Here's to Lemonade & Friday!

How good does this lavender lemonade look? (The original find was from Cup of Jo and the recipe is from Design Sponge.) A couple served this cocktail at their rehearsal dinner, which was held in a garden. Does it get any better than that? John and I are determined to make it as soon as possible. We've already bought the Lillet, which is delicious. (It also tastes amazing on its own, chilled, with a lemon wedge.)

One tip for making cocktails on a budget is to buy inexpensive vodka and then run it through a water filter. Our bartender friend told us about this trick, which, when filtered through a few times, can make cheap vodka taste as great as Grey Goose. If that news doesn't make your Friday, I don't know what will...

Here's the recipe.

INGREDIENTS:

Glass:

1.5oz Vodka (Ciroc seems appropriate but we used a local Pennsylvania vodka)

1.5oz Lillet Blanc

1oz Lavender Syrup (recipe below)

1oz Lemon Juice

2oz Chilled Soda Water

French Lavender Flower for Garnish

Pitcher (makes 4 glasses):

3/4 Cups Vodka

3/4 Cups Lillet Blanc

1/2 Cup Lavender Syrup

1/2 Cup Fresh Lemon Juice

1/4 Cup Chilled Soda Water for each glass

French Lavender Flower for Garnish

Methodology:

Lavender Syrup:

Add equal parts sugar and water to a medium saucepan and bring to boil. Add fresh organic French lavender to taste (or 1/2 cup dried food grade lavender for every 4 cups water/4 cups sugar) and boil for one minute over medium/high heat. Remove from heat and let steep for an hour.

Drink:

Mix first four ingredients with spoon, pour over ice, add chilled soda water and garnish with lavender flower (or lemon wedges if you can’t find fresh organic lavender).

Enjoy this and your weekend!

The Master Cleanse.

John and I have been thinking about trying a DETOX. (Wow, even the typed word looks scary.) Not as a weight-loss tactic, but for cleansing. You could say we're taking spring cleaning to a new level. We're looking to start in May, which seems like the perfect time because I'll have finished exams and he will be finished with the MCAT. (Another word that looks scary typed.) The idea is to remove stress, anxiety and toxins from our bods. So, what do you think? Have you ever tried one? I'd love to hear any and all recommendations. Thanks!

Fine Cooking.

Have you seen the latest issue of Fine Cooking magazine?

It is a must have, if I do say so myself! Tonight I'm making the cover recipe.
Join me?

Chicken Noodle Soup with Lemongrass

2-1/2 Tbs. canola oil
2 small boneless, skinless chicken breast halves (about 3/4 lb.), butterflied (cut horizontally almost all the way through and then opened like a book)
Kosher salt and freshly ground black pepper
3 medium shallots (about 4 oz.), peeled and thinly sliced into rings
2 stalks lemongrass, trimmed, outer layers discarded, halved lengthwise, and smashed with the side of a chef’s knife
1 Tbs. minced fresh ginger
2 tsp. packed light brown sugar
5-1/2 cups lower-salt chicken broth
3-1/2 oz. shiitake mushrooms, stemmed and quartered (1-1/2 cups)
9 oz. fresh udon noodles
1 Thai bird chile (or 1 small serrano pepper), sliced into thin rings
8 large fresh torn basil leaves; plus sprigs for garnish
1 medium lime, half juiced and half cut into wedges
1 Tbs. soy sauce; more to taste
2 medium scallions, trimmed and sliced, for garnish (optional)
1 medium carrot, cut into matchsticks, for garnish (optional)
1/2 cup fresh cilantro leaves, for garnish (optional)

Tip: This soup is also a great destination for shredded, leftover roast chicken in place of the chicken breast. Just add it to the soup along with the chiles, basil, lime juice, and soy sauce.

