Thyme For Cooking, the Blog

Pasta with Forest Mushrooms and Zucchini; I need Camera Advice.... Please?

One of the things I enjoy most about traveling alone is being alone.

(One of the things I enjoy most about traveling with mon mari is being with mon mari, but that's for another day.)

One of the things I enjoy most about being alone is window-shopping. 

(Actual shopping, where I buy something, is fun, also, but, alas, also for another day.)

I love having the time to look at stuff that I would:

• Never own in a million years... ever
• Would love to own if I won the lottery
• Would buy if I no one ever found out... ever
• Hope to be able to own in the near future

Under the latter category is a new camera.

I spent a very enjoyable day bending the ear of camera experts all over Minneapolis.  I love talking to people who love what they do!

Naturally, after all that talking, my desire to own a new camera 'sometime-in-the-next-year' has, um, been kicked up a notch.

I decided to go to the real experts: fellow food bloggers.

Would you be so kind as to share your opinions on cameras / your camera?

I have a very nice, mid - high end, point-and-shoot and would like to move up to a mid-range SLR.

None of the guys (why are they all guys?) I talked to in the camera shops had ever taken photos of food - quelle surprise!  Thus my appeal to those that do....

Any and all help would be greatly appreciated.

In exchange, here's a simple pasta that combines late summer (Courgette) with early fall (forest mushrooms).

Pasta with Wild Mushrooms and Courgette (Zucchini)

1 zucchini (courgette), about 7" long (17cm)
2 cloves garlic
1 onion
1 tomato   I used a yellow one
4oz (125gr) mushrooms   something interesting
2 tsp olive oil
1 tbs Worcestershire sauce
1 tsp soy sauce
1 tsp dried oregano
1/2 tsp chili powder
1 cup pasta, penne, rigatoni

Cook pasta according to package directions. When done drain.

Slice onion, mince garlic. Trim and slice mushrooms. Roughly chop tomato. Cut zucchini in half the long way, then into 1/4" (6cm) slices. Heat oil in large nonstick skillet over medium-high heat. Add chili powder, onion and sauté 5 minutes. Add garlic, mushrooms and zucchini; turn heat to medium and sauté 5 minutes longer. Add tomato, oregano, reduce heat and cook until tomato has softened and zucchini is tender, another 4 - 8 minutes. Stir in Worcestershire, soy sauce, pasta, combining well. Serve.

I just realized... This is Pasta; it's still Thursday.... I can submit this to Presto Pasta Nights!

I've been very remiss (can we say busy?) in participating in this event, founded by Ruth of Once Upon a Feast, and hosted this week by Sara of imafoodblog.com.

Time to correct that....

Sara will post the round-up on Friday - don't miss it!

And, for those who need to know:  Tomorrow, what I DID buy.

Excited, aren't you..... I can tel.....

Creamy Pasta Salad with Ham, Peas and Celery; Stupid Woman!

I am just a stupid woman, apparently.

When I took mon mari's computer into the shop for repair, I explained what the problem was.

I told the guy that, after the storm last week, every time I plugged it in it blew all the circuits in the house. 

I explained that, regardless of what outlet I used, anywhere in the house, when I plugged it in, it blew all the circuits in the house.

I warned him not to plug it in, there was obviously a short in it, and it could damage his equipment.

Does everybody understand those last three statements? 

Is there anything confusing about them?

There wasn't a language problem; he's English.

There wasn't a smart ass kid v older person problem - he's older than I am (I think)

There was a machismo problem.

I, as a woman, obviously know nothing about computers and less about electricity.  (He'd be really wrong with the first assumption; dead on with the second)

I, as a woman, cannot string two events together (plug in computer; blow circuits) and form a logical conclusion.

He plugged it in.

He blew every circuit in his shop.

All of the computers, the modems, the routers, his own and those entrusted to his care, were, abruptly, shut down.

He spent the next half hour looking for circuit breakers, turning things back on, checking things out.

I spent the next half hour keeping my mouth shut.

I expended the greater effort.

His assistant called me the next day and told me my computer was fried.

Might I just say..... DUH!

I went back to my kitchen, where I, apparently, belong.....

So I could make some pasta to send over to Pam, at Sidewalk Shoes, this week's host of Presto Pasta Nights, the event founded by Ruth, of Once Upon a Feast.

Visit Pam's blog on Friday for all the wonderful Pasta Presentations!

I had a craving for something creamy.

I didn't need the usual calorie-laden mayonnaise based dressing.... But I wanted the flavor. 

Guess what?

A little mayo can flavor a lot of yogurt!

