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Friday

When the anticipation of having lobster with soba noodles gets to be too much and you have to indulge. I like to cook them and let them cool, then I simply enjoy the succulent meat with the noodles. Yummy!

How was your holiday gathering…? We have been bombarded for a week about the sales happening, in some cases, the black Friday sales have been on for almost a week!

Yesterday I ran around trying to find pumpkin pie, it was everywhere during the Canadian Thanksgiving, I finally found one so I could have A piece. yes A, meaning a single piece… As much as I love a piece of pumpkin pie smothered with whipped cream… I can only indulge in one piece. Desserts are not high on my list, but the pumpkin pie was the one memory I had of sharing time with my Mom… it was a time where we shared the guilty secret of enjoying the treat on our own… (we were both diabetics) Pies elevate sugar levels!!! Mom has been gone now for almost 10 years…. festive holidays were always so important to her. So altho’ I tend to withdraw into a a quiet laid back day … I do remember her love of sharing a meal with her family, I might be inspired to call my sister.

Simple message today, it is so simple .. it slips easily past your thought process .. after you’ve read it… and agree, yup, you need to slow down… it gets tucked away … and forgotten. Please… take a few minutes today for YOU. Really, really make time for YOU.

Oyashikiri

re. lobster. No I don’t drown it in garlic butter.. altho’ that is one dip I enjoy… lately I am eating it plain, savouring the taste of the meat on its own. It is healthier for me … no after effects.. there are some great Asian sauces that are a treat, but again.,, sauces contain sugar..

The Soba noodles I drain, and cool them down under the cold water tap, then toss them in a very light seasoning.. depending on my taste wants of that moment. sprinkled with black or white sesame seeds is fun. I found a Vietnamese sauce with a tang that hits the spot too.

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Garlic Anchovy Salad Dressing

What is for breakfast ? Good morning everyone! I’m going to try once more to show you the first salad that tempted me. For some reason, WP (Word Press) and I were not in sync when I wanted to post this. So here goes..

It worked! good. This recipe was found on foodandwine.com I am going to add hard boiled eggs, after all it will be breakfast. =^_^= I meant to only use this one picture of food, but when I saw all the wonderful ideas using anchovies, I wanted to share them. I do recognize that there are a lot of people who do not enjoy anchovies but then, vive la difference!

Today the meditation was about beginning each new day with a renewed sense of appreciation. I looked at my desk and found a package from the anchovies I brought back from my trip to the States the other day. Hmm yum, anchovies with capers in pure olive oil, usually I get the little fillets and use them to season my cooking and for a special treat I will do them with cloves of fresh garlic and toss that over pasta with hot chilies …(see recipe below) That got my morning thoughts interested in satisfying my taste bud. I did my best to ignore Canaille’s big brown eyes looking up at me expectantly, (Canaille is our Porti, Portuguese Water Dog) it didn’t work, mindful of her empty tummy I couldn’t very well keep teasing mine with the sight and possibility of food, and not respond to my ‘baby”. so rest easy, I took time to feed the dogs.

Such is life isn’t it, we start out with good intentions, but often our thoughts are diverted, or our attention, and we need to pause and do something else. But with a purpose, if we are dedicated to the task at hand, we finish what we started, we return to our project and we pick up where we left off. The key to achieving something is to stick to it. Don’t give up! Keep at it until you’ve accomplished what you started.

Now, I’ve posted some goodies for you to enjoy, maybe you’ll be tempted too. For now, I bid you a good day, I’m off to start my day, and decide just what I will delight my taste buds with on this beautiful sunny Sunday! Blessings all.. Oyashikiri

Tomatoes with Anchovy Dressing Found on Martha Stewart.com -Martha is one of my favourite people – she is a survivor!

Gluten free • Paleo • Serves 4

Martha Stewart Tomatoes with Anchovy Dressing – Martha Stewart Recipes This looks dangerously good–I could eat this entire recipe easily.

