Summer Tomato Cucumber Sandwich Perfection

Posted on June 30, 2023 by Peg

Happy Weekend one and all! I’ve got you covered for the upcoming holiday with your homes filled with family and guests. Hands down, this is worth knowing…best sandwich I’ve made, or have had made for me since 1964, and that was a plain grilled cheese from the Coral Bay Snack Bar (but I was young with underdeveloped taste at age 9)! Just advancing those taste buds for all people of the planet here. I mean tomatoes and cucumbers are in season; savor the flavor and savor the South. Ready, Set, Go!

~ 2 slices Killer Dave’s 10 Grain White Bread Done Right, toasted
~ 2 Tbs low fat vegetable cream cheese spread
~ 2 Tbs sweet Gourmet Garden basil paste (I use the tube)
~ 1/2 English cucumber shaved into ribbons
~ 4 slices Heirloom tomatoes, pan sauteed 3 minutes
~ 1/2 chicken breast marinated with seasoning of our choice (I used Chimichurri from Fresh Market)

I spread the light cream cheese mixture on one slice of toast, and the basil paste on the other slice of toast. Then I topped one half with salted cucumber ribbons, and the other half with peppered sautéed tomatoes. I cooked the chicken breast in a skillet on high for 3 minutes, then flipped it and placed it in a 375 degree preheated oven and cooked it 4 more minutes. Took it out and let it rest 3 minutes, then sliced it into strips and placed them on top of the tomatoes. Placed those sweet sides together and sliced it on the diagonal, because I like that end triangular bite! Confession here…Then I savored 2 bites out of the middle, and the dogs and I shared the rest. the don does NOT like this sharing habit of mine, not at all. uh oh!

Coco Whip Poached Egg on Raisin Toast

Posted on May 30, 2023 by Peg

“Homemade” Pumpkin Muffins, Compliments of Trader Joe’s

Posted on November 8, 2022 by Peg

So I’m a week late for Halloween, but guess what’s right around the corner? You bet…it’s the Holiday season for sure. And man oh man do I have a short cut for you. Do you or your family enjoy pumpkin muffins/bread? This is THE best and easiest combination ever. And if you don’t have a Trader Joe’s in your hood, well guess where you can secure the mix…that’s right, from the Bezos machine. Quite convenient. Truthfully, it will delight you. I’m all about short cuts, and this is THE best one ever! Knock yourself out and enjoy!

All you need is:
1 box Trader Joe’s Pumpkin Bread and Muffin Mix
Eggs
Water
Oil
Brown Sugar as a Bonus Mix ingredient.
Bake according to instructions.
Sprinkle with brown sugar immediately upon removing from oven.

Baked Spaghetti Squash

Posted on August 28, 2022 by Peg

Canyon Ranch, be still my heart, soul, and body. I would like to write you a love letter, because you provided so much positive assistance to me; alas, I pause…sort of! I have a series of recipes based on my Ranch experience. They cook with uncommon creativity, making everything healthy and tasty. I’m revealing secrets from the premier health institute in the USA. Enjoy. This is a national treasure and I’m certain that this recipe (and more shortly) will become a staple on your spreadsheet. Hit the pause button and enjoy. Sending love, good health, and lots of happiness!

Medium spaghetti squash
Pinch salt
Pinch black pepper
Baking spray to prep baking sheet

Images: Top Left ~ Whole Spaghetti Squash – Top Right ~ Top half seeded, bottom half, not!
Lower Left ~ Face down on cooking sheet – Lower Right ~ Straight out of the oven

Preheat oven to 375°.
Spray baking sheet with small amount of canola oil.
Cut spaghetti squash in half.
Scoop out seeds.
Place cut side down on baking sheet.
Bake 45 minutes or until soft.
Remove from oven and set aside until cool enough to handle.
Shred squash with a fork into a bowl.
Makes 6 one cup servings.
35 cal per serving.

I add this baked version to a salad for extra flavor and fiber.
I really love this plain, warm out of the oven, room temp, or chilled.
The “add ons” can enhance the flavor if so desired.
You may add spaghetti sauce, maple syrup, Parmesan cheese, or top up a sandwich if you’re in the mood, just for extra fun. Pictured below is the squash topped with my homemade tomato sauce, along side a sculpture from my private collection by Jeff Kiefer.

