Spotlight on Leo

 

 

 

“I want to be thoroughly used up when I die.  Life is no brief candle for me.  It is a sort of splendid torch which I have got hold of for a moment, and I want to make it burn as brightly as possible before handing it on to future generations.”

—George Bernard Shaw

 

 

Consider yourself duly warned – this month’s homage will prove to be anything but impartial.  Admittedly, I’m a sucker for Leos – the exuberant children of the summer born when the solar rays shine longest and brightest are my very own illustrious walking kryptonite.  So sensitive am I to their radiance that I can pretty much spot them within minutes in their presence, for I melt like the wings of Icarus.  It seems hardly fair – while the other signs have a ruling planet, Leo is not ruled by a massive rotating rock.  Nay, their ruler is the Sun, that celestial ball of life giving energy to which all other planets encircle.  Is it any wonder Leos glow in an unparalleled aura all their own.

 

Of all the signs it seems I hear the most irritation aimed at Leos.  I guess I can understand why, as they’re not exactly for the faint of heart.  The second of the fire signs, they carry the element of vitality and enthusiasm now with a firm constancy.  Unlike the comet-like energy of the rookie Aries, Leo is the fixed fire sign that gives them a slow, steady burn.   These eternal torchbearers are dramatic and grand, self-assured to the point of an almost self-proclaimed omnipotence.  They dominate a room with the slightest of effort; their presence enough to have a palpable energy.  Effortlessly charismatic and confident to a fault, they naturally find themselves in the spotlight.  Or should I say the spotlight finds them, because it will.  We are but moths to their flame.  They hold themselves in such esteem because they honor and value themselves, and in turn, extend the same respect to others, though it must be earned.  And in a setting of mutual admiration and respect, their warmth radiates outward, extended through the most generous acts and a fierce, undying loyalty.  Whereas with Cancer we kindled the warmth of human emotions, Leo ignites it into full blown passion.  Anyone who has been the object of Leonine desire (oh, you enviable prey) will attest to their ardent pursuit.  One of the things I love most about Leos is their appreciation for elegance, never more apparent than in the art of courting.  That seemingly archaic word has been all but forgotten in a time when ‘lovers’ text their abbreviated hookup propositions – how positively gauche.  Leos savor the budding promise of relationship; their ardent gestures expressive of how they value their adored and the delicious gallantry involved in the unfolding romance.    This level of passion flows everywhere in their lives, giving them not only a mesmerizing drive, but the ability to galvanize the masses around them to accomplish greatness.

 

People attribute success to the Leo which is at times fitting, but it also could be they’re magical magnets of vision with tremendous commitment to succeed and the ability to inspire others to excellence.  That fire fuels their persistence, seemingly impervious to opposition or criticism.  Women barely had the right to vote when Amelia Earhart (July 24th) followed her passion for aviation in her attempt to circumnavigate the globe in 1937.  Julia Child (August 15th) blazed a culinary trail to be a famous chef during a time when women were expected to be subservient housewives.  And thankfully Dustin Hoffman (August 8th) ignored all those people who said he was too short and unattractive to be a movie star.  They eschewed their perspective naysayers and followed their bliss.  Where others might say they can’t, to Leos such words are mere flies to swat away while they beam, “Watch me.”  After all, they do love an audience.  But don’t be fooled.  Their’s isn’t the kind of show involving smoke and mirrors.  They’re genuine and direct, bold in sincerity and unrelenting in self-revelation.  They carry lofty aspirations with the firmest of intentions to meet them, setting the bar even higher to achieve their personal apex.

 

Long before there was a Madonna or a Cher, there lived the original single-named phenomenon simply known as Napoleon (August 15th), also known as Napoleon the Great.  A French military and political leader who rose to power toward the end of the French Revolution, his brilliant military leadership led France to European domination in the aptly named Napoleonic Wars.  So great were his strategies, that his campaigns are studied to this day at military academies.  Despite the bloodshed of the French Revolution to overthrow the French monarchy, Napoleon named himself Emperor in 1804.  He also crowned himself King of Italy in 1805, because sometimes one monarchy just won’t do.  He instituted some surprising lasting reforms, including establishing higher education, a tax code, road and sewer systems, establishing the Banque de France, and aided in the adoption of the metric system.  Despite his many conquests, he felt his most lasting achievement would be through a set of civil laws referred to as (what else) the Napoleonic Code, which fundamentally changed the nature of civil legal system to establish clearly written laws (both criminal and commerce) which also enacted rules of due process.  As leader of France, he also emancipated Jews, expanding their rights to property, worship and career.  Despite strong anti-semitic reactions, he stated, “I will never accept any proposals that will obligate the Jewish people to leave France, because to me the Jews are the same as any other citizen in our country. It takes weakness to chase them out of the country, but it takes strength to assimilate them.” Some may say tyrant, but count on a Leo for decisive leadership and righteous actions.

 

Closer to home, a local boy named Henry Ford (July 30th) built a different kind of empire.  As an engineer, he was involved in the development the first gasoline propelled vehicle.  In 1903 he established the Ford Motor Company to produce racing cars, yet had far greater vision.  In five short years the Model T rolled off the assembly line – changing the paradigm of the automobile from a very expensive, heavy, hand-built toy for rich people into a lightweight, reliable, affordable, mass-produced mode of transportation for working-class people.  He coined the term “Fordism”, which represented mass production of inexpensive goods coupled with high wages for worker.  (In case you haven’t noticed, Leos love to name things after themselves.)  He became one of the wealthiest and most famous men in the world, yet he labored for the greater good; the aspiration of peace through consumerism.  He believed in fair wages, the highest of quality product, quoted as saying, “The highest use of capital is not to make more money, but to make money do more for the betterment of life.”  Oh sweet American prince of capitalist ideals, if only today’s tycoons would head your philosophy.

 

Really, all I have to say is Lucy, and everyone will know who I mean.  Or should I say Luuuuuucceeeee! (Sorry, you’ll have to imagine the Cuban accent.)  Lucille Ball (August 6th) started out as a contract player in the studio system, nicknamed “Queen of the Bs” (as in B movies).  But it was in television that she assumed her true throne of queen of the comedy sit-com in the unforgettable “I Love Lucy”, and oh how we did.  The smash hit dominated the weekly television ratings for almost its entire run of 180 episodes.  She went on to star in a total of five sit-coms, all of which contained her name in the title.  Though audiences will remember her character as a daffy and lovable redhead, in actuality she was quite savvy, known for her astonishingly sharp business sense and absolute involvement in all executive and creative decisions.  In 1962 she became the first woman to run a major television studio with Desilu Productions.  And yet having built a dynasty as America’s most influential comedienne, she was surprisingly self-deprecating of her talent, saying, “I’m not funny. What I am is brave.”

 

I understand this must seem like an indulgent mass love letter to Leos, but then again, you were warned.  If you have issue with Leos, that’s fine.  I understand and fully respect your right to vent.  Feel free to send your comments to jim@sherastrology.com, for I am comfortably nestled in the lion’s den.  It’s not because I fear they’re our last holdout of elegance at a time when I see baseball caps and flip flops worn to fine restaurants.  It’s not because they radiate a confidence that makes their horizon stretch like a sea of potentiality.  It’s simply that they have found a love and acceptance within to courageously exist in all their glory.   They believe they are enough, simply because they are, and in doing so give us all the freedom to do the same.  For me, they embody the quote by Marianne Williamson when she said,

 

“We ask ourselves, Who am I to be brilliant, gorgeous, talented, fabulous?  Actually, who are you not to be?  Your playing small does not serve the world.  There is nothing enlightened about shrinking so that others won’t feel insecure around you.  We are all meant to shine as children do.  It’s not just in some of us; it’s in everyone.  And as we let our own light shine, we unconsciously give other people permission to do the same.”

We live in an age when creativity is hardly heralded as much critiqued.  Before investing in films, books, plays, etc, we look to the critics to espouse their value, assessing if they’re even worth our time and money.  And to these evaluations we listen, regardless of the creative lifeblood poured into the precious work.  The arts have all but been abandoned in an educational system that has budgeted them as ‘superfluous’.  And artists are measured by their commercial success above all, or worse, suffer from comparison and limiting expectations.  We live in a country that claims to have no royalty, yet we have e a desperate need to worship our celebrities, our sports icons, and the like; so much so that we’ll elevate even the tackiest of reality ‘stars’, touting their bouffant hairdos and ripped abs, masking no discernible talents or abilities whatsoever.  The truth is we all want to be seen, to be valued, to shine.  Therefore, if we can’t own it in ourselves we are compelled to project it onto others, even the grossly unworthy.    But not the mighty lions.  They live without permission or excuses, or attempting to emulate anyone else.  Their very being, as everything they do, is a brilliant artistic creation.  So when the Leos are shining full throttle, please ask yourself why you wish they would to take it down a notch (or seven).  Are they too bright or are you not shining nearly enough?  They are our heroic liberators, rising up against everything that tells us we’re not enough, that we have to achieve greatness before we dare claim any merit.  Leos say it’s a lie, because the truth is we are enough – all of us. We don’t have to be anything because we already are.   They celebrate their lives and live gloriously and symphonically out loud.  They courageously beckon us to join them, to find the light rooted deep in the core of all of us, our own magnificent essence.  Look to your sun, where lies your truest self, the energy that makes you the most vibrant and alive.  Blow on that flame, ignite its blaze and bask in your own glowing torch.  And when you live in that place, just wait and see what you will be able to do.  You will astound yourself.  Like the beacon of a distant lighthouse towering above the ocean, they beam out, luring us home to our most radiant selves.  And to them I say, shine on.  Burn brightly, nay burn luminously you regal, stunning creatures.  I’ll bring my sunglasses.

XO

LeeAnn

 

 

Dine Like Your Sign! Cancer

 

 

Cancer is the sign that has perhaps the strongest relationship to food of all.  But you can keep your fancy dinner reservations and your dog-eared issues of Bon Appétit.  Your truffled this and foie gras that will barely get a rise out of them.  No, they’ve tasted the best cooking in the world and all those hoity-toity dishes pale in comparison to the ones with that special three lettered ingredient.  No, not MSG.  I’m talking about TLC.  Nothing tastes as good as ol’ fashioned comfort food!  Made, of course,  with love by MOM – that spatula-wielding home cooking goddess in an apron.  And look, she’s made you favorite — just how you like it and all for you!

 

 

Ask any Cancer their favorite dish and it will likely come wrapped in a lovely story – a loose thread to pull, unraveling a tapestry of childhood memories.  The right dish is like discovering your old security blanket – so warm and soothing, nurturing you through skinned knees and broken hearts.  Familiarity is king with the Cancer palate.  They’re particularly fond of nostalgic dishes, the kind that bring memories wafting back.  I was raised Italian, which meant the kitchen (not the living room) was where we lived.  I’m sure we’re not the only culture to understand the universal truth of the equation ‘Food = Love’.   Every Sunday afternoon was spent crowded around the Formica table in my grandmother’s tiny kitchen, eating spaghetti smothered in her gloriously rich, meaty sauce packed with slow roasted beef short ribs, dotted with meatballs the size of baseballs.  Even better were Saturday mornings — me and my sister in our footie pajamas, devouring Dad’s waffles while glued to our beloved Looney Tunes cartoons; fervently rooting for Wile E. Coyote to get that stupid bird.  (And tell me why have they censored them for ‘violence’?  Why?  WHY?!).  It all comes rushing back with the aroma of baking bread or a slow roasting pot roast, or the sound of a sizzling pan of hot oil with chicken frying on the stove.  (Mom never complained about how messy it was to clean up, now did she..)  Everyone has their story, the food that warms and soothes like no other.

 

So if you want to cook for a Cancer, don’t worry about impressing them with a seven course meal (save that for a Leo!)  And don’t sweat those complicated recipes.  All you need to do is a  little covert research.  Discover that special dish that pulls at their heart strings and shows them how much you care.   While you’re cooking infuse it with your fondest of thoughts.  Believe it or not, you might be able to taste the difference.  (I mean, I’m a good cook, but I’m always amazed at how much better my meals taste when I’m cooking for people I care about.   Everything just turns out super-duper yummy. )  So put out a nice, clean table cloth, some vintage salt and pepper shakers.  Invite them over to a house filled with the scent of home cooked goodness and serve them up family style, passing bowls and serving plates while telling fond childhood stories.  At the end of the evening you’ll find your stomach wasn’t the only thing filled with goodness.  This month’s recipes will take us for a stroll down memory lane for some good old fashioned heartwarming standards (with a bit of a twist –because I just can’t help myself).

 

 

Look, Ma!  It’s a CONTEST !!!

That’s right — Step right up!  A good old fashioned contest where you get to WIN something!

 

Send in your favorite comfort food recipe AND  a story of why it’s so meaningful for you.

The favorite entry will be featured in an upcoming edition of Dine Like Your Sign!

But wait, there’s MORE!

It just wouldn’t be a contest without a PRIZE! So here’s what I’m going to do.

 

**  If the winner lives in the Los Angeles area, I will deliver them a homemade batch of my grandmother’s (Best in the World) spaghetti and meatballs.

**  If the winner is NOT a local resident (insert sad face here) I’ll send a home baked goodie (to be determined, but no less astonishing!)

 

To make the contest fair (since I do know some of you),  I will have the entries anonymously judged by a panel of my peers. The deadline to send in your entry is August 10th.   E-mail them to leeann@sherastrology.com (Do NOT post them in the comments section below!)

 

Now dazzle me with your nostalgia!

 

 

Roasted Tomato Soup with Grilled Cheese Croutons

 

6 cups (3 pints) cherry tomatoes
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons unsalted butter
2 garlic cloves, minced
1 cup chopped onion
1 (28-ounce) can diced tomatoes
4 cups chicken broth
1/2 teaspoon thyme
1 cup whipping cream

 

Heat the oven to 400°. On a baking sheet, combine the cherry tomatoes, 2 tablespoons of the olive oil, and the salt and pepper. Toss the ingredients to coat evenly and spread them in a single layer. Roast the tomatoes until they are shriveled with brown spots, about 35 to 45 minutes.

