Pretty Much The Easiest Recipe Ever

Nowadays, you can’t go anywhere without hearing about kale, but a lot of people don’t know what to do with it. It is one of the healthiest vegetables on the planet and comes in many varieties. For this recipe, I used a curly kale, which tends to be hardier and tougher than the softer lacinato kale that is my favorite, but you can use either and it will be just as tasty.

First get a large pot of boiling, salted water started on the stove. The salt is crucial because it will give the greens a vibrant green hue… without it they will turn a drab, olive color. Next, remove the kale stems and cut the leaves into smaller, bite-sized pieces. Give the greens a bath in cold water, swish them around and drain & refill the water a few times until they are nice and clean. Drain and set aside in a large bowl.

Next you will want to set up your station so the blanching process will be quick and easy. You will have your bowl of  raw greens, a colander to drain the cooked greens, and another large bowl for the finished product. Start by putting a large handful of the greens into the boiling water and giving it a stir. Once the water comes back up to a boil and the greens become softer and chewy (you can taste), remove with thongs or a slotted spoon and put into the colander to drain. (The cooking time for each batch of greens should only be about 2 minutes, depending on how tough your kale is to begin with). Repeat the process for the next batch of greens, but remove the previously cooked greens from the colander and put into the large bowl. (You want to avoid dumping wet, fresh greens on top of the cooked ones that have already drained).

Once all the greens have been cooked, drain any remaining water and toss them with toasted sesame oil, sea salt and sesame seeds. Voila! I present to you the easiest recipe ever:

Blanched Sesame Kale

Ingredients:
1 Large bunch of kale
About 1 Tbsp Toasted sesame oil
1-2 Tbsp Sesame seeds
Sea salt to taste

Eat as a side dish or stir in cooked beans & serve over quinoa for a complete meal.

You Guys Are Gonna Love This…

Generally, I try to limit my intake of seafood since it poses significant health risks,  but it’s been a while since I’ve eaten fish so I decided to make it for dinner last night. Little did I know that my dinner would turn out to be one of the tastiest meals I’ve ever made. It was also really simple and I can see the sauce being used on other proteins as well.

After consulting my Seafood Watch App, I started out with some wild-caught Atlantic cod and decided to pair it with some Lacinato kale that I had in the fridge. I wanted to make a coconut/lime/lemongrass sauce, so I checked out some recipes online and went to the grocery store. Here’s what I came up with.

First I sauteed the (salt & peppered) fish fillets in butter & olive oil, then set them aside. I cooked quinoa in the rice cooker and I blanched the greens. Next I got to work on the sauce. In the same pan I used for the fish, I sauteed leeks in a bit of olive oil & salt until they were soft, then added crimini mushrooms and cooked them down until browned. I stirred in the curry paste then added the lemongrass, fish sauce, stock, coconut milk & lime juice. I simmered on low for about 15 minutes until it thickened and the flavors melded together. When it came to the desired consistency, I discarded the lemongrass and started plating. A bed of kale went onto the plate first, then some quinoa, then the fish, and the sauce topped it all.

Note: Be careful of how much salt you use because fish sauce is very salty. I’m glad I used leeks instead of onions because their creaminess and subtle aromatic flavor went perfectly with the coconut. I also used the curry sparingly so it didn’t overpower the lemongrass, but instead left a yummy, lingering aftertaste. I think the lime was absolutely crucial in this dish, and added a whole other element of deliciousness. Enjoy!

