Monthly Archives: July 2012
Summer Party Ideas from Martha Stewart
Eros Food Garden Healthy Salad
Watermelon Stacked Recipe Ready
Looking at the side of the Watermelon, the white part of the rind is aproximate 1 inch thickness, which is perfect for salad since we will be removing the green outer part, and as much of the pink fruit as possible. Please use a cutting board to cut the green skin off the melon, and cut the pieces in manageable sections, after removing the pink fruit (fleshy part for everyone to enjoy). If one particular piece proves too difficult to remove the green skin, go on to another piece.
Watermelon Random Cut & With Removed Skin
Once the green skin of the Watermelon is removed, get each piece ready to julienne (which means you will cut into strips just like french fries)! Put each piece of rind face up (concave shape to your hand, convex shape to cutting board), and start cutting at right, or left side, into thin strips (not too thin nor thick for this recipe).
Julienne All Of The Rind about 10 cups
Please don’t worry about perfect strips in your julienne rind, that is not going to change the flavor of the salad, be glad it’s done! Woot! Also, you will have used aprox half of the watermelon to equal 10 cups.
Three Kiwi Added to Julienne Watermelon Rind
Now your watermelon rind is ready for the three (3) Kiwis. Remove the skin of the Kiwis, and cut the fruit in slices right over the watermelon rind, which is julienne. Please cut the slices of Kiwi in about 1/4 inch thickness, otherwise they will, well you know…. disintegrate!
Scallions, Kiwis, & Watermelon
You are ready to give another dimension of flavor to the salad! Take 4 scallions (washed and with root cut off bottom), cutting into slices about 1/2 thickness; add to the kiwis, and rind. I like to toss the scallions on top of the kiwis, so the fruit will absorb some of the flavor from the scallions!
In the mean time, in a separate bowl, add 1 tablespoon of garlic powder, and 2 cups of balsamic vinaigrette salad dressing, and blend together. Now put the rind, kiwis, and scallions into garlic, and balsamic vinaigrette, mixing well with a large spoon, or spatula.
Watermelon Rind, Kiwis, & Scallions with Balsamic Vignegrette
Now that the salad is ready, put into a clean bowl chilling for about 1 hour, so that flavors all blend together! Before you put in fridge, add the juice of a fresh squeezed lime, or lemon. Optionally, you can add 6 crushed leaves of mint (spearmint) for a really fresh zing!!
Give Me Liberty and Give Me Health: Eros Garden BBQ Salad
A healthy, and delicious salad that definitely spells summer, is high in citrulline amino acids good for a healthy heart. There is another practice that is very important: being frugal, and eating well!! I hope you enjoy my salad recipe with BBQs, or meals of choice!
Kitchen Tools You Will Need:
- Knife
- Cutting Board
- Large Dish (1)
- Two (2) Large Bowls (I prefer non metal bowls)
- 1 large mixing spoon or spatula
Ingredients:
- 10 cups peeled watermelon rind
- 3 kiwis
- 4 scallions (washed,a nd roots cuts off)
- 1 lemon, or lime juice fresh squeezed
- 1 tablespoon garlic powder
- 2 cups of Balsamic Vinaigrette Salad Dressing
- 6 crushed mint leaves (optional)
Once I have made my salad, I like to dunk a couple pieces of bread in to the mixing bowl, to reward myself for a job well done!
Treat Yourself To Licking The Bowl
It has been my pleasure to create the Eros Food Garden BBQ Salad just for you, family, and friends! Enjoy!!
Note:
- Please Do Not let your children try and cut the green skin off the watermelon, it is a very hard skin, and is dangerous for them.
- Wash the watermelon throughly before cutting it.
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- ~ Blueberry-Kiwi-Watermelon Salad on Baby Greens w/White Balsamic Vinaigrette (My heatwave salad!) ~ (kitchenencounters.typepad.com)
- Fresh food photo op – keepin’ it local (freshrivervalley.com)
- Watermelon Feta Salad (meatballsandmilkshakes.com)
- Do Something Different With Watermelon (snack-girl.com)
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Rules De L’Engagement
Rules De L’Engagement and I don’t mean social media!
Yes, even War has rules! How blase, boring, predictable, and almost deplorable! Which leads us to engagements. Le ring, ‘le put a ring on it if you like it” (those Americains), heirlooms (very Francaise), le must, de rigueur, mandatory R-I-N-G!!
Perhaps, this ring is a bit out of the ball park at Seven Million USD, but it does spell L-O-V-E, and that’s what it’s all about! Really. There’ll be cries of “too ostentatious”, but please remember that when you have your first child, not the ostentatious mon cheri, the cries! Being a Wife and Mother has to be amply rewarded, and whether you know it or not that is where le road is leading.
Alright, so maybe I am over doing it, there are many ways to make a committment. In some cultures, they don’t even use diamonds as a mandatory rule of engagement, non!
This absolutely breath-taking sapphire gem, surrounded by diamonds was given ,(at least one…
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The Soda Jerk vs The Barista
The Soda Jerk vs The Barista? Genius!
Back in the day, when drug stores occupied the neighborhood corners, as staples of the landscape and the need of the community, there was a job vacancy known as the Soda Jerk. Not so much that the neighbor’s kid applying was a jerk, but more like they would need a strong arm to jerk the soda machine, you see! It was the landscape that Edward Hopper painted about, the neighborhood that we came to know as home.
The Corner Drug Store was indeed a diner as well, where you could meet up with friends, or go for a bit of solitude when reading the Sunday paper you just bought, sound familiar? If so, you probably have caught on to my catchy title. Really many things could be said, but the importance of coffee in our society, has replaced the Soda Jerk with The Barista! When was an egg cream replaced by a capuccino…
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Monsanto’s Roundup: Good or Bad?
