It was another nice sunny day.
Continue reading “outfit: stains and all (+ a recipe recommendation)”
Here is my never fail to please homemade spaghetti sauce recipe. I’ve made this recipe over 20 times now. Originally, I based it off of an allrecipes.com recipe and over time made some changes learned from trial and error. This recipe requires very few ingredients, most of which can be found around the kitchen already. It does require a lot of cooking time though, which I think is essential to allow enough time for the tomatoes to disintegrate into fine pieces, sweeten up, and infuse into the pasta. I’ve learned that there’s a substantial difference with using organic tomatoes over regular too (something to do with how most commercially grown tomatoes are bred to be big in size at the expense of taste). Try it, you won’t be disappointed!
I’m not a good cook, but I’m really good at following directions. Unfortunately I don’t have the vision to create my own recipes, except for the very basic ones, like this one. It’s incredibly simple, healthy and quick to make. Goes great as a side dish for curries or rice dishes.
Here’s what you’ll need: about 30 whole fresh okra, extra virgin olive oil, sea salt or Himalayan Pink salt, and ground turmeric.
Preheat the oven to 400 degrees F. Wash the okra in water, pat dry with paper towels and cut stems off.
Pour 2 tablespoons of extra virgin olive oil and half teaspoon of ground turmeric in plastic ziplock bag, then add the okra.
Shake, shake, shake!
Spread onto baking sheet giving each one enough room to breath. Season lightly with sea salt or Himalayan pink salt (from Trader Joe’s). Then pop in a 400 degree F oven for 12 minutes. Shake the baking sheet to redistribute the okra and roast for another 5 minutes. Now we are done!