Chilled Blueberry Soup for those Hot August Blues

I will turn fifty-one in a few days and just got back from NYC for a birthday visit with my daughter, Stevie, who never lets me down when it comes to birthday celebrations.  This one was no exception; a dinner at Palma (with waiters that looked like Fabio) did not disappoint, and Stevie's general enthusiasm for all things New York kept me upbeat even when the weather turned gloomy.  August is my favorite month.  Perhaps because it holds my birthday, but also because the changes that take place in those thirty-one days are many.  We begin the month happily thinking about beach trips and summer vacations and a week or so later, we are on to purchasing (or at least planning to) school supplies and fall necessities.  In the midst of all this change we sometimes forget to just breathe and enjoy the moment.  Today, I did just that.  I started the day with a great hot yoga session, wrapped up an ending for an essay that was waiting, and looked in the fridge to see what I could create.  The blueberries beckoned and this is what came to me:

4 cups blueberries (fresh)
1/2 lemon
1/2 cup white wine
1 1/2 cup of water
cinnamon stick

Place all in a pot and boil until blueberries pop.  Blend in processor until smooth.  Add 1 cup of greek yogurt.  Cool. Garnish with mint leaves and enjoy.

Young at Heart with Lemon Chicken

Last week I went on a trip to Disney World with my granddaughter,Kailyn, who is an adorable eight-year-old too smart not to notice that Tinker Bell flies over Cinderella's castle with a little help from a high-wire. It was an exhaustingly fun trip and I couldn't help but notice the vast differences between the way I enjoyed it this time versus the way I did when my kids were small and I was in my thirties. Basically, this time I was in bed WAY earlier and I was on my way to the parks WAY later, and when Kailyn asked for a third bowl of cereal and a day at the pool, on our last day, rather than heading to MGM Studios, I said yes. I did not try to convince her that she would be missing out on something great, although that may very well have been true, because nothing sounded better to me than lounging under a palm and watching her slide down the pool-slide for the fiftieth time instead of waiting in hot, long lines. As the trip ended, I conceded that I had lost some momentum, that age had slowed me down for sure, but I also congratulated myself on being that much smarter than my thirty-something self. I once made the recipe that follows for a large family crowd, at the spur of the moment, after my father-in-law's retirement celebration. In my thirties, I much preferred whipping up a dinner for twenty than dragging my kids to a restaurant. Back then, it was simply not a problem. Now, however, I am happily preparing it for only 2. Enjoy!

 Lemon Chicken (Organic)
 2 Free-range (and organic) boneless,skinless chicken breasts
 1/2 cup flour
 1/4 cup oil
 3 tablespoons of butter
 1 lemon
 1 egg
 1/2 cup half and half
 Slice the breasts in half (creating a thinner breast) and place between parchment paper. Pound thin with a mallet and dust in flour. In a bowl whisk an egg and 1/4 cup of the half and half and add 1/2 tsp of grated lemon rind and 1/2 of lemon juice. (save the other half of the lemon for later) Place each flour coated breast (one at a time) in lemon-egg wash and then coat with another layer of flour. Place in hot skillet with the melted butter and oil. This will cook fast because the chicken is so thin. You want to stand at the skillet and turn the meat as soon as it appears a golden tan. Place the chicken in a baking pan and top with 3 (very thin) lemon slices. Repeat with the rest of the meat. Take the other 1/4 cup of half and half and whisk to the skillet droppings. Pour over top. Reheat when ready to serve. I will have this with Capellini and an arugula salad, and I will not forget the wine!

Making Joy with Christmas French Toast

I was very blessed this Christmas to have all of my girls (my two daughters,Stevie and Niki, as well as my niece, Alana) come home and share a breakfast of Challah French Toast with a cranberry-orange syrup. I have always loved Christmas morning, but this years seemed almost magical. Perhaps it was because of the light frosting of snow that had fallen over the city creating a picture perfect postcard just out my apartment window, or maybe it was just knowing that after a year filled with immense change and risk taking, all was well and as it should be. Either way, this year I felt the gratitude for all of my blessings overwhelm me - especially the addition of my first grandson, Dylan. I hope all of you enjoyed your holiday this year as much as I, and wish everyone a very happy, and blessed new year. French Toast with Cranberry and Orange Syrup. For Syrup 3 naval oranges 1/2 cup sugar 1/2 cup cranberries 1/4 tsp cinnamon Squeeze the oranges juice into a small sauce pan. Place burner on medium heat, add sugar and cranberries and it simmer down into a thin syrup. For French Toast Slice Challah 1 1/2 inch thick Place in bath of 6 eggs whisked, 1 cup half/half, 1 1/2 tsp vanilla, and 1/2 tsp cinnamon. Be sure to get both sides coated well. Melt 3 tablespoons of butter into hot pan, and sauté the French Toast on both sides, pressing down on bread while cooking. Place hot on a plate and top with 1 tablespoon of the hot syrup per piece. Enjoy!

Mussels Marinara: The Answer To My Writer's Block

This morning proved, for me, to be a start to one of those days where your intentions are good--very good, but for some reason or another procrastination and pondering set in and leave you sitting, starring at the blank page and pondering some more at 12:30 in the afternoon. My answer to moments of temporary crisis such as these is to go to my place of peace and get crafty. Hence, I walked into my kitchen and began to ponder some more, while rummaging through my pantry and refrigerator and whipped up a tasty dinner for tonight that has left an aroma sure to inspire. What follows is an easy, sure-fired recipe for a wonderful sauce that can be paired with pasta, or a good crusty piece of dipping bread. Please note, I only use organic ingredients to insure the best results! 1 Can of whole/peeled tomatoes (28oz) 1/2 cup olive oil 1/2 cup white wine 1 shallot-diced small 3 cloves garlic - chopped 1/2 tsp of red pepper flakes 5 leaves of fresh basil 1 tsp of dried oregano 1/2 tsp of dried parsley 1/2 tsp sea salt 1/2 cup fresh cooked mussels Just sauté the shallot and garlic in the olive oil until soft (1-2 Min), add the red pepper and white wine. Pulse the tomatoes briefly or crush in hands (you want lumps) and add in basil, oregano, parsley and sea salt. Let sauce reduce by simmering for about an hour (the smell will be heavenly) add muscles and heat through for about 10 min. Enjoy with the rest of your white wine!