Pasta Salad with Ham, Peas and Celery

1 1/4 cups (3.5oz, 100gr) pasta
8oz (250gr) ham a thick slice from the deli
1 cup frozen peas (3oz, 90gr)
1/2 bell pepper, any color mine was orange
1 medium carrot
2 - 3 ribs celery (about 1 cup, sliced)
10 Greek or black olives
Creamy Dressing

Cook pasta according to package directions.
Peel and chop carrot. Chop pepper. Slice celery. Put frozen peas in a strainer and run hot tap water over them until they are thawed, about 1 minute. Cut ham into bite-size pieces. Pit olives if needed, and cut in half.
Mix all ingredients for salad (except dressing) in a large bowl. When the pasta is done, drain, rinse lightly in cool water. Add to bowl. Add as much of the dressing as suits your taste; Stir and eat.

Creamy Dressing

4 tbs Greek Yogurt
2 tbs mayonnaise
2 tbs yellow or ball park mustard (French's)
2 tbs good olive oil

Whisk all ingredients together. It will be quite thick.

The good news about the computer disaster (and, FYI, it was turned off, but I had left it plugged in - to a surge protector), is the insurance will (we hope) replace it.  That means I get a new computer! (House rules - I get the new ones, mon mari gets my old one which, in turn, will be new to him)

Turkey and Green Bean Pasta Salad; Be kind to your Behind

I love British commercials.

Maybe it's because they're good; maybe it's because they're different.

My current favorite is a toilet paper ad.

Yes, they have the cute little puppy running around, unrolling the ultra-soft (so they say) T.P.

But that's not why I like it.

It's the slogan.

"Be kind to your behind."

It starts out showing people riding bicycles and horses; it shows them bouncing in cars over rough roads; getting jolted on a see-saw in a playground....

All of this with a voice saying something like "Life can be hard on your bottom" and "You're bottom takes a lot of abuse every day".

Followed by the puppy and the T.P. and the slogan "Be kind to your behind."

In the U.S., when we see toilet paper ads, it's implied that it's a product used in the bathroom; but no one really says what for.

An American commercial would advertise an antiperspirant as a product to 'help you stay fresh all day'.

The British counterpart would tell you that it 'stops sweat'.

Brit's sweat; Yanks go stale.

In the U.S. one can see ads for Viagra.... Although, again, one never really is told what it's for.

I've never seen a British Viagra ad....

I have seen a series of commercials targeting women with "big boobs".

Yep, that's what they say.

The ad depicts several, very well-endowed women modeling bras for women with "Big boobs".

As in: "If you have big boobs, try our line designed especially for you."

That would have every male in the U.S. snickering.

(They don't snicker for the Viagra ad because.... Okay, I'll be nice and not finish that comment)

Could be I'm just easily amused.....

I know I'm easily pleased with summer pasta salads....

This one is my submission to this week's Presto Pasta Nights, founded by Ruth, of Once Upon A Feast and hosted this week by Katerina, of Daily Unadventures in Cooking.

Visit Katerina's blog on Friday for all of the wonderful pasta dishes from around the planet.

I found those gorgeous Ananas Heirloom Tomatoes again.

I do love summer tomatoes!

Turkey and Green Bean Pasta Salad

1 1/4 cups whole wheat penne
10oz (300gr) turkey cutlets
6oz (180gr) green beans
1 red onion
1 tbs olive oil
1- 2 large, garden ripened tomatoes
2 tbs snipped fresh basil
1/2 red or sweet onion
Vinaigrette

Cook pasta according to package directions, drain, rinse in cold water and toss with olive oil.
Cut green beans into 1" lengths (2.5cm). Slice red onion. Cut turkey into strips.  Heat oil in large skillet.  Add turkey and quickly stir-fry.  Remove.  Add onions, beans and stir-fry until lightly browned and crisp-tender.   
Snip basil. Cut tomatoes into large chunks. Make vinaigrette.
Combine all ingredients in a large bowl, add vinaigrette and toss to combine.

Vinaigrette

1 1/2 tbs white Balsamic vinegar
1 1/2 tbs Dijon-style mustard
3 tbs olive oil

Put all ingredients in a small bowl and whisk well to combine.

Easy peasy....

What's your favorite ad?

Garlic Lover's Pasta; Vocabulary-Free?

Warm Turkey and Garlic Pasta

 I saw a product description on Amazon this morning. 

It was:

"caffeine-free, sugar-free, fat-free, carb-free, dairy-free and peanut-free".

Wouldn't it be simpler and quicker to say:

'no caffeine, sugar, fat, carbs, dairy or peanuts'?

I realize it's all marketing.

I realize that the phrase 'Sugar-free coke' has more zing than, the more correct, 'Coke, free of sugar'.

But what used to be a clever marketing catch-phrase now appears as a descriptor everywhere.

And repeated everywhere.

Shakespeare had a vocabulary of 35,000 words.

In the 1950's, teenagers had a vocabulary of 25,000 words.

Studies have shown that teenagers, today, have a vocabulary of less than 10,000 words.

