A very tasty sandwich

Sandwiches can be a 7-Eleven egg salad gag-inducing mess to something that rivals a 4 star meal. Seriously. When I bit into this deliciousness I experienced happiness that made me appreciate it as much as any culinary sensation out there.

Now the question was---what to put on said sandwich?

So many options!

I am surprised I narrowed it down to just two.

I purchased my ficille (see skinny baguette).






















Half Number 1:

1 quarter chopped endive
1-2 tablespoons Roquefort or other blue cheese
Mayonnaise
Mustard
1/4 beet sliced into matchstick size
4 cornichons sliced into matchstick size
Salt and pepper. Whatever aount you deem appropriate.

Assemble all as per picture.



















I am quite generous with my mayo and mustard and even put in some blue cheese dressing I had made the other night. I like my sandwiches to have the perfect balance of moisture and crunchy bread.

Half Number 2:
Half of each a green and red heirloom tomato (I am being color biased here)
Mayo and mustard
1/4 avocado
1/4 sliced shallot
Brie cheese (as much as you want!)
Salt and pepper. Whatever aount you deem appropriate.

Assemble as per photo.




















Now, DIVE in.


















I must say the endive one was my fave. The crunch factor with the cornichons and hint of the sweet beets made me squeal with excitement. Yes, I really get that giddy over food.
If you don't want the carbs this i-s doable as a salad. But a good baguette takes it to the next level.

Happy Canada Day!

I may have gone gaga over France but I am still Canadian so Happy Canada Day! I must pay tribute to my Canadian heritage with this installment of…

WHAT CANADA DOES BETTER
(I would love to hear your faveourites on my comments/posts)

Number 1.
Multicultural food. Sushi on Sunday. Mexican on Monday. Thai on Tuesday---ok. You get the point. We have global access to all things ethnic and delicious. What a treat.
Any ingredient, anytime. It can be a bit ridiculous with all fruits all year round but it is a real blessing. When you ask a French grocer for horseradish or corn (yup, corn) and they have no clue what you are talking about, you realize how spoiled we are. However the worst is NO MAPLE SYRUP!!!! This is devastating news to my Saturday morning pancakes.

Number 2
Well marked street signs. Never thought I would appreciate this one but having been lost for half of my stay so far, I can attest we do this well. Even with a navigation system there is always confusion and it is mandatory I get lost once a day.

Number 3
Customer Service. Usually bang on.
Well, we are told to be nice. The French actually go with their mood. Most of them are in good spirits but the ones that are not will sneer and practically spit on you if you piss them off. It is a real hit and miss here. Sometimes you get the “BON-JOUR Madame” “Avec Plasir” and “Enchante”.
Other times you go to the only café in some random town, population 17, and are totally ignored.
At Chez Gazois I felt like Patrick Swayze in Ghost. Hey! Over here!!! Water? Menu? Anything??? Helloooo (echo, echo, echo)????
Now, to their defense I think the staff, all related, had a case of kissing cousins. No, seriously. There was something inbred about this crew, so maybe their vision was impaired. Needless to say there was a invisibility we all felt as we sat down and were totally disregarded until we finally made an executive decision to drive 27 kms to the next town and eat there as it would probably mean we would be served faster.
Another sound bite from my dear father…“This is no Global!”
No, Dad, it certainly is not. Ahh…the irony.

Number 4
Nice teeth (smiles) and deodorant. We are huge fans of both and that is a very good thing.

Number 5
Friends and family. Ok, so maybe we don’t do it better but mine are 95% from there so it is my number 5. Actually number 1. You are all my heart and raison d’etre. (yes, my throwing in French words is kinda pompous but at the same time relevant). I love you all and miss you dearly.
OH CANADA!!!















I really should be posting a Canadian recipe, but alas, I don’t eat poutine and as previously mentioned the absence of Maple Syrup in these parts has stalled me in my ode to Canada meal.

So the best I can do is post this grilled eggplant, red pepper-tomato sauce and fresh chevre dish as the colours are reminiscent of the flag. Sort of. I am trying. What is most important is just sitting down to a meal with a bunch of people that make you laugh and feel good, right? It could be cheap hot dogs or fois gras. If the company is good the food is better.















Grilled eggplant with red pepper-tomato sauce and fresh goats cheese

1 large eggplant sliced in half inch slices, lengthwise.
Place on cutting board and salt with fleur de sel to remove excess moisture.
This will make the eggplant less chewy. Let sit for 30 minutes. You don’t have to do this but it helps.















