New Necklaces

Blue and Cream Floral Cameo, Vintage Rhinestones and Copper Necklace 

Ivory White and Grey Pearls, Pale Blue Vintage Glass and Sterling Silver 

Necklace 

Rhinestone Swirled Silver Necklace

Cobalt Blue Wood, Glass and Bronze Lady Pendant and Copper Necklace

Light Blue Vintage Moonstone Glass, and Copper Chain Necklace

New Bracelets

Purple Pearl, Olive Green Czech Glass, Brass and Copper Bracelet

Aqua Sky Blue Glass and Copper Fish Bracelet

New Earrings

Pink Purple Green Glass and Silver Earrings

Heart Engraved Flower Locket and Sterling Silver Earrings

Blue Green Swirled Glass and Copper Earrings

Fairy Bells, Blue Green Czech Glass, Vintage Lucite and Silver Earrings

Pink and White Faceted Lucite and Silver Earrings

Fairy Bells, Blue Green Czech Glass, Vintage Lucite and Silver Earrings

Round Aqua Enameled Copper and Silver Earrings

Purple Freshwater Pearl, Green Lucite Bell Flowers and Copper Earrings

Round Orange Enameled Copper and Silver Earrings

Red Rectangle Enameled Copper and Silver Earrings

Garlic Scape Gnocchi

All of our garlic grew this season so we had a glut of garlic scapes to cut and then use. I have scoured the net for new recipes and yesterday decided to try an experiment. So bear with me, my measurements may not be exact. I will do my best to remember how much of everything I added. They were fabulous, so delicious, yum!!!

Garlic Scape & Cheese Gnocchi 

20 garlic scapes, chopped into one inch pieces
2 cups well drained ricotta cheese
1 cup grated Parmesan cheese
3 eggs
10 heaping tbsp. flour and more as needed for rolling
1 tsp. salt
Fresh ground pepper to taste4 to 6 tbsp. butter, melted
1/2 cup grated Parmesan cheese

Cook scapes in simmering salted water until they are crisp tender. Puree the cooked scapes in a food processor. 

(I added the three eggs to the cooled scapes to help puree them).
In a fairly large bowl, combine the garlic scape puree with the ricotta cheese, Parmesan cheese, eggs,  flour, salt, and pepper. Stir the mixture vigorously until it is perfectly blended and lump free. Chill the mixture for at least 1/2 hour.

Using 2 teaspoons, form little gnocchi about the size and shape of a pecan (mine were much larger, more like a small egg). Scoop up a rounded teaspoonful of the mixture in one spoon, then with floured hands; shape into the oval shape. Drop into a bowl of flour. Roll it in the flour, dust it off, and put it down on waxed paper. Continue forming the gnocchi until all of the mixture is used up.

To cook the gnocchi, drop them carefully into a large pot of simmering salted water. Allow them to simmer (not boil) for 10 to 12 minutes, stirring them very gently once or twice with a wooden spoon to make sure they don’t stick to the bottom of the pot or to each other. Remove them from the water with a slotted spoon and drain them on a clean cloth (tea towel).

Pour half of the remaining butter into a large shallow casserole pan. Arrange the gnocchi in it in one layer. Pour the remaining butter over them and sprinkle them with the Parmesan cheese. Bake the gnocchi in a preheated 350 F oven for 15 to 20 minutes, or until they are hot through and the cheese is starting to colour.

For the sauce I grilled two containers of yellow cherry tomatoes, 2 red onions and one red sweet pepper on the barbecue. I pureed them and added them to a pot that I melted 2 tbsp. of butter in and then added 1/2 of heavy cream. I added salt, red pepper flakes and black pepper to taste. I let it simmer for the time I baked the gnocchi, it was delicious and very simple.

Enjoy!

Pukaskwa National Park

I'll call this beach,
 second beach on the Beach Trail
 at Pukaskwa,
 it's a beauty!