Posts from — March 2013

Everything is blooming most recklessly; if it were voices instead of colors, there would be an unbelievable shrieking into the heart of the night.  ~Rainer Maria Rilke

Springtime is the land awakening.  The March winds are the morning yawn.  ~ Lewis Grizzard

Spring makes its own statement, so loud and clear that the gardener seems to be only one of the instruments, not the composer.  ~Geoffrey B. Charlesworth

It was one of those March days when the sun shines hot and the wind blows cold: when it is summer in the light, and winter in the shade.  ~Charles Dickens, Great Expectations

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I made myself smile after I typed that heading. Saturday Night Live’s Weekend Update has always been one of my favorite sketches on SNL. It is the show’s longest-running recurring sketch and has some memorable anchors, from the original, Chevy Chase, to the current, Seth Meyers. I especially loved Jane Curtain and more recently have enjoyed when Tina Fey and/or Amy Poehler were paired with Meyers.

But I digress, this isn’t about SNL, but rather my own weekend happenings.

Saturday’s activity could have been an SNL sketch. It involved an 81-year-old man, my dad, who will be 82 on April 18th, myself, and my 21-year-old son, Connor. The humorous part would have been watching us try to move a large, bulky, very heavy, double recliner La-Z-Boy loveseat from the bed of my dad’s truck and into his condo.

Just thinking about how it must have looked makes me wish there was a surveillance camera in the area filming us – it would be hilarious to watch back! We struggled every inch to get that monster in the house. We first stood it up on end atop a large piece of carpeting and intended to drag/push it along the narrow walkway that leads to the front door. It would not budge.

It was too heavy to pick up, so we ended up just flipping it lengthwise, from end to end until we reach the “L” turn on the sidewalk that is near the door. There, we struggled to get it around the corner. When we finally reached the door, I pulled out my phone and snapped a photo of Connor leaning his head on the recliner. We squeezed it through the door and through the even more narrow entry and finally got it into place. I hooked up the electric connectors (the recliner is electric, not lever-operated) and my guys took their well-deserved rest in the beast!

Sunday was much more relaxed and fun. I was invited to an event honoring my dear friend, mentor and colleague, Barbara Pool Fenzl.

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I had planned to tell you about my weekend but I haven’t had time to get the photos put together. Instead, how about another recipe for our new “skinny” category today?

Skinny Greek Salad

Roasted Grape Tomatoes
1 cup cherry tomatoes, halved
Pam non-stick cooking spray
1 teaspoon Greek seasoning, divided
Salt and freshly ground black pepper

Oil-Free Greek Dressing
Juice from roasting tomatoes (from above)
Zest from 1 small lemon
1 tablespoon fresh lemon juice
1 small garlic clove, peeled and minced
1 tablespoon red wine vinegar
1/4 teaspoon dried oregano
Freshly ground black pepper, to taste

Chicken
1/4 cup lemon juice
3 garlic cloves, peeled and minced
1 tablespoon fresh chopped rosemary
1 tablespoon fresh chopped oregano
1 tablespoon fresh chopped thyme
Salt and freshly ground black pepper
2 boneless skinless chicken breasts

Salad
1 cup chopped cucumber
1 cup chopped red bell pepper
1/4 cup pitted and sliced Kalamata olives
1/4 cup chopped fresh Italian parsley
2 tablespoons thinly sliced and chopped red onion
1 head Romaine lettuce; torn into bite-size pieces, washed and spun dry

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The one bummer about St. Patrick’s Day is that it always falls during Lent. I nearly always give up alcohol for Lent, so it’s a bit of a letdown. Maybe next year I’ll just give up green beer!

Here are three St. Patrick’s Day recipes that won’t let you down! Plus, you can find more by clicking on the “Complete Recipe Index” over there on the left and scrolling down to the “Holidays” heading, and then scrolling to “St. Patrick’s Day.”

Have a wonderful day and be sure to partake in “The Wearing of the Green!”

Irish Pizza

Stout and Irish Whiskey Cupcakes with Bailey’s Irish Cream Frosting (aka Irish Car Bomb Cupcakes)

Duffy’s Irish Soda Bread

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When I have the time, I like to salt my beef and let it sit at room temperature for 1 hour before cooking. If I have even more time (and remember – that’s really the hard part – remembering!) I prefer to salt it overnight.

You may have heard or been taught to not salt beef until just before cooking. That can be true too.  I know, it’s so contradictory and confusing. Instead of trying to explain it myself, I am going to direct you to THIS ARTICLE, which explains the science of it perfectly, and also tells you what NOT to do when salting beef.

This is good information, don’t be lazy, be sure to check it out!

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I’m teaching a class today, so instead of a recipe, how about a little Friday Fun?

I love the Someecards site. You can create your own funny cards there or see what other people have made. All of the cards I’m sharing with you today, apply to me, my philosophy, or my life in general.

In all honesty, the one below is the most accurate of all them all!

Enjoy. 🙂

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I’m using three different cooking methods to make a simple salad. This will infuse as much flavor as possible into each ingredient without adding fat. This is achieved by;

• Roasting cherry tomatoes
• Poaching chicken breast
• Blanching asparagus

As an added bonus, the poaching/blanching broth may be saved and added to soup on another day.

