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johnboothus · 4 years ago

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The Differences Between Bitters Tinctures and Shrubs

Finishing touches define art. “A Day in the Life” loses masterwork status if the Beatles don’t add the song’s final lingering piano chord. Without the slightly mischievous upturn in her mouth, Mona Lisa is merely a pretty portrait. Hell, the room in “The Big Lebowski” isn’t tied together without the rug, per the Dude’s infinite wisdom. In the world of cocktails — mixologists’ own form of art —bitters, tinctures, and shrubs are a bartender’s version of these coups de grâce. The right number of drops, drips, or dashes from these power-packed elixirs elevates a libation from mundane to magic, leaving the imbiber little choice but to acknowledge the sublime craftsmanship in the glass.

The shared source of their sorcery is their intensity, which is why they’re typically doled out in teensy amounts. “All three are designed to be highly concentrated ingredients,” explains Gareth Moore, beverage director of Home & Away in San Diego. “Because of this, they can drastically change a drink’s flavor profile with just a few drops. Once you know how to use them, you can build a drink to a specific flavor profile efficiently.”

Originally, the trio’s shared purpose was intended to make those consuming them feel good in a whole different way. “I think it’s important to know that all three started out as medicines,” states Jamie White, co-owner and bartender at Pearl Diver in Nashville. “Even though they have these similar backgrounds historically, it’s important to understand they all have different profiles of ingredients and use.” The best way to get a handle on these differences is by looking at how they’re built. Bitters are made with a pure grain spirit inundated with bittering agents like fruit peels, spices, or funky stuff like bark or cassia. Tinctures act as straight-up botanical, fruit, or vegetable infusions without any bitterness. A shrub adds sugar to fruit juice and uses vinegar to cut the sweetness.

Many imbibers and bargoers these days have an awareness of how these ingredients are used, but this hasn’t always been the case. Those of us who muddled through the bad old days of the pre-2000 bar scene had a vague sense of Angostura bitters’ existence back then, but that was only because we had one friend smart enough to order an Old Fashioned while we did Kamikaze shots. Regardless, bitters were a misunderstood ingredient. Tinctures and shrubs, on the other hand, were fully unknown substances.

This changed with the craft cocktail movement’s nationwide explosion in the 2010s, when bartenders from Orlando to Omaha dug deep into drink history and resurrected their usage. This coincided with a bitters boom marked by several upstart companies experimenting with unique and funky flavor profiles. This one-two punch created a renaissance of cocktail enhancements, one that fully blossoms when you look at each ingredient separately.

Bitters

Cocktail bitters (as opposed to digestive bitters like Amaro Montenegro or Fernet Branca, which are their own beasts) are highly concentrated concoctions designed to add flavor depth and balance to a cocktail. They can also occasionally act as a drink salvager, even for the professionals. “They’re sometimes used as a savior to fix a cocktail that I didn’t nail the first go-round,” White says. “It’s one of the reasons why they usually come in at the end of a drink for me.”

Angostura, Peychaud’s, and orange bitters are the holy trinity of bitters, and they’re essential if you’re making classics like Old Fashioneds or Sazeracs. But they can (and should) lay the groundwork for the kind of alchemy that leads the home bartender to more advanced voodoo.

“Don’t be afraid to experiment!” says Ashlyn Miyasaki, bar manager at Bar Henry in Los Angeles. “Next time you make Moscow Mules at home, try adding a couple dashes of Angostura bitters and see what you notice. Add orange bitters to your Martini. Try different brands of orange bitters and use them in tandem. Once you’ve got a feel for it, then you can branch out to different drinks and unique bitters.”

You can even go beyond the recommended two dashes of bitters — if you dare. Bartenders love the Trinidad Sour, a delicious yet brazen concoction that calls for a whopping 1.5 ounces of Angostura. It tastes like how prog metal sounds: bold, burly, and relentlessly complex.

Making Your Own Bitters

Making bitters is fun, and is easier than you might think. Here’s a recipe to get you going:

What You’ll Need:

16 ounces Everclear

4 teaspoons of botanicals, preferably four different botanicals

Four 4-ounce Mason jars

In each jar, add 4 ounces of Everclear and one teaspoon of a botanical. Label each jar with the botanical used, and seal. Let botanicals steep for about two weeks, shaking the jars daily and tasting them regularly. Strain out the matter with a coffee filter. Dilute with water or sweetener if desired. Mix the contents of each jar.

NOTE: Common botanicals used in bitters include juniper berries, cardamom, ginger, cloves, caraway, rose hips, and fennel. Your neighborhood spice shop should have ample supply. When you get the hang of it, you can also throw in flowers, legumes, or dried fruits to achieve extra funky goodness.

Tinctures

Tinctures are the metronomes of the bartending world, a steadying beat that bartenders break out to achieve singular flavor precision. “I use tinctures when a drink calls for something super specific, like black pepper,” White explains. “I can make a black pepper tincture and use a drop of it in a drink instead of trying to use a pinch of pepper. The drop of a tincture will always be more consistent.”

This sense of control can make it an ideal homemade ingredient if you fret about getting the drink’s flavor just so. And they will be homemade — the only tinctures you’ll find on the market are for medicinal use or are made from cannabis (which has its own medicinal purposes). But that’s no big deal. All you need to make a tincture is alcohol, the agent providing the infusion, and the patience for the infusion to do its thing. There’s no limit to what the infusing agent may be; people use everything from fruit and veggies, to herbs and flowers, so wander around your garden and see what looks delicious.

Making Your Own Tinctures

If you’re new to making tinctures, keep things simple. Here’s how:

What You’ll Need:

4 ounces high-proof vodka (at least 100 proof)

Infusion agent, such as fruit (for this example, use one a whole mango)

1 Mason jar

Place the mango in the jar. Pour in the vodka and seal. Put in the refrigerator for about a week, stirring and tasting each day.

NOTES: Using a higher-proof spirit could expedite things. If using berries as the infusion agent, fill the jar halfway with berries.

Once you get the hang of the process, though, you can push the boundaries of creativity a bit. This recipe from Gareth Moore is a great place to start:

Cinnamon Bourbon Tincture (Courtesy Gareth Moore)

What You’ll Need:

1 part cinnamon bark

4 parts high-proof bourbon (at least 100 proof: the stronger the proof, the better)

1 Mason jar

Fill a jar with the cinnamon bark. Pour in the bourbon and let sit in the refrigerator for one week. Strain out the cinnamon bark and transfer to a dropper bottle.

Shrubs

Because vinegar is involved, shrubs offer a little more food and drink-based versatility than bitters or tinctures. “Shrubs can make a nice base for vinaigrette salad dressings,” Miyasaki says. In a cocktail, shrubs’ mélange of vinegar, fruit, and sugar creates a bright, bold complexity that adds sweet, tangy, and tart notes, making it a favorite ingredient for bartenders when they’re behind the stick. “I prefer working with shrubs at my bar, but that’s because I know I’m going to be making a large volume of drinks every night,” says Moore.

Indeed, there is a bit of a conundrum with making shrubs at home. They don’t have the staying power of bitters and tinctures, which can both keep their integrity for about a year on a home bartender’s shelf. Shrubs are also designed for shelf life, but last half that long and will lose their mojo quicker the more they’re used. This doesn’t mean you shouldn’t make shrubs at home — you should, because they’re delicious. Besides, the vinegar makes shrubs a killer fruit preserver — a property that made them a hit back in the American colonial era. If given the choice between turning a past-its-prime peach into a superb cocktail ingredient or chucking it into your garbage in a few days, there’s only one good answer.

Making Your Own Shrubs

There’s a little more prep work involved when making shrubs compared to tinctures and bitters, but they’re still relatively easy to make. Besides, every shrub you create gives fruit a second life. Here are a couple of recipes to get you started:

Strawberry Basil Shrub (Courtesy Ashlyn Miyasaki)

What You’ll Need:

4 cups ripe strawberries, hulled and halved

1 cup fresh basil leaves

4 cups sugar

1 teaspoon kosher salt

1 tablespoon balsamic vinegar

4 cups white wine vinegar

Place the strawberry halves and basil leaves in a large bowl. Add sugar and salt, then cover. Let set at room temperature, stirring occasionally, until liquid begins to form. Add vinegar, and stir until sugar is dissolved. Fine strain the liquid, and store in the refrigerator.

Grilled Peach Shrub (Courtesy Jamie White)

What You’ll Need:

1 peach, sliced and pitted

1 cup sugar

½ cup apple cider vinegar

½ cup regular vinegar

Grill peach slices until they have slight char marks. Mix all ingredients in a pot. Cook on low for 15 minutes or until sugar dissolves. Blend ingredients with a hand blender. Put back in the pot, and let simmer for five to 10 minutes. Strain and refrigerate.

The article The Differences Between Bitters, Tinctures, and Shrubs appeared first on VinePair.

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mosylufanfic · 7 years ago

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I request prompt 22nd; Happy birthday month!

Thank you! Also requested by a nonny, although you might see another reply for that, nonny! I keep thinking these are going to be short and cute and I look up four pages later and go, “. . . shit.”

Best Laid Plans

Caitlin heaved a sigh, dropped her head back, and told the ceiling, "I'm trying very hard not to see all this as a metaphor for my life."

The smoke alarm shrieked. The lasagna that she'd worked on all afternoon was a scorched-black lump. Her pan was probably ruined too.

She sniffed and wiped away tears. "It's just a lasagna," she scolded herself.

But it wasn't, and she knew it. The lasagna had been a single but critical cog in a carefully crafted plan, and now it was trash.

Cisco was due any minute, and she was still in her robe, with no makeup and her hair barely blow-dried. Her main dish was completely ruined and there was no time to throw together something new.

She sniffed again and then pulled a chair over and climbed up on it to turn off the smoke alarm. When it had been silenced, with a last surprised tweet, she rested her head against the top of the door frame and mourned briefly for her ruined evening, which was supposed to end with her in Cisco's arms.

Sometimes it seemed like her dating life since Ronnie's death had been nothing but trying to feel more than she did, or disastrous breakups. Or both. Often both. But Cisco had always had a place in her heart. Sometime after he'd first gotten together with Cynthia, she'd realized that the place he occupied had transformed from platonic to romantic without her noticing.

She'd told herself then that it was hopeless. He had a girlfriend, one he was madly in love with. She'd hated herself for the ember of hope that had blossomed when he'd told her that they'd broken up. "Too different," he'd said, sagging in her comfy armchair with his third or fourth stiff drink. "We love each other, but we don't want the same things. And the things we want - they’re kind of all or nothing."

"I'm sorry," she'd said, and gotten more ice cream out of the freezer.

She'd counseled herself to wait, to let him heal, to watch for signs that he was ready to risk his heart again.

