MEET MAX..A MOST VERY SPECIAL BERNESE MOUNTAIN DOG and HIS SIDEKICK...JEB

Meet Max....our newest canine addition to the Forbes family....he just turned 4 months old and he is highly entertaining to say the least. He is a most handsome Bernese Mountain Dog and that white spot over his right eye is a 'pump knot' from running into something that didn't give back when he was playing with our 6 year old Lab...Jeb. Yes, there were vet bills involved, seems never ending in Carey's Flat.

This is our first Bernie and we drove all the way to Western Kentucky to get him....it was love at first sight....more like a panting actually....he grew on us hard and fast. He loves Jeb, and Max is Jeb's baby....make no mistake about it! Pull up in our front yard...you are going to be greeted.

Max is growing in leaps and bounds right before our very eyes...everyone who sees him loves him...what's not to love? He possesses all the Bernese Mountain Dog qualities...faithful to just one (yes of course it is his own sex) is what I would say....but he loves his Mama too...just he and I went for a lovely walk by ourselves this evening around the little pond and he never ran back to the house to look for his own sex...not even once...he stayed with me every step of the way and Yes he made my soul stir...

My Mama Joe would say..."You are on a journey. Never look back. Embrace every step. Give and you shall receive."

4 moths old..fresh as a daisy..in love with us as much as we are with him..intelligence is his greatest asset. May our small little pea sized brains in some way compare to his own.

"Whoever said you can't buy happiness forgot little puppies."~Gene Hill

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AN AVOCADO WELL-STUFFED

If you know me, you know that I cook. Boy oh boy, do I ever! I consider cooking to be not only my passion but my gift. Not everyone is lucky enough to know what their gift is. I have cooked for many different families through the years and each one has brought something 'to the table', so to say, that has helped to broaden my horizons. 

"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."~Marcel Boulestin, from "Petits et grands plats"

Last night I did a dinner party for the family that I work full time for (actually that would be 5 months out of the year), and it was the lady of the house's birthday. Rack of Lamb starred as the main course along with sides of fresh stewed corn cut from the cob and a lovely Spinach Herb Rice Bake. But the stand out star of the evening was the salad. I had made it many times before using the recipe from one of the 'house cookbooks', but on this evening I could not find the book, so I just made it up as I went. 

5 large avocados-peeled-sliced in halves and pitted
1 8-ounce pkg. softened cream cheese
1/3 cup chopped pecans
1/3 cup diced black olives
1 lemon half-juiced (use a fresh lemon PLEASE!)

Combine cream cheese, pecans, black olives and lemon juice. Spoon mixture into the cavities of the avocados, being sure to end up with a smooth surface. Place the stuffed avocado halves together. Now slice the ends off and keep slicing until you have solid 'stuffed' slices. Place two slices on each plate of salad greens and top with a clear French vinaigrette. My personal favorite is by La Martinique True French Vinaigrette. www.LaMartiniqueDressing.com You'll be so glad you did! Enjoy....it's a simple, beautiful, and some where beyond delicious thing. I received a standing ovation for this amazing first course. In this humble cooks eyes, that means everything to me.

"I feel a recipe is only a theme, which an intelligent cook can play each time with a variation."~Madame Benoit 

SOUP OF THE EVENING, BEAUTIFUL SOUP~By Adele Forbes

When the cool Fall weather starts rolling back in, my mind turns to the warming nourishment of a pretty pottery bowl, brimming with a heart-warming soup. The possibilities are infinitely endless. The only kitchen utensils you need are a sharp chef's knife, a big heavy bottomed pot and a large wooden spoon. Following are four of my own personal favorites....nothing to complicated....and all delicious and soul-satisfying. Enjoy!

"Do you have a kinder, more adaptable friend in the food world than soup? Who soothes you when you are ill? Who refuses to leave you when you are impoverished and stretches it's resources to give you a hearty sustenance and cheer? Who warms you in the winter and cools you in the summer? Yet who is also capable of doing honor to your richest table and impressing your most demanding guests?...Soup does its loyal best, no matter what undignified conditions are imposed upon it. But soup knows the difference. Soup is sensitive. You don't catch steak hanging around when you're poor and sick, do you?"~Judith Martin

