A nap can be the highlight of a good day. Tired from exercise or chores, cool sheets, and the fuzz of a favorite stuffed bear, or two, is just the thing. No more words required. We all love a good nap. Read the rest of this article…
Merrill Rovang, our brother-in-law, has Parkinson’s. Like Larry he won’t give up and is an inspiration to us all. Read the rest of this article…
Claire and I looked at each other. We both had tears in our eyes. It was our twentieth anniversary, and we were witnessing the beginning of the end of a young marriage. It didn’t take words between us to know what we would do. Read the rest of this article…
Dice vegetables in large pieces, cube cooked chicken breasts; fry vegetables in lots of olive oil, adding pressed garlic, spices and cubed chicken near the end.Cook pasta al dente, drain but reserve 1 cup, add 3 tbsp of pasta water to bowl, one egg, 1/4 cup grated cheese and stir until a sauce. Reduce over heat if necessary. (Claire’s sauce) Mix pasta back into sauce. Place vegetable chicken mixture and pasta on 8″ plate, cover with sauce, sprinkle nuts and add pepper or salt if you like. Have with wine and your sweetie. Read the rest of this article…
Preparation: Cut squash in half, remove seeds, bake covered in oven, or in microwave. Clean spinach, chop onion, caramelize onion in olive oil, add spinach, dice or press garlic on spinach. Add leftover fried chicken breast or fish to pan and cover to warm through. Place squash halves on 8″ plates, drizzle with honey. Place spinach onion mixture on 8″ plate with meat. Sprinkle pepitas over spinach and onions. Read the rest of this article…
Cook and drain rice, set aside. Chop nuts (suggestion: walnuts and almonds), chop and caramelize onions and mushrooms in extra virgin olive oil and several cloves of pressed garlic. Remove from pan, add to rice and cover in bowl. Brown chicken breasts in olive oil on hot, both sides: sprinkle with spices of your choice. Remove from pan and put on top of covered pilaf to finish (microwave off is a good place). Saute vegetables in olive oil, add a small amount of chicken or vegetable broth and rice wine to finish. Read the rest of this article…
Ingredients: leftover onion, collard greens, red pepper dinner, one egg, one chicken breast, Madras curry powder, garlic powder, Trader Joe’s 21 Season Salute,1/3 cup Bulgar.
Preparation:
Pour the cook a glass of wine, whatever, this is leftovers!
Cook Bulgar in salted boiling water about 30 minutes, drain, stir and set aside. Fry chicken breast in extra virgin olive oil seasoned with garlic powder and 21 Season Salute. Remove from wok and cube. Add Bulgar, leftover vegetables to wok with olive oil and heat on hot, add egg, break and stir to fry then mix with other ingredients, add Madras curry powder to taste. Add cubed chicken breast to wok to warm.
Serve on 8″ plate with chopsticks and wine. Sprinkle top with favorite, or available, nuts or seeds. Claire adds chutney and I am not offended. Read the rest of this article…
Preparation: Pour the cook a glass of wine.
Chop onion and stems of greens, saute in LOTS of extra virgin olive oil, add chopped leafy collards, red peppers, curry paste and chicken broth, summer until done to taste.
Microwave yam, turning often until done. Let sit in microwave covered. Remove collard mixture to bowl, cover and add to microwave to stay warm and finish.
Cook and main squeeze have a glass of wine together. This is, after all Valentine’s Day. You should have done two other healthy activities with your main squeeze this day: exercise and sex. Dinner is the fianalle.
Coat fish with seasoning and fry in LOTS of extra virgin olive oil. Put on plate with greens, yam and serve with another glass of wine.
Leave the dishes for tomorrow and go to bed early. Read the rest of this article…