New York Monday #70: Dining Outside

April 30, 2007 | Filed Under New York Monday | 4 Comments

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Enjoying a beautiful Spring day by dining outside.

Have a great week, everyone!

Paz

Jessica Gorman’s Olive Oil and Bacon Truffles

April 25, 2007 | Filed Under Dog Food/Treats | 2 Comments

Olive Oil and Bacon Truffles about to go into the oven

Lately a rash of poisonous pet foods have been responsible for the deaths of many cats and dogs in the U.S. The list of recalled pet foods continues to grow. Even dog biscuits have been added to the list.

My dogs eat both human and pet food. Luckily, their pet food brand is not on the recall list, but one never knows whether or not it will appear on the list in the near future.

Once in a while, I make treats for the dogs (look here and here), but it seems that I may have to start cooking for them permanently, since I don’t want to feed them poisonous food….

Here’s a dog treat recipe I found in Rachael Ray Magazine. My dogs loved it and it was easy to make. Next time, I’ll make the treats a little smaller in size. I think the ones below were too big (although my dogs didn’t mind).

Paz

Out of the oven and completely cooled

Jessica Gorman’s Olive Oil and Bacon Truffles
rachaelraymag.com

Makes about 2 1/2 pounds

1/2 pound bacon
3 1/2 cups whole wheat flour
1 cup cornmeal
1/4 cup beef broth
3/4 cup extra-virgin olive oil (EVOO)

1. Preheat the oven to 350 and line a baking sheet with foil.

2. In a large skillet, cook the bacon over medium heat until crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain, reserving the grease. Let the bacon cool slightly, then crumble.

3. In a large bowl, combine the flour, cornmeal and crumbled bacon. In a large measuring cup, stir together 1 1/3 cups warm water and the broth and pour into the dry ingredients. Add the EVOO and stir together to form a loose dough. Knead on a work surface until smooth.

4. Divide the dough into balls of the appropriate size for your dog (about 1 inch for large dogs and 1/2 inch for small dogs) and set on the prepared baking sheet. Drizzle with the reserved bacon grease. Bake until firm to the touch, 35 to 45 minutes. Let cool completely.

New York Monday #69: Peace Fountain

April 23, 2007 | Filed Under New York Monday | 1 Comment

This is called the Peace Fountain, an interesting sculpture, don’t you think?

It’s dedicated to the “children of the earth” and the “children of the future.” The Peace Fountain is located in the middle of a little garden of smaller sculptures made by students ranging from kindergarten through six grade.

For many years, there used to be a peacock that would freely wander around the garden. It was a very beautiful and unusual sight. I haven’t seen the bird in a really long time but then I haven’t been to this garden in a long time. I’d say this is definitely a unique garden.

On another note, I want to thank Mae Gabriel for making my banner. Love it! Check out her tasty-looking meals on her own blog. Fantastic!

Have a great week, all!

New York greetings,
Paz

New York Monday # 68: City Skyline

April 14, 2007 | Filed Under New York Monday | Leave a Comment

So many different types of buildings when you look up!

Have a good week, all!

Best,
Paz

Linguine with Asparagus (Presto Pasta Nights)

April 11, 2007 | Filed Under Presto Pasta Nights | Leave a Comment

I got this recipe from Rachael Ray Magazine. It was perfect for me because it was simple, fast and delicious. I’m typing this with a full stomach.

This post is a contribution to the food blogging event, Presto Pasta Nights, which is hosted by Ruth from Once Upon a Feast.

Paz

Linguine with Asparagus
rachaelraymag.com

In a large pot of boiling, salted water, cook the linguine until al dente; drain. Meanwhile, in a large skillet, cook the onion and garlic in 1/4 cup extra-virgin olive oil over medium heat until tender and translucent, about 5 minutes. Add the asparagus and 1/4 cup water, cover and cook until the asparagus is tender but still crisp, about 4 minutes more. Season to taste with salt, pepper and crushed red pepper. Add the linguine and toss.