missing…

I miss my wee house, I miss the beautiful Catskill mountains, I miss the peace and quiet, I miss my roaring fire, I miss Mr Weiss and I having uninterrupted time.  It’s been weeks since we were there last and I’m not sure when we will get up there next, all I know is I’m in the city pining for the country and I’m not sure when that will end… but I’ll let you know.

a kinda Nigella curry

I’ve been making this curry for awhile now and its based on the voluptuous and naughty Nigella Lawson from Nigella Bites.  Of course its morphed since inception into something entirely different now, but hey who doesn’t love a curry you can bang anything into.  I could get all fancy and start spouting off a complex combination of spices to use, but I wont and neither does Nigella, this one pretty much revolves entirely around Thai Curry paste.

Buy a little jar, bung it in the back of your fridge and reach for it every time curry makes the recipe rotation…. it’ll last for ages as you only need 2 tsp per shot.

Your choice Veggie, Fish or Shrimp Curry

1 c coconut milk

2 tsp yellow or red thai curry paste

3 tbsp fish sauce

2 tbsp sugar, 1/2 tsp tumeric, 1 2 inch piece ginger cut into thin strips

3 stalks lemongrass, cut into 2 inch pieces and whacked with the back of a knife to release flavor

3 lime leaves cut into strips (these usually show up in asian markets fresh or sometimes frozen)

1/2 butternut squash peeled seeded cut into bite sized pieces

1/2 red and green pepper cut into pieces

1 onion sliced

bok choy or spinach or any other asian type green cut into large shreds

juice of 1 lime and cilantro for garnish

1 1/2 c stock (veggie if you’re not using fish or fish stock if you are and have it)

NOTE: if you want to turn this into a fish or shrimp curry,  you can use 1 lb medium peeled and deveined shrimp or 1 lb cod, haddock, salmon or snapper cut into 1 inch chunks

Take the creamy top of the coconut milk and mix together with the curry paste, in a pot, over low heat to combine until it sizzles, add rest of coconut milk, stock, sugar, lemongrass, lime leaves, ginger and tumeric.  Bubble away for a few minutes to combine, add pumpkin and cook until tender (about 10 mins), add the peppers and onions and cook until tender, about 5 mins.

Then if you are using fish or shrimp or both (lucky you) add this in now and cook until done, fish will be opaque and shrimp will be bright pink, then add the shredded bok choy, give a big stir and cook until wilted, another 3 mins.  Just before serving give a nice big squeeze of lime juice.  Serve with rice and sprinkle of cilantro, (which I actually forgot to put on, but it does make a nice addition)

roid love Vegas style

 

eye candy

lobby of the Wynn Hotel

inside the Venetian Hotel, yes INSIDE!

seriously, they have canals on the 2nd floor running through the hotel…

The Paris Hotel

The New York Hotel (with rollercoaster!)

fountains in front of The Bellagio (truly a spectacular show set to music)

statue of liberty replica with lights from the Luxor Hotel behind

Darth and a Storm Trooper about to go at it…

why?? not sure, but that’s Vegas Baby Vegas!

I’m baaaaack!

Did you miss me?  No I thought not! Anyway Vegas was fabulous, the epitome of luxury, even when you’re not doing anything remotely BAD ASS, it still feels like you’re the naughtiest person on the planet for being there.  Although Mr Weiss and I might have been the only creatures lurking around that DID NOT, I repeat DID NOT, do any gambling.  Oh just settle down, there are other things to do there, and in fact the entire reason we went was because of this man, which we had tickets to see at the very fabulous Coliseum within Ceasar’s Palace.

The show was truly the best musical experience I have had in my life and will go down forever as a spectacular night to remember.  This now 76 year old, humble, extremely talented man, played for over 3 hours and should bring the entire music industry to shame with its over hyped, over stuffed, self promoting behavior.  Mr Weiss and I could not believe we were fortunate enough to witness what is most likely to be his last tour and first in 15 years. Ever.

