Monday, April 27, 2009 

Das Leben

The disappointment at the canceled (or rather, severely delayed) trip to Germany has hung like a low cloud with long gusty winds for long enough.

Today I received a German reader and the Christian Bible in German, along with a German-English dictionary. The first Harry Potter and a German-German dictionary are on their way (I found a good vs. of the latter online at It's going to be slow-go, especially as my vocab is very small at this point, but I'm following the apronus method.

I just "read" (translated) a brief poem entitled "Das Leben."

Next up: the book of Mark.



Saturday, April 25, 2009 

Introducing Bronwen!


Creamy Low-sodium Veggie Mix


New potatoes, boiled till soft and sliced into 1/2 inch rounds
Chopped veggies (onion, bell pepper, mushroom, carrot, etc)
Heavy cream
Penzey's "Sunny Spain" spice mix
Kosher salt
Freshly ground black pepper.


Place all ingredients in a heavy pot (use enough cream to cover the veggies); bring to a boil and lower heat. Simmer for ~20 minutes. Spice to taste.

(Thanks for the recipe Mom!)


Roasted Eggplant with Orzo and Ricotta Pillows


1/8 C olive oil
1 C chopped onion
2 large leeks, washed and sliced 1/2 inch thick
1 large eggplant, chopped
2 medium red peppers, seeded and chopped
3 large tomatoes, chopped
1/2 C sun-dried tomatoes, thinkly sliced
3 large cloves garlic, minced
1/2 pound orzo pasta, cooked
1/2 C chopped fresh basil
1/2 C tomato juice
1 C ricotta cheese
1/2 C pine nuts
1/2 C dried bread crumbs
1/2 C grated parmesan
1/4 C chopped parsley
2 tsp dried Italian herbs


Preheat oven to 375. Saute onion, leeks, eggplant and peppers in the olive oil for 3-5 minutes; adding water if necessary to prevent sticking to the pan.

Add the tomatoes, sundried tomatoes, garlic, and orzo. Stir in the basil and tomato juice, add scant pinch of kosher salt and black pepper to taste and stir. Place in a 9X9 greased baking dish. Top with dollops of spooned-on ricotta. Mix the pine nuts, bread crumbs, parm, parsley, and Italian herbs; sprinkle on top of the mixture. Bake until top is golden brown, ~ 20 minutes.

From the Whole Foods Market Cookbook.


Cauliflower Sauteed with Peaches and Cardamom


4 C chopped cauliflower
2 medium shallots, slivered
1/4 tsp kosher salt
3/4 lb peaches (2 medium)
1/2 tsp ground ground cardamom
Black Pepper
2 tbsp minced fresh parsley leaves


Cook cauliflower, shallots, and salt with 1/3 C water in heavy skillet covered for 7-10 minutes (till cauliflower is fork-tender). Peel the peaches and slice the flesh from the pits into bite-sized chunks; stir in with the spices and cook for ~3 minutes; toss with the parsley. Add s&p to taste.

From The Vegan Gourmet.