TastesSightsSounds

Roasted Beets with Mushroom Bordelaise Ingredients 2 6-oz. golden beets, scrubbed 2 tablespoons unsalted butter 1 cup sliced cremini mushrooms (about 3 oz.) 1 medium shallot, finely chopped (about ¼ cup) 1 1/2 tablespoons chopped fresh thyme 1/2 cup dry red wine 1 1/2 cups low-sodium vegetable broth 1 teaspoon Dijon mustard 1/4 teaspoon kosher salt 1/4 teaspoon black pepper Preparation 1. Preheat oven to 400°F. Wrap each beet in aluminum foil. Roast until very tender, 1 hour and 15 minutes to 1 hour and 30 minutes. 2. Remove beets from oven. Open foil packets slightly to vent and let stand until cool enough to handle, about 10 minutes. Using a clean towel, gently rub peels off beets; discard peels. Slice beets crosswise into 1/2-inch-thick rounds. 3. Melt 1 tablespoon of the butter in a skillet over medium-high heat. Add mushrooms, shallot, and 1 tablespoon of the thyme. Cook, stirring occasionally, until mushrooms are browned, 6 to 8 minutes. Add wine and bring to a boil. Cook

Broccoli Steaks with Parmesan Bread Crumbs Ingredients 2 ounces French bread, torn 1 12-oz. head fresh broccoli 1/4 cup unsalted butter 2 tablespoons Worcestershire sauce 2 tablespoons grapeseed oil 1 tablespoon chopped fresh thyme 1/4 cup grated Parmesan cheese 1/2 teaspoon black pepper Preparation 1. Preheat oven to 400°F. Pulse bread in a food processor until coarse crumbs form, 6 to 8 times. 2. Cut broccoli lengthwise into 4 wedges, making sure florets stay attached to the stem. Warm 2 tablespoons of the butter in a small skillet over very low heat until melted, 1 to 2 minutes. Remove from heat; transfer to a small bowl, add Worcestershire sauce, and stir to combine. Brush broccoli evenly with Worcestershire mixture. 3. Heat oil in a large cast-iron skillet over medium-high heat. Place broccoli quarters in skillet, cut side down. Cook, brushing occasionally with Worcestershire mixture, until caramelized, 4 to 5 minutes per side. Transfer skillet to oven; roast until broccoli

Eggplant Steaks with Tapenade Ingredients 2 1-lb. eggplants 1 1/2 tablespoons grapeseed oil 1 teaspoon smoked paprika 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 1/3 cup drained oil-packed sundried tomatoes 2 ounces pitted picholine olives (about 1/3 cup) 2 ounces pitted kalamata olives (about 1/3 cup) 3 tablespoons extra-virgin olive oil 2 tablespoons red wine vinegar 2 tablespoons thinly sliced fresh basil Preparation 1. Cut 2 1 1/4-inch-thick slices lengthwise from center of each eggplant; reserve curved ends for another use. Brush eggplant slices with grapeseed oil; sprinkle evenly with paprika, salt, and pepper, pressing to adhere. 2. Heat a grill pan over high heat. Grill eggplant steaks until charred and tender, 4 to 5 minutes per side. Remove from heat. 3. Pulse tomatoes and olives in a mini food processor until finely chopped. Transfer to a bowl. Stir in olive oil and vinegar. 4. Place 1 eggplant steak on each of 4 plates. Top eggplant with tapenade. Sprinkle with

Life ends as the leaves change on an aging tree It's last leafs drops with the faintest of a breeze To descend slowly flowing on the winds of time crisp golden browns oranges, reds and yellows to blanket mother earth from the cold winters chill snow flurries drifting softly threw the meadows silence stirs deep in the winter air cool and calms as mother nature sleeps   her seeds ready to bare awaiting the sound of bird song from winters thaw a dark gray sky in spring as mother nature  buds with life  a new beginning

I Am Invisible It seems as though I'm here but I am really gone No one seems to see me so I become withdrawn I hide my true feelings for I feel if I should cry they see me as a weakling so my feelings I deny I am invisible the true me hides within I have to be strong and hold it together I bear it all with a grin I think of my family  and try to stay strong for them but sometimes I just need someone when I am at my brim I don't ask for sympathy for I do have my pride but there comes a time I have to put it all aside   I won't deny the tears I shed them all alone or just hide them from the world my feelings are unknown I am invisible no one see's the true me but I know what lies within I know someday I'll let me be free   

