A sweet, savory, buttery, green and healthy food blog by Sanura Weathers
Summertime, summertime, summertime
and the living is, living is easy
Fish are, I know the fish are jumping
and cotton is so high
Your daddy is so, so rich and your mama good-
she had to be good-looking
so hush, little baby, don’t you cry
don’t you cry, no no, don’t cry
no need to cry, don’t cry, don’t cry
summertime, summertime… Read more
Summer squash is the antithesis to my love of eating beets. The moment the Community Supported Agriculture (CSA) share included two pounds of summer squash, my stomach started turning. A deep breath was inhaled. Memories of sauté summer squash slowly unraveled. This is the summer to make peace with this squalid yellow vegetable. Read more
In addition to Brussel sprouts, I was the only child who looked forward to eating beets. My father prepared the canned version. He would proudly brag to co-workers how effortless his child ate vegetables. I didn’t understand how could my sugar-fiend playmates not like them. They were sweet to me. Read more
Washington, D.C is always a pleasant road trip from New York. If we don’t encounter traffic along the way, it’s even a better drive. Road trips provide a chance to have “catch-up” conversations, read a book and relax. Most of all, seeing family is always fun. At our destination, my sister served strawberry margaritas, and she cooked breakfast the next morning. It was a relaxing vacation from my kitchen.
Mistakes happen. C’est la vie. A chicken died unnecessarily. It happened this past holiday weekend. A whole chicken was brought for one dollar a pound, that’s a good deal for a free-range, drug free chicken. July 4th weekend was spent enjoying festivals and seeing friends. We forgot and didn’t have the time to properly clean and freeze the poor bird. When it was time to season it for dinner, it wasn’t good to eat, because it had spoiled.
In this household, it’s not about the money that was wasted. It’s about a life that died unnecessarily, but karma has its ways of returning full circle. With a spoiled chicken, a menu had to be changed. Salmon was brought to quickly replace the chicken. Remember, the chicken was brought for one dollar a pound. It would’ve lasted two or three days, including “brown bagging” it for lunch. In New York City, lunch will cost an average of $10.00, if one is conscience about eating healthy. One pound of salmon will last for one day. So, I may have cooked a fabulous Salmon with Red Currant Salsa, but I can’t “brown bag” it for lunch the following day, because I try not to leftover fish, unless it’s a canned tuna salad. Read more