb Shanks in a Thick Red-Wine Sauce (recipe on site) mainly because I had left-over Cheesy Grits (recipe also on site) and steamed rice from meals earlier this week. I try very diligently to use leftovers whenever possible. And both rice and grits are a great base for the braised lamb sauce. (You really must try the lamb shank recipe if you are a lamb lover. Easy to prepare and absolutely delicious.)
Along with the grits and rice, I also had a couple of zucchinis that were yelling at me to please put them to good use. (And yes, vegetables often let me know when they are feeling neglected. Not by their actions, of course, but rather by the way they just lay in the veggie bin looking forlorn.)
Anyway, I decided to try a new recipe starring zucchini that I found on the iheartrecipes.com site. And oh my, what a great recipe. Not only was the sauce perfect using zucchini, I think it might be the base for a new and improved green bean casserole. (I’ll let you know because I intend to try it out come Thanksgiving.)
So, while zucchini is close to becoming the veggie that magically appears on your front porch, give this recipe a try. I mean really, look at the ingredients! There is nothing there that doesn’t smack of delicious.
Well, that’s it for today – July 4th, 2025 – Independence Day. The 4th of July, or Independence Day, is celebrated because it marks the adoption of the Declaration of Independence by the Continental Congress in 1776, declaring the thirteen American colonies free from British rule. This day signifies the birth of the United States as an independent nation.
And yet, because of a few rich and greedy politicians, our country is at risk. But I for one, do not intend to let them win. They are not going to make me complacent. They are not going to ruin my day. They are not going to turn me into a bitter person. They are not going to kill the kindness I feel and show to every person I meet, be they black, Jewish, trans, gay, etc., or in any way different from me. They are, however, going to cause me to fight with my words and actions any person who declares themselves better than anyone else because of the color of their skin or because of their Christian values. Jesus did not preach hate. And when I read that some smooth-talking idiot claims he or she is doing this or that in the name of Jesus, I call fowl! If they are just professing love, kindness, empathy, understanding, and acceptance, but are going in the absolute other direction, they are as far from being a true Christian as a person can be. And to my thinking, no one must be a “Christian” to be a truly empathetic and caring person. It’s not about who you worship. I truly believe you don’t have to have any affiliation to be grounded in humanity. It’s about being a decent human being and demonstrating your goodness by the life you lead that sets you apart.
May you be that person that smiles at strangers, says hello to the person in line behind you at the grocery store, who opens a door for someone, and sympathizes with a harried mother when she is doing her best to keep it together with a child who is obviously tired and cranky. We need positivity. We need assurance. We need kindness. And together, we can make a difference.
Peace and love to all.
2 T. unsalted butter
2 med. sized zucchini, thinly sliced
⅓ c. finely diced onion
½ tsp. kosher salt
freshly ground black pepper
¼ c. sour cream
¼ c. grated Parmesan
½ c. grated sharp cheddar cheese
¾ c. French’s Crispy Fried Onions, crushed
Lightly butter a 9-inch (or equivalent sized) baking dish. Set aside.
Melt the butter in a large frying pan over medium heat.
Add the zucchini and onion. Sauté until the onion is translucent.
Fold in salt, pepper, sour cream, Parmesan, and cheddar cheese and mix until well combined.
Scoop the mixture into prepared pan. Sprinkle the crushed fried onions on top.
Bake uncovered in a pre-heated 350-degree oven for 20 minutes or until golden brown and bubbly.
Remove from the oven and cool for about 10 minutes.
I made the predecessor of this recipe yesterday, but when I tasted it, I felt there was way too much of the crumb layer and not enough of the filling and what there was of the filling didn’t have enough flavor. Then it occurred to me I hadn’t added cinnamon to either the filling or the oat-based crumble part. What was I thinking? So, I re-wrote the recipe to what you find below. So, no, I haven’t baked this exact recipe. But I know from my years of baking that the result will be delicious. And never again will I forget to add cinnamon when I know darn well that cinnamon is added to fruit bars to enhance flavor and potentially offer health benefits. (Cinnamon has been linked to potential health benefits, including antioxidant and anti-inflammatory properties.)
