Autumn Collage

This collage is done in watercolor, and is the first time I have ever painted something that I've created.  I collected the Fall leaves and took pictures, then designed this.  It is a 16x20.  A special thanks to my friend Steve for the frame.

 

An Autumn Walk

I wanted to share some pictures of my home, it's area, and my community.  

Everyone in my neighborhood decorates their porches.  For the Season, or the Holiday.

My home is off a country road.   

Here is my backyard view (I just put on a trek deck), and inside my home

So I hooked Tucker up and off we went for our walk in the neighborhood.  This is not a 50+ Community.

This planter was made by the owner, ceramic

Waterfalls

 I'm sharing these photographs, done by a favorite photographer of mine, Mish.  These are truly enchanting. Follow @mishmoments photography tweets.  

https://mishmoments.com/2020/10/13/au-train-falls-and-weeping-wall-alger-county-michigan/ 

Orecchiette with Garlic, Olive Oil, Spring Vegetables & Pecorino Romano & Zucchini with Toasted Almonds & Pecorino Romano

 2 separate recipes.  

Orecchiette with Garlic, Olive Oil, Spring Vegetables & Pecorino Romano

This makes 1 good sized portion or 2 small portions

3 ounces Orecchiette pasta

3 ounces asparagus, cut into 1/2” pieces

1/4 C frozen peas

Ham Steak or Chicken

1 1/2 TBS Extra Virgin Olive Oil

Pinch crushed red pepper flakes

3 garlic cloves, thinly sliced

Pinch salt

1/8 C shredded Pecorino Romano cheese

1. Cook pasta, drain
2. In same pan, heat oil and add onion & crushed pepper flakes, cook, stirring 3 minutes.  Stir in garlic, cook until lightly browned.
3. Add veg’s & cook until tender.
4. Add pasta & cheese

Zucchini with Toasted Almonds & Pecorino Romano

1/4 C olive oil

1/4 C sliced or slivered almonds

3-4 zucchini 

1/4 lb. pecorino romano cheese, grated or thinly sliced

1. Cut zucchini into lengthwise slices 1/8” thick.   Cut each slice into match sticks about 1/8” thick wide & 2” long.  
2. Heat olive oil in skillet on high.  Add almonds, stir constantly, 2 minutes until light brown.  Turn off heat.  
3. Add zucchini and toss until warmed thru, about 3 minutes.  Season with salt & pepper.
4. Shave pecorino with peeler and put on top of the zucchini.

Mediterranean Pasta with Shrimp

This recipe feeds 3 comfortably 

Mediterranean Pasta with Shrimp

1 lb. shrimp, peeled/deveined

1 C sun-dried tomatoes - not oil packed

1 C boiling water

1/4 C olive oil

4-6 garlic cloves, minced

1/2 tsp. Crushed red pepper flakes

1 TBS fresh oregano or 1/3 amount dried

1 can artichoke hearts, drained (14 oz. can)

1 sweet red peppers roasted (Cento, sliced, 4 oz. jar)

1 C pitted Kalamata olives, chopped

1 tsp sea salt

1/2 tsp pepper

1/4 C dry white wine (you can buy in 8 oz bottles)

4 oz. Feta cheese (I buy a good brand imported from Greece)

1/4 C parsley chopped

1/2 lemon

16 oz. pasta

Extra virgin olive oil, as needed, optional

1. Chop sundried tomatoes, soak sundried tomatoes  in boiling water for 15 minutes
2. Cook pasta until el dente
3. Prepare veg’s & shrimp
4. Drain sundried tomatoes, reserve water
5. In large skillet, heat olive oil, add garlic, pepper flakes, oregano until fragrant
6. Add artichokes, red peppers, olives and sundried tomatoes.  Season with salt & pepper
7. Add wine, reduce heat to low.  Cook, stirring occasionally 3 to 5 minutes.
8. Drain pasta, add little oil.  
9. Add Shrimp & feta to frying pan, cook over medium heat until shrimp are pink.
10. Sprinkle with parsley and juice of 1/2 lemon
11. Fold in pasta.  Add some reserved cooking liquid from the sundried tomatoes, if pasta seems dry. 

Day Trip to Wells and Lake St Catherine, Vermont

We went to visit Wellsmere Farms today.  About a 1 hr 15 minute drive from Saratoga Springs, N.Y.  A nice day trip. 

mini horses

Sewing machine converted to a tractor

red potatoes fresh from the garden, dirt and all 

 

Garlic Braised Short Ribs for 2

Served it with mashed potatoes & peas.

Garlic Braised Short Ribs

• 1 tablespoons vegetable oil
• 2.5 pounds bone-in short ribs, at least 1 1/2 inches thick
•  Kosher salt and freshly ground pepper
• 1 large head garlic, halved crosswise
• 1/2 medium onion (about 10 ounces), chopped
• 2 ribs celery (about 8 ounces, chopped
• 1 medium carrots (about 6 ounces), chopped
• 1.5 tablespoons tomato paste
• 1 cups dry red wine (about half a bottle)
• 1 cups beef stock or bone broth (use beef bouillon dissolved in water if unavailable; chicken stock will work in a pinch), plus more as needed
• 2 sprigs thyme
• 1.5 cup parsley, coarsely chopped
• 1/4 cup finely chopped chives

PREPARATION

1. Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs.
2. Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes.
3. Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. Stir in beef stock along with thyme. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover). Bring to a simmer, then cover and transfer to oven.
4. Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3½ to 4 hours.
5. Using tongs, remove the ribs from the pot, taking care (for presentation purposes, really) not to let the bone slip out and transfer them to a large plate. (While you could serve the short ribs right out of this pot, the vegetables have all given up their flavor and texture and aren’t worth much now, so feel free to strain the sauce for easier eating.) Scatter parsley, chives and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside.