While the summer months are a refreshing change to eating lighter with salads, fresh fruits, grilled veggies, meats and fish, this is also a season when we have a full calendar of events with friends and family. So take advantage of the eating and yes, drinking “light” between get-togethers, but enjoy the good food and the company when you can.
Last weekend attending a family gathering there was, as always, great food and drink. And while I normally don’t indulge in Solo cup
sized cocktails, I did not turn away the latest concoction that was presented to me. And as dessert is also not a regular thing, there was not “choosing” which to have; there was room to have a bit of each. Of course having to try the dessert I made, a lemon blueberry trifle, but also could not resist key lime cheesecake, the from scratch chocolate cake and the yummy bite-size brownie cups.
As always, it the company that makes the day memorable, the food and the memories that it recalls can add to the enjoyment through reminiscing. And although I had not made my trifle before that day, I was channeling our grandmother’s love of lemon when I opted to maker that dessert for the gathering.
So the days that followed were full of salads, water and more exercise but soooooo worth it. And in addition to logging a few more miles to burn off the calories, there is also the opportunity to create new lighter dishes and drinks to enjoy while scaling back between events….just don’t scale back on enjoying the get-togethers.
Take advantage of catching up with friends for cocktails on the deck(s), seeing distant relatives, attending reunions or meeting up with neighbors for a cookout.
Sobremesa (n.) the time spent around the table after lunch or dinner, talking to the people you shared the meal with; time to digest and savor both food and friendship.
Ah, the variety of fresh fruit in the summer. Going to a farm stand or farmer’s market is like being a kid in the candy store. There is so much to choose from and so many options on how to consume them. Add it to salads, mull it in a cocktail, bake a pie, muffins or a tart, and if you are really ambitious, make your own jam. But, best of all, keep it simple and enjoy the true flavor by eating it all on it’s own.
One fruit that is currently in season, that is always a hit in our home; strawberries. We buy them in the market, grow them in the yard and go to a local farm to pick more, but still cannot manage to keep the supply up with the demand. We st
art each summer with the traditional strawberry shortcake and then added to salads and a few stashed from the boys for my new seasonal Mule; the strawberry-basil mule…YUM! But, mainly, the strawberries are eaten as is as a healthy snack.
And following strawberry season, we welcome blueberry season with open arms…literally open arms; we buy and pick these berries in bulk. Aside from the pleasure of the berries on their own, the blueberry season is the kick-off of pie season. And although it is summer, blueberry pie is reason enough to fire up the oven. And while my youngest lights up at the first smell and taste of pie, he earnestly points out, between mouthfuls, that this is just the beginning…peaches will come next and then the grand finale of his ultimate favorite…apple. But, as I constantly remind him, let’s not wish our summer away in anticipation of apple season. Fall and apples will come in due time, slow down and soak in the fruits of the season.
Enjoy the sweetness of summer while it lasts!
As the kids are wrapping up the school year today and the longer days of summer are rapidly approaching, the food prep is needed more than ever. While we all know it is easier to have food and snacks prepped all year, there is definitely a bump in the summer. Prep, prep, prep…
My number one food prep hack is cutting up raw veggies to have ready on hand at a moments notice. The dinner hour tends to creep a bit later and a healthy and simple snack to bridge that gaps is raw veggies. With the veggies all prepped it is super simple to pull out a plate and put a variety out with some dip and/or hummus. They are cold, crisp and filling to tie everyone over until dinner. And, it is also nice to have these prepped and on hand for any impromptu company or get-togethers and also a nice add to the beach cooler. And, obviously the prep of fruit is also a great hack. With the fruit and veggies prepped and ready to go without delay, they will divert kids and you from bad snacking.
Another prep hack I love is having peeled garlic on hand. Yes, I have the tools to peel or mince without peeling, but it is great to have peeled on hand to make cooking meals that much easier by removing steps. And a hack further…I buy it in my local produce shop already peeled. Anything that can save steps and time is a winner with me.
Finally, continuing on the flavor hack-front; Himalayan salt blocks. The salt block is can be used to cook/grill on and it can also serve as a seasoning plate/platter for appetizers or meals. Another salt block is in the cube form on string that can be used to season boiling water for pasta or soups. The block can be dragged through to add salt and then simply rinsed off for continued use.
Enjoy the summer months and implement any hacks that can add to that enjoyment.
Summertime and the Living is Easy
The sun has finally shown itself and the temperature has begun to rise….could it finally be Summer? It is amazing how the blue sky and the sparkling of sunshine can instantly improve your mood and make it close to impossible to not be happy. And as the forecast shows the dramatic increase in temperature over the next five days, it is time (finally!!!) to think about hitting the beach.
