The Rip Van Wrinkler,
XXII, Issue 4, November 2018

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"FLY!. . ." is the NEW Contest!
Enter stories &/or PHOTOS by January 1st.


Irena Peštová's Nzangi - Taji & Makindu Nzangi To Asthenia - shows air.

Sanderbelly Marsicano (Surfman photo)

Rip Christensen

Black Bean Ravioli with Pesto with roasted red peppers & Greek yogurt.
This is La Bella Pasta fresh black bean ravioli cooked for about 4 to 5 minutes, with Cibo Naturals basil pesto, some butter, some grated paremsan cheese. The organic red peppers have been roasted and peeled. I added a spoonful of organic plain Greek yogurt. It's that easy and super yummy.

This is a nice idea found on FB - source unknown.

Chickpea curry with rice.
Chickpea Curry with Rice
Recipe courtesy of Ree Drummond
2 cups basmati rice
2 tablespoons olive oil
1 large onion, chopped
Kosher salt and freshly ground black pepper
2 teaspoons curry powder
2 cloves garlic, chopped
1 cup vegetable stock
Two 15-ounce cans chickpeas, drained and rinsed, or cooked from dry
One 13.5-ounce can coconut milk
1 to 2 tablespoons honey
1 to 2 tablespoons sriracha sauce
Naan bread, for serving
Chopped fresh cilantro, or parsley for garnish.
Cook the basmati rice.
Heat the oil in a medium skillet over medium-low heat. Add the onions, season with salt and pepper and cook until the onions are dark brown and caramelized, about 10 minutes. Stir in the curry powder and garlic and cook for 30 seconds. Pour in the vegetable stock and stir to scrape up all the brown bits in the pan. Add the chickpeas, coconut milk, honey and a squirt of sriracha. Bring to a boil, reduce the heat and simmer for 10 minutes. Taste and adjust the seasoning.
Warm the naan in the microwave. Serve the curry over the rice with the warmed naan.
Garnish with the cilantro or parsley.

Lemon Yogurt Breakfast Cake, or Ciambella
from "the view from great island"
Dry ingredients
2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
Wet ingredients
2 large eggs, at room temperature
3/4 cups granulated sugar
3/4 cup whole milk yogurt
zest from 1 or 2 lemons
1/4 cup fresh squeezed lemon juice (zest your lemon before juicing!)
3/4 cup vegetable oil
Preheat the oven to 350F
Butter and flour and bundt pan.
Whisk together the dry ingredients and set aside.
Beat the eggs for 2 minutes until pale and thick. Gradually beat in the sugar.
Blend in the rest of the wet ingredients and mix well.
Fold in the dry ingredients and mix just until completely blended.
Turn the batter into the pan and bake for 30-35 minutes, until just beginning to turn golden and a toothpick inserted in the center comes out without wet batter clinging to it.
Don't over bake.
Let the cake cool on a rack for 10 minutes before turning out. I like to flip it over so the rough edge faces up.
Let cool completely before dusting with sugar.

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