---

Heat 1-1/2 Tbs. of the oil in a 5- to 6-quart Dutch oven over medium-high heat until shimmering hot. Season the chicken with 1/2 tsp. each salt and pepper, and cook without disturbing until it’s browned and releases easily from the bottom of the pot, about 2 minutes. Flip and cook until the second side is browned and almost firm to the touch (just short of cooked through), 1 to 2 minutes more. Transfer the chicken to a cutting board to cool.

Add the remaining 1 Tbs. oil and the shallots to the pot. Sprinkle with 1/4 tsp. salt, reduce the heat to medium and cook, stirring, until the shallots start soften, about 2 minutes. Add the lemongrass, ginger, and brown sugar and cook, stirring, until the ginger and lemongrass sizzle and become fragrant, about 1 minute. Add the chicken broth, scraping up any browned bits from the bottom of the pot, and raise the heat to medium high. Bring the broth to a boil and then reduce to a simmer. Add the mushrooms, and cook, stirring occasionally, until tender, 5 to 7 minutes.

Meanwhile, bring a medium pot of well-salted water to a boil and cook the noodles, stirring, until just tender, about 3 minutes. Transfer to a colander and run under cold water to cool slightly. Drain well.

Use your fingers or the tines of a fork to shred the chicken. Add the chicken and noodles to the broth and cook until the noodles are completely tender and the chicken is cooked through, about 2 minutes. Discard the lemongrass. Stir in the chiles, torn basil, lime juice, and soy sauce; season with more soy to taste. Divide the noodles among 4 large, deep bowls. Ladle the soup over the noodles, and garnish with the basil sprigs and scallions, carrot, and cilantro, if using. Serve with the lime wedges for squeezing.

****************************************UPDATE***********************************

My sister just called to tell me that the above recipe is "not practical." I think she's right. All you busy ladies/mom's out there... make this instead!

Are You Drooling? You Should Be.

For the past five days, John and I have been all about the Asian salads. That head of Napa cabbage, well, it's not exactly the item you fight over in the kitchen, but it ends up staying around for awhile. Talk about some mileage! Five salads down and we still have some left.

The best news is that we're not making the same salad every time. Far from it. A little variation in the dressing and you've got a completely new dish. And, to be honest, it makes me feel good to get that food processor buzzing. And to be eating a delicious salad.

The only downside to these recipes is the long list of ingredients you're probably going to have to buy. If you've already tampered with Asian cuisine you might be in luck. However, the upside of that particular downside is, like the cabbage, they'll hang around patiently waiting for next time. Also, they are all healthy and relatively cheap. ( Make sure you go to an Asian food store/market to get your goods. They have the best ingredients at the best prices. Also, it's just good to support your local genius. )

The inspiration for the first salad came from Goop. (If you haven't checked out Goop you should! Lots of great ideas over there.) Here's the video. Isn't it great to watch a professional chef at work?

The next recipe is similar, but with noodles added. John and I love both of them equally. The best thing about each recipe is the dressing. I'd recommend doubling it and saving it for when you want to make the salad again, or perhaps using it for a marinade. Be sure to stock up on carrots, limes, cilantro, mint and noodles because you're going to want to make these again and again! They are so delicious you forget how healthy they really are.

Almost-Summer Rice Noodle Salad

From Molly Wizenberg, via Orangette
Adapted from Lynne Rossetto Kasper’s Splendid Table Weeknight Kitchen e-mail newsletter

This salad is very versatile, and you can't go wrong with any variety of ingredients. Try using shrimp or roasted tofu in place of the chicken and roasted salted almonds instead of peanuts, or substitute basil for the cilantro. If you like, add slivered fresh spinach leaves, diced jicama, blanched and slivered snow peas, or a bit of julienned mint. The recipe makes quite a bit of dressing, so you’ll have some left over; it will keep in the refrigerator for several days and can be used to marinate poultry, beef, pork, or seafood before grilling.