In a large pot, heat the butter and the remaining tablespoon of oil over medium heat. Add the garlic and onion and sauté until softened, about 6 minutes. Add the canned tomatoes with their juice, the broth, the thyme, and the roasted tomatoes, including any liquid on the baking sheet. Bring the mixture to a boil, then reduce the heat and simmer, partially covered, for 40 minutes.

Using a food processor or blender, puree the soup until it’s smooth. Return it to the pot and stir in the cream. Without letting the soup boil, warm it over medium heat, stirring often, until steaming. Add salt and pepper, if necessary.

 

Grilled cheese croutons

1/4 cup unsalted butter, softened
1/4 teaspoon thyme
6 thin slices of bread
3 ounces Cheddar, thinly sliced

 

Heat a large skillet over medium-high heat. In a small bowl, combine the butter and thyme. Spread one side of each bread slice with the butter mixture. Place 3 slices in the pan, buttered side down. Top with the cheese, then with the remaining 3 bread slices, buttered side up. Cook, turning once, until toasted on both sides, 3 to 5 minutes per side. Remove the sandwiches from the pan. Let them cool slightly, then cut them into 1-inch squares. Makes about 60 croutons.

 

 

Red White and Blue Mac ‘n Cheese

 

3 tablespoons butter
1/4 cup all purpose flour
1 1/2 cup heavy whipping cream
1 1/2 cup half and half
2 cloves garlic, finely grated
1/4 teaspoon cayenne pepper
1 teaspoon Worcestershire sauce
1 teaspoon salt and pepper (more or less to taste)
1 3/4 cups grated Wisconsin White Cheddar Cheese(reserve 1/2 cup)
1 3/4 cups grated Wisconsin Monterey Jack Cheese (reserve 1/2 cup)
1 1/2 cups crumbled Wisconsin Blue Cheese (reserve 1/2 cup)
1 8-ounce jar (1 cup) sun dried tomato slivers, drained
1 pound cavatappi pasta, cooked al dente, drained, cooled
Paprika, optional

 

Preheat oven to 350°F

In a medium sized pot over medium heat, melt butter. Add flour and whisk for 3 minutes until lightly browned. Add heavy whipping cream, half and half, garlic, cayenne, Worcestershire sauce, salt and pepper. Stir for about 3 minutes over medium heat until slightly thick. Remove from heat and add cheeses (except for reserved ½ cup White Cheddar, ½ cup Monterey Jack and ½ cup Blue Cheese) and sun dried tomatoes. Stir until cheese is melted into the sauce.

Butter a 13×9 baking dish. In a large pot (the one you cooked the pasta in), add sauce to the pasta. Stir until pasta is evenly coated. Pour into 13×9 baking dish and level out the top. Sprinkle the reserved cheese over top. Sprinkle with paprika if desired. Bake until bubbly, about 25-30 minutes. Let sit 5-10 minutes before serving.   Makes 8 servings.

 

Slow Cooked Pot Roast

Screwed up with a loved one?   Not after this… all is forgiven.

 

1 (4 to 5 lb.) prime boneless beef chuck roast, tied
Kosher salt and freshly ground black pepper
½ cup flour for dredging plus 2 tablespoon for roux
4 tablespoons  olive oil
2 cups chopped carrot
2 cups chopped yellow onion
2 cups chopped celery
5 large garlic cloves, peeled and crushed
½ bottle of good red wine, such as Burgundy
4 tablespoons tomato paste
1 cup chicken stock, preferably homemade
3 branches fresh thyme
2 tablespoon unsalted butter for roux

 

Preheat the oven to 300 degrees F.

Pat the beef dry with a paper towel. Truss the beef into a somewhat tubular form and liberally season the roast with salt and pepper. Dredge the whole roast in flour, including the ends.

In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 15 to 20 minutes to complete. Remove the roast to a large plate.

Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, onions, celery, garlic, tomato paste, salt, pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. Add the wine and pour yourself a glass. Bring it to a boil.  Add chicken stock, thyme and bay leaf and season again.

Put the roast back into the pot, and cover. Place in the oven for 2 1/2 hours, until the meat is fork tender. Remove the roast to a cutting board. Pour the remaining vegetables and sauce through a strainer. Discard the vegetables. Pour the sauce into a gravy separator and let it rest for 15 minutes.

Meanwhile, whisk the butter and flour in the Dutch oven to form a roux. Cook for 2 minutes before slowly adding the sauce to the pot and whisk vigorously.  Cook and let it reduce for 5-10 minutes. Taste for seasonings and adjust. At this point I would add 2 teaspoons of kitchen bouquet to give the sauce a deeper color (thanks, Carol).

Remove the strings from the roast, and slice the meat. Serve warm with the red wine jus spooned over it.

 

Beef Stroganoff

1 lb top sirloin, trimmed of fat and sliced into thin strips
6 tbsp butter, divided
8 oz mushroom, sliced
1/2 onion, diced
2 cloves garlic, minced
1/4 cup dry white wine (or brandy, Marsala, etc)
1 cup beef broth
1 cup sour cream
1 tbsp flour (if needed)
1 tbsp flat leaf parsley, chopped
salt and pepper
12 oz extra wide egg noodles, cooked

 

Heat a heavy skillet over medium high heat until hot.  Add 1 tbsp of butter and as soon as it melts and before it starts to brown add half of steak slices.  Toss, then cook without stirring for a minute or two or until well browned on one side.  Sprinkle with salt and pepper.  Flip steak pieces over and brown the other side, about one minute.  Remove steak to a plate.  Repeat with another tablespoon of butter and the remaining steak. Reserve seared steak.

Repeat with 1 tbsp of butter and half of sliced mushrooms. Sprinkle mushrooms with salt and pepper.  Reserve to the plate with the steak.  Repeat with another table spoon of butter and remaining mushrooms.

Turn heat down to medium and the last 2 tbsp of butter.  Add onions and garlic and sauté until soft.  Add white wine to deglaze the pan, scraping up the browned bits in the pan.  You can also use a small amount of beef broth if you don’t want to use alcohol.  Once wine has cooked off add sour cream and beef broth, stir and heat until smooth.  If the sauce seems too thin you can thicken it by removing a 1/4 cup of sauce and stirring in 1 tbsp of flour and adding it back in.

Add steak and mushrooms back into sauce. Stir and simmer until hot. Boiling the sauce heavily will result in the sour cream curdling but it isn’t so fragile that you can’t bring it to a nice simmer.

Taste and add salt and pepper.  Stir in chopped parsley.  Serve over egg noodles.

 

 

Four Corn Pie

Cooking spray
1 cup chopped onion
2 (8 3/4 oz.) cans no-salt-added whole-kernel corn, drained
1 (8.5 oz.) can no-salt-added cream-style corn
1 (15.5 oz.) can white hominy, drained
1 (4.5 oz.) can chopped green chiles, drained
1/4 cup chopped fresh cilantro
3/4 cup (3 oz.) shredded colby-Jack cheese, divided
3/4 cup egg substitute
1 cup cornflakes, finely crushed
4 tablespoons fat-free sour cream

 

Preheat oven to 400°.

Place a small nonstick skillet coated with cooking spray over medium heat until hot. Add onion; sauté 5 minutes or until lightly browned. Combine onion, whole-kernel corn, cream-style corn, hominy, chiles, and cilantro in a large bowl; stir in 1/2 cup cheese and egg substitute. Spoon mixture into a 9-inch pie plate coated with cooking spray. Combine 1/4 cup cheese and cornflakes; toss well. Sprinkle over corn mixture.

Bake at 400° for 50 minutes or until top is browned and mixture is set. Serve with 1 tablespoon sour cream.  Serves 4.

 

 

Rosemary Gruyere Beer Bread

For those intimidated by homemade bread recipes, try this.  It’s sooooo easy, and within an hour you’ll have a dense, steaming loaf of savory bread – perfect with a nice soup or stew.

 

3 cups all purpose flour
1 1/2 teaspoons salt
1 1/2 Tablespoons baking powder
3 Tablespoons sugar
1 cup shredded Gruyere Cheese
1 Tablespoon fresh Rosemary or 2 teaspoons dried Rosemary
12 ounce beer, room temperature

 

Preheat oven to 350 degrees F. Spray a loaf pan with non-stick spray.  In a large bowl, combine flour, salt, baking powder, sugar, and rosemary. Stir in gruyere cheese. Add beer and stir to combine.  Evenly spread dough in prepared loaf pan. Bake for 50-60 minutes.  Once done, immediately remove bread from loaf pan and place on a cooling rack. Serve with melted butter.

 

 

Lasagn-o-my Heart

My friend Tom says his mom makes the best lasagna ever.   I’m too polite to correct him, since MY mom’s lasagna is the best.  Ever.  You know how it goes.   You won’t care who made it when you get lost descending through the rich, saucy layers in search of those oozing pillows of ricotta cheese.  Eureka!!!

1/4 cup olive oil
1 onion, diced
4 cloves garlic, minced
a pinch kosher salt and freshly ground black pepper
1/2 lb ground veal
1/2 lb spicy chicken sausage, casings removed
1/2 cup dry white wine
1 28 oz can San Marzano tomatoes
3 bay leaves
1/2 lb no-boil lasagna noodles
1 lb fresh local ricotta cheese
1/8 cup chopped fresh parsley
1/8 cup chopped fresh basil
1 large egg
1/4 cup grated parmesan cheese
1 cup fresh mozzarella cheese

 

In a heavy pot, heat the olive oil.  Add in the onion, garlic and a pinch of salt, until translucent, about 2-3 minutes.  Add the ground veal and sausage, stirring and breaking into crumbles until browned, about 10 minutes.  Stir in the white wine, tomatoes, and their juice.  Stir in the bay leaves.  Scrape the bottom of the pan with a wooden spoon to get all the browned bits up.  Season to taste with salt and simmer for 2 hours over medium heat.  Remove the bay leaves and let cool.  Skim any fat that rises to the surface.  In a medium bowl, mix together the ricotta, basil, parsley, eggs, and parmesan with a pinch of salt.

Preheat the oven to 350.  Put a layer of sauce on the bottom of an 8×8 inch pan.  Add a layer of lasagna noodles.  Cover with another layer of sauce and then all of the ricotta mixture.  Add a final layer of noodles, a final layer of sauce, and cover with grated mozzarella and a sprinkle of parmesan cheese.  Cover with aluminum foil and bake for 30 minutes.  Then, remove foil and bake, uncovered for another 30 minutes.  Let cool for about 20 minutes before cutting and serving.

 

Almond Poppy Seed Waffles

My dad never wavered from his standby Bisquick recipe.

He was not an adventurous cook.  He would not approve of these.

Good thing I take after mom.

3 tablespoons almond paste
2 cups whole milk
1 cup sour cream
1 tablespoon almond extract
4 large eggs
3 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1-1/2 teaspoons kosher salt
1/2 cup poppy seeds
1/2 stick unsalted butter, melted
1 cup sliced almonds, toasted
Whipped butter, for serving
Maple syrup, for serving

 

Heat the oven to 200°F.

In a dry skillet, toast almonds over medium heat, tossing often to evenly brown.  Remove from heat immediately and place on a plate for serving.  Place the almond paste in the bowl of an electric mixer fitted with the whisk attachment. Add the milk, sour cream, almond extract, and eggs.  Whisk until well-blended and smooth.  In a separate large mixing bowl, add the flour, sugar, baking powder, salt, and poppy seeds. Whisk well to thoroughly combine.

Slowly pour the liquid ingredients into the dry ingredients while gently stirring, and mix just until combined. (Don’t overmix or the waffles will be tough and chewy). The mixture will be a little lumpy (and that’s OK; if you have pockets of flour bigger than a dime, smash them against the side of the bowl to break them apart without having to stir the batter more).   Pour in the melted butter and gently mix with a spoon just until incorporated.

If using an electric griddle or waffle maker, set the heat to 350°F.  Spray griddle or waffle maker with cooking spray.  Ladle batter onto waffle maker and cook until golden brown.  Repeat with the remaining batter.  Keep the waffles warm on a heatproof platter or baking sheet in the oven.

 

 

Roasted Banana Cinnamon Rolls

Every year we’d head to the Fresno County Fair.  The only thing stronger than the smell of livestock was the powerful wave of hot cinnamon coming from the tent where they baked fresh, hot cinnamon rolls.  My sister and I made a bee line for it, like an annual homing signal.

1 tube of Pillsbury French Bread Roll (or cinnamon roll dough)
3 ripe bananas cut into 1/4 inch slices
2 tablespoons butter, cut into small pieces
2 tablespoons brown sugar
4 tablespoons softened butter
1/2 cup brown sugar
1-1/2 tablespoons ground cinnamon
1 cup powdered sugar
2 tablespoons milk

Preheat oven to 425 degrees F.  Place banana slices and cut up pieces of butter into a small baking dish.  Sprinkle with brown sugar and bake for 25 minutes or until golden and bubbly.  Remove and let cool for 10 minutes.  Next, use a fork to smash roasted bananas until well combined.

Reduce heat to 350 degrees F.  Unroll dough into rectangle.  Spread with softened butter and sprinkle with brown sugar and cinnamon.  Place dollops of roasted banana mixture evenly over top.  Starting from long end, roll up into log shape.  Using a sharp knife, cut 1 inch slices and place onto a parchment lined baking sheet.  Bake for 25-30 minutes or until just turning golden brown.  Remove and let cool for 10 minutes.  Whisk powdered sugar and heavy cream until combined; drizzle over top of warm rolls. Makes  12 rolls.

 

 

S’mores Cupcakes

Campfire goodness in a cupcake.  Let’s turn off the lights and tell some scary stories!

 

1 cup PLUS 2 Tbsp graham cracker crumbs (from 16 to 18 squares)
3 Tbsp sugar
5 Tbsp unsalted butter, melted
6 ounces bittersweet chocolate, roughly chopped

 

1 cup PLUS 1 Tbsp sugar
3/4 cup PLUS 2 Tbsp flour
7 Tbsp cocoa powder (not Dutch-processed)
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 large egg, room temperature
1/2 cup milk
1/4 cup vegetable oil
1 tsp pure vanilla extract
1/2 cup boiling water

Marshmallow Frosting (Recipe below)

Extra chocolate or graham cracker pieces, to garnish

 

Preheat oven to 350 degrees F. Line 2 standard muffin pans with 18 cupcake liners; set aside. Place the graham cracker crumbs, 2 tablespoons sugar, and melted butter in a large bowl; stir until well combined. Place 1 tablespoon of the graham cracker mixture prepared earlier into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping. Place 2 teaspoons of chocolate in each muffin cup. Set pan aside.