1 cup fresh tomato or store bought sauce
1 8 oz container of roasted red peppers
Puree the red peppers and add to the tomato sauce
1 head of roasted garlic (in oven at 350 degrees for 30 minutes)
Remove garlic from oven, peel and add soft cloves o tomato-pepper sauce.
Set aside.

In a sauce pan or bbq heat to medium-high temperature, ¼ cup olive oil.
Add slices of eggplant and fry 5 to 7 minutes each side or until soft and cooked throughout.

In another saucepan heat up sauce. Season with salt and pepper and ¼ teaspoon chili flakes.

When all eggplant has been cooked lay on a large serving platter and pour sauce overtop. Garnish with fresh basil or oregano, your faveorite olives and ½ cup of good quality goats cheese or feta. You can serve as is, on crusty pieces of toasted bread (bruschetta style) or pasta.

Fruit Road Kill Cake

My driving lessons continue. Could I have actually taken the Peugeot out for a spin and only stalled her once???? Wow.
This. calls for a celebration.
Lets drink some Rose and eat lots of cheese.
Oh, wait. That is what I did yesterday when I celebrated….um...yeah.
Today I also managed to get in my first bicycle ride. Since I wanted to find my way around these parts without the aid of a motor vehicle my dad and I decided we would venture off and find our way to Cognac City Central. Apparently the main road is a bit sketch so we were advised to take some bicycle routes to get there. After pulling out our map for the five hundreth time we decided to throw caution to the wind and just head in the general direction of…north. Low and behold we got there an hour or so later. Three cheers for the road less traveled!
My father has a few obsessions in life.
Fresh fruit happens to be in the top 5. (Ask me about the other 4). So you can imagine his reaction as we are biking along and come across a wild plum tree that has disposed much of its bounty all over the road.
My dad came to a screeching halt as coming across free fruit of any kind is like finding a winning lottery ticket.
I wasn’t quite sure if these were plums, cherries or grapes. They have the texture and look of a small yellow plum, the pit of a cherry and the taste of a grapey plum.



They were delicious but as my father so eloquently said in French that they were no doubt going to give us active bowel movements. Ok, so he said diarrhea in French but I am trying to make you want to eat this following recipe so don't be deterred. The raw fruit is the problem. Cooked, you are totally fine.

We managed to score a good bowl full and I have decided they would be best in a spicy plum upside down cake. Also know known as fruit road kill cake.

Spicy Plum Upside-Down Cake

Preheat oven to 400 degrees

1 1/2 to 2 cups of pitted plums
Arrange plums at the bottom of a a round pie plate lined with parchment paper. They should generously cover the bottom. Sprinkle with 3 tablespoons of sugar.



3 tablespoons melted butter
3/4 cup of sugar plus 3 tablespoon
1 egg and 1 egg white, beat
Combine the above ingredients in a mixing bowl and beat well, adding eggs after sugar and butter has creamed.
In a seperate bowl add:
1 1/2 cups of flour
1 1/2 teaspoons baking powder
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1 1/2 cups of sour cream or fromage frais
Add flour mixture to sugar mixture in two parts alternating with sour cream.
Pour on top of cherries and bake for 30-40 minutes. Remove from oven and let sit until cool. Then reverse onto a serving plate and serve.



And, I bid adieu on this post with a view of the sunset from my side of the world. Once I figure out all the settings and inner-workings of this (new) camera, these picture(s) will hopefully represent to you the ridiculous oh-my-god-is-this-really-my-backyard- beauty of where I am. Bonne nuit.

Chez Tabois

Last time I had a blog entry was over 2 years ago. I got lazy but also will use the cop out that I started the Birds Nest so that occupied my time. I feel inspired to start up again (in a slightly different format) as I have been given the opportunity to work for the Marsh’s at Chez Tabois.





I am a very lucky lady who gets to cook for them this summer at their lovely French home. It is beyond dreamy. I am going to try my best to document my time here along with some recipes.

Where I am situated it is somewhere near Cognac. I would like to know exactly where but every time I get in a car without a local I/we manage to get lost for a couple of hours. Finally purchased a map with landmarks and roads that don’t resemble a treasure hunt scribbled by a 9 year old. I am also in the process of learning how to drive standard. On French roads. By my father.
Have you ever witnessed a grass hopping Peugeot? Er, not pretty at all. Since my parents are visiting this week my Dad has kindly offered to teach me on the RENTAL car. To truly appreciate this you really need to view it person or on video. However, since I end up looking like a rude, ungrateful stressed out, bratty 5 year old, I have opted out.