In the past month, she'd been seeing those signs, and more, signs that he might be already willing to risk it with her. Casual touches that lingered longer than usual. Banter that leaned toward flirtation. Small, thoughtful gestures, that wouldn't have seemed out of place in Cisco's history of thoughtful gestures except for the smiles he gave her along with the cup of tea he brought to her desk, or the candy bar he picked up when he was out. Long text conversations about nothing in the middle of the night.

But if they were ever going to be anything more than text buddies, one of them was going to have to move things along, and she'd decided it was going to be her. Except that her meticulous plan had gone off the rails the moment she turned on her hair-dryer and missed hearing the over timer go off.

She looked over and saw the wine on the counter. She hopped off the chair, grabbed a corkscrew, jammed it into the cork, and worked it out of the bottle with a pop. Without bothering with a glass, she took a deep chug straight out of the bottle.

It was a nice red wine, and it would have been really nice with her burned lasagna.

She was considering another chug when the doorbell rang. With a gasp, she stuck the bottle back on the counter and bolted for the door.

"Hey - what burned?" were the first words out of his mouth when she opened it.

"Lasagna," she said, letting him in. "I was drying my hair and I didn't hear the buzzer."

"Awww," he said. "I’ve been there. Sorry." He gave her a quick hug and she told herself to let go when he did, not to cling to him, not to snuggle close and bask in the smell of his shampoo and the feel of his body against hers. "You didn't have to make dinner. I told you I'd bring something over."

"I wanted to," she said. "But I screwed it up."

He squeezed her upper arms to comfort. "Look," he said. "Why don't I go get a pizza? Will that work with the rest of your menu?"

"Sure," she sighed. "Go for it."

"Be right back," he said, and opened up a breach in the middle of her entryway.

When it sucked itself closed, she went back into her bedroom to put on clothes. Half her closet was scattered over her bed - pretty ruffled skirts that showed off her legs, low cut tops that showed off her decolletage, dresses in a fine-gauge knit that clung to her curves. They'd all seemed not quite perfect for the intimate dinner she'd had planned.

They definitely wouldn't work over pizza.

She put on a soft, drapey t-shirt and a pair of yoga pants, then pulled her hair into a ponytail and put on basic makeup. She started to put on a simple, sheer pink lipstick, then paused, wiped it off, and selected a redder shade.

Even if she couldn't seduce him tonight like she'd planned, that was no reason not to make him think about her lips if she had the chance.

She shut her bedroom door behind her and went to see what else could be salvaged.

By the time he knocked again, she was feeling more cheerful. Yes, the charred lasagna was occupying a place of dishonor on the back of her stove, but that wasn’t the only thing she’d prepared. She did swap out her table settings, though. Thick-crusted, cheesy, greasy pizza just didn't go with her fine china. She let him in with a smile.

"All right," Cisco said, bearing a heavenly-smelling cardboard box toward her table and setting it down in the center. He plopped two twenty-ounce bottles next to the box, one orange soda and one iced tea. “We’ve got a large sausage and mushroom, because I ain’t looking at pineapple on pizza tonight, you Hawaiian-loving weirdo.”

Although sausage and mushroom did go better with the rest of the meal, she scowled playfully at him. He always gave her grief for her taste in pizza. “Keep talking like that and you won't get any caprese salad.”

“Any what now?” he asked, transferring slices onto her red Fiestaware plates.

She shifted the box and showed him the plate. Fat chunks of mozzarella alternated with tomato slices, garnished with basil leaves, and all of it drizzled in olive oil and balsamic vinegar. She’d assembled it and put in the fridge before jumping in the shower earlier.

His eyes lit up. “Fancy!” He nudged his two slices of pizza aside to make room on his plate.

“Okay,” she said after serving herself. “Are you ready to plan?”

“Born ready,” he said, twisting the cap off the orange soda. “Hit me. What are you thinking?”

She pulled out her notebook. “I’ve jotted down some ideas. This is Iris’s thirtieth birthday. It’s a milestone. We want it to be special.”

He cut up a slice of mozzarella and swabbed up balsamic vinegar before popping it in his mouth. “Remind me why we’re planning this and Barry isn’t?”

“Because it’s supposed to stay a surprise for more than thirty seconds,” Caitlin said.

“And he folds like a cheap suit when she cocks her eyebrow. Right.”

She should feel guilty, using a party planning session as a pretense for luring Cisco into her clutches. But Iris, who’d listened to her agonize a few times, would more than understand. Anyway, Caitlin had ditched that plan.

Mostly.

She watched Cisco lick pizza grease off his lips and grin at her as he suggested a country western theme (which she shot down with a quickness) and reminded herself that she wasn��t going to jump him.

Which was too bad, because in that shirt and those pants, he was looking really good. And he was having an incredible hair day.

They settled on a private room at Iris’s favorite restaurant the Saturday after her birthday. Caitlin wrote herself a note to check availability, and to figure out backup restaurants if that one didn’t pan out.

“We should have a decoy celebration,” Cisco suggested. “Like, tell her to meet us for lunch on Sunday.”

“Right! If we all just pretend to have forgotten, she’ll know something’s up. A decoy sounds perfect. Now, who are we inviting to the real thing?”

Cisco pulled up Facebook on his phone and went trawling through Iris’s friend list. “I’ll take care of contacting everybody,” he said, scribbling names down. “Hey, have you got contact info for Linda Park?”

“I can get it,” Caitlin said, writing herself another note. “Iris would love it if she made it from Coast City for this.”

By the time they’d eaten half the pizza and all the caprese salad, they had the beginnings of a really nice party. Cisco closed the box. "Want to keep the rest of this?"

"You take it home," she said, hopping up. "But I do have a new recipe that I tried for dessert."

"I'm going to get fat if you keep making me all your finds," Cisco said, not sounding terribly worried about the prospect. "They're gonna start calling me Jello instead of Vibe."

She grinned at him. "Maybe it's awful. I did burn the lasagna."

"Yikes," he said, and loaded her dishwasher while she pulled the dessert out.

He tilted his head to study the mound of white dessert that she set in front of him. "Is this flan? Because I have to tell you, it’s on the pale side."

"No," she said. "It's panna cotta. Taste it."

He did, and made a noise in his throat that made her skin buzz. "Holy shit. What's it called again?"

"Panna cotta. I made it last night." She tasted it herself and almost sighed. It had really turned out well. Good choice to garnish with raspberries. Next time, she would have to do the mint chocolate variation she'd found.

"Just for funsies?"

"Well, I found the recipe and I really wanted to try it out."

"And you knew I'd be here to help you eat it," he said, taking another bite. "So how did you make it?"

She launched into an explanation of the recipe, how the cream had to just simmer, not fully boil. How you had to let the gelatin dissolve just right, why you had to warm the mixture and let it cool in a particular pattern so the chemical reaction could happen properly. How you could add vanilla or almond or tea or anything, really, to flavor it and then add even more things on top when it had chilled overnight, and then - if you chose - unmold it onto a plate before garnishing. It was her favorite kind of recipe - scientific precision on the one hand, endless flavor choices on the other.

He watched her, smiling as he ate his panna cotta. “Maybe you should make it for Iris’s party,” he suggested.

She wrinkled her nose. “I don’t think I’m up to making this for that many people, and the restaurant might have something to say about it.”

“Okay,” he said with a laugh. “You’ll just have to make it for me again.”

She looked up to see him smiling at her, and her heart skipped a beat. “Okay,” she said, telling herself that her voice wasn’t breathier than Jessica Rabbit’s. “Sure. Anytime.”

Their gazes locked and held until her heart fluttered again, and his lips parted. He blinked, breaking the spell, and set his spoon in his empty dish. “I’m gonna - “ He gestured vaguely in the direction of her bathroom. “Um.”

“Sure,” she said, and had to sit for another five or ten seconds, catching her breath, before she could get up and take the panna cotta dishes to the sink. They had to be hand-washed, but she couldn’t do it now. She’d probably break one.

She cleaned up the rest of the table, checked that Cisco had loaded the dishwasher properly (he had) and was considering how salvageable the lasagna pan was when Cisco called out, “Hey, Caitlin?”

“Hmmm?”

“Can you come here a minute?”

She went to the living room to see him studying her coffee table. “So, what’s this?” he asked.

She swallowed hard. She’d forgotten about that setup. “Um, candles. And wine glasses.”

“Fancy candles,” he said. “And your good wine glasses. And I couldn't help but notice there was a pretty nice red wine breathing on the counter all through dinner.”

“Oh,” she said. “I forgot about that. Yes.”

“And I know you’ll probably be mad and I’m sorry, but I may have slightly snooped in your bedroom on my way to the bathroom and I noticed your closet had exploded.”

She felt herself go red to the hairline. “. . . Yes,” she admitted. “It did, kind of.”

He tilted his head. “Did you have a plan for tonight?”

She nodded slowly. Her face felt hot enough to cook an egg. “But I burned the lasagna and spent too much time looking for the right outfit and ruined it.”

He smushed his lips together. “That’s an easily ruined plan.”

“You know how I am about my plans,” she said.

“Yeah,” he admitted, and picked up one of the wine glasses. “Too bad. This looks like it would have been pretty nice.”

She stood looking at him twisting the wineglass in his fingers, and thought, I’m on Team Flash. Plans going wrong is where we live. I should be able to improvise.

She curled her toes against the carpet. “Do you want to know what end I was planning toward?” she asked.

He looked up at her. “Kinda would. Yeah.”

“Okay,” she said. Whispered, really. “Okay.”

She reached out and took the wineglass from his hand. Setting it down on the coffee table, she rested her hands on his shoulders and leaned forward to kiss him.

He went still, and she thought, Oh, oh no, I’ve misread everything, I -

Then his arms slipped around her waist and he kissed her back. Cautious at first, learning how they fit together, what she liked, what he liked. Then the kiss became more confident, hungrier. She wrapped her arms around his neck and pressed up against him, and he hummed in his throat the way he had when he’d tasted the panna cotta. This time, the sound thrilled her right down to the marrow.

They had to break for air eventually, and leaned together, panting. “So,” he said, his thumb rubbing against her rib cage through her thin shirt. “That was the end of the evening? In your plan?”

“Well,” she said, stroking her fingers through the baby-fine hairs on his neck. “No. Not necessarily.”

He smiled at her, his big joyful Cisco smile that she’d always loved to see, and said, “I was hoping you’d say that.”

