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Posts Tagged ‘Food’


Guest host Frederic Biver has chosen a unique topic for this week’s WordPress Photo Challenge! The topic is “dialogue,” and the challenge is to feature photos that speak to you! So here we go into my world of “Dialogue.”

One of the chimps at the Sacramento Zoo was definitely saying something to me!

You wanna talk to me?

You wanna talk to me?

Sometimes what speaks to you does so very softly that you need to listen carefully! Can you hear the water inviting me in?

Layers in the ocean

Layers in the ocean

And, sometimes something just gets in your face and says to you, “Hey, listen to me!”

Whatcha doing?

Whatcha doing?

Here is a shot of one of weeds in our area. What do you think this plant has to say?

The Star Thistle

The Star Thistle

Photos can not only speak to you but they can cause your mouth to water…Can you just about taste these strawberries?

Sweet, sweet strawberries!

Sweet, sweet strawberries!

Let me close with someone who was definitely communicating with me!

Calling out a greeting

Calling out a greeting

I hope that you enjoyed my take on “dialogue!” Here’s to wishing you a fabulous Friday and a spectacular weekend! Thank you for dropping in! Be well! ^..^

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Secret Weapon - Photo by Madison Woods

Secret Weapon – Photo by Madison Woods

He had to do something. They always showed up. No one liked them. Jeremy brought his secret weapon recipe. This was guaranteed to work.

He gathered his ingredients, and following directions put it together. Carefully he threaded the meat mixture onto the skewer. Then he headed over to the campfire.

It charred and oozed, the cheese melting perfectly. He set it down a good distance away from the campsite. It looked gruesome! Jeremy thought, “This will keep the meat bees at bay.”

They came. He heard the swarm buzzing. His obituary read that he had been stung over 100 times.
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *
Thank you to Rochelle Wisoff-Fields for hosting Friday Fictioneers, and to Madison Woods for the inspiring photo!

And, thank you dear reader for stopping by today and taking the time to read this bit of flash! Have a terrific Thursday, and be well!

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I was inspired to make this lovely dessert after reading Conor Bofin’s, One Man’s Meat, post on Apricot Tart Tatin. Apricots are no longer in season, but I did have some peaches from my orchard! This is my first harvest of peaches from an Elberta Peach tree that is now 7 years old! Being that I am a bit crippled with my foot in a wrap, I decided on a cobbler rather than a tart tatin because I cannot stand for too long! When I mentioned to Conor that I was going to try a recipe with peaches, he told me that they have a tendency to be a bit bitter. I solved that issue with a bit of agave nectar! So let’s head into the kitchen to make peach cobbler!

Ingredients
1 stick of butter
1 cup of flour
1 1/2 tsp baking powder
1/2 tsp salt
2 cups sliced fresh peaches
1 1/2 tsp agave nectar
1 cup milk
1 cup sugar

Preheat the oven to 350 degrees. Take the stick of butter and cut into quarters and place in a 9 x 13 baking pan.

Combine the flour, baking powder and salt. Blanch the peaches and remove the skin. Slice into a bowl and add the agave nectar and mix.

Fuzzy photo of sliced peaches with agave

Fuzzy photo of sliced peaches with agave

Combine and set aside. Then add the milk and sugar to the flour mixture.

Batter

Batter

When the oven is hot, place the pan into the oven to melt the butter. When the butter is melted, rock the pan to fully coat it.

Melted butter

Melted butter

Then pour in the batter.  With a spoon, spread the floating butter across the top.

Batter added to pan

Batter added to pan

Top with the peaches.

Top with peaches

Top with peaches

The peaches will sink a bit.  Make sure that you cover the top evenly so that you get peaches in every bite! Place this in the oven and bake for about 35 minutes, or until browned.

Right out of the oven!

Right out of the oven!

Remove from the oven and let cool. Serve this up warm!

Serve it up!

Serve it up!

Doesn’t that look really good? The flavor of the cobbler is soft and the peaches are robust! Please let me know if you try this recipe!

Have a terrific Tuesday! Thank you for dropping in! Be well! ^..^

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I absolutely love short ribs! When these little bundles of joy are slowly cooked the flavors are not only heavenly, but very rich as well! There is nothing better than a good short ribs dinner paired with garlic mashers! Of course, you have to remember to serve a vegetable! My mother-in-law was a believer in five vegetables to go with every meal, and I always think of her when serving food. I do not always get in the five, but I do get in the veges! So, shall we head into the kitchen to take a look at different short rib recipes? OK! Let’s go!

Here are two different methods of cooking short ribs. One is slow braising in the oven, The Best Short Rib Recipe Ever!, the other two are braised in the crockpot, Crockpot Braised Short Ribs, or, No Bones About It!

What is important with short ribs is browning the meat! This seals in the flavor of the short ribs!

Browned short ribs

Browned short ribs

The other thing that is important is cooking down the beef broth to intensify the flavors of it!

Cooking down the beef broth

Cooking down the beef broth

I discovered that cooking short ribs with a porter and some vegetables, like onion, carrots and mushrooms, gives this dish more flavor. You can also use wine, which is featured in the “No Bones” recipe.

