Sunday, July 2, 2017

Apple Farro Salad

Hello, dear readers!  Welcome back.

It's been hot here in northern Nevada, not melting trash can hot, but we've already had a few days at 100F.  When it's warm out, we tend to cook and eat outdoors. Grilling, and now smoking with hubby's birthday present (a Camp Chef Woodwind) has been our recent favorite cooking method.

Since you have to balance out the hot with something cool, I made this refreshing and simple farro salad to go with dinner one night. We ate outdoors al fresco and the fresh air makes everything taste better!

2 cups farro
1 apple, peeled and diced
3 green onions, whites only chopped
1/4 cup parsley chopped
juice of one tangelo or orange, freshly squeezed
2 Tablespoons olive oil
2 Tablespoons apple cider vinegar
salt and pepper to taste

1. Boil the farro in a large pot of water for about 20 minutes. Drain and set aside.

2. Heat the olive oil in a small pan.  Saute the onion until soft. Add the apple and cook about another 5 minutes or until softened.

3. Place farro in a large bowl.  Add cooked onion and apple mixture.  Add the other ingredients and toss everything together. Serve warm or cool.

Thanks for stopping by. I hope you enjoyed my post. See you again soon!

Friday, June 30, 2017

Your Bijoux Box April 2017

Hello, dear readers. It's time to play catch up on posting.

Let's take a look at the April box from Your Bijoux Box. There were two Karen Kane products featured, and they varied. I'm digging what I received!

First, the large Karen Kane hoop earrings are really nice. I'm not fond of jumbo hoop earrings since they catch my hair, but these are not too enormous.

Second, the Karen Kane necklace I received was a delicate chain with little pave donut shapes in-line. I like this one a lot.  Also, after seeing the single pave disc, I really prefer this style!

Third, the chunky Goldenrod bracelet. It's very pretty, not something I'd wear every day. But for a special occasion, I can find a reason to wear this.

Finally, they included a bonus fourth item two April Showers hair pins.  I like that they are different from each other. Mix and match!

Thanks for stopping by. I hope you enjoyed seeing this batch of goodies.  Bye-bye for now!

P.S. For the sake of transparency, I paid for this subscription myself. It was in no way "free" or provided to me for some exchange of services. I just really liked the products and wanted to share my opinion.

Friday, June 23, 2017

Rhubarb Strawberry Crisp

Hello, dear readers!  Welcome back for a lovely recipe.

In honor of my dear hubby's birthday, I baked up something special.  At first, he wasn't sure what to ask for, so he mumbled something about coconut cake, then a pie, then he settled on something rhubarb.  Our rhubarb patch was doing well enough for me to get some for his birthday dessert.

He got a crisp instead of pie or cake. Strawberry rhubarb crisp with a hint of cinnamon and vanilla. It was heavenly!

The middle daughter (the picky eater) was unsure about the stuff that went into the fruit layer.  I told her it's pretty much just sweet and sour strawberry, like sour patch kids. It worked!  I wouldn't say she loved it, but she ate some without flipping out.  I think we're making progress on reducing the pickiness.

So for your dining enjoyment, give this a try.  It's sweet and tangy, sticky and oozy, buttery and crispy in all the right places.

For the fruit base
3 cups diced rhubarb stalks
3 cups sliced strawberries
3/4 cup sugar
for the topping
1 1/2 cups AP flour
3/4 cup quick oats (uncooked)
3/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup packed brown sugar
1/2 cup white sugar
1 teaspoon vanilla
3/4 cup butter, melted

1. Combine the fruit base ingredients together, rhubarb, strawberries and sugar.  Let it rest at room temperature until the sugar has mostly dissolved and it's syrupy, about 15 minutes.

 2. Combine the remaining dry ingredients.  Add the vanilla to the melted butter, then pour into the dry ingredients.  Stir to combine so it's evenly moistened.

3. Prepare a 9x13 baking dish by coating it with nonstick spray.  Pour fruit into bottom.  Spread the oat topping over the fruit evenly.

4. Bake in a 350F preheated oven about 35-40 minutes or until hot and bubbly and the topping has browned.

5. Serve with whipped cream or ice cream. Enjoy!

By the way, thanks for stopping by!