I love cookies

These may just be my best ever. They turned out very caky, for some reason. Well, I kind of had to eyeball the flour and sugar measurements, to a degree, because I’m missing my 1/4 cup measuring cup. I left it in our community laundry room, and when my husband went to get it 2 days later, it was gone. Nice. And of course, the chocolate chip cookie recipe I always use calls for 2 and a quarter cups of flour, and three quarters of a cup of sugar & brown sugar. Have I mentioned before how my life is governed by Murphy’s Law?

chocolate-chip-cookies

vintage earrings

I’m late with “Vintage Sunday”, but oh well! Here’s a pair of earrings I bought in 2007, and haven’t even worn. Which shouldn’t surprise you, if you know me at all. I just haven’t had occasion (or the balls) to wear them. !!!

They were made by Vendome, and they are clip-on/screw-back. Aren’t they beauuutiful?

vendome-blue-earrings1

vendome-blue-earrings2

Vintage Sunday!

It’s so boring around this ol’ blog, I decided to spice things up. Everyone and their mother has a “Monday this”, or a “Wednesday that” category, so I figured why not me? Well, actually it’s the reverse, like “Wordless Wednesday”, or “Thoughtful Thursday”, but you get the gist. I decided something easy I can do, and fun, is to share anything vintage I have, or even like, but don’t have. Isn’t there tons of that out there for everyone? I think so. So here we go!

Starting simple, with a vintage postcard from Spain:

spanish-postcard

Do you see the incredible needlework there?
spanish-postcard3

See the ribbon? Such detail, all for a postcard! They sure don’t make things like they used to.
spanish-postcard2

First recipe sharing!

I’m going to share a recipe I like from “The Cuisine of California”, by Diane Rossen Worthington. It was a total impulse buy from the bargain section at Borders, but I’m quite pleased with it. I’ve only made this dish twice, using big scallops the first time, and tiny bay scallops this time. I preferred it with the big ones – they sautéed nicely, and these tiny ones just kind of shrunk up and steamed. -Shudder- But it was still tasty. The first time I made it was my first time eating both watercress and scallops. That was pretty bold for me, actually. I was so glad I actually liked it! So, here you go:

Warm Scallop Salad dressed with Tomato, Mint, and Lime

Serves 4 as main course or 6 as appetizer

For dressing:
1/3 cup olive oil
2 shallots, finely chopped
2 tablespoons freshly squeezed lime juice
1/2 teaspoon salt
1/2 teaspoon coarsely cracked black pepper
2 tomatoes, peeled, seeded, and chopped
2 tablespoons finely chopped fresh mint

*******

1 pound scallops, well drained and patted dry
2 tablespoons olive oil
1/4 teaspoon salt
pinch of coarsely cracked black pepper
3 bunches watercress, large stems removed

*******

1) For dressing: Heat olive oil in a medium skillet. Add shallots and sauté 2 minutes, or until soft. Add lime juice, salt, and pepper. Remove from heat and add tomatoes and mint. Set aside.

2) If using sea scallops, remove small white muscle at side of each. If scallops are 1 inch in diameter or larger, cut in half before using.

3) In another medium skillet, heat 2 tablespoons olive oil. Add scallops and sauté over medium-high heat for 3 to 5 minutes, turning often. They should be slightly translucent in the middle. Remove from heat.

4) Pour half of dressing mixture over warm scallops, add salt and pepper, and mix.

5) Divide watercress evenly among individual plates. Spoon scallops with some dressing in center of each plate. Spoon additional tomato-mint dressing around scallops.

And you’re done!

scallop-salad1

scallop-salad2