Sift the sugar, flour, cocoa powder, baking powder, baking soda, and salt together into a large bowl. Mix these together until evenly combined. In a separate large bowl, mix together the egg, milk, oil, and vanilla. Add the liquid mixture into the flour mixture and beat on medium speed for 30 seconds. Scrape down the sides of the bowl and continue mixing on medium speed for 1 to 2 minutes. Add boiling water and stir to combine; set cake batter aside.

Transfer the muffin pans prepared earlier to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each cupcake liner three-quarters full with cake batter. Sprinkle each with the remaining chocolate and graham cracker mixture. Return to oven and bake until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin pans to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.

Transfer marshmallow frosting to a large pastry bag fitted with a large plain round, star, or French tip. Transfer cupcakes to a baking sheet or other heatproof surface. Pipe frosting in a spiral motion onto each cupcake. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. Top each cupcake with a piece of chocolate or graham cracker, if desired. Serve immediately or store in an airtight container for up to 2 days.  Makes 18 cupcakes.

 

Marshmallow Frosting

5 large egg whites
1 1/4 cup sugar
1/2 tsp cream of tartar
1 tsp pure vanilla extract

Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water, making sure the water is not high enough to touch the bowl. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.

Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately as the frosting tends to firm up rather quickly.

Spotlight on Cancer

 

 

“Where we love is home – home that our feet may leave, but not our hearts. “

-  Oliver Wendell Holmes

There’s no place like home – it’s more than just the iconic closing line from a film classic.  It’s a universal truism that describes the presence and power symbolized in a word.  Nothing can compare with the feelings that fill us from our home – be it a historical place to which we fondly celebrate our formative years, or simply that nest to which we descend at the end of the day where we find a comfort and rest unparalleled.

 

We’ve barely begun the astrological journey of the mandala, scratching the surface with the entrance of the four modalities.    Fire burst forth with the energetic birth of Aries, Earth built sustenance with solid Taurus, and Air found flight with the power of thought and communication in Gemini.  Yet there seems to be a dramatic shift with Cancer, the first of the Water Signs – the first to depart from purely survival driven motivations and descend in to the realm of human emotions.  They plunge into uncharted waters to retrieve the treasure chest of human emotions – full of fragile and precious gems.   They have a deep longing to experience a genuine and heartfelt connection with others.  Limitations of language have now proved insufficient to effectively express the feelings now coming forth, so affectionate gestures arise – the subtleties expressed in the brush of  a hand, and arm around your shoulder.   They’re natural huggers, like giant stuffed animals just begging for a squeeze.  I have a Cancer friend who’s just so squeezable he’s forever earned the title of  ‘Squishy’.  (Big call out to Squishy — Group squish!)

But being a cardinal sign, dare we not forget they are still pioneers in their field.  That prized treasure chest can feel more like a Pandora’s Box when they are navigating their way in the world of human connection.  Riding on a wave of emotional outpouring can feel more like a white rafting expedition.  Think back to the last time you professed your love to another and the terrifying vulnerability will come rushing back in a flash.  With Cancer’s intense feeling also comes deep awareness of the potentiality for pain and loss.  Their intuitive abilities and caring nature can leave them with a deep disappointment, or possibly open to manipulation, hence their need to develop skill of selective protection and the ability to let go, which can be a Herculean exercise for Cancer.  When a heartfelt opening is made it may feel like a direct connection to another soul, like finding a kindred spirit in hostile lands.  Cancers are willing to offer the depths of their heart to risk tapping that lifeblood, to experience a divine union that makes us all feel life can be transcendent. Others call them moody and shy, but when one has truly loved deeply, the love remains.  I don’t care what anyone says — you don’t stop loving.  They understand the binding ties of the heartstrings once they let others into their world.  Such a loss feels more like an amputation. Is it any wonder they can stand off in protective trepidation.

 

Cancer rules the Fourth House, the very foundation of our charts.  It is this point that astrologers have referred to as the ‘soul’s doorway’.   Much like the womb of our mother, this is the source of all life and our gateway into existence.  It is in this ‘home’ of our chart where we garnered a sense of purpose, of belonging; where we feel safe enough to finally shed the shell we feel we need to survive in the ‘real world’.   Because of this, Cancers are deeply influenced by their family of origin, as these early formative years ‘set the tone’ for our ability to respond to life.   It is the wise parent who realizes the profound potential of their role.  They have the potential to vastly increases a child’s ability to courageously face challenges and take risks in life when they’re reinforced with an internal arsenal of wellbeing.  A supportive home environment imbues their developing outlook and reactions to the unpredictability of life, which they face with a greater confidence.  Drawing on a nostalgic self-assurance, not only can they become more fluid, but they seem to carry an aura of tranquility around them.  Feeling safe and nurtured, they become naturally expressive, compelled to share – one of the most habitual of Cancerian traits.  More than anything, they’re comfortable, like that overstuffed easy chair you could lose yourself in during a languorous nap.

 

Diana, Princess of Wales (July 1^st) was more than royalty, she was “the People’s Princess”.   Her warm and inviting nature was uncharacteristic of the nobility she married into, and endeared her to not only her country, but the world.  Her work with children spanned her life, from kindergarten teacher, to the fiercely devoted and affectionate upbringing of her two sons.  She became the epitome of compassion, funneling her influence into many charitable organizations, working with AIDS, the homeless, drug addiction and particularly children, through her service as President of a London children’s hospital and her efforts to ban landmines.  Her tragically early and untimely death left thousands numb in mourning.

 

Bill Cosby ( July 12^th) enjoyed a long career in comedy, but is best known from his highly ranked eponymous sitcom The Cosby Show.  Cosby was inspired to create a wholesome, family-oriented show in repose to what he saw as the increasingly violent and vulgar broadcasting of the time.   His portrayal of Cliff Huxtable was filled with both humor and a stern, loving wisdom, largely drawn from his own life experiences as the father of four children.  Since then he has been an advocate for the importance of education, occasionally garnering controversy for outspoken public remarks critical of African American parenting, which prioritize sports instead of education, and ‘failing to inculcate proper standards of moral behavior’.  Though criticized by some, he’s clearly expressed his motivation is for a more nurturing and supportive environment for a race riddled by violence.

 

Looking over the impressive resume of Tom Hanks (July 9^th), it seems almost striking for an actor to have been given so many opportunities to play such a wide range of roles.  What began as a healthy career playing the amiable, goofy, yet charming characters, he could have simply continued to dominate the genre of popular light romantic comedies. Yet he’s branched out into dramatic portrayals in powerful films like Philadelphia, The Green Mile and Saving Private Ryan – often times seeming almost miscast.  It’s more than just talent – perhaps it’s due to the fact that he’s just so damn likable.   He emanates a simple and heartfelt sincerity and kindness that draws audiences en masse and makes him im possible to dislike.   These qualities were personified most clearly in his Oscar winning turn as Forrest Gump, an idealistic simpleton who lived by a philosophy of his mama’s advice.  Also in crablike fashion he starred in a number of films where he struggled to find a way home – Big (from being in a man’s body back to a boy), Apollo 13 (back to Earth) and Cast Away (back from a deserted island).  Beloved by colleagues and audiences alike, he has a reputation as one of the nicest people in entertainment.  In fact, I’ve never heard an ill word spoken about the man.  I don’t know about you, but I have this overwhelming urge to bake him a pie.

 

I have a sign hanging above my front door that reads Kindness 365, a touchstone as I venture out to rub elbows with my fellows – obviously more goal than achievement.  What can I say — what is instinctual for Cancers requires daily reminders for some of us, like strings tied around our fingers.  How lovely it would be for generosity to be so automatic; to give so freely of oneself without feeling bereft or resentful.  While so many are selective with our generosity, as if it were a scarce resource, Cancers pour from a perpetual well of compassion and understanding.   What’s more, they feed on it.   Perhaps they have a knowing of the power of kindness, which even in the simplest of acts can have the most profound impact.  How easy is it to offer a compliment, an expression of thanks, make a genuine inquiry about another’s feelings.  The card that arrives in the mail that lightens your soul on a day when you needed it the most.   As Henry David Thoreau said, “Goodness is the only investment that never fails.”  They emanate an inviting ease and with luminous warmth, like hearth fires beckoning us home, they offer up a safe haven to which we can always return to for acceptance, peace and rejuvenation.

 

Dine Like Your Sign! Gemini

 

OH MY GOD, you made it!!!

It’s sooooooooo good to see you!  Come in, come in!  I can’t wait for you to meet everyone.  There are SO MANY people here — where to begin…. oh, best to just mingle.  It’s the most fascinating bunch of folks, really.  I know so many interesting people, but then again, I do know everyone!  My peeps!

 

First, let’s get you a drink.  Nothing like a festive beverage to liven things up, and with summer just starting, it’s so refreshing.  Doesn’t matter if it’s a traditional cocktail (booooring!) or something different, like a Strawberry Watermelon Cooler! Lookie, so pretty and seasonal.  AND it matches your sundress perfectly – like you planned it that way.   Go on now, darling – quaff your accessory.  Can’t do that with jewelry!  HA!  Oh, there’s just a wee bit of alcohol in there.  Like I said, it does liven things up.  Nothing like getting a group together and drinking a little liquid truth serum.  You learn all kinds of things at my parties – trust me.  How do you think I know so much?  Hmmm…?  But don’t worry, you can talk to me about anything.  Your secrets are safe with me.  Don’t look at me like that, they are!  I’m hurt.  OK, now I’m over it.

 

Let’s get something to go with that cocktail.  I hope you’re hungry – oh no, we’re not going to sit down for dinner.  That would be downright silly.  Look how many people are here.  How in the world would you get to chat with them all – mingle, mingle!  And with a stodgy, sit down meal, you’re stuck with just one entree.  Boooooring.  Look at all the little nibbles we have!  So many varieties of appetizers to sample – oooh that looks good, and another, and these are a must.  That one?  Well, maybe..  Oooooh, it IS GOOD.  I’ll take two more of those!  Wrapped in bacon no less.  Everything is better wrapped in bacon, don’t you think.  Except my thighs. HA!  Oh well, worth the calories, I say.   This is so much better than a meal – just a mouthful at time. Absolutely nothing to interfere with the conversation – sip, bite, talk, sip, bite, talk.  Just be sure not to choke.  Then someone would have to Heimlich you, and we’d have to call the EMTs.  Oooh, hot firemen!  In that case, maybe a little choking please!   Grrrrrrrrrrrrr…! HA!  Just kidding.   I know it’s not much food, but you really don’t need that much.  Man cannot live on bread alone – someone smart said that.  And probably skinny too.  I have no idea who.  Speaking of bread, have you tried the bruschetta.  See – even the word sounds delicious.  Bruschetta – Say it, it just rolls off the tongue.  Those Italians make everything sound sexy.  Italian firemen!  Oooh, that’s like sexy squared!!!

 

Oh, here I am hogging you all to myself – mingle, mingle!  I don’t know how people can say they have a hard time meeting other people.  I mean, really.  It’s easy.  So I came up with this great idea to help everyone out.  I mean, I may be the hostess with the mostess and all, but I can’t exactly be social director all night.  Do I look like a libra?  Hardly.  And left to your own devices you all would just slog around going, ‘What do you do?’ and, ‘So how do you know our fabulous host who throws the most amazing cocktail parties?’  Booooooring. There are so many ways to start a conversation, but I figured you all might need some help.  Soooooo, look on the bottom of your plate.  (No, not with food on it, silly.)  Lift it up and look on the bottom.  See!  Everyone has a different question written there for a guaranteed conversation starter — just add water.  I got them from these great books called IF (Questions for the Game of Life) and The Book of Questions. Let’s look at yours –

 

If you had to identically repeat any single year of your life to date, without changing a thing, which year would you relive?

Oh, good one! And this one says…

 

If you could have seduced one person that you knew in your lifetime (but didn’t), who would you select?

Wooooo woooo! Four alarm question right there!   Oh the stories you’ll hear.  Now isn’t this more interesting than standing around talking about how we make money?   Boooooring. Unless you’re a fireman.  Oh no, I’m choking!   (Cough! GASP!)  HELP ME!  Firemen!  HA!  Just kidding.  I’m fine!  I don’t want to be The Girl Who Cried Fire.  Though it’s better than that old dude who keeps crying Rapture.  Can you believe that?  How many times did he get it wrong and he still gets media coverage?  Ridonkulous! Oh, there’s the doorbell. Another guest!  Either that or my neighbors called the police again.   That would be fine with me if they were hot like firemen, which they never are.  Why is that?  Do they all really believe their handle bar mustaches are sexy?  NOT!  Oh well, must dash, but will catch up with you later, and I expect a full report of all the intel you get — Hostess privilege!  But don’t worry – anything you tell me will stay on the DL.  What?  Don’t look at me like that….Now MINGLE!!!!

 

 

Strawberry Watermelon Cooler

4 ounces Vodka

1 ounce  Strawberry Liquor (any berry or pomegranate works)

Juice of 1 lime plus slices for garnish

1 pound watermelon chunks

2 cups ice plus more for glasses

Strawberries for garnish

Blend ingredients until frothy.  Pour over ice, garnish & sip.   Makes four servings…. or one person very, very  happy.

 

Peach & Brie Quesadillas with Honey Lime Dipping Sauce

Sauce:

Combine ingredients, stirring with a whisk; set aside

2 tablespoons honey

2 teaspoons fresh lime juice

1/2 teaspoon grated lime rind

 

Quesadillas:

1 cup thinly sliced peeled firm ripe peaches (about 2 large)

1 tablespoon chopped fresh chives

1 teaspoon brown sugar

3 ounces Brie cheese, thinly sliced

4 (8-inch) fat-free flour tortillas

Cooking spray

Chive strips (optional)

 

To prepare quesadillas, combine peaches, 1 tablespoon chives, and sugar, tossing gently to coat. Heat a large nonstick skillet over medium-high heat. Arrange one-fourth of cheese and one-fourth of peach mixture over half of each tortilla; fold tortillas in half. Coat pan with cooking spray. Place 2 quesadillas in pan; cook 2 minutes on each side or until tortillas are lightly browned and crisp. Remove from pan; keep warm. Repeat procedure with remaining quesadillas. Cut each quesadilla into 3 wedges; serve with sauce. Garnish with chive strips, if desired.

