Bleubeard and Elizabeth for "T Stands For Tuesday". Oh, and thank you for those who directed me to the type of flower growing wild in my yard which I shared a photo of last Tuesday. I have discovered that it is a Scarlet Trumpet Honeysuckle-one of the non-invasive varieties, known to be a handsome, dense vine-good for fences-and the hummingbirds love them:)
We also got some special visitors last week-in my neighbors yard:
Seems I've been posting more of my foodie shots on Tuesdays. And here's another :
Saturday eve. I made Flounder Paprika with garlic, shallots, white wine and lemon. I had some of this Watercress Pasta leftover from the previous eve. so we had that with it. It's made with orecchiette, fresh watercress, peas, lemon and fresh tarragon. It was the first time I made both dishes but after years of cooking I knew these would be good. Well, it was a hit and hubby paid me the nicest complement telling me it was like eating out at a fine restaurant! I love trying new things and cannot tell you how much I have expanded his palate:) If anyone ever wants a recipe just let me know. I was thinking about having a category with the recipes typed up to print out if there's enough interest.
And for more wonderful color I have made two tags inspired by Kristin's Summer Of Color Week 2 palette which is:
Coral & Teal
with a Smudge, Splash or Pop of Bright White
Anyone can join in, there is a FABULOUS prize given away randomly each week, and this is one happening gathering!
Products used for both-gelli plate printed tags, teal flowers (Prima), white card stock, teal card stock, and orange brads (JoAnne's). For the tag on the left I drew a house shape, trimmed it, outlined it with a Pitt pen and stamped the script (Love to Stamp) with Onyx Black Versafine ink(Tsukineko). Added a recycled postage stamp for the door. Wrote and trimmed words using a uni-ball Signo white pen and finished it with hand dyed ribbon and the flower. On the right tag I used a vintage image from my stash, trimmed and edges sponged with the black ink. Sponged Distress Peacock Feathers ink (Ranger) around edges of tag and also used it to stamp the flower (Magenta) onto teal banner I cut out. Sentiment (Think Big Favorites #3-Papertrey Ink) was trimmed and glued on. Finished with teal flower, white flower(the Paper Studio) and metallic dots (JoAnne's). I was so excited about these colors that I have a prayer flag in progress:) I know you can only link up once but if I get it done I'll share it here on Friday.
I'm also linking to the Simon Monday challenge blog (theme is "anything goes"), Mix It Monthly (theme is "home") and Art Journal Journey (theme is "houses"). Thanks so much for coming by. I'll be seeing you!
"Creativity is a drug I cannot live without." Cecil B. DeMille
Flounder Paprika (serves 4)
4 flounder filets 1 Tbsp. olive oil 1/2 tsp. paprika 1/2 c. thinly sliced shallots
1 Tbsp. butter garlic- 2 cloves thinly sliced 1/2 c. dry white wine 1/2 tsp.. salt
1/4 tsp. fresh ground pepper 1 Tbsp. chopped fresh parsley 4 lemon wedges
Place oven rack in middle of oven. Preheat broiler to high. Drizzle oil in a roasting pan. Pat fish dry and arrange in pan. Sprinkle fish evenly with paprika. Sprinkle shallots, butter and garlic around pan. Pour wine in pan around the fish. Broil 10 min or until fish flakes easily when tested with a fork, basting frequently. When done remove from oven , sprinkle evenly with salt, pepper and parsley. Serve with lemon wedges. Note - I use Smart Balance in place of butter.
Orecchiette With Cress and Spring Pea Sauce (serves 4 )
1 1/2 c. fresh or frozen peas(thawed) 8 oz. orecchiette pasta 3 Tbsp. water
2 Tbsp. fresh tarragon leaves, divided 1 Tbsp. EVOO 1 1/2 tsp. grated lemon rind
1/4 tsp. salt 1/4 tsp.. fresh ground pepper 1 garlic clove 4 oz. watercress, trimmed
1 Tbsp. fresh lemon juice 1 oz. feta cheese, crumbled (about 1/4 c.)
Place 1 c. of the peas in a blender or food processor; reserve remaining peas. Cook past in boiling water according to pkg. directions, omitting fat and salt; drain. Rinse under cold water until cool and drain. Add 3 Tbsp. water, 1 Tbsp. tarragon, oil, rind, salt, pepper, and garlic to peas in blender. Process until smooth. Combine pea mixture and pasta in lg. bowl; toss to coat. Add reserved peas, remaining 1 Tbsp. tarragon, watercress, and juice; toss to gently combine. Sprinkle with feta; serve immediately. Note- I use fat free feta.