by Krista | Aug 24, 2010 | Gulliver Tuesday
For centuries Dubrovnik was an affluent and powerful place, her coffers filled with the wealth of her prosperous sea faring trade.
Alas, after the devastating earthquake of 1667, the mighty Republic of Dubrovnik began to decline.
1n 1669 it sold two patches of land to the Ottomans as insurance against advancing Venetian forces. Today those patches belong to Bosnia-Herzegovina and are the only points of contact that country has with the Adriatic.
In the early 1800’s Russian-Montenegrin fleets besieged Dubrovnik, lobbing over 3000 cannonballs in the process. In 1806 Dubrovnik surrendered to Napoleon’s forces with the understanding that they simply needed free passage and weren’t interested in occupation. Sadly this was not the case. The French blockaded the harbor and soon Dubrovnik’s streets were filled with French soldiers.
On this day all flags and coats of arms above the city walls were painted black as a sign of mourning.
By 1808 the Republic was abolished, its land and people absorbed into Napoleon’s Kingdom of Italy.
Thankfully that’s not the end of the story. Before too long a certain group of Austrians arrived on the scene and things really started to get interesting.
In the meantime, I’m digging into a fabulous Croatian salad from Sopovo. It is like a milder, spicier Greek salad with tomatoes, green pepper, hot peppers, and feta cheese. The white wine vinaigrette is savory and light and sets off the fresh vegetables beautifully.
This is my contribution to Wanderfood Wednesday. Click here to see more dishes from around the world.
Sopovo Salad
Ingredients:
1 cup cherry or grape tomatoes, halved
1/2 Hot green pepper, minced
1/2 Green peppers, diced
2 Tbsp White wine vinegar
1 Garlic clove, minced
1 Tbsp Olive oil
1/4 tsp Salt
1/4 cup Feta, cubed
Parsley
Directions:
- Place tomatoes, peppers and green peppers in large bowl.
- In small bowl whisk together oil, vinegar, salt and garlic. Pour over vegetables and toss gently to coat.
- Top with feta and parsley.
by Krista | Aug 23, 2010 | Bootstrap Monday
Sometimes it’s the simplest things that make for a truly wonderful weekend. 🙂
Things like a brother who gives great hugs, teases the dickens out of me, and goes to watch Eat, Pray, Love with his wife and sister then makes us go watch The Expendables to make up for it.
And a sister-in-law who is more like a blood sister and best friend and spoils me rotten and makes me laugh until tears are streaming down my face.
And dear friends who bring peanut butter cup ice cream when they come to visit and love me just for me.
And heavenly cheeseburgers eaten on a red-checked tablecloth with shrieking gulls overhead and salty sea breezes sending flags flapping.
It’s weekends like this that make me feel like the luckiest girl in the world.
What is one thing that made your weekend wonderful?
by Krista | Aug 20, 2010 | Fabulous Friday
Good morning, dear ones! After a cold, cloudy day bits of sunshine are streaming through the clouds, brightening my world beautifully. 🙂 How are you?
I’m a happy camper because today is the BEST I’ve felt in three weeks!! HOORAY! Isn’t hope a lovely thing? It’s given me courage to press on another day with a big beamy smile.
Earlier this week my brother Dana took us all on a gorgeous Sunday drive. He’s one of those crazy, amazing fellows who runs and will be entering the Bellingham Bay Marathon in September. So he thought it would be fun to drive the course and see what madness he was getting himself into. It was very fun!!
The course wends along beautiful Bellingham Bay, starting at the Lummi Indian Reservation and curving along the waterfront. If I was a runner (no sirree!!) this is just where I’d love to run.
It was the perfect day for a drive, dry and hot as blazes. Warm inland winds mingled with cool sea breezes as the sun beat down on us, glistening on the gently lapping waves. The view was a bit hazy with smoke from the terrible fires burning in Canada, but we could still see Mount Baker and Lummi Island. I do so love Washington. 🙂
The heat inspired me to try another Virgin Bellini (I have to skip the alcohol for a bit while I get better, but substitute prosecco or sparkling wine for the seltzer water if you want the real deal). This time I blended ripe cherries and fresh lime juice with the seltzer water. Oh my! So fruity, zesty and delicious. The perfect cooling and refreshing drink on a piping hot summer afternoon.