 

 

 

Shrimp Cocktail in Cucumber Cups

3 large cucumbers
10 ounces cooked shrimps
3 ounces cream cheese with herbs and garlic
1 Tablespoon finely chopped red onion
1 Tablespoon lemon juice
1 1/2 teaspoon sugar (optional)
Black pepper

Cut the cucumber into 4 equal scoops.  Scoop out the seeds in the center.  Peel and devein the shrimps (keep 4 tails for decoration).  Chop the shrimps finely, combine with the cream cheese and onion. Season with pepper.  Spoon the mixture into hollowed-out cucumber.   Garnish with the shrimp tail and dill.

 

Blackberry Champagne Cocktail

1 Bottle of dry Champagne

Approximately ½ Cup Chambord

 

No need to measure, but the proportions should be approximately 1 part Chambord to 3 parts bubbly.

Garnish with a fresh blackberry onto the rim.

 

 

Grilled Polenta with Shiitakes, Onions & Gorgonzola

1 tbsp. olive oil
18 oz. polenta tube (or about 2 cups cooked and set polenta cut into squares)
2 tbsp. unsalted butter
1 large red onion, thinly sliced
1 lb. shiitake mushrooms, cleaned and thinly sliced
1/4 lb. Gorgonzola Picante cheese
1 cup balsamic vinegar

 

 

Place the balsamic vinegar in a small saucepan and set over medium heat. Once it comes to a boil, reduce to low and cook for 20 – 30 minutes, or until the vinegar reduces and becomes syrupy. It’s done when it coats the back of a spoon or silicone spatula. Remove from heat and set aside.

While the balsamic is reducing, heat a large skillet over medium-high. Once it’s hot, melt the butter and add the onions. Cook for about 10 minutes, or until the onions soften and begin to brown. Add the mushrooms and cook for another 10 minutes. Remove from heat and set aside.

If you have a grill pan, place it over medium-high heat. (If you don’t, a regular skillet will be fine.) Slice the polenta into 1/2-inch rounds and brush both sides with olive oil. Grill for about 3 minutes on each side or until the polenta turns golden and develops grill lines. Remove them to an oven-safe platter.

Top each polenta round with a heaping spoonful of the onions and mushrooms. Crumble some Gorgonzola over each round, then run them under your broiler for about 3 minutes, or until the cheese just melts. Remove and drizzle with some balsamic syrup.  Makes about 12 rounds.

Caramel Apple Martini

1 oz vodka
1/2 oz butterscotch schnapps
1 oz sour apple liqueur
1 oz cranberry juice

 

Fill a cocktails shaker with ice.  Pour in all ingredients and shake until well chilled.
Serve in a martini glass.  Makes 1 cocktail.

 

 

Feta and Prosciutto Rolls

4 pieces of prosciutto

10-12 leaves of basil

One small block of feta

Olive oil for drizzling

 

Slice the prosciutto into 1 inch strips.  Cut leaves in half or thirds (depending on how big they are).  Cut the feta into 1 inch long matchsticks.

Assemble the rolls by laying out a prosciutto strip and setting a leaf on one end.  Place a stick of feta on the leaf and then begin rolling all three toward the other end of the prosciutto strip.

Place rolls in a small dish on end.  If serving immediately drizzle with olive oil, if not refrigerate.  Remove from fridge one hour before serving and drizzle with oil.   Makes 20-24.

 

Minty Raspberry-Lemonade Cocktail

3 tablespoons raspberry puree

3 tablespoons limoncello

2 tablespoons water

1 tablespoon fresh lemon juice

1 teaspoon sugar

Dash of any mint flavored liqueur

 

Place all ingredients into a shaker with ice. Shake for about 30 seconds to 1 minute then strain into a martini glass. Garnish as desired.

NOTE: To make raspberry puree, place about 1/2 cup raspberries (or defrosted frozen raspberries) in a small food processor or blender and process until smooth. Strain liquid to get rid of seeds then measure out the liquid you need.  Be careful with the raspberries, they can stain and not easy to clean up.

 

Stuffed Mushrooms

6 medium portobellos or about 20 smaller crimini/baby bella mushrooms.

1/4 cup balsamic vinegar (optional)

1 bell pepper (you’ll use half in the mix and the other half chopped fine as a garnish)

1 1/2 cups raw spinach

1/2 cup walnuts

2 cloves garlic

1/2 of a small onion

1/2 teaspoon olive oil

1/2 teaspoon salt

 

Preheat oven to 400 degrees. In a food processor or blender, combine all ingredients except mushrooms and balsamic vinegar and blend until smooth. Wash mushrooms, carefully remove stems to create a pocket for the filling, and brush with balsamic vinegar. Evenly divide filling amongst mushrooms.

Place stuffed mushrooms on a cookie sheet and bake for 10-15 minutes, until mushrooms have softened and released their moisture. Remove from oven, carefully use tongs or a spatula to transfer mushrooms to serving dish, and top with chopped bell pepper.

 

 

Turkish Apricots Stuffed with Goat Cheese (Wrapped in Bacon!)

Preheat the oven to 375 F.

Cut into the middle of large fresh apricot with a sharp knife and then using your finger create a hollow cavity.  (Be sure to remove pitt.  Wouldn’t want you to choke!  HA!)

Scoop out a small piece of goats cheese and stuff each apricot.

Wrap each stuffed apricot in half or a full piece of streaky bacon making sure you cover all the orange flesh of the fruit.

Stab a cocktail stick through them for serving.  Place these on a baking tray and bake for 8 – 10 minutes until the bacon is crispy and the cheese in starting to ooze out.

That’s right – oozing apricots.  Now find a fireman that you can feed them to.

 

Sangria

One bottle light red wine (perhaps a Spanish wine, like a Tempranillo)

A few healthy glugs of brandy (try peach!)

Half bottle club soda

3 Tablespoons sugar

Juice of an orange (or 2)

Juice of  a lemon

Chopped fruit for pitcher (apples, oranges, frozen strawberries, etc.)

Chop fruit for bottom of pitcher.  Uncork wine and dump into pitcher along with the other ingredients.  Be sure to give it a few hours of“marinating time” before serving.  Do not add ice until ready to serve!

 

 

 

Sweet and Spicy Tuna Wonton Cups

24 Wonton Skins

1 Tablespoon Extra Virgin Olive Oil

1/2 cup slivered almonds

1/2 cup green onions, thinly sliced

2 Romain hearts, shredded

2 cups Napa Cabbage, shredded

1 (5oz) can (Bumblebee) Spicy Thai Chili Tuna Medley

2 teaspoons sesame seeds

Nonstick cooking spray

 

Dressing

6 Tablespoons Extra Virgin Olive Oil

3 Tablespoons vinegar

4 Tablespoons sugar

2 teaspoons soy sauce

 

Preheat oven to 350. Spray the mini muffin tin with nonstick cooking spray and arrange wonton skins in muffin tin to create cups.  Bake until golden brown, around 10 minutes.  Place  1 Tablespoon Extra Virgin Olive Oil in heated skillet and toast almonds.  Set aside.   Wash and thinly slice romaine, napa cabbage and green onions.  Place in bowl.  Drain Tuna and mix with lettuce mixture.  (This is easiest with your hands. You want an even amount of tuna throughout).   Mix all ingredients together and place a little of the mixture in each wonton cup!  Sprinkle with sesame seeds.

 

 

 

Spotlight on Gemini

 

“Too often we enjoy the comfort of opinion without the discomfort of thought.”

– John F. Kennedy

The fastest car to date has been clocked at 268 miles per hour.  The Speed of Sound is 768 miles per hour.  The Speed of Light chuckles at both -186,282 miles per second, thank you.  But the speed and agility of the human mind smokes them all.  Our ability to reason and communicate has elevated our species to where we stand today, and hints at glistening potential ahead.  We’re now visited by Gemini, ruled by Mercury, the swift moving planet so closely connected to the Sun in vicinity it leads us to believe that our rational minds are intimately linked with our spiritual direction, as we carry these internal organs of information conductors.

 

In Greek mythology Mercury was Hermes, the messenger of the gods, the conveyor of divine messages to humans, as well as the conductor of souls between this world and the next.  Hermes, also known as ‘the trickster,’ was the only god that could move freely between the earth and the underworld, which may not sound like much, but believe me, that’s a hell of a hall pass.  Geminis excel in their ability to use reason and communication skills to strive for a higher intelligence driven by the need to stretch their minds and experience this plane on a multi-sensory level.  Like the swift path of Mercury, their minds are like internal rapid-fire grand central stations.  All their mental activity needing means of export– they ravenously feast on information, coupled with their need to express and articulate. Their spirit is of the eternal scholar and communicator. Never at a loss for words, be they written or spoken.   They are the first sign to really extend a welcoming handshake.  Commonly referred to as ‘social butterflies’, they effortlessly alight amongst numerous social circles.  Not only do they need such diversity to stimulate their interest, but they truly have a genuine fascination with all kinds of people.  Everyone gets an invitation to their cocktail party, and believe me, they know everyone – even the people we’d hoped weren’t invited.  (Geminis still find them interesting. Yeah, I don’t get it either.)  Since they talk to everyone, it means they’re ‘in the know’.  I have a Gemini friend I refer to as ‘The Source’ because she’s actually more reliable than Reuters for pertinent information (gossip is such an ugly word).  They’re master conversationalists; some of the most witty and adept wordsmiths with a great appreciation for discourse.  They may not agree with you, but they savor an articulate exchange like a fine wine.  The topic is really irrelevant.  I’ve always imagined the Gemini version of hell would be a month long silent meditation retreat.  I think they would burst into flames.

 

Known for their dualistic nature, this sign of the twins thrives on versatility and change.  Books have referred to them with a kind of Jekyll and Hyde persona, but that is rather limiting.  I think of them as chameleons of the zodiac – instantly, seamlessly adapting to whatever environment they find themselves through flexibility, universal appeal and an innate verbose charm.  (Oh, and they’re huge flirts. Shameless.)  Some people have expressed irritation at their inconsistent, ‘fickle’ nature.  Tomato, Tom-ah-to.  Geminis are in no way deceptive or malicious.  They simply changed their minds, and frequently themselves as well.  They tend to do that.  They truly meant what they said and said what they meant at the time, but now they’re in a different space.  After the determined commitment of Taurus, Geminis must break free to have new experiences, even if they come up as quickly as a flash of inspiration, which they can have all the time.  This existence can be so limiting, if they can’t change they’ll be boooooored.   Come to think of it THAT would be Gemini hell. Repetition.  Routine.  Their bumper sticker must read – Been there; done that. Next!

Perhaps it’s this versatile, open and seeking nature that gives them an eternally youthful quality.  Regardless of how old they grow, they seem to retain a Peter Pan type energy – effervescent, spry, mentally agile.   Jungians refer to it as the puer aeternus, the eternal boy (puella aeternus for women).  Fueled by their endless curiosity, it keeps life always fresh and interesting.  Look at children – they are ever alternating between inquisitive and observant.  That flower is pink. He’s wearing a funny hat.  And the questions – Why? Why? Why? Geminis seems to retain that same fascination and mental stimulation that comes from the ever fresh influx of information and conversation.

 

Ralph Waldo Emerson (May 25th) was an American essayist, poet and lecture who led the mid-19th century Transcendentalist Movement.   He disseminated his thoughts through published essays and more than 1,500 lectures across the United States.  He wrote on a number of subjects, but particularly championing the individual, freedom and the ability for man to realize almost anything through examination as well as the relationship between the soul and the surrounding world.  His essays are considered one of the linchpins of American thinking and have greatly influenced many philosophers and writers who followed him.  Some of my favorite all time quotes are attributed to him.  I’m continually struck by his poignant and simple wisdom, so I’ve learned not to be surprised when I read that little –Emerson following a particularly inspiring quote.

 

A much younger writer, Anne Frank (June 12th), will always be remembered as the most famous ‘journalist’ of our time, literally.  She and her family lived for years hidden in an attic in Nazi occupied Amsterdam.  Forced to be silent during the day and still quiet during the nights, for fear of discovery and capture.  Her wise beyond years words filled her hauntingly beautiful diary, an intimate chronicle of pure honesty and sharp insight.  The challenging conditions she lived under did not silence her voice, nor dampen her faith in the goodness of humanity or her hope for the future.  Tragically her capture and death by concentration camp denied us whatever beautiful works this talented writer had yet to pen.

 

Johnny Depp (June 9th) is at the top of his game.  Once known for projects that were ‘box office poison’, he never veered from choosing roles that interested him, rather than those he thought would be crowd-pleasing blockbusters.  He credits some of his talent to his ‘fascination with human behavior, trying to understand what’s going on beneath the surface, the worlds inside people.’  Over the years he grew highly respected for consistent delivery of thoughtful and rich performances.   His understated brilliance rests in his ability to transform into a role so completely that it’s hard to believe it’s the same actor.  From his achingly sensitive Edward Scissorhands, to his Keith Richards-inspired (mad genius) Captain Jack Sparrow, to his maniacal and witty Mad Hatter, this trickster defies stereotyping and continually leaves us believing that there’s nothing he can’t do.   You never know who he’ll be next, which makes him mesmerizing.  Sexiest Man Alive?   That’s just gravy.

