Monday morning I woke up to a bird talk outside. A chirping of a song birds was interrupted by a goose "talk".
It sounded like: "Honey, I think we should make a stop here. Look at this beautiful water, let's rest". And the goose-honey would respond: "No, this paddle is not a lake. Let's fly few more miles to a really beautiful lake with a gorgeous view".
Of course, all I heard was just geese honking, but intonation was such as a couple on the road trip deciding where to make their next stop.
I grabbed my camera and went on the balcony to take a few shots. There they were: a beautiful couple of Canadian (possibly) geese .
Then another goose made his landing but was quickly chased by honey-goose. Left alone, they gazed on a grass, changing their tone from anxious to romantic. Honey-goose was on a watch out when his other half cleaned herself.
I watched them for about an hour to be amazed by their pure tenderness, and care they show to one another.
Love was in the air...
For Kale Tuesday I made a
Pasta With Lovage Sauce and Kale.
- Medium size onion, sliced
- One garlic clove, minced
- 1 tsp dry lovage (more on this herb in the next posts)
- 1 tbsp pine nuts
- 1/2 tsp butter
- 1 tsp olive oil
- 1 cup pure tomato (I use Eden Crushed tomatoes in a glass jar)
- 1 cup pasta water (when you drain the pasta, save one cup)
- Sugar - 1/2 tsp
- Kale - half bunch
- Salt and pepper to taste
Preheat cast iron or stainless still skillet, add butter and oil.
Add sliced onions, stir until translucent.
Season with salt.
Add lovage (if using) and stir.
Add minced garlic (don't burn), give it a few stirs and add water from pasta and tomatoes.
Reduce heat to a medium and cook about 10 minutes, stirring a few times.
Kale can be used raw or blanched. Wash the kale, brake it into a bite size pieces, removing from the stem. Place kale in a colander and pour boiling water over it.
Arrange pasta, sauce and kale on a plate and toss a small amount of pine nuts on top.
What did you enjoy today?
Until next time,
Cowboy Country Vegetarian