Sunsets From Anna Maria Island, Florida

Sunset over the Gulf of Mexico.

During our trip the schedule was the same – Ritchey got up before sunrise to walk or run.

When he got back to the house we ate breakfast, then headed to the beach – about 11:00.

I sat in my chair under the beach umbrella and read, watched the waves and the birds.  Ritchey divided his time between swimming and reading.

About 2:30 we would walk to the beach cafe for a salad or sandwich.  Then back to our chairs.

And stayed until the grand finale.

And were never once disappointed!  All were different, though magnificent in their own way!

Butterfly and Butterfly Bush

Our butterfly bush is starting to produce it’s lovely purple spikes.  It is one of my favorite plants, not only for the outstanding flowers, but also since it lives up to its name!  It draws butterflies!

Here are a few photos – I had my macro lens on at the time and didn’t have time to change.  Sometimes the butterfly bush is the focus, sometimes the butterfly!

This newcomer got into the picture!  Note the white butterfly bush spikes – we had one or two mixed in with all the purples!

I think this is my favorite photo!

What a relaxing way to spend the afternoon!  Nature is a good meditation!

Orecchiette Pasta with Sausage and Vegetables

This meal takes very little time to fix.  Serve with a multigrain bread and perhaps a bowl of fresh fruit.

• olive oil
• 1 pound pork sausage
• 1 medium red onion, halved and sliced
• 2 cloves garlic, chopped
• 1 medium yellow pepper, cut into large chunks
• a small handful of oregano
• salt
• pepper
• 1 can chopped tomatoes
• a handful of fresh spinach leaves – more or less!
• 1 pound orecchiette pasta

Put a large pan of water on to boil for the pasta.  In a large skillet over medium high heat, drizzle a little olive oil.  Crumble sausage into skillet.  Add onion and garlic.  Stir occasionally to brown sausage on all sides.  Add yellow pepper.  If heat is too high, turn down just a bit.  Add canned tomatoes heat through.  When water boils add a handful of salt and the pasta.  Cook according to package directions.  Add oregano and a small sprinkle of salt and pepper to skillet mixture.  About five minutes before pasta is done add fresh spinach to skillet.  When pasta is finished remove skillet from heat and add pasta, using a large slotted spoon.  Mix well.  Enjoy!

Buca di Beppo

Buca di Beppo

For a truly wonderful birthday celebration – or any celebration at all! – you should visit Buca di Beppo.  Saturday night we ate at the one located on Hurstbourne Parkway in Louisville, Kentucky.  They have a nifty reservations button on their website – no calls – just mark the time you’d like to be there and presto, your reservations are made.

Our son and his girlfriend drove down from Indianapolis, our daughter and her husband from Lexington and Ritchey and I from Harrodsburg – meeting there at 7:00.  It may have been ten minutes before we were seated, but we enjoyed the time sitting outside and chatting.

Since I had already been on the website to check out the menu, I had a good idea of what we wanted to order.  We started with their fried calamari.  I am not a calamari fan, myself, but everyone else ate with gusto!  They loved it!

Fried Calamari

Unfortunately, we were so hungry and the food was so good we forgot to take pictures ourselves – until they brought dessert!  We also had their Caprese Salad.

Caprese Salad

This is my idea of an appetizer!  Big, thick slices of red tomatoes, mozzarella, and whole basil leaves drizzled with olive oil and sprinkled with cracked pepper!  I was in heaven!  Not only was the salad gorgeous, it was delicious!  Ritchey told the waiter he appreciated the fresh basil and was asked if he would like more to add to his dinner.  The waiter brought a bowl of freshly chopped basil for our entrees!

Bruschetta

The bruschetta was crunchy, brushed with an olive oil infused with garlic.  Topped with fresh tomatoes, basil  and Parmesan cheese.  It was so very, very good!

Prosciutto Chicken

Our entree of prosciutto and mozzarella stuffed chicken breasts was exquisite!  It was served topped with marinara and on a pesto cream sauce.  Of all the lovely dishes we had, I do believe this was my favorite – I can’t say that!  They were all so good it would be hard to choose!

