Vegetable Instruments!

I like Music. I like Veggies. Put the two together, Vegetable Instruments!

Vegetable Instruments, Baltimore, and the AVAM | The Oddstrument Collection.

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SKULLS: the skull-a-day book – Boing Boing

These food skulls are from the interesting Skull a day book, Skulls, by Noah Scalin. He used a different medium each day . Cool!

SKULLS: the skull-a-day book – Boing Boing.

Cucumber Cup With Peach Gazpacho

I was testing out both the application of a Cucumber cup and and idea I had for a Peach Gazpacho. It turned out to be a great Summer hors d’oeuvre.

2 English or Hot House Cucumbers (often individually wrapped)

3 Ripe Peaches

1 Roma Tomato, seeded and diced

1 Small Red Onion, diced

1 Serrano Pepper, seeded and diced (1/4 Green Bell Pepper may be substituted)

1/4 cup of Cilantro, finely chopped

1/4 cup Extra Virgin Olive Oil

Juice of 1 Lemon

Salt and Pepper to Taste

First prepare the Cucumbers by peeling then slicing into 5-6 equal pieces. Then with a small melon baller scoop out the center of each piece leaving both a bottom and border to the “cup”. Set aside. Peel Peaches and remove the pits. In a food processor or blender, puree 2 of the Peaches, add a dash of water only if necessary. Finely dice the last Peach. In a medium bowl combine the Peach puree, the diced Peach, diced Tomato, diced Onion, diced Serrano Pepper, Cilantro, Olive Oil and Lemon juice. Salt and Pepper to taste. Spoon mixture into Cucumber cups and serve chilled. Makes 10-12 cups. Enjoy!

Will Someone Please Think Of The Vegetarians?

Fresh Local Arugula

Summer is upon us, at least here is Texas. That means the grills and pits are primed for another season of mostly meaty delights. As you might have gathered from previous post I adore slow smoked meats and and seared cuts off the grill in a big way. Oh sure, we might throw on some corn or peppers on the grill to go with the meat fest but so often the vegetables get ignored once the grill is lit. I have been as guilty as any but I now have two sister-in-laws that are (Gasp!) Vegetarians. So I better change my ways if I know what’s good for me!

I have recently been enamored with Arugula. I had a spectacular salad of Baby Arugula, Goat Cheese, and Spiced Pecans at the Belmont. Since then Arugula has been high on my list of greens with it’s peppery bite and delicate texture. So next time I have the sister-in-laws over for dinner I think I’ll try this great looking recipe from Epicurious’ grill guide, Bruschetta with Arugula, Smoked Mozzarella and Tomatoes.

Bruschetta with Arugula, Smoked Mozzarella and Tomatoes