FINIS

#Caitlin Snow #Cisco Ramon #Killervibe #fanfiction #mosylufanfic lives up to her damn name #birthday prompt party #gang aft agley #Caitlin honey breathe #it'll be fine #the flash #thapnbkrsnowvibe

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brittle-little-bones · 7 years ago

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Low Calorie Meals

BREAKFAST: Big Green Crepe💚 -1 cup spinach -1 tbs almond meal, protein powder, or any combination -1 tsp wheat bran (optional) -1/2 tsp baking powder -1 egg white -2 tbs almond milk (water would probably work) -1 tbs applesauce Flavorings: vanilla extract, cinnamon, 1 tsp cocoa powder -sweetener to taste ***Blend all ingredients in a small blender until completely smooth. Fry like regular pancakes, or pour mixture onto a place and microwave for about a minute. You could even do this as a mug cake. Makes one BIG crepe or a few smaller pancakes Nutrition: approx. 90 calories - almost entirely from protein and HEALTHY fats (if you use almond meal), this is a flat belly recipe that fills you up for ages. Toast-less French Toast❌🍞 -1 tbs milk of choice -1/2 tbs Greek yogurt (makes it fluffier. You could probably sub regular yogurt, I cant vouch for it though) -3 tbs egg whites -1/2 tsp baking powder -pinch of salt -pinch of cinnamon -1/2 tbs mashed banana, applesauce, or pumpkin ***Whisk together all ingredients until they are foamy. Pour into a small baking dish and bake at 325 F for about 20 minutes (mine took 15 minutes in a toaster oven). The top should be a golden brown and stay puffed up an it when u take it out of the oven. Top with maple syrup to really mimic French toast flavor!! Nutrition: using fat free yogurt, almond milk, and pumpkin: 33 calories. Topped with 2 tsp sugar free syrup: 40 calories How to make Oatmeal😜 Not really a recipe, but this is how to make a HUGE bowl of oatmeal out of 35 calories. Start with 2 tbs quick oats. Add up to a full cup of water. It will look super liquid - that's what you want. Then microwave for at least 90 seconds, maybe even more. The oats will soak up the liquid and make a perfect texture. Add whatever flavorings you want (I prefer cinnamon and maple extract or a bit of cocoa powder). Seriously, this is the best breakfast ever, it makes LOADS out of a tiny bit of oats. Banana Pancakes🥞 -1 1/2 large bananas(ripe to overripe -2 eggs -1/8 tsp baking powder -maple syrup, butter, blueberries 59 serve (optional) ***Don't add too much banana. The pancake will not hold. There should be enough egg to hold mashed banana together. LUNCH/DINNER: Asparagus Rolls🌶 -4 spears of asparagus -1/2 roasted red bell pepper -1 tbs fat free cottage cheese -salt and pepper to taste ***Line a pan with tin foil or parchment paper. Wrap the asparagus with pepper, and put a scoop of cottage cheese on top of the pepper. Bake at 350 F for about 15 minutes or until cheese is bubble and asparagus is softened Nutrition: 40 calories Pad Thai🍲 -miracle noodles -1 tbs soy sauce for 2 servings -apple cider vinegar or lime juice -ginger+garlic (fresh or dried) -Bok Choy or other mixed stir fry veggies Nutrition facts vary, but will be most likely under 25 calories per serving, depending on how much veg you use. Favorite Zucchini Noodles🥒 -1/2 medium zucchini (16) -1/2 plum tomato (6) Sprinkle each of dried basil or mint (or use fresh, if you have it on hand) Dressing: I used apple cider vinegar with a splash of Walden farms white balsamic vinaigrette. You can use any vinaigrette you want, but I like to let the flavor of the veggies and herbs shine through by using something pretty plain. I think it would be delicious with a squeeze of lemon juice or apple cider vinegar and a pinch of 0 cal sweetener to balance it out. ***Use a vegetable peeler on the zucchini lengthwise to make thin strips like noodles. Chop up the tomato. Sprinkle on the herbs. Just before serving, add the dressing and toss to coat. If you're taking it for lunch, bring the dressing separately, or else the zucchini noodles will get soggy and deflated. Hot and Sour Soup🍜 General rules for soup - pick something broth-based with no pasta or other carbs. This soup is great because it's really flavorful without having many solid ingredients, so you can fill up on liquid without many calories. -1 tsp sesame oil (a splash) -1 cup sliced brown mushrooms -1 inch chunk of ginger, peeled and minced -2 garlic cloves, minced -8 cups vegetable or chicken broth -3 baby bok choy, chopped -3 tbs rice vinegar -siracha, to the taste (I use about 1 tbs) -1/4 cup soy sauce -1/2 tsp white pepper (black pepper is fine if you don't like white) -6 green onions, sliced -1/4 cup chopped cilantro ***In a large soup pot, heat the sesame oil over medium-high heat. Add mushrooms and cook for about 5 minutes until they shrink and release some water. Add the garlic and ginger and sauté for 1 minutes more. Add the broth and bring to a boil, then reduce to a simmer and add the bok choy until it wilts. Add the vinegar, siracha, soy sauce, pepper. Remove from heat and add green onion. Serve topped with cilantro Mac and Cheese🧀 I buy mac and cheese sauce powder from bulk barn and add about 2 tbs per package of miracle (shirataki) noodles. No need to add water - the noodles release water as they heat. Just thoroughly coat the noodles and microwave until heated through. You can add sliced mushrooms, spinach, or whatever veggies you happen to have. Nutrition: 60 calories (makes 1-2 servings) Egg Drop Soup🍳 -2 chicken bouillon cubes (10 cal) -1 medium egg white (15 cal) -1 oz spinach (1 cal) -baby carrot (5 cal) Spices: ground or fresh ginger, parsley, touch of onion powder, salt and pepper Note: a lot of veggies would go great with this and keep it low cal. Mushrooms, peas, green onion, sprouts, etc. ***Combine ~1.5 cups water, cubes, cut up veggies, and sliced in a pot over high heat. While waiting to boil, whisk the egg white in a separate bowl and set aside. When cubes dissolve fully, reduce the heat to a soft boil and "drop" the egg. This is done by slowly pouring it in the soup. Don't just dump it in, or it will end up clumpy instead of stringy. Also don't drop it into a rapid boil, it will have the same affect. Continue to boil until broth is reduced how you like it and veggies are soft. DESSERT: Magic Chocolate Bar 🍫 -1/2 cup cocoa powder -1 cup unsweetened almond milk -1/2 cup 0 Calorie sweetener Optional add-ins: -chopped nuts -coconut -mint extract ***Mix all ingredients in a small pot over medium-low heat until it thickens. Pour into a shallow container and freeze until solid. Eat straight out of the freezer or else it will get messy. Nutrition: 1/8 of the recipe (this is a LARGE piece, probably a couple square inches)-25 cals Ana's Apple Pie Filling🍎 -1/2 apple, chopped and peeled -1/2 tsp sugar -1/4 tsp cinnamon -2 tbs water ***Heat up water in a pan, add the ingredients , stir until apples soften (about 5 minutes) and enjoy Nutrition: 45 calories Light Lemony Oat Cakes🍋 -1 cup vanilla soy or rice milk -1 tbs lemon juice -1 heaping cup old-fashioned oats (or 1 cup oat flour) -2 tsp baking powder -1/2 tsp baking soda -1/2 tbs tapioca flour -1 tsp lemon zest (outer peel of an organic lemon, or lemon flavoring) -1/8 tsp salt -1 tbs but butter or tahini -1 tbs maple syrup ***combine sour or rice milk and lemon juice in a mixing bowl and set aside. Blend oats in a spice grinder or blender until finely ground. Mix oat flour with tapioca flour, blaming powder, baking soda, lemon zest, and salt. Make sure there are no small lumps. In a blender or with a whisk, combine milk mixture, nut butter or tahini, and maple syrup. Blend well. Mix wet and dry ingredients. Spoon into a preheated griddle. The mixture will be very thin. When bubbles form and break, turn carefully and cook until lightly browned. Servings: makes about ten 3-inch pancakes) Nutrition: 67 calories Fat: 2 grams Carbs: 11 grams Protein: 2 grams Sodium: 200 milligrams Fiber: 1 gram Watermelon Sherbet🍉 -2 cups water melon, cubes and seeded -1/2 cup sugar -1/3 cup cranberry juice cocktail -1 envelope gelatin, unflavored ***Place watermelon in a blender or food processor and blend until smooth. Stir in the sugar. In a small saucepan, combine gelatin and cranberry juice cocktail. Let stand for 5 minutes. Stir mixture over low heat until gelatin is dissolved. Pour and stir the gelatin mixture into the melon mixture. Pour into an 8x8x2-inch baking pan. Cover and freeze for 2 hours or until frozen. Break up frozen mixture and place into a chilled mixer bowl. Beat with an electric mixer on medium to high speed or until the mixture is nice and fluffy. Return to the pan. Cover and freeze for 6 hours or until firm. Servings: 8 (1/2 cup) Nutrition: 83 calories Carbs: 20g Protein: 1g Fat: 0g 🌸I hope you all enjoy these wonderful recipes and please be safe🌸

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phynxrizng · 8 years ago

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HEALTHY RECIPES, A HEALTHY WITCH, IS A HAPPY WITCH

RECIPES Multi-Color Mediterranean Pasta Salad

Stephanie Lang, MS, RDN, CDN

By Stephanie Lang, MS, RDN, CDN, at Savor Health - Reviewed by a board-certified physician.

Updated January 10, 2017

Total Time 30 min

Prep 15 min, Cook 15 min

Yield 6, 1.5 cup portions (361 cals)

Pasta salad is easy to make in bulk and pack for lunch, take on a picnic, or bring to a potluck. All you have to do is boil some pasta and chop up a few raw vegetables. The more colors you can add to the salad the better.

Red foods like red bell peppers and tomatoes contain a phytochemical called lycopene, which may have an anti-inflammatory affect on the cells lining the heart and blood vessels, and may reduce the risk of developing prostate cancer among other cancers such as breast, lung, bladder, ovarian, and colon.

Ribboned basil leaves perfume the entire salad, so only a touch of olive oil and white wine vinegar are needed to make everything come together. To give this pasta salad more staying power, add beans for protein and feta cheese for fat and flavor.

Ingredients 8 ounces cavatappi or other dry pasta such as fusilli or bowtie 1 medium red bell pepper, finely chopped 1 medium yellow or orange bell pepper, finely chopped 1/2 cup cherry tomatoes, halved 1 small zucchini, finely chopped 1 small red onion, finely chopped 1 cup fresh basil leaves, cut into ribbons 4 ounces block feta cheese, cut into small cubes 1, 15-ounce can white kidney beans, drained and rinsed 2 tablespoons olive oil 1 tablespoon white wine vinegar salt and pepper, to taste Preparation Cook the pasta according to the package directions. Drain and rinse under cold water. In a large bowl, toss together all of the ingredients with the cooked and cooled pasta. Add salt and pepper to taste. Ingredient Variations and Substitutions Cavatappi is a helix-shaped pasta that is great for pasta salad as it can catch the vegetables, herbs, and dressing with it's shape. Other great pasta salad shapes include fusilli or bowtie pasta. You can use whole wheat pasta for extra fiber, or even a mix of whole wheat and white pasta for color, flavor, and texture variation. For a gluten-free, high protein and fiber variation, try quinoa instead of pasta. This recipe works great with chickpeas instead of white beans. Play around with the vegetables—you could use fresh or frozen peas, fresh corn, chopped spinach, or finely chopped broccoli. For the cheese, you could use a cubed ricotta salata, fresh mozzarella, or goat cheese, or try shredded Parmesan instead of the feta. The possibilites are endless, but the main idea is to fill your pasta salad with loads of fresh colorful vegetables and herbs, a little plant-based protein, and some healthy fats. Cooking and Serving Tips To store a bunch of fresh basil, place into a mini jar or vase and fill with water like you would a bouquet of flowers. Place a large plastic or zipped bag over the basil leaves. This helps keep the basil leaves fresh so they do not brown immediately. Leftover basil can be used to make pesto or salad dressing, and the leaves offer a nice zing when added to sandwiches. To cut the basil into ribbons, a technique known as a chiffonade, stack two to three basil leaves on top of each other and roll them up tightly Thinly slice the leave perpendicular to the roll

RECIPE, Penne with Swiss Chard, Feta and Roasted Red Peppers Rec Penne with Swiss Chard and Red Peppers.