A day at the beach requires little planning, but much packing. And I don’t mean just the sunscreen and towels, I mean the cooler. It is important to stay hydrated, snacks between walks and water activities and a good lunch to carry ev
eryone through the afternoon. The food and drinks can really make or break the day.
Fruit is always a given. Fresh, juicy, crisp and cold fruit can help keep you hydrated and satisfied with the freshness and coolness you crave on a hot day. Another favorite, especially with kids, is yogurt. GoGurts, if you didn’t know already, are freezable. Keep GoGurts in the freezer and throw them in the cooler when you head out. They can help keep thinks cool and will thaw in not time to be ready for the mid-morning snack. And, not just for kids, Chobani makes the Greek yogurt tubes too; so enjoyable for all ages. Cool, refreshing, filling and protein packed…perfect.
And then, the all important lunch. There are the traditional standbys like sandwiches, but remember the sand, sometimes finger foods can be, well, sandy. That said, a nice salad, cold grilled meat, or a nice cold tortellini toss that you eat with a fork is the way to go. And following lunch, provided you have packed appropriately, the only thing you should need for the rest of the day is a beverage or two until you pack up.
And from there, you are good to go until the stop on the way home for ice cream….bliss!
A bottle of red, a bottle of white…it’s sangria season! Even wine loves summer; the addition of fresh ripe fruits and served over ice…mmm. It is so easy to make in large batches to serve a crowd at your summer cookouts and parties. And it is probably the only time it is socially acceptable to drink wine from a straw.
Memorial Day weekend is upon us and the official kick-off to the cookout season. But, just because a cookout can be a bit more casual than your wint
er get-togethers, don’t start slacking…you should still have a signature drink for the event. And what better way to go than with a bright sangria or two. In fact, when kicking back and taking a break from things, the hardest decision really should be red or white.
There are an abundance of recipes out there, but it is so easy to come up your own by simply taking advantage of the fruits and herbs that are in abundance this time of year. And even while scanning recipes for ideas, like all recipes, don’t be afraid to test out variations. My favorite red wine sangria (recipe available in the cocktail section) was simply concocted by looking at some recipes and knowing more of what I did not want to add more so than what I did. The mix of berries with red wine married with the citrus adds to the depth of flavor. While using fruit like peaches to compliment the white wine is light and refreshing burst of summer. And not a fan of simple syrup for example, means it is not included in most recipes; between the fruit and Cointreau, do you really need sugar? Hey, maybe you do…it is all to taste.
Summer is in the air and in my pitcher so let the fun begin…cheers!
It’s ice cream season! Not that you can’t or don’t eat ice cream year round, but there is something different about eating it on a beautiful sunny day or a warm evening to prolong the day. As the temperature begins to rise and the summertime hot spots are opening up there is a magnetic pull to visit and dive into your favorite flavor.
And in addition to going to the seasonal ice cream shops with dozens of flavors to choose from, there is also the old familiar music of th
e ice cream truck. And amazingly, you can hear that nostalgic sound from what seems like a mile away and you hope that it will come down your street…even when it conveniently comes at dinner time. Seriously, who hasn’t had ice cream for dinner?
But, if you are a traditionalist, there are so many flavors and so many ways to use ice cream in making fun desserts. But beware…ice cream dessert can deceptively look “light”. Not to discourage you from enjoying a creamy treat, just throwing up the caution sign to enjoy in moderation. A classic from childhood was a light and airy ice cream pie; made with a full half gallon of vanilla ice, two packages of jello mix, aka full packages of colored sugar, a graham cracker crust, and fruit. And there you have it, the perception of a light dessert that even has fruit in it. And while I would love to say, I will be adding some light dessert recipes that have ice cream in them…it’s not going to happen.
So calories aside, some fun creamy summertime recipes will be added for those that want to indulge. But, it’s a balanced diet; eat the salad, the veggies but eat the ice cream too…life is too short to skip the ice cream. Isn’t ice cream always a good idea?
While cooler temperatures and gray skies are lingering, the grilling and salad season is upon us. And isn’t it refreshing to be eating “lighter”? But be leery of the big salad, the dressings, the seasonings, and the marinades. For it is so easy to believe you are cooking and eating healthy, but it is really leaning more towards healthy-ish.
The flavors of the fresh fish, meats, vegetables and fruits are robust enough without the masking of heavy condiments. That is not to say a light seasoning is not in order, but be mindful to not have a heavy hand in an attempt to
add flavor. Sometimes it is harder to refrain from adding and trusting the flavor of the food and/or the combination of foods can be all the flavor that you need or want. And if you someone that always reaches for the salt before ever even taking a bite to see if the seasoning is needed…push yourself to pause and taste first…you may be surprised what a pinch of patience can add versus the pinch of salt.
