Posts Tagged ‘recipe’

Here is another item for the “Is It Spring Yet?” list. Guess we can put this down as #4.

Using, waking up and actually enjoying our senses while we embrace each season.

Here is one simple way to do it. Without breaking the old bank.

Take this Rosemary plant. First of all, it looks better in person. But I bought the plant and pot this past summer at a local discount store called “Ocean State Job Lot.” Might have even picked up the small strand of fairy lights there.


Why not enjoy it inside the home?

It’s got the combo vibe.

The ceramic pot provides a splash of color. Fairy lights add a touch of ambiance. Run fingers along its spiky leaves to release the scent for a bit of aromatherapy when needed. Also comes in handy when a recipe calls for a sprig to season a dish!

An interesting little fact about this herb. Rosemary might help with memory. I actually forgot where I read that. But I did read it. ūüôā

This is a small, inexpensive way of using, waking up and enjoying the senses.

Embrace it all! Senses and the seasons!



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I have a little more than a week in India under my belt. Yay!

No friends yet but I’m really okay with that for the moment.

Totally chilling after a very busy and sometimes trying year.

The other day I planned to make lamb chops for my husband.

Are you sick of the same old “blah” lamb chop/pork chop dishes? This one is so easy and so delicious. Here it is. I’ve used it for pork and lamb.

Anyway, I went to a nice grocery and the meat department didn’t have the cut I wanted.

So, I was taken to a very local butcher by the driver. Place was totally real.

Before you get all, “Oooh, Mary has a driver. She must think she’s something else! Isn’t she a lucky duck!” please remember that this is India and a lot of companies do not allow their employees or families to drive here. So transportation is usually provided. You’d only need to be in Delhi for five minutes before realizing this is a very safe and sound decision on the employers’ part.

Back to the local butcher shop down a Delhi side street.

I walk in and ask for lamb chops. Try not to look around too much because I don’t want to see too much by way of a butcher shop. Like blood or extras if you know what I mean.

The butcher, who is sitting, understands and has his assistant grab the meat from behind a counter. Young guy hands it to the head honcho who then asks me how much I want. I tell him.

He has his butcher’s knife firmly planted between his feet. Yes, that is correct. Knife between his two feet.

Then he takes the meat with his hands and brings it down toward the feet clamped knife and slices the lamb chops for me.

Okay, that’s not something you see every day.

I pay him and am soon on my way back home.

There is no way I am telling my husband the butcher feet story. He’d never eat the meal.

I clean the meat and make my lamb chops.

My husband keeps saying how good it is. Happily chewing away. And it was really good. If I do say so myself.

All of a sudden, he’s got a funny look on his face and is taking something out of his mouth. It looked like a bit of bone.

Oh my gosh. What bit is it? I knew this butcher thing probably wasn’t a good idea.

It ends up being his temporary partial bridge! Poor guy! Must have been the slightly sticky (although yummy) brown sugar sauce.

Ingredient related. Age related. But not butcher related. Whew!

Just the same, I think I’ll hold off on any future butcher shop visits.

At least, for a while.







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Just thought I would post something different. My inner domestic goddess surfacing.¬†She doesn’t rise often so I will let her be.

I don’t eat a lot of red meat. Have incorporated more fruits and vegetables into my diet.¬†Fiber is one of my closest friends. My cholesterol¬†reflects it.

I use¬†mushrooms, garlic, olives, red pepper flakes¬†and oil in¬†a lot of my meals. Hung up on the garlic, mushrooms and onions being the “super foods” that I must have these¬†days.¬†Hopefully I am keeping vampires away with these¬†fine antioxidants.

So I will share a simple recipe with you. Picked it up in Orvieto, Italy.

Throw olive oil into a pot or skillet. Enough to cover bottom. Throw in a ton of garlic.¬†That’s mine. The Italians don’t¬†use that much garlic. Turn on the burner.¬†Take a¬†basket of¬†cherry¬†tomatoes (cut them in half) and throw them in the pot. Not the basket. Just the tomatoes.

Saute as long as you like. I cover and let simmer a good while. Stir now and again. I also add chopped up mushrooms and olives-real small. A little salt. Lots of red pepper flakes.

Voila! There’s your sauce!

So, if you don’t have all day to¬†make a simmering red sauce¬†then this is your easiest option. And your healthiest.

I usually make pasta with it. Whole wheat, whole grain thin spaghetti. Whip up a salad and some bread and you are good to go.

Note to domestic goddess. You can go on back now.

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