Fishtails and Pearls | Cape Cod

Cape Cod Miso Stew

2013-03-25T21:02:00.000-04:00

One of my all time favorite comfort foods is miso soup. Fermented soy products are the healthiest to eat and miso has been an integral part of the Japanese diet for centuries. It's also made from grains, but our favorites are the mellow white and red soy misos made by Miso Master. I try to weave miso soup into our diet a couple of times a week, but sometimes my best-laid plans go astray, so when we haven't had it for a while I like to add a piece of fish and a few other trimmings which transforms this bowl of soup into a satisfying meal.

Miso's a living food that's loaded with beneficial microorganisms such as Tetragenococcus halophilus. So the next time you're wondering how to get your daily allowance, come on back and try this recipe. I've even been known to have if for breakfast, sans the fish, which is quite common in the macrobiotic diet, but perhaps if you're new to it you'll stick with lunch or dinner for now.

Cape Cod Miso Stew

Serves 2 as a meal, or 4 as a starter

The Soup:

4 cups of water

3 inch piece of kombu

2 carrots (diced)

2 stalks of celery (diced)

1 cup of diced Kabocha squash

1 tablespoon red miso

2 tablespoons mellow white miso

Add the kombu to the water and bring to a boil. Add the vegetables and simmer until tender, about 15 minutes. Put the miso paste in a small bowl and add some of the soup broth to it. Mix until it forms a nice creamy paste. Add that paste back to the soup. Let it simmer (not boil) as that will destroy those wonderful microorganisms. Remove the kombu before serving.

The Fish:

3/4 pound of fresh cod

Marinade for fish:

2 tablespoons tamari or soy sauce

1 tablespoon of fresh lemon juice
1/2 teaspoon mirin

1 teaspoon seasoned rice vinegar

1/2 teaspoon ume plum vinegar

1 tablespoon Victoria Gourmet Toasted Sesame Ginger Seasoning

Cut the fish into two pieces and place in a baking dish or small cast iron skillet. Pour on the marinade and sprinkle with the ginger seasoning. Allow it to sit for about 15 minutes before baking, basting with the marinade every few minutes. Bake in a 400 degree oven for about 10 minutes or until cooked through to your liking.

The Greens:

4 leaves of collard greens (chopped)

1/2 small sweet white onion (cut into crescents)

2 cloves garlic (diced)

Add a tablespoon of extra virgin olive oil to a skillet. Add the onions and garlic, cooking until tender. Add the chopped collard greens (use the stems, too) and saute over high heat until the greens are tender.

Assembling the fish stew:

Divide the miso soup into two large soup bowls. Lay the greens in the middle and place a piece of fish on the greens, then pour the juices from the cooked fish over the top. Add a handful of toasted unsalted sunflower seeds. Get ready for a cacophony of tastes and textures that are the ultimate in soothing comfort food.

What's next, perhaps a lobster miso?

Almond Cake for Avalon

2013-03-18T07:17:00.000-04:00

I offered to make a cake for Avalon's sixteenth birthday celebration. Our families have been friends since my daughter and Avalon were in kindergarten and they're big fans of my cooking, so naturally I love feeding them. We share a love of all things almond, so an almond cake it would be.

A cake by David Lebovitz, blogger and baker extraordinaire, came right to the top of my Google search. I made some adjustments to his recipe (to accomodate a bundt pan) by increasing the almond paste, butter and dry ingredients by 50%, the sugar not quite as much, and using the same number of eggs. The result was a moist, delicious and not overly sweet cake. I drizzled an almond glaze over the top and sprinkled it with toasted almonds. We served it with a scoop of vanilla ice cream and when I tell you this cake was perfection, I'm not exaggerating. That is, of course, if you're crazy about almonds.

So as I sit here kind of drooling over the memory of this cake on my taste buds, I give you a recipe for sweet perfection.

Almond Cake for Avalon

Adapted from David Lebovitz's Almond Cake recipe

Serves 12 slices

12 oz / 310g almond paste

1 and 1/2 cups / 375g sugar

1 and 1/2 cups / 220g flour, plus 1/2 cup / 75g flour

12 ounces / 340g unsalted butter, room temperature

1 tablespoon baking powder

1 teaspoon salt

1 1/2 teaspoons vanilla extract

2 teaspoons almond extract

6 large eggs, room temperature

Mix the following ingredients in a food processor: sugar, almond paste and 1/2 cup of flour until combined and it looks like sand. Add butter and mix until well blended. Move this to a bowl, add the vanilla and almond extract and beat in the eggs, two at a time, using an electric mixer or whisk.

Add the remaining flour, baking powder and salt to another bowl and mix well. Fold this into the wet batter until combined. Try not to over mix it. Place the batter in a greased and floured bundt pan. I like this swirl pan.

Bake in a 325 degree oven for 1 hour, or until it's set when pressed in the middle. It will be golden brown on top. If you insert a toothpick it will come out with just a little bit on crumb on it.

Almond Icing

2 cups confectioners sugar

4 tablespoons of butter (softened at room temperature)

1/4 - 1/3 cup of milk

1/2 teaspoon almond extract

1 teaspoon vanilla extract

Mix all ingredients together. Start with 1/4 cup of milk and add more, if needed, to thin the glaze. Pour over the cooled cake and sprinkle with toasted almonds. Allow icing to set, then dust with powered sugar before serving.

Nothing says happy birthday quite like the fontaine de célébration candles from Paul's in the UK. Let me know if you need one as I usually have a stash on hand. I think they're outlawed in this country which is such a shame.

Happy sweet sixteen, Avalon. xx

Baked Stuffed Cape Cod Conch

2013-03-17T15:08:00.000-04:00

While strolling the beach the other day I found two nearly perfect conch shells. There are loads of broken ones, but finding one intact has so far eluded me, and I've been looking for decades, so it was a good day.

It was also my first encounter with the sea snail that lives inside as these two came fully loaded. As I was contemplating how one gets them out of the shell, recipes were coming to mind. It was a toss up between conch fritters and baked stuffed conch prepared in the style of stuffed quahogs. The latter won out because I had the ingredients on hand, and I also wanted to bake it inside the shell. Kind of the ultimate in sustainable eating, no? Plus, it would make for an awfully sweet presentation, and the perfect opportunity to show off my prize.

Broken conch shell that caught the refection of the sun.

