The DiSanto's Posts

Matthew taking after Nick…so cute!

Family News

Kim and Clark got 2 new kitties- one is loving and one is scared. Hoping in time she will come out and join the rest of the family. Here is Chloe who follows Clark around.

Please send some love their way- Clark broke a tooth and Kim fell and broke her nose, has a hairline fracture in her spine and hurt her arm. This is not a good year for them!

Animals

My herbs are hugh and plentiful…tonight I made a salad and homemade Ranch dressing. I have tried many recipes but this one is really good.

The vinegar and Worcestershire add a great depth- so yummy!

Homemade Ranch Dressing

Ingredients

  • 1/2 cup good-quality mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup buttermilk
  • 3 tablespoons fresh minced parsley OR 1 tablespoon dried parsley
  • 1 1/2 teaspoons fresh minced dill OR 1/2 teaspoon dried dill
  • 1/2 teaspoon apple cider vinegar
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • Freshly ground black pepper to taste

Instructions

  • In a medium bowl, whisk together mayonnaise, sour cream, and buttermilk until smooth. Stir in parsley, dill, vinegar, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Blend well and adjust seasonings, to taste. Cover and refrigerate for at least 4 hours or overnight. If consistency is too thick, thin out dressing with a splash of additional buttermilk.

Notes

  • If you don’t have any buttermilk on hand, you can make your own by pouring 1 1/2 teaspoons of lemon juice (or white vinegar) into a 1-cup liquid measuring cup. Fill the measuring cup up to the 1/2-cup line with milk (whole milk is preferred but low-fat/skim milk will work). Allow to sit for 5 to 10 minutes and stir before proceeding with recipe.
  • To make Ranch Dip (instead of dressing), use a total of 3/4 cup mayonnaise, 3/4 cup sour cream, and eliminate the buttermilk.

Recipes/Cooking

Birthdays Misc.

There will be a zoom call- Father’s Day (June 21) at 4:00 PM EST.

Family Events

Erin has put in several new beds and decorated her garden area…

New beds with the brick’s we all fell in love with-made the job so much easier.

While the family was visiting Beth- they built beds there too- these girl’s take after their dad and love to garden!

Family News Garden

Kelly has been busy planting, mulching, painting her gardens and porches…

Before…

After…Beautiful… love the blue color.

Front porch… after she painted the floor.

Ella’s fairy garden…

Sporting the flamingo’s…

Misc.

Linda and I have been busy putting in new beds and planting/replanting old beds.

New bed in back (covered) and 2 beds inside the fence for herbs and cherry tomatoes. They are huge now.

Still have to put down border (white rocks on first picture). Already put down a border and rock between planeter beds.

This was the area dug up to fix sewer.

The main garden out back- raised bed plus ground for tomatoes, cucumbers and beans. Side beds are metal beds we put in last year and the year before.

These two beds have eggplant, broccoli, 5 types of peppers.

Two beds are for plants that come back-asparagus and strawberries…

We worked on replacing areas with new grass… all up now!

Had 5 cubic yards of dirt delivered. Filled yard and beds one wheel barrel at a time-FUN!

We added/moved flowers in the decorative beds…

All the hostas in the 2nd picture where moved to beds on hillside (not shown) and more flowering plants were added.

Added lights last year and grasses to the area where we had the concrete put down…

Put a planeter where we use to have a bakers rack…

We are now power washing the concrete floor under gazebo and deck so we can recolor concrete(peeling) and restain deck. Our temps are now 94 and higher so it is slow going- one day at a time. Hillside gardens are still a work in progress and we plan to add one more 12 foot bed on top of side hill for flowers. We have the back garden for Matthew (Peace pole has Irish and Italian on it), a side garden full of daisies for Lu and two pots full of coleus for Mama (she taught me how to pinch off the tops when I was young and visited).

Family News Garden

Well this is a good time to buy a new vehicle…

Kameron got himself a “man-truck”

His parents bought a new Ford Edge (same as Nana’s car- different color).

Kris got a new car too- (same as Nana’s car-different color).

Hope everyone enjoys their new rides…congratulations!

Family News

Birthdays

Thought

I used a little less spice in the flour but follow exactly and you will have the tastiest, cruchest chicken sandwich you have ever had. Puts Chick-fil-a to shame. Ina said it is her take of Shake Shack’s chicken sandwich. Only downside- you do have to deep fry which is smelly and messy but so worth it. I uised chicken tenders instead of breasts- still pounded even and cooked 4 minutes instead of 5 minutes.

