It Is What It Is

Another bit of lyric writing as my inspiration keeps going

It is what it is, I know, I can't change it
It is what it is, I know, I can't escape it
It is what it is, please help me understand it
It is what it is.....

Why must we accept that which must be
They never gave us a choice, can't you see
With a prayer, I'll fight for could be
But only in my dreams shall it be .....

New Inspiration

Well I've recently had a new batch of inspiration and that started to inspire some new music ideas...

In another place
In another lifetime
what might have been we'll never know .....

it could be right
it might be wrong
what might have been we'll never know .....

we watch the world, move a round us
we see the time, just pass us by

I make a wish
I say a prayer
but we know what can not be .....

we watch the world, move a round us
we see the time, just pass us by

all I know
and I want to say
what might have been we'll never know .....

we watch the world, move a round us
we see the time, just pass us by

it's not complete, nor is it polished but it's getting me back online.


More Later
G....

Welcome to 2013

It's been some time since I've done anything here, and it's time I get back to it... my life had gotten off the rails but I'm back on track.

More to come.

An Italian Feast Paired With Beers

A few weekend past, some friends and I did what I enjoy most, cooking a nice meal, and joking around.  I chose to do a taste of  Italy at harvest time, to be paired with a variety of beers (Belgian, French Canadian, Italian).

Menu

Antipasti – insalata di pomodori con bocconcini y prosciutto – Birra Duvel
Primi – Bucantini all’Amatriciana – Birra Moretti
Secondi – Salsicca all’Uva e Spinaci alla Genovese – Birra Blanche de Chambly
Dolci – Ricotta con Mielle, Pesche e Canella – Birra Pecheresse

Spaghetti in Tomato and Apple Sauce

I've been watch catching a number of episodes of Lidia's Italy on TLN, and she was exploring the food of  Trentino and Alto-Adige, and a very interesting and unique dish is Spaghetti con salsa di Pomodorie e Mele.  I started with Lidia's recipe but modified it for my taste so here my take on a Trentino fall classic.

1 28oz can San Marzano tomatoes

3/4 cup diced celery

3/4 cup dice carrot 

1 cup diced onion

1 lb, Granny Smith apples (or similar), cored, peeled, and shredded

6 Tbls  EVO

3 Cloves garlic minced or pressed 

1/4 cup Parmesan cheese + 1/4cup at the table 

1/4 cup chopped parsley 

Salt and pepper to taste  

1 lb Spaghetti