Fish and Greens in a Coconut, Lemongrass & Lime Sauce

Ingredients:
3/4 Pound Flaky Fish (I used Atlantic Cod)
1 Bunch Kale, or other hardy green
1 Large leek, sliced into half moons
2 Cups halved crimini mushrooms
2 Stalks Lemongrass, cut into 2 inch pieces
1 Tbsp Green curry paste
1 Tbsp Fish sauce
3/4 C Chicken stock
3/4 C Coconut milk
Juice of 1 lime
1 Tbsp Butter
2 Tbsp Olive oil, divided
Sea salt & black pepper

Serve over quinoa or other whole grain

Seasonal Veggie Puree

One of the things we learned in school this week was how to make a puree. Any time I hear the word puree, I always think of that button on the blender, but it turns out there are quite a few different ways to make “a paste or thick liquid suspension usually made from cooked food ground finely”. One way of course, is to use a blender or food processor until you get the desired consistency. You can also use a fancy chinoise, but we haven’t used one in class yet and I don’t own one anyway. Another cool way is to use a food mill:

It’s simple enough: you insert the blade, place the mill over a bowl, deposit the cooked food into it, then turn the handle to grind it into a silky texture. It’s really simple and in class, produced for us the most perfect applesauce. However, since I don’t own a food mill (yet) I decided to make tonight’s puree with one of my funnest kitchen tools: my immersion blender:

It’s perfect if you’re making a creamy soup but don’t want to create a huge mess by transferring your cooked ingredients into a food processor or blender. You simply “immerse” the wand into the pot of food, turn it on and blend until it’s finished. Pretty much the smartest thing ever. I wasn’t sure what consistency I’d get for my puree by using this, but it was my simplest, quickest option so I decided to go with it.

When I picked up our CSA share this weekend at Greensgrow Farm, I bought some additional items from their farmers market including rutabaga, parsnips and sunchokes (AKA Jerusalem artichokes). I also got some fresh sage in our share, and I thought these would all compliment each other nicely.

First I peeled the rutabaga and diced it into 3/4″ cubes. These can take forever to cook, so I cut them smaller for time’s sake and threw them into a pot of boiling water. Ten minutes later, I added the peeled, diced parsnips. Ten minutes later, I added the peeled, diced sunchokes. (If you know me, you know that I rarely remove the skins from my vegetables because I like to include all edible parts of the food, thus preserving the nutrients, but since this recipe needed to be smooth, I decided to remove the skins for texture). Thirty minutes after starting the rutabaga, I strained the liquid and put the veggies into a bowl.

I finely chopped the fresh sage and cooked it on a very low flame with some fresh thyme in 1 1/2 Tbsp of cultured butter for about 4 minutes to infuse the flavor. I then added the veggies back to the butter mixture, added salt, ground pepper and some whole milk and busted out the immersion blender. I blended for a little, then added some more milk, then blended some more. All in all I blended for a total of about 2 minutes or so and used about 1/3 to 1/2 cup of milk.

Wow, this was delicious. My only regret is that I didn’t buy more ingredients. It was creamy with a bit of a sweet, herby perfume. I served it with braised kale with onions and chickpeas, but we’ll save that recipe for another time:

Seasonal Veggie Puree
Serves: About 3

Ingredients:
1 Medium sized rutabaga, scrubbed, peeled & cut into 3/4″ dice
7 Medium to smallish parsnips, scrubbed, peeled and cut into 3/4″ dice
7 Medium to small sunchokes, scrubbed, peeled and cut into 3/4″ dice
1 1/2 Tbsp butter
1 Tbsp chopped fresh sage
1/2 Tbsp fresh thyme
1/3 to 1/2 Cup milk of your choice (depending on desired consistency)
Salt & black pepper

For a vegan version, reserve some of the boiling liquid to thin the puree instead of milk and substitute olive oil for the butter.

Braised Chicken Legs With Fennel & Root Veggies

What’s up? It’s been a while, I KNOW. Things have been crazy. I’ve been adjusting to these major changes and I feel like I’ve finally found some footing so I’m here and cooking and ready to tell you all about it!

Last night at school we learned about different braising techniques, so today I was inspired to use the beautiful chicken legs we had from our Winter CSA @ Greensgrow Farm. They’re from local, pastured animals who weren’t administered antibiotics, hormones or GMO feed (the best kind!).

I found this recipe and since I already had most of the ingredients in the house, I went to town. I decided to omit the pancetta and added red-skinned potatoes instead.

