Showing posts with label delicious. Show all posts
Showing posts with label delicious. Show all posts

Friday, July 12, 2013

Bananarama

I left a couple of bananas on my kitchen counter the other day and the current heat and humidity in Washington, DC ripened them so fast that in two days they were too mushy for my cereal.  I'm not one to throw food away, so I found my trusty banana bread recipe and baked them into golden goodness!
 
This banana bread recipe below is from Martha Stewart's best-selling book, Entertaining, and I highly recommend making it and having it on hand for a quick breakfast.  I once tried the recipe as muffins and they were okay but the recipe is more delicious cooked in a loaf pan as bread.
 
 
 
When you are grieving, or under a lot of stress, it is so important for you to begin the day with breakfast.  Even if you find you have temporarily lost your appetite, this banana bread, perhaps with some yogurt, is easy to digest.  Bananas are high in potassium which is important in regulating blood pressure and keeping your muscles healthy.  Plus bananas are low in calories.

We can't stop life from handing us tough emotional times but we can control what we do for ourselves.
 
You may be having trouble sleeping or finding it hard to concentrate for long periods of times.  A balanced diet, rest, and moderate exercise could help to give you some structure and guide you towards slowly processing your raw emotions.  It is not a small thing to take care of yourself and learn how to keep yourself on a healthy track.
 
I hope you like this bread as much as my son and I do:
 
Martha Stewart's Banana Bread
 
1 large loaf or 4 small loaves
 
1/2 cup butter, at room temperature
1 cup sugar (I use less sugar, sometimes almost halving the amount)
2 eggs
1 1/2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed very ripe bananas (usually 2)
1/2 cup sour cream (I use low fat)
1 teaspoon vanilla
1/2 cup pecans or walnuts (these are optional; I leave them out)
 
Preheat oven to 350 degrees.
 
Cream butter, sugar and eggs.
 
Sift the dry ingredients and combine with the butter mixture.
Blend well.  Add the bananas, sour cream and vanilla; stir well.
Stir in the nuts if you wish and pour into a well buttered 9 x 5 x 3-inch loaf pan or several smaller pans.
 
Bake 1 hour.  Turn out onto a rack to cool.
 

Tuesday, February 12, 2013

Fat Tuesday

Today is Fat Tuesday.
 
For Catholics, today is the last hurrah before lent begins tomorrow.  That is how Mardi Gras come to be.  Essentially, Mardi Gras is French for Fat Tuesday and with Mardi Gras comes some hard partying and parades and good times before Lent begins on Ash Wednesday. 
 
 
 
 
Lent is a time of fasting and serious reflection, a time of giving something up or doing something that's personally hard in order to prepare yourself for the celebration of Easter.
 
This year, once again, my demon is sugar.
 
I know all the bad stuff about sugar and how it is bad for your immune system and how it is highly addictive. Yet, try as I might, during the holidays, I cannot resist the cookies and chocolates that seem to surround me. I tell myself that when the new year arrives I will put the brakes on the sweets but then my birthday arrives in early January and I'm back on the sugar train.
 
The problem is that sugar makes you feel better.  At least it makes me feel better for the moment of that I eat it.  I read somewhere that when you eat sugar, it tells the brain to release dopamine, a chemical that the brain also releases when certain drugs are ingested or when you exercise a lot.  I'm always trying to remind myself about this sugar-brain connection but then I start to think about freshly baked cookies.
 
 
 
 
 
My friend Eileen makes the most outrageously delicious cookies in the whole world and when I see a plate of them offered at get-togethers, there is no way I can resist them.  Her cookies are like potato chips: you can never eat just one.
 
Whenever I think I'm the only one who is out of control about sugar, I pick up Kris Carr's book, Crazy, Sexy Diet, and I go directly to her chapter on sugar.  Here is an except from Carr's chapter entitled, Cupcakes, Coffee & Cocktails:
 
"Look I know firsthand how hard it is to heal addictions.  I come from a scarf-and-barf, drink-too-much history.  Date night with myself was a debaucherous romp into coma-ville.  I'd buy a bunch of cookies and wine, pop the top button of my jeans, and chow down.  Occasionally my higher self would guide me to the trash can before I finished every last crumb.  An hour later my lower self would bark orders to pick through the trash and retrieve the delicious drugs like a back-alley junkie.
 
