random thoughts

Posted in ramblings on thUTCp31UTC10bUTCMon, 04 Oct 2010 20:45:22 +0000 6, 2007 by wednesday's creations studio

been taking steps toward so many things
it ain’t easy being green
especially after more than five decades on the planet
looking back
looking forward
no matter
life is an awesome adventure puzzle
sometimes
like now it is frustrating
because the steps and the path don’t seem
to make sense

yet

i breathe in
i breathe out

courage

Tom Lyons’ Bacon ‘n’ Eggs Linguine

Posted in recipes with tags , , , , on thUTCp30UTC09bUTCSun, 12 Sep 2010 21:39:13 +0000 6, 2007 by wednesday's creations studio

Tom Lyons’ Bacon ‘n’ Eggs Linguine

1 pound Linguine
Hot Bacon – freshly fried, drain on paper towel, crumble, save drippings
6 Fresh Eggs – beaten
Butter softened
½ to1 cup Grated Asiago, Parmesan, or Romano Cheese
Salt n Pepper

Place linguine in boiling water and cook al dente (6-7 minutes).
Drain.
Immediately add butter and beaten eggs and toss. The heat from the hot pasta cooks the eggs.
Add the hot, crumbled bacon and some of the drippings (optional, but tasty) then toss.
Add half of the grated cheese, salt ‘n’ pepper to taste, then toss saving the remaining cheese to top off the dish.

The key to this dish is efficiency – adding ingredients to hot, hot, hot pasta immediately.
Time the bacon to be nice and crispy and ready just before the linguine is finished cooking.

It’s one of the magical dishes that I learned how to make when I was fifteen. Tom Lyons learned this dish from his mother. I tasted it for the first time at his mother’s wake where he served it because it was the family’s favorite dish. She made it for them with love. I am proud to carry on the tradition of making this dish.

Enjoy!

I’m Getting Closer…

Posted in ramblings with tags , , on stUTCp31UTC08bUTCTue, 31 Aug 2010 00:02:47 +0000 6, 2007 by wednesday's creations studio

The universe always provides
I forget sometimes

My favorite creative people
in the world
where I want to be say

Do it! Find your passion!
Don’t stop trusting your gut

My gut sez write

Doubt not just do

Often I don’t have time to “do” wise
I know I am wise
When folks know me
they think wise
However I forget and need to be reminded

Find my inner memory timer :-)

Currently, folks like David Lebowitz, Gary Vaynerchuk,
Gesine Prado Bullock, and Lynne Rosetto Kasper
inspire me to no end

I look for sense of humor
and skill set

I am looking to find some locals
to share my interest and love of food
and always welcome my cyber-friends
to share their latest find with my latest find

Here’s to my bro and sister w/ our afterglow
of delicous food and entertaining chefs at Benihana’s in NYC

with visions of latte whirling in my mind

Posted in ramblings on thUTCp31UTC08bUTCWed, 25 Aug 2010 23:52:10 +0000 6, 2007 by wednesday's creations studio

Just finished a summer class
Two weeks off
Now totally immersed in the coffee world
Eat, sleep (or try to) drink coffee
Meeting up with some new angles and
exciting ways to extend myself
In to the world of food
Focused yet scattered with so much new input
Been cooking up a storm only picture I took was of
Pineapple/Black Olive Pizza
Tasty as usual :-)
Pineapple Black Olive Pizza

Red Flannel Hash

Posted in recipes on stUTCp31UTC07bUTCSat, 31 Jul 2010 09:05:25 +0000 6, 2007 by wednesday's creations studio

It’s nearing the season for this miracle concoction –onions, garlic, potatoes, sweet potatoes, and ever-loving beets. Besides being very tasty, it is one of the most beautiful dishes that can be made in big batches. The flavors blend and keep tasting better each day.

Think Potato Hash Browns – The difference comes now, which is actually the first step. Par boil potatoes and sweet potatoes for about 15 minutes once the water boils. Cool a bit then cube to size desired. I leave the peels on the potatoes, but peel the sweet potatoes. (When I roast sweet potatoes I leave them on. Go figure.)

Fry Onions (and Garlic if you like). Add whatever seasonings like sage, salt, pepper, paprika (especially since Hungary has such yummy ones!) Really spice to your taste -thyme, basil, oregano, cayenne—any spice you like works.

Add par boiled potatoes/sweet potatoes to onion mixture in pan that are now translucent and smelling mouthwateringly good. Cut up the raw beets (skins removed), cube and add last. In about twenty minutes the concoction is ready to serve with breakfast, brunch, or dinner if you like. Last night’s version was great and today they will taste even better. Like chili the flavors have had a chance to blend.

In terms of ratio of potatoes to beets it is really up to the cook and what one has on-hand.

Have fun and let me know how they come out and of course ask questions as that is how one builds confidence. Honestly if it tastes good then all is well, right?

Dream Within a Dream

Posted in ramblings on thUTCp30UTC04bUTCWed, 07 Apr 2010 20:41:53 +0000 6, 2007 by wednesday's creations studio

It was all about you
I felt the presence of your tender smile
the love you had for me
always
and still do
except it is forbidden
or *just* a figment of my wonder filled
imagination
I wandered to the room
another person stood there
one i admire
not one i know
except from afar
wishing and hoping them into my life
a dream
a desire
to be seen
to have mutual desire
to create

Expect Miracles

Posted in ramblings on thUTCp30UTC04bUTCMon, 05 Apr 2010 10:48:39 +0000 6, 2007 by wednesday's creations studio

The day to day is getting to me
I look at articles of possesion
Days gone by
Forgotten not by me
Perhaps freeing them all
Will create new paths
Letting go of old ideas
New ideas grow
Another ring of destiny
In the pocket
Rose quartz sits
Awaiting
The open heart

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