The Many Lakes of Lakeland, Florida

 

 

When you drive around Lakeland, you pass lots of lakes. The City of Lakeland says that there are a total of 38 named lakes within City limits, as well as numerous smaller lakes. Sizes among the 38 named lakes range from 2.5 acres (Lake Blanton) to 2,272 acres (Lake Parker) of which 17 are natural and 21 are man-made. Lake Parker is the large lake behind my condo development. Today I’m sharing a few photos of another lake I passed in my drives.

 

 

 

 

 

 

 

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Grilled Prosciutto Wrapped Peaches with Cheese

 

 

Summer is the time to cook food on the grill. Meat, vegetables, and fruits all have their flavors enhanced with the high heat that seals in all the juices.  Magic seems to happen when we grill fruit. Today’s recipe uses ripe but not soft peaches wrapped in prosciutto. Grilled prosciutto wrapped peaches are a perfect sweet and savory dish for an appetizer or even a dessert.  Serve with mozzarella or burrata. Drizzle the platter with extra virgin olive oil, sprinkle a little salt and pepper, and garnish with fresh basil strips.

Grilled Prosciutto-Wrapped Peaches With Cheese

Use organic when available. Serves 4 to 6. Platter above shows doubled recipe.

Ingredients

• 2 ripe peaches pitted and quartered
• 4 thin slices of prosciutto halved lengthwise
• 8 toothpicks or small skewers
• 6 oz mozzarella or burrata cheese
• 1 tbsp extra-virgin olive oil
• salt pepper to taste
• 1 tbsp sliced fresh basil

Instructions

• Preheat grill to medium high and oil grate
• Make prosciutto ribbons and wrap each quarter peach
• Secure prosciutto with toothpick or small skewer
• Place wrapped peaches on grill
• Grill about 6 minutes until peaches start to carmelize and prosciutto gets crisp around edges
• Remove from heat and discard toothpicks/skewers
• Place cheese onto serving plate
• Place grilled prosciutto-peach quarters around cheese
• Sprinkle with salt and pepper
• Drizzle with olive oil
• Garnish with fresh basil slices
• Serve immediately  

Enjoy!

 

 

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Summer in Central Florida

 As I reported recently, Florida is experiencing a severe drought, marking its most significant water shortage since 2012. Driven by massive rainfall deficits and collapsed groundwater levels, regional authorities have enacted strict water restrictions. We're now in the rainy season and are getting showers more often. This has helped but has not solved the problem. We need frequent short showers to build up groundwater levels. A heavy rain doesn't really help as the sandy soil cannot retain the moisture. 

 

Image via Facebook

 

 

 

 

 

  

Today I'm sharing summer skies here at the condo with increased darker clouds. Many afternoons moisture builds up over the Gulf and moves across Florida with showers. Sometimes there is thunder and lightening. I sit and listen as it moves in and out.  I don't really go outside to capture storms.

 

 

 

 

 

 

I hope you're enjoying summer wherever you are!

 

 

 

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Southern Tomato & Cracker Salad

 

Tomato & Cracker Salad is a simple southern dish that is a must for summer if you love fresh tomatoes. I know it sounds strange, but if you like tomato sandwiches, you’ll like this. Ripe summer tomatoes are combined with mayonnaise and broken saltine crackers. This is a recipe that’s been made throughout the south for many years. There are slight variations on the recipe. The basic recipe includes chopped ripe summer tomatoes with seeds & pulp removed, mayonnaise, salt and pepper, and broken crackers. I like it best while the crackers are still crunchy, so serve it immediately. After about an hour, the crackers soften to the consistency of mashed potatoes. Some people like me add minced fresh basil, chopped green onions, and garlic. Another group add a chopped egg. With the egg addition, it gives you protein for your lunch. If you haven’t tried Tomato & Cracker Salad, remember it when you have loads of fresh tomatoes and want to eat them fast. 

