In an attempt to channel my deepening love of all things foodie, and to use up film prior to going to the Lifetime Commitment Ceremony, I took a bunch of photos. Most of them didn't turn out too well (aka the anchovy shots), but a couple did. Please note the beautiful herbs- my balcony garden is gorgeous. I'll try and post more pictures as time goes on- my tomato plant? fantastic.
Here's what we're eating
*Roasted Vegetable Salad*
~ I got a version of this recipe from the Fields of Greens cookbook years ago. The original called for a lot of ingredients (including Champagne vinegar) which seemed along way off many years ago in Halifax. None the less, I was addicted to roasted vegetables and have eaten variations of it over the years
roast a mixture of veggies: garlic,
onions, zucchini, eggplant, red peppers, mushrooms (or others). when done, slice, mix together & toss with balsamic vinegar, olive oil, pepper, fresh basil.let it sit for awhile for all the flavors to mix and enjoy!
*Basil Sorbet*
~ I read about this recipe shortly after planting my herbs and fell in love with the idea. It's so wonderful, perfect after a meal, with fresh strawberries or on it's own. The one problem? It melts quickly in the heat!
1/2 c sugar * 1/2 c water * 1/2 c lime juice * 10-15 leaves of basil
make a simple syrup by boiling the water & sugar together for 5 mins. allow to cool & blender with the lime juice. When it's lovely & frothy add the basil juice and blend until it's a gorgeous green colour. Put in the freezer, allow to freeze and then blender again. Allow to freeze throughly before serving. yummy!
Today
The vegetables would like to be cut
By someone who is singing God's name.
Because
Once we were all tomatoes,
Potatoes, onions or
Zucchini. - Hafiz
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