
Photo: Smadar Halperin-Epstein
If your party is pure happy
And your Mama’s talents
Flow,
There is nothing like a minion
To give your day a mighty
Go.
For the Tuesday Photo Challenge: Birthday
Photo: Smadar Halperin-Epstein
If your party is pure happy
And your Mama’s talents
Flow,
There is nothing like a minion
To give your day a mighty
Go.
For the Tuesday Photo Challenge: Birthday
Photo: Smadar Halperin-Epshtein
Come right up and
Cart on home
A bucketful
Of sugar shorn,
In colors that will
Gladden hearts
And sweet treat joy
To pull apart.
Kids tend to be
The eager ones
But some quite grown
Still think it’s fun.
For Cee’s Fun Foto Challenge: Pastels
Photo: Ofir Asif
More than chocolate and ice cream
More than cookies and cake
Fruit will forever first place
In my heart take!
For Cee’s Share Your World: July 9
Photo: Dvora Freedman
Where the green spikes grow tall
And the artichoke blossoms
You just know that the future
Will taste pretty awesome.
Photo: Ofir Asif
Ah the copious talent
Mother Earth herself lent
To the hues and the flavors
In plenteous heft.
Photo: Inbar Asif
It is breakfast, it is brunch,
It is dinner, it is lunch …
Shakshuka makes a lovely dish any time of day (or night). The dish originated in North Africa and has become a staple food in Israel, where the one-skillet dish is served in endless variations, along with fresh crusty bread or pita for soaking up the delicious sauce. At its base, Shakshuka is a recipe of eggs cooked or baked in tomato and red pepper sauce, spiced with cumin, paprika and cayenne. Some add spinach, some add peppers, some add cheese. Once you get the hang of it you’ll see how easy it is to do as you please …
The sauce can be made quickly on the stove, then eggs are gently cracked into the pan to nestle in the sauce. The pan can be covered and let to simmer on the stove till the eggs are cooked, or better yet, moved into the oven to finish.
Here’s one variation for the Shakshuka inclined (~3 servings, depending on appetite):
Ingredients:
3 tablespoons extra-virgin olive oil
1 large onion, halved and sliced
1 large red bell pepper, sliced
3 garlic cloves, sliced
1 teaspoon ground cumin
1 teaspoon sweet paprika
⅛ teaspoon cayenne (or adjust to taste)
1(28-ounce) can crushed tomatoes with juices (if whole, then coarsely chop)
¾ teaspoon salt (or adjust to taste)
¼ teaspoon black pepper (add more if you like)
4-5 ounces crumbled feta cheese(about 1 1/4 cups) and/or chunks of goat cheese
6 large eggs
Chopped cilantro, for serving
Hot sauce, for serving
Thinly sliced red chili peppers, for serving
Preparation
1. Heat oven to 375 degrees.
2. Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook gently until very soft (10-15 minutes). Add garlic and cook 1-2 minutes until tender (take care not to burn garlic or it will be bitter). Stir in cumin, paprika and cayenne. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Lower heat and simmer until tomatoes have thickened, about 10 minutes. Sprinkle cheese over mixture.
3. Gently crack eggs into skillet over tomatoes. Season with a little salt and pepper. Transfer skillet to oven and bake until eggs are just set (7 to 10 minutes. If you don’t have an oven ready, you can cover the skillet and simmer on low heat till eggs are set.
4. Sprinkle with cilantro and serve with optional hot sauce and chili pepper slices.
5. Serve with fresh bread, pita, or toasted baguette.
Have a little yum in your life!
For The Daily Post
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