 

Only in recent years have I heard this term bantered around known as ‘intellectual elitism’.  Would someone please tell me when intelligence became frowned upon?  Or is it only inappropriate if you’re smarter than other people?  Should we replace it with aspirations of being uniformly contently ignorant?  We place the onus on our educational system as responsible for future generations, but true wisdom comes from the self-driven motivation to learn.  Every day is rife with opportunities when we nurture curiosity, examination, growth.  Geminis are the torch carriers of mental advancement defending us against the danger of mental complacency, or worse, blind acceptance.  The most important daily exercise we can do is in our cranium.  Oh sure, we worship athletes, chanting their names after a slam dunk like they’re sweat-drenched royalty, but how much do we admire those with a sweat beaded brow?  Give me an Adonis with the bulging mass of grey matter between his ears.  Personally, I worship (and envy) the insatiable readers, the kind who send me sheepishly scurrying to my dictionary (remember those?).  I’m positively giddy when someone unassumingly drops pearls of eloquence like ‘caveat’ or ‘minutiae’ in a casual conversation.  And truly I fear that our obsessive fascination with techno gadgets are slowly eroding our collective intelligence, articulation and our ability to communicate in this generation conditionally resistant to read anything more than 180 characters while drowning in a deluge of OMFGs and LOLs.   I guess I’m an old fashioned, Kindle-eschewing kind of girl.  And probably an intellectual elitist.  I can live with that.

 

In the Tarot, the Mercury card is The Magician, which speaks volumes.  In an ancient image it heralds the power we have in our minds; that seated in each of us is the ability to create magic.  Every great feat started with an idea – a seed sprouting through the flash of a thought, traveling faster than the speed of light.  An idea took man from the ground to flight – from Kitty Hawk to the moon in but a celestial blink of 66 years.  And that’s just one example, dare I start a list.  Regardless of what we think, research continues to show us that the human mind is boundless in its capacity, an ever-developing organ of vast untapped potential, restricted only by limits of our own making.  Internally we have an outstretched hallway with infinite doorways leading out in to this world and beyond – all ajar, beckoning us to cross over.  Will we follow the winged footsteps of the Mercurial messengers and fly through the doorways or will we slowly close them and settle in our limitations?  Albert Einstein (not a Gemini, but a still a pretty sharp guy none the less) said, “The true sign of intelligence is not knowing, but imagination.”  Perhaps he realized that the minute we ‘know’ something, we close a door.  If we follow in the path of Geminis– loose and nimble with an open, insatiable mind, we too can have the freedom to travel between worlds and home again.  Maybe then we’ll really have something to talk about.

 

 

 

Dine Like Your Sign! Taurus

Like everything in life, Taurus wants to roll up their sleeves and do things right.  Everything is a hands-on experience, and worth investing their complete attention.  I think this is why they’re such great cooks.  They have such a sensitive and refined palate and a true appreciation for quality.  They understand that not only are the best things in life worth the wait, that chances are the wait is why they’re the best.  Why else would we need reservations at really good restaurants?  Why do we long for the food of our childhoods, like mom used to make, back when mothers actually cooked?  (OK, maybe some of you are too young for that.)  Well, I grew up when mom’s really cooked.  Busy lives and time shortages have led us to rely on drive thru, delivered, pre-packaged, instant, frozen – you name it, but we’ve gotten further away from not only the preparation of our food, but the source of it – the earth.  This is a sign of hearty food – meat and potatoes, the kind that stick to your ribs, leave you feeling satisfied and ready for a long nap in the pasture.   But above all, the kind of food that takes time, effort and intention to prepare.  Your taste buds will reap the benefits.

Nature’s Bounty

Sun and soil.  When you think about it, just about everything we eat comes back to this magical duo.  Produce is filled with the energy of the sun and minerals absorbed from the earth.  If you’re going to take the time to cook, also take the time to choose the best ingredients possible.  Don’t just grab a plastic bag and blindly fill it with vegetables.  Look them over; examine them for color and quality.  Does the tomato smell like one?  If it doesn’t chances are it won’t taste much like one either.  If you happen to live in a town with local farmers markets, do some (if not all) of your shopping there.  When you get to meet the people who grow your food you can learn important facts like, do they use pesticides?   (You are what you eat. Just saying.)  Not to mention the food will be fresher than most in grocery stores and you’ll be supporting local farmers – you won’t find nicer folks to feed you. (Hurray for the little guy!)  Some of you are lucky enough to have a plot of yard you call your own; so why not grow your own garden?  (If you do, well, color me jealous.)  Nurseries have a vast selection of seeds for all kinds of vegetables and herbs, as well as a pretty good selection of young plants.  You can have the freshest of all produce sections growing outside your window in no time if you’re willing to get a little dirty.

Get Your Hands Dirty

Instead of pulling out that fancy food processor with the slice and dice attachment, pull out a good knife and do some good ol’ fashioned chopping.  Mixing your own salad dressing instead of opening a bottle.  Why not bake a loaf of homemade bread?  No, I don’t mean throwing the ingredients in a bread machine and waiting an hour.  Try making bread from scratch, which isn’t nearly as difficult as it sounds.  It just takes precision and attention, like making sure the water is the right temperature for the yeast.   The dough needs time to rise, and you need to roll up your sleeves and get your hands in there and work it.  It’s a sensual experience with your food and leaves you feeling such a sense of accomplishment.  As a bonus, the whole house will have the homey smell of fresh baked bread.   You just can’t bring that home from the grocery store.

Try a Little Tenderizing

Marinate – it originates from the Italian word marinato which means ‘good food takes time’.  Not really, but it should, because it’s true.  The most succulent and tender meats taste that way because of their preparation; rarely due to the way they were cooked.   A fine cut of meat deserves the right blend of spices to bring out the best flavor.  (Just please don’t tell Bessie!!  See DLYS! Pisces) Marinated, dry rubbed, or even slow cooked in a Crock Pot will infuse the flavors to make it worth the wait, while filling the house with the smell of slow roasted goodness.  When was the last time your house smelled like home cooking?

I know this month may be a little challenging for those who think the kitchen is the ‘Microwave Room’, but I find that nothing tastes better AND nothing is more rewarding than preparing food from scratch.  I’ve baked cakes without a mix with real butter — my coconut cake is to die for.    I’ve sliced fresh fruit for homemade pies — rolling crust dough by hand, crimping the edges like an arts and craft project.  But the best tasting project of all is my grandmother’s spaghetti sauce, which takes two days to make.  Day One is slow roasting beef short ribs drowned in Chianti and a ton of fresh garlic.  Day Two is mixing in finely chopped sweet onions, garlic, tomatoes and spices for a slow stir and magical melding.   During the day I’ll take a sip or two, but it takes hours for that alchemy of flavors to create perfection.  It’s time you can taste, and worth every minute.   (And no, you can’t have my grandmother’s sauce recipe.)

 

Coffee Rubbed Filet Mignon with Ancho Mushroom Sauce

This intensely flavorful recipe from Bobby Flay is one of my favorite recipes EVER.

¼ cup ancho chile powder
¼ cup finely ground espresso
2 tablespoons Spanish paprika
2 tablespoons dark brown sugar
1 tablespoon dry mustard
1 tablespoon kosher salt
1 tablespoon ground black pepper
1 tablespoon ground coriander
1 tablespoon dried oregano
2 teaspoons ground ginger
2 teaspoons chile de arbol powder
4 filet mignon, 12 ounces each
2 tablespoons canola oil

Combine all spices in a bowl.  Season one side of each filet with a heaping tablespoon of the rub. Heat the oil in a large sauté pan over high heat until smoking. Place the filet in the pan, rub-side down and cook until a crust has formed, 2 minutes. Turn the steak over, reduce heat to medium and continue cooking to medium-rare doneness, about 6-7 minutes. Remove from the pan and let rest 5 minutes before serving.

Ancho Chile-Wild Mushroom Sauce

4 cups homemade chicken stock
3 tablespoons olive oil
1 ½ pounds assorted wild mushrooms (shiitake, cremini, portotbello, oyster) thinly sliced
4 shallots, finely diced
4 cloves garlic, finely chopped
¼ cup ancho chile puree*
2 tablespoons honey
Salt and freshly ground pepper
¼ cup chopped cilantro leaves

Place chicken stock in a medium saucepan over high heat and cook until reduced to 2 cups.   Heat oil in a large sauté pan over high heat. Add the mushrooms, shallot and garlic and cook until the mushrooms are golden brown and liquid has evaporated.   Whisk the ancho puree into the reduced chicken stock then add to the pan with the mushrooms. Bring to a boil and cook until the sauce is reduced by half, stirring occasionally, approximately 15-20 minutes. Season with honey, salt and pepper then fold in the cilantro or parsley. Ladle sauce onto plates and top with steak and drizzle with smoked red pepper sauce and sprinkle with chopped chives.

* Ancho puree – soak 3 ancho chiles in boiling water for 30 minutes. Remove the chiles from the soaking liquid, remove stems and seeds and puree in a blender with some of the soaking liquid until smooth.

 

Honey Mustard Whipped Sweet Potatoes

Mashed potatoes?  (Yawn)  They are so last sign.  Here’s a colorful sweet and savory side dish to compliment that finely prepared meat.

1 tablespoon margarine
1/2 cup sliced onion
3 medium sweet potatoes, peeled and cut into 1-inch pieces (about 1 1/2 pounds)
1 tablespoon Dijon mustard
1 tablespoon honey
1/4 teaspoon pepper
1 cup low-salt chicken broth

Melt margarine in a large saucepan over medium heat. Add onion and sweet potatoes; sauté 5 minutes. Add mustard and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until sweet potatoes are very tender.  Place sweet potato mixture in a food processor; process until smooth.

Hearty Beef Stew

5 pounds boneless beef chuck eye roast, cut into 1 1/2 inch cubes
salt & pepper to taste
3 tablespoons vegetable oil
4 onions, minced (about 4 cups)
3 cloves garlic, minced
1 (6oz) can tomato paste
1/4 cup all purpose flour, seasoned
2 cups red wine
2 cups low sodium chicken or beef broth
3 tablespoons soy sauce
1 pound baby carrots
1 cup button mushrooms, halved
1 1/2 teaspoons minced fresh thyme
2 bay leaves
2 cups frozen peas

Adjust oven rack to lower-middle position and heat oven to 300 degrees. Pat meat dry with paper towels and season with salt and pepper to taste. Heat 1 tablespoon vegetable oil in large heavy-bottomed Dutch oven over high heat until just starting to smoke. Add half of beef and cook until well browned on all sides, about 8 minutes total, reducing heat if oil begins to smoke or fond begins to burn. Transfer beef to large plate. Repeat with remaining beef and 1 tablespoon vegetable oil, leaving second batch of meat in pot after browning.

Reduce heat to medium and return first batch of beef to pot. Add onion to Dutch oven and stir to combine with beef. Cook, scraping bottom of pan to loosen any browned bits, until onion is softened, 1 to 2 minutes. Add garlic and tomato paste and cook, stirring constantly, until fragrant, about 30 seconds. Add flour and cook, stirring constantly, until no dry flour remains, about 30 seconds.

Slowly add wine, scraping bottom of pan to loosen any browned bits. Increase heat to high and allow wine to simmer until thickened and slightly reduced, about 2 minutes. Stir in broth, bay leaves, thyme, and soy sauce. Bring to simmer, cover, transfer to preheated oven, and cook for 11/2 hours.

Remove pot from oven; remove and discard bay leaves. Stir in the baby carrots, cover, return to oven, and cook until they are almost tender, about 45 minutes.

Using large spoon, skim any excess fat from surface of stew. Add the mushrooms, cover and cook over medium heat on the stovetop until meat offers little resistance when poked with fork (meat should not be falling apart), about 15 minutes. Stir in frozen peas, and allow to warm through. Check for seasoning and serve.

Slow Roasted Salmon

4 (6-oz.) salmon fillets
1 bunch scallions, washed and trimmed
1 bunch fresh dill sprigs, divided use
2 to 3 lemons, thinly sliced, divided use
Juice of 1 lemon
2 to 3 teaspoons vegetable oil
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper

Bring salmon fillets to room temperature. Adjust a rack to middle third of oven. Preheat oven to 250 degrees F. Mist an 8 x 11 x 2-inch baking pan with nonstick cooking spray.  Place scallions in bottom of baking pan to form a bed for the salmon. Cover with dill and lemon slices. Place salmon, skin-side down, on top lemons. Squeeze lemon juice over all. Brush fillets with oil; sprinkle with salt and pepper. Lightly top with more dill and lemon slices. Allow to sit at room temperature for 1/2 hour if time permits.  Bake in preheated oven for about 30 to 35 minutes, or until fillets can easily be pierced with the tip of a sharp knife. Carefully transfer to a serving platter. Remove topping and garnish with some fresh dill and a lemon twist. Yield: 4 servings.

Grilled Marinated Artichokes

2 whole artichokes
Juice and slices of 1 lemon
4 cloves garlic, crushed
Salt, to taste
Olive oil

Marinade

1/2 cup extra virgin olive oil
3-4 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1 teaspoon cumin

Spicy Mayo Sauce

1/2 cup mayonnaise
1 teaspoon hot sauce
1 1/2 teaspoon lemon juice
1 teaspoon apple cider vinegar
1 1/4 teaspoon paprika
1 teaspoon seasoning salt
1/2 teaspoon black pepper, or to taste
Salt to taste

In a large pot of water, add salt, garlic, lemon juice and slices, and a sprinkle of olive oil. Bring pot to a boil. While the pot heats up, use scissors to cut off the tips of each petal on the artichoke (This is done for a neater presentation and to make the removal of the leaves much easier as you eat.) Cut the artichokes into halves, hollow out the center by removing the purple, fuzzy middle, and immediately place in the lemon water to prevent them from browning. Cook for 15 minutes or until soft.  Remove artichokes from water and place in a shallow baking dish or in a large mixing bowl. Evenly coat with the marinate, cover with plastic wrap and refrigerate until ready to grill—at least one hour.  On a heated grill, cook artichokes on each side until heated and they being to blacken, about 8 minutes.  As the artichoke grills, mix all ingredients for the sauce in a small bowl and refrigerate until needed. Serve with the artichokes.  Serves 4-6

 

Hearty Whole Grain Basil Bread

Two 1/4 ounce envelopes active dry yeast
2 1/4 cups warm water (110 deg)
2 tsp. honey
3 TB. 100% pure maple syrup
4 TB unsalted butter (melted)
3 cups whole wheat pastry four
1 cup whole grain all purpose baking flour (or could sub more whole wheat pastry flour)
2 cups unbleached all purpose flour
4 tsp. coarse salt
1 cup fresh chopped basil (large chunks)
1/3 cup millet
1/2 cup rolled oats
1/4 cup flax seeds
1 TB chia seeds
1/4 cup sunflower seeds
1/4 cup sesame seeds
1 egg white

Soak millet in 1/2 cup warm water for 20 minutes, set aside. In a separate bowl add 1/2 cup warm water and sprinkle yeast in. Add 2 tsp. of honey and whisk together until combined. Set aside for 10 minutes, or until foamy/frothy.

