A fabulous Mustard Vinaigrette—delicious enough for even me, a salad ‘hater’ to agree to eat a salad! This recipe was adapted (tripled) from David Tanis’ Frisee aux Lardons recipe, which appeared in the New York Times. Make a batch and store in a capped cruet in the refrigerator for multiple salad meals.
At our annual Cape Cod family vacation, I am responsible for serving the annual Fish Dinner for 10-15 people (there is also the annual Steak Dinner and the annual Lobster & Ribs Dinner, hosted by my brothers-in-law along with, The-Night-Everyone-Arrives-Baked-Ziti-Dinner my now 90-year-old mother-in-law whips up.)
Let’s be clear. Cooking for a very large group in an ill-equipped ‘cottage’ kitchen and serving it as a sit-down dinner in a too-small dining room is NO VACATION. It’s actually a potential nightmare. But it’s what we do. Every year. And once dinner’s on the table, it’s a blast… Plus, my wine-collector brother-in-law brings a LOT of wine so that’s,
Last week, I got some bad news which I’m hoping I can turn into good news.
The bad news: my cholesterol has hit a personal high of 267 but more concerning, my triglycerides skyrocketed to 253 (‘goal’ is lower than 150 … and in the 10 lab results I’ve tracked since 2002 my triglycerides have NEVER been over 200.)
Also, I now have some “mild kidney insufficiency” which may be related to what’s driving my triglycerides sky-high: a) a diet too high in sugar, carbs and alcohol; and b) not enough exercise.
Wondering about the nutritional value and/or calories of a favorite recipe? It’s one of my pet peeves about cookbooks and interesting recipes found online or in a newspaper or magazine – the recipes rarely list the calories and key nutritional info (like fat, cholesterol, sodium, sugar, etc) included per serving.
Well, wonder no more.
I’ve written multiple posts about the fabulous app, My Fitness Pal (I Heart My Fitness Pal; I Love Me Some Nutrition Graphs; and Better Than Salad at Wendy’s to name a few) but I just discovered an update to their site that enables you to quickly and easily –
Every summer, we rent a house in Cape Cod for a week for a family reunion with my husband’s family. With a whole family of foodies, our traditions run the food gamut from the very NOT lo-co joy of Liam’s onion rings (must be scored within 24 hours of arriving on Cape) and the Chocolate Sparrow (thank goodness they do not exist at home) to the also-not-lo-co family dinners we take turns hosting.
There are now 3 home-hosted family dinners in one week: first is the lobster & rib dinner at my in-laws (one brother-in-law has ribs flown in from Montgomery’s in Cincinnati –