First I pulled out all of the ingredients, washed the veggies and started to get my mise en place together. (In culinary speak, this means “everything in place” or prepping/cutting all of your ingredients so they are ready at a moment’s notice). Prepping all of your ingredients is time-consuming, but once it’s done things move along very quickly.

I started by adding about 2 Tbsp of olive oil to my Le Creuset Dutch oven and turning the heat up to medium-high. Cast-iron cooking vessels conduct heat differently than stainless steel- they take a while to heat up, but once hot, they KEEP heat for a while. Throughout cooking this recipe, I tried to be mindful of this and compensated to adjust the temperature accordingly. I also made sure that there was adequate levels of olive oil in the pan throughout the browning process.

First went the chicken legs with salt & pepper.

I browned them on one side, then the other. Once browned (but not cooked through) I transferred them to a plate.

Next went the potatoes & carrots and a tad more sea salt. In hindsight, since I reduced the amount of chicken in the original recipe and added more veggies instead, I think these root veggies would have browned quicker if seared separately. Anyway, I browned/softened them, then removed them.

Next I added the shallots & fennel and a little bit more olive oil. Once these softened and browned a little, I added the chopped garlic. (You have to be careful with garlic because it can burn easily, so make sure the pan isn’t too too hot.).

After about 2 minutes I added 2 cups of Sauvignon Blanc, the bouquet garnis, and scraped the bottom of the pan, removing the brown bits. I then added 3 cups of chicken broth and all of the cooked ingredients.

The whole concoction went into the oven for about 35 minutes. Once the chicken registered above 165 degrees on my thermometer, I fished out all of the solid ingredients with a slotted spoon. I put the Dutch oven on a high burner and reduced the liquid for about 20 minutes. After the liquid reduced, I added the lemon zest & sea salt, poured it over everything, topped it with chopped parsley and promptly DUG IN.

Post-cooking thoughts:

1. Holy crap this smells amazing! Totally Autumn/Winter food. Great flavor!!!
2. In hindsight, I should have used less liquid. Proper braising dictates the liquid be halfway up the food, but this dish was almost covered with liquid (shame on me, but I’m learning). The chicken ended up being a bit tough, but delicious none the less.
3. The fennel, shallots and (especially) lemon zest are ESSENTIAL to this dish, don’t forget them!
4. I should have cooked this for a shorter period of time. Again, maybe the chicken cooked faster because there was too much braising liquid, but I should have checked the temp after 25 minutes.
5. Overall this was YUMMY and a great one-pot meal!

What’s going on

A little while ago I told you that big changes were coming my way and now I’m ready to share my secret with you. In case you haven’t heard, I’m enrolled in culinary school! That’s right, this coming Tuesday I will begin my culinary journey at the Natural Gourmet Institute for Health & Culinary Arts. It’s in Manhattan, but I won’t be relocating since I’m in the part-time program which only requires me to commute two days a week.

I am beyond stoked to be spending the next 11 months learning, cooking, trying new things and really getting healthy. Plans may change, but currently my intention is to become a personal chef for people who want/need to eat healthy food, but don’t have the desire or time to cook for themselves. I also want to conduct affordable cooking classes for people who DO want to get their hands dirty and feed themselves and their families truly healthful cuisine.

As part of my application process, I had to answer a few questions about my experience with food and why I’m interested in attending NGI. I thought I’d post my essay here because I am proud of it and writing it really affirmed for me my reasons for deciding to make this major change. I hope you enjoy it! Check back for recipes, tips and stories about my experiences while becoming a Natural Foods Chef! Peace!

1- What is your experience with food?

2- Why did you choose to apply to this school?

3- When you have completed your education at Natural Gourmet Institute, what are your goals?

 My first memories of food involve my grandmother, making pretty finger sandwiches and always including a protein, starch and vegetable with every meal. Her passion for home cooked food influenced my own desire to express my creativity in the kitchen and make beautiful, delicious meals from whole foods.

