Melon & Mint Salad

Kathleen Rear

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July 24, 2013

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This is a summertime staple around here. It’s cooling, light and easy to make. That, my friends, is perfection during these hot days!

Melon & Mint Salad
1 Cantaloupe
1 Honey Dew Mellon
1 cup Fresh Berries (your choice)
Fresh Mint (finely chopped)
Peel and dice the melons into bite sized chunks and place into a large bowl. Add the berries and mint.

For the Mint Simple Syrup:
1/2 cup Water
1/2 cup Sugar
1 bunch Fresh Mint (about 10 leaves)
2 tablespoons Pernod (optional)
Mix the water and sugar in a small sauce pan and place over medium high heat. Bring to a boil stirring until the sugar dissolves.
Boil for about 2-3 more minutes then take the pan off the heat. Add the mint leaves and allow to steep (like tea)
Allow the syrup to cool completely then take out the mint leaves.
Add the Pernod to the mixture.
Pour the mint simple syrup over the melon salad and refrigerate until ready to serve.

Happy Things

Kathleen Rear

1 comment

July 21, 2013

A cast of adorable characters populate David Zinn’s delightful illustrative street art.
In his own words: “I am an inveterate doodler and a shameless word nerd, always looking for new opportunities to use art as a problem-solving tool, whether the problem is a complicated global concern or a sad-looking crack in the sidewalk.”

troll_gifting_by_david_zinn

here_be_dragons_by_david_zinn

valiant_mouse_by_david_zinn

suburban-hello-by-david-zinn

dz_and_sluggo_aboutme

Meet Alie & Georgia

Kathleen Rear

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July 17, 2013

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If you don’t know these two Classy Ladies you can get acquainted via their YouTube shows

Once you’ve been there and liked it (and you will!) go and check out their Podcast Slumber Party with Alie and Georgia

And if that wasn’t enough to make you fall head over heels, they now have their own series on Cooking Channel!

I’ve been wanting try this recipe

New York Playlist

Kathleen Rear

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July 15, 2013

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(image source)

Do you make playlists for trips too?

-N Y C-

1. New York, New York by Moby featuring Debbie Harry
2. I Love New York by Madonna
3. Brooklyn Bound by The Black Keys
4. Hey Eugene! by Pink Martini
5. New Amsterdam by Pink Martini
6. I Wanna Be Sedated by The Ramones
7. Sometimes by My Bloody Valentine

Grilled Pork Loin

Kathleen Rear

1 comment

July 12, 2013

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Grilled Pork Loin

2 2 lb Boneless Pork Loin Roasts
Spice Rub (your choice, I used this one)
2 tablespoons Olive Oil

Heat your gas grill to medium heat (about 400 degrees)

Put your pork loin out for about an hour before you cook it. Remember, you shouldn’t put cold meat on the grill. It will affect the cooking time and it might not be done in the middle.

Rub your spice rub all over the pork loin then rub with the olive oil. Add more spice rub if necessary.

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Place the pork on the grill, grill covered for 4 minutes.
Turn the meat 45 degrees (to get that nice cross hatch pattern) and cook for an additional 3-4 minutes.
Turn the meat over and repeat the process above, grilling for a total of 5-8 minutes.
The meat should be about 160 degrees internal temp. when checked with a digital thermometer.
Allow the meat to rest for 10 minutes before slicing and serving.

Chocolate Peanut Butter & Banana Bonbons

Kathleen Rear

4 comments

July 7, 2013

banana bonbons2

So easy and quick to make you’ll be lounging on a chaise reading a trashy magazine, eating your bonbons in no time.

Banana Bonbons
6oz Semi Sweet Chocolate Chips (that’s half a bag)
2 tablespoons creamy Peanut Butter
2 ripe Bananas
Chopped nuts or Candy Sprinkles for garnish

Peel and cut the bananas into 6 roughly equal pieces.

Place half the chocolate chips and the peanut butter into a microwave proof bowl and microwave 30 seconds at a time until melted. Stir in the other half of the chocolate chips. Stir until melted.

Place a piece of parchment paper on a baking sheet for the coated bananas to lay on.

Dunk the banana pieces into the chocolate covering them entirely. Fish them out with a toothpick and place them on the baking sheet.
Sprinkle the chocolate covered bananas with chopped nuts or candy sprinkles. Place them into the freezer for at least an hour.

Grilled Lamb Chops

Kathleen Rear

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July 3, 2013

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Officially, finally grilling season! Also known as, “No way, it’s too hot! I’m not going near my stove!” That being said, you don’t want to linger over the hot grill too long either. Lamb chops to the rescue!

Grilled Lamb Chops
1-2 racks Lamb Chops (frenched and cut into chops)

For the marinade:
1/2 cup Fresh Lemon Juice
1 tablespoon Lemon Zest
2 tablespoons Chopped Rosemary
1/2 cup Garlic Olive Oil
Place all ingredients into a mason jar and shake well.

Place the lamb chops into a zip top bag and pour over the marinade. Allow to set out a room temperature for about 45 minutes.
(you never want to put cold meat on a hot grill. You’ll wind up with charred out side and raw inside.)

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Heat your gas grill to full whack (high) about 500-600 degrees.
Place your chops on the grill. They will only take about 2 minutes per side. Allow the meat to rest for about 10 minutes before you serve.
Tada! Done!

Pea, Edamame & Asparagus Salad

Kathleen Rear

no comments

June 27, 2013

pea salad

Fresh and crunchy with a creamy vinaigrette. A perfect side for grilled meats.

Pea, Edamame & Asparagus Salad

For the salad:
2 cups Frozen Peas (thawed)
2 cups Frozen Shelled Edamame (thawed)
2 cups Fresh Asparagus

Chop the asparagus into about 1 inch pieces. Discard the very ends as they can be tough and woody.
In a steamer basket set over boiling water add the Edamame and Asparagus. Steam for about 10 minutes tossing once or twice during the cooking.
Rinse under cold water to stop the cooking and set the bright green color.
Place the cooled veggies into a large bowl with the peas.

For the dressing:

Creamy Vinaigrette:
1/2 cup Lemon Juice
3/4 cup Olive Oil
2 tablespoons Fresh Herbs (chives, mint, rosemary, thyme, parsley etc.)
Salt & Pepper
1/2 cup Light Mayonnaise or Plain Yogurt
Mix all ingredients very well and toss with the cooled vegetable salad.

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