How lucky can a kid get? Go away to college and your parents follow. And then they decide to open a restaurant to cater to the college crowd. There are pros and cons to this scenario. The pro is we get (opening in May) fresh, affordable Mexican food.
May 1, 2009
April 29, 2009
Walnuts in Europe
It’s summer in Florida and my Mother, the snowbird, is off to stay with family in Europe for a few months. Nice.
She always asks if there’s something she can bring back for us:Â books? linen? I ask for walnuts. Walnuts? Yes, because my family in Europe has walnut trees among the fruit trees and grape vines. I remember how easily I can crack the shells with my palms and how fresh and sweet they smell and taste.
The last time I went to Europe I made sure to stuff my luggage and coat pockets with them. I probably drove my seat companions on the plane ride home nuts with the cracking…I offered to share, but there were no takers. Wishing they weren’t seated next to the crazy one.
My favorite way to eat raw walnuts is with sliced pears and goat milk gouda. And a glass of wine, of course. I also used walnuts instead of almonds in this Raw Energy Balls recipe:
1 cup raw walnuts
1 cup pitted medjool dates
1/4 cup dried cranberries
1/4 teaspoon cinnamon
1/4 teaspoon cardamon
1/4 cup raw almond butter
shredded organic coconut
- In a food processor fitted with the ‘s’ blade grind the walnuts until finely ground. Add the dates, cranberries and spices. Grind to a fine meal.
- Add the almond butter; process again until thoroughly mixed.
- Form into balls and roll in shredded coconut.
Store in a sealed container on the counter for up to 3 days, or refrigerate for up to a week.
Just another excellent recipe to be found/modified from Ali Segersten’s Whole Life Nutrition Cookbook.
April 26, 2009
Lamb Chops and Birthdays
My son has a favorite birthday dinner:Â marinated lamb chops.
Here’s the recipe for the marinade:
3/4 lb lamb meat
3 garlic cloves, crushed
2 tablespoons olive oil
2 tablespoons honey
3 tablespoons rosemary, chopped
3 tablespoons mint, chopped
2 lemon slices
1/2 teaspoon salt
1 teaspoon pepper
Combine all ingredients and let marinate 8 hours or overnight.
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April 24, 2009
My Life, In Acronyms
R.I.C.E. = rest, ice, compression, elevation
B.R.A.T. = bananas, rice, applesauce, tea
I made a joke tonight about how my life has come down to 2 acronyms. I sprained my ankle while hurrying down our hill to take the kids to the bus stop this morning. They continued down while I struggled back up to home base to R.I.C.E my ankle. Yeah. Luckily I had an ice pack in the freezer and my Aircast from the last time I sprained this ankle on Thanksgiving, 2005. Yes, it is a bum ankle. The doctor advised I proceed from here on wearing hightops. Keds as prosthetics? At least they come in cool colors.
This school year’s winter was challenging, too. Everyone catches some illness from someone during the winter months. And every so often the stomach flu is it. Hence, B.R.A.T. These are the acronyms of a mother’s life with young children. Memorized so we can assume auto-pilot at the first sign of a symptom. Because if we don’t, whatever we last fed the ill child WILL come back to haunt us until it is purged from their system.
Just some advice I have found necessary in my life. And remember to maintain the stash of non-perishables and water for when I am down and out and they have to pick up where I left off. And they did – admirably!
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April 17, 2009
Of Food & Family
I write this blog because I eat: in and out. And when I eat I remember things. To hold strong a memory, I believe it should involve all my senses: sight, smell, taste, touch, sound.
A meal with my family around the table has all these components: my partner engaging our inquiring children, the garlic and chocolate from our meal. If you desire a memory to hold true for years to come, create a complete picture involving all of the senses and live in its moment with your whole self. The memory will always find a quick path to your present.