Searching for serenity

http://www.actsstore.org/

It’s been one of those weeks. I am lucky that I have the Ex-Ex, some very good friends who love me, listen to me, and make me laugh (google tarantula burger and you will see what my BFF has been up to- hearing about that made me guffaw during our walk/therapy session this morning). I spend a great deal of time telling myself that all families have “stuff” and that our “stuff” isn’t as bad as what many are dealing with. I have said before that I am not a particularly religious person (Sorry, Mama Mildred and Best Mother-in-law). I do, however consider myself to be a deeply spiritual person. One friend recommended that I recite the Serenity Prayer over and over to myself. I’ve added it to the Lord is My Shepherd and Now I Lay Me Down to Sleep. And today, at the BFF’s suggestion, I decided to go over to Duke Gardens for an hour or so.

First, some wise advice–

Let’s start with the tulips… I love them. In all shapes, sizes, and colors.

Up close and personal

I found a few critters. A very elusive cardinal. Maybe he was just teasing me, flitting from tree to tree.

One of the ponds-

Another sign to respect… but I saw no frogs. And I looked very hard. Is it too early?

The azaleas are stunning here right now.

A squirrel… and a bird. Didn’t see the bird until just now!

My Daddy loved pink dogwoods. So do I.

I found a quiet spot in the section devoted to native plants to sit and listen to the wind in the pine trees.

And check out the NC plants. No mountain laurel or rhododendrons quite yet.

Yes, the trip to Duke Gardens was just the right recipe for the afternoon.

When I got home, after a stop at Harris Teeter, I decided to try a recipe that I found on a cooking/eating website last week. My boys have always loved rice pudding. I discovered riz au lait a few years ago in France. Kind of the same, but different. In March, I ate it at Odile’s apartment in Paris. I asked her what kind of rice she uses. She told me dessert rice, as if I would know what that is. When I told her that we don’t have that (at least I haven’t found it), she suggested arborio rice, the same one I use to make risotto. Voilà!

Coconut Riz au Lait

from The Novice Chef (Coconut Rice Pudding: Disney Copycat Recipe)

6 servings

1 cup Arborio rice

1-1/4 cups whole milk

13.5 ounce can of coconut milk (not in the dairy section- this is really thick, more like cream)

1 cup sweetened condensed milk

1/3 cup heavy cream

1 teaspoon ground cinnamon

1 cup sweetened shredded coconut, toasted

In a large heavy pot, mix the rice, whole milk and coconut milk/cream together. Place over high heat.

When the mixture starts to boil, place the lid on top and reduce to low heat. Cook for 13-15 minutes, stirring occasionally, until the rice is completely cooked.

While the rice is cooking, place the shredded coconut in a pan and toast it over low heat, stirring constantly.

When the rice is cooked, add the condensed milk, heavy cream and cinnamon. Stir well to combine.

Cook on low heat, until the rice has thickened and the mixture is creamy, about 10 minutes. Stir to keep the rice from sticking to the bottom of the pan.

Remove from heat, stir in most of the shredded coconut, saving some to sprinkle on top. Serve warm or chilled.

Bon appétit to all! I wish you all serenity and a beautiful spring, filled with flowers and critters. Take a picnic and enjoy the outdoors. It helps put life into perspective. Even with all of the yellow dust covering everything at the moment!

Tomatoes, basil, and mozzarella cheese

And olive oil.  Mustn't forget that.  My first Caprese Salad was made by a member of the Arles 6 gang during our 2008 reunion trip to southwest France.  We rented a house near Sarlat.  I found the house on the internet and it turned out to be just perfect.

Our house was part of an estate.

The owners invited us for drinks one night and told us the story of buying it.  Part of the deal was that the wife would rent out the "cottages" so that they could afford to live in the main house.  This was our neighbor across the street.

Pink roses were in bloom.

We ate very well.  Note the pot of basil decorating the table.

Arles Betty used the basil and olive oil for that caprese salad.  Why did it take me so long to discover such good eats?  Better late than never.  Mieux vaut tard que jamais as the Frenchies say.

Caprese Salad
from The Pioneer Woman (head over there for a real treat--  photos that look good enough to eat and Ree's commentary make it a very worthwhile read)

photo:  The Pioneer Woman

serves 8

2 c. balsamic vinegar
3 whole ripe tomatoes, sliced into slightly thick slices (see photo above)
12 oz. fresh mozzarella cheese, sliced the same thickness as tomatoes
Fresh basil leaves
Olive oil for drizzling
Kosher salt
Freshly ground black pepper

In a small saucepan, bring balsamic vinegar to a boil over medium-low heat.  (Keep an eye on it and stir so that it doesn't burn.)  Cook for 10-20 minutes, or until balsamic has reduced to a thicker glaze. Remove from heat and transfer to a bowl or cruet.  Allow to cool.
Arrange tomato and mozzarella slices on a platter.  Arrange basil leaves in between the slices.  Drizzle olive oil on top of the salad, getting a little bit on each slice.  Do the same with the balsamic reduction. Store extra balsamic reduction in fridge for a later use.
End with a sprinkling of kosher salt and black pepper.

The leftover balsamic can be used with this recipe I just came across and couldn't wait to try.  It involves some of my favorite things--

Garlic,

basil

and grape tomatoes.

The recipe came from The Novice Chef, a blog I've recently discovered.  I really must work on my food photography.  These ladies put me to shame!  Their photos make me drool because the colors are so crisp.  Natural light is best and mornings are the best time... but I am only cooking this stuff at night.

Caprese Chicken
serves 4

4 skinless chicken breasts
Kosher salt
Freshly ground black pepper
2 Tbsp. olive oil, divided
3 large garlic cloves, minced
2 pints cherry or grape tomatoes
10 large basil leaves, minced
8 oz. fresh buffalo mozzarella, sliced in 1/2-inch thick slices
Balsamic vinegar, to taste (you could make Pioneer Woman's reduction from above)

Salt and pepper both sides of the chicken breasts and set aside.
In a large sauté pan over medium-high heat, warm 1 Tbsp. olive oil.  Add chicken, cover pan, and cook for about 10 minutes.  Flip chicken breasts and continue cooking until the chicken is cooked thoroughly (internal temperature of 165˚F).
While the chicken is cooking, in medium sauté pan over medium-high, warm remaining 1 Tbsp. olive oil.  Add garlic and cook for about one minute or until fragrant. (Be careful not to burn it.)  Add tomatoes and continue sautéing until tomato skins start to soften/wrinkle, 5-10 minutes.  Remove from heat and stir in basil.
Once chicken has reached desired doneness, top each breast with 2 slices of mozzarella.  Pour tomato mixture on top.  Cover pan once more and let mozzarella melt.
Drizzle with balsamic vinegar and serve immediately.

With a chilled dry rosé peut-être?  The BFF and I enjoyed this one a couple of nights ago at Foster's Market.

Read the label!

Eh non, I cannot resist posting Edith Piaf and La Vie en Rose...




Bon appétit, summer eating!  Drink pink!  Santé!