The End of the Day

What more can I say...

Best Friends

Memphis loves Jessie and Kenzie, but if pushed he'd tell you Jess is his favorite dog. They are buddies, and she gives him 'morning kisses' each day.

Rounding Out The Summer

Yep, summer is about to leave us. It's gone so fast. We welcomed Rory Lucille, learned how to travel to Missouri via Lincoln, and watched Memphis grow up a little bit more. Time flies when you're raising kids (and perhaps having fun from time to time).

Rory's growing every day.....

And Memphis is as busy as ever!

Black beans and goat cheese are a great combo...

...this summer I ran across a recipe for black bean quesadillas with goat cheese. They were delicious and they inspired me to try something a little different.

I call it black bean pizza, but really it's much more Southwest inspired than it is Italian.

What you need (this makes enough for 2 people who are somewhat hungry OR one really hungry person):

1 flour tortilla
goat cheese (unseasoned)
2 tablespoons asiago cheese, shredded
1 1/2 teaspoon minced garlic
1/4 large sweet red pepper, thinly sliced
3 small green onions, minced
1/4 cup sliced raw mushrooms
1/4 thinly sliced summer squash or zucchini (any variety of summer squash will work)
1/3 cup canned black beans
1/2 teaspoon oregano
1 teaspoon olive oil
1 tablespoon Italian dressing with roasted red peppers and parmesan (I used Kraft)

Before you begin the dish, turn the oven broiler on high.

Combine the red pepper slices, green onions, and garlic. Pour olive oil in a skillet, then add pepper combination. Saute over medium heat until the peppers just begin to soft (they should not be soggy or completely cooked). This should be about 3-4 minutes.

Add dressing, and mix through out.

Add mushrooms and continue to saute until mushrooms start to soften. About 2-3 minutes.

Add summer squash and saute until squash becomes translucent. About 3 minutes.

Add black beans, and saute until they are warmed through.
Sprinkle oregano, and remove skillet from heat.

Place tortilla on a cookie sheet, spread a thin layer of goat cheese (or thick...if you really like goat cheese and you are looking for an extra tang) all over the tortilla. Scoop the vegetable mixture from the skillet onto the tortilla, placing it as though you would pizza toppings. Sprinkle the asiago cheese all over the top.

Broil the tortilla until the cheese is melted and the edges of the tortilla start to turn light brown.

This would be a great as a side dish, with any meat or alone. Makes a great lunch. I just ate one.

Pasta!

If you love Gorgonzola and prosciutto, you will love this recipe.

You will need:
3-4 cups Gorgonzola tortellini
4 tablespoons olive oil
2 cups heavy cream
1 cup asiago cheese shredded
1 cup Parmesan cheese shredded
3-4 slice prosciutto, chopped
3 tablespoons basil
3 teaspoons oregano
OR use provincial spice (typically basil, oregano, sage, and lavender) I use the Archer Farms brand from Target


Cook tortellini until firm, but not mushy.
In a large skillet, warm olive oil and spices over medium heat. Add pasta, and saute until pasta starts to brown.
Add prosciutto and let it begin to crisp.
Turn heat to low.
Add cream and cheeses and let simmer until cheese is melted.

You won't be disappointed!