 

Southern Tomato & Crackers Salad

Use organic when available. Serves 6

Ingredients

• 4 ripe fresh medium tomatoes of choice – heritage, Campari, cherry
• 1 sleeve saltine crackers broken into bite-sized pieces
• 3/4 cup mayonnaise
• 1/2 oz chopped fresh basil
• 1 green onion sliced
• pinch of garlic powder
• salt and freshly ground pepper to taste
• optional chopped hard-boiled egg

Instructions

• Seed and chop tomatoes
• Place tomatoes on a paper towel for 5 or 10 minutes
• Combine mayonnaise, salt, pepper, garlic, and basil in large bowl
• Whisk to blend
• Fold in tomatoes
• Fold in broken crackers
• Optional add chopped hard-boiled egg
• Serve immediately    

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Cucumber, Corn, Black Bean & Avocado Salad

 

 

 

 If you love vegetables, today’s recipe is a tasty, filling salad that has great flavor from the mix of ingredients. It’s perfect for using up summer produce from the garden or farmer’s market. It’s topped with a lemon vinaigrette. You can easily adapt it with what you have on hand with additions or subtractions.

 

 

 

 

Cucumber, Corn, Black Bean & Avocado Salad

Use organic when available. Serves 4

Ingredients

Salad

• 1 seedless cucumber diced
• 15 oz can black beans, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1 1/4 cup corn (frozen and defrosted or leftover cooked corn cut from cob)
• 1/2 red onion, chopped
• 1 avocado diced
• 1/2 cup fresh cilantro or parsley chopped

Lemon Vinaigrette

• 3 tbsp extra-virgin olive oil
• 2 tbsp lemon juice
• 1 tbsp finely chopped cilantro or parsley
• 1 tsp honey
• 1/2 tsp ground cumin
• salt and pepper to taste
• dash of hot sauce optional

Instructions

• Toss cucumber, black beans, tomatoes, corn, avocado, and onion together in a large salad bowl.
• Whisk olive oil, lemon juice, honey, and cumin together in a bowl
• Add cilantro or parsley, salt, and pepper to taste (plus hot sauce if using)
• Drizzle over salad
• Toss gently to coat
• Refrigerate 30 minutes
• Serve chilled

Enjoy!

 

 

 

 

 

 

 

 

  

 

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Kayaking at Kensington Metro Park, Michigan

 

 

Today’s photos are courtesy of Heather. My nephew James & his wife Heather went kayaking this last weekend at Kensington Metro Park, Milford, Michigan. Surrounding Kent Lake, the park covers 4,543 acres. It has wooded hilly terrain and surrounds 1,200-acre Kent Lake.

 

It’s a beautiful day in Michigan. Let’s go kayaking on Kent Lake with James & Heather.  

 

 

 

 

 

 

 

 

 

 After the kayaking, Heather and James visited the Kensington Park Farm Center. There is a 150-year-old restored barn and lots of farm animals. Heather loved visiting the kid section with the little goats.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Summer Squash Quiche With Thyme

 

  

Published on www.comfortspringstation.com on 6/26/17

  #6 in post visits in 2025

 

 

Summer is a time of bounty for those who grow vegetables. Even if you don’t grow your own, the fresh veggies are filling the supermarkets.  One of my favorite veggies is summer squash. Yellow, green, or white, I am a fan.

 Today’s recipe is Summer Squash Quiche.  I’m using yellow squash and mozzarella, but it’s wonderful with zucchini too.  I used a 10-inch tart pan. It’s a perfect recipe for a luncheon, birthday party, or a buffet table. How about a Mother's Day brunch on May 10th?

