Well the day finally arrived, the day I start to give blood again. Up early, had healthy breakfast, as I drove myself to the hospital, I was singing happily along to Pat Benatar’s “Heartbreaker”. As I was walking to the information center I had a little smile on my face, excited for what I was about to do, I finally got to the information desk and asked where the Blood Donor Center was, and the Pink lady behind the desk was unsure where it was, because she said “we never get people asking where the center is”. I thought to myself, well either they know where it is or WOW, what a shame that there are not more people in Bermuda who give blood.
So as I made my way up to the 1st floor of the hospital, anticipation came over me, like I was truly going to help someone by donating just one pint of blood. I was greeted by a very friendly nurse with a warming smile she asked me to sit while she pricked my finger and tested my iron levels. Much to my horror my iron level was 7.3, normal is 12.3 and above. So of course I was extremely disappointed, but I am not going to let that stop me. I am determined to get my iron level to where it is suppose to be with diet and supplements and in two months will try again.
LOW IRON?
Do you know the symptoms of low iron? Feeling tired? Sluggish? Can’t concentrate? Or have trouble thinking? Getting dizzy spells? Weak? Pale Skin? Always feeling cold? Having Heart Palpitations? These are all symptoms of Low Iron Levels. (Using US based statistics)
Up to 12% of woman (in the US) between the age of 12-49 are iron deficient?
As always, first check with your doctor if you have low iron.
Ways you can boost your iron levels with a change in your diet.
Excellent Source of IRON enriched foods
Beef and beef livers, Pork liver, chicken liver, clams, oysters, mussels, shrimp, sardines, Turkey, Enriched breakfast cereal, cooked beans and lentils, pumpkin seeds, blackstrap molasses, canned beans, baked potatoes with skin, enriched pasta, canned asparagus.
IRON ABSORPTION ENHANCERS
Meat/fish/poultry
Fruits: Oranges/OJ/cantaloupe/strawberries/grapefruit…etc
Vegetables: Broccoli/Brussels sprouts/tomatoes/tomato juice/potato/green and red peppers and white wine (well there is my problem, I do not drink white wine!)
IRON ABSORPTION INHIBITORS
Red wine (see I do drink red wine), coffee, tea
Vegetables: Spinach, chard, beet greens, rhubarb and sweet potatoes
Whole grains and bran and soy products
Thursday, March 26, 2009
Tuesday, March 24, 2009
GIVING BACK
When I started writing my newsletter over 2 years ago I always said it was about more than food. And now that I have turned the newsletter into this Blog, it is still about more than food.
It’s about life.
Something stirred inside of me this past weekend after watching Extreme Home Makeover, I cried liked a baby! I’m big enough to admit it!
They featured a wonderful family, The Bell Family from Tucson, Arizona and Lizzie their 14 year old daughter has Diamond-Blackfan Anemia (DBA), a rare bone marrow failure disease.
What is Diamond-Blackfan Anemia? To keep it short, it’s a genetic blood disorder. It results from the failure of the bone marrow to produce red blood cells, the cells that carry oxygen throughout the body. The cause of Diamond Blackfan Anemia in many patients is not known. Did you know that Every 2 seconds someone in the United States needs blood or a blood product?
As I was watching I was thinking to myself this girl is so mature beyond her years and while other 14 year olds don’t have a care in the world, here is this girl, along with her 12 year old sister and parents trying to save the world one pint of blood at a time. WOW! Read more about Lizzie and the John P. Bell Family Foundation at www.lizzie.org
I knew after watching I just had to do something no matter how trivial, of course it would be trivial compared to what the Bell Family is doing. So this Thursday I have made an appointment to give blood! And I am giving my word that I will regularly give blood from this point on. I also gave my word I would encourage others to give blood, hence this blog.
As Lizzie quoted when someone asked her “how much?" she said “One Pint” he put his wallet away, sometimes it’s not always about the money, but more how you can physically help.
Are you eligible to give? Well are you in good health? At least 17? Weight at least 110 pounds? Then you are pretty much able to give blood. Eligibility may vary from area to area, so check with your local donor center.
