Its Been A While...

..a very long while.

It has been such a long time I decided to delete all previous posts. Was it the smartest of choices? No. In hindsight I wish I had kept them to see my personal growth, however there is nothing to do now but move forward.

I set up this blog to chronicle the special things that come my way... the events, people, and small choices which shape me. I hope to continue my journal of how my path changes and how I grow from day to day.

I know that the slightly warmer days of Fall are soon going away to bring about the grey, dark days of winter. My heart dreads this transition. Instead of allowing myself to ponder the gloomy days coming, I am planning a Fall Picnic with a new friend. Although I had no idea when I asked him to go along with me, we shall be celebrating his birthday.

Instead of throwing a couple hastily put together sandwiches, I have decided a bit more sophistication in my menu. I wanted to do something special; a memory builder for his birthday. I shall post some pictures tomorrow.

Shelle's Fall Picnic Menu
Mini Caprese Bites
Sister's Mexicorn Dip with pita chips
Turkey and Black Forest Ham Panini with Citrus Aioli
Mom's Apple Cake

Recipes are listed below... Enjoy!!

Mini Caprese Bites
1pint grape tomatoes, halved
1 (8-oz.) package fresh mozzarella, cut into 1/2-inch cubes
32 (4-inch) wooden skewers (toothpicks may be used as well)
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1/4 teaspoon kosher salt
1/4 teaspoon pepper
6 thinly sliced fresh basil leaves

Thread 1 tomato half, 1 piece of cheese, and another tomato half onto each skewer. Place skewers in a shallow serving dish.
Whisk together oil and next 3 ingredients. Drizzle oil mixture over skewers; sprinkle with basil and salt and pepper to taste.


Sister’s Mexicorn Dip
1 can Mexicorn
2 green onions finely chopped
1/2 bunch cilantro chopped
1 cup grated cheddar cheese
1/2 cup mayo
8 oz sour cream
1/2 tsp cumin
1/2 tsp cayenne pepper
1/4 tsp lime juice
Drain mexicorn thoroughly. Add green onions, cilantro and grated cheese. Mix mayo, sour cream, cumin, cayenne and lime juice in separate bowl. Add to other ingredients and chill for a few hours. Serve with Pita Chips


Turkey and Ham Panini with Citrus Aioli
2 tbsp mayonnaise
1/4 tsp grated lime rind
1/4 tsp grated lemon rind
1 tsp fresh lemon juice
1/4 tsp freshly ground black pepper
1 garlic clove, minced
8 (1-ounce) slices bread
1/2 pound deli-sliced turkey
1/2 pound deli-sliced ham (Black Forest is my favorite)
2 cups spring lettuce mix
4 (1/2-ounce) slices provolone cheese
Cooking spray
Heat a grill pan over medium-high heat. Combine first 6 ingredients; spread evenly over 4 bread slices. Top evenly with turkey, ham, lettuce, cheese, and remaining 4 bread slices. Coat grill pan with cooking spray. Arrange 2 sandwiches in pan. Place a cast-iron or heavy skillet on top of sandwiches; press gently to flatten. Cook 2 minutes on each side (leave cast-iron skillet on sandwiches while they cook). Repeat procedure with remaining 2 sandwiches.


Mom’s Apple Cake
6 apples, Mom uses McIntosh apples
1 tablespoon cinnamon
5 tablespoons sugar
2 3/4 cups flour, sifted
1 tablespoon baking powder
1 teaspoon salt
1 cup vegetable oil
2 cups sugar
1/4 cup orange juice
2 1/2 teaspoons vanilla
4 eggs
1 cup walnuts, chopped (optional)
Preheat oven to 350 degrees. Grease a tube pan. Peel, core and chop apples into chunks. Toss with cinnamon and sugar and set aside.
Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, sugar and vanilla. Mix wet ingredients into the dry ones, then add eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated.
Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for about 1 1/2 hours, or until a tester comes out clean.