Refrigerator Tomato Salsa. New Music From Jordan Lovelis.

Seen recently through my lens:

The cat, of course, in a deep sleep.

A boatload of sushi.

My youngest played Mr. Mayor in the middle school production of Seussical.

I went to BJs for the first time to shop for 200 high schoolers. (Thanks Carole!)

The gang of four at my eldest son’s high school graduation.

A beautiful summer morning.

A summer afternoon.

A Samoa donut from Lou’s Bakery.

A sunny field.

I stayed in a dorm room while attending my son’s freshman orientation. It was air conditioned…tuition dollars at work.


Was served a lemon wedge with pizza in Park City Utah. Who knew that cheese pizza with a squeeze of lemon was so delicious?

I hope your summer is treating you well. If you are looking for a great recipe to use up some of the ripe juicy tomatoes that are everywhere, then this Refrigerator Tomato Salsa is just the ticket. It’s quick, easy and super fresh tasting.

Refrigerator Tomato Salsa


2 pounds ripe tomatoes, diced
2 tablespoons finely chopped fresh cilantro
2 cloves garlic, minced
Zest and juice of 1 lime
1 medium jalapeño pepper, seeded and minced
1 small onion, minced
Salt and pepper


1. In a large nonreactive bowl, stir together the tomatoes, cilantro, garlic, lime zest and juice, jalapeño, onions, and a pinch of salt and pepper.

2. Serve salsa immediately, or place in an airtight container and store in the refrigerator for up to 1 week.

Makes 4 cups

Recipe from Paula Deen

Chips and dip on table. Some lovely new pop on the stereo. You’ve got it covered.

Check out Jordan Lovelis on Facebook where you can learn of upcoming tour dates on the US west coast. You can buy the music on Bandcamp.


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Coconut Chicken Tenders, Corn Pudding And Parmesan Roasted Asparagus

If you are looking for a fun and absolutely delicious meal to serve for dinner (besides some popsicles), look no further than this combo of Coconut Chicken Tenders, Corn Pudding And Parmesan Roasted Asparagus. The crunchy chicken, soft cheesy corn and crisp asparagus offer the perfect contrasts on one plate.

Coconut Chicken Tenders


Peanut oil for frying
2 lbs chicken tenders
salt and pepper to taste
½ cup orange juice
½ cup sweetened condensed milk
1 egg, beaten
1½ cups panko bread crumbs
1 cup shredded sweetened coconut


1. On a cookie sheet, season chicken with salt and pepper on both sides. Set aside.

2. In a medium bowl, mix orange juice, condensed milk, and egg until well combined. In another bowl, mix coconut and panko crumbs.

3. Heat 3 inches of peanut oil in a large pot over medium-high heat.

4. Dip and fully coat each tender in the egg mixture first and then the panko/coconut mix.

5. Fry each tender for 4 minutes on each side until golden brown. Transfer the cooked chicken to a paper towel lined plate to remove excess oil.

Serves 4 to 6

Corn Pudding


4 Tbs unsalted butter
1 small yellow onion, finely chopped
1 clove garlic, minced
½ tsp kosher salt
¼ tsp freshly ground black pepper
¼ tsp cayenne pepper
2 cups frozen corn kernels, thawed
1 (14.5 oz) can cream-style corn
1 cup milk
4 oz cream cheese, softened
1 Tbs granulated sugar
2 eggs
1 (8.5 ounce) box Jiffy Corn Muffin Mix
2 cups shredded sharp cheddar cheese


1. Preheat oven to 350℉. Grease a 9 x 13-inch baking dish with nonstick cooking spray.

2. Melt the butter in a large saucepan or Dutch oven over medium heat. Add the onions, garlic, salt, pepper, and cayenne, and sauté for 5 minutes, just until the onions have softened. Turn off the heat.

3. Add the corn kernels, cream-style corn, milk, cream cheese, and sugar, stirring until well combined. Mix in the eggs one at a time, followed by the muffin mix, stirring until the batter is smooth. Stir in the shredded cheese.

4. Pour the corn mixture into the prepared baking dish.

5. Bake for 50 to 60 minutes, until the center is firm.

Note: To make ahead: This dish can be prepared one day in advance. Store in refrigerator. When ready to cook, cover the corn pudding with foil and bake at 350℉ for 20 minutes until warmed through.

Serves 8

Parmesan Roasted Asparagus


1 pound fresh asparagus, trimmed
2 tablespoons extra=virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup shaved Parmesan
1/2 lemon plus more cut wedges, for serving


1. Preheat oven to 450℉.

2. Place asparagus in a single layer on a sheet pan. Drizzle with olive oil and sprinkle with salt and pepper.

3. Roast for 10 minutes, until tender.

4. Sprinkle spears with the Parmesan and a squeeze of lemon juice. Serve with lemon wedges.

Serves 4

Recipes from Savory Sweet Life: 100 Simply Delicious Recipes for Every Family Occasion by Alice Currah

Some gentle music from brothers Jacob and Rory Green aka JR Green will surely bring a perfect meal the sounds it needs.