 

 

 

Summer Squash Quiche

Use organic when available. Serves 8 or 9

  

 

Ingredients

• 6 eggs or 4 whole eggs & 2 egg whites or 1 1/2 cups egg substitute
• 1/2 lb yellow squash (about 2 cups) cut into 1/4-inch-thick rounds
• 1 tsp fresh thyme leaves
• 1 cup half-and-half
• 1/4 tsp hot pepper sauce
• 1 pie crust
• 3/4 cup shredded mozzarella cheese
• 1 tbsp unsalted butter or margarine
• salt and pepper to taste

Instructions

•  Bake your crust at 375 degrees F for 10 minutes  
• Remove from oven and lower temperature to 350 degrees F
• While crust bakes, melt butter or margarine in pan and add squash and thyme
• Cook 5 minutes or until tender
• Remove squash from pan and let cool
• Whisk eggs, half-and-half, salt, pepper, and hot sauce in bowl
• Arrange squash on bottom of the crust and sprinkle cheese on top
• Pour egg mixture into crust (might be some left over)
• Bake quiche 30–35 minutes, or until filling is golden and center is set
• Remove from oven and cool 15 minutes
• Slice and serve 

 Enjoy!

 

 

 

 

 

 

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Green Bean Salad With Tomatoes, Olives & Feta

 

 

Summer is the time when fresh vegetables are plentiful. Today’s salad is a marinated dish of fresh green beans, tomatoes, red onions, and olives with a sprinkling of feta. The dish should marinate at least 3 hours in a refrigerated covered dish, but I like to leave it overnight. You can double the recipe for a big bowl for a cook-out or use the recipe for your immediate family. Make it to your family’s taste; my sister loves black olives while I love green. Fresh tomatoes can be small grape tomatoes or large heirloom tomatoes chopped into bite-sized pieces.

Green beans are a very healthy vegetable and are packed with nutrients such as Vitamin A, C, and K, potassium, iron, and calcium. Green beans are also low in calories, low sodium, low-carb and high in fiber. Plus the Greek inspired dressing is easy and so tasty.

Green Bean Salad With Tomatoes, Olives & Feta

Use organic when available. Serves 4

Green bean salad is made with fresh green beans, tomatoes, feta cheese and olives, all tossed in a Greek style dressing. 

Ingredients

Salad

• 1 lb fresh green beans trimmed (halved if desired)
• 1 cup cherry or grape tomatoes halved (or tomato of choice chopped)
• 1/4 cup red onion sliced
• 1/3 cup kalamata olives pitted & sliced (or olive of choice)
• 1/4 cup chopped fresh basil or oregano
• 1/4 cup optional almond slices or chopped walnuts
• 1/2 cup feta cheese crumbled ( or goat cheese or shaved parmesan cheese)

Dressing

• 1/4 cup olive oil
• 2 tbsp red wine vinegar (or apple cider or balsamic)
• 1 clove garlic minced
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• salt and pepper to taste

Instructions

• Heat salted water to boil and add green beans
• Cook about 3 minutes until just tender
• Remove beans and plunge into a bowl of iced cold water to cool
• Drain beans and pat dry
• Place beans in serving dish
• Heat oil over medium heat in skillet
• Add crushed garlic and cook until just fragrant about 30 seconds
• Remove from heat
• Add tomatoes, Dijon mustard, olives, fresh herbs, red wine vinegar, lemon juice, feta
• Pour mixture over beans
• Toss to evenly coat green beans
• Add salt and pepper to taste
• Cover and refrigerate for at least 3 hours
• Optional garnish with nuts

Enjoy!

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Late June Michigan Garden

 

Photos and garden today courtesy of one of my favorite people, multi-talented Heather Murphy. Thank you! 

Today we're again visiting the late June Michigan garden of my nephew, James, and his lovely wife, Heather. She is so talented!  (Slight editing and mosaics by yours-truly.)

Heather has a great base of perennials and always adds lots of annuals.

 

 

 

 

 

Now to finish this post, I'll add a sunset from James & Heather's weekend camping stay at Canoe Harbor State Forest Campground, Grayling, Michigan. It's a beauty!

 

 

 

 

 

 

 

 

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