Ladybugs

I recently discovered a black aphid infestation in our garden. And, along with them, several ladybug larvae walking around. I was happy to see them, as I knew they would do a job on the aphids. But, unfortunately, there didn't seem to be enough of them to handle the task.
So, we went out & bought a container of adult ladybugs from the local garden center. Since ladybugs don't fly at night, they needed to be released after dark, to avoid their natural instinct to migrate for food.
The next morning, I was eager to see if they had stuck around. I sent Max out to the garden to check on them.

He came back inside, happy to report that not only were they still there, but that one of them was giving a friend a piggyback ride!

Bozo Picture of the Week...

Today was the end of the season picnic for Little League. There was food, games & most importantly, trophies!
It was held at Cranbury Park in Norwalk. There is the most amazing old tree there, that DH calls the "Monkey Tree"...where he spent many a day as a teenager.

We haven't taken them there in ages. But, after playing on the tree today, realized that I need to bring them more often.

Both of the Bozo's participated in a potato sack race. For some reason I found the sight of them hopping around in the sacks the funniest thing I had ever seen & practically wet my pants.

Max came in 2nd.

Miles, who is not as sporty as his brother, was very hesitant about trying his hand at it. It took a lot of convincing.

But, he made it to the finish line, coming in last...but, getting a 3rd place ribbon anyway.

Then, it was a balloon pop race. The kids had to run to a middle point, sit on their balloon to pop it,

and then run the rest of the way to the finish line.
You can see here that he is slightly behind the leader.

But, at the last minute, he blasts past him & wins!

Seeing the joy on his face after winning was priceless.

Then, it was trophy time.

For Miles this was the whole purpose of playing a sport to begin with.

And, after proclaiming that he will "never play baseball again" at the end of the season, I think he may come back for more next year.

Oatmeal Chocolate Chip Cookies

This is another cookie I brought for the 1st grade beach day. I love cowboy cookies & these are basically them...minus walnuts. If it wasn't for a bunch of kids I would have added them. But, with allergies & all, I decided to skip it.
This batter makes about 7 dozen 2 inch cookies.

Begin by preheating the oven to 350 degrees.
In a medium mixing bowl, add 2 cups all purpose flour, 2 cups of rolled oats, 1 teaspoon baking soda, 1/2 teaspoon baking powder & a 1/2 teaspoon salt.

Mix it all up.

Then, in the bowl of an electric mixer, fitted with the paddle attachment, mix 2 softened sticks of unsalted butter with 3/4 cups of sugar & 3/4 cups + 2 tablespoons of dark brown sugar {packed}.

Cream until incorporated.

Add 2 eggs & 1 teaspoon of vanilla extract,

and beat until mixed. Scrape down the sides as needed.

With the mixer on low speed, slowly add the dry ingredients & beat until just incorporated.

Remove the bowl from the mixer,

& fold in 2 cups of semi-sweet chocolate chips.
If you want to add walnuts, add 1 cup of nuts & 1 cup of chocolate.

Scoop out the dough by the tablespoonful & space the cookies 2 inches apart on a parchment paper lined cookie sheet.

Bake the cookies for 10-12 minutes, rotating the pan halfway through the cooking time.
Let the cookies cool & serve warm, or store in an airtight container for up to 2 days.

Oatmeal Chocolate Chip Cookies

Adapted from Bon Appétit
Makes 7 dozen 2 inch cookies

2 cups all purpose flour
2 cups rolled oats
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sugar
3/4 cup plus 2 tablespoons (packed) dark brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups semisweet chocolate chips

Preheat the oven to 350 degrees.
Whisk the flour, oats, baking soda, baking powder & salt in a bowl.
In the bowl of an electric mixer, fitted with a paddle attachment, beat the butter with both sugars until light & fluffy.
Add the eggs & vanilla & beat to combine.
Add the dry ingredients & beat until just incorporated.
Remove the mixer bowl from the stand, and fold in the chocolate chips.
Scoop the dough out by the tablespoonful & place 2 inches apart on a parchment lined baking sheet.
Bake for 10-12 minutes, rotating the pan halfway through the cooking time.
Let the cookies cool on a wire rack.
Click here for the printable recipe

Printable Recipes

I have been getting numerous requests for an option to print the recipes I have on this site...without having to print out all the photos. I have been hesitant about doing this, as I don't like the idea of reprinting someone else's work.
But, the thing is, I rarely follow a recipe exactly. I almost always change things up a bit. Not with the intent of making it my own work, but simply because it suits my taste to do so.
So, from this point, I will provide a link to a printable version of the recipe!

I also plan to include a simple text version of each recipe at the bottom of each post. Haven't gotten to that yet, but I'll work on it.

Bulgur Salad with Wilted Chard & Green Olives

I saw this salad in the newest issue of Fine Cooking magazine & thought it looked delicious. It's a perfect summer dish for picnicking, or entertaining, because it can be made ahead of time. In fact, it tastes even better the next day. Other than a bit of chopping, it's super fast & simple.

