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Posts Tagged ‘Food’


The other day when I was wandering around the backyard looking at the little world out back, I came upon another area where mushrooms were sprouting. The only reason I noticed these is because the soil was being pushed up, and resembled a gopher trail. Looking closer I discovered the mushrooms! Great camouflage if you ask me!

Check it out.

They are hard to see

They are hard to see

Did you see them? There are three.

They really do blend right in, so I felt very lucky to capture these hidden beauties!

Blends right in

Blends right in

Here is the mushroom revealed!

The mushroom revealed

The mushroom revealed

Here are a pair from the side. There is a lot of dirt on top, and if I had not walked around the pushed up soil, I might have missed these!

Pushing up

Pushing up

When they do pop the surface, they are hidden amongst the leaf litter and soil debris, as you can see by this next photo.

Hidden by debris

Hidden by debris

One last shot for you…Here are the gills in a close up.

The gills

The gills

While I tried to identify this mushroom I could not find the name. Do you know what this mushroom is? I would love to hear from you!

Thank you for stopping by today! Have a splendid Saturday! Be well! ^..^

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Krista over at The WordPress Photo Challenge has chosen the topic “Gone, But Not Forgotten” for this week’s challenge! Let’s take a look at the world around me that fits this bill!

The lovely almond blossom…

Almond blossom

Almond blossom

The chicory here blooms late in the season. Its beautiful blues cover the roadsides!

Wild Chicory

Wild Chicory

The short lived blossom of a cactus…the image still blooms in my mind!

Cactus in flower Cabo Mexico

Cactus in flower Cabo Mexico

A quick sighting of a gecko…

Gordy Gecko

Gordy Gecko

The beautiful nectarine blossom gave us some good fruit! Oh, how I look forward to next season!

The Universe in a Nectarine

The Universe in a Nectarine

Here is one amazing shot that I will never forget! He turned at the right moment!

A squirrel

A squirrel

I hope that you enjoyed these photos! Did I meet the challenge? :)

Have a fabulous Friday and thanks for dropping by! Be well! ^..^

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We are finally getting some decent rain here in the Sierra Foothills. We have been in a drought for years now, and are truly enjoying the rains! Keep it coming! When it rains, and with the leaves of fall, we end up with a yard full of mushrooms! Walking between the raindrops the other day, I could not believe the number of mushrooms around our yard…Want to see?

A lovely cluster

A lovely cluster

Camouflauge

Camouflauge

One its side

One its side

A line of mushrooms

A line of mushrooms

Pretty patterns

Pretty patterns

One final shot!

Old and wrinkled

Old and wrinkled

How cool is that?

Have a great Wednesday! Thanks for stopping by! Be well! ^..^

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Today marks the 393rd celebration of Thanksgiving here in the USA. It all began with the Pilgrims, or the English colonists, celebrating their first successful harvest. The Wampanoag tribe traveled two days on foot to visit with the Pilgrims, who invited the tribe to feast with them.

First Thanksgiving - Painting by Jean Leon Gerome Ferris (1899)

First Thanksgiving – Painting by Jean Leon Gerome Ferris (1899)

On December 18, 1777, George Washington issued orders to set aside this date as a day for Thanksgiving and praise. This was due to recent victories in fighting the American Revolution.

In 1846, Sarah Hale begins a letter writing campaign that lasts 17 years asking that the government set aside the last Thursday of November as a national holiday, dubbing that day Thanksgiving. On August 26th, 1863, President Abraham Lincoln, receiving a letter from Sarah Hale, declares the last Thursdays of November as Thanksgiving Day!

Sarah Hale

Sarah Hale

Then on November 23rd, 1939, President Franklin D. Roosevelt moves the day to the next to last Thursday to help retailers boost sales for the upcoming Christmas holiday. It throws the country into a tizzy! Realizing that this was not a good move, he then signs legislation on November 26th, 1941, officially making the fourth Thursday of November the official day to celebrate Thanksgiving!

So to all of you that celebrate this day:

Happy Thanksgiving!

Happy Thanksgiving!

Thank you for stopping by! Enjoy your day!

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When I started writing this blog I had not idea that I would be continuing on for all the years that I have! I have been blogging since June 2011, and over this time I have had over 126,000 views and 14,200 comments! Thank you! Thank you! Thank you! You have inspired me to keep this going! I wanted to share with you my top five posts of all time!

At number 5, with 1,400 views: Oven Fried Pork Chops!

Half way through cooking

Half way through cooking

Number 4, with 1,700 views is Chemistry in Cooking! People are really curious as to how things work!

Melting butter

Melting butter

Coming in at number 3, with 1,860 views: Sam, its Yosemite!

Yosemite Valley

Yosemite Valley

In at number 2, with 3,300 views: Chile Rellenos in the Crock Pot! Yummy!

Dinner is served!

Dinner is served!

Drum roll please! At number 1, with 4,400 views, and back on the rise due to the upcoming holidays, Maple Glazed Rotisserie Ham!

The ham goes on the spit!

The ham goes on the spit!

