"The Author-Preneur with Something To Say That You'll Love To Read." #authorpreneurTJM

Fresh Fruit and the Art of Food

One great gift of being human and having a cerebral cortex is that food  (and anything else for that matter) does not just simply need to serve the function of keeping us physically alive.  It can function on other planes at the same time.  Like, metaphor and beauty.  

We can use food and all of the language around food to serve as image and not just reality.  We can transfer onto the image all sorts of emotional and psychic content.  We can love food not just because it tastes so darned good and keeps us alive, but because of its beauty and its processes connected to who we are.  Processes like planting, nurturing, harvesting, preparing.

So, how we use food is as important to the human being as is what it contains to keep us living and moving on this earth.  So, how we plate and present food is important.  How do you take food and add some of the complexity of the relationship that we share with it?  What do you do to enhance the meaning and value of food in your life - beyond its role to keep us from dying?  What touches the edges of your philosophy of food - like beauty, elegance, art, desire?

What makes up the world of food for you?  How do you honor it, use it, define it, relate to it, and become ennobled by it?  Simple pears and strawberries are anything but simple.  They can evoke so much - like desire, wonder, and beauty.  Take time to incorporate this element of your relationship with food.








Spaghetti Squash

Summertime can support a broader range of fresh veggies. #workhardplayhard

Get #creativeinthekitchen

Tonight we are having baked spaghetti squash, olive oil, sautéd chicken breast with asparagus, onions and peppers. Mmm. Topped with grated parm.  Mmm.  Enjoy.

Ciao!




More Great Beets

I was pleasantly satisfied with this new venture and taste. I baked the beets the day before in the oven like I was baking a baked potato - pricking it with a fork several times.  About six medium to large beets.  Then I braised a fennel bulb. I cut it in half and then again, painting the quarters with olive oil and flash cooking it in the oven.  About 450 for a total of 15 minutes - flipping once in the middle.  I let them cool in the fridge over night.

Dice them up the next day and put them in pan with olive oil and 6 or 8 chopped scallions and quickly sauté for ten minutes and then let sit coiling on the off burner for two hours.  Mix together and serve up with some feta cheese.




Waldorf Salad

I love that we are getting a ton of veggies and fruits delivered to our home weekly from Misfit Market.  It has caused me to try new things.  Last week we got a bunch of apples and I already had some in the fridge.  So, what to do.  I made a Waldorf Salad.  We have plenty of celery from our deliveries, so that helps.  I added semi-sweet dark chocolate morsels that were in the freezer, and some freshly crushed walnuts - also in the freezer.  I used olive oil mayo and mixed it all up.  What a delight for lunch!!!  Mmm,  mmm, good.




Salad fixin’s

Who doesn’t love a great big salad with lots of Fixin’s. What are your go to salad items?  For me it is tomatoes, spring mix lettuce, cucumbers, onions, basil, oregano, Kalamata olives, feta cheese, stop light-colored peppers, and a honey crisp apples.  I do love anchovies on a salad as well. But not every time. As far as dressings are concerned, I love balsamic vinegairette  a full range of Greek salad dressings made with Greek yogurt or olive oil, and homemade Caesar salad dressing.

What are your favorite go to Fixin’s?   How about salad dressings?


Crustless Quiche to Breakfast Pizza

Depending on how much Bisquick you add, you can build a great crustless quiche or, if you add more bisquick it can function like a breakfast pizza.  Be sure to use fresh ingredients.  Today I have Cabot Sharps (2x), Natrel Lactose Free Whole, garlic, olive oil, mushrooms, onions, green and red peppers. I use 10 eggs, two lbs of cheese, 1/2 cup of milk and 3/4 cup of bisquick.  Spray Pam Olive oil into a 9 x 12 glassware pan.  Add egg/bisquick, milk mix first.  Then mix cheeses, veggies, cheeses, veggies and cook about 50 minutes at 350.  Garlic and Montreal steak seasoning to taste.

Mmmm.


What Are Your GO TO FILLINGS

When it comes to scrambled eggs or omelettes, what are your GO TO FILLING ingredients.  For me it is the following list:

1. Thick cut applewood smoked bacon.
2. Onions.
3. Red and green peppers.
4. Mushrooms.
5. Cabot sharp/extra sharp cheese (variety changes).

How about you?