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FRITATTA
Pretty much an omelet cooked in an open pan, then topped with cheese and browned on top in a broiler. Super easy to make and tasty. This one is fresh herbs, onion, zucchini, mushroom, tomato and Parmesan cheese…oh and a dozen eggs that the hens laid this afternoon. It didn’t photograph very well on my phone, but it’s really tasty.
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FRITATTA

Pretty much an omelet cooked in an open pan, then topped with cheese and browned on top in a broiler. Super easy to make and tasty. This one is fresh herbs, onion, zucchini, mushroom, tomato and Parmesan cheese…oh and a dozen eggs that the hens laid this afternoon. It didn’t photograph very well on my phone, but it’s really tasty.

Super Salad Dressing

Our Superfoods R&D guy, Mark, makes this salad with an off the hook Deep Green dressing. He made it Friday for our Dos de Mayo celebration. He does the salad with simple organic greens, a little organic red pepper, some organic parsley. I added an heirloom tomato, a sliced roasted beet, a hard boiled egg, a little feta…

Simple or complicated though, try this dressing.

MARK’s GREEN DRESSING

In a blender combine:

2 cups organic olive oil

1 cup Braggs Vinegar [any balsalmic]

1/2 cup OJIO Soy Sauce Alternative [this is best, but any soy is okay]

1/4 cup organic Tahini

1/4 cup coconut nectar or palm sugar. [I omitted, doesn’t need it]

1-2 scoops Ojio Ultimate Green Protein [optional - result is richer/healthier]

1 tsp Himalayan or sea salt

 Cayenne pepper to taste.

Blend on low until creamy.

Note: these measurements are approximations for flavor and consistency. Experiment with this recipe until you get it to your preference using the old rule; you can always add, but you can’t take out.

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I should have taken a photo it was really pretty with a lot of color, but I was hungry and now it’s in mah belly.

TT - Food

  • I’ve had a wicked, week-long craving for Latkes / potato pancakes. Every morning for a week now, I’ve gotten up grated potato and onion, add an egg, a little flour, spices, then cooked them in a little butter in a heavy black skillet, just like my Mom used to. I’m holding off on the cheese, so far. It’s not diet food, but damn is it good.

    Potato Pancakes with German Style Spareribs (cooked in a pressure cooker until the meat as falling off the bone) — among my favorite of the meals Mom made. She didn’t make them often. I always asked for this dish on my birthday. A few years ago at my folk’s house, I came home just before dinner and Mom said “I made your favorite meal, Chicken Cacciatore!” Olives and Chicken in red sauce, ick.

  • I treated myself yesterday at the Armenian grocery store to what I thought was divinity (nougat) rolled in pistachios. I greedily opened the package of Malban in the car and took a big bite. Uhm, no. It’s some rosewater flavored gelatinous mass rolled in pistachios. Probably not bad, but not what I was expecting and I haven’t been able to get past the texture — or the floral note.

  • Someone posted a Chewy Pizza Dough recipe here about 6 mos ago. I tried it and have perfected it to my taste over time. I add pepitas, roasted unsalted sunflower seeds and black sesame seeds to the dough as well as finely chopped basil, crushed red pepper, dried crushed sun-dried tomatoes and garlic. I make the crust as thin as I can and add grilled veggies to the top, a little bacon and parmesan cheese. It’s more like a flavored flat bread, but I love it.

  • Despite the previous bullets, I’m not someone who generally eats a lot of carbs. I have gone years without buying a loaf of bread, or making pasta. I have been more a devotee of brown rice and portion control - so this craving for carbs is new to me. See also, extreme stress response. :)

Lemoncello on Labor Day!

I discovered a bottle of Lemoncello this morning hidden in one of the kitchen cabinets. Kev and I bought it one summer while staying at a B&B in Ravello, on Italy’s Amalfi Coast.

This trip was around 2003(?) and I was never allowed to open it when we returned, which was crazy as he didn’t drink. I’m not sure what we were saving it for but I’ve decided that we saved it all these years to be cracked open on Labor Day 2012. I’m home working and this weekend (prior to the BIG vacation) Kevin is off backpacking the Sierras with his new friends. The best part is that I’m certain that he didn’t leave it, so much as he forgot to take it, when he moved out.

So, yep, 10 year old Lemoncello still sealed in a lovely bottle is still a find as it turns out. Actually, it looks perfect and tastes like lemony summer in a bottle. I’m drinking it on the rocks with a touch of cream added and harkening back to lovely carefree days we spent tooling around the hair-raising road that ribbons along on the Amalfi Coast. That summer we spent 6 weeks wandering around Italy and Sicily. Good Times.

Anyway, Delish! Hidden booze discovered. Making the finder supremely happy for centuries now…

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