Red Leaves on Pavement

red leaves on pavement
The fun of the colorful foliage season for a photographer is to achieve a new way of looking at the rampant hues of autumn.

For more posts with a little or a lot of red, visit Ruby Tuesday:
Ruby Tuesday

As some of you may be cooking this week, I plan to post a few recipes and links to recipes.

Review with Apples

apples at Highland Park Farmer's Market
Tomorrow is the last day of the Highland Park Farmer’s Market for the 2010 season. I will miss my Friday visits to see the vegetables, fruits and flowers. And of course, chat with the people. This past week I met Debbie at the market, whom you can read about in this interview.

On My Blog

Clock in Cape May, New Jersey, photo taken in 2009 red onion veteran

Linda’s Recital on Sunday at Etz Ahaim in Highland Park – bassoon and piano

Elsewhere in the Blogosphere

  • Batya put together a nice Meet the Blogs post. Thank you for the mention, Batya.
  • Factual Friday is cool. For example, Mrs. S. has more friends on Facebook than Mr. S. – isn’t that a precious fact? ๐Ÿ˜‰ Seems to have something to do with blogger friends.
  • Hannah posted about a program to teach empathy called Bullies and Babies. Some commentators are skeptical: does this work?
  • Ilana-Davita has a descriptive, charming post called 10 Things I Love About Antwerp.
  • I love when Michelle quotes Emily Dickinson and matches a precious, inspiring photo to the quote. Or is the quote being matched to the photo?

Thursday Challenge: Time

Clock in Cape May, New Jersey, photo taken in 2009
Clock in Cape May, New Jersey, photo taken in 2009

Thursday Challenge theme is TIME (Hourglass, Clock, Sundial, Calendar, Wristwatch, Old, Young, Aging,…).

Next Week: WEATHER (Snow, Sun, Cloudy, Rain, Lightening, Rainbow, Tornado,…)

No Cook Pea Salad

red onion
Red onion at Highland Park Farmer's Market

I love the idea of a side dish that requires no cooking. You might want to make this in the summer, but as winter approaches, fresh vegetables may not be as abundant. This pea salad can be accompanied with squash or rice.

Ingredients

  • 8 oz. frozen peas
  • 1 clove garlic
  • first cold-pressed olive oil – enough to coat the salad
  • 1 half red onion, chopped (or use a sweet vidalia onion)
  • sea salt, to taste
  • 1/2 cup fresh chopped parsley or cilantro
  • optional: pepper, allspice or cumin
  • optional: shredded carrots – 1 large carrot or a handful of baby carrots

Put the frozen peas in a container. Crush the garlic clove, and add it to the top. Put in the refrigerator until you are ready to serve it (the peas will need several hours to defrost). When you are about to eat, coat with olive oil. Add the chopped onion, herbs, salt, optional shredded carrots and any spices you desire, such as cumin or allspice. Stir and serve.

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