It all started with me looking at my half wine barrel of rhubarb in the back yard and realizing that I either needed to use the rhubarb now, or it was going to self-destruct. And I really didn’t want that to happen. But after picking what remained after some of the leaf stalks had already perished from my neglect or normal life expectancy, I didn’t have enough for any kind of recipe. So, I called on my dear neighbors Mark and Vicki to see if their rhubarb plants were still among the living. Luckily, their plants were hanging on by their dirty little toes too, and I was given permission to claim 2 stalks for my very own. (Lovely having dear friends for neighbors.) Anyway, this recipe is the result of me needing to use the pathetic rhubarb in my yard, a couple stalks lifted from Mark and Vicki’s plants, and the very ripe strawberries Mr. C. had recently brought home.
So, if you too find yourself with a bit of rhubarb and strawberries yelling at you from the depths of your refrigerator or from your garden/yard, harken to their call and make yourself and your family this dessert.
Because I strongly believe we all need to pamper ourselves periodically with a decadent sweet, especially living through the turmoil our country is currently experiencing. Who would have imagined that this could happen to our beloved democracy. How just a few very rich, uncaring, self-centered, prejudiced individuals could threaten the very foundation of our country. And eliminate our forefathers hard work to make this immigrant nation a haven for hope.
“Give me your tired, your poor, your huddled masses yearning to breathe free, the wretched refuse of your teeming shore. Send these, the homeless, tempest-tossed to me, I lift my lamp beside the golden door!”
This country’s greatness and true genius lies now and always has, in its diversity. As with a truly great chicken soup, a variety of ingredients, blended and complementing each other, give the soup its delicious flavor. Chicken and water alone do not make a great soup! And bending a knee to a few rich men does not a productive and democratic nation make. It makes for a fascist regime. A fascist regime being a form of government characterized by dictatorial power, centralized control, aggressive nationalism, and the suppression of opposition. It typically involves militarism, forcible suppression of dissent, and a belief in the supremacy of the nation or race over individual interests. Fascist regimes often employ propaganda and violence to maintain power.
And I know, some of you may not find a cooking blog the right place to talk politics. And frankly, if our democracy wasn’t being so blatantly and aggressively attacked, I wouldn’t bother. But being a concerned citizen, I feel it is not only my right but my duty to defend the Constitution. And to tell my readers that yes, Patti Carr does care about what is happening to our country and is completely powerless to do anything about it. And therefore, she is well and truly pissed!
Peace and love to all. (Except of course, those in D.C. who are causing all the ruckus!)
For the crumb layers:
2/3 c. unbleached all-purpose flour, fluffed
¼ tsp. baking soda
1/8 tsp. fine sea salt
¼ – ½ tsp. cinnamon (your choice)
2/3 c. old fashioned oats
¼ c. packed light brown sugar
¼ c. granulated sugar
6 T. (¾ stick) unsalted butter, melted
1 tsp. vanilla extract
Preheat oven to 350-degrees. Butter an 8×8-inch baking dish.
In a mixing bowl whisk the flour, baking soda, and salt together. Add the oats, brown sugar, and granulated sugar and whisk to blend.
Whisk vanilla into melted butter then pour over the oat mixture. Stir with a spatula until mixture is evenly moistened.
Press 2/3 of the mixture into prepared baking dish.
For the filling:
1 T. fresh lemon juice
⅓ c. granulated sugar
1 T. cornstarch
1¾ c. sliced strawberries
1¾ c. finely diced rhubarb
Whisk the lemon juice, granulated sugar, and cornstarch together in a mixing bowl. Add the strawberries and rhubarb and stir until well combined.
Pour strawberry mixture over the bottom crust. Evenly sprinkle the remaining mixture over top.
Bake in pre-heated oven until the top is golden brown and crisp and filling is bubbling, about 45 – 50 minutes.
Remove from oven and cool on a wire rack. Cover and store in your refrigerator. Great warmed and topped with vanilla ice cream.
Last evening I was not in the mood to cook. After persevering with a nasty cold now for two weeks, I am still not my normal self. And although I have been cooking through this whole ordeal, it has not given me the pleasure I usually associate with putting food on the table.
