Get
in gear for 2016
Look
at the date! Timing shows a cusp of topic: Plan ahead for a healthy new
year/indulge in festivities.
I
say both. I love the extra rich flavors of the season from buttery seafood
sauces to chocolates and fried bites of heaven. And I also love the way it
feels to eat real foods from the earth that aren’t over-processed into a box on
the market shelf.
My
plan is to indulge and merge right into the healthy stuff. With you guys . . .
next week.
The
good news is, there’s always another celebration around the corner. Christmas
and New Year’s pave the way for Mardi Gras, which will be celebrated Feb. 4-7
in downtown Port Arthur. Get ready for the Sweet Soiree theme.
New
Year’s Eve
The
fresh, salty brine of an oyster says New Year’s Eve to me and I’m again sharing
a super-easy recipe that’s just right for festivities.
Oyster
Spread: Mash
up the contents of a can of smoked oysters and mix it in to cream cheese or Neufchatel cheese. Form into a ball or
block and spread on crackers.
You’re
done.
Now
for something healthy:
As
I write this in advance I’m anticipating some good
sales on cabbage, because we
southerners have to have our cabbage on New Year’s Day.
Stock
up and shred it into all manner of salads, use it in fish tacos and sauté it as
a side dish.
Cause
for celebration:
“Celebrate: Food, Family, Shabbos” - What didn't I learn
from this book?
Elizabeth Kurtz shares Jewish culture in the pages of this beautiful cookbook that is heavy with ideas, good stock paper, and beautiful photographs.
Can you imagine horseradish meringue-topped salmon? It's a real thing and it looks delicious.
My takeaways from this book:
* Something thank you, expensive, or which looks elegant when served in a stand glance. Example from the book: Skewered Gefilte Fish with Zesty a Ratatouille.
* Liver can work with cherries.
* Gingersnap cookies can go into a sauce for sweet and sour cabbage.
Elizabeth Kurtz shares Jewish culture in the pages of this beautiful cookbook that is heavy with ideas, good stock paper, and beautiful photographs.
Can you imagine horseradish meringue-topped salmon? It's a real thing and it looks delicious.
My takeaways from this book:
* Something thank you, expensive, or which looks elegant when served in a stand glance. Example from the book: Skewered Gefilte Fish with Zesty a Ratatouille.
* Liver can work with cherries.
* Gingersnap cookies can go into a sauce for sweet and sour cabbage.
Great opening paragraphs come with recipes.
I want to be at this author’s table.
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