Grapefruit is part of a healthy, elegant breakfast. Peeled and cut into sections, then drizzled with a bit of honey and a few grains of sugar, this exquisite pink grapefruit is ready to eat in an antique Japanese export bowl (which I acquired in 2004, and has disappeared–that’s all right; my main collection is Baron Morimura’s Noritake).
*Eight O’Clock coffee, the whole-bean Columbian Peaks, medium-roasted variety, is my standard, as long as it’s available. I keep the opened, clipped bag in an air-tight red container as shown. Company instructions say to keep the beans or ground coffee at room-temperature, not in the freezer or refrigerator.
This batch of gyoza was made with a filling consisting of finely chopped carrots, celery, ginger, parsley, dill, matcha (dry green tea), miso, turmeric, cooked brown rice and adzuki beans. I used gyoza skins from Japan Foods, Inc., and sealed them with an egg-wash~~M-J
Below: a Salad of Beneficial Daikon Radish and Romaine Lettuce, Dressed with a Simple Vinaigrette @M-J de Mesterton
I long ago published a recipe for my chocolate pie in a graham cracker-crust. Now, I prefer the contrast of a slightly salty short crust. For this pie, I let my traditional filling cool in the baked pie-shell, for which I used a spring-form pan. Then, I removed most of the chocolate filling into a bowl, leaving a coating of it inside the crust. I then folded into the bowl of pie-filling a cup of whipped, unsweetened cream, creating a mousse au chocolat. After pouring the mousse into the pie shell, I put blobs of sweetened whipped cream on top with a pastry bag.