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Saturday, 12 September 2009

Saturday, sunny, farmers market, mouth on the mend

FOOD FACTOID; GREEN BEANS, PICK VIBRANT SMOOTH SURFACE. SHOULD SNAP WHEN
GENTLY BENT.
REFRIGERATE UNWASHED X ONE WEEK
PAYOFF; FIBER, 4GRAMS PER CUP=WOW, CAN REDUCE ALL-CAUSE MORTALITY.

FOOD FACTOID; ONIONS, NICELY SHAPED NO SWELLING AT THE NECK AND DRY, CRISP OUTER SKIN. NO SOFT SPOTS OR GREEN SPROUTS.
KEEP IN COOL, DARK LOCATION AWAY FROM POTATOES FOR 3-4WEEKS.
PAYOFF; GPCS, A PEPTIDE SHOWN TO REDUCE BONE LOSS IN RATS AND THE CANCER-FIGHTING COMPOUND QUERCETIN.
MAR'S TIP= THE SQUATTER THE SHAPE THE SWEETER THE ONION. THE DIMENSIONS FROM ROOT TO TIP ARE LESS THE DIAMETER= SWEET

As for moi, I have had a trying week with 4.5 hours of dental work to prep 3 crowns on the lower back molars. Suffice to say, a gingivectomy- ie: resection of gums to create the base for the crowns, because the breaks in the teeth had been below gum level. 'nuff said.

Today is a new day, Sunny, 75 degrees, did my light therapy, have been experimenting this week with how much time to do to balance the symptoms without adding any by doing too much. A bit of a balancing act, but definitely have a boost today.

My finds at the Market, some yummm, walla walla onions ( west coast version of vidalia)
Mutsu Apples, my all time favorite apples, some english cukes, new potatoes, yellow beans, red leaf lettuce.

Went to Chinatown, got 10 lemons 10 limes, and 2 uber fresh red snapper.
My idea for the snapper is to make my own seasoning salt
sea salt,fresh jalapeno pepper, cayenne pepper, lemon+lime zest,( grate fine on a microplane) sweet smoked paprika.
score the fish 1/2 inch deep about inch1/2 apart all along the sides.
rub the seasoned salt into the flesh.

Season the inside with salt and pepper and fill with red onions and herbs of choice. ( the greek use oregano, Italians thyme, I use both)

When you serve the fish, have a gravy boat full of this Portuguese dressing.
Use your favorite acid, lemon-lime-apple cider vinegar.(I use all 3) , extra virgin olive oil, one sweet onion, small dice salt and pepper to taste.( I usually sneak in a little fresh dill) combine and set in fridge and just put on the table for people to drizzle over top, of fish.
I usually serve huge salad with this fish so the Portuguese drsg. goes on the fish and salad.

Yummmm. That's all for now Folks, end on a food note, no giving in to the darkness today. I'm using the Barb Proven Method of Coping. Just keep moving and the dark shit can't stick.
Oughta work for a day! So say I.

Tomorrow is a picnic after SLC meeting.
So I got 3 hug Bunches of Italian Parsley and will make a Tabouli, with Quinoa instead of bulgur wheat.
QUINOA IS AN ANCIENT INCAN GRAIN, A COMPLETE PROTEIN, A RARITY IN THE VEG WORLD. FIBRE, COMPLEX CARBS, CALCIUM, PHOSPHOROUS, IRON, AND VIT. B & E. IT'S LIGHT AND NUTTY. DELISH. CHEERS Y'ALL

AND SO IT IS


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