Elegant people don't dig through the trash.  The chic and stylish don't attack their doughnuts with Windex.  Yes, I admit it.  The only way to keep my paws off the contraband was to blast it with Windex.  Clearly I was out of control."
 
Lent is arriving at the perfect time for me.  I need to be motivated to give up the sugar for an extended period of time and this way I'll be doing it for a higher purpose and a heavenly being.
 
And maybe, just in case, I'll keep the Windex nearby.
 

Monday, February 4, 2013

Breaking Out of Expectations

 
 
Photo Courtesy NY Daily News
 
When I write in my posts to you about rebuilding our lives after a loss, I don't mean to make it sound as though I suddenly woke up one morning and decided "today is the day I'm going to try to put together a new life."
 
Instead, what I really mean to say is that the step-by-step process of figuring out what to do after your loved one has died is a much more subtle process that usually happens slowly, almost as though you were putting your toes into a cold ocean and getting used to the temperature.
 
There is a lot of trial and error and I still find it to be scary.  Yet, when I try something I have never tried before and it turns out to be a good experience, it is definitely a confidence booster.  There have been times when some financial decisions I made by myself were not exactly the right ones, but then there were other good and solid decisions which lead to funny experiences, such as giving a party by myself and driving from Washington, DC to Connecticut with my son for the first time.  I learned a lot about myself and my comfort levels.
 
It's a weird time because the person who you used to talk to about plans, ideas and dreams is no longer there and you are flying solo.  Out there pretty much all by your lonesome.  So yes, you can basically do whatever you want to do, but do you really know what you want to do?  Not really.
 
Do I want to stay in the house we shared?  Do I want to stay in this city?  Do I want to keep the person's belongings?  How do I want to spend my free time?  What do I want to do next?  These and thousands of other questions are spinning around in your brain which just feels like Jell-O.
 
Nine years later, it still is scary but not as much as it used to be.  It took a long time for me to land in this place but I think I have finally given myself permission to live my life; to try things that are new and to not feel guilty about enjoying good times.  The sad and bittersweet times still visit me but not as often as they did in the beginning of my grief journey.
 
Today I think I can truthfully say I'm daring me to be more of myself, whatever that may be.
 
And that's a good kind of scary.
 
As Joan Juliet Buck writes in the following essay that was published in the October 2012 issue of Harper's Bazaar magazine: be bold in your life choices because true audacity can never be overlooked.  (For background purposes, you should know Ms. Buck's father was the American film producer Jules Buck).
  
 
Marilyn Monroe
 
Daring
By Joan Juliet Buck
Harper's Bazaar Magazine
10/24/12
 
I was with my parents at Idlewild Airport when Marilyn Monroe came toward us, escorts on each side, a big coat over her arm.  She'd been in one of my father's movies, so she stopped to hug him and shake my mother's hand, and continued along her way.  As he watched her wriggle down the corridor, my father shook his head and said, "Christ, still no girdle."  The retreating bottom looked soft, uncontrolled, and very present, as if a cat was lolling inside the tight skirt of her dress.  In those days, women's lower torsos were carefully caged up in rubber mesh.  I was five, and I was shocked.
 
Daring is about shocking children while you set free something that was seriously caged up.  It's about breaking rules.  The first rule that everyone breaks -- in art, fashion and conversation -- is modesty.  (You don't believe that about conversation?  Try going without "I" for two hours.)  Marilyn Monroe could challenge the zeitgeist and perturb the composure of men by forgetting her underwear.  My generation challenged the zeitgeist in the name of freedom, but it was really to perturb men: political and social acts were secondary to our true work of raising our hemlines, ditching our bras, unbuttoning our blouses, neglecting to shave our armpits, and consistently failing to grasp what the word sheer truly meant.
 
It's harder to shock today, when the actual part of a body that a garment might hide is often a random choice, and the Brazilian wax had to invented to disguise any evidence of the bull's-eye.  In the past few years, shoes had to carry most of the burden of shocking, but by now the sight of young women six and a half feet tall holding on to walls and doorways so as not to fall off the Trump City edifices on their feet are no longer remarkable.  No herd animal is ever daring. 
 
