Archive for November, 2013
Weathernanny has asked us weathermobbers to share the app for weathermob with 5 or more friends, so check it out and join us as we change the face if weather reporting. It is available for iPhone. Happy weather reporting!
I am a weather geek! I wear that badge with honor. While I am quite the amateur, when I was in graduate school I took a weather and climate course that was just so much fun. But my love of weather, the wilder and crazier the better, didn’t start in grad school. It actually started in the womb.
Let me tell you a little story, one that I did not hear for the first time until I was in my early 30’s.
My mother and father were living off the coast of Florida, my father in the Air Force. About 7 1/2 months into my mother’s pregnancy (with me) a thunderstorm struck hard across the island. In her infinite wisdom my mother got up to close the storm blinds, and as she grabbed the metal chain (not the wooden toggle at the end) the house was struck by lightning.
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I grew up in a house where food was not tended to with great love or joy. Or even, for that matter, with great taste. There was the usual assortment is prepared, packaged, processed food stuffs. Along with the required once monthly piece of liver (because we didn’t have the money for the good cuts of red meat and had to have our iron – so we were told). And yes, the daily vegetables (on those rare occasions that our mother was home at supper to make us eat them).
When we had to “eat our vegetables”, they were usually too bland or too mushy. Unfortunately for me that meant there were a lot of veggies I absolutely disliked.
It is only in the last few years that I have mustered up the courage to try some of them once more. And this time not boiled or slathered in butter, but in new and exciting combinations.
Tonight’s recipe is for all those lovers and haters of brussel sprouts. I include those who swear against them because my boyfriend is one of you, or at least was until I made the following dish. The sweetness of the apple, the zing of the garlic, the nutty crunch of the almonds….
Without further ado!
Brussel sprouts (the smaller ones are so flavorful)
Apples (sweet varieties work very well)
Almonds (I prefer raw)
Preheat the oven at 375F.
Trim and quarter the brussel sprouts. Core and dice the apples, leaving the skin on. Roughly chop the garlic, and coarsely dice the onion.
In a small bowl mix the thyme, basil, pepper and salt.
If your almonds are whole chop them, or you can buy them already sliced.
Combine the main ingredients in a glass baking pan, drizzle with olive oil and sprinkle with your seasoning. Lightly toss until (relatively) evenly mixed. Top with almonds.
Bake for 25 minutes, or until brussel sprouts are fork tender. Let cool 5 minutes.
As I said before, my boyfriend absolutely detested brussel sprouts until he tried them this way. He went back for thirds!!!
After much time on various retreats, taking time off the grid, and overall tending to life away from blogging, I present to you the following simple, yet absolutely delicious roasted eggplant recipe.
Red bell pepper
Cracked red pepper
Black or mixed pepper
Preheat the oven to 425F.
Begin by cutting the eggplant into 1″ cubes, leaving the skin on. Place in a bowel, salt and let stand 30 minutes. (the salt removes some of the bitter liquid.)
While the eggplant is “sweating” (the bitter liquid will form sweat beads on the surface) cube the onion, red bell pepper and tomatoes. Roughly chop the garlic into chunks. Set aside in your glass baking dish.
Mix the cumin, coriander, paprika, turmeric, ginger, cracked red pepper and/or black/mixed pepper in a small bowl (as always use more or less of each dependent on your personal preferences – I prefer more cumin, less turmeric – but let your tastebuds be your guide). Set aside.
Rinse the eggplant well, place on a towel (or paper towels) and pat dry. Add the eggplant and pine nuts to the other veggies and mix. Lightly coat the veggies with olive oil, then add your spices mixing thoroughly.
Roast in oven, uncovered for 20 minutes, mixing about half way through. Remove from oven, add chopped cilantro, mix, and roast for 10 more minutes. Eggplant should be fork tender and the veggies should be nicely browned.
Remove, cool, and share with friends.