Mother Nature provides us with a bountiful produce season, and this perfect season is the reason to travel down the road to nutritional well-being.
With such a bounty of fresh, fabulous Florida fruits and vibrant
vitamin laden veggies, good heart health is yours for the pickin’!
You say tomato, I say tomatoe, you show me your navel and I’ll show you mine! Tomato because it is a Lycopene food , full of antioxidants,
and, Oranges high in Vitamin C ! Si, Si!
I’d love to share this recipe with you as it illustrates a perfect marriage
Of these two fruits, yes , tomato is a fruit, ..and also incorporates such body beneficial powerhouses such as garlic, basil (referred to as the Royal Herb by ancient Greeks), chili flakes and extra virgin olive oil.
This dish (or “bowl” I should say!)is enjoyed equally well hot or cold, is so delicious and is so naturally nutritious it will certainly have you asking for “more please!”
Enjoy!
ROASTED TOMATO, ORANGE AND BASIL SOUP
3 lbs. ripe plum tomato, cut in half lengthwise
2 navel oranges, peeled, seeded and cut into quarters
¼ c. plus 3 T. extra virgin olive oil
1 ½ T. kosher salt
2 t. fresh ground black pepper
2 c. chopped sweet yellow onions
28 oz. can tomatoes and their juice
¼ c. chopped garlic
¼ c. brown sugar
¼ t. crushed red chili flakes
2 cups basil leaves, packed
2 c. water or more
Preheat oven to 425 degrees. Toss the tomatoes, orange, salt, pepper and ¼ c. olive oil together and arrange in a single layer on a baking sheet and roast for 30 minutes. In a stock pot sauté the onions, garlic, the remaining olive oil, butter, brown sugar and red chili flakes until soft and translucent. Add the canned tomatoes, basil, water, oven roasted oranges and tomatoes and bring to a boil. Simmer for 30 minutes. Let rest 20 minutes and pass the mixture through a food mill fitted with the coarsest blade or pulse on/off in a food processor or blender. Taste and adjust seasonings. Soup can be served hot or cold, and garnished with more basil, yogurt, sour cream or crème fraiche.
Delicious served over your favorite fish, chicken or grains.
Enjoy!
Tuesday, December 08, 2009
Sunday, December 06, 2009
Dancing with the Wind, Frost and a Delicious Salad
A wonderful big/baby greens and winter fruit salad with a creamy aged cheese and toasty nuts are what I crave when the first Florida frost touches me and my nose gets cold. Frost? I guess that was last night and I admit I am exaggerating....but I will say anything for this salad. Frost like hurricane winds came in on Biscayne Bay last night as the Versace 2010 Spring and Summertime was unveiled. Bitter sweet and bitter cold. It was then, as I was watching 6ft + models, long and lanky, dance the walk in 6 inch platform boots with 2 inch toe risers with tiers of hair and fabrics balancing gingerly to and fro that I realized I was doing the same. They were playing odds with the wind just as I was creating that same said salad with red Bella Rosa baby lettuces too playing odds with the wind. Only those artfully arranged nuts and fruit dancing to keep those delicate ruffled lettuces from flying off their plated platforms. As it turns out artfully un-arranged can be just as delicious!
WINTER WILD GREENS SALAD WITH MAPLE VINAIGRETTE
5 oz. package organic Wild Greens
2 ripe pears
Juice of 1 lemon
1 c. sliced Fuyu persimmon (ripe, but firm to touch)
1 c. walnuts or pecans
1 c. crumbled blue cheese (Roquefort, Gorgonzola, and Maytag Blue)
¼ c. pomegranate seeds
Fresh cracked black pepper
Toast the walnuts until golden brown in a 350 degree oven, in the middle rack for 5-8 minutes. You will smell the oil of the nuts being released. Cool and set aside. Check the greens for crispness and freshness. Cut the pears into even slices and toss into lemon juice. Make the vinaigrette and set aside. Toss the Fuyu persimmons with 2 tablespoons of the dressing.
To assemble. Ladle 2 tablespoons of the dressing on each of the plates. Dry the pears and place them on the center of the plate. Mound the persimmons on top of the pears. Toss the greens lightly with the dressing just enough to create a shine. Mound the greens on top. Crumbl the blue cheese and nuts around the salad, and finish ladling the dressing on the plate if needed. Dust each salad with fresh cracked black pepper and pomegranate seeds
Maple Balsamic Vinaigrette
1 t. Dijon mustard
¼ c. balsamic vinegar
1 t. fresh chopped thyme
¼ c. maple syrup
1 minced shallot
¾ c. extra virgin olive oil
Kosher salt and cracked black pepper
Mix together the first five ingredients. Whisk in the oil until loosely emulsified. Taste and adjust. Season with salt and pepper.