CREAM OF PUMPKIN SOUP with CINNAMON CROUTONS
1 cup of chopped onion
2 tablespoons butter
20 oz. chicken or vegetable stock
1 16oz. can cooked, mashed pumpkin
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 tsp. ground ginger
1/8 tsp. ground pepper
1 cup whipping cream, evaporated milk or half-and-half
Saute onion in butter in a medium saucepan until tender. Add 10oz. chicken stock; stir well. Bring to a boil; cover, reduce heat and simmer 15 minutes.
Pour broth mixture into container of electric blender and process until smooth. Return mixture to saucepan. Add remaining 10oz. chicken broth, pumpkin, salt, cinnamon, ginger and pepper; stir well. Bring to a boil; cover, reduce heat and simmer 10 minutes, stirring occasionally. Stir in cream and cook until thoroughly heated (do not boil). Ladle into individual soup bowls. 6 cups. Top each serving with:
CINNAMON CROUTONS
3 tablespoons butter, softened
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
4 slices whole wheat bread
Combine butter, brown sugar and cinnamon; stir well. Spread butter mixture evenly over one side of bread slices. Place bread, buttered side up on a baking sheet. Bake at 400 degrees for 8 to 10 minutes or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares. 32 croutons

"The bishop smiled approvingly. A soup like this is not the work of one man, he said, it is the result of a constantly refined tradition. There are nearly a thousand years of history in this soup.~Willa Cather

CHICKEN-N-RICE SOUP
1 large onion
3 large ribs of celery
3 medium carrots
3 1/2 lbs. organic chicken
3 quarts water
1 cup long grain brown rice
1/3 cup packed fresh flat-leafed parsley leaves
1 teaspoon salt
Coarsely chop onion, celery and carrots crosswise into 1/4-inch thick slices. Remove the giblets from the chicken and reserve for another use.
In a 5qt. heavy pot combine all ingredients and bring to a boil. Simmer soup, covered, 1 hour, and if necessary skim fat. Transfer chicken to a colander and when cool enough to handle discard skin and bones. Coarsely shred meat and return to soup. Season soup with salt and pepper and reheat if necessary. Makes 4 quarts. Serves 6 to 8
COOKS NOTE: The grains from the rice expand and become fluffy while the starch thickens the soup and gives it body, resulting in an extra-comforting take on this perennial cure-all.

"Imagine if you can what the rest of the evening was like. How they crouched by the fire which blazed and leaped and made much of itself in the little grate. How they removed the corners of the dishes, and found rich, hot savory soup, which was a meal in itself, and sandwiches and toast and muffins enough for both of them.~Frances Hodgson Burnett

TACO SOUP
1 lb. ground beef
1 15oz. can each of corn, green beans, Ranch or Chili beans, pintos and stewed tomatoes
1 12oz. can beer
1 10oz. can diced tomatoes and green chiles
1 packet of Taco seasoning mix
1 packet of Ranch dressing mix
5 (6-inch) corn tortillas
sea salt
Brown beef in large soup pot, stirring until it crumbles and is no longer pink; drain. Return beef to pot.
Rinse and drain corn, green beans and pintos; stir into beef. Stir in Ranch beans, stewed tomatoes, beer, tomatoes with green chiles, taco seasoning and Ranch dressing mix. Bring to a boil, reduce heat and simmer for 30 minutes, stirring occasionally.
Cut tortillas into 1/4-inch strips, place on a baking sheet coated with cooking spray. Sprinkle with sea salt. Bake at 400 degrees for 5 to 8 minutes. Ladle soup into bowls and top with tortilla strips. Makes 10 cups.

"The best kind of onion soup is the simplest kind."~Ambrose Bierce

OVEN-BAKED ONION SOUP
4 tablespoons butter
6 cups thinly sliced sweet onions
2 tablespoons flour
6 cups beef broth
1/2 cup dry white wine
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
3 tablespoons brandy
6 slices French bread-toasted
6 slices Gruyere cheese
1/2 cup freshly grated Parmesan cheese
Melt butter in large soup pot. Add onions and saute over medium heat until lightly browned, add flour and blend well. Stir in beef broth, wine, salt and pepper. Bring to a boil, reduce heat and simmer 10 minutes. Remove from heat and add brandy.

WHITE PEACH POUND CAKE

I love summertime....and one of my favorite things about it is the abundance of fresh fruits and produce available at the local farmer's markets. I love to move and groove through the  isles, searching for the ripest melons, the freshest cucumbers, the reddest tomatoes....and my own personal favorite fresh market item....white peaches.