So whilst there was no gambling out of my pockets, there was plenty of poolside lounging, people watching, it’s an extremely fascinating place for this… the cast of characters unyielding.  Plenty of photo opportunities, great food, the ridiculous and sometimes spectacular visual displays outside various casinos.  The Bellagio fountain extravaganza is definitely not one to be missed and what looked to be an elaborate pirate re enactment at Treasure Island, which we could see nightly from our perch at the Wynn hotel.  Totally recommended to stay there, big luxurious rooms and “the best buffet in Vegas”,  not that I’m some sort of buffet expert or anything but it was REALLY REALLY good.  On our last day we took a trip on out to the remarkable Hoover Dam, which is only about 45 mins away from Sin City. And that was our 4 day Vegas extravaganza. 100% recommended to those who haven’t been yet… I wouldn’t want to live there but visiting sure is fun.

not too shabby right? more pictures tomorrow…

 

vegas baby vegas…

doo do do do doooo…. guess who’s gettin on a plane in few short hours and headed to VEGAS BABY for 4 days… yeah it’s me and Mr Weiss, stay tuned for high jinx and shenanigans when I return.

ah shame!

high line

With the truly spectacular weather this past weekend in NYC,  which  could quickly turn into one massive sucker punch right in face, as it’s GOING to end, Mr Weiss and I finally took a stroll along the much talked about, much anticipated High Line.  It was fabulous!  A creative and architectural achievement and if any of you New York readers have not stepped foot on yet, I say GO, go whilst you can.

Images on and around the High Line.

and this was tagged around the corner…

I’ll bake anything….with cheese

Cauliflower Cheese Bake

1 head cauliflower cut into florets

1/2 c corn kernels

1/2 c frozen peas

1 lg onion sliced

2 c milk heated

3 tbsp butter + 1 tbsp

3 tbsp flour

1 c parmesan cheese + 1/3 cup

1/2 c shredded mozzarella

2 cloves garlic minced

1 1/2 tsp mustard powder

1/2 tsp paprika

1/2 tsp nutmeg (if you can use freshly grated it is far superior than pre-ground)

salt & pepper

1/3 c breadcrumbs

Oven 375F

Blanche cauliflower, set aside in bowl with peas and corn (defrosted if frozen).  Saute onions, on medium heat, in 1 tbsp butter until golden brown about 15 mins, add to bowl.

In a saucepan melt 3 tbsp butter, add flour and stir until incorporated over medium heat, cook 3 mins until golden in color.  Add the heated milk and whisk together, cook over a low heat until mixture starts to thicken.  Add garlic, spices and cheeses (minus 1/3 c parmesan), big pinch salt and pepper and mix again.

Grease a baking dish (8 x 8 or similar) spread vegetable mixture in evenly then pour cheese sauce over. Sprinkle top of bake liberally with the breadcrumbs and the last of the parmesan (1/3 c). Bake 35 mins until golden brown and bubbling.

molten hot bubbling cheesy goodness, I served this with a simple side salad.

pizza post update 5.0

or something… I’ve talked about pizza here, here, here and yes here.

Okay more things to do with Trader Joes Pizza Dough, or any local equivalent you may have.  Hungry guests arriving? don’t wanna toil and slave? Grab ya dough, get rolling and crank out a couple of these….

divide your dough in have, roll, stretch or pull it to some amoebic shape and top with either…

thinly sliced red onions, potatoes and garlic slivers, top with fresh rosemary and sea salt AND again thinly sliced red onions, garlic slivers, homemade slow roasted tomatoes, fresh sage and grated parmesan cheese.  Bake at 450F for 20-25 mins, until the crust is crisp and golden brown.

cut into pieces and fight for every last crumb… and if that’s not enough, make sure you always have a stash of these ingredients on hand…. again slow roasted tomatoes, olive tapenade (store bought), local smoked trout, a selection of local cheeses, homemade pickled radishes, assorted olives (store bought) and crostini (store bought).

Mr Bird

Hi there Mister Bird… do you not know that you are far too big to be prancing around in this delicate tree? whose tiny limbs are bending under your body weight.  Hey Mister Bird, why don’tcha go pick on something your own size? Maybe you’re confused to what you are?  maybe you think you’re one of these... but bird, I’m here to assure you that, you most certainly are not… and you should act accordingly! You break my branch and I WILL be mad.

careful, careful, that branch ain’t that big…

oh whoops I’m wobblin, wobblin…

oh crap I think I’m loosin it…

cor that was close… look how cool I look… cool as a cucumber and whaddaya lookin at?

think I’ll just casually check out some branch over here, not because I HAVE to but because I WANT to…

see its a better view from over here anyway…