I can't help but take more pictures.

Armed with Camera

I like to take pictures that seem interesting.
I like that the third picture features a tree
whose branches resemble lightening bolts,
and that the stones resemble broken glass.

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Illustration Friday: Fail

It's almost like tunnel vision; the only thing you notice are the mistakes.

I like to cook on Sundays.

Butternut Squash with Polish Sausage and Onions Sauteed
Baby Greens with Tart Apples, Cherry Tomatoes, and Parmesan Cheese with a Walnut Oil Vinegarette
Grilled Toast with Cheddar Cheese

Butternut Squash with Polish Sausage, Sauteed with Onions

To make this, I took the casings off of a pound of Polish sausage, and sauteed it in canola oil (about 1 tsp), with one roughly chopped onion. I chopped the sausage into smaller, more manageable pieces while it was cooking, and when the sausage was done cooking, I pressed the mixture between paper towels to remove excess fat. In the meantime, I cut apart one butternut squash, and microwaved it until tender (about 15 minutes or so). I served the sausage in the butternut squash cavities.

Baby Greens Salad with Tart Apples, Parmesan Cheese, Cherry Tomatoes, and a Balsamic-Walnut Oil Vinegarette

I love this salad! The combination of cherry tomatoes, tart apples, and balsamic vinegar add a really balanced sweet-sour flavor, and the Parmesan cheese and walnut oil make it a savory salad. Simply wash some baby greens, and in a salad bowl, combine the greens with a handful of grated Parmesan cheese, a handful of cherry tomatoes (chopped), two cubed, tart apples (the variety is your choice), and toss with a drizzle of walnut oil and balsamic vinegar, a pinch of salt, and a few shakes of pepper.

To make the grilled cheese toast, I simply placed two slices of crusty Italian bread in my George Foreman Grill, and when they became all crispy and hot, I sprinkled a few pinches of grated cheddar cheese on one piece, and sandwiched it.

The only drawback to making a meal like this is the compulsory wishing it were summer!

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1080 Recipes

The self-proclaimed Spanish cooking Bible, 1080 Recipes, is comparable to Italy's Silver Spoon, and is translated and made available to English speakers by Phaidon Publishers.

I admit I didn't know much about Spanish cooking, other than it combines features of European and Middle Eastern cooking, and, of course, a variety of meats. And part of that assumption is true, however, I didn't realize what a variety of foods and ingredients are used.

Some dishes I would love to try include Spinach Tarts with Coddled Eggs, Stuffed Beets, Tomato Sorbet, and Fava Beans with Blood Sausage.

I admit the desserts also sound intriguing. Bavarian with Pineapple, and Ladyfingers with Jam and Chocolate sound quite good.

If I end up cooking any of these recipes, I'll be sure to post photos and describe my results here.

Illustration Friday: Pet Peeves

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Illustration Friday: Heavy

Heavy Rain

12 Comments