Monday, December 20, 2010
Friday, December 10, 2010
Wednesday, December 8, 2010
Saturday, December 4, 2010
Friday, December 3, 2010
Friday, November 19, 2010
Thursday, November 11, 2010
spiced almonds
I make derivations of this for cocktail parties all the time. They're a good match for strong drinks or beer and good well with hearty cheeses before dinner. This recipe makes enough as an appetizer for a dinner party of 4 or 5 people.
10 oz whole almonds
3 tbsp vegetable oil
1 tbsp sugar
1 tbsp salt
1 tsp cayenne
1 tsp coriander
1 tsp cumin
1 tsp nutmeg
1) Preheat oven to 300 degrees.
2) Toss nuts in oil and then seasonings.
3) Spread on baking sheet in single layer.
4) Roast for 15 to 20 minutes. Keep an eye on them so the sugar doesn't burn.
5) Remove from oven and allow to cool completely before serving.
10 oz whole almonds
3 tbsp vegetable oil
1 tbsp sugar
1 tbsp salt
1 tsp cayenne
1 tsp coriander
1 tsp cumin
1 tsp nutmeg
1) Preheat oven to 300 degrees.
2) Toss nuts in oil and then seasonings.
3) Spread on baking sheet in single layer.
4) Roast for 15 to 20 minutes. Keep an eye on them so the sugar doesn't burn.
5) Remove from oven and allow to cool completely before serving.
Carrot and Currant Salad with Ginger Vinaigrette
I had a large carrot sitting around that I needed to use up. It would have been easy to stand around the kitchen eating peanut butter out of a jar with it, but I wanted to do more. Making the standard carrot salad was also not an option. A few minutes standing in front of my pantry brainstorming and I was ready to go.
1 large carrot, shredded
1/4 cup dried currants
1 tsp ground ginger
1 tsp cumin
1 tbsp tamari
1 tbsp mirin
1 tbsp sesame oil
3 tbsp plain yogurt
1) Mix tamari and mirin and microwave for 30 seconds. Pour over currants to rehydrate.
2) Drain liquid off currants and mix currants into carrots.
3) Mix tamari mixture with yogurt and spices and sesame oil until fully blended.
4) Pour dressing over carrot mixture and mix well.
5) Allow salad to rest for 2 hours to allow currants to fully hydrate.
6) Garnish with nigella seeds before serving to provide a hint of bitterness.
1 large carrot, shredded
1/4 cup dried currants
1 tsp ground ginger
1 tsp cumin
1 tbsp tamari
1 tbsp mirin
1 tbsp sesame oil
3 tbsp plain yogurt
1) Mix tamari and mirin and microwave for 30 seconds. Pour over currants to rehydrate.
2) Drain liquid off currants and mix currants into carrots.
3) Mix tamari mixture with yogurt and spices and sesame oil until fully blended.
4) Pour dressing over carrot mixture and mix well.
5) Allow salad to rest for 2 hours to allow currants to fully hydrate.
6) Garnish with nigella seeds before serving to provide a hint of bitterness.
Friday, October 29, 2010
Tuesday, October 26, 2010
Monday, October 25, 2010
Sunday, October 24, 2010
Tuesday, October 19, 2010
365_180
Reworking of an older pic for purple shirt day to draw attention to "It Gets Better" for GLBTQ youth. I don't own any purple clothes so this will have to do.
Friday, October 1, 2010
Saturday, September 18, 2010
Saturday, September 11, 2010
365_166
I'm so far behind on this project it's not funny. I've been frustrated with the lack of ideas and the lack of motivation to pick up the camera, feeling like a charlatan and a fake and a fraud. I love what I do with the camera though and need to put those doubts away and just be with what I see.
Today I left my house on foot and ended up at the top of Bernal Hill, thinking and remembering why I love my adopted city.
Today I left my house on foot and ended up at the top of Bernal Hill, thinking and remembering why I love my adopted city.
Sunday, August 29, 2010
Monday, August 23, 2010
Thursday, August 19, 2010
365_157
Sometimes you need to put the electronics away, grab a real book and spend the afternoon sitting by a window reading. I wish I had a big plushy chair for this but for now, my dining room chairs will do. This is enough is a little mental reboot that I've needed the past few days.
Friday, August 13, 2010
Tuesday, August 10, 2010
Sunday, August 8, 2010
365_145
I find myself hermiting this week end as the last 4 week ends of over indulging and celebrating one thing after another catches up with me. Some peacefulness was in order. To bring calm and centeredness to my mind, I've been baking all week end. Today was a couple of tarts. The fruit tart in pate sucre came out fine, but I neglected to chill the shortening for the pate brisee and it turned to mush. With the lesson noted in my head, I moved on and did the dishes and brushed the flour off my shirt and pants feeling a little more whole.
Saturday, August 7, 2010
Monday, July 26, 2010
Friday, July 23, 2010
Tuesday, July 13, 2010
Thursday, July 8, 2010
Wednesday, June 30, 2010
Wednesday, June 16, 2010
365_128
Sometimes I think about getting tatood more, but I worry about just fading into the wall paper.
Tuesday, June 15, 2010
Saturday, June 12, 2010
Thursday, June 10, 2010
Thursday, June 3, 2010
Tuesday, May 18, 2010
chicken 101
Rinse bird in cold water. Season inside and out. Cut up a lemon and an onion. Shove them inside the bird. Place in cast iron skillet that has a diced potato in the bottom. Rub with olive oil like you would someone you are on intimate terms with. Roast at 450 for 10 minutes before reducing to 350 until a thermometer inserted reads 160. Remove bird to platter to and eat potatoes while it rests. Feel particularly comforted and safe before peeling the skin off and eating that too.
Saturday, May 1, 2010
Thursday, April 22, 2010
Thursday, April 1, 2010
buccatini di tonno
I wanted something lighter than what I've been eating. Riding muni home I put the pieces together in my head. Seven dollars at a not so cheap store and I had the makings for a good meal. Buccatini with Tuna, Basil and Lemon and spiced it up with some pepper flakes.
Wednesday, March 31, 2010
Friday, March 26, 2010
Wednesday, March 10, 2010
Sunday, March 7, 2010
Wednesday, February 17, 2010
Subscribe to:
Posts (Atom)
Posts