No time to give? Can you spare maybe 1 hour start to finish to save someone’s life?
How can I assure a pleasant donation experience? Get a good night’s sleep; eat a good breakfast if donating the AM and a good lunch if you are donating in the afternoon. To ensure your iron levels are normal make sure your regular diet includes iron enriched foods, such as Liver, lean meat, poultry, fish, green leafy vegetable, raisins, died beans, peas, whole wheat and eggs to name a few. RELAX during the donation. You can go about your daily activities, but avoid heavy lifting or strenuous exercise for the remainder of the day.
Did you know that when you make a blood donation, you join a very select group? Currently only 3 out of every 100 people in America donate blood and even less in Bermuda.
Not only am going to give blood regularly for Lizzie, and others like Lizzie, I am doing this in honor of my brother, who passed away too young and I am, to this day, still on the Bone Marrow Donor Registry.
Hey Remember Lizzie cannot live without your blood!
It’s about life.
Something stirred inside of me this past weekend after watching Extreme Home Makeover, I cried liked a baby! I’m big enough to admit it!
They featured a wonderful family, The Bell Family from Tucson, Arizona and Lizzie their 14 year old daughter has Diamond-Blackfan Anemia (DBA), a rare bone marrow failure disease.
What is Diamond-Blackfan Anemia? To keep it short, it’s a genetic blood disorder. It results from the failure of the bone marrow to produce red blood cells, the cells that carry oxygen throughout the body. The cause of Diamond Blackfan Anemia in many patients is not known. Did you know that Every 2 seconds someone in the United States needs blood or a blood product?
As I was watching I was thinking to myself this girl is so mature beyond her years and while other 14 year olds don’t have a care in the world, here is this girl, along with her 12 year old sister and parents trying to save the world one pint of blood at a time. WOW! Read more about Lizzie and the John P. Bell Family Foundation at www.lizzie.org
I knew after watching I just had to do something no matter how trivial, of course it would be trivial compared to what the Bell Family is doing. So this Thursday I have made an appointment to give blood! And I am giving my word that I will regularly give blood from this point on. I also gave my word I would encourage others to give blood, hence this blog.
As Lizzie quoted when someone asked her “how much?" she said “One Pint” he put his wallet away, sometimes it’s not always about the money, but more how you can physically help.
Are you eligible to give? Well are you in good health? At least 17? Weight at least 110 pounds? Then you are pretty much able to give blood. Eligibility may vary from area to area, so check with your local donor center.
No time to give? Can you spare maybe 1 hour start to finish to save someone’s life?
How can I assure a pleasant donation experience? Get a good night’s sleep; eat a good breakfast if donating the AM and a good lunch if you are donating in the afternoon. To ensure your iron levels are normal make sure your regular diet includes iron enriched foods, such as Liver, lean meat, poultry, fish, green leafy vegetable, raisins, died beans, peas, whole wheat and eggs to name a few. RELAX during the donation. You can go about your daily activities, but avoid heavy lifting or strenuous exercise for the remainder of the day.
Did you know that when you make a blood donation, you join a very select group? Currently only 3 out of every 100 people in America donate blood and even less in Bermuda.
Not only am going to give blood regularly for Lizzie, and others like Lizzie, I am doing this in honor of my brother, who passed away too young and I am, to this day, still on the Bone Marrow Donor Registry.
Hey Remember Lizzie cannot live without your blood!
Monday, March 23, 2009
KISS - Keep It Simple Swordfish!
Simplicity at its BEST
Simple Swordfish (Grilled)
4 Swordfish Steaks (1 inch thick)
1 tsp of garlic powder
2 tablespoons olive oil
Salt and pepper to taste
1 tablespoon chopped fresh parsley (optional)
4 slices lemon, for garnish (optional)
In a glass baking dish, combine the garlic, olive oil, salt and pepper. Mix just to blend. Place swordfish steaks into the marinade, and refrigerate for 1 hour, turning after 30 minutes.
Preheat an outdoor grill for med heat.
Grill swordfish steaks for 5/7 minutes on each side, depending on thinkness and how well done you like your swordfish, becareful, it does dry out quickly.
