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).
Grapefruit has a reputation of breaking-down fats, so it is advisable to eat it in conjunction with your favourite bacon-rich breakfast. By the way, in our house, Real Men do eat quiche, an entrée that would be beautifully complemented by grapefruit. ©M-J de Mesterton
A simple Christmas Day luncheon for two included home-made waffles, strawberries cooked with cane sugar into an elegant sauce, heavy cream whipped with powdered sugar and vanilla, crispy bacon, chopped walnuts, maple syrup and butter. A percolator of Eight O’Clock Columbian Peaks coffee* stood ready to serve.©M-J de Mesterton, Christmas 2016
*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.
©M-Jeanne de Mesterton
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