Many of the city streets are named after different people — some celebrities and others non celebrities. I was surprised to come across this street named after legendary actor Humphrey Bogart. Are there any fans of Bogart and his movies like Casablanca, Sabrina, The Maltese Falcon, The African Queen, The Caine Mutiny, The Treasure of the Sierra Madre (and more) in the house?
There are many famous lines from the movie Casablanca, including the line spoken by Rick (Bogart), "Here’s looking at you, kid," to Ilsa (Ingrid Bergman). It’s one of my favorite lines, as well as "Play it again, Sam."
In the U.S.A., this Monday is Memorial Day. This observance, which dates back to the American Civil War, commemorates the memory of military men and women who died in service for their country. It also commemorates the current men and women in uniform. My thoughts and prayers continue to be with everyone.
Have a great week, folks, wherever you are!
My brunch could be much healthier but it always hits the spot for me. On the weekends, when I have a chance, I like to order from a little coffee shop near my place that delivers the food to me. I order pancakes, sausage and eggs. And I like to finish it off with a can of Coke. Oops! I forgot to include the can of soda in the picture. I was hungry and thirsty and didn’t think about it. I took the photo in haste, so that I could eat. Hehehe!
Sometimes when I go out for brunch, I’ll order something different like fruits and french toast but my favorite is pancakes. It’s something I don’t eat all the time, so it’s my treat. Once I ordered a ‘healthier’ type of pancakes made of wholewheat, I believe. It just didn’t taste right.
So, what do you usually like to have for your Sunday breakfast, brunch or on holiday? Come on, tell me about it. I want to know. You can read the guidelines to participate on Rosa’s Yummy Yums. The deadline is June 30.
A few things I love: Simple recipes, Ilva’s recipes; Cauliflower, Walnuts and Parsley.
Are there some foods that you sometimes crave? When I first saw this recipe on Ilva’s blog, my body immediately craved cauliflower, walnuts, and parsley. After my first taste, I couldn’t get enough. So far, I’ve made this recipe three times — in one week — once for dinner and twice for lunch.
Ilva prepared her special salad with uncooked cauliflower. However, I wasn’t sure I’d like the uncooked version, so I steamed my cauliflower. The last time I made the salad, I didn’t have time to cook the cauliflower and ended up eating it uncooked. Well, well! Turns out that I liked it. I really liked the uncooked version, too.
Oh! I almost forgot the highlight of preparing the salad was making the herb salt. I was so excited about my herb salt. Yeah, I know. It takes so little to excite me. My herb salt smelled and tasted divine, it had me doing my happy dance. For the herbs, I used rosemary and thyme. Loved it! Just the thought of my herb salt brings the feelings of a happy dance stiring through my body. Thanks, Ilva!
By the way, Rosa of Rosa’s Yummy Yum Yums is hosting a Sunday Brunch Meme and Event, where participants are asked to blog about the typical meal they have for Sunday Brunch (or your holiday or free day.). The deadline is June 30. If you’re interested in participating, look here for the guidelines.
Cauliflower, Walnut and Parsley Salad or Insalata di Cavolfiore con Noci e Prezzemolo
A small cauliflower
Salt, preferably herb salt
Extra virgin olive oil
- Clean the cauliflower carefully and divide it into quarters.
- Slice the cauliflower finely on a mandolin, slice the’flowery’ part and save the woodier part of the trunk for a soup or something else.
- Put the cauliflower in a bowl, quickly whisk salt, chopped parsley, lemon juice and oil together before adding it to the cauliflower.
- Top with a generous sprinkling of chopped walnuts and serve.
Fresh herbs, whatever you like, you can make it with different ones or just one.
- Take a bunch of fresh herbs and remove the woody parts if there are any. Put them in a blender together with a fistful of coarse salt.
- Turn the blender on and let it run until it has become like fine salt. Add more herbs if you want.
- Put it in a jar and use it. Often.
They don’t build buildings like they used to anymore. Today, the newer buildings in the city don’t have any of these types of decorations.
Happy Monday, everyone! Have a great week!
New York Greetings,
In the mood for shrimp (and always in the mood for rice), I found the above-titled recipe that satisfied my mood. So, I went out to buy some shrimp. There was a time when I felt intimidated to buy seafood (I’ve never really cared for food shopping in general). I never knew which fish to pick or what size shrimps to choose, etc… But since I started cooking, that discomfort has now passed. Now, I’m more confident food shopping. Strangers actually ask me food questions while I’m picking my groceries and I actually know what to tell them. Wow! It’s a miracle!
So, I pointed to the shrimps I wanted and the fish guy (what do you call him? Fishmonger? Way too formal for me.)? picked them out and weighed them for me. I bought my rice and green peas and I was on my way to cooking.
After knowing how to cook, only, with salt and black pepper, I’ve been having fun learning to cook with other spices. The spice of the week for me is garam masala. Until this recipe, I’d never used it before. Oh, how I love the smell of this spice. Put it on the list of ingredients that will make me doing my kitchen dance as soon as I get a whiff of it. I only used a tiny bit of the garam masala, as the recipe called for. Yet, it was sufficient to make the rice fragrant and special. It blended well with the other spices.
My rice turned out really well. Delicious. The only thing I didn’t care for, while preparing this meal, was peeling and deveining those damned shrimps. It took forever. Grrr! Perhaps next time, I should buy them already deveined and peeled. Of course, that’s at an extra cost… Hmmm… I’ll have to think about it. I guess, at least, I have the option.
Once the shrimps were deveined and peeled, there were no problems cooking. Putting the cooked shrimps and rice together, I was able to enjoy my meal. Not bad at all.
Prep Time 15 min (plus marinating)
Cook Time 5 min
3 scallions, thinly sliced crosswise
2 cloves garlic, finely chopped
2 teaspoons ground coriander
1 teaspoon ground cumin
½ teaspoon cayenne pepper
½ teaspoon turmeric
1½ pounds large large shrimp, peeled and deveined (tails left on)
3 tablespoons vegetable oil
1 teaspoon salt
2 teaspoons fresh lemon juice
1. In a large bowl, mix together half the scallions, the garlic, coriander, cumin, cayenne and turmeric. Add the shrimp and stir to coat. Cover with plastic wrap and refrigerate for 30 minutes.
2. In a large skillet, heat the oil over medium-high heat. Add the shrimp and cook, stirring constantly and seasoning with the salt, until nearly opaque, about 2 minutes. Add the lemon juice and continue frying until the shrimp are cooked through, about 1 minute more. Top with the remaining scallions.
Prep Time 5 min
Cook Time 30 min
2 tablespoons vegetable oil
1 onion, thinly sliced
¼ teaspoon garam masala
1/8 teaspoon turmeric
1½ cups long-grain rice
1½ teaspoons salt
1 cup frozen peas, thawed
1. In a large, heavy saucepan, heat the oil over medium-high heat. Add the onion and cook until browned, about 10 minutes. Add the garam masala and tumeric and stir to combine. Stir in 3 cups water and bring to a boil over high heat. Add the rice and salt and return to a boil, stirring briefly to break up any clumps. Lower the heat, cover the pan and simmer, without disturbing, until all the water is absorbed and the rice is cooked through, about 18 minutes.
2. Uncover the pan and mix in the peas while fluffing the rice with a fork; cover and set aside for 5 minutes, until the peas are heated through.