Friday, October 30, 2015

October's Funny Friday

     So here's the deal and how it works....Funny Friday, is a regular feature published on the last Friday of every month. Funny Friday is a collaborative project.  Each month one of the participants submits a picture, then we all write 5 captions or thoughts inspired by that month's picture.  Links to the other blogger's posts are below, click on them and see what they've come up with.  We hope to bring a smile to your face as you start your weekend!

Here's today's picture:

* Submitted by Someone Else's Genius

21 - Someone Else's Genius.JPG

1.  "Seven, eight, nine, ten...ready or not here I come!"

2.  "Oh wait, I'm suppose to be hiding.  They will never find me in here..."

3. "Good thing I wore my good camouflage feathers today."

4.  "Hello?  Is anyone going to find me?" 

5.  "Man, I'm AWESOME at hide and seek! I WIN!"

Click on the links below and let some other blogger make you smile:

Funny Friday  150 X 150.jpg
Baking in a Tornado
Someone Else's Genius
Confessions of a Part-Time Working Mom
The Momisodes
Spatulas on Parade
The Bergham's Life Chronicles
Follow Me Home
Dinosaur Superhero Mommy

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Wednesday, October 28, 2015

Smoky Pork Pappardelle

     I was browsing through Pinterest one day and came across this recipe.  I thought I would give it a try and it turned out to be one of the BEST recipes I've made.  I even brought over some to my neighbors and they LOVED it too!  Hope you do to....

Recipe from Food & Wine

What you need:

1 - 2lb piece of boneless pork shoulder
smoked sea salt
2 TBsp canola oil
1 Granny Smith apple (cored and cut into 1-inch dice)
1 medium onion (cut into 1-inch dice)
1 carrot (cut into 1-inch dice)
1 celery rib (cut into 1-inch dice)
2 garlic cloves (crushed)
3 thyme sprigs
1/2 cup tomato paste
1 cup dry white wine
2 cups chicken stock
1/3 cup Champagne vinegar (I couldn't find any, so I used white wine vinegar)
3 TBsp honey
3 TBsp mascarpone cheese
fresh ground pepper
1 lb pappardelle pasta noodles
1 Tbsp flat leaf parsley (chopped)
extra virgin olive oil (for drizzling)

How to make it:

Preheat oven to 300˚F or 148˚C.
Season the pork with 1 1/2 Tbsp of smoked salt.
In a medium, enameled cast-iron casserole, heat the canola oil until simmering.
Add the pork and cook over moderately high heat, turning until browned on all sides, about 15 minutes.
Transfer the pork to a plate and set aside.
Add the apple, onion, carrot, celery, garlic, and thyme to the casserole and cook over moderate heat until beginning to brown, about 6 minutes.
Add the tomato paste and cook, stirring, until it deepens in color, about 2 minutes.
Add the wine and bring to a boil.
Add the chick stock, vinegar and honey, bring to a simmer.
Add the pork, cover and transfer the casserole to the oven.
Braise the pork for about 3 hours, turning once halfway through, until very tender.
Transfer the pork to a plate.
Strain the sauce into a large bowl, gently pressing on the solids.
Pour the sauce back into the pot.
Using 2 forks, shred the pork, discard any large pieces of fat.
Transfer the shredded pork to the sauce and stir in the mascarpone cheese.
Season with sauce and smoked salt and pepper.
Cover and keep warm.
Meanwhile, in a large pot of boiling salted water, cook the pappardelle until al dente.
Drain the pasta, then transfer it to the casserole with the sauce.
Toss the pasta with the sauce and the parsley over moderate heat until well coated, about 1 minute.
Transfer the pasta to warm bowls.
Drizzle with olive oil, sprinkle with smoked salt and ENJOY!

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Tuesday, October 27, 2015

Witches & Vampires

     With Halloween right around the corner, some of my blogger friends and I decided to put together a Halloween Poetry link up together.  Check out some other creative spooky poems by clicking on the links below.

Witches that cackle, tackle
with brews, spells, lotions, potions
for the sexes, hexes
with eye of newt, mummy's toe, bat wings, things
mixed together boil and bubble, trouble
witches on the prowl, growl
black cats with eerie eyes, flies
on broomsticks in the air, hair
stringy, long, black and grayed, frayed
black dresses, stockings, and hat, flat
black shoes with rusted buckles, chuckles
the witches about the lies, cries
of terrified children in their beds, heads
must roll from the witches, bitches
of Hell, daughters of Satan, waitin'
to cast their evil spirits out, shout
the townspeople "Thou shall hang them", Salem
known for witchcraft, soon vanished, punished
by death, drowned, hung, feathered, burned........Earned.

~ C.M.

Sweet Toothed Vampires

The moon is full, it's Halloween night.
The vampires are out, looking for a bite.

