Eiji Watanabe-“Butterfly’s Eye View”

How cool is this guy ? Not to mention really OCD ! I think a lot of drinking was the problem here. But really I love this - it pains me to think how much work this was but it ended up looking really fantastic ! These are all cut out from field guides by the way. I wonder if there are any left... people all over the world have a shortage of butterfly guides.

Portobello Mushroom Benedict With Roasted Red Pepper Sauce

I made this yummy breakfast item a long time ago. I've been planning on making it again so I figured I would finally share this recipe with you. Its not only a great breakfast item but can be made into a nice dinner as well if served with some toast :) Its a very light meal with a lot of rewarding items.

Portobello Mushroom Benedict With Roasted Red Pepper Sauce

Make this "Cook Yourself Thin" recipe.

Serves 4
Calories per serving, portobello Benedict: 183
Calories per serving, roasted red pepper sauce: 70

For the portobello Benedict
4 portobello mushrooms, gills removed
1 tablespoon olive oil
1 garlic clove
2 10-ounce bags of baby spinach
1 teaspoon fresh lemon juice
1 teaspoon lemon zest
Pinch nutmeg
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 tablespoons Parmesan cheese

For the roasted red pepper sauce
1 4-ounce jar roasted red peppers, drained and finely chopped
3/4 cup reduced-fat mayonnaise
1 ounce capers, drained
1 tablespoon parsley, chopped

1. For the portobello Benedict: Preheat the oven to 425 degrees. Lightly oil a baking sheet.

2. Using an ordinary spoon, remove the gills from each mushroom cap and place the caps on the oiled baking sheet. Bake the mushrooms for 10 to 12 minutes or until tender. Remove from the oven and set aside.

3. In a small saute pan over medium heat, add the olive oil, garlic and spinach. Cook for 3 to 5 minutes, tossing occasionally until wilted. Add the lemon juice, lemon zest and nutmeg.

4. In a blender or small food processor combine the sauce ingredients and pulse until creamy.

5. Using a spoon, evenly distribute the spinach onto the 4 portobello caps. Top each one with a poached egg, some roasted red pepper sauce and some grated Parmesan cheese. Serve.

What I am reading right now.

The Best chicken book out there if your in the market of considering on raising chickens




















I'm trying to come up with more creative ways to cook veggies and fruits as the season is upon us, so I figured a vegan cookbook would do the trick. This one surprised me the most- even though it has no pictures !!!





















After watching the HBO pilot I ran to me kindle and downloaded this. I can't put it down ! I'm so happy that this book is part of a large series !





















I'm kind of ashamed to say it but I've become such a fan of martha stewart anything....I don't know if its my needs to nest and be arty, but I love reading her magazines and cooking from her cookbooks. This is from the same people who write for her. So again with the idea of cooking more veggies I picked this up.

So what are you reading ?

Chickens in their new coop !

This is the new coop with the chickens in their new home ! We still need to pain some of the recycled things.

The chicks at the teenage stage !

teenage chicks!

Inside the green house

Here we have some before and after growth photos. Also a peek at what I'm growing inside !

Chick videos !

Baby chicks !

I got 12 chicks at the beginning of spring. They are grown now but I figured I would show you all some process photos.

These are just a few, if you would like to see more check out my flickr page.
http://www.flickr.com/photos/58054286@N04/