What's Cooking for TMS Show and Tell

What's cooking with you and yours, both in the kitchen and out??

I've been doing my share of cooking and grilling this summer, including enjoying the bounty of our local California produce like this fresh asparagus. I marinated the cleaned stalks in Vidalia Onion salad dressing prior to grilling. The asparagus was the side dish to "smoked pork chops" grilled with chopped canned pineapple. Delish, fast, easy, and kid and pantry friendly.

I love the smell of fresh raspberries in the morning. ;o) Cherries too.

I made pan fried Baby Zucchini Blossoms stuffed with Morel mushrooms.
First, I reconstituted the dried morel mushrooms.
Then, I cleaned out the interior stamen from each blossom, and washed and dried them prior to putting in the fresh mozzarella, chopped morels, herb, and beaten egg filling.
The zucchini blossoms were dipped in a beaten egg, dredged in a flour, parmesan, dried herbs, and bread crumb mixture with salt and pepper.
Finally, the stuffed squash is pan fried in some vegetable oil until nicely golden and served immediately for a Molte Buono Appetito!

Thank you for visiting for The Motivation Station Show and Tell.

What bounty of the season have you been enjoying?

Perfect Moment Monday - Hardcore Foodies

Greetings and Welcome to Perfect Moment Mondays where mindful bloggers go to get their Groove On!

Our family enjoyed a visit this weekend with our niece and her husband from New Orleans. It was so great to spend time with them and Saturday night the four of us went out for a special dinner at John Sedlar's Rivera Restaurant in downtown Los Angeles. It was incredible - the food, the flavors, the presentation, the friendly and attentive service, the decor, the "vibe", everything was just delightful. Words seem insufficient to describe how wonderful the meal and the company was. Below are a few pictures of some of our plates (aka "food por.n")-


This is the bacalao negro fresco appetizer with SEARED BLACK COD, SERRANO HAM CRISP. The fish was like Buttah.


This tamale with Hedgehog mushrooms was so delicious I had to refrain myself from licking the plate.

Here is my entree, a carne churrasco which is PRIME “EYE” OF RIB-EYE, CABRALES, ONION FOAM, served with a cabernet reduction.


Of course, the most important part of any meal is the dessert, I completely enjoyed my torta xocolata, CHOCOLATE TORTE with DRUNKEN PINEAPPLE.

It was a wonderful evening with those I love, in a beautiful setting, and very delicious food. Truly Perfect Moments and I thank you for sharing in my reflection of this special meal.