Acts of daring are always committed alone; even if they lead you to another person.  Once I kissed a man who was just a friend.  The only reason was that I couldn't understand why he had not yet tried to kiss me.  It set off something that lasted for decades.  I haven't tried that again with other men friends; truly  daring acts only happen once.
 
The daring are angels and geniuses and demons and divas and clowns, and sometimes also patsies, stooges, and fools.  Daring is not safe.  The impresario Serge Diaghilev said to the poet and painter Jean Cocteau, "Amaze me."  He did not say, "Reassure me," "Tell me I'm right," "Admire me," or "Stay in line and you'll get a nice pension."  Diaghilev could have been speaking for every good agent, every real gallery owner, every disconcerting collector, every casting director, even, I hate to say this but we have evidence, every TV judge.
 
Art demands daring.  It demands the new, the untested, the unproven.  And if you try, you will at some point fall on your face, just like the first wearers of impossible shoes.  My fashion life was born from little moments of daring; asking a new acquaintance called Karl Lagerfeld, "What are those brooches on your lapel?"  Pretending I could speak Italian so John Fairchild would send me to Rome for Women's Wear Daily.  Saying, "Why not?" when I was offered French Vogue.  It was daring, also, to let go when I realized how little the job suited my character.  I had no idea that would leadd to performing in black-box basement theaters and telling stories on the road, though I could have guessed; I love the unknown and am not afraid of ridicule.
 
The moment of greatest fear comes just before going onstage, because an audience is out there, and shared time is real time, no rewinds or rewrites.  The tension between wanting to flee and needing to stay and pierce through the fear is one of the most uncomfortable and delicious moments I know.  There are pills against stage fright; I would like a pill to get stage fright more often.
 
I believe, like the Surrealists, that everything creative arrives without calculation, but you must be prepared.  You need the skills to transmit unconscious impulses, but you also have to be humble.  The moment I think what an ace I am, I'm lost.  This is not an advantage in New York; where modesty is not welcome.  Performing has taught me that the second time I do something the same way, I'm developing a routine, and a routine is just shtick, the performing equivalent of a pink-slime hot dog.
 
You cannot standardize the moment when you break out of expectation and biography into something real.  You have to be uncontrolled and very present.  That's what I learned from watching Marilyn Monroe walk away when I was five.
 
Marilyn Monroe
 
 

Friday, June 15, 2012

Chipotle's Salsa


Photo By Patti Raab

Hey farmer's market fans --

Chipotle was the new vendor yesterday at the farmer's market near the White House.  What is a national chain of restaurants doing at a farmer's market you may ask?  I was wondering too until I got to Chipotle's table.  Chipotle put on a live demonstration showing how easy it is to use summer produce and herbs to make your own fresh salsa.  The store also gave out it's salsa recipe which I have posted below for you to try.

Chipotle, which tries to source organic and local produce when it can, also generously gave out free samples of the freshly made salsa along with some great salty tortilla chips!  Thanks Chipotle!!
It was a beautiful sunny day in the nation's capital and the market was very busy as shoppers sampled and talked with the local farmers about the local varieties of fresh produce that were being sold all along the blocked off area within viewing disctance of the White House.  Office workers and tourists browsed the tables filled with delicious sour cherries, sweet cherries, small cucumbers, yellow squash, salad greens, and vine ripe tomatoes, ready to be chopped, cooked and hastily eaten.  I found some absolutely beautiful tomatoes which I consider the best of the best of summer's home grown treasures.  I'll be eating those right away!

Summer tomatoes are very versatile and when they are as fresh as they are right now and will be for the rest of the summer you can add them to almost any dish and they will amp up the flavor of whatever you're making.  Chopped, roasted or marinated, I never get sick of eating summer tomatoes.

For a great salsa, summer tomatoes are essential. If you've never made fresh salsa before, it's very easy.  Have fun making it and experimenting with different ingredients.  As a starting point, here is Chipotle's salsa recipe which the store gave out today:

CHIPOTLE'S TOMATO SALSA RECIPE

6 vine-ripened tomatoes
1/2 a red onion
2 jalapenos
1/3 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1/2 teaspoon sugar
sal and pepper to taste

Dice the tomatoes, onions and jalapenos.  Combine all the ingredients and season to taste.

Mangi!! (Italian for "eat")