Tuesday, June 15, 2010
Sunday, June 13, 2010
Every Painting in the MoMA on 10 April 2010
Watching this video brought back the memory of my first trip to NYC with Hannah, and our adventures in the MOMA.
i did it again...
this time, i thought the laptop was securely set on the chair, but as i got up, it fell, and now the screen will not light up when i turn it on.
needless to say, my music, photos, and everything else is on that computer, so my posts may be a bit more stretched out than of late...
needless to say, my music, photos, and everything else is on that computer, so my posts may be a bit more stretched out than of late...
Saturday, June 5, 2010
Saterday Morning
Today I went to the local Farmer's Market, although you might call it an open air grocery, because it is open everyday and runs from April or May to October. It also has employees instead of vendors, however for the sake of arguement, I will call it a Farmer's Market.
I bought some wonderful aspergus that I shaved and added as a topping to pizza. I have noticed that summerness has decreased my palate to only desiring salads made with fresh tomatoes, runny mozzerala and fresh basil leaves drizzled with extra virgin olive oil and balsimic vinigar.
Breakfast
2 tbsp balsimic vinager
6 sprigs lemonbalm
1 carton of plain yogurt
Slice peaches and place in bowl, add vinager. Chop the lemonbalm and add. stir the mixture. ladle into bowls and top with yogurt.
Thursday, June 3, 2010
Wednesday, June 2, 2010
16 Bean Soup
1 cup Goya 16 Bean mix
3 cloves garlic
1 onion
4-6 basil leaves
6 oregeno leaves
6 large rough chopped tomatoes
6 cups broth (chicken or vegitable)
1 carton feta cheese
1/2 cup dry red wine
Salt and pepper
Cover beans with water and let soak overnight, drain and rinse.
Saute garlic and onion untill soft, add rough chopped tomatoes and herbs. Add wine and let cook 5-10 minutes. Stir in beans and let soak up sauce. Add broth and let simmer until the beans are soft.
Take half of soup and puree in blender, add back to soup and feta cheese.
1 cup Goya 16 Bean mix
3 cloves garlic
1 onion
4-6 basil leaves
6 oregeno leaves
6 large rough chopped tomatoes
6 cups broth (chicken or vegitable)
1 carton feta cheese
1/2 cup dry red wine
Salt and pepper
Cover beans with water and let soak overnight, drain and rinse.
Saute garlic and onion untill soft, add rough chopped tomatoes and herbs. Add wine and let cook 5-10 minutes. Stir in beans and let soak up sauce. Add broth and let simmer until the beans are soft.
Take half of soup and puree in blender, add back to soup and feta cheese.
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