1 pound thin rice noodles (roughly the thickness of linguine)
3 large cloves garlic, peeled
½ cup Thai or Vietnamese fish sauce
2/3 cup water
½ cup fresh lime juice
½ cup rice vinegar
¼ to ½ cup brown sugar, to taste
1 to 2 hot chilies (red bird, jalapeño, or serrano), seeded and minced, or to taste
6 to 8 leaves Napa cabbage, thinly sliced
8 scallions, thinly sliced
1 large carrot, peeled and shredded or julienned
½ cup tightly packed cilantro leaves, coarsely chopped
2 grilled or roasted chicken breasts, shredded
1 cup salted peanuts, coarsely chopped

Bring a large pot of water to a boil. Add the rice noodles and cook for 5 minutes, or until tender but not mushy. Drain the noodles into a colander, rinse with cold water, and then place them in a large bowl.

Place the garlic cloves in the bowl of a food processor, and pulse to mince. Add the fish sauce, water, lime juice, rice wine vinegar, brown sugar, and chilies, and purée them together. [The mixture will get quite frothy.] Taste, and if necessary, add more chile and adjust the sweet/tart balance. Pour the dressing into a serving bowl, and set it on the dining table.

Toss the vegetables and cilantro with the noodles, and mound the mixture on a platter. Scatter the chicken and peanuts over the top, and serve. Traditionally, this salad is eaten in individual bowls, so invite your dining partners to scoop their own portion from the platter and dress it as they see fit.

Serves 4-6.

And one more that looks amazing, for good measure:

Asian Noodle Salad with Tofu and Mango

Via Food Blogga
Makes 4 servings
Print recipe only here.

Salad:
2 teaspoons sesame oil
12 ounces tofu, thinly sliced

2 large carrots, peeled and julienned**
4 celery stalks, julienned
1 large cucumber, peeled, seeded, and julienned
4 green onions, thinly sliced into long strips
2 small mangoes, thinly sliced into strips

8 ounces rice or soba noodles
2 tablespoons dry roasted, unsalted peanuts, coarsely chopped

Dressing:
6 tablespoons granulated sugar
4 tablespoons rice vinegar
2 teaspoons salt
juice of 1 lime
1/2 teaspoon lime zest
1 1/2 tablespoons toasted sesame oil
4 tablespoons low-sodium soy sauce
2 tablespoons minced fresh ginger
1 minced jalapeno chili, or to taste (the more the seeds, the hotter the flavor)

1-2 tablespoons fresh mint, thinly sliced, for garnish

In a large skillet over medium-high heat, warm 2 teaspoons sesame oil. Once hot, add tofu and saute until browned and crispy, about 5-7 minutes. Set aside.

Meanwhile, place all other salad ingredients (except noodles and peanuts) in a medium bowl and toss gently. Set aside.

To make the dressing, in a small saucepan over low heat, whisk together sugar, vinegar, and salt until sugar dissolves. Turn off heat, and whisk in remaining ingredients. Set aside.

Cook noodles according to package directions. Drain, and add to the bowl of vegetables. Add cooked tofu and dressing, and toss well to coat. Sprinkle with chopped peanuts and sliced mint. Serve at room temperature or chilled.

Da Dum De Dum...

Along with all things Parisian, Spring also is that most beautiful time of year when (drumroll, please... tatatatat)... people get marrrrried! My wedding was in December, but my good friend Lauren Anne's was in April and it was as dreamy as can be.

Aaah. Beautiful, no? (P.S. That's her Dad, not her hubby.)

Anyway, I know that these days brides have selected registry items and it is becoming sort of taboo to stray off of The List. However, (and take it from me, I was one of them) most brides don't know what to register for, especially when it comes to what they will need in the kitchen. When I was engaged, I had to harass people for advice about which pot, pan or utensil was most used most often. I was very clueless. The point I'm trying to make is that even if these items aren't on the registry, it's still okay to get them because they are handy.