I decided last evening’s dinner would consist of a baked sweet potato to share, a simple salad of diced cucumber, chopped tomato, and kalamata olives and fried fish since we had tilapia fillets in the freezer. And of course, some kind of tartar sauce or aioli to slather on the fish. Simple.
But for the tartar sauce, I didn’t want to spend any more time than necessary. So, I came up with this ever so simple recipe. And truthfully, it’s one of the best tartar sauces I have ever tasted. And one of the easiest sauces I have ever made.
I debated using granulated onion or dehydrated onion pieces. But I had a partial onion in the fridge already, so it took no time at all to grate a bit for the sauce. And I strongly believe using grated fresh onion was the best choice.
So, there you have it. A truly delicious sauce with very little effort involved. And perfect for those days when time is of the essence or energy is limited to holding a book while petting your cat.
And as always, from our part of the world to yours, peace and love to all.
⅓ c. mayonnaise
⅓ c. dill pickle relish (just spooned right out of the jar)
scant 2 tsp. grated onion
¼ tsp. Dijon mustard
freshly ground black pepper (just a grind or two)
tiny pinch kosher salt
Combine all the ingredients in a small, covered jar and place in your refrigerator for at least an hour before serving. (The longer the ingredients coexist in a cold environment, the better the flavor.)
Serve with any of your favorite recipes for fried or baked fish.
There is just something about the combination of chocolate and raspberries that makes my mouth happy. So, when I was deciding what dessert to serve at our last JazzVox pre-concert luncheon, I decided to serve a rich, fudgy brownie slathered with raspberry cream cheese frosting. What could be better than that? Well, as it turns out, not much!
And because I was in the mood to create a truly fudgy brownie, I went online and found this recipe (except for my addition of espresso powder) on the inspiredtaste.net site. (BTW, a truly great cooking site.)
And then, buttercream frosting or cream cheese frosting? Always a tough decision because I love them both. But cream cheese won out. And the recipe you find below is what I decided upon.
Now, at first, I contemplated macerating fresh raspberries, cooking them down a bit, and straining the liquid through very fine mesh to use in the frosting. (Not a process I was looking forward to from a time perspective.) Then I remembered I had purchased freeze dried raspberry powder (Amazon) months ago to use in one of the granolas I make on a frequent basis. Voila. That should work. And yes indeed, it worked just fine. (Raspberry powder is also great in smoothies and shaken over vanilla ice cream.)
Anyway, the combination of chocolate and raspberry worked. These were some of the best brownies I ever made.
So, if you too are a lover of this magical combination, I say go for it. Both the brownie itself and the frosting are easy to prepare. But be warned. This is not exactly an inexpensive dessert to serve, but worth every nickel.
Well, I’m done for today. Both Mr. C. and I still have colds. We get a little better, then we seem to backslide a bit. Yesterday I felt like I was coming down with the cold again, but today I feel I’m still on the mend. But I basically have the energy of your average sloth. Thankfully I don’t have anything pressing on my calendar this week. I can just take it easy and read to my heart’s content.
Speaking of which, I just finished reading Through the Garden by Lorna Crozier. The book is a passionate memoir and love story (with Cats). Beautifully written with many of Lorna’s poems gracing the book’s pages. I’m not particularly a lover of poetry. But for whatever reason, Lorna’s poems resonated with me. I highly recommend this book to anyone who is or has been madly in love with their spouse/partner and deeply devoted to cats.
So, take care of yourself, take care of your family, eat your veggies, and peace and love to all.
10 T. (1¼ sticks) unsalted butter
1¼ c. granulated sugar
¾ c. + 2 T. unsweetened cocoa powder
1 tsp. espresso powder
¼ tsp. fine sea salt
1 tsp. vanilla extract
2 lg. eggs
½ c. unbleached all-purpose flour, fluffed
2/3 c. chocolate chips (I use mini chocolate chips)
Lightly butter an 8×8-inch square pan. (Metal preferably.) Set aside.
