Summer Nostalgia and Marsh Views

Post-Labor Day, I always become nostalgic for summer. I feel like it's all gone (even though we still have mid-90 temps). Everyone is in the fall rush with work-related projects and school is back in full swing.

So, I was flipping through some of my photos of our summer island visits. Even though there's a beach there, we love hanging out in the tidal creeks and on the marsh just as much.

Isn't South Carolina's coast beautiful?

Can I please go back there?

No deadlines...

No homeschool lesson plans to complete...

and no telephone ringing.

I feel happy and sad all at the same time.

No one call a psychiatrist, please.

I promise I'll have it all together by October 1, when there's no chance of summer's return.

Love from the country,
TCB

Sea Cow Photo Fun

It's Flyday!

Here's a true sea cow for you. This is hanging on the wall of the long-standing Sea Cow Eatery at Edisto Beach, SC.

Forget about "when pigs fly." How about "when cows fly?!"

Happy Friday!
TCB

Salsa Chicken Tortillas

I promised earlier this week I would share a new, easy favorite recipe using homemade salsa. In case you missed it earlier, here's the salsa recipe.

First, you'll need boneless chicken breasts - one per family member. Lightly season one side of each chicken breast with taco seasoning. Drizzle olive oil in an iron skillet and heat to medium to medium-high heat. When ready, put in each piece of chicken seasoned side down. You'll want the heat high enough to sear the outside of the meat. Lightly sprinkle the other sides of the chicken breasts with taco seasoning. After 3-4 minutes when the cooked sides of the breasts appear deep brown, flip them and sear the other sides for about the same amount of time. When the chicken is done, turn off the skillet but leave it on the burner. It will remain hot for some time.

Remove the breasts from the pan and put them on a cutting board, slicing them into small strips. Then put all the chicken strips back into the pan. Scoop in a generous helping of the homemade salsa and mix well. The skillet will probably be warm enough to heat up all ingredients, but if it's not you can turn it back on low for a few minutes.

You're done! Dish a couple of spoonfuls into the center of a flour tortilla. Add your choice of toppings: avocado, sour cream, lettuce, etc., and roll up the tortilla.

I love this because it's a quick supper that can be made easily after soccer practice, is healthy, and everyone in the family agrees it's yummy.

Don't you love Tex-Mex food on a weeknight?

Love,
TCB

Fresh Homemade Salsa

Even though it's the last official month of summer, there is still a bounty of produce available at farmer's markets and from our own gardens. I like to make homemade salsa to use up lots of produce so it isn't wasted. Yes, my chickens will eat extra produce, but that reason is a cop-out to let fruits and vegetables languish on the countertop past their prime.

Salsa actually tastes better after it sits in the refrigerator 24-48 hours. You can serve it solo with tortilla chips or get creative by adding it as a seasoning to recipes. I'll share one of my family's favorite recipes that incorporates salsa later this week. For now, here's my basic salsa recipe. Although you can make it all year, the fresh, summertime ingredients add an extra "wow."

Fresh Homemade Salsa

2 tomatoes, quartered
1/4 onion
several sprigs of cilantro
2 cloves of garlic
1 tsp. garlic salt
2 Tbsp. lemon juice
1/3 jalapeno (more if you like it spicy)
can black beans (optional)
can of corn or fresh corn cut off the cob (optional)

Add all ingredients to a food processor or a "quick chopper." I like to use my manual quick chopper since I can better control the consistency of the final dish.

After thoroughly chopping and mixing all of the above ingredients, add fresh corn (or a can of corn) as desired and one-half to three-fourths of a can of black beans, rinsed and drained.

Refrigerate this healthy snack until ready to eat.

I'll update with a post later this week sharing a recipe that incorporates the leftover salsa you don't eat with tortilla chips.

See you then,
TCB

Happy to Wait

Sometimes you have to mark your days with regular highlights, or bright spots of anticipation. It's more than creating your own fun, which we happen to do a lot of in the country. Our pets - and other outside animals - are no exception.

When I open the back door, the chickens come running to the front of the hen yard. They see me as the source of yummy food - you know,  pieces of banana, the cut-off ends of squash and zucchini, and tomatoes (a favorite). Whether I have food or not, they anticipate I will bring something to them.

Happy, our golden retriever, has her own moments of anticipation. When I open the laundry room door, she doesn't see it as a chance for me to move clothes from the washer to the dryer. It's an opportunity to beg for one of her treats stored in a bin there.

Happy has another daily habit. When I go into the kitchen in the evenings to begin cooking supper, she heads to the window that looks out over the driveway and watches for her Dad to come home from work.

It's a nightly ritual she never misses. Boy, is it confusing when Dad comes home late and misses supper. She never runs to the window when it's breakfast or lunchtime, only at the prescribed evening meal.

It appears we humans are not the only ones set on creating a nice, worn rut of activity for ourselves.

It's these little moments that we always look back on with fondness.

Have a happy day.

TCB

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Make Your Own Fun in the Country

Joining a Produce Co-op

Even though I have a small garden, I decided to join a local produce co-op to take advantage of local, healthy and mostly organic seasonal offerings from area farmers. It has been a wonderful decision for my family.

Every Friday, I drop by a neighbor's garage to pick up my $13 basket of goodies. I always get more than my money's worth, and I often don't need to buy produce during my weekly grocery shopping trip.

Here's a sample from one of my weekly pickups:

Spinach, pineapple, broccoli, bananas, peaches, and apples.

I've also gotten blueberries, strawberries, kiwis, potatoes, sweet potatoes, two kinds of onions, leaf lettuce, and kale.

I had to wait a while to become a member of this co-op, as it only allows a set number of families to participate. There are options nationwide to allow your family to have fresh produce. Ask your friends to see which ones they know about. You also can search the web under terms such as "CSA, Community Supported Agriculture" and the name of your town.

It's fun to show up each week to see what surprises are in my basket. Then I get a chance to go to the kitchen and cook creatively for supper. I've used kale to make kale chips, peaches for peach cobbler, pineapple for pineapple upside-down cake, and bananas for protein-fruit breakfast smoothies.

Support local farmers and know where your food is being sourced. It's economical and healthy.

TCB

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Tasty Scrambled Eggs

August is all about making delicious food quickly. I'll be writing all about food this month on The Country Belle. With school starting back later this month, it's time to begin relying on freezer meals and quick supper solutions for school nights when my evening time is mostly spent at swim team practice or driving to Boy Scout meetings. By planning ahead, there is always a home-cooked meal that is hassle-free for mom.

It's equally important to have nutritious, but quick, meals for breakfast and lunch. Although we are a homeschooling family, we adhere to an early start schedule since mom (the primary teacher) also is a full-time writer.

Here's a tested - and super speedy - way to prepare scrambled eggs that is delicious and spot-on with the nutrition necessary to start the day. It has vegetables, protein, and a lot of flavor.

Tasty Scrambled Eggs

2 eggs
splash of half-and-half
pepper
sea salt
1/2 chopped tomato
handful of fresh spinach leaves
crumbled goat cheese or feta cheese
olive oil spray

Spray a small non-stick frying pan with olive oil. In a small bowl, beat two eggs well, adding a splash of half-and-half. Season with pepper to taste.

Cook the eggs on low heat until done, but still moist, moving them around constantly with a spatula. Mix in the chopped tomato. Pile immediately onto a bed of spinach. The heat will help the spinach to wilt slightly. Add your choice of crumbled goat cheese or feta cheese and sprinkle with sea salt to taste.

When I eat eggs at breakfast, I snack so much less throughout the day.

Hope you enjoy!
Love,
TCB

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