So whether you are a bride or a guest, here are some ideas for gifts and registries. Some of them I have mentioned before, and still hold true. Before I continue I think we need one more breathtaking photo of Lauren Anne's wedding.

1. A good teapot. You could go for an electric tea kettle, but the teapot has a cheerier presence. And it whistles! This happy guy is from Williams Sonoma.

2. Some pretty & practical dishtowels. Anthropologie's are spot on. This makes for a sweet but not too pricey gift. When I was a bride-to-be I received an Anthropologie basket full of tea towels, cookbooks, and other little knickknacks. It made me very happy.

3. Honest to goodness, I don't know what I would do without this pot. You can cook pasta and steam veggies at the same time. Genius!

4. For an exceptionally beautiful and practical wedding present, check out Nambe. Their pieces are stunning. I especially love the wooden bowl.

5. And lastly, (I consulted with John on this one) our biggest love in the kitchen is something that, though very basic, makes the biggest difference in the world. So whether or not you are giving or receiving - make sure you have sharp knives. If you already have good knives make sure you have a sharpener, and keep them sharp! Knives are meant to be sharpened often. So here's a fine recommendation of both. I was taught Henckels were the best knives, but opinions vary. Here's a practical set from Williams Sonoma, sharpener included.

Good luck with all your shopping (and registering). Let me know if you have any other staples in the kitchen I might have missed. Have a wonderful weekend, enjoy all those beautiful weddings!

Joie de Vivre.

Sigh... Is it just me? 0r does this beautiful spring weather make anyone else want to jet off to Paris? I cannot stop thinking about Paris. Last night I watched a movie set in Paris. Today I have a Spanish test that I wish was French and this morning, Pandora is set to Edith Piaf. Sigh...

I've been to Paris twice. The first time with Dad, the second with Mom. (What could be better than that?) My only memories of Paris are in Spring, so when this time of year comes along I find my heart tugging up memories of Parrrrrris.

While I'm in this overly romanticized mood, I thought it would be apt to give you a French recipe. Something to make you feel afloat with joy de vivre. Because, you know, it doesn't last long, this flirty French Feeling. It gives you a sweet kiss when the trees look bright green and then it runs away when the heat intrudes.

As a matter of fact, it only lasts about as long as you can wear this...

... which isn't for long (those sleeves!).

So naturally... (NATURALLY!) I looked for some quintessential Julia Child recipes. That woman, she is a gem. (Let me repeat: A GEM!) And I decided that for this moment in time, while it is still a little bit cool enough you can savor Spring and Paris with Julia's recipe for French Onion Soup. And as an extra perk, I'll have you know that this recipe is about as easy as looking chic in that shirt.

Julia's French Onion Soup

Ingredients

2 tablespoons butter

1/4 cup olive oil

3 lbs onions, halved and sliced thin

2 cloves garlic, minced very fine

1 teaspoon granulated sugar

2 cups dry white wine

6 cups beef stock or chicken stock (the beef will make a darker, more robust soup)

salt and freshly ground black pepper

6 ovenproof soup bowls

12 toasted slices of French baguettes, 1/2-inch thick

2 cups Swiss cheese, grated

3 teaspoons Parmesan cheese, grated

Directions

In a large saucepan over medium heat melt the butter and oil together.

Add the onions, garlic, and sugar. Saute until slightly colored, stirring occasionally (don't stir too much -- you want them to brown), for 7 minutes.

Add the white wine, raise temperature to medium high, and bring to a boil.

Lower temperature back down to medium and cook for 5 minutes. Add the stock, raise temperature to medium high and bring to a simmer. Lower temperature to low and simmer uncovered for 90 minutes.

At this point you can freeze the soup for reheating later (after thawing).

To serve at this point:

First, preheat your broiler. Ladle the soup into the oven-proof soup bowls (6 of them).

Place two slices of toasted baguette onto the top of each soup bowl. Sprinkle each serving with 1/3 cup of Swiss cheese, then 1/2 teaspoon of Parmesan cheese.

