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Monthly Archives: August 2013

  • We are back!

    Vacation is now over!  School started today for Hillsborough County, so my two babies are now attending Elementary School full time.  Where has time gone?!?!

    back to school

    While the market was closed, we took the girls to San Francisco for a few days to escape the Florida heat.  With high temperatures nearing 65-70 degrees every day, we were glad to put on our jackets every morning.  I had been to San Francisco many years ago on a trip with my grandfather and my cousins, so it was fun to return to the City by the Bay.

    San Francisco

    The girls had the most fun riding public transportation, whether it was a street car, cable car or the bus, it didn't matter.  We found this great app, Rover, and downloaded it for free.  It worked amazingly well to get us from point A to point B.  It would tell us the closest bus stop location and all the available buses for our destination.

    San Francisco

    While in San Francisco, we visited a few of the parks in the area.  When traveling with kids, it's always fun to find a spot to "let them run" while you sit and enjoy your coffee.  We visited at least three parks while we were there: Golden Gate Park, Yerba Buena Gardens, Embarcadero Park and South Park.  Each park had something unique to offer the girls.

    Golden Gate Park

    An as an avid, Yelper, I was able to get a "cool" badge for visiting so many parks! :)  We love using Yelp locally and especially when visiting a new town.

    Yelp

     

    One interesting thing about San Francisco was that I found many of the same ornamental plants all throughout the city.  I was surprised to see how these plants could tolerate such a broad temperature spectrum.  I realize it doesn't get really cold in San Francisco, but it sure gets hot in Florida.

    ornamentals

    Needless to say, we had a great time while in San Francisco.  However, we are back home now and ready to go.  The market has reopen to regular business hours (Tuesday to Sunday 9 am to 6 pm) and we can't wait to see you!

    Have you ever visited the City by the Bay?

    Are you ready for the school year to begin?

  • Eggplant Stuffed Mushrooms

    Guest post by Steph from Orangespoken.

    Hors d'oeuvres are one of those things that I always save room for when dining out. I’m the

    kind of person that would rather snack on something savory before a meal than sweet after.

    When I’m at home cooking, I rarely prepare appetizers. I’ll go as far as whipping up a salad, but

    nothing more complicated than that.

    These days, the guy and I find ourselves eating at home more often than not, so it’s been a

    while since I’ve dined on something really delicious before a main dish. While I was grocery

    shopping this morning, I suddenly had this ridiculous craving for my favorite appetizer of all

    time: stuffed mushrooms. I didn’t know what I was going to cook for dinner, but I knew I was

    going to whip up something unexpected in our household: a Hors d'oeuvre!

    Your typical restaurant style stuffed mushrooms aren’t always the image of healthy eating.

    Stuffed with bread crumbs, sausage, cheeses (sometimes even cream cheese!) and butter,

    eating just 1 of these can definitely be an indulgence! OR you can whip up my eggplant stuffed

    mushrooms and have 3 or 4 of these without the guilt. What’s even better? You can find all of

    the produce for these little gems at Parkesdale, and they’re a snap to make if you’re looking to

    bring something scrumptious to a party.

    And don’t worry. You’ll get the same amount of satisfaction as the real deal. They’re that good.

    The eggplant combined with the garlic, onion and freshly grated Parmesan cheese make for a

    hearty, rich and savory filling that won’t disappoint. I predict that it will become a versatile goto filling too. I’m already thinking it would be fantastic stuffed inside some boneless chicken

    breasts.

    mushrooms

    Or spread on top of some toast points.

    Or as a topping for baked fish.

    Or mixed inside an egg frittata.

    Or devoured with a fork right out of the skillet like a stoker desperately shoveling coal into a

    steam train’s engine.

    I may or may not have done that last one already.

    [amd-zlrecipe-recipe:2]

    What are your favorite healthy Hors d'oeuvres?

    Steph

    www.orangespoken.com

    Twitter @orangespoken

  • Broiled Tilapia with Summer Squash

    I am happy to do a guest post for Xi while she is on vacation with her family. I’ve known Xi for about a year now and she is such a sweetheart. I saw her recently when my husband and I made a trip out to Parkesdale. One day, I would love to go for a run with her!

     

     

    Is there a food that you make often? Do you make it because it’s easy or because you enjoy it? You know how it is…. You have a busy day, you come home from work, and the last thing you want to do is spend an hour or more in the kitchen making dinner. 

    One of my favorite foods to make for dinner is fish. I love tilapia and buy quite a bit of it and keep it frozen. Depending on the time of year, the filets may be big or small. When they are bigger, I actually cut them in half so there is enough for two servings. And there are so many options for cooking fish and so many sides that you can make with it. I am very fortunate to like many vegetables. The more the colorful they are, the more I like them!

    Today, I’d like to share with you my very simple recipe for a quick weeknight dinner. And even better, it’s good for you!

     

    Broiled Tilapia with Summer Squash
    Author: Nanci Cernak from www.ThisCrazyLifeOfMine.com
    Prep time:
    Cook time:
    Total time:
    Serves: 1
    Ingredients
    • 1 tilapia filet
    • 1 medium size summer squash, sliced
    • Olive oil
    • Basil
    • Baby spinach
    • Tomato - quartered
    • Red onion – small slices
    • Red wine vinegar
    • Olive oil
    • Pinch of sugar
    Instructions
    1. Place tilapia filet on a small foil tray and surround with slices of squash. Drizzle olive oil on both the fish and squash. Sprinkle with basil. Broil on low 12-15 minutes (or until squash just starts to brown).
    2. In a medium bowl, mix all salad ingredients and toss with red wine vinegar and olive oil. Add a pinch of sugar. I like my salad on the tart side, so I use quite a bit of red wine vinegar. Season with fresh ground pepper.

     

    broiled tilapia

     

    This is such a light meal, yet it is very filling. It’s the perfect meal if you are following a healthy lifestyle, like I am. I have lost 25 pounds on Weight Watchers. For those counting at home, this entire meal is 6 points.

     Broiled Tilapia

     Aren’t the colors on the plate wonderful? This meal was so delicious and easy to make!

    What is your favorite weeknight meal to make? What is your favorite vegetable?

     

    http://thiscrazylifeofmine.com

    http://www.facebook.com/thiscrazylifeofmine

    Twitter: @AuntNanci

    Instagram: @auntnanci

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