Google came through with instructions on how to dislodge them. There were a few options. The first involved piercing a hole in the shell to release the suction of the snail, which was totally out of the question since I intend on displaying mine for time immemorial, and option two was to boil them for about 10 minutes. I opted for the latter. After boiling, remove them from the water and use kitchen tongs to grab on to the hard end (sometimes called the toenail) and pull until it releases from the shell. Cut this end off and remove the digestive gland at the top. Wash the meat well to remove any sand. The meat can be roughly chopped in a food processor on pulse, or with a sharp knife.

Baked Stuffed Cape Cod Conch

Serves 4 as an appetizer

Meat from two large conch

6 slices of good french bread (cut into small cubes)

1/3 green pepper (diced)

1/3 red pepper (diced)

1/4 of a small sweet white onion (diced)

2 cloves garlic (finely chopped)

1 teaspoon Worcestershire sauce

1 teaspoon red pepper flakes

6 oz clam juice

Salt and pepper

Olive oil

Fresh lemon

Hot sauce

Add two teaspoons of olive oil to a skillet. Saute the garlic, onion and peppers until they just start to brown. Remove from heat, add chopped conch, Worcestershire sauce, bread, calm juice, pepper flakes and a sprinkle of salt and pepper. Mix well. Stuff into a clean conch shell, or use a casserole pan. Place a few pats of butter on top, cover with foil and bake for 25 minutes. Remove the foil and brown the tops under the broiler. Serve with fresh lemon wedges and your favorite hot sauce.

Vegetable Soup with French Lentils

2013-03-09T11:24:00.000-05:00

We just had our third major winter storm here on Cape Cod with winds gusting up to 60 mph and a mixture of rain and snow spitting down from the sky. Not the ideal weather for taking the dog out, but perfect for diving into a big bowl of steaming hot soup. A bag of French lentils, or lentils du Puy, have been staring me in the face for weeks.

Once I discovered these little green beauties, which are grown in the Le-Puy-en-Velay commune in the Haute Loire department of south-central France, I've never used any others. They remain firm after cooking and have a nutty flavor that I quite enjoy. While they're perfect for soup, they're also a nice addition to a salad, and I've used them to make Nepalese Dal.

So as Mother Nature unleashed yet another storm on the Northeast, this hearty soup made it just a little bit easier to bear.

French Lentil Vegetable Soup

Serves 6-8

1 yellow squash (cut into 1/2 inch cubes)

1 zucchini (cut into 1/2 inch cubes)

1/2 white onion (diced)

1/4 of a buttercup or butternut squash (cut into 1/2 inch cubes)

2 carrots (diced)

2 large leaves of kale (chopped)

1 quart (32 oz or 946ml) vegetable stock

1.5 cups of leftover red sauce (I had some homemade marinara on hand. You could also use peeled, chopped tomatoes)

2 cups of water

1.5 teaspoons dry basil

1.5 teaspoons curry powder

1.5 teaspoons chili powder

1 teaspoon ground cumin

Salt and pepper, to taste

Cooking the lentils: Bring 3 cups of water to a boil and add 1 cup of French lentils. Simmer over medium heat until the lentils are tender. Add a teaspoon of salt to the water (after they're finished cooking as this keeps the legumes tender) and allow to sit for a few minutes.

Dice the onion, cut the buttercup squash into 1/2 inch cubes (peel first if using butternut). Add a tablespoon of olive oil to your soup pot, then add the onions, carrots and buttercup squash. Allow to cook for 5 minutes. Add the spices plus 1 teaspoon of salt. Cook for another 3 minutes. Toss in the yellow and zucchini squash, then add the stock, tomato sauce and water. Cook over low to medium heat (gentle boil) for 15 minutes. Drain the lentils and add to the soup with the chopped kale. Allow to simmer another 5 minutes, add salt and pepper to taste, then serve.

Soup toppings:

We added crumbled goat cheese and roasted rosemary cashews, which give the soup a tangy flavor and nutty crunch.

The Best Green Smoothie

2013-02-27T21:58:00.000-05:00

Okay, claiming this is the BEST green smoothie might seem a tad subjective, and possibly unbelievable to those who would rather chew on the bottom of a shoe for breakfast, but if you can hang in here for a few minutes you might be pleasantly surprised to learn what this funky green concoction can actually do for you.

While some may be perfectly happy sticking with a bagel and cream cheese for their first meal of the day, I've noticed some positive changes since indulging in this morning ritual. Cravings for starchy, salty white flour foods have greatly diminished, and I pretty much stick to three meals a day with very little snacking. When I do snack it's usually on fruits, veggies, nuts, seeds, a hunk of protein or a leftover smoothie. I've also started making extra in the morning, so my daughter can have it when she gets home from school. She likes it, and seriously is there a parent on this planet who would object to this as an afternoon snack? Not me, that's for sure.

So are you ready to jump on the green smoothie bandwagon? Or are you hovering on the sidelines? Why not start out gradually by setting a goal to have one or two a week. As your body gets accustomed to this royal treatment, you'll probably ramp up the frequency. It's funny how that happens. Just for the record, I have spells when I fall off the beam a bit. While traveling it's not so easy to whip one of these up, so when I get home it's usually the first thing I make. Yep, my body is craving the good stuff and I'm happy to oblige.

The Best Green Smoothie

Serves 3-4
1 granny smith apple (cored)
1/2 pear (cored)
2 leaves of fresh kale
3 leaves of romaine lettuce
1 small english cucumber
1 carrot
5 slices of fresh ginger root
1 banana
1/2 avocado
2 stalks of celery
1 lemon (peeled)
2 pitted dates
1 cup of orange juice
1/2 cup of water
Handful of ice

Place all ingredients (I use organic fruits and vegetables) into your blender ( I use the Vitamix). Toss the harder fruits and veggies in first and the greens on top, then the liquids and ice. Begin blending on low speed. As the smoothie comes together switch to high speed and blend until it's smooth and creamy. About 30 seconds. Enjoy!

Borough Market, London

2013-01-26T19:34:00.000-05:00

Well I've finally made it to this wonderful wholesale and retail food market in Southwark, Central London. It's been on my bucket list for a while. Purveyors from across England and other parts of the world display their wares in this open air market. It's a nice place to spend a weekend morning or afternoon, especially if you enjoy good food as they generously pass out samples.

The first thing we cast our eyes upon was this magnificent display of mushrooms, truffles and some very tasty truffle oils. While I considered bringing home a few kilos of these beauties, I opted for a bottle of oil as it seemed more practical. I'm not sure if transporting fungi across the pond is permitted, and having to hand these over to Homeland Security would really tick me off.

There's a vast selection of fruits and vegetables available from several purveyors. Notice the leaves still attached to the oranges and lemons; it's a nice touch and reminds us that they do grow on trees.

