A new look at cooking and home decorating...with an attempt to add more greens to the plate, more vegetarian options & hopefully lots of new ideas to explore

Saturday, August 11, 2007

Slim Down Week

The past week was all about relaxing. Isn’t that what summer is for? I made my way over to my parent’s house, and spent several days there. In Massachusetts this is peach season. Its finally here, the peach festival. There is a delightful small town feel as you wander the fairgrounds eating corn dogs and funnel cakes. The local Boy Scouts set up shop in the center of the fairground with fun outdoor challenges. Some locals (no one I know) are big fans of colonial re-enactments. If you like, a woman in colonial dress will show you how to cook the food of colonial times. Yes, in case you are wondering, there is also a peach queen. All this makes me think of cooking of course. Not of colonial cooking, but of my home cooking and what in the world should I do with the local peaches? I have a peach dessert recipe to share with you. It is simple, sweet and very easy.

Unfortunately, the past week and a half has been all about excess. A period of time when I have eaten and drank far too much for my own good. We were out to dinner often, and at the end of every meal, my dad who loves wine, would bestow upon us a bottle of California Zinfandel or a Chianti Reserve or Spanish Rijoa. Sometimes it was an old Bordeaux from before I was born (very old). One never knows what he will serve and he often makes us guess. So I must now, force myself into a few days of slimming. I plan to make leek soup for a few meals.

I checked my garden and my heirloom tomatos are starting to ripen. Since I can eat no more food, I am now liking the original tomato salad concept a bit more.

A friend of mine just called. She said she had been on the blog. She called to ask where she could find some special cooking ingredients. “D” we will call her, has been making a lot of healthy food lately. She mentioned a recipie that made me think of greek yoghurt dip. I love it. Maybe I should make that as well. “D” and few other people have all given me blog comments via phone or e-mail. I am sorry to say, when I originally set up the blog I clicked a button so only registered usurers could post a comment. I have re set it – I think-so now anyone who wants to post a cooking note about something they have tried, want to try, or an ingredient they need to find, can all post comments. Sorry about that. Chat away…

Yes, I know things all sound very healthy this week. Do not fear. Tonight I am having Alaskan king crab and baby spinach salad, to start a kir royal and then a nice bottle of a French white wine. Nice start to my slim down week!

1 comment:

Lisa Pardo said...

Crab Legs

I got an e-mail today from my friend “D”. Actually her name is Dana, but being referred to as “D” makes her feel like a Hollywood type, so why not? – “D” wanted to know where to buy the Alaskan King Crab Legs. Most fish markets sell them and you can sometimes find them on sale in regular grocery stores or even at Costco. They come frozen. You must let them thaw completely for several hours. Remove the shells as you would with lobster meat, by cracking. Then, warm the meat in the microwave. They are very simple to prepare but also expensive to buy. I suspect they are low in fat if you do not drench them in butter. I prefer them with just a little lemon juice served with a nice salad.

Also, Tahini paste is an ingredient found in Mediterranean Markets or gourmet food stores. It is used in making chic pea dip – and I hope to have a recipe for you soon using Tahini, today I worked on leek soup and will post that as well.