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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Summer Time Flowers And Herbs

Hanging Herb Garden

My hanging herb garden is thriving! Summer Time Flowers And Herbs are on the move.

Tarragon

Tarragon above I use in so many of my chicken and seafood dishes.

English Lavender

The Lavender above smells so good. I like adding the blooms to sugar. Lavender sugar makes a great gift.

Chive Flowers

Flat Leaf Italian Parsley

Italian Flat-Leaf Parsley is used in most of my dishes because of its great flavor.

Thyme

Above is my fresh Thyme. The lemony flavor is perfect for chicken.

Sweet Basil (2)

Sweet Basil with its lemony minty flavor goes with just about everything. I’d say, it’s the one herb I use the most.

Oregano

Above is my Oregano, a super strong herb so you don’t need much. Great in Tex-Mex dishes.

Oregano

More Oregano! This is the Greek variety.

Sage

Sage is one of those herbs that reminds me of the holidays. A peppery-rosemary flavor that’s super earthy.

Mint

Above is my fresh Mint. Great for desserts, salads and so much more. Below are pictures of flowers from around my house.

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My bright red Gerberas are part of the daisy family.

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Perennials are great because they’re ever changing with each season.

Hibiscus

Hibiscus

Hibiscus bushes are perfect anywhere in your garden.

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One a year the Dragon Lilies bloom. Their vibrant orange color scream summertime is coming!

Rain Lillies

Rain Lilies are so beautiful. They seem to pop up everywhere in my garden.

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Sunflowers

Sunflowers are the meaning of summertime.

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Periwinkles look great in large pots.

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Hydrangeas are my favorite flower, NO question!

Hass Avocado Tree

My Hass Avocado tree is just finding its way. I’m talking 10 years before I’ll see any fruit.

Birdhouse

The Cardinals love their birdfeeder.

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My side garden has a variety of flowers and plants like my baby Fig Trees. Can you see them?

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Clove And Hoof

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Just across the bay, in Oakland, you can find a lot of really cool places to hang out with the locals and grab a bite to eat. The Clove And Hoof conveniently just steps away from the BART station located at 4001 Broadway, Oakland, CA. 94611. is one of many.

Melissa sent me these pictures after her visit to the Clove And Hoof.

A hip butcher shop displaying daily meats in a modern setting with café seating for bistro dishes.

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Clove And Hoof’s Philly Cheese and Poppy Seed Cole Slaw.

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If you’re visiting the Bay area and want to check out some local eateries, across the bay, in Oakland, or just want more information on the Clove And Hoof, visit their website at www.cloveandhoofoakland.com

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Mini Strawberry And Kiwi Summer Fruit Pizzas

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When I started playing around with the idea for this dessert, I wanted to make it as easy as possible so it would be such a major undertaking to complete. Now, of course, you could make your own homemade sugar cookies if you have the time. I wanted to make a dessert you could make in 30 minutes but still gives the impression you spent the good part of a day making this dessert. My Mini Strawberry And Kiwi Summer Fruit Pizzas do just that.

My secret is using a package of ready-to-bake Pillsbury Sugar Cookies. They’ll make the perfect base for my fruit pizzas.

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Mini Strawberry And Kiwi Summer Fruit Pizzas (46)

Prep Time: 15 minutes
Cook Time: 1o to 14 minutes
Total Time: 30 minutes
Yields: 12 3-inch fruit pizzas
Equipment: 2 rimmed baking sheet pans, 1 medium-size mixing bowl, 3 small bowls, paring knife, rolling pin, parchment paper, pastry brush

Ingredients:
1 16-ounce package of Pillsbury Sugar Cookies (24 pack)
2 pint of strawberries, hauled and sliced, then sliced into half moons
5 large kiwis, peeled and sliced then sliced into half moons
1 15-ounce container of whole milk ricotta cheese
2 tablespoons of lemon zest, 2 to 3 large lemons
heaping 1/4 cup of powdered sugar plus extra for garnish
1 tablespoon of pure vanilla extract
1/4 cup of apricot jam
2 tablespoons of very hot water
all-purpose flour

Directions:
Preheat oven to 350-degrees F. (If using a non-stick baking pan, bake at 325-degrees F.)

Start by liberally flouring your board and rolling pin. Take two of the raw cookie dough cubes first combining them next, with your hands, form the dough into a ball. Flour the ball of cookie dough and roll out into a circle, 1/8-inch in thickness. Place the circle onto the parchment paper lined baking sheet. Repeat this process completing the entire package of cookie dough.

Bake for 10 to 14 minutes or until or until light golden brown. Remove the cookies from the oven and allow to cool completely.

While the cookies are in the oven, prep and slice the strawberries and kiwi. Place the fruit into separate bowls and set aside.

In a medium-size mixing bowl add the ricotta, powdered sugar, vanilla, and lemon zest, stir to combine.

Once the cookies are cool spoon on 2 tablespoons of the ricotta cream onto the cookie spreading the cream out evenly. Arrange the fruit in a circular pattern as seen in the pictures. Repeat this process for all the cookies.

In a small bowl add the apricot jam and very hot water. Whisk the jam and water together until the mixture has the consistency of a glaze Using a pastry brush, brush the apricot glaze gently over each of the fruit pizzas. This will give a beautiful shine to the fruit pizzas. Refrigerate until you’re ready to serve.

Serve on a dessert platter and garnish with a dusting of powdered sugar.

 

 

 

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