Do you enjoy plants? Limited ground or table area near your outdoor kitchen? Explore Flora Grubb’s Vertical Garden and think of the creative possibilities! This modular vertical-garden kit is ideally for outdoor use with a 20″x20″ tray containing 45 slanted cells to support small succulent plants. The panel can attach directly to a wall or to a wood backing.
Watering? Just use a water hose or pot, or use a built-in irrigation system. Exact panel measurement: 19.5′h x 19.5′w x 2.5′d
Summer is not over, so there is still plenty of time to tantalize your guests taste buds at your next backyard BBQ. This recipe is reinvigorates the traditional macaroni and cheese side dish, and trust me that you will not be disappointed. It is light, and the horseradish gives a surprisingly flavorful balance .. even for the pickiest of eaters! And BACON .. ooohHH that is the finishing touch! I recommend surprising your guests or family by serving this with steaks or burgers.
To preview or download a printable version of this recipe, click on the downward PDF/red arrow!
2 1/2 Cup grated extra-sharp white cheddar cheese
1 Lb farfalle pasta
8 Slice smoked bacon
2 Tbl prepared horseradish
3 Tbl butter
1 Tablespoon Dried Parsley
2 Tbl flour
2 scallions, finely chopped
2 1/2 Cup milk
Salt and pepper
Ground nutmeg, to taste
Pickle spears, for serving
1. Bring a large pot of water to a boil, salt it, add the pasta and cook until just shy of al dente.
2. Heat the oven to 350. Bake the bacon on a broiler pan until crisp, 25 to 30 minutes. Chop the bacon. Preheat the broiler.
3. Meanwhile, in a medium saucepan, melt the butter over medium heat. Whisk in the flour for 1 minute, then whisk in the milk; season with salt, pepper and nutmeg. Cook until reduced, about 5 minutes. Stir in 2 cups cheese until melted,then remove the sauce from the heat and stir in the horseradish and bacon.
4. In a casserole dish, combine the pasta with the sauce and top with the parsley, scallions and remaining 1/2 cup
cheese. Broil until browned, 3 to 4 minutes. Serve with the pickles.
Servings 4-5
Jul 28
Sintesys Chrome and Acrylic Star Pendant Light. My best guess would be that my clientele would easily be a “love it” OR “hate it” opinion. From my perspective this is a work of art, for modern decor. It is sassy, has a fluid energy and original to say the least. If other decor did not support and balance its truly distinctive design, it could fail quickly.
It carries a style that is undeniable. If you are struggling to create a focal point, the buck stops here! Whether it be a dining room, bedroom, or seating area, this pendant could easily reinvigorate your decor! The frame features a lustrous chrome finish, partnered with the white acrylic panels it delivers a warm light that balances it’s integrity.
Specification Highlights: Takes five 13 watt CFL bulbs only, 28″ wide, telescopic rod system, overall height adjusts 20-29″, canopy is 5″ high, hanging weight is 10.6 lbs.
Photo courtesy of BeckySue Becker. Yes, this is her actual dare dish!
Growing up 5 minutes from Lake Superior had many advantages. One of my favorites was the scenery… one of my worst (other than the 20′ + snow that fell each year) was smell of Lake Trout my father caught. No not just the raw fish… it was the aroma that filled our house when my mom cooked it (even though we had a mac daddy Jenn-Air downdraft… which was a prize possession back in that day)! My mother was an amazing baker and a really good cook. I learned from the best really early on. But how she prepared a fillet left something to be desired … especially when my nose was in the mix! The aroma of breaded fried fish ruined me.. and here I am (many) years later, and I cannot stand the smell of fish. I love to cook. I love fresh things. I strive to cook healthy. I hate FISH. ugh. Over the last (many) years people have said different sorts of “ohh you need to try MY way of cooking, or ordering fish”. Each and every time my end conclusion was the same. Yeah, thanks, but no thanks!
Well today is a day worth writing on the calendar.. or at the least, to blog about! I stumbled across a salmon recipe a few weeks back that sounded incredible “Sweet and Saucy Gas-Grilled Salmon with Spicy Apple Glaze”. The only part of the name, and the ingredients, that made me skeptical was the SALMON! Several friends warned me to not test the waters with Salmon, but I just had a gut feeling…
As I prepared this dish I forced myself to be optimistic… until it hit the grill. Right then I was (even more) thankful for my husband manning the grill. I quickly became a pessimist, and I dwelled on the misery of the fish aroma overtaking my appreciator pallet. I even prayed. How silly I am.. felt.
Side dish? I chose grilled asparagus with (Boursin) cheesy bread crumbs. Considering I had no experience with pairing, I think I did a pretty good job .. it was slightly sharp to give a good balance to the Sweet, Saucy and Spicy Fish! So … here the moment comes.. dish in front of me. I feel breathless while my husband dives in.. darn near face first. After HIS first (2nd.. and 3rd) bite(s) my nerves were calmed. “oh my”… “wow”… “ohhh this is good”. I let my guard down and held my breath for the first bite. The moment felt like a dare. I pondered every past moment that I tried fish, when the end conclusion was the same.
I deliberated as long as I could, and the moment arrived. This was a huge moment for me. I love the ingredients, other than the obvious. Could I possibly change the one thing in life I thought was awful? Yes. I did!! I was in shock for the first few bites… waiting for the awfulness I was accustomed to. I cannot deny that I had SOME fishy taste… but party on my pallet was over ruled! So I put a sock in mouth of my fears and enjoyed my meal!