The Rooms Where Life and Art Happen

Posted on August 25, 2022 by Peg

The new issue of Veranda magazine arrived yesterday with the cover story titled “Living with Art” and that reminded me that it was time to make an art post. Their inspiration was the following quote from Henri Matisse, huge in my admiration pool of artists. “Art should be something like a good armchair in which to rest from physical fatigue.” The painting that inspired them is titled Large Red Interior, currently on view at the MoMA in NYC. It made me think of my own Matisse replica, Still Life with Sleeping Woman, that I purchased from the gift shop at The National Gallery way back in the late 1980’s. I was a young mother at the time, and it reflected perfectly how I often felt at the end of the day. It has been a staple on my desk for all of these years; now it inspires me to pick up my head and get on with the tasks at hand!

I have a deep appreciation for my collection of original art (more on that soon), but two rooms in my home feature replicas as well…the Matisse plaque in my kitchen, and the living room TV screen saver featuring an image of Gustav Klimt’s Fulfillment. I’m slightly obsessed with Klimt! I’m beyond thrilled to be attending the inaugural exhibition at the new Hall des Lumieres in NYC next month, titled Gustav Klimt: Gold in Motion. Follow the link and check out this new exhibition space featuring immersive art exhibitions in a digital art center. It is housed in the historical former Emigrants Industrial Savings Bank. This is brought to North America from Culturespaces, France’s leading private manager of museums and cultural heritage sites. This is certain to be one for the memory bank!

Chilled Corn Chowder

Posted on August 13, 2021 by Peg

Of all the items on a menu, soups grab my attention first; and the way they offer perfection in a bowl is, well perfect. I enjoy hot soup every month of the year; but a lot of folks only eat cool soups in the summer time. So put this little jewel of a recipe for cool corn chowder in your trapper keeper and chill out…a silly little nod to school beginning next week! Take in this glorious corn season and make an easy weekend lunch or appetizer.

1 Tbs olive oil
1 clove garlic, peeled and smashed
2 green onions, white and tender green parts, separated and chopped
3/4 t ground coriander
3/4 t ground cumin
3/4 t chipotle chili powder
4 cups fresh corn kernels (if not available, use frozen white shoepeg corn, thawed)
1 cup buttermilk
1/2 cup water
1/2 t salt
1/4 cup chopped cilantro for garnish

Heat oil on skillet over medium-low heat.
Cook garlic, white parts of onion, coriander, cumin, and chili powder.
Stir until garlic and onions are tender, about 3 minutes.
Add corn and cook, stirring occasionally, until tender, about 2 minutes.
Reserve 1 cup cooked corn.
Transfer mixture to blender.
Add buttermilk, water, and salt.
Purée until smooth.
Chill at least 1 hour.
Pour into demitasse cups.
Spoon in a bit of fresh corn on top.
Serve chilled, garnished with cilantro.
Makes 6 small lunch bowls, or 12 demitasse appetizer servings.

Raspberry Brut Ice Cream Float

Posted on August 11, 2021 by Peg

Hello…it’s midweek my fine folks, and it’s better than just a good day. Here comes an assault on your senses. It’s berry season and I’m punching you up with a sweet treat. This is a fabulous dessert…or I mean…it’s fantastic for brunch as well…this Sunday we’re celebrating my bro’s b’day, and I’ve already placed the special order, Booyah!

1/2 cup raspberries, plus more for garnish
2 Tbs sugar
4 large scoops vanilla ice cream, softened a few minutes
1/4 cup raspberry liqueur
Rose brut champagne

In blender, purée raspberries and sugar.
Pour in glass.
Rinse blender.
Add ice cream to blender.
Purée until smooth.
Place ice cream in 2 short glasses.
Pour liqueur over ice cream.
Pour raspberry purée over ice cream.
Top up with champagne.
Serve with a straw.

Mahi: Part Two

Posted on March 23, 2021 by Peg

As evidenced above, a few years back I had the joy of a fly fishing experience with Carl in the Dan River Gorge on the Primland property. That had been on my Whistle List for years, and I checked it right off that weekend! Now that’s not fishing for Mahi, duh; but it earned a gold medal for fun times with fab friends.