Garnish with parsley and lemon wedges.
Gourmet it Up: Chop some capers, tomatoes and parsley together and serve on top
Simple Swordfish (Grilled)
4 Swordfish Steaks (1 inch thick)
1 tsp of garlic powder
2 tablespoons olive oil
Salt and pepper to taste
1 tablespoon chopped fresh parsley (optional)
4 slices lemon, for garnish (optional)
In a glass baking dish, combine the garlic, olive oil, salt and pepper. Mix just to blend. Place swordfish steaks into the marinade, and refrigerate for 1 hour, turning after 30 minutes.
Preheat an outdoor grill for med heat.
Grill swordfish steaks for 5/7 minutes on each side, depending on thinkness and how well done you like your swordfish, becareful, it does dry out quickly.
Garnish with parsley and lemon wedges.
Gourmet it Up: Chop some capers, tomatoes and parsley together and serve on top
Friday, March 20, 2009
Who’s Hungry? RECEIPES!
Lemon Rosemary Chicken
1 lb. Chicken Breasts – boneless and skinless
2 tbsp Rosemary
3 cloves of crushed garlic
1 lemon, juiced
1/2 Extra V Olive Oil
Salt / pepper to taste
Skewers – I use metal skewers
Cut up chicken breasts into 1“ thick pieces. Combine the chicken, rosemary, garlic, lemon, salt/pepper and olive oil, marinate for 1 hour. Spray the skewers with cooking spray. Remove chicken from fridge and skewer chicken pieces and put onto a preheated grill over medium heat. Grill time approximately 10 minutes each side; depending on your grill (mine has hot spots!)
HEY! Gourmet it UP: Skewer the chicken with rosemary branches. Just remove the rosemary from thicker stalks and skewer the chicken on the rosemary branch (be careful not to burn the branch)
Italian Sirloin Steak
1lb Sirloin steak
3 tbsp Balsamic Vinegar
2 cloves crushed garlic
2 tsp dried basil
2 tsp thyme
2 tsp oregano
3 tsp rosemary
Salt / pepper to taste
1/4 c (GOOD) red wine
Place steak in marinate for 1-4 hours, the longer the better. (I usually go for 24 hours!)
Allow steak to set out for at least 30 minutes before placing on the hot grill. Grill to desire doneness; this will depend on the thickness of the steak. You will know when meat is ready to be turned over; it will pull away from the grill easily. (10-12 minutes each side for med-rare to med for a 21/2 to 3 inch Sirloin) if it sticks don't force it, just let it go for a couple more minutes.
Let the steak rest for least 10 minutes before slicing, this will allow the juices to redistribute to make for a juicer steak. I usually slice thin against the grain.
HEY! Gourmet it UP: Drizzle with a Balsamic Glaze or top with Italian Compound butter (1/2 c REAL butter mixed with one clove of chopped garlic and 1 tbsp of "Italian" seasonings)
Rosemary Garlic Double Cheddar Burgers
1 lb ground burger 80/20
1 1/2 Cups of Sargento’s Double Cheddar Cheese
2 tbsp fresh rosemary chopped finely
2 tbsp fresh garlic chopped finely
1 tsp Herbs de Provence
3 tbsp of ice-cold beer
S&P to taste
Rustic style rolls,
Mix together the burger, the Sargento’s Double Cheddar Cheese, Herbs de Provence, garlic, ice-cold beer and S&P to taste; once well mixed form into your desired size patty.
Tip…Use an old mayonnaise jar lid to help form the burgers, line the lid with wax paper, place mix into lid form the perfect burger, lift the wax paper to help remove the burger.
Cook burgers in med-high heat, I would suggest spraying your grill with olive oil or nonstick spray, place the burgers on the grill for 5 to 7 minutes per side or until desired doneness, this depends on thickness of your burgers and your grill…however you DO NOT want to dry the burger out, cooking too much will cook the flavors out.
Before serving, grill your rolls so you have that nice toasty flavor.
