Impromptu Fairy Princess

Kira had an opportunity to go with her Aunt Janna to a Halloween Party.  Since her costume had been left at her house, Pam got one of  the dance costumes which Janna or Kari had worn at one of their dance recitals many years ago.  A set of 'Fairy Wings' and a 'Magic Wand' and we have an Impromptu Fairy Princess for Halloween.

Recipe Wednesday

Recipe #21 - Toasted Pumpkin Seeds

Just in time for Haloween a seasonal recipe of unknown origin. What can you do with those seeds you scrape out of the pumpkin for your Jack-o-Lantern? Usually they get thrown out with the next trash. Some people may save them for planting to grow next years pumpkins. Here is a tasty and nutritious alternative. Make a batch of:

Toasted Pumpkin Seeds

Seeds of a pumpkin

Salt (to taste)

2 Tbsp. Vegetable oil

Rinse the seeds to remove strings and pulp and pat dry with a paper towel. Spread the seeds on a baking pan and let stand for several hours to dry. Preheat oven to 350 degrees F. Toss the seeds with the oil and salt to taste. Toast the seeds in the oven stirring every 5 minutes or so, until golden brown, about 25 minutes. Let them cool completely. Taste and add more salt if needed. Serve the pumpkin seeds as a snack or use as a garnish.

I found this recipe in a flyer I picked up at a local Fall Festival Pumpkin Patch sponsored by the Clear Lake U.M.C. in 2008. Here are a few pictures to chronicle that event and our Grand-daughter's visits to the Pumpkin Patch in search of the "Great Pumpkin".

We didn't find the "Great Pumpkin" here, but we did get a few good pictures of Kira.

P.S.  Be sure to follow the link for the Great Pumpkin!

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Recipe Wednesday

Recipe #20

My wife found this chimichurri sauce recipe in the newspaper one fine summer day.  I don't remember exactly why she keeps searching for a Chimichurri Sauce recipe, but she mentioned this to me when she saw it.  I determined then that we should try the recipe and I could post it to my blog.  You may want to follow the link to see the original article in the Recipes column of the Flavor section of the Houston Chronicle Chron.com .

Summer Herb Chimichurri

3 cloves garlic, peeled
½ large shallot, peeled
1½ cups packed parsley leaves
1½ cups packed basil leaves
¾ cup packed mint leaves
2 tablespoons sherry vinegar
2 tablespoons freshly squeezed lemon juice
½ cup extra-virgin olive oil
½ small red onion, minced
Kosher salt and freshly ground black pepper



Using the blade attachment of a food processor, chop the garlic, shallot, herbs, vinegar and lemon juice until well combined and slightly chunky. With the motor running, drizzle in the olive oil through the tube in a steady stream until the sauce is well blended and the herbs are finely chopped. Transfer to a bowl, stir in the red onion, and season to taste with salt and pepper. 

Serve immediately, or transfer to a covered container and press plastic wrap directly onto the surface of the sauce. Cover and refrigerate up to 1 week.



This recipe was printed in the Houston Chronicle of Wednesday, September 8, 2010 along with suggestions to try it on grilled and sliced flank or skirt steak.  Mixing with mayonnaise to spread on sandwiches or burgers was also offered as a suggestion.  Salmon might be rubbed and slow roasted in the oven.  It could also be whisked with a little extra olive oil and tossed with seasonal greens for a herb tinged salad.

Please try it.  You will like it!

Picture Girl

Pam set out to get a few 'candid' photos of the granddaughter.  Oops, I think she has seen the camera.

She was going to take a nap with her animals. Oh well, no nap now.

Kira with "Pink Bear".  Boy, what a smile! What a ham!

Flower Girl

Kira is making preparations for her Flower Girl responsibility at a recent wedding. Her mother's friend, Monica, may not have realized what she was starting when she asked for a 2 1/2 year old to act as flower girl in her recent wedding ceremony.

How do you keep a 2 1/2 year old flower girl busy during the wedding ceremony?