recipe

Onion Burger Melt – Looking Good!

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Onion Burger Melt

This is for all the meat lovers out there.   This recipe is more than your regular grilled burger…I can smell the onions and hear the grilling sound…MMMMMmmmmmm….

Summer is almost over but you still  have to grill one of these babies…loaded with iron, you know the iron only a nice juicey hamburger can give you…MMmmmmmm……

 

  • 3  cups
    sliced onion
  •  4  teaspoons
    olive oil
  • 1/4  teaspoon
    salt
  • 1/4  teaspoon
    coarsely ground pepper
  •  1  pound
    lean ground beef
  • 2  tablespoons
    Worcestershire sauce
  • 1/2  teaspoon
    coarse ground pepper
  • 2  cloves
    garlic, minced
  •  3/4  cup
    shredded Swiss cheese (3 oz.)
  • 4
    3/4-inch-thick diagonally cut French bread slices
  • 1  tablespoon
    olive oil
1.
In a large skillet cook onion in the 4 teaspoons hot oil over medium heat about 10 minutes or until golden brown; stir occasionally. Stir in salt and 1/4 teaspoon pepper. Cover; keep warm.
2.
Meanwhile, in a large bowl combine beef, Worcestershire sauce, the 1/2 teaspoon pepper, and the garlic. Divide into eight equal portions. Shape each portion into a 4-inch diameter patty. Place one-fourth of the cheese on each of four of the patties. Top with remaining patties, pressing down lightly and sealing edges well. Grill patties directly over medium coals for 14 to 18 minutes or until done (160 degree F), turning once halfway through grilling. (Or, place patties on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 14 to 18 minutes or until done, turning once halfway through broiling.)
3.
Brush bread slices lightly with the 1 tablespoon olive oil. Add bread slices to grill rack or broiler pan the last 2 to 3 minutes of cooking time or until toasted, turning once. To serve, place patty on a toastedFrench bread slice; top with onion mixture. Makes 4 sandwiches.
Courtesy of recipe.com
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recipe

Creme Brulee

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Love, love,  love creme brulee – here is a easy recipe

 

Creme Brulee

  • 4 cups of heavy cream
  • 1 tsp of vanilla
  • 1/2 cups of  sugar
  • 6  large egg yokes
  • Boiled  water
  • sugar  for toping of Creme Brulee       

  • Pre-heat oven to 300 degrees.
  • Bring cream and vanilla to a simmer on the stove.
  • Remove from stove and let cool for 10 minutes.
  • Beat egg yolks and sugar until creamy and light yellow.
  • When cream has cooled slowly beat it into the egg mixture.
  • Place mixture into ramekins that are sitting in a baking dish with a dish towel in it.
  • Fill baking dish half way up the ramekins with the boiling water.
  • Place in the oven for 30-40 minutes or until creme brulee jiggles only a little and appears mostly firm.
  • Remove from oven and place in fridge for a couple hours to cool.
  • When ready to serve top with thin layer of sugar and brown with a cooking torch to create a hard glass like top on the custard.
  • Eat and enjoy!!

 

 

 

 

Family

Sophie the Photographer

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Digital cameras are fun to have, we can take pictures and delete the bad ones, we have full control of what shots we keep…this is true especially  when the camera gets into the hands of a 5 year old…Thank God for digital.

My granddaughter recently decided that she wanted to take some pictures…of course without my knowledge.  She picked up my camera off the kitchen table and  began shooting her surroundings….click, click, look Nunna I am taking your picture…So I don’t turn around.  She doesn’t yell at me to turn around, did not matter to her, the back will do…Now Snow White takes a very lovely picture.  This of course is her cup with milk in it.  Sophie made me fill it up to the top with milk and left without taking a drop of it…I hate when she does that…she always does that…

Bailey, her dog, who has been living with us for the last 3 weeks, looks like he is shying away from the camera…I really think he is just looking for food and maybe some attention.  My husband says that Bailey is living at the Marriott now and  he will soon be going back to the Best Western…. Sophie likes my angel by the kitchen sink …I cannot tell you how many times this angel has been broken. I  keep gluing her back together…so that means I like her too, I am not ready to trash her.A picture of the picture taker…like a self portrait I guess…Sophie does not even look like herself…who is this person? 

When she we getting ready to leave she wanted to take my camera with her.  No darling, I will get you one for Christmas, but that was not acceptable to her.

So like a good grandma, I gave her my camera.  Well, I gave her my broken camera, it has a rubber band holding the battery in place (I am not that good of  a grandma)…but she did not care.  To her it was what she wanted  at the time, a camera.

Photo on Sophie!

 

Did You Know, Dining, Time of the Season

Docking and Dining “Do’s and Don’ts”

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Do:

Know the low water depths along the route and at the eatery

Study navigational charts for the best route to access the restaurant

Check whether the restaurant can accommodate your boats’ length and beam

See how many slips are availabe if traveling with other boarders

Determine the fee and time limit of a municipal dock

Make a reservation, if possible, for both table and docking

Dont’s:

Wait for a slip to open by blocking other thru-traffic (find a place to drop anchor or temporary tie-up)

Leave your boat at the restaurants’ dock to explore the village (unless you get the OK)

Bring less-limber guests (that would be me) to a restaurant reachable only via a difficult to climb bulkhead

Get all dressed up if you have to take your dinghy to dine

 

Enjoy the good times!

For more info go to: http://search50.info.com/searchw?qkw=Dock+And+Dine+Restaurant&r_cop=aylf&ocmp=4547&cb=50