And use about 800 in normal conversation.

(Some would go on to say that 750 of those words are variations on 'really' and 'cool'.)

I use teenagers as an example because, theoretically, they are in school, learning and increasing their knowledge, and, thus, their vocabulary every day.  (As opposed to the rest of us who are slowly losing it.)

The sad thing is, not the statistic of losing the ability to use some 15,000 words, but the fact that, with the loss of the words, we lose the concepts.

If you study another language you know this first-hand.

I've had people ask me 'what's the French word for...'  And are astounded when I tell them there is no French word for that - because the French don't do that/act that way/think that way.

Likewise, there are French words that don't translate into English, for the same reason.

German has the two most famous words that don't have equivalent words in other languages:

Schadenfreude: unanticipated delight in the suffering or misfortune of others

Gemütlichkeit:  a warm, welcoming place or group where one belongs, is socially acceptable; cheerfulness, the absence of anything hectic, cozy

These are only close definitions.  The words describe a feeling, an emotion. If you don't have the word you can't express the feeling. 

Some would argue that without the word you can't have the feeling.

Words are important.

We need them to express ourselves - to ourselves as well as to others.

I, for one, mourn their loss.

I understand, and use, 'clever, zingy, grammar-free phrases'.

Sometimes, I just wish I didn't have to.

Garlic, on the other hand, I'm happy to use all of the time.

Once again I have found something new (to me) to play with. 

This is fresh garlic... As in: just pulled, not dried, still moist, new this summer.

The cloves are very white, firm and moist with just a hint of a green center.  Not the green center of a sprouting garlic clove but the green center of a clove not quite finished maturing.  They are milder than typical, dried garlic.  Like fresh onions, they don't have a long pantry life.

Not one to waste a good thing, I have been using them with abandon.

Warm Turkey and Garlic Pasta

12oz (350gr) turkey cutlets
8 garlic cloves
3/4 cup (6oz, 175ml) chicken stock
2 tbs snipped fresh chives
2 tbs snipped fresh parsley
2 tsp olive oil
2 tbs Balsamic vinegar
2 tbs olive oil - the good stuff
1 tsp whole grain  mustard
1 1/4 cups bite-size pasta

Cook pasta according to package instructions. When done, drain, and toss with 1 tbs of the good olive oil.
Peel garlic but leave whole. Heat 2 tsp oil in medium nonstick skillet. Add turkey and garlic and sauté6 - 7 minutes, turning turkey once.  Remove turkey, leaving garlic in the skillet. Garlic should be lightly browned. Add chicken stock to skillet, reduce heat to medium-low and simmer, uncovered, until garlic is very tender and there is 2 - 3 tbs of stock left in skillet, about 15 minutes.
Snip herbs and add to pasta. Slice turkey into strips and add to pasta. When the garlic is done add it to the pasta.
Pour remaining stock into a small bowl. Add vinegar, mustard and remaining 1 tbs olive oil and whisk well to combine. Pour over pasta, stir to combine and serve.

This is my submission to this week's Presto Pasta Nights, founded by Ruth, of Once Upon A Feast and hosted this week by Daphne, of More than Words. 

Visit Daphne's blog on Friday for all of the wonderful pasta dishes from here and yon.

For the curious among you: yes, I tried a clove of this garlic raw....
And it was good....

Presto Pasta Nights; the Round-Up!

HeeHaw!

Sorry, can't help myself.....

With that out of the way, on with the Pasta!

I spent a bit of time pondering a truly creative way to present this weeks dazzling array of pasta dishes.

One choice was a color scheme: starting with white and slowly working through all the hues, ending in black.

The other choice was the order received.....

With that in mind, first in was from Italy.  How appropriate! Graziana, of Erbe in cucina, made Italian 'Pasta alla Norma'. This is a Sicilian dish using salted ricotta.  Makes me want to go to Sicily.....

Wiffy, of Noob Cook made Minimilist Mee Suah Soup.  A comfort food from the pantry!  (And, yes. better than instant noodles....

I love noodles and greens and cabbage together.  And when one is only cooking for two, there can never be enough cabbage recipes on hand. Kitchenetta, From Got No Milk to the rescue: Asian Noodle Salad.

Spaghetti and Meatballs anyone?  Or, more correctly, Turkey Meatballs with Quick Tomato Cream Sauce?  Kait, of Pots and Plots, made it fast and made it delicious!

From the allotment of Mangocheeks, in the West of Scotland, we have her favorite herb finding it's way into the pasta: Penne with Lemon Coriander Pesto.  Allotment 2 Kitchen is her blog; looks like she's finding her green thumb.

Pam, from Sidewalk Shoes, is doing  Asian, too, with Grilled Pork Patties with Lettuce, Noodles, Peanuts and Mint, Hanoi Style.  Makes me want to lick my screen....

