Sausage with peppers, onions & eggplant over polenta.

Here are pics of last nights dinner. I didn't photo blog the preparation of the sausage/peppers but basically it was a saute of everything with the addition of some garlic and tomato sauce. I use a product from T. Joes called Starter Sauce. It comes in one of those box type containers and is a great staple to keep in the pantry. This all went into the oven to bake while we watched a movie on a rainy Sunday. It was great and the leftovers will be just as good for a quick meal this week. Here are the pics....

Pictures of the sausage with peppers

Pictures of Bread for my brother

The learning curve

Sorry I didn't get this in the correct order. I am just learning to blog with this site and wrote the explanation first then posted pics. I should have done it in reverse order so scroll down to find the explanation for the pictures. Downloading them takes a little too long so I'll work on resizing them to make it go a little quicker but they're fantastic, you'll have to admit.

I took pictures of dinner tonight and the HB said "I'm going to have to take that camera away from you". He loved the dinner of Polenta with Sausage, peppers, eggplant & onions in a spicy tomato sauce. Yum!

One last picture before it's all gone!

I'm just learning how to publish pictures and figured out that the latest post is at the top of the blog page. I'll post pictures from the end to the beginning so they'll be in logical order.

Umbrian Lentil Soup with Eggs

Inspired by my recent lunch in Santa Barbara and a recipe in the March edition of Food & Wine I've recreated the recipe altering it only slightly. I started on Saturday morning intending to serve it for lunch but errands got in the way so in to the fridge it went. As with most soups, I think it tasted better the next day. My alterations to the recipe were minor. I added about 1/4 cup of white wine to the soup just after the veges had softened and before adding in the tomato paste. I reduced the wine till it was almost evaporated. I also sprinkled some grated Granna Padano cheese over the finished dish and drizzled some olive oil over it as well. I'll post the entire recipe if anyone needs it but it can be found on the magazine's website too. I'll work on posting the pictures next. Oh yeah, the bread I made using the Artisan Bread in 5 min. a day method went extremely well with the soup.