Posts Tagged ‘recipe’




pumpkin blossoms

(and later a little onion)

Read Full Post »

Let’s see.  Besides potatoes, I’ve been growing lettuce indoors.  Mesclun greens, their seeds meant to sprout in shallow soil and then the green leaves snipped early to top other dishes.

But my dish with shallow soil was kind of large and so I found myself with many greens that I decided to form into a nest.  And on this nest I placed a handful of brussels sprouts, chopped, and a couple of small leeks, chopped, and a bit of oyster mushroom found at the bottom of the fridge, also chopped. Before I placed them in their nest, these veggies and the fungi were sauteed in olive oil, butter and garlic and seasoned with salt and pepper.

Okay, there was some meat added at the end of the porcine variety but no pictures do I have of crisped bacon, and so this is as much of the recipe that I can share in images.  Í’ve placed the large dish aside until I decide what to sprout next.  So many seeds in the world.  I feel quite lucky.


Read Full Post »

That was my intention when I walked out of the Brazilian grocery store with the bag of dried rose petals.  To mix rice and roses.  Perhaps sprinkle the petals on top of steamed black rice.  Or photograph them as they fell upon a bit of mochi ice cream.  But so far I’ve just let them sit in a small bowl in the kitchen, catching that light, their pinks and golds stirring my imagination.  I did find this really cool recipe for rice with rose petals.  The ingredients of the recipe read like a poem. I’m not into pomegranate and I don’t think I can afford saffron.  We’ll see what variation on a theme unfolds in my kitchen this winter.

Read Full Post »

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. 😉

Read Full Post »

As I sorted through these images taken at Friday’s Copley Square Farmer’s Market, I realized that one of the most unexpected pleasures of this year (so far) has been discovering the flavor, texture and just plain visual beauty of the oyster mushroom.  Sauteed in olive oil with garlic and black pepper and served on toast …. delicious! Hmmm. I do wonder what the winter holds. 😉

Read Full Post »

Ingredients Found Around the Kitchen

3 slices of smoked salmon

teaspoon of chopped red onions

3 shredded red basil leaves

3 slices of a campari tomato

a little salt and pepper

a dollop of Steve’s homemade aioli

Served with 3 crackers and a glass of cold sparkling water (including 3 ice cubes). 😉

Read Full Post »

Stack five to six slices of bacon.  Cut along short end into smaller pieces.  Then cut those slices in half to make chunks.  Toss into cold cast iron pan and cook over high to medium-high heat until brown.  Remove browned bacon pieces and set aside.

While bacon is cooking, dice half a medium onion and set aside.

Once  bacon is cooked, add 1 to 1 1/2 pounds of large peeled and deveined shrimp to bacon grease.  Cook until shrimp are  pink, 1 – 3 minutes.  Remove shrimp.  Add onion to remaining oil, cook for 1 – 2 minutes, then add two cloves of minced  garlic.  Stir and cook for an additional 2 minutes.  Add one 14.5 oz can of diced tomatoes to pan.  Stir to mix onions, garlic and tomatoes.  Add 1 T tomato paste and mix in.  Reduce heat.

Add herbs of your choice (italian seasoning, oregano, etc.) salt and pepper to taste.  Add cayenne pepper to taste if you want a little kick.  Add in six to 7 leaves of fresh basil, cook over med heat until sauce thickens a little. Add bacon and shrimp and heat through.  Add more salt and pepper if needed.

Serve over pasta of your choice.  Thin spaghetti or thin linguine are good choices.  Or just serve with rice and good, crusty bread to dip in juices.

Photography copyrighted Cynthia Staples.  Recipe copyrighted LMM.

Read Full Post »