As far back as I can remember, I’ve always cooked, even if it was just heating something from a frozen box at age ten. As an adult, I learned the importance of eating plant-based “real” foods after suffering from IBS for years. My doctors couldn’t heal me, so I decided to take my health into my own hands and enrolled in the Institute for Integrative Nutrition (IIN) to become a health coach. I learned about the concept of bio-individuality and the myriad dietary theories that exist, along with invaluable business and life skills. My experiences at IIN drastically changed not only my digestive health, but my entire life and helped me to realize my passion for cooking and natural living. I counseled many people on how to upgrade their diets and practice self-care, but I felt limited because I really wanted to teach people how to cook well and didn’t feel I had the qualifications.

After attending IIN, I interned with Marilyn Moser-Waxman, a personal chef who also has a meal delivery business. I learned many hands-on culinary skills in her kitchen and helped to create many vegan, macrobiotic-inspired healthy meals. I witnessed just how much hard work goes into a personal chef business, but also experienced firsthand how people can bond over food, as it is so much more than just nutritional sustenance.

I first “discovered” The Natural Gourmet Institute in 2009 while attending IIN. I thought it was a fantastic program but never saw it as a possibility for me until this year. I could think of plenty of reasons why I couldn’t sign up (cost, location, job prospects, etc) but never realized until now that if I follow my passion, everything will fall into place. If I put my mind to it, I can be capable of anything, and what I want is to create healthy food. I am applying to The Natural Gourmet because I have found what I’m passionate about and I need to share it with others. I have found my place in the holistic health field and I want to become a personal chef. I also want to conduct cooking classes, workshops and parties to teach everyday people how to eat healthfully. The state of the American food system is despicable, ensuring we continue to be an obese nation dependent on pharmaceuticals and I want to show people that there is another way to live.

I am beyond ecstatic to start classes next month. I have heard nothing but positive opinions about this school, and I feel its philosophy and mission are the same as my own. I cannot wait to start this next chapter of my life and take my cooking abilities to the next level.

Wakey wakey, eggs and… antibiotics?

I was inspired to write this post when I was helping to cook breakfast at a friend’s house and noticed how pale yellow the egg yolks were (I didn’t think to snap a pic at the time). I thought to myself: “These eggs look sick. Why are these so sad looking and the eggs I buy look so vibrantly orange?”. Sadly, I knew the answer immediately.

Have you noticed what color your egg yolks are? Aren’t all eggs created equal? The short answer is: absolutely not. To explain why might take me a while, but I’ll try my best to keep it simple because there are tons of things to know about chickens!

There are literally hundreds of different types of chickens, roughly divided by how they will best be used: egg-laying, meat producing, or dual purpose. Chicken breeds have all different types of characteristics, so Chicken farmers choose birds with desirable traits (like large breasts, frequent egg-laying capabilities, docile temperament, etc) and then breed them to continue those traits down the line.  This has given consumers plenty of uniform looking eggs and chicken parts, but it unfortunately has left no room for diversity. Some chicken breeds have basically been bred out of existence because they’re upkeep isn’t as efficient as the good ‘ole standbys, and that’s a shame because not all chickens or eggs are the same (or look the same for that matter- Did you know that the breed Americounas is also called the “Easter Egg Chicken” because it’s eggs are blue and green? Cool!) .Can you imagine a world where humans are bred to have the same color hair, eyes, skin and personalities? Wouldn’t that be boring? Don’t you think that removing diversity from our gene pool would have a profound effect on us? OK, I’m getting a little bit deep here, but I think you get the picture. Back to eggs.

Chickens are omnivores and naturally eat things like grass, insects, seeds and sometimes even mice or other little animals. When they eat bugs and grass that has been grown with energy from the sun, their egg yolks are a vibrant orange color and naturally contain Vitamin D and Omega 3 Fatty Acids (the good kind of fat!). Eggs are also an excellent source of cholesterol, which, contrary to popular belief is actually very healthy for us. Living mostly outdoors keeps chickens active, which we all know is essential for overall health. So, eggs can really be nutrient-dense sources of protein and raising healthy chickens is pretty simple. All you need to do is grow grass and they even help you out in the process by fertilizing it.

