Cookie tragedy

I just realized, while looking through my recent posts, that I never posted the photos of the cutest cookie ever. Admittedly the squirrel and acorn are incredibly adorable, but I fully intended to post on the wee batty cookie long before I ever knew about the squirel and his little nut. So, I think the batty has first dibs at being the cutest cookie. Is there a cutest cookie contest? If so, I could never be a judge; I would literally pass out from all the cuteness.



I bought this sweet cookie when I went to Harry and David's for fall goodies and truffles for Justin. He said all he wanted for his birthday was chocolate with nuts and spicy chocolate.

Just a few more photos from our trip home

What a sweet, little seat with a pretty view



Healthy, beautiful lavender



Pat's Sunflower garden



Star thistle - I always think it's kind of pretty.



My simple, fresh breakfast:peaches and whipped cream



Delicious tea latte at the Bend teahouse


Cutey table at the Bend teahouse



Hop Trellis

Autumnal Cuteness

So, I've noticed that my plan to lose the weight that I gained from our trip to Oregon isn't going well, but that is simply because I have too many good things to eat right now. My employers just returned from New York City with loads of wonderful food from Dean and Deluca.



One of the cutest things they brought back are these tiny squirrel and acorn cookies. They are a fabulous fall treat made by Art Girl Cookies. Almost too cute to eat, but every time I let cuteness stop me from eating something, I end up throwing it away which is always sad.

autumnal visit

I guess since today is technically the first day of autumn our visit home was not an autumnal visit but it sure felt like summer was over. The weather was hot during the day and very cool at night. Everything in the garden was over ripe and either dried up or falling off the vine ready to be eaten. The Italian Prune tree was perfectly ripe and we saw just a few snatches of fall leaves in the mountains on our way to Bend. Autumn was on it's way!

We had a lovely visit in Bend, which is a very pretty town. I never realized just how much it has grown up in the past 10-15 years.

Rachel's wedding (the whole point of the trip home, really) was gorgeous. We were amazed by the hop vines they had growing at the venue. The whole place was just beautiful, lawn, gardens, creek, everything.

Grape Harvesting

This morning we woke up early to help Pat and Charlie with their first real grape harvest. We picked 105 pounds in about two-three hours.

The grapes were lovely and most were rather juicy, perfect for making wine along with sticky fingers.

my favorite summer salad

Tonight I made one of my all time favorite salads. It's only ever truly good during the summer months when the herbs and vegetables are fresh and at their best. I made it when I went home in June and I've been craving it ever since.



I found the recipe in an old Cooking Light magazine. I love that cooking magazine; the recipes from it always turn out well. This salad is easy to make and perfect to double or triple for big groups.

Summer Garden Lentil and Pasta Salad

Vinaigrette:
2 ½ tablespoons balsamic vinegar
1 tablespoon minced shallots
1 ½ teaspoons minced fresh garlic
1 tablespoon Dijon mustard
1 1/2 tablespoons extravirgin olive oil
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

Salad:
1 cup chicken broth
½ cup dried petite green lentils
1 bay leaf
2 cups uncooked orecchiette pasta
1 cup diced zucchini
3/4 cup halved cherry tomatoes
½ cup diced red bell pepper
½ cup yellow bell pepper
½ cup diced red onion
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh flat leaf parsley
2 tablespoons grated parmigiano-reggiano cheese
1 ½ teaspoons chopped fresh or ½ teaspoon dried oregano
1 ½ teaspoons chopped fresh or ½ teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

To prepare vinaigrette, combine first 7 ingredients in a blender or food processor; process until well blended. To prepare salad, combine broth, lentils, and bay leaf in a saucepan; bring to a boil. Reduce heat, and simmer 25 minutes or until lentils are tender. Drain and rinse with cold water. Discard bay leaf. Cook pasta according to package directions. Drain and rinse with cold water. Combine lentils, pasta, zucchini, and remaining ingredients. Drizzle with vinaigrette; toss well. store in an airtight container. Yield: 4 servings (serving size: 1 1/4 cups)

Lynnea’s note: When I'm in a hurry I just use 1 regular sized can of lentils rather than cooking them up. I always rinse and drain them very well before using. I also use dried basil and parsley if I don’t have fresh and the salad turns out edible. And I have never used the le puy lentils, instead the regular brown ones work nicely.

visit home in June

I just found all these photos of our visit home in June. They are kind of fun.



We pulled out the drums for a fun and loud afternoon.



My mother's sweet and rascally little dog, Toby.



We visited Grandpa's grave. It was a lovely day.



Pat's flower garden and lawn.