Tag Archives: rosemary

Window Sill Garden

I bought a rosemary plant at the farmers market last month; considering my luck with growing rosemary (NONE) I also bought some really beautiful stems. She said put them in water and they’d root.I bought more then I needed….the price was right.

I used what I wanted, put the stems in a jar with water….Now they have beautiful roots and smell great every time I brush by them. Not quite ready to bloom, but anything that grows in the dead of winter is encouraging.

The plant?

It’s not dead ….yet.

I have a nice terra cotta pot…time to try chives?

Van Gogh, you inspire me!

van-gogh-flowerpot-with-chives-january-february-1887-oil-on-canvas-31-9-x-22-cm-van-gogh-museum-amsterdam

Van Gogh, Flowerpot with Chives, January-February 1887. Oil on canvas, 31.9 x 22 cm. Van Gogh Museum, Amsterdam.

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Filed under Influencers, winter

Red Light Green Light

There are TWELVE days of Christmas – all of you ever so eager to put those lights UP in November, don’t be in such a hurry to take them down – keep ‘em around at least until the 6th of January, the Feast of the Epiphany. That’s the day the Three Wise Guys, um, I mean Wise Men, finally get to the party. And let’s face it – January could use some low key good times, not to mention a little more light.

As for the red light….

Beets.

beetroot

Can’t beat them, so just enjoy them.

Last summer I used fresh tomatoes in salads and uncooked sauce for pasta. Once I found one recipe for uncooked tomato sauce, it seems as if there were thousands.

Or at least several.

Lidia!

lidia_bastianich_2014

Lidia Bastianich

Marian Morash!

vgcb

 

Total stranger from somewhere else!!

Newspapers and magazines…..

So when I got a new Italian cookbook (much of the Italian being American chefs in Italian restaurants…and the Italian cooking was restaurant cooking too.)

italian_intermezzo

 

AND

It came with music. To cook and dine with Italian music. The music was the deal-breaker.

As I was listening to Ciribiribin

– not to be confused with Chili Bean

 

I found yet another variation on the uncooked tomato sauce, but this one had a twist.

The variation called for beets.

RED LIGHT

That were cooked. For 1 1/2 hours.

Which is very different from uncooked. Or tomatoes.

So I really don’t know how this qualifies as a variation and not a whole new recipes.

BUT

I had beets….

GREEN LIGHT

So I scrubbed them, tossed them with a little olive oil and roasted them in a 350 oven for 90 or so minutes until they were tender.

I took them out of the oven and put some water on for the pasta…..

Alton Brown has embraced the cold water method for cooking pasta….

abeverydaycook

 

Cold water pasta is another post.

Anyhow,

While the pasta cooked

farfalle_pasta

Farfalle – butterflies!

I peeled the beets and cut them into a dice. Tossed with some olive oil wine vinegar, salt and pepper. Also some minced parsley and a little rosemary.

Added with the now cooked pasta and some ricotta, a 1/2 cup or so of the pasta water. Stir, taste, adjust, EAT.

It was pink…..and it was good.

It was NOTHING like the uncooked tomato sauce.

But it was delicious.

It was also good re-heated the next day.

 

 

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Filed under Books, Dinner, Italian, Recipe, winter

Are you going to Marlborough Fair?

Not to be confused with Scarborough Fair….or the song of that name.

Marlborough Pie is a rich, enriched sort of custard and apple concoction that is far too easy and good, good, good to have ever fallen out of favor.

And now seems to be having a teeny-tiny rebirth.

First – there are various historic sites that keep it alive, thank you Old Sturbridge Village

Here’s Ryan Beckman on  pie

and then a story on Eater : what-is-marlborough-pie

…which could be why I’ve been fielding Marlborugh Pie questions all week…

Here’s a recipe from OSV

Marlbor pud RX

There;’s a certain (tasty) place where pie and pudding intersect. Pudding Pie is a real (GOOD) thing.

marlbor pud OSV

Tastes like a million bucks! Don’t skimp on the sherry…

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Filed under Autumn, Pie, Thanksgiving, Wicked Wayback