|Our Yet Unnamed Creation “On the Half Shell” (any ideas?)|
|Option #2 for the Muffins|
|Coconut Rum and Coconut Cream Fresh Fruit|
|Time out for a quick lesson from Phillip Gritton, ex-Executive Chef, CIA|
|Large Shells- Real Ones- To Fill and Bake With|
Layer this mixture into the shells with onion on the bottom, next mushrooms & garlic. In a bowl, mix Boursin (I used garlic and chives flavored Boursin) with smoked salmon, adding fresh or dried dill to taste. Add cream to thin. Add some organic baby lettuce & arugula blend atop mushrooms to lighten things up, then a scoop of the salmon/Boursin mixture. Top with a basil chiffonade and the fried capers and a flick of the wrist of Smoky Paprika. Serve with toast. Very savory!
|Lemon Garnish with Chives or Lemon Grass|
|From a Chef’s Lesson to Pet Door Installation…Phillip Gritton at Adytum|
Since Gizmo caught his second mole (and we were paying the Mole Man $50 per mole before this….) we are encouraging MUCH outdoor time for that Mighty Hunter. The picture is…well a wee bit gruesome, but hey! life in the country, right?
|Julia and Chris Ward from their Wedding at Adytum|
Yes! Bring on some more full moon creativity and fun! Adytum is a house of joy, of light, of the stars and moon streaming in the 75 windows at night to bathe us in creative power while we sleep. Sleep produced this morning’s new creation- sleep and a bedtime challenge!