My rose tinted glasses are tinted with reality considering the political, environmental and lifestyle chaos of 2016 into 2017. Imani is a challenge. But, for the sake of love, we have to believe that good change is going to come. It’s difficult to believe, since people’s true feelings have showed within the last two to three years. We didn’t like what we saw or heard. But, the hatred — that we knew was always there — is now in the open. And, that’s a good start.
Have a story about your favorite pasta salad? Talk to me in the comment section below. In my experience, pasta salads truly are the side dish to a barbecue or special event. Sans meat, it’s a classic vegetarian dish. Meanwhile, we attempt to serve vegans — who don’t eat dairy — a mayonnaise-based pasta version. It’s often an “oops… we spent hours rubbing down ribs with spices and marinating chicken — let’s quickly make a vegetable” dish. As an afterthought dish, pasta salads often taste like no love.
Lately, the inspiration to write a food blog is fleeting. Cooking is a breeze. Taking pictures happens in a snap. It’s the writing that’s bothering me. It started with an article: Consider the Food Writer by Josh Ozersky. Then Lottie + Doof’s article, You’re Boring. There’s nothing like an opinion to devastate my proud feelings about writing about food. As a designer, I’m supposed to take criticism well, but their opinions hit a personal nerve: The truth hurts.
Why become friends with the neighbor who has a large vegetable garden? You want to make this tomato sauce. It’s a simple recipe, but it requires the best ingredients. The best ingredients are garden fresh–minutes from being picked off the vine. At this time of year, gardens are overflowing with an abundance of overripe tomatoes, zucchini, eggplants, tender herbs, summer squash, and bell peppers. They’re the classic ingredients for making a simple, summer tomato sauce. 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 →