Our last day of vacation we went to the Clam Digger Inn and Restaurant which is on the Island at Pine Knoll Shores. We had a good lunch, I had another Caesar with boiled rather than fried shrimp, it was good. Matt had fried flounder which he also enjoyed. We then went to look around the inn a bit, our friends had stayed there several times and really like the place. Then we went out to the tiki bar and had a couple of cocktails, I had a couple of Margaritas which were excellent, took a few photos, and did some more looking around. We were sitting close to, but not actually at the pool. The brown umbrella shape is the tiki bar. The chairs on the beach are also for their customers. A very nice set up and not too expensive. Eventually had to say our goodbyes and head back to finish packing.
The following pictures were taken at the cottage showing the zucchini flowers and the tangled mess which was the grape tomatoes. Then a picture of the Pampas grasses which were looking absolutely great.
I spent Monday doing business type things and hope to be able to get back to reading my friend’s blogs which I have been neglecting shamefully for the last couple of weeks. Trouble with being on vacation I guess. Yesterday we had to go food shopping too, not much in the house at all.
Here is another muffin I like the look of and thought I would share with you.
Mini Greek Pizza Muffins
WebMD Recipe from EatingWell.com
All the flavors of a Greek pizza make these savory muffins bite-size treats for adults and kids alike.
- 2 tablespoons extra-virgin olive oil
- 2/3 cups onion, finely chopped
- 2/3 cups red bell pepper, finely chopped
- 1/3 cup whole-wheat pastry flour
- 1/3 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoons fresh oregano, chopped or 1/2 teaspoon dried
- 1 teaspoon sugar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/3 cup low-fat milk
- 1/3 cup crumbled feta cheese
- 1 large egg, well beaten
- 2 tablespoons tomato paste
- 2 tablespoons kalamata olives, chopped
- Heat oil in a large skillet over medium heat. Add onion and bell pepper; cook, stirring often, until the onion is tender, about 5 minutes. Transfer to a large bowl and let cool for 10 minutes.
- Meanwhile, preheat oven to 400°F. Coat a mini-muffin pan with cooking spray.
- Whisk whole-wheat pastry flour, all-purpose flour, baking powder, oregano, sugar, garlic powder and salt in a medium bowl.
- Stir milk, feta, egg, tomato paste and olives into the onion mixture. Make a well in the dry ingredients; add the wet ingredients and stir until just combined. Fill the prepared muffin cups two-thirds full.
- Bake the muffins until lightly browned, 13 to 15 minutes. Cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm or at room temperature.