Bill, Sookie & Co. are (Almost) Back!

I'm inclined to put HBO's "True Blood" under the 'guilty pleasure' category, what with all the vampires and campiness, but it really is a legitimately great show. So entertaining. And, having been off the air since its successful first season ended in September 2008, I was so enthused to just find out that it is set to finally return for a second season on 6/14/09!

Good Old (literally) New York

New York City has such a rich and interesting history, and it sometimes blows my mind to consider how the Manhattan we know today is so vastly different than it was - on the scheme of things - really not all that long ago. It makes the earliest visual evidence of New York's past even more fascinating, and one such photograph - or, daguerreotype - was auctioned off by Sotheby's today. Presumed to have been taken in the 1840s, the image could easily be mistaken for, well, anywhere but Manhattan, what with the sprawling landscape and all:This 'country house' resided on what is now Broadway on the Upper West Side. The (anonymous) winning bid for the 4 x 5 1/4 in. image? $62,500!

Photo credit: Sotheby's

"Outstanding" Indeed

Described as a "roving culinary adventure - literally a restaurant without walls," Outstanding in the Field is one of the coolest things I've recently read about. Each dining experience they put together consists of a tour of the location (i.e., a farm, garden, etc.) where some of what is to be eaten is grown/produced, followed by a meal at a long, beautiful table that is usually outdoors - so diners are eating almost literally amidst where some of the food came from. Guests include paying patrons (reservations are open to everyone), farmers, producers and a variety of other culinareans. And, a local, celebrated chef puts the meal together - consisting mostly, if not completely, of local ingredients. It sounds like a truly unique and special way to celebrate wholesome, fresh food from whatever area a particular dinner is taking place in!

The catch is the cost per diner: a hefty $200 per person. So, needless to say, I regretably won't be partaking in one of these dinners in the near future (though the ones taking place in New York this August look especially amazing!) - but hopefully someday!

Photo credit: Andrea Wyner

"Ratatouille" a la Moi

I was grocery shopping for dinner the other night - wanting to make a healthy, easy and inexpensive pasta dish - and the end result was something I think will now be a weekly or bi-weekly staple. I went first to produce and bought what looked the best (variations are certainly possible though for this recipe - I think whatever veggies are the most fresh would work well!), along with a few other simple ingredients:

1 large sweet onion
1 green pepper
1 container of mini portobello mushrooms
1 bag baby spinach
1 green zucchini
1 yellow squash/zucchini
1 box whole wheat pasta
28-oz can San Marzano crushed tomatoes
Dorot garlic and basil (2 cubes of each - or 2 garlic cloves and fresh or dried basil to taste)
salt & pepper
grated parmesean (to taste, for serving)
olive oil

Wash and chop up all the vegetables (leaving the pieces a little larger than if diced, and slicing the zucchini and squash thin). In a saucepan over med-high heat, add a tablespoon or two of olive oil, the garlic and the basil. After about 1 minute, add the onions and pepper. Stirring frequently, cook for about 3 minutes and then add the remaining fresh vegetables minus the spinach. After cooking for another 5 minutes or so, add the spinach and continue to move the mixture around and add a little more olive oil if needed. Once the spinach has wilted, add the can of crushed tomatoes, a dash of salt and a few grinds of fresh pepper. Bring the sauce to a boil and then reduce the heat to a simmer - and let it simmer for at least 20 minutes. Meanwhile, cook the whole wheat pasta al dente in a seperate pot, drain completely and then either add it directly to the sauce or keep the two seperate and serve the pasta with sauce poured over it in individual dishes, topped with the parmesean. Healthy, filling, inexpensive and easy - and the leftovers taste just as good as the night before!

