Dinner Time!

Speaking of dinner time...Trooper and Ranger eat twice a day...first thing in the morning and at 5:00 pm in the afternoon. Not 5:05 or 5:15, but at 5:00! They start stirring 5-10 minutes before that time...they have an amazing built in clock that some how tells them it is TIME TO EAT!! In this picture, Ranger is giving me a gentle hint that the time has arrived! :-)

Small Bites

Whenever we entertain, we always start with some small bites (tapas, appetizers). One of my favorite ones is Baked Artichoke Dip...quick and easy!

Baked Artichoke Dip

1 can medium artichoke hearts
1 cup mayo
1 cup grated Parmesan cheese
3 cloves garlic
Fresh lump crab meat or 1 can of crab meat

Drain and chop artichokes and mix with all other ingredients. Bake at 350 degrees for 30 minutes. Serve with crackers or tortilla chips.

A note: Usually I have not added crab meat but did this last time...Yum! Quite a hit. I can see adding other things that would compliment the artichokes...sliced black olives, shrimp, etc. A nice presentation is to hollow out a loaf of hearty round bread and place the dip inside. Use the removed bread for dippers.

See my great bread board? I have two antique ones, which I use to serve appetizers or use on the table. Some great appetizers to buy are peppered salami, cherry tomatoes, sliced cucumber (sprinkled with black pepper), olives, etc.

Ask folks over and have fun!

Summer Go To Meal

We entertain almost every weekend during the summer and fall months. In the summer, I prepare this shrimp and mussels dish quite a bit. It is so easy and always a hit! Serve with crusty bread for dipping. Add a salad, corn on the cob and new potatoes for a large crowd.

Shrimp and Mussels

2-3 pounds large shrimp (14-16 count)
2-3 packages frozen mussels
1/2 cup extra virgin olive oil
2 tablespoons butter
3 cloves garlic (minced)
1 cup dry white wine (use a good wine that you drink with dinner - such as a Sauvignon Blanc)

In a large pan, add EVOO and butter. Once hot, add wine. Cook together for a few minutes for the wine to reduce. Add garlic and cook for two minutes, then add shrimp. Cook until shrimp is done - usually 6-7 minutes.

In separate pan, prepare mussels following directions.

Once shrimp and mussels are done add together in large bowl. Pour the sauce from shrimp over both and mix.

Add some fresh herbs for extra flavor - any think that you like. In this picture, I used minced dill and basil. YUM!!

See the cute small red colanders...they are from Target (the dollar section, although they were $2.50 each - go figure!)

I place one of these by each table setting with half of a lemon, and a warm wet wash cloth wrapped in foil (this is a finger food meal and can be messy!!). During the meal, they make a place for shrimp tails and mussel shells. Easy clean up as well!

Happy Summer!!

Happy Birthday Danielle!

My dear friend Gwen's granddaughter, Danielle, has just celebrated her 21st birthday! As you can see, she has grown into a beautiful young lady. My question is...HOW DID THIS HAPPEN SO FAST??? I can remember when she was born! Times fly and moves forward...best wishes for all things good Danielle!

Trooper

Trooper turned 9 years old this past May. He is experiencing some minor health issues but still likes to have fun!

"Life is too important to be taken seriously." Oscar Wilde

Ahhh, my pup!

This my Ranger when he was just a baby pup...now he weighs 114 pounds and still thinks that he is a lap dog!

"There is no psychiatrist in the world like a puppy licking your face." Ben Williams