DC

"All that is necessary for the triumph of evil is that good men do nothing" Edmund Burke

So, we kicked off our flip flops, put on city shoes, and drove, and drove, and drove some more...
to stand outside and shake our fists...

If ye love wealth greater than liberty, the tranquility of servitude
greater than the animating contest for freedom, go home from us
in peace. We seek not your counsel, nor your arms. Crouch down
and lick the hand that feeds you; May your chains set lightly upon
you, and may posterity forget that ye were our countrymen.
—Samuel Adams
{This photo and the one above it is especially for Blue Monday hosted by the wonderful Smiling Sally !}

{also participating in Outdoor Wednesday over at A Southern Daydreamer }

Pasta Bolognese

Oh Mamma Mia! This is one of my favorite sauces when I want something heavier than a marinara sauce ! As this was simmering on the stove last night, I couldn't believe I let a few months slip by without making this... shame on me !!!!!!!!!!!!

Pasta Bolognese {by Giada De Laurentiis }

1/4 cup extra-virgin olive oil
1 medium onion, coarsely chopped
2 garlic cloves, peeled and coarsely chopped
1 celery stalk, coarsely chopped
1 carrot, coarsely chopped
1 pound ground chuck beef
1 (28-ounce) can crushed tomatoes
1/4 cup flat-leaf Italian parsley, chiffonade
8 fresh basil leaves, chiffonade
Salt and freshly ground black pepper
1/4 cup freshly grated Pecorino Romano ( I use Parmesan Reggiano )


In a 6 quart pot, add extra-virgin olive oil. When almost smoking, add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes. Add the celery and carrot and saute for 5 minutes. Raise heat to high and add the ground beef. Saute, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 8 minutes. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens, about 1/2 hour. Finish bolognese with Pecorino Romano. Check for seasoning.

Serve hot.

{participating in DIY Day over at a soft place to land, and Foodie Friday hosted by the wonderful Designs by Gollum !}

Crustless Mini Quiches

Oh warm, sunny days, how I have missed you ! {Participating in Foodie Friday hosted by the wonderful Designs by Gollum !

Watery Wednesday! & Outdoor Wednesday}

I made these over the weekend. A huge hit. HUGE. They will be included in our Easter buffet!
This is a wonderful base recipe. I'm looking forward to using spinach and other ing to make it my own.

Crustless Mini Quiches {recipe from Barb James in American Profile}

Cooking spray
2 cups shredded Swiss cheese
½ cup half-and-half
½ cup reduced-fat mayonnaise
2 eggs
2 tablespoons all-purpose flour
½ teaspoon seasoned salt
1/8 teaspoon black pepper
1 cup diced cooked ham, cooked bacon or shrimp ( I used bacon )
¼ cup diced mushrooms
¼ cup finely chopped onion

1. Preheat oven to 350F. Coat 12 standard-size muffin cups with cooking spray.
2. Combine cheese, half-and-half, mayonnaise, eggs, flour, salt and pepper in a blender. Process until well blended.
3. Fill each cup with about 1 1/2 tablespoons ham and 1 teaspoon each mushrooms and onion. Pour equal amounts of egg mixture over each. Cups will be about half full. Bake 22 minutes, or until quiches are lightly golden and a knife inserted in the center comes out clean. Serves 6.

The quiches will be puffy when removed from oven, but deflate rapidly.

P.s.

It's DIY DAY over at a soft place to land.

Let's go for a walk

It's Outdoor Wednesday hosted by A Southern Daydreamer !

Also participating in Watery Wednesday.

San Clemente Potato Casserole

{My crochet stitches are coming along...very slowly !!}

When I lived in California, a very good friend of mine gave me this recipe.
Yesterday I was looking for a side dish to go with a turkey breast I was making for dinner... I wanted something I could make in the morning and heat up later since I had a busy day.

Comforting and delicious !

San Clemente Potato Casserole

6 white rose potatoes ( I used red potatoes )- boil til done
1 can cream of chicken soup
1 pint sour cream
1/2 stick melted butter
1/2 C. green onions
1 C. cheddar cheese, grated

Gently peel potato skin away from potatoes.
Shred boiled potatoes in large bowl.
Add in remaining ingredients and mix well.

Transfer to 9 x 13 casserole dish.
Top with more cheese.

Bake at 325 for 45 min.

Participating in DIY Day over at a soft place to land and Foodie Friday hosted by the wonderful Designs by Gollum !