Oh Basil

Food & Environment
Went to breakfast at Gould’s Sugar House on the Mohawk Trail in Shelburne, Ma. A staple in my area. I personally think they have the best pancakes and pickles in the world!

Went to breakfast at Gould’s Sugar House on the Mohawk Trail in Shelburne, Ma. A staple in my area. I personally think they have the best pancakes and pickles in the world!

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Yes! I’ve found it. The best coconut water out there! 
After literally going through as many brands of coconut water I could find, and liking them but not loving them, my boyfriend snatched up a couple of these bottles of awesomeness! 
The brand is Taste Nirvana, and the company is based out of California. The coconuts that make up this sweet nectar are harvested from a specific region of Thailand that produces larger and sweeter coconuts. 
I highly suggest trying this brand if your looking for a good all natural coconut water.

Yes! I’ve found it. The best coconut water out there!
After literally going through as many brands of coconut water I could find, and liking them but not loving them, my boyfriend snatched up a couple of these bottles of awesomeness!
The brand is Taste Nirvana, and the company is based out of California. The coconuts that make up this sweet nectar are harvested from a specific region of Thailand that produces larger and sweeter coconuts.
I highly suggest trying this brand if your looking for a good all natural coconut water.

Comments
Cajun Chicken Alfredo with Linguine and Tomato
Serves 2-4
1 Medium shallot – minced
3 Garlic cloves – micro minced
2 Tbsp. Fresh parsley – chopped
1 Small plum tomato – chopped
¾ C. Freshly shredded parmigiano-reggiano
Salt & Pepper
Olive Oil
½ Box dried Linguine
2 Boneless skinless chicken breasts
3 Tbsp. Butter
1 ½ C. Heavy Cream
Cajun seasoning
½ C. Reserved pasta water
Canola oil cooking spray
For this recipe I prepared the chicken breasts using a panini grill, providing the fastest cook time for the breasts. They could be pan fried or pan roasted as an alternative.

Prep the first five ingredients on the list and set aside.


Set up a pot with water and a generous amount of salt and olive oil to boil the linguine as directed on box to al dente. Reserve ½ Cup of the cooking water when finished.


In the mean time, set a medium size saute pan on another burner for the Alfredo sauce set to medium-high heat. Pre-heat the panini grill at this time as well.


When the saute pan is ready – add the butter and let melt, then add the shallot, garlic and a pinch of salt. Saute for about a minute. Add heavy cream and whisk off and on until reduced by 1/3, and the sauce coats a spoon. About 10-15 minutes.


When the panini grill is ready – spray both surfaces with canola cooking spray. Salt and pepper chicken breasts and place on grill and close. Cook 6-8 minutes, depending on size of chicken breasts. When done, remove chicken breasts and toss them in about a ½ Cups worth of Cajun seasoning. Place back on panini grill, press and cook another 2 minutes. Remove from grill and let rest for 5 minutes before slicing.


When the sauce is reduced and thick enough to coat a spoon – add a pinch of black pepper, the chopped fresh parsley and the parmigiano-reggiano. Whisk to combine until cheese is melted. Add the cooked linguine and the ½ Cup reserved pasta water. Turn up heat slightly and toss pasta in sauce with tongs until well combined and thickened. About a minute.


Plate Alfredo pasta with sliced chicken, and garnish with chopped tomatoes.

Cajun Chicken Alfredo with Linguine and Tomato

Serves 2-4

1 Medium shallot – minced

3 Garlic cloves – micro minced

2 Tbsp. Fresh parsley – chopped

1 Small plum tomato – chopped

¾ C. Freshly shredded parmigiano-reggiano

Salt & Pepper

Olive Oil

½ Box dried Linguine

2 Boneless skinless chicken breasts

3 Tbsp. Butter

1 ½ C. Heavy Cream

Cajun seasoning

½ C. Reserved pasta water

Canola oil cooking spray

For this recipe I prepared the chicken breasts using a panini grill, providing the fastest cook time for the breasts. They could be pan fried or pan roasted as an alternative.

  • Prep the first five ingredients on the list and set aside.

  • Set up a pot with water and a generous amount of salt and olive oil to boil the linguine as directed on box to al dente. Reserve ½ Cup of the cooking water when finished.

  • In the mean time, set a medium size saute pan on another burner for the Alfredo sauce set to medium-high heat. Pre-heat the panini grill at this time as well.

  • When the saute pan is ready – add the butter and let melt, then add the shallot, garlic and a pinch of salt. Saute for about a minute. Add heavy cream and whisk off and on until reduced by 1/3, and the sauce coats a spoon. About 10-15 minutes.

  • When the panini grill is ready – spray both surfaces with canola cooking spray. Salt and pepper chicken breasts and place on grill and close. Cook 6-8 minutes, depending on size of chicken breasts. When done, remove chicken breasts and toss them in about a ½ Cups worth of Cajun seasoning. Place back on panini grill, press and cook another 2 minutes. Remove from grill and let rest for 5 minutes before slicing.

