Ironically my garden excels at growing bitter greens. So, what do you do when life gives you bitter greens? Send them back!?! HELL no. Make a soup? Indeed, the irony of bitter greens mastery pales in comparison to all the lovely possibilities of awkward food selfies. So, here we go. Bitter greens are ready for their closeup.
Add some roast Kabocha squash,
some English peas,
vegetable stock, water…DAMN! I’m hungry! Let’s eat soup!!!
And don’t forget a nice sourdough…for dipping.
I’ve returned to the scene of the sublime @OberonsTavern. Back for a @HopValley Red. And, of course, the Honey Bacon Apple and Cheese sando of lore. Green apples with cheddar and honey bacon grilled inside sour dough bread, drizzled with house made balsalmic vinegar. Come to @cityofashland enjoy the @osfashland and revel in the exquisitely hand carved Shakespeare verses lovingly applied atop an ancient slab of Oregon pine. OK, the pine part and verse deal is true, the hand carved part, I mean, come on…
@OberonsTavern in @cityofashland Oregon
@OberonsTavern in Ashland Oregon. Excellent Grilled Honey Bacon Apple and Cheese sandwich with a delicious drizzle of house made Balsalmic vinegar, luckily, paired with an intense Chocolate Stout from @RogueAles The entire experience, too edible to wait for an awkwardly timed food selfie.
Just realized my garden has a knack for parsley, sage, rosemary and thyme. #folkmusic #gardening
Time is found for a menu of Hot and Sweet Italian Sausage with home made Marinara, Rigatoni, a real deal secret ingredient…oh, and Manhattans. Sausages are seared and roasted low for 3 hours while rolling the lanes.
When you’re ready to clear some room in your backyard garden and last years Swiss Chard is not ready to go.
Flowers are blooming and seeds are…seeding. Every prior intention to clear out this verdant member of the Swiss Chard family was quickly forgotten while imaging trunk and flowers. Live and let live.
Really awkward food selfie here. Probably could redefine the genre of the awkward food selfie, really. On the road to Santa Cruz, Ca after a long grinding week. Arriving at our digs and realizing we didn’t have a clue where to go for food, a decision was made to take the dog for a walk.
That accomplished we chose not to consult any of the usual internet subjects and resources and waited to see where our feet would lead. Soon we came upon this little roadside gem of Hawaii’n cooking here on the mainland. Aloha Island Grille sits less than 100 yards from our accommodations!
Calls are placed, orders made and food picked up in 30 minutes. Here comes the awkward, “good things sometimes come in plastic”, part. The grilled Mahi-Mahi tasted as good as it looked, you’ll have to take our word for it, because hunger overrode production sensibilities and the meal was gone before a thought was given to imagery of any sort. Don’t even talk to me about how good the white rice and mac and cheese were!!!
Pasta with a Bolognese sauce prepared by Brian F. Connors Esq. and Susan Shors Esq. for Team Honor. After a 2 for 2 night against a tough Lake Merced League squad, the team retires to a meal of an egg pappardelle pasta and an outstanding “bowlingese” sauce. Served with a glass or two of Powder Keg Cabernet Sauvignon. True to form, an awkwardly timed food selfie is born. Buon appetito.