A day at the tide pools

The star fish were beautiful...

Awesome shells. Some were still homes to some interesting creatures.

Brilliant colors...

Cute "land creatures" too....

and ofcourse.......happy faces

Josh, #33

FROM MIMI'S KITCHEN

DOUG'S MAGNIFICENT MANICOTTI (winter)Serves 12 Manicotti
Make the whole thing & freeze the rest for a latter feast.
Ingredients
Butter, for greasing the pan
12 manicotti or cannelloni pasta shells
Filling
1 head (about 12 ounces) red or white Swiss chard
2 tablespoons olive oil
1 medium onion, chopped
1 clove garlic, minced
1 (15-ounce) container whole milk ricotta cheese
3/4 cup frozen petite peas, thawed
1 cup shredded mozzarella (4 ounces)
3/4 cup grated Parmesan (2 ounces)
1/4 cup chopped fresh basil leaves
3/4 teaspoon kosher salt
1/4 teaspoons freshly ground black pepper
Fontina Fonduta Sauce
3/4 cup whole milk
1/2 cup heavy whipping cream
3 cups (6 ounces) fontina cheese, grated
2 tablespoons grated Parmesan
2 tablespoons chopped fresh basil leaves
1 1/2 cups (6 ounces) mozzarella, shredded
Special Equipment: a pastry bag fitted with a large plain tip (recommended: Ateco #7)
Directions
Preheat the oven to 400 degrees F. Grease a 13 by 9-inch glass baking dish liberally with butter.


For the Filling:
Using kitchen scissors or a knife, remove the leaves from the stems of the chard. Discard the stems. Chop the leaves into 1-inch pieces. In a large nonstick skillet, heat the oil over medium-high heat. Add the onion and cook until soft, about 5 to 7 minutes. Add the garlic and cook for 1 minute longer. Add the chard and cook, stirring constantly, until wilted, about 2 minutes. Allow the mixture to cool slightly. Place the ricotta cheese, peas, mozzarella cheese, Parmesan cheese, basil, salt, and pepper in the bowl of a food processor. Add the cooled chard mixture and blend until smooth.

The Secret: Don't cook the shells; simply stuff the dry shells with your hands and soak in the sauce overnight: waalaa; perfect Manicotti!!!! Enjoy

For the Fontina Fonduta Sauce:
In a medium heavy-bottomed saucepan, bring milk and cream to a simmer, over medium heat. Reduce heat to low. Add the fontina cheese and cook, stirring constantly, until the cheese is melted and the mixture is smooth. Remove the pan from the heat. Stir in the Parmesan cheese and basil.

Pour the sauce over the stuffed shells and sprinkle with the mozzarella cheese. Bake for 30 -35 minutes until top is golden.

Rare Footage Discovered

Thank you, Grandpa!

Grandpa, we got the video you made of our wedding today! It is so beautiful and personal and we are going to cherish it forever.

Thank you so very much!!!
We love you!
Liz & Nathan

Emma Loves Santa

Captain Ian At The Helm

June Lake, summer of '09

POP'S TOP TEN

Mom and I enjoyed "Avatar" Wednesday. The only problem was the long line waiting to get to see the film. Pop's gives us some things overheard while waiting in line.

• "What a coincidence! I couldn't find a woman to go with me either"
• "If I wear my 3-d glasses over my 2-d glasses, will I see 5-d?"
• "It's nice they didn't over-hype this thing"
• "Last time I saw blue creatures for three hours, I drank too much NyQuil"
• "Which one is Chewbacca?"
• "It's set in the year 2154 when America finally passes a health bill"
• "Based on a true story, right?"
• "Hold on, Tiger's texting me"
• "Some guy just said the ticket-taker looks like a Na'vi""
• "$500 million for a movie.....recession's over!"

Dad's first purchase for the granny flat

70th Remembered

Buttermilk pancakes

Ingredients:
2 eggs
2 cups all-purpose flour, sifted
2 Tbs. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 1/2 cups buttermilk
4 Tbs. (1/2 stick) unsalted butter, melted
1/2 tsp. vanilla extract
1 to 2 Tbs. vegetable oil or nonstick cooking spray
Maple syrup for serving
Directions:
In a bowl, using an electric mixer, beat the eggs on medium speed until frothy. Add the flour, sugar, baking powder, baking soda, salt, buttermilk, melted butter and vanilla. Stir just until the batter is smooth and no lumps of flour remain; do not overbeat.

Heat a griddle over medium-high heat until a few drops of water flicked onto the surface skitter across it.
Pour about 1/3 cup of the batter into pan. Cook until bubbles form on top and the batter is set, about 2 minutes. Using a spatula, flip the pancakes. Cook until golden brown on the other side, about 2 minutes more. Keep warm until all the pancakes are cooked.

Repeat with the remaining batter, adding more oil to the griddle as needed. Serve with maple syrup.
The son of Mimi