  • When the sauce is reduced and thick enough to coat a spoon – add a pinch of black pepper, the chopped fresh parsley and the parmigiano-reggiano. Whisk to combine until cheese is melted. Add the cooked linguine and the ½ Cup reserved pasta water. Turn up heat slightly and toss pasta in sauce with tongs until well combined and thickened. About a minute.

  • Plate Alfredo pasta with sliced chicken, and garnish with chopped tomatoes.

Comments
From the top of Mt. Washington in The White Mountains.

From the top of Mt. Washington in The White Mountains.

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Wow, I haven’t been able to get on here and post much lately, but I will make my best attempt from here on. 

This past weekend my boyfriend and I, along with a small group of friends, travelled up into the lakes region of New Hampshire for bike week. We also made our way up to the White Mountains. Riding a total of 600 miles this past weekend, including the scariest thing I’ve done in a while - rode the Harley up the auto road on Mt. Washington. Scary, but spectacular, and I’m certainly glad we did it!

Wow, I haven’t been able to get on here and post much lately, but I will make my best attempt from here on.

This past weekend my boyfriend and I, along with a small group of friends, travelled up into the lakes region of New Hampshire for bike week. We also made our way up to the White Mountains. Riding a total of 600 miles this past weekend, including the scariest thing I’ve done in a while - rode the Harley up the auto road on Mt. Washington. Scary, but spectacular, and I’m certainly glad we did it!

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Green trees under a cloudy sky. Shelburne Falls, Massachusetts.

Green trees under a cloudy sky. Shelburne Falls, Massachusetts.

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Parsley

Parsley

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I see the positives in all of the seasons, and I’ve most definitely declared at one point or another each season as my favorite (except winter). This time I’m sure though…Spring is definitely my favorite season! It’s the most hopeful of the seasons.

I see the positives in all of the seasons, and I’ve most definitely declared at one point or another each season as my favorite (except winter). This time I’m sure though…Spring is definitely my favorite season! It’s the most hopeful of the seasons.

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Simple Balsamic Vinaigrette
Lunch time! I search around a bit…and realize I have nothing to eat I have the potential makings of a salad with a homemade balsamic vinaigrette. I grabbed whatever salad makings I could gather. In this case it was: green leaf lettuce, baby spinach, feta, croutons, and some pumpkin seeds.
Okay, now for the super easy balsamic vinaigrette. I threw this together in a small ball jar with a tight lid so that I could shake it about, and mix all of that tangy goodness together.
Ingredients:
2-3 small cloves of garlic, minced
1/2 Tbls. spicy brown mustard
1/2 tsp. sea salt
1/2 tsp. black pepper
1/2 tsp. dried parsley
1/2 tsp. dried basil
1/4 C. balsamic vinegar 
1/2 C. olive oil
Load up the ingredients and seal the lid on the jar tightly. Shake about vigorously until well blended. Done!
Now, this was really impromptu…just looking to eat, people. If I had it, I would have rather used fresh herbs for the vinaigrette. Also, if your anything like me…and live for love anything tangy and tart, than this will probably be just right. If you do prefer it a bit sweeter, feel free to add a bit of honey or brown sugar to lessen the intensity. Adjust to taste!

Simple Balsamic Vinaigrette

Lunch time! I search around a bit…and realize I have nothing to eat I have the potential makings of a salad with a homemade balsamic vinaigrette. I grabbed whatever salad makings I could gather. In this case it was: green leaf lettuce, baby spinach, feta, croutons, and some pumpkin seeds.

Okay, now for the super easy balsamic vinaigrette. I threw this together in a small ball jar with a tight lid so that I could shake it about, and mix all of that tangy goodness together.

Ingredients:

2-3 small cloves of garlic, minced

1/2 Tbls. spicy brown mustard

1/2 tsp. sea salt

1/2 tsp. black pepper

1/2 tsp. dried parsley

1/2 tsp. dried basil

1/4 C. balsamic vinegar 

1/2 C. olive oil

Load up the ingredients and seal the lid on the jar tightly. Shake about vigorously until well blended. Done!

Now, this was really impromptu…just looking to eat, people. If I had it, I would have rather used fresh herbs for the vinaigrette. Also, if your anything like me…and live for love anything tangy and tart, than this will probably be just right. If you do prefer it a bit sweeter, feel free to add a bit of honey or brown sugar to lessen the intensity. Adjust to taste!

Comments
Lunch - I had a craving for this simple tomato sandwich. Simple cravings are the best kind! Wheat toast, a tiny bit of mayo, sliced tomatoes, and dash of salt and pepper.

Lunch - I had a craving for this simple tomato sandwich. Simple cravings are the best kind! Wheat toast, a tiny bit of mayo, sliced tomatoes, and dash of salt and pepper.

Comments