Monsanto’s Roundup: Good or Bad?. Don’t we all have random thoughts in the start of our day? The other morning I was thinking, “Oh my gosh we pay so much attention to making money”! Then just as the thought came, and went, a new inspiration came to me: “Don’t Make Money, Make More Honey”!! As soon as I stepped out my door, I met a beautiful big Bumble Bee that was busily walking on the ground. And as I write this, a new thought: Did the Bumble Bee pick up on my thought, and send me its thought, or did I pick up on the energy of the Bumble Bee?! Which came first? PS- I have short video with the Bumble Bee…Oh my! – LifeDelicacy
The Crafts Dept. – Martha Stewart
Royal Mail Hotel, Dunkeld
Blow My Mind Too:
Dunkeld is a quiet country town, with not much else other than the Royal Mail. It’s at the base of the Grampians, about 3.5 hours drive from Melbourne. Odd to have a Michelin-star-quality restaurant in the middle of nowhere, but somehow, it lends to the charm of the place.
The Royal Mail Hotel has been on the ‘to-dine-at’ list for S and myself for some time now, so when we finally got around to it, expectations were pretty high. I must warn you that there is likely to be many superlatives in this post because, in short, this place completely blew me away.
Not only was the meal one of the best I’ve ever had, but the room, surrounds, ambience and staff were exceptional.
Menu Omnivore – June 23rd 2012
Course One
The rice paper had the texture of a prawn cracker. Light and refreshing, it was a perfect opener.
Sticky…
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The Golden Rule of J. C. Penney
J.C. Penney a true shopping story:
.
If you are living in America or visited US, I am sure you would have shopped at JCPenney at some time or other. J. C. Penney Company, Inc., commonly known as JCPenney is a chain of American mid-range department stores based in Plano, Texas.
On April 14, 1902, when he was 27 years old, James Cash Penney began his career in retail management when he opened his first store in Kemmerer, Wyoming, in partnership with Guy Johnson and Thomas Callahan. He named it “The Golden Rule.” In fact, when Penney opened his first several stores they were called that. Two more stores were created with his participation.
In 1907, when Johnson and Callahan dissolved their partnership, Penney purchased full interest in all three locations.
By following rigid economies and selling for cash, Penney made substantial profits and eventually established a chain of such stores.
By 1912, Penney had 34 Golden Rule stores in…
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Royal Mail Hotel, Dunkeld
Dunkeld is a quiet country town, with not much else other than the Royal Mail. It’s at the base of the Grampians, about 3.5 hours drive from Melbourne. Odd to have a Michelin-star-quality restaurant in the middle of nowhere, but somehow, it lends to the charm of the place.
The Royal Mail Hotel has been on the ‘to-dine-at’ list for S and myself for some time now, so when we finally got around to it, expectations were pretty high. I must warn you that there is likely to be many superlatives in this post because, in short, this place completely blew me away.
Not only was the meal one of the best I’ve ever had, but the room, surrounds, ambience and staff were exceptional.
About to have my mind blown
Menu Omnivore – June 23rd 2012
Course One
Rice paper, finger lime and salmon roe
The rice paper had the texture of a prawn cracker. Light and refreshing, it was a perfect opener.
Rainbow trout, coffee, black treacle, chicken crisp
Sticky and sweet rainbow trout, delicious. The winner on this plate, however, was the chicken crisp. It looks deceptively ‘plain’ but just one bite of this feels like you’ve just put an entire roast chicken dinner in your mouth. At this point, S just began laughing maniacally.
Course Two
Tomato and prawn, thai basil, daikon ice
The tomato and prawn had an intense flavour which was cut through beautifully by the daikon ice. It always makes me happy when I can say ‘I’ve never had anything like this before!’
Course Three
Pancetta and spanner crab, rye cream, candied radish
So much flavour packed into such a small serving. I’m a big fan of contrasting textures on a plate so I loved the soft, salty pancetta against the smooth rye cream. Throw in the crunch of the candied radish and I’m pretty happy right about now.
Course Four
Egg yolk and new potatoes, salt cod, fish crackling
Breaking the yoke on this and watching the velvety yoke run through the potatoes and cod was so comforting. Those tiny, wee little potatoes were cooked to perfection. Oh, and FISH CRACKLING!
Course Five
Hapuku and chestnut, toasted nori and chicory
I’m usually unimpressed with white fish so I wasn’t expecting much with this course. This course made me realise how awesome it can be. I’ve never had hapuku before but I want it again! The fish was buttery and flaky, and the single chicory leaf gave it just a slight bitterness that was spot on.
Course Six
Eel and bone marrow, eggplant, pickled vegetables
Oh god. OH GOD. The closest I’ve ever come to having a religious experience was this course.
Course Seven
Pigeon, salsify and medlar, cabbage braised in pecorino
This was the only course that didn’t entirely work for me, however, not through any fault of the chef. The pecorino was insanely intense and had very ‘blue-cheese’ qualities to it. Not being a fan of blue cheese, it was a bit too much for me, but S (who adores blue cheese) scoffed this down.
Course Eight
Fallen fruit: apple, almond, caramel, chamomile
Sort of like a deconstructed strudle. How could something so ugly taste so damn good?
Course Nine
Quince and coffee, pumpkin, plum, aniseed
Pumpkin ice-cream? Totally works! Getouttahere!
Course Ten
Pistachio, hazelnut, honeycomb, chocolate
Chocolate is always a crowd-pleaser, however it’s the pistachio that was the star on this plate. Paired with a milk chocolate ice-cream and exactly the right amount of honeycomb pieces. There’s a kind of genius behind this dish.
TL;DR: Incredible. I’ll be back.
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