Maybelle's Mom, of feeding maybelle, reminds me that I have to learn to roast chickpeas.  Her Pasta with Roasted Chickpeas, Eggplant, Raisins and Cherry Tomatoes looks and sounds wonderful.  And it's 'presto'.

Linda, from With Knife and Fork, has just proved the very best bit about pasta with her Back of the Fridge Pasta.  I've done it.... maybe not as successfully....

For someone with a bad memory (but uncanny success with herbs). Elizabeth, of blog from OUR kitchen has managed to recount a fantastic Grilled Shrimps in Pernod that she made in the dead of winter: April.

Happy Cook, of My Kitchen Treasures, made a gorgeous, and interesting Taglietelli con pesto trapanese.  Aka: pesto with almonds.  Doesn't that sound delicious?  And healthy?

What to do with the peppers in the fridge?  Linguine with Red Peppers, Green Onions and Pine Nuts, of course.  This is how Joanne, of Eats Well With Others solved her mother's problem. Well done!

Jessica, of Fearless Kitchen, also has a knack of making something wonderful from the fridge.  Pasta Salad with Leeks, Cucumber and Olives was the yummy result. Now, stop nibbling.

I do love a good play on words... Or letters.  Alisa, of One Frugal Foodie is another great pantry cook, as her Slightly Spicy Pasta Puttanesque-a demonstrates.

Linguine with Spinach, Sun-Dried Tomatoes and Pine Nuts is the gorgeous entry from Ann, of Pig Pig's Corner, a simple and satisfying dish, as she says so nicely. 

Ruth, the founder of Presto Pasta Nights and author of Once Upon A Feast, has put together some of my favorite ingredients to make Spicy Sacchettini with Olives, Arugula and Goat Cheese.  And I'll put my crazy against her crazy anytime!

I love a dish that's easy to make and easy on the clean-up!  Daphne, of More than Words has the answer: Spicy Grilled Salmon on Mung Bean Vermicelli Salad.

Ahhhh! Rotini Carbonara!  What's not to love?  Rajeshwari, of Raje's Culinary Adventures, makes this favorite for a school lunch.  I should have been so lucky as a child....

 

Kevin, from Closet Cooking made this fantastic-looking Thai Peanut Pork Noodle Saute.  I do love peanuts, peanut butter and noodles.... and mon mari has been craving 'assertive' flavors since his release.   Need I say more?

And that about wraps it up!

Oh wait.... I missed me....

I couldn't decide between two Tuna Salads this week.... So, I did them both.  This one, New and Improved Tuna Salad, was my personal favorite.

NOW I'm done.  If I've missed anyone, my sincere apologies.  Let me know and I'll add you immediately - or after lawn mowing, whichever comes first.  

Thanks to everyone for coming to play with me.

Check in with Presto Pasta Nights to find next week's host.

Bon Weekend!

The vote; the plan; and the Tales of Two Tunas

Two Tuna Salads

The vote is in; the people have spoken!

Sort of....

To summarize all of the wonderful and helpful comments:

66% voted for stained and varnished wood.

34% voted for painted wood.

But it was the comments that I found most helpful.

There were suggestions to make the bottom doors stained wood and the top doors white, or a mix of wood and white.

I had originally wanted plain, flat wood doors with a beveled edge (I'd seen them in an old farmhouse last summer and loved them. - Think antique ice box.

Maybe later.

Here's the decision - of the moment.

The doors will have a panel center - like on our 'Giant Spice Rack' (so-called because it's only 1 item deep)

The wood will be different and the stain will be the opposite: the frames will be the darker color to match the ceiling and the panel inserts will be lighter, almost natural wood color.  The panels will also be larger in proportion to the frame.

All of the doors on the bottom cabinets will be the same.

On the top, in addition to the large cabinet with the stemware, at least 2 of the 3 other larger cabinets will have clear glass panels rather than wood.  And maybe interior lighting (she says, quietly).

What do you think?

On to the pasta....

Did I mention that I'm hosting Presto Pasta Nights this week?

You still have the rest of Thursday to get your entries in.    Here are the rules.  Send your entries to me - thyme2.kate (at) gmail (dot) com and cc to ruth (at) 4everykitchen (dot) com.

If you would like to host - check with the founder, Ruth of Once Up on a Feast.

What's summer without old-fashioned Tuna Macaroni Salad....
I love it - with frozen peas or without.

I made it for me, twice, whilst mon mari was in hospital.  (He's out, did you know? Yesterday. I'm listening to the router as I type this.  No slacker is mon mari!)

The first time, I did my standard Tuna Salad, without anything that could remotely put it into the healthy category.

