Everyone has their favorite way to relax. Some people meditate, practice yoga, or take a nap. Others exercise, bike, or do something active. When I want to relax I pour myself a nice glass of wine and start slicing, dicing and prepping. I think about what I'm going to cook and how I'm going to do it. Pressures, anxieties, and stresses slide right out of my mind, off my back and into the deep background. As I saute onions and garlic, roast vegetables, and sear meat or the protein du jour, I am at peace. There have been times in my life when I've not been able to sleep because of an upset, argument or problem in my life. I've gotten up in the middle of the night and baked bread, cinnamon rolls, scones, muffins, and cookies. My daughter sometimes woke up in the morning to a batch of pastry or cookies that puzzled her in the way of Christmas presents. Writing is something that is a deep part of my psyche but I cannot say it brings me the kind of peace and tranquility that cooking does. There is too much struggle, sweat, and tears, although I couldn't not write. Cooking brings my physical and mental self into a deep harmony that blocks out everything except my senses. It's love and lust combined, like a good marriage.

A Zest for Limes and Life

It was 98 degrees and climbing the last time I looked at the temperature. Some people blanch at that kind of heat and humidity, but I love it. It's balmy, beachy, and the best way to beat the heat is to find ingredients and recipes with crisp cool flavor. Here's a few ways to cool down with limes. The last one is our favorite when we hit the beach.
If you have a juicer make your own limeade. Always choose limes that feel smooth and heavy, with an unblemished green skin. Simply cut them in half, juice them and pour into a pitcher. You can dilute it with some water to taste and add a small amount of simple syrup or your favorite artificial sweetener. Make your pitcher look pretty by adding sliced limes into the drink and/or a sprig of mint. You can drink this straight out of the fridge, use it in cocktails, or freeze in popsicle molds for a tart summer treat.
Try limes instead of lemons in your favorite Mexican dishes, such as guacamole. It lends a tarter, unique flavor that is a nice change. Squirt a lime over your south of the border dishes just before serving and garnish with a wedge of fresh lime and a sprig of cilantro. You could also mix some lime juice and zest, a dash of hot sauce, and some freshly chopped cilantro into fat free sour cream for a tangy Mexican topping.
Squeeze some lime juice into your favorite smoothie recipe. You can make a healthy and delicious fruit dip by combining light lime or vanilla yogurt with a drizzle of lime juice and some zest. Marinate fruit salad in lime juice and place in the freezer 15 minutes before serving for an icy tart summer snack.
Make a lime vinaigrette. Simply blend ¼ cup of lime juice with 2 tablespoons EV olive oil, a clove of garlic, lime zest, a tablespoon of honey, either basil or cilantro, and salt and pepper to taste. If you want an Asian twist add some light coconut milk and a teaspoon of hot sauce to the blender. You can drizzle this on salads, or use as a marinade or sauce for fish, shrimp or chicken.
You can create a simple lime granita by pouring your limeade into a shallow pan and placing it in the freezer. After it’s frozen scrape the surface with a fork to form this delicious “Italian ice.” Serve it in an elegant martini glass with a lime zest garnish. You could also drizzle a little bit of lime limoncello over the top for a more adult treat.
Make a lime meringue pie by substituting lime for lemon in your favorite recipe. If you don’t want to make a meringue you can just top it with a light whipped topping. It’s a unique twist on a traditional dessert.
Of course, one of the best ways to use limes is to cut them into wedges, pop them into an icy cold bottle of Corona Light, and enjoy it on your patio, by the pool, or at the beach. Cheers to limes!

New Beginnings

I've been sufficiently distracted from Mangia for a while, but it's time to begin anew. It's hot and steamy down here in Charleston, SC, and that means lighter meals to enjoy on the patio or screened porch. We have a great view of the green golf course from our patio and like to sip a chilled glass of white or rose with our meal. Here are a few ideas for you in your favorite summertime place.
Light is not a word that immediately comes to mind when you think of French food. While it’s true that their more upscale cuisine makes use of lots of butter, cream and rich sauces, their everyday bistro-style food is simple yet elegant. The French like to combine fresh ingredients with minimal fuss and seasoning so the true flavor of the food shines through.
Appetizers don’t have to be heavy or complicated and make a pleasant segue into a meal. For everyday suppers the French favor a small collection of nibbles to whet the appetite. A small bowl of mixed olives, a bright burst of radishes dusted with salt and rubbed with a hint of butter, sliced whole grain bread drizzled with a little bit of olive oil, a spread made of pureed white beans and garlic, and cashews roasted with rosemary are typical offerings. You could serve them all for a larger crowd or pick one or two for a family dinner.
Fruits de la Mer means literally, fruits of the sea. The French love seafood and a simple and healthy dinner is a mixture of steamed shrimp, crab, mussels, oysters and any other seafood available. Lightly steamed and served with a cocktail sauce, remoulade sauce, and a tangy vinaigrette, fruits de la mer are visually stunning and equally tasty. Serve with a bistro salad dressed in a white wine vinaigrette and a hearty loaf of whole grain bread for a complete meal.
Enjoy these suggestions tonight and stay tuned for many more to enjoy during the hot, humid days of summer.