Dracula, Pumpkinhead and Cyclops before dark
and after dark
Monday, November 1, 2010
lost in translation
It was one of those meals where everything starts out colorful and ends up the same color.
I simmered this colorful mix of cauliflower and broccoli stems, red cabbage and carrots along with a chopped bright red apple and a handful of pecans in apple cider. I baked salmon with maple syrup and black pepper. I dredged little red tomato slices in cornmeal and fried them in olive oil.
Every thing turned out the same shade of brownish yellow. But.....everything turned out delicious. So it just goes to show ya......beauty and deliciousness do not always go hand in hand.
I simmered this colorful mix of cauliflower and broccoli stems, red cabbage and carrots along with a chopped bright red apple and a handful of pecans in apple cider. I baked salmon with maple syrup and black pepper. I dredged little red tomato slices in cornmeal and fried them in olive oil.
Every thing turned out the same shade of brownish yellow. But.....everything turned out delicious. So it just goes to show ya......beauty and deliciousness do not always go hand in hand.
Sunday, October 31, 2010
a mishmash of photos
because my blog is mishmash melange I feel free to post this mishmash of photos
for Donna who asked if we got the new windows that we were talking about this summer....yes we did. We think they turned out looking very nice and B painted the dormer which had faded over the years. The side windows next to the picture windows are cut glass diamonds.
a handy necklace organizer that I picked up at Steinmart one Friday when I made a trip to Rochester to visit Barb
it holds a lot of necklaces in a small space and they are very visible
this is a reproduction table that B and I bid on and won in the silent auction at the NCCC Scholarship Gala fundraiser several weeks ago
for Donna who asked if we got the new windows that we were talking about this summer....yes we did. We think they turned out looking very nice and B painted the dormer which had faded over the years. The side windows next to the picture windows are cut glass diamonds.
a handy necklace organizer that I picked up at Steinmart one Friday when I made a trip to Rochester to visit Barb
it holds a lot of necklaces in a small space and they are very visible
this is a reproduction table that B and I bid on and won in the silent auction at the NCCC Scholarship Gala fundraiser several weeks ago
dreamers and doers
some people are dreamers
some people are doers
I fear I am the first
and not the latter
some people are doers
I fear I am the first
and not the latter
Sunday, October 24, 2010
riding on the marrakesh express
Would you know we're riding
on the Marrakesh Express
Would you know we're riding
on the Marrakesh Express
All on board that train
Colored cottons hang in air
Charming cobras in the square
Striped Djellebas we can wear at home
never take your spices for granted....five colorful spices for the chicken - paprika, cumin, turmeric, ginger and cinnamon
I have not visited Disney World in over twenty years. When I did visit, Epcot was my favorite park. I was very intrigued by the cultures and cuisines of other countries. My most favorite then and I'm sure it would still be now was Morocco. I have always been a person who enjoys color and where would can you see more color than Morocco. In the foods, the fabrics, the tiles, the markets, the clothing, the spices.
Yesterday I was trying to decide what to make for dinner and Moroccan chicken came to mind. I googled a recipe which I will share here. I have prepared many theme dinners in the past. Mexican, Greek, French, Irish, German and Italian. I usually go all out and have every dish reflect the theme, set the table and play music from that country. But I've gotten a bit lazy and don't look that great in a belly dancer outfit anymore so yesterday I just went with my main dish being Moroccan and the rest of the meal somewhat fall themed. While we ate the TV blared news in the background instead of sweet, mysterious Moroccan music and we ate at the ugly kitchen counter instead of at a nicely set table. But the food we dined on was delicious.
tangines
Moroccan Chicken with Lemon and Olives
2 t paprika
1 t cumin
1 t ginger
1 t turmeric
1/2 t cinnamon
1 t sugar
pepper to taste
Mix the spices and rub 4 lbs of chicken thighs and drumsticks with the spices. Place in a tangine which I don't have so I placed them in a clay cooking pot of Southwestern-looking origin which I do have.
Add 3 garlic cloves (chopped or pressed), an onion or two cut in chunks, 1 c chopped green olives, 1/2 c raisins, 1/2 c chicken broth and preserved lemon peel (which I did not have so I used a teaspoon of dehydrated chopped lemon peel). I suppose fresh lemon peel would have worked also.
Cover and bake as long as you like (but at least for 2 or 3 hours) at 325 or 350 degrees.
ready for consumption
I also made Pumpkin Marscarpone soup....at least that was my intention but the marscarpone that I had in the refrig had been opened a week or so ago and when I went to use it, it had a little mold growing on top of it. I used ricotta and a little brie instead. It was still delish but nothing like it would have been with the marscarpone. So here goes...
Saute a chopped onion in a soup pot with a little pancetta. Add a can of pumpkin, a cup or two of chicken broth, a teaspoon of thyme and I blended a peeled boiled potato with a little chicken broth and added this as a thickener. Heat altogether and add some marscarpone. Nutmeg and ginger could be used instead of thyme. I went with thyme.
I served with a sprinkle of roasted pepitas.
Moroccan chicken served on tri-colored couscous
And for dessert we tried coconut and dark chocolate gelatos
Ah....all those flavorful spices
They're taking me to Marrakesh
on the Marrakesh Express
Would you know we're riding
on the Marrakesh Express
All on board that train
Colored cottons hang in air
Charming cobras in the square
Striped Djellebas we can wear at home
never take your spices for granted....five colorful spices for the chicken - paprika, cumin, turmeric, ginger and cinnamon
I have not visited Disney World in over twenty years. When I did visit, Epcot was my favorite park. I was very intrigued by the cultures and cuisines of other countries. My most favorite then and I'm sure it would still be now was Morocco. I have always been a person who enjoys color and where would can you see more color than Morocco. In the foods, the fabrics, the tiles, the markets, the clothing, the spices.
Yesterday I was trying to decide what to make for dinner and Moroccan chicken came to mind. I googled a recipe which I will share here. I have prepared many theme dinners in the past. Mexican, Greek, French, Irish, German and Italian. I usually go all out and have every dish reflect the theme, set the table and play music from that country. But I've gotten a bit lazy and don't look that great in a belly dancer outfit anymore so yesterday I just went with my main dish being Moroccan and the rest of the meal somewhat fall themed. While we ate the TV blared news in the background instead of sweet, mysterious Moroccan music and we ate at the ugly kitchen counter instead of at a nicely set table. But the food we dined on was delicious.
tangines
Moroccan Chicken with Lemon and Olives
2 t paprika
1 t cumin
1 t ginger
1 t turmeric
1/2 t cinnamon
1 t sugar
pepper to taste
Mix the spices and rub 4 lbs of chicken thighs and drumsticks with the spices. Place in a tangine which I don't have so I placed them in a clay cooking pot of Southwestern-looking origin which I do have.
Add 3 garlic cloves (chopped or pressed), an onion or two cut in chunks, 1 c chopped green olives, 1/2 c raisins, 1/2 c chicken broth and preserved lemon peel (which I did not have so I used a teaspoon of dehydrated chopped lemon peel). I suppose fresh lemon peel would have worked also.
Cover and bake as long as you like (but at least for 2 or 3 hours) at 325 or 350 degrees.
ready for consumption
I also made Pumpkin Marscarpone soup....at least that was my intention but the marscarpone that I had in the refrig had been opened a week or so ago and when I went to use it, it had a little mold growing on top of it. I used ricotta and a little brie instead. It was still delish but nothing like it would have been with the marscarpone. So here goes...
Saute a chopped onion in a soup pot with a little pancetta. Add a can of pumpkin, a cup or two of chicken broth, a teaspoon of thyme and I blended a peeled boiled potato with a little chicken broth and added this as a thickener. Heat altogether and add some marscarpone. Nutmeg and ginger could be used instead of thyme. I went with thyme.
I served with a sprinkle of roasted pepitas.
Moroccan chicken served on tri-colored couscous
And for dessert we tried coconut and dark chocolate gelatos
Ah....all those flavorful spices
They're taking me to Marrakesh
Thursday, October 21, 2010
this person that i know
someone got very drunk last weekend
i shan't say who
but now the thought of drinking
anything with boo......za
makes this person feel like a crime
this person hopes that this sick feeling
will heal over time
because this person has a lot of wine in a wine rack
on a side note.......this person has not behaved this way in years and years
i shan't say who
but now the thought of drinking
anything with boo......za
makes this person feel like a crime
this person hopes that this sick feeling
will heal over time
because this person has a lot of wine in a wine rack
on a side note.......this person has not behaved this way in years and years
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