Forty Years Ago - Regrets

Just died in your arms
http://youtu.be/lqqVgXPclsE

What hurts the most
http://youtu.be/cGzKCTDGxbU

Love lies bleeding
http://youtu.be/z314pQhLb2Q

Sorry seems to be the hardest word
http://youtu.be/DGcgaeqbo7I

Golden Mash

Golden Mash


Between the roasted garlic and the touch of horseradish, this golden mash is layered with sweetness and savoriness. It holds its own, even when paired with Sisters’ rich holiday meals of BBQ ribs or roasted turkey.

3 large yams (cut into 8 pieces each)
6 cloves of garlic, peeled
2 Tbsp olive oil
1/4 cup butter
1/4 cup sour cream
2 tsp sea salt
2 tsp fresh rosemary, finely chopped
2 tsp prepared horseradish

1. In a medium pot, cover yams with water and boil until tender, about 20 minutes. Meanwhile, place whole garlic cloves in a small sauté pan with olive oil. Cook on medium heat until golden brown and tender, about 15 minutes. Set aside the roasted garlic cloves and reserve the infused garlic oil for another use.

2. Drain yams and add butter and roasted garlic. Mash until mixed. Add remaining ingredients and continue mashing until reaching your desired consistency. Add salt and pepper to taste.

Makes 6 servings

Recipe by Rebecca Fry, Sisters of the Road Café
Posted in Edible Portland.

Vegan Zuppa Toscana

Recipe makes 6 servings

1 pound Vegan Italian sausage
1 chopped onion
1/2 pound vegan bacon or ham diced
2 teaspoons garlic, minced
4 cups vegetable broth
8 small red potatoes, sliced
2 1/2 cups kale, rinsed and chopped
1/2 cup lite Coconut milk
2 tablespoons sherry
Pepper and salt-free seasoning to taste




Brown onion, vegan sausage and ham and garlic. Dump in crock pot with other ingredients except lite coconut milk on high. after 3 1/2 hours add coconut milk and correct the seasonings. Serve in 30 minutes.

Brown Rice Risotto

Brown Rice Risotto With Winter Squash

from The NYT. A little more on cooking it.

TOTAL TIME About 45 minutes



INGREDIENTS

a dash of Salt
1 cup short- or medium-grain brown rice
3 tablespoons olive oil or butter
1 medium onion or large shallot, chopped
Black pepper
About 2 cups winter squash in roughly 3/4-inch cubes
1/2 cup dry white wine or water
About 4 cups any stock (shrimp, chicken, lobster, vegetable, pork) or water
About 1 cup bite-size pieces of meat or shellfish (precooked is O.K.): sausage, pork, lobster, shrimp, chicken, etc. Optionally use nuts, preferable lightly browned or roasted, instead.
1/2 cup grated Parmesan, optional
1/2 cup chopped fresh basil or parsley

PREPARATION

1. Bring medium pot of water to a boil and salt it. Stir in brown rice, adjust heat so that water bubbles steadily, and cook without stirring, until rice is swollen and half-tender, 10 to 15 minutes. Drain. (If you want to wait a bit before proceeding, spread the rice on a platter or sheet tray so it cools.)

2. Put oil in a large, deep skillet over medium heat. When it’s hot, add onion or shallot and cook, stirring occasionally, until it softens, 3 to 5 minutes. Add rice and cook, stirring occasionally, until it is glossy and coated with oil, about 5 minutes. Sprinkle with salt and pepper, then stir in the squash; add the wine. Stir and let liquid bubble away.

3. Begin to add the stock, about ½ cup at a time, stirring after each addition and every minute or so. When the stock is just about evaporated, add more. Keep the heat medium to medium-high and stir frequently.

4. When rice is just about tender and mixture is creamy, stir in shellfish or meat and continue to cook, adding more liquid if necessary, until rice is tender. The final dish should be quite moist but not soupy. Add Parmesan if you’re using it, then taste and add more salt or pepper (or both) if necessary. Garnish with basil or parsley and serve.


YIELD 4 servings

Pico de Gallo

PICO DE GALLO

Probably the most basic salsa, pico de gallo, should be served as soon as it is made. It does not improve with standing.

The recipe makes about one cup, but this chunky and easy salsa can be doubled or adjusted to your personal taste.



