And on the Seventh Day, She Roasted!

Sundays have become my day to listen to good music, watch an old movie & peacefully prepare for the week. This includes cooking a few dishes to get me through the first part of the week. The past two Sundays I've been roasting beets, carrots, & yukon gold potatoes. Scrub, peel, & chop the veggies. Place in a bake/roast safe dish. Drizzle with olive oil, season with fresh garlic, & season with kosher salt & cinnamon. Pair it with a protein and you've got yourself a meal! 

Roasted Garlic

Roasted garlic in 4 easy steps: 1. Preheat oven at 400 degrees 2. Peel garlic 3. Chop the top off  

4. Drizzle with olive oil 5. Wrap with foil and bake for 30-35 minutes

Shots of Strangers & Trash of Course

La Salle & Broadway.

Greater than 103rd

Back to Black {& white}.

Hey there cats & kittens! Last Monday I finished a 10 week photo class at ICP. The class wasn't exactly what I expected, but I did learn a great deal and I got to borrow a Canon Rebel for 2+ months {wicked!}. I miss the camera dearly and, to be quite frank, it took me a few days to get used to the old Powershot again. And then I shifted the camera to black & white. Suddenly shooting felt much easier. The class' instructor wanted us to focus on color photos which was a bit of an adjustment for me since it had been months since I shot in color. I experimented and produced some interesting work, but there's something about seeing the world in black & white that made me feel at home. Here are some images from the weekend. 

Bryant Park

Easter Weekend Photos.

Around Harlem

Good Friday Guys

MoMA Friday, BKM Saturday, & Central Park Sunday

Shrimp over Angel Hair Pasta w Kalamata Tapenade Sauce.

If this dish sounds complicated, you're on to something because it kinda is. But the time and effort are more than pays off in the end. I had a ton of kalamata olives from a dish I made over a month ago and will someday post. I don't snack on olives too often so I realized I better cook them in something before they go bad. First thing I did was hand peel and de-pitt about a cup and a half of kalamata olives. Boy oh boy better put on some fun music for this task. It's quite time consuming, you might want to buy the pitted ones, but they are more expensive. I put the olives in my blender with 5 fresh garlic cloves, I'd say about 3 or 4 tbsps of olive oil, and 1/4 of a cup of pecorino romano cheese until it was nice and smooth. Then I added the tapenade to a large can of Italian chopped tomatoes that was simmering on the stove. I let them get friendly, then I boiled some angel hair pasta and sauteed about 12-15 shrimp. The rest is pretty self explanatory and may I add AMAZING! Enjoy mes amis!

Express A Train to 125th