There is so much we overlook, while the abundance around us continues to shimmer, on its own.

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19 thoughts on “There is so much we overlook, while the abundance around us continues to shimmer, on its own.

      • Chicken parmesan with melted cheese on top and a side of angel hair pasta. Or filet mignon with garlic mashed potatoes and green beans. Or Chicken Cordon Bleu with lorraine swiss and black forest ham wrapped inside. Or salmon steamed in mango juice with rice, mixed greens and curried lentils. Or beef stir fried with watercress, ginger and peppers. Beef Udon soup with Thai basil and beech mushrooms. Steak with cream of mushroom soup. Soup make with fresh ingredients from my garden. So many good things to eat. Ah, what joyful reminiscences. I used to work at a hotel with a two-star restaurant, and the chefs were geniuses. My mouth is watering, just remembering. Every dish was a revelation.

      • Hey πŸ™‚ stop it! I must work, not go searching for that salmon steamed in mango juice!!
        Joyful reminiscences! I have so many of them thanks to my grandmother!
        πŸ™‚
        ps: two (Michelin) stars???

      • I must confess: on the way home today, I bought a few Mango fruits….. guess why?? πŸ™‚
        Last Sunday I prepared fish with asparagus, young onions and green apples…. mmmm… πŸ™‚

      • Yum!! I marinate in the juice, skin side up, then flip, dribble soy sauce on the flesh and microwave, covered with cling wrap, for about 7 minutes for 1.5 pounds of Salmon Filet. It’s divine, on rice. Especially with curried red lentils — sautΓ©ed with sweet onions and kale.

      • Oh, Brenda… I thank you for the advices! but microwaves and combining proteins with carbs is not much an italian prerogative… :). Curried red lentils sound divine. Sweet Onions: I would translate them with cipolline borettane… mmm, love them :). Let’s go and try now! will you come??

      • Putting fish together with mango is a Carribean thing, and it works, take my word for it. πŸ™‚ The lentils would work with Cipolline, but the sweet onions are a large, white onion, rather than a tiny one. Still, should still taste amazing. πŸ™‚ I would come. I’m cooking it tonight, and you are welcome. πŸ™‚

      • Allright πŸ™‚ sending you a Carribean song

        I bet it works! and stay sure your salmon recipe will stay on my weekend menu at some point πŸ™‚ I will show you!
        You must be a wonderful cook!

        Cheers! Do you enjoy a glass of wine??

      • I cook food from all over the world, with recipes I learned from world travelers. Asian, French, Italian, Carribean, Moroccan, Lebanese, British, etc, etc. The beauty of living in the US is people bring their culture here, and then they share the best of what they learned from the old world, and we keep it alive here. So we have places where Scottish songs from the 1600s are still played. Irish stew from the 1700s is still cooked. Streets in NYC where no one speaks English, but you can get a Cuban sandwich to die for. Everyone has family recipes, and I love all kinds of food. I have a stuffed mushroom recipe from an Italian woman, and oh, it’s so delicious, it’s part of our Christmas menu every year. I learned Lebanese recipes from a Lebanese immigrant. So many divine dishes. Food can bring people together. And I love a glass of wine, but we don’t open a bottle that often. Too busy to stop and sip most evenings. Friday, though, now I plan to open a bottle on Friday. πŸ™‚

      • Oh dear, you are such a beautiful surprise! Trying to figure the stuffed mushroom recipe the italian woman shared with you:) and… how our cooking together will be one day πŸ™‚ with all sorts of kids playing around!
        Very intrigued about the Cuban food and also Carribean. My “family recipes” are just a few, and I could call them Reminiscences of childhood food. My mother rarely cooked – or better her cooking was translated in just a few dishes ( huge salads, grilled meat or fish… and of course, some pasta ) – while my grandmother was an absolutely incredible cook. I lost my grandmother when I was 22 – but obviously, she had the necessary time to teach me the love for food and also some of her recipes.
        Hope that food will bring us together soon, so we could talk more!
        Cheers!

  1. Yes indeed, I would be licking both our plates clean ~ absolutely perfect.
    Such truth in the words “There is so much we overlook, while the abundance around us continues to shimmer, on its own.” Take the time to settle down, take all that is around us and enjoy the abundance πŸ™‚

    • Heaven is this moment.
      Hell is the burning desire
      for this moment to be different.
      It’s that simple.

      come, open your Cabenet Sauvignon and tell me… what should we have for dinner? I could really settle down, take all that is around us and enjoy the…. abundance. Utopia / in reality, I will work till late tonight and my dinner will be something very simple – atleast today… Oh no, you can not save me… not this time :(… or….??

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