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Archive for the ‘Kitchen Inspirations’ Category

pistachios & figs

pistachios & figs

sunflower sprouts & cheddar cheese

sunflower sprouts & cheddar cheese

dark chocolate and dried cranberries

dark chocolate and dried cranberries

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The original plums post can be found here.

 

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Why have a potted nasturtium in the kitchen?  Well, they are easy to take care and when it’s late and you’re hungry and you’re trying to eat healthy, simply pull a few leaves from the plant.  Layer the leaves on a saucer.  Slice a couple of tomatoes.  Pile the slices on the leaves.  Drizzle with olive oil and balsamic vinegar.  Glass of white wine or water on the side.  Done. Prep time?  About a minute and thirty seconds or so. 😉

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When I picked up the O’Keeffe book at the used bookstore recently, I was expecting to be influenced by paintings of leaves and flowers and those bones.  I was not expecting the image of The Plums (1920) to remain with me so strongly.  So far, I have only purchased 1 plum.  We’ll see what the future holds.

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I can’t yet see the words but I feel them, somewhere, somehow, embodied in this apple with its lovely leaf.  Yes, a weight of hidden words.  I hope to find them before the month’s end, to glimpse their fragile figures before they disappear into the ether.  Or at least before the apple disappears inside me.

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Simply two eggs, slightly beaten.  Pour into hot, well-buttered frying pan.  Fold over.  Lightly brown on each side.  Touch to make sure center of egg is as firm (or as soft) you prefer.  Slide onto plate.  Sprinkle with a few fresh chopped herbs.  Yum. A good way to start St. Paddy’s Day. 😉

 

 

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I do not like bananas.

I do not like them green or gold.

I do not like them hot or cold.

I do not like them with pretty brown spots.

I do not like them cut into pots.

I do not like them sliced thick or thin,

not even when placed in a bright shiny tin.

Eat a banana that looks like gourmet abstract art?

No, my dear Sam.

I’d rather eat my wheat bread with ham.

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I have a friend who loves to make a gin and tonic cocktail of sorts, and he loves to eat moro, or blood, oranges.  One day I asked him why not try adding blood oranges to the recipe.  This is what he came up with.  Not rocket science he would say, but oh so very delicious with or without alcohol.

Blood Orange Cocktail

1-2 moro (blood) oranges

sparkling water

limeade (something all natural with no added sugar)

gin*

Juice the oranges, retaining a bit of the pulp.  Split the juice and pulp between 2 chilled glasses.  Add gin (or not*) to taste.  Top off the drink with sparkling water and limeade.  If you want to be completely over the top, add some sliced limes just before serving. 😉

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A few folks have asked so here it is:  a view of the black radish next to the more commonly seen red radishes.  I picked up my first one simply as something new to photograph.  I had no idea how it would taste or how to prepare it.  When I mentioned this to a friend of Russian ancestry, she shared some of her family’s recipes.  Tastes a little bitter but the carrots and red onion add sweetness.  Very high in Vitamin C and full of other good stuff.  Just what’s needed as we await the next snowstorm. 😉

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