Melt the butter in a saucepan, then remove from heat. While the butter is still warm, stir in the sugar, cocoa powder, espresso powder, salt, and vanilla. Stir until well blended.
Allow the mixture to come to room temperature. Add the eggs, one at a time, stirring well after each addition.
Add the flour and beat until the batter is very thick. Stir in the chocolate chips.
Spread the thick batter evenly in the prepared pan. (I use a small offset spatula.)
Bake in a pre-heated 325-degree oven until the edges look dry and the middle is slightly underbaked, 20 to 30 minutes. A toothpick inserted into the center should come out with a bit of batter still attached. The brownies will firm up as they cool.
RASPBERRY CREAM CHEESE FROSTING
4 oz. (½ pkg.) cream cheese, room temp.
2 T. unsalted butter, room temp.
1 -2 tsp. freeze dried raspberry powder, or more to taste
1½ c. powdered sugar
¼ tsp. vanilla extract
whole milk, if needed
In a large mixing bowl, beat the cream cheese and butter together until light and fluffy.
Add 1 teaspoon of the raspberry powder, powdered sugar, and vanilla and beat until smooth and creamy. Taste and add additional raspberry powder to taste. Along the way you might need to add a bit of whole milk to reach your desired consistency. Or more powdered sugar.
Slather all over the top of the brownies but only when the brownies are completely cooled. Refrigerate until needed.
Many of you know that Mr. C. is an exuberant mixologist. He absolutely thrives on trying new and exciting ways to diminish our supply of liquor, liqueurs, bitters, and other various and sundry drink additives. And isn’t that wonderful. Of course! Unless you are someone like boring me who basically only likes a few different mixed drinks. First and foremost, Tanqueray Martinis. Followed by Margaritas, Gin or Vodka Gimlets, and an occasional Bloody Mary.
But, whenever he tries a new cocktail, I am a good enough sport to give it a small and tentative taste. Well, guess what?! This drink was very tasty. And I don’t even like Champagne. (I know, sick and wrong.)
Now, would I drink an entire French 75? No. Would I advise you to try one? Absolutely. And any of the other adult beverage recipes under the snappy title “Adult Beverage Recipes” on my blog.
Well, that’s it for today. The sun is shining, our fridge, freezer, and pantry are full of fun and exciting ingredients, and I know what I’m going to cook for dinner. If that isn’t a combination made in heaven, I don’t know what it could be!
May you too be blessed with a roof over your head, food to feed your family, and a job (unless of course you’re retired) that you like. We are here for such a short time. Count your blessings and make the most of whatever you have. Cheers.
And from our home to yours, peace and love to all.
1 oz. gin
½ oz. fresh lemon juice
½ oz. simple syrup (see recipe below)
2 oz. Champagne
Pour the gin, lemon juice, and simple syrup into a cocktail shaker. Add ice and shake well. Strain into a Champagne flute or highball glass. Top with Champagne. Stir gently.
Please note: The recipe for a French 75 is very similar to a Tom Collins. In a Tom Collins, carbonated water is used in place of Champagne.
Simple Syrup
1 part granulated sugar
1 part water
In a small saucepan, heat the sugar and water until the sugar dissolves. Remove from heat and allow the syrup to cool and you have classic simple syrup to use in cocktails and all sorts of sweet summer beverages.
I made this soup the other evening because I had made taco salad a couple night’s before and had leftover taco seasoned meat in the fridge. So, not wanting to serve taco salad again I decided to try my hand at using the meat in soup form. So, onto the computer I went and found this recipe on the cookingclassy.com site. (A great site BTW.) I made a couple small changes, but this wonderful recipe is thanks to Jaclyn, the creator of this terrific food blog.
Now, I realize it’s summer and serving soup for dinner may not be at the top of your meal plan. But the time of year has never stopped me from serving soup any old time my heart desires. And when it’s as easy to prepare as this soup, all I can say is – bring it on! Especially since Mr. C. and I still had colds and were not functioning on all 4 cylinders. (And yes, most modern cars still have cylinders, despite the rise of electric vehicles. While electric cars don’t use cylinders, the vast majority of internal combustion engines still rely on them for power.) Anyway, not feeling up to par, the time it took to make this soup was thankfully equal to the amount of energy I had to get some kind of dinner on the table.
