My bucket list has always centered on food.
Item: Stroll home from my local boulangerie with a fresh baguette tucked under my arm, like a true Parisienne. Check – I did it many times when I lived in Paris apprenticing as a cook.
Item: Eat freshly made ricotta cheese in the mountains of Sicily. Check – It was as rustic and delicious as it sounds, arriving at sunrise with mist rising from the valley and a light breeze carrying sheep smell as we warmed our hands around wooden bowls filled with creamy, slightly grainy curds of ricotta just made by shepherds over a wood fire.
Item: Eat genuine barbecue. Double Check. The first time was while driving through Texas Hill Country. I cannot recall the name of the place but their brisket, slow-cooked over wood, was to die for. The second time was pickin’ pig with Julia Child in Atlanta. Standing with other guests, including Julia, at a specially arranged barbecue, around a whole pit-roasted pig arrayed on a picnic table, pulling off meltingly tender strands, we agreed it was divinely messy and memorable. Continue reading
We all know family members or friends that have been touched by cancer. But even though we know that cancer can affect as many as one in every two Americans at some point in their lives, it’s easy to forget to take action now to prevent cancer tomorrow! Even now with new research showing that overweight girls are at increased risk of colorectal cancer decades later with busy schedules, prevention can seem like too much of a bother.
But fighting cancer is most effective when it is started early and for our kids, that means now!
Making changes in your diet to include more cancer preventative foods doesn’t have to mean hours of cooking everything from scratch! Some simple and inexpensive shortcuts can mean delicious, healthy meals with almost nothing more required than just a quick assembly. Below are some ideas to get you started:
1. Microwave a cup of frozen corn, covered by a damp paper towel, for 2 minutes in a medium bowl. Add well-rinsed, canned black beans, and heat for an additional 1-2 minutes. Top with fresh salsa and presto – an instant delicious side for chicken, tofu, lean beef or scrambled eggs! Continue reading
I live to eat. But sometimes all I can put together is an efficient, balanced meal. One of my favorites is rotisserie chicken, a green salad, microwaved brown rice. A trip to the refrigerator makes it enjoyable.
You can travel the world through the condiments in my refrigerator. Some actually come from trips, others I make to recreate past pleasures. I have nutty Egyptian dukkah, chimichurri from Argentina, lemon-sharp Israeli tahini sauce, good old American cranberry relish, Indian tamarind chutney, Dijon mustard from Dijon, and more. A sprinkle, spoonful, or dollop of them works wonders with simple meals like this chicken dinner.
In winter, I include mostarda, a combination of fruits and mustard that I first had in
The author’s Winter Fruit Mostarda, a sweet-sharp condiment with fresh fruit
Bologna, Italy, where this sweet and sharp condiment is served with bollito misto, a feast of boiled meats that needs its kick as much as my understated dinner. An almost medieval Continue reading