Day of Many Moods

People in Michigan often joke "if you don't like the weather, wait 15 minutes and it will change." Yesterday was a great example of this; with very gusty cold winds blowing in dark skies, rain and more rain, followed by many peeks of the sun.

Just before dark, this beautiful rainbow appeared in the skies behind our house.

~Michele

Pride of Baltimore II

Suttons Bay was fortunate to have "Pride of Baltimore II" spend the night in our waters last evening. This afternoon she headed down to Traverse City for a couple days. Since Andy was at work, I did the best I could using my little point and shoot. (not so good!) Traverse city posted some fun shots of her arrival. Click here to see those.

~Michele

From the Archives . . .

It's been a hectic several weeks (". . . in Lake Wobegone . . ."  ;-> ) so we have not had as much time to get recent shots. That's OK, I've got thousands (really!) in my archives. Hope you don't mind that these are a year old, but they are still the same season around Suttons Bay.


Hope you enjoy!
Andy

Late Summer Wildflowers

These photos are from my morning walk, fall is on the way...

~Michele

Chocolate Chip cookies

When summer winds down, I am always ready for cooler days and fall baking. Although the days aren't really cool yet, I am wanting to get back in the kitchen. (I'm already thinking of Christmas baking and decorating!)

Today I made some chocolate chip cookies from the cookbook book called "101 Perfect Chocolate Chip Cookies" by Gwen Steege. The first part of the book is filled with tips on baking the type of cookie you prefer; soft, chewy, cakey, thin, crispy. Whatever you like; it's all there and quite helpful. The rest of the book covers basic to quite different twists on the good 'old Chocolate Chip Cookie. Here's the recipe I tried today:

Beverly's Chocolate Chip Cookies

3 C flour

1 t baking soda

1/2 t salt

1 C butter, softened

1 C brown sugar (I used dark)

1/2 C white sugar

2 t vanilla

2 eggs

1 1/2 C chocolate chips

Preheat oven to 350. Sift together the flour, baking soda and salt; set aside. In a large mixing bowl cream the butter, vanilla and sugars until light. Add eggs one at a time, beating well after each addition. Slowly add sifted mixture and mix until combined. Fold in chocolate chips. Drop by heaping teaspoonfuls onto greased baking sheet. Bake 8 to 10 minutes or until lightly browned for a chewy cookie or darker for a crisp cookie. Let stand for 1 minute before removing to a cooling rack.

Yield: 6 - 7 dozen

~Andy and Michele

PS: We had hoped to share shots of Friday night music, a "Pancake Breakfast Fly-In" at our local small airport, and a Pow-Wow. BUT, the weather and a couple of urgent issues got in the way of each of these events. It happens!   ;->   Andy

Peach season

The produce stand down the road provides us with the very best peaches! I've been making a peach smoothie every afternoon.

Peach Smoothie

1 peeled and sliced peach

1 C plain low fat yogurt

1/4 C almond milk or water

1 - 2 t honey

a couple dashes of cinnamon

Blend and enjoy!

~Michele

Pesto

With saffron brown basmati  rice.

I'm addicted. Really. I've had pesto in the past many times and liked it. But then, I made it fresh this summer for the first time. I used fresh ingredients. I used those of my own choosing. I was creative. I've made it MANY times since!


At our recent dinner picnic we had a salad with it spread over the top. It consisted of sliced heirloom tomatoes and a layer of pesto topped with sliced radishes and avocado. We ate it with some stone ground crackers, sage derby cheese (home-made by a good friend of ours!), some Raclette cheese, and, of course, Riesling.


I learned from my brother David to add a slice of lemon to a chilled white wine in the summer. Twist it in first and then enjoy how refreshing it is. He's right and it's great on a beach on a hot day!


I like traditional recipes, but love to modify too. This pesto has the following:

1. a good bunch of basil (maybe a cup of loosely packed leaves).
2. a good bunch of cilantro (yes, cilantro!). About a dense cup.
3. half cup of walnuts.
4. juice from a quarter lemon or so.
5. Tbsp of white balsamic, lemon infused.
6. 2 Tbsp of olive oil or so (I used Tuscan Herb infused).
7. 1/4 Tsp salt (French Gray Sea Salt).
8. And, the real secret to me . . . 4 garlic scapes, cut in half inch pieces.

Throw it all in a food processor. YUMMY!!
Andy


Oh, almost forgot . . . for my lunch the next day . . . with radishes, beets, and shredded roast beef . . .