So, if you too need a recipe for a quick and easy, one dish meal that everyone in your family is bound to love, give this recipe a try.
Well, that’s it for today. But before I leave you to your own devices, let me tell you about the book I just finished. The Dry, written by Jane Harper. Actually, it was my second time reading the book, mainly because I enjoyed Jane’s writing style so much the first time through. Much more interesting and realistic characters than found in many murder mysteries. And a wonderfully original plot. I heartily recommend you give this book a read.
Now, if only I could say the same about reading the Seattle Times. I am so very tired of reading about the cruel, nasty, bigoted, stupid, and ridiculous idiots that are pretending to lead our country to be “great again”. So, do I prefer to read fiction? You bet I do. At this point, reality is scarier than any words jumping out at me from a book.
Peace and love to all.
1 tsp. extra virgin olive oil
½ lb. lean ground beef (or left over taco meat)
½ c. chopped onion
1 clove garlic, minced
1 (14.5 oz.) can diced or crushed tomatoes
1 c. beef broth
1 T. tomato paste
½ c. water
1 (4 oz.) can chopped green chiles (I use Hatch mild)
2 tsp. chili powder
½ tsp. ground cumin
1 tsp. paprika
¼ tsp. dried oregano
freshly ground black pepper
1 c. frozen or canned corn
1 (14.5 oz. or 19 oz.) can black beans, drained and rinsed
2 tsp. fresh lime juice, opt.
kosher salt, if needed
Heat the olive oil in a large, covered pan. Add the ground beef or already cooked seasoned taco meat along with the chopped onion, crumbling and stirring occasionally until browned. Add the garlic and sauté for 1 minute.
Stir in tomatoes, beef broth, tomato paste, water, green chilies, chili powder, cumin, paprika, oregano, and black pepper. Cover pot, and simmer for 30 minutes, stirring occasionally.
Add the corn and black beans and cook until heated through. Add additional water to thin soup if desired. Stir in lime juice and taste. Adjust seasoning as necessary.
Serve hot with desired toppings.
Optional Toppings:
Grated sharp cheddar cheese, sour cream, chopped green or red onions, diced avocados, and corn tortilla chips.
So, I served this salad at a JazzVox pre-concert meal on Sunday, May 14th. The following Tuesday morning we left for Europe. So, I’m pretty sure you understand why I didn’t post this recipe until we returned.
But I must say, for being such a simple recipe, this salad was a hit, thanks to Kate from the cookieandkate.com cooking site. (A great site BTW. Check it out!) And of course, being me, I did make a few insignificant changes. But boy oh boy, this is one terrific tasting salad. Crunchy and very easy to make. And not only is it healthy and mayonnaise free, its vegetarian and vegan as well. (At least I think it’s vegan.) (I’m not really an expert on vegan.)
Anyway, now that I’m home and finished posting my trip report (always a priority), I am back to posting recipes.
So, I hope you make this salad and enjoy it as much as our guests did. And I know, no bacon. How can you possibly make a broccoli salad without bacon? Well, take it from me, no one seemed to mind the lack of bacon at all. Not one person came up to meet ranting and raving about the lack of bacon in the salad. They just told me how much they loved it. And I must say, our guests have pretty decerning palates. These are jazz lovers! I rest my case!
And sorry, no picture. But I was crazy busy and completely forgot to photograph the salad. But take it from me, it looks like every other broccoli salad you have ever seen.
Well, that’s it for today. Both of us have colds. (And no, we didn’t catch our colds on our return flight from Europe. I woke up with a scratchy throat the day we were leaving. And since have generously shared my illness with Mr. C.) Not Covid, because we have tested multiple times. Never-the- less, we have not had a cold as nasty as this in years. So, take care. Our friends report that they too have had really bad colds. Something very contagious is definitely making the rounds.
So, take it easy if you can. Pamper yourself and those around you.
And as always, peace and love from our house to yours.
Combine the red onion* and ice water in a small bowl. Make sure the onion is under water. Let the onion mellow out while you make the dressing and chop the veggies. Then drain the onion and pat dry before adding it to the bowl with the broccoli.