By Wendy Bumgardner

Updated November 12, 2016

Total Time 20 min

Prep 5 min, Cook 15 min

Yield 6 servings

This is a quick and easy pasta dish that looks beautiful on the plate and combines the flavors of two colorful vegetables and feta cheese. It can be served hot or cold. I prefer the shape and mouth-feel of penne pasta, but you could use other shapes of pasta, such as spirals or farfalle bowtie pasta.

Penne pasta with greens and red pepper makes a great side dish for grilled chicken. If you have fresh red peppers, you can roast them at the same time you are grilling the chicken. You could substitute other greens for swiss chard, such as spinach, kale or beet greens.

This recipe has about 200 calories per serving. It is high in Vitamin A and Vitamin C. Pasta is the carbo-loading friend of the long distance walker. If you aren't planning on walking a marathon, simply practice portion control and enjoy it.

This dish can be made gluten-free by using gluten-free pasta. Vegans can leave out the feta cheese or use a vegan soy cheese.

Makes 6 servings - 1 cup each, approximately 200 calories per serving.

Ingredients 1 pound fresh swiss chard or spinach 2 cups cooked penne pasta (about 6 oz. uncooked) 1/2 cup roasted red peppers cut in strips. 1/2 cup feta cheese (low fat feta cheese or dairy-free soy cheese are options) 1 tablespoon olive oil 1 tablespoon butter (optional) 1 teaspoon balsamic vinegar 1/2 teaspoon salt in the water for boiling the pasta

Preparation

1. Boil the pasta in salted water as directed on the package, about 11 minutes. 2. When the pasta is done, drain and place in the serving bowl. I like to toss it with a tablespoon of butter, but you may wish instead to just add a little olive oil. The butter or oil will keep it from sticking together. 3. While the pasta is cooking, wash the swiss chard or spinach (or combination of the two), removing any long stems.

Spin them in a salad spinner to remove the excess water or pat them dry. 4. Heat a tablespoon of olive oil in a frying pan. 5. Toss the swiss chard or spinach into the frying pan and swiftly stir it in the oil just until the greens are wilted, about 30 to 60 seconds. Add a teaspoon of balsamic vinegar and stir, then remove from heat. 6. Add the spinach or swiss chard to the pasta. 7. I use canned roasted red peppers, and simply take them out of the jar and cut them into strips about 1 to 2 inches long and add them to the pasta. You may prefer to roast your own red peppers, especially if you are serving the pasta with grilled chicken. 8. Add the crumbled feta cheese. 9. Toss gently together and serve. Options:

Make it a one-dish meal, adding chopped chicken rather than serving the chicken separately. I often enjoy this dish without the cheese, especially when I serve it with chicken or fish. You could use frozen spinach in a pinch, but you need to drain it well after defrosting or heating it, and you wouldn't saute it. Simply add a little balsamic vinegar to the spinach and then toss with the pasta.

Serving Suggestions and Notes for Penne Pasta with Swiss Chard and Red Peppers:

Serve as a colorful side dish with grilled chicken or fish. You can serve it hot or cold. I take it along to work for lunch the next day and eat it cold or reheat in the microwave. This makes a good potluck dish or picnic dish, served cold or hot.

Mediterranean Summer Vegetable

By Laura Dolson

Updated November 09, 2016

Total Time 35 min

Prep 5 min, Cook 30 min

Yield 8 bowls

It's like sun has been captured on your plate! This is similar to ratatouille, but has a slightly different texture and flavors. It is great cold as a salad the next day, or reheat for an omelet filling.

Ingredients ¼ cup olive oil 1 small onion, chopped (about ¼ lb) 1 lb eggplant, any variety, chopped into cubes 1 large green or red bell pepper, chopped ½ lb. zucchini, chopped or sliced 3 cloves garlic, pressed, grated, or minced 3/4 lb tomatoes, fresh or canned and drained 1/4 to 1/3 cup dry white wine, or can substitute vegetable or chicken broth Salt and pepper 1 or 2 drops hot sauce, if desired ½ cup fresh chopped basil, or 1 T dried (but please get fresh if you can, it's a lot better) Preparation In this vegetable sauté, depending on the heat of the pan and the juiciness of the vegetables, they may begin to stick. If this happens, add a splash of the wine or broth to loosen it up. 1. Heat oil in pan with onion. When onion is well-sizzling, add eggplant and cook for 4 to 5 minutes. Sprinkle salt over all. Then add peppers, cook for 2 to 3 minutes, add zucchini, and cook for 2 to 3 minutes.

2.Push the vegetables out to the edges of the pan and cook the garlic in the center (you may need to add a bit more oil) for 30 to 60 seconds until fragrant. 3. Dump the tomatoes in and stir to release juice (again, this keeps everything from sticking). Add the rest of the wine or broth and dried basil if you're using it. Cook until tomatoes are fairly well broken-down. The eggplant should be pretty mushy.

4. Add black pepper and hot sauce, if you're using it. (Only a drop of hot sauce; you just want it to "perk up" the flavors, not be spicy.) 5. Taste and adjust seasonings. If tomato and wine are making it a bit acidic, or the flavors don't seem to be blending nicely, add a very small amount of sweetener -- no more than 1 teaspoon worth. You'll be amazed how this can change the whole dish. 6. Mix in the fresh basil, and take off heat. How long you cook it after this point are really up to you. Sometimes I cook it down to concentrate the flavors and make it a lot less chunky. If you stop at this point, though, you should have about 4 cups of vegetables,

making 8 servings

By Barbie Cervoni, RD, CDE - Reviewed by a board-certified physician.

Updated November 01, 2016

Meal planning can be tough. What will you eat today? What's for breakfast, lunch, dinner, and snacks? Lunch is often a meal that people struggle with because they are rushed, eating at their desk or just too confused by all the options. I am a huge advocate of preparing meals in advance and in bulk. Leftovers are a great lunch option. If you have diabetes, though, it's important to monitor your carbohydrate intake. Ask your dietitian or certified diabetes educator to determine how many carbohydrates you should eat for lunch. In general most people with diabetes should keep their carbohydrate intake to about 45g for lunch. (This is specific to individuals based on calorie needs, activity level, blood glucose control and medication regimen). Carbohydrate choices should be rich in fiber. Lunch meals should also contain protein and heart healthy fat to sustain energy, keep you full, and prevent your blood sugars from rising too rapidly. I encourage people to plan out meals for a few days in advance to avoid early morning stress.

Below are some of my favorites:

Grilled Chicken Vegetable Wrap

Fill a whole grain wrap (preferably one with at least 3g of fiber and about 20g of carbohydrates) with chopped or sliced grilled chicken breast and leftover roasted vegetables. I like to use roasted eggplant, zucchini, and onions. Spread 1/3 avocado for added fiber, flavor, and healthy fat. Pair with 1 1/4 cup of sliced strawberries.

*Quick tip: To find a whole grain wrap, look at the ingredient list. The first ingredient on the label should say whole or the product should contain the whole grain stamp. For more info on whole grains: http://wholegrainscouncil.org/

Quinoa Bowl

Quinoa is an ancient grain that is naturally gluten free, rich in fiber and protein. Per serving, it contains less carbohydrates than other starches. One cup of quinoa contains 170 calories, 2.5g fat, 30g carbohydrates, 3g fiber, 7g protein. Top 1 cup of cooked quinoa with chopped tomatoes, carrots, 1/4 cup crumbled goat cheese, and diced leftover protein from last night's dinner.

Quick tip: You can substitute any other non-starchy vegetables for tomatoes and carrots.

Tuna Spinach Salad

Tuna is rich in protein and omega 3 fatty acids, which has been linked to reducing the risk of heart disease. Omit traditional mayonnaise and mix tuna with two tablespoons hummus. You will save on saturated fat and calories, and load up on flavor. Mix together spinach salad, cucumber, carrots, and any other non starchy vegetables you have in the refrigerator. Add 1/2 cup beans (if canned you should rinse in water first) for good quality carbohydrate, protein, and fiber. Use vinegar and one teaspoon of olive oil for dressing. I like to add fresh garlic and hot pepper to my dressing for added flavor.

Open-Faced Roasted Turkey Sandwich With Sweet Potato 'Fries'

Roasted turkey tenderloins are a great alternative to chicken. Turkey tenderloins are part of the turkey breast – they are low in calories and fat, and you can find them at the local grocery store. I like to make a big batch and use the leftovers for lunch sandwiches. You can place one turkey tenderloin on one slice of whole grain bread, top with sauteed spinach and a handful of leftover sweet potato fries for added fiber, vitamin C, and beta carotene.

*Quick tip: To save on fat and calories roast sweet potatoes in the oven with garlic and olive oil. Keep the skin on for added fiber.

Roasted Pepper and Onion Chicken Burger

Save on saturated fat and calories by swapping ground beef for lean ground chicken.

Add chopped veggies like peppers and onions for added texture, flavor, and fiber. You can grill the burgers or bake them in the oven. Place a burger between a whole grain bun or avoid the bun altogether to save on carbohydrates and place your burger on top of green salad with 1/2 cup black beans and 1/4 cup shredded low-fat mozzarella cheese. Sources:

American Heart Association. Fish and Omega 3 Fatty Acids. http://www.heart.org/HEARTORG/GettingHealthy/NutritionCenter/HealthyEating/Fish-and-Omega-3-Fatty-Acids_UCM_303248_Article.jsp

Source, very well.com Reposted by, PHYNXRIZNG

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konigstiger1944 · 4 years ago

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12 Foods That Will Help You Fight Sugar Cravings

Knowledge is power. Instead trying to quit sugar “cold turkey,” use the following 12 foods as your starting base to fight off cravings.

Remember that moderation is the key to success. When you drop processed sugar from your diet and look more towards natural sugars from fruit, you still need to have the right information.

For example, you may use bananas as a prime source for a snack. However too many bananas per day can drive your potassium levels up.

Let’s look at 12 foods you need to be aware of.