Traditional recipe:

Simple Tuna Salad

6oz (180gr) tuna
1 hard cooked egg, chopped
3/4 cup pasta
2 tbs snipped chives
1/2 cup mayonnaise
1 tbs Dijon-style mustard

Cook pasta according to package directions.
Mix everything else in a bowl.  When the pasta is done, drain, rinse lightly in cool water.  Add to bowl, stir and eat.  Serves 1.

It was good. 

It was lick the bowl, I'm not sharing with anyone good.

I decided I ought to see if I could lighten it up a bit, maybe add something from the veggie family.

I did.  And I didn't muck it up.

It was just as good.... Maybe even a bit better.

New and Improved Tuna Salad

6oz (180gr) tuna
1 hard cooked egg, chopped
3/4 cup wholewheat pasta
2 tbs snipped chives
1/4 cup firm goat cheese, crumbled
1 large, ripe tomato, cut into chunks
3 tbs Mustard Yogurt Dressing

Cook pasta according to package directions.
Mix everything else in a bowl.  When the pasta is done, drain, rinse lightly in cool water.  Add to bowl, stir and eat.  Serves 1.

Mustard Yogurt Dressing

1/2 cup Greek Yogurt
2 tbs whole grain mustard
1 tbs white balsamic vinegar
2 tbs good olive oil
1 tbs snipped chives
1 tbs snipped basil

Whisk all ingredients together.  It will be quite thick. 
This makes about 3/4 cup dressing and keeps 4 - 5 days.  I use it on pasta, rice, barley salads as well as lettuce and spinach... And as a dip for veggies.

I was surprised by how mush less of the Mustard Yogurt Dressing I needed to make the salad moist and creamy.

Actually, I liked the new version a lot better.

Y'all come back here tomorrow for the round-up!

Heehaw!

Tomato and Herb Orzo; Running with the Bulls

Tomato and Herb Orzo

 I heard from an old friend, who lives in Andorra, yesterday. He always fills me in on all the gossip.... Which of course brings back lots of memories.

The biggest piece of news was that Frosty was only going to Pamplona for 5 days.  (He's been driving her the last few years.)  It's the end of an era.  For close to 35 years Frosty has been a fixture in Pamplona, during the Fiesta of San Fermin, aka: the running of the bulls.

I wrote about her, and another old friend, 3 years ago on the opening day of the festival.  I thought it worth a repeat in her honor:

The  Running of the Bulls!

It brings to mind 2 old friends from Andorra; one recently deceased and the other, I'm certain, running with the bulls this morning.

I met them both at Ramon's, the little 'yellow with lavender trim' bar/cafe you see here, where, every Saturday since the beginning of time, the local expat community of St. Julia de Loria meets for drinks and lunch. 

Ernst was a dapper Dutch gentleman in the truest sense of the word.  He spoke 6 languages (although he didn't like to speak German, brought back bad memories of the 'occupation' during WWII), always wore a 'jacket' and usually a tie or ascot.

He was in his early 70's when me met in 1998 and used to walk with us on Monday mornings.  No one wanted to be behind Ernst going up because he was an incredibly slow walker. 

The Pyrenees are an old mountain range with steep valleys and sharp peaks.  There are no green pastures with gentle streams and grazing cows like you see in the alps.  The paths we followed (when we could find them) were usually shepherd or goatherd paths, quite steep and narrow.  In other words, 'No Passing'. 

Once behind Ernst you stayed behind Ernst, watching the people ahead race off into the distance.  Going down he was faster and fun to walk with - he always had funny stories to tell and one was not so out of breath going down. 

On one of our first walks, we (mon mari et moi) were almost at the summit (app. 2400 metres), just starting to negotiate the steepest, rockiest part and having a wee rest and water break on a rock. 

Ernst plods on by, glances at us and says "You young people must learn to pace yourselves".  He was at the top and halfway through his lunch by the time we got there.  He died last month.

The first time we met Frosty, she was being escorted down the street by Ernst.

Frosty likes to 'imbibe' on occasion - specifically 3 times a year, Christmas, her birthday and the running of the bulls, although she has since given up the first two occasions. 

She started smoking when she turned 60.  Frosty is just under 5' tall, 90 lbs dripping wet, with snow-white hair, age undetermined (but over 60). 

She runs with the bulls, has for 25 years (must be 30 now). 

Ernst, or someone else, usually drives her from Andorra to Pamplona - she doesn't like driving on the motorway....too dangerous. 

She then spends 10 days in Pamplona, drinking, partying, running with the bulls and generally having an outrageous time.  She comes back to Andorra and goes to bed for days, recovering.

I haven't seen her in a few years and don't know if she still runs .... but I'd bet she's there and, if not running herself, certainly telling all of the young and foolish men how to do it properly.

Go Frosty....

Pamplona will not be the same this year...

On to other news of the summer...

Did I mention that I now live in the Tomato Capital of France?

This is my entry for Presto Pasta Nights, back home with the founder, Ruth of Once Up on a Feast, this week.