USA TODAYNike stays ahead of the packUSA TODAYNike continued to remain ahead of the pack, beating earnings estimates in the third quarter. Diluted earnings rose 24% to $0.68 per share in the quarter that ended Feb. 28, far surpassing analyst estimates of 52 cents per share, according to S&P Global http://usat.ly/2mNjwz1

she once had an azure soul with a tiny splash of cerulean- she once had a pure soul, that was no longer clean- In the depths of her bare bronze skin she held her meaning for life. She felt the rush of the tides as she drowned... deeper and deeper- closer and closer...           -to her oblivion. No matter the distance, no matter the resistance, she held the dread of death in her essence. For all the beauty she used to encompass, for all the days he left her a carcass, she never did learn her life- long lessons. Few in the world felt as she did. Few were relieved when running in circles. Many a time she saw the sun as an awakening- a breath of fresh air, but no other knew the depth of her glare- her life not so fair. There are places she wondered and reasons she pondered, and even though she was abandoned she still could not conquer- for dreams are not stronger when nightmares wander. Her deep ocean blue demons surrounded as

Avocado Truffles Ingredients 4 ounces 70% dark chocolate, coarsely chopped 3 tablespoons pureed avocado, fresh or frozen and defrosted Pinch of sea salt 1/8 unsweetened cocoa powder Preparation 1. Melt chocolate in a double boiler over a pot of boiling water or in a bowl over warm water. Stir in avocado and salt. As you stir, it should thicken to a frosting-like texture. 2. Cover and chill bowl until ganache thickens, about 25 minutes. Using a melon baller, scoop bite-size pieces of ganache and roll them in your hands to form balls. If balls just aren’t forming, refrigerate ganache for 30 minutes more. 3. Place cocoa powder in a small bowl, then roll each of the truffle balls in cocoa powder to coat. Store them in a cool spot or in an airtight container in the refrigerator.

Thai Stuffed Avocado Ingredients 1 teaspoon fish sauce 1 teaspoon fresh lime juice 1/2 teaspoon tamarind paste 1/2 teaspoon sugar 6 peeled, deveined, and cooked shrimp, chopped 1 avocado 2 teaspoons chopped peanuts, for garnish 2 stems cilantro, chopped, for garnish 1 scallion, sliced into rounds, for garnish Sriracha, for serving Preparation 1.  Mix together fish sauce, lime juice, tamarind paste, and sugar in a medium bowl. Add shrimp. 2.  Cut avocado in half and remove pit. Carefully remove peel, keeping halves intact. Top each avocado half with shrimp mixture and garnish with peanuts, cilantro, and scallion; serve with sriracha to taste.  

Honeyed Frozen Yogurt With Berry Swirl http://bit.ly/2nILqx9

Easy Tandoori Chicken http://bit.ly/2nGufMH

Yogurt Ranch http://bit.ly/2nFQRwK

What Is the Anthropocene and Are We in It? Efforts to label the human epoch have ignited a scientific debate between geologists and environmentalists Have human beings permanently changed the planet? That seemingly simple question has sparked a new battle between geologists and environmental advocates over what to call the time period we live in. Accepting the Idea of Extinction According to the International Union of Geological Sciences (IUGS), the professional organization in charge of defining Earth’s time scale, we are officially in the Holocene (“entirely recent”) epoch, which began 11,700 years ago after the last major ice age. But that label is outdated, some experts say. They argue for “Anthropocene”—from anthropo, for “man,” and cene, for “new”—because human-kind has caused mass extinctions of plant and animal species, polluted the oceans and altered the atmosphere, among other lasting impacts. Anthropocene has become an environmental buzzword ever since the atmospher

Fennel and Sugar Snap Pea Orecchiette http://bit.ly/2mUC4SK

Bucatini With Artichokes and Caperberries http://bit.ly/2mUzdZY

Pasta Pearls With Spinach and Turmeric http://bit.ly/2n7Zwb6

Shells With Bibb Lettuce and Spring Peas http://bit.ly/2n7ZsZ2

Carrot and Zucchini Pasta http://bit.ly/2mSSU0e

Linguine With Asparagus, Prosciutto, Mozzarella http://bit.ly/2mTfDce

Avocado Pickles http://bit.ly/2mJskY8