Baby Spinach as a Blank Canvas

At Poppy’s house, we start most meals with a salad. More often than not, the greens used are baby spinach or a blend of baby spinach and spring mix.┬áSpinach ranks number 2, right below kale as the healthiest salad greens. But unlike kale, spinach doesn’t constantly remind you how healthy it is while you’re eating it.

If we are making even a pretense of eating healthy, the last thing you want to do is use some store-bought dressing packed with calories and chemicals, especially since making a basic salad dressing is so simple and quick. If you have the ingredients handy, I would say 30 seconds, maybe a minute if you’re listening to some good jazz, having a glass of wine and dancing around the kitchen (just sayin’).

My go-to dressing is a variation on the basic Balsamic Vinaigrette: Continue reading “Baby Spinach as a Blank Canvas”

Asparagus and Grape Tomato Side

This is so simple, I hesitate to call it a recipe!

I like to keep things fresh. Not fresh like crispy veggies, but fresh as in not cooking the same things over and over again. This is an unexpected side dish that is super simple, not starchy, adds color to any plate, healthy, and goes with anything (unless your main dish involves asparagus and grape tomatoes).

Let’s get started. Halve some ripe grape tomatoes, snap off the hard ends of some medium to small diameter asparagus, then toss both in a little EVOO. Place the brilliant red and green mixture in a large skillet over medium heat.

Put a couple of tablespoons of salted butter in a cup. Take a clove or two of garlic and run it through your garlic press on top of the butter. You do have a garlic press, don’t you? Zap the butter-garlic mixture in the microwave until the butter is melted and the garlic is warmed.

Saute the asparagus and tomatoes, stirring occasionally, until the tomatoes become blistered and the asparagus is done. How do you know when the asparagus is done? … when no one is looking, take a bite out of the end of one of your stalks (you can put that one on your plate).

When ready, transfer to your plates, spoon a little of the butter-garlic sauce over the veggies and top with a little fresh grated Parmesan.

Yes, it’s that simple!

The 67′ Pontiac and the Comfortable Silence

Mom never drove a car.

To be totally accurate, I should say, I never saw her drive a car. She claims that in 1931, at the age of 16, she went to the drugstore in whatever small town in Texas her family was living in at the time and exchanged a dime for a drivers license. Apparently at that time, proving a proficiency in driving was no more necessary to obtaining a driver’s license than proving a proficiency in fishing was necessary to obtaining a fishing license. Whether or not she actually drove is unknown. No one in the family has any recollection of that happening. Two years later she married and received not only a husband, but a chauffeur. That union lasted 78 years and Dad did all the driving for 75 of those years until he passed the keys over to my brother at age 95. That Dad did all the driving was for the best. Dad was the pragmatist, rooted in logic and a good sense of direction. Mom was the dreamer, the artist, and had no interest in navigation or driving. It was a good arrangement for Mom and Dad and everyone else on the road. Continue reading “The 67′ Pontiac and the Comfortable Silence”