Instead of getting a smoothie at one of those kiosks, make your own green smoothie. Look to use kale/green apples/organic honey and water as your 1st Kale has many benefits and is high in vitamin C, which will reduce your sugar cravings.

Looking to eat something after dinner? Try fermented vegetables as a substitute for candy. Korean kimchi may be too spicy for you but you can investigate making a carrot/jicama mixture, which is crunchy and delicious. Jicama is also a favorite of those on the Keto diet, as it can be eaten in so many different ways, including Jicama fries.

Sweet potatoes, like Jicama can be made into fries. Sweet potatoes are very healthy and can be enjoyed by baking them whole and consuming or adding a bit of cinnamon. Eat moderately however as they do have a lot of natural sugar.

Consider eating healthy nuts and seeds, such as walnuts and chia seeds. You can munch on them for snacks or add them to any type of salad that you wish to have for lunch. Just remember not to add store bought salad dressings. Go for balsamic vinegar or olive oil.

You may not have thought about eggs as a sugar replacement but they are a good bet. Eating one or two boiled eggs for breakfast or after dinner snack, will help keep your stomach full and stave off food cravings. Add a touch of black pepper or paprika for taste.

Many people are addicted not only to sugar, but the crunchy feeling from eating chips or chocolate bars with added nuts or candy bits. Replace those sugar foods with grapes. Grapes have enough natural sugar to override your desire for the processed stuff and they can be considered as a crunchy food.

If you are having trouble cutting out the sweet treats, switch over to dark chocolate. This chocolate has a high cocoa content and is considered to be healthy due to a large amount of antioxidants, which can help the heart. Scientific studies show it can also be good for the brain, unlike processed sugar that is found in cookies and other types of sweets.

Plain Greek yogurt can fill your sugar cravings. You can add small bits of fruit if desired. Stay away from yogurts that have added fruit as it is not fresh and there may be additional sugar added.

Dark berries like blueberries and blackberries have that sweet flavour you crave and also are very healthy with their antioxidant properties. Just eat them in moderation. A handful is best rather than consuming a bowl of berries in milk.

Avocados are very popular for people who want to be healthy. They can be eaten on their own, put in a smoothie or even use them to make avocado ice cream. They truly are a great sugar substitute and one of the best food items you can use while detoxing from sugar. As you may be aware, people add avocado to their main meals, such as a salad or even a slice on top of a homemade hamburger.

The post 12 Foods That Will Help You Fight Sugar Cravings appeared first on RespectYourHealth.eu.

source https://respectyourhealth.eu/12-foods-that-will-help-you-fight-sugar-cravings/

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atravellingfoodie · 5 years ago

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An Italian cured Meat and Cheese platter or Antipasto board is a quick no fuss first course or introduction to a meal, especially when you don’t have the time or energy for a heavy first course.

Colorful plates of nibbles including cured meats, cheeses, fresh or marinated vegetables, fruits and nuts make for simple party perfect entertaining.

My mother’s sister (Mummy) Rachel always made some type of savory platter when she entertained large crowds. This was usually over Easter or New Year’s Eve when she celebrated her birthday. In those days there was not a great variety of cured meats available and even the cheese was limited to a few local brands that were barely passable.

Mummy Rachel’s antipasto board always included a delicious seed loaf, French cheese like brie or camembert, preserved figs, egg mayo salad, smoked mussels and a fish smoortjie. My favorite thing on the platter was actually the spicy fish smoortjie made with caramelised onions, fresh tomato and spicy tinned fish. I seldom if ever ate the cakes and desserts on offer and always found a place near the antipasto board.

For a simple cold meat platter include your favorite cheese, sliced cold meats like spicy polony, salami, spiced beef and cooked viennas. This is great for an easy summer supper, for when friends or family drop in unexpectedly or as part of a New Year’s Eve buffet spread.

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Are you wondering why anyone would need to write about how to throw together a meat and cheese board if everything was purchased ready made. In my experience, all cheeses and meats do not necessarily complement each other and the combinations here have been extensively tested. I kid you not 🙂

I made my first Italian meat and cheese platter for an article I did a few years ago for an online magazine. The brief was to do a romantic meal for two with a starter, main course and dessert inspired by one of the countries I’ve travelled to. The Italian antipasto platter was inspired by all the appetisers I saw on my vacations in Italy, but could not partake in because the meat was not halaal.

Fortunately, there are a few places in Dubai that sell pork-free halal Italian cured meats including Waitrose and Eataly. Recently, I purchased a selection from a place in Al Quoz. In Cape Town LA Farms in Wynberg sell salami and their own biltong as well as chorizo. Good Hope Meat Hyper have a wide variety of cooked cold meats suitable for a meat and cheese platter.

Read more: Chili Garlic Prawn Pasta with lemon butter sauce and Macerated Strawberries and Mascarpone Cream with Balsamic vinegar

How to make a meat and cheese platter or antipasto board taste good

Use a slate, marble or a hardwood board for my meat and cheese platter. Soft woods should be avoided as they tend to retain the smells of strong cheese or cured meats.

Choose 3-4 types of cold cuts or Italian cured meats like salami, prosciutto, pepperoni, soppressata or pastrami. If I have it on hand I also add some biltong, a South African dried meat delicacy. If you are using processed cold meats then spiced beef, pastrami and cooked salami could be used too.

Choose 3-4 types of cheeses, including hard cheeses (pecorino or parmesan), semi-soft cheese (gorgonzola or fontina) and soft cheese (burrata or mozzarella).

Add condiments and a garnish that goes with the cured meats and cheeses like pesto, black olive or artichoke spread. If you don’t use a spicy salami or pepperoni you can substitute a harissa spread (not paste) instead of one of the others.

Add fresh or preserved vegetables like olives, artichokes, stuffed peppers, sun dried tomatoes or fresh cherry tomatoes. If you use olive or artichoke spread you can use one or two of the other vegetables for variety.

Add fresh and dried fruits and nuts like grapes, figs, cherries or berries, dried figs and apricots (i prefer whatever is seasonal).

Add fresh honey as a sweet counterpoint to piquant cheese.

Add plain crostini, crackers and bread sticks to eat with the cheese, meats and condiments.

Arrange all the ingredients on a large wooden board or platter.

For other appetizer ideas click on the links below:

Caramelised onion, fig and brie tart

Cape Malay Daltjies – Spinach and sweet corn fritters

Sweet corn and polenta fritters

Circassian Chicken Choux Puffs

Antipasto board – Italian cured Meat and Cheese Platter

Bread

80 grams bread sticks

200 grams crackers

Meat

80 grams pepperoni

80 grams sopressata

80 grams bresaola

80 grams prosciutto

Cheese

100 grams parmesan

100 grams gorgonzola

100 grams mozzarella balls

Condiments

50 grams artichoke spread (approximately 1/4 cup)

60 ml black olive spread (approximately 1/4 cup)

Fruit – Seasonal fresh or preserved fruits

100 grams grapes (a small bunch)

100 grams figs, cut into quarters (approximately 3 medium sized)

100 grams pear, sliced (approximately 1/2 )

Vegetables – Seasonal fresh or preserved vegetables

100 grams cherry tomatoes

Nuts

50 grams toasted walnuts (substitute nuts of your choice)

Place the condiments in small bowls and arrange all the ingredients on a large wooden or slate serving board or platter.

Serve with sparkling grape beverage.

Optional:

100 grams crostini

100 grams pecorino tartufo

60 ml honey

100 grams cantaloupe or spanspek

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Meat and Cheese platter (Antipasto board) An Italian cured Meat and Cheese platter or Antipasto board is a quick no fuss first course or introduction to a meal, especially when you don't have the time or energy for a heavy first course.

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cookinginmyheels · 6 years ago

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Just because it doesn’t involve setting the dining room table and sitting in proper chairs doesn’t mean it’s not a dinner party. In fact, some of my favorite dinners with friends have been propped on a stool or kitchen counter, wine glass in hand, sharing dinner on my bench.

Just a brief definition here – when I say “bench” I don’t mean a spot to sit. A bench, or rather my bench, is a butcher-block kitchen island, and probably the best purchase I ever made at IKEA. Solid as a brick sh-thouse, with heft warranting major stink-eye from the burly moving guys that humped it into my house, my bench is where I do most of the work in my kitchen. Essentially, my bench is Cooking in My Heels. You’ll recognize it as the canvass for the majority of the food pics I’ve posted since leaving NYC.

My bench is also where you’d likely be sitting if you’ve ever joined me for an impromptu dinner of two or three. These are the kind of meals that don’t take an enormous amount of planning (none really), and are usually pulled together from what’s at hand.

The trick to perfect bench dining is not to fuss. Well, not to fuss too much. Most cooks will admit that the “fuss” is half the fun. But when your guest is tired from a long drive, a long day, or dropped in unexpectedly for a little friend-time, celebration or comfort, less is most definitely more. As long as you have a glass of wine or cold beer to hand them at the start, the rest falls into place with a few staples on hand.

The Staples: There’s a list of must-haves in my pantry or fridge that I specifically put in there in the hope that friends will feel comfortable to pop over for an impromptu nibble. In fact, when I moved to places I knew no one a little over five years ago, and again two years ago, it was this strategy that helped me build a new circle of friends and ultimately a very livable new life. If you feed them, they will come really does work.

I’m not including the usual suspects many have around on this list — the butter, olive oil, eggs, bacon (if you don’t eschew it for religious or veg reasons), milk/cream/dairy substitute, onions/shallots, etc. These are the one-step-up items I keep on hand to make the unplanned dinner menu less, well, unplanned.

Long dry pasta, like spaghetti, buccatini, linguine – for cacio e pepe, or carbonara . Both of these dishes are fast and made with staples. They also impress the hell out of your date when they stop by or stay for a late visit, which eventually turns into a late dinner or very early breakfast. Sometimes I mix it up with some squid-ink pasta when I find it, since it reminds me of my travels in Venice and let’s face it, black pasta is kind of sexy, even as just noodles, butter and cheese.

Capers, mixed olives, sun-dried tomatoes in oil, interesting pickled things: Mixed olives are a great nibble with wine or cocktail while you are making a meal, a must for oven-baked shrimp, tomatoes and feta or a quick puttanesca, and a dirty martini would be downright puritanical without them. Capers make a great addition to citrusy dishes, and fried in a little bit of olive oil is one of the best toppings for batter-fried foods ever, even if the frying is done by a restaurant and delivered to your door. Interesting pickled things are great to nibble, great with cocktails (pickled green beans or asparagus in your Bloody), and chopped and tossed in a salad with a splash of their brine and olive oil gets your salad dressed in a pinch. Sun-dried tomatoes on grilled or toasted bread rubbed with a little garlic is terrific as a start or a side with soup.