 WHITE PEACHES MAKE ME DROOL! 

I buy them by the basket full and turn out such tasty treats as White Peach Cobblers, Peaches & Cream Pies, Homemade White Peach Ice Cream, White Peach Freezer Jam and Grilled White Peaches that show their stuff on a lovely salad. 

And besides just eating one every morning in my Raisin Bran, my most favorite way to enjoy the voluptuous white peach is in a stately pound cake. All heads begin to swoon and eyes have been known to roll around in heads at the sight and smell of this mouth watering cake. My best advice for you today is to head to your local Farmer's Market and search for the lovely white peaches and try out this wonderful recipe. I promise you from the bottom of my peach pickin' heart that you will be so peachy glad that you did.

And now for the recipe:

2 sticks real butter...no nasty margarine for this cake..trust me
3 cups sugar
6 eggs
3 cups all purpose flour
1/4 tsp. baking soda
1/2 tsp. salt
1/2 cup sour cream
1 cup mashed white peaches
1 teaspoon vanilla extract
1 teaspoon almond extract

Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, after each addition.
Combine flour, soda, salt. Combine sour cream and peaches. Add flour mixture to creamed mixture alternately with peach mixture, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in flavorings.
Pour batter into a Crisco greased and flour coated Bundt or tube pan. Bake at 325 degrees for 1 hour and 20 minutes, or until a toothpick inserted in center comes out clean. Cool in pan for 15 minutes; remove from pan and allow to cool completely.

Yield: 1 big beautiful pound cake...Enjoy!

"I never met a White Peach Pound Cake that I didn't like!"~Adele Forbes

HALIBUT TACOS

A friend recently shared his prime catch of halibut with us and were we ever so glad that he did. 

Halibut is a beautiful white meat fish with a delicious mild flavor. They can weigh as high as 600 pounds and one fillet can be as large as your front door. When purchasing halibut look for smaller cuts of the fish which have the best taste.

To prepare the tacos I fried the fish in a pan of oil after I had coated the fillets in a bowl of flour seasoned with salt and pepper. I then took a fork and flaked the halibut in to bite-sized pieces. Next, I sprayed a baking sheet with cooking spray and then placed 6 small flour tortillas over the pan, slightly overlapping them. Then I took a bottle of 'Sriracha Hot Chili Sauce' and squeezed a fine stream of it over all of the tortillas. The flaked fish got sprinkled over next and then dollops of 'Desert Pepper Trading Company' brand all natural corn, black bean and red pepper salsa (medium strength). My homemade tartar sauce went on next, followed by shredded Monterrey Jack cheese and shredded cheddar cheese.

I set the oven to broil then slid the sheet of tortillas underneath it and, watching it carefully, I proceeded to let them broil for about 5 minutes until the cheese was melted and the edges of the tortillas had browned. Our friends and neighbors helped us to polish them off in record time. All I really did was open up my refrigerator and just went by my best proverb~USE WHAT YOU GOT! Be sure and try this recipe, my husband told me he thought it was one of the best things that I had ever cooked to eat. Myself and my friends tended to agree with him. 

"I never met a Halibut Taco or any other taco that I did not like!"~Adele Forbes

GOOD TIME GRILLING

GOOD TIME GRILLING
By: Adele Forbes


AGAVE MARGARITAS
GRILLED HALIBUT with LEMON CAPER SAUCE
GRILLED CORN SALAD with LIME-N-HONEY DRESSING
ROCK SALT BAKED POTATOES
SPICY CHEESE LOAF
GUILT-FREE STRAWBERRY PIE


Summertime has come once again to our beautiful North Carolina mountains, and with it comes my favorite form of cooking~outdoor grilling. Carolina blue sky weather, wholesome food, and good friends are all you need to make it a day to remember. As soon as your guests begin to arrive, greet them with a refreshing margarita, upbeat music playing in the background, and the good times will surely roll over the occasion.