Fried Chicken Sandwiches

Ingredients:

2 cups buttermilk, shaken
1 shallot, peeled, halved lengthwise, and thinly sliced crosswise
2 garlic cloves, smashed
1 jalapeno pepper (with seeds), halved lengthwise
Kosher salt and freshly ground black pepper 3 small skinless, boneless chicken breasts (6 ounces each)
3 1/2 cups all-purpose flour
4 teaspoons baking powder
2 1/2 teaspoons smoked Spanish paprika 1 teaspoon cayenne pepper
1 teaspoon celery salt
2 (48-ounce) bottles canola oil
6 potato hamburger buns, toasted, for serving
Buttermilk Herb Mayo, recipe follows, for serving
6 Bibb lettuce leaves
Kosher dill pickles, such as Claussen, thinly sliced, for serving

Buttermilk Herb Mayo:

1 cup good mayonnaise, such as Hellmann’s 2 tablespoons buttermilk, shaken
1 teaspoon good white wine vinegar
2 tablespoons thinly sliced scallions, white and green parts

1 tablespoon minced fresh parsley
1 tablespoon minced fresh chives
1/8 teaspoon minced fresh thyme leaves Kosher salt and freshly ground black pepper

Directions:

1. In a large bowl, whisk together the buttermilk, shallot, garlic, jalapeno, 2 teaspoons kosher salt, and
1 teaspoon black pepper. Place the chicken breasts between 2 pieces of parchment paper and, with a rolling
pin or a meat mallet, pound them until they are evenly 1/2 inch thick. Slice each piece of chicken in half crosswise so you have 2 pieces approximately the same size. Place the chicken in the marinade, making sure each piece is well coated, cover with plastic wrap, and refrigerate for at least 8 hours or up to (but not more than) 24 hours.

2. When ready to cook the chicken, preheat the oven to 300 degrees. Set a wire rack on a sheet pan and place them in the oven.

3.  In a large bowl, whisk together the flour, baking powder, paprika, cayenne pepper, celery salt, 1 tablespoon kosher salt, and 1 1/2 teaspoons black pepper and set aside.

4. Pour oil into a medium (9-inch round by 4 1/2-inch high) Dutch oven, such as Le Creuset, until it is 2 inches deep. Clip on a candy thermometer and heat the oil over high heat until it reaches 350 degrees F. Meanwhile, lift the chicken from the marinade, dredge it in the flour mixture, submerge it again in the marinade, then again in the flour mixture, lightly shaking off the excess. Transfer the chicken to a plate or sheet pan until ready to fry.

5. When the oil is 350 degrees F, carefully lower 3 pieces only into the oil with tongs and adjust the heat to keep the oil at 350 degrees F. Don’t crowd the chicken! Cook for 5 minutes, turning once to brown evenly. With a slotted spoon, transfer the chicken to the sheet pan in the oven to keep warm. Repeat with the remaining chicken. Sprinkle all the chicken with salt and keep warm for up to 15 minutes, until ready to serve.

6. To assemble, place the bottom of each bun on a plate, spread with some of the Buttermilk Herb Mayo, then a lettuce leaf, 4 pickle slices, then a piece of chicken. Spread the underside of the top bun generously with more of the mayo and place on top of the chicken, mayo side down. Serve while the chicken is still warm.

Buttermilk Herb Mayo:

7. Whisk together the mayonnaise, buttermilk, vinegar, scallions, parsley, chives, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Cover and refrigerate until ready to use.

 

Recipes/Cooking

Birthdays

Birthdays

She Let Go
She let go. Without a thought or a word, she let go.
She let go of fear. She let go of the judgments.
She let go of the confluence of opinions swarming around her head.
She let go of the committee of indecision within her.
She let go of all the ‘right’ reasons. Wholly and completely,
without hesitation or worry, she just let go.
She didn’t ask anyone for advice. She didn’t read a
book on how to let go… She didn’t search the scriptures.
She just let go.
She let go of all of the memories that held her back.
She let go of all of the anxiety that kept her from moving forward.
She let go of the planning and all of the calculations about how to do it just right.
She didn’t promise to let go.
She didn’t journal about it.
She didn’t write the projected date in her day-timer.
She made no public announcement and put no ad in the paper.
She didn’t check the weather report or read her daily horoscope.
She just let go.
She didn’t analyze whether she should let go.
She didn’t call her friends to discuss the matter.
She didn’t do a five-step Spiritual Mind Treatment.
She didn’t call the prayer line.
She didn’t utter one word. She just let go.
No one was around when it happened.
There was no applause or congratulations.
No one thanked her or praised her.
No one noticed a thing.
Like a leaf falling from a tree, she just let go.
There was no effort. There was no struggle.
It wasn’t good and it wasn’t bad.
It was what it was, and it is just that.
In the space of letting go, she let it all be.
A small smile came over her face.
A light breeze blew through her.
And the sun and the moon shone forevermore.
Here’s to giving ourselves the gift of letting go…
There’s only one guru ~ you.

―Rev. Safire Rose

Artist: Debbie Arnold

Thought