The figs were especially hard to pass up... aren't they gorgeous?

I'm not sure what this is, perhaps it's a cross between cauliflower and broccoli, but I do love the shape and texture. That's what I like about a good fresh market, you're always going to be introduced to foods that you've never met. Update on 2 Feb: Thanks to this recent post on the Borough Market Blog I've learned that this beautiful vegetable is called Romanesco cauliflower, a cruciferous vegetable that hails from the cabbage family.

The roasted and smoked garlic offers endless possibilities.

Farm fresh eggs that still show traces of the hens that laid them.

Being an ocean loving person and a resident of Cape Cod, I was particularly impressed with the fish stall. I tried the Dorset Oysters and really liked them. They're plump and have a clean, fresh taste with a nice saline finish.

The paella was perfection!

An abundant selection of olives and handmade olive oil soap from Turkey. The soap is in my suitcase.

Fresh flowers.

Traditional English pasties.

Loved this clever presentation, and they tasted as good as they look.

And if you get lost, the cow will guide you on your way.

Lots of nuts, both sweet and savory.

I discovered two delicious unpasteurized cheeses which are also coming home with me. Let's hope the drug sniffing dogs don't have other plans for them.

Borough Market certainly lives up to its reputation. The vendors are delightful, engaging and knowledgeable. They take great pride in what they do, and if you'd like to experience London's food scene this is a great place to start.

To a Happy, Healthy Food Year

2012-12-31T13:38:00.001-05:00

As I sit here drinking my last green smoothie of the year I raise my glass to everyone who's taken the time to prepare food for themselves, their families and their friends. There really is no better way to bring people together or to restore your health and well-being. Preparing whole foods that sustain and nourish us is an honorable endeavor, and one that I hope we continue to share into the new year.

My Farewell to 2012 Green Smoothie
1 large ripe pear (cored)
2 stalks of celery (ends removed)
1 small english cucumber (ends removed)
1/2 ripe avocado (scooped out of the skin)
Two leaves of kale
4-6 stalks of parsley
1 lime (peeled)
1 handful of raw cashews
2 healthy pinches of unsweetened coconut
1 cup of orange juice
1 handful of ice

Place all ingredients (I use organic fruits and vegetables) into your blender ( I use the Vitamix) and begin blending on low speed. As the smoothie comes together switch to high speed and blend until it's smooth and creamy. Now sit back, relax and allow your digestive system to wake up to this wholesome goodness. This healthy morning ritual also sets the tone for what you'll eat for the rest of the day. Once you give your body good food, it will always crave more.

Visit my recipes page and scroll down to the Smoothies section for a little inspiration. I also invite you to explore my soup, whole grain and vegetarian recipes as you start planning menus for the new year.

For a daily dose of smoothie inspiration you might want to subscribe to the Healthy Blender Recipes website or follow them on Facebook.

Wishing you a happy, healthy new year.

Quinoa with Vegetables and Roasted Cashews

Giving Thanks

2012-11-18T12:59:00.000-05:00

While all holidays have food traditions associated with them, Thanksgiving is almost entirely focused on the meal. No gifts to buy, or baskets to fill... perhaps a football game or parade to attend, but it's mostly about gathering together with the people we love to celebrate all that we're grateful for and all that we cherish.

I'm grateful to live on Cape Cod, a place filled with natural beauty and kind people. Having lived here for most of my life, I've made many close friends and I'm blessed with family who live close by. So whether you choose to share the day with family, friends, or perhaps you'll serve others, here are a few links that might help with your preparations.

Thanksgiving Links:

Food Gifts: What goes around comes around

Cape Cod Cranberry Sauce

Mashed Kabocha (Buttercup) Squash

Roasted Kabocha Squash

Winter Squash Soup with Rosemary Cashews

Traditions

Wishing you a very happy Thanksgiving

Winter Squash Soup with Rosemary Cashews

2012-11-10T09:03:00.000-05:00

It's fall so I'm here to sing the praises of Kabocha (also called Buttercup) once again. Some of you may recall earlier posts extolling the virtues of this pumpkin-like hard squash that originates in Japan, and for new visitors you can take a look here:

Miso Soup with Kabocha

Roasted Kabocha Squash

Macrobiotic Kabocha Squash

For this recipe I combined Kabocha with butternut squash and the results exceeded my expectations.

Kabocha's flesh color resembles that of the butternut squash, but the texture is a bit drier and similar to a chestnut. That texture, combined with its sweet flavor, makes for velvety smooth pureed soup when paired with the juicier butternut. It's hearty, satisfying and could be the perfect starter for your Thanksgiving dinner. Gather around the fireplace with family and friends, serve up a steaming cup of this tasty soup, and reflect on all that you're grateful for as we head into the holiday season.

Kabocha Winter Squash Soup with Roasted Rosemary Cashews

Serves 6-8

1 medium sized Kabocha squash

1 small butternut squash

4 shallots, sliced thinly

5 slices of fresh ginger

2 oranges, peeled and quartered

Pinch of sea salt

Pinch of pepper

2 cups/500 ml vegetable stock

1/2 cup/125 ml of almond milk

Quarter the squashes and remove the seeds. Place in a baking dish or cast iron skillet, drizzle with a little olive oil, cover with foil and bake in a 375 degree oven for about 90 minutes. They're done when you can easily pierce them with a fork. Cool, remove the flesh from the skin, and place in a blender (I use the Vitamix). Add a little water to the baking dish and deglaze the pan. Add these pan juices to the blender for added flavor.

Saute the shallots in olive oil, or a few pats of butter, until they just start to brown. Add shallots, ginger, oranges, salt, pepper, vegetable stock and almond milk to the blender. Begin on low speed and slowly increase the speed to high, blending for about 1 minute, or until your soup is smooth and creamy. If the mixture is too thick just add a little more stock. Use the tamper with Vitamix to combine your ingredients, or turn off the blender and mix with a spoon then resume blending.

Roasted Rosemary Cashews
1/2 cup/72g raw cashews

Olive Oil
Pinch of sea salt
1 teaspoon of finely chopped rosemary

Lightly coat the nuts with olive oil, add the salt and rosemary, then roast in a 375 degree oven until they start to brown. Once cooled, set a few whole cashews aside and coarsely chop the rest to use a garnish.

Heat the blended soup in a sauce pan until it just reaches a boil. Pour into a bowl and sprinkle each serving with chopped cashews, two whole cashews and a sprig of rosemary.

