Squeezing the juice of a lemon (or lime) over a salad or dish is easy if the task is done in the kitchen with a traditional citrus squeezer that holds 1/2 of a lemon or lime. But, what if you’re serving a dish and want to give your family or guests the option to squeeze fresh lemon or lime juice over their food (or tea) without getting the juice all over their hands and/or clothing? Then, you need to get the Press Art Lemon Squeezer: a handy little gadget made in France of Eastman Triton – a super strong BPA-free material – that squeezes the juice out of a lemon or lime slice without splashing or making a mess. Read more
Several months ago, I was in a restaurant (Levél Veggie Bistro) by Retiro Park in Madrid when I was blown away by a dish called “Timbal Fresco de Quinoa” which means “Fresh Quinoa Timbale.” This beautiful plate of layered quinoa, sliced avocado, and chopped tomatoes with sprouts and ground black peppercorns on top was served with basil leaves along with a lemon squeezer and olive oil. I simply sprinkled the fresh lemon juice over the top with a sprinkle of salt and the flavor was magnificent. Read more
Grocery stores are filled with fresh fruit – peaches, plums, apples, and more – that looks great on the outside but is often mealy, flavorless, or dark on the inside (indicating the fruit was picked too early and put in cold storage).
I can’t tell you how many peaches, nectarines, and apples I’ve thrown out over the past few months. And, it’s not just from ordinary grocery stores; I’ve purchased awful peaches and nectarines from Whole Foods and Fresh Market on numerous occasions. Often times, this is because the fruit is technically out of season – grown in a faraway place, cooled, and transported – but in the summer and early fall, there is no excuse. We should be able to buy peaches, nectarines, and apples that are juicy, flavorful, and delicious during the summer and fall.
Farmers Markets are often reliable sources of high quality, locally grown fruit but if these are not an option, consider ordering fresh fruit from Frog Hollow Farms – a certified organic farm that grows peaches, nectarines, apricots, pears, pluots, cherries, avocados, and more. Read more
Oatmeal is not one of those sexy breakfast foods that most people get excited about. Some devotees, like my husband, add fresh fruit, maple syrup, dried fruit, and nuts to make it palatable (he’s not a big oatmeal fan) while others simply sprinkle a bit of cinnamon or brown sugar and a spoonful of walnuts or pecans to add some crunchy texture to a breakfast staple.
But, there is a third option: Qi’a™ (pronounced Kee-ah) Superfood Cinnamon Pumpkin Seed Oatmeal (gluten-free): a blend of seven organic ingredients: rolled oats, buckwheat groats, pumpkin seeds, inulin (a natural fiber and sweetener derived from the root of plants, often chicory), chia seeds, hemp seeds, and cinnamon. That’s it. No added refined sugars, flavors, preservatives, and no artificial colors or flavors. Read more
Everyone in New York and beyond has an opinion about bagels so I’m just going to put my two cents out there. Tompkins Square Bagels makes the best bagels, period. A great bagel has to be big and round, golden brown and slightly crispy on the outside and doughy on the inside – and that’s what Thompkins Square Bagels are.
With two locations (the original location at 165 Avenue A by Tompkins Square Park and 184 2nd Avenue between 11th and 12th Street) in the East Village, Tompkins Square Bagels is a neighborhood bagel shop but also a destination spot for many New Yorkers who know a good bagel when they taste one. Read more
Rich in Omega 3’s, fiber, and magnesium, organic and fair-trade Himalania chia seeds are grown in Peru. A popular seed used in cereals, chia seeds are also used as an egg replacement because the seeds when moistened expand into a gel-like texture that helps bind and elevate foods together. But beyond using chia seeds as a nutritional boost, leavening agent, or binder for cereals, puddings and baked goods, chia seeds are also a great tasting snack food, especially when they are covered in rich, dark chocolate. Read more
Several years ago at a party, a friend of the family was sitting by the fireplace enjoying an ice-cold beer when he started talking about a married man who used to help our family take care of a summer house. Seems this married gentleman was carrying on with a woman in town and using our place as a love shack, unbeknownst to us. When the seductress forgot to turn off the silent alarm one autumn afternoon, the police and fire department were alerted, along with the married gentleman’s wife (who had a police radio at home) – all of whom raced to the house where there is only one road in and one road out. Read more
Wallets haven’t changed that much in decades. Most are made of leather with a windowed section for a driver’s license or personal identification, slats for credit cards (and the multitude of store loyalty cards) and often a coin or zippered section to place receipts. When you think about what a wallet is meant to do: carry and protect some of your most valuable personal effects – driver’s license, credit cards, and cash – then you may begin to wonder why wallets haven’t kept pace with the technological changes that protect our personal identity and define our daily lives? Read more