Grilled Potato Salad for lunch or dinner hmmmm… Grill Yukon gold potato halves and combine with a mixture of tomatoes, capers, oregano, olives, and anchovies for a Mediterranean-style potato side dish. (taken from Pinterest this morning)

This dear readers is one of my all time favourite comfort dishes. Garlic Anchovy pasta. I’ve been making it for years. I found a recipe this morning while browsing the photo credit was to Helen Rosner. I copied the receipt since if you want to try and do it, it will be helpful, I myself just wing it according to my wants and taste buds at that moment. I do use the hot chillies…yum Yup this will be a for sure later today!!! I know I know, it will be a serving for one, you’ll get something else. (Hubby does not like anchovies) =^_^=

SERVES 2–4

INGREDIENTS

⅓ cup olive oil
4 cloves garlic, mashed into a paste
1 (2-oz.) tin oil-packed anchovies, mashed into a paste
Pinch crushed red chile flakes
4 tbsp. butter, cubed and chilled
8 oz. spaghetti
2 tbsp. finely chopped parsley
Kosher salt and freshly ground black pepper, to taste
Freshly grated parmesan, for garnish

INSTRUCTIONS

1. Heat oil in a 12” skillet over medium heat. Add garlic; cook, stirring occasionally, until golden, 2–3 minutes. Add anchovy paste and chile flakes; cook until deeply caramelized, about 5 minutes. Reduce heat to medium-low; slowly stir in butter to make a smooth sauce.

2. Meanwhile, bring a large saucepan of salted water to a boil. Cook spaghetti until al dente, about 10 minutes.

3. Add spaghetti and parsley to skillet and season with salt and pepper; toss to coat. Divide among serving bowls and garnish with parmesan.

This was another recipe found on the Martha Steward.com site.. Roasted red Pepper salad with Anchovy white beans .>

Arugula, roasted red peppers and white bean salad……Dressing: 2 anchovy fillets, minced 1 clove garlic, minced 2 tsp sherry vinegar 3 tbs olive oil 1/4 c chopped fresh parsley, 1 minced garlic clove, 2 tsp sherry vinegar, 3 tbs extra-virgin olive oil 1/4 cup chopped fresh flat-leaf parsley

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Fresh Vegetables

It winter, the days can be dreary and gray, that is no reason to sit down to a boring plate of vegetables. I had left over butternut squash from the other day, and some of the orange cauliflower. To round off the plate, I added steamed corn on the cob, and a steamed mixed veggie dish.

I use fresh green beans, carrots, red potato, red pepper, sliced like potato fries. toss the veggies with some butter, seasoning, garlic and spiracha hot chili sauce. Then I nuke it for about 5 minutes. Letting it sit in the steam for another 2 minutes before service.

The Sriracha hot chili sauce at one time was only available at Asian grocers, but now most of the major grocery stores have it.

Note, the only butter used, is the butter I used in the mixed vegetables. The corn is eaten the way you see it. I discovered that cooking the corn in its husks, in the microwave steams it beautifully. The niblets are plump, tender and sweet, unless you get a bad or old batch of corn. I do my best to buy fresh produce in shops that are well populated. The product does not stay around long.

There are a lot of Japanese rice seasonings that compliment the veggies, they are flavourful, and low in calories.

Being diabetic, I have to really watch what I eat, and there are days when I have to eat often. So smaller meals with lots of vegetables suits me. At lunch today, we had roast pork with baked potato and roasted carrots. I indulged my protein craving at lunch. This evening I might have toast and kippers for an evening snack. =^_^=

One of the lessons I have to learn in life is to be accepting of the fact that I am a diabetic. One of the day to day happenings besides the medications one has to take, is to be creative about meals. Being visual, when my plate of food is appealing, I have a better appreciation of the meal.

PL Precept # 20 Live maintaining equilibrium between mind and matter.