Transform this sweet, creamy goodness into a meal by adding a side salad. I served it with arugula, green apples, Kalamata olives and crumbled goat cheese all lightly dressed with olive oil and balsamic vinegar.

Red Quinoa in a Butternut Squash Bowl

2012-10-22T20:34:00.001-04:00

Gather round my vegetarian, vegan and squash loving friends as this one is delish! I love quinoa and up until now I'd only eaten the white variety. Eden is my go to brand and I recently discovered their red quinoa, so I decided to give it a try. It seems to hold its shape a bit better once cooked, and it might just be a tad nuttier in flavor. It's also a nice color contrast with the fall squashes. Since I was seriously into making applesauce and had no plans to run to the store, I had to use what was on hand for this meal. I came up with a butternut squash, three sweet red peppers and a Vidalia onion.

Cut and remove the seeds from the squash, drizzle with a little olive oil and bake them in a 350 degree oven, covered, for about an hour. They're done when you can easily pierce them with a fork. Bring two cups of water to a boil, add a cup of red quinoa and a pinch of salt. Cook over medium heat until all the water is absorbed (15-20 minutes). Slice 3 small sweet red peppers and 1/2 of a sweet onion (cut into thin crescents). Saute both in olive oil until they're soft and just start turning brown.

Place each squash in a shallow bowl and fill the cavity with quinoa. Add the sautéed peppers and onions and toss some rosemary roasted cashews over the top. Sprinkle a little tamari and rice wine vinegar. Serve with a side of lightly dressed greens. I chose arugula dressed with olive oil and balsamic vinegar. The combination of flavors is amazing, and it's a very satisfying meal. I think even a carnivore would enjoy this one.

Oh, and if you have a vegetarian or vegan guest coming for Thanksgiving this might be an option.

Pizza Barbone in Hyannis, MA

2012-10-21T16:34:00.000-04:00

After a sunny, crisp autumn day paying homage to the delectable bivalve that stands front and center at the Wellfleet Oyster Festival, we stopped at this little gem of a restaurant on Main Street in Hyannis. Following up an afternoon of slurping briny oysters with pizza actually works, and especially when the pizza is really good.

We ordered a white pizza (Bianca Verde) and the meatball pizza, which normally I would shy away from as I make my own and think homemade is better, but I was pleasantly surprised. Their meatballs are delicious, the sauce is freshly made, the crust is chewy and the pizza's not overly salted; allowing you to savor the taste of each ingredient.

We sat at the bar which gives you a bird's-eye view of the pizza creation process. Our young pizza chef could really spin the dough and get a look at that oven. It's impressive!

The wood fired oven was made in Naples, Italy by Stefano Ferrara and shipped to its home here on Cape Cod. We met the owner, Jason O'Toole, whose commitment to quality and service is evident in everything he does. The dining room and kitchen are sparkling clean, he's committed to using fresh local ingredients and the staff is friendly and knowledgable. The menu also features salads, bruschetta, meat and cheese plates and a few daily specials like leg of lamb and freshly made pasta. They serve beer and wine.

It felt like a little slice of Italy to me, so when you're in Hyannis stop in and try it, I think you'll like it.

Pizza Barbone
390 Main Street
Hyannis, MA 02601
508-957-2377
www.pizzabarbone.com

October Unprocessed: Making Good Fast Food

2012-10-11T20:08:00.000-04:00

There's fast food and there's good fast food and you don't have to spend hours in the kitchen to put out a delicious, healthful meal. I've committed to the October Unprocessed food challenge because it's a cause I believe in, and one that I try to live by on a daily basis, but I'm not perfect, so this commitment acts as a gentle reminder of how important real food is to our health and well-being.

Today's supermarkets are stocked with a vast selection of organic veggies, grass-fed meats and wild fish, but there's one finite resource for many of us and it's time. Trying to balance work, family and other responsibilities often leaves us reaching for something quick and easy for dinner, and it's not always the healthiest choice. So when I'm feeling the time crunch I cook up a batch of quinoa, take a look at what vegetables I have on hand, or pick a few up at the store, and prepare one of my one bowl wonders. From start to finish it takes about 30 minutes, and even less time if you're using leftover roasted vegetables as I did with this version below.

Start by cooking a batch of quinoa. It's an easy ratio of 2:1. Bring 2 cups of water to a boil and add a cup of quinoa and a pinch of salt. Cover and simmer until all the liquid is absorbed. It takes about 15-20 minutes. When it's finished remove from the heat and set it aside, covered, while you cook your veggies. For the first one pictured I sautéed peppers, carrots and peas in about a tablespoon of olive oil until tender, then added some chopped collard greens and cooked it for another 3-4 minutes. Serve the veggies over the quinoa, add the roasted nuts and sprinkle with a little tamari sauce and rice vinegar.

Roasted Nuts with Rosemary

Almonds or Cashew

Olive Oil
Pinch of sea salt

Finely chopped rosemary (1 tsp for each 9oz or 225g of nuts)

Lightly coat the nuts of your choice with olive oil. Add the rosemary and salt and mix well. Roast in a 375 degree oven until the nuts begin to brown. Sprinkle a handful over your veggies. They add flavor and a nice crunch to the dish. They're also great as a little nibble at a dinner party.

If you happen to have leftover roasted veggies, or feel like roasting some, use those instead of the sautéed version. This is a good way to use up what's hanging around in your vegetable bin. The other day I roasted broccoli, cauliflower and carrots. I also peeled and sliced the broccoli stems and roasted them, too. They're delicious and so good for you. Get creative, substitute your favorite vegetables and switch up your greens. Bake a sweet potato, mash it and add it to the quinoa. The possibilities are endless.

Artichoke Extraordinaire

2012-10-08T18:34:00.000-04:00

Why such a grand name? It's all in the sauce actually. I steamed up two beautiful artichokes the other night, which I've done on numerous occasions, but this time I did something a little special with the broth. Using it as a base, I created a pretty delicious, heck let's just say extraordinary, sauce.

Start by trimming the stem and pointy ends of the leaves so they'll sit nicely in a pan, and you won't get stabbed when you eat them. Add a couple inches of water to a heavy sauce pan, pour in a tablespoon of good olive oil and a teaspoon of salt. Add the artichokes and bring to a boil. Cover the pan and turn to low (so they maintain a slow boil) and cook until the leaves pull out easily (approximately 50 minutes). Remove the artichokes and cover to keep them warm. Remove any leaves that may be floating in the water. Drain the liquid until there's a 1/2 inch remaining in the bottom of the pan. Add 1 tablespoon of butter and a teaspoon of olive oil. Cook over medium heat until this reduces by half. Add another tablespoon of butter and cook it slowly so the sauce just starts to thicken a bit.

