Friday

I'm feeling somewhat overwhelmed. Someone backed out in front of my Mom (On Hyne Rd. Priss!), nearly totaling her SUV. Thankfully my Mom is fine and just waiting for her truck to be repaired. 

My sister (girlfriend - sister) and her family had to say good-bye to their beloved dog yesterday. My heart hurts so much for them. She took such wonderful care of their dog during his extended health problems. He will be greatly missed. 

Sadly, this week, northern MI lost one of the finest anchor people ever. Scott Michael Trager was the first face that became familiar to me when we moved here in'98. After all these years I still found that same comfort starting my day watching him on MTM. He never seemed like a news reporter, but more like a friend telling you about an event. If the story was happy, sad, serious, or funny he put his heart in every story he told. He made you feel like it was the most important story he ever told. And he ALWAYS started my day off on a happy note with his quirky sense of humor. Also, he took time to answer all my silly e-mail questions. No words can express the loss of Scott. He will be deeply missed and always remembered. I send my love and sympathy to family and co-workers. 

My back/neck has decided to take a break from supporting me, which causes extreme headaches. Thanks to my wonderful PT for a great massage and lots of tips on how to get it back on track. 

On the up side, I was able to have breakfast with a wonderful group of girlfriends earlier this week. Also had a great visit with my sister (girlfriend - sister). We shared lots of laughs and she likes my "heathy baking," which makes me so, so happy.  I made a new gingerbread scone recipe for her visit. It's similar to one I posted a couple years ago ... but I will share this one too. They are not sweet but very spicy and yummy.

Gingerbread Scones II

1/3 C buttermilk

1/3 C dark molasses

1 C unbleached white flour

1 C barley flour

2 t baking powder

1/4 t baking soda

1 t cinnamon

1 t ginger

1/4 t cloves

1/4 t salt

6 T unsalted butter

3/4 C raisins

1/4 C turbinado sugar

Preheat the oven to 425 degrees. Grease and flour an eight piece scone pan.

Blend buttermilk and molasses; set aside. 

Throughly mix dry ingredients (all except raisins). Blend the butter in using a pasty blender. Stir in buttermilk mixture till well blended. Gently work in raisins and divide the dough into the 8 sections of the scone pan. (If you don't have a scone pan you could simply form the dough into a circle and cut into 8 sections.) Sprinkle the tops of scones with sugar and bake for 12-14 minutes. 

I don't have a picture of these scones, but I'll share a picture that I love. It always makes me smile when I see this picture.

My sister - my friend - I love you!

~Michele

Cat Nap Wednesdays

It's kind of a busy week ... so I just have one picture of sweet Miss Katie. She fell asleep with one of her favorite toys from, locally owned, "Hillside Feed and Seed." (aka: "Auntie Amy's" if you ask Katie.) Katie loves the "Catnip Banana" toys from Hillside.

Sweet dreams

~Michele 

Macro Monday

Andy asked me to do Macro Monday this week, therefore the photography is not what our readers are used to seeing. Well, I do the best I can with my small point and shoot camera and lack of photography talent. I think this will probably be an easy one. Any ideas??

 This most likely gives it away!

A pumpkin gourd!!!

Happy first Monday of fall!

~Michele

Foodie Friday - Uncle Jim's Shortbread

Growing up, I spent a lot of time with my Aunt, Uncle, and cousins. (I have mentioned my cousins in earlier posts. They create beautiful sweaters and more; "Cherry Belle Designs." Check out their latest creations.) It wasn't until recently that I learned Uncle Jim's favorite cookie is shortbread. Wonder why I never knew that ... probably we were busy being "kids" and not paying much attention to what the "grown-ups" liked. I now call this recipe "Uncle Jim's Shortbread." I wish we didn't live over 900 miles apart, so I could share these cookies with him more often. 

Classic Shortbread*

1/2 C butter; at room temperature

1/3 C powdered sugar

1/4 t vanilla

1 C flour

Use the back of a wooden spoon to cream the butter until it's light and fluffy. Blend in sugar and then add vanilla. Work in the flour and knead, just a bit, until the dough is smooth. 

Press, firmly, into a well greased "Brown Bag" shortbread mold or an 8 1/2 inch pie plate. Using a fork dot the top of shortbread with tiny holes.  

