Weekends at our house are filled with activities.
We go to the Farmer’s Market, and the butcher shop, the grocery store and the liquor store (I know I’m not the only one!). We eat quick bites at random places, I nurse our littlest one, we play with our older son and we spend time as a family. That’s what weekends are about for me. Food and family.
Well this weekend marked a big event for us. There were drinks out of jars in the yard, where we burned a large pile of debris that has been waiting since before summer (a burning ban stopped us until now).
And there were moments of pure joy with my most favourite of people. Here’s papa singing to Isla…doesn’t she looked completely entranced?
But mostly, there was this:
Do you know what that is? I bet you might be able to guess….
It’s a chicken coop!
We are taking the plunge and are about 90% finished the coop, which will then only need a yard and chickens! We are currently looking around trying to decide which breed to get and hope to purchase six altogether, no roosters. Our neighbour has requested that we not get one. Oh well, there’s one next door and I can hear his cock-a-doodle-doos every morning. So I won’t miss it. (Look for the How-To post coming soon!)
We are taking this is just one step closer to being 100% local and seasonal in our food intake, a goal I hold in high regard. By this time next year I really hope we can say that we grow or raise most of our own food.
While we did spend a fair amount of time working on the coop, we also had time to host a small get together with friends. We ate and drank and many a merry time was had. I wanted to share the appetizer we had that evening with you, so here it is.
Portobello Mushroom Skewers
3 Portobello mushrooms
1 bottle Saucy Mama Cracked Pepper Marinade
36 baby bocconcini
2 tbsp extra virgin olive oil
2 tbsp white balsamic vinegar
1 teaspoon fine sea salt1. Cut portobellos into 1″ cubes. Place in bowl with Saucy Mama Cracker Pepper Marinade. Marinate for 2 hours.
2. In a separate small bowl, mix together the olive oil, vinegar and salt. Add bocconcini and marinate for 1 hour.
3. Preheat oven to 400°F. Spoon mushrooms and sauce onto pan and roast for 15 minutes, stir occasionally to prevent burning.
4. Skewer one piece of mushroom and one piece of bocconcini onto small toothpicks or metal skewers. Serve with martinis for a perfect before dinner appetizer.
**This recipe is an entrant in the I am a Saucy Mama Recipe contest. I was provided samples of their sauces to use in a recipe and have the potential to win money should my recipe win.
Similarly delicious recipes from other blogs:
Rib-Eye, New Potato and Portobello Kebabs on Ezra Pound Cake
Pork Skewers with Molasses, Dijon & Sage Glaze on Cookin’ Canuck
Phyllo Mushroom Bundles on The Pioneer Woman Cooks
Sautéed Morel Mushrooms and Fava Beans on Apple Pie, Patis and Paté
Creamed Mushrooms on Chive Butter Toast on Smitten Kitchen
Great appetizer!! I will definitely be making that soon. I so want a chicken coop but surfer-boy isn’t on board yet but I am working on him 🙂
Tickled Red recently posted..Shakespeare- Monkeys & Fun
Beautiful photo and food;) Oh, and congratulations on your chicken coup. Thats’ so wonderful…!
Stella recently posted..Quick Edamame Soup
Your pictures are so beautiful. What a great weekend and a great recipe!
Kristen recently posted..Video- Kraft Foods Big Fork Little Fork iPad App
You are going to raise your own chickens???!!! I am soooo envious! FRESH EGGS!!!!! OMG!
I made mushrooms last night. These are lovely and so juicy.
norma recently posted..ARROZ CON LECHE VENEZOLANO Venezuelan style rice with milk – pudding
I know a little boy that is going to LOVE chasing those chickens around your yard! These appetizers are riight up my alley. Mushrooms and cheese -just doesn’t get any better. Thank you for the link!
Ooh, congratulations on your chicken coop! Fresh “home” eggs are so delicious. Might I recommend at least one bantam chicken? My in-laws have a buff cochin bantam hen that lays half-size eggs- they are perfect for making half recipes of things that only take one egg.
Ooo…I never thought of that! Our landlord keeps recommending black cochins…maybe we’ll go wit that. I was worried about having smaller eggs for recipes, but I never thought of halving the recipe to accommodate! Thanks!
Holy moly, these skewers look fantastic! Haven’t had portobello mushrooms and a long time and craving them now!
Joe @ Eden Kitchen recently posted..Warm Millet & Broccoli
Love that the chick coop is taking shape! So exciting.
Thumbs up on these appys; they are going to come in handy for the holidays, I can tell you that.
Aimee recently posted..9 Good Reasons to Can Your Own Food
Oh the liquor store is a regular stop for those at my house too. hehe These skewers could not look more delicious. Stumbled upon your blog via another and looking forward to stopping by again.
I have fallen in love with your photography skills. That looks like an inviting appetizer.
Thank you very much!
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