Here's an awesome photo to "cool" down with on a hot day! Rime ice on red oak branches and a Carolina Blue Sky
Stunningly Exquisite and Elegant Flame Azalea Known in the Mountains of North Carolina as Honyesuckle
GROK & ROLL MUSIC
LoveTones is a concept album in progress. The feelings that one person has for another, in the newness of a romantic relationship, is being expressed in my LoveTone compositions.
LoveTones: Tune Me in Groovy Goddess Recorded May 7, 2017 Toast & Jam Studio
This Love Song is for Melody Lane
LoveTones: You are a Rainbow Recorded April 29, 2017 Toast & Jam Studio
LoveTones: Holding Hands Recorded December 2, 2016 Toast & Jam Studio
My favorite flower Tulip Poplar
The Tortoise and the Pear A trutle-shaped cloud and a Bradfor Pear tree
Fab juxtaposition of angelic Bradford Pears and an exquisite Weeping Cherry
Sweet-N-Tart Salsa Tomatillo, Jalapeno Pepper, Sweet Onion, and Sweet Mini-Peppers ready for roasting in a 375 degree F oven for 25 minutes. Place roasted ingredients into a food processor and make the salsa.
Robert's Mostyum Cooking Show July 25, 2006 Storie Street Grille Blowing Rock, NC Executive Chef Chuck Nelson Sous-Chef Andrew Long
Rock on a Roll Recipes Rock on a Roll is a radio cooking program which was broadcast on WASU at Appalachian State University
Rock on a Roll # 8
September 11, 2006
Robert's Most Yum Pesto served over Angel Hair Pasta
Serves 3 Ingredients: 1 cup packed fresh basil leaves 1 cup slightly toasted pine nuts 1 tablespoon fresh garlic minced 2 teaspoons extra virgin olive oil (evoo) Coarse Kosher salt to taste
3/4 cup parmigiana cheese
Angel Hair Pasta
In a glass mixing bowl, combine the basil leaves, pine nuts, minced garlic and evoo. Use a wooden spoon and crush the ingredients (mortar and pestle method). When the desired consistency is achieved, add salt to taste.
Cook the pasta and drain.
Serve 1/3 of the pesto over 2/3 cup of the pasta and top with 1/4 cup of the parmigiana cheese.