Coonamessett Farm, Corn on the Cob & Wood-Neck Beach!

I've been busy this week putting packages of my Celebration Cookies together for an upcoming delivery to the Coonamessett Farm Store.
I printed out red white and blue labels that say "eat more cookies, they'll make you feel good".
One of my favorite foods to eat in the summer is corn on the cob. Sophia and I picked up a batch of super fresh and sweet corn earlier in the week and had fun shucking the ears together. Last night I decided to try my own version of herb butter and it was delicious! As for wood-neck beach it is one of my favorite Falmouth Beaches. I took the girls and my sister and my niece for the day on Tuesday. It was one of those beach days where you feel you might never leave. The breeze was nice. The water was warm and not a cloud in the sky. Too bad every day isn't like that.

Linda's (touch of lemon) Herb Butter

Stick of unsalted butter, softened
Tbsp. fresh ground black pepper
Tsp. sea salt
1/2 tsp. fresh dried basil (or oregano, your preference)
Tbsp. lemon juice

Place all ingredients in a bowl and with a wire whisk, fork or even use a hand mixer blend together until smooth. Spread on still warm corn on the cob. Enjoy!

Girlfriendology!

Have you visited the website Girlfriendology or checked them out on Face book, yet? It's a wonderful website full of fun resources and ideas for growing and sustaining friendships.
I was interviewed by the Creator of Girlfriendology last Friday, a wonderfully supportive woman named Debba Haupert and in case you'd like to listen in I am posting the link here. http://girlfriendology.com/podcasts/108/Girlfriendology-interviews-LINDA-MARIA-STEELE-Friends-and-Food/

Back-yard Fire Pit, Simple Pasta Dish & Recipe from Book-Club!

Neighbors stopped over the other night to sit around a back yard fire, roast marshmallows for s'mores and catch up. It was unusually cold
for June and the fire felt welcoming.
I love to make pasta and salad's in the summer. One night this week I made the easiest pasta dish and yet it's one of my kids favorites.
All you do is cook angel hair pasta and toss with olive oil, lots of freshly grated Parmesan or Pecorino cheese, ground black pepper and fresh squeezed lemon juice. It sounds too simple to be as good as it is. My kids always come back for seconds.
As for the recipe from book club-we met this week for our monthly get together and one of the women brought an appetizer that was really yummy so I wanted to share it with you here. She said, she found it on a Ritz Cracker box.

Layered Artichoke & Bruschetta Spread

8 oz package cream cheese
14 oz can artichoke hearts, drained and chopped
1/2 cup shredded Parmesan cheese
Tbsp. lemon juice
2 tomatoes, seeded and chopped
4 green onions, sliced fine
2 Tbsp. Italian dressing
1 Tbsp. chopped fresh basil
1/4 cup black olives, chopped

Combine the first four ingredients, mix remaining ingredients in a separate bowl. Refrigerate both mixtures for an hour or so. Spread the artichoke mix on a serving plate. Make an indentation in the middle and fill with the tomato blend. Serve with crackers. Invite a friend or two over and enjoy!

Life Goes On, Beach Food & Chocolate Croissants!

Have you ever noticed how food is always such a big part of both the most tragic and exciting of life's big events-from weddings to graduations, funerals and birthdays?

Life goes on and we have to eat!

Earlier this week my teenagers and their Dad were in a really scary car accident. The other driver was on the wrong side of the road and when they swerved to avoid a collision the car spun around and flipped on its side! The glass shattered everywhere. They were really shook up but remarkably all three of them didn't have any injuries. Sadly, the other driver didn't even slow down. When the Police arrived he was long gone.

I talked to my teens and made sure they were OK and did my best to comfort them. I told them they'd probably feel as though they were 'in shock' for a couple of days.

The next morning I woke up early and baked them buttery croissants with chocolate. The way I see it making them a special breakfast before they went off to school didn't change anything but it helped.

As for the beach food, it's that time of year again when I steal as much time as I possibly can to spend down at the beach. I grabbed a couple of hours yesterday to meet a friend, catch up and eat lunch. I made us tasty fresh avocado, garlic hummus, swiss and cheddar cheese wraps rolled on flour tortilla's.

Osprey, More Spirea & Celebration Cookies!

I couldn't resist sharing another picture of my Spirea bushes. They're just so beautiful right now. I've been on three bike rides down to Seconnsett Island in the past four days and each time I spotted this Osprey looking over the nest.

As for the Celebration Cookies, I baked a batch of one of my favorite cookies with cranberries, blueberries and white chocolate for my students today as this is the last week of class for the semester! There was not a single bite left and many of them told me they were the best cookies they've ever tasted. I definitely loved that feedback!

Spirea & Being Social Through Sharing Food!

Each year around this time I get excited when my Spirea bushes bloom. I have about six of these in different places in the side and back yards.

As for being social; at a time when most people get so easily tied to blackberry's and laptops (me included) I love to remember the importance of being social and the best way I find for me to do that is by sharing good food.

We have new neighbors moving in soon and I'm going to bake cookies to welcome them. Since the good weather has returned maybe I'll make a pitcher of summer sangria too with fresh blueberries and orange slices. My daughter Sophia knows me so well. When she heard they were moving in she said, "Mom, we'll have to bake for them"!

And, I am definitely due for hosting a back yard barbecue at my house soon now that the weather has turned so nice to gather friends and share good food.