Thank you again for not only inspiring me, but for your loving support of me and this site! I would not have been able to reach these numbers and milestones, if it were not for you! Be well! ^..^

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Conor Bofin of One Man’s Meat inspired me once again! This time with an enticing recipe for pork chops with plums in his post The Cure for Meat Anxiety – Pork Chops and Plums! Now plums are pretty well out of season here, so I substituted the plums for pluots, which are a hybrid combo of plums and apricots! Yum! Ready to head into the kitchen?

Conor’s Ingredients
2 big pork chops – bone in, I used pork loin chops about 1″ thick
5 – 6 plums, or pluots
2 cm of ginger – almost an inch here in the U.S.
1 tsp dark brown sugar
Lots of salt and pepper
Red wine
Olive Oil

The beginnings of a great meal!

The beginnings of a great meal!

First, preheat the oven to 400 degrees. Then get the pluots ready. Slice them in half following, as Conor put it, “the bum-like crease as a guide.” Remove the pit. Chop up the ginger, the skin removed. Place the pluots on a cookie sheet covered with foil, and evenly add the ginger and brown sugar to each pluot half.

Pluots with ginger and brown sugar

Pluots with ginger and brown sugar

Place this in the preheated oven. I found that these took about 40 minutes to cook to a soft “sludgy” texture.

Conor serves this dish with garlic mashed potatoes. I used Yukons, and I got this ready to go!

Soon to be garlic mashers

Soon to be garlic mashers

The next thing is to get to work on those chops! Slice them along the fat edge to cut through the membrane beneath the fat. I then seasoned these with a healthy dose of fresh ground salt and pepper, then rub with a bit of oil (something I forgot to do, but it worked out just fine). Heat about a TBS of olive oil in a oven proof skillet. Start your mashers now. When the skillet gets hot, add the pork chops and cook for 5 minutes. Leave the chops alone as they cook! After 5 minutes, turn and cook another 5 minutes.

The pluots should be done by now. I removed them from the oven, and then add to the oven your skillet of pork chops. These will sit in the oven for 10 minutes. While these are in the oven, mash those pluots with a fork, skins included, which adds flavor!

The cooked pluots

The cooked pluots

Get your mashers done too!

Garlic mashers

Garlic mashers

After cooking in the oven for 10 minutes, remove the pork chops. Take the pork out of the skillet and set aside to rest. Place the skillet on the stove and turn the heat to medium. Add a good dose of red wine to de-glaze the pan,

Deglazing the pan with wine

Deglazing the pan with wine

scraping up the browned bits! Cook this down to a thick gravy.

Plate up the pork, potatoes and pluots!

Dinner is served!

Dinner is served!

This was a fabulous meal! Make sure you have a perfect bite: A little bit of each together! Thank you again, Conor for the recipe!

Have a lovely Friday and thanks for stopping by! Be well! ^..^

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I have a friend who for years was constantly having pain and discomfort almost always after a meal. Over the years the Dr.’s were unable to identify what was wrong with her until recently. They finally diagnosed her with celiac disease. This disease prevents foods from being absorbed into the small intestines and actually damages the lining of the small intestine. It can be very painful, as it was for her. What caused this disease is an intolerance to gluten.

What is gluten? It is a protein found in wheat and other grains that gives doughs that elastic feel. It helps the dough to rise, keep its shape and makes it chewy. Folks who suffer, as my friend does, from celiac disease have to consume a special diet so that they can avoid this protein.

Here is a brief list of foods that are recommended for those suffering from this condition. The list includes beans, seeds and nuts, none of which are processed. It also includes fresh eggs, most dairy products and fresh vegetables. It is also important that any meats that they consume do not have breading, batter coated or marinated. There are gluten free “flour” alternatives to wheat, like quinoa, amaranth, corn, to name a few.

Last year you might remember I attended the Tony’s Fine Foods food show. At this event we went looking for gluten free crackers. We were doing this so that folks who came to visit the winery where I work would be able to clear their palette, enjoy the varying flavors of the wine, and not suffer from the gluten side effects.

I spoke to one of the vendors about how a single plant can make items with gluten and items without. I was told that they have to have separate facilities. This is because as wheat flour is processed gluten can float into the air and contaminate other products.

So, now you know that gluten comes from wheat. And, food manufacturers have now included the words “Gluten Free” on packaging. Now this is not a surprise on crackers, cake mixes, pastas, bread and such. I was surprised to find this labeling on bacon. Yes, I saw gluten free bacon! And, I was surprised to find it on coffee too! The two manufacturer’s do not have plants that process wheat. Here is a coffee label that indicates it is gluten free.

Gluten free coffee

Gluten free coffee

Searching the internet, I did find this one club that offers the “gluten free bacon.”

Gluten free bacon

Gluten free bacon

I understand the necessity of labeling an item as gluten free for those that suffer from celaic disease and marketing products as gluten free has now become the norm. I believe that people should educate themselves on what gluten is and what food alternatives there are.

Have a terrific Tuesday and thanks for stopping by!

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