Slower Sunday: Be here and there. Now.
I'm all for the "be here now" thing, but, man, feels like I've been here for a long, long time. So let's go somewhere ... different.
Great Leftovers Week: Chili Mole
Today: Happy National Bean Day. Tonight: something hot, steaming, rich but light. Something spectacularly delicious that cooks itself in one pot.
Warm Winter Hiking: Three Magical Miles
I was thinking about the totally weird and beautiful skyline of New Mexico's Tent Rocks while I walked down the suddenly deserted Park Avenue canyon last week. The wind chill was below zero. I was the only human. A landscape I take for granted became a new world. I wonder if the Cochiti Indians notice these Tent Rocks.
Fish skin. Crispy and light.
It's a weird thing, fish skin. It can be as a good as a really good potato chip. Thin, light, crisp, dry, slightly salty. Or it can be slippery, oily, chewy and even a little fatty. Something that could strike you as ... gross. Here's how you make the really good version.
Great Leftovers: Salsa-Sauteed Fish
Jamming to finish the last unfinished business before vacation. Delighted to make a great meal in six minutes. A fish entree that's thoroughly satisfying, hugely flavorful and completely healthful. Light but hearty, high-protein, zero glycemic load.
Great Leftovers Week: Polenta Tostadas
Next week: vacation. This week: lots of work to do - and great appreciation for batches of leftover deliciousness that require no real cooking. Like salsa verde-topped "tostadas" made from leftover polenta. Tart, sweet, spicy, warm, soft and crispy in each bite.
Old hippies look both ways.
Backward and Forward
OK, we got some of the details wrong, but we were onto something. Love wasn't really all you need, but look how important you think it is now. Pretty important, ya think? Take a look at this health data that shows how and why you actually do get by a lot better with a little help from your friends.