USVI-On-Line

Hey, I am noticing that my photos are vivid on Photoshop, but the links from Photobucket show the colors to be washed out.. ! ??

This kale is really green in my original picture. ? : (
Litteneck clams and fresh kale:



More clams! Chopped ones, with different vegetables. It was a pasta sauce. My husband made it. Delicious.




Lemon tuna salad with spicy pickles, olives, red cabbage, and yellow pepper; plain hummus; egg salad with bacon and scallions and chives; served with mini pitas.

I have had this recipe in my "to try" pile for a while and finally got around to it tonight. I revised it a little and added carrots, didn't have a yellow onion so I used a red, also used ground turkey instead of beef. HA! So maybe it was more of an inspiration

Serving over brown rice.

Recipe here
http://www.bitchincamero.com/mel/2009/0 ... picadillo/

Photo here

I'm also not seeing any diff. between my photos in photobucket and posting them here.

mbw1024 wrote:I'm also not seeing any diff. between my photos in photobucket and posting them here.

It must be the way I am saving them in Photoshop...

That recipe looks good. I use ground chicken in place of beef all the time, since I don't eat beef. Either ground chicken or chopped clams.

I really liked what I made for dinner last night. Salmon with a braised lettuce, pea, scallion, and mint thing, and orzo with carrots, peppers, and zucchini in a white wine-chicken stock sauce. Both recipes are in the Fine Cooking "Fresh" issue that is on the newstand at the moment. I haven't made salmon in a while...I forgot how much I like it.



<a href="http://www.flickr.com/photos/28539958@N00/3524574419/" title="5-11 salmon with braised peas and orzo by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3560/352 ... 872a0a.jpg" width="500" height="356" alt="5-11 salmon with braised peas and orzo "></a>

Risotto for Janet
http://simplyrecipes.com/recipes/mushroom_risotto/

That orzo looks delish! I love orzo!

Boy everything looks yummy - and I was going to have a light dinner, but now I'm starving!

thanks for the recipe Mary Beth.

I have some fresh asparagus and mascarpone ravioli that I want to serve at my book club tonight. I'm trying to find a nice light but delicious lemony kind of sauce. So many recipes are full of butter and cream. Does anyone have a nice lemon butter white wine recipe, maybe?

How did your recipe come out Maryanne? I read your request but didn't have a recipe for you. You did inspire my dinner last night though. I made a creamless tagliatelle primavera with a light lemon-white wine sauce. I used a vegetable peeler to make long strips of carrot, summer squash, and asparagus to mix in with the pasta to lighten the dish up even more. The sauce was just the juice and zest of one large lemon, 1/4 cup white wine, 1/2 cup chicken stock, 1 tbsp. butter, salt, pepper, and 1/4 cup parmesean (for four potions). It was really good.


<a href="http://www.flickr.com/photos/28539958@N00/3533507266/" title="5-15 primavera 2 by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3626/353 ... b34f67.jpg" width="500" height="431" alt="5-15 primavera 2"></a>

that looks wonderful! I ended up simmering shallot and garlic in lemon juice and white wine until it reduced a bit. Then I whisked in butter. It was very tart so a titch of sugar went in. At the end, I added some chopped parsley, strips of lemon peel, and roasted asparagus and tossed it with the mini ravioli. It was very good.

Made pizza on the grill to enjoy out on the deck with a fav beverage. There is plenty of melted cheese under the spinich, yellow pepper, and sundried tomato which goes on last after cheese is mostly melted.

<a href="http://picasaweb.google.com/lh/photo/Yz ... site"><img src="http://lh6.ggpht.com/_8poT_jdtsYw/ShA4a ... 4.JPG"></a>

yum
your pansies look good too!

That looks great! Do you put the dough right on the grill grates? My experiments with grilled pizza have always burned.

After cracking 2 pizza stones, found this Wearever Airbake non-stick pizza pan and it works pretty good. Bottom gets crispy but edges do not. Use kitchens scissors to cut vs pizza slicer to save non-stick surface. http://www.amazon.com/AirBake-WearEver- ... B000063SKU



<a href="http://picasaweb.google.com/lh/photo/Qx ... site"><img src="http://lh6.ggpht.com/_8poT_jdtsYw/ShF9B ... 0.JPG"></a>

And the Carib is hard to find in NJ. Found 2 random cases in the back of a liquor store which specializes in wine, not beer.