Welcome back to me after an eleven month hiatus from these pages. Hello Readers. Are you still out there? I’m back. I’m back but things have changed around here. I’ve changed. Last time I wrote I was absorbed in a muffin-making frenzy, preparing for an onslaught of extreme expected hunger. I’m now the proud mama of a ten-month old baby boy. Indeed, I baked all of those muffins, I ate all of those muffins, I eventually got rid of the excess weight caused by those muffins and I’m still here to tell the tale.
Archive for the ‘Energy and Health’ Category
Posted in Energy and Health, New Beginnings, Recipes, Uncategorized, Vegetables, tagged halthy summer cooking, post-baby cooking, Stuffed Rond de Nice Squash; Zucchini, vegetables, vegetarian on May 25, 2011| 2 Comments »
Sometimes, not very often but every now and then, I really really miss living in England. It might hit me after a burning hot week, when stepping outside is reminiscent of stepping into a furnace. As the sweat slowly starts to trickle, I daydream of lush green gardens, Kenwood Park, that lovely damp smell after the rain, RAIN, wild daisies, late sunsets and the unmistakably English summer sound of tennis being played outdoors.
My suspicion that summer is almost upon us was confirmed this morning at 8am when I saw a teenage girl eating an ice lolly on her way to school. In Israel our summers are long and relentless. They start around May and continue well into October. The relentless part hasn’t really kicked in yet – for now it is still mainly pleasant – but it will hit us in the next few weeks, I’m sure.
To kick off the summer season as I mean to go on, I made gazpacho for lunch this Shabbat. I remember eating gazpacho for the first time as a child on holiday with my parents in Spain. I didn’t like the strong flavour, and I was cross that the soup was cold. Everyone knows that soup is supposed to be hot! That childhood reticence for gazpacho stayed with me until about a year ago when I decided that my taste buds might have matured over the last fifteen years and I was ready to give it another go. So this week I made it for the first time, relying on my trusty Moosewood cookbook to deliver a good recipe, which indeed it did.
At lunch a gazpacho-discussion ensued and I learned that people like their gazpacho every which way. S&D make theirs very spicy and with a high ratio of onions and garlic to everything else, and G, who eats hers for breakfast, adds a secret ingredient which makes the soup deliciously crunchy. I’ll ask her if I can reveal it here.