In a separate bowl add flours and salt and whisk together. Once yeast is ready, pour yeast into a mixing bowl fitted with dough hook. Add melted butter, 1 1/2 cups warm water, and 3 TB maple syrup. Mix until combined. Then add 3 cups of flour mix. Mix on low speed until smooth. Then add in millet (plus water in bowl), and the rest of the seeds/oats, and basil.  Mix at low speed until combined. Then add remaining flour until dough is combined and somewhat smooth.

On a floured surface kneed dough for about 5 minutes until a smooth ball forms.  Place dough in greased bowl and cover with plastic wrap. Let rise for an hour or so.

When dough has risen, punch down in the center, then divide dough into about 6 or 7 balls. Form balls and place on cookie sheet fitted with a cooking mat. Take your egg white, and add a little water, and brush the tops of the dough balls. Then cover baking sheet with plastic and let dough sit for about another 1 1/2 hours. Pre-heat oven to 400 degrees, and when the dough is ready, Bake for about 22-25 minutes, rotating pan halfway through.

 

Chocolate Hazelnut Bread

3 ¾ cup bread flour
1 ½ tsp salt
1 ½ tsp instant yeast
1 ½ cup water
1 cup coarsely chopped toasted hazelnuts
200 grams (7 oz.) bittersweet chocolate, chopped
2 tbsp unsalted butter, at room temperature
1 egg, lightly beaten

In the bowl of an electric mixer, combine the flour, salt, yeast and water, mix on medium speed for about ten minutes, transfer to a lightly oiled bowl and let it ferment for 1-2 hours, or until doubled in bulk.

Grease a 9x5x3 inch loaf pan with butter. Once the dough has doubled, add the hazelnuts, chocolate, butter and the egg, knead the dough on a lightly floured surface for a few minutes and shape to fit into a loaf pan. Cover the dough with a tea towel and let it rise for about 30 minutes.  Preheat the oven to 350F; bake loaf for 30-45 minutes, tent with aluminum foil if the top gets too dark. Cool the baked loaf on a wire rack and serve slightly warm. If you have leftovers (Leftovers? what are those…?), wrap in aluminum foil and warm in an oven preheated to 275F.

Summer Peach Pie

It’s almost time for fresh PEACHES!  I can’t wait…

Pie Crust

4 c. all-purpose flour
1 T. granulated sugar
2 tsp. salt
1 ¾ c. Crisco shortening, cut into pieces
½ c. cold water
1 T. white distilled vinegar
1 lg. egg

Filling

2 1/2 pounds (about 5 large) peaches
2/3 cup sugar
4 tablespoons cornstarch
1/8 teaspoon salt
1/8 teaspoon cinnamon
1/8 teaspoon mace or nutmeg

In large bowl, stir together the flour, sugar and salt. Cut the shortening in with a pastry blender until crumbly. In small bowl, beat together the water, vinegar and egg. Add to flour mixture. Stir until all ingredients are moistened. Divide dough into 4 or 5 portions and flatten each into a flat round patty ready for rolling. Wrap each patty in plastic and if using any of them right away chill for at least ½ hour. Otherwise freeze the others and remove from freezer about 30 minutes before using.On lightly floured surface, roll out dough to a 13-inch circle about 1/8 inch thick. Line 9-inch glass pie plate with pastry, trimming overhang to about 3/4 inch. Place in refrigerator.

Preheat oven to 425 degrees.  On a piece of parchment, roll out second disk of dough just like the first. With a straight edge and a knife or pizza cutter, cut the dough into 10 even strips about 3/4 inch wide. Transfer, on the parchment, to a rimless baking sheet, cover with plastic or parchment, and refrigerate while preparing filling. All-butter pastry is fussy about being kept cold!

Peel peaches (or not, if they’re thin-skinned and smooth like these) and slice into a large bowl (I use a 2-quart glass measure). You’ll have about 6 cups of sliced peaches. (I slice them like this: Quarter peach, cut each quarter into 4 wedges, cut wedges in half.) In a small bowl, whisk together sugar, cornstarch, salt and spices; add to peaches and mix gently but well. Pour into pie shell.

Working from the center, lay 5 strips of dough across the pie in one direction. Fold back every other strip halfway. Place a long strip of dough in the center going the other way. Unfold the folded strips over the crossing strip. Repeat with remaining 4 strips. Trim the overhanging strips even with the bottom crust and crimp the edge.

Place a foil-lined rimmed baking sheet in the middle of the oven to catch any drips, and place the pie on the baking sheet. Bake at 425 degrees for 30 minutes. Lower temperature to 350, and bake for an additional 35 minutes (juices should be bubbling). Cool on wire rack for at least 2 hours before serving.

 

 

Spotlight on Taurus

 

I used to run track when I was in elementary school – the 100 yard dash, to be precise. The starting lines for the shorter runs were especially crowded with us energetic, sugar fueled ‘athletes’. As the day of races progressed the longer the race, the fewer the runners you’d find. By the time they ran the mile long run, the participants would peter down to a few, and we would watch them in cock eyed disbelief. Were they crazy? Who would put themselves through that? Even now I feel much the same about marathon runners. Some signs are built for speed, some are built for distance.  And then there’s Taurus.

 

We’re still in the early days of spring, when the conspiracy of sun and rain have produced the evidence of new life. Hills that were once brown now seem to overflow with verdant green, and the warmer weather lures us all outside to bask in its glory. Aries has burst forth with new life in spring, its energy scattering seeds of inspiration. What it leaves in its wake is a field of loose ends. It lacks the persistence and patience needed to produce the fruit of its promise. Taurus is the rich and fertile soil that provides the substance for growth. Like the bull, Taureans are strong, solid and sturdy. They’re determined, capable of great endurance and fortitude. I’ve always loved the earthy quality about them – direct, straightforward and comfortable. You know exactly where you stand with them. They’re the ones you go to if you want the unadulterated truth – they have a zero tolerance for bullshit policy. And lest we not forget they’re reliable. You know you can count on them. Their affection and trust may be slow to earn, but when they do few signs are as loyal or as ardent. They are as solid and lasting as the ground on which they stand. Their motivation is to establish a strong foundation — something lasting and of value, even if it’s their own beliefs or character. They’re not flippant or even flexible people. They don’t feel complete until they stand for something. Though when they are firmly committed (is there any other way to commit?) they’re immobile, even if it’s just an opinion. You can’t truly understand the meaning of the word truculence until you try to get a Taurus to change their mind. If you think you can do that, I’ve got a mountain I’d like you to move for me.

 

There are times when truculence comes in handy, like when it comes to self-discipline. Not only does the bull understand the importance of hard work in order to create anything of substance, but they value the quality of the work. They won’t even start a job unless they know they can do it right, and see it all the way through, however long that may take. It’s really best to let them work at their own pace, which seems mind-numbingly belabored to the rest of us. I’m not going to call them slow, but I’m pretty sure tectonic plates clock a better MPH. But when they start a project with focus and motivation, they’re freight trains of productivity, frequently losing track of time and refusing to be bothered with things like meals and sleep. If you want a big job done, namely the impossible, it’s best to have a Taurus lead your herd. They’re relentless. Also, they have an intense attention to detail. Nothing is considered insignificant and there is no such thing as a small task. It’s this meticulous dedication that makes them unassuming masters of their chosen crafts.

 

Creatures of labor that they are, they are equally as proficient at rest and relaxation.   They can descend into languid indulgence, claiming their well earned reward. Taureans have an appetite for earthly delights that would put the rest of us to shame. They’re extremely sensual, meaning they indulge in all of the senses – good food, drink, scents, beautiful music, the luxury of touch, be it slow massage or a warm fluffy robe after a hot bath. I knew a Taurus who traveled with a bottle of linen spray so no matter where she went her sheets would smell like lavender, and of course brought her own pillow.  Comfort is king.

 

Taurus is ruled by Venus, the planet of art and beauty, so regardless of their strength, Taureans have fine aesthetic sensibilities. Their artistic inclinations and discipline have produced so many brilliant artists – the fruits of their labor being both prolific and lasting.   William Shakespeare (April 26th) is widely regarded as one of the greatest writers of the English language and whose prolific cannon of plays were so perfectly written in their eloquence and universal appeal that not only do they remain unparalleled even 400 years after his death, but just as widely produced end enjoyed.  Duke Ellington (April 29th) the charismatic composer and big band leader whose career spanned 50 years, wrote over 1,000 compositions spanning many genres from jazz to gospel and set a new standard for American music. ‘First Lady of Song’, Ella Fitzgerald (April 25th) was admired for her incredible three octave range and flawless intonation, but also her purity and warmth. Some more unforgettable vocalists to make their mark include Bing Crosby (May 3rd),  Barbra Streisand (April 24th), Cher (May 20th), Billy Joel (May 9th) Bono (May 10th) and James Brown (May 3rd).

 

Aries frequently get credit for leadership abilities, but a cursory view of the history books show many influential leaders were Taureans. Not surprising, since they have the strength, steadfastness, and firmly held ideals so highly valued for powerful positions. World War II alone is riddled with tenacious bulls. Adolf Hitler (April 20th) is often mistaken for an Aries due to his aggressive and phlegmatic nature. His leadership of the Nazi Party lasted 12 years as he dragged Europe through the most destructive world war in his relentless pursuit of world domination.  Even at his downfall, hiding in a bunker as Berlin burned he refused to relinquish control – choosing suicide over surrender. When the United States needed to win the race to develop the first atomic bomb, they put  J. Robert Oppenheimer (April 22nd) in charge of the Manhattan Project, a team of the greatest scientific minds of the day. They weren’t even sure it could be done, but if it was ever possible Oppenheimer wouldn’t rest until the task was accomplished. It was another Taurus, President Harry Truman (May 8th) who authorized not one, but two bombings before Emperor Hirohito (April 29th) surrendered, ending the war. In later years, Truman, nicknamed ‘Give ‘em Hell Harry” never wavered from his decision to drop the bomb, despite the price of peace being the deaths of 240, 000 Japanese civilians.

 

Perhaps it was naturalist John Muir (April 21st) whose passion sprang from the most endlesss source of beauty we have – our planet. His lifelong work was dedicated to the preservation of the United States wilderness, especially in the establishment of the Yosemite and Sequoia National Parks. He exemplified “the archetype of our oneness with the earth”. For me, Taureans are like walking pastures – rich, soothing and peaceful. They’re comfortable in their skin, with an air of graceful serenity that makes them almost glow. And if you’re lucky enough to know a few, you can marinade in their tranquil presence, like human sanctuaries.

 

 

Dine Like Your Sign! Aries

As you can probably tell from DLYS! it’s perfectly clear that I love food.  Love to eat.  Love to cook. (I know, not exactly breaking news..) You might imagine me gliding around my kitchen, wearing a sassy apron with a portrait of Julia Child above the stove, stirring sauces in tempo with an Edith Piaf tune. Yeah, and George Clooney is my sous-chef. In my dreams, maybe. The truth is, and I hate to confess this, but I rarely cook. I have more cookbooks than should be legally allowed, all with dog-eared pages marking the Must Try! recipes. My pantry is impressively stocked, even for a civilian. I even have menus planned for the week;  ingredients all waiting fresh and perky in the fridge. But when I get home I somehow end up breaking open a box of crackers and a tub of hummus, and eat them standing at the counter. I tell myself, it’s just something to tide me over while I’m prepping the meal, but I eventually shrug and say, ‘Ah screw it, this is dinner.’

If there ever was a sign to keep the fast food industry in business, it’s Aries. It’s not that they all like junk food, they just like their food (like everything) NOW. Why spend time in the kitchen when one can scan a neon menu, talk into the clown’s mouth and drive around to the window to pick up a warm bag containing exactly what you want! That’s like MAGIC. Aries are far too impatient to spend too much time in the kitchen, so they will frequently end up stocking up on instant this and that, frozen dinners, canned foods. Thank goodness so many grocery stores have finally caught on, and provide prepackaged meals. Most stores have deli sections, salad bars (with soups), sometimes even sushi chefs. If civilization didn’t provide all these pre-made, instant options, why they just might starve.

A current trend you may have noticed that is Aries inspired is food trucks. It used to be that these catering trucks popped up around campuses, construction sites and movie sets for necessity. The food wasn’t very good, earning them the nickname ‘roach coaches’. Boy, have times changed! Now these mobile restaurants are all the craze with loyal, hungry followers who scan their Twitter feed searching for the next locale of these vagabonds wielding spatulas. Perhaps the food really is that good, but I think part of the appeal is that it becomes like a scavenger hunt. Chase the grilled cheese truck and beat the other patrons in line. Winning and eating! If you’re lucky, you might even find a Food Truck Festival, where you can walk around, noshing on a variety of bites. The only problem is that festivals mean crowds, and crowds mean lines, and lines mean waiting.  Oh no, screw that….

Another thing about Aries they’re full of fire, passion and intensity. They like their food to make them feel alive, as in SPICY! Some good Cajun cuisine (Sorry, that’s redundant), intense Indian curries, anything with chili peppers or jalapenos, sushi with tons of wasabi – you know, the kind of food guaranteed to clear the sinuses and get your blood moving. Too hot? They’ll take that as a challenge. You can buy yourself a whole evening of cheap entertainment daring an Aries to eat Chinese spicy mustard or Dave’s Insanity Sauce (yeah, I tried it, and if you want to keep your taste buds functional, I would advise against it.  It’s crazy hot!)

So you want some recipes for an Aries?   Make it fast, easy and mobile. Here’s a few to keep you moving.  Some to blend and go, some to wrap and dash, and some to just perk up your mouth with a kick. And they’re OFF!  Go Speed Racer, go Speed Racer….