Woody Allen

A near-perfect filmmaker and writer in my eyes (in terms of his craft... not getting into his personal life here!), Woody Allen's brilliance and humor totally got me again in his latest piece for The New Yorker: "Tails of Manhattan." And the whole lobster motif is such a great little throwback to the ever-classic scene from one of his/the greatest movies ever, "Annie Hall":

His next film "Whatever Works" is due out later this year, and I can't wait to see it. Love the uber-talented yet not-so-obvious casting choices - Larry David, Patricia Clarkson, Kristin Johnson, Evan Rachel Wood, etc... even John Gallagher, Jr., who blazed on Broadway as a lead in the original cast of "Spring Awakening," a part for which he won a Tony (and I always find it a bit interesting to see who makes what kind of transition from the stage to the screen).

Gummies (and beyond) Galore

As so many industries/businesses are being negatively effected by the hurting economy, the NYTimes pointed out that one area currently flourishing is that of candy. Combine the low cost of sweet treats, the increased desire (and willingness to placate that desire) for a comforting sugar fix in times of lower morale, and the cutting back on other more expensive indulgences -- and it's pretty easy to understand why the candy business is indeed booming... though I've never been one to wait for dire times to give into my insane sweet tooth! So, why not jump on the bandwagon and check out your neighborhood candy shop (on the more expensive side- sort of the antithesis of the point here, but whatever- is the great Dylan's Candy Bar, but in times like these Economy Candy is probably the #1 choice!)!

Photo Credit: moosejawcoop.com

A Twist on Jamie Oliver (some birthday food, part II)

After I offered to cook a (hopefully) yummy dinner for my boyfriend's birthday, the main dish was of course one of his choice - and he selected "awesome spinach and ricotta cannelonni" from Jamie Oliver's fantastic cookbook (though all of his cookbooks are fantastic!) "Jamie's Dinners." I tweaked it ever so slightly, but it still seemed to come out quite well. The biggest difference in my version, fundamental as it was, came with using large shells instead of cannelloni (I shopped at Whole Foods for ingredients shortly before cooking and the only large stuffable pasta they had were shells). I think it worked though because the stuffing was still contained inside a pasta, and no taste was lost.

My ingredient list:
2 bags of baby spinach (about 8 cups)
a container of fresh basil (enough for about a handful), chopped
olive oil
light butter
fresh mozzarella - about 7 oz, diced (got some made locally that was amazing!)
14-16oz container part-skim ricotta
Approx. 3 cups grated parmesean
28 oz crushed tomatoes
1 small can tomato paste
2 crushed garlic cloves
A dash or two of dried nutmeg
A handful of fresh oregano, chopped
A pinch of salt
Freshly ground pepper to taste (I like lots!)
8 oz creme fraiche
3 anchovies, finely chopped
1 box of large pasta shells - cooked al dente, drained, and cooled enough to handle

Preheat the oven to 350 degrees F. In a large sauce pan over med-high heat, drizzle some olive oil (1/2 tbsp or so; you can add more if/as you need it) and about a tablespoon of butter. When the butter starts to melt, add one clove of garlic and sprinkle in a few shakes of nutmeg. Give it a minute or two and then start adding in spinach by the handful - fill the pan a keep stirring/turning the spinach over to help it cook down, and as it wilts keep adding more until you've used all of it. Cook until spinach is thoroughly wilted (about 5 min.) and then transfer to a bowl to cool - once it has cooled, drain and save the liquid, finely chop the spinach and then recombine it with the liquid (note: I followed Jamie's instructions of cooking and then chopping the spinach - but it'd probably work to chop it pre-cooking just as well - or to shred the cooked spinach in a food processor). Add a bit more olive oil to the pan and the rest of the garlic, and after about a minute add the basil, the can of crushed tomatoes and 14 oz of water by filling the tomato can halfway - or, if you use two 14-oz cans, just fill one of those up completely (note: once I added the water, the mixture became a little too thin - probably because of the kind of tomatoes I used - so I then added a few tablespoons of tomato paste to thicken it up). Bring to a boil and then reduce the heat to a simmer and add a pinch of salt and a few grinds of pepper. Simmer for about 10-15 minutes, until it thickens up a bit (it will still be thinner than some traditional tomato sauces).

