Crochet Memories Blog

Well this afternoon we got our new dog Chancellor – we’ll probably nick him Chance. The name is bigger than he is! We got home and Allie did NOT like that we brought home another dog. She started shaking and if she had a longer tail, she would have tucked it between her legs and scurried away. Our hearts sunk but know this will take time. Poor Chancellor is a 9-yr vet from another home. He’s lost his home and his pal (another dog) all at once as his old masters gave him away. We hope we can provide a loving home and that both dogs will get along very well together.

I’m still working on the next Christmas project but haven’t had too much time to devote to that today. Tomorrow is an orthodontist appt and I sure hope it’s cooled down. It’s another record hot day in my opinion and I’m tired of the heat.

We’re having
Spicy Grilled Scallops for dinner with
Brown Rice
Grilled Zucchini chunks with fresh tarragon (both from the garden)

The scallop skewers also include bell pepper which we’ll use from the garden too!

Friday night we had:

Grilled tuna with lime
grilled zucchini
rice pilaf

Tonight we’re having:

Pasta salad primavera (using some of the garden veggies)
Garlic Toast
Tossed green salad

Day before yesterday when I pulled the pork from the freezer, we failed to cut it in half. I cooked half of it yesterday and plan to slow cook the other half today. We’ll be porked out, or is that “pigged out!” Either way, I think I’ll cube the leftover pork and freeze for another meal later on.

Peachy Pork
Tossed Green Salad with Dried Cranberries & Balsamic Vinaigrette
Baked Sweet Potatoes (or Mashed Potatoes)

While visiting my parents the end of last month, hubby let my cilantro reseed. I finally pulled what’s left of it out of the container and hope to get another new cilantro plant sometime this week. Once it reseeds, for all practical purposes – its gone! I love fresh cilantro and have some meals I’d like to prepare that call for it.

Tonight though we’re having:

Cumin Roasted Pork
Steamed Broccoli
Candied Carrots

I thought I would have picked up the pace by now, but somehow posting dinners have fallen through the cracks. I’m sure it has much to do with recent events etc.

Yesterday – Monday’s dinner we had:

Grilled Ginger Salmon Fillets
Grilled Asparagus Spears
Tossed Green Salad

The salad used fresh greens and cherry tomatoes from the garden. And most likely the last of the greens. I did replant but I think it’s too late and too hot. I guess the rest of the lettuce this summer is coming from the store.

Tonight’s dinner:

Stuffed Bell Peppers
Coleslaw
Fried Zucchini

Unfortunately the bell peppers aren’t from the garden, although we have some bell peppers getting big, they’re not quite ready yet. Yep, the zucchini is from the garden and while I usually would have Broiled Tomato Halves with this meal, I decided to have the zucchini instead. Over the last few days we’ve managed to use a lot of the tomatoes including a recipe for fresh tomatoes over spaghetti. Here’s the recipe:

Fresh Tomato Sauce with Spaghetti

8 ounces spaghetti pasta
3 cups peeled and finely diced tomatoes, at room temperature
1/4 cup finely minced shallots
1 tbsp olive oil
2 tbsps minced fresh basil
3/4 tsps fresh thyme
1 tbsp minced fresh parsley
Grated Parmesan cheese

Cook pasta according to pkg directions.

In a large bowl, combine tomatoes, shallots, oil, and herbs. Drain pasta and top with sauce. Sprinkle with cheese and serve immediately.

Isn’t that simple! This dish isn’t the same with hot house tomatoes – so use fresh from the garden, vine ripened tomatoes for maximum flavor. Shallots and fresh herbs are a must have to make this the best dish in my opinion. This recipe really does rely on fresh ingredients. Don’t forget to use EVOO – and fresh grated cheese (not the canned variety). Enjoy!