Sep. 2nd, 2013

nverland: (Monthly-September)
[personal profile] nverland
A Halo for NGC 6164

 photo AHaloforNGC6164.jpg

1 hour, plus cooling time. Serves 10.

1/4 cup medium-grain rice, well washed
1 lemon
15 large artichokes
1 1/4 cups (300 milliliters) extra-virgin olive oil, plus more for drizzling
1 onion, very finely diced into 1/8-inch pieces
Salt and freshly ground pepper
12 to 15 cloves garlic, chopped or thinly sliced, divided
Leaves from one bunch parsley, chopped

1. Soak the rice in hot water for 30 minutes, then drain.

2. Meanwhile, peel the rind from the lemon into thumbnail-size pieces and halve the lemon, squeezing the juice into a bowl of water.

3. Prepare the artichoke: Peel, trim and clean the artichokes down to the bottoms; each bottom should be 3 to 4 inches in diameter. Cut each artichoke into 5 to 6 pieces (4 pieces if the bottoms are a little smaller). Hold the artichokes in the bowl of lemon water to prevent browning.

4. In a shallow pot, combine the olive oil and onion over medium-high heat until hot. Cook until the onion is softened, careful not to brown, about 5 minutes.

5. Stir in the rice and cook for a few minutes, then add the lemon rind. Add the artichoke bottoms and season with three-fourths teaspoon salt, or to taste. Reduce the heat and gently cook, covered, stirring occasionally to make sure every piece of artichoke cooks evenly until tender, 20 to 25 minutes. About halfway through cooking the artichokes, add half of the garlic.

6. When everything is cooked, remove from the heat, and stir in the parsley and the rest of the garlic. Season with freshly ground pepper and additional salt, if desired. Using a slotted spoon, transfer to a serving platter and cool to room temperature.

7. Before serving, drizzle over a little more olive oil.

Nutrition per serving: 367 calories; 6 g protein; 29 g carbohydrates; 16 g fiber; 28 g fat; 4 g saturated fat; 0 g cholesterol; 2 g sugar; 288 mg sodium
nverland: (01Random)
[personal profile] nverland
On This Day:
Monday September 2, 2013
This is the 245th day of the year, with 120 days remaining in 2013.

Fact of the Day: marathon
The first modern marathon race was held at the Olympic Games in Athens, Greece in 1896 and covered a distance of 24.85 miles. The winner of this race was a Greek, Spiridon Louis, who ran the race in 2:58:50. The marathon honors the feat of a Greek soldier, Pheidippides, who, in 490 BC, ran approximately 25 miles from Marathon to Athens to deliver the news of the Athenian victory over the Persians - and then died. At the 1908 Olympic Games in London, the marathon distance was changed to 26 miles to cover the ground from Windsor Castle to White City stadium, with 385 yards added on so the race could finish in front of the royal family's viewing box. However, the official distance of the modern Olympic marathon race, 26 miles 385 yards, was not established until 1924. The Boston Marathon, one of the more famous marathon races, began in 1897.

Read more... )

Photos to go with trivia today )
nverland: (Healing Viggo)
[personal profile] nverland
A long long time ago (November 2007), I posted a little one off fic and dubbed it Beat Viggo, which isn't the title. But it kept going on and I ended up with another chapter, and then another, both in 2009. And there it sat. They kept talking, I kept ignoring them, until June of this year when they just wouldn't shut up. I wrote two more chapters in June, and the last one was finished the end of August. So, that little one off has turned into 6 chapters. The first three have been posted before, but I'm going to link them here for you to go reread before I start sharing the rest of their story (because really, after this many years who the heck remembers this). The series is no longer Beat Viggo, which I never liked, but is Healing Viggo. I'd appreciate your reading, and commenting if you so choose. I'll start posting the new chapters the end of this week.

Healing Viggo


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