So far the highlights are:

1. E. Leclerc. Basically the Superstore version for France. I can’t stand Superstore but I am fascinated with E. Leclerc. Mainly because they have an entire aisle devoted to butter! How can there be so many brands? I get it with the cheese but butter (pun, kinda intended). I was in a state of confusion and wonder. I ended up settling on one that was 1.27 euros. I was only in Leclerc for half an hour but I will be going back soon and devoting a good portion of the day to the inner-workings of this food emporium so I can figure out how to find eggs, milk and wine without GPS.

2. Cheap wine! My liver is giving me the middle finger.

3. Sunshine. It exists and is quite prevalent. Be gone SADS!

4. Old buildings and other old things. I am constantly taking clichéd photos of doors and stonewall and fountains. I cannot get enough. France is so damn good looking and it’s all in the details.

5. The markets. I love the produce but the vendor’s rule. Last time I was here I cannot remember them being so theatrical, entertaining and charming but anytime someone calls me good looking in order to buy their zucchini I fall hook, line and sinker. Even if it is an 81 year old grandma with a lazy eye.







s

Smoked salmon, thyme and lemon quiche



Ingredients:

Pate Brisee or premade pie crust of your choice (puff pastry or filo)
4 eggs
½ cup of milk
½ teaspoon of thyme
½ teaspoon of lemon rind
½ teaspoon of minced garlic
1 tablespoon of capers
½ cup goat cheese or feta
1 package or 6-8 slices of lox, smoked salmon
shredded Basil (optional)

Preheat oven to 375
Beat eggs and milk. Add remaining ingredients of thyme through goat cheese. Pour into quiche/pie dish. Bake for 30-40 minutes or until quiche is no longer liquid.
Let cool for 10 minutes.
Serve with a salad and a glass of Pouilly Fume. Or any other white you can get your lips on.

A little homemade bread for le petit dejeuner...

Applesauce.....Worlds best.

Well, this is the best I have ever tasted. So in my humble opinion I have claimed victory on this title. Really, the best part is that it is super pure.

NOTHING added. Except a little water.

I peeled some 5 pounds or so of the Macintosh variety, chopped them into 2 inch squares (quarters would work too), put them in a lasagna dish filled with a 1/4 cup water and then roasted them for around and hour at 400 degrees or until they were mushy but a little bit caramelized. Cooled. Put them in blender and pureed. Result? Smooth, sweet, devine apple silkiness. Some may say a little "baby food" like but I put this on some crepes filled with cottage cheese and I was in a very happy place.

Other ideas...

Pancakes
Oatmeal
Latkes (potato pancakes)
As a substitute for oil and sugar in baking
The list goes on....

Brown Sugar Baked Grapefruits

This is easier than toast. Grapefruit. Brown Sugar. Vanilla and optional candied ginger. Place in oven under broil and look what comes out? Pretty little cups of citrus sunshine.

3 grapefruits, cut in half with the a thin slice off the bottom so not to fall over
6 tablespoons of brown sugar
1 tablespoon of vanilla extract
6 pieces of candied ginger (or more if you love the ginge)

Serves 6

Preheat over to Broil.
Cut grapefruits in half. Using a serrated knife cut inside and around the grapefruit half as to loosen the fruit.
In a small bowl mix vanilla and brown sugar. Place approximately a tablespoon over each grapefruit half. Place on a baking sheet and broil for 5-10 minutes keeping a close eye as not to burn but to lightly brown.
Remove from oven and place a piece of candied ginger in the middle. Let sit at room temperature for 15-30 minutes (this isn't essential but lets the flavours saturate).

Food for Thought: Brain Food

As summer turns to fall, and my days of racing to a patio at 5pm end, I personally struggle with keeping my concentration levels high.

I was happy to read that I am far from alone. Seasons, diet and the inevitable aging are all contributing factors that affect memory.


The below article from The Province suggests to “eat brain food to keep your noodle like new”.

While the “noodle” brain reference seems outdated, the information does not.

The article argues that even though supplements have their place, “the problem with pills is that the extracted form of a nutrient rarely matches up with the complex whole form found in food.”

