31 March, 2011
27 March, 2011
23 March, 2011
I started the soup with about 9 medium-sized tomatoes.
|Nine tomatoes and a red bell pepper|
|Washing the fruit|
20 March, 2011
16 March, 2011
I'd been on the hunt for one of these for awhile. I'd tried to buy one new, but it was a total piece of junk. My mom and aunt managed to find me one. Super cool :) I can't wait to use it!
So there's only one picture of this...and I took it with my cell phone...I apologize.
But anyway, it was REALLY FRIGGIN GOOD, so I wanted to share. Immediately.
This was my contribution to a friend's weekly pitch-in tonight. Or last night, as it's now passing midnight.
14 March, 2011
I eyed this at Midland Antique Mall for months...finally a friend took pity on me and bought it for Christmas. I'm completely in love with it. It's definitely among my favorite things.
The grinder is in the top half, and the bottom half catches the pepper and is removable. The engraving reads "Atlas Pepper Mill Imports - Made in Greece."
Eats and Thrifts: My amazing vintage China serving up some...shrimp, manchego, and mushroom ravioli with beets and grape tomatoes; Rustic Italian Bread, Vanilla Ice Cream with Raspberry Compote
recipe. It was really simple, very few ingredients, and quite tasty.
I don't recommend the egg glaze, for reasons I'm sure you can see....It just didn't look right on it, and definitely takes away from it's "rustic" appeal.
|Rustic Italian Bread with an egg glaze|
|Cooking the Mushrooms|
06 March, 2011
I realize I use tamari in many of my dishes, so I thought I'd share a tidbit about it. Most of us are familiar with the basic tastes - bitter, sweet, salty, and sour - but relatively recently umami was added as the fifth. Umami is a Japanese concept, and I've heard it described as "yummy," or according to this article, "savory." Soy sauces, which include tamari, are considered to be foods rich in umami. (So are tomatoes, and I made a super tasty tomato soup tonight - to be blogged later.) So even if a meal may not seem like something soy sauce would belong in, tamari may serve to increase the *yumminess* of the dish.
04 March, 2011
I first marinated the swordfish for about 30 minutes in orange juice and tamari, with a couple cloves of garlic rubbed into it.
02 March, 2011
I didn't manage to use all the portobellos that I over-bought, so on to meal three....
Chopped two portobellos and splashed a tablespoon of tamari over the mushrooms and let them sit while the onions brown.