And to give you plenty of time to plan ahead.... I'm hosting next week.  Yes, I know, I'm crazy, but I thought I saw a window of inactivity next Friday morning at 3:45am.... Might as well fill it!

Details to follow.

Tomato and Herb Orzo

When tomatoes are in full summer season I tend to use them with abandon. Grating them makes a lovely, fresh tasting sauce or addition to any food.

 1/2 cup orzo
1 medium tomato, grated
1/2 - 3/4 cup chicken stock
1 tbs snipped fresh chives
1 tbs snipped fresh basil

Grating the tomato: Cut the tomato in half. Cup one half in your hand and rub it on the big holes of a box (or other style) grater until all that is left in your hand is the skin. You'll have to press a bit, but not too hard. Be careful not to grate your hand.

Orzo: Measure the tomato and add enough chicken stock to equal 1 cup plus 1 tbs. Put into a small saucepan, add orzo, cover and simmer over low heat until all liquid has been absorbed, stirring occasionally. Taste the orzo to see if it's done to your liking. If not add 1 - 2 tbs water, depending on how juicy the tomato was. Stir in herbs. Total cooking time is 10 - 15 minutes, depending on the orzo. Serve hot or warm.

I do love summer....

So, who out there has run with the bulls?

Know anyone who has run with the bulls?

Know why anyone would run with the bulls?

Pasta Primavera with Tuna; play nice with your phone!

Pasta Primavera with Tuna

Question:

You're standing at the service desk in a store.  Said service person is taking care of your problem when his/her phone rings.  He/she immediately turns away from you and answers the phone.

Is this rude?

Or not?

In my opinion, it is not rude if the person answers the phone, speaks for a moment, then puts it down / on hold / whatever, and finishes taking care of the human that is physically present.

In my opinion it is rude if the person spends the next 10 - 20 minutes talking on the phone, ignoring you or only giving you half their mind.  Many of them don't have enough to begin with and half is certainly not adequate.

This has happened to me twice in the last week - thus the musings.

In the first case, getting my oven repaired (again), I barely noticed that he answered the phone.

In the second case, it was my local fishmonger, who proceeded to talk rather than pay attention to me, throwing the fish I asked a question about into a bag and handing it to me, without answering the question... Forcing me to stand there while he finished the conversation, hand him back the bag and tell him I wanted something else.

He was not pleased.

Neither was I.

I'll not return to that shop!

Questions #2:

How about interrupted personal calls?

If you are talking to someone on the phone, and they get another call, should they answer?

If they do, doesn't it imply that they are hoping for someone 'better' to talk to?  That you are uninteresting / not worthy of their time / a bother?

In my opinion it is not rude if they say: Can you excuse me for a minute, I've been expecting a call, let me see if this is it?'  And actually wait for you to respond.

In my opinion it is rude if they say: 'Oh, I've got another call' and you hear a click before you can utter a word.

It's particularly egregious if they have called you in the first place.

Is it simply a case of the unknown always holding more excitement than the known?

Is everyone so afraid that they're going to miss something important?

Are people worried that if they don't answer the call, the caller will never, ever call back?

And don't even get me started on 'text'ing / talking / eating at the same time.

Technology is wonderful.... But, just because it exists doesn't mean we have to use it constantly.

It's supposed to be a tool for we, mere mortals, to use to make our life easier and better.

It's not supposed to be the master that permanently enslaves us.

Damn, this soapbox is getting high....

I did a Pasta Primavera Salad a few weeks ago.

Never being one to let anything alone I changed it from a salad to a warm main course...

Added some tuna....

This is my entry for Presto Pasta Nights, founded by Ruth of Once Upon a Feas, and hosted this week by Kitchenetta, of Got No Milk.

The round-up will be posted on Friday - don't miss it!

Pasta Primavera with Tuna

I've made this Primavera' a little more 'spring-like' and added some tuna to make it a full main course, rather than just a hearty side dish.  It's finished with a light egg/Parmesan sauce.

1 1/4 cup bite size pasta, penne, rigatoni
6oz (200gr) asparagus
1/2 red bell pepper
2/3 cup (3oz, 90gr) cherry or grape tomatoes
4oz mangetout, snow peas
9oz (270gr) tuna, canned
2 tbs olive oil
1 egg
1/2 cup (2oz, 60gr) Parmesan plus
1/4 cup (1oz, 30gr) for sprinkling

