Monday, May 31, 2010

Bee Stings, Good Eats, and 14 Years Strong.

I got stung by bees three times this weekend. Twice today alone. All on the feet. All three times, it was one of those little honey bees that work on the little white clover flowers. It's my own fault, I know this. I just can't help it. I love being barefoot in the yard. Unless I'm doing yard work or gardening, I need to have a really good reason to wear shoes. Anyhow....we ate some really good home-cooked food this weekend so i though I'd share some new recipes that we worked up (or at least give an ingredients lists) for what we indulged in....I'll list for each bee sting.

Please keep in mind, I'm not a chef, I just like to eat. So, I don't really measure anything when I put ingredients together, I just kind of add what seems to look right. You also can't go wrong with a good sniff test. But, I'll try my best to give approximate amounts of stuff, for those of you following along at home :^)

Rosemary and Basil Infused Dipping Oil
1/2 cup or so of fresh basil, minced
a good 6 inch sprig of fresh rosemary, minced (off the stem, of course)
a few tsps. of crushed red pepper flakes
6 or 7 shakes of black pepper
salt (to taste)
2 or 3 ounces of extra virgin olive oil

combine all ingredients and serve along side some good, crusty bread (preferably fresh out of the oven). I made this oil shortly before we enjoyed it. I'd imagine it would be better if you made it a day or so ahead of time to give all the flavors a chance to mingle. Not sure how long this would keep, with the fresh herbs and all, a few days, at least, I'd think. Anyhow, this was really good stuff, I can't wait to mix up another batch.

Rosemary Lemon Garlic Chicken Marinade
Two 6 inch sprigs of fresh Rosemary, minced
2 cloves of Garlic, minced
Juice from 1 Lemon
a few oz. of extra virgin olive oil
A few shakes of Black Pepper
Salt (to taste)

This amount marinaded 4 boneless chicken breasts. Threw them on the grill, medium heat....simple and delicious. We had this chicken along side this next dish, which was my personal favorite of the weekend....

Grilled Cinnamon & Sugar Glazed Pineapple

1 whole pineapple
1/4 stick of butter, melted
1 to 2 tbsp of cinnamon
1 to 2 tbsp of granulated sugar

Cut the top off the pineapple then cut off the husk around the sides so that when you look down at the pineapple from above, it looks about like a stop sign. Do not core.
Mix butter, cinnamon, and sugar together and paint onto pineapple w/ a basting brush.
Grill each side on medium heat for about 3 minutes per side. We let ours cook for about 15 minutes total. We left the bottom intact, husk and all, so that it could sit upright on the cutting board as we sliced it. I wish I took a picture of it to post, but that sucker didn't stick around long. I had originally made it as the dessert, but we couldn't wait that long and had it with dinner. You should really try this one out yourself....great stuff.

One last note:
Tomorrow is my wife Chrissy and my 14 year wedding anniversary. We met in Bible College in 1993 and have certainly seen our share of peaks and valleys throughout our journey together. I am so grateful that the Lord has blessed me with such a wonderful, caring, and virtuous wife. We're planning to celebrate by taking the family up to Dresser Hill....greasy food and ice cream served out of this little hole in the wall in the middle of cow country...I know, it sounds like a dive, but it's strangly magical. About 1/4 mile up the road boasts just about the best sunset viewing spot in MA. Hoping for clear skies and many more June 1sts together with my wife.


  1. Happiest blessings on your anniversary... We are certainly looking forward to knowing your family for the next 14 God willing! Soooo excited you are coming! Enjoy each other this very special day. For the Axbergs- Colleen


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