Place soup bowls onto a baking sheet and place in oven under preheated broiler.

Broil until the cheese melts (watch them carefully -- depending on your broiler and how far the rack is from the heat, it can take anywhere to 45 to 90 seconds or so).

Serve immediately.

Color Me Healthy.

One obvious way to tell whether or not you're eating healthy foods is to think about color. Most unhealthy food is a boring taupe color you might consider for wall paint. Food is meant to attract us with vibrant colors and enticing smells. One way to think about it is to compare food to fashion. You wouldn't want to wear something ugly, so why would you want to put something ugly inside your body?

Think about the staples you have in your kitchen that are mostly color-less (pasta, rice, potatoes, couscous, bread, cereal, etc.) Try to add at least two or three different colors to your dish. Don't forget that herbs add color and make a spectacular taste improvement. Try to add fruit to cereal, vegetables to pasta and VOILA! Color yourself healthier.

Here's a beautiful example:

And here's the recipe (from http://www.nirvanaskitchen.com)

2 cups fussili pasta (uncooked cups that is)

1 cup fresh broccoli florets

1 cup of thinly sliced peppers (I used red pepper)

Handful of chopped parsley

1 cup cherry tomatoes

For the Dressing:

2 tablespoons of fresh lemon juice

4 to 5 tablespoons of extra virgin olive oil

1 teaspoon of white vinegar

1 garlic clove, crushed

1 teaspoon honey

Salt and pepper to taste

Method:

1. Boil the pasta according to package instructions until al dente

2. Set the pasta aside when done to cool, coat it in a teaspoon of olive oil so that it doesn't stick together.

3. Add the broccoli florets and peppers. The broccoli should be cooked in boiling water for no more than 4 minutes - you want them to still have a good "crunch" in them. Once you remove them from the boiling water, run them under cold tap water so that they stop cooking,

Tip: Don't throw away the broccoli stems - they taste fantastic in a stir fry or in fried rice

4. Chop the cherry tomatoes in half and throw them into the mix

5. Add the onions to the mixture - make sure they are thinly sliced, we don't want any chunky pieces in here.

6. Add the parsley.

7. Make the vinaigrette by mixing all the ingredients together with a whisk. Taste and adjust the seasoning as necessary - you may add more lemon juice if you wish.

8. Add the vinaigrette to the salad and mix it to make sure that all the ingredients are well-coated.

9. Taste and adjust the seasoning as you see fit.

And no, this doesn't count:

Information!

An obvious perk to being back in school is access to information. I like information, especially health-related information. And I like receiving health-related information in a classroom, as opposed to the fear inducing media. I don't like watching the news. In fact, I think if our professors told us information the way CNN (or ABC or FOX - really, I'm not picking on any particular channel here...) does than he would enter the classroom and scream "THIS JUST IN! YOU'RE ALL GOING TO DIE IN THE NEXT FIVE MINUTES!" And then break for a commercial. Okay, I'm exaggerating (a little).

Anway, today I learned about a freaky little chemical called BPa or Bisphenol A. BPa is in most plastics: plastic water bottles, plastic baby bottles, plastic food packages and it is also in canned food (think: Progresso Soup). The reason you should care is that it may or may not cause hormone changes within the endocrine system which may or may not lead to premature puberty in your children or cancer within yourself.

There isn't enough scientific proof (yet) to accuse this pesky chemical of causing either premature maturity or cancer - but then again it took scientists several light years to get around to fessing up about cigarettes and we're all better safe than sorry (thankyouverymuch lobbyists!).

So that's reason number x million to stop buying food in those pretty little plastic packages (or at least, be warier). Which is kind of a bummer because there's nothing I love more than a can of Campbell's Chicken N Stars and a bottle of Ginger Ale when I'm infiltrated with the flu.

I highly recommend reading about BPa HERE, HERE and HERE and then watching this video here in addition to passing on the information to everyone you know.



