Past meet Future

LOBSTER LUNCH

COOKED LOBSTER

LIVE LOBSTER

First look at NYC Central Park Part 2

First look at NYC Central Park Part 1

SLOW ART

SLOW ART

"Art is a way of life, a method of being, a way of perceiving the world."

Tim Slowinski

SUSHI

S sea so many fish

U unbelievable and beautiful

S surreal canvas

H healthy

I irresistible

A HAND SHAKE and A DREAM

I offered to shake her hand

a moment frozen in time

nothing but a cold stare

waiting

wondering

just one word.

maybe not.

an esoteric dream

crushed

your not real

cold

i reached out for your hand

nothing

my heart was broken

my money is

gone

the knowledge i gained

i got on my own

your so called class room

a virtual joke

the lies you told yourself

the horse threw you

before that final blow

exposed

i laugh

but first i cried

my heart was broken

reborn without you.

@ChefCornwall

Pad Thai

This serves 4

15 min prep and 15 min cook

1 tablespoon Soy Sauce

1 tablespoon Water

1 tablespoon Creamy Peanut Butter

1 1/2 teaspoon Asian Chile Paste ( Sambal with garlic) more for more spicy

Extra Virgin Olive Oil

Teaspoon or more of Minced Garlic

Equal portion of Minced fresh ginger

At least ½ cup I say more Julienned ( Long skinny Slivered cuts)Mixed vegetables carrots, Zucchini, Yellow squashJ

At least 4 oz of small cubed chicken

¼ pound medium wide rice noodles ( Soaked in warm water till aldente; soft but barley chewy)

1 tablespoon Brown sugar

1 tablespoon Cider Vinegar

Chinese cabbage

Cilantro

Scallions (large chives)

Peanuts Chopped

Mix soy sauce, water, peanut butter and chili paste in a bowl and whisk till smooth. Taste and set aside till end.

Heat wok and add oil. Add garlic and ginger cook for 1 min till aroma is released. Add chicken cook most of the way and then add mixed veggies. Drain noodles. Add to walk and stir till cooked watch close so not to over cook veggies and noodles.

Add peanut paste, brown sugar and vinegar, mix well and serve on cut Chinese cabbage. Add cilantro, and scallions to garnish with chopped Peanuts.

Enjoy!

Italian Chopped Salad in Warm Rosemary Bread Shells

Ready in: 30 min.

2 pkg. (14 oz. each ) Hearth Fired Artisan Rosemary Olive Oil Petite Loaves

1 pkg. (about 8 to 10 oz.) Italian blend lettuce , finely chopped

1/2 cup chopped cucumber

3 oz. provolone cheese , diced (1/2 cup)

1/4 cup chopped red onion

1/2 cup olive oil

2 tbsp. red wine vinegar

1 tbsp. chopped shallot

1 tbsp. chopped fresh Italian flat-leaf parsley

2 tsp. chopped fresh oregano leaves

1 tsp. chopped fresh basil leaves

1/2 tsp. sugar

1/8 tsp. freshly ground black pepper

1 small clove garlic , minced

1. Bake and cool the bread according to the package directions. Slice about 1/4 off the top of the loaf of bread and set aside. Pull out the bread in chunks, leaving a 1/4-inch thick shell. Cut the bread chunks into 1/2-inch cubes.

2. Stir lettuce, cucumber, cheese, red onion and reserved bread in a large bowl.

3. Beat the oil, vinegar, shallot, parsley, oregano, basil, sugar, black pepper and garlic with a whisk or a fork in a small bowl. Season to taste. Pour the dressing over the salad mixture, tossing until lightly coated.

4. Divide the salad mixture among the bread shells. Serve immediately with reserved bread slice. Makes 4 loaves.