With a Grateful Prayer and a Thankful Heart: 7/24/11 - 7/31/11

Saturday, July 30, 2011

Butterflies and Moths

I have not seen as many butterflies this year as in past years.
Usually I would have a least two or three at the butterfly bush at any given moment but not this year.

While walking Raider a couple of nights ago, John called for me to see this large nighttime moth visiting the cleome.
Only a guy could get so excited about a moth!
"Did you see that long proboscis?"
"Sure, Honey.  Really cool!"

Thursday, July 28, 2011

Jane & Alex

Our trip to New York a couple weeks ago was short (Friday evening to Sunday afternoon) with every minute filled to the brim and so exciting. Time with our kids and grandchildren as well as (our son-in-law) Brad's family was the best.
I even found time to teach Rudy (a little yorkie poo) how to shake with his paw.
Brad's sister, Jane asked me a year and a half ago, if I would take pictures of her wedding.

Wednesday, July 27, 2011

Giada's Orzo Salad

Looking for a side dish and wanting to use produce and herbs I had on hand, I tried this Giada Orzo Salad recipe.

I halved the recipe and substituted Roma tomatoes for the grape tomatoes, tossed in some lightly cooked broccoli and topped with Feta. I would have added some bell peppers if I had them.
John liked it a lot.  (glad he does because there was lots left-over)
I thought it needed a little more flavor even with the fresh basil and mint.

Orzo Salad

Recipe courtesy Giadia De Laurentis

  • 4 cups chicken broth
  • 1 1/2 cups orzo
  • 1 (15-ounce) can garbanzo beans, drained and rinsed
  • 1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved (I used Roma)
  • 3/4 cup finely chopped red onion
  • 1/2 cup chopped fresh basil leaves
  • 1/4 cup chopped fresh mint leaves
  • About 3/4 cup Red Wine Vinaigrette, recipe follows
  • Salt and freshly ground black pepper
  • (I added) Feta


Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.

Red Wine Vinaigrette:

  • 1/2 cup red wine vinegar
  • 1/4 cup fresh lemon juice
  • 2 teaspoons honey
  • 2 teaspoons salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 cup extra-virgin olive oil
  • 6 servings

  • Linking to Foodie Friday!

Tuesday, July 26, 2011


 I was able to gather a nice basket-full of Chamomile this morning to prepare for drying. 
And the earth brought forth grass, and herb yielding seed after his kind, and the tree yielding fruit, whose seed was in itself, after his kind: and God saw that it was good.
Genesis 1:12

Monday, July 25, 2011

gone frogging

I just found these photos on my little camera of when John took the boys frogging.
Looks like they were having fun together


 in purple
  in white
in pink


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