Then go eat your greens.

Food Revolution.

I am not much of a supporter of reality TV, but there's a show out there you need to be watching. In case you are unawares, it's called Jamie Oliver's Food Revolution, and it is on ABC Friday nights at 9, which is rather unfortunate for those of you who like to venture out on weekends. However, it can also be viewed on Hulu whenever is otherwise convenient. For those of you who don't know (and I was one of them, sadly) Jamie Oliver is a British chef who challenged England's public school lunch system, and ended up getting the government to donate LOTS of money toward the healthy-food cause. Now he's in America trying to do the same thing, and meeting a lot of hotheaded resistance (to say the least). Here's a clip if you are still unconvinced it is worth your time:

And if you've already watched some of the show, I'd love to hear your thoughts.

Also, here is an Easter recipe from Jamie Oliver you can cook for next week! It looks absolutely mouthwatering, is easy and cost effective. The only thing is you might have to do a bit of recipe conversion, but no worries, mate! You can do it.

Happy Monday Lovies!

The Simple Declaration.

When I sat down to write this post, my heart started racing and I couldn't form a sentence. I think that's what you might call a mild anxiety attack, but it was nothing too serious. Then after deleting at least fifteen sentences I felt like crying. I felt really guilty about leaving, and especially for not saying goodbye... or telling you how school is going, or giving you a recipe during what was a seemingly neverending winter. And then I started to feel overwhelmed by the blogging and the emotion and the guilt and I almost deleted this paragraph! But I'm not going to delete this paragraph, even though it is very poorly written and I probably should. I won't because it is the simple declaration that I'm returning to you with virtual flowers and virtual chocolates and (soon) virtual recipes and a very non virtual, sincere, "I'M SORRY, PLEASE FORGIVE ME." And I think, for now, it's best to keep it at that.

See you soon.

A Cocktail For The Cold.

It must be said that forever and forevermore my favorite books shall always be the Harry Potter series. Call me a nerd, call me a dork, I'll not mind one bit. There's nothing as wonderful as getting sucked into another world, especially a magical world where people carry wands and study in a castle. Or, for that matter, drink firewhisky and butterbeer in dingy pubs to warm themselves from the wet and snow.

Which got me thinking about the importance of comforting drinks by the fire as the wintry weather encroaches on our doorsteps and frosts our windows. Hot chocolate will always be a warming staple, especially when spiced with a few drops of peppermint schnapps, but where's the American version of butterbeer and firewhisky?

I scoured Gourmet (RIP) and Bon Appetit for the answer to this question and discovered two very snazzy wintry cocktails that I think just about anybody who is chilly or lives in a cold place (with or without a fireplace) would enjoy. And even though our fireplace is strictly for decorative purposes, we'll cheers each other with a Tom & Jerry or a Ski Lift anyway. That way I can stay warmed and comfortable curled up on the sofa reading HP for the tenth time.

SKI LIFT

NOVEMBER 1955

Recently, bartenders seem to have rediscovered tea as a cocktail ingredient. It’s being used to infuse spirits and as the base for cold punches, but it’s still rarely found in hot drinks like this one. Bourbon makes it slightly sweeter than rye does. This quantity will yield 8 to 10 mugs.

In a saucepan combine 2 cups hot, strong green tea, the juice of 3 lemons and 6 oranges, and 1/2 pound granulated sugar. Stir the mixture until the sugar is dissolved, add to it 1 fifth bourbon or rye and 2 ounces [orange] curaçao and heat it to the boiling point but do not boil. Serve immediately.

INGREDIENTS
2-3 tablespoons Tom & Jerry batter (see recipe below)
1/2 ounce of dark rum, such as Myers's
1/2 brandy
4 to 6 ounces hot water
Ground cinnamon

PREPARATION
In a small, heavy mug, combine T&J batter, rum and brandy (warmed slightly), and hot water, whisking lightly to produce a light froth. Top with a sprinkle of cinnamon and serve immediately.

