COCKTAIL HOUR

Blackberry thyme margarita á la Four Seasons. When I tasted this margarita at the Four Season bar I knew I would have to try to create it for myself. I did have a word with the barman but didn't really get a full recipe. So I made a sugar syrup with thyme leaves, muddled some blackberries in the glass, added 6T of silver tequila, 1 T cointreau and the juice of a lime. Add ice and stir for a few seconds then pour over ice. Makes 2 and it's yummy.

LUNCH

Insalata Caprese. Cubes of mozzarella, halved cherry tomatoes, sliced fresh basil over spinach salad. Dressed with my favorite pomegranate balsamic vinegar from Leonardo e Roberto. Thinly sliced brown bread.

A NEW TWIST ON PANCAKES

What to do with left over roasted vegetables. Here's an idea that we both really enjoyed for dinner last night.
I made corn cakes and served the warmed up vegetables over the top. Half a sliced avocado and a dollop of a fat free yoghourt mixed with some whole grain and Dijon mustard and a dash of honey.
I sliced the corn off on ear and sauteed with chopped onions. Made a pancake batter with 4oz flour, 1½tsp baking powder, ½ tsp salt 2 egg yolks and 4½oz fat free milk. Beat up 2 egg whites then folded them in to the batter with corn mixture and 3 T of chopped cilantro.
It recipe was a hit.

A MEAL WITH A MUSHROOM

The great thing about portabella mushrooms is that they are just the right size for stuffing.

You can fill them with just about anything you have handy. First I peeled the mushrooms and placed them on some foil with a little olive oil and wine and seasoning. Sealed the package and put them in the oven until they were cooked through. I sauteed some Italian sausage. You don't need very much but I find the mild Italian adds lots of flavor to the dish. Then separately I sauteed some spinach and garlic and combined the two, seasoned with s and p and piled on the mushroom. Lastly I topped with some aged cheddar. Back in the oven until the cheese had melted and served with left over polenta and rolls.

BRUNCH

Yes, I've continued to put meals on the table since I last posted, except for the times we were away in England.

Since our return from our big US tour in the trailer on Saturday I have virtually skipped breakfast so that I could work outside while it was still relatively cool. Today I decided to serve up brunch at 11:30am. Here it is. I sauteed some onions garlic red peppers and roma tomatoes until soft. Seasoned with oregano s&p and put in an earthenware dish. Made a nest in the center and cracked in an egg. Baled until set. Served with crusty French bread.

GETTING BACK IN THE SWING

Back to cooking dinner, after being away for 5 weeks!

My trip to the grocery store yesterday was to find fresh Texas Gulf coast shrimp. They looked so plump and juicy I felt sure I could come up with a recipe. Here is a really quick and easy recipe I adapted from the Food Network. It is sure to be on the table again the next time I see fresh gulf shrimp for sale.

Ingredients
• 1 tablespoon soy sauce
• 1 tablespoon dark sesame oil
• 1 tablespoon rice wine or wine
• 2 Tablespoons of chopped fresh ginger
• 3 cloves garlic finely chopped
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons vegetable oil
• 4 sticks of celery, thinly sliced (about 3 cups)
• 3/4 cup roasted salted cashews or peanuts.
• 3/4 teaspoon kosher salt
• 1 pound peeled and cleaned large shrimp
• 3 green onions, thinly sliced white and green, separated
Directions
Mix the soy sauce, sesame oil and wine, in a medium bowl, set aside. Combine the ginger, garlic, and red pepper flakes.

Heat a large nonstick skillet over high heat until very hot, about 2 minutes. Add 1 tablespoon of the vegetable oil, the celery and cashews. Season with 1/4 teaspoon salt, and stir-fry until the celery turns jade green, about 3 minutes. Transfer the mixture to a plate.

Return the skillet to high heat. Add the remaining 1 tablespoon oil, the shrimp and the remaining 1/2 teaspoon salt, and stir-fry until shrimp turn pink and curl up, about 2 minutes. Add the ginger-garlic mixture and the onion whites, and stir-fry about 1 minute. Return the celery and cashews/peanuts to the pan with remaining green onions and the reserved soy sauce mixture and stir over the heat for about 1 minute to mix together evenly and blend flavors. Serve with rice. 2 generous portions.

A SPRINKLE OF PARMESAN

We are back to eating asparagus again. Boy, this is a long season, but we both love it. Tonight we had chicken marinated in cilantro, lemon juice, ginger and olive oil. Cauliflower is good but roasted cauliflower is the best. Sprinkled with lemon juice, garlic and olive oil and salt and roasted at 400 degrees for 30 minutes. Just a sprinkle of of parmesan over everything.