Wednesday, September 30, 2009

schmoopy


DSC_0001, originally uploaded by achathampally.

power was out tonight
Elvis and I played by candlelight
he is so go with the flow

pet peeves #7856, 7857 and 7858

- people clipping their nails in public
- dropping silverware in the dishwasher and having it fall under the basket
- accidently stepping on the dog's foot and hearing that awful cry

dawn


DSC_0003, originally uploaded by achathampally.

the sky this morning
when I took Elvis
for a walk

Tuesday, September 29, 2009

Elvis seyz


DSC_0009, originally uploaded by achathampally.

Happy Autumn!

Monday, September 28, 2009

journal page


journal page1, originally uploaded by achathampally.

today's journal page

Thursday, September 24, 2009

Crock Pot Split Pea Soup

Made this yesterday while I was under the weather. Its easy and very good.

2 cups dry split peas
1 med/large onion chopped
3 stalks of celery chopped
2 carrots chopped
3 cloves of garlic
1/4 tsp pepper
4 cups veggie broth
1 cups water
salt to taste after its cooked

Layer ingredients in crock pot in the order listed. Cook for 8 hrs low or 4 hrs high.

Saturday, September 19, 2009

photo booth

Got my new IMAC today
with snow leopard
it is amazing!
has this cool feature called photo booth :)

Tuesday, September 8, 2009

Roasted Beet Salad


ElvisBall3 9.6, originally uploaded by achathampally.

In between playing with baby dog Elvis, I made THE most delicious salad this weekend.

Roasted Beet Salad
beets
goat cheese
walnuts
vinaigrette

Roast beets in the oven at 400 degrees for 1 hour. Let cool, peel and cut into chunks. Put in a bowl. Toast walnuts and chop coarsely. Sprinkle over beets. Crumble goat cheese over all. Make a classic vinaigrette - I used olive oil, red wine vinegar, salt and pepper. Pour vinaigrette over salad and toss. That's it! Enjoy!

Wednesday, September 2, 2009

How to Eat Alone

While it's still light out
set the table for one:
a red-linen table cloth,
one white plate, a bowl
for the salad
and the proper silverware.
Take out a three-pound leg of lamb,
rub it with salt, pepper and cumin,
then push in two cloves
of garlic splinters.
Place it in a 325-degree oven
and set the timer for one hour.
Put freshly cut vegetables
into a pot with some herbs
and the crudest olive oil
you can find.
Heat on low flame.
Clean the salad.
Be sure the dressing is made
with fresh dill, mustard
and the juice of hard lemons.
Open a bottle of good three-year-old zinfandel
and let it breathe on the table.
Pour yourself a glass
of cold California chardonnay
and go to your study and read.
As the story unfolds
you will smell the lamb
and the vegetables.
This is the best part of the evening:
the food cooking, the armchair,
the book and bright flavor
of the chilled wine.
When the timer goes off
toss the salad
and prepare the vegetables
and the lamb. Bring them out
to the table. Light the candles
and pour the red wine
into your glass.
Before you begin to eat,
raise your glass in honor of yourself.
The company is the best you'll ever have.

-Daniel Halpern