Add the ricotta and 3/4-1 cup of parmesean to the spinach and combine thoroughly. Pour the tomato sauce into a baking pan. Stuff the cooked pasta shells with the spinach mixture and line them up in single-layer rows in the pan over the sauce (the sauce will come up a bit around the pasta). In a bowl, mix the creme fraiche, 1-1 1/2 cups of parmesean and the anchovies and add in a little water until the sauce is easy to drizzle with a spoon (it will be thick). Spoon desired amount over the shells, and sprinkle the fresh mozzarella over the entire pan and any remaining parmesean (to taste). Bake uncovered for about 25 minutes, or until the top is golden and bubbling. When done, remove it from the oven and let it sit for a couple of minutes before cutting in, and serve with a salad and slices of crusty fresh bread.





Okay so this picture may not paint the most mouth-watering portrait, but it was delicious!

Boqueria (some birthday food, part I)

I wanted to 'give' my boyfriend two great meals in celebration of his recent birthday, one of which was out at a restaurant and the other was a home-cooked meal of his choice. For our dining out, we went to Boqueria for paella - and it did not disappoint (we actually ate there a little over a year ago, and I'm happy to say this trip to the restaurant was even better). The appetizers we shared were appropriately portioned (i.e., not dauntingly big) and delicious - lentejas trufadas (described on the menu as "truffled puy lentils, poached free range egg, serrano ham crisp"), and a lovely small cheese plate of rosemary manchego and monte enebro goat cheese. The main course of "paella valenciana" came in a rather large pan, brimming with bomba rice, two large prawns, mussels, clams, cockles, chorizo and chicken. The seasoning was perfect, the seafood fresh and the chorizo gave it all a nice little kick. Along with a great light and crisp rose wine, we shared a glass of the white sangria which was just so refreshing. We were too full to order dessert or even finish the paella, but it was certainly a most contented full feeling after such a good meal. Though diners at this eatery who are stuck sitting on the high chairs instead of the bench/booth side are at a slight disadvantage in terms of comfort while eating, the buzzing atmosphere, attentive service and memorable dishes make this a restaurant I highly recommend!

ChewOnThis.com

ChewOnThis makes and sells these cool culinary wheels that could be worth a purchase. One details 40 herbs with info on how to best use each, and another showcases locally grown produce around the NYC area (including the best time of year to buy each, availability, etc.). I can't help but be a fan of anything that encourages such fresh and clean eating, and while it's easy (and usually smart) to write off superfluous purchases amidst this recession, these hardly break the bank and might be a worthwhile investment!

Wise Words

A quote by Iris Murdoch I recently read and just love:

"Every meal should be a treat and one ought to bless every day which brings with it a good digestion and the precious gift of hunger."

Makin' Whoopie?

Cupcakes have been the dessert that's taken over by storm in the past few years, and now the NYTimes is reporting on another confectionary uprising: the whoopie pie. It's been around forever and as of late has been popping up in a steadily increasing number of bakeries, restaurants and grocery stores in both its original form and in a wide range of varieties. The article also offers some history on the whoopie pie, which has particularly strong ties to both Pennsylvania and Maine:

"Food historians believe whoopie pies originated in Pennsylvania, where they
were baked by Amish women and put in farmers’ lunchboxes. Tired from a morning’s work, the farmers purportedly would shout 'Whoopie!' if they discovered one of
the desserts in their lunch pails..."

A pretty cheesy anecdote, but it's nonetheless always interesting to learn about the origins of a provision. Delectable? Yes. Popular? Sure... but enough so to challenge the thus-far dominant cupcake? I'm doubtful, but we shall see.

LOST

LOST returns tonight, following a two-week hiatus, and it looks to be another great episode that will hopefully fill in some of the seemingly endless blanks. Jeff 'Doc' Jensen at Entertainment Weekly has a pretty involved column (pre- and post- each new episode) that is definitely worth for followers of the show!

