potato head

Potato alert, potato alert! These beauties are on the 'to-do' short list. Lets see what I can come up with to highlight their individual unique flavors and textures. The dark ones, there are two types, are purple inside and the smaller ones have a creamy consistency while the larger ones lean more towards a russet. My first thought was basic potato salad with these babies cubed and boiled then tossed with whatever seems like the best potato salad mixture of the moment. We shall see.




Juice, we drink fresh juice on most mornings, usually a carrot, apple, celery blend but this mornings juice was enhanced with these glorious beets.



And if all this isnt enough the little guy and I threw a pie together. With all the apple pies I keep seeing on the interweb I had to throw my hat into the ring - dont let anyone tell you I dont like to compete.

risqué bisqueness

Shrimp Bisque.



I'll tell you how I make shrimp bisque and it starts with too much garlic, this shrimp bisque is a little on the spicy side too with the addition of red chile powder.



I sizzle garlic in a little butter and olive oil, salt and pepper until they are soft and golden, this is the base of flavor for the shrimp to sit on while they cook through. I peel the shrimp and put the shells in a pot and simmer till a nice stock is made. The cooked and peeled shrimp and garlic is put into the the strained broth and pureed with an immersion blender till smooth add a little heavy cream, and thats about it.



Put the bisque in a bowl, top off with a couple butterflied shrimp and gobble, gobble, gobble.

thai one on

Can you guess what I am going to do with this beautiful
Thai yellow eggplant?







Well if you guessed scoop out the insides and roast them then whip them into a dip you would be absolutely right. Baba Ganoush my way, a little tahini, a little garlic, a little lemon juice, some parsley a few pine nuts, salt, pepper and process until smoothish.



Put mixture back into the eggplant shell and serve it like a tennis pro, aces baby aces. Toast points, pita points just score points with this bad boy.



Lets be honest here its a lot easier to eat it out of a bowl!

morning gruel

You could hardly call this gruel but I do. I always have, that and slop. When I was a kid I got the biggest kick out asking for 'slop' or 'gruel' for breakfast. Problem was we had a pig, on occasion, and that is what we gave the pig so it was not always a good idea to ask for that unless I was prepared for pig food. This is neither 'slop' nor 'gruel' this is Irish oatmeal, McCanns to be exact, at least that what it says on the box. It looks like regular oat meal only smaller oats, its probably because they are 'steel cut'. (frankly I prefer good old fashioned Quaker Oats but someone gave me these - because they thought of me - how I remind someone of oats is beyond me) anyway....



This oat meal was made with apple bananas, you remember these, the little bananas that have a distinctive apple flavor, I had the pup smash them all up and I spritzed them with fresh lime juice to keep em bright, dried cranberries, a cinnamon stick and homemade soy milk. Great way to start the day for the entire wolfpack.

burritoville

Wasting away again in burritoville, well thats not how the song goes but it is how the burrito flows.



Every single shot no edits and outakes included...enjoy my veterans day lunch. Every vets day when I was a kid I had to take my grandfather to the cemetary to put flags on the graves of people he remembered, I could drive since I was 12 and it was rural and well, thats how we rolled.



This morning I ate kicked up gramma and grampa food for my breakfast/early lunch. I rarely shoot too many shots. My theory: if I cant get it right - right away - I am not going to get it right later.

Oh: recipe time
beans
basmati rice
baby cucumbers
provolone cheese
tortilla
cilantro
seasonings
mexican crema
fork.