Yogurt
and fish are what I craved after watching a program on life in Biblical times.
What
I had was shrimp someone gave me that should be eaten soon. I made that with
preserved lemons and served it over jasmine rice while burning candles in the
shamrock-covered holders my mother-in-law got on her journey to Ireland. I put
them out each St. Patrick’s Day. I’m already thinking ahead to the Italian food
put out on St. Joseph altars and looking forward to the bread and olive oil
meal I celebrate while watching “Jesus Christ Superstar” in the Easter season.
I’m
thankful for all these meals and hope that everyone can enjoy such bounty.
Let’s
cook
Texas
Women, infants, and Children encourage eating the rainbow of healthy, colorful
foods in a beautiful cookbook that should make anyone want to get in the
kitchen. “Let’s Cook with Fruits & Vegetables shows ways everyone in the
family will enjoy eating the right way. Melon boats with frozen yogurt are one
attractive example.
Mango-tomato
salsa and spicy pea dip with lime juice and garlic are two other appetizer
selections. Here’s a quickie dip that sounds tempting:
Tofu
Dip
1
14-ounce package silken tofu, rinsed and drained
1
packet ranch dressing seasoning mix
In a
blender, combine tofu and seasoning mix. Puree until smooth. Refrigerate
overnight to allow flavors to blend.
Too
salty?
Okay,
is it just me? Does anyone else seem to gain about 5 pounds after one
restaurant meal? I rarely cook with salt or add any at the table, so I’m nearly
always affected by a weekend treat. My husband and I each woke up in the middle
of the night to down water after a fried seafood dinner.
I
tasted gumbo out recently that stung my tongue with saltiness. I’d love to hear
from readers if you have stories on this. Contact me at the address below and
put SALTY in the subject line:
ddoiron@panews.com
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