Wednesday, August 11, 2010

{in the aftermath of 104 degrees}

in the aftermath of 104 degrees
cool, dark clouds roll in,
stirring up a breeze that sweeps the sun below the treeline

the late summer flowers radiate the afternoon heat -
their bright colors protesting against the great rolling shadow -
while the cicadas busy themselves with their steady hum,
putting the world to sleep

Monday, August 2, 2010

La Sagrada Familia

Pinotxo's Chickpeas

Oh man, those chickpeas were good.

Here's my best shot at them since getting back:

Saute a little less than half a large yellow onion in olive oil. Season with salt and red pepper flakes.

Add the meat of two hot Italian sausages (I used one pork and one chicken), uncased. Season with more salt and red pepper, and add in about two tablespoons of red wine vinegar. Cook until meat is nearly done, then add as much as you can fit into your pan of two cans of cooked chickpeas. Cook until chickpeas are warmed through.

Remove from heat and transfer contents to a bowl or large plate. Toss with a good deal of chopped parsley, more red wine vinegar to taste (maybe about 2-3 tablespoons), olive oil (two tablespoons?), and flake/course salt.

I didn't add lemon, but it would have been nice. :)


Pretty Paris

Jardin du Luxembourg