HEY! Gourmet it UP: Top with Rosemary Mayo, mix a cup of mayo with 1 tbsp finely chopped rosemary and 1 tsp of Herbs de Provence
1 lb. Chicken Breasts – boneless and skinless
2 tbsp Rosemary
3 cloves of crushed garlic
1 lemon, juiced
1/2 Extra V Olive Oil
Salt / pepper to taste
Skewers – I use metal skewers
Cut up chicken breasts into 1“ thick pieces. Combine the chicken, rosemary, garlic, lemon, salt/pepper and olive oil, marinate for 1 hour. Spray the skewers with cooking spray. Remove chicken from fridge and skewer chicken pieces and put onto a preheated grill over medium heat. Grill time approximately 10 minutes each side; depending on your grill (mine has hot spots!)
HEY! Gourmet it UP: Skewer the chicken with rosemary branches. Just remove the rosemary from thicker stalks and skewer the chicken on the rosemary branch (be careful not to burn the branch)
Italian Sirloin Steak
1lb Sirloin steak
3 tbsp Balsamic Vinegar
2 cloves crushed garlic
2 tsp dried basil
2 tsp thyme
2 tsp oregano
3 tsp rosemary
Salt / pepper to taste
1/4 c (GOOD) red wine
Place steak in marinate for 1-4 hours, the longer the better. (I usually go for 24 hours!)
Allow steak to set out for at least 30 minutes before placing on the hot grill. Grill to desire doneness; this will depend on the thickness of the steak. You will know when meat is ready to be turned over; it will pull away from the grill easily. (10-12 minutes each side for med-rare to med for a 21/2 to 3 inch Sirloin) if it sticks don't force it, just let it go for a couple more minutes.
Let the steak rest for least 10 minutes before slicing, this will allow the juices to redistribute to make for a juicer steak. I usually slice thin against the grain.
HEY! Gourmet it UP: Drizzle with a Balsamic Glaze or top with Italian Compound butter (1/2 c REAL butter mixed with one clove of chopped garlic and 1 tbsp of "Italian" seasonings)
Rosemary Garlic Double Cheddar Burgers
1 lb ground burger 80/20
1 1/2 Cups of Sargento’s Double Cheddar Cheese
2 tbsp fresh rosemary chopped finely
2 tbsp fresh garlic chopped finely
1 tsp Herbs de Provence
3 tbsp of ice-cold beer
S&P to taste
Rustic style rolls,
Mix together the burger, the Sargento’s Double Cheddar Cheese, Herbs de Provence, garlic, ice-cold beer and S&P to taste; once well mixed form into your desired size patty.
Tip…Use an old mayonnaise jar lid to help form the burgers, line the lid with wax paper, place mix into lid form the perfect burger, lift the wax paper to help remove the burger.
Cook burgers in med-high heat, I would suggest spraying your grill with olive oil or nonstick spray, place the burgers on the grill for 5 to 7 minutes per side or until desired doneness, this depends on thickness of your burgers and your grill…however you DO NOT want to dry the burger out, cooking too much will cook the flavors out.
Before serving, grill your rolls so you have that nice toasty flavor.
HEY! Gourmet it UP: Top with Rosemary Mayo, mix a cup of mayo with 1 tbsp finely chopped rosemary and 1 tsp of Herbs de Provence
Thursday, March 19, 2009
Other Great Grilling Foods!
CHICKEN:
In pieces or the whole darn thing! Either way it’s just good.
As a rule I always par boil my chicken to ensure doneness, then I marinate with whatever excites me that day...BBQ, honey mustard, garlic and olive oil with fresh herbs…the list can go on and on
Tip: when par boiling this perfect opportunity to make chicken stock, just put in the carrot, celery and onion and when done you have the perfect stock to use anytime, I freeze mine in ice cube trays for portion control.
PORK: The other white meat
Chops, ribs, loin, stuffed again, it’s all good
We eat pork a lot, and when that happens you need to get creative, just last week we had extra thick chops and stuffed them with basil, Parma ham, holmium cheese seasoned with salt/pepper and Extra V olive oil. Or just marinate differently, try balsamic vinegar, extra V olive oil, rosemary, thyme, oregano, honey, salt and pepper.
SEAFOOD:
Clams, oysters, shrimp, scallops, any type of fish!
