The Bluebird

Nestled in the small town of Stanford, Kentucky sits a cafe that is well worth the drive. It's one I kept hearing about from Kentucky friends and family. On the wedding week-end, a group of young people who arrived from Idaho and California for the event, joined Julia and Rylan made sure they enjoyed a hearty breakfast there before they started their Kentucky day and the busy wedding schedule! 

So, once the wedding was over and we had a day to relax before shuttling family back to the airport to meet their planes, we decided to check out the Bluebird for ourselves.

Now, who in the world would write an entire blog post about a restaurant? Well, I guess I would. Bear with me. There are some yummy food pictures coming up!

Dad was his usual cheerful self. He enjoys talking to people and engaged our waitress in conversation about the restaurant. 
Local. Fresh. Sustainable. Pure.
D E L I C I O U S

Our server was helpful in finding us exactly what we needed to meet our dietary needs. The vegetarian and gluten-free in our group came away happily satisfied with a great selection of foods.

Look at this for freshness! Pasta served with spinach, onion, and artichoke hearts. Add to that roasted red pepper, olives, and a good sprinkling of sunflower seeds.

Gluten free breads were available, like this wrap. They could be served around a variety of delicious gluten-free and vegetarian ingredients.

And you can never go wrong with made-from-scratch potato soup!

I'll admit that we did do some food sharing, simply so we could "try" the yummy looking foods that other family members had ordered. 

Alma looks satisfied. Everything was delicious!

And. . .I was able to buy a BLUE.bird mug so I can remember the experience as I sip on my tea here at home. Connections. LOVE. Memories.

Mountain SereniTEA

Every spring we eagerly anticipate the time the snow melt and the roads are passable to reach our cabin. Last week the drifts in the shady part of the mountain road were too deep and mushy for us to get through. But this week, warmer weather facilitated snow melt and we were finally able to get to the top of the mountain. Although there are yet some patches of snow in shady areas, it is mostly gone. The meadow and woods are quite bare, and show signs of being buried in snow for the winter months. It won't take long now, though, since the sunshine is out, for the woodlands to respond with new growth and more wild flowers.

We spent time taking things out of storage and setting them up again. The picnic table, chairs, and benches were taken from the shelter of the wood shed and placed on the deck or around the campfire. Plumbing was de-winterized and the power station set up. By now everything is done according to an established system and it gave us time to hike and relax. Lunch was tea-style. We had a three-ingredient fruit salad (orange, banana, and grape), apple-cinnamon muffins with chia seeds spread with almond butter, and three kinds of tea sandwiches. They were an eggless egg salad; almond parsley spread; and tomato, avocado and dill.  Everything was gluten-free and quite tasty. The tea was one that was in the cupboard; bagged Newman's Own Royal Tea. It was very good and made better by the high altitude and the crisp air! 

Gracious hospitality is making tea a part of daily life, one sip at a time. Lunch was nothing fancy, but the pleasure of the tea experience was appreciated just the same.

Today I am linking to Bernideen's Tea Time Blog.

And a Pansy or Two

Here we go again --- another simple table setting.
Flowers on the menu
and an uncomplicated family supper.

Romaine, mixed garden greens, tomatoes, 
sweet onions, and sugar peas were the 
ingredients for a fresh salad garnished with 
pansy, daisy, and marigold blossoms.

The flowers sure made the salad colorful 
and inviting! And, they are all edible.

The salad dressing was a quick 
homemade vinaigrette made from 
olive oil,  lemon juice, Bragg's Liquid 
Aminos (or soy sauce), salt,  stevia, 
and Italian Seasoning. Blend together  
until emulsified and then pour 
into a pretty little pitcher.

Menu

Garden Salad and Dressing
Enchilada Casserole with Corn
Baked Potatoes & Earth Balance Spread
Broccoli Spears
Grape Juice

Chocolate Cake

Today's china:

Noritake Milford with platinum rim

Vintage 1970's

A Vibrant Easter Menu

Holidays are a great time to spend with family and friends, and Easter is no exception.  The colors of spring are expressed delightfully in flowers, textiles, and food.  The chill in the air is enhanced by a gentle breeze that sends it to every corner of home and garden.  Although chocolate bunnies and jelly beans speak of this holiday, so do fresh and vibrant vegetables.  They are the perfect centerpiece for an Easter menu.

M E N U

Romaine with Strawberries and Walnuts
Raspberry Viniagrette
Steamed Carrot Wedges with Earth Balance and Dill
Mashed Potatoes and Golden Gravy
Tofurky with Tamari Glaze and Roasted Root Vegetables
Brown Rice and Vegetable Patties in Savory Sauce
Whole Wheat Rolls & Earth Balance
White Grape Juice

Orange Oolong Tea
Chocolate Cherry Dump Cake
Canary Iced Shortbread with Sprinkles

Happy Easter!

Walnut Sauce with Spaghetti

Imagine yourself at a health spa with a beautiful name like Cedervale, pampered with plant-based meals, detoxification treatments, facials, massages, and classes on natural health. Doesn't that sound wonderful? Julie recently returned from several weeks of pampering at such a place! Since then she has been trying new plant-based recipes at home and inventing some herself. She shared this one with me recently and our family loved it! Although it sounds unusual, it's tasty and filling. I've adapted the recipe slightly, as there are some ingredient variations between her home near Newcastle, Australia and mine, but I think this recipe is pretty close to her original intention.

Walnut Sauce with Spaghetti

3 1/2 cups tomatoes, chopped (fresh or canned)
1 1/2 cups tomato sauce
1 cup chopped walnuts
1 onion
olive oil
2 tsp. sweet basil
2 tsp. oregano
1 tsp. garlic powder
1 tsp. salt

Sauté onions in olive oil. When tender, add tomatoes and tomato sauce. Add sweet basil, oregano, garlic powder, and salt. Simmer gently. In a food processor, grind walnuts until coarsely chopped. Add to sauce and stir. Remove from heat and serve over your favorite pasta.

*Photo shows walnut sauce served over corn and brown rice pasta for a gluten-free option.