Apr. 9th, 2013

nverland: (Poetry)
[personal profile] nverland
 photo Colorful-bouquets-of-paper-flowers-_zpsc7571a99.jpg

An Ode to Coffee
Author unknown

O noble cup of velvet brew!
We thank each passing day for you,
If not for you our days would be
sad, and spent in drinking tea!

Thou art the friend of workers free,
who have no time for frippery
like dainty sips from china cups
with buttered scones and silly sops.

It’s-drink-and-get-to-work with you,
as should be with the perfect brew.
With sleeves rolled up on muscled arms,
no fop can claim to know your charms.

no pish-tosh posing, pinkies raised
and just for that, the lord be praised!
No “Twist of lemon? Sugar? Two?”
You are a self-respecting brew!

From roasted beans you are conceived,
not fragile, shriveled up old leaves
the difference is for all to see,
there is no robustness in tea!

To Chamomile, the odes they sing,
Lapsang Souchong and Darjeeling,
Earl grey, Assam and what have you,
I’ll stick to my caffeine, thank you!

They call it ‘liquid gold‘ sometimes
for ignorance is not a crime
Forgive them! For they know not what,
they miss, reaching for a tea pot.

What philistines they are who say,
that the cup that cheers is full of tea.
Tea, that so insipid broth!
that does not banish venal sloth.

Tea does not bubble busily
but steeps for all eternity,
And when it’s done what do you get?
Flavoured water, lukewarm yet!

The scent of coffee reaches out,
it’s tendrils from the bubbling spout
And wafts through home and hearth to bring
warmth, and make the taste-buds sing

O font of joy! O blessed bean!
O catalyst to dopamine!
No day shall pass when I shall not,
gaze fondly at that bubbling pot.

I pour myself a mug of you,
O coffee, truly wondrous brew!
Tea cannot stand up next to thee,
O steaming mug of black coffee!
nverland: (HBD1)
[personal profile] nverland
Happy 32nd birthday Bobby!-[livejournal.com profile] panning_jack! Love you!

 photo HappyBirthday14_zps0782ca44.jpg

Jeannie Bobby Jewell 4-1990
Jeannie Jewell Bobby 4-1990

Bobby Lolo 4-2013
Bobby Lolo 4-2013
nverland: (Cooking-box-nverland)
[personal profile] nverland
Serves 6; preparation time 10 minutes (plus chilling time); total time: 45 minutes

2 1/4 pounds sirloin, at least 1 1/2 inches thick, cut into 6 portions, or 1 bone-in, double-cut rib eye steak (about 2 1/2 inches thick, about 2 1/2 pounds), trimmed of excess fat
1 0.5-ounce package dried porcini mushrooms
2 cloves garlic, peeled, minced
1 tablespoon balsamic vinegar
1 tablespoon packed light or dark brown sugar
2 tablespoons Worcestershire sauce, divided
2 tablespoons minced fresh rosemary, divided
1/4 teaspoon red pepper flakes
3 teaspoons kosher salt, divided
4 tablespoons unsalted butter, softened
2 green onions, minced
2 tablespoons minced fresh parsley
2 tablespoons olive oil
8 ounces assorted red, yellow and orange baby bell peppers
Juice of 1 lemon

Set the sirloin pieces on a plate.

(If using a bone-in rib eye, place the steak flat on a board; tie kitchen twine tightly around the sides (including the bone) to help the steak keep its shape during cooking.)

Grind the mushrooms in a spice grinder or blender; transfer to a bowl and mix with the garlic, vinegar, brown sugar, 1 tablespoon Worcestershire sauce, 1 1/2 tablespoons rosemary, red pepper flakes and 2 teaspoons salt. Cut several slits all over the steak; fill each slit with some of the mushroom mixture, then rub the rest all over the meat. Transfer the steak to a plate, cover with plastic wrap and refrigerate 2 to 4 hours. Remove from the refrigerator about 1 hour before grilling.

Meanwhile, combine the butter, green onions, parsley, remaining 1 tablespoon Worcestershire sauce and 1/2 tablespoon rosemary, and 1 teaspoon salt in a bowl. Cover and refrigerate until ready to use.

Preheat a grill to medium-high, then prepare for indirect heat: For gas, turn off the burners on one side. For charcoal, push the coals to one side. Brush the steak with the olive oil, then place on the cooler side of the grill (indirect heat). Cover and cook, turning occasionally, until a thermometer inserted into the thickest part registers 110 to 120 degrees, about 10-15 minutes depending on the thickness. Move the steak to the hotter side of the grill (direct heat) and cook until the thermometer registers 125 degrees, about 2 to 3 more minutes per side. Transfer to a cutting board and let rest 15 minutes, spreading with some of the herb butter.

Grill the peppers over direct heat, turning, brushing with the lemon juice and seasoning with salt, until charred, 8 to 10 minutes. Top the steak with more herb butter and serve with peppers.

Nutrition: 469 calories (61 percent from fat), 31 grams fat (13 grams sat. fat), 10 grams carbohydrates, 36 grams protein, 1,324 mg sodium, 90 mg cholesterol, 2 grams fiber.


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