More Summer Pasta ... 'Dilly Mac'

Last evening's dinner fare tasted great, but did not make it aesthetically. Tonight's easy meal is a return to a safe, 'tried-and- true' summer salad. This dill macaroni salad goes from picnic to grillfest BBQ to luncheon plate with ease. Let's face it. Macaroni salad is a staple of summer; it's right up there with watermelon, hotdogs, and zucchini!

This dilly mac salad is always a guest in our house at this time of year because Silent Bob always plants WAY TOO MANY cucumber plants! I always plant a big patch of dill. There are always those staples - celery, onions, eggs, and macaroni in the house. Grab a jar of mayonnaise and some salt and pepper and that's all there is to it!  It's simplicity is its beauty.

Summer Pasta ... Albeit Veggies Are the Stars

Tonight I am craving crusty bread dripping with olive oil and black pepper, a big bowl of pasta in a creamy white vegetable sauce, a glass of good Pinot Grigio, and a salad to round things out ... I'm wishing I could be walking down Hanover Street in Boston's North End smelling the wonderful smells coming from the various Italian trattorie and listening to the neighborhood chatter. I'm wishing to linger over capuccino and a small piece of tiramisu. And finally ... a small snifter of Strega.

 I might as well wish for the moon ... the North End is NOT in the budget this month.

So what's a girl to do? Make my own Italian food fest ... so, here we go! I have some beautiful green beans from the garden, a jar of sun-dried tomatoes in olive oil, some lovely pinenuts to toast, some fresh basil,  fresh white mushrooms,  butter and cream to round out this sauce. I've got fettucine nests to boil al dente.  Hell, I even have a decent bottle of Pinot Grigio and some fresh rustica bread! This evening may just turn out fine!  The tiramisu and capuccino are still haunting me, but I'll get over it. As for the Strega ... no one in New Hampshire seems to know about it.

Two Words ...

Beer Can

Mexican Chocolate Cake with Chocolate Buttercream

Silent Bob and I took a little trip to Brattleboro several weeks ago to run some errands, which gave us a good excuse to have lunch 'out'. We happened upon a small deli/bakery business just outside the city limits and stopped in for a quick sandwich. As we were ordering,  the baker/owner brought a plate of bite-sized samples of a lovely cake and plunked it down on the counter beside the cashier. She called it Mexican Chocolate Cake. Of course, we had to sample and oh ... it was so delicious! I swore that I would research recipes and make one for the next party that we attend or host. I've been all over the Web and asked numerous blogging friends and relatives about buttercream icings and Mexican Chocolate Cake versions and I think I've made the jump!

Green Beans ... Two Ways ...

Imagine,  if you will, a stick of  butter that has languished in the heat of a hot New Hampshire afternoon. It holds its shape, but just barely. The garden has given up a colander full of crisp green beans, waiting on the counter top. There's fresh 'butter and sugar' corn, peeled and ready for the hot water bath. A couple cucumbers have been sliced and are sitting in a rice wine vinegar and ice cube bath.  The first garden fresh tomatoes are sliced and wait for knoshing on a plate with a dollop of mayonnaise and some chopped basil. Dinner awaits!

Beach Read ... The Sugar Queen

What person hasn't eaten to comfort themselves at some point in their lives?  I think we all have  'been there, done that'  to an extent. The Sugar Queen  explores the idea a bit further, though.  What if eating some illicit goodie was your way of rebelling against authority, of taking ownership of your day-to-day life, of going to a place that no one can control or schedule ? This is the life of our protagonist, Josey Cirrini. Josey lives a North Carolina resort town - in a big house with all the creature comforts and very few of the emotional ones. She is the caretaker for her elderly mother - a Southern widow with an embittered past and an iron will.  Josey and the housekeeper maintain the home to Margaret's strict standards, but at a cost. Poor Josey needs to 'get a life'  ... and as the story unfolds, she gets one in the most magical fairy tale way.

Lobsta' Mashed Potatoes !

SB and I went, several years ago, to Charleston, South Carolina for a brief romantic junket.  Mmmmm ... Charleston is one beauty of a city ... a walker's paradise, a historian's treasure trove, and a foodie's fix. We ate really well, walked it off on the oceanside promenade, and got our fill of  Colonial and Civil War history.  One of the jewels that we brought back was a recipe for Lobster Mashed Potatoes ... a buttery mash of Yukon Golds with big chunks of steamed lobster and flecks of green herbs that is wonderful alongside a steak .

Fast forward, if you will,  to this past weekend. SB and I had old friends visiting and thought a good old-fashioned Lobster Boil would be a fun ending to a Saturday of antique fairs and flea markets. We stocked a cooler with good (and not so good ...) beers, some cold white wine, left a batch of three bean salad marinating in the fridge, bought fresh corn from 'the guy down at the Depot', and hit the Lobster Pound that has just opened up the road.  My goodness, what a great big old messy time we had! I broke tradition and slapped pads of paper towels on the dining room table ( how gauche!)  and a big bowl in the middle to accept the remains of lobster claws and tails, spent corn cobs, and wet towels (double gauche!).  We ate to our hearts' delight, topped it off with Cherry Garcia ice cream.  Then ... more beer and wine, not that we're total lushes ( OH NO!), and went on to chatter and Red Sox baseball. Talk about a perfect weekend!

Enter, Monday ... well, THAT was fun, but now, I'm looking for something a bit more 'refined'.  Oh, gee!  That recipe for Lobster Mashed Potatoes came up in conversation.  J&N left us with a nice bottle of red wine. I have two little tenderloin steaks in the fridge and an urge to have more lobster, so ...

For your enjoyment:

Lobster Mashed Potatoes

Ingredients:

1 lb Yukon Gold potatoes, peeled and boiled
4 tbsp. butter
2 tsp. fresh tarragon, finely chopped
1 tbsp. fresh parsley, finely chopped
Enough milk to make the potatoes the preferred consistency
1½ lb. boiled lobster, tail and claws removed and coarsely chopped

Mash the potatotes and add the herbs, butter, and milk. Fold in the lobster chunks and serve immediately.

Note:  Tarragon is a really strong herb. If you have not had it before or if you prefer just a hint, go easy on the tarragon measure in this recipe. You can always add more, but you can't take it out - wisdom from my mother.

Two Words ...

Blueberry Frenzy

Getting Ready

Jamming Jars

Pop! Sealed!

Leftovers! Yum!

Blueberry Jam - printer friendly