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).
Microsoft, bless their collective heart, took the liberty of cramming my uploaded photos of today into a “video”. So, I’m testing their somewhat bizarre product at YouTube, where I’ve had an inactive channel for a couple of months, waiting for content. Might as well get started….
What’s with the photos I took yesterday? First, one of my flowering cacti was being buzzed by a hummingbird, and I lazily snap-shot it via zoom-lens through the patio door. Then, I made a Spanish tortilla (classic Iberian egg dish) for my husband Jacques, who suggested I photograph the thing. Then I read that cooked ginger develops a cancer-fighting property in the process, so I sautéed some raw ginger in coconut oil with green beans (alas, it’s not as quick & easy as my habit of throwing whole ginger-root into a smoothie). I decided to take some shots of that endeavour for my blog, Elegant Survival News, to spread the good word. The green beans and ginger made a tasty dish, especially after I added home-made chili-oil and ponzu sauce at table~~M-J de Mesterton
Bacon bits, 1/3 cup of shredded Parmesan cheese, an avocado cut into pieces, Romaine lettuce and almond-coated white-meat chicken combine to make an elegant, high-protein luncheon dish.
I top this low-carb salad with home-made ranch dressing, which I create from mayonnaise, buttermilk, and/or sour cream, mixed with onion and garlic powders and dried parsley. When I don’t have the powdered onion and garlic, I will dice bits of fresh ones very fine and sauté them before mixing with the other ingredients. Add salt and green or white pepper to taste, then blend with a wire whisk.
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