Fine Art Friday

Hello! Happy Friday everyone - cheer to a long weekend! With the onset of the nice weather I was able to get my garden planted - now I dream nightly about plump, red, juicy tomatoes - YUM!! Today's post is dedicated to these lovely gems, Enjoy!



1.) Ripe tomato
2.) Heirloom Tomato
3.) Heirloom Tomato
4.) Tomatoes
5.) Ripe Swiss Tomato
6.) Heirloom Tomatoes
7.) Golden tomatoes of the sun
8.) Tomato still life


Have a great day and remember: Go Ahead & Indulge!

Mosaic Monday

“An onion can make people cry but there's never been a vegetable that can make people laugh.”
-Will Rogers

Hello! I do not know about you, but I am really happy that Spring is here! My local CSA is open and the local, fresh grown goodness is starting to make it's way to my pantry! Don't forget to at your vegetables! Enjoy!


“A vegetable garden in the beginning looks so promising and then after all little by little it grows nothing but vegetables, nothing, nothing but vegetables.”
-Gertrude Stein



"What did the carrot say to the wheat?
Lettuce rest, I'm feeling beet."
-Shel Silverstein

Joke of the Day:

What do you call a stolen yam?
A hot potato.


Have a great day and remember: Go Ahead & Indulge!

Tasty Tuesday

I will be the first to admit it - I am not very adventurous when it comes to vegetables. Peas, corn, carrots, beans, beets - that is about it. However, my husband LOVES vegetables of all kinds, especially the ones that tend to be bitter such as broccoli-rabe, kale, brussels sprouts, etc..

Over the years I have tried to expand my vegetable palate, and have had some success. The following recipe is the only way that I can enjoy brussels sprouts - maybe you will also. I still love my peas though!!

“We kids feared many things in those days - werewolves, dentists, North Koreans, Sunday School - but they all paled in comparison with Brussels sprouts.”
-Dave Barry


Roasted Brussels Sprouts & Smoked Bacon

Ingredients:

* 6 slices smoked, uncured bacon, cut in 1-inch pieces
* 2 lbs Brussels sprouts, trimmed, quartered
* 3 Tbsp olive oil
* 1 Tbsp. Rosemary
* 1 Tbsp. Parsley
* Salt and pepper to taste
* 1/2 cup chestnuts, peeled & halved

Directions:

1.) Preheat oven to 350 degrees.
2.) Heat large ovenproof skillet on medium-high.
3.) Place bacon in pan and cook, turning occasionally, until crisp.
4.) Remove bacon from pan and set aside.
5.) Drain bacon drippings from pan.
6.) Toss Brussels sprouts with oil and seasonings.
7.) Add to pan and roast in oven about 30 min.
8.) Remove from oven and stir in chestnuts and cooked bacon.
9.) Return to oven about to heat, about 10 minutes.

“A fruit is a vegetable with looks and money. Plus, if you let fruit rot, it turns into wine, something Brussels sprouts never do.”
-P.J. O'Rourke

Have a great day and remember: Go Ahead & Indulge!