Venison Sausage – Greek Style

Apr 192012
 

There is a beauty to crafting beautiful food with your own hands for the people you love. And it is even more beautiful when you’ve spent the time in the woods, in nature, and prayerfully respect and appreciate the nourishing qualities of a life well and wildly spent. Certainly it takes a little more time, a little more effort, but it is the food of love.

Michael Psilakis mentions that this venison sausage is a play on a Greek Cypriot sausage called tseftelia. It is delicious paired on a platter of meze and eaten with one’s fingers.

Asparagus

Apr 162012
 

Our first batch of asparagus from the garden this year. Asparagus is one of my absolute favorite vegetables and I look forward every year to spring, when we get to enjoy them fresh out of the garden once again! My favorite way to eat them is simply, often roasted or steamed with a little olive oil, salt and pepper. Growing up, I always dipped them in mayonnaise (which I don’t hesitate to admit, I still enjoy!) but now that I’m older I tend to like to try new ways to enjoy them. This year, I discovered Mollie Katzen’s book The Vegetable Dishes I Can’t Live Without, and immediately fell in love.  I’m constantly on the look out for new ways to cook vegetables and this cookbook is a stunner and [... To read more, click here ...]

How to Roast a Lamb – A book review

Apr 122012
 

There is a single word in Greek, kefi, that explains a philosophy of life. Kefi is the culmination of a celebration when music, dance, food, liquor, and the company you share intersect. The effect is so ethereal and the feeling so euphoric that you realize this is what life is about. It isn’t material possessions – the size of your house or the kind of car you drive – that are important. It’s the joy you derive from celebrating life with the people you love.

Michael Psilakis

This cookbook is a love story. About a man and his family. His family and food. And food as love.

Michael Psilakis has written a cookbook that you just want to sit down and read with a glass of wine in the evening. He’s crafted a story about his family, including his personal story about his relationship with his late father, that can make you misty-eyed at times. Love, faith, teenage angst and family dinners all coincide and then you look up, and remember it’s a cookbook. . .

Salad as a Meal – a book review

Mar 122012
 

Love at First Sight I picked up Salad as a Meal: Healthy Main-Dish Salads for Every Season on a whim at the library recently.  It looked like my kind of book.  Along with Dorie Greenspan and Georgeanne Brennan, Patricia Wells is one of my favorite modern  French cookbook authors. I either own, or habitually borrow from the library my favorite books of theirs over and over and re-read them like I re-read my favorite novels; every few years or so I have to revisit them for renewed inspiration. So I brought it home and began to browse through it after the kids were in bed.  Within a few minutes I had to set the book down and rummage through the junk drawer. I was in search of my stash of [... To read more, click here ...]

Arnold Palmers . . .

Aug 112011
 

Let me just start this out by sharing one thing.
I don’t like sweet tea.

I love iced tea, with lemon.

I love lemonade.

And I love Arnold Palmer’s (a mix of lemonade and iced tea) but I don’t like sweet tea. It tends to be too cloyingly sweet for me; I prefer the sweet-tart bite that lemonade provides.

I love iced tea, with lemon. I love lemonade. And I love Arnold Palmer’s (a mix of lemonade and iced tea) but I don’t like sweet tea. It tends to be to sweet.

So when I tell you to add sugar to your tea in a few minutes, keep in mind that basically what you’re making is an all natural lightly sweetened lemonade and iced tea all at the same time.

It’s the lazy woman’s way to make an Arnold Palmer.

How to make Thick, Creamy Homemade Yogurt with only Two Ingredients

Jun 012011
 

I have a confession to make.
I lost my yogurt-making mojo this winter.

Three batches in a row. Ended up with milky. . . milkiness.

So I decided to revisit my yogurt making routine. I decided to think outside of the box, found a few tips online, rolled up my sleeves and tried again.

And it worked. I made yogurt. And not only did it work but I made the thickest, creamiest yogurt I’d ever made in the two years I’ve been making yogurt. I used to have to strain my yogurt, for a day, to get it this thick. It must be a fluke.

So I did it again. And again. And revised and streamlined my technique. And I’m in love. . . .

Immunity Booster Juice

May 092011
 

This is the final of the three juice recipes I wanted to share.

Another favorite, my Immunity Booster Juice, while made from fresh, raw fruits and vegetables is not what I’d consider a “Green” Juice.

It’s frankly quite orange.

There’s no greens in it at all. But I enjoy making it every so often for it’s rich, bright flavor and it’s immune enhancing qualities.

Spicy V-12 Juice

May 042011
 

Another one of our new favorite juices. I call it Spicy V-12 Juice. I’ve always been a fan of V-8 juice, but, you know, they’re trademarked. And my recipe calls for 12 ingredients plus makes your body feel like a luxury sports car . . . enriching your cells with plenty of garlic and sweet and hot peppers that not only add vitamins but also internal “heat,” carrots for beta carotene and beets for encouraging de-toxification and lowering blood pressure.

Super healthy, yes, but it also tastes amazing!

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