Rain

Every August I think the trees look so tired, their leaves turn a dull green and lifeless. This year it seems even more so because we have had so little rain. Today the remnants of hurricane Fay arrived and it is predicted to rain until Friday. The trees will be much happier. I'm grateful for the rain.

Haven Kimmel

Several months ago I read a great book called "A Girl Named Zippy" by Haven Kimmel. It is a memoir of her childhood and I don't think I have ever read a book that made me laugh out loud so much. This woman is hysterical. I was recently at a book sale and found her second book, "She Got Up Off the Couch." This is also a memoir of her childhood, focusing on her mother.

She is somehow able to tell her tales from the voice of a seven year old with a snarky edge, which is my kind of humor. If you really need a laugh read Haven Kimmel.

Wildlife Galore

The end of last week was an amazing animal week. My husband was out walking the dog and he came in quite excited. Our dog, Tia started barking at a treetop, John looked up and saw a gorilla like thing. It started down the tree and it was a bear! Fortunately they each went in opposite directions. That same day starlings were circling our house and congregating in the trees, eating and chattering away. We also saw a pair of hummingbirds, rabbits, butterflies and as always deer galore!

I have Animal Medicine Cards by Jamie Sams which goes through Native American meanings of animals and it was really interesting to go through all of the animals. I am happy to report, good things are coming our way!!!!

Peaches and Great Views

Today we decided to go up to Carter's Mountain Orchard. As suggested by the name it is on top of a mountain. They grow apples, peaches and grapes. We picked up half a peck of peaches and plan to indulge in them all week. Nothing like fresh picked peaches. The views on top of the mountain are spectacular too.

Wedding Album Rescue

Yesterday my husband and I were delivering some stuff to our business and we were taking it in through the back alley entrance. We noticed someone had discarded a box a few feet away from the door so John took it to the trash area. When he dropped it he noticed a card fell out of it. He went and looked at it and discovered the contents were someones brand new wedding photo album.

Apparently someone had stolen it off a FedEx truck opened it, checked the card for money and discarded it in the alley. There was a NYC photographer listed as the shipper with a phone number. I called her and got the phone number of the bride. We called her and had it in her hands in about twenty minutes. We got to be heroes! It felt great!

Sean and Roy

This is Sean and Roy. They are great baristas and they make me laugh. Laughing is good!

Onion Inspiration

I took this photo of onions at the Farmer's Market on Saturday and was inspired to make one of my favorite recipes, Onion and Cheese Pizza. It is from Jane Brody's Good Food Book, one of my oldest, well-worn cookbooks.

Onion and Cheese Pizza

Crust
1 cup warm water (105-115 degrees)
1 pkg (1 scant tablespoon) active dry yeast
1 tsp. honey or sugar
1 Tbsp oil
1/2 tsp. salt, if desired
1 1/2 cups whole-wheat flour
1 to 1 1/2 cups (approximately) all-purpose flour

To prepare the crust:
1. Place the warm water in a large bowl. Add the yeast and honey, stirring to dissolve the ingredients. Let the mixture stand 5 to 15 minutes or until it is bubbly.
2. Add the oil, salt, whole-wheat flour and about 1 cup of the all-purpose flour, or enough to form a ball of dough that pulls away from the sides of the bowl.
3. Turn the dough out onto a floured surface, and knead the dough for about 5 minutes, adding more all-purpose flour as needed to make a firm, smooth dough that is not sticky.
4. Place the dough in a greased bowl, turning the dough to grease the top, cover the bowl lightly with plastic wrap, and set the dough aside in a warm, draft-free place to rise until it has doubled in bulk.

Topping

1 Tbsp butter or margarine

3 large onions, thinly sliced (3 cups)

2 Tbsp grainy mustard

8 - 12 ounces Fontina or Fontal cheese coarsely shredded

1 Tbsp minced fresh parsley

1/2 tsp dried thyme

To Assemble the Pizza

5. While the dough is rising, melt the butter or margarine in a heavy skillet, add the onions, cover the skillet, and cook the onions over low heat for about 10 minutes or until the onions are translucent. Uncover the skillet, turn the heat up to medium, and continue to cook the onions, stirring them, for about 10 minutes longer or until they are golden. Remove them from the heat.

6. When the dough has risen, set the rack of your oven on the lowest rung and preheat the oven to 475.

7. Punch down the dough, divide it in half, and roll out half the dough (save the other half for another time or double the topping recipe given here) on a lightly floured surface into a 13-inch round, or 1 inch wider than your pan. Place the dough in a lightly oiled 12-inch round pan with a slightly raised edge or on a flat baking sheet and form a raised edge with the dough.

8. Spread the mustard on the dough, scatter the onions evenly over it, sprinkle the cheese over the onions, and top with the parsley and thyme. Place the pie in the preheated oven for about 20 minutes.

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Enjoy!