In times of difficulty take refuge in compassion and truth.

Tiger Lilies

Tiger lily in bloom in my backyard

Tiger lilies are so pretty. They've just bloomed in my backyard. They're very interesting to study and paint, because of their unique markings. The bright orange color of a tiger lily is so eye catching.

Close up of a tiger lily

Polenta

A few weeks ago while remembering my dear mother and all her delicious Italian meals, her tasty Polenta came to mind. Unfortunately this is one dish I didn't watch her make. While on my quest to figure out how to make Polenta, I remembered that most of my aunts knew how to make this recipe. I decided to call one of them and I'm happy I did, because I now know how to make this Italian favorite. My aunt gave me the recipe, but never measured it out while she cooked it, so I had to do a bit of experimenting myself. Today I finally made Polenta and it turned out great. Here's the recipe for those who wish to try and make it.

Ingredients;
1/2 bag of cornmeal(I bought a 24 oz bag and used 1/2 of it)
2 tsp extra virgin olive oil
Salt to taste

Fill a 9 inch pan with warm water and add oil and salt. Place over medium to medium low heat ( you may have to turn the heat lower as it's cooking). Slowly add the cornmeal to the water and stir frequently through out the whole cooking process, never bringing it to a boil. This dish will take about twenty to thirty minutes to cook. If it seems too thick add more water, or vice versa. Once The cornmeal is of a thick, pasty consistency, but still spreadable, remove from the stove and pour into individual plates. Spread it around the plate with the back of a spoon until it's the size of a large pancake, but a bit thicker. When it's evenly spread, let set for a few minutes to stiffen.
When your ready to serve the Polenta, you can top it with tomato sauce, escarole and beans, or any other of your favorite toppings.