Take advantage of the abundance of herbs for your seasoning and yes, for your cocktails too. And if you are at a loss of how you might incorporate them or maybe just new ideas, be sure to check out the recipes on the site. With so many get-togethers that occur as the weather changes, the menus can become a bit dull and repetitive from one barbecue to the next. Grilling and salads may take us out of cooking mode, but it is a good time to try to change up the menu with new sides, new salad combos, new sangrias, and cocktails.
So don’t have another boring cookout; the food and drinks can look and taste great and still be healthyish…or at least feel that way!
It’s been raining with short breaks of sunshine and the long-term forecast has days fo rain to come. But, without the rain, nothing grows. And, when the rain clears and the sun shines thru there is an appreciation for the sun to draw us out and enjoy not only the sun but the results of what the rain brings.
The grass is lush and green, the trees and shrubs are budding to almost blooming and perennials are beginning to come back to life. All of this leads me to believe
the opening of local farmer’s markets this week will be bountiful. And what is better than beautiful fresh vegetables, fruit, and herbs; these are the food, not just the ingredients. Every opportunity you have to eat whole clean foods, you nourish your body; when you eat better, you feel better.
Reaping the benefits of the abundance of fresh fruits and veggies is not just for our bodies, but also for our mood. Aside from the simplistic joy of getting outside, taking in the fresh air by walking thru the market and perusing the vast array of options, there is also the pleasure of imaging what new or different meals you will make as the seasonal foods are now available…it is these little things in life that can truly be uplifting. When you have good, fresh food to work with even the simplest of recipes will be delicious. In fact, don’t weigh the fresh foods down by adding to them; getting fancy can take away more than adding to the food.
So rain or shine, try to get out to the farmer’s markets. Grab a bag or basket, embrace the fresh air, even if muddled with rain, try something new and support the local farmers.
Change is in the air. Change of season, change of flavors and for some, changes in the form of embarking into new chapters in their lives. And with all of the celebrations of the many changes, there have been the gleeful gatherings with good food and drink.
Nothing brings people together better than good food…and cocktails! This is why the new chapters are not goodbyes
…there will be more gatherings, more food, and more cocktails to continually bring us back together. And for those staying in the seacoast region, the decks open in ten days!!! And for those leaving the seacoast, an open invite when you are back to visit…no way you can stay away!!
In the meantime, the change to the season and all that it brings will be embraced. Not only do the waterfront decks open, the farmer’s markets are just a glimpse away as well; fresh veggies, fresh cut wild flowers, grass fed meat and…craft beer. No respectable farmers market would be complete if there wasn’t a craft beer tent. But the true taste and smell of the season is the abundance of herbs. And with the introduction of the basil-tini this past winter, there will be more herbs making their way into drinks. In fact, the biggest dilemma is how many types of herbs to buy, to plant, to eat…decisions, decisions.
So, to all going through a change this season and those simply squeezing the joy of the seasonal change; stop and enjoy it all.
Be aware of what season you are in and give yourself the grace to be there – K. Dalton
A full year after doing Whole 30, there are still some things I have not added back into my diet as I simply lost my taste for them. Things like cream in my coffee; I was never able to go back to it and drink and in fact, love it black. But there are things like pasta, lasagna specifically, that will never be fully removed.
Having been raised with the best Italian food in the world has made a permanent impression on my palate; one that can’t be removed by a thirty -day detox. I think removing pasta would take some serious detox, a detox that would involve brainwashing or even waterboarding to remove all memories of my Mom’s sauce
. Having been blessed growing up with a sauce that is so full of depth and flavor has made pasta a near impossible food to live without. Yet, having been spoiled with the best it has been difficult to find anything to date that compares. This has not deterred the effort to continue to try, in fact, it has fuelled the search to persevere on and try more.
There is such comfort in a nice Italian meal. The aroma alone can draw you in and the accompanying of the red sauce with a smooth red wine is such a pleasure. And an Italian meal is one that is such a please to share. A nice linguine with clam sauce can be a lovely intimate meal for two or large bowl of spaghetti and meatballs or a giant lasagna to feed a crowd. I am fortunate that my brother Pat has beautifully mastered my mom’s sauce and the ability to continue our family favorites being served at our gatherings.
And if you are truly carb conscious, skip the bread and have a nice veggie filled green salad on the side, but don’t skip the pasta.
