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Kylie and I got early Saturday morning to go to Shenk's Ferry Wildflower Preserve to photograph wildflowers. Although the weather was supposed to be warm and sunny near 75F, the morning turned out to be a bit chilly and overcast.  It didn't dampen our spirits as we hunted for the numerous flowers that are found throughout this glen.

Click below to see the photos: 

Bill's Photos | Kylie's Photos

CoffeePork

Prep: 1 hour marinade
Cook: 30 minutes total (grilling 5 minutes)

6-8 thin sliced boneless pork chops

2 medium onions 

1 cooled cup of coffee
2 T molasses
1 T apple cider vinegar
1/4 c brown sugar
1 t powdered ginger
1 t dried thyme
freshly ground black pepper
1 t salt

1 large handful of chopped fresh cilantro added near the end of the sauce

Combine all but cilantro into a marinade

Saute 2 medium onions sliced 1/8" thick in olive oil over low-medium heat for 20 minutes until GB&D (that's Golden Brown and Delicious)

Marinate thin sliced pork chops for 1 hour, remove from marinade and sprinkle with a little more salt and pepper, grill over high heat for 5 minutes (starting just before onions are finished).

Pour leftover marinade into onions and deglaze, bringing to simmer to cook and thicken, about 5 minutes, adding chopped fresh cilantro right near the end.

Pour onions and sauce over pork chops and serve.

Serve with salad or steamed broccoli and starch (garlic mashed potatoes, rice, roasted potatoes).

Harvest Slaw 

Vidalia Onion Vinaigrette

2 cups of broccoli slaw mix
1/4 medium green cabbage, shredded
2 large sweet-tart apples, medium-fine diced
3/4 cup dried cranberries
1/2 large red onion sliced paper thin
1/2 cup walnut pieces
1/2 cup Virginia Brand Vidalia Onion Vinaigrette (found at BJ's Wholesale Club)

Combine all ingredients and toss until throughly mixed.  Refrigerate until ready to serve.

3T grape seed oil
1 red onion diced
2 cloves garlic minced
1 lb firm tofu cubed
1 head cauliflower chopped 1 can chick peas drained and rinsed
1T cumin
1T coriander
1 t ginger
1/2 t turmeric
1/4 t cinnamon1/4 t chili powder
1 t salt
2 regular cans stewed tomatoes
 Heat grape seed oil in large skillet or Dutch oven over medium high heat, saute onions until softened, add garlic and saute for another minute, add tofu, cauliflower and chickpeas, add spices, add stewed tomatoes with liquid from can and simmer for 30 minutes or until cauliflower is tender but not overcooked.  Add a little water if necessary to simmer. This is the 100% non-spicy (hot) recipe, add red pepper/cayenne/chilis as desired to spice it up.  Also can add a dash of hot sauce at serving if desired.  Serve over basmati rice cooked in half coconut milk and half chicken stock.

1 bunch Swiss Chard de-stemmed, chopped and quick-boiled
2 lbs of garden tomatoes, scalded, peeled, seeds removed, save juice through strainer, put flesh without seeds in bowl
2 large red bell peppers, quartered, brushed with olive oil
2 cups mirepoix (finely diced: carrot, onion, celery)
olive oil
salt, pepper
2 stems fresh basil
1 stem fresh oregano
1 quart chicken stock
1/2 and 1/2 or heavy cream to taste before serving

Saute mirepoix with olive oil in stock pot.

Roast peppers on grill, once done, put immediately in covered bowl for 15 minutes to steam themselves.

Prep tomatoes, reserving strained pulp juice.  Once mirepoix has been going for 20 minutes, add tomato flesh, simmer for 10 minutes, dice and add roasted peppers, add chopped basil and oregano (leaves only).

Quick boil swiss chard in a large pot of boiling water, drain, set aside.

Add chicken stock to mirepoix/tomato/pepper pot bring to boil, reduce to simmer.  Simmer for 20 minutes.  With immersion blender, blend until smooth.  Add chard.

Add 1/2 and 1/2 to desired creaminess, maybe 1 cup for the whole soup.

Serve with croutons... freshly baked if you've read this far and planned ahead.  :)

Makes 6 servings.

Last night Jen and I checked out the new wine bar, called Crush, at Carr's Restaurant in Lancaster.  It occupies the space above the restaurant which formerly housed their market.  The bartender recommended a few of her favorite wines and offered us a sample.  We each had a glass of wine and shared the Lobster Risotto Croquettes and Artichoke, Crab and Spinach dip.  The food was delicious and the wine was great.

I would definitely recommend it for a light evening meal or for place to meet a friend for a glass of wine.

Salmon with Tomato, Blackberry and Mint

3 salmon filets
1 T balsamic vinegar
2 T olive oil
2 T lemon juice
1/4 cup white wine
1/2 t garlic powder
salt and pepper

1-2 large fresh tomato (Marianna's Peace) large dice
4 sprigs fresh mint, stems removed, chopped
3/4 cup fresh sweet blackberries (halved if large, otherwisae bruise a few to allow flavors to meld)
1 T white wine vinegar
2 T olive oil
salt and pepper

Raspberry cane wood, soaked, 12 6" cuttings, 1/2 inch dia average

Combine all first section ingredients into marinade and marinate salmon for 1 hour.

Combine all second section ingredients and refrigerate for 1 hour.

Remove tomato/mint/blackberry salsa from refrigerator to begin to bring to room temperature on counter.

Meanwhile, heat grill to high heat and get raspberry canes smoking (in smoker box, foil, etc).  Grill salmon over smoke, discarding remaining marinade.  Plate salmon when done.  Top with salsa and serve immediately.

*** Would be excellent topper for toasted crostini (1/4 inch thick slice, olive oil, salt, pepper, garlic, toasted to golden brown), use a fork to break up salmon and toss in salsa, top crostini, serve immediately. ***

Jen and I went to Long's Park last night and listened to the Preservation Hall Jazz Band (myspace page) from New Orleans, Louisiana.  We had a great time, the weather was a nice summer evening and the band was outstanding.  Here are some photos from the concert:

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I went out with some friends the last week in July to Columbia, PA to take some nighttime photos.  Here are 4 that turned out nice:

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 Train's a coming!

Foggy Bridge 

Costa Rica Gallery

Click the photo above to open the Costa Rica 2009 Gallery