Different in sameness
Together in busyness
Atop all guano
|This isn't really the way to the grapes but it's one of my|
favorite portals on the farm. It really was early though!
|So green and bright|
|So dolmas colored!|
|This experimental batch was just rice and onions and garlic|
Rice not cooked through, ok, it will be fine at the end, right?
|So pretty! So deep! So many too loosely wrapped!|
Don't do this.
|Some recipes make a big deal out of the blanching process.|
Some say just cover them in warm water.
This time, no rolling and tying, I just put them in a pot of boiling water for about
2 minutes and then into the strainer where they got a cold water rinse. Done.
|Love this red onion from the farmer's market, like a giant red scallion|
|Into the pan to sauté|
|Cooking the rice with the aromatics on low, |
just long enough to absorb a couple of cups of water
but basmati rice doesn't take long anyway.
|Ground lamb, mint, dill, rosemary, Thai basil|
All from our plants here. Even the lamb tree.
|Some of the leaves were really big, and really tender.|
Unusual but it was fun making BIG dolmas.
|The put it together station.|
I'd just finished and remembered to grab the camera.
The damp wash cloth really helped to keep my hands
from getting totally sticky after getting it off the spoon
and neatly into the leaf, as well as with the folding.
Maybe especially with the folding.
|Into the skillet they went with broth and a little olive oil.|
You can just use water but I liked the idea of broth.
|The plate is to hold them down and make sure the ingredients really cook.|
The foil is because I didn't have a lid that big.
I probably cooked it about 35 or 40 minutes. The rice
was already done and got fairly sticky but in a pretty good way.
|I think only two or three weren't wrapped tightly enough.|
(ok, I heard you think what you just thought; stop it!)
Taking time to enjoy the process made it a better end result
|The International hasn't grown any but the tree certainly has done so.|
|My berry picking companion|
|"Grandma, look at all the different trees!'|
|She led the way so I wouldn't get lost|
|Speaking of deliriously happy...|
Well done, Papa
|See how happy she is to meet her Grandma?|
After being awake more than asleep for a couple of days
I was delightedly disheveled.
|Auntie Sarah meets Iko Rey,|
who is obviously quite interested to meet her too.
(Have you ever seen a baby so alert? Sure you have but not this one!)
|July 2010 Maine|
|July 2011 Miami|
|A grainy photo taken from my dinghy on the way back home|
after a Full Moon party in 2009
|Nothing to do with the meal, but these were some of the|
prettiest asparagus I've ever seen.
Michelle pickled them (before I could snatch away a few to steam);
they were delicious!
|Saute the garlic (surprise!)|
|After peeling off the leaves to get to the heart of the matter,|
we were forced to eat them with some salt and butter.
|A light seasoning of the veal while browning|
|Squash gets sliced, sauces readied|
(no, we didn't make our own sauces, but these are so good they are
irresistible. Why reinvent this wheel?
|The squash gets a brief cooking while the naan gets a schmer of sauces|
The Paneer cheese is very like queso blanco.
|A few more bits of this and that (and I can't remember now what exactly|
this and that was in total but I can tell you it involved chilies!)
|A low oven temp, long enough to brown the naan and heat up the toppings|
|More sauces, anyone? Yum!|
|An eggy quiche dish on tortillas|
Germany and Mexico...there's a pairing.