Find out more about what to eat to keep your “keys out of the freezer”.

http://www.theprovince.com/health/diet-fitness

Chocolate Zucchini Cupcakes (or muffins)

These are a great " healthi-er" cupcake recipe. Obviously they still have sugar and butter but not that much and if you omit the frosting they are still quite lovely. Moist, chocolatey goodness.

Ingredients
1/2 cup brown sugar
1/4 cup agave nectar
3 tablespoons vegetable oil
2 large eggs
1/2 cup applesauce or applebutter
2 cups all-purpose flour
3 tablespoons unsweetened cocoa
1 1/4 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups shredded zucchini
1/2 cup semisweet chocolate chips
1/2 cup of walnuts (OPTIONAL)

Chocolate Creamcheese Frosting:
1/3 cup light cream cheese, softened
2 tablespoons butter, softened
1/2 teaspoon vanilla extract
3 tablespoons unsweetened cocoa
1/8 teaspoon salt
2 cups powdered sugar

Preheat oven to 350°.

Place first 3 ingredients in a large bowl; beat with a mixer at low speed until well blended. Stir in applesauce.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 4 ingredients (through salt), stirring well with a whisk. Add flour mixture to sugar mixture, beating just until moist. Stir in the zucchini and chocolate chips, and walnuts if using. Pour batter into mini muffin or regular size tins. Bake at 350° for 20-25 minutes hour or until a wooden pick inserted in center comes out almost clean.
Meanwhile, beat creamcheese and butter with vanilla. Add salt. Slowly add powdered sugar. Frosting should be fairly thick consistency and may need additional sugar. Scrape frosting from bowl with a spatula and place in a icing bag. Chill in fridge for 15 minutes.
Once cupcakes are cooled pipe icing onto each one and bite in.

Fig and Blue Cheese Pizza

This is pretty rich and decadent. Like wearing a fur bikini on a yacht in St Tropez, while drinking champagne and having peeled grapes fed to you. BUT a lot cheaper and tastier!

Fresh figs are best but dried will definitely be a great substitute. I like to serve these more as an appetizer than a main. Cut into squares and devour!

10 Fresh figs, cut and quartered
4-6 tablespoons honey
1/3 cup of blue cheese or gorgonzola
1/2 cup pecans

2 tablespoons fresh rosemary
Ground pepper to taste
OPTIONAL: Balsamic Reduction

Pizza dough (your favorite recipe or purchased -- but make sure it is the dough. Not that premade shell stuff!)

Preheat the oven to 400 degrees.

Servings: 15 as an an appetizer

Roll out pizza dough into a 9 x 14 inch rectangle (approximately).
Spread honey evenly on pizza dough. Arrange figs in 4 even lines on rolled out pizza dough. Top with blue cheese, pecans, rosemary and pepper. Cook for 20 minute or until crust is set.
Remove, let cool, and drizzle with balsamic reduction, if using. Cut into 2x2 inch squares.

Before Oven

After Oven

Chipotle Cornbread

This cornbread is very corny. Ha, ha. I recommend serving it with BUTTER and WARM. Yum.

3 tablespoons butter
1 chipotle pepper finely minced
1 1/2 cups whole wheat pastry flour
3/4 cup cornmeal
2 tablespoon brown sugar
2 tablespoons agave nectar
1 tablespoon baking powder
1 1/2 teaspoons fine grain sea salt
1 cup buttermilk
1 large egg
2 cups corn, fresh sliced off the cob
1/2 cup diced red pepper
1/4 cup minced cilantro

OPTIONAL: 1 cup shredded aged cheddar or monterey jack

Servings: 12 squares

Preheat your oven to 350F degrees.

In a medium bowl whisk together the flour, cornmeal, sugar, baking powder and salt. In a separate bowl whisk together the buttermilk, egg, melted butter, corn, chipotle, red pepper and cilantro. Pour the wet ingredients over the dry and stir until just combined. If using the cheese, pour half the batter into a greased 8x8 pan. Sprinkle 3/4 cup of cheese over top and pour remaining batter. Sprinkle 1/4 cup of remaining cheese.
Fill it with the cornbread batter, pushing the batter out to the sides if needed. Bake for 45-60 minutes or until center is j set and a knife can be inserted and removed without batter.

Chai Zucchini Bread

I wanted to do a zucchini bread that was different than the norm. By adding the cardamom it gave it a spicier flavour and with the icing made it very reminiscent of carrot cake which I adore. This is not only lighter in calories and fat but super moist and tasty. You won't know the difference.

