Spending a few hours waiting in a quiet area, reading my book, and immune from the outside world of phones and televisions, I did not expect the added bonus of cooking tips. But the couple sitting next to me were quietly exchanging tidbits. Trying not to be too obvious, I listened and picked up:
- After freezing small containers of nonfat vanilla yogurt, place in blender and combine
with fresh strawberries, blueberries, or bananas – or all three if you are inclined – to create a tasty sherbet-like dessert. I could think of the possibilities – mixing up flavored yogurt and fruit: banana yogurt and kiwi, peach yogurt and blackberries…I’ve already tried strawberry yogurt and blueberries – yum.
- Combine coriander, lemon zest, and olive oil; then zap in the microwave for 15 seconds, before pouring over salad greens for dressing.
- Toast nuts in a low oven for about half an hour before sprinkling on anything – brings out the flavor.
Got any easy tips to share?
Potpourri with Rosemarie 