”The measure of achievement is not winning awards. It’s doing something that you appreciate, something you believe is worthwhile.” -Julia Childs
Hello, sweet friends…
I’ve heard it said that the best homes have something to do with the people who live in them….
that being said…no doubt the best rooms in those homes are ones which bring a sense of comfort to those who share it…
This awareness somehow brings a smile since my biggest joy has come from creating a welcoming home…
Old fashion as it may sound…preparing a meal is best when I share it with others…
So as summer’s last sunset swiftly approaches… Let me share a couple of favorites…
- 1 pound bowtie or rotini pasta
- 1 pint cherry tomatoes quartered or halved
- 8 or 12 oz fresh or marinated mozzarella balls chopped)
- 1 can 2.25 oz sliced black olives, drained
- ½ cup fresh basil thinly sliced
- Optional: 1/2 cup thinly sliced red onion
- 1/2 – 1 cup Italian salad dressing or dressing of choice or olive oil
- Salt and pepper to taste
- Place a large pot of salted water over high heat; bring to a rolling boil. Add pasta and cook until al dente, about 7 to 8 minutes.
- When the pasta has finished cooking, drain it at once and quickly rinse it under cold water until cool, about 1 minute.
- Place cooled pasta in a large mixing bowl.
- Add dressing to pasta, then add the tomatoes, olives, basil, onion, and mozzarella balls. Toss to combine.
- Serve at once, or chill until needed.
Summer Berry Trifle
can’t help think that the binds the
- 16 oz Fresh Strawberries, hulled and quartered
- 1 pint Fresh Blueberries
- 12 oz Fresh Raspberries
- 6 oz Fresh Blackberries
- 1/4 cup Sugar
- 1/2 cup Seedless Raspberry Jam
- 2 tbsp Fresh Lemon Juice
- 2 1/2 cups Heavy Cream
- 2/3 cup Confectioners’ Sugar
- 1 angel food pound cake
- Combine the strawberries, blueberries, raspberries, and blackberries with the sugar in a large bowl and let stand 30 minutes.
- Stir the jam and lemon juice together in a small bowl and set aside.
- Combine the heavy cream and confectioners’ sugar in a cold bowl and beat with an electric mixer to stiff peaks.
- To assemble the trifle, form a layer of the pound cake on the bottom of the trifle bowl. (Cut slices of cake into strips to make them fit in a single even layer). Brush the cake lightly with some of the jam mixture. Spoon one-third of the berries on the cake; top with about a third of the whipped cream. Repeat the layers two more times with the remaining pound cake and fruit. For the final whipped cream layer, spoon a decorative mound in 4-inch diameter in the center.
Cheers to your weekend…
Wow, summer sure does pass quickly! Thank you for the delicious and colorful recipes!
It is always a delight to read your post
Jose thank you so much for stopping by today and always sweet comments.
You’re rockin’ it on the photos!
Hey Monica so great to see you! I hope all is well and that you have enjoyed the summer.