Penne San Remo

Our second entree was a penne pasta in a white cream sauce with artichokes, chicken breast, sun-dried tomatoes and peas.  The flavors of each dish were so unique and original – and this was a very good combination!

Our waiter was fantastic!  He was there any time we needed a drink refill, to clear away plates, to explain how a dish was made.  He brought a candelabra with three lit candles for the birthday girl to blow out and led everyone in a birthday song.

Tiramisu

Dessert – and I’m sure by this time you are asking how could we possibly have eaten more! – was a lovely tiramisu – homemade ladyfingers soaked in dark rum and espresso, layered with sweetened mascarpone cheese and topped with cocoa and crumbled hazelnut biscotti.  I can honestly say this is the VERY BEST tiramisu I’ve ever had.  It melted in your mouth – and the rum and espresso gave it such a great taste!  I can still just sigh when I think of it!

My Family at Buca di Beppo

Our waiter took this photo for us!  Notice the smiles on everyone’s faces!  Of course, not only was it the great food we had just ingested, but the great fun of being together.  I cherish those times!

Day Lilies and Such, Macro Style

We’ve received such good rains in the last week or so that our gardens are coming along nicely.  Three weeks ago we were worried about a dry summer – that’s generally the weather in Kentucky, if you don’t like it, wait just a bit and it will change!  These photos were taken with my macro lens.

This is the first day lily of this beautiful magenta color to bloom.

I love the ruffles on the the edge of the petals!

This pink is one of my favorites!

This darker pink is a smaller variety, but still very beautiful!

This bumble bee couldn’t resist the smell of our lavender – and neither can I!

Ritchey has already cut back the chamomile once to dry for tea – he will soon have another crop!

The hint of a lovely hydrangea bloom to come!

Notice the dark edging on the petals of this day lily.  Thank you for visiting my garden today!

The Sunflower

Around noon I ventured out to the backyard to take pictures.  Yes, this is generally a daily occupation – but things can change so quickly!  What was a bud yesterday may be a flower today!  I noticed this sunflower on the side of the house was absolutely beautiful.  The only problem – it’s about 8 foot tall!  I had my macro lens on the camera and thought if I stood on my toes and reached as high as I could, perhaps I could get some shots.  So that’s precisely what I did.

I couldn’t see what I was actually shooting.

It was more of a “try to stand as still as possible, point the camera, hold the button down half way until it automatically focuses – and shoot!”

They weren’t too bad – but what if I were closer?

So I brought out a step-stool – and this is what I got!

And this.

And this.

I can see why so many people love sunflowers – from a distance they are tall, lovely flowers with a huge ‘sun’ flower at the top!  But the closer you get the more there is to experience and love about this wonderful flower!

A Lovely Frittata

Frittata

When I am running close on time for breakfast – or supper! – a frittata is a quick and easy meal.  It is one of the easiest recipes I make and can be altered to use what you have on hand.  My husband loves mushrooms in his!  Instead of mozzarella use cheddar cheese!  Add a few olives!

Tomato and Green Onion Frittata

• 2 tablespoons butter
• 3 small green onions, sliced
• 1 large or 2 small tomatoes, cubed
• 6 eggs
• fresh thyme
• salt
• pepper
• 4 ounces fresh mozzarella, cubed

Preheat oven to broil.  Whisk eggs in bowl and add fresh thyme leaves, salt and pepper.  Melt butter in skillet over medium high heat.  Add sliced green onions and saute for just a moment.   Add cubed tomatoes to skillet and immediately add egg mixture.  Let cook for a few minutes.  Run a spatula under the top portion of the egg in skillet to see if it is beginning to brown.  When golden brown, remove skillet from heat and sprinkle cubed mozzarella on top.  Put under broiler until cheese is melted and top is starting to brown.  Serve with good bread – and a salad if you are having supper!  Makes four servings.