Pour over the steamed artichoke, then give them a good healthy squeeze of fresh lemon and sprinkle with your favorite grated cheese. I used Pecorino Romano. Dive in and enjoy! This butter and lemon sauce is infused with artichoke flavor and would also be great over pasta. You could pour it over cappellini and just plop that artichoke on top. After you've eaten the leaves and cleaned off the artichoke bottom, smash it up and mix it into the pasta.

My Morning Mocktail

2012-10-03T08:02:00.000-04:00

I haven't taken to having a cocktail at the crack of dawn, but when I poured this morning's smoothie into a glass it looked like one, so here's a peek at my morning mocktail. As we continue to explore fruit and vegetable combinations using the Vitamix, I've found that adding a little avocado produces a rich, creamy consistency. Plus, avocados are a nutrient-dense food that contain many essential vitamins needed to maintain optimum health. Visit http://www.avocado.org/ to learn more.

Starting the day with this blast of fresh, wholesome goodness really agrees with us. My daughter requests them every morning, and she's open to whatever combination I put in front of her, but this didn't happen overnight. We started with fruit smoothies and transitioned over to the fruit and vegetable combinations. Ally grew up eating fresh whole foods which definitely gives us an advantage, however, I've met kids who've grown up on a processed food diet that are willing to trying new things. It's takes a little bit of time and some experimentation, but the results are well worth it. Recently I've noticed an awareness developing amongst her friends about the connection between diet and good health, so I'll happily do everything I can to support that interest as our well being depends on it.

My Morning Mocktail
Yields: Approximately 1 Quart/ 1000ml

1 ripe pear, quartered and cored
1 green apple, quartered and cored
4 leaves of kale
3 slices of fresh ginger
1/2 ripe avocado
1/2 bag Cascadian Harvest Berries
1 small english cucumber or 1/3 of a large one
1 orange, peeled, or 1 cup of orange juice
1 lime, peeled
1 handful of fresh cranberries
1 handful of almonds
1 healthy pinch of sesame seeds
1 healthy pinch of unsweetened coconut
1 cup of water
1 handful of ice

I prefer using all organic fruits and vegetables. Place all ingredients in the Vitamix and begin blending on variable (this is the toggle switch that controls the blending speed) and turn the speed dial to 3 or 4. Once the ingredients come together switch to high speed and increase the speed dial to 7 or 8. Blend until smooth and creamy. If you're using a regular blender start out slowly and once the ingredients come together turn to high, then blend until smooth. Here's to a happy, healthy start to your day. Raise your glass and let's toast to good health!

Note: If you like your smoothie a bit thinner just add another cup of water before mixing.

The Big Apple Crisp

2012-10-02T18:58:00.000-04:00

It's that time of year when my friend shows up with Macoun apples from The Big Apple in Wrentham, MA. For now we just eat them daily, savoring every tart, tangy and crispy bite, but in a few weeks Lee and I will be making our annual boatload of applesauce.

So as is our tradition when the first batch of Macouns arrives, I make an apple crisp. This particular version is on the healthy side and it's gluten-free. So if you're looking for something delicious, but a bit less sweet, then give it a try.

The Big Apple Crisp

Serves 4

4 Macoun apples, peeled and sliced

2 ripe pears, peeled and sliced

2 tablespoon maple syrup

1 teaspoon cinnamon

1 teaspoon vanilla extract

1/2 teaspoon almond extract

4-5 pats of butter (optional)

1 cup of vanilla almond granola or your favorite brand

Place the apples and pears in a bowl, add the syrup, cinnamon, vanilla, almond extract, and mix well. Transfer to a baking dish and distribute the pats of butter on the top. Cover with the granola. Bake in a 350 degree oven for about 50 minutes, or until the apples are soft and bubbly. Halfway through the cooking process push the granola into the cooked apples to absorb some of the juice. This will crisp up the topping a bit more.

Allow the crisp to cool a bit before eating so you can enjoy the taste of the almond and vanilla flavorings. Happy Fall!

Note: If you love almonds like I do, then go ahead and throw a handful in with the apples for a bit of extra crunch.

Island Creek Oyster Bar

2012-09-29T21:53:00.000-04:00

I've been twice now with my nephew, Nicholas. It's his Sunday night haunt and actually I couldn't think of a better place to usher out the weekend when you're in town. Boston's Island Creek Oyster Bar is located at the Hotel Commonwealth in Kenmore Square. This candlelit bar and restaurant bears the same name as the delicious oyster that's farmed in Duxbury, Massachusetts. Skip Bennett started his oyster farm with a dream to "grow the world's finest oysters and have the best possible time doing it" and lucky for us he teamed up with Jeremy Sewall and Garrett Harker to open this restaurant which adheres to that same mission. They work closely with purveyors to find the best oysters and freshest seafood that's available daily. They also feature top quality meat entrees for those who prefer eating from the land. The staff is knowledgeable about every aspect of the menu and will guide you through your selections to ensure you have an superb dining experience.

It's a hip, rustic decor with a slew of candles gracing the tables and the bar. We ate at the bar which is what you do when you're hanging out with Nicholas. Sunday night is especially nice as the place is full, yet not crazy crowded like a weekend night. We started with a dozen of a newly featured Island Creek oyster called Tumblers. They're a bit smaller than the original and Nicholas tells me, "they grow them on a line that constantly rotates, very slowly, making them tumble over each other as the line turns". I don't begin to know the science behind it, but I can tell you that this process produces one sweet, briny delicious oyster. While I encourage you to try a selection of the oysters they feature on their menu, don't forget to include these little gems.

We shared a prawn entree (it was a special that evening) and roasted corn. Next it was on to the appetizers which seems kind of backwards, but it worked. The Crispy IC Oyster Slider was so good I could have eaten a half dozen, but I needed to save room for the Pan Fried Jonah Crab Cake which was outstanding. The standard menu fare never disappoints and the nightly specials are always enticing.

Our bartender was attentive and surprised me with a lovely French white burgundy which happens to be one of my favorite wines. That's just how the evening went...one delightful surprise after another.

Stop in, you'll be glad that you did.

Island Creek Oyster Bar

500 Commonwealth Avenue

Boston, MA

Phone: 617-532-5300
http://islandcreekoysterbar.com/

Here's a link to my post from last year's Island Creek Oyster Festival. It was my first encounter with these delectable little gifts from the sea.

