Skywatch Friday/Gone Fishin

What a GREAT morning for fishing!

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Pork Loin Marinade

Pork Loin Marinade
1 cup light brown sugar
2 tsp finely chopped garlic
2 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp ground black pepper
1 tsp kosher salt
1 packet Goya Sabor A Jamon De Concinar seasoning
3 tbsp minced shallot
1 tbsp minced fresh thyme leaves
1 tsp minced fresh oregano leaves
1 tsp minced fresh parley leaves
1 package pork loins (They come in twos where we get ours, but if buying a single, go for a 5 lb loin)

Let marinate over night.
If baking 350° oven
Bake
Remove pork from pan and let rest for 15 minutes. Cut into slices, drizzle with pan juices and garnish with a sprig of thyme.

The photo above .. you got it! It was done on The Monster...smoked

Ramen Salad

2 (3 ounce) package Ramen Noodles crumbled dry not cooked (do not use season packet)
4 oz. package of almond sliver
4 oz. package of sunflower seeds (shelled)
toast almonds and sunflowers in oven till light brown
3 stalks green onions, chopped fine
1 (16 ounce) package shredded coleslaw mix
1/4 cup white sugar
1/4 cup rice white wine vinegar
1/2 cup vegetable oil
Mix all refrigerate for about 4 hours
Great for any side dish

For a kick add cilantro and crushed red pepper

* the vinegar and oil will break down the Ramen noodles this is why you do not have to boil them.

Ciuccio Wineries

Ciuccio Wineries
Some of the best wine I have had a privilege of having in my home

Thank You Tony and Juli Mancuso

Tony Mancuso Owner

Skywatch Friday/Gardens

Seems the little girl is reading to the yarrow

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Ecclesiastes

Words-adapted from The Bible, book of Ecclesiastes
Music-Pete Seeger

To Everything (Turn, Turn, Turn)
There is a season (Turn, Turn, Turn)
And a time to every purpose, under Heaven

A time to be born, a time to die
A time to plant, a time to reap
A time to kill, a time to heal
A time to laugh, a time to weep

To Everything (Turn, Turn, Turn)
There is a season (Turn, Turn, Turn)
And a time to every purpose, under Heaven

A time to build up,a time to break down
A time to dance, a time to mourn
A time to cast away stones, a time to gather stones together

To Everything (Turn, Turn, Turn)
There is a season (Turn, Turn, Turn)
And a time to every purpose, under Heaven

A time of love, a time of hate
A time of war, a time of peace
A time you may embrace, a time to refrain from embracing

To Everything (Turn, Turn, Turn)
There is a season (Turn, Turn, Turn)
And a time to every purpose, under Heaven

A time to gain, a time to lose
A time to rend, a time to sew
A time for love, a time for hate
A time for peace, I swear it's not too late

Iris-Clarence

Del Rio Burger

The years were between 1971-1981... my parents owned a small Italian restaurant in Tampa Florida " Leone's Del Rio" that made so many happy memories in my life.

I woke up this morning thinking about a recipe my mom and dad came up with and thought I would share. I made so many of these I used to say , I could do this in my sleep."The Del Rio" Burger

The Del Rio Burger

(for 4)

4 frozen burger patties

If using fresh keep in mind that when all prepared it will need to be frozen for a day or two.

3 eggs whipped

2 TB. Oregano

1 TB. garlic powder

2 TB. Parmesan Cheese

Salt and pepper to taste

1 package of Saltine Crackers

1 deep fryer with oil

Ground up cracker season with salt, pepper garlic, Parmesan Cheese and oregano then place in a medium bowl

In another bowl will be your 3 whipped eggs

Dip Burger patties in eggs to coat then into the cracker mixture.

Place each one between wax paper and store in airtight plastic bag.

Better to sit in freezer for 24 hours.

Deep Fry till golden brown.

I Say A Little Prayer For You

Waynesville N.C. Iris

Clicking on image is a must today

During 2008 I spent some time with family in Waynesville N.C..Frog Level had a street festival "The Whole Bloomin Thing",which my dad Papa Mike Leone played at with a Dixieland Band.The flower above was bought in with about 20 more of the same variety.I'm not sure of the name but this is the first year they have bloomed. I have learned so much from a dear friend that passed away this year who gave me my first Iris's and she always told me.. Rule of Thumb for the Flags (Iris) Plant in clump of 3, first year not much blooms if any then next year tons of blooms ,but third year thin out a little and plant what you have dug up somewhere else

Purple Iris

Skywatch Friday

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Roaming Around Plantersville

Click on image

Some of my favorite times are snapping photos at W.O.Bearden/Southern Shade Nursery in my little town .Oh and coming home with something too!!

