Today was no different, but it was also a very craftily productive day and some things that I will offer for sale are just waiting for my camera battery to get all charged up before they make their way into the shop.
The grand kids are gone, the moon has risen and the night sky is black.
The crickets are singing outside my window and I am alone with my playlist spending some time catching up on the Internet.
Then the thought dawned on me, this is a holiday weekend! And I am wondering why is Labor Day a legal holiday?
The first Labor Day in the United States was celebrated on September 5, 1882 in New York City.
In the aftermath of the deaths of a number of workers at the hands of the US military and US Marshals during the 1894 Pullman Strike, President Grover Cleveland put reconciliation with Labor as a top political priority.
Cleveland was also concerned that aligning a US labor holiday with existing international May Day celebrations would stir up negative emotions linked to the Haymarket Affair. All 50 U.S. states have made Labor Day a state holiday.
The form for the celebration of Labor Day was outlined in the first proposal of the holiday: A street parade to exhibit to the public "the strength and esprit de corps of the trade and labor organizations," followed by a festival for the workers and their families.
This became the pattern for Labor Day celebrations. Speeches by prominent men and women were introduced later, as more emphasis was placed upon the economic and civil significance of the holiday. Still later, by a resolution of the American Federation of Labor convention of 1909, the Sunday preceding Labor Day was adopted as Labor Sunday and dedicated to the spiritual and educational aspects of the labor movement.
Traditionally, Labor Day is celebrated by most Americans as the symbolic end of the summer, and a barbecue is the traditional way to commemorate the day.
YWhat's on the menu? This sounded so good, I am going to try it!
2 cups blueberries, freshly chopped
1 cup whole blueberries
1/4 cup fresh lemon juice
3 Tbsp. chopped fresh cilantro
2 medium seeded and minced jalapeno peppers
1/3 cup diced red bell pepper
1/4 cup chopped onion
1/2 tsp. kosher salt
tortilla chips for dipping
1. In a large bowl, carefully combine all ingredients.
2. Cover and chill until ready to serve. Serve with tortilla chips.
Yield: About 3 cups
Read more: http://www.recipegirl.com/2008/05/23/blueberry-salsa/#ixzz0QCcpibFU
YMy favorite way to prepare salmon is to wrap it in foil and plop it on the grill. I never marinate it, just season with allpurpose seasoning and maybe lemon, but this sounds really good, I'm going to try to plan ahead...
Best Grilled Salmon Recipe in the World
Salmon Marinade Ingredients
1/3 cup extra-virgin olive oil
1 teaspoon sesame oil
5 tablespoons soy sauce
4 tablespoons balsamic vinegar
3 tablespoons honey
3 teaspoons brown sugar
1 1/2 teaspoons ground ginger
1 teaspoon crushed red pepper flakes, more or less to taste
1/2 teaspoon salt (optional)
2 green onions, chopped
3 cloves garlic, minced
Place salmon fillets in a large resealable plastic bag. In a separate medium bowl, combine the rest of the ingredients. Whisk together well, and pour over the salmon in the plastic bag. Remove the air from the bag and seal tightly. Marinate the salmon fillets in the refrigerator for 8 hours or overnight.
Wrap the salmon fillets tightly in aluminum foil. Spray the inside of the aluminum foil with non-stick cooking spray before adding the salmon. Lightly oil the grill grates. Grill the salmon for 15 minutes per inch of thickness on a medium hot grill, or until salmon just flakes with a fork. Turn salmon over halfway through grilling.
Y I am all for anything that you can cook in the microwave, and I have had some success before with potatoes, this recipe sounds nice and light!
All-American Light Potato Salad
The great thing about this recipe is you don't have to boil the potatoes!
4 russet potatoes with skin (large pink or white potatoes can be substituted)
1/4 cup light mayonnaise
1/4 cup fat-free sour cream
1 tablespoon honey mustard (add 1 more tablespoon, if desired)
1/4 teaspoon black pepper
1/2 teaspoon salt (optional)
1/2 cup diced or chopped celery
1/3 cup diced or chopped red bell pepper
1/3 cup chopped green onions
1 tablespoon fresh chopped parsley (regular or Italian)
1/2 teaspoon paprika (optional)
Wash the outside of potatoes well, then cut into 1-inch cubes. Add potato pieces to a large, microwave-safe vegetable-cooker container. Cover and cook on HIGH for about 6 minutes. Stir potatoes, cover cooker, and cook on HIGH until potatoes are just tender (about 4-6 minutes more).
While potatoes are cooling, add mayonnaise, sour cream, honey mustard, pepper and salt (if desired) to large bowl. Whisk to combine.
Stir in cooled potatoes, celery, bell pepper, green onions and parsley. Cover and chill until ready to serve (at least an hour). Sprinkle a dash or two of paprika over the top before serving, if desired.
About 6 cups of salad (eight 3/4-cup servings)
Per serving: 148 calories, 3 g protein, 29 g carbohydrate, 2.3 g fat, 0.3 g saturated fat, 0 mg cholesterol, 3 g fiber, 89 mg sodium (216 mg if the salt is added). Calories from fat: 14%