Enjoy!
WINTER WILD GREENS SALAD WITH MAPLE VINAIGRETTE
5 oz. package organic Wild Greens
2 ripe pears
Juice of 1 lemon
1 c. sliced Fuyu persimmon (ripe, but firm to touch)
1 c. walnuts or pecans
1 c. crumbled blue cheese (Roquefort, Gorgonzola, and Maytag Blue)
¼ c. pomegranate seeds
Fresh cracked black pepper
Toast the walnuts until golden brown in a 350 degree oven, in the middle rack for 5-8 minutes. You will smell the oil of the nuts being released. Cool and set aside. Check the greens for crispness and freshness. Cut the pears into even slices and toss into lemon juice. Make the vinaigrette and set aside. Toss the Fuyu persimmons with 2 tablespoons of the dressing.
To assemble. Ladle 2 tablespoons of the dressing on each of the plates. Dry the pears and place them on the center of the plate. Mound the persimmons on top of the pears. Toss the greens lightly with the dressing just enough to create a shine. Mound the greens on top. Crumbl the blue cheese and nuts around the salad, and finish ladling the dressing on the plate if needed. Dust each salad with fresh cracked black pepper and pomegranate seeds
Maple Balsamic Vinaigrette
1 t. Dijon mustard
¼ c. balsamic vinegar
1 t. fresh chopped thyme
¼ c. maple syrup
1 minced shallot
¾ c. extra virgin olive oil
Kosher salt and cracked black pepper
Mix together the first five ingredients. Whisk in the oil until loosely emulsified. Taste and adjust. Season with salt and pepper.
Enjoy!
Saturday, December 05, 2009
Divine, Delicious and Devoured...just like YOU!
Nutritionally Divine, Delicious and Devoured...that's what I meant to say
We certainly cannot change our age, our gender or our heredity, but it’s never too late to reduce the risk factors. To reduce risk factors we must find a program of alternative therapies. For me any alternative therapy has to be Delicious and Divine! I don’t want to sacrifice flavor or fun!
Number one is Nutrition! We know that a diet with plenty of fruits and vegetables boosts our immune system and reduces the risk of heart disease. Plant foods are high in antioxidant nutrients like Vitamin C, Vitamin E, beta-carotene and selenium. So, the more plant foods the better we are with every bite!
Take a journey with me to the Mediterranean and create a diet that is based less in saturated fats, like red meat and dairy, and more in poly unsaturated fats like olive oil, fruits and vegetables. Give those green leafy vegetables, legumes, fish and poultry center stage.The more you eat the more you WIN!
Enjoy this spread in summer, winter, fall and spring! A memorable dip served with chips, divine served alongside a piece of grilled fish or chicken, delicious dolloped on top of a mound of leafy greens or devoured in an endive boat or on your favorite cracker!
ROASTED EGGPLANT SPREAD
1 medium eggplant
1 pt. grape tomatoes
2 red bell peppers
1 large sweet yellow onion
4 garlic cloves, minced
½ c. cooked garbanzo beans
6 T. good olive oil
2 T. tomato paste
1 ½ tsp. Kosher salt
½ t. fresh cracked black pepper
Juice and zest of 1 lemon
Handful of fresh basil
Preheat oven to 400 degrees.
Cut the vegetables into 1 inch cubes. Toss them in a large bowl with olive oil, garlic, kosher salt and cracked black pepper. Spread them on a baking sheet. Roast them for 30-45 minutes or until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.
Place the vegetables into a food processor, add the tomato paste and garbanzo beans. Pulse on/off until desired texture. Add the lemon zest, juice and basil and pulse again.Season with salt and pepper to taste.
Enjoy!
We certainly cannot change our age, our gender or our heredity, but it’s never too late to reduce the risk factors. To reduce risk factors we must find a program of alternative therapies. For me any alternative therapy has to be Delicious and Divine! I don’t want to sacrifice flavor or fun!
Number one is Nutrition! We know that a diet with plenty of fruits and vegetables boosts our immune system and reduces the risk of heart disease. Plant foods are high in antioxidant nutrients like Vitamin C, Vitamin E, beta-carotene and selenium. So, the more plant foods the better we are with every bite!
