Faith is to breathe the flower in every seed, to see a star in every drop of dew, to await the promise of a rainbow despite the cloud. -Unknown “The moment one gives close attention to anything, even a blade of grass, it becomes a mysterious, awesome, indescribably magnificent world in itself.”~Henry Miller
Boys n Grills!
Dave grills fresh WILD SALMON
SUPER-FAST NON-FAT BEAN SOUP
Mix one 16 oz can of Rosarita brand Green Chiles and Lime No Fat refried beans with enough liquid from a 14 oz can of Swansons' Chicken Broth (low sodium) or any good quality chicken broth or homemade; stir to the consistency you like for soup and you have a great bean soup in about 5 minutes. Heat on the stove, and it's very tasty for an extremely quick meal. Top with some cilantro and/or non fat sour cream. (Note: if you want to add some fresh chopped onion, garlic and/or chiles and a little lemon juice, it will take a little more time, but not add any more fat. If you add some pitted black olives, it will add a bit more fat calories, and sodium.) If you are limiting salt, you can first rinse the canned pinto beans (or the black whole beans) in cold water (in a strainer) to remove excess salt before using.
What to do with the juice from Mrs. Renfro's Pickled Jalapenos
When the jalapenos are all gone, use the pickling juice to make your own pickled carrots. Just clean and slice fresh carrots (or use a peeler and make ultra thin long slices), place in a clean bowl and cover with the leftover juice...let marinate for an hour or so. Yum! Once again, beware the sodium content.
VERDE STREET CHILE
In a Casserole Dish: lightly rub with olive oil saute together: 2 cans of green chile enchilada sauce cup of chicken pieces buttermilk 1/2 container of fresh salsa (salsa fresca) place a 1/4 in layer of polenta (sliced from a Polenta roll or your own) Layer of Hatch whole green chiles, opened probably about 8 Bake 350 for 40 minutes
Are we influenced by the events which were taking place at the time of our birth? I have always been passionate about rainbows. The year I was born "Somewhere Over The Rainbow" became famous. As the theme song from the Wizard of Oz, it struck a magical chord with the entire world. And then, my mother named me Judy. Hmmmm. My birthday falls on St. Judith's Saints Day. (I don't know much about Saints, and I don't think my mom did.) Amazing Synchronicity! We love to cook with rainbow colors in mind. Dazzle and drizzle!
"Rainbows for Breakfast", a book I wrote, is dedicated to my granddaughter Katie. She gleefully ate rainbows for breakfast every morning. Now she's a very colorful kid! :) Here's how we "fixed" rainbows every moring: we hung large (1 inch) faceted lead crystal balls in the morning-sunlit kitchen window, and just about breakfast time, on sunny days, there were hundreds of rainbows scattered all over the kitchen! They taste fabulous! :) To see one of the little rainbows, look on the white toaster in the picture of the RAINBOW KITCHEN at the top of this blog.