tell me something I don't know

yeah. I am a foodie.

parmesan paste

I have fresh herbs.

Sage, basil, italian parsley, and cilantro.

So you take leaves from each and chop fine, add two tablespoons olive oil (is there any other kind to use?), add salt and pepper, and as much grated parmesan as possible to make it into a paste.

Then you slather it over anything that can be baked and enjoy it, crusty and yummy and herby and good!

(Currently I've made this twice, with chicken breasts.)

Oh, the other night I made the mushrooms in quantity, and they turned out very good. Garnished them with a small slice of habanero and a cilantro leaf.

I know. Pictures.

cheesy stuffed mushrooms

but, oh, so sinfully good, and not at all unhealthy. just a little expensive, what with the gruyere!

8 large stuffing mushrooms
handful of shallots
one new yellow zucchini
minced garlic
salt
pepper
grated gruyere cheese
bread crumbs
olive oil

stem the mushrooms. put dallop of olive oil in centers.

mince stems with the squash and the shallots. add garlic, salt and pepper. sautee gently until shallots are transparent.

stir with bread crumbs and cheese.

stuff mushrooms.

bake at 350 until goldeny.

I did take a picture of these put it's not exactly what I had hoped. Much better to cook during the day and have the natural light.

simple pleasures

Tonight I took a page from Aunt Jean's book and made some cheesy potatoes.

So easy!

Peeled and sliced four potatoes, medium sized.
Sliced one red pepper.
Sliced 8-10 fat mushrooms.

Put in shallow baking dish.

Tossed with olive oil, salt, garlic salt, Italian herbs, and about 1/3 cup grated romano. Added 1/4 water to add some steam.

Roasted in oven for one hour, stirring half-way through.

No picture...I ate it all!

Pineapples, Tocuyito Venezuela, 2004

Yes, I take pictures of raw meat.

Right New England suppah

Professional camp kitchen. Princeton Rod & Gun Club

Princeton Rod & Gun Club "got beef?"

Sweet and natural! Late summer 2004.

Mom's carrot cake.

A late fall afternoon.