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This is a little project...just in time for the weekend
 I found this cute vintage French cocotte or bean pot 

Most that I have come across are a pinkish terra cotta and have a fully glazed interior 
which makes them a  perfect container for flowers or in this case herbs
 I tucked in some parsley and a little red lettuce

 some mint for my tea

 thyme for the omelets 

 just use any thing you like
 they don't last forever but when they start to fade 
I plant them out side into the "real" garden


a nice little green for the kitchen...and useful too

Cheers, Kelley

 My husband has been traveling and is home for the long weekend...
so we had breakfast in the garden


 a simple breakfast of fresh oranges and granola






 I put together a bouquet of roses and hydrangea...they are perfect companions





 I love to eat any meal outside...but breakfast is really wonderful

Have a lovely and restful weekend 
xxoo
Kelley












 some small little gems from the garden...
now a wonderful collection

naturally enough



Well all-righty then....it's time to get the grill out!  
Here is a great little condiment for roast chicken, fish or grilled veggies 

The ingredients could not be simpler and the prep time is about 10 minutes

here's what you need:

2 lemons
a small bunch of fresh parsley (about 1 cup)
a small handful of fresh basil (about 1/4 cup)
your favorite olive oil
5 cloves of garlic
kosher salt
 a quick note on olive oil:
I have tested and tasted many 
and have finally found a grocery store product I love

California Olive Ranch

The regular Olive Oil is really great and I use regularly for cooking
but for a slightly more peppery rich flavor  or for dipping 
try the 
Millers blend
(first cold press, extra virgin)

Nice price and even nicer taste!
I use the small baby leaves of my basil plants for this...I top the plants when they start to bud and cut off just enough to use in salad or for a condiment like this

 for the parsley...I pull off the nice smaller leaves and discard anything that feels hard or stem like
 you will need a couple of nice big lemons.... a quick note on lemons:

I wash mine in really hot water

The hot water gets them super clean but also opens up the cells of the rind and 
then releases the oils in the lemon skin
 here is my herb pile

(pile:  a unique culinary term known only to me)

finely chop with a sharp knife and add to a small mixing bowl
 use a small grater and zest 
or finely grate the lemons over top
 squeeze in the juice of one lemon


 lightly blend...now on to the garlic

 the garlic needs to be smooshed 
(another gem in my kitchen vocabulary) 
in a mortar 
or really finely minced with a knife
 if you're using a mortar and pestle you will get a much smoother (smooshed) garlic paste...
I add a pinch of salt to help with the blending 

 work the garlic into a smooth paste...you will have about 1 tbl 
 add the garlic to your herbs
 this recipe makes about 1/2 cup of gremolata...
but a little goes a really long way
cover and refrigerate for about 4 hours 

this is a knock off of a really great Italian version and 
this is wonderful with grilled shrimp or even bruschetta and some goat cheese

have a lovely weekend!

xo

kelley

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