It's All Greek to Me

The title of Frank Bruni's NYTimes review of Kefi sold me off the bat (due to my love of both foods mentioned): "Feta and Olives for the Masses." Restauranteurs Michael Psilakis and Donatella Arpaia, chef and co-owners respectively, have wowed me with their other two eateries - Anthos and Mia Dona - and I find that any weaknesses Bruni points out in his review of Kefi are pretty easily dismissable, at least for me; the strengths seem to be much more significant. "Vibrant tzatziki and creamy taramosalata" that are "several notches above what you'd get in similarly priced Greek restaurants," another standout appetizer of "a warm potato salad" that "is a real textural triumph, the fat, soft fingerlings contrasting with thin, crisp green beans. And the measures of feta and olive in the salad don’t tip into salty excess"... yes, please! And to boot, prices fall in the very reasonable range. Must try!

Movin' on Up... to the West Side

Photographer Mark Seliger created this spread for Vanity Fair inspired by the film version of "West Side Story," using some familiar faces including Jennifer Lopez, Rodrigo Santoro and Camilla Belle. I think the photos are pretty gorgeous, though I'm sort of biased because of how much I love "West Side Story" (and can't wait to see the new Broadway revival!).

Photo credit: Mark Seliger

Sia

Sia performed her beautiful "Soon We'll Be Found" on David Letterman back in November - a must-watch/listen if you didn't catch it previously!

Her voice is incredible, and I love the creativity in her performance - the set, the sign language, her painted hands, etc. An amazing performance that the host clearly appreciated as well, and you can tell that Sia was happy with it too (as well she should be)! She is such a unique talent, wow.

Maira Kalman

Maira Kalman is arguably one of the most unique and ridiculously talented artists today. I love how her work stretches across mediums, and whether looking at one of her paintings or reading her commentary, I am always equally awed and moved. Her pictures and words alike capture a pure and honest simplicity that is indeed a rareity. As such, I was extremely excited to discover that she has returned to blogging on the NYTimes with "And the Pursuit of Happiness," a welcomed follow-up to her previous work there, "The Principles of Uncertainty" (which was turned into a book). I adored her children's books as much growing up as I do now - so I hesitate to label them in the "children" category because they are totally trans-generational - and I can't say enough about her updated edition of Strunk & White's classic "Elements of Style." Her work is shown at the Julie Saul Gallery in Chelsea (NYC), and though I'm not sure if any of her pieces are on permanent display, she is part of a current exhibit there called "Windows and Mirrors" that I am definitely going to check out!

Photo/image credits: Maira Kalman

Just Dance

I am so disappointed I didn't find out about this until this weekend (when it was too late and the event was already entirely sold out!). Long-time ABT principal dancer and recent Dean of the School of Dance at the University of North Carolina School of the Arts Ethan Stiefel is sharing his visions about dance, along with a performance by his students, at the Guggenheim last night and tonight. I'm jealous of those able to be in attendance! In related news, also worth reading is the NYTimes profile of Stiefel from this weekend.

Slow Food for All

I love love love Alice Waters and what she stands for when it comes to food. 60 Minutes featured her in a fantastic segment last night:

I will say that I wasn't terribly keen on interview Lesley Stahl's tone and line of questioning the whole time, but regardless, Ms. Waters of course shone through. I love this quote:

"I feel that good food should be a right and not a privilege and it needs to be
without pesticides and herbicides. And everybody deserves this food. And that's
not elitist."

Agreed. While great strides certainly must be taken to make such foods readily (and not too expensively) available to the majority of the population, it does seem both possible and much-needed. And granted, too, that Ms. Waters lives in California, which provides a climate more suitable to year-round gardening, there are ways to bring pure, fresh produce to local markets and groceries around the country in areas too devoid of such provisions.
I already have dreams of having a big garden someday- even a farm, when dreaming big- and she really just inspires me so much. From her Edible Schoolyard and urban gardening programs (I love her term "edible landscape") she is active in implementing, to her restaurant, cookbooks (especially "The Art of Simple Food"), and more-- Ms. Waters' philosophies on and efforts around wholesome, organic and local food as a chef, a pioneer and a philanthropist are tremendously laudable (a vast understatement!) and something from which we can all learn and aspire to.

