While I’m usually not a huge fan of having lots of greens in arrangements, this turned out rather nicely. Blush roses, lilies, solidago, green trachelium, and some tropical greens.
In mid-June, DH and I went to visit a family friend. A good time was had by all, in both company and doings, including a street fair in a neighboring down and plenty of delicious foods. This included Saturday lunch at the Pure & Simple Café in downtown Greencastle, PA. It was, admittedly, my first foray into the world of the all organic, only healthy foods, vegetarian restaurant (which I have no problem with, but we’re not vegetarian and there aren’t many places like this in our own neck of the woods). Their menu include breakfast, lunch options, gluten free baked goods, juices, and healthy smoothies.
Their aesthetic and décor is very open, with full glass windows at the front of the store, and I liked it a lot. The restrooms are also lovely and well kept.
For lunch, I ordered the Grilled Curry Salmon Salad Wrap, which is “fire grilled salmon salad, mixed greens, tomato, veganaise, olive oil and Celtic sea salt ” and comes with blue corn tortilla chips. It comes simply on a white plate, garnished with bean sprouts and a kiwi slice. This was clean, delicious, and healthy. The kind of thing that makes you feel good after eating it. There was plenty of the salmon salad, and the chips were also rather tasty.
Overall, we rather liked this place, and would certainly eat there again. Makes me wish organic food was more affordable here in the US.
Quite a while ago, I saw an onion pie somewhere. Whether it was on a show, in a book, or online, I don’t remember, but I love just about anything in the onion family. So it may be no surprise that I’ve had it on my list of things to make someday. Well, that day has come, and I made a first experiment of it last night. Now, something you should know about onions, is that DH is decidedly not an onion fan. But he is a fan of mushrooms, and what goes better with onions than mushrooms? Thanks to sales and low prices at a few stores, larger amounts than usual of both were on hand, along with the pie crusts. Unfortunately, recipes that will fill an entire pie plate–I like a nice, deep, full pie–and don’t have lots of other ingredients are hard to come by, so I created my own.
I just had some (will get a picture up with I get home, hopefully), and it’s certainly delicious. If anyone does try it, please let me know how it goes.
3 large sweet onions, sliced at 1/16″
2 lbs. button mushrooms, sliced and washed
1-2 Tbsp oil
1 stick of butter
Savory, bay, and marjoram to taste
Salt & pepper to taste
1/4 cup white wine
1 ramen flavoring packet
Heat a very large pan with oil and add onions, herbs, and 2 Tbsp butter, and cook slowly until soft and slightly brown–this took about half an hour. Add mushrooms, salt and pepper, and 2 more Tbsp butter. Cook until mushrooms have significantly reduced in size, but not completely cooked.
Put a pie crust in the bottom of the pan and spoon onion and mushroom mixture into it with a slotted spoon. Leave as much of the liquid in the pan as possible. Return pan to heat and add 3 Tbsp butter, wine, and flavoring packet. Reduce, then add cornstarch to thickness desired. Pour over vegetables and mix in as possible.
Close up the pie with the top crust and cook for 45 minutes at 400 F
Belated photo of a memorial day arrangement. White lilies, red roses, and blue hydrangea, with blue asters.
Work with greens in a glass vase decorated with leaves and a lizard.
Pave design in a chip and dip set. Yay for floral foam. Purple roses, orange spray roses, pale green and pink carnations, and a side of hypericum and greens. Made for Easter lunch at my parents’ place.
A lovely dress with the lace, draping, and sash.