Have you ever had a cherrystone clam fresh off the grill, or char grilled oysters, there is nothing better. Place the clam on the grill and wait till it just opens...little lemon and butter if you wish. We had char grilled oysters at Bubba’ s and what it is the only time my husband had ever liked an oyster, it’s very simple shuck the oyster and place on hot grill hit it with some garlic butter and top with a little parmesan cheese and enjoy (careful, they are very hot)
FRUIT:
Pineapple, watermelon, peaches, pears, apricots…
When fruit is grilled, it intensifies the natural sweetness. Grilled watermelon topped with a sweet balsamic glaze is the perfect ending to wonderful meal in the summer time. Or gilled pineapple with a honey glaze, peaches grilled with a scoop of sorbet is very refreshing… See you can grill fruit.
PIZZA:
We love a make your own pizza night, we put all sorts of yummy goodies out and let our friends make their own and place on grill until the cheese gets all owwie and gooooy. However to better this even more we have purchased a pizza stone and we now place that on the grill and place the pizzas on top the stone!
In pieces or the whole darn thing! Either way it’s just good.
As a rule I always par boil my chicken to ensure doneness, then I marinate with whatever excites me that day...BBQ, honey mustard, garlic and olive oil with fresh herbs…the list can go on and on
Tip: when par boiling this perfect opportunity to make chicken stock, just put in the carrot, celery and onion and when done you have the perfect stock to use anytime, I freeze mine in ice cube trays for portion control.
PORK: The other white meat
Chops, ribs, loin, stuffed again, it’s all good
We eat pork a lot, and when that happens you need to get creative, just last week we had extra thick chops and stuffed them with basil, Parma ham, holmium cheese seasoned with salt/pepper and Extra V olive oil. Or just marinate differently, try balsamic vinegar, extra V olive oil, rosemary, thyme, oregano, honey, salt and pepper.
SEAFOOD:
Clams, oysters, shrimp, scallops, any type of fish!
Have you ever had a cherrystone clam fresh off the grill, or char grilled oysters, there is nothing better. Place the clam on the grill and wait till it just opens...little lemon and butter if you wish. We had char grilled oysters at Bubba’ s and what it is the only time my husband had ever liked an oyster, it’s very simple shuck the oyster and place on hot grill hit it with some garlic butter and top with a little parmesan cheese and enjoy (careful, they are very hot)
FRUIT:
Pineapple, watermelon, peaches, pears, apricots…
When fruit is grilled, it intensifies the natural sweetness. Grilled watermelon topped with a sweet balsamic glaze is the perfect ending to wonderful meal in the summer time. Or gilled pineapple with a honey glaze, peaches grilled with a scoop of sorbet is very refreshing… See you can grill fruit.
PIZZA:
We love a make your own pizza night, we put all sorts of yummy goodies out and let our friends make their own and place on grill until the cheese gets all owwie and gooooy. However to better this even more we have purchased a pizza stone and we now place that on the grill and place the pizzas on top the stone!
Different Cuts of Steaks
Club Steak:
Sometimes called Delmonico, after the famed 19th century New York dining club that specialized in this steak, the club steak is triangular, smaller than a T-bone, but with the same large "eye" section. It is cut from the short loin, next to the rib end, and when cut properly; it is a delicious and tender steak. You can tell the quality by looking at the steak's "eye"--the meat should be fine in texture with delicate marbling; avoid cuts that seem coarse or contain fat chunks.
Filet Strip:
Filet strips are removed from the short loin before any other steaks are cut. A whole filet strip can be broiled and then cut into individual portions, or covered with pastry and baked, as in Beef Wellington.
Porterhouse Steak:
This is one of the most popular steak cuts! A porterhouse is basically a New York Strip and a Tenderloin together in perfect harmony!
The porterhouse got its moniker when it was first served in the drinking houses where porter, ale, and stout were featured.
Rib Steak:
Rib steaks have an excellent flavor and, of course, come from the rib section.
Strip Steak:
When the tenderloin strip has been removed from the short loin, New York strip and Kansas City strip are the most popular names. These steaks can be cut in any thickness you wish; but I find the perfect cut to be 2 inches.