Green Smoothie

Smoothies comprise at least one of my daily meals. Am I lazy or efficient? Who needs labels. Believe it or not, ‘green’ smoothies are a great way to get tons of vitamins and minerals. Pulverizing the ingredients in a blender makes them not only easy to consume, but also to digest.  Not only that, it’s a great way to eat your vegetables since you won’t even taste them!  Finally a way to get your kids to eat their spinach.

3/4 cup water

1 heaping tablespoon protein powder

1 large handful of spinach leaves

1 small banana (frozen)

3/4 cup frozen pineapple chunks

1 small orange, peeled and quartered

2 Tablespoon ground chia seed

Put the ingredients in a blender in the order listed. Blend until smooth and drink immediately. (You may need to add more water depending on your blender)

Cherry Almond Smoothie

1 small container plain Greek yogurt

1/3c water

3/4c frozen cherries

1/8t almond extract

1/2t vanilla extract

3T raw almonds

1T chia seeds

Combine everything in a blender, and blend away until smooth. Let sit for about 3min to thicken, if desired. If you’d like, add a banana or 1/4 avocado for more creaminess and healthy fats.

*If you want to veganize this, you can just use about 3/4c almond milk and omit the yogurt + water. Add vanilla protein powder if you’re looking for a protein boost or 2T chia seeds, instead of 1T.

Spicy Hummus & Edamame Wrap

2-3 Tbsp Roasted Red Pepper Hummus

Handful of shredded carrots

Handful of baby spinach

Splash of lemon juice/olive oil

Fresh ground pepper

Edamame soy beans

Avocado slices

Lavash bread or flour tortilla (like whole wheat?)

Spread the hummus. Add the ingredients in a thinly spread layer – distribute evenly. Roll up your lavash bread wrap – tightly. Slice into 1 inch thick rounds. Serve.

Thai Chicken Curry Wraps

1/4 cup mayonnaise

2 tablespoons plain yogurt

2 tablespoons honey

1 tablespoon fresh lime juice

1 1/2 cups cooked chicken, cubed

1/3 cup pineapple, dices

1/4 cup red onion, minced

2 tablespoons chopped parsley (or cilantro)

1/4 cup slivered almonds

2 tablespoons minced ginger

1 teaspoon Thai red curry paste

2 1/2 cups fresh baby spinach

4 flavored burrito-size (10-12”) flour tortillas, such as tomato or spinach

Cooking spray

Combine mayo, yogurt, honey, and lime juice in a bowl. Fold in the chicken, pineapple, onion, and parsley. Set aside.

In a large skillet, over medium heat, sauté almonds in 1 tablespoon of oil until golden, stirring often so they don’t burn, about 1 minute. Add the ginger and curry paste; cooking for 30 seconds until fragrant. Add spinach and cook until wilted. Remove from heat and fold into the chicken mixture.

Wipe out skillet and return to the burner over low heat; warm tortillas until pliable. Place 1/2 cup of the chicken mixture on each tortilla, then roll to enclose, folding in the sides like a burrito.

Coat skillet with cooking spray and toast wraps over medium-high heat until golden on both sides, about 30-45 seconds per side. Cut in half and serve warm.

Raw Kale Salad

Don’t let the long list of ingredients discourage you! The time spent gathering all the ingredients will be saved by not cooking anything. Fast food can be good for you, when it’s raw. It retains all of the nutrients and cuts down on prep time which means faster to your table. This is also a festive and colorful side dish. People will think you spent hours in the kitchen.  Don’t worry -your secret is safe with me.

4 cups kale, destemmed and cut in a chiffonade

1 teaspoon best quality sea salt

2 Tablespoons freshly squeezed orange juice

1 Tablespoon balsamic vinegar

½ teaspoon garlic powder

½ teaspoon orange zest

2 cups shredded carrots

1 cup chopped red cabbage

½ cup chopped sun dried tomatoes

2 Tablespoons minced red onion

½ cup chopped green olives

1 cup toasted sunflower seeds

½ teaspoon cumin seeds

Pinch nutmeg

½ cup raisins

4 cup cilantro, chopped

1 Tablespoon soy sauce

3 Tablespoon best quality extra virgin olive oil

Salt/pepper to taste if needed

In a large mixing bowl, add the kale, salt, orange juice, vinegar and garlic powder. Massage well with your hands for several minutes. Add the rest of the ingredients and massage well. Let salad sit for 10 minutes; taste and adjust seasonings and enjoy!

‘Dump It Cake’

This recipe is a little nostalgic for me, as my mom used to make it when I was a kid. It is bar none, the easiest cake recipe EVER. You don’t even need to blend the cake mix. Just spread the canned fruits over the bottom of a large rectangular baking dish, sprinkle with DRY cake mix and nuts, dot with butter and bake! It serves up more like a cobbler, but it’s moist, fruity and delicious. Easy peasy.

1 (20 ounces) can crushed pineapple, undrained

1 (21 ounces) can prepared more fruit cherry pie filling

1 (18.25 ounces) box yellow cake mix

2 sticks of butter or margarine, each cut into 12 slices

1/4 cup chopped nuts (your choice – optional)

Preheat oven to 350 degrees F (325 for glass baking dish). Have a 9 by 13-inch baking pan ready.

Dump undrained pineapple in the baking dish or pan and spread it out evenly. Using a spoon, dump globs of cherry pie filling evenly on top of the pineapple. Sprinkle the cake mix evenly over the fruit layer. Cut butter into slices with a butter knife and place slices evenly over cake mix. Sprinkle nuts on top if you’re using them. Bake for one hour. Can be served warm or cold – or with ice cream! Yield: about 10 to 12 servings

Spotlight on Aries

 

Whatever you do, or dream you can, begin it.  Boldness has genius and power and magic in it.”

– Johann Von Goethe

Someone once asked me my sign, and when I told him I’m an Aries, he nodded knowingly and said, “Aaaahh,……Aries, the lovable assholes.” I laughed, but I couldn’t help but think how perfectly that suits us. Don’t play dumb, you Aries. Wha..us??? I know you can’t help it, but surely you’ve figured out by now that we piss a lot of people off.  The one sign that people seem to have a less than indifferent reaction about are the children of the Ram. Who can blame them – Aries are brash, bold, bossy and independent. We’re aggressive and temperamental, seemingly oblivious to the needs and feelings of everyone around us. We can play well with others, but if things don’t go our way, we’re inclined to have a royal hissy, take our toys and go home. It’s not pretty.

 

Being the first sign of the zodiac, these are the infants in all their messy glory. Like blossoms bursting from the dead of winter, they bring promise and vitality of the new life. It may be hard to imagine this state, as we live with a natural sense of accumulation – experiences, feelings, memories. But with Aries they start with nothing which can be incomprehensibly refreshing. They are a clean slate, the tabula rasa from which they push off, self propelled without the drag of all that psychological gravity. It gives them the drive and enthusiasm combined with an endless curiosity that leaves them open to everything, because everything contains the fresh wonder of discovery. The world has become an amusement park where they plunge in, double-fisted ready to play all the games, win all the prizes.

 

As an Aries, I want to take some time to address a few misconceptions…

 

Aries are courageous

Courage implies having a sense of fear and acting in spite of it. It’s really more accurate to say Aries are fearless, but that’s only because we don’t know any better. We have no concept of the future which includes repercussions for our actions, and what could go wrong?, blah blah.  Who has time for that? It just gets in the way of doing, and if we’re breathing, we’re doing. There’s a saying that goes, “What would you do if you knew you could not fail?” Aries have no more experience of failure than success.  We march out blindly welcoming whatever lies in our path — skinned knees, broken hearts and all.

 

Aries are self-confident

The truth is deep down we’re the most insecure of all the signs, because we have yet to build up a strong sense of self. Our lives are about building a self. We may be misinterpreted as self-confident simply because we rarely listen to others. We always need to find our own way, stand on our own two feet.

 

Aries are leaders

It’s true, Aries frequently end up in leadership positions, but that’s only because we charge ahead doing our own thing and people assume we must know what we’re doing and follow. It usually takes Aries a while to figure out there’s a crowd of people behind, but hey, if they want to come along for the ride, that’s OK. Just don’t expect us to have a plan. Like Indiana Jones said, “I’m making it up as I go along.”

 

Aries are aggressive

We may look tough, and we’ll put up a hell of a fight, but we wouldn’t hurt anyone. Chances are we come out swinging because we’re scared, though we’d rather die  than admit it. Aries are easily wounded, having all of the vulnerabilities you’d expect of a child. We don’t have enough experience to have developed social skills, much less defense mechanisms.  Don’t let the bravado fool you — we may as well have marshmallow peep centers.

 

Aries are competitive

Well, yeah. Isn’t that the point of a game? But we’re not out to beat you; we’re out to win. There’s a difference. There’s only one prize and the goal is to get it — you just happen to be in our way; it’s nothing personal. In fact, we won’t even notice that there are other people in the game half the time.  Besides, how else can we prove to ourselves that we’re good at something unless we’re winning. Duh.

 

Aries are bossy

We’re not bossy. We’re just used to getting our way – always, which as you’ll learn is really the best for everyone, because if an Aries isn’t happy, no one will be happy. I’ll let you in on a secret – Aries are the most easily manipulated of all the signs.  It may sound hard to believe, but true. You just have to know which buttons to push. Being basically babies we have a deep, primal need to be loved, so in the end, we’ll do anything to keep from losing your affection.  And you want to know  a surefire way to get us to do something?  Simple – just tell us we can’t. We’ll do it just to prove you wrong.  So there. Man, I am so going to get beat up for dishing all this…

 

One of the most adored actors of all time was an Aries. Silent screen legend Charlie Chaplin (April 16th) is still considered unparalleled for his abilities with mime and slapstick comedy. His trademark character of ‘The Tramp’ seems to personify the impishly troublesome yet endearing qualities of an Aries and was what made him one of the most famous and beloved stars of his time. He had numerous arguments with directors and producers, but his mammoth success led him to creative independence where he wrote and directed his own films. In an effort to secure independence for film makers, he co-founded United Artists Film Company with other stars seeking to escape the power and control of what was developing into the Hollywood studio system.

 

At the top of her game, no one could beat Bette Davis (April 5th). Her Hollywood colleagues called her a lot of things, but lovable never came up.  In the category of strong, willful women, she was in class by herself.  Believe it or not, there was a time when women were the box office draws and Bette ruled with a velvet glove. She was intense and forceful, known to be combative and confrontational. At a time when actresses were turning down roles that were too ‘unsympathetic’, she sought them out, seeing them as an opportunity to show her range. Her personality, like her famous line from All About Eve, seems to ring out like the Aries battle cry, “Fasten your seat belt, it’s going to be a bumpy night.”

 

Quentin Tarantino (March 27th) is every independent filmmaker’s hero. He dropped out of school at 16, fervently watching movies as his own home school course.  video store, he wrote Reservoir Dogs in only three weeks.  (Aries don’t mess around – they get the job done.) Since then he has produced, directed and starred in many films, most penned himself.”When people ask me if I went to film school, I tell them ‘no, I went to films.’” Aries can’t be bothered with all the preparation and study. They head straight to the doing part.

 

The self-aware Aries know how annoying they can be – the ‘asshole’ qualities have been well documented.  But all it takes is walking by a daycare center to remind me of the Aries’ saving grace, and the thing I love most about the sign, which is their purity.  They are the truest and most genuine of all the signs, having no guile or pretense, no manipulation or game playing.  They’re completely honest and direct because they don’t know how to be any other way.  They’re refreshingly candid in a guarded and cynical world.  What you see, is what you get.  Bank on it. Like babes, they are enthralled in the moment, aware and excited by what’s happening right in front of them.  They’re unabashedly fun, infecting others with their enthusiasm and humor transforming even the most mundane of tasks into playtime.  They’re open and trusting, loving as freely as someone who’s never been hurt, and would never hurt you.  When they’re generous, they offer up their gifts with a childlike kindness and sincerity guaranteed to leave you but a melted mess.  And like the Goethe quote, they have a mesmerizing, magical vitality which seems to leave a trail of energy as they boldly fling themselves into everything they do with their entire being, leaving their imprint on all they touch.   Everyone around them feels more alive just being in their presence, and they remind us what a gift life can be.  All the aggravation is forgotten, all is forgiven.  You just gotta love us.

 

 

Dine Like Your Sign! Pisces

This month we’re going to start with a little quiz. Look at this picture and tell me how you think a Pisces would best respond….

a)    Bar-b-que!  Make mine medium-rare, please…
b)    Hurray!  My very own cheeeeese factory!
c)    Margarine is evil in a cube.  Pass the BUTTER.
d)    Awww look at the sweet little moo cow!  I’ll name her Bessie…good Bessie…

If you picked d), then you’re well on your way to dining like a Pisces.  But as you can also probably tell, this issue won’t make the carnivores very happy.  Hey, I love a good steak as much as the next person, but this month we’re looking for a Win/Win for us AND Bessie and we all know how she’d feel about that juicy 10 oz. sirloin.  Pisces, as the most compassionate of all, want everyone to be safe and happy, which includes the faceless entrees that end up on our plate.  For this month the DLYS! motto is ‘Do no harm’, which means exploring ways of eating that do less damage to animals, the planet, and even ourselves.

You might be surprised at the small steps you can take that could make a big difference.  Those peaches you like to eat in January?  They’re shipped in from Chile.  We don’t think of the price we’re paying for those in carbon footprint.  Barbara Kingsolver wrote a book called “Animal, Vegetable, Miracle” which chronicled a year on her farm when she and her family decided to reduce damage to the environment by eating either home grown or locally produced food ONLY — nothing shipped in from other states or countries.   Can you find some local farmers markets?  The produce is better and cheaper and you get to feel good about supporting local growers.  And the best part is when you know who grew your food, you know more about how it was grown.  I trust them a whole lot more than Monsanto, Inc.

Here’s the next question on our quiz.  Don’t worry – it’s an easy one.

