Archive for the how to Category

Details that I might regret sharing

Posted in body, cancer, health, how to, life, rant with tags , , , , on June 5, 2010 by bosquechica

But will keep brief. I’ve been exhausted to the point of collapse for several years now. I actually fall asleep while driving at times (usually I pull over and sleep for about 15 minutes). It’s been hellish and miserable and I have not felt like myself for a ridiculously long time.

My doctor sent me to get some blood drawn, and I added a check mark (after the fact) for a blood test I wanted done that my doctor has consistently neglected to run, in spite of my requests. It’s an “integrative health clinic”, and they always want me to take my temperature for three weeks and do elimination diets and blahblablah.

Got the results back. The box I checked? Yep, that was it.

Simple tiny pill every morning. Typical results of the single little pill? Increased energy, reduced pain, reduced risk of heart disease and diabetes, lowered cholesterol, weight loss, better sleep, healthier hair, skin and nails.  

Why the hell is health care so hard to manage? Why are women discounted so utterly? Why in god’s name have I been put at risk of serious complications because some nitwit didn’t want to do the most obvious possible test for a middle-aged woman with textbook symptoms and a history of facial radiation?

Geez fucking Louise.

Just thyroid. That fucking simple. Not rocket science, not a character flaw, not my lifestyle (my lifestyle is healthy and productive, thank you very much).

You want something done, you gotta do it yourself.

I’ll let you know how it turns out.

 

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Colcannon

Posted in farm, food, home, how to, nice things, recipe with tags , , , , on December 30, 2009 by bosquechica

Ni geal an gaire ach san ait a mbionn anbiadh

(Laughter is gayest where the food is best)

 

Ingredients

Potatoes, 1 lb.
Kale, 1 lb.
Olive oil, eyeball it
Salt and pepper, to taste
Chives or green onions, fresh
1/2 cup butter
1 cup milk

Directions:

Boil the potatoes whole, peels on (I like Yukon Gold for mashed potatoes, but this is a matter of taste). Mash and mix with milk and butter to a pleasing consistency.

Chop the kale fine, the chives as well.  Sautee together until they are well cooked.

Serve the mashed potatoes in a round scoop. Make a hole in the middle and pour in a bit of melted butter. Top with the kale. Salt and pepper to taste. This is a simple recipe, but delicious and sustaining. For all that.

Variations:
Beer gravy: here’s a vegetarian version – make a standard roux, add miso and a stout beer. This is a strong gravy, not to everyone’s taste, but complements the kale nicely.
Bacon or pancetta – well cooked, sprinkled on top.
Green cabbage instead of kale.

Do enjoy.

 

This is what you do

Posted in food, how to, nice things, recipe, this-n-that with tags , , , , , , , , on August 1, 2009 by bosquechica

flying fish
Great weekends involve a little nice food, some rest, some play, a few lightweight retail adventures, time with the garden and the pets, and happy weather. So far this weekend I’ve: gone on a bike ride, made a pineapple smoothie, bought curtain hardware at Lowe’s and fancy smoothie straws at Party City. Then we had a tower of tuna millefuille on top of a bed of spinach for lunch, with fresh made carrot-apple-lemon-ginger juice on ice in tall glasses (with fancy straws), watched a little movie in the heat of the day and took a quick nap. Now we are going to pick up the porch swing and hang the curtains.

Tuna Millefeuille

Sashimi grade tuna
Mozzarella
Basil
Olive oil
Lemon
Olives
Roasted red bell peppers
Flying fish roe
Crispy pecan crackers, optional

Chop the olives and mix with basil, olive oil and lemon. Slice the roasted red bells and toss in with the olive mixture. Salt and pepper lightly.

Slice the tuna and the mozzarella both in 1/2 to 1 inch slices. Stack the tuna, the olive/basil mixture, and the mozzarella in alternating levels, until it is 3 or 4 inches high.

Pretty it up by topping with basil leaves, ribboned carrots and roe. Drizzle with olive oil and serve stacked high.

This is an approximation of a dish at Noda’s Japanese Restaurant in Rio Rancho (891-4378), which has both the best and the most original Japanese food in New Mexico, in my opinion (which is fairly well informed, I will say without undue modesty). The crackers at Noda’s are homemade, crispy and dense, with pecans, seeds and something else… they would be tough to replicate, I think.

Mmm. Now you may happily continue your weekend.

Caprese salad with goat cheese

Posted in food, garden, how to, nice things, recipe, seasonal, Uncategorized with tags , , , , , , , on September 20, 2008 by bosquechica

Ingredients:

Fresh tomatoes
Fresh Basil
Olive Oil
Salt
Pepper
Fresh Goat Cheese

Preparation:

Wash and dry basil. Pluck into small leaves. Slice tomatoes, lay flat on a platter. Place basil leaves neatly and prettily on each tomato slice. top with a small bit of fresh goat cheese (feta, mozarella or chevre all work well). Drizzle with olive oil. Add salt and fresh ground pepper. Serve as an appetizer.

This recipe is a variation on the traditional caprese, which uses cow’s milk mozzarella. If you are a fan of goat cheese, you will find this variation absolutely delightful.

(Pictured is a mozzarella caprese from Wikipedia.)

Eggplant. I love it.

Posted in family, farm, food, garden, how to, life, nice things, recipe, seasonal with tags , , , on August 22, 2008 by bosquechica

Oven-fried eggplant. Quick, easy, tasty.

