Can you promise me we won’t grow old together?
That we’ll stop just on the verge. The fine line between running/happy/whirling/swirling life. And delirium.
Before we forget who we are.
Before we go from making the most delicious Easter bread in the world to thinking that fish sticks dunked in orange juice are, not only good, but the best.
Before we get to the point where we’re eating fish sticks. Period.
Pinky swear me with a cherry on top.
My grandfather passed away this weekend at the age of 96. He was a wonderful, amazing man.
He read the Daily News every day.
He was recruited to play major league baseball, but didn’t because baseball was about the love of the game and not about multi-million dollar contracts back then, and his father didn’t think it was a good career move. He worked in the family bakery instead.
He was married to my grandmother for over 60 years. Had three children, two sons and a daughter. Survived, somehow, the death of his daughter, exactly nine months before I was supposed to be born (I was a month premature).
He loved holding babies. And eating Chinese food.
He would go out in the dead of winter to buy my grandmother a nice piece of cake, if she asked him. Which she did. Frequently.
He was stern, stoic and loving. All at the same time.
And watching him lose his personality and his memory and his sense of self these past few years….now that was hard.
So that’s what I’m saying. Let’s let the years go by and let’s live life to the fullest. But let’s stop while it’s still fun. While we can still remember. While we’re still us.
And you know what’s going to help us extend that era of fun for as long as possible? Eating crazy healthy delicious food. All.The.Time.
When Sarah of 20something cupcakes asked me if I wanted to cook through the Food Matters Cookbook with her and a group of other fab-o-lous bloggers…I said of course, YES! For those who don’t know, the Food Matters Cookbook was written by Mark Bittman and is all about eating more plants and less meat/processed foods in order to benefit both our bodies and our environments. Bittman has a “vegan until dinner: food philpsophy that has helped him to lose weight and improve his health in general. I approve.
I’ve made quite a few things from this cookbook already and have loved all of them. These recipes, some of which do include meat, are a great way to incorporate less meat heavy meals into your diet without making any drastic changes! Rather, it’s all about small steps and good food. I can get down with that.
For more information, and if you want to join in (both bloggers AND non-bloggers are welcome!), check out the blog for The Food Matters Project, as we are calling it.
The first recipe we cooked was the chipotle-glazed squash skewers. Though these were meant to be served as an appetizer, I couldn’t help but de-skewer them and turn them into a salad! Spicy sweet from honey chipotle glaze, with cooling refreshing bites of jicama, goat cheese, and avocado in-between, this salad was exactly what I craved at lunch almost every day last week. And I loved knowing that I was infusing health into my body with every bite.
Chipotle-Glazed Squash Salad with Jicama, Goat Cheese, and Avocado
Serves 4, adapted from The Food Matters Cookbook
- 1 recipe chipotle-glazed squash
- 1 jicama, peeled and chopped
- Juice of one lime
- 4 oz goat cheese
- 1 avocado, sliced
- baby spinach
- Prepare squash according to recipe instructions.
- Toss squash together with jicama. Season to taste with lime juice and salt.
- Divide spinach among four bowls. Top with jicama/squash mix, goat cheese, and avocado.
I am submitting this to Souper Sunday hosted by Deb of Kahakai Kitchen.