Fauna at Anna Maria Island

Some of the wildlife found on Anna Maria Island, during our trip to Florida earlier in the year.

Brown Pelicans

Pelicans are my favorite beach bird!  They just look huge and cumbersome, but can dive into an exact spot when looking for food!

Diving Pelican

It took days to get this shot!  I followed their flight with my camera – until they went left when I veered right!

Great Blue Heron

The Great Blue Heron is such a beautiful bird!  And this one let me walk right up and take his picture!  He didn’t seem to mind – perhaps he was watching the sunrise as were we!

Common Starfish

How could anything so lovely be called ‘common’?  Unfortunately this starfish had lost part of one arm.

Great Egret

Another bird that didn’t mind company on the beach – this Great Egret was close enough to touch!

Snowy Egret

This Snowy Egret was in the same area.

Purple-Striped Jellyfish

Didn’t want to get too close to this jellyfish!

Common Terns

Can’t forget the squawking terns and gulls!

Morning Congregation

Morning inspection!

American Oystercatcher

I love the showy red beak!

Sand Dollar

Ritchey found this for me towards the end of our lovely week – a perfect Sand Dollar!  I have it in a shadowbox frame on my desk.

Dolphin and Pelican

The last night at sunset we were treated to the delightful play of several dolphins.

Dolphins

The show just kept getting better and better – I was snapping pictures as quickly as I could!

Dolphin

I took over 600 pictures!

Dolphins

And finally got this one!  What a show!  It was a wonderful ending to a lovely two weeks!

Lemon Spaghetti

Lemon Spaghetti

Okay, two nights in a row when I give a recipe with dill – but it’s growing fresh in the garden, it tastes wonderful – and this is the best – and quickest! – spaghetti recipe I have!

Use a whole wheat pasta – better for you and tastes great, too!

Lemon Spaghetti

• 3/4 box whole wheat spaghetti
• Kosher salt
• olive oil
• 3 cloves garlic, chopped
• 1/2 tablespoon butter
• zest of one lemon
• 3/4 bottle white wine
• juice of one lemon
• fresh dill
• pepper
• Pecorino Romano, grated

Bring a large saucepan of water to boil.  While waiting heat a large skillet, add a very generous amount of olive oil.  Add the chopped garlic and let cook for just a moment.  Add butter.  Add lemon zest, and after a moment add white wine and lemon juice.  Remember to enjoy the aromas!  Bring to a boil, then lower heat to medium.  Add snipped fresh dill.  Add salt and pepper to taste.

When water boils add a large handful of salt.  Add spaghetti and cook according to package directions.  Remove spaghetti from water and add to skillet.  Toss with sauce.  Add Pecorino Romano before serving with good bread – to get the last bits of sauce on your plate!  Enjoy!

 

Fried Potatoes with Red Onion and Dill

Fried Potatoes with Red Onion and Dill

Last night I was going to do a basic baked potato and salad for supper, but then realized my potatoes were too small to bake – but perfect for a skillet of fried potatoes!  Memories of fried potatoes come way down the line for me.  I watched my grandmother cook on a wood stove – and they were one of her many specialties!  Hers were more your basic fried potatoes – cooked in lard! – but she showed me the techniques I still use today.

My potatoes begin with a good drizzle of olive oil in a large hot skillet.  First I cook my sliced red onion – while I’m preparing the potatoes.  No need to peel small red ones – just slice!  After washing, they are added to the skillet along with a generous amount of salt and pepper.

Potatoes need to be fried on rather high heat – and you don’t want to leave them.  I stay by the stove, carefully turning and turning.  I have a tendency to turn with my right hand while raising the skillet from the left.  They’re too precious to spill on the stove!

After some of the oil cooks out the potatoes start to brown and turn crispy!  It won’t be long now.  During the last ten minutes I usually add some snipped dill.  A feast not only for the eyes and the mouth – but also the nose!  Added to a green salad and whole grain bread it’s a supper fit for a king!

Fried Potatoes and Salad