Horned Vegetable Creature

Vegetable Monster MNE_4534_resize

Horned Vegetable Creature
written by thecook210 aka Adventure George
copyright: ©2013 GCheatle
all rights reserved

This is my story

I’m a cook. I like to experiment with various dishes: dishes that might become menu options.

So it was that late one Sunday morning I prepped vegetables for a chicken cacciatore recipe. It was in the design process for possible inclusion in my collection of recipes for groups of twenty or more.

The peppers, both red and green were chopped and the mushrooms quartered and the sweet onions sliced. They sat in piles, some on the chopping board some on the counter top nearby. I turned to collect the needed spices. And as I did, it was then that I first heard the noise.

Usually music plays when I cook, but today I had chosen silence. Sometimes silence is distracting. But today was different. Today it was what I refer to as “blessed silence.” The incessant chatter that life sometimes generates was gone. No one was around. It was just me and the quiet.

It was because of this quiet that I heard it, the noise.

It was a gentle slush, much like the sound of a slight breeze on a lazy sunny summer afternoon – just enough air to move the very smallest of the leaves. It wasn’t so much that I heard it. I felt it – someone or something was there. Yet it was enough of a sound/ sensation that I turned around to see if someone had entered the kitchen.

Nothing! No one was there.

I returned to the spice cupboard, my focus to retrieve just the right one – just the right blend. A spice can add much to the flavor of a dish. It can distinguish it from others dishes with the same basic ingredients.

As I collected them, I heard the noise again.

Again I turned quickly. This time I was fast enough to catch movement over by the chopping board. Movement, but no one was around.

Spice jars in hand; I returned to the counter and dumped them. Then I saw it. I must have seen it before but just didn’t believe it and so saw it not. But now it was such that I couldn’t deny it.

The separated vegetables just chopped had collected – coalesced –were in process to make a whole. When I saw what was forming, my blood ran cold. There was an involuntary shiver throughout my body. And the words “Oh My God” formed unbidden on my lips. Instinctively I moved back.

There before me, and starting to move, was some sort of vegetable insect.

Its features were not fine and delicate like most insects. They were wide, almost club like. It was a bug with thick light yellow-green horns attached to the very top of its head. Scales were formed along its “skin” and two white leg-like appendages on the lower body.

Momentarily I was frozen to the spot. My desire was to run. Yet at the same time, from somewhere deep within me there emerged a more primal instinct.

Kill” It said.

This instinctual voice repeated and very loudly, “Kill this bug.”

It demanded action on my part. “Eliminate it.” “Stop it, now.”

My hand flew to my well used chef’s chopping knife on the counter. I grabbed it and chopped down through the very middle of the bug. Again my hand rose. And again it swung down and cut the insect.

Again and again it rose and descended until there was nothing left but pieces of mushrooms and red peppers and green peppers and sweet onions.

It was over and I was out of breath. The horned vegetable monster was no more.

I poured myself a mug of coffee and sat on a nearby stool. And as the adrenalin drained out of my body, I asked myself what just happened. I wasn’t so sure. But one thing I did know. I wasn’t going to tell anyone of this.

And I haven’t -not until now. And I tell you because I’m sure you won’t judge my mental state or pass this story on to others.

End End End

Summer Zucchini Cake

I’m not a baker.

I love to cook, but baking is another language. HOWEVER, there are two things I bake, other than out of the box items. One is a chocolate zucchini cake. The recipe follows along with a hint or two.

Try this recipe. I think you’ll be pleasantly surprised.

Makes 8-10 servings


  • 3/4 C butter
  • 2 C sugar
  • 3 large eggs
  • 2 C grated zucchini
  • 1/2 C milk
  • 2 t vanilla
  • 2 C flour
  • 2 1/2 t baking powder
  • 1 1/2 t baking soda
  • 1 t cinnamon
  • 1 box chocolate instant pudding mix


  • Preheat oven to 350º.
  • Grease 9 X 13 baking dish
  • Cream: butter/ sugar/eggs
  • Add and beat well: zucchini/ milk/ vanilla
  • Mix in rest of ingredients
  • Bake one hour or until baked through
  • Before serving sprinkle with confectionary sugar

Barnyard Breakfast Sandwich By Sarah

A breakfast sandwich recipe sent to me by Sarah, of Sarah and Jim;  transplants both from urban New England to rural South Carolina. I mean rural as out in the boonies, rural.