Hard cheeses like romano, parmesan, grana padano: Not just for grating (which they are great for), but for nibbling too. When you are flush, invest in a good aged Parmigiano Reggiano and you have a terrific treat with a glass of wine before dinner. Add crusty bread, some dry salami, a dish with good olive oil & balsamic, olives, maybe some apples, pears or oranges, and you’ve got a pretty terrific dinner too, no stove required.

Goat cheese in the freezer, feta in the fridge: Goat cheese freezes very well, feta does not but in brine lasts well in fridge, and both are terrific in dishes (baked shrimp, tomatoes, olives and feta/goat, and salad with those olives and pickled things you have.) Both cheeses are also wonderful with honey (something I always have on hand), make a terrific addition to a cheese plate (goat). Even better is taking some feta slices, drizzle with honey, olive oil and some fresh thyme (if you have it, not necessary if you don’t), and plop under the broiler a few minutes…..truly heaven on a plate!

Good canned tomatoes: I’m talking about those San Marzanos now. Yes they are expensive, but they always go on sale so pick up a few when they are. Saute up some onions, garlic, throw in the tomatoes, salt, pepper, pinch of sugar, glug of wine and a pinch of thyme, marjoram or oregano. Simmer 30 minutes and you’ve got a great sauce. Which brings me to garlic…

Dorot frozen garlic, ginger and basil: This is actually pureed fresh garlic/ginger/basil, measured out to 1 tsp portions, and frozen into little cubes with a touch of citric acid to keep the color. You can find it in Trader Joe’s freezer, but I’ve seen it in the freezer section in some markets too. My bulbs of garlic often sprout or spoil before I get to use the whole thing — I love garlic, but use sparingly since it doesn’t love me. Frozen is much easier and much better than jarred in oil — food safety-wise and taste-wise. Adding a cube of basil to your quick pasta sauce makes it taste more like you picked those tomatoes yourself, and makes a really fast pesto mashed with olive oil, a little of the frozen garlic and some of that good grated cheese. Spread that on toasted bread with a sun-dried tomato on top and you have a pretty special nibble.

Frozen raw peeled shrimp: This will probably run you about ten bucks, but man is it worth it for quick, easy, delicious and special. You don’t even have to thaw them. They saute fast, or toss them in some quick-made tomato sauce or even jarred that is simmering and they will cook quickly without thawing. Throw over pasta (or quick cooking grits/polenta if you have it) and it’s pretty dang awesome. Sheet pan shrimp, feta, tomatoes and olives comes together in mere minutes, and with some crusty bread to sop up the juices, makes a great meal.

Good vanilla ice cream, good dark chocolate: Ok, confession time here. I’ve been following the initials previously known as Weight Watchers for a few months now (21lbs and counting…), so having ice cream and chocolate in the house has been on hold since July. However, when I’m maintaining rather than losing, I’ll usually have one in the freezer, the other in the cabinet for one of my favorite quick, easy and universally loved desserts – affogato. Affogato is basically vanilla ice cream with a pour over of hot espresso or hot strong coffee. Shave or chop some bittersweet chocolate over it to make it extra special. and I have yet to meet someone who doesn’t like it. Do you have some really good aged balsamic vinegar? Try a drizzle of that on the ice cream instead. Sounds weird, tastes great.

Menus from your favorite places that deliver: Sometimes even a good cook doesn’t want to. Pull out those olives or good parm, open that wine or great craft beer, and pull out your phone.

There are countless more ideas for feeding last minutes friends, and I’d bet you have a few of your own favorites too (which I’d love to hear.) The most important part is being a little brave and opening your kitchen to friends. With a few simple staples on hand, you won’t stress, they won’t stress, and whatever you serve is going to be great. Even if it’s delivery pizza, good wine, and that ice cream in the freezer.

If you like what you read here, please share. Meantime, I’d love you to join me on Facebook (please click the ‘like’ button).

DWF: Dinner at the Bench Just because it doesn't involve setting the dining room table and sitting in proper chairs doesn't mean it's not a dinner party.

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organiclifestylemagazine · 7 years ago

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10 Items You Can Stop Buying and Start Making for Better Health

Every condiment or body care product can be replaced with a homemade alternative.

Okay, so it takes a little effort to make these products. You may have to combine a few things and find jars or bottles to hold your finished products. But in the end, anything you whip up will be a healthier choice than any product you are likely to find on a store shelf.

If you need a little inspiration to get motivated, just read the labels on your current store bought items or check out their price tags! Why not see if you can make a better, cheaper alternative?

Related: How to Read Food Labels and Avoid Toxic Ingredients

For many of us, the idea of getting back to the basics and only eating real food seems relatively easy. We can toss out packaged muffin mixes, frozen dinners, and canned goods in favor of real, fresh produce, but what about condiments? If you want real, healthy food, the only solution is to make our own.

1. Ketchup

Heinz ketchup has the following ingredients: tomato concentrate from red ripe tomatoes, distilled vinegar, high fructose corn syrup, corn syrup, salt, spice, onion powder, natural flavoring. Corn syrup is bad for you even if it doesn’t come from genetically modified corn. And what is natural flavoring? The FDA defines natural flavoring as follows:

The term natural flavor or natural flavoring means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional. Natural flavors, include the natural essence or extractives obtained from plants listed in subpart A of part 582 of this chapter, and the substances listed in 172.510 of this chapter.”

That’s real clear, isn’t it? A quick search of the web shows many recipes for ketchup, both slow cooker recipes, and the instant variety. Here is one of our sugar-free favorite ketchup recipes.

Homemade Ketchup by Cupcakes and Kale

Ingredients:

6 ounce can tomato paste

1/4-1/2 cup apple cider vinegar (see Note*)

½ teaspoon salt

½ teaspoon dried oregano

½ teaspoon cumin

1/8 teaspoon pepper

1 teaspoon mustard powder

See Homemade Ketchup for easy instructions

2. Mayonnaise

Hellman’s brags about their product on their website, saying, “America’s #1 Mayonnaise is made with real*, simple ingredients: eggs, oil, and vinegar.” That statement leads one to believe those are the only ingredients. However, the ingredients list also includes salt, sugar, Calcium Disodium EDTA (a preservative), and natural flavors, (see above).

Healthy Homemade Mayonnaise by Wellness Mama

Ingredients

4 egg yolks at room temperature

1 Tbsp lemon juice or apple cider vinegar

1 Tsp regular or Dijon mustard (or ½ Tsp dried mustard)

Salt and pepper

2/3 cup olive oil

2/3 cup coconut oil (warm) or other healthy oil (macadamia works well)

See Healthy Mayonaise for instructions

3. Salsa

It’s always nice to see a recipe on the Allrecipes site made with fresh vegetables without bad ingredients!

The Best Fresh Tomato Salsa by Allrecipes

Ingredients

3 cups chopped tomatoes

1/2 cup chopped green bell pepper 1 cup onion, diced

1/4 cup minced fresh cilantro

2 tablespoons fresh lime juice

4 teaspoons chopped fresh jalapeno pepper (including seeds)

1/2 teaspoon ground cumin

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

See Best Fresh Tomato Salsa for Instructions

Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl.

Serve.

4. Salad Dressing

My favorite salad dressing is a recipe created by Michael Edwards, Editor-in Chief of Organic Lifestyle Magazine, aptly named, My Balsamic Salad Dressing Recipe. Don’t make a weak excuse for a salad with 2 to 5 ingredients. Go all the way and include 15-20 veggies and make the most of a daily salad habit.

I make salads with spinach, arugula, collard greens, rainbow chard, beet greens, spring mix and cilantro as the base greens. I also add leeks, red onions, red cabbage, cucumbers, and red bell pepper. Next, we add what we call “the shreds” – though I prefer to spiralize mine – grated beet root, grated carrots, grated zucchini, and grated daikon radish. Then I add more toppings: pomegranate seeds, raisins, sesame seeds, ground papaya seeds, avocado, and fresh chopped garlic. You can add eggs (soft or hard boiled), feta cheese (preferably raw, preferably sheep), extra turmeric, or olives, if so inclined. I also add various other seeds such as flax seeds, sunflower seeds, pumpkin seeds, walnuts, etc. (Walnuts go particularly well with feta cheese.)

Balsamic Salad Dressing Recipe – Organic Lifestyle Magazine

To make my salad dressing, I start with equal parts oil and vinegar (keep in mind that both olive oil and balsamic vinegar have a lot of imitators).

Ingredients

3/4 cup of flax seed oil

1/4 cup of coconut oil

1/2 cup of balsamic vinegar

1/2 cup of apple cider vinegar

6 tablespoons turmeric

1 table spoon basil

Two teaspoons unrefined sea salt

Two teaspoons fresh ground pepper

Two tablespoons Dijon mustard

Instructions

Mix well in bowl or blender. Keep in the refrigerator. Check out our salad recipe.

5. Cranberry Lemonade

By now we all know that sodas are either full of sugar or full of toxic artificial sweeteners. What is a healthy alternative? We recommend cranberry lemonade.

Sugar-Free Cranberry Lemonade

Ingredients

Safe, clean, spring water or distilled water

1 cup of unsweetened, organic cranberry juice, not from concentrate

3 fresh, organic lemons

Liquid stevia

Liquid cayenne

Instructions

If possible, use a glass gallon jar.

Fill the jar to about 85% capacity with spring water (or distilled water).

Squeeze the lemons and pour the juice into the water.

Add cranberry juice.

Add stevia and add cayenne to taste.

The amount of cayenne used is up to you, but the more the better.

6. Nutrition Powder

Once again, you can buy nutrition powder from many sources with a wide range of quality and price. Did you know you could make your own? Doc Shillington shares his recipes, including his recipe for Total Nutrition Powder. (Click on the link to get more information about the ingredients.) I like to buy from Rose Mountain Herbs to get the best organic ingredients. I’ve learned from experience to mix this up outside in a big deep pan. If you don’t, your kitchen may end up covered in a layer of fine dust. And you may want to use a dust mask as well. If you don’t want to make your own, you can also purchase Doc’s Total Nutrition Powder through Green Lifestyle Market.

Total Nutrition Formula Recipe

With this recipe, a “part” means a measurement by volume and not weight. What volume you use is up to you. All ingredients should be organic or wildcrafted.

Ingredients

1 part Alfalfa Grass Powder

1 part Barley Grass Powder

1 part Wheat Grass Powder

1 part Norwegian Purple Dulse Seaweed Powder

1 part Beet Root Powder

1 part Spinach Leaf Powder

1 part Rosehips Powder

1 part Orange Peel Powder

1 part Lemon Peel Powder

1 part Astragalus Powder

1.5 parts Spirulina Green Algae

1.5 parts Chlorella Broken Cell Algae

5 parts Yeast Flakes

5 parts Yeast Powder

Instructions

Combine all ingredients.

Mix thoroughly.

Store in glass jars away from heat and light.

Yeast (both the flakes and the powder) must be non-active saccharomyces cerevisiae nutritional yeast fortified with B12, which is safe for people with Candida albicans.

