Remember when ...

Remember when it was conceivable to travel Europe on $5/day?

Well, I don't. I wasn't born by 1960.

http://open.salon.com/blog/rosycheeks/2010/03/24/europe_on_five_dollars_a_day_1960

But I remember when plenty of friends took off to the great continent with lofty goals of doing it on $25-$50/day in the 80s. I wonder how it translates these days.

Make it a combo.

I have found that if I listen closely to what my body is broadcasting, I can decipher what nutrients I need. For example, I crave beets when I'm running anemic. Green leafy veggies when I've clearly had too much fat and cholesterol in my diet. Green tea when I feel like I need a good detox.

It's important to be in tune with what your body craves.

Here's an interesting theory about combining certain foods for an added boost of nourishment:

http://www.thedailybeast.com/blogs-and-stories/2010-03-18/10-power-food-combos/full/

Food as a tool of love

I read this article when it was published (in conjunction with Valentine's Day, naturally):

http://www.nytimes.com/2010/02/10/dining/10erotic.html?th&emc=th

When it comes to certain foods' ability to "put you in the mood," I'm a bit of a skeptic. I've never downed oysters or tiger penis or chocolate and felt my body respond in that way. I do believe that enjoying a good leisurely meal, with good company, under the glow of a fine wine can have that effect. But then it's more about the mind than it is about the stomach.

What about you? Ever had some culinary treat wake you up in this way? Convince me.

Irish or Not?

http://www.salon.com/food/eatymology/index.html?story=/food/francis_lam/2010/03/16/st_patricks_day_corned_beef_and_cabbage_irish

You had me at "France."

As Liz Lemon says, "I want to go there."

http://www.travelchannel.com/travelchannel/Places_Trips/Travel_Ideas/Beaches/Best_Beach_Vacations/Frances_Sexiest_Beaches

The taste of fat

A sixth taste discovered: fat.

http://news.yahoo.com/s/nm/20100310/lf_nm_life/us_fat_taste_1

The Signs of Spring

The signs of spring are everywhere. The snow is all but melted. The sun has been shining more consistently. Hostas and snowbells are sprouting in the yard. Those annoying morning doves have taken up residence outside of my office window, beginning their cooing at dawn.

But I don't need these obvious signs to tell me spring is on its way. I can listen only to my stomach, which seems to have its own internal calendar and is already craving fresh seafood--homemade Littleneck clam chowder, lobster rolls made fresh off the boat at the marina, mussels steamed in white wine and garlic.

Speaking of mussels: http://www.npr.org/templates/story/story.php?storyId=124319594&sc=fb&cc=fp

Sautéed Lobster with Asian Flavors

The last time my husband and I were at Noodles of the World (http://www.theborgata.com/Main.cfm?Category_1=4000&Category_2=4200&Category_3=4260), we devoured the evening’s special, a whole lobster, cut up (and pre-cracked), and sautéed in a sweet and spicy Asian-inspired sauce. It was heavenly, lick-the-plate worthy. Though we can’t be certain of the recipe, some of the flavors were so obvious, we decided to try our best to recreate the dish at home. Ours was better. And here’s how we made it:

Ingredients
(2) 1-lb. live lobsters
1 cup organic chicken stock
1 small bunch of green onions/scallions, chopped (use both the whites and greens)
4 slices of bacon, chopped
¼ cup Japanese sake
3 tablespoons low-sodium soy sauce
3 cloves garlic, chopped
2 teaspoons fresh ginger, diced
1 egg, beaten
1 tablespoon organic granulated sugar
2 tablespoons of vegetable oil
1 teaspoon sesame oil
1 handful of cilantro, coarsely chopped
Salt and pepper (to taste)

Directions
Par boil the whole lobsters in a stock pot filled with boiling water, for approximately four minutes. Remove from water and allow to cool to the touch.

In large bowl, whisk together the flour, chicken stock, sake, sugar, soy, sesame oil, ginger, chili paste, and a pinch of both salt and fresh-cracked black pepper.

Disassemble lobsters—throw away head/torso, but reserve any of the roe, if you’re into that. Pre-crack claws and cut lobster tails in half.

Preheat large, deep sauté pan until hot. Add vegetable oil and spin pan until bottom is coated. Cook chopped bacon until browned. Add garlic and chopped scallions and sauté over medium heat until scallions slightly soften. Be sure not to burn the garlic, for it will turn the dish bitter.

Add the chicken-stock mixture and lobster to the pan. Cover and cook over medium heat for approximately three minutes. Uncover and drizzle beaten egg over the dish. Cook for another two minutes. Add salt and pepper to taste. Top with handful of chopped cilantro, and serve.

Dreaming of surf and sand (on a budget)

It's been a long, cold winter here in the Mid-Atlantic. At last, the snow is beginning to melt, and the sun is causing the foliage to awake. I feel the symptoms of spring fever setting in, and I've been daydreaming about tropical climates and aquamarine waters. You, too? Then you may want to check out these Carribean destinations:

http://travel.aol.com/travel-ideas/galleries/best-budget-caribbean-islands?ncid=AOLCOMMtravdynlprim0823&icid=mainaimdl4link1http%3A%2F%2Ftravel.aol.com%2Ftravel-ideas%2Fgalleries%2Fbest-budget-caribbean-islands%3Fncid%3DAOLCOMMtravdynlprim0823

Trial and error

I read with interest this post on “Demystifying ‘Hard’ Things to Cook:”

http://www.huffingtonpost.com/2010/02/22/demystifying-hard-things_n_466047.html

It reminded me that cooking can be intimidating. I get that. I am the girl who was once fresh out of grad school, anxious to break in the kitchen at my new home, and nervous about making an actual sit-down meal for my in-laws.

I decided to keep it simple, for up until that time, my culinary skills were reserved to microwave meals and mashed potatoes.

Spaghetti, I figured. How hard could that be? But no one had ever instructed me on the art of making pasta. It seemed simple enough, those directions on the package. Boil water. Insert pasta. Cook until al dente. I’d wanted to be prepared with the meal when my in-laws arrived. So I decided to get a head start on the noodles. Bad idea, of course. What I served them was a coagulated, crispy on the edges, chunk of noodles that no amount of marinara could hope to reconstitute.

I couldn’t eat it. And they shouldn’t have eaten it. But they did, to the chorus of jokes. They were kind. But I was embarrassed, nonetheless, and certain they’d think me an unfit daughter-in-law. That was the day I decided to learn to cook. And if I can do it—become an adventuresome eater and a fearless experimenter in the kitchen—anyone can.