This is where mom, Kim and I ate on Monday, The Thirsty Owl– beautiful scene, beautiful day, beautiful company!
The DiSanto's Posts
Let’s all wish mom a very Happy Birthday…Girl Party tomorrow at Kay’s!
Kevin & Kristy came to New York for a wedding- Silvie got to have a weekend sleepover at the Carroll’s.
“Traditionally, dried crushed red pepper is made using cayenne peppers. Cayenne peppers are not only the best peppers for crushed red pepper, they are one of the easiest, most prolific peppers to grow in the vegetable garden.”
Last year I grew this plant and got 1 pepper on the whole plant all year. Just 1! This year the plant is overflowing thanks to Clark’s advice to water my pepper plants with epsom salt. When I finish picking all the peppers I will dry them in a low oven, crush them and have homemade crushed red pepper flakes which I love!
When I came home, Kim gave me another pie plate to use with my Joanna Gaines pie stand- looks great!
Hummingbirds drink nectar using tongues that are so long that, when retracted, they coil up inside the birds’ heads, around their skulls and eyes. At its tip, the tongue divides in two and its outer edges curve inward, creating two tubes running side by side. The tubes don’t close up, so the birds can’t suck on them as if they were straws. Instead, scientists believed that the tubes are narrow enough to passively draw liquid into themselves. That process is called capillary action. Who knew?
Your life here on Earth
Was not meant to be,
But I don’t regret the cost
of trying to bring you here with me.
Although I only held you briefly
Before they took you away from me.
It was worth every pain, every tear shed,
Because I treasure the love you inspired in me.
Delaney’s first day back as a sophomore. She hit her ankle on a curb and is going through physical therapy for a bad sprain, hence the wonderful footwear.
Kelsie’s first day back as a freshman!
Good luck girls!
Kim and Clark were coming home from Beth’s Monday when they were in an accident that could have been very deadly. Thanks to divine intervention- Kim has a back injury and a smashed hood. Kim clipped a barrel on the thruway at 75 mph sending them off the road, through a ravine and up a hill. When you go to sleep tonight- say many Thanks to God above because someone really is watching over them. I know I did.
Ingredients
Brown Butter Stone Fruit Compote:
Amaretto Syrup:
Lemon Ricotta Pancakes:
Directions
For the fruit compote: Add the butter to a high-sided saute pan over medium heat and allow to brown. Once browned, add the apricots, plums, nectarines, peaches, sugar and vanilla bean. Stir to combine and cook until the fruit softens and the sugar has dissolved, 15 to 20 minutes. Remove the vanilla bean before serving.
For the amaretto syrup: Pour the amaretto into a saucepan and heat through over medium heat. Keep warm.
For the pancakes: Combine the flour, sugar, baking powder and salt in a medium bowl. In a large bowl, whisk the ricotta, eggs, milk, lemon zest and juice. Add the dry ingredients to the wet ingredients and mix until just combined.
Heat a large saute pan over a medium flame. Once heated, add 1 tablespoon of the butter. After the butter stops bubbling, pour most of it out of the pan and gently wipe the pan with a dry paper towel, leaving a thin film of fat. With a large spoon, gently ladle pancake batter into the pan, about 2 tablespoons per pancake. Cook the pancakes until bubbles begin to appear on top, 2 to 3 minutes. Flip and cook on the reverse side, about another 2 minutes. Add more butter to the pan as needed.
Layer the pancakes on a platter with the fruit compote between each layer. Top with more compote and drizzle with amaretto syrup just before serving.
I cheated (did not have ricotta) so I added lemon juice and zest to a pancake mix (Classic Cup- KC’s best). I cut the recipe in half- used 1 fruit of each (just Linda and I) and only about 1/8 Amaretto (just a drizzle). If your fruit is really sweet- I’d cut the sugar down as well. I am not a cooked fruit person so I made sure there was some texture still in the fruit- this is excellent!
(Recipe from Guy’s Ranch Kitchen- Eric Greenspan)
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