Sunday, August 15, 2010

Sun Valley with my mother in law Diana

What a beautiful day! I love Sun Valley. You must visit if you get a chance.

Jon and his mom Diana
Jordyn and Jonny River Run Ski Resort
Me and Jon on the way down.
Jon and the kids on the mountain

Up we go! The old chair lifts. Grandma and kids ahead of us.
My son goofing off! Love ya bubs!
Jordyn and Jonny Round House deck
Sun Valley Idaho so beautiful!
Me and Mom in law at Round House Restaurant on top of Baldy Mt.
Jordyn and MIL Diana in Gondola
My husband Jon and our son Jonny inside the Gondola
River Run Gondola's

Our trip to Aunt Dings in Oregon

Jon, Jonny, Jordyn and Sugar near Three Sisters Oregon way up in the mountains. Lava beds.

Jordyn and my niece Jessica in the kitchen
Jordyn and Jess Yee Haw!!
Jordyn, Jonny, Gabe and Jess dancing at Jackies wedding

My Brother in law Ryan with Jonny and Gabe (my nephew) Look at those trout! My Aunt lives on the Mckenzie River.

My first Garden

Look what I grew! My first Sugar Peas, Zucchini, Cucumbers and Cherry Tomatoes. I have had lot's more since these pictures. This was my very first time planting a garden. We now have Pumpkins, Cabbage, Herbs, Cantalope and Watermelon. I will post more pictures of my garden later.

Goat Cheese, Herb and Lemon Tart

These tarts are delicious! I was suppose to use the sheet puff pastry but accidently picked up the single size pastries. They worked great but I will try the sheets next time. What a great appetizer for any occasion.


3 1/4 ounces goat (chevre) cheese
3 tablespoons milk or buttermilk
1 sheet puff pastry 8 ounces. thawed
1 x flour, all-purpose for dusting
1 each lemon freshly grated lemon zest
3 1/4 tablespoons rosemary leaves or preferred herb
1 x black pepper freshly ground to taste
1 large egg well beaten


Position a rack in the center of the oven and preheat to 450°F.

Crumble the thinly sliced goat cheese into a small bowl.

Add the milk and mash with a fork until well mixed.

On a lightly floured surface, roll the puff pastry into a 12x17-inch rectangle.

Cut the pastry in half lengthwise with a pizza-cutter and then cut a 3/4-inch strip off all 4 edges of each piece of pastry.

Transfer the two large pieces of pastry to a 13x18-inch rimmed baking sheet.

Brush beaten egg on a 3/4-inch border around each large piece of pastry.

Stack the trimmed strips of pastry onto the damp dough, creating a border all the way around.

Evenly spread the cheese mixture inside the borders of each pastry.

Then evenly arrange the zest of the lemon over the cheese.

Scatter the rosemary leaves and grind a little pepper evenly over the top.

Bake the tarts until puffed and deep golden brown on the top and golden on the bottom, about 16 minutes, rotating the pan half way through baking, watch carefully, do not burn.

Let it cool for about 3 minutes on a wire rack and cut into bout 4 pieces.
Serve warm.

Tina Myers

I found a recipe for Potatoes Au Gratin. Jordyn was my taste tester. I got a thumbs up. They were creamy,cheesy goodness!

Potatoes Au Gratin


6 medium potatoes
1 small onion -- chopped (we omitted this because Jordyn does not like onions)
1/4 cup margarine
1 tablespoon flour
1 teaspoon salt
1/4 teaspoon pepper
2 cups milk
2 cups cheddar cheese -- shredded


Wash potatoes. Pare thinly. Cut into enough thin slices to measure about 4 cups. Cook and stir onion in margarine in 2-quart saucepan until onion is tender. Stir in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat. Stir in milk and 1-1/2 cups of the cheese. Heat to boiling, stirring constantly. Boil and stir 1 minute. Place potatoes in ungreased 1-1/2-quart casserole. Pour cheese sauce on potatoes. Cook uncovered in 325F degree oven 1 hour 20 minutes or in 375 degree oven 1 hour.

 Sprinkle remaining cheese over potatoes. Sprinkle with paprika. Cook uncovered until top is brown and bubbly, 15 to 20 minutes longer.
I love Summer fruits. I wish they stayed around longer. Peaches, Strawberries, Kiwi, Melon..................... I haven't added to our site in a while. This salad was made in July. I already notice the change in the summer fruits. Oh well, until next year.