Body Care

Sure, we know that anything we ingest or inhale is taken into the body. But many people do not realize that whatever touches the skin is absorbed into our body as well. Personal care products – lotions, salves, deodorants, shampoos, soaps, and perfumes as well as toothpaste should be organic. Instead, too many of us are blindly trusting the FDA to protect us while we cover our bodies in toxic solutions known to cause cancer and endocrine disruption. Once again, we should make our own organic, toxin-free products.

7. Toothpaste

Remember what we used to do when we ran out of toothpaste? Yes, baking soda and salt is a great alternative to toxic toothpaste! Just make sure the baking soda is aluminum free and organic.

Here’s a simple basic recipe that can be altered in many ways.

Simple Natural Toothpaste Recipe

Ingredients:

Equal parts of coconut oil and baking soda

Add essential oil to taste

Add stevia (if desired) to taste

Add a pinch of sea salt

Instructions

Conbine ingredients, mix well, dab on the to the bristles and brush your teeth.

If you have some oral health issues that need addressing, we’ve got more recipes and infromation for you, see “related.”

If you’re looking for a great place to buy ingredients, check out Mountain Rose Herbs.

Heal Cavities, Gum Disease, Naturally with Organic Oral Care – Toothpaste recipes included

Three Homemade Toothpaste Recipes – Better Oral Health for Less Cost

Still Have Candida? How Mercury Fillings Cause Candida Overgrowth

Mercury Fillings, Root Canals, Cavitations – What You Need to Know

8. Deodorant

All Natural Deodorant Recipe DIY

Ingredients:

5 tablespoons unrefined coconut oil

5 tablespoons pure cocoa butter (no additives)

3 tablespoons of aloe vera juice

½ cup baking soda and/or arrowroot

¼ cup witch hazel extract

4 drops tea tree oil

5 drops of lavender essential oil

9. Lotion

The following is only one of the lotion recipes for Wellness Mama. Check out the link below for more alternatives.

Aloe Lotion – Wellness Mama

Ingredients

1 cup aloe vera gel

1 teaspoons + 1 Tablespoon beeswax pastilles

1/2 cup Almond oil or Jojoba oil (or any other liquid oil)

1 teaspoon Vitamin E oil (optional)

1 tablespoon Shea Butter (optional)

Essential oils of choice – I like 10 drops of Geranium and 5 drops of lime

Instructions

Melt the beeswax, almond oil (or other liquid oil), and shea butter (if using) in a double boiler or glass bowl over a pan of water.

Remove from heat and pour into a blender or mason jar (if using an immersion blender).

Let cool to room temperature. You want it to be room temperature and just barely starting to harden around the edges. This will help make sure that the lotion emulsifies correctly.

Add the vitamin E (if using) and any essential oils.

Start blending on low using a blender or immersion blender. Very slowly, start adding the aloe vera gel until incorporated. Use a spatula to wipe down the sides and re-blend a few times until fully incorporated.

Store in a glass jar in the fridge for up to six weeks.

More Aloe Lotion from Wellness Mama

10. Shampoo

You can stop using shampoo altogether. If necessary, you can rinse (wash) your hair with baking soda followed by vinegar. Or you can make many shampoos yourself. Try this one for dry, damaged hair. See the link below for more recipes.

Organic Shea Butter Shampoo Recipe

Ingredients

Liquid castile soap – 200 ml. (about 7 ounces)

Organic shea butter – 15 ml. ( ½ ounce)

Lavender essential oil – 8 to 10 drops

Sodium bicarbonate – 1(1/2) teaspoons

Distilled water – 50 ml. (about 2 ounces)

Instructions

Melt solid shea butter by placing it over boiling water. Let it cool to room temperature.

Mix water with sodium bicarbonate to make a solution.

Pour this solution into liquid castile soap. Stir for a few seconds. Avoid forming too much foam.

Add melted shea butter.

Add lavender essential oil to the bowl.

Blend everything together.

Check out our shampoo article for addition shampoo recipes.

When you try out these recipes, please leave a comment and tell us what you think. And don’t hesitate to share your own recipes!

READ MORE > 9 LIVELY LEMON RECIPES

3. GARAM MASALA

Spices have been an obvious flavor enhancer since Marco Polo slurped down his first curry. Today, there are more spices and spice blends than can fill a supermarket shelf. But if we had to pick one to have on hand, it would be garam masala. Literally translated as “warming spices,” garam masala is a blend of cinnamon, cumin, coriander, cardamom, nutmeg and peppercorns, with the exact quantity of each varying depending on who’s doing the mixing. It’s traditionally found in Indian, Pakistani and other South Asian foods. Toast a wee bit in a dry pan before sprinkling on steamed vegetables, use it liberally to coat chicken before it hits the grill or dust it over freshly popped popcorn for a snack with a surprising kick. You may need to try a few blends to find that one that suits you best, but there’s no other way to add a quick ‘oomph’ to dinner.

4. HOT SAUCES

Most people have a least one bottle of pepper sauce in the fridge, but the options of bottled fire go way beyond vinegary Tabasco these days. Sriracha, the Southeast Asian condiment staple is another well-known option, but there are hot sauces from around the world to keep things interesting. Koreans love to stir gochujang, a fermented chili paste, into soups and stews. Harissa, a thick garlic chili paste from North Africa, is a natural with grilled meats. If you find yourself kicking around the toe of Italy, you’ll often see Calabrian chili paste served with pizzas and pastas. Luckily, you can score most of these at a well-stocked grocery store so keep one or two in the fridge for when you want to add some heat with authenticity.

5. NUT OILS

All oils add fat for browning and enhance mouth-feel. But specialty nut oils also add a lot of flavor. Because they come from nuts, they’re a good source of monounsaturated fats. Walnut oil even supplies omega-3 fatty acids. The flavors can sometimes be diminished with heat so it’s a good idea to use them as a finishing oil, drizzled on warm breads, whisked with quality vinegars for salads, or brushed on fish and meats before grilling. It’s true they can be a tad pricey, but they’re so good it’s worth going a bit nuts.

6. FANCY SALTS

Ask any chef to name one favorite, must-have ingredient and they’ll likely say salt. If you’re already a pro at proper seasoning, it might be nice to take it to the next level by adding a couple of finishing salts to your pantry. Different salts have different textures and mineral qualities that can add just that bite of flavor needed as an accent rather than an overall taste. Try large-flake salt for grilled vegetables, coarse gray salt for chocolates and sweet rolls and even flavored salts like lavender or rosemary salt for roasted meats. The crunch and flavor combo might be just what you need to add some surprise to the meal.

READ MORE > WHY ATHLETES NEED SALT AND SUGAR

7. ZA’ATAR

If you’re looking for another spice mix that isn’t packing heat, we also love za’atar, a Middle Eastern herb and spice blend of dried thyme, marjoram and oregano with toasted sesame seeds, salt and sometimes sumac. Every chef and family has their own version, which only adds to the fun of sampling them all. Whatever the blend you buy (or make yourself, if you’re so inclined), you’ll find that it’s great on grilled meats, yogurt or hummus and especially sprinkled on bread with olive oil.

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#7 Ingredients to Transform Your Cooking

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albertcaldwellne · 8 years ago

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7 Ingredients to Transform Your Cooking

1. ARTISAN VINEGARS

2. CITRUS ZEST

READ MORE > 9 LIVELY LEMON RECIPES

3. GARAM MASALA

4. HOT SAUCES

5. NUT OILS

6. FANCY SALTS

READ MORE > WHY ATHLETES NEED SALT AND SUGAR

7. ZA’ATAR

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#7 Ingredients to Transform Your Cooking

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almajonesnjna · 8 years ago

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7 Ingredients to Transform Your Cooking

1. ARTISAN VINEGARS

2. CITRUS ZEST

READ MORE > 9 LIVELY LEMON RECIPES

3. GARAM MASALA

4. HOT SAUCES

5. NUT OILS

6. FANCY SALTS

READ MORE > WHY ATHLETES NEED SALT AND SUGAR

7. ZA’ATAR

The post 7 Ingredients to Transform Your Cooking appeared first on Under Armour.

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#7 Ingredients to Transform Your Cooking

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neilmillerne · 8 years ago

Text

7 Ingredients to Transform Your Cooking

1. ARTISAN VINEGARS

2. CITRUS ZEST

READ MORE > 9 LIVELY LEMON RECIPES

3. GARAM MASALA

4. HOT SAUCES

5. NUT OILS

6. FANCY SALTS

READ MORE > WHY ATHLETES NEED SALT AND SUGAR

7. ZA’ATAR

The post 7 Ingredients to Transform Your Cooking appeared first on Under Armour.

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#7 Ingredients to Transform Your Cooking

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johnclapperne · 8 years ago

Text

7 Ingredients to Transform Your Cooking

1. ARTISAN VINEGARS

2. CITRUS ZEST

READ MORE > 9 LIVELY LEMON RECIPES

3. GARAM MASALA

4. HOT SAUCES

5. NUT OILS

6. FANCY SALTS

READ MORE > WHY ATHLETES NEED SALT AND SUGAR

7. ZA’ATAR

The post 7 Ingredients to Transform Your Cooking appeared first on Under Armour.

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#7 Ingredients to Transform Your Cooking

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joshuabradleyn · 8 years ago

Text

7 Ingredients to Transform Your Cooking

1. ARTISAN VINEGARS

2. CITRUS ZEST

READ MORE > 9 LIVELY LEMON RECIPES

3. GARAM MASALA

4. HOT SAUCES

5. NUT OILS

6. FANCY SALTS

READ MORE > WHY ATHLETES NEED SALT AND SUGAR

7. ZA’ATAR

The post 7 Ingredients to Transform Your Cooking appeared first on Under Armour.

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#7 Ingredients to Transform Your Cooking

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brunchbeforebocce · 8 years ago

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BRUNCH

(Written by Dave Hoos & Max Nantes)

Having supper?

Brunch. Supper is an unbuttoned shirt, dinner is a normal creased shirt. But brunch is the top button done up on a button down shirt. Maybe even with a cravat or pocket tie in the breast pocket.

Pocket tie. And a jacket. Not to be worn, but slung over the shoulder and draped across the back of the chair. Because this is brunch. Brunch is a Panama hat, with a cheeky, young riesling in a chilled ice bucket. A fruity, zesty little number with that wonderful woody aftertaste, with just a hint of rope. Brunch.

Sunday brunch.

This is brunch, brunch is the San Pellegrino of mineral waters, it is the gorgeous Scottish lamb wool when it comes to tartan picnic rugs (not plaid, never plaid)…brunch is the coffee bean picked by the gifted viola prodigy in Brazil. Brunch is life, brunch is what we live for…..brunch is simply lush.