Check out JR Green on the band’s Website where you can learn of upcoming gigs in Scotland and buy their music.


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Old-Fashioned Peanut Butter Chocolate Chip Cookies. New Music From Sunset Lines.

You don’t see that everyday. And fellow Gilmore Girls fans…are you thinking the dog owner looks a little like Luke? :)

As I regroup after a lovely week away in Utah, here is a tried and true recipe to share before I get back into my kitchen. Old-Fashioned Peanut Butter Chocolate Chip Cookies are just what you think of when you conjure up the perfect chipper with peanut butter dough. The bit of sugar sprinkled on before baking gives the cookies an incredible flavor and texture boost.

Old-Fashioned Peanut Butter Chocolate Chip Cookies


1 1/2 cups flour
1 teaspoon baking soda
1 cup butter, softened
1/2 cup creamy or chunky peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1 large egg
1 3/4 cups semisweet chocolate chips
Granulated sugar


1. Preheat oven to 375°F.

2. Combine flour and baking soda in small bowl.

3. Beat butter, peanut butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsels.

4. Drop dough by rounded tablespoons onto parchment-lined baking sheets. Press down slightly with bottom of glass dipped in granulated sugar.

5. Bake cookies for 8 to 10 minutes or until edges are set but centers are still soft. Cool on baking sheets for 4 minutes then remove to wire racks to cool completely.

Makes 3 1/2 dozen cookies

Recipe slightly adapted from Very Best Baking

‘Glass’, new from San Francisco-based band Sunset Lines, sure packs a punch. The brooding guitars slide into an “Oh Oh” introduction to some synthy loveliness.

Check out Sunset Lines on Facebook. You can buy their music on Bandcamp (tracks aren’t up as of today 7/14, but stay tuned!).


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Lemon Capri Cocktail. New Music From Raveen.

So you made some limoncello? (Life didn’t give you lemons? Buy some limoncello like the brand I used.). Take that limoncello and shake up this interesting little cocktail.

Limoncello, espresso and cream seem like an unlikely combination, but the hint of lemon alongside the creamy coffee flavor is intriguing and refreshing.

Lemon Capri Cocktail


2 tablespoons cream
2 tablespoons chilled espresso
2 tablespoons limoncello, chilled
lemon peel for garnish, optional


1. Mix all ingredients together in a cocktail shaker filled with ice. Shake well and pour into cocktail glasses. Garnish with a lemon peel if you like.

Makes 2 drinks

Recipe from The Italian Dish

Grab your drink and get ready to relax with this super chill song from Montreal-based band Raveen.

‘Always’, the title and first track of the debut album due out later this month, eases into your ears with its hypnotic vocals. Dreamy stuff.

Check out Raveen on Facebook where you can learn of upcoming shows in eastern Canada. You can buy their music on Bandcamp.


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Chicken Liver And Bacon Pâté. New Music From Honeymilk.

I make liver pâté on average about once a year, usually at Christmastime. But recently when planning a picnic it occurred to me that pâté would be perfect. It’s portable and elegant, especially in individual ramekins.

And did I mention that this recipe has bacon in it? Of course…the title gives that away! Smooth liver pâté with the smoky hint of bacon is just genius. And cooking the pâté in a water bath gives it a silky texture that is unbelievably good.

Chicken Liver And Bacon Pâté


225g chicken livers
1 onion, chopped
100g bacon, chopped
2 cloves garlic
75g butter
3 Tbs heavy cream
1 Tbs brandy
Toast or baguette slices, to serve


1. Preheat oven to 190℃/375℉.

2. Devein the chicken livers and rinse with water. Pat dry.

3. Put the onion, bacon, garlic and butter in a roasting pan and bake for 20 minutes until the onion is soft. Add the chicken livers to the tray and return to oven for another 5 minutes until the livers are pink but not brown (do not overcook).

4. Decrease oven temperature to 110℃/230℉.

5. Transfer contents of roasting pan to a blender or food processor. Add the cream and brandy, and process until smooth.

6. Transfer the mixture to 4 (4oz) ramekin dishes and put into a baking tray (8 x 8-inch works well). Pour hot water into the pan until it comes half way up the sides of the ramekins, then transfer to the oven for 1 hour.

7. Cool completely before serving on toast or baguette slices.

Serves 4 to 8

Recipe from Olive Magazine

“Trip”, brand new from Swedish band Honeymilk, will get your picnic off to the perfect start. It’s got some cheesy lines, but just serve it over some crackers…it’s worth it.