Sirloin Steak:
The sirloin is a large steak, which makes it suitable for families or parties. Usually cut from 2 1/2" to 3 1/2" thick, with a small amount of wedge bone. Any sirloin steak is tender, delicious, and excellent when broiled in the oven or barbecued.
T-Bone Steak:
This steak is easily identified by its T-shape bone. The T-Bone is similar to the porterhouse, but with a smaller section of tenderloin and a smaller tail, with a fine-grained shell. The perfect cut is between 1 to 3 inches thick. Broiling is the best cooking method.
Tenderloin Steak or Filet Mignon:
The popular name for this steak is filet mignon and it is TENDER and LEAN. Nothing more to say regarding a Filet Mignon!
Sometimes called Delmonico, after the famed 19th century New York dining club that specialized in this steak, the club steak is triangular, smaller than a T-bone, but with the same large "eye" section. It is cut from the short loin, next to the rib end, and when cut properly; it is a delicious and tender steak. You can tell the quality by looking at the steak's "eye"--the meat should be fine in texture with delicate marbling; avoid cuts that seem coarse or contain fat chunks.
Filet Strip:
Filet strips are removed from the short loin before any other steaks are cut. A whole filet strip can be broiled and then cut into individual portions, or covered with pastry and baked, as in Beef Wellington.
Porterhouse Steak:
This is one of the most popular steak cuts! A porterhouse is basically a New York Strip and a Tenderloin together in perfect harmony!
The porterhouse got its moniker when it was first served in the drinking houses where porter, ale, and stout were featured.
Rib Steak:
Rib steaks have an excellent flavor and, of course, come from the rib section.
Strip Steak:
When the tenderloin strip has been removed from the short loin, New York strip and Kansas City strip are the most popular names. These steaks can be cut in any thickness you wish; but I find the perfect cut to be 2 inches.
Sirloin Steak:
The sirloin is a large steak, which makes it suitable for families or parties. Usually cut from 2 1/2" to 3 1/2" thick, with a small amount of wedge bone. Any sirloin steak is tender, delicious, and excellent when broiled in the oven or barbecued.
T-Bone Steak:
This steak is easily identified by its T-shape bone. The T-Bone is similar to the porterhouse, but with a smaller section of tenderloin and a smaller tail, with a fine-grained shell. The perfect cut is between 1 to 3 inches thick. Broiling is the best cooking method.
Tenderloin Steak or Filet Mignon:
The popular name for this steak is filet mignon and it is TENDER and LEAN. Nothing more to say regarding a Filet Mignon!
It’s Grilling Season!
Ah, the smell of a perfectly grilled steak is one of the best smells I have ever endured. Not sure how one would describe the smell of a thick juicy NY strip cooked to the perfection of medium rare to medium with just a slight bit of char righteousness on the outside. Even the sizzle sound when the steak hits the hot grill is enough to excite the taste buds.
You know that sound and you know the smell, not only is it the sounds and smells of goodness searing on the grill, it is also the sounds and smells that spring has arrived, the gateway to better weather, barbeques, boating, fishing, beaching, camping and just getting outside and enjoying life. Ah, spring, there is a skip in our step and zip in our zing; there is not one person I know who doesn’t like spring. And with spring comes summer … and that is another blog entirely!
The question is steak sauce or NO steak sauce? It’s your preference, but me? I wouldn't bother, have you ever heard the old saying “A good steak doesn’t need it and a bad steak doesn’t deserve it.”? However, there can be one exception, Peter Luger steak sauce. They are famous for their Porterhouse for two, grilled to perfection served pre-sliced, sizzling on a hot plate with a douse of butter, really what could be better.
Even though the steak does not need it and trust me it doesn’t, it was the first time I’ve had a steak melt my mouth, really! They do serve every steak with the famous steak sauce, but I think it’s just to get you hooked; it’s so good you could actually drink it! (for Bermudians, Marketplace Shopping Center does sell this sauce, I would highly recommend picking up a bottle)
One cannot live by steak alone, so there is bit about other great grilling meats...chicken, the other white meat, pork, the rich bounty of our favorites from the sea and vine ripened sweet and juicy fruit , yes, fruit, oh did I mention ...grilled pizza!
