This broadcast is what finally got me up early enough before work to head down to the farmer's market and pick up all sorts of fresh local produce. This morning, as Deb ladled cucumber-and-tomato-salad-marinated-in-balsamic-vinegar-and-olive-oil into her lunch container, she peered over at this morning's chilled cilantro cucumber soup concoction and tentatively asked for a taste. She loved it, and as she added some to her lunch, she informed me that fine, I won, I had convinced her that vegetables are divine, and meat does not necessarily a meal make! :> Just wait, I've got a plan for grilled portabellos and manchego cheese up my sleeve...
3 comments:
I'm sold!!!! I need to head down to the Market and grab some of those veggies and make some of those fab concoctions you just mentioned. I find myself eating less and less meat. Years ago, steak was #1 on my dining out list...but now not so much - it's too much! Too heavy! I'm fascinated by the wild combinations of veggies and fruits and grains - so many amazing possibilities. For those of you in Richmond, Deb and Lauren introduced Harrison Street Cafe to me - a vegan cafe. The food is amazing!!! Shelley asked me once (when I complimented vegan and vegetarian food) if it was "amazing" on the scale of non-vegan and non-vegetarain food. Harrison Street Cafe is at the top of my list as one of the best places in Richmond to eat for quality food and an excellent experiences for your taste buds!! Check it out! I'll definitely check out the radio station. :-)
I agree that fine foods and good wine are significant to life; and I look forward to checking out the station.
I wanted to confirm elizabeth's comments that interesting veggies and grains are amazing, but I must put in a good word for meat. As a child, steak was my favorite food but as I grew up I ate mainly chicken, etc. as my family didn't eat much red meat. During the last few years I have increased my red meat consumption and am reminded why I loved it so much as a child.
Presently, I prefer fish, all seafood, and red meat to most chicken or pork and usually have interesting veggies and meat for dinner. I'll note, however, my picky-ness for lean and fancier meat (i.e. buffalo, elk, and ostrich). I suggest a small portion of steak (cooked medium rare to rare--yum!) and always skip the potato dish as this will fill one up. Add rainbow chard lightly sautéed with garlic and you have the right meal to accompany a wonderful petite syrah.
Oh my, Laura (Strider), that sounds amazing! Elk and ostrich... hmmm, I am always willing to try something new. That reminds me of one of the Good Food episodes, where Evan interviews a man who wrote a book all about his love for pork. I mean, it sounds trite when I say it like that, but this author put in tremendoues amounts of research and it really is amazing! If anyone is interested I'll find the title of the book.
Rainbow chard, yay! I am expecting seeds any day now so that I can grow a fall crop! What a super cool plant. For those that are unfamiliar with it, it looks like giant green leaves bursting out of the ground, and the stems of the leaves are a brilliant show of colors - red, orange, yellow, a few others. A great show in the garden and on your plate!
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