Azaleas

Chive & Rosemary

Glowing Iris

Arroz con Pollo

4 strips of bacon
8 chicken thighs, bone in, skin on
Salt, pepper, and cumin for Chicken
Olive oil for frying
1 large onion, chopped
4-5 cachucha peppers (or 1 large green pepper), chopped
4 cloves garlic mashed
1 (12 oz.) bottle of beer
3 1/2 cups chicken broth
1 (8-ounce) can of tomato sauce
1/2 teaspoon Bijol Powder
1 bay leaf
2 teaspoons oregano
2 teaspoons ground cumin
1 1/2 teaspoons salt
1/2 teaspoon black pepper
3 1/2 cups of parboiled rice
1/2 cup frozen green baby peas (optional) Sauté the bacon in a large frying pan. Reduce heat to low and let the fat render out of the bacon -- about 10 minutes. Meanwhile, season the chicken lightly with salt, pepper and a little cumin. Once the fat is released, remove the bacon, increase temperature to medium-high and add the chicken to the hot bacon fat. Remove the chicken when it is browned on both sides.

Add a little olive oil to the same pan you fried the chicken in, and sauté the onion and green pepper until the onion is translucent. Add the mashed garlic and cook an additional minute or two, stirring frequently.

Take the chicken broth and beer and pour into a large covered pot. Add the browned chicken pieces, cooked onions and green pepper, tomato sauce, Bijol, bay leaf, oregano, cumin, salt, and pepper. And hey, why let all that delicious bacon go to waste? Chop it up and toss it in! Bring everything to a rolling boil, reduce heat, cover and cook on low for 15 minutes.

Add the rice. Bring to a boil and reduce heat. When the rice has absorbed some of the liquid, cover and simmer on low for about 30-45 minutes, or until the rice is fully cooked and not soupy. Add the frozen peas during the last five minutes of cooking only.

For a dinner, serve the whole chicken pieces with the rice. For a party, you may remove the chicken, skin, de-bone and break it into bite-size chunks. However, DO NOT try to substitute any boneless, skinless chicken in this recipe -- unless you enjoy serving a disaster!

Little Angel

Happy Birthday Haley

Much Love To You Darlin!

Family

My Sweethearts!

Kat's Pasta Salad

1 lb Rotini noodles boiled and drained and cooled with cold water
1/3 c. red-wine vinegar
1/2 c. vegetable oil
1/2 diced Green Bell Pepper
1 med. onion diced fine
14.5 can diced tomato (drained)
1 Sm can of diced olives
1 packet of dry Italian seasoning mix
1/2 lb pepperoni or hard salami (diced)
1 cup shredded Mozzarella cheese

Mix all and refrigerate

Looking for Baby Birds

Little Wildflowers

Not sure of the names of these. Does anyone know?

Happy Easter

Happy Easter 2010

Boss Caine

Boss Caine

"Tom Waits singing Ryan Adams... If they had both grown up in Yorkshire"
- The Fly Magazine

Boss Caine are a folk/Americana collective from York, England. A tight knit, but evolving, line-up of local musicians centred around the songs of front man and 'Yorkshire Cowboy' - Daniel Lucas (aka GT Turbo), a man described as 'having a voice that makes Louis Armstrong sound kinda girly'

Boss Caine release their debut album: ‘The Ship That Sailed', on independent label Little Num Num Music, in April 2010. The record contains a selection of tunes written by Lucas over the last few years; a time that saw him leave his home town for London, before returning to York and putting together the line-up of local musicians that would become Boss Caine. Years of hard living, hard drinking and love turned sour inform an album that at times visits some quite dark places, but is ultimately carried along by a healthy dose of Northern positivity and stoicism.

GT Turbo has been a central figure in York's bustling roots and acoustic scene since his return from London. The open-mic night he runs in the city has been the place for local bands and artists to meet and exchange songs and has also served as the recruiting office for many of the Boss Caine musicians, as well as playing host to fans of the band as they were passing though on tour, including the likes of Fyffe Dangerfield (The Guillemots) and Ed Harcourt.

The album was recorded at Sam Forrest's (Nine Black Alps) studio in the North Yorkshire countryside, and sees Boss Caine's core team of Lucas, Forrest and Andy Gaines producing the record and being joined by many of the musicians who have graced the stage in Boss Caine over the last few years.

'The Ship That Sailed' is the first in a trilogy of albums containing material written by GT over the last few years. Boss Caine will be returning to the studio to work on the follow up as soon as possible, fitting the sessions around various festival appearances and gigs they have booked this summer.


www.bosscaine.com
http://www.littlenumnum.com/

Boss Caine on MySpace

Boss Caine on Facebook

Band/Bookings: Bosscaineinfo@gmail.com
Label/Press: Andy@littlenumnum.com

Just a short note from me..

Daniel Lucas is a good friend of mine

He has a talent that is going to take him far and I wish him all the luck and success.

One Hundred Million Angels Singing!

Happy Good Friday & Happy Easter 2010

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