They're Baaaaaack

Farmers' Markets, that is!!!! So exciting. Really exciting that two new ones have sprung up within walking distance!!! This Red, White and Food shout-out is to Farmers' Markets everywhere...big hugs!

Shot I took of  last year's bounty

I forgot my camera last week but won't this week when I head up the street, around the corner and down a few blocks to the new Hillcrest Farmers' Market! I have gotten yummy eggs, Swiss chard, summer squash, leeks, broccoli, winter spinach, cucumbers and a de-lish cookie or two there. I will share more next Tuesday.

My home away from home, the Greenport-Shelter Island "hood", also just opened a new market and I know it is full of deliciousness as well. Can't wait to load up on Long Island's freshest there. Here are some scenes from their opening day, courtesy of their website.

Yum...Blue Duck's breads

Yay!!! Thank you so much for opening these markets. Be sure to find one (or start one!) in your neighborhood so that good, fresh food and health are within walking distance for every neighbor and family! xoxo

Happy Memorial Day!

Happy Memorial Day to everyone and a deep thank you to the men, women and their families who sacrificed so much for us to live free.

(For some reason, I am having trouble uploading pictures today. Christian...help!)

One of the main goals of this blog is to share ideas on ways to continue living free as well...free from harmful chemicals, toxins and a belt-busting, life-threatening body burden.

Grilling season is the perfect place to set yourself free...starting with the charcoal you use and how you prepare your to-be-grilled foods.

Something as simple as an oil and vinegar marinade will reduce the potential carcinogen levels (especially for grilled meats) by nearly 90 percent. Also, by switching to eco-friendly charcoal free of petroleum-derived chemicals is a big health boost. Cowboy Charcoal http://cowboycharcoal.com/. made from wood scraps is available at The Home Depot and Wicked Good 100% All Natural Hardwood Briquettes or any similar all hardwood choice is also good. Wicked Good has a "Weekend Warrior Blend" and is available in many states and online at http://www.wickedgoodcharcoal.com/  And, as tempting as it is, don't eat the charred fat on your meat. Switching to grilled tofu or seitan will take care of that urge and risk! Ha!

Here is a delicious sounding recipe for a grilled Memorial Day salad!

Grilled Asparagus Salad

2 cups tiny red potatoes cut to bite size and boiled until tender (you can finish these by brushing with olive oil and charring them lightly on the grill...just to punch up the flavor)
3 cups young greens with herbs or your favorite torn into bite sized pieces
1 cup artichoke hearts, drained
½ pound asparagus, trimmed then grilled

Ginger Dressing

1 tablespoon grated fresh ginger
Juice of half a lemon with zest
1 clove garlic, finely minced
1 teaspoon fresh mint, finely chopped (or more to taste)
1 tablespoon fresh basil, finely chopped
1/3 cup rice wine vinegar
½ cup extra virgin olive oil

Prepare a hot grill. Boil the potatoes for 15 minutes, drain and cool. Trim the woody bottom from the asparagus, drizzle with olive oil and season with salt and pepper. Refrigerate until ready to grill. To make the dressing, put the ginger, garlic, lemon juice and fresh herbs in a mixing bowl. Add the rice wine vinegar, and whisk to blend well. Whisk in the olive oil and keep whisking until it is fully incorporated or use Mason jar...my go-to dressing shaker.

When the grill is ready, put the asparagus on the grill and cook for three minutes. Asparagus should be bright green but still slightly crunchy. If desired, brush cooked potatoes with olive oil and lightly char them, too. Lightly toss the greens with dressing, top with veggies and add more dressing as desired. Serves 2. 

I got this in an email this morning and while OGT is a meatless blog, that "cartoon" is spot on.

And no summer season kick-off is complete without sunscreen!!! I have found the perfect one...no harmful rays, no harmful chemicals! Email me for info! xoxox

Pineapple by any other name

So,..this week whizzed by. I am still back on Monday mulling over my collection of stripes. I found even more after those pictures! Pretty funny!

With Memorial Day coming and the official launch of "grill season", I did want to share one more recipe from the class I went to last Sunday. It also gives me a chance to share some more folk art from Mexico. My parents used to call me "Penny Pineapple"...look at these beautiful pineapples calling my name...

And now, on to the grilled version! This is a salsa that is just yummy over lots of foods...and yes, even tofu! It is especially de-lish over grilled seitan cubes...

Grilled Pineapple Salsa (Williams-Sonoma)

1/2 fresh pineapple, peeled, cored and cut into rings

1/2 red bell pepper (optional)

1 red onion, thickly sliced

olive oil

1 jalapeno chili

1/2 avocado, peeled and diced

1 tablespoon chopped fresh mint

juice and zest of 1 lime

sea salt to taste

Drizzle pineapple slices and onion with olive oil, then place on grill with jalapeno. Cook, turning once, until grill "marked' and heated through, about 8 minutes total. Cook the chili until charred on all sides. If using red bell pepper, either grill with rest of veggies or dice raw.

Remove from grill and chop pineapple and onion into chunks. Put in a bowl. When chili is cool enough to handle, peel, stem, seed and dice it and then, add to bowl. Add the avocado and mint and stir to mix. Add the lime juice, stir again and season with salt.

