Put the cashews, saffron, and mango chutney into a pitcher, cover with three cups of boiling water, and leave toimage one side to soak.
Finely grate the lemon zest into a large bowl. Add the yogurt, paprika, a pinch of sea salt and black pepper and 1 Tbsp. of oil and mix well.
Chop the paneer into 3/4 in. cubes.
Break the cauliflower into florets of roughly the same size.
Mix the paneer and cauliflower into the yogurt marinade.
Add the paneer and cauliflower to a large roasting pan and broil on the middle rack for 12 minutes or until beautifully goldened and gnarly at the edges
Put the butter, 1 tsp of the olive oil, cinnamon, and cloves into a large casserole pan on low heat.
Bash the cardamom pods and add just the seeds to the casserole pan.
Peel, finely slice, and add the garlic. Then cook the contents for a few minutes, stirring occasionally.
Peel the onion and ginger. Roughly chop them and then place the, in a blender with the tomato paste and a good splash of boiling water. Whiz to a paste.
Add the paste to the casserole pan and stir regularly while it cooks for 10 minutes.
Take the cashew mixture that has been soaking off to the side and blend it until smooth. (This might need to be done in batches).
Pour this mixture into the casserole pan, bring it to a boil, then leave it to tick away for 5 minutes, stirring occasionally.
Stir in the paneer and cauliflower. Season with salt and pepper to you liking.
Place the casserole pan into the broiler until golden and bubbling. Stir through and sprinkle cilantro over the top.
Note:
Delicious served with fluffy rice and wedges of lemon squeezed over the top
Note:
Swap the paneer for chickpeas and the cauliflower for squash for a different taste.
After visiting Spain in the spring of 2023, and loving the chicken paella when we were in Valencia, we modified our favorite Rosemary Chicken recipe to be sort of paella-like.
Ingredients
8 Boneless chicken thighs, skin on. (Bone in ok too)
2 Tbl Ground Rosemary
2 Tbl Assorted other herbs: thyme, sage, oregano, etc.
1 tsp Salt
2 cups of cooked brown rice
1 cup green beans, sliced into 1-inch segments, uncooked
1 cup mushrooms, slices, uncooked
Directions
Preheat oven to 350 F.
Mix the herbs and salt, a mortar and pestle is very helpful.
Prepare the chicken thighs by creating a pocket between the skin and thigh, being careful not to fully separate it. Then put some of the herb mix in the pocket.
In a large, flat baking dish, mix cooked rice, beans, mushrooms.
Place chicken thighs on top, spritz with olive oil.
Bake for 30-45 minutes until chicken reaches 165 F.
We often serve this in a large cast iron dutch oven which keeps it warm and moist. This is excellent as left-overs, we often chop up the chicken and mix it in before reheating to keep it moist and yummy.
We love pot roast on a chilly day with some buttered rosemary toast, there is nothing more yummy!
Ingredients
Salt and freshly ground black pepper
One 3- to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 medium onions, peeled and quartered (or 1 large, in eighths)
5 yellow potatoes, unpeeled, cut into 1-inch pieces
6 to 8 whole carrots, unpeeled, cut into 1-inch pieces
1 cup red wine
3 cups beef broth (freeze leftover juice from last pot roast as a starter)
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme
3 large cloves of garlic, minced or pressed
Directions
Preheat the oven to 275 degrees F.
Generously salt and pepper the chuck roast.
Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
Brown carrots and potatoes in a similar manner in the same pot, removing each to a plate when done
If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
With the burner still on high, use red wine to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
Add in the onions, the carrots and the potatoes, along with the fresh herbs and raw garlic.
Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it’s fall-apart tender.
In this blog I show how I created a tiny book for my youngest child to put on the bookshelf of their miniature dragons’ home.
This version is 1″ tall.
You can download the google slide doc with a copy of my book and print it or modify it to make your own book.
You can also use the same template to print a version of the book that is 2″ tall.
In my book I worked with the generative art tool DALL-E to create illustrations that fit well with my text. There are some tips for producing good illustrations below.
The cover can be printed on regular paper and glazed or printed on heavier paper.
I used Affinity Designer to modify a DALL-E image for my picture for the back cover.
Getting a Template of a Miniature Book (containing example)
Feel free to copy the template document and either print a copy of my book or modify the images and text in your copy to make your own book.
Printing your book (Using Safari browser and Preview tool).
In the example below we use the Safari browser to view the miniature book template in google slides. When we press the print icon this launches the Preview tool for printing.
If you use a different browser or printer tool you may need to adjust the margins so that the two slides line up exactly with the front and back of each tiny page lined up.
Instructions for Printing 2″ size miniature book:
In Safari open the Google Slide Doc with the sample book or your own modified book.
On the google doc tool bar click on the little printer icon to launch the Preview tool. (There is a delay while this launches.)
On the right there is a side bar you can change the order of the slides if needed (or you can drag them around in the original google slide doc. For a 2″ book use the “standard ordering” which is: – the first slide will have “odd pages 1-35”, – the second slide will have “even pages 2-36”, – the third slide will have “odd pages 37-63” and the insides of the cover, and – the forth slide will have “even pages 38-64” and the outside of the cover.
By going to “File” tab on the Preview top bar you can select “Print”.
In the Print Menu:
Select a color printer if you have one.
Click “Two-sided”
Use the “landscape” orientation.
Use the Preview pull down to select “Layout”, then set Pages per Sheet: “1” and select Two-Sided: “Short-Edge binding”.
Instructions for Printing 1″ size miniature book:
In Safari open the Google Slide Doc with the sample book or your own modified book.
On the google doc tool bar click on the little printer icon to launch the Preview tool. (There is a delay while this launches.)
On the right side bar you will change the order of the slides from the “standard ordering” by dragging slide 3 to be before slide 2. When you are done the – the first slide will have “odd pages 1-35”, – the second slide will have “odd pages 37-63” and the insides of the cover, – the third slide will have “even pages 2-36”, and – the forth slide will have “even pages 38-64” and the outside of the cover.
By going to “File” on the top bar you can select “Print”.
In the Print Menu:
Select a color printer if you have one.
Click “Two-sided”
Use the “landscape” orientation.
Use the Preview pull down to select “Layout”, then set Pages per Sheet: “2” and select Two-Sided: “Long-Edge binding”.
you are printing two slides per page of paper to get a 1″ size book then switch slides 2 and 3 before printing, change the layout to have two sheets per page, and use “long edge binding” as a layout option.
On a lovely late July weekend, Bill and Jenny went camping with our friends Don and Sarah at Smallwood State Park in southern Maryland. We took Danny and our Nobo Camper on this trip and had much fun!
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