 Bake at 325 degrees for 27 - 30 minutes or until lightly browned. (Original recipe calls for baking 30 -35 minutes ... so other ovens may require that longer baking time. Cookie should be browned all the way to the center or the center will not be done and it will stick to the pan.) 

 Cool on a rack for about 10 minutes before loosening the edges with a knife. Then I lay a cutting board on top of the pan and invert it. (Test the pan first to see if it is still hot. You may need to use potholders.) Hopefully your cookie will come out with ease. If not, set the board on the counter and gently tap the bottom of the pan. Cut the shortbread while it's still warm. 

I usually double this recipe, because it gets nibbled up pretty fast in our house. Also, it freezes well. 

*recipe from: "Brown Bag Cookie Art Shortbread Book"

Happy Baking

~Michele

Cat Nap Wednesdays

 The chairs have been Katie's favorite napping placing for many months now. As the weather gets cooler, we'll have to see it moves to a new spot ... 

This is the "stop taking my picture" look.

Almost asleep....

Happy Wednesday!

~Michele

Macro Monday

Any idea on the subject of the above macro shot?

How about now?

Surely, you're getting close with this one?

It is a collectible wooden Chris Craft boat. More specifically, a 1938 19-foot Barrel Back w/ a Chris Craft 185 hp engine. It was at the Leland Heritage Days Festival - Collectible Car and Boat show this past weekend. Very fun, very cool cars and boats! A nice way to wind down summer.

Andy

Zucchini Ribbons and Tomato Sauce

I have to give a big thank you to our friend, Andrea, for this amazing tomato sauce recipe: Balsamic Roasted Heirloom Tomato Sauce. It was perfect over zucchini ribbons with chunks of Blue Moon cheese!

Just peel zucchini with a vegetable peeler. Saute in olive oil and medium heat for a few minutes or until al dente and toss in a little salt and pepper. Yes, the term, al dente, can apply to vegetables instead of pasta which it replaces. 

The sauce, though, is to die for. Luckily, I'm resurrected and can share it here. 
Enjoy!
Andy

• 2 1/2 Lbs heirloom tomatoes, sliced in big chunks
• 3/4 cup olive oil
• 1/4 cup balsamic vinegar (Fustini's for both oil and balsamic!)
• 1/2 cup shallots
• 6 large garlic cloves (optional)
• 1/4 cup fresh oregano (or 1 tbsp  dried)
• 1 1/2 cups fresh basil
• 1 tsp kosher salt
• Coarsely ground pepper

1. Preheat oven to 415F.
2. Combine all ingredients in a large bowl and mix well. Pour into a 13" x 9" pan. Roast 1 hour or until the tomatoes are blackened.
3. Transfer to a food processor and run to desired consistency. 
4. Makes 4 to 5 cups.

Cat Nap Wednesdays

 Today I thought we should clean out some of Katie's old toys. 

Yes, just as if she were a child, she started playing with everything as if to say "I still use/want all these toys." 

 She played till nap time!

~Michele

Macro Monday

Maybe tricky? Maybe not?

Another hint.

Looks like it's from under the sea...

But, not with a guy like this hanging around. 

I't's a tiger lily.

Andy

Not Quite a World Record, But Fun Nonetheless!

The Flotilla was even attended by pirates.

Suttons Bay did not break the Guiness World Record for the largest floating raft of kayaks and canoes. The record still stands at 1902 and we hit 1750. Read more here. Close . . . and I think we are going to try again next year. Here are a slew of miscellaneous shots of the event. And it was truly, "an event." Check out the time elapsed vid by our very own and very talented photographer, Ken Scott. I've been a huge fan of his for years.

Hopefully, next year I'll be posting again, but it will be on breaking a record!
Andy

Some of the portage crew.

Kinda like a reverse, aquatic Abby Road shot.

"Is this my kayak??"

Inland Seas participated.

A nice view of the hoopla with Ken Scott in the lift, courtesy of Elmer's Construction.

Michele and I never understood the "green man."

There was fun for all.

Yep, he is standing...

Now that's just good preparation (the umbrella). And, who could forget their . . . top hat?

Beach ball, anyone?

The attempt.

Gosh, that's "close."

It was a gorgeous day.

The aftermath, Part I.

The aftermath, Part II.