A cup of coffee – preferably espresso – is my go-to drink in the morning, but lemon and hot water comes in a close second.
Easy to make – just squeeze half a lemon into a cup of hot water. Hot water warms the vocal chords and soothes the throat. Add a little fresh ginger, and the drink becomes healthier.
But beware of the acid on your teeth. Rinse with plain water after drinking the lemon water, and the Mayo Clinic says to wait 30 minutes before you brush your teeth – which gives you time to finish that cinnamon bun.
What better way to celebrate – a pint of Guinness and Guinness Beer Bread. Here’s the recipe:
Guinness Beer Bread
Veggie burger with grated cheese
Are you feeling virtuous because you ordered the veggie burger and sweet potato fries? Dawn Jackson, author of The Flexitarian Diet says you may be fooling yourself. She warns of common mistakes made by vegetarians, trying to be good:
- Eating usual meals – just without meat. Oops, no protein. Better to replace meat with plant proteins (beans and legumes).
- Sticking to the “beige diet” – bread, rice, pasta – will not get you the vitamins missing from colorful, disease-fighting veggies and fruits.
- Cheesing It: Using only cheese for protein (in sandwiches, on pasta, on crackers) can mean high calories and salt – and saturated fat.
And those veggie burgers? If frozen fake meat is your only concession to good eating, you may be getting too much sodium for the convenience.
No easy fixes to good health; that magic pill isn’t here yet.
In honor of Julia Child’s birthday, I wanted to eat. Going off to Paris was not an option, and no French restaurants were open in the area – but Julia would want me to cook.
Channeling her joie de vivre and her courage to use whatever happened to be on the shelf, I found shallots, garlic, elbow macaroni, olive oil, fresh parsley and basil from the little pots I nurtured – and Romano Pecorino cheese.
After slicing the shallots and chopping the garlic, I heat the pan before pouring in a generous amount of extra virgin olive oil. First – the shallots sautéed to a shimmer; then the garlic – just soft, not burnt. In the meantime, the pasta boiled to al dente in 6 minutes.
I poured the shallots and garlic into a deep crockery bowl from my Grandmother’s era, and then remembered her cheese trick. I grated the cheese into the now empty shallot/garlic pan – mmm, melted cheese – browning and aromatic.
Only a cup of the macaroni went into the crock (I had used only one shallot and 2 cloves of garlic – lunch for one). Then, the chopped parsley and basil and, finally, the liquid cheese. I gently tossed all together, and sat down to eat right out of the bowl.
A moan of pleasure out of my mouth and a toast to Julia – happy birthday! No pictures – ate it all!