Ice cream isn’t going to save the day. Fear of change won. Racism won. Anti-semitism won. Anti-immigration won. Sexism won. Anti-LGBTQ won. All the -isms in the world won. And, I have a right to be scared and will stay mad. When the conservative trend was noticed in Europe and Turkey earlier this year, it was a comforting thought that we in the United States were slowly moving in a positive direction. But, when the majority of people used voting booths — similar to how the Klu Klux Klan wear hoods — to vote for a racist candidate on Tuesday, I’m wondering who among my white friends, are truly my friend.
Learning about healthy eating can be an adventure. You make a weekly menu that looks more appetizing than pizza being delivered, and a long grocery list to go with it. You explore the aisles of the grocery store. You carry home bags of groceries.
But for beginner cooks, the adventure of learning to eat healthy often ends at the doorway of the kitchen. The reason: Their kitchens are organized for reheating packaged frozen meals, while drawers are stuffed with take-out delivery menus, condiment packages, paper plates and plastic utensils.
Don’t give up so easily. There’s a book explaining all one needs to know about a kitchen.
Christmas dinner was Roast Lemon Yogurt Whole Fish, Stuffed Clams, Brazilian Collard Greens with Shrimp, Kumquats and Couscous salad, and Chocolate Pound Cake served with homemade Coffee and Chocolate Covered Almond Ice Cream. I looked forward sharing our non-traditional meal — influenced by Italian-Americans The Feast of the Seven Fishes’ dinner on social media and writing about it after Christmas. Despite starting dinner early and prepping a few ingredients on Christmas Eve and the weekend before, the daylight for taking proper food pictures was lost, because daylight in the winter ends early. Initially, I was upset, but the anger was shrugged off. Instead, I chose to experience our holiday blessing of having an abundance of food sans working for my food blog. Read more