BBQ-fest, NYC

Barbeque lovers, rejoice: the Big Apple BBQ returns to NYC this summer on June 13th & 14th In Madison Square Park. The event is free, featuring music, seminars, cooking demonstrations, and (of course) the best barbeque around (including main dishes, sides, desserts, and beverages)! Especially cool: the "pitmasters" set to provide the provisions are the best from around the nation, so you can bank on this really truly being the best bbq out there.

Grey Gardens

HBO is set to premier it's feature film "Grey Gardens" on April 18th, and based on this just-released promo, it looks great. With Drew Barrymore and Jessica Lang as the Edies and Jean Tripplethorn as Jackie O, the movie looks like it was extremely well-cast. Can't really judge until I see it, but I have high hopes and am excited for it to come out!

Positive Progress

THIS is so fantastic. Props and thank you, Mr. President.

Blast Off

Space Shuttle Discovery launches tonight from Cape Canaveral-- and if the sky clears, even New Yorkers are supposed to be able to spot it. The Hayden Planetarium blog instructs viewers in the Mid-Atlantic to "concentrate your gaze low toward the south or south-southeast about 6 to 8 minutes after launch. Of course, as the shuttle gets closer, its azimuth very quickly swings over to the southeast, where in most cases, the point of maximum altitude occurs. I suspect most people will be scanning the horizon from south-southeast in the final couple of minutes of powered ascent . . . if so, you shouldn't miss out on sighting Discovery." The launch is set for 9:20pm EST, so if the sky is clear I will most definitely be on my roof hoping to catch a climpse!

**UPDATE: The launch has been cancelled or possibly postponed due to a fuel tank leak, and may be rescheduled for tomorrow. We'll see!

Super Salmon

Salmon has always been one of my favorite kinds of fish (though there aren't many I dislike); it's so easy to cook, insanely healthy, and can be dressed up with any number of marinades or spices to give some variety.

This is a great topping that can be slathered over de-boned fillets (put it on before baking or when it's close to being done-- whatever your preference, as it works well both ways):

1 c plain, non-fat yogurt

1/2 low-fat sour cream

1/4 c shredded cucumber (peel it first and then drain excess liquid after shredding, or absorb it with a paper towel)

juice of 1/2 a lemon

a dash or two of dried dill

1/2-1 tsp crushed garlic (to taste)

a few grinds of fresh pepper

Combine all ingredients in a small bowl and mix well. It can be good to let it sit a few minutes so the garlic, lemon and dill flavors really infuse. The amounts of all ingredients can be played around with a bit based on your own taste buds; I usually kind of wing it! Serve over your favorite cous cous with a salad on the side-- delish.

Another great salmon recipe comes from Epicurious- Crunchy Wasabi Salmon0 and it comes out equally well if made in the oven or on the grill.

3/4 c wasabi peas (about 3 oz)

4 (8-oz) salmon fillets with skin (each about 1 in to 1 1/4 in thick)

1 tbsp finely grated lime peel

2 tablespoons olive oil, divided

6 cups thinly sliced red cabbage (about 1/2 large head)
1 (8-ounce) package trimmed sugar snap peas
2 tablespoons fresh lime juice
Lime wedges

1) Preheat oven to 400°F
2) Blend wasabi peas in processor until ground but with some coarsely crushed pieces.
3) Lightly oil rimmed baking sheet and arrange salmon fillets, skin side down, on it
4) Sprinkle fish with salt and press ground wasabi peas onto tops of salmon fillets, covering tops completely
5) Sprinkle grated lime peel over salmon; drizzle with 1 tablespoon oil.
6) Roast salmon just until opaque in center, about 10 min.
7) Meanwhile, heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat and add cabbage and sugar snap peas; sauté until vegetables are crisp-tender, about 5 min., and season to taste with salt and pepper

Not only is this an easy and healthful dinner, the colors make it look really beautiful when plated!

Photo credit: Brian Leatart

Gluttony at its Finest?