Take a journey with me to the Mediterranean and create a diet that is based less in saturated fats, like red meat and dairy, and more in poly unsaturated fats like olive oil, fruits and vegetables. Give those green leafy vegetables, legumes, fish and poultry center stage.The more you eat the more you WIN!
Enjoy this spread in summer, winter, fall and spring! A memorable dip served with chips, divine served alongside a piece of grilled fish or chicken, delicious dolloped on top of a mound of leafy greens or devoured in an endive boat or on your favorite cracker!
ROASTED EGGPLANT SPREAD
1 medium eggplant
1 pt. grape tomatoes
2 red bell peppers
1 large sweet yellow onion
4 garlic cloves, minced
½ c. cooked garbanzo beans
6 T. good olive oil
2 T. tomato paste
1 ½ tsp. Kosher salt
½ t. fresh cracked black pepper
Juice and zest of 1 lemon
Handful of fresh basil
Preheat oven to 400 degrees.
Cut the vegetables into 1 inch cubes. Toss them in a large bowl with olive oil, garlic, kosher salt and cracked black pepper. Spread them on a baking sheet. Roast them for 30-45 minutes or until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.
Place the vegetables into a food processor, add the tomato paste and garbanzo beans. Pulse on/off until desired texture. Add the lemon zest, juice and basil and pulse again.Season with salt and pepper to taste.
Enjoy!
Thursday, December 03, 2009
Silken Salmon...delicious, so enticing and plays a great foil...
Soft and silky is the best way to describe this dish. The salmon takes on the most incredible flavor that is held in the texture. (think about that)And the crunchy vegetable slaw plays a great foil. We need that in our Zen. A little playfulness on our palate. That is what I have to offer.
Approaching day 4 of Wendy's Sisterhood Cleanse I am sensing she wants something to dance on her palate. Something like this. My friend wanted to try and stay vegetarian, but I am sensing a nice boost of Omega 3's may be in order. Hence my inspiration.
SILKEN SALMON WITH ASIAN SLAW
Marinade:
½ c. rice wine vinegar
½ c. lime juice
¼ c. each toasted sesame oil and olive oil
Marinate for 12 hours
2 lbs. salmon filet, boned and skinned
Heat a non stick pan to medium high and add 2 tablespoons olive oil. Pan sear and brown for 2-3minutes on each. Finish cooking at 350 degrees for 15-18 minutes, depending on thickness and desired doneness. Do not overcook.
Slaw:
4 c. julienne Napa or Savoy cabbage
½ c. shredded carrots
½ c. julienne yellow and red bell peppers
½ c. diagonal cut green onions
½ c. julienne snow peas
2 medium oranges, zested, peeled, sliced and slices quartered
¼ c. chopped fresh cilantro
Dressing:
1/4 c. rice vinegar
3 T. sesame oil
3 T. mirin
3 T. soy sauce
3 T. lime juice
2 T. honey
1 T. black sesame seeds
2 t. chopped garlic
3 T. chopped cilantro
2 t. chopped garlic
½ t. Sambal or to taste
2 T. fresh ginger, peeled and finely chopped
Put first 10 ingredients into a bowl. Taste and add sambal, a little at a time. Adjust with more of this and more of that.
Combine cabbage, carrots, green onions, bell peppers, snow peas, orange zest and sliced and cilantro in a bowl. Set aside and mix with the dressing 15 minutes before serving. Serve with Silken Salmon.
Enjoy!
Approaching day 4 of Wendy's Sisterhood Cleanse I am sensing she wants something to dance on her palate. Something like this. My friend wanted to try and stay vegetarian, but I am sensing a nice boost of Omega 3's may be in order. Hence my inspiration.
SILKEN SALMON WITH ASIAN SLAW
Marinade:
½ c. rice wine vinegar
½ c. lime juice
¼ c. each toasted sesame oil and olive oil
Marinate for 12 hours
2 lbs. salmon filet, boned and skinned
Heat a non stick pan to medium high and add 2 tablespoons olive oil. Pan sear and brown for 2-3minutes on each. Finish cooking at 350 degrees for 15-18 minutes, depending on thickness and desired doneness. Do not overcook.