Porter, onions, mushrooms, carrots, oh my!

Porter, onions, mushrooms, carrots, oh my!

When cooking with the crockpot, do not remove the lid! But with oven braising, you will want to turn the short ribs. Here is a photo of the oven braised mid-way through cooking! Tell me, can’t you just smell them? Mmmm….

Half way through cooking

Half way through cooking

When all is said and done, they all look lovely when done! Here is the one that is oven braised:

Short ribs

Short ribs

And, here are the two crockpot short ribs! This one is with a stout beer.

Dinner is served!

Dinner is served!

And, this one is with wine!
Dinner is served!

Dinner is served!

Are you thinking of trying one of these? Please let me know if you try either recipe! You can get to the recipes by clicking on the method you prefer! Oven braised, or Crockpot braised with Stout, or Crockpot braised with Wine!

Thank you for stopping by today! Have an amazing day and be well! ^..^

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I just love a good pizza! I have made quite a few over the years and I thought that today I would share some pizza with you! Are you hungry?

Carne Asada Pizza!

Carne Asada Pizza

Carne Asada Pizza

Chicken Artichoke Pizza!

Chicken Artichoke Pizza

Chicken Artichoke Pizza

Pepperoni Pizza!

Pepperoni Pizza

Pepperoni Pizza

Inspired by Cheshire’s on the SF Peninsula, Pancetta, Caper and Tomato Pizza!

Pancetta, Caper and Tomato Pizza

Pancetta, Caper and Tomato Pizza

What are your favorite pizza toppings? If you are thinking about making one of these, just enter the name of the pizza in the search box and it will take you there!

Thanks for dropping by! I think I will head off into the kitchen to make another pizza! I’m hungry now! :)

Be well!

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babso2you:

I was looking for something different to serve up and came across Conor’s Italian Meatballs! I made this dish over the weekend and I must say that this dish is very tasty! I like the rosemary used in the meatballs, and the sauce is superb! I am re-blogging his post so that you can try this one too!

Originally posted on One Man's Meat:

Italian-meatballsPretty aggressive headline, don’t you think? There are a couple of reasons for this. Reason number one is because that’s what the people around the table told me. Reason number two is that I want some reaction. I am fed up reading recipes for meatballs (and all sorts of other stuff) that just can’t be any good. In my research for this post, I came across one recipe that recommended boiling the meatballs in the sauce for three hours. Fine if you want to fire them out of a canon to sink a ship but not much use if you want to eat them. Get real. 

View original 822 more words

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I have recently added a new spice mix to my ever growing spice cupboard. It is “Chinese 5 Spices.” This mix actually contains 7 ingredients and is a very flavorful blend. It contains cinnamon, star anise, fennel, ginger, cloves, white pepper and licorice root. That’s it! No preservatives! I have used this mix to make spareribs, and now a braised beef dish, and love the results! So, are you ready to head into the kitchen? Let’s go!

Ingredients - missing the ginger root

Ingredients – missing the ginger root

Ingredients
2 TBS peanut oil
3 slices of fresh ginger, trimmed
1 onion, sliced
4 cloves of garlic, minced
2 1/2 # beef stew meat – cut into cubes the size of you pinky finger from tip to first joint
2 TBS hearty red wined
1 whole star anise
1 1/2″ length of cinnamon stick
1/2 tsp Chinese 5 spices
3 TBS dark soy sauce
2 cups of beef stock
Several sprigs of cilatro

This dish takes no time to put together and then cooks in the oven for 2 1/2 hours. So, let’s get that oven going! Set if for 350 degrees. Get out your cast iron dutch oven to start the cooking process!

Add the peanut oil to the pot and heat the pot to high. When the oil is hot add in the ginger, onion and garlic.

Sliced onion, minced garlic and slices of fresh ginger

Sliced onion, minced garlic and slices of fresh ginger

Stir until the aromas hit your nose. Then add in the beef and brown.

Brown the beef

Brown the beef

Once the beef is browned, add the rest of the ingredients with the exception of the cilantro. Combine well,

All ingredients added and ready for braising in the oven

All ingredients added and ready for braising in the oven

cover, and place this in the oven. Set your timer for 2 1/2 hours. Let it do its thing…

Half an hour before this is done, prepare some steamed rice and a lovely green vege. When the timer goes off, remove the pot from the oven, and don’t forget to turn the oven off!

Right out of the oven

Right out of the oven

By now your veges and rice should be done as well. Remove the cinnamon stick, the star anise and the sliced ginger before serving. Then plate it up! And, top each serving with sprigs of cilantro!

Dinner is served!

Dinner is served!

The aromas are amazing, making your mouth water as you serve this up! And, it is very flavorful! This can be made ahead and served the following day and the flavors will be even better!

Please do let me know if you try this simple, flavorful dish! To my friend Conor: Do you dare try this one? :)

Thank you for joining me in the kitchen! Enjoy your Monday! Be well!

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