11-6..FROM THE BOUNTY OF THE FREEZER

Tonight I will take advantage of the unused ravioli and sauce that has been waiting patiently for my attention for the past month. As much as I enjoy cooking there are times…like tonight…when I relish the notion of simply thawing out some Sunday sauce and cooking homemade ravioli from the freezer.



And speaking of barns...I knew it...there was one more Red Barn waiting for me. But this is it! Definitely the last of this series. You can take that to the bank.


Red Barn #8 watercolor, gouache, ink

ONE MORE RED BARN

I am sorely tempted to say this is it...the last in this mindless folly...red barn #7. However, I have learned something in all of my years, and that is...never say never. Therefore I will only say that I have no plans for anymore paintings in this series, leaving me open to the possibility that once more I will be overtaken with an all consuming urge to....well....you get the idea.


Red Barn #7 acrylic...9x12

I've also added one more wc to my Tuscan portfolio...

Watercolor....9x12

11-4…Sausage resumed…via Pasta Fagioli

The sausage I cooked last night is waiting for me in the fridge. My initial plan was to serve it over spaghetti or linguine, but since I don’t know when Patience will be home I’ll use it in a dish that can sit on the stove for awhile and only get better with time. It will also be a good dish to serve on a gray damp day.

INGREDIENTS:

Italian sausage with casing removed
Olive oil
Garlic
Green onion, chopped
Fresh basil
Cannellini beans
Sun dried tomatoes, coarsely chopped

PROCESS:

Brown the sausage, remove, and drain off the fat. Add a tad of olive oil and cook the garlic and onion with the basil. Return the sausage to the pan and add the beans and sundried tomatoes and simmer until the sausage is cooked and the pasta is done.

Add the pasta to the pan and mix well. Serve with Parmigiano Reggiano cheese.

COMMENTS:

The sun dried tomatoes give this dish an added punch. Great comfort food.

11-3…SAUSAGE INTERUPTUS

There are a few absolute “must haves” in my kitchen, and sausage is one of them. (The others are olive oil, garlic, and lemons. Pasta of course is a given.) I like to say that I would enjoy cardboard if it was served with good Italian sausage. I like to say that….but really have no interest in testing it.

I’ve eaten sausage all of my life…homemade, imported, and whatever…and am pleased to say that the Johnsonville brand carried by our local Kroger supermarket is as good as any of them, and I keep several packages in our freezer at all times. With Patience still out of town I will use sausage to prepare another very simple but elegant pasta dish.

HOLD EVERYTHING…my neighbor and good friend Keyth (fellow foodie) just called to say he was coming over with some grilled pork chops, baked potato, and green beans. His wife is not feeling well and he has all this food prepared.

So, the flame under the pasta water is turned off and the sausage goes in the fridge to wait for tomorrow night’s dinner.

LATER…The food was delicious, as expected, and Keyth and I, with the help of a little wine, solved all our emotional, marital, and creative problems. We also discussed the myriad of local eating places we have yet to visit and pledged to do our best to visit every one of them.

Oh the delights of living in Lowertown.



Keyth...artist, cook, neighbor, and friend

ITALIA

I've spent a few hours the past few days in Italy, via my studio and not the kitchen.


Tuscan farm...watercolor...12x18


small village...watercolor...9x12


Tuscan sun...watercolor...9x12

Someday I may tire of painting this lovely countryside...or maybe not.

11-2...LINGUINE WITH OREGANO PESTO

With Patience out of town I decided to “experiment” with a new dish…at least for me…using fresh Oregano from our herb garden, lemon, and Parmigiano Reggiano cheese.

INGREDIENTS:

Linguine
Fresh oregano
Lemon juice
Parmigiano Reggiano cheese
Olive oil
Garlic

PROCESS:

Using a mortar and pestle I ground 2 tablespoons of oregano with olive oil, garlic, lemon juice, and cheese. About 5 minutes before the pasta was ready I heated this over low-medium heat. The pasta is added to the pan along with a small amount of the pasta water and mixed well. Sprinkle with P-R cheese and serve.

COMMENTS:

This combination of ingredients creates a delightfully unique flavor, unlike any of the other dishes I’ve prepared.

OAK PARK II

I thought I would share a few more photos from my walks in Oak Park. The lovely homes and the incredible fall weather and colors made it a delightful experience.