Tom & Jerry Batter

(For about 12 drinks; this recipe can be expanded as necessary)

INGREDIENTS
2 organic, cage-free eggs, separated
1/2 pound powdered sugar
pinch cream of tartar
1/8 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg
2 large pinches ground cloves
1 pinch ground cardamom

PREPARATION
In a medium bowl, whisk the egg yolks until lemon-colored and frothy, then gradually add the powdered sugar, using a little water to moisten if necessary until a smooth paste forms. Whisk the egg whites in a small bowl until frothy, then add the cream of tartar and whisk until firm peaks form. Using a rubber spatula, gently fold the egg whites into the yolk mixture until combined, then add the spices and adjust for taste. Store, refrigerated, no more than eight hours. Allow to warm slightly before using.

***Also, be sure to check out my friend Tacy's blog, Homemaking Habits, to read an interview on writing that I gave her this week!

Happy Weekend!

Here's hoping that you have a delightful weekend!

Much love to YOU!

Drink This, You'll Live Longer.

This may not come as a big shock to you, especially considering the blase attitude in my last post, but I've not been cooking much lately. And I don't have much of an excuse, either, except that I became engrossed in a novel (Devil in the White City), couldn't set it down, and found that in a wink my husband had already helped himself to a bowl of cereal for dinner. (Don't feel too sorry for him, this Wild Blueberry Flax we buy is insanely delicious.) Sometimes I wonder if he conspires to eat cereal for dinner, either as a favor to me or as a treat to himself. I'm not sure.

Anyway, the point is that I haven't got a recipe for you today. I'm sorry. But what I do have for you may be even better. I hope you will think so. And the information suits up especially nicely with a book, so you really shouldn't be disappointed. Apparently, in some island off the coast of Greece, or wherever, there's a group of people that are quite old and perfectly healthy. Researchers expected to find the usual reason for such a boisterous, energetic community of elderly people, such as regular consumption of olive oil, or red wine, or perhaps even chocolate. Yet instead they discovered none of the above. The secret, they found, to the ageless skin and the hearty bodies was, in fact, that they all read books! No, that isn't true. But you could read a book while you are sipping on your hot cup of life-prolonging green tea, because that is what these people were consuming on a regular basis for their entire lives. (Think two to three cups per day.)

There are so many health benefits to drinking tea, among which are that it has anti-cancer properties, increases metabolic rate, boosts mental alertness, immune system and lowers stress hormone levels. In fact, it seems like there is no good reason why you shouldn't be drinking it all day long. To not do so would be the equivalent of not wearing your seatbelt. I'm going to stick with that metaphor and go ahead and stake the claim that we need to drink green tea. It is the seatbelt for our health.

My plan is to introduce it to my life twice a day. I don't intend on replacing it in the mornings because coffee is one of the reasons I get out of bed, but I am going to sip on it around mid-afternoon, and perhaps again in the evening after dinner. I know it kind of tastes like grass, but a person can get used to anything... right? Who's with me?

P.S. Most people recommend Gyokuro green tea, which can be found on Amazon. Also, brewing instructions HERE.

Whilst Waiting.

It is kind of the awkward time for vegetables. The in-between phase. Nothing new is rolling in and the summer crops are still hanging around. I don't know. It's kind of annoying. It's like getting ready to take a rather exhausting guest to the airport only to find their flight has been delayed and they are staying for another night. Or that haircut you had in college that was too short but took an unusually long time to grow out, so you walked around looking kind of awful. I don't know. Summer's doing that really rude, lingering thing that makes everyone feel uncomfortable.

Which makes it a little bit difficult to get excited about food. In fact, John and I have been so unenthusiastic about food we talked about detoxing. There's one we found where you only drink fruit juice for two days which seems like the sort of thing that would get me back into food, but... meh. The other day I told him we were getting back on the healthy food train (we've slipped a little bit, as of late) and then I made a batch of chocolate chip & oatmeal cookies. I don't know what my problem is.

