A sweet, savory, buttery, green and healthy food blog by Sanura Weathers
Shortly after the boyfriend left for the west coast, this soup was made with a delicata squash from the last share of the CSA. It was made my way… very spicy. The boyfriend, who is a tester for many experimental recipes, likes spicy food, too. My tolerance for spicy food could be a bit more than his. When I called him about this delicious soup, he was curious to know how a large pot of soup is made for one person in a household. Read more
Someone said, “There goes the neighborhood’s intelligentsia,” upon hearing about a bookstore closing in the neighborhood. It was a quaint shop of diverse — mostly African-American — literature, music, and small gifts. The book store owner gladly ordered any book upon request, and she welcomed suggestions about upcoming books and authors. When I first moved into the neighborhood, seeing a book shop prominently display African-American literature, from the Nobel Peace Prize to the urban world fiction authors, warmed the heart. The shop had a cozy atmosphere with stained wooden shelves, framed autographs from notable authors, a painting of an angel reading a book that doubled as the shop’s logo, a play corner for young kids, and a long comfortable window seat. It was difficult to not stop in to say hello on the way to the coffee shop. Other times, a cup of coffee was enjoyed in the shop. Not only was the shop a place of literature, for it supported the community. It sponsored poetry events for young adults, introduced new authors, held reading workshops for children of various ages, and organized book clubs for adults. Read more
Crazy people will go bananas for this sorbet. As I am going crazy because of a writer’s block. No stories come to mind. No exciting recent events. Perhaps, there are too many recipes that need to be posted in queue, for this sorbet was made weeks ago. The original story behind making this sorbet has long been forgotten. Read more
Quite a few years ago, a friend in my undergraduate printmaking class made a simple observation. She mentioned I have fewer problems with difficult printing techniques, but the easy techniques cause me the most trouble. She found the insight about my simple printmaking problems amusing.
Once again, making an omelet is fairly simple for most people, but it causes me problems. My version sticks to the pan and tears easy. The chopped vegetables spill out of the folded egg. With an aversion to runny eggs, a gorgeous, fluffy omelet ends up turning into a rubberize brown. Hope is lost and the omelet gets scrapped into a scramble. It’s tasty, but the elegance is lost. I do trust my skills in making omelets are improving. Until that day in the near future arrives, the frittata will continue to be an easy adaption to my shortcoming of making an omelet. Read more
The traditional American breakfast usually consist of pancakes, waffles, bacon, grits, sausages or frittatas. Honestly, these meals take too much time to prepare in mornings were time is short. There are faster alternatives. In the summer, an abundance of fresh, local produce are available that make great salads. Salads for breakfast, you ask? Yes. Let’s expand the concept of a salad. Some people think green leaves are too harsh to digest early in the morning. I agree, but baby greens are less harsh. Lightly sautéed spinach, beet and swiss chard greens can be prepared and served in less than five minutes (Meal planning tip: Wash and cut greens the night before). They pair well with Easy Fried Eggs that take less than one minute to serve. My favorite summer breakfast is the basic tomato, fresh mozzarella and basil salad. It’s delicious with drizzled olive oil and a splash of balsamic vinegar. Sprinkle a little salt and pepper to draw out the flavors more. Sometimes, it’s garnished with toasted pine nuts and chopped kalamata olives. Another salad was made with the same dressing and garnish by using boiled eggs. No greens are included in those salads, and both paired well with crusty, wheat bread. Both salads are usually served as a side dish for lunch and dinner. Just as pancakes can be served for dinner, many light dinner recipes can be served for breakfast as well. Let’s think creatively about breakfast, and start our days on the healthy side. Read more