Slaw:
4 c. julienne Napa or Savoy cabbage
½ c. shredded carrots
½ c. julienne yellow and red bell peppers
½ c. diagonal cut green onions
½ c. julienne snow peas
2 medium oranges, zested, peeled, sliced and slices quartered
¼ c. chopped fresh cilantro
Dressing:
1/4 c. rice vinegar
3 T. sesame oil
3 T. mirin
3 T. soy sauce
3 T. lime juice
2 T. honey
1 T. black sesame seeds
2 t. chopped garlic
3 T. chopped cilantro
2 t. chopped garlic
½ t. Sambal or to taste
2 T. fresh ginger, peeled and finely chopped
Put first 10 ingredients into a bowl. Taste and add sambal, a little at a time. Adjust with more of this and more of that.
Combine cabbage, carrots, green onions, bell peppers, snow peas, orange zest and sliced and cilantro in a bowl. Set aside and mix with the dressing 15 minutes before serving. Serve with Silken Salmon.
Enjoy!
Warm and Delicious...and a little nutty...just like you
CHUNKY BUTTERNUT PUMPKIN & CHICKPEA SOUP
1 Butternut Squash peeled and diced, about 4-5 cups, reserving seeds
1 t. cumin seeds
1 t. crushed red chilis
Olive oil
2 Celery stalks, trimmed, finely chopped
3 Garlic cloves, finely chopped
½ c. rough chopped parsley
1 28 oz. can tomatoes
2 small Red onions, finely chopped
2 Qt. Chicken or Vegetable Stock
2 15 oz. cans Chickpeas, drained
2 t. each Fennel Seeds, Sesame Seeds and Poppy Seeds
2/3 C. sliced almonds
Zest of 2 Lemons
3 T. Fresh Mint, leaves chopped
3 T. Fresh Italain parsley leaves
Extra Virgin Olive Oil
Put the butternut squash, cumin and dried chili on a baking tray. Drizzle with oil, mix together and roast in 350 degree oven for 25 minutes or until cooked through. Heat a large saucepan over medium-low heat and pour in a splash of olive oil. Add the celery, garlic, parsley and 2/3 of the onion. Cook gently with a lid on until softened. Drop in the butternut squash and sweat for 5 minutes, then pour in the stock and tomato juices. Bring to a boil, turn down the heat and simmer for 15 minutes. Add the chickpeas and simmer for 15 minutes more.
Toast the reserved pumpkin seeds with the fennel seeds, sesame, poppy seeds and almonds in the oven on a baking tray for 3-4 minutes until nicely colored all over. Mix lemon zest, parsley leaves and mint. Add remaining onion to herb mixture. Season soup well with sea salt and freshly ground black pepper. Puree half in a blender until thick, but still with chunky bits. Add half pureed mixture back into saucepan. Keep warm. Ladle soup into bowls. Stir once then sprinkle with toasted seeds and nuts followed by zesty herb, onion mixture. Finish with a drizzle of extra virgin olive oil. Enjoy!
1 Butternut Squash peeled and diced, about 4-5 cups, reserving seeds
1 t. cumin seeds
1 t. crushed red chilis
Olive oil
2 Celery stalks, trimmed, finely chopped
3 Garlic cloves, finely chopped
½ c. rough chopped parsley
1 28 oz. can tomatoes
2 small Red onions, finely chopped
2 Qt. Chicken or Vegetable Stock
2 15 oz. cans Chickpeas, drained
2 t. each Fennel Seeds, Sesame Seeds and Poppy Seeds
2/3 C. sliced almonds
Zest of 2 Lemons
3 T. Fresh Mint, leaves chopped
3 T. Fresh Italain parsley leaves
Extra Virgin Olive Oil
Put the butternut squash, cumin and dried chili on a baking tray. Drizzle with oil, mix together and roast in 350 degree oven for 25 minutes or until cooked through. Heat a large saucepan over medium-low heat and pour in a splash of olive oil. Add the celery, garlic, parsley and 2/3 of the onion. Cook gently with a lid on until softened. Drop in the butternut squash and sweat for 5 minutes, then pour in the stock and tomato juices. Bring to a boil, turn down the heat and simmer for 15 minutes. Add the chickpeas and simmer for 15 minutes more.
Toast the reserved pumpkin seeds with the fennel seeds, sesame, poppy seeds and almonds in the oven on a baking tray for 3-4 minutes until nicely colored all over. Mix lemon zest, parsley leaves and mint. Add remaining onion to herb mixture. Season soup well with sea salt and freshly ground black pepper. Puree half in a blender until thick, but still with chunky bits. Add half pureed mixture back into saucepan. Keep warm. Ladle soup into bowls. Stir once then sprinkle with toasted seeds and nuts followed by zesty herb, onion mixture. Finish with a drizzle of extra virgin olive oil. Enjoy!
