Gazpacho Gone Gold

Serves 4

INGREDIENTS:
3 pounds of tomatoes, preferably heirloom, (about 6 yellow tomatoes and 1 red tomato)
1 yellow bell pepper
1 Tablespoon of red wine vinegar
1 ½ teaspoons kosher salt
2 large garlic cloves
2 ounces of good quality feta, crumbled (1/2 cup)
¼ cup of small basil leaves (or torn large basil leaves)
¼ cup of roasted and salted pepitas

DIRECTIONS
1. Cut tomatoes and pepper into large pieces and puree the vegetables and garlic in batches in a food processor. Transfer the puree to a large bowl.
2. Stir in the vinegar and salt. Refrigerate for at least 2 hours so the flavors can deepen. Divide into individual serving bowls and garnish with feta, basil, and pepitas.

adapted by Cristina Paul from a Real Simple Recipe

Blah-Blah-Blahg: Food For Nought

Who knew that Koreans are such fans of my second favorite food? Although, another listening of this song may just change my mind.

Can you guess my first favorite food?
Hint: That song isn't as good

Gold

Pale gold of the walls, gold
of the centers of daisies, yellow roses
pressing from a clear bowl. All day
we lay on the bed, my hand
stroking the deep
gold of your thighs and your back.
We slept and woke
entering the golden room together,
lay down in it breathing
quickly, then
slowly again,
caressing and dozing, your hand sleepily
touching my hair now.

We made in those days
tiny identical rooms inside our bodies
which the men who uncover our graves
will find in a thousand years
shining and whole.

by Donald Hall from White Apples and the Taste of Stone

Easy Dips It

This recipe can be made for a large crowd or simply use a smaller amount of the ingredients for a cozy crowd of two

Ingredients:
2 pounds or more of washed organic strawberries and sliced peaches or apricots
One pound tub of sour cream (preferably not light)
1 1/2 cups or more of fresh dark brown sugar (it's important that the sugar has not been opened and hardened)

Directions:
Display fruit and place sour cream in one bowl and brown sugar in another bowl. Simply direct your friends to dip the fruit in the sour cream first and then dip into the brown sugar. Divinity!

***Chocolate-covered strawberries are sooooooo passé!

Recipe from an aunt

Blah-Blah-Blahg: Food For Nought

When Driving Across Country:*swiss army knife, swiss army knife, swiss army knife
*Bringing along 19 pairs of shoes in your compact vehicle is not unsound thinking (also employing litotes cannot be underestimated).
*Purchase pepper spray to harness your inner Condy Rice
*Taking Qigong stops may be more imperative than taking pictures
*Hold your breath for cemeteries, tunnels, and the November election
*Take along your favorite bottle of wine or fancy beer (that can't be found just anywhere) for the end of the road
*It's always prudent to possess home-made amulets to protect your soul, your wheels, your wobbly luggage, and your array of carefully -planned snacks
*Something obnoxiously "conscious" is always in order. I suggest becoming a member of the Sigg club - I mean who doesn't absolutely require a designer, reusable water bottle?
*Scoops ice cream must be visited prior to the whole affair

Invictus

Out of the night that covers me,
Black as the pit from pole to pole,
I thank whatever gods may be
For my unconquerable soul.

In the fell clutch of circumstance
I have not winced nor cried aloud.
Under the bludgeonings of chance
My head is bloody, but unbowed.

Beyond this place of wrath and tears
Looms but the Horror of the shade,
And yet the menace of the years
Finds, and shall find, me unafraid.

It matters not how strait the gate,
How charged with punishments the scroll,
I am the master of my fate:
I am the captain of my soul.

by William E Henley

I Do Give A Fig

Did you ever have crackers with feta and fig jam spread on top at a party? Well, get real because it's fig season. Plus, chard is infinitely tastier and healthier than a measly cracker.


Serves 4

INGREDIENTS:
2 lbs of red Swiss chard, stems trimmed
2 Tbsp butter
4 chopped shallots
6 large, black mission figs, cut in half
scant 1/2 cup of high quality feta cheese
fine, well-aged balsamic vinegar
1/2 tsp kosher salt

DIRECTIONS:
1. Preheat the oven to 350º. Chop the Swiss chard stems into 1" - 2" pieces. Place chard, shallots, and butter in a large pan over moderately low heat. Sautee until shallots are translucent and chard softens - about 6 minutes.
2. Meanwhile, chop the chard leaves and place all the figs, cut side up on a foil lined baking sheet. Place a piece of crumbled feta on each of the fig halves. Roast the figs in the oven for about 9 minutes, until the feta begins to brown ever so slightly at the edges. Take the figs out of the oven and drizzle a drop of balsamic on each fig.
3. While the figs roast, place the chard leaves in the pan with the stems, shallots, and butter. Add the salt and cover the chard with another pan. Let cook, stirring occasionally until all the leaves wilt - about 9 minutes.
4. Spoon the chard and all of the juices onto a platter and carefully place the roasted figs on top of the bed of greens.

***Although I love this dish warm, the chard is lovely when served at room temperature. The figs will still taste nice, but look far better straight out of the oven. Extras are great spread on a grilled panino.

Recipe constructed by Cristina Paul