Beet and Avocado Smoothie

2012-09-26T20:18:00.002-04:00

If I told you that you might possibly be able to get your child to eat beets, broccoli and avocado for breakfast you'd probably think I'm nuts. Well this morning I did. Yep, all mixed up in this tasty smoothie. I've made lots of fruit smoothies, and Ally likes them, but since getting the Vitamix I've been introducing some delicious fruit and vegetable combinations.

Inspiration for this one comes from a recipe I saw on my Facebook feed yesterday which I can't for the life of me find today. I like to give credit when I'm inspired by other food bloggers. Oh well, I hope I'll get a pass this time. This is an adaptation of the original recipe.

Raw Beet and Avocado Smoothie
Serves 3-4

2 small raw beets (peeled and cut into 1" pieces)
1 ripe haas avocado (peeled and pitted)

1 lime (peeled)
1.5 cups orange juice
1 cup water
8-10 baby carrots (or 2 regular size)
1 cup broccoli florets
1 cup of ice
2 - 3 tablespoons lavender honey

I cut the avocado in half, remove the pit and then scoop out the flesh with a spoon. This is much easier than peeling and nothing goes to waste. You can also increase the honey a bit if you think a little more sweetness might help the medicine go down. It sometimes helps when introducing these new tastes to your family.

Add all the ingredients to the blender container and turned the Vitamix to variable (this button controls the blending speed) and as soon as the ingredients start to come together switch to high speed and increase the high variable speed dial to 7 or 8. Blend until smooth. I let this one go for about 1 minute so it turned out very smooth and creamy. The beets give it a mild earthy flavor and the tang from the citrus juices is a refreshing complement to the vegetables. It was a hit and good for you, so I'll definitely make this one again.

Vegetarian Delight with Juicy Tomatoes

2012-09-23T14:48:00.000-04:00

I hate to waste food. It's expensive and when you eat organic whole foods even more so. With that in mind, I took a quick inventory of my fridge and here's what I had to work with: a bunch of kale, one baked sweet potato, green beans from the garden, a summer squash, green peppers, tomatoes, scallions and a few leaves of rhubarb. I'm definitely seeing a meal here.

Sweet Potato Quinoa with Roasted Vegetables and Sautéed Greens

So let's start cooking. Chop the peppers, summer squash and green beans (be sure to remove the stem and the pointy end of the bean as this will make your French friends very happy). Lightly coat the veggies with olive oil or a good vegetable oil and sprinkle with salt, lemon pepper and sumac. Toss well. Roast in a cast iron skillet in a 375 degree oven, or on your gas grill over medium heat until golden brown.

Add one cup of quinoa and a pinch of salt to two cups of boiling water. Simmer, covered, for about 15 minutes or until all the water is absorbed. Mash the cooked sweet potato and set aside. Slice the scallions and sauté them in about a tablespoon of olive oil until tender. Add a teaspoon each of tamari and honey. Mix the mashed sweet potato with the scallions and then combine with the cooked quinoa.

For the greens, sauté two cloves of sliced garlic in olive oil. Before they start to brown add the chopped kale and rhubarb leaves. I removed the stems of the rhubarb, sliced them and added them to the roasted veggies, but you can sauté them with the greens if you prefer. Cook them slowly over medium heat. This allows the greens to absorb the garlic flavor.

Now for the pièce de résistance... juicy tomatoes. My mother serves these over steamed veggies, with broccoli being her favorite, so we've taken to serving them over all kinds of dishes this summer and they're a nice addition. Just chop up some tomatoes and add a little olive oil, balsamic vinegar, red wine vinegar, salt, pepper and fresh basil. Let them sit at room temperature (this is what makes them juicy) and spoon them over the grains and veggies before serving. You'll wonder how you've survived without them.

Tangy Pear Lime Green Smoothie

2012-09-16T12:02:00.000-04:00

It's day two with the Vitamix and I'm officially in love with this gadget. I've juiced for years, but decided to go the smoothie route and there's no better machine out there than this one. Take a look around their site and you'll see a plethora of food preparations that this nifty piece of equipment can perform. I bought a refurbished 5200 model for $329.00 so be sure to check out their specials. These machines were barely used and then throughly tested before being sold again. It's a great deal! In addition to daily smoothies, I look forward to preparing some fall soups now that the markets are overflowing with hard squashes.

This morning's green smoothie will definitely wake up your tastebuds. It's tangy yet just sweet enough to satisfy even those new to the world of 'green' drinks.

Tangy Pear Lime Green Smoothie
Yields: 1 Quart

3 small pears (quartered and seed core removed)
1 lime (peeled)
1 cup greens ( I used Olivia's Organics Cooking Greens, Baby Saute Blend)
1 small english cucumber or a 1/3 of a big one (ends removed as that's where the bitterness resides)
1/2 banana, peeled
1 cup orange juice or one orange
2 healthy pinches of unsweetened coconut
2 healthy pinches of raw sesame seeds
3 slices of fresh ginger

Place all ingredients in the container. Turn on to variable (this button controls the blending speed) and as soon as the ingredients start to come together switch to high speed and increase the high variable speed dial to 7 or 8. Blend until smooth.

A delicious glass of green goodness to start your day. Yep, I drank the whole quart.

Note: Feel free to experiment with other fruits. My choices are usually driven by what's ripe and sitting on the counter. I leave the skin on all fruits and veggies, except for the citrus fruits and bananas. You can also add a handful of ice cubes if you like your smoothie really cold.

Pad Thai

2012-09-10T19:53:00.000-04:00

For some reason I thought making this dish would be difficult, but when you think about it it's really just a rice noodle stir-fry. My daughter always orders it when we go to a Thai restaurant, so surely a homemade version must be even better. That was my thinking anyway, and when I was looking for the ingredients I came across A Taste of Thai pad thai noodles and sauce. They even have a recipe on the box which I used as a starting point.

The key to a good stir-fry is in the prep. Once you have everything sliced, chopped and ready to go it's just a matter of cooking it in the proper order to create a dish worthy of what you'll find in most restaurants.

Pad Thai

Serves 4

Flat Rice Noodles (16 oz box)

2 eggs, beaten

3 tablespoons of grape seed oil (or any vegetable oil)

1 full boneless chicken breast

3/4 lb of large shrimp, peeled and deveined

1 bunch of scallions

1/2 cup chopped peanuts

1 cup of pad thai sauce

1 teaspoon of tamari sauce

1/2 bunch of cilantro, chopped

1.5 cups bean sprouts (I forgot to buy spouts which is why you don't see them in the photo)

2 limes, quartered

Soak the noodles in hot water for 25 minutes. Cut the chicken and shrimp into 1 inch pieces. Slice the scallions, chop the peanuts and cilantro. Place those imaginary bean sprouts into a bowl, too. Put each ingredient in it's own container so you can quickly add them to the stir-fry.