Cook pasta according to package directions. Drain.
Grate Parmesan. Open and drain tuna.
Trim snow peas and cut into half or thirds, diagonally. Cut red pepper into matchsticks. Cut tomatoes in half. Snap off asparagus ends. Peel if using white. Cut asparagus into 1 1/2" (4cm) lengths.
Bring a medium saucepan half full of water to a boil over medium high heat. Add asparagus and boil for 2 minutes (3 for white). Remove, drain, rinse thoroughly with cold water and drain again.
Heat oil in a nonstick skillet over medium heat. Add red pepper and sauté 2 minutes. Add asparagus and snow peas and saute 5 minutes or until vegetables are lightly browned. Add tuna, breaking it into large chunks.
In medium bowl whisk egg well. Add Parmesan and whisk.
When pasta is done, drain, reserving 1/2 or all of the cooking water. (We only want 1 tbs, but we want it boiling hot.) Immediately put pasta into skillet with vegetables and toss well. Slowly pour 1 tbs of hot pasta water into egg mixture, whisking. Pour egg mixture over pasta, tossing well. Toss in skillet 1 minute, to heat through, then quickly put into a serving dish. Add tomatoes, herbs, combine and serve, remaining Parmesan on the side.

For more recipes check out my internet 'cook book' Easy Gourmet Dinners

Shrimp, Avocado and Olive Pasta; Green Bean Casserole

Shrimp, Avocado and Olive Pasta

Question: Can one actually ruin Campbell's Green Bean Casserole?

Answer:  Apparently I can.

In my post yesterday, at Easy Gourmet Dinners, I was praising the art of adding small amounts of, shall we say, assertive foods to dishes to add interest without adding calories.  Things like Prosciutto, anchovies, Greek olives...

As I was typing | remembered the day I 'ruined' the Green Bean Casserole by adding (gasp) thyme.

In the Midwest, when I was a child (and, perhaps, even now) it was a universal staple at holiday tables. 

One could say of a lot of classic food (Cassoulet, for example, or Minestrone) that there are as many recipes as there are cooks. 

Not true of GBC (Green Bean Casserole). 

There is only one recipe and curses are rained upon the head of any 'so-called fancy cook' (ahem) who dares make a change.

I was entrusted with the task of preparing it at my sister's house for a family gathering (in my honor, as I was visiting from 'Europe').  I sprinkled a bit of thyme into the mix and, maybe, just a touch of basil.... There might have been some garlic...  I seem to remember a drop or two of Worcestershire... 

It was roundly scorned and, for the most part, untouched. 

I ruined dinner with my 'foreign ways'.  

I have to admit that I (apparently) never had the official recipe. 

I realized this later while visiting a friend.  She was bemoaning the fact that her daughter insisted on GBC every time she was home for a visit.  My friend wanted to be daring - maybe serve carrots, with the Easter ham.  Horrors!  You'll ruin dinner!  Absolutely not!

She found the perfect gift for her daughter.  Campbell's Soup Company (the perpetrator of GBC and the maker of the 'condensed' soups that haunt American childhoods) has made a casserole dish just for GBC.  Imprinted on the bottom of the dish is the recipe - so people like yours truly can never muck it up.

Campbell's Soup Green Bean Casserole Recipe: 
1 can green beans (15.oz)
1 can Campbells Cream of Mushroom Soup (10oz)
1 can French Fried Onion Rings
1/2 cup milk
dash of pepper
1 tbs soy sauce
Drain beans.  In a large bowl mix beans and 1/2 of the onion rings.  In another bowl mix soup, milk and soy sauce.  Add to beans and toss lightly to mix.  Put into a casserole.  Do not deviate from this by adding herbs or other fancy seasonings....such as garlic.  Top with remaining onion rings and bake at 350F (175C) for 30 minutes.   Remove and serve to happy Midwestern diners.   
One final note:  Julia Child once said that there are two types of people in the world: feeders and eaters.  No comment.  Tater Tot Hot Dish, anyone?

After that.... a few photos?

Here is my morning view from my desk...

 

And the evening....

Just thought we could all use a little visual relief....

Well, I know this is no Green Bean Casserole.... But, I try.

As it is pasta I'm sending it over to Patsy at Family, Friends and Food, the host for this weeks Presto Pasta Nights, founded by Ruth of Once Upon a Feast.

Patsy will have a round-up of all the wonderful pasta dishes from around the world on her blog on Friday.

Shrimp, Avocado and Olive Pasta

10oz (300gr) cleaned shrimp
4 green garlic, sliced, app 1/2 cup, (1.5oz, 45gr)
1/3 cup Greek olives (1.5oz, 45gr)
1/3 cup green olives (1.5oz, 45gr)
1/2 cup cherry tomatoes, sliced (3oz, 90gr)
1 tbs fresh lemon juice
1 tbs capers
2 tbs olive oil
1 avocado (6oz, 175gr)
1 tbs fresh basil
1 1/4 cup pasta - (3.5oz, 100gr)

Cook pasta according to package directions
Clean shrimp if needed.
Trim and thickly slice green garlic, using as much green top as possible or slice green onion and mince garlic. Slice olives in half or thirds. Cut cherry tomatoes in half. Snip basil. Remove avocado from shell and cut into large cubes.
Heat 1 tbs oil in a large, nonstick skillet. Add green garlic (or onion and garlic) and sauté briefly. Add shrimp and sauté until cooked through (they will turn opaque). Add remaining 1 tbs oil, lemon juice, capers, olives, and tomatoes. Cook, stirring, until tomatoes just start to get soft. Add pasta, stir well to combine and heat through. Add avocado, basil and serve.