Happy Grilling!
Bermuda Gourmet Goddess
You know that sound and you know the smell, not only is it the sounds and smells of goodness searing on the grill, it is also the sounds and smells that spring has arrived, the gateway to better weather, barbeques, boating, fishing, beaching, camping and just getting outside and enjoying life. Ah, spring, there is a skip in our step and zip in our zing; there is not one person I know who doesn’t like spring. And with spring comes summer … and that is another blog entirely!
The question is steak sauce or NO steak sauce? It’s your preference, but me? I wouldn't bother, have you ever heard the old saying “A good steak doesn’t need it and a bad steak doesn’t deserve it.”? However, there can be one exception, Peter Luger steak sauce. They are famous for their Porterhouse for two, grilled to perfection served pre-sliced, sizzling on a hot plate with a douse of butter, really what could be better.
Even though the steak does not need it and trust me it doesn’t, it was the first time I’ve had a steak melt my mouth, really! They do serve every steak with the famous steak sauce, but I think it’s just to get you hooked; it’s so good you could actually drink it! (for Bermudians, Marketplace Shopping Center does sell this sauce, I would highly recommend picking up a bottle)
One cannot live by steak alone, so there is bit about other great grilling meats...chicken, the other white meat, pork, the rich bounty of our favorites from the sea and vine ripened sweet and juicy fruit , yes, fruit, oh did I mention ...grilled pizza!
Happy Grilling!
Bermuda Gourmet Goddess
Wednesday, March 11, 2009
What is Gourmet ?
So many people have this strange concept that when they hear the word Gourmet, automatically think food and yes, I am guilty, I did to for many years; until I realized that it’s not all about the food.
“Gourmet” to me is about so much more. It's about taking advantage of every opportunity that life throws at you...some examples: If you get sushi take out, get some cheap sushi dishes (if you don't all ready have them) and use them...if you get Chinese takeout ..Again, take the food out of the containers and use chopsticks to eat, drink your morning juice out a wine glass. Take your shoes off and walk in the grass or stomp in a puddle...when was the last time anyone colored with crayons? (Without your kids!)
Dance when no one is looking, dance when they are, and dance while brushing your teeth, turn your car stereo up loud and sing out loud and make sure the windows are DOWN! (That is my favorite and I do it all the time!) Stuff like that is what also what "gourmet" means to me and why I use it in my name! A friend once said to me “I am here for a short time, not a long time” and I have lived those words, I try to live each day to it's fullest.
I promise this blog will also be about FOOD, ah man do I love food. I love making it, creating new recipes and when traveling eating out and I will bring those places to you.
Matter fact creating a new receipe tonight. Seafood Stuffed Sole with a lemon butter caper sauce served with grilled veggie salad topped with goat cheese. Report back later!
Happy Eating
Bermuda Gourmet Goddess
“Gourmet” to me is about so much more. It's about taking advantage of every opportunity that life throws at you...some examples: If you get sushi take out, get some cheap sushi dishes (if you don't all ready have them) and use them...if you get Chinese takeout ..Again, take the food out of the containers and use chopsticks to eat, drink your morning juice out a wine glass. Take your shoes off and walk in the grass or stomp in a puddle...when was the last time anyone colored with crayons? (Without your kids!)
Dance when no one is looking, dance when they are, and dance while brushing your teeth, turn your car stereo up loud and sing out loud and make sure the windows are DOWN! (That is my favorite and I do it all the time!) Stuff like that is what also what "gourmet" means to me and why I use it in my name! A friend once said to me “I am here for a short time, not a long time” and I have lived those words, I try to live each day to it's fullest.
I promise this blog will also be about FOOD, ah man do I love food. I love making it, creating new recipes and when traveling eating out and I will bring those places to you.
Matter fact creating a new receipe tonight. Seafood Stuffed Sole with a lemon butter caper sauce served with grilled veggie salad topped with goat cheese. Report back later!
Happy Eating
Bermuda Gourmet Goddess
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