Chocolate
White, dark, sweet, bitter.
Ice cream, candy, or brownies.
You stimulate me.
2013 Albert Moyer, Jr.
Archive for April, 2013
Cactus-A Haiku
Posted: April 23, 2013 in PoetryTags: Cacti and Succulents, Cactus, Desert, Gardens, Haiku, Plants, Poetry, United States
Cactus
Short, tall, green, spiny.
High mountains to desert lands.
Highly specialized.
2013 Albert Moyer, Jr.
White Marked Tusset Moth Caterpillar
Posted: April 22, 2013 in Insects, PhotographyTags: caterpillar, Chicot State Park, insect, Louisiana, Travel and Tourism, United States, Ville Platte, Ville Platte Louisiana
This macro photo of a White Marked Tusset Caterpillar was taken at Chicot State Park in Ville Platte, Louisiana.
Inch Worm
Posted: April 22, 2013 in Insects, PhotographyTags: insect, Louisiana, Photography, Springfield, State Park, Tickfaw State Park, Travel and Tourism, United States, Worm
This macro photo was taken at Tickfaw State Park in Springfield, Louisiana. Click and view large format for worm clarity.
This video will show you some of the common hazardous chemicals in our food, what is being done to our food, and the dangers it poses to all of us. I wanted to write a blog on this topic, but this video is so complete I thought,”Why bother?” People either care about their health, or they do not. This video is a MUST see for all that do care. It will open your eyes wide! Watch it!
Radial Perspective
Posted: April 22, 2013 in PhotographyTags: Arts, Downtown Houston, Houston, Market Square Park, Perspective, Photography, Radial, United States
This was taken in downtown Houston at Market Square Park.
The Courting Man
Posted: April 22, 2013 in PoetryTags: dating, Free verse, Haiku, Love, Poetry, Romance
The Courting Man
Today is the time.
To make your heart mine.
For life with me will be grand.
I will take you by the hand.
Walking in springtime.
The flowers we smell.
Your’re a beautiful belle.
My heart longs to kiss your lips.
Sail close to me like a ship.
Together we dwell.
In the house for life.
Little to no strife
Children bouncing to and fro
Like monkeys in the congo.
Will you be my wife?
2013 Albert Moyer, Jr.
Montreal Blade Steaks, Sauteed Mushrooms, Roasted Eggplant, and Steamed Broccoli
Posted: April 22, 2013 in FoodTags: Beef, Blade steak, Broccoli, Cook, eggplant, Food, home meal, Montreal steak, Mushroom, Olive oil, Steak
One of the cheaper cuts of beef, that is quite lean and tender, is a blade steak. I really like them for there small thin size, and rich flavor. For this 40 minute home meal, I rubbed the blade steaks with olive oil and seasoned with Montreal Steak Season by McCormick. The blade steaks are cooked three minutes on each side to render them medium. Personally, I think it is a sin to cook a steak well-done. You might as well eat shoe leather.
The mushrooms were sauteed in butter. Yes, pure butter like grandma and grandpa use to use, and a little lemon pepper. Margarine may be lower in fat, but it is man-made and has additives.
The eggplant is sliced, peeled, coated liberally in olive oil, seasoned with sea salt, cracked black pepper, and roasted at 375 degrees for 20 minutes.
The broccoli trees are trimmed from the stem, the stems are sliced, and placed in a steamer basket for about six minutes. You want your broccoli slightly crunchy. If it is soft, it is over-cooked.
As always, have your ingredients out and ready.
Oil your meat and season. It should be shiny.
Prep the eggplant and prepare for the oven.
Saute the mushrooms while the other items are cooking.
Place broccoli in steamer basket.
Enjoy Dinner!
Monday- A Haiku
Posted: April 22, 2013 in PoetryTags: Creative writing, English language, Haiku, Monday, Poetry, Texas, United States
Monday
Week is beginning.
Cars, traffic. Rush off to work.
Repeating cycle.
2013 Albert Moyer, Jr.
Cactus Salad Farfelle
Posted: April 21, 2013 in FoodTags: Cactus, farfalle, Italy, Lemon, lime, Mexico, Olive oil, Pasta, Sea salt, simple meal, Southwestern United States, vegan, Vegetarian
This is where Mexico, the Southwestern United States, and Italy meet. I love pasta, Pico de Gallo, and cactus. So I thought,”What if I mix all three?” Well, I must say it is a hit with the family, and I hope if you try it, it is with you too. This dish is vegan, vegetarian, healthy, free of preservatives, and artificial colors.
The first thing to do is gather the necessary supplies and ingredients. Proper preparation makes cooking easy.
For this recipe, I chopped the cilantro, tomatoes, red onion, and jalapeno that you see in the photo. For the cactus, I am to lazy to cut spines and peel them, unless I am in outdoors survival mode. I purchase my cactus already prepared. Mix all the chopped vegetables in a large mixing bowl except the cactus with 1/2 teaspoon sea salt and one tablespoon olive oil. Squeeze juice of one lime and one lemon into bowl. Mix again with fork. Boil the cactus for about seven minutes and drain off slime. Run the cactus under cool water to cool it down. Boil Farfalle pasta until al dente or slightly firm. This takes about ten minutes. Drain, rinse with cold water, and place in large bowl with vegetables, and one more tablespoon of olive oil. Mix well.
Your now ready to enjoy!
Cactus Salad Farfalle
Albert Moyer, Jr. 