Today

Thanks, Mona, for allowing me to post this picture from Norway above!

I have been trying to figure out how to describe my blog to people when they ask. I think it is a little bit food, a little bit music, a little bit life observation and a little bit trying to live life in the present. Different pieces coming together in a nice way. Like my place setting below. This blog has been very fun and a good way for me to mentally slow down.  At least it is a reminder for me to slow down!

When you are hosting friends or family for dinner next time, try and mix and match designs. My favorite dinner settings sometimes are the mismatched ones. You will find that everything will blend together to make a table setting more inviting and warm.

The Needham Connollys have been in Georgia for 9 months. In some ways I still feel like we live on Powers Street but in other ways I feel like we have been away for a very long time. The girls, Chappy and I are getting ready to embark on a month long road trip. We are going to DC, PA and MA for the month of July. It will be a month filled with fun, laughter, good food, excellent beverages, family, friends and lots of driving! Kelley will be part of our adventures of course when he can and it should be a wonderful month away. Part of me will miss being here and taking part of the adventures that our new home has to offer but there is always a time for that.

Right now, Kelley, Sosie and I are sitting at the kitchen table, listening to music, talking, reading, and eating breakfast while I write my blog. A great moment to just be. Amazing how music can add to a moment, huh?

As a result of our travels, the blog will take a bit of a hiatus until we are back in town. In the meantime, please feel free to continue sharing your thoughts about the blog to me. Do you enjoy reading it? Have you made recipes? I have had over 4600 page views which surprises me! I am so used to interacting with people in a two way conversation - it feels odd and somewhat self involved to write only about me! I like being able to contribute and help people.

Time to put on Matters of the Heart by Tracy Chapman and get cooking!

The amazing Westwood Connollys came to visit our little world here in Augusta this past week. It was such a great visit and it was so fun to put aside the to do's and enjoy spending quality time with fantastic people. The cousins got along so well - did not miss a beat. Hopefully, the girls are learning that distance does not necessarily lessen relationships. The true friendships and relationships will pick up as if you just saw them yesterday.

Anyway, we had some yummy dinners and I am going to post two appetizers that are favorites of mine these days.

Parmesan and Thyme Crackers from Barefoot Contessa's Back to Basics
1/4 pound (1 stick) unsalted butter, at room temperature
4 oz freshly grated Parmesan cheese (about 1 cup)
1 tsp minced fresh thyme leaves
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1 1/4 cups all purpose flour

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter for 1 minute.  With the mixer on low speed, add the Parmesan, thyme, salt, and pepper and combine. With the mixer still on low, add the flour and combine until the mixture is in large crumbles, about 1 minute.  If the dough is too dry, add 1 teaspoon of water. 

Dump the dough onto a floured board, press into a ball, and roll into a 9-inch log.  Wrap in plastic and refrigerate for at least 30 minutes and for up to 4 days.

Meanwhile, preheat the oven to 350 degrees.  Cut the log into 3/8-inch-thick rounds with a small, sharp knife and place them on a sheet pan lined with parchment paper.  Bake for 22 minutes, until lightly browned. Rotate the pan once during baking. Cool and serve at room temperature.

 Roasted Eggplant Spread, from Barefoot Contessa
1 medium eggplant, peeled
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3T good olive oil
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1T tomato paste

Preheat the oven to 400 degrees. 

Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper.  Spread them on a baking sheet.  Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.

Place the vegetables in a food processor fitted with a steel blade, add the tomato paste and pulse 3 or 4 times to blend. Taste for salt and pepper.

Enjoy and have a really happy day, everyone!!!