Ingredients:

1 Eggplant
1/2 C Grated Parmesan
2 T Mayonnaise
Salt

Preparation:

Preheat oven to 425F.
Slice eggplant in thin circles (one-half to one inch)
Salt the slices and place them in a colander on their sides.
Let sit for 30 minutes. (The point of salting is to drain away the bitter liquids you sometimes get in eggplant. I’m not sure it’s really necessary if fresh-off-the-vine.) Rinse the salt off and pat dry.

Put the eggplant in a large bowl and add 2 T mayonnaise. Mix to lightly coat each slice. Add the parmesan and toss to distribute.

Lay the eggplant slices on a lightly greased cookie sheet. Place in oven on highest rack. Flip after 10 minutes and cook for 10 minutes more.

These come out light and crispy, and have been known to convert even the most fearful of eggplant-o-phobes.

We’ll have these for dinner this evening with rice and lamp chops.

Bonus round:
The French word for eggplant is aubergine. In Spanish it is berenjena.

Question:
I believe we have a regional variation on the Spanish word, but I cannot remember what it is. Anyone?

Nutritional Information:
Eggplant is one of those wildly healthy foods. Read all about it right here.

Marshmallow Creme Sandwich on Wonder Bread

Posted in home, how to, life, personal history, recipe, this-n-that with tags , , , , , , , on July 10, 2008 by bosquechica

  

When I was a kid, I had a friend named Kitty. She was Dutch, and had a glass eye. This worked in favor of our friendship, since I was slightly funny looking too, but mostly okay in the ways that count when you are a kid. I think her mom must have worked outside the home, because when I went to her house after school a few times, it was always just the two of us. This was Kitty’s favorite after-school snack:

  • 2 slices Wonder Bread
  • Marshmallow Creme
  • Miracle Whip
  • Sprinkles

How to prepare: Take one slice of bread, spread first with Miracle Whip, then with Marshmallow Creme. Cover with sprinkles. Put second slice on top. Squish flat. Wash down with chocolate milk.

I wonder if this was a mom-sanctioned snack. I can’t imagine that it was. I can say for sure that it was a memorable recipe, if nothing else.

How to eat like a millionaire

Posted in family, food, garden, home, how to, nice things, recipe, seasonal, this-n-that, Uncategorized with tags , , , , , , on July 9, 2008 by bosquechica

Wow, I love this headline.

I’ll interview all my millionaire friends and let you know. Back soon.

Well, first of all, they tell me billionaire is the new millionaire, so I’m going to raise the bar.

Second — I was thinking it must be all about eco-friendly, sustainable, local food. Rich folk are locavores this week, right? Here’s the food-for-the-rich scenario as I had imagined it (turns out to have been entirely wrong):

“I’ll have my au pair drive to the farmer’s market to buy all the freshest just picked vegetables – the lettuces, the leeks and onions, the rainbow chard, the homemade pies, the early baby creamer potatoes, the hand-salted goat cheese. It can be a lesson in sustainable farming for my seven-year-old. Truffles dug up by my yard man’s farmer friend Joe. Corn and raspberries are hand-picked and delivered to my home weekly.”

As I looked into it, I realized actually that’s how I eat, and I am not a millionaire. Or billionaire. Plus, I don’t have kids, an au pair or a yard man. Wish I did – at least a concierge or something.

How do the very wealthy eat? I did some light reading, and this is what I found. Let’s go look at some of the finest restaurants in the most expensive cities in the world:

According to selected menu items listed in the SPellegrino 50 Best Restaurants in the World, the very wealthy might be eating at this very moment:

Snail Porridge
Bacon and Egg Ice Cream
Warm lettuce hearts soaked in vanilla brine
Sheep’s milk curd seasoned with hay and toasted fern
Beef roasted with the embers of vine cuttings
“Macaroni and Cheese” (butter-poached Maine lobster with mascarpone-enriched Orzo Pasta)
“Oyster and pearls” (a sabayon of tapioca with Island Creek Oysters and White Sturgeon Caviar)

This convinces me that I am not a billionaire. However, thanks to the beautiful farmer’s market in the small village where I live, I do eat like a millionaire of home-grown tastes. Very sensible of me. Only without the yard guy or the au pair.

With that in mind, here is a recipe for your basic pasta primavera:

Pasta Primavera

Ingredients:
Pasta
assorted fresh spring vegetables
goat cheese 
herbs de provence:

Preparation:
Set your pasta water on to boil. Prep your vegetables – chunky or thin sliced, as you prefer.

This is what we had yesterday:

  • Onion
    Garlic
    Yellow bell pepper
    Yellow squash
    Zucchini
    Fresh oregano
    Herbs de provence – chervil, rosemary, savory, lavendar, tarragon, marjoram, mint (variations are common)
    Goat cheese

Sautee onions and garlic in olive oil at a medium-high temperature. When these are soft and clear, add each vegetable in turn. Denser vegetables first. Don’t abuse your vegetables by mashing them about with a spatula or boiling them to death. Add a generous splash of vermouth or white wine. 

Drain your pasta and dress lightly with oil or butter.

Plate the pasta, sprinkle an ounce or slightly more of goat cheese on it. Spoon the sauteed vegetables on top of all that. Add salt and pepper.

Serve hot, with a glass of chilled white wine. Have some while you are cooking, too, if it seems advisable.
Light mixed green salad on the side.

Life can be relatively easy, can’t it?