Use salsa immediately or cover and place in 'fridge for up to 2 days. Serve at room temperature. Makes about 1 cup. 

Happy Memorial Day Weekend!!!!

Yikes...Stripes!

I don't feel like a creature of habit but like everyone I guess, I sure am. I took a look at my summer "wardrobe" over the weekend. The same one I have been wearing summer after summer and recalled a comment both my daughter and mom have made...that I always wear the same thing.

What? No, I don't. Uh...yes, I think they are right on this. Take a look...

Guilty as charged. These are my summer tops.

Additionally curious is that every single one of my tops with the exception of a very few solid tee's has stripes, as do some of my belts, my p.j.'s, some skirts and even one of the two pairs of pants I own is striped. Hmmm...any deep thinkers out there? I know I love the sea and most of these stripe-y garments are navy and white variations. Is this a marine/naval fetish? A longing to be part of the French Navy? Anyway, it was kind of weird seeing it all at once. Even Stubug is investigating the mix.

Interesting, too, that today I wanted to share a little about grilling and how to get those "stripes" on food without endangering your health! I went to a free technique class on grilling at Williams Sonoma yesterday and it was lots of fun. I will have much more to share on firing up the 'barbe as the grilling season unfolds!

Grilling Sampler

Here is one of the recipes from class and you can't tell from the sample I had on my plate but the romaine was beautifully grilled and striped, all done indoors with a special grill pan. And, hey...it was green and white! Quite yummy!

Grilled Romaine Salad (Williams Sonoma)

Grilled Romaine Salad (adapted from Williams Sonoma)

2 heads romaine lettuce, outer leaves removed (I prefer the romaine hearts)

olive oil for drizzling

Cut romaine in half lengthwise and trim base of the stem. leaving enough stem to keep leaves attached. Drizzle with olive oil to coat. Heat a gill pan over medium heat and add in romaine. Grill until leaves develop a little char and have begun to wilt. Turn over and grill on the other side until nicely browned. You want the lettuce to be a little wilted but still hold its shape. Transfer to a serving plate or individual plates. Dress with Caesar Dressing and garnish with cherry tomatoes (those would be great grilled!), avocado slices and grated Asiago cheese. Serves 4.

Caesar Dressing

2 tablespoon white wine vinegar

1/4 teaspoon anchovy paste (optional)

1/4 teaspoon whole grain or Dijon mustard

1/2 tablespoon fresh lemon juice with a little fresh lemon zest

1/2 tablespoon fresh oregano

1-2 cloves fresh garlic, minced

1/2 extra virgin olive oil (or combo evoo and your other favorite)

1/2 teaspoon honey

Sea salt and freshly ground black pepper

To make dressing, add first 6 ingredients and then slowly add in oils. Shake well to emulsify, stir in honey and then season with sea salt and pepper. Makes about 3/4 cup. Store any leftover dressing in the 'fridge.

Be Safe at Home

For the past 10 days or so I have loved visiting with my pal Deb and her husband Lloyd. I am so grateful for the afternoons we have spent. They are leaving Monday and I am happy/sad. THRILLED for them but sad for me. Solution: ROAD TRIP!!!

And so, yesterday, I was at the ready with my phone, waiting for Deb to call and see when we could meet up for our afternoon coffee. I talked to both my kiddos, too. The afternoon was good. Then, I got a call...

"Penelope Rudder? This is Be Safe at Home. Your mother has fallen and paramedics are on their way to her."

In the ring of a phone, everything changed. Within a few moments, I was able to call my mom, shout out to her that help was coming, call our neighbors, verify the police/medics were on their way and feel like, although I am half a country away, things were calm, being handled with love and efficiency and she would have help within minutes. By the time I talked to my brother in Canada a few minutes later, all was pretty well under control and I could assure him as well that things were good. This all went down in about 4-5 minutes from the time my mom hit the alarm button on her "necklace".

Everything turned out fine and she is skinned up but OK. To lighten the mood, I even accused her of doing some Dancing with The Stars moves...we are addicts. Seriously.

I thought it was appropriate to share one of Mom's favorite recipes while I make a call to my hairdresser...more than a few new gray hairs today! And tons of hugs to Be Safe at Home and to neighbors extraordinaire, Tim and Robin!  You guys are amazing. What a great job you did!

For those of you in a similar long-distance caregiver situation, check to see if this company is available to you. Also, like we did, do a couple of dry runs to be sure it does work as promised and have some other folks on board who know where your family emergency information is and can get to both that and your loved one. I found this company as a recommendation from my mom's local police and fire departments and we did a full "rehearsal" with them. Also, now that we have gone through the real thing, I am aware of several "tweaks" I need to make to have this go even better! xoxoxo

Mom's Broccoli Salad

6 cups fresh broccoli florets
6 green onions, sliced
1 cup diced celery
1 cup green grapes
1 cup seedless red grapes
1 cup mayonnaise
1/3 cup sugar. honey or agave nectar
1 tablespoon cider vinegar
1 cup slivered almonds, toasted

In a large bowl, combine broccoli, onions, celery and grapes. In another bowl, mix mayo, sugar and vinegar. Pour over veggies and toss to coat. Cover and refrigerate until serving. Stir in almonds just before serving. Serves 8.