Yesterday, I booked our hotel in Virginia for our one night stop on our travels to North Carolina going and coming back. It is so easy these days to find what accomodations are available where and for how much. Then with just a couple of clicks you can book, get a map and directions and check out anything else you may want to know. This is the pool at the hotel which I don't suppose we will have time to use, but it looks nice doesn't it? I don't understand people who don't use the internet and I know they are legion. People I speak to at bowling, for instance, often say they are too old to learn - poppycock, you are never too old and anyway its not that difficult. Matt is the same, he just doesn't want to learn - mind you as he points out, its just as well as we would both be fighting for the computer although maybe he could make do with my older laptop LOL.
Banking online is another thing, paying bills ordering products, there is, as
you know, no end to what you can do. Some people question giving one's credit card number on the net, but they don't hesitate to let a waiter disappear with their card. I often go to get our mail and other people comment on whether or not they have received bills in the mail - we rarely get bills in the mail, only on line.
On GMA this morning they had a segment about mosquitoes, with a discussion on bug sprays
click here and particular emphasis on getting rid of standing water in your yard, anything, but anything, which has collected rainwater should be emptied - if you have a birdbath it should have the water changed regularly. We had one in NC which had a dripper so the water was continuously changed. It also had the advantage of being very attractive to birds and we had them drinking and bathing all the time. All kinds of natural repellents were discussed, however, they have to be applied more often; those containing Deet, although effective, are not recommended.
Having written about Kumato the other day, I wrote to the local growers Mastronardi Produce who kindly sent me some information about the fruits and also a couple of recipes. Obviously I had to share the recipes with you. Having written this, they then sent me some recipes for Heirloom tomatoes as well.
Sunset Kumato Caprese Salad
4 Sunset® Kumato™ brand tomatoes, sliced
8 oz balsamic vinegar
8 oz fresh mozzarella, sliced
1 cup fresh basil leaves, sliced (chiffonade), with 8 whole leaves reserved for garnish
1/4 cup extra virgin olive oil
coarse sea salt & fresh cracked black pepper
1 Procedure: In a small saucepan, heat the balsamic vinegar and simmer until reduced to half of its original volume, and it becomes thick and slightly syrup-y.
2 Cool until ready to use.
3 On individual plates, stack the tomato slices alternating with the mozzarella slices, starting and finishing with a tomato.
4 Each plate should have 4 slices of tomato and 3 slices of mozzarella.
5 Sprinkle each tomato/cheese stack with sea salt and cracked pepper, drizzle with olive oil and sprinkle with basil.
6 Artfully drizzle a stripe of balsamic reduction on the side of the tomato stack and garnish with basil leaves.
7 This salad is remarkably simple, but impressive in its presentation! Dazzle your friends with this dish as a gourmet starter to a meal
Servings: 4
Source: Mastronardi Produce (Sunset)
Have a great day.
Yesterday, I booked our hotel in Virginia for our one night stop on our travels to North Carolina going and coming back. It is so easy these days to find what accomodations are available where and for how much. Then with just a couple of clicks you can book, get a map and directions and check out anything else you may want to know. This is the pool at the hotel which I don't suppose we will have time to use, but it looks nice doesn't it? I don't understand people who don't use the internet and I know they are legion. People I speak to at bowling, for instance, often say they are too old to learn - poppycock, you are never too old and anyway its not that difficult. Matt is the same, he just doesn't want to learn - mind you as he points out, its just as well as we would both be fighting for the computer although maybe he could make do with my older laptop LOL.
Banking online is another thing, paying bills ordering products, there is, as 
you know, no end to what you can do. Some people question giving one's credit card number on the net, but they don't hesitate to let a waiter disappear with their card. I often go to get our mail and other people comment on whether or not they have received bills in the mail - we rarely get bills in the mail, only on line.
On GMA this morning they had a segment about mosquitoes, with a discussion on bug sprays click here and particular emphasis on getting rid of standing water in your yard, anything, but anything, which has collected rainwater should be emptied - if you have a birdbath it should have the water changed regularly. We had one in NC which had a dripper so the water was continuously changed. It also had the advantage of being very attractive to birds and we had them drinking and bathing all the time. All kinds of natural repellents were discussed, however, they have to be applied more often; those containing Deet, although effective, are not recommended.
Having written about Kumato the other day, I wrote to the local growers Mastronardi Produce who kindly sent me some information about the fruits and also a couple of recipes. Obviously I had to share the recipes with you. Having written this, they then sent me some recipes for Heirloom tomatoes as well.
Sunset Kumato Caprese Salad
4 Sunset® Kumato™ brand tomatoes, sliced 
8 oz balsamic vinegar
8 oz fresh mozzarella, sliced
1 cup fresh basil leaves, sliced (chiffonade), with 8 whole leaves reserved for garnish
1/4 cup extra virgin olive oil
coarse sea salt & fresh cracked black pepper
1 Procedure: In a small saucepan, heat the balsamic vinegar and simmer until reduced to half of its original volume, and it becomes thick and slightly syrup-y.
2 Cool until ready to use.
3 On individual plates, stack the tomato slices alternating with the mozzarella slices, starting and finishing with a tomato.
4 Each plate should have 4 slices of tomato and 3 slices of mozzarella.
5 Sprinkle each tomato/cheese stack with sea salt and cracked pepper, drizzle with olive oil and sprinkle with basil.
6 Artfully drizzle a stripe of balsamic reduction on the side of the tomato stack and garnish with basil leaves.
7 This salad is remarkably simple, but impressive in its presentation! Dazzle your friends with this dish as a gourmet starter to a meal
Servings: 4
Source: Mastronardi Produce (Sunset)
Have a great day.
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