Can’t Let Go of Summer Salad

New York City’s late summer weather is Colorado’s weather all summer long. Rarely above 80, low humidity, cooler at night, great hair weather and the blessed absence of summer city stink. Although I can smell fall in the air and have planned our apple picking day trip, I’m not yet ready to start making chili, soup or short ribs. I’m still craving light, refreshing, raw salads. I made this salad Sunday night for a casual get together with friends and I’ve been making some version of this simple salad for decades. I mean really simple. So simple, I’m almost embarrassed to call it a ‘recipe’.  Continue reading (1465)

Oven Roasted Mahi (or Sea Bass, Snapper or Halibut) with Tomatoes, Scallions and Basil (or Cilantro)

We lived in Bermuda for a brief period right after our son was born. I’m pretty sure had the Brazilian Blowout been invented back then, my years spent on that island would have been more enjoyable. Looking like a chia pet, coupled with the lack of gyms (and a post-baby body), initially a lack of friends and a (delicious) newborn made for some rough times for this very social (and very vain) NYC girl. We invested in a home gym, I met some awesome women I am still very close with today (hello sweet Sonia), and I spent a lot of time in the kitchen. Ah yes, that gorgeous KITCHEN!  Continue reading (1380)

Chunky vs Smooth isn’t just for peanut butter anymore

My husband was raised in Houston, TX and he is a proud Longhorn. I’m pretty sure that learning how to make a good guacamole and tomatillo salsa was a pre-marital requirement. That and agreeing to participate in the systematic brainwashing of our son that his first choice school will be UT (I put my foot down at painting his nursery burnt orange). The more I delved into the world of avocados, salsas, tomatillos, jalapeños, cilantro (I pity people who are genetically disposed to tasting soap when they eat it), serranos, chili pequin, and chipotles, the more these ingredients revealed their potential.

Let’s say you went to Costco and find yourself coming home with six avocados you convince yourself you’re going to use by the end of the week and the end of the week comes and behold those untouched, perfectly ripe avocados are still in that sexy fishnet stocking like bag taunting and teasing you from your kitchen counter. Could you mash them and put them in your hair as a conditioning treatment? Probably, but that is the subject of a different kind of blog. Here’s how to use those avocados in two different ways using the exact same ingredients; it’s all in the texture. Smooth or Chunky.  Continue reading (3913)