Pour 2 tablespoons of oil into a wok or large frying pan. Warm it over medium high heat for a few minutes. Add the egg and cook for 30 seconds, stirring to break it up. Add the chicken and shrimp and cook for another 4-5 minutes, or until both are cooked through. Drain the noodles. Add the remaining tablespoon of oil to the pan and add the noodles. Continue stir frying for 4-7 minutes, or until the noodles are tender. Keep turning them in the pan so they cook evenly. Add the scallions, peanuts, bean sprouts, pad thai sauce and tamari and cook for another minute. Place on a serving platter and sprinkle with fresh chopped cilantro. Garnish with the quartered limes and squeeze one over your pad thai just before eating. Oh, and homemade is better.

Note: If you're not crazy about bean sprouts then omit them. Ours tasted fine without them.

Cast Iron Cooking Continues...

2012-09-09T12:23:00.000-04:00

Okay, I'm on a roll with this cast iron cooking on the grill. Not only is it effective when trying to beat the heat in the kitchen, it's also a good alternative for cooking those messy dishes like stuffed peppers. You know how it is when you pan fry them on the stove, they splatter everywhere and you're trying to get the grease streaks off the stove for days.

Voila! Here's my solution...

Recipe for Stuffed Peppers

Yep, stuff those babies and fry 'em up on the grill. They'll brown up nicely and there's no messy cleanup. I served them with tortellini and homemade pesto along with a tomato and cucumber salad.

Oh, and wait there's more. I braised some cabbage and beets in the oven then finished them off on the grill. If you're a fan of both, you'll love this recipe.

I paired that with sausage and peppers. Yes, those wonderful sausage from Fancy's Market in Osterville, again. I cooked the peppers and onions (lightly coated with olive oil) over medium heat until they started to brown, added the sausage and closed the grill cover for about 15 minutes, then removed the peppers and browned the sausage. What a combination of flavors.

Braised Cabbage
Serves 4

Head of cabbage (green or red, although I found the green to be more flavorful)
6-8 small red beets, peeled
1 tablespoon grape seed oil
1 teaspoon red wine vinegar
1 teaspoon rice wine vinegar
1 healthy pinch of Victoria Taylor's Toasted Sesame Ginger Seasoning
1 healthy pinch of sumac seasoning
Salt and pepper, to taste
1/2 cup of organic chicken stock

Remove the outside leaves of the cabbage and cut into quarters. Slice out the inside core of each quarter. Add to a baking dish along with the peeled beets. Add the oil, vinegars, seasonings and toss to coat the vegetables. Allow to marinate all day, turning a few times throughout the process, or leave them overnight in the fridge.

Add the chicken stock and cover the baking dish with foil. Bake in a 350 degree oven for about an hour, or until the vegetables are tender. Remove the foil and cook for another 10 minutes, or just until they start to brown. Remove from the oven and transfer the vegetables to a cast iron pan (pan juices included) and continue to brown them over medium heat on your outdoor grill.

Note: If you've put your baking dish in the fridge allow it come to room temperature before putting it in the oven as it might break.

Grilling - Cast Iron Style

2012-08-27T19:24:00.000-04:00

I use my cast iron skillet a lot during the indoor cooking months, and I've been toying with the idea of using it on the grill. The other night I bought some scrod and it was so hot I couldn't bear the thought of turning on the stove or the oven, so it was time to pull out the skillet. It provided the perfect vessel for cooking the fish to a moist and flaky perfection. The white fishes like scrod, halibut, and sole just don't hold up well on the grill, and this works much better than the grill accessories I've tried in the past. Plus, as an added bonus you'll be able to preserve the tasty pan juices to spoon over the fish before serving.

So you know how it goes...once you get started the possibilities are endless. Last night I roasted potatoes. Look how they finished with a nice crispy crust. They didn't last long when they hit the table.

While you're roasting in the skillet you can share the grill with a meat of your choice. We love the pork sausage from Fancy's Market in Osterville. Serve this up with a salad of chopped romaine, garden tomatoes and fresh basil and you'll have a light summer meal that will keep your fans happy and the kitchen cool.

Scrod with Green Peppers in a Lemon Butter Sauce

Serves 3

1 lb of Fresh Scrod

1 green pepper, sliced into thin rounds

Drizzle of extra virgin olive oil

A few pats of butter

A sprinkle of Victoria Taylor's Toasted Sesame Seasoning

1 lemon

Heat your outdoor grill to medium heat.

Cut the scrod into 3 or 4 equal pieces and place in a cast iron skillet. Drizzle each piece with olive oil and top with a few slices of butter. Sprinkle each piece with a healthy pinch of sesame seasoning. Cook for 10 minutes with the grill cover closed, then squeeze 1/2 half of a lemon over the fish. Cook for 2 more minutes then remove from the pan with a metal spatula. Pour a little bit of the pan juices over the fish when serving.

Roasted Potatoes

Serves 3 - 4

1.5 lbs of fingerling or new potatoes

Sea salt and pepper

Fresh rosemary

Heat your outdoor grill to low to medium heat.

Parboil your potatoes until a fork pierces them easily, but they don't break apart. Strain and cool for about 10 minutes. Cut into 1 inch pieces. Coat the potatoes with extra virgin olive oil then sprinkle with salt, pepper and finely chopped fresh rosemary. Toss well with a rubber spatula so you don't break up the potatoes. Place the skillet on the grill and close the cover. Turn the potatoes every 10 minutes until they're golden brown. Cooking time is about 50 minutes.

If you're serving the potatoes with the fish, then cook them first. If you're cooking a meat just calculate its cooking time to coincide with the potatoes.

The London Tube

2012-07-18T09:56:00.000-04:00

I love the Tube. It's efficient, clean and easy to use. On our first day we purchased our Oyster cards and rode into London from Kew Gardens. If you drive your car into the city you'll be assessed a £100.00 fine, so traveling via the Tube is all the more popular and much more economical. Plus, who wants to deal with the traffic that clogs every major city on our planet. You can sit back, relax and enjoy the ride. Once you have a card you can easily top it off at any tube station or convenience store that sells them.