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mishmash: noun \’mish-mash, -mäsh\

1. A collection containing a variety of miscellaneous things.
2. hodgepodge, jumble
3. A popular Bulgarian summer dish made with tomatoes, peppers, onion, feta cheese, eggs, and fresh herbs.

That is what today’s post is; a mishmash of items. Plus a recipe for Mish Mash!

First and foremost I want to wish a Very Happy Birthday to my dear friend and former neighbor, Lori Vento.

Lori is pictured below, doing what she does best, looking beautiful and giving back to others! This is a photo from when she generously hosted one of many charity events at her home … while posing with two little angels.

Lori, her sweet husband Jonathan, and their gorgeous daughter Kylie moved to Chicago nearly 2 years ago. I miss them so much! Kylie is attending college in Michigan, while Lori and Jonathan are now doing business and living in Tokyo … temporarily. I hope Jonathan has some very special Japanese plans today for Lori’s big day! I wish I could be there to celebrate with her. But sending my love, admiration, and thoughts across the miles and through cyberspace will have to suffice. xoxo

Secondly, let’s talk about stress and old people!
Stress and Crazy Old People!

I’m quite certain I haven’t previously mentioned the fact that my mom has Alzheimer’s. Fact is, she does.

When I say Crazy Old People, from here on out referred to as CrOP, I’m not only referring to Alzheimer’s because, trust me, my mom has been crazy for my entire life! Ask anyone who has known me for more than a few years and who has met my mom, they will confirm that I’m not being mean when I say so, it just is!

Anyhow, my sister, Sloane, and I (more so Sloane, than I, until recently) have been dealing with trying to convince our mom and her husband, Bill (her 3rd husband, by the way) to move into assisted living. Mom turned 78 on March 8 and Bill turned 90 in February. We believe that Bill has Alzheimer’s as well, he is being tested for it next week. They need more help than we can provide!

Sloane and I found the place and had the lease papers drawn up yesterday. We then took the papers to their house to have them signed. We stayed and packed for several hours while the two CrOP, followed us around and repeated themselves and asked the same questions over and over and over for the ENTIRE time!

In the middle of that, while removing and packing up thousands of dusty framed photos from a dusty floral wallpapered hallway, I cut open my wrist on a nail that was invisibly protruding from said nasty floral wallpaper. It would not stop bleeding. It made me nauseous to look at. I finally got it under control and now it just aches. Anyhow, at one point in the middle of all that fun, Bill actually said to me, “You know that you and your sister will be going to heaven for this!” Amen to that!

OK, enough of that drama and downer news. Back to some more fun and uplifting mishmash!

The next fun thing – my horoscope for today – is spot on! I am working like a fiend on “the space around me,” so this horoscope must be correct. The final full sentence, which you can not see, is “Beautiful changes are coming.” I believe that indeed they are!

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I’m adding a new tag to the blog. “Skinny” is the name. My long-time friend, Karen Mock (seen below with her husband, Bob) has become a Health Coach for the Take Shape for Life program. I started working with her last week. So from now until, who knows when most recipes I post will be “lean and green” and tagged with “skinny.”  It’ll take a while for “skinny” to show up on the tag cloud over there on the left, and who knows, it may knock “vodka” off of there. That would be kinda sad!

I don’t think you’ll mind my new skinny recipes, in fact, the last three recipes I posted have been “skinny.” Some of them, I will create, others I’ll be modifying from recipes that Karen has sent me from the Take Shape for Life recipe files.

I modify them to add more flavor; not more fat, calories, or carbs. Mostly, I’ll be achieving this with the addition of spices and herbs, or with a change to the cooking technique.

For instance, the recipe I’m giving you today was a TSL recipe, but instead of just throwing the raw boneless ribs into the slow cooker, I brown them first in a skillet that I’ve sprayed with Pam and then deglaze the skillet with water and pour that in the slow cooker too. More Flavor – No Added Fat!

One of the products that Karen turned me onto that will help me boost flavor is the line of condiments from Walden Farms. All Walden Farms items are currently “BOGO Free” at Sprouts. The sale goes through 3/13/13. I saved $16 on my purchase of the eight products shown below!

I honestly don’t think you’ll even notice a difference in the recipes I post.

If you’re interested in finding out more about the TSL Program, you can email Karen at karenmock@cox.net. You will LOVE her! And be sure to tell her that you learned about her here.

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The recipe for these lamb chops was inspired by a recipe from Barbara Fenzl of Les Gourmettes. Barb served lamb chops at her classes last week. I forgot to bring home a set of recipes from the class, but I remember that Barb’s marinade had cumin, coriander, and cayenne. I wanted to make something similar for my guys, so I made sure my spice rub had those three spices included.

Connor is home for spring break – unfortunately he has bronchitis and not much of an appetite. He went to the doctor yesterday and got a Z–Pak prescription, so hopefully, he’ll be feeling better … and hungry… soon!

The squash and lamb take the same time to prepare. First, preheat the oven, then make the spice rub and spread it on the meat. Get the squash into the oven while the lamb sits at room temperature. Take the squash from the oven to cool slightly while you grill the meat. Finally, scrape out the squash while the cooked meat sits.  The timing of these two together is perfect! Sit down and enjoy.

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