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Posts tagged “swirl

Pesto, Arugula and Mozzarella Rolls

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This, super simple recipe, is just delicious. Pictured above with wadds of bacon and a giant cup of tea, it goes well with an awful lot of things. Yesterday, I served these rolls with My ‘traditional ribs’ and it was a quite pleasant pairing. Plucked from the BBC’s Good Food web site, it isn’t My usual experiment and see what happens kind of dish. Having a mere four ingredients, anyone can whip these up in minutes. I think this is a good one to teach to kids, since it doesn’t require cooking and can be jazzed up with just about anything. If You are looking for a quick, satisfying snack, or if You need something that can be made well ahead of having company over, this one is a winner. Serves 8, or half that many hungry teenagers.

Supplies Needed: Knife and cutting board(if You are using fresh Mozzarella blocks)

Ingredients:

4 – 10 inch Tortillas
1 cup – Pesto
1  – 12oz block of fresh Mozzarella cheese, sliced thinly
6-8 cups – Arugula

Prep:

Lay out a tortilla and spread 1/4 cup of pesto all over it. Add cheese to half and spread arugula evenly. Roll it up, starting from the cheesy side and slice for serving, or refridgerate for later. Yeah, that’s it.

Notes:

Shredded mozzarella nullifies the need for any pre-assembly prep.

The original recipe called for two sheets of lahvash flat bread instead of tortillas.

Adding bacon, thinly sliced pastrami, or some such thing makes this into more of a meal than a snack food.

Experiment! Such a simple flavor combination goes well with a lot of different things.

 

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Camping in the Snow

Camping in the Snow © Andor (1)

My friend Asha called Me early in the week and asked if I wanted to go camping. She was in need of being surrounded by nature, as opposed to this city-born existence we live. Sharing Her sentiment, I said “hell yeah!” It was a one night excursion in the snow. After sitting in My alley for nearly an hour, calling state parks, browsing the Minnesota DNR website and scrolling through maps, the destination was decided. Wild River State Park, on the Saint Croix River, an hour or so north of the Twin Cities. I had never been there before and google maps gave us useless directions. For some reason, they said the park’s entrance was at the boat launching point, down a non-maintained dirt road, ten miles from the actual entrance to the park. Eventually, we found where we needed to be and effectively had the park to ourselves. One mile of hiking through sloppy snow down the untouched trail, camp was made. It wasn’t actually very cold out. 40’s on Saturday and 50’s sunday, I would guess the temperature at night was around 30 degrees. The snow certainly made it feel like winter, as did the massive slabs of ice floating down the river.

During the day Saturday, there were no clouds in the sky, so I was quite excited to get some pictures of stars, then as the sun set, clouds rolled in. They relented for about 45 minutes and revealed the sparkling sky I wanted to see. Some good practicing time doing something I have long been a fan of seeing others do. Capturing the night’s sky. Here is what I came up with.

First thing Sunday morning, I woke up, snapped the picture at the top of this post and proceeded to go back to sleep for 2 more hours. After that, we shared a can of pinapple chunks and Asha sat down to read in the sun. I decided to go for a walk, hoping to snag some closer pictures of some birds of prey. Half a mile or so down the trail from camp, I spotted a massive bird landing on a tree a few hundred yards away. I did My best to quietly work towards it, but such a thing isn’t possible when You’re walking through snow ranging from four inches to two feet deep. It kept ahead of Me, following the river for at least an hour, flying from one tree to the next. Every time I got within 150 yards, the bird would skip ahead another 300-400 yards. I use a 70-200mm lens on a cropped image sensor and just couldn’t get close enough for the shots that I desired. Which was quite saddening to Me, given this huge bird was actually an owl. I didn’t know they were so active during the day. It may only be this particular type of owl, which I believe was a Barred Owl. The wing span looked to be five, or more, feet. After looking at the two pictures I got of it, I was suprised that I wasn’t looking at a Great Grey owl. This owl’s eyes were not the right color and the greyish brown, with white stripes on the feathers didn’t match either. Included below is this barred owl sitting in a tree and flying directly over head at about 400 feet.

This was an especially awesome weekend for Me. Seeing for the first time, that big owl, golden eagles and turkey vultures. Not to mention the bald eagles, herrons, swans and various varieties of ducks that were fluttering about in large numbers. Just after the sun set, a pair of golden eagles came to our camp site. One landed in a tree about 40 feet from where we were, while the other circled 40-60 feet above us. I was a bit nervous, as well as awe struck. Not as large as the ones I’ve heard and read about, but the wing span was at least 6 feet. It was to dark for Me to get any sort of picture, so I am making due with these long range shots I aquired during the day light hours.


Fancy Feast

Fancy Feast © Andor

Last fall, I headed up to northern Wisconsin with My brother and some friends. During that trip, two of the bunch proposed a monthly cook-off. The original theme was simply ‘make Your s*** fancy.’ What can I say, it was a weekend of drinking, shooting and dirt bikes. The feast idea changed slightly after that and starting this past January, Fancy Feast had begun. Instead of making it a competition, it is a slightly less intense meal making endeavor. Four courses minimum, guests bring a bottle of decent booze as tribute, or declare themselves the next host/cook for the feast.

First up was My friend Keith, who made some beet and cheese appetizers that were quite good. Followed by a lobster and shrimp torta with lima beans, avacodo topped with seasoned cream cheese and an encrusted herby salmon bake. Then, He banged out a lovely candied bacon, puffed cream and brownie desert.

February went to My brother, Chris. Churning out seven dishes and various drinks. I did however neglect to catch a picture of the fresh pumpkin bread desert. Pictured are His mushroom soup, with leeks. Egg cooked in swirling water and hash, a topper variety plate, cold soba and soy sauce, what I think was a chorizo dish and meatballs cooked forever in a pho soup stock.

I called March’s meal. My theme was simply to do something different. So, no stir-fry. No grill, or smoker. No cajun spices, chili blends, sherry, or even soy sauce. I struggled a bit, making multi-course meals that come round after round doesn’t mesh particularly well with My laid back, ‘just throw some stuff together and hope it’s good’ cooking tendencies. I produced the minimum of four dishes. Bacon and baby lima bean soup, spicy sweet potato mash with roasted brocolli and pistachios on toast, fruit stuffed pork tenderloin roll and finished with citrus gratin. The desert was kind of odd honestly, but it had much potential to be delicious. Something to ponder on how to go about improving.


Pattern in the Press

MY FRIEND’S DRILL PRESS HAS A NICE ARRANGEMENT OF MILLING LINES ON IT’S WORKING SURFACE.