I think I'm just ready for school. Anyway, enough moaning. Instead of talking about food today I had one idea I wanted to tell you about, which I think is pretty genius. Whilst waiting for the cold to come I have decided to buy a plant a week.

Specifically an herb. You know that for the price of those little packaged sprigs you find at the grocery store you can buy the whole plant. This one is lemon-thyme and it cost a whole $2.50. Anyway the plan is to get a little herb collection going in my kitchen, so that when it is freezing outside and I do feel like cooking, I can pluck a few stems from a friendly little kitchen plant. Yes, I could run out and buy tons of herbs from a greenhouse and set them around all at once, but I like doing it this way. It somehow feels more sincere.

This way, when I get tired of cold and winter, I'll be surrounded by a mini-greenhouse. And I'll not have to send John out in the freezing winter night to get parsley because I'll be snipping it off from my warm, cozy kitchen. Brilliant. I'm preserving a little bit of summer for when the time comes (and it surely will) that I'm moaning and groaning about winter. (You should do it too, we'll feel so prepared together.)

P.S. For those of you who may be disappointed there's no recipe today, click HERE. You know I wouldn't let ya down.

Every Student's Best Friend.

I have some exciting news... I’m going to be a student again. (eee!) The University of Georgia has kindly accepted me as a transfer student, so come January I can head back and get my degree. This is something I’ve wanted to accomplish for a long time (as some of you may already know). I can’t wait. At night I dream of ballpoint pens, Five-Star notebooks and highlighters. The front row seat in each of my classes is being mentally reserved for me come January. DON’T TOUCH IT!

I realized today that - in homage to my new plight as a student - I ought to dedicate something to the glorious world and lifestyle that is college. And what more perfect necessary accoutrement to books, papers and studying could there be than every student's best friend, coffee.

Coincidentally, our coffee machine broke down the other day. It started sputtering and billowing puffs of steam that lingered about the kitchen like faint clouds. We decided it was time to get a French press.

It was a good decision. I love this thing. It takes coffee to a better-tasting, downright inspiring level. All you have to do is wake up, boil water, pour water in grounds, wait four minutes, press and drink. I'm no coffee sommelier, but I swear I can taste all the rich, roasted flavors... although I may need to give credit to Jittery Joe's as well. Anyway, it gives me a happier morning. It makes me like waking up. Armed with this lovely, fresh cup of coffee I think I could ace any exam that is coming my way...

The moral of the story here is to go get a french press. You won't regret it, and they are selling them right now for half price on Amazon. If you love coffee and already know this, then the second moral of the story is that I'm going back to school. Hooray!

Monday Blues, Monday News...

It's a bleary Monday and I've been feeling a little bit under the weather - so I thought I'd take it easy on myself and send out some linkage for you, which is really just a small compilation of articles I've read whilst snuggled up on the couch, that I thought you might enjoy...

Firstly, sad news for all you cooking mag readers. Gourmet, the food magazine beloved by all is being shut down. Bummer. Now's probably a good time to head to your printer and print off recipes from their website and snag their last issue. *sniff* You'll be missed, Gourmet!

The New York Times ran an article yesterday about a young girl who was poisoned by a lethal strand of E.coli from a burger she ate, packaged by Cargill. (In the article they reveal how one patty has beef from at least six different places. ) It's a tragic story, but more than worth reading. Also, it's an outrage when our country can't sell a package of ground beef from the same cow. Article here.

Have a laugh (because I'm guessing I've depressed you a little bit with today's linkage) while reading this article. Honestly, it's unbelievable that the food industry would put a health sticker on a box of Fruit Loops... but they do, and get away with it. Here's to hoping people are smarter than that!

And lastly, find out what it means to be southern, and cook southern food, by the charming Edna Lewis.