However, since we LOVE our eggs and we want massive amounts of them at any given time, we as consumers demand that farmers step their game up. Naturally raising chickens takes time, and since time = money, farmers have developed ways to tweak mother nature to increase yield & profits and stay financially afloat. Large, factory-style egg farms are generally not very profitable and big food manufacturers ensure that farmers live constantly in debt and at their mercy. (Check out this film for more info on this). Here the story gets even uglier. Birds are fed corn and soybeans (AKA fast food) to fatten them up and they are penned inside “batteries” or huge barns. To increase production more, birds are crowded together as closely as possible, which in turn causes illness and infection since they are literally living on top of each other &  their excrement. This creates the need for antibiotics to ensure that we don’t get sick. (Are you grossed out yet???). The animals are routinely fed a steady diet of pharmaceuticals, which eventually make the viruses and bacteria more powerful and immune to the antibiotics.

So basically, our food system is one in which unhealthy chickens produce unhealthy, pale yellow* eggs which are chemically “washed” and then sold to us which in turn make us sick and make farmers poor. Are you disgusted?? I routinely am, every time I see eggs that I know were raised in this fashion. That’s why I don’t buy them and I try my hardest to not eat them. The key to buying clean eggs is simple: know where your eggs are coming from. Rule #1: Do not buy eggs from a supermarket (yes, even Whole Foods). Rule #2: Only buy eggs that are labeled “pastured” and preferably “organic” (the terms “free range”, “cage-free” and “fed a vegetarian diet” should be ignored). Rule #3: Buy from a local farmer, at a local farmers market- this will be your healthiest source for eggs, and all other food for that matter. Also, don’t be alarmed if you open your carton and they look like this:

Multi-colored eggs are an indication that your farmer raises different breeds of chickens, which will add diversity to your diet. Besides, who doesn’t like a couple of green eggs once in a while?

For more info about chickens, egg contamination and where to buy pastured eggs in the Philly area, check out this blog post where I explain things a little more.

*Note: Just because your egg yolks are bright orange does not mean that they are necessarily healthy. It is common for egg farmers to include things like flax seed and fish oil to chicken feed to increase nutrient quality in eggs, which can change the color, even though the chickens may be living under deplorable conditions.

Where do I begin…

OMG HI!!!

How are you? What’s been happening in your life!? I have been an absolutely neglectful blogger, gallivanting, living my life and forgetting all about you. I’m sorry, but don’t take it personal, it has nothing to do with you and everything to do with me.

I have been experiencing so many changes, realizations, inspirations and inclinations since we’ve last spoken. One thing’s for sure: I need to keep blogging.

I have still been cooking up a storm, eating seasonal, local (mostly vegetarian) foods and experimenting in the kitchen, but I’ve also had a major shift that I’m sure you can appreciate… I’m present. Right now. I’m here and I’m paying attention! And you know what? I’m OK with it. Right now, that is. Even if “right now” isn’t the most fulfilling, most inspiring, happiest place on earth. I’m content with where I am in this moment in time and can see the good in it, the positive, the gratitude.

Think that’s not a big deal? Maybe we’re not as close as I thought. Maybe you’re not paying attention. Balance hasn’t generally been my strongest attribute, but I’m striving, and slowly finding it. I’ve really been experiencing the reality that things don’t have to be all or nothing. Black and white. Yes or no. I can actually think and feel and BE BOTH.

OK, OK, I’ve gotten ahead of myself. Before I show my entire hand here, I just want to say that I’m back, and I’m ready to cook up a storm and help you to eat healthier foods and get more plants into your belly. Also, all of this gratitude has me realizing my true potential and sending BIG intentions out into the universe so I will need your support in bringing them to fruition. Say a prayer, do a dance or just think a bright thought about me. I promise I will do the same for you.

Until soon,

Peace.