2 cups whole wheat pastry flour or all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cardamom
1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg
1/2 teaspoon ground ginger
5 tablespoons butter, softened
1/2 cup packed brown sugar
1/2 cup agave
1/2 cup applesauce
1/2 cup light buttermilk
1 teaspoon vanilla extract
2 cups shredded zucchini

Orange Frosting (optional)
2 tablespoons light creamcheese
Zest from 1 orange
1 teaspoon orange juice
3/4 cup of icing sugar

Servings: 12-16

Combine flour through ginger in a large bowl and mix well. In a medium bowl with a handmixer whisk together butter through vanilla. Add zucchini to wet mixture. Combine with flour and whisk just until blended.
Pour batter into a greased 8 1/2 x 11 pan, loaf pan or muffin pan (your choice). If baking the loaf set for 60 minutes, muffins 25 minutes, pan 30-35 minutes.
If making frosting on high, whisk with handmixer until ingredients are blended. Once loaf has cooled spread over top and serve.

Food for Thought: Dinner Texting

It has long been considered common courtesy to not answer a phone call while you are at dinner. However, somehow text messaging has managed to slip through the etiquette cracks.

Some argue it is not as intrusive to the dinner environment since you are not speaking and are able to stop or start as you please- but to me that is the exact problem... it's 100% voluntary.

No one ever says "Sorry I have to take this text" or "It's business". For the most part texting is still largely a leisure activity.


There are certain circumstances where you can excuse a phone call at the dinner table. Yet does the same rule apply for texting?

The New York Times article "Play With Your Food, Just Don’t Text!" uses several examples to explore the social perception of texting in the dinner setting.

Harry Lewis, a Harvard computer science professor and one of the authors of “Blown to Bits: Your Life, Liberty and Happiness After the Digital Explosion”, has strong opinions regarding the matter.

He believes that “people think they can time-share: both texting and talking at once [but] you’re not fooling anybody. No one thinks someone on the cellphone can really be paying attention to another person.” This made me think of a few other instances when I tried to "time share" and how that affected my visit or my experience.

I don't know about you but going forward my phone will remain buried in the abyss that is my purse at mealtime.

http://www.nytimes.com/2009/05/27/dining/27text.html

Food for Thought: 10 New Uses for Vodka

Make yourself a cocktail and read more about how vodka can be used for everything from treating poision ivy to making your hair shine.

The Daily Green's Vodka Uses

I know what you are thinking - really? Vodka? Yep.

As The Daily Green points out, "it is widely available, effective and less toxic than many of the chemical alternatives you might use for these tasks."

I'm sold!

Read it: Flavor Bible

This book is UH-MAY-ZING!!!
Seriously. A page turner. Well, a page turner for foodie-nerds.
But it gives you the lowdown on what flavours pair well with different foods, plus it has lots of tips, quotes and interesting info from various famous chefs. It isn't a cookbook…this is for experimenting and getting creative with your own recipes.

http://www.amazon.com/Flavor-Bible-Essential-Creativity-Imaginative/dp/0316118400

Best Chocolate Chip Cookies???

Apparently these chocolate chip cookies have garnered "BEST CCC" awards…this is the kind of thing that google was invented for.

So I tried out the recipe and…well, they are good but I am not sure they deserve the acclaim. Maybe I need to buy the special "disks" of chocolate and that they call for but I couldn't make my way to NY, where Jacques Torres sells them.

http://www.nytimes.com/2008/07/09/dining/09chip.html

However, some highlights were the 36 hour dough-wait period. And they are pretty yum straight from the oven and with the salt on top. Sweet and salty is a sure-fire winner.
I have done more research since and there are recipes out there tweaking it with oatmeal and orange zest. I am going to give that a shot and report back later on whether or not it is an improved cookie.

In the meantime here is the recipe…

Chocolate Chip Cookies
Adapted from Jacques Torres

2 cups minus 2 tablespoons
(8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content
Sea salt.

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop preferred size of cookie (1 tablespoon) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.

Food For Thought: Vitamin D

It’s official - vitamin D is the new belle of the supplement ball!

Not only are there several medical journals and articles published spewing rave reviews on the benefits but also just as many linking low levels to serious health problems.

And according to many studies, a deficiency is becoming alarmingly common.