In a salad bowl, whisk the olive oil, vinegar, Dijon mustard, honey, granulated garlic, granulated onion, salt, and black pepper together.
Add the chopped broccoli, sunflower seeds, golden raisins, and chopped red onion.
Stir until all ingredients are coated with the dressing.
I highly recommend letting the salad marinate for at least 20 minutes, or overnight in the refrigerator is even better. Give the salad a good stir before serving. You might even want to give the salad a taste and add salt if required.
*It seems to me that red onions seem to be getting “hotter” than I remember them being in the past. So, letting the cut onion spend some quality time in ice water helps reduce the onion’s bite. This is true for other onions and shallots too.
Monday, June 9, 2025 – Château d’ Aviette – Rancennes, France
Just had to have a picture of the entrance to the Colmar Hotel. Such a nice way to be greeted every time we came back from yet another fun adventure.
After another wonderful breakfast, it was time to start heading Northwest from Colmar, France to our one-night stay along the border of France and Belgium before turning in our rental car in Amsterdam.
A lovely drive through farmland and through both Luxembourg (where we had lunch) and Belgium eventually making it back into France.
Along the way. And once again bicycles everywhere.
Luxembourg lookout. Here we come!
And big trucks on every major road.
When we arrived at the castle/château, there seemed to be no one around. We just parked our car and walked in like we owned the place. Finally, the owner found us and took us on a mini tour of the castle. The owner referred to this imposing structure as a castle, but it is titled a château. Whatever you want to call it, it was built in the late 18th century, and it is a large, stately, imposing, fortified (it has a tower), luxurious, and historically significant building. What more could you ask for?
The chateau/castle.
A couple of old Rolls Royce cars just waiting to be driven.
Lovely grounds around the chateau/castle.
After hauling our luggage up a winding wooden staircase to our room, we decided reading while sitting on the patio overlooking the river on this warm and sunny afternoon was absolutely the right thing to do. So, that’s what we did.
There was only one other couple staying at the castle. So, of course we had a delightful conversation with them as we enjoyed a late afternoon libation together. And as often happens, the subject of politics came up. We found we agreed on just about everything that is currently happening to our world.
When it came time for dinner, we drove into the small village while they rode their bikes. We happened to meet at the same restaurant, so we decided to dine together. We thoroughly enjoyed more convivial conversation with this interesting couple as we ate a nice dinner right beside the river Meuse.
All together a very nice way to spend a sunny day in France.
After a leisurely breakfast at the castle, we packed our luggage in the car and said goodbye to the lovely couple from the Netherlands and to our host, hostess, and their baby girl. Then we asked Rhoda Scala (our trusty cell phone directions guide) to plot our course to the Avis car rental-return location at the Amsterdam Schiphol airport.
Tuesday, June 10, 2025 – Hotel Corendon Amsterdam Schiphol Airport, Badhoevedorp, Netherlands
Well, in all my life I have never seen so many trucks on any highway anywhere! Seriously, there were as many trucks as there were cars. And the backups on our route were atrocious! Especially around Brussels, the Port of Antwerp, and the Port of Rotterdam. And then we came to the exit for the airport. I told Andy the traffic we witnessed today made going to SeaTac look positively tame by comparison! It literally took us 20 minutes to go only a few blocks. But after dropping off our car, which BTW was a breeze, there were very clear signs of where to go to catch a shuttle bus which would take us to our hotel.
When we arrived at the shuttle bus stop, there were masses of people waiting. But after a bit of time, we realized that every hotel had its own shuttle bus and ours came within 15 minutes. But a lot of people were also waiting for our hotel bus. So, all of us trying to get on the bus with our luggage would have made a great comedy routine. But we all found a place for luggage and some of us, me included, found a place to sit.
Then it was about a 7 to 8-minute ride to the hotel. Then, get off the bus, enter the hotel lobby, and get in line to check in. This also took about a 15-minute wait.
But before going up to our room, we made a reservation for dinner in the hotel’s restaurant and learned how to get a taxi for our ride into Amsterdam the next day for our visits to both the Rijks and Van Gogh museums.