Jen

Easy Peasy Lunch in a Pinch

Most of the food I eat is from my own kitchen. Sure, I love going out to eat and enjoy being waited on, but to eat healthy food on a budget one must plan and prepare meals at home. And that’s the key word: PLAN. I will usually cook a few dishes per week and make enough to have lots of leftovers. I rarely, if ever, buy lunch while at work. Sure, I could waste money and order lunch, but in my neighborhood the pickin’s are slim and I don’t like to waste money. Besides, home cooking is tastier and better for you, plus you don’t have to wait for a delivery man. So, I pretty much ALWAYS brown bag it (or glass container it, hehe).

Sometimes, I don’t have a readily made leftover to bring for lunch and I have to get creative. The other evening, I was feeling tired and was still trying to get over this nasty cold I picked up last week and realized I hadn’t thought about the next day’s lunch.  I was in no mood to start. I took stock of the fridge and came up with this dish that was so yummy, I snapped a pic with my phone. It literally took me 5 minutes to assemble and contains a Sunshine Burger, which is pretty much the only boxed burger I will eat. They are soy free, wheat free, gluten free, GMO free, contain whole grains and only have 4 ingredients. Hard to beat that! Also, if you don’t have the time or desire to make the tahini dressing, you can substitute with Annie’s Goddess Dressing. With 330mg of sodium and almost all of it’s calories from fat it’s hardly a health food, but it is delicious and if you eat it in moderation, you won’t die.

Easy Peasy Lunch in a Pinch
Serves: 1

Ingredients:
Leftover cooked quinoa
Cooked chick peas
Frozen green beans
Frozen peas & carrots mix
About 1/4 cup (or more!) shredded red cabbage
Sunshine burger (frozen)

Tahini Dressing:
1 Tbsp tahini
1 Tbsp water
Lemon juice
Minced garlic
sea salt

Directions:

1. In a glass container, place a small handful of the first 4 ingredients.
2. Add cabbage and put unwrapped burger on top. Set aside.
3. To make the tahini dressing, place tahini and water in a small bowl & mix well.
4. Add lemon juice, garlic and sea salt to taste. Adjust as necessary until you like the flavor.
5. Put dressing in a small container and refrigerate everything.
6. The next day at work, leave the glass container on the counter for a few hours before you intend on eating.
7. Heat for 2 minutes in the microwave & stir well, breaking the burger up into small pieces.
8. Voila!

Ground Turkey & Veggie Pasta

It’s been a while! Did you miss me? I changed jobs (again) and am now working as a Real Estate Agent at the office where I began my real estate career. Although this is a different position than the one I initially held, things have been a bit surreal since my surroundings are so comfortable and familiar. I have been spending a lot of time getting myself situated for this next chapter of my life, and now that things are starting to settle down a bit, I’m back to blogging! Art and I also spent 10 fabulous days on vacation in California, spending time with family and friends, so I am well-rested and ready to cook!

This recipe was a work in progress. I had some defrosted ground turkey from Griggstown Quail Farm and a bunch of veggies in the fridge, but I was a little bored with making turkey burgers or meatloaf. I figured if I cooked the turkey & veggies & served it over pasta that I would have atleast 5 or 6 servings, enough to feed us lunch & dinner a couple times. I threw this recipe together and I knew immediately how good it was by Art’s reaction: no words, just grunts. Always a good sign.

As with most fresh foods, the hardest part is the prep: cutting veggies can be time consuming. The easiest way for me to get started is to take out all of my ingredients and place them on the counter. Then I wash & cut up all the veggies, and place them in bowls on the counter (kind of like cooking shows do) that way when showtime starts, everything is ready and at your fingertips. I used green beans because they were leftover, so feel free to substitute with peas, broccoli or any other veggie you fancy. I tried to simplify the cooking by blanching the chard and green beans with the pasta. It saves a burner, a pot and lots of time.

