Like with anything there are many pieces of art that connect to oneself. My range of enjoyment covers a very wide range of subject matter but what I am putting here now is a work of art from Renior and it is particularly important and significant to me. It is entitled 'Dancing at Bougival'. I thought I would share it for those who might be interested.

Yes I did. I VOTED and so should you. How you vote is your business but that you voted is the important thing.

Please VOTE today.

Ok now, back in a blog on July 16th called 'A culinary Update" it was requested by two people that I take pics of the meals and post them here.

Well I did that. Now there has recently been a dwindling of comments on my meal pics. The can be reacted to in two ways. Firstly, people aren't liking what they see and would rather not comment to spare the negative comments or secondly, there are only a few that even bother to look at them or comment. So the decision to be made is whether or not to keep posting them.

Let me know what your feelings are.

Thanks

Please believe me that the dinner was delicious and certainly tasted much better than the picture would appear.

Ok now I want to reiterate my dinner menu:

entree: Pancetta Wrapped Pork Roast ( this has a rub of rosemary, garlic and thyme under the pancetta, and it is delicious)

Starch: Mushroom Risotto with Peas ( it has porcini and bulk white mushrooms in it and is absolutely delicious although labor intenstive.)

Veggies: well with 3/4 cup of peas in the risotto I thing I will just have an arugula and diced tomato salad tossed in a light coat of olive oil on the plate as well.

I am really looking forward to it. It is a cooks perfect menu as the pork roast only requires some temp reading and the oven does the rest. The rice is labor intensive but the salad can be made up early and then just lightly coated and tossed before serving.

Dinner tonight (pan seared salmon with a sour cream and dill sauce) was abslolutely delicious. You can see a picture of it in my 8/27 blog.

Thanks to those for their continued support and interest.

Today hasn't been the best of days. Although I really don't feel like it I must finally commit to something for dinner on Saturday.

So since it is my blog I am going to take a brief moment to review Saturday dinners from August to last weekend.

Sicled Seared Salmon on wilted Spinach, Pancetta wrapped pork loin roast, Sirloin Steak with a Tomato and Cilantro sauce, Pan-seared Salmon with a sour cream and dill sauce, Chicken Piccata, Tilapia with a chili lime butter, Lemon rubbed whole chicken legs, Skillet Shrimp Scampi over Bow Tie Pasta, Pan seared Sirloin topped with minced roasted garlic and cilantro.

I think this weekend I will cook:
entrean seared salmon with a sour cream and dill sauce.
Veggie: roasted Asparagus
Starch: Long grain and wild rice enhanced with taragon bits.

In writing this I have arrived at the following weekends selection and it will be:

the pancetta wrapped pork loin roast served with mushroom risotto with peas.

I wish today would pick up and that tomorrow will be better. I've been on such a high lately and frankly have been spoiled by it.

Thanks for putting up with my dribbles, lol.

Ok now, dinner this week was an interesting adventure to say the least. In the blog about this dinner I mentioned that I was going to do a Chili Pepper salsa. Well the idea of it was more appealing than the realization of it..so what do to. Well, I decided to convert it to a ragu rather than a salsa. I removed most of the onion from it, not all. I reduced the amount of the Jalapeno (it was indeed very very hot) and didn't add any citrus to it. But to help it as a ragu I added zuchini slices (quartered) and salt and peppered it in the pan. I cooked the zuchini for 5 mins and then added the rest of the ragu and continued for 5 more minutes to heat it all up and then added the cilantro and gave it a good turn to incorporate and it was simply delicious. So I'm writing how I did it down as an original recipe and there you have it. The meal was delicious. Hope the picture captures that.

Ok I'm torn on what to do for dinner this saturday. Here is what I am thinking,

A top sirloin steak (either pan seared or in a grill pan) topped with a roasted chili pepper salsa with (roasted red bell pepper, roasted poblano chili, roasted onion and garlic and I was thinking about putting in some roasted serrano peppers)with cilantro and lime juice and roasted tomatoes. [let me know what you thing about my salsa]

No veggie since the salsa should qualify for that.

The starch I think will be a pasta with an jalapeno sauce.

Well here it is and it was delicious! Plenty of leftovers too : -)