They roam the roads, searching high and low.
For anyone, anything, with a little blood flow.

Grins on their faces, hair slicked back.
They're hunting for life, all dressed in black.

They entered a hood, with trees all around.
Witches in windows, and pumpkins on the ground.

Little ghosts and goblins, crowd the streets.
Ringing door bells, and asking "Trick-or-Treat?"

The vampires wonder, who or what are these?
That go around houses, saying "thank you" and "please"?

"They must have some blood." One vampires did say.
So they gathered together, and headed their way.

They surrounded a group, circled them in.
Another vampire did say, "Let the feast begin!"

They licked their lips, their eyes popped out.
Their fangs did shine, then the skeleton did shout.

"Don't drink our blood, and leave us for dead.
Have some candy, as a treat instead."

So the cat gave them a piece, of a Lifesaver gummy.
To the vampire's surprise, it was actually yummy.

The vampires liked it, and wanted some more.
So the kids tilted their bags, till the candy did pour.

The ate piece by piece, till they were done.
Then said their good-byes, and had to run.

They left in a hurry, not wanting to leave.
But, they'll be back, next Hallows Eve.


Have a SPOOKtacular Halloween!

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Monday, October 26, 2015

Cheesy, Buttery, Baked Acorn Squash & Autumn Quinoa Salad

     Since moving to Germany I have really been inspired by all the local seasonal food I find at the markets.  And with it being Autumn time that means all the pumpkins and squashes are everywhere.  I know acorn squash is pretty popular, so I thought why not give it a try.  I found this amazing recipe on Pinterest, whipped it up, and fell in love.  Hope you enjoy it as much as I do...

Acorn Squash Recipe from Bacon, Butter, Cheese & Garlic
Autumn Quinoa Salad recipe from FOOD52

Baked Acorn Squash

What you need:

2 Acorn Squash
1/4 cup heavy cream
1/4 cup Parmesan cheese (shredded)
1 tsp fresh thyme (chopped)
1 clove garlic (minced)
1 TBsp unsalted butter (cut into four pieces)
Salt and pepper to taste

How to make it:

Preheat oven to 375˚F or 190˚C.
Cut each squash in half and scrape out the seeds and pulp.
Put the squash cut side up on a sheet pan.
Season with salt and pepper.
Spread some garlic and sprinkle some thyme over each half.
Place a piece of butter into each half and pour a little cream into each half.
Bake for about 40 minutes.  
Halfway into the 40 minutes, dip a pastry brush into the butter and cream mixture and brush that over the cut edges of the squash.
Remove the squash from the oven and sprinkle some Parmesan cheese over the each squash.
Return to the oven and bake for additional 15 minutes or until the squash is fork tender.
Serve it up with some Autumn Quinoa and ENJOY!

Autumn Quinoa Salad

What you need:

1 cup quinoa (rinsed well)
1 1/2 cups water (for quinoa)
1 TBsp olive oil
1 small onion (finely chopped)
2 stalks celery (finely chopped)
1 cup hazelnuts (toasted, de-skinned, and chopped)
5 or 6 green onions (chopped, green parts only)
1/2 cup dried cranberries (use good quality dried cranberries, Craisins tend to be too sweet)
1 bunch flat leaf parsley (rinsed and chopped)
1 gala apple (chopped)
1 large lemon (juiced)
Generous drizzle of any kind of oil (hazelnut is nice)
Fine sea salt and fresh ground pepper to taste

How to make it:

Preheat your oven to 325˚F or 162˚C.
Toast the hazelnuts for about 7-10 minutes.
Let them cool completely.
Meanwhile, cook the quinoa.
Boil the water with a pinch of salt, add the rinsed quinoa.
Turn the stove down to medium-low and let it cook roughly 15 minutes or until the water is absorbed.
Fluff quinoa with a fork, and let it cool in the fridge.
Remove the skins from the cooled toasted hazelnuts.
Chop the hazelnuts, leaving some in large pieces.
Preheat a skillet with 1 Tbsp olive oil.
Salute the onion and celery until soften.
Season with salt and pepper to taste.
Try not to brown the onion and celery, 5 to 7 minutes on medium-low heat.
Set aside in a large salad bowl.
Rinse the parsley well and chop it finely.
Finely chop the dried cranberries and green onions.
All the parsley, cranberries, and green onions into the salad bowl.
Core and dice the apple, add into the salad bowl.
Squeeze the entire lemon over the apple.
Add in the quinoa and hazelnuts to the mixture.
Drizzle with oil.
Season with salt and pepper to taste.
Drizzle more lemon juice if desired.
Mix well and cool completely, set aside for 20 minutes.
Serve it with the Baked Acorn Squash and ENJOY!

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