Tuesday, December 01, 2009
Saying Yes! to Me!
Day 2 with Wendy...cleansing mind body and soul
Barefoot summer and sandals have a way of leaving my feet and toes like they need some attention. Somehow, without me even knowing it they have become a sore point and that’s not just because I am standing on them all day! How could they have been so neglected? Close-toed shoes have a way of suggesting the obvious…it’s time to succumb to my weakness... a pedicure. Start by taking care of your self with a “delicious” fruit bath that turns those calluses into supple feet, as soft as a baby’s. At the same time this recipe provides you with vitamins, calcium and nutrients. It’s an hour spent that nourishes your body and your soul. It’s just another way of saying “Yes” to me. and let your pretty self smile and embrace yourself from head to toe!
SWEET FEET “FOOT BATH and TASTY TREAT”
1 c. frozen mango pulp
1 c. frozen pineapple pulp
1 c. frozen passion fruit pulp
Buy Goya brand or other frozen pulp found in the freezer section
1 c. orange blossom honey
4 c. organic vanilla yogurt
In a blender process all of the ingredients together. Reserve two cups to be eaten and divide the rest evenly into two plastic bags. Wash your feet with your favorite soap. Slip each foot into each bag and tie the bags around your ankles with a twistie tie. “Squish”(that’s a technical term) your toes into the fruit. Squish, squish... Enjoy the next hour relaxing while eating your healthy sweet treat. Then, remove your feet from each bag and toss the bags away. Rinse your feet with cool water and massage your soft toes and heels and arches with your favorite moisturizer. The nutrients of the fruit and yogurt deliver enzymes into your feet that hydrate your skin while providing nutrient and calcium absorption in your body. And It is a delicious hour to …Enjoy!
Barefoot summer and sandals have a way of leaving my feet and toes like they need some attention. Somehow, without me even knowing it they have become a sore point and that’s not just because I am standing on them all day! How could they have been so neglected? Close-toed shoes have a way of suggesting the obvious…it’s time to succumb to my weakness... a pedicure. Start by taking care of your self with a “delicious” fruit bath that turns those calluses into supple feet, as soft as a baby’s. At the same time this recipe provides you with vitamins, calcium and nutrients. It’s an hour spent that nourishes your body and your soul. It’s just another way of saying “Yes” to me. and let your pretty self smile and embrace yourself from head to toe!
SWEET FEET “FOOT BATH and TASTY TREAT”
1 c. frozen mango pulp
1 c. frozen pineapple pulp
1 c. frozen passion fruit pulp
Buy Goya brand or other frozen pulp found in the freezer section
1 c. orange blossom honey
4 c. organic vanilla yogurt
In a blender process all of the ingredients together. Reserve two cups to be eaten and divide the rest evenly into two plastic bags. Wash your feet with your favorite soap. Slip each foot into each bag and tie the bags around your ankles with a twistie tie. “Squish”(that’s a technical term) your toes into the fruit. Squish, squish... Enjoy the next hour relaxing while eating your healthy sweet treat. Then, remove your feet from each bag and toss the bags away. Rinse your feet with cool water and massage your soft toes and heels and arches with your favorite moisturizer. The nutrients of the fruit and yogurt deliver enzymes into your feet that hydrate your skin while providing nutrient and calcium absorption in your body. And It is a delicious hour to …Enjoy!
Friends Helping Friends ..Nourishing Consciousness
Wendy's book launch "Your Life Your Destiny" is Dec 11th.
Please join us for our 11 Days of Consciousness
11 day cleanse: 11 days of “Conscious eating”
11 days of eating pure and healthy
11 days of yoga
11 days of prayer and mediation designed to go hand in hand with this program.
When I am feeling a bit on the plump side I know I need to stock my refrigerator with ready made foods that will fill my slender waistline. "Thoughts become things, so choose the good ones". Less is more! Flavor is a big part of satisfaction for me. I need something that is going to dance on my palate and before I eat it, it has to visually excite me. So with those things in mind I share this calcium rich vegetable salad.