This is Why You're Fat is equal parts funny and disgusting-- people from all over submit photos to this blog of the most unhealthy food concoctions imaginable. And it's kind of like rubber-necking, in that once you start looking at the pictures on the site, you won't be able to stop (just when you think you've seen the greasiest, most over-the-top dish, the next one is even worse... or better? I don't even know). I'm all for indulgence, but this just takes it to a whole other level! Somewhat surprisingly, there has been a bit of backlash against the site by some people who think it makes light of the very, very serious obesity epidemic in our country-- and while I agree that the obesity problem should be of the utmost concern, I don't find this website offensive in that realm. Ever watch "Diners, Drive-ins and Dives" on the Food Network? This is Why You're Fat almost resembles some of the things host Guy Fieri tastes on that show-- except, like, on steroids.

A Lady to Love

This Q&A with screen legend Lauren Bacall in the Houston Chronicle is well worth a read. Though brief, it touches on her two famous marriages, the longevity of her career, her outlook on films and actors today, and more... with some great sound bites in the mix, thanks her intelligence, self-depricating wit and wonderfully sassy sense of humor. I love her feminist take on things, and was happy to find that I agree with her completely on who some of today's most talented actors are, among other things!

RueLaLa

RueLaLa is an awesomely fabulous online shopping source. As a member for free, you receive email alerts when "stores" of your choice are available (and each is open for I believe 2 days at a time)- each "store" is a different brand/designer"- and you simply view the items for sale (i.e., clothes, accessories, home goods) and buy as desired, same as you would on any other online store. All items are steeply discounted and tend to sell quickly, so the best selection is naturally found earlier on.
You have to be invited by a current member to join the site though, so email me if you want in!

Deals & Steals

I love shopping online for many reasons-- a big one (especially in this economy) being the fact that when doing so, I almost never pay full price. I scour the internet and emails from retailers I may have received for any still-valid coupon/promo codes, usually resulting in finding one or two that give me some sort of discount. It might not always seem like much, especially if the cost of purchase isn't terribly high to begin with, but it's of course always worth it. Having done this so many times, there are a few sites/resources that have become the go-to places I check first for great deals, and I'll share them with you on this blog.

Serenity Now!

How great is this: The 4 main cast members of "Seinfeld" will reunite onscreen together for the first time since the end of their hit sitcom in a multiple-episode story arc on "Curb Your Enthusiasm" this fall. How could anything but ultimate hilarity ensue??!

GoodReads

Aptly named website GoodReads is a must for all lit-lovers.

Book S(h)elves

I take pride and find fulfillment in the wide range of books I read. For every nineteenth-century, foreign, heavy-lit book is a read-in-an-afternoon, lighter piece that's just as enjoyable, if in a different way-- I find that each and every kind of book serves its own purpose in terms of what I get out of it, how I feel/think when reading it and once I've finished, etc. And I think my bookshelves have always reflected this-- so I found this Washington Post piece to be particularly interesting.
The books you grow to read and like out of your own accord of course are influenced in various ways-- by your parents and family perhaps most when you're little, by school, by your friends and peers, by reviews, and so on. As such, I attribute much of my appreciation of a broad spectrum of genres/books to the aforementioned influences, though being an English major in college did also open my eyes to some more specific genres and authors I may have not otherwise focused so intensely on. But before I digress too much, back to the WashPo article-- here, it is explained that the best-selling titles on college campuses and college bookstores of late are those of the "Twilight" series or books by/about President Obama (can't argue with that one!). Now, I have nothing against vampires ("True Blood" FTW!) and can't really comment on the "Twilight" books as I have yet to read any myself, but I too am dismayed to think about the incredible literature out there that coming-of-agers are evidently missing out on.
I find myself nodding in agreement to this post on Jezebel also written in response to the WashPo article. To quote the writer (identified as Intern Katy):

"Could it be that there just hasn't been a great novel that speaks to our generation in the way that Hemingway and Kerouac once spoke to theirs? I certainly hope that this is the case, because if it turns out that Tucker Max is the true voice of America's youth, then we might as well give up and wait for the coming apocalypse."