Begin by measuring 1 1/2 cups of bulgur wheat into a bowl. Pour 2 1/4 cups of boiling water over the wheat & cover with plastic wrap. Let it sit for 1 hour.

Meanwhile, wash & dry some Swiss Chard {1 large bunch}.

Bring a large pot of salted water to boil & cook the greens for 2 minutes.

Drain them & rinse under cold water.
Squeeze out all the excess moisture,

and coarsely chop. Set aside for now.

Next, squeeze a 1/4 cup lemon juice into a small mixing bowl.

Finely chop 1 large shallot & add to the bowl.

Finely chop 2 cloves of garlic & sprinkle with a pinch of kosher salt.

Using the side of a chef's knife, mash the garlic & salt into a paste.
Add to the bowl.

Stir to combine & let the mixture sit for 15 minutes.

Next, rinse a 1/2 pound of green, pitted olives. The rinsing removes some of the salt content & prevents the salad from being too salty.

Coarsely chop them & put into a large mixing bowl.

Then, chop 3/4 cups of fresh parsley. Add it to the bowl,

along with the chard & a 1/2 cup olive oil.
Toss well.

Add the bulgur wheat & a little of the lemon dressing at a time, to your taste.
Toss well & chill until ready to serve.

Bulgur Salad with Wilted Chard & Green Olives

adapted from Fine Cooking magazine
makes about 6 cups; serves 6-8
*Rinse the olives before using, to cut down on the saltiness of the salad

1 1/2 cups bulgur wheat
kosher salt
1 1/2 pounds swiss chard {1 large bunch}, stemmed & coarsely chopped
1/4 cup fresh lemon juice {1-2 lemons}
2 medium cloves garlic, minced & mashed with a pinch of salt
1 large shallot, finely diced
1/2 pound good-quality green olives, rinsed, pitted & chopped
3/4 cup chopped fresh parsley
1/2 cup extra virgin olive oil

Pour the bulgur into a bowl & add 2 1/4 cups of boiling water. Stir & cover.
Let it sit for 1 hour.

Bring a large pot of salted water to a boil. Add the swiss chard & blanch for 2 minutes.
Drain & rinse with cold water. Press as much of the liquid out as possible.
Transfer the chard to a cutting board & coarsely chop.

Combine the lemon juice, shallots & garlic in a small bowl & let the mixture sit for
at least 15 minutes.

When the bulgur is done cooking, fluff it with a fork. Add the olive oil, chard, parsley,
olives, & the lemon juice mixture {to taste}.

Click here for the printable recipe.

Kitchen Tool of the Week...

Stainless Steel Locking Tongs.

I have a few sets of tongs, very similar to the ones pictured here. I love them & use them often, and for endless purposes. If you are still using the old school ones, with a metal ring that holds them shut...then, get a new pair!
Be sure to get a set with silicone tips, for nonstick pots & pans.

Tate's Chocolate Chip Cookies

I love thin, crispy chocolate chip cookies. Which, is why the ones made by Tate's Bake Shop are a favorite of mine. I used to use Martha Stewart's recipe for Lexi's Favorite Chocolate Chip Cookies. But, the last few times I've made them, they've been hit, or miss.
I was thrilled to find Tate's recipe on Goop.
I love baking. But, don't do it as much as I'd like...because, then I eat it. I had to make a whole bunch of cookies for Max's beach day at school. I volunteered for the job, because it was the perfect excuse for some baking.
I made them smaller than the recipe calls for & got about 60 cookies from one batch of dough.
Preheat the oven to 350 degrees.

Begin by measuring 2 cups of flour, 1 teaspoon of baking powder & 1 teaspoon of salt into a large mixing bowl. Whisk to combine.

In a separate bowl, add 3/4 cups of sugar & 3/4 cups of dark brown sugar {well packed}.

Then, in a third, small bowl lightly beat 2 eggs. Add 1 teaspoon water & 1 teaspoon vanilla extract.

Lastly, measure out 2 cups of semi-sweet chocolate chips.

Start the dough by beating 2 sticks of softened, unsalted butter in the bowl of an electric mixer.

For this recipe, you could even do this in a bowl with a wooden spoon. But, a mixer makes it quick.

Add the sugars & beat until combined. Scape down the bowl as needed.

Add the eggs, vanilla, & water & beat some more.

Add the dry ingredients & mix until just combined.

Remove the bowl from the mixer,

and fold in the chocolate chips.

Line 2 cookie sheets with parchment paper, or non-stick liners. Scoop the dough out by the tablespoonful & place about 2 inches apart on the sheets.
These cookies spread quite a bit, so leave enough room.

Bake for 8 minutes. For larger cookies, bake for 12 minutes. Rotate the pans halfway through the cooking time.
Let the cookies cool & then eat!