Sedona Deer

2 09 2013

This guy showed up in our backyard the other day.  Just looking for wildflowers and other good things to eat!  Thank goodness that he doesn’t like the basil that I’ve planted!  We see lots of prints through the yard, but don’t usually get to see them.

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Peach Bread Pudding

28 08 2013

Yummy made with Sedona peaches and blackberries

Today I made Peach Bread Pudding – adapted from my favorite Pear Bread Pudding recipe. I picked the peaches the other day and they’ve been ripening on the counter. Picked blackberries yesterday. Decided to experiment and it turned out great!

Here’s how I made it –

Cut 12 oz of whole wheat bread into about 1 inch cubes. Put on a cookie sheet in an oven at 250 until lightly toasted.

Grease a 9 in square baking pan.  Put half of the cubed whole wheat bread into the pan.

Slice about 6-8 peaches

Melt 1 Tbs butter and 1 Tbs canola oil in a skillet. When warm, add peaches and warm – they’re fragile so don’t stir.   I did a quick toss.  Add cinnamon.   Cook a few minutes until they Just start to caramelize them. Set aside.

Mix together 2 3/4 cup milk and 2 beaten eggs. Add about 4 Tbs brown sugar – depends on how sweet your fruit is, 2 teaspoons vanilla, and 2 teaspoons cinnamon.

Spoon half the peaches on top of the cubed bread, dot with berries (I used blackberries – could also use blueberries).  Add the remaining bread, top with the remaining peaches and blackberries.

Stir the egg mixture again (sugar may be on the bottom if you don’t stir again), and pour into the pan.   Lightly press the fruit/bread down into the milk and egg mixture.  Cover with wrap and set aside for about 30 minutes.

Bake at 350 for about 45 minutes, or until a knife inserted into it comes out clean.

Cool for 10 minutes.

Enjoy!

Apples are going to be the next treat – picked them yesterday.

It's apple time - must be heading into fall

It’s apple time – must be heading into fall





The Garlic Bus

29 05 2013

We happened upon the garlic bus in Sedona the other day – the guy has an old school bus he fills with very fresh garlic from Baja Mexico that he sells as he makes his way back to Idaho.  The garlic is some of the best that I’ve ever had – our 10 head braid won’t last long!

If you want to get some great garlic, check out the garlic bus.

We’ve been enjoying  Corn Salad with Garlic

  • 2 ears corn – cut off the cob
  • 1 can black beans, rinsed and drained
  • 2-3 cloves garlic  – minced
  • 1/2 to 1 Serrano pepper – diced – if you can take the heat
  • tomatoes – a handful of cherry or 1 small tomato, diced
  • about 1 cup quinoa, cooked
  • about 1/4 cup feta cheese
  • about 1 Tbs olive oil
  • salt and pepper to taste

Mix all together in a bowl and chill.  Serve cold.





Memorial Day

26 05 2013

I’m remembering those who gave their lives serving the country this Memorial Day.  Growing up as a Navy kid during the Vietnam War there were many of my friends who lost a father.  Different war today but the loss continues every day.

We live in a great country.  Just open your eyes and look around.   This weekend think of those who gave their lives for us.  If you know the family of someone who lost a loved one serving, thank them.  Memorial Day is more than just the start of summer.