I remember when I attended high school a teacher always appeared who was different from the rest. She loved her work and shared her enthusiasm with students who quickly “got it”, never forgetting the imprint such a teacher left on their lives. I talked with Dr. Susan McLemore on the radio this week. Dr. Mac, as students call her, is such a teacher. She is passionate about her work, encouraging students to turn on to literature and writing, inspiring them to go for greater heights, to celebrate their individuality. Listen in on an interesting and delightful conversation! Skylar has Dr. McLemore next semester. It’s her senior year in high school and I cannot imagine a better way to end a great time than taking this wonderful teacher’s writing workshop!
Finally Friday!
It’s been a crazy week! Apologies to all of my readers for a couple of missed posts! I’m in week six of recovery from the knee replacement surgery I had in June. A reaction to the prescription drugs I’ve been taking put me under a bit, but I’m back at it and planning lots of interesting posts in the coming weeks! I go to Emory for my six week check-up next week and expect great news. In the meantime, I’m sharing one of my favorite cold summer soup recipes, Cold Summer Borscht. I first tasted this delicious soup while living in Manhattan. This is a staple part of any good New York deli. The earthy goodness of the beets combined with the bit of cider vinegar and a sprinkling of fresh dill make this a refreshing summer meal. Paired with some rustic dark rye bread and a butter lettuce salad with fresh cucumbers thinly sliced and garlic vinaigrette make this a winner! I hope you’ll try it and enjoy it as much as I do!
Cold Summer Borscht
½ cup cider vinegar (I prefer the unfiltered variety)
1 quart beet juice, found in the kosher section of most
supermarkets
2 cups vegetable broth
1 red onion, coarsely chopped
1 cucumber, peeled, seeded and chopped
1 can beets, drained or 1 bunch fresh beets, steamed until soft, peeled and cut in chunks
1/4 cup chopped fresh dill
Sea Salt to taste
1 dozen small red potatoes boiled until tender and chilled
Plain Greek yogurt or sour cream for garnish
Put cider vinegar, beet juice and stock into a large mixing
bowl. Puree beets, onion and cucumber in a food
processor or blender. Add the vegetables to the liquid and
stir well. Stir in the dill weed and salt to taste. Refrigerate
at least two hours. Place a couple of the potatoes in each
serving bowl, ladle the soup over the potatoes and top
with a spoonful of plain Greek yogurt or sour cream and a sprinkling of
dill. Serves 8.
Beth’s Birds
My friend, Beth, and her husband left their home in southern Florida to retire closer to family in South Carolina last year. Beth has always been a wonderful photographer, sharing her photographs of butterflies and her gardens. She’s spreading her wings, literally, capturing wildlife all over the area she now calls home.
I love sunflowers and hummingbirds. When Beth posted the following pictures on Facebook this past weekend I asked if she would mind my posting them.
Beth is considering which photos to enter in a photography contest. I love them all, the way she captured the hummingbird’s in flight is amazing.
They seem to be suspended in animation as they fly around the sunflower. It is truly miraculous what Beth caught with her camera. On any given day she delights her friends with fabulous photos of the lake she now lives on, the wild life and all parts of settling into a new place. She’s doing it very well! Enjoy these wonderful photos as you start your Monday! If you’d like to tell me which one you feel she might enter in the upcoming contest, leave a comment!
Simply Sundays
I’m loving a little bit of light jazz this Sunday morning. Enjoy as you sit back and sip on a steaming cup of coffee, or in my case chai! Plan your day around what will bring you joy. Will you choose to have time alone or share the day with family, friends or your significant other. No matter, whatever uplifts you….do it! Wishing you all a wonderful beginning to a new week!
On The Radio
I have a treat for you today! It’s time for another episode of “The Chef and The Wine Guy”! Join me as I talk with Chef Tom Delaney and wine expert, Mark Gagliano, about seasonal foods and pairings. We’re talking light summer food and wine….find out what wines to pair with your favorite summer meals!
Finally Friday!
I posted a status on Facebook last weekend about a roasted eggplant dip I was making. Several people asked for the recipe…..sooooo, here it is! It’s so easy to make and even people who swear they don’t like eggplant, Mr. T is among them, love this dip. Serve it with pita triangles or any bread of your choice.
Roasted Eggplant Dip
2 large eggplant, cut in half, lengthwise
1 cup toasted walnut pieces (you can substitute pecans or pine nuts)
1/2 cup flat leaf parsley
4 cloves garlic, peeled and coarsely chopped
1 teaspoon Sangre de Cristo Spice Company Mediterranean Blend
1 teaspoon sea salt
black pepper to taste
1 tablespoon white balsamic vinegar
1/2 cup extra virgin olive oil
Preheat the oven to 350 degrees. Place the eggplant, cut side down, on a baking sheet lined with parchment paper. Place the tray in the oven and bake for one hour, or until the meat of the eggplant can be scooped out of the skin easily. Place the meat of the eggplant in the large bowl of a food processor. Add the walnut pieces, parsley, garlic and seasonings. Process for a minute. Add the balsamic and pulse for about 30 seconds. With the motor of the processor running, pour the olive oil through the feed tube. Process for another minute. Serve with warm pita triangles, flat bread or any bread you prefer. Easy and delicious! Served with a platter of raw veggies, which by the way are great to dip as well as bread, and you’ve got a light summer supper. Of course, you’ll want to pick a good wine to go with this. I love the Vinho Verde by Casal Garcia with this dish. It’s light a bit sparkly and just dry enough to be the perfect pairing!
To order the Mediterranean Blend of spices click here: www.sdcspice.com
