Winter Sunset in Pastels

 

 

 The perfect way to end the day is a peaceful sunset in pastels.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Shrimp & Asparagus Salad With Oranges

 

 

When you need a lighter, healthy meal, an entree salad can hit the spot and make you smile.  My shrimp and asparagus salad with oranges is a perfect example. It’s a delightful spring salad with fresh greens, orange segments, asparagus,  shrimp, and a lovely citrus vinaigrette. It’s fast and so tasty.  In 20 minutes, you can be sitting with your family and friends and enjoying the flavor.   You can serve a small version of this salad as a first course, but I love it as an entrée.  I’m using quick broiled shrimp, but you can also use any cooked shrimp like grilled, boiled,  or sautéed.

My fresh greens today are arugula (rocket).  The arugula adds a peppery note to the salad. You may use all arugula, a mix of arugula and baby spinach, or even all baby spinach if you’re not an arugula fan.

 

 

Shrimp & Asparagus Salad With Oranges

Use organic when available. Makes 2 entrée salads or 4 first course salads

Ingredients

Salad

• 1 lb medium shrimp peeled and de-veined
• 2 tbsp fresh lemon juice
• 3 tbsp olive oil
• 2 cups asparagus chopped about 1" (about 1 lb)
• 2 oranges
• 5 oz fresh greens: arugula, baby spinach or mix of both

Vinaigrette

• 1/4 cup extra-virgin olive oil
• 2 tbsp orange juice from segmenting oranges
• 1 tbsp balsamic or red wine vinegar
• squeeze of a fresh lemon
• 1/2 tsp honey
• 1/2 tsp Dijon mustard 
• Salt and pepper to taste

Instructions

Salad

• Preheat broiler
• Bring a medium pot of water to a boil
• Place shrimp in large bowl and add lemon juice and 3 tbsp of olive oil with dash of salt
• Stir and coat shrimp well
• Cover broiler pan with non-stick foil and place shrimp in single layer on pan
• Place pan on the top rack, a few inches below the element
• Broil about 1½ minutes or more per side, just until shrimp turn pink
• Let shrimp cool while you make salad
• With a sharp knife carefully slice off the top and bottom of each orange over bowl
• Slice the skin away from the flesh and discard
• Remove any remaining white pith
• Cut between the membranes to segment orange retaining any juices in bowl for vinaigrette
• Squeeze membranes for more juice into bowl
• Set juice aside to make vinaigrette
• Add chopped asparagus to boiling water
• Cook asparagus 3 to 4 minutes until bright green
• Remove asparagus from hot water and plunge into cold water to stop cooking
• In large serving bowl mix orange sections with cooled asparagus and shrimp
• Pour vinaigrette over and toss to coat
• Divide fresh greens onto 2 plates for entrées or 4 salad plates or bowls for 1st course
• Top with shrimp and asparagus/orange mix
• Optional garnish with seeds or nuts for crunch
• Serve with crusty rolls or bread

Vinaigrette

• Combine ingredients in a blender and process until smooth, about 20–30 seconds
• Store in glass container with lid

 

 Enjoy!

 

 

 

 

 

 

 

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“May the road rise” Irish Blessing Printable

 

 

May the road rise to meet you,

May the wind always be at your back,

May the sun shine warm upon your face,

The rains fall soft upon your fields,

and until we meet again, 

may God hold you in the palm of his hand.

Irish Blessing     

 

“May the Road Rise to Meet You” is an Irish blessing that is often used as a prayer.  It has traveled throughout the centuries in songs, word of mouth, and even a popular cross-stitch pattern. The words connect centuries of those who have faithfully hung onto hope through their faith.

 "May the road rise to meet you" was originally written in Gaelic. The phrase is actually mistranslated quite a bit from the original Gaelic language it was written in. “Rise” actually translates more accurately to “succeed.” So the text means,“May you succeed on your road.”  The link on the text is to Crosswalks post on the origin and meaning of the saying including the longer original verses.

