Complain complain heat heat

Still in the grips of this heat wave. Supposedly it's going to start cooling off in the next couple of days - I'll believe that when I see it.

On to the jaunts! OK, there's really only one jaunt. I went to Sequoyah Hills Greenway yesterday before dinner. I think I literally sweated out two pounds of water. Ridiculous. Snapped a couple with the phone:

From Random Junk

Blurrycam:

From Random Junk

Weird red helicopters:

From Random Junk

GPS Data

More impressive, to me, is the lunch I made today. I finally got to use some of the veggies I grew!! I made sausage, peppers, and onions. Everything except the bread, sausage, and olive oil was grown locally. The peppers and oregano I grew myself. The garlic came from one of the guys at the farmer's market. Recipe:

• 2 Sausage links (aprox 2/3lb)
• 1 green bell pepper
• 2 banana peppers
• 1 jalapeno
• 1 medium onion
• 2-6 cloves of garlic
• 2-4Tbsp fresh oregano
  
• 2Tbsp olive oil
• 2Tbsp white wine
• salt and pepper

Cook the sausage links through. I usually put mine whole in a frying pan with maybe 1/2-3/4 inch of water and let them cook until the water has boiled off. Turn occasionally. Once the water is gone, I slice them up and fry for a few minutes until they caramelize a little.

Remove the sausages from the pan, and drain the extra grease. Add peppers, onions, olive oil, salt and pepper to taste. Saute' until the bell peppers start to soften. Add white wine and deglaze the pan. Add garlic and oregano, saute for another minute or two. Add the sliced sausages back to the pan, and cook for another 2-3 minutes, or until the sausage are warmed through. Serve alone, or as a sandwich.

The results:

From Random Junk

I think I need to get some plates other than black. They just don't photograph well at all. It has nothing to do with my skill. NOTHING.

That is all.