Essence of Summer

 Whether it be the foods, the scents of the flowers in the air, the ocean or the mountains, the sounds of the birds and crickets, or the colors one can't deny how this season inspires in so many ways.

 One thing I love most is being able to sit outside morning, noon and night. Nothing like grabbing the paper and that first cuppa and sitting in the morning sunshine:

  It's such a joy to watch and hear the birds singing. And this is a new feeder our dear friend Lynne gifted us with :

She bought it at a fair trade shop in Fenwick Is., DE (a place we love to buy gifts at also:) It is made entirely from a coconut and the husk etc. The birds weren't too sure of it at first but slowly they are warming up to it. Linking this part of the post  to Bleubeard and Elizabeth for T Stands for Tuesday.



  We found this flower peeking out thru fence and amongst our forsythia bushes recently. It appears to be growing wild and the hummingbirds LOVE these. Can any of you tell me what this is???? -

  I've also been enjoying the first of the fresh basil crop in our shared neighbor's garden by making two summer salads recently:

                    On the left is a Caprese Salad and next to it a Mediterranean Grain Salad-YUM!!
                                                         ( RECIPES AT END OF POST)

 And what's a post here without some art???

 The Summer of Color challenge has begun again and for the first week the challenge is to "use aqua and yellow with a splash of bright pink". The challenge at Mix It Monthly for this month is the theme of "home". Art Journal Journey's monthly challenge this month is "houses". The Simon Monday Challenge this week is "paint". And a new challenge blog- Mixed Media Mojo- has the challenge of  "use two stamps and at least two mediums" for the month of June. Please do check them all out as some offer prizes and they ALL have wonderful inspirations :):) Here is my entry :

   Deli paper gelli plate print glued to journal pg. Stenciled over using Flower Blossoms stencil (Joggles) and Americana Lemon Yellow and Indian Turquoise paints. Additional gelli print papers cut and pasted to form house. Outlined and drawn in with oil pastel. Versafine Onyx Black ink (Tsukineko) was used to stamp the sentiment (Hero Arts) and tiny heart flowers(Close To My Heart). I am determined to use those papers from my growing stash of prints:):)

  Thanks to all the hosts of the wonderful challenges and thanks to YOU for taking the time to visit me!

 " The preparation of good food is merely another expression of art, one of the joys of civilized living." 
                                                                                                                     Dione Lucas

  
                                                            Caprese Salad

  handful of fresh basil      several lg. tomatoes or 2 pints grape tomatoes   balsamic vinegar

  8 oz. fresh mozzarella     1/2 small red onion (optional)

  If using grape tomatoes cut them in half and put in a large bowl with mozzarella (cut into chunks), chopped onion if using, basil leaves cut or torn into pieces. Pour some balsamic vinegar over, toss and serve. In summer when the tomatoes are at their best I use lg. tomatoes and slice them, the mozzarella and the onion and alternately layer them all overlapping them on a lg. plate. Sprinkle the basil over then the vinegar.


                                          Mediterranean Grain Salad (makes 9 cups)

  1 8oz. pkg. Golden Jewel Blend (or a similar mix of couscous, split baby garbanzo bean, red quinoa, tri colored orzo dried grains pkg)  - cooked per pkg. instructions. 

  basting oil     1 pint grape tomatoes (halved)    1/2 c. roasted red peppers, chopped

 1 cucumber (seeded and diced)    1 c. fresh basil (thinly sliced)     1/2 c. crumbled feta cheese

 1/4 c. EVOO    salt and pepper to taste

 Spread cooked grain blend on parchment lined cookie sheet. Chill 1 hr. or until cold (up to 2 days). Toss grain blend and remaining ingredients in a large bowl. Add salt and pepper to taste. Serve cool or at rm. temp. Note- I use fat free feta.