Go forth and flavor!

Pasta Primavera Salad; Why oh why.....

Pasta Primavera Salad

1.  Why do the French insist on calling my mobile phone even when I ask them nicely to call my 'land line', explaining that I don't live on my mobile.  In fact, I only turn it on if I have to make a phone call whilst away from my house.

I have a perfectly good phone, 2 in fact, in my house.  I see no reason to walk around with my mobile in my pocket.

If I'm not using it I see no reason to have it turned on.  It just wears the battery down, leaving it useless when I do want to use it.

Why, oh why, after I explain this to people do they still call my mobile? 

I spent the morning at my desk, my phone inches from me.

As I'm going to be out running errands tomorrow I decided to check the charge on my mobile. 

I turned it on and there were 2 messages, both received within the recent hour.

Both leaving long, rapid, nearly unintelligible messages in French to which I had to listen 5 times each to get even the vaguest idea what they were about.

Is that why they call my mobile? 

To leave messages and not have to talk to me?

2.  Isn't there anyone, other than me, in the entire universe interested in knowing the nutritional values of natural foods?

I have spent far more time than I am willing to admit over the last 2 days looking for a book/chart/something to give me the nutritional values of just regular old food - you know, carrots, chicken breasts, potatoes... That sort of thing. (Need it for mon mari - not calorie but carb counts)

I found lots and lots of places to tell me everything I want to know about every bit of fast food / junk food / crap food on the planet.

It would seem that people who live on Big Macs have a morbid curiosity about what they're consuming but people who cook and eat natural foods are totally unconcerned.

The few places I found that did give information on regular food couldn't quite get away from the idea that everything was 'name brand'.

Take the lowly carrot.

I could find out how many calories in 'Dole baby carrots, 5'.

I could find out how many calories in 'Green Giant, 1 carrot, medium'.

What if the name on my package isn't 'Dole'?  What if it's 'Peter Rabbit Baby Carrots'?

Are 5 Peter Rabbit Baby Carrots the same as 5 Dole Baby Carrots?

What the hell is a baby carrot anyway?

Is my medium carrot the same size as your medium carrot?

Couldn't they have said: 1 medium carrot, app. 4oz?

I'd be happy with that.  They needn't be more precise, though that would be nice.

They put this information on all the fast food crap so someone has to know it....

Why won't they share?

          I'm done now....

Here's some regular, old, no name food that I combined to make dinner.  I have no idea of any nutritional values.

Just trust me.... It's good for you!

As it happens to have pasta in it I'm sending it over to Tigerfish, of Teczape, the host for this weeks Presto Pasta Nights, founded by Ruth of Once Upon a Feast.

Tigerfish will have a round-up of all the wonderful pasta dishes from around the world on her blog on Friday.

I have always had a complaint about most 'Pasta Primavera's. 

It's meant to be 'spring' pasta, but often has things like summery courgette/zucchini or autumnal mushrooms in it.  Then I ended up adding some red bell pepper for color, so there you have it... It's been like that lately....

Pasta Primavera Salad

1 avocado
8oz (250gr) asparagus, white or green
3oz (90gr) mangetout (snow peas)
2/3 cup (3oz, 90gr) halved cherry tomatoes
1/2 red pepper 
1 tbs olive oil
1 cup bite-size pasta

Vinaigrette

1 tbs Dijon-style mustard
3 tbs olive oil - the good stuff
2 tbs tarragon white wine vinegar
1 tbs fresh snipped chives
1 tbs fresh snipped tarragon

Cook pasta according to package directions.
While it cooks: Trim and cut asparagus into 1 inch lengths. Cut pepper into matchsticks. Trim snow peas and cut large ones in half.
Heat 1 tbs olive oil in large nonstick skillet over high medium high heat. Add asparagus, snow peas, pepper and stir-fry for 2 - 3 minutes until just crisp-tender (longer if you prefer, but, remember this is a salad!). Remove and put into a large bowl.
Add cherry tomatoes and herbs.
Make Vinaigrette: Whisk together mustard and vinegar.  Drizzle in olive oil, whisking constantly until it emulsifies. Add herbs.
To finish:  Pour vinaigrette over vegetables and toss to coat (tongs work well).
When pasta is done drain, add to salad and toss to combine.
Cut avocado into cubes, add to salad and stir gently.

I must remember: Why ask why?