What is your favorite hot weather drink?
I hope you have a beautiful weekend, dear folks! I’ll see you bright and early Monday morning. 🙂
This is my contribution to Myscha’s Happy Hour Friday. Click here to view other scrumptious summer drink ideas.
Virgin Cherry Lime Bellini
Ingredients:
1 cup cherries, pitted
Juice of one lime
1 cup chilled cup seltzer water (if you don’t want it virgin, add prosecco or sparkling white wine instead)
Directions:
- Puree cherries and lime juice with a bit of seltzer water until smooth.
- Pour into glass, add remaining seltzer water, stir and garnish with lime slice. Serve cold.
by Krista | Aug 19, 2010 | Plucky Thursday
I love my Mum’s garden. Wooden barrels filled to overflowing with pansies, Johnny Jump Ups and fragrant alyssum, all bobbing in the cool evening breezes. I stopped by there tonight to pick up bunches of kale and freshly picked beets, and had to stop for a little stroll as the last of the sun’s rays peeked over the top of the barn.
I especially like the nasturtiums spilling down to the ground and clambering over the white picket fence, just waiting to be picked to add some peppery cheer to salads and sandwiches. It did my heart good to see such beauty AND get a Mum hug. 🙂
Much to my delight I’m allowed to eat cheese again, just not heaps of it. Hooray!! So I celebrated this gift with Shredded Pork Quesadillas. I topped whole wheat tortillas with leftover Ginger Lime Shredded Pork (recipe here), added mild green chilies, sharp cheddar cheese and perky grape tomatoes, and got it melty and toasty under the broiler. Simple, fast and delicious. My kind of meal!
What is your favorite way to use leftover roast or chicken?
Shredded Pork Quesadillas
(Serves 2)
Ingredients:
2 whole wheat tortillas
1-2 cups shredded pork
1 small can mild green chilies
handful grape tomatoes, quartered
1 cup sharp cheddar cheese
Directions:
- Lay tortillas on baking sheet.
- Layer with pork, chilies, cheese and tomatoes.
- Place under broiler until cheese is melted and tortilla edges browned and crispy.
by Krista | Aug 18, 2010 | Compatriot Wednesday
Sunday morning I awoke to a quiet, sunshiny world, already warm and sultry. I donned a favorite sundress and headed out through the dewy grass to the blackberry bushes on the creek bank. They were absolutely dripping with berries, like clusters of jewels against the tangle of vines and prickles.
In no time at all I had a bowl full of ripe berries, juicy and fragrant in the warm morning air. I knew just what I wanted to do with them.
My brother and sis-in-law were visiting so I decided a Blackberry Vanilla Tart with a Maple Crust was in order. I thought it would go rather splendidly with Mum’s scrumptious Roast Chicken Dinner and Sunday afternoon movies. In the process of making it I learned something: frozen cream cheese that has been thawed does NOT work as well as refrigerated cream cheese that has been softened. Something happens to the texture rendering it a tad grainy. It tasted dandy but next time I’m using softened, not thawed, cream cheese.
Oh! I forgot to tell you about my new guest post up at TheTravelBelles. It’s all about a charming little place in Greece called Mouse Island. Click here to read and leave a comment if you like. 🙂
How has your week been? Any unexpected happinesses along the way? 🙂
Blackberry Vanilla Tart with Maple Crust
2 cups fresh blackberries
1 package cream cheese, softened
1/2 cup coconut milk
2 Tbsp maple syrup
1 tsp vanilla extract
For the Crust:
1 cup whole grain flour
1 Tbsp sugar
1/2 tsp salt
1 tsp maple extract
1/2 cup butter, melted
Directions:
- Preheat oven to 375 F.
- Blend cream cheese, coconut milk, maple syrup and maple extract until smooth. Set aside but do not chill.
- Mix all crust ingredients, add a little flour if too soft. Press evenly into 9-inch tart pan and bake for 20-25 minutes until crust is golden brown.
- Let crust cool, then spread cream mixture in the bottom and top with fruit. Chill until ready to serve.
