Saturday, June 6, 2015

Weekend Round-Up


Welcome to Weekend Round-Up
Some of the week's best
How many of you know Dr. Seuss's annual bestseller, "Oh, The Places You'll Go" It is classic Seuss in every respect, and is a perennial NYT bestseller during the spring season of graduations, leaving-for-college (or camp), or even beginning a new job. It appeals to the youngest in rollicking verse and colorful images, but the undeniable truth is that the message it contains resonates as much or more with those transitioning and facing new challenges. But this newly released book "Wherever You Go" by Pat Zietlow Miller may just nudge your old favorite aside. It has minimal but fluid text that joins you with an adventurous rabbit and his animal friend as they journey over mountain peaks, through cityscapes and down long winding roads to discover the magical worlds and possibilities that await them outside their door. The illustrations are whimsical and the first page just drew me into the story. Not only a lovely picture book but would make a nice gift for someone embarking on a new journey.
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This summer publication is only available at bookstores and grocery stores until August 17. There are 134 fresh and easy recipes with a photo for each. It's a great resource for ideas to use summer produce from farmers markets and your own garden .
Here's one from Midwest Living to get you started. Peacock Vegetables
Balsamic vinegar, olive oil and herbs coat roasted vegetables in this colorful side dish.
recipe adapted from Midwest Living
Ingredients:

  • 2 medium red onions, cut into eighths
  • 2 small yellow summer squash, cut into 1/2-inch-thick slices
  • 2 small zucchini, cut into 1/2-inch-thick slices
  • 3 red, yellow and/or green sweet peppers, sliced into 1/2-inch strips
  • 4 cloves garlic, thinly sliced
  • 2 TB. snipped fresh parsley or 1 TB. dried parsley flakes
  • 2 TB. balsamic vinegar, Cranberry Pear, Sicilian Lemon or Honey- Ginger Balsamic Vinegar,  1 TB. olive oil or lemon olive oil
  • 1 tsp. dried oregano, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
Directions:
  • Preheat oven to 425 degrees . Line a rimmed baking pan with parchment paper. Combine the vegetables and garlic in a bowl. Set aside.
  • In a screw-top jar, combine the parsley, vinegar, oil, oregano, salt and black pepper.  Shake well. A blender can also be used for this step. Toss vegetables to coat well. 
  • Bake for about 25 minutes or until vegetables are crisp-tender, stirring twice.

Noticing Spring Gardens 














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