"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Thursday, July 15, 2010


A light and refreshing  "course" between main courses ....

3 Cucumbers about 1 3/4 pounds total.
2 Tablespoons lime juice, (about 1 lime)
2 Tablespoons superfine sugar
1/4 Teaspoon cracked Black Pepper
-- Pinch of Salt

Rinse and scrub cucumbers.
Peel two of them.
Leaving the Peel on the third on for color.
Trim the ends and slice cucumbers in half lengthwise.
Scoop out the seeds.
Cut flesh into 2-inch chunks.
Puree cucumber in a blender/food processor along with
1/4 cup water and the lime juice, sugar pepper, and
Chill completely.
Pour the mixtur into an ice-cream maker and freeze
according to manufacturer's directions.
Place granita in the freezer until firm enough to
'hold its shape' (like alot of US can't do)
Serve a 'small scoop' in a ramekin as a Palate
refresher between courses.

Monday, July 12, 2010

Watermelon Salad with Grilled Chicken

Serves 4

1 thinly-sliced small red onion
1 carrots cut julienne
1/4 cup toasted chopped walnuts
1/2 cup crumbled blue cheese or feta
6 cups seedless watermelon balls (half of a small watermelon)
Bibb lettuce to use as salad bowl
4 grilled chicken breasts (can use already grilled chicken or make fresh for salad)
Lime Zest Curls for garnish

Dressing and Marinade:
¼ Cup Lime Juice
2 Tbsp. Honey
1 Tbsp. Whole Grain Mustard or Coarsely Ground
1/3 Extra Virgin Olive Oil
1/4 Cup White Wine Vinegar
Salt and Pepper
(Dressing can be adjusted to taste)

1. Whisk together dressing ingredients in a mixing bowl. Set aside 2/3 of the dressing for the salad.

2. Marinade chicken in 1/3 of the dressing, up to 3 hours ahead of time. Grilled chicken until juices run clear usually to internal cooking temperature of 165 degrees F. Set aside.

3. Thoroughly wash lettuce and dry. Set aside four large leaves of Bibb lettuce to use as bowls for salad.

4. In a large mixing bowl combine salad ingredients except the chicken and toss with the remaining 2/3rds of the dressings. Do not use left over marinade.

5. Place salad into Bibb lettuce bowl. (Make sure the lettuce is on a sturdy plate)

6. Slice each chicken breast into thin slices and fan out over each salad bowl.

7. Garnish with lime zest curls.

Dugh (Yogurt Drink)

You won't need any of the Modern Gizmos/Gadgets
to put this one together.

1 Cup of Sheep/Goat Milk Yougurt (or even MOO
1 teaspoon chopped fresh Mint (or a dash crushed
dried mint leaves)
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1 1/2 Cups of Spring Water (or club soda) chilled
-- Ice Cubes

In a small bowl.
Whisk the yogurt about a minute.
Transfer to a pitcher.
Add the mint, salt and pepper.
Stir well.

Whilst stirring..
slowy at the spring water/club soda.
Add 3-4 ice cubes.
Stir again, to chill before serving.

Makes One drink.