I think authors who were so influential in touching generations before mine- Hemingway, Kerouac, Fitzgerald, etc.- were such profound and agile writers that their words and themes are still impactful and deeply moving. Yes, they were groundbreaking in part because they basically created new styles and genres, but to think that they hold any less worth or value today than in decades before is practically sacreligious!

Muffin Top

Deliciousness aside, muffins have a pretty bad rap for being any combination of high-cal, high-fat and/or high-carb. But a rare find in a fave grocery store or a make-it-yourself version can serve as a highly satisfying breakfast or snack, and a rather nutritious one to boot.
Trader Joe's makes a great high protein, low fat Banana Chocolate Chip muffins.
Here are two muffin recipes I've made recently-- the first was adapted from a few random recipes I found online, and the second is a tweaked rention of Nigella Lawson's Banana Butterscotch Muffins (from her Express cookbook-- which I highly recommend!).

Whole Wheat Pumpkin Muffins
2 c whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt (optional)
1 1/2 tsp cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground ginger
1 tbsp honey
1 tbsp molasses
1 egg
1 egg white
1/2 water
1 can pumpkin
nonstick cooking spray

1) Preheat oven to 375 degrees
2) Double sift all dry ingredients together into a bowl
3) In a separate bowl, whisk the wet ingredients together
4) Add dry mix to wet and stir (until fully combined-- i.e., you don't see the dry ingredients anymore)-- but don't over mix
5) Spray muffin tray with nonstick spray and spread the batter evenly into each cup
6) Bake for approximately 18 minutes

- - - - - - - -

Banana Chocolate Chip Muffins**

3 very ripe bananas (1 1/4 c)

1 2/3 c flour (I use 1 c whole wheat and 2/3 c white, or use white whole wheat for the full amount)

1/2 c sugar (I used a bit less)

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt (optional)

1 c dark chocolate chips

1) Preheat oven to 400°F, and put cupcake liners in a standard 12-cupcake/muffin tray

2) Sift flour, sugar, baking powder, baking soda, and salt in a large mixing bowl

3) Whisk oil and eggs together, then pour into dry ingredients and stir with a wooden spoon until combined

4) Add mashed up bananas and mix thoroughly, then stir in the chips

5) Spoon batter into the cups (using an ice cream scoop or metal spoon with cooking spray helps) 6) Bake for 20 minutes, then cool muffins on a rack

**Recipe adapted from Nigella Lawson's "Nigella Express"

An EAS Winner

I tend to steer clear of gimmicky diet foods-- it's no secret that most are filled with more crap you don't need vs. what you do. Not to mention the fact that such products usually taste horrid. Alas, here is one exception to the (my?) rule: EAS Advantedge Carb Control Drink. I cringe at the "carb control" because it makes me think of the Atkins diet, which I have zero tolerance for, but I digress. I came across a package of this product by chance at a Food Emporium and glanced at the nutrition label, only to be pleasantly surprised at what I found-- enough so to give it a try. At 11 oz, it has only 100-110 calories with 3g of fat (0 saturated or trans), 4g carbs (2g fiber and 0 sugar), and a hefty 17g protein. The sodium could be lower, at 280g, but I don't eat a ton of salt so it wasn't of concern to me. Also on the list of good things are a solid dose of potassium, tons of vitamins, and the fact that the one artificial sweetener present- sucralose- is only there in trace amounts (it's the third to last ingredient listed). So many 'supplement' foods are insanely processed and have a list of ingredients that goes on for days, but this drink is actually very basic in its make-up. It almost sounded too good to be true, as far as ready-to-drink "healthy shakes" go, so I was ready for a metallic, chalky, all around gross flavor/consistency-- but it's actually pretty decent. I've only had the chocolate fudge and french vanilla flavors, but can attest to both being easily drinkable... without having to hold my nose or choke it down (nothing is worth that!). Great for pre or post workout, or even to just maintain energy and satiate any hunger pangs if you hit a mid or late afternoon slump.