Month: June 2020

Food: Dinner Tonight – Salmon

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I’ve been craving salmon almost every day and normally, I’d oven-grill one with ginger, butter/olive oil, salt/pepper and that’s it. This morning, I found this recipe I want to try, which is very close to the way I grill mine – except there is feta cheese and orzo and a whole bunch of other wonderful components. So, here you go – in case you want to attempt the same recipe for tonight’s dinner: INGREDIENTS 4 (5-6 ounce) salmon fillets 1 tablespoon balsamic vinegar 2 teaspoons smoked paprika 2 tablespoons chopped fresh oregano (or 1 tablespoon dried oregano) 1 shallot, chopped 4 cloves garlic, minced or grated red pepper flakes, kosher salt, and black pepper 6 tablespoons extra virgin olive oil 1-2 lemons, sliced and seeds removed – use to your taste 8 ounces feta cheese, crumbled 1/2 cup fresh basil, dill, and or mint, chopped (I use a mix) ORZO SUMMER SALAD 3 cups cooked orzo 1/3 cup extra virgin olive oil 1 cup fresh basil, dill, and or chives, chopped (I use a mix) 1 roasted red pepper, chopped 1 (14 ounce) can chickpeas drained 2 cups cherry tomatoes, halved 1/2 cup green olives 1/2 cup cucumber 1 avocado, diced {more} {featured image and recipe full credit}

Back From Staycation

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Last week I had no intention of being online for work or play while I took a few days off to come to terms with a milestone birthday 2020 style. I did my best, drove out of town, day trips mind you, to places I haven’t been and some places I have and got a glimpse of how much different things are since the lock down. I was disappointed in some places, where folks did not wear their masks, and other places where too many people were grouped together for dinner or lunch. I felt very nervous, especially since the U.S. is not on track with recovery or making conscious efforts to adhere to the rules to help slow down the virus. As a result I am afraid that we may be headed for another lock down if we continue to play as entitled as we are bred in this country. As it stands EU has rightfully banned American travelers from going abroad and who knows which other nations will follow suit? But I am …

Food: Chicken Florentine

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I decided to take this week off – from work and even the new /strange lifestyle we’ve all been living since the social distancing and all. It is a staycation naturally, where I had to find creative ways to be outdoors and away from San Francisco’s dreary ‘summer months.’ In case you don’t know, San Francisco has the coldest summer with heavy fog, drizzle, wind and nothing but gray. I’ll be talking about the staycation next week, once I’ve put my concept together on how to present the blog post to you all. In the meantime, just know, I am still cooking at home, in the evenings and this recipe is the winner for tonight’s dinner: Yes mother, we are having chicken 🙂 INGREDIENTS 1 large egg, beaten 1/4 cup all-purpose flour or use gluten free 4 boneless skinless chicken breast cutlets (about 3/4 inch thick) kosher salt and pepper 10 tablespoons cold salted butter, cubed (see note) 4 tablespoons extra virgin olive oil 2 1/2 cups cherry tomatoes 4 cloves garlic, smashed 2 tablespoons fresh chopped thyme 1 pinch crushed red pepper flakes 4 ounces buffalo or regular mozzarella, torn 3 tablespoons fresh lemon juice 1/2 cup fresh basil, …

Today’s Pretty Things

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It has been a week – on a personal level, with a car break in, plumbing issues lost driver’s license, and health related concerns, and yet I am buying a bouquet of flowers, and sprucing up the house, to do my best in staying positive or even optimistic. Photographs of pretty things help, especially these lovely ones. Hang in there if you are having an equally tough week. {featured image source and full credit}

Decor: Home Is Where We Are

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Although many states, or countries are lifting the shelter in place to boost moral, moods and the economy, I am still considering staying more at home, and focusing on projects around the house which will certainly boost moods or moral if done as suggested in these topics of decor interest on this Wednesday. {featured images and article full credit}

Food: Side Dish 101

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I live for side dishes – and with each meal plan them carefully so to use up the freshest of ingredients I purchased from the grocers. Which is what led me to this list of side dishes to consider adding the perfect to the simply meal. I normally shift between roasted tomatoes, cabbage slaw, roasted peppers, roasted potatoes and sometimes rice. {featured image and source full credit}

Travel: Knowledge Is Key

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Before I travel to any destination, or discussed it while I was a travel agent, I always did my part and continue to do my part in learning and understanding about even the most simplest of details about the country I was visiting. So, there is no better time than the present to with virtual travel or wanderlusting, to simple soak in all the information available to keep us yearning for when we could actually travel.

Food: Dinner Tonight – Chicken Caesar Salad Altered

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There is at least one day a week, I serve a chicken dish to the family – my mother included. However, when I mention that dinner would be chicken related, she cringes – not sure why. I do ask her, and she says, chicken is good. You do what you think is best. So, this pesto chicken Caesar salad recipe it is with a few alterations to fit our dietary needs: INGREDIENTS 2 tablespoons extra virgin olive oil, plus more for drizzling 2 cups torn ciabatta bread (no bread for us) 2 cloves garlic, smashed 1 pound boneless skinless chicken breasts, cut into bite size chunks 1/2 cup basil pesto, homemade or store-bought red pepper flakes, kosher salt, and black pepper 6 cups shredded romaine lettuce 2 cups cherry tomatoes, halved 8 ounces burrata cheese, at room temperature (this may be mozzarella instead) fresh herbs, for serving, such as chives, thyme, and basil PARMESAN TAHINI DRESSING 1/4 cup extra virgin olive oil juice of 2 lemons 1/4 cup tahini 2 tablespoons dijon mustard {toss up on the dijon since family not a fan} 2 teaspoons Worcestershire sauce 1-2 cloves garlic, grated kosher salt and black pepper 1/3 cup grated parmesan {continued} Question of …