AGAVE MARGARITA


1/2 cup white tequila such as Patron or Blanco
1/4 cup agave syrup
1/4 cup fresh squeezed lime juice
kosher salt
lime slices


Place tequila, agave syrup and lime juice in a cocktail shaker over crushed ice and then shake it up baby! Pour into two lime and salt rimmed margarita glasses. Garnish with lime slices to serve.
Serves 2 


GRILLED HALIBUT with LEMON CAPER SAUCE


1 lb. fresh or frozen halibut fillets~1/2-inch thick
fresh squeezed lemon juice
1/4 cup capers
1/4 cup melted butter
sea salt and freshly ground pepper to taste


Place halibut fillets over a medium hot grill. Grill 3 to 4 minutes per side until done. Heat the lemon juice, capers and butter in a small pan until butter is melted. Season fillets with the salt and pepper, pour the sauce over fillets to serve. 


GRILLED CORN SALAD with LIME-N-HONEY DRESSING


2 ears fresh sweet corn
1 pint grape tomatoes (yellow ones if you can find them)
1 ripe avocado, peeled and cut in chunks
2 tablespoons chopped cilantro


Remove about three layers of the husks from the corn, leaving a thin layer of husks on the corn. Grill, turning as each side begins to turn brown, about 8 to 10 minutes. Set aside to cool for a little while, then remove the husks. When cool, cut the corn off the cob, being sure to scrape the 'milk' from the cob as well. Add the tomatoes, avocado and cilantro, stir the mixture gently so as not to mash the avocado. Add the HONEY LIME DRESSING: 3 tablespoons fruity extra-virgin olive oil, 1 tablespoon honey, juice of 1 lime, 1 clove minced garlic, sea salt, freshly ground pepper and a dash of cayenne pepper. Allow to rest for 10 to 15 minutes to allow flavors to mingle and marry. You'll be glad you did.


ROCK SALT BAKED POTATOES


Brush melted butter (not margarine) all over washed baking potatoes. Place on a baking sheet and dust with ground rock salt with salt facing up. Bake in preheated 350 degree oven for 1 hour or until nicely done. Serve with your favorite toppings~cheese, sour cream, bacon, green onions, ect.


SPICY CHEESE LOAF


2 1/3 cups bread flour
1 tablespoon sugar
1 teaspoon salt
1 tablespoon butter
2 teaspoons dry mustard
1/2 teaspoon pepper
1/2 cup shredded cheddar cheese
1 tablespoon Worcestershire sauce
1 cup warm (not hot) water
2 teaspoons dry yeast


Place ingredients in bread machine according to manufacturers directions. (I always put my wet ingredients in first and then the flour and the remaining ingredients.) 


GUILT-FREE STRAWBERRY PIE


1 small package sugar-free Cook and Serve Vanilla Pudding
2 cups water
1 small package sugar-free Strawberry Jell-O
4 cups sliced strawberries
Fat-Free Cool Whip


In saucepan, stir together pudding mix and water, heat to boil. Remove from heat and immediately add the Jell-O. Stir until dissolved, set pan aside and allow to come to room temperature. Place sliced strawberries in the bottom of a deep dish pie plate. Pour cooled mixture over the strawberries. Refrigerate until well chilled. Top with Fat-Free Cool Whip to serve. Serves 8


"Grilling means good times, good friends, and hopefully, great food."~Bobby Flay

SHE SELLS SEASHELL SALMON SALAD DOWN BY THE SEASHORE

Say "She sells seashell salmon salad down by the seashore" 3 times fast.......

We are blessed to have amazing friends in the beautiful state of Alaska who generously supplied us with some beautiful red, river-washed salmon. There's nothing else like it out there that I have ever seen. Thank you so very much, Eb & Lorie Pope.

So what is a girl to do with all of this salmon??? Salmon salad literally jumped through my mind.

Next, I baked a nice slab of it in the oven, just until done and then proceeded to shred it with a fork.

1 (1 lb.) box small seashell multi-grain pasta

2 cups flaked cooked salmon

1/2 cup mayonnaise

1/3 cup chopped green pepper

1/4 cup chopped sweet onion

1/4 cup chopped icicle pickles

1/4 cup chopped bread & butter pickles

1 Tbsp. fresh lemon juice

1/4 tsp. each of salt and pepper

a sprinkle of sugar

a couple shakes of hot sauce

Cook pasta just to al dente. Do not over cook! Drain well and place in large bowl. Combine remaining ingredients mixing until blended; cover and allow to chill well. Serve on a bed of lettuce or on Club or Ritz crackers.

COOKS NOTE:

You may also cook the large seashell pasta and ladle the salad into the shells and serve on lettuce.

"I never met a salmon pasta salad that I did not like."~Adele Forbes