No tulips!! Only stems! 14 beautiful tulip tops bitten right off! Ugh! A neighbor saw the deer in the neighborhood. Don't they know they are supposed to stay in the mountains and not come down when the weather is this nice?? We usually only get them when it is below 10 degrees and they can't find anything to eat in the mountains!
Monday, April 20, 2009
Thursday, April 16, 2009
Monday, April 13, 2009
Could it be that spring is finally trying to come to our part of the world? We've waited, we've had hints, but our yard is finally starting to brighten and feel a little "springy"!
In fact, at this moment, the guy is out back opening our little pool for the season. Yes, I know it's early, and yes I know we WILL GET MORE SNOW!! But we are anxious and want to get as much use as we can. So just for today, at least . . . we are feeling spring!
Thursday, April 9, 2009
Wednesday, April 8, 2009
This recipe came from the Jan./Feb.
issue of "Country Home" magazine,
which I believe has discontinued print.
It is absolutely delicious and really
only takes 30 min. to make!
Bow-Tie Pasta with Dried Tomato Pesto and Chicken
8-oz. Bow-Tie Pasta
1 1/2 C. Frozen Peas
1/2 C. chopped Roasted Red Peppers
1/2 C. oil-packed Dried Tomatoes, drained
1/3 C. Olive Oil
1/2 C. Slivered Almonds
3 cloves Garlic (I used 3 t. minced)
1/4 t. each Salt and Pepper
1/4 C. fresh grated Parmesan Cheese
2 C. chopped Roasted Chicken or cooked Chicken*
1/4 C. Fresh Basil, snipped
Cook pasta in a large pot of salted water according to package directions, except add peas to the pasta water for the last 2 min. of cooking time. When you drain pasta, RESERVE 1/2 C. of the pasta water. Place drained pasta and peas back in the pot.
Meanwhile, for the pesto, in a food processor or blender, combine the drained dried tomatoes, olive oil, almonds, garlic, salt, and pepper. Cover and process until almost smooth. Add 1/4 C. Parmesan cheese and blend until combined.
To the fnished pasta and peas in the pan, add reserved pasta water, dried tomato pesto that you made, roasted red peppers and chicken*(see note at end). Toss gently with snipped basil. If desired serve with additional Parmesan cheese.
Makes 6 servings
*Note: I marinated chicken breasts in some Italian dressing and then broiled them. Instead of chopping and tossing with the pasta, I sliced them and layed the sliced chicken across the finished pasta dish. It went really well, but you can use any chicken (as in leftovers).