As The Seasons Change

I am so ready to be done with winter! It has been a bitter cold weekend and spring/summer is still far off. I should be working on my Blog Entry for Isla Mujeres, but instead I have been looking at some pictures from this summer - longing for lazy days at our Pool.

Though I love living in the City, summer can be brutal. We have belonged to a nearby suburban Swim Club since 1993.When my kids were quite young , 5 & 2, it seemed that my house/backyard was the gathering place for all of the neighborhood kids. We needed a close,affordable place to escape after work & on the weekends. The Swim Club was a Godsend - plenty of space for the kids to run around, organized activities for kids,a huge pool, a decent snackbar,and plenty of adult company for DH & I. We met a great group of friends with whom we have shared many wonderful family vacations. The kids got involved in competitive swimming - recreational at the club and then seriously at a local YMCA. For many years Swim Team ruled our lives!

Though the kids no longer swim competitively and have no interest in the pool, many of the adults still enjoy hanging around the pool during those hot summer nights and weekends. In some ways it is even more enjoyable without the kids! The kids usually humor us and join us at the pool on Family Day.

Anyone for a game of Basketball?

How about Horseshoes?

Or my favorite,the Greased Watermelon Contest

wid

And of course, Swim Team Graduates and the next generation!

I am sure looking forward to warmer weather, bathingsuits and flip-flops again! Is it too soon to begin counting the days til summer?

This weeks' recipe was posted by JDeQ of Rants,Musings and Recipeshttp://jdeq.typepad.com/.It is a recipe that he got from Williams and Sonoma, and is typical of the Veneto region of Italy. Jerry says that almosy any kind of fish can be used. The Shrimp and Crab were delicious,so why mess with success?

We really loved this recipe.However, I accidentally picked up Aborio rice that had been flavored with Safron.I thought that the Safron overpowered the delicate taste of the shrimp and crab.Next time I will be sure to buy unflavored rice. Here is the recipe:

Risotto al Granchio e Gamberi

Ingredients:
2 large garlic cloves, finely chopped
3 Tbs. chopped fresh flat-leaf parsley
6 Tbs. olive oil
1/2 lb. shrimp, peeled, deveined and each cut into 4 or 5 pieces
Salt and freshly ground pepper, to taste
6 cups chicken or fish broth or water
1 yellow onion, finely chopped
2 cups medium-grain rice such as arborio, vialone nano or carnaroli
1/2 cup dry white wine
2 tomatoes, peeled, seeded and chopped (about 1 cup)
1/2 lb. fresh-cooked crabmeat, picked over to remove any shell fragments

In a saucepan over medium heat, sauté the garlic and 2 Tbs. of the parsley in 2 Tbs. of the olive oil, stirring once or twice, until the garlic is fragrant, 1 to 2 minutes. Add the shrimp, season with salt and pepper and cook, stirring, just until the shrimp are pink, about 2 minutes.

Using a slotted spoon, transfer the shrimp to a plate and set aside. Add the broth to the saucepan and bring just barely to a simmer.

In a large saucepan or risotto pan over medium heat, warm 3 Tbs. of the oil. Add the onion and sauté until tender and translucent, about 5 minutes. Add the rice and cook, stirring, until the kernels are hot and coated with oil, about 2 minutes. Add the wine and continue to cook, stirring often, until the liquid is absorbed.

Add the broth 1/2 cup at a time, stirring constantly and making sure the liquid has been absorbed before adding more. When the rice is about half cooked, stir in the tomatoes, salt and pepper. The risotto is done when the rice grains are creamy on the outside and firm yet tender to the bite, 20 to 25 minutes total. Rice varies, so you may not need all of the broth or you may need more. If more liquid is required, use hot water.

Stir in the shrimp and crabmeat and cook, stirring, just until heated through, about 2 minutes. Taste and adjust the seasonings.

Remove the risotto from the heat. Stir in the remaining 1 Tbs. each oil and parsley. Spoon the risotto into warmed soup bowls and serve immediately.
Serves 6 - 8.

Wishing Showers of Happiness to Kathy (TrekCapri) as she brings Elizabeth home today.Hope that it is the start of a PURRRfectly wonderful relationship.How could it not be? Nothing like a new Kitty in the house.Elizabeth is just beautiful.Enjoy every minute with her,Kathy!!

This week's recipe was selected by Shannon and is definitely a keeper! The only changes that I made were adding a can of Black Beans (drained and rinsed) and using canned diced tomatoes with green chiles. Oh, and I used Butternut Squash as that is what I could find at the store! As others have done, I served it over Brown Rice with Baked Corn Tortilla Chips and lime wedges on the side. Next time I will add a bit of Ancho Chile Pepper to kick up the heat a bit. I bet some shredded cheddar on top would be good too! Here is the recipe for Squash,Chard & Corn Stew.

1 medium onion, diced
3 – 5 garlic cloves, chopped
¾ pound banana squash, peeled and cut into pieces about ½ inch wide
2 – 3 T olive oil
1 t. Greek oregano
1 green pepper, diced
1 red bell pepper, diced
1 T. flour
2 T. chile powder
½ t. cumin
1 c. dry white wine
2 c. broth of choice
3 – 4 c. tomatoes, diced
½ bunch chard, blanched and cut into ribbons with the tougher stems cut away
1 ½ c. frozen corn
¾ c. sour cream or yogurt to taste
Chopped cilantro and green onions for garnish.

1. Lightly saute onion,garlic & squash in oil in a Dutch Oven. Then add oregano,peppers,flour,chile powder,& cumin. Stir together and cook for a minute or two longer.
2. Add wine,broth,& tomatoes. Cover and simmer for 30 -45 minutes. Add chard and corn,then cook for another 15 - 20 minutes longer.
3. Taste for seasoning. If stew is too liquid, pour off liquid into a small saucepan and boil down until reduced and richly flavored.
4. Just before serving, stir in sour cream &/or yougurt ( I used 1/2 c. plain yogurt and 1/4 c. sour cream). Serve garnished with green onion and cilantro (lime wedges optional).

Thanks Shannon for a great recipe. We really enjoyed this!

I am happy to be participating in the Slow Travel Sunday Supper Group as I am always looking for new dinner recipes. Like many people, I get tired of cooking the same things! This week's recipe was selected by Amy whose Blog is Destination Anywhere. I have been looking forward to trying this recipe:

(1) 4-5 lb. Roasting Chicken - rinsed and patted dry very well.

Pre-heat oven to 325.

2 T Smoked Paprika
2 T Honey
1 T Lemon Juice
1 T Butter,softened
1 t salt
1t garlic powder
1/2 t pepper
1 onion,quartered

Mix together the first 7 ingredients. Spread over entire surface of chicken & place in a shallow roasting pan. Sprinkle some paprika in the cavity along with the onions.

Bake for about 1 1/4 hours til juices run clear when knife is inserted in breast & thigh. You might want to cover with foil for part of time so the chicken doesn't dry out.

Let rest for five minutes before slicing.

This recipe is definitely a keeper and one that I will make again! My chicken was 6 lbs. and took about 2 hours to finish (last 15 minutes at 375,uncovered). Not sure why my chicken split. Perhaps I should have tied the legs &/or used a smaller pan??