Ingredients:

* 1 large ripe tomato, seeded and chopped
* 1/4 cup finely chopped sweet white onion
* 1/4 cup minced fresh cilantro
* 1 - 2 jalapeño or serrano chile, finely chopped, or more to taste (seeding is optional -- Remember, the heat is in the seeds and ribs.)
* 1 garlic clove, minced
* 1 tbsp olive oil
* 1 tsp fresh lime juice, or more to taste
* a dash of sea salt


Preparation:

Stir all ingredients together in a bowl, season with coarse salt, and serve immediately.

The current state of books

I subscribe to a weekly New York Times email that tells me what is in the Sunday Books edition with links to read those stories and reviews I find interesting. This July 27th issue is illuminating in what suddenly became a definable way.

For the lazy hot days of Summer all of the book reviewers really want to know one thing: how to write the novel that raises them from obscurity as a reviewer of books to the glamorous career they deserve as a best selling novelist.

Cover story - How to Write, by a best selling novelist you never heard of.

Not good enough? Next essay is How to Write Great.

In the event you still haven't been acclaimed as the greatest living American novelist maybe you should settle for writing what you know - How to Write How-To.

Apply that advice, simplify further and learn from How To Cook a Clam.

There is a further list of reviews of memoirs and self-help books including How To Sharpen a Pencil, which appears to include everything possible in one volume so maybe a new writer should choose something else like How to Fold a Newspaper as that pencil market should be covered.

Just Ride, Radically Practical Advice on Riding Your Bike seems another review in this line of ideas considered by the editors and staff in these sultry summer days.

Add a couple reviews on politics this season and we come to the finale which cannot be topped or parodied: The 6.5 Practices of Moderately Successful Poets.

I kid you not. I can't wait to see what this group of editors stuck in a hot New York City in a declining newspaper will toss off next week.

Space Command

Stormy Weather Playlist

Charles Kuffner was asking about play lists for rainy, stormy, hurricane weather. I like making play lists that show off my bad taste in pop music. I decided to copy it to here.


Stormy Weather Playlist

Riders on the Storm
http://youtu.be/BLBV6ZwLKDU

Stormy Weather
http://youtu.be/ezGHapF8-lY or
http://youtu.be/EIgVCU19pjg

Ghost Riders in the Sky
http://youtu.be/Mynzbmrtp9I

Here Comes The Rain Again
http://youtu.be/TzFnYcIqj6I

Have You Ever Seen The Rain
http://youtu.be/2oX2FSv4Rys

Dreams
http://youtu.be/_Dsh9M6qnhE

Listen to the Rain
http://youtu.be/KP0Ajx4SKMQ

Storms in Africa
http://youtu.be/iLezeb-U0_M

Africa
http://youtu.be/aCca5mPMp9A

Waiting on a Sunny Day
http://youtu.be/OAxm_GSM7L4

Thunder Road
http://youtu.be/V-hF_QrvfR0

Rain over me (your girls might like this)
http://youtu.be/gLCyBhCRuCM

Rain King
http://youtu.be/izeDRfkyMAQ

Set Fire to the Rain
http://youtu.be/FlsBObg-1BQ

Rainy Night in Georgia
http://youtu.be/Qr5djzzeA3M

I love a Rainy Night
http://youtu.be/ebt0BR5wHYs

RHYTHM OF THE RAIN
http://youtu.be/6A0rDsd4Op4

The Wreck of the Edmund Fitzgerald
http://youtu.be/hgI8bta-7aw

A CCR set
Who’ll Stop The Rain
http://youtu.be/3RNDNlhYl58

Bad Moon Rising
http://youtu.be/UYnySGM9dQA

Have You Ever Seen the Rain
http://youtu.be/ZEY8clFcm2E

Who Will Save Your Soul (not sure why, maybe because it was with some playlists that contained other songs)
http://youtu.be/dawVmXN_Myg

Stand By Me
http://youtu.be/pjqre-8igAQ or
http://youtu.be/NADyiuOPflw

Blowin in the Wind
http://youtu.be/AW6NVcqcRVE

Rain
http://youtu.be/15kWlTrpt5k

I like this song a lot although it only has the title in common with the theme:
Hurricane
http://youtu.be/UmlnCC7plws

Dancing Naked in the Rain
http://youtu.be/YI3IzELnisE

It’s Raining Men
http://youtu.be/16SQoW26hYQ

What a Feeling – One of my favorite getting wet songs but I’m being silly
http://youtu.be/16SQoW26hYQ

End list on silly
Safety Dance
http://youtu.be/vElbh2Ox1dA

Bonus
Climbatize
http://youtu.be/o6hP_GraXM0