Showing posts with label Family. Show all posts
Showing posts with label Family. Show all posts
9/23/10
9/20/10
9/13/10
7/28/10
So I just realized where Barb is going paddling ...
Let's just say the video begins with a view of Lake Winona and ends with Hudson Bay showing up at the end.
6/28/10
Saw these little cuties yesterday on the Root River ...
And we got response calls using the iBird app sound files.
Thanks to birds in photos for the thumbnails. Gorgeous bird photo site, btw.
Thanks to birds in photos for the thumbnails. Gorgeous bird photo site, btw.
6/26/10
At the Great River Shakespeare Festival Prelude ...
Bekah's photo of the Nova Scotia Experience, a folk group with Cape Breton flair. My mom’s birthplace.
6/20/10
6/8/10
Sampling Ma Nagel's boiled chicken delight ...
On our paddling trip to the Root River, I cooked up an old time picnic favorite.
6/3/10
5/31/10
5/28/10
Why Chris will want an iPad someday ...
and me too. When you purchase a show/movie on iTunes, you can play it at home or take it with you on the iPad. Nice. And Rome is great: BBC on steroids. As usual, the leaders of the filmic Roman Empire have the accents of the British Empire.
5/14/10
Dishing the dishes ...
So I think I will include posts about dishes I cook. I like cooking. I like messing around with recipes. I never record them. Honestly, why would anybody want to make a dish the same way twice?
I won’t post each day; we eat a lot off leftovers. And I won’t repeat a dish unless it’s improved vastly. Maybe I will add photos.
Here goes.
Asparagus pesto pizza
Look here for the original pesto recipe. My changes are in brackets. Use the extra on pasta at another meal.
Pesto recipe:
1 pound asparagus
1/4 cup pine nuts
2 or 3 medium garlic cloves [2 teaspoons bottled spanish garlic]
1/2 teaspoon salt
1/2 cup extra-virgin olive oil
2 ounces freshly grated Parmigiano-Reggiano (about 2/3 cup) [4 oz. Asiago]
Added ingredients:
Put down a bed of caramelized chopped onions on the pizza crust.
Next lather on the pesto.
Chop 1 tomato and toss it on top of the pesto.
Put a sprinkling of cheese for looks.
Pizza crust:
Use a biscuit recipe using 2 cups of flour and 1/4 cup of sesame seeds.
Next time:
I will use diced smoked salmon on the pizza. It’s yummy as is but it can use a bit of bite.
Wow. Here’s a sidebar on the recipe sent by my brother Jim: A condition known as pine mouth caused by pine nuts.
I won’t post each day; we eat a lot off leftovers. And I won’t repeat a dish unless it’s improved vastly. Maybe I will add photos.
Here goes.
Asparagus pesto pizza
Look here for the original pesto recipe. My changes are in brackets. Use the extra on pasta at another meal.
Pesto recipe:
1 pound asparagus
1/4 cup pine nuts
2 or 3 medium garlic cloves [2 teaspoons bottled spanish garlic]
1/2 teaspoon salt
1/2 cup extra-virgin olive oil
2 ounces freshly grated Parmigiano-Reggiano (about 2/3 cup) [4 oz. Asiago]
Added ingredients:
Put down a bed of caramelized chopped onions on the pizza crust.
Next lather on the pesto.
Chop 1 tomato and toss it on top of the pesto.
Put a sprinkling of cheese for looks.
Pizza crust:
Use a biscuit recipe using 2 cups of flour and 1/4 cup of sesame seeds.
Next time:
I will use diced smoked salmon on the pizza. It’s yummy as is but it can use a bit of bite.
Wow. Here’s a sidebar on the recipe sent by my brother Jim: A condition known as pine mouth caused by pine nuts.
5/11/10
Making the connections with Campbells, Canada, and cod ...
Winona’s Marine Art Museum has a great exhibit including a new acquisition, Winding Line, by Winsow Homer dated 1874. Nice: I could tell my grandkids that the artist was living in and around Gloucester during the period that their great grandfather was fishing cod there.
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