Alice May Brock of Alice's Restaurant fame said the following:
"Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good."
This statement is an over simplification, I know, but works for today's post.
I got my blogging and Photoshop books. I feel like I am back in school. There is just so much to learn. The blogs I follow are an inspiration and I keep adding more to my list. I am an early bird and so tired of the news that having my coffee in the morning with my"blogging people" is my new way of the starting the day. I ultimately deal with the news but not until after I have read my blogs.
I think my favorite new "thing" to do is making the mosaics for Mosaic Monday. Big Huge Labs is a wonderful help. I wish they had more templates.
It is just too hot to cook but that will change probably this week and then I am going to make Greek Spaghetti. This recipe is from my friend Sue and could not be simpler. There is little last minute tossing and stirring but well worth the effort.
Rub the roast with lemon juice, salt and pepper and cinnamon. I use about ½ teaspoon cinnamon. Put in refrigerator for about 2 hours. In a large heavy pot heat olive oil and sear meat on all sides. Add tomato sauce, cinnamon sticks and salt and pepper to taste. Bring to a boil, lower heat and simmer for 3-4 hours. Roast can be sliced or chunked. Cook pasta and drain. Melt butter in a large skillet and cook until blackened. Add pasta and toss. Serve pasta and roast. I put the “gravy” in a pitcher and let people help themselves. Sprinkle with Parmesan as desired. A salad and crusty bread for dipping complete the meal.
We will eat on the porch!
I got my blogging and Photoshop books. I feel like I am back in school. There is just so much to learn. The blogs I follow are an inspiration and I keep adding more to my list. I am an early bird and so tired of the news that having my coffee in the morning with my"blogging people" is my new way of the starting the day. I ultimately deal with the news but not until after I have read my blogs.
I think my favorite new "thing" to do is making the mosaics for Mosaic Monday. Big Huge Labs is a wonderful help. I wish they had more templates.
I am trying for variety and trying to get more color in between the pictures. We are supposed to get some rain the next few days so there will be plenty of study time.
It is just too hot to cook but that will change probably this week and then I am going to make Greek Spaghetti. This recipe is from my friend Sue and could not be simpler. There is little last minute tossing and stirring but well worth the effort.
Chuck roast (you decide how big)
½ lemon
salt, pepper, cinnamon
olive oil
2 cans Hunt’s tomato sauce
4 cinnamon sticks
1 stick butter
cooked spaghetti (we like thick)
grated Parmesan cheese
Rub the roast with lemon juice, salt and pepper and cinnamon. I use about ½ teaspoon cinnamon. Put in refrigerator for about 2 hours. In a large heavy pot heat olive oil and sear meat on all sides. Add tomato sauce, cinnamon sticks and salt and pepper to taste. Bring to a boil, lower heat and simmer for 3-4 hours. Roast can be sliced or chunked. Cook pasta and drain. Melt butter in a large skillet and cook until blackened. Add pasta and toss. Serve pasta and roast. I put the “gravy” in a pitcher and let people help themselves. Sprinkle with Parmesan as desired. A salad and crusty bread for dipping complete the meal.
We will eat on the porch!
2 comments:
This sounds good, I think I'll give it a try. You are right about too hot. I had the oven on the other day and I thought I was going to die!
Sunny :)
Carol, this Greek Spaghetti sounds great! How come you haven't served it to your friends in Florida? Well looks like this will be on our menu for the weekend.
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