Flashing back even further in time to a second take on Mahi prep…in the manner of NOLA chef Paul Prudhomme (God Rest His Soul), I present a blackened version of Mahi. A quick story; in the late 1990’s while dining at K Paul’s for the first time, I spent most of the evening away from the dinner table, outside peering into the tiny screened-in kitchen where the fish were being prepared. The kindest chefs ever (heavily sweating and constantly wiping their brows in the heat of that tiny, tiny, tiny room) told me everything that they were doing. Bronzed fish, blackened fish, sautéed fish, panned in butter fish, poached fish, grilled fish, and on and on and on again. I was forever grateful to those lovely gentlemen and forever enthralled with the cuisine and techniques of Chef Paul and his style of cooking there on the great waters of N’awlins. This is total happiness, so pay attention…I’ll take Mahi Recipes for Five Hundred Please!
Thank you Hank Williams for these beautiful words:
“The fairest young maiden that I ever saw
Passed by as it started to rain
We both found a shelter beneath the same tree
On the banks of the old Pontchartrain.”

Paul Prudhomme’s Blackened Fish
2 Tbs unsalted butter, melted
3 Tbs good olive oil
1/2 t kosher salt
1/2 t fresh black pepper
3 t Paul Prudhomme’s Blackened Redfish Magic
2 6 oz filets of mahi (or other thick white fish of choice)
Filets should be 1 to 1 1/2″ thick

Place filets on a plate.
Pour 1/2 of the melted butter on top side of the filets.
Sprinkle filets with salt, pepper, and 1/2 of the Blackened Redfish Magic.
Turn filets over in plate and repeat with butter, salt, pepper, and Blackened Magic.
Heat skillet on high.
Pour the 3 Tbs olive oil into skillet.
Place filets in skillet and turn heat to medium high.
Cook 3 minutes uncovered.
Turn to other side and cook 3 more minutes.

I hope you didn’t give up seafood for Lent! Come on in with an empty tummy. Experience just the right amount of heat and your heart will say “don’t take me back to the real world!”

Cool Cuff Links

Posted on May 27, 2014 by Peg

Go ahead…Do something fabulous. Just in time to “Git-r-Done” (thank you Larry the Cable Guy!) for Father’s Day. How marvelous is this? Leave it to our dear friend and jeweler Hattie of Kiss the Ring to come up with this idea. Oh wait…Hattie is always creating great design ideas in that head of hers! A couple of Christmases ago Brenton and Gray gave the don a set of cuff links with their initials engraved, one on each link. Now, stop me if this isn’t brilliant! And TD sports them with pride quite often. Thank you wonderful girls and Hattie, for making this happen. PS…for all of you with larger families, trust Hattie to figure it out and allow you to spread the joy. Cheers!

Mother

Posted on May 9, 2014 by Peg

Mother (muth-er) – noun
Simultaneously the most difficult and the most rewarding job in the world
(See also: Saint, Superhero, Wonder-Woman, Love)

Well, yes. It is Mother’s Day Weekend, an official holiday. So I am selfishly featuring the Mothers in my life (self included…you bet)! And I wish each of you the best for the Mothers in your lives. Enjoy.

1 Mother. 2 Daughters. Me. Mine. November, 2004. Segovia.

Same Mother. Same Daughters. 9 years later. This past October in Istanbul.

Same Mother. Same Daughters. 9 years later. October, 2013. Istanbul.

1 Mother. MINE! 1 Daughter. Me!

2 Mothers. 2 Daughters. 1 Son. 1 Grandson. 1 VERY Proud Auntie. Mother’s Day, 2012.

1 Mother. 1 Son (in-law, but that’s just semantics!) October 2013. Istanbul.

1 Mother. 1 Son. Gray and Marc’s Wedding. May 2004. Anderson House, Washington, DC.

1 Mother. 3 Sons. 1 Daughter. (TD’s family) Colorado. 2009.

3 Mothers. 2 Daughters. 1 Son. 1 Grandson. 1 Great Grandson. Mother’s Day, 2013. BLURRY.

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