Wednesday Memes

 

Roasted potatoes, parsnips and carrots

 I was watching a Jamie Oliver Christmas TV show before Christmas and was inspired to do this roasted potatoes, parsnips and carrots recipe.  Here is my version.  I like Jamie's rustic approach to the vegetables, he says no need to peel say parsnips.  I didn't peel the parsnips, carrots or potatoes, just cleaned them off.  I did cut the ends off the carrots and parsnips.

My friend S cautioned me that vegetables from the grocery store are usually well washed.  If you get them from a farm you have to thoroughly wash and/or peel your produce as they come straight from the garden and are grimy.

6 small to medium potatoes

2 parsnips cut into 3rds

3 carrots cut into 3rds

olive oil

1/2 tsp salt

1/2 tsp pepper

1/4 tsp red pepper flakes

one onion chopped

2-3 cloves garlic minced

3-4 tbs olive oil

1 tbs butter

juice of half a lemon

1 tsp dried rosemary

1/2 tsp dried thyme

1/2 tsp dried parsley

Pre heat the oven to 400F

Bring the vegetables to a boil in salted water.  Parboil for about 10 minutes.

Bruise the potatoes on a baking tray lined with parchment paper.  Add the carrots and parsnips.  Add the  olive oil, butter, lemon juice, spices and herbs to the tray and mix well.

Bake 40 minutes.

Enjoy!

Braised Red Cabbage

 

I was watching a Jamie Oliver Christmas TV episode over the holidays and was inspired to make a braised red cabbage around Christmastime.  I used this recipe from Spend with Pennies with a few changes.

1/2 of a small red cabbage cut into small pieces

1/2 onion chopped

1/4c apple cider vinegar (it preserves the red colour)

2-3 tbs sugar

1/3c water

1/8 tsp cloves

1/2 tsp salt

1/2 tsp pepper

Boil all ingredients then simmer covered 90 minutes, stirring occasionally and adding more water as needed.

I like easy, simple, nutritious meals don't you?

Beet Salad

julienned

 

dressing added

added to mixed greens

I was watching a Jamie Oliver cooking show and saw him julienne some raw beets.  Then he added some balsamic vinegar to it.  That was it!  I was inspired to try my version.  Excuse my 'julienne' efforts.  I also added some onion powder, garlic powder, salt, pepper, olive oil, tarragon as well as balsamic vinegar.  It is good.  The next day I added some of the beet salad to a mixed green salad I had already made.  It was good too!

Beautiful painting

 This beautiful painting of the Grand Canal in Venice is by Canaletto came up on my laptop screen saver the other day and  I thought I would share it with  you, it is from the 1730s so it should be ok in terms of copyright.  It is on display at the Metropolitan Museum of Art in New York.

I was fortunate to visit Venice once, instantly recognizable.

Friday Art - Staircase and a Little Dog

 I am showing my staircase with a view today.  I have seen versions of these on the internet and wanted to do my own.  It required some thinking of how to approach this art.  I first found a waterview I liked and painted it in.  Then I drew the stairs on top of it as pictured.  I am happy with the outcome.

Linking to Gillena's Art for Fun Fridays.

And for Nicole's Friday Face Off this is a little doggie ACEO (2 1/2" x 3 1/2"):

Rain's Thursday Art and Dinner Date - Glass and Sweet and Sour Meatballs

Welcome to Rain's Thursday Art and Dinner Date!

The theme is 'Glass' for the Art date.  Here is my glass pencil sketch ACEO (2 1/2" x 3 1/2").

 For the dinner date I am showing my sweet and sour meatballs. I season the meatballs with pepper, onion powder, garlic powder, oregano, add an egg, milk, breadcrumbs. Then I form the meatballs and bake them at 375F for 30 minutes. Then place the cooked meatballs into a saute pan and add barbecue sauce and some jam or other sweet sauce. Warm and mix in covered for 5-10 minutes.