Deficiencies were previously only associated with Rickets. However, it is now known to be linked to various forms of heart health, diabetes, depression, and severe osteoporosis.

There is also growing evidence that vitamin D may reduce the risk of some types of cancer - including breast.

Besides the sun, which Vancouver tends not to see very often, fish such as salmon, tuna and mackerel are very good sources of vitamin D. You can also stock up on supplements and vitamin D fortified foods.

Read More... and more importantly make sure you are getting enough!

http://www.latimes.com/VitaminD

http://www.womenshealthmag.com/vitamin-d-benefits

Zucchini Caprese

If you grow Zucchini or know someone who does you will know that they can reach gargantuan proportions and after the bizzilionth loaf of zucchini bread you will want to explore other options.
You could easily add roasted tomatoes to this as well.

2-3 medium zucchini sliced thinly as possible
2-4 tablespoons olive oil
Salt and pepper to taste
1-2 balls buffalo mozzarella or bocconcini
1-4 cup toasted pinenuts
1/2 cup pesto

Basil Dressing

2 cloves garlic

4 cups packed fresh basil

1 tablespoons dijon mustard

1 cup good quality olive oil

Fresh ground pepper and sea salt to taste

Servings: 4

Preheat oven to 400 degrees

Slice zucchini and brush with olive oil and place on baking sheet with parchment paper. Grill 5-10 minutes or until cooked through. On the bbq works best.
Remove, and place on a large serving platter. Cut 1/8 inch slice of cheese and place on top of zucchini slices. Sprinkle with pinenuts and dressing. Serve with a loaf of crunchy french bread to wipe up the dressing. Trust me. You will want to.

Fresh Corn, Pepper & Avocado Salad

Fresh corn on the cob is so different from anything in a can or frozen that I really don't consider them in the same realm. So unless you have sweet, delicious corn on this isn't something I would make with a substitution. If you want a more substantial salad and to make it a meal you could always add black beans.

Dressing:
1 lime zest and juice
4 tomatillos cooked in boiling water until soft (3-5 minutes)
1 large bunch cilantro (4 cups)
1 garlic clove
1 chipotle pepper
1 teaspoon salt
1/4 cup olive oil
1/2 cup vegetable oil

1 avocado
8 corn on the cobs, cooked and de-kerneled (that means cut the kernels off)
1/2 cup of feta or queso fresco
1 red or orange pepper diced
1 cup grape tomatoes or baby heirloom
2 green onions sliced

Servings: 4

Place all the dressing ingredients in a food processor and blend until smooth. Place avocado through onions in a medium size salad bowl and pour dressing overtop and serve.

Food For Thought: Food and politics… doesn’t that sound like one ruins the other?

There has been an enormous backlash against Whole Foods after their CEO John Mackey was quoted in the Wall Street Journal last week as saying that health care is not an intrinsic right.



His support of health care savings accounts, a very conservative stance, has outraged even devoted fans to the point where a 14,000 strong Facebook group has already been created called “Boycott Whole Foods”.

In response, Whole Foods has sent letters to customers apologizing for any offense and created a forum on its website to discuss the issue but it seems to still be gaining speed on both sides of the border.

The feeling of betrayal has hit the company hard so far, with even devoted regulars declaring "it was only a matter of time before I'd have to reconcile my politics with my addiction to Whole Foods. I have to get my puffins elsewhere."

Do you think the lash out is just or are people expecting too much from the corporation (let’s not forget that it is one (wink))?

http://www.washingtonpost.com

Chocolate Cranberry Coconut Pecan Cookies

I think the great thing about cookies is their versatility as far as what you want in them. By all means, if you don't like coconut or prefer dried cherries, then substitute them. I just went with what was in my pantry. I like these just barely cooked so they stay soft and chewy.

3/4 cup butter or vegetable shortening
1 1/4 cups firmly packed light brown sugar
2 tablespoons milk
1 tablespoon vanilla extract
1 large egg
1 3/4 cups white all purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup chocolate covered cranberries or 1/2 cup dried cranberries and 1 cup chocolate chips
1/2 cup coarsely chopped pecans
1/2 cup raisins
1/4 cup sweetened coconut

Makes 3 dozen

HEAT oven to 375ºF.
Combine butter, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into butter mixture until just blended. Stir in cranberries, chocolate chips and nuts and raisins.

Drop by rounded measuring tablespoonfuls 3 inches apart onto ungreased baking sheet.

Bake 8 to 10 minutes. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely.