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Yesterday I made myself a snack of Nova Salmon and cream cheese on an organic rosemary, sesame saltine. I topped it with some fresh dill from the Aero Garden. It was so good I ended up making a dinner of it. I'm not going to admit how many I ate, but I didn't go to bed hungry. I was afraid the cracker might have been a little overpowering but the rosemary was so subtle it worked.
Nova Salmon is on my grocery list again.
In church last Sunday, it was announced that a couple will renew their wedding vows during this Sunday's services, and that there would be an Italian themed potluck after church.
Spinach was the first thing that popped into my mind. I could make a cheese and spinach ravioli, or manicotti or... All kinds of things were running through my mind. I went to my computer cookbook and looked up some spinach recipes I have saved from the net. I decided that I wanted to make creamed spinach and put some Parmesan cheese in it.
I followed a basic creamed spinach recipe and added the cheese and some nutmeg to the white sauce.
First I gathered the ingredients.
The nutmeg was to late for the photo shoot.
Here's what I did.
Am I in nature mode or what!!!
Last evening as Matilda and I were walking out the door to go for a nice evening walk, I saw what I thought were baby hummingbirds all around the lilac bush, oh man, did I want some pictures of this. I was in such a big hurry to get back into the house to get my camera, I tripped over Matilda's leash and spilled the training treats bag, much to Matilda's delight. I got her staked out and she started happily macking out on her treats (mostly Cheerios and a few liver bites.) and I got my camera.
At closer look, that's not a hummingbird, don't know what the heck it is. My next thought was wasps on steroids. Yikes!! that would mean I'll get bit pretty soon.
Better hurry up and snap as many pictures as I can before I need medical help. Wait, those are moth colors but they don't look like any moths I know.
So I took all 50 pictures to work today and asked around. Everyone but me knows that they are Hummingbird Moths. So, now I know too. ;-)
On my way home from work I started noticing out of the corner of my eye, (not that I'm a fast driver or anything like that ;-) a bright splash of red along side the road. The brightness really stood out among the various shades of greens and browns.
I finally stopped the other day to investigate, well, I actually had to turn around and go back. C'mon, it's right after the bend in the road and even if I did drive the speed limit I would have missed it.
I love how it's a beautiful bolt of color among the more muted surroundings. Don't know what the flower is but I'm sure enjoying it's beauty.
I'm also showing off my new arsty fartsy project. Pretty cool huh!!!
Dang, wasn't that some movie. Sorry, but that's all I could think of to name this post. Somehow "It was a dark and stormy night" didn't do it for me.
I couldn't wait to go outside and get a bunch of photos when I saw the mist rolling in. I hope I didn't scare anyone that saw my distant grey hooded silhouette in the mist. I finally got to use the cloudy, white balance setting on my camera.
This one's my favorite.
Supposed to be clearing up tomorrow. It was fun while it lasted.
We went to my sister Margie's for Easter. We had a great time. I was supposed to go to Erika's but couldn't make it. I took my laptop and we all had a webcam visit so I got to see them anyway. Erika and Annie haven't seen each other in a long time and Erika hasn't seen the baby yet so the webcam visit was ideal.
I put together a few collages of the day. I am truly blessed.
We hung out for a while snacking and visiting.
St. Robert made the best split pea soup and the ham. The table as usual looked fabulous.
The food was delicious. We had a special treat, Pattie's grandmother is visiting from Mexico City and sent a couple of wonderful dishes along with Pattie and John for our dinner. One I'll try and replicate here soon.
A good time was had by all.
Why do I feel like I need to hold up my pinky finger when I say that?
Last night I made paté for today's Easter dinner. I usually make a Goat Cheese Torte that my family just loves but I wanted to do something different so here's what I did.
Gathered up some tasty ingredients and got busy.
Melt a lot of butter in a skillet. Add the onion, garlic and thyme. While that's cooking in 6 cups of water place the celery tops, bay leaves and black peppercorns. When the water has simmered for 10 minutes add the chicken livers.
Simmer the chicken livers for about 10 minutes but be sure and keep the centers a little pink. Place the cooked livers in the food processor fitted with a steel blade. Add the onion garlic mixture, the green peppercorns and the cream. Process until smooth. Turn out into a bowl and add the remaining 1 teaspoon green peppercorns.
This is soooo delicious. Now I need to buy a nice little tureen to serve it in.
@@@@@ Now You're Cooking! Export Format
Chicken liver pate with green peppercorns
appetizers
6 tablespoons butter
1/2 cup finely minced yellow onion
2 cloves garlic; peeled chopped
1 teaspoon dried thyme
1/2 cup celery tops
10 black peppercorns
2 bay leaves
6 cups Water
1 pound chicken livers
2 tablespoons Cognac
1/2 teaspoon Salt
1/2 teaspoon ground allspice
5 teaspoons Water-packed green peppercorns; drained
1/4 cup heavy cream
Melt the butter in skillet. Add the onion, garlic and thyme and cook,
covered, over medium heat for about 25 minutes, or until onion is tender
and lightly colored.
Meanwhile add celery tops, black peppercorns and bay leaves to 6 cups of
water in a saucepan. Bring to a boil, reduce heat, and simmer for 10
minutes.
Add chicken livers to water and simmer gently for about 10 minutes, livers
should still be slightly pink inside.
Drain livers, discard celery tops, bay leaves and peppercorns, and place
livers, butter, onion and garlic in the bowl of a food processor fitted
with a steel blade. Add Cognac salt. pepper, allspice and 4 teaspoons of
the green peppercorns. Process until smooth.
Pour in the cream and process again to blend. Transfer to a bowl and stir
in remaining teaspoon of green peppercorns.
Scrape mixture into a 2 cup terrine, cover, and refrigerate for at least 4
hours before serving. Let pate stand at room temperature for 30 minutes
before serving.
Notes: The Sliver Palate cookbook
Yield: 2 cups
** Exported from Now You're Cooking! v5.84 **
There has been some discussion on the cooking newsgroup about American lamb versus New Zeland and Australian lamb. It was the general consensus that the American lamb was milder tasting due to the diet it is fed.
When I saw some American lamb in the grocery store I thought I'd give it a try.
I assembled the goodies I'd need.
Let's get chopping.
Pun intended.
I was in the checkout line behind a handsome 30 something young man, who I assumed to be a bachelor. So when I saw among his few grocery items a bunch of asparagus, I excused myself and asked him how he cooks it. As he turned toward me, I don't know if it was his beautiful baby blues, or the fact that he told me he_boils_them that I felt myself gasp. Oh darlin' you need grandma-ma's help.
Here's my favorite way to fix asparagus.
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