At the last minute, I decided to top off this dish with a touch of truffle oil. Although it added major flavor, I think it masked the taste of the rest of the veggies and this dish would probably still taste phenomenal without it. In case you’re wondering, truffles are “the fruiting body of an underground mushroom”. They are considered a delicacy and come with a high price tag. Truffle oil is olive oil that has been infused with the flavor of truffles, and is a lower-cost alternative to the real thing. My sister gave us a bottle at Christmas time and I’ve been dying to use it. I think it added a nice twist to this dish, but beware: it is very potent, less is definitely more.

Ground Turkey & Veggie Pasta
Serves: About 6 hungry eaters

Ingredients:
1 Pound 100% whole wheat penne
1 Pound ground organic turkey
1 Head of chard (I like red), stems cut into 1/4″ chunks, leaves roughly chopped
Handful or two of green beans, ends trimmed and snapped in half
Handful of (crimini) mushrooms, sliced thick
1 Leek (white part only), thoroughly cleaned and sliced
1 Clove garlic, chopped
1 Tbsp Italian spices (basil, rosemary, thyme, oregano, Italian blend, etc)
1 Medium onion
1/4 Cup fresh parsley, chopped finely
Olive oil
Sea salt & pepper
1 1/2 Teaspoon truffle oil (optional)

Directions:

1. While you wash & prep the veggies, put a large pot of salted water on the stove and bring to a boil.
2. Cook pasta according to package directions. Two minutes before it’s done, stir in chard, chard stems and green beans.
3. Drain and return pasta & veggies to the pot, stirring in a little olive oil so it doesn’t stick together. Set aside.
4. In a large skillet over a medium-high flame, sauté onion, Italian seasonings and a little sea salt with 1-2 Tbsp olive oil. Cook for about 4 minutes or until onions become soft.
5. Stir in leeks and mushrooms. If mixture seems a little dry, covering with a lid for a few minutes will increase moisture, but take care not to steam the veggies. Cook for about 4 minutes.
6. When veggies seem 3/4 done, add turkey to the pan. Make sure to chop it up into smaller chunks so it cooks evenly.
7. Once turkey is cooked completely through, add garlic to the pan.
8. Transfer turkey mixture to the pasta mixture & stir well.
9. Add salt and pepper as needed. Stir in parsley.
10. If desired, add a small bit of truffle oil and mix well.
11. Bon appetit!

Warm Thoughts

I’m over the winter. I’m tired of the snow, ice, cold and shivering. I’m not a fan of being hunched over, bundled up and closed off. More importantly, I’m sick of complaining about it. I decided to switch my thoughts to something more positive: my memories. Enjoy:

 

Searing sea of sand, flip flops are a must. Once icy, now boiled water from your overcooked canteen, baked from sitting out too long. Scalding, silky SPF on your shoulders, for a second  too much to bear, then cooling when the breeze blows. Rays so bright you can barely read the screen on your cell phone that you should have left in the car because now there’s sand in all of the ports.

Sitting under the umbrella, the sliver of shade too small to cover your whole body, you rotate every 15 minutes or so. Feeling fried, skipping to the water to jump in, only to find it numbingly cold and heading back after dipping just your feet in. Brushing the sand off to avoid unevenly hued toes. Cracked lips, quenched by melted, slimy chap stick that seems to come off in chunks when applied. Sun-kissed cheeks, lemony tresses, skimpy tops make way for assorted tan lines as bright as the full moon on a clear night. Stinging sunburn in random places like under your butt, the middle of your back or a crescent on your ankle that remind you of their existence while on the Tea Cups, being jolted against the person next to you, or when you’re jostled about on the roller coaster.

Being awoken in the middle of the night from voices outside, teenagers dipping into a dark side-street to make out. Curtains blowing in the warm breeze, car radios blaring muffled beats from blocks away. Waking to the sun tugging on your eyelids, begging you to bask in the beauty of the day. Just a sheet on the bed, comforters hibernating with the knee-high socks. Africa in the bathroom, Haiti in the bedroom, thick juicy air blankets your skin, muffles your ears, eyebrows drenched with sweat.