Diversions - A New Category - Crows and Ravens

I'm adding a new category. That is two new categories, this month! This one is called "Diversions" and it's for those days that I can't be asked to write something thoughtful, or to style some food that I just want to eat, or for those days that I am just not feeling all that creative. For lazy blogger days I guess you could say. But I think you'll find it entertaining. Hopefully, anyway. Or they might not be diverting in the least. That won't do! So see for yourselves and give me some feedback!

Craww

So, I'll start with something seasonal. How about Ravens, crows and other soft billed birds that are black and eat carrion?! Seems so spooky a la Edgar Allan Poe. But they are super intelligent, tool using ornithological specimens and are therefore noteworthy. It's such a shame my mother hates them. That's true. Her words, not mine. She hates them. I love them and in Sacramento since we have the largest tree canopy in the world (now surpassing Paris) we are home to many of these beautiful Corvidae. Here are these 10 Amazing Crow Facts And 10 more about Ravens. Ravens frighten, amaze and intrigue us. They are magnetic beings; clever, industrious, even creative!

Audrey Kawasaki 

Crows, Ravens and other Corvids are all terribly diverting. No? Check this out, Aves Noir. It is so elegant, haunting and ethereal. You might enjoy something like that this time of year. As an amateur ornithologist and a lover of big black birds, I visit quite often.

I love this time of year; I cannot emphasize it enough. May all Corvidae be blessed.

Source
Eeeeee! I found this one too! (Sacramento is mentioned; we are famous!)

Cream of Asparagus Soup - Keto!

It's fall and therefore it's soup season around here. Bulo came into the kitchen the other day and exclaimed, "It's fall - soup time!" So for our menu's I've added soup to just about every night's meal. All the recipes for Cream of Asparagus that I found online called for a roux. I'd prefer to keep the flour out. So this recipe is senza flour or any grains and it is therefore a great Keto side dish. If you are unfamiliar with the Keto Lifestyle, here is a cool little visual aid to help you better understand. That aside, this recipe, regardless of how you're eating, is warming and delicious especially served with baked salmon.

No flour and only grass fed dairy. Try Natural by Nature Dairy products.

Yield: 4 Side ServingsAuthor: Poppies and Paperbacks

Cream of Asparagus Soup - Keto!

No flour in this one! But it is hearty and delicious irrespective of the lack of grains or a roux.

INGREDIENTS:

Cream of Asparagus Soup - Keto!

• 1 pound asparagus
• 1 yellow onion and 2 cloves garlic, diced
• 1/4 Cup heavy cream (grass fed, organic only)
• 1 Tbs. Olive oil
• 2 lemons. 1 juiced and zested. Reserve the other.
• 2 Cups chicken stock (you can make your own bone broth to add to this if you prefer)
• 4 Tbs. goat cheese (for garnish)
• Salt and Pepper to taste
• Crushed red pepper (use sparingly)

INSTRUCTIONS:

1. Remove woody part of stem from the asparagus and steam prepared asparagus.
2. Cook onion in olive oil until translucent.
3. Add both the asparagus and onion to food processor and process. (Reserve 4 asparagus stalks).
4. Add onion/asparagus to soup pot. Add the stock and heavy cream and bring to a simmer.
5. Turn off the heat and add lemon juice and seasonings.
6. Ladle soup into bowls and garnish with goat cheese, lemon zest and crushed red pepper. Serve with a slice of lemon to squeeze into soup before enjoying.

Created using The Recipes Generator

Soul Warming - One Pot Tuscany Pumpkin Fusilli - October is National Pasta Month

The star of this show!

Yield: 6 Hearty ServingsAuthor: Me!

One Pot Tuscany Pumpkin Fusilli

This recipe is a heart warming, autumn filled, aromatic, comfort food formula that is a massive crowd pleaser. Plus it's all thrown together in one pot! The star of this show is the Tuscany Pumpkin pasta sauce by Cucina Antica.

INGREDIENTS:

One Pot Tuscany Pumpkin Fusilli

• One jar Cucina Antica Tuscany Pumpkin Pasta Sauce (plus this jar filled with water)
• 2 Hot Link Sausages (I prefer the Evergood brand)
• 1 yellow onion, sliced and slices halved
• 5 Cups (roughly 10 oz.) Fusilli pasta (good substitutes are Radiatori, Rigatoni or Rotini)
• One generous bunch fresh basil leaves
• Fresh oregano and thyme for garnish

INSTRUCTIONS:

1. Add all ingredients to a sturdy large pot. Cook on medium high heat, stirring occasionally, for 15-18 minutes until the pasta is al dente.

Created using The Recipes Generator