A sweet, savory, buttery, green and healthy food blog by Sanura Weathers
Last year, a few foodie friends raved about Adriana Valez’s Roast Cauliflower recipe. She used to write a food blog at “What I Made for Dinner.” These foodie friends loved her recipe so much; they eventually started reinterpreting the recipe with other spices, including a curry-spiced version. Remembering everyone’s twitter and facebook rave about her recipe last summer, one head of cauliflower was finally and recently brought on a whim. Read more
At this time of year, buying salmon in New York is more expensive, because I’m striving to purchase Marine Stewardship Council (MSC) certified seafood. It’s a global, non-profit organization working with fisheries, seafood companies, scientists, conservation groups and the public to promote the best environmental-conscious choice in seafood. For a while, I thought buying MSC-certified seafood as expensive, but Nicole of FoodCulturist.com recommends purchasing local seafood for budget-friendly prices. Quite honestly, this recipe was made in late spring when buying salmon is cheaper. Ask your local fish monger for the best available seafood at this time of year. Their suggestion is better than seafood flown in hundreds or thousands of miles away. Read more
A few weeks ago, I had the pleasure of spending time with a few kids. They proudly bragged how they’re served exactly four servings of fruit and vegetables a day. Are meals supposed to be a mathematical equation? These days the government is promoting their new food plate of recommended proportions, dieters shout caloric numbers, and grams of sugar consumed are closely monitored. With today’s cuisines being precise and instant, we’ve lost touch with joyful eating. Read more
It’s the first few days of spring, and the weather is chilly. It comes to no surprise of hearing about future snowstorms at this time of year in New York. I once experienced the four seasons in one day. The morning started warm as I left my apartment in a sundress with a raincoat that only looks pretty. 45 minutes later, I exited the train station in the city to a crisp and cold breeze, similar to the fall season. By lunchtime snow flurries larger than a quarter were drifting pass the office windows. Toward the evening, the day had returned to a pleasant warmer temperature with no evidence of snow or rain. Read more
Tuna fish is that canned essential ingredient in a well-stocked pantry. It’s not a coveted meal. It’s the lunch or dinner served the day before a paycheck, or in this Great Recession, it’s a deposit from the unemployment agency into the bank account. Yep, I know about those emergency meals. Truthfully, I crave a fresh tuna steak. Thinly sliced revealing a bright pink flesh with a tender, mouth-watering, saline taste seasoned only with good quality olive oil, sea salt, and fresh black pepper. Oh, those were the days when life was worry-free. These days, I use a can opener. Read more