Especially Sundays. Sunday is for brunch, afternoon tea, and supper. The conversation would go something like this…

————————————————————–

Hoos: “That would be wonderful. I’ve got a couple of bottles of riesling on ice. No, they cost around $80 a bottle. Don’t worry about the price, it’s wonderful. I usually don’t even look at the cheap ones, but these are superb. Alright, see you at 11.00.”

[Meanwhile, a voice calls from the kitchen]

Mrs.Hoos: “Darling, can you give me a hand for a minute? Breakfast is nearly ready.”

Hoos: “We’re having brunch. It’s Sunday.”

Mrs.Hoos: “Darling, it doesn’t matter.”

Hoos: “Doesn’t matter? That was Nantes on the phone. He’s coming over for brunch, not breakfast. He’s bringing his jacket especially. It’s going to be 35 degrees. Nobody brings a jacket with them in this weather unless they’re having brunch. He’s got his pocket tie ironed expressly.”

Mrs.Hoos: “Can’t you just…”

Hoos: “Brunch.”

Mrs.Hoos: “How about if we…”

Hoos: “And after brunch we were going to take a couple of bottles and take a stroll through town and toss pennies at the street vendors and market diners.”“

Mrs Hoos: "But can’t we just serve him this and call it brunch?”

Hoos: “No, he will know it’s not brunch, brunch has a feeling to it, a certain mood…..it’s when the birds are singing a certain song and that first sip of young riesling makes you feel a little dizzy and a little bit naughty…but you remember that it’s fine. Because it’s not breakfast, it’s brunch, it’s cool jazz playing, it’s when you stretch your legs, you can’t camouflage breakfast or lunch as brunch”.

Mrs Hoos: “But darling please it’s 35 degrees and I’ve been cooking all morning and it’s ready”.

Hoos: “Sorry sweetheart, brunch waits for nobody, not even brunch”.

Nantes: “Yes, and then my blazer is casually left draped on a chair and then I forget to take it with me so Hoos has to bring it over after supper, so we can then sit in our velvet smoking jackets and corduroy trousers and have a brandy with a fine Cuban cigar whilst discussing the virtues of Shakespeare’s sonnets.”

————————————————————–

Brunch is for a late lie in. Waking at ten. Having a morning stroll to the place where Jean-Pierre had his delightful little rustic café, Le Pantalon. There’s new owners now, no matter. Stroll in, even if the place appears closed. When one of the wait staff comes to tell you that they’re not yet open for lunch, give them a casual wave of the hand, and inform them that you don’t care for lunch…you’re here for brunch.

Show them your loafers.

Then tell them that this afternoon you’re having a tennis lesson with Gustav. Watch their faces. Make sure they notice that your shirt is unbuttoned at the top.

Languid. Relaxed. Brunch.

Bien sûr.

Brunch is champagne with orange juice, it’s a sharp cheddar and a watercracker with sweet fig paste….for you see brunch is autumn, it’s the cute naive exchange student from Belgium with buckled shoes that almost walk with a skip and a mouth that laughs at all your jokes even though her English is poor, brunch is the colour ocean blue, not sky blue, but the ever changing reflection of ocean blue, it’s the Oleg Markov of meals, the faded paperback book with personal footnotes written in cursive with a pencil, it’s for when a pizza is too filling but toast is too beige, but an omelette is just right. Brunch is life.

Happy brunchtime.

Brunch. Brunch is the sound of autumn leaves crackling under your loafers, it’s the imagery of a silk scarf waving in the wind from a 50’s convertable, it’s the crossaint slowly dipped into the bowl of hot chocolate. Brunch is the sound of the flame on the soy candle flickering, you don’t use it for light, but for fragrance, it’s peach and honeyblossom. Brunch is driving past Chadstone, not to go in of course, but to smirk at the shoppers wasting their time at brunchtime, it’s the feeling of getting into a lavender-infused bath and wondering if it’s too hot but then realising it’s perfect, it’s quail eggs and caviar, it’s boiled ham en gelee with parsley, rillettes of duck with prunes d'Agen, free range crispy scotch egg with homemade piccalilli on toasted sourdough bread. Brunch is young lovers carving their names on an old oak tree, it’s simply frozen grapes…it’s simply brunch.

You know, sometimes I try to imagine a life without brunch, and you know what I do? I cry…..that’s right, I cry, in fact I weep……tears running down my face like drops of condensation running down a glass of mimosa at brunch. Sunday brunch…

————————————————————–

Nantes: “I just had a chicken and salad roll, not very brunchy”

Hoos: “Chicken and salad you say? I see your point. No matter how nice the roll, chicken and salad will always be lunch. And there’s nothing wrong with a nice lunch, I had one yesterday. Ham and cheese. Delightful. But not brunch.

Never brunch.”

Nantes: “Never brunch, not even with a side of hand-cut sweet potato wedges with balsamic vinegar. Never brunch.

I think I’ll have noodle soup tomorrow. But that’s not really brunchy either.”

Hoos “Not really. If it’s minestrone soup, with a serving of ciabatta bread, roughly torn by hand (never sliced), and an attractive, attentive waitress grating thin shavings of parmesan cheese into the minestrone for you to taste until it’s…just perfect.

Then it’s brunch. But only when the wine arrives. Chilled, but not cold…sharp, but not tart…dry, but not arid…cheeky, but not inappropriate…just right. For brunch.

Always underrated.

Always, brunch.

A fry-up for brunch.”

Nantes “A fry-up is more breakfast, not brunch, but breakfast. I think the best cure at brunchtime would be coffee. Not just one, but tastings. Remember to discuss your review on each cup in terms of flavour characteristics”

Hoos “You’re right about the fry-up, of course. What was I thinking? It just seemed too late for breakfast, and a touch too early for lunch. How about brunch? Would a delightful brunch omelette help with a hangover I wonder? Perhaps it needs to be washed down with a nice bottle of white wine. Just the thing for 11:00AM with a hangover.”

Nantes: “You were thinking poorly, like a drug addled teen who uses the Pakenham line or a Western Bulldogs supporter. You know that brunch is a burgundy and cream cravat, a Perrier over frozen cantaloupe balls, for brunch is simply brunch….brunch is wine-stained tea towels from your auntie’s cellar, it’s hardback books of Russian literature without dust covers because dust covers are just so lunch, and not brunch…brunch is that cute Croatian gal who can’t quite order a Boost Juice, so you help her order amongst giggles and mumblings about banana bread….she doesn’t order banana bread, but you both express the virtues of said slice. Clean your loafers, always pay overs…this isn’t lunch..it’s brunch.”

————————————————————–

…with a robust riesling drizzled over a dozen naked oysters, your shirt unbuttoned at the sleeve, yet not still rolled up…

…it’s inviting guests for supper leftovers at eleven, then making them wait until twelve, it’s spilling wine all over your shirt and pants at the neighbour’s garden party…and then waiting to see who offers to help pat it dry…

Brunch is explaining to the dumbstruck waiter that your shoes are being worn expressly for the purpose of Sunday brunch, and taking him outside into the carpark, to proudly show him a car that isn’t yours…

Ah yes…brunch.

‘Tis brunch, I can’t add anymore other than simply…cufflinks…if your blazer is matched with your Oxford shirt appropriately….then one word, cufflinks, for brunch. Sunday brunch.

————————————————————–

Pancakes for brunch.

Mrs.Hoos: Hoos, I’m thinking of making pancakes for…

Hoos: BRUNCH!! What an excellent idea, darling. My tweed cap with the ostrich feather in the left hand side will be perfect.

Mrs.Hoos: It’s a bit overcast, darling. Perhaps we shouldn’t sit…

Hoos: Nonsense darling. Not a bit of it. You can just pop open the cantilever once you’ve laid the alfresco dining table. Set for three. Nantes is bringing his antique butterfly net. He picked it up for a song at the flea market down by the pigeon fanciers emporium.“

Nantes: "I was planning on bringing a quiche and a canapé, but it might clash with the pancakes. Are you sure she’s making pancakes? I always thought crepes were more brunch-esque, never mind will do, but don’t forget the fresh strawberries from that little gourmet orchard stall, you know, the one Alfredo told you about, it’s lush. I just can’t decide on the loafers, the hickory brown ones with the tassels, or the tawny brown without tassels. Ahh decisions. Brunch.”

Hoos: “I have an old tassled jacket that will go well with your loafers. Sorry about the pancakes. As I was perusing the wine section in the off licence (I asked them, unsuccessfully, if I might see their range of chilled, brunch rieslings) next to the, sadly, unremarkable supermarket. Whilst there, I was accosted by a 41 year old dental assistant, who accused me of stealing her aubergines from her shopping trolley. As I deftly deflected her clumsy advances and sent her crashing into a shoddily assembled grapefruit display…her left elbow grazed the container of pancake mixture that was earmarked for our delightful brunch.

I returned the damaged article at once. The risk was too great.”

Nantes: “We all know the sort, always planned on being a dentist but said she would wait until her 30’s, and then bang…40’s come around and she’s still an assistant. She says that’s what she prefers but everyone knows she’s just apathetic and takes her frustration out on dapper gentlemen in loafers trying to find brunch riesling. Then goes home to nothing more than her Beagle named Frank and her Ikea decor.”

Hoos: “Yes. And ruins brunch pancake mixture. Crepes would have been more appropriate (you are correct), but then that would have been even more of a disappointment. Luckily we still had Alfredo’s strawberries with cream and sugar to enjoy in place of the pancakes. My loafers were, thankfully, unscathed. Neither spilt pancake mixture, nor dental assistant’s spittle, in any way interfered with the integrity of my delicate, yet comfortable, early autumn footwear.”

Nantes: “Have you come from the cleaning cobbler who gave your loafers a polish and shine I suspect?”

Hoos: “A shiny coin was his ample reward. And some kind words…

"Ladislav, you are an honest, hardworking man. Do you know, I sometimes paint? Yes, yes. When I have the time, and the work has all been delegated, I like to paint. I have just finished a lovely piece, depicting a common, nondescript street cobbler, slipping and falling in a puddle of mud and filth, outside an expensive bistro, while a group of diners are watching him. Drinking, laughing, enjoying their brunch. It’s called, The Clumsy Oaf. It is magnificent. One day, with hard work, one day Ladislav, you can come up to my house and shine my shoes. And look at my painting. And if Nantes is bringing wine for brunch…shine his shoes too. He wears tassles. He will not forget. He will bring his shoes to you again.

You missed a spot.”“

————————————————————–

Brunch is being able to laugh at itself. Even if you couldn’t find your panama and had to wear your fedora. Whether the waiter is impressed by your monogrammed handkerchief, or simply confused as to why you’ve asked to see the brunch menu in a place that’s only open for lunch…it doesn’t matter.

It’s brunch. Sunday brunch.

It’s healthier, one meal instead of two with greater time in the afternoon for Bocce.

Or croquet. Or a stroll onto the golf course. Take your drinks, take the bottle. Hit the tiny ball occasionally. Let the 'golfers’ play through. It’s not why we’re here. We’re still having brunch.

END

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