Lazy Sunday.  It's not too hot and the wind is really relaxing!   I was lucky enough to talk to my friend and sister this morning.  It's good for the soul to feel like they are still close to me.  We talked about wedding stuff and old jokes and of course made new jokes that we can laugh at again a bit later. That is if we can remember them!  As they went to bed, I started my day.

The laundry  slowly swayed in the wind. The sky was so blue and the lemons were so green. Are they supposed to be this color?  Well I  found one or two that I could use for desert tonight.

 I am so excited to share  3 recipes with you!  the first is for roasted zucchini, tomato salad. Next is Roland's favorite, a Sunday roast. We did it together.  Lastly I made a sort of fake blue berry cheese cake with blue berry topping.

1 zucchini
2 tomatoes
1/4 an onion
2 tbl spoons of Olive Oil
hand full of basil
Salt and pepper to taste (blends seasonings for grilled chicken or beef are also yummy!)
shredded parmesan

I halved a zucchini and then  cut it long ways then again into 3 spears. I put them all in a bowl and add 1 tbl spoon of olive oil, and Salt and pepper or/and blended grill seasoning.  I placed them on a large cooking sheet and popped them in the oven for about 20 mins at 400 degrees.
I cut the tomatoes into wedges and added basil leaves and a pinch of salt and the other table spoon of olive oil. I then thinly sliced the onions into disks and microwaved them for one min. I added them directly into the tomatoes. When the zucchini was roasted I added them to the tomatoes and tossed the salad together, adding parmesan while still hot.

We roasted a beautiful lamb!
4 cloves of garlic
4 tbl spoons of olive oil
4 tbl spoons of dried rosemary
3 tbl spoons of dried parsley
a leg of lamb

Pre-heat the oven to 400 degrees. Next I peeled and crushed the garlic and placed it in a small  fry pan on medium heat with all the oil.  I let the oil toast the garlic to infuse the oil. I watched it carefully because burnt garlic is  not tasty! I stirred the pan around and turned over the big pieces till they were all slightly golden. I took the garlic out of the pan and put the oil a bowl to cool.  The garlic I minced up and added to a separate bowl with all the other seasonings. When the oil was just warm to the touch I brushed a little on to the lamb and added it to the seasonings and mixed it in. I coated the top of the lamb with the  herbs and place it on a roasting pan in the oven for about an hour and a half. (depending on the size of your lamb) You may wish to turn it at the hour mark for a well done roast.

1 cup mascarpone cheese
a lemon
1/2 cup of whipping cream
1/4 a cup of splenda
2 cups of blue berries
tea spoon of vanilla extract
1/4 cup of water

Add frozen or fresh blue berries to small sauce pan add half of the splenda and  1/4 a cup of water, put on medium to high heat and let reduce. Take the mascarpone cheese using a rubber spatula mix it, to loosen it. Add the vanilla extract and half of the splenda.  Zest the lemon and juice half of it. Add a tea spoon to the cheese, and mix.  Whip up the cream to soft peaks and gently fold it little by little into the cheese. It should fluff up the cheese. Place it in  desert dishes and into the refrigerator. Add the rest of the lemon juice to the blue berries and stir it in while it finishes reducing.  Once the reduction cools  add it to the top of the cheese mixture. It would be yummy with a gram cracker crust, or just as it is.

We had a pretty lazy Sunday  and we are happily enjoying it together.