And no, even though I am an avid fan of Elizabeth Peters’ Amelia Peabody mysteries, I’m not talking about whiskey and soda. For me, during this unbelievably hot and humid summer, my refreshing beverage of choice has been iced tea (or do you say ice tea?).
While I still begin my days with a mug or two of hot tea, I quickly switch over to glass after glass of iced tea. Most of the summer, I’ve felt as if I’m fighting off dehydration, it’s been that hot. I do drink some straight water, but the majority of the time, it’s just iced tea.
My iced tea of choice is pure, unadulterated black iced tea. No lemon, and definitely no sweetener of any kind. Continue reading
I’m a huge fan of almost every summer fruit, and have been enjoying a great many of them this summer. A few weeks back Lynn posted about her experiences with blackberries. I don’t usually eat blackberries plain, but have mixed them with strawberries and raspberries this summer and found them to be delightful. However, the star of my summer fruit eating this year has been watermelon.
I don’t mean those humongous, rather mealy and tasteless long watermelons I usually find in the grocery stores. I mean the small, almost round watermelons that when cut open, reveal firm, red, and extremely tasteful fruit.
I haven’t been doing anything particularly creative with watermelon. I just cut it into cubes, and eat it straight. No embelishments. No sauces. Just pure watermelon.
Well, perhaps I should call this an un-cooking challenge, because it absolutely can’t involve any heat. Mother Nature has been supplying all the heat I can stand.
I’ve had a particularly busy — and stressful — summer, but was doing all right with making my usual healthy meals. All right, that is, until we started having week after week of never-ending high heat and humidity. Finally, a few weeks ago, something snapped, and I just couldn’t face cooking with any heat, or even eating any warm, let alone hot, foods.
So, I’ve made gazpacho. I’ve had cheese and fruit plates. I’ve had raw veggies and dips. I’ve made salads of every variety I can think of. And I’ve also relied on one of my old standbys, a can of white or black beans turned into a salad.
I always keep several cans of white (sometimes called navy) and black beans in my pantry. To turn them into a salad, I simply drain the juice from the can, and then rinse them thoroughly in a colander to remove all the excess salt and other canned flavorings. Then, after shaking out as much water as possible, I put them in a bowl, add a few other ingredients, either a homemade or bottled dressing, and there you have it, an easy salad with plenty of protein from the beans. Continue reading
I don’t know what it is about the Food Network’s Chopped, but its grown on me over the last year. I’m fascinated by what strange combinations of mystery ingredients will be pulled from the baskets for each of the rounds. This clip is from one of the show’s classic final rounds, in which the last two contestants had to come up with a dessert from mystery ingredients. Continue reading
Midsummer may be an unusual time for praising herbal tea, but when I felt a bit under the weather yesterday, I prepared and drank my cup of chamomile tea with such profound pleasure that I want to share this with you.
I love herbal teas. My all-time favorite is wild berries, which I like to drink in winter – hot – as often as in summer – cold. Continue reading
The minute the weather turns hot and humid, my food cravings change. I no longer want homemade soups and stews, and the comforting carb-filled foods of winter. I want salads!
Without a doubt, my very favorite, go-to summer salad is a Greek peasant salad, or Horiatiki. Unlike the Greek salad more frequently found in restaurants here in the U.S., the peasant salad has no lettuce. It’s just chunks of feta, tomatoes, and cucumbers (absolutely fresh and crispy are a must for me), and Greek olives. Continue reading
We’ve had a flurry of unseasonably warm weather up north the past week. In addition to breaking out my flip flops about a month early, I’ve started thinking about the foods I like to eat in warmer weather. Now I’m not foolish enough to believe that the warm weather will last. In fact, I fully expect to see at least a few snow flurries once more.
But even though the warmth is probably fleeting, the stews and soups and roasted veggies I’ve been living on during the winter just don’t sound appetizing once the temperature hits 80f. Continue reading
At the moment I must work a lot, using a great deal of energy and urgently requiring comfort at intervals, so it’s no wonder I turn to the pantry and the fridge on a regular basis. Now much as I love chocolate, I can’t eat it all the time, or my stomach rebels. So I’ve had to come up with some alternatives for comfort food. Continue reading
A few weeks ago, I blogged about the cheesecake my grandmother used to bake, and which is a favorite of mine to this day. Here is the recipe:
For the base of the cake, you need to prepare sweetcrust pastry. For that, you speedily mix 250 g flour, 125 g butter, a pinch of salt, 30 g sugar, 1 egg yolk and 2 tablespoons water. Cover the pastry and leave it in the fridge for at least one hour. Continue reading
For the most part, I eat healthy foods but I am a complete chocoholic. I love dark chocolate in and in the winter, I get the most intensive hot chocolate cravings ever. When the wind comes whipping in from the mountains and I feel wet and cold all the way through to my bones, nothing will warm me up except a steaming mug of chocolate. The $0.99 boxes of watery chocolate from the supermarket will only go so far, though.