Traditional Pho is made with beef knuckle and oxtail, but we don’t eat beef, so I’ve adapted, using the dark meat of chicken instead. Making the broth is labor of love. Since the stock simmers on the stove untended, it’s also an opportunity to turn one’s attention to other (lazy weekend afternoon) things. Pho isn’t … Continue reading
It’s 12:30 p.m. Woke up at 5:00; read ’til 6:00; swam (OK, dunked in the cold Atlantic Ocean) before breakfast. The clock says its time for lunch. But body and mind are still satisfied by this morning’s Banana Bowl! Continue reading
Some foods taste better with others: chocolate plus coffee. Some foods ARE better with others: chocolate plus apples. Adam Baer writes that especially Red Delicious (arghhh, really?) apple skin is high in quercetin, an anti-inflammatory flavonoid that has been shown to reduce the risk of allergies, heart attack, Alzheimer’s, Parkinson’s, and prostrate and lung cancers. … Continue reading
This was inspired in part by the amazingly sweet and tender peas we found at the SoPo Farmer’s Market last Thursday evening. Shoulda bought more! Also, our Labrador, Jazz, is on a new diet which in 10, TEN, days resulted in brighter eyes and teeth, and fresh breath. It includes garbanzo beans, so a pot … Continue reading
We had a small gathering to celebrate my nephew’s graduation from 8th grade: quite an accomplishment as everyone who’s survived middle school knows. Summer Celebration Menu: Grilled Marinated Chicken with Fresh Basil Pesto, Sicilian Strata, Summer Garden Salad, Fresh Fruit, Peach Ice Cream with Burnt Honey Caramel Sauce. Wes loves bacon. Wanting that flavor, but not the … Continue reading
Book Group will take it’s annual water taxi ride to Cushing Island this afternoon. We gather on Sarah’s porch to trade anecdotes, and hear a little poetry, or island gossip before lunch. These ladies have been willing taste-testers over the years, so even though Sarah ordered us not to bring a thing, she relented when … Continue reading
Close your eyes and the island could be in Greece! The best thing about this salad is that so much of it can come from your garden (or the local farmers’ market “garden”.) Splurge on good quality olive oil, well aged white balsamic vinegar, and smooth, full bodied feta cheese. It’s a wonderful canvas for … Continue reading
Annie gave me a Maple Cube two days ago when we met to work on a family project. “The quintessential maple cube can be grated over fresh berries, yogurt, ice cream, or your cappuccio.” LIke the RCA Victor Dog: whaaa? I’d never seen or heard of one, but was determined to put it to immediate … Continue reading
We have a couple of really good fish markets in Portland, Maine. My favorites are Harbor Fish and Brown Trading. The folks at both establishments are friendly and knowledgable, but at Brown Trading one can get samples of smoked fish which is sometimes served on crostini they make from Standard Bakery’s baguettes. Gluten free folks … Continue reading
1. Apricots top the fruit section of a “Healthy Food Hot List: The 29 Healthiest Foods on the Planet. 2. I love apricots. 3. Last summerNPR’s The Splendid Table profiled Jeni’s Splendid Ice Creams at Home , which led me to reinvest in an electric ice cream maker. Went right to William’s Sonoma and splurged on a Cuisinart. It’s … Continue reading
Gluten Free Gus 