Then, up to our room for me to write up today’s trip report and both of us to relax before dinner. And even though rain threatened to dump on us all day, nary a drop was shed.
After a simple dinner in the Bistro (we decided not to choose the “all you can eat buffet”) it was read our books for a while and hit the hay.
We slept OK, but pillows in this part of the world are huge and hard. And they always give you two each. So, why not make them different sizes? Nope. They are always the same size and hard as rocks! We both finally got to sleep, but I must be truthful when I say I am getting anxious to get home to my wonderful pillow. Of course, I miss Miles and Max too. I can’t wait to pet our two critters and tell them all about our travels.
Wednesday, June 11, 2025 – Hotel Corendon Amsterdam Schiphol Airport, Badhoevedorp, Netherlands
Well, that explains the horrific traffic we experienced while getting from Rancennes, France to our hotel near Schiphol Airport. There was a one-day train strike in the Netherlands yesterday which meant no one could get anywhere by train. And believe me, everyone rides the convenient and reasonably priced trains. So, of course, anyone who had counted on taking a train from Amsterdam to the airport had to be driven. And anyone who wanted to get to work, and then home again the same day, had to take their car instead of the train. What a mess! So, no wonder traffic was crazy bad everywhere yesterday. And based on the terrible traffic we experienced and not knowing that there was a reason for the huge delays at the time, we went so far as to allow an extra 45 minutes for our taxi ride this morning to make certain we were at the Rijks Museum by 10:30 am.
So, at 9:30, we were at the entrance. And because it must have been a slow day at the museum, they allowed us to enter a full hour before our reservation time. (Now, the nice folks at the museum must have seen this as a slow day, but there were still masses of people.) Everything from people even older than me, to pre-school age kidlets. And the clothing/costumes some museum attendees felt were acceptable, I could not possibly adequately describe. One young Asian woman was wearing what looked like a fancy layer cake. Not kidding. Another woman, old enough to know better, had on puffy short bloomers with short puffy sleeves to match. Good God! Have these women no clothing sense?
And tattoos! Almost everyone, young or old, had tattoos of some sort. And believe me, these folks weren’t afraid to show them off. Anyway, it was almost as exciting to watch the people as to view the amazing works of art. But a bit about the Rijks Museum before I share with you a few pictures of our favorite works of art.
The Rijksmuseum is huge and considered one of the finest art museums in the world. It functions as the national museum of the Netherlands with the mission being to honor Dutch cultural heritage. Through the beautiful neo-Gothic design, the museum showcases eight hundred years of Dutch artistic and historical achievements which define pivotal moments in art development. Since 1885 “The Night Watch” by Rembrandt continues to guard the museum halls in a position of pride while attracting millions of viewers to the pictures luring interplay of lighting effects and darkness.
Another picture of the museum. Please note that bicycles have their own lanes right through the museum. And as always, walkers beware. In some ways, bicycles are more hazardous than cars.
A few examples of the works of art we viewed.
Rembrandt’s “The Night Watch”. Notice the scaffolding in front of the picture. An art restoration expert is working on the bottom right of the picture as you will see in the next picture.
The building itself is a work of art.
Now, this is what I call a library. And yes, those books are all real and people on the bottom floor were studying from them.
I want a fireplace like this one in our home. Andy is studying the detail so he can replace our current fireplace with one just like this. Not!
I’d like this piece of furniture too.
A Van Gogh self portrait.
After a light lunch in the Rijks Museum Cafe, it was time to walk the couple of blocks to the Van Gogh Museum. What a way to spend a day. My idea of heaven, that’s for sure!
But before I show you a few pictures from the Van Gogh Museum, a bit of information about this incredible facility and about the painter himself.
The Van Gogh Museum in Amsterdam houses the world’s largest collection of works by Vincent Van Gogh, including over 200 paintings, 500 drawings, and 700 letters. It also features exhibitions on 19th-century art history.