Check out Honeymilk on Facebook. You can buy their music here.


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Chocolate Chunk Pistachio Muffins. New Music From Eat The Evidence.

Who wants a muffin?

Move over blueberry muffins…here’s an exciting addition to the breakfast bread basket. Not only are these cinnamon-scented muffins packed with pistachios and chunks of chocolate, they have a sweet bit of raspberry jam tucked inside. Different and delicious.

Chocolate Chunk Pistachio Muffins


2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
6 ounces semi-sweet chocolate, coarsely chopped
1/2 cup coarsely chopped pistachio nuts
1 cup milk
1/2 cup butter, melted
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
1 egg, slightly beaten
1/3 cup seedless raspberry jam


1. Heat oven to 375°F. Line with paper baking cups or grease bottoms only of 10 jumbo muffin cups.

2. In a large bowl, combine flour, sugar, baking powder, cinnamon, baking soda and salt.

3. Reserve 1/3 cup of the largest pieces of chopped chocolate and 2 tablespoons of the pistachios. Stir remaining chopped chocolate and pistachios into dry ingredients.

4. In a small bowl, combine milk, butter, lemon peel, vanilla and egg. Add to dry ingredients all at once, stirring just until dry ingredients are moistened.

5. Fill each paper-lined muffin cup with 2 tablespoons batter. Spoon a teaspoon of jam into center of batter in each cup. Spoon about 1 tablespoon of the remaining batter over jam in each cup. Top each with reserved chopped chocolate and pistachios.

6. Bake for 20 to 25 minutes or until tester inserted in center comes out clean. Cool 5 minutes then remove muffins from pan. Serve warm or cooled.

Note: For regular-sized muffins, line 20 regular-sized muffin cups with paper baking cups or grease bottoms only. Fill each muffin cup with 1 tablespoon batter. Place 1/2 teaspoon jam in center of batter in each cup. Spoon remaining batter evenly over each filled cup, covering jam. Top each with reserved chopped chocolate and pistachios. Bake for 15 to 20 minutes.

Makes 10 jumbo muffins or 20 regular sized

Recipe from Pillsbury Best of the Bake-Off Cookbook

London-based band Eat The Evidence have just released their debut album ‘Sex, Drugs and Wishy Washy Politics’. It’s every bit as good as the title would suggest.

“Fruit Of The Loot” has got it all going on. Funny, smart, and positively giddy with its ska and post-punk beats.

Check out Eat The Evidence on Facebook. You can buy their music here.


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Miniature Rainbow Pancakes With Maple Cream Cheese. Colours From Days Are Done.

With just a little extra effort (and an assortment of food gels) you can up your pancake game with these fun rainbow pancakes. Tint pancake batter in the colors of the rainbow and serve in a stack layered with a decadent maple cream cheese icing. Topped with a cherry and some jimmies, it looks like a party on a plate.

Miniature Rainbow Pancakes With Maple Cream Cheese


1 1/3 cups milk
1 tsp apple cider vinegar
1 egg
3 Tbs oil
3/4 Tbs vanilla extract
3 Tbs sugar
1 1/2 cups flour
3/4 tsp salt
2 tsp baking powder
Red, yellow, orange, green, blue and purple gel food coloring
Maple Cream Cheese (recipe follows)
Maraschino cherries with stems
Rainbow jimmies


1. In a bowl, combine milk and apple cider vinegar. Let sit for 10 minutes.

2. In a large bowl, whisk together the egg, oil, vanilla and sugar. Stir in the flour, salt, baking powder and milk-cider vinegar mixture. Stir well. If batter is too thick for your liking, thin with a little more milk.

3. Assemble 6 small bowls and add 1 cup of batter to each. Color the batter with the gel food coloring.

4. Ladle small circles of batter onto a hot griddle. Cook pancakes in batches and keep warm in a 170℉ oven until ready to serve.

5. Spread one pancake of each color of the rainbow with some of the maple cream cheese. Top stack with a swirl more of the cream cheese, top with a cherry and a sprinkling of the jimmies.

Serves 4

Maple Cream Cheese


4 oz cream cheese
1/4 cup maple syrup
1/2 tsp vanilla extract
1/2 cup confectioners’ sugar


1. With a mixer combine the cream cheese, maple syrup and vanilla extract.

2. Add confectioners’ sugar and beat until smooth.

Recipes from Mighty Delighty

What could go better with rainbow pancakes than some colours?

Colours in song form, that is.

‘Colours’, new from UK-based duo Days Are Done, is achingly beautiful. Every bit of this song takes you in…the guitar, the gorgeous vocals, the lyrics…perfect.

“Did I misread
or were there no signs?”

Check out Days Are Done on the band’s Website where you can learn of upcoming shows in the UK and buy their music.


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