Here is Sarah’s post with the recipe for Barnyard Breakfast Sandwich.
“I made Barnyard Grilled Cheese and Egg Sandwiches for Jim and me when we were burning (no firetrucks this time) our huge pile of yard debris out by the goat barn all day on Labor Day.

You fry the egg first (break yolk or cook hard so it won’t run when you bite into the sandwich) and make sure the whites are at least a bit crispy. Remove egg from pan and then make a grilled cheese sandwich but put the fried egg (or eggs, I used two eggs in Jim’s sandwich) in between the two slices of cheese while assembling the sandwich to cook. If you’re eating outdoors, wrap it in foil so you have a pouch to keep it warm and to keep it off any dirty unwashed hands.

Goes well with Gatorade. A good substitute for a fast food breakfast sandwich, and much tastier. You could add meat or hot sauce, too.”

Thanks Sarah.

End of Summer Vegetable Stew

01 Vegetable Stew, originally uploaded by Adventure George.

Wondering what to do with those end of summer vegetables. I mean the ones in great supply.

Why not make a vegetable stew?  Keep it thin and add dumplings.  Make it thick and serve over biscuits.

This is an old recipe out there in many places. Adapted by the cook210, also known as Adventure George and Photo George. Yeah, the writer of this blog.

Follow the Recipe Below
~ Ingredients ~
+ large sweet onion cut into strips
+ three medium zucchini cut in slices
+ 3 or 4 pounds stemmed, peeled & quartered tomatoes or 2 28 oz cans peeled whole Roma tomatoes
+ 1/2 cup chopped cabbage (optional)
+ sugar
+ salt
+ pepper
+ spinach (optional)

+ Directions +
~ Sauté onions in Olive Oil
~ Add chopped cabbage
~ Add sliced zucchini
~ Simmer until zucchini almost soft
~ Add tomatoes
~ Spice to taste
~ Stew mixture until zucchini soft

A follow directions omitting cabbage
A serve as a vegetable side dish

B add optional spinach
B add dumplings: cook according to recipe for the dumplings
B serve as vegetables and dumplings

C add optional spinach
C thicken with dark roux
C served vegetable stew over biscuits

Comments by thecook210
don’t add the spinach too early as spinach cook quickly and if over cooked looses form
no spices other than salt/ pepper/ sugar are necessary as vegetable carry the flavor
catch the photos that go along with this Recipe – click here to view them

Your comments, suggests, ideas welcome.

SFES – The Summer Fried Egg Sandwich

Summer Fried Egg Sandwich
It looks oh so good!

When Maxine, my downstairs neighbor gifted me with a ripe tomato just picked from her plant along the house, I was delighted. There is nothing like the flavor of a home-grown, vine ripened tomato. 

But how to use it to best advantage?

It didn’t take long. I decided to use it in a Summer Fried Egg Sandwich. It helped of course that it was breakfast time and I hadn’t eaten yet.

The  Sandwich uses things one readily finds fresh on a farm: eggs, onions, tomatoes and whole grain bread. I collected what ingredients I needed, followed my recipe below and cooked up a wonderful breakfast for myself. I must say, it was delicious.

The recipe is simple and straight forward. The recipe follows. You find an illustrated version on my flick account.  Go to my Flickr account and see these pictures. Click here to see these pictures.

Here is the recipe.

  1. Collect the Ingredients:  olive oil; half a large sweet onion thick sliced (1/4 inch); fresh or dried basil; two fresh eggs; medium size tomato sliced; two toast size pieces of a hardy bread such as whole grain wheat, toasted.
  2. Add a tablespoon of olive oil to small fry pan, heat
  3. Place sliced onion whole, that is as sliced, into hot oil
  4. Sprinkle onion with dried basil or place basil leaf on onion (can use other spices depending on your taste. Oregano is another option.
  5. Flip carefully onion sections to cook other side.
  6. Crack eggs on onion.
  7. Toast bread
  8. Flip carefully when eggs about cooked
  9. Break egg yolks
  10. Slide eggs from pan to piece of toast
  11. Add slices of tomato
  12. Top with other piece of toast
  13. Slice and Serve

If you try this recipe or have suggestions or ideas POST A COMMENT. I’d love to hear how it went for you and what if any things you added. This makes cooking fun.