We had just the best weather today! Still, no wind, although the sweat bees were trying their hardest to get into our gazebo! I am pretty sure we killed at least three! I don’t like bees, never have. And I am pretty sure I’ve only been stung once, as a child, running barefoot in my grandparents backyard, so I am not sure where I obtained my aversion!
Breakfast, unlike yesterdays, was so flavorful and good! It helps if my homemade bread was the basis of my egg sammie!
- 2 ounces of bread
- 1 egg
- 2 slices pan fried bacon
- 1 ounce fresh mozzarella
- 3 ounces raspberries on the side
My Mom came over for dinner – and like most Mom’s, she brought me tomatoes from her garden, but also the best smelling basil! Thanks Mom!
I decided to make two appetizers, although they were eaten in the kitchen while I was making other things – no big!
Edamame Ginger Dip
- 16 ounce bag of frozen edamame, cooked according to package directions
- 1/2 cup water
- 4 tablespoons soy sauce
- 2 tablespoons fresh minced ginger
- 2 tablespoons rice vinegar
- 2 tablespoons tahini
- 2 cloves of garlic
- 1/2 tsp. salt
- a big shake of Frank’s hot sauce
Once the edamame are cooked, throw everything into the food processor and blend.
Here’s how it looks after its chilled for 1/2 hour.
Had I just been making this for me, I definitely would have spiced it up a bit more, but I thought it was good! We used sesame Wasa crisps for this dip.
Then I grilled asparagus and after it was grilled, wrapped prosciutto and glazed with a balsamic reduction – I took 2 cups of balsamic vinegar, heated it on high to a boil, then reduced to low temp for 30 minutes – the result is a perfect balsamic glaze.
This glaze reduced to about 1/2 a cup from 2 cups – its so rich! It will keep in the fridge for two weeks.
We ended up getting steaks from Sam’s Club – they were really good! And a bit big! Each one weighed in at 1.25 pounds! I cooked all three, knowing I would send my Mom with leftovers and Tony and I can have steak fajitas later this week. Always let your steak come to room temperature before grilling – don’t go from fridge to grill – for some reason the steak is more tender that way.
I cooked shrimp on the grill while the steaks were resting.
My plate: I probably had about 5 ounces of steak and four pieces of shrimp with about 1 tablespoon of the scampi butter:
My Mom loves this wine, so we enjoyed:
Our dog just loves being outside with us, although he is pretty much spent by the time he comes in – must be all the fresh air!
And it was a gorgeous sunset. I love how the sun reflects on our backyard trees!
I have no idea how many calories our “linner” (lunch+dinner) was, but I am pretty sure calories don’t count on holidays. Especially when scampi butter is involved!
So thanks to Tony, Hannah, Joe and my Momma for a great four day weekend. I could get use to this!
Hope everyone had a great long weekend. See you tomorrow night! 😀