Bits of my Summer

All of these photos are from a little get-together I held for my bridesmaids to get to know each other. It went off without a hitch, and I got an excuse to make a lot of food and spend some time with three of my favorite people!

Another Trip to Letchworth

This Father's day, Shea and I spent the day with my family at Letchworth State Park. We had a picnic lunch and scoped out reception and ceremony locations.

There are two excellent enclosed shelters in the park. They have a fireplace, and an open grill area with food tables. They fit about 140, which would probably be exactly what we need.

We found a perfect spot for the ceremony, if we are able to reserve it. It overlooks the top of a waterfall!

This waterfall, to be exact. This spot is just around the corner from where the ceremony would take place. I can see some amazing photos coming from this area.

Nothing is decided yet, but these are some options!

A Month for Cooking

I've been in a cooking mood lately. Last week, I tried a week of organized, daily menus, and I stuck to it. We had delicious food every night. Some the highlights from the past month:

Artichokes French

Shea took me to a really nice restaurant last Thursday, and I had artichokes French, something I'd never tried before. I decided to make my own.

Instead of using a flour coating I am substituting parmesan cheese. I mixed in some pepper, salt, and garlic granules.

Then I prepared an egg bath.

I dipped the artichokes into the egg, and then thoroghally coated them with the cheese mix.

Then I put them in a preheated frying pan on medium with some coconut oil, butter, and vinegar.

 

I fried them until brown, and served.

Stuffed Portabella Mushrooms

I got inspired the other night and bought some portabella mushrooms to stuff:

They turned out really yummy.

Recipe:

Some portabella mushrooms

Ground beef

A tomato

A few garlic cloves

Spices

Mozzarella cheese

• First I put the ground beef in a pan to brown. I cut up the garlic and let it simmer with the ground beef, along with season salt and pepper, and preheated the oven to 350˚
• Next I cleaned the mushrooms and cut off the stems. I spooned out a hollow in each for the stuffing
• I cut up a tomato and diced the excess mushroom 
• I removed the beef from the pan and spooned it into the mushroom caps
• Then I put the tomato and mushroom into the pan on low heat until they got a little mushy
• I spooned this mixture on top of the ground beef and sprinkled on some grated fresh mozzarella.
• I put the mushrooms on a baking pan and put them in the oven for about ten minutes. 

Ta-da! 

Cornish Rock Hens

I made up a recipe the other night which turned out delicious.

I coated two cornish hens with salt, pepper, and garlic granuals. Then I melted a half stick of butter and mixed in about two tablespoons of hickory smoke flavor. I coated the hens with about half of this and then put them in the oven, preheated to 350˚, for and hour and thirty minutes. Half way through I coated them with the rest of the butter and smoke flavor mixture. 

Where I Grew Up

It's nothing special, but it was home for 20 years. It feels weird to call it "My Parents' House." Shea and I visited for an impromptu cookout.

My window used to be the top right.

The shed my dad built

My dad's method of hot dog roasting involves a chainsaw.