2.  What did you eat for breakfast this morning?  Do you remember?  Were you even there?

Thanks to the accelerated rate of our lifestyles, eating has frequently become a mindless, perfunctory act we squeeze in while multi-tasking.  We eat while driving, watching TV, talking on the phone, surfing the web — meanwhile that big, beautifully decorated dining room sits empty and quiet as a church.  So the next step is to dine differently, as in actually carve out time and space for an uninterrupted, dedicated meal.  We’re going to slow down and truly experience our meals as a Pisces would, which is to experience a meal, as everything in life, fully, with presence.  Eating can be as much an act of mindful meditation as anything.  Taste the food as if you’re eating it for the first time.  Explore the texture, the temperature, the blend of flavors.  That breakfast you’ve eaten daily for the past three years can suddenly seem like a foreign delicacy.  Try it.

OK – Last question….

3.    True or False – There are more people starving than the populations of the USA, Canada and the European Union combined.

Sadly, true.  Statistics estimate that 925 million people don’t have enough to eat.  I’m starving – I use the word glibly when I’m puckish between meals.  I eat three meals a day and think nothing of it.  My refrigerator and cupboards are more than generously well stocked.  If I get a sudden craving, there are scads of groceries stores open late into the night where I could find just about anything I could want.  It’s so easy to forget that not only has hunger never been an issue, but the truth is I eat like royalty.  Once I passed a homeless man sorting through a garbage can looking for bottles and cans, and he pulled out sealed packages of uncooked steaks.  He looked at me and said, “This is awful” and I couldn’t disagree.   As careful as I try to be not to be wasteful, I know there are people who would gladly take what I consider refuse.  So for this month, I encourage you to buy only as much as you need, and use it all.  Let nothing go to waste.  Eat your meals with no distractions – no, not even that Facebook posting that’s sooooo important.  It can wait.  Give your food your full attention.  Chew it, savor it, and you just might find it’s the best meal you’ve ever had.    If you can, cut back on your grocery shopping, and buy some non-perishables to donate to a shelter or food bank, or better yet, find an opportunity to volunteer at a local kitchen.  And above all, eat with appreciation and gratitude.  You may not even realize how rich you already are.

But what about Bessie – FREE BESSIE!  Well, just for one month try to mix your meals up with some animal-friendly entrees that are vegetarian, or maybe even vegan – which is no animal products whatsoever (nope, no dairy or eggs).  I am.  Just as an experiment, I’ve decided to dine like a vegan –for a month.   First, I must point out that I love cheese a little less than oxygen and consider butter an Eighth Day creation, so the odds of me turning vegan are abysmally small.  But I have to admit, I’ve been cooking more than I have in a long time.  I’ve been experimenting with different kinds of grains and beans, and the meatless substitutes are actually pretty good, not to mention I don’t worry as much about things like expiration dates and ‘does this smell OK?’.  But an unexpected side effect is, I feel better about my food choices.  They just seem healthier and I do feel a little, well, peaceful is the best way I can say it – knowing something didn’t have to die to feed me.  I don’t expect to turn anyone vegetarian, least of all me –(honestly, I wouldn’t want to live in a world without sushi).   But maybe you can try a little experiment too, or should I say mooooo!   Give meat a rest, and save the steak for a special occasion. Here are some recipes that are Bessie Happy Meals, as opposed to those other Happy Meals that make Bessie sad.  Don’t make Bessie sad  — No boo hoo moo cow! 

Mushroom Bourguignon

Portobello mushrooms cook up with a surprisingly meaty texture.

2 Tbs olive oil
2 Tbs butter (or oil for vegans)
Two large  portobello mushrooms, in ¼ “ slices
1/4 carrot, finely diced/chopped
1 small yellow onion, finely diced
1 large shallot, finely chopped (or just use 1 large yellow onion rather than small)
Salt and black pepper
2 cloves garlic, finely diced
1 c full-bodied red wine
1 cup vegetable stock -  1 1/2 c if not using wine
1 Tbs tomato paste
1/2 tsp fresh thyme leaves (1/4 tsp dried)
1/2 Tbs plain flour
Pasta of choice for serving
Sour cream and chopped chives, parsley, or thyme for garnish (optional)

Heat half the oil and butter in a large heavy saucepan or high-sided wok/frypan, on medium high heat. Throw in the mushrooms and cook, stirring, until the mushrooms are darkened but do not release liquid (approx 2 mins). Remove from pan and set aside.

Lower heat to medium and add second tablespoon of oil. Add carrots, onions, shallots, thyme, pinches of salt (keep in mind stock if is salty), and some freshly ground black pepper. Cook, stirring every now and then, until the onions are golden. Add garlic and cook another minute or so, until the garlic is translucent.  Add wine or 1/2c of stock to the pan, scraping any stuck bits off the bottom of the pan. Turn heat up to medium high and reduce the mixture by a half (let the liquids evaporate off until only half the original volume is left) Mix in tomato paste, the rest of the stock, and the mushrooms (with any juices that have collected with the mushrooms), and bring to a boil. Reduce heat to medium low and let simmer for about 10 minutes, or until the mushrooms are very tender. If you’re pouring this over pasta, then set your pasta noodles to cook now (before the 10 minutes is up).

Add remaining butter or oil to the pan and sprinkle flour over the top, quickly stirring in. Lower heat to low, and let simmer a further 5 minutes, until it is the desired consistency (your personal preferences come in here). Taste, and season further is necessary with salt and pepper.  To serve, spoon the stew over a bowl of pasta, dollop with sour cream (optional) and sprinkle with chives, parsley or thyme.

Fettuccine Alfredo

Dairy substitutes may a bit hard to find, but any good health food store would have them.  This recipe includes nutritional yeast, which has a cheesy taste AND is actually a great source of protein. Yeast?  Who knew…

1 lb. fettuccini pasta or other long noodle like linguini or angel hair
1/2 cup finely ground raw cashews
1/2 cup plain soy milk, almond milk or coconut milk
1/3 cup dairy-free sour cream, such as Tofutti’s Sour Supreme
1/4 cup dairy-free cream cheese, such as Tofutti’s Better than Cream Cheese
1/4 cup nutritional yeast
1/2 t. garlic powder
1/4 t. salt, plus more to taste
Freshly ground pepper, to taste

Bring a large pot of salted water to a rolling boil. Boil the pasta according to the manufacturer’s instructions until al dente. Drain, and set aside.

Meanwhile, in a blender, process the finely ground cashews, soy milk (or almond or coconut milk, if using), dairy-free sour cream, dairy-free cream cheese, nutritional yeast, garlic powder, and salt until smooth and creamy. Transfer the sauce to a small saucepan and heat until desired consistency and temperature, adding more soy milk as needed. Toss the noodles with the sauce and serve immediately with freshly ground pepper to taste.  (Servings: 4-6)

Southwestern Bean Cakes

Another plus is vegetarian meals are fast and easy!  You can keep canned beans on hand and don’t have to worry about handling raw meat, marinating, etc.  Open, mix, fry up in the pan and you’re done.

2 15-oz cans cannellini beans, rinsed and thoroughly drained
1/4 cup vegetable broth
Juice from 1 lime
3 tablespoons fresh cilantro leaves, chopped
1 teaspoon minced jalapeno pepper (add more for extra heat)
2 teaspoons chili powder
Salt and freshly ground pepper
1 cup (at least) cornmeal or polenta
Extra virgin olive oil

Add the cannellini beans, vegetable broth, and lime juice in a large bowl. Mash the beans using a potato masher.  Next, stir in the cilantro, pepper, and chili powder. Add salt and pepper to taste. Stir in 1/4 cup of cornmeal. Continue stirring in more cornmeal in small amounts until you can form the mixture into 3-inch cakes.  Heat 1 tablespoon of the oil in a pan over medium heat. Add the bean cakes and cook until browned, approximately 4 minutes per side. (Add more oil to the pan if necessary.) Serve immediately.  (Makes 7-8 cakes)

Pasilla Black Beans with Spinach and Mushrooms

But what about PROTEIN.   Carnivores are always talking about how Vegetarianism doesn’t provide enough protein, but when you combine beans and grains, they provide a complete protein and they’re far easier to digest then meat.  Throw in the right amount of vegetables and you’ve got a complete meal with 100% daily requirement of yum.

3 pasilla or ancho chiles, stems and seeds removed, torn into pieces
1/2 cup boiling water
1 tbsp olive oil
1 yellow onion, diced
4 cloves garlic, minced
About 20 button mushrooms, quartered
1 tsp cumin seeds
2 1/2 cups cooked black beans, drained
3 cups roughly chopped spinach
1/2 cup water
2 cups cooked millet (or other grain)

Put the chiles in a small bowl and pour the boiling water over them. Let stand, covered, at least 30 minutes so they get nice and soft. I like to put a small plate on top of the bowl to keep the steam in. Plastic wrap or foil would be fine too.

Heat the oil in a large skillet and add the onions. Cook until translucent, then add the garlic and mushrooms, and cumin seeds. Turn the heat down to medium low and cook, stirring occasionally, for about 10 minutes (so the mushrooms get nice and flavorful).

Remove the chiles from their soaking liquid, chop them finely, and add them to the vegetables. Add the beans and cook, stirring, for a few minutes (until heated through). Season with salt, then add the spinach and water and simmer for a minute or two. Either mix in the millet, or put some on a plate and spoon the bean mixture over it.

Saffron Scrambled Tofu

Bessie’s best friend is a chicken named Gertie.  Gertie wants you to know that she’s more than just a feathered egg dispenser pumped up on hormones.  Gertie needs a vacation.  Here’s a recipe to get your savory fluffy scramble and give Gertie a break.  Bonus – no crunchy bits of egg shell surprise!

2 cups firm or extra firm tofu cubes
1 orange, juiced
2-3 Tbsp soy creamer (or plain soy milk)
1 Tbsp olive oil
4-6 strands of saffron
2 Tbsp soy sauce
1 tsp fine black pepper
1 tsp agave or maple syrup
1 tsp ground cumin
1/2 cup red bell pepper, diced
1/2 cup sliced mushrooms (I used shiitake)
1-2 Tbsp vegan buttery spread
Handful of chopped basil
Optional: cayenne for spiciness

Spray a bit of olive or canola oil in your soup pan or saute pan.  Turn stove heat to med-high, add the orange juice, soy creamer and olive oil to your pan. Add in the saffron strands.

Let the liquid simmer for a few minutes, allowing the saffron strands to steep in the liquid like a tea. They should infuse a light orange color into the liquid. If the liquid steams off too quickly, add in a bit of soy milk or water to prevent burning of the pan.

Next add in the tofu, cumin, soy sauce, black pepper and agave or maple syrup.  Cover pan with lid or foil and allow the steam to cook the tofu for a few minutes. Toss pan a bit to coat tofu in the sauce that is forming.  Add in the veggies. I used shiitake mushrooms and red bell peppers. You can really use whatever you’d like. Cover pan again and steam cook for another minute.

Uncover pan and turn up the heat. Grab a spatula and begin smashing the tofu into halves, bits and chunks. Use the edge of the spatula. Work the tofu around so that a nice sizzling saute begins. You want the all the liquid to marinate into the tofu while steam burns off the excess liquid.

At this point you can add in your vegan buttery spread and continue the saute. I added about 1 Tbsp, but you can certainly use less (or more) depending on your desired richness of the dish. Continue tossing and chopping with your spatula until a nice soft, yet caramelized tofu scramble forms. Again, all the liquid should be absorbed, but you don’t want to dry the tofu out because then it turns to rubber. Not good.  Practice makes perfect.

Turn off the heat. Add in a few pinches of chopped up fresh basil and a few more dashes of fresh cracked or fine black pepper. Toss the tofu a bit and plate. I even garnish with even more black pepper as well as some fresh basil leaves.

Double Dipped Vegan French Toast

2 to 3 whole wheat English muffins, halved
1 large banana
1/2 cup soy or almond milk
1/4 to 1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1 tablespoon chia seeds
Strawberries
Cacao nibs
Maple syrup

In the bowl of an electric mixer, use the paddle attachment to mash together 1/2 of the banana, the soy milk, cinnamon, chia seeds, and vanilla extract. It’s helpful to put the banana in first, mash it until “eggy” — basically with no lumps.
Separate all English muffins into the halves. Then pour the “egg” mixture into a shallow bowl and start dipping your slices in it.

Put a medium to large pan over medium heat on the stove. Use a little canola or sunflower oil to grease. Then continue dipping your french toast and cooking in the pan like you would for “normal” French toast.
Here’s the double dipped part: When your slices start to brown, dip them back into the mixture to let them soak up more flavor. (When the English muffins get warmer, they absorb more “egg” mixture.)

Top with the remaining 1/2 of the banana (sliced), strawberry slices, cacao nibs, etc. And, of course, enjoy.

Vegan Chocolate Whoopie Pie

If anyone calls, you can tell them you’re makin’ whoopie.  PIES!  Whoopie pies!

1 cup soy milk
1 tsp apple cider vinegar
2 cups whole wheat flour
1/2 cup cocoa powder, sifted
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup Earth Balance Vegan Buttery Sticks (shortening)
1/4 cup granulated sugar
1/2 cup dark brown sugar, packed
2 tbsp toffuti cream cheese
1 tsp vanilla extract

In a small bowl, whisk together the soy milk and vinegar. This will curdle to use as buttermilk.  In a medium bowl, sift together the flours, cocoa, baking powder, baking soda, and salt. Set aside.

In a mixer or large bowl, cream together the earth balance and sugars till smooth. Add the vanilla to the curdled soy milk. Stir. Beginning with the wet ingredients, alternately add them with the dry ingredients into your mixer or bowl. Scrape down the sides, and stir until fully combined. Add the toffuti and mix till smooth. Use a small cookie scoop or a piping bag to drop the dough onto the baking sheets. Bake for about 10 minutes until the tops crack a bit. Take out of oven cool on baking racks/sheets. Cool completly before frosting.

Vegan Butter Cream Frosting (or chocolate, see note below)
1 cup Earth Balance Vegan Buttery Sticks (shortening)
3 1/2 cups powdered sugar
1 1/2 teaspoons vanilla
1/4 cup plain soy milk

Beat the earth balance until well combined and fluffy. Add the sugar and beat for about 3 more minutes.
Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy.

(NOTE: to make it chocolate frosting replace 1/2 cup of powdered sugar with cocoa powder and add more sugar as you see fit for consistency)