I confirmed (once again) the reason I do not have the desire to eat out in restaurants. I love fresh things and I love to cook. And I have learned a GREAT amount (from America’s Test Kitchen.. aka Cook’s Country Magazine… aka Cook’s Illustrated Magazine) that good, fresh, mouth-watering dishes are not hard. They have been tested…and I have tried. To date, not one has failed me … even FISH! America’s Test Kitchen is the God of all recipe books.
I like fish. Do I love it? Jury is out. Next I am going to hunt for (recommended from friends) recipes that use Sea Bass and Tilapia. Who knows, it might (hopefully) become a staple in my home!
To download a printable version of this recipe, click on the downward red arrow!
Sweet and Saucy Gas-Grilled Salmon with Spicy Apple GlazeServes 4
Use any brand of heavy-duty aluminum foil to make the grill trays, but be sure to spray the foil with nonstick cooking spray. Alternatively, you can use Reynolds Release Nonstick Aluminum Foil and skip the cooking spray.
| 1/2 | cup apple jelly |
| 1/2 | cup packed fresh cilantro leaves , including stems |
| 2 | tablespoons cider vinegar |
| 2 | medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons) |
| 2 | scallions , chopped rough |
| 1/2 | teaspoon red pepper flakes |
| 2 | tablespoons unsalted butter |
| 4 | salmon fillets (each 6 to 8 ounces and 1 1/4 inches thick), skin removed (see Step by Step) |
| Salt and pepper |
1. Process vinegar, red pepper flakes, garlic, scallions, cilantro, and jelly in food processor or blender until smooth. Heat glaze in small saucepan over medium heat until just bubbling, 2 to 3 minutes. Remove from heat and transfer 1/4 cup glaze to small bowl to cool slightly. Stir butter into glaze remaining in saucepan, cover, and set aside.
2. Turn on all the burners to high, cover, and heat the grill until very hot, about 15 minutes. Use a grill brush to scrape the grate clean.
3. Following photos, use heavy-duty foil to make four 7 by 5-inch trays. Coat trays with cooking spray. Season salmon with salt and pepper, brush each side of each fillet with 1/2 tablespoon reserved glaze (without butter), and place skinned side up on trays.
4. Making sure to leave the burners on high and cook with the lid down, place the trays with the salmon over the hot side of the grill and grill until the glaze forms a golden brown crust, 6 to 8 minutes. (Move the fillets to a cooler part of the grill if they darken too soon.) Using tongs, flip the salmon and cook 1 minute. Spoon half of the buttered glaze on the salmon and cook until the center of each fillet is still just translucent, about 1 minute. Transfer the salmon to a platter and spoon the remaining buttered glaze over it.
Serve. Enjoy like there is no tomorrow. =)
Aging-in-place is a popular choice among seniors and, while it certainly requires some thoughtful changes in home design and function, it most certainly does not mean converting the home into a series of sterile, hospital-like rooms, as any Certified Aging-In-Place Specialist (CAPS) will tell you.
While design function and universality are tantamount to aging-in-place design, there are plenty of creative ways to implement both purpose and aesthetic into your home.
More on Aging-In Place..
http://designsbybsb.com/blog/2010/04/aging-in-place-vs-universal-design
Defy gravity, safe space, purify your air, bring more nature into your life and home. This invention has been seen in similar designs ~ make no mistake this is no topsy turvy! Greenery brings more life to your environment, and the Sky Planter has little hassle with all the rewards.
Imagine the possibilities… herbs in your kitchen, soothing scents in your bath, or simply cleaner air in your home office. A few compatible plants include: Syngonium, Anthurium, Rubber Plant, Boston Fern, Fennel, Geranium, Kentia Palm, Mint, Orchid, Parsley, Peace Lilly, Strawberry, & Hoya.
BOSKKE means ‘a small forest’ and that’s exactly what you can create with our intelligent eco-sensitive designs.
Learn more at www.boskke.com on the web or Facebook!
A staple side dish at many barbecues, macaroni salad wraps pasta elbows and chopped celery and onion in a creamy dressing. Or it should—most macaroni salads are pretty dry and bland because as it sits, the pasta soaks up the dressing. Here is a fresh recipe with some very helpful hints to dish out at your next party!
To download a printable version of this recipe, click on the downward red arrow!
Cool and Creamy Macaroni SaladServes 8 to 10
| Table salt | |
| 1 | pound elbow macaroni |
| 1/2 | small red onion , minced |
| 1 | rib celery , minced |
| 1/4 | cup minced fresh parsley leaves |
| 2 | tablespoons lemon juice |
| 1 | tablespoon Dijon mustard |
| 1/8 | teaspoon garlic powder |
| Pinch cayenne pepper | |
| 1 1/2 | cups mayonnaise |
| Ground black pepper |
1. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and macaroni and cook until nearly tender, about 5 minutes. Drain in colander and rinse with cold water until cool, then drain briefly so that macaroni remains moist. Transfer to large bowl.
2. Stir in onion, celery, parsley, lemon juice, mustard, garlic powder, and cayenne, and let sit until flavors are absorbed, about 2 minutes. Add mayonnaise and let sit until salad texture is no longer watery, 5 to 10 minutes. Season with salt and pepper to taste. Serve. (The salad can be covered and refrigerated for up to 2 days. Check consistency and seasonings before serving.)
Looking to add a twist? Check out these variations..
cookscountry.com
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