 The author of the blessing isn't known. Many attribute it to Saint Patrick, as it resembles some of his writings.  The Irish like to use images of nature and everyday life in their blessings and prayers. Just as the blessing starts with a prayer for you to succeed on your road in life, it also ends with an image of safety as we are held in the palm of God's hand.

 

 Download

 

 May God hold you in the palm of his hand.

 

 

 

 

 

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February’s Full Moon, The Snow Moon

 

 

February’s full moon, known as the Snow Moon, reflects the month’s typically heavy snowfall. Capt. Jonathan Carver’s early writings describe Native American traditions linking this moon to winter’s harshest storms. Other names for it include the Bald Eagle Moon, Hungry Moon, and Groundhog Moon.

Fox 13’s weatherman, Paul Dellegado, shared photos on Facebook of February's full moon from around central Florida. They are so beautiful that I am sharing them with you. 

  

          The nearly full “Snow Moon” rising in the east . 📷 Bebe Barcus in Venice.

 

The beautiful “Snow Moon” rising in the eastern sky over Thonotosassa.

  Becca Ham

 

 

 “Snow Moon” looks spectacular tonight 📷 Jackie Atchison Bradley in Englewood

 

 

    “Snow Moon” rising over Sarasota  by Dylan Jon Wade Cox Photography

 

 

 I hope you enjoyed the photos.

 

 

 

 

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Steamed Salmon in Aluminum Foil

One of the most healthy and delicious entrées is wild caught salmon with that red hue.  You may see farmed salmon that looks red – that is a food dye added to look like wild salmon with its antioxidants. Try to always get wild caught salmon for its health benefits if possible. Steam salmon fillets in foil  in the oven or on the grill. Basically all you need is salmon, salt and pepper, olive oil, and lemon, but it is a great dish to vary with different herbs and spices like minced garlic, balsamic vinegar, fresh baby dill, rosemary,  ginger, or green onions. 

Aluminum foil locks in moisture and ensures that your beautiful piece of salmon turns out flakey, moist, and tender every single time. Foil also acts as a flavor incubator. Whatever wonderful ingredients you place with the fish in the foil infuse their way into every savory bite. If you don’t like to use aluminum foil next to the fish, wrap the fish with parchment paper inside the aluminum foil for a good result.  I suggest baking in an oven at 375 degrees F but it can vary depending on the thickness of the filet.  

 

Steamed Salmon in Aluminum Foil

Use wild salmon when available. Serves 6

Ingredients

• 2 lb boneless salmon, wild caught if possible
• 2 tbsp fresh chopped herbs i.e. rosemary, dill, green onion, parsley, basil, thyme
• 2 small lemons, 1 sliced
• 2 tbsp extra virgin olive oil
• 4 clove garlics peeled and chopped
• salt and pepper to taste

Instructions

• Remove salmon from refrigerator & let stand for 10 minutes
• Preheat oven to 375 degrees F (163 C)
• Line baking dish with aluminum foil and spray with non-stick oil
• Arrange lemon slices down middle of foil with half the herbs, like rosemary
• Place salmon on top of rosemary and lemons
• Drizzle olive oil and sprinkle salt and pepper on top of salmon; rub in
• Sprinkle garlic over fish and add remaining herbs and lemon slices on top of salmon
• Juice 2nd lemon and pour juice over salmon
• Fold sides of aluminum foil up and over salmon to form packet with a little air inside; use second piece of foil if necessary
• Cook for 15 to 20 minutes depending on thickness of fish; for 1 inch filet check early to prevent over cooking; for thick filets like 1 1/2 inches or more it will need more time
• Remove salmon from oven
• If you wish to brown the fish, open and expose salmon (careful to avoid steam) and put under broiler for about 3 minutes until golden
• If your fish is a little under done, keep in wrapped foil or re-wrap in foil to continue rest a few minutes. Do not let it sit too long as it will continue to steam to overdone.
• Cut into portions and serve with fresh herbs and a squeeze of lemon
• Asparagus is considered the classic side dish and it also goes well with rice.

