Recipe(tried): Meeting Manyhats, Washing Windows and Dinner Tonight!

Hello Everyone!

I have been washing my windows and sliding glass doors all day. They are sparkling clean and quite beautiful. I simply used Martha Stewart's formula:

2 c. water
1/4 c. white vinegar
1/2 t. dishwashing soap

Mix and put in a spray bottle. Dry with newspapers.

It worked beautifully! I tripled the formula using a bucket and washcloth. Now I know the meaning of "ona clear day, you can see forever"!! Let's hope no one walks into the sliders....

Yesterday, I had a wonderful time meeting up with Manyhats who is down in Florida from Michigan for a few weeks. She was so happy with the weather telling me it is quite a breather from the harsh winter of her homeland. She was just basking in the Florida sunshine!

We met up at Barnes and Noble and exchanged gifts...she brought me delicious goodies! One of them was a mustard she swears by and my DH tasted it with a cracker and cheese and proclaimed it delicious! She also brought me a yummy looking Cherry Berry Jam and a huge jar of chocolate covered cherries. As you all know, Michigan is famous for its cherries. Ooooh, these look so sinful! And lastly, a jar of salsa relish made by Harry and David that she proclaims the best mixed with cream cheese for nibbles. All the type of favorite goodies I love to get, how did she know?

We shared a great time talking while enjoying lunch at Panera's. She is a tall, thin, beautiful woman with the most gorgeous blue-green eyes and a graceful nature. She shared so many wonderful, heart-warming stories of her hometown, youth, children, grandchildren and her husband. This is a lady who loves family and hearth and home! She and her DH love to travel in their RV and are really enjoying life! I am so glad to make friends with her!

Manyhats is a woman with a good soul and a love for cooking and entertaining...she shared a few recipes with me that I encouraged her to post here. She said they were so easy that she didn't see the point in posting them. But, those are the type of recipes we all love; fast, easy, uncomplicated and delicious!

All too soon our visit was over, and I did get to meet her DH who came by to pick her up. A wonderful couple, beautiful people that are well worth knowing and enjoying time with. We made plans to get together again in March when they swing down again to visit Florida.

Tonight for dinner I will be making Broiled Salmon with a Herb Mustard Glaze, recipe is from Giada De Laurentiis. I will serve that with spaghetti tossed with Carolyn's yummy Korean Spinach and a Soft Lettuces with Blood Oranges and Blood Orange Vinaigrette recipe found in Mary Engelbreit's Home Companion magazine, February/March 2006 issue.

Keep Warm! Hugs from Gina


Broiled Salmon with Herb Mustard Glaze
recipe from: Giada De Laurentiis
Food Network

2 garlic cloves
3/4 teaspoon finely chopped fresh rosemary leaves
3/4 teaspoon finely chopped fresh thyme leaves
1 tablespoon dry white wine
1 tablespoon extra-virgin olive oil
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
Nonstick olive oil cooking spray
6 (6 to 8-ounce) salmon fillets
Salt and freshly ground black pepper
6 lemon wedges

In a mini food processor, combine garlic, rosemary, thyme, wine, oil, Dijon mustard, and 1 tablespoon of whole-grain mustard. Grind the mustard sauce until combined, about 30 seconds. Transfer to a small bowl. Add remaining 1 tablespoon of whole-grain mustard to the sauce and stir to combine. Set aside mustard sauce.
Preheat the broiler. Line a heavy rimmed baking sheet with foil. Spray the foil with nonstick spray. Arrange the salmon fillets on the baking sheet and sprinkle them with salt and pepper. Broil for 2 minutes. Spoon the mustard sauce over the fillets. Continue broiling until the fillets are just cooked through and golden brown, about 5 minutes longer.

Transfer the fillets to plates and serve with lemon wedges.

Spaghetti with Korean Spinach, Pecorino and Toasted Pine Nuts

1 lb. spaghetti
recipe for Carolyn's Korean Spinach
1/4 c. grated fresh pecorino cheese
2 T. toasted pine nuts
1/4 c. pitted Kalamata olives, coarsely chopped

Cook spaghetti according to box directions. Drain and toss with Korean Spinach. Add toasted pine nuts, chopped Kalamata olives and sprinkle cheese over. Serve immediately.

Soft Lettuces with Blood Oranges and Blood Orange Vinaigrette
serves 4
recipe from Mary Engelbreit's Home Companion Magazine
Feb/March 2006 issue

2 blood oranges
1 T. red wine vinegar
1 t. Dijon mustard
pinch salt
pinch fresh ground black pepper
4 T. olive oil
1 5 oz. package pre-washed mesclun salad mix or substitute Boston, Bibb or oak-leaf lettuce

Cut 1 orange in half and squeeze out the juice using a citrus juicer. Measure the juice in a measuring cup and set aside. Remove the peel from the second orange and cut the flesh into sections or slices.

Mix the vinegar, mustard, salt and pepper in a small bowl until blended. Add 1/4 c. orange juice and blend. Add the olive oil and blend; taste for seasoning, adding more juice, mustard or oil depending on whether you prefer a tangy or not so tangy taste. (If you have leftover blood orange juice, enjoy it with a splash of Champagne for mimosa!)

Place the lettuce in a salad bowl, add enough dressing just to coat leaves ans toss to mix. Add the orange sections and toss gently. Serve immediately.