Last night we took a short trip over to Ealing Common from Kew Gardens for sushi at Kiraku. It's run by a Japanese family who wanted to offer fresh delicious sushi at more reasonable prices than what you find in central London so they settled here. It's easily assessable via the District and Piccadilly lines and it's well worth the trip. They're fish is fresh and they offer a slew of menu choices. They also have a nice selection of cooked entrees and udon soups.

On our ride back I strolled around the station and noticed some of the little details that make this mode of public transportation so attractive. These thin wires keep the birds off the ledges thereby cutting down on the amount of bird excrement. Nice touch!

Help is available at the push of a button.

Like driving, people go to the left when climbing or decending the stairs.

Imported from New York City:

The advertisements are helpful and informative:

Safety is always top of mind:

Mallory's Bridal Shower

2012-06-27T22:04:00.000-04:00

It's all in the details, really. That's what makes a celebration special, and the moment I walked into the Mansfield Music and Arts Society for Mallory's bridal shower I knew I was in for a treat. That's pretty much the case with any event that's hosted by a member of my Italian family. You're guaranteed great food, delicious homemade desserts, engaging conversation and unconditional love. Add to that the wellspring of creative talent that's prolific in my family and voilà...

Pink lemonade in mason jars

The theme, every elegant shower has one, was peonies. It started with a clever invitation created by Mallory's sister, Johnna, and was carried over to the event by Kathy, mother of the bride, who made these lovely tissue paper peonies. They gave the room a feminine and romantic feel. Strings of photos of the happy couple and other family members were interspered with hand painted pennant flags sending out good wishes for the big day.

One of the benefits of being part of an Italian family is the quality of the food that's served. It's always the best.

The veggie wraps looked so nice wrapped in bright white paper.

The homemade savory ricotta pies were mouth-watering.

And the fresh Asian spring rolls were a big hit!

There's always a green salad, lightly dressed, with oil and vinegar. The perfect 'brush for the tummy.'

The exquisite desserts were prepared and displayed by our very talented cousin, Debbie. Everything she makes is delicious and beautiful to look at. I told you there's a wellspring of talent in this family and Debbie is our go to person for desserts.

Happy birthday wishes to Johnna, sister of the bride and maid of honor extraordinaire, was a sweet and thoughtful touch.

Anise flavored pizzelles are a Palanza family favorite.

The family pound cake (made by Auntie Mary Joan) always makes an appearance.

The art in the main gallery provided a colorful backdrop for the homemade Limoncello and wedding dress cookies. What a great venue and such a cute and celebratory party favor.

Is that a Vera Wang?

There was even a stage for the unveiling of the shower of gifts.

The attention to detail was impeccable and made for a truly memorable event for all the guests and especially our lovely bride, Mallory. We're all looking forward to the Cape Cod wedding in September.

Kathy, Mallory and Johnna

Sedona, Arizona

2012-05-16T19:26:00.000-04:00

I loved it the moment I saw it. Sitting at an elevation of 4500 feet, Sedona is situated amongst the breathtaking red rock formations at the mouth of Oak Creek Canyon. As we drove in on the Red Rock Scenic Byway I was in awe of the natural beauty of the Coconino National Forest, and amazed at the attention to detail the went into planning this unique community.

The colors of the houses match the colors found in the rocks and the surrounding landscape. While driving around in the evening I wondered if there might be a giant dimmer on all the exterior lighting as everything was perfectly lit to enhance and not overpower. A place this special takes a well thought out zoning plan along with an ongoing commitment to planning.

I found this vision for the city on the City of Sedona site:

The vision that the citizens have for the future of their city is . . .

To be a city that is constantly vigilant over the preservation of its natural beauty, scenic vistas, pristine environment and cultural heritage.

To be a city that retains its small-town character and creates its manmade improvements in strict harmony with nature.

To be a city that is animated by the arts, and lives with a spirit of volunteerism to help achieve our common goals.

To be a city that offers equal opportunities for all and fosters a sense of community.

To be a city that welcomes and accommodates all of its visitors and future residents with a spirit of fellowship.

To be a city that retains and enhances a strong and vital economy which preserves existing lifestyles without exploiting the natural beauty.

And finally,

To be a city that lives up to the challenge of proper stewardship of one of the earth's great treasures.

Based on what I saw, they're doing a fine job living up to their vision. The main street is charming and filled with locally owned businesses run by shopkeepers who are friendly and helpful. I met a lovely Swiss gentleman in one shop who told me that he moved here 30 years ago. He traveled back to Switzerland for years to visit his family, "but now that they're gone," he said with a big smile on his face, "this is my home." He loves the clean air, the gorgeous scenery and the charming people. What's not to love?

There's a wonderful arts and crafts village just outside of town called Tlaquepaque (pronounced Tla-keh-pak-keh). It was built in the style of a traditional Mexican village and is filled with art galleries, interesting shops and some nice restaurants. The Rene Taylor Gallery displays these enchanting wind sculptures designed by local artist, Lyman Whitaker. I could have watched them spin all day.

Ally and I each picked out a collection of clay beads, reminiscent of the southwest, from a vast selection at this charming shop. I wanted to bring the entire store home to my friend Donna, The Bead Muse.

A gentleman playing a wooden flute in the courtyard caused people to slow down and enjoy the moment.

We had a leisurely lunch at El Rincon. They claim to make a world famous Margarita with their special homemade sour mix. It's deserving of the title. If you don't drink, then just order the sour mix and think of it as homemade limeade. Yum!

My mother, who's on a quest to have chili rellenos at every Mexican restaurant she visits, kept to her goal and said these were right up there with some of her favorites.

Their homemade corn chips and salsa were worthy of seconds, so we did.

Our short list for dinner included Rene's so we took a quick peek at the menu and it moved right to the top of the list. It's a lovely French restaurant with attentive service and delicious food. We had a perfect sole meuniere!

Art is everywhere in Sedona, especially outdoors, with interesting sculptures just about everywhere you look.

Some more serious than others...

Once you're ready to explore the areas outside of town there's the ever popular Pink Jeep Tours. We took a short drive to Slide Rock State Park, a 43 acre historic apple farm, just north of Sedona on Rt. 17. It's a great destination for a picnic and a swim during the summer months.

As we explored this magnificent area I was continually reminded of how a community of people brought a vision to life, and continue to maintain it, for all of us to enjoy. Keeping that intricate balance between humans and nature is no small feat, and it's what makes Sedona so special. I can't wait to go back.

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Cast Iron Cooking Continues...

Grilling - Cast Iron Style

The London Tube

Mallory's Bridal Shower

Sedona, Arizona