FIESTA VEGETABLE SALAD WITH TAHINI CITRUS DRESSING
½ cup each or select a few, chopped, sliced, grated or diced (your favorites)
Yellow /Green Squash
Cucumber/ Tomato/ Broccoli
Celery/ Green Onion/ Green / Yellow Beans/ Cauliflower/ Carrot /Artichoke
Parsley & Herbs /Variety Sprouts/ Bell Peppers
Dandelion, Watercress or other Leafy Greens
Prepare 2 cups cooked Brown Rice that has been soaked for 4 hours before cooking.
2 cups cooked Garbanzo Beans
Mix together all the above ingredients and add to salad some or all of the following:
½ c. each Toasted Sunflower Seeds, Toasted Almonds
½ c. each Toasted Pumpkin Seeds, Dried Fruits
Make tahini dressing. Can be kept in refrigerator for a few days. Keep dressing and salad separate. Mix the amount of salad and dressing as you are ready to enjoy.
Tahini Citrus Dressing (can keep refrigerated for 4-6 days)
Combine ingredients in blender and process until smooth. Taste and adjust seasonings.
½ c. tahini (sesame paste found in Whole Foods Market)
2 T. fresh peeled ginger
½ c. water
½ c. citrus juice, lime, lemon and orange
2 cloves garlic ½ t. cumin
3 green onions ¼ c. parsley
Sea salt to taste
2 T. agave nectar
Enjoy!
Please join us for our 11 Days of Consciousness
11 day cleanse: 11 days of “Conscious eating”
11 days of eating pure and healthy
11 days of yoga
11 days of prayer and mediation designed to go hand in hand with this program.
When I am feeling a bit on the plump side I know I need to stock my refrigerator with ready made foods that will fill my slender waistline. "Thoughts become things, so choose the good ones". Less is more! Flavor is a big part of satisfaction for me. I need something that is going to dance on my palate and before I eat it, it has to visually excite me. So with those things in mind I share this calcium rich vegetable salad.
FIESTA VEGETABLE SALAD WITH TAHINI CITRUS DRESSING
½ cup each or select a few, chopped, sliced, grated or diced (your favorites)
Yellow /Green Squash
Cucumber/ Tomato/ Broccoli
Celery/ Green Onion/ Green / Yellow Beans/ Cauliflower/ Carrot /Artichoke
Parsley & Herbs /Variety Sprouts/ Bell Peppers
Dandelion, Watercress or other Leafy Greens
Prepare 2 cups cooked Brown Rice that has been soaked for 4 hours before cooking.
2 cups cooked Garbanzo Beans
Mix together all the above ingredients and add to salad some or all of the following:
½ c. each Toasted Sunflower Seeds, Toasted Almonds
½ c. each Toasted Pumpkin Seeds, Dried Fruits
Make tahini dressing. Can be kept in refrigerator for a few days. Keep dressing and salad separate. Mix the amount of salad and dressing as you are ready to enjoy.
Tahini Citrus Dressing (can keep refrigerated for 4-6 days)
Combine ingredients in blender and process until smooth. Taste and adjust seasonings.
½ c. tahini (sesame paste found in Whole Foods Market)
2 T. fresh peeled ginger
½ c. water
½ c. citrus juice, lime, lemon and orange
2 cloves garlic ½ t. cumin
3 green onions ¼ c. parsley
Sea salt to taste
2 T. agave nectar
Enjoy!
Sunday, November 29, 2009
Still laughing ...a Thanksgiving to remember...or not
still laughing....30 turkeys smothered and stuffed with lashings of buttery love and 30 families happy and content. Job well done. Well, baby sister April and I ...we brined, we marinated, we pampered our pretty plump breasts and drumsticks. heehee. I turned on the new grill to medium and laid them skin side them down all in a row. A sigh of accomplishment, sizzle, sizzle they are all put to bed. My nephew offered a foot massage and if anyone knows me that is my weakness. As I lay on the chaise, not a care in the world ..out of the corner of my eye I see my sister jump back as she is lifting the grill lid and around her bobbing, blonde ponytail is billowing black smoke. (I can leap tall buildings when the need be). All I can see are mounds of flaming, too salty, too sugary, too charred, too funny! We sit down together and fill ourselves with belly laughs and side dishes. I promise turkey sandwiches today (I have a bird cooked to perfection in my walk in,...how did I know?). I know my passion is food, and I know why. Food is about creating memories and being grateful for the family and friends that are seated at the the table and for those we have tucked away in our hearts cupboard. Mom was not with us this year, but I am sure she had her hand, her laughter and her heart in all our blessings.
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