Tuesday, March 8, 2011
A couple weeks ago I visited my daughter in Carrollton Georgia. Much to my surprise the daffodils were in bloom. My father loved daffodils and every year he would mark on his calendar the first day that the yellow gems appeared. Every year when they appear, I am reminded that is still with us...marking on his big calendar in Heaven.
So here they are Dad, my first Daffodils.
Tuesday, March 1, 2011
Last Saturday my MOM..age 92!,my sister,her daughter,and me flew to my sister's house on Captiva Island. I really should not have come...work has been hectic and we are short handed but the time here has been amazing. On Sunday, Mom and I went to the Sanibel's Farmers Market and stocked up on her fav vegetables. Beets was the #1.
Yesterday we set on the beach and watched Dolphins jump way out of the water..we then came home and had a great dinner. We had used the beets in a salad, so I searched for a use for the beet greens. The result was tremendous.
Recipe From the Food Network
Beet Green Gratin
1 tablespoon butter
12 ounces sliced mushrooms
2 cloves garlic, minced
1 pound beet greens, cleaned and picked
Kosher salt and fresh ground black pepper
4 egg yolks, beaten
1 cups ricotta
1/2 cup grated Parmesan
1/2 teaspoon salt
3/4 cup crumbled crackers (recommended: Ritz crackers)
Preheat the oven to 375 degrees F.
Melt the butter in a saucepan. Add the mushrooms and garlic and sweat. Add the beet greens and mix well. Remove pan from heat. Season with salt and pepper.
In a separate bowl, combine the egg yolks, ricotta, Parmesan cheese, and salt. Combine everything and put into a lightly oiled 9 by 11-inch baking dish. Top with the crumbled crackers and bake for 30 minutes covered. Uncover and bake for an additional 15 minutes.