Vincent van Gogh, born in 1853, was a Dutch Post-Impressionist painter whose work, though not widely appreciated during his lifetime, became highly influential in the 20th century. He is renowned for his bold colors and dramatic brushwork, contributing to the rise of Expressionism. Van Gogh created approximately 2,100 artworks, including around 860 oil paintings, in a little over a decade. His life was marked by periods of mental instability and intense artistic activity. He died in 1890 at the age of 37, likely from a self-inflicted gunshot wound. It is believed that only one of his paintings was sold while he was still alive.
Another Van Gogh self-portrait. We were told by our guide that Van Gogh painted himself a lot because he had no money to hire a model.
Van Gogh, in his later years, tried to replicate Japanese works of art he admired.
Another self-image.
And my personal favorite. It would look so wonderful in our living room.
As you can imagine, we thoroughly enjoyed both the Rijks and Van Gogh museums. But by the time we were done with both museums and on our way back to our hotel, my feet had pretty much stopped working. Actually, I did much better on this trip than I thought I would. We did a lot of walking and standing. Much more than at home. And somehow, we both were able to keep going even if at times, the going got kind of tough. Hurray for us.
Back at the hotel we had a nice dinner at the Bistro again. Then it was time to go up to our room and for me to check in for our flight home the next day.
So, now, after typing up today’s adventure and checking in with the airlines, I read until I can no longer tell an “a” from an “o”.
I had asked the front desk people at the hotel to print our boarding passes, but I have yet to get any kind of reply. I am keeping my fingers crossed. It’s not really necessary to print your boarding passes ahead of time. But for people like me who have anxiety issues when in a foreign country and don’t know what the heck they are doing, it can cause concern.
The morning of our flight, Andy went down to the front desk and sure enough, he came back to our room with boarding passes in hand.
One thing this trip proved once again, was that most people are considerate. I had younger people give up their seats on buses for me. I had people help me with my luggage. Everyone seemed eager to help. It’s simply refreshing to experience. No one seems to assume that you are out to get them. Or in some way take advantage of them. Their readiness and openness to offer assistance is remarkable and something I would like to see happening more often in America.
Thursday, June 12, 2025 – Chez Carr
After a reasonably good night’s sleep, hard pillows and all, we both woke up ready to pack and go find us an airplane to take us home.
Our flight was scheduled to take off on June 12th at 3:20 pm and land in Vancouver at 3:55 pm on June 12th. Wonderful when a flight only takes 35 minutes (right!). But due to issues with the airplane’s toilets not flushing properly, the flight was delayed by about 1½ hours. But even on a 35-minute flight, it really is necessary to have toilets available.
But once on board, and in our comfy business class seats, we were in the air for only 9 hours.
One thing I must mention is that KLM got us to Europe and back to Vancouver BC with no problems. However, whoever fixes the food for KLM both in Vancouver and Amsterdam should be fired. In my estimation, at least 80% of the food was inedible. They were trying too hard. Too many ingredients they felt would impress even the most sophisticated gourmet, just didn’t work well together. So, needless to say, I was not less than impressed.
But the flight attendants were marvelous. And being able to stretch out and try to sleep was lovely. But I was getting a cold, so I couldn’t sleep on the return flight.
After we landed and collected our luggage, we caught the shuttle bus back to collect our car. In all our trips, we have never experienced an easier long term car rental experience. Jetset made it so we could not go wrong.
Then on to the border crossing which took us about 90 seconds. And home by 8:45 pm and in bed by 8:47 pm. Well, not quite, but almost.
All in all, a wonderful European getaway. Even though at times during our overseas travels I have wondered if we would make it out alive (not really, but close), I would not trade even the worst of times for just staying safety at home. Because our planet has so much to offer. And the main thing you learn when you travel, is that everyone, no matter their color, ethnicity, religious beliefs, etc. all want the same thing. People everywhere want to be able to provide for themselves and their family. They want to be treated with respect. And they want to live in peace and harmony. There are no real differences in people no matter where they happen to live or how they choose to live their lives. It’s only people’s perceptions of someone who appears different that causes all the turmoil. That’s where travel comes in.
So, do yourself a favor. Travel. Go places and see things. Learn about our fabulous world.
And on that happy note, as always, peace and love to all.