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Stuffed Peppers, A Classic Comfort Food

 

 

I wanted to share a couple of photos I took yesterday of two camellias from the bush on the walkway. A cold front is moving in, the sky is filled with dark clouds, and the wind is strong.  I know there won't be a blossom left tomorrow. Let's share this moment of nature's gift, and then I'll share a recipe.

 

 

Classics are something that stand the test of time. A great example is stuffed peppers filled with ground beef and rice, topped with a seasoned tomato sauce. This comforting meal is great for company. No one will ever know this flavorful and hearty dish took about forty minutes to make. It’s a traditional favorite in many homes, and it is extremely versatile.

 

Stuffed Peppers

Use organic when available, serves 6

Ingredients

• 6 bell peppers any color
• 1 lb lean ground beef, turkey, chicken
• Optional vegetarian use mushrooms instead of meat 
• 2 cloves garlic minced
• 1 onion chopped
• 1/4 cup chopped fresh parsley
• 2 tbsp fresh basil
• 1 tbsp fresh oregano
• 1 15 oz can tomato sauce
• 1 cup cooked brown rice (white rice, quinoa, cauliflower rice)
• 1 tbsp  Worcestershire sauce
•  salt and pepper to taste
• 1/4 tsp optional crushed red pepper flakes
• 1/4 cup grated Parmesan cheese or cheese of choice  

Instructions

•  Preheat oven to 350 degrees F
• Cut off top of peppers and set aside
• Cut thin slice from bottom to keep upright
• Remove ribs and seeds with spoon
• Rinse out peppers and lightly salt inside
• Place peppers in baking dish with cut side up and water in bottom
• Cover with aluminum foil
• Bake for about 10 minutes
• While pre-cooking the peppers, combine meat, garlic, and onion in skillet
• Cook over medium heat until beef is browned
• Drain any fat
• Remove peppers from oven and drain water
• In bowl, mix beef, rice, parsley, basil, oregano, half a can of tomato sauce, Worcestershire sauce, salt and pepper
• Spoon mixture evenly into peppers
• Spoon the rest of the tomato sauce on top of peppers
• Bake for 30 minutes
• Sprinkle grated cheese on top before last 5 minutes of baking or when pull from oven
• Serve hot with salad and baked potato  

   

   

   

   

   

  

  
  

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A Visit to Bok Tower Garden, Lake Wales, Florida

Bok Tower Gardens is a 250-acre contemplative garden and bird sanctuary located atop Iron Mountain, north of Lake Wales, Florida. It was created by Edward Bok in the 1920s. It's a National Historic Landmark in Florida, known for its stunning 205-foot Art Deco/Neo-Gothic Singing Tower with a 60-bell carillon. The beautiful Olmsted-designed gardens are a peaceful bird sanctuary, all created by philanthropist Edward Bok as a gift to the American people, with its dedication attended by President Calvin Coolidge in 1929.

There are many types of plants in the gardens that include flowers, but it is not really a flower garden. In winter, the camellias are wonderful. In spring, the azaleas provide a magnificent display. Throughout the year, the garden is a quiet place to view green vistas and relax.

Let's start with a quiet moment with a view worth lingering over. Sometimes the most beautiful experiences are the simplest ones. A beautiful view with a trusted companion is hard to beat. I hope your day includes a moment like this.

 

Japanese camellias aren’t just gorgeous — they can bloom in winter and early spring when most other flowers are taking a break. Let's look at some camellias in bloom at BoK Tower Gardens in January and February.

 

 

 

 

 

 

Owls and hawks are often more active and easier to spot in cooler months, making January and February a great time to keep an eye out for our nocturnal friends. Below is a Great Horned Owl, a powerful raptor with a huge range across North America, and they don’t migrate.

 

 

  

 

 

 

 I'm wishing you a beautiful view and the time to sit and enjoy it.

 

 

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