Kale and Kisses

February 9, 2010 by italianhandful

Kale and Kisses and Valentine Wishes

It’s kisses one misses.

You can get a lei —any day.

But sweet kisses one misses.

Want to keep your honey heart-healthy and fit? “Super Foods” kale and cranberries transmit… a heart-healthy treat. Need I repeat?

“We are what we eat!”

Kale & Kisses (tomato  and cranberry)

3 cups of chopped kale, remove stems, chop fine,

½ cup dried cranberry halves

½ cup raw pine nuts

2 medium tomatoes, remove pulp and seeds, use only the outside skins, slice in 8ths, wrap and set aside.

3 tablespoons fresh lemon juice

3 tablespoons extra virgin olive oil

½ teaspoon sea salt

⅛ teaspoon ground cayenne pepper

In a large bowl place kale, cranberries and pine nuts. In a small bowl whisk lemon juice, extra virgin olive oil, sea salt and cayenne for dressing. Pour over kale mix in bowl and toss to combine. Refrigerate at least 15 minutes. Add tomato slices and toss again. Serve.

Say What?

“It doesn’t matter where you get your appetite, as long as you eat at home.”

Spa Italian American Style

February 2, 2010 by italianhandful

Pomegranate Pellegrino Sunset

Beginning with my healthy resolutions for the New Year and so lucky to spend time on the Gulf Coast of Florida I want share more of Florida’s Southwest Gulf and write this blog in pictures.

Start with Blueberries...and Star Fruit

Taking advantage of the Farmer’s Markets, white sand beaches I can ride my bike on,

Hanging on a Cloud

the libraries of Lee and Collier Counties,

Nuts on the Beach!

Regina’s inspiration and Frantz’s conversation, Ray’s fabulous meals and Carmen’s pampering,

Tides Cup with Remnants of the Wave

natures gifts everyday on the beach,

Tide's Treasure

Sand Flower

camera ready walks,

On The Catwalk

cruising the Back Bay with Carmen, Ray, G-ma and John,

Shrimp Boats Docked

Dinners of laughter testing Ray’s latest gourmet…yea!

Reflection

And I collect more sunsets.

Collection

Collage of Contrasts

January 26, 2010 by italianhandful

Florida Blue Crab In Coolers

The Gulf Coast of Florida, where stunning sunsets, whimsy of the beaches, mystery of the Everglades, fortitude of the farmers and fishermen and neon natives and snowbirds  converge in an experience of American diversity.

Most obvious at the Farmer’s Markets…

And the beach.

Mermaid's Wedding

The Farmers Market with truckloads of citrus fruits and stands that display tables and coolers filled with fresh fish, whole, filleted and fish heads, stone crabs, blue crabs, lobsters from Maine, strawberries from Plant City, Lee Bees honey from the groves, and an array of entrepreneurial tents selling homemade guacamole, pasta, pastries, antiques, crafts, tchotchkes and used books.

Scooping Fresh Avocados

Doug Anderson's Maine Lobsters

Naples's Bella Maria's Franco and Baker (his Mama)

We leave the market for white beaches of sand castles and creatures.

McMansions in the Sand

Alligator with Shell Eyes

Couples walk dressed in tandem and over sized hats, solos search and shell for that special treasure left by the tide.

Children toss fistfuls of sand back at the waves, feel predator power and chase with exuberant glee the seagulls feeding on the shore, stop silent to watch pelicans swoop and scoop.

All hear the Gulf’s rhythmic wash and sigh of frothy deposits in the  ocean’s sparking swell and splash.

And cheer the dolphins as they appear.

Seagulls in Formation

Grateful for another peace filled day.

The Trembling Earth…

January 19, 2010 by italianhandful

Tree Of Memory

Frantz Cartright has family and friends in Port-au-Prince, Haiti. I asked him to please write this post.

When the earth trembles…

our confidence instantly vanishes and we immediately come to terms with the frailty of our existence.  I have had many such moments in California, in Indonesia and in Haiti.

Why so much devastation in Haiti?

Traditional construction in Haiti uses common cement blocks and reinforced concrete to make all construction strong.  Often, in the interest of cost saving, steel reinforcement and concrete strength are inadequate.  But earthquake resistant concrete construction requires more than strong concrete and adequate steel reinforcement; it also requires the knowledge of where to place the reinforcement.  Haitian engineers follow the code of the American Concrete Institute on reinforced concrete construction, the same code which governs construction in the US and many other countries, but like in most of the US, does not follow the more stringent part dealing with earthquake resistant construction.

After the San Francisco earthquake, the building code there was changed to make construction earthquake-resistant and of course the changes were costly.  Soon, contractors complained about the cost of construction.  The city made exceptions and a very large number of buildings were re-built the old-fashioned way.  Today, San Francisco is undergoing a program aimed at strengthening the buildings against earthquakes.  Such is human nature.

In Haitian construction, no consideration is given to earthquakes even though every so often earthquakes occurred and studies and reports were written.  It all crumbled like a “house of cards” because of the magnitude of the seism, and because the epicenter was right where the oldest and most inadequate construction and the highest concentration of people were.

Are the poor being punished again?  Pat Robertson would have you believe that they are paying for a pact that they made 200 years ago with the devil.  Of course more of the poor people are dead, there are more of them.  They are the ones whose bodies are being dumped by trucks along with trash, pushed and scooped into piles by tractors, buried or burned in mass graves or piles…for health reasons.  They are the ones whose last breath is the stench of their death.  No one will ever know the stories of their holocaust that started many years before.  They will gradually be forgotten like the many thousands before them that prematurely met their end for one poor reason or another.

Cathedrals, churches, hotels, the most common and spectacular stone constructions have nearly all collapsed.  So many icons and landmarks have crumbled that the Haitian psyche is being altered forever.  It is the confluence of a multiplicity of bad practices accumulated over the years.  Luckily, there were virtually no fires, lines of natural gas being non-existent.

Everyday the news gets worse.  The government seems to be absent.  How could any government know how to cope or where to begin, amidst so much devastation?  Only outsiders can have their heads straight and then, only for a while.

The landmarks that define the Haitian environment, the icons of faith, have all but crumbled.  The very definition of the Haitian people is being shaken at the core.  People assemble to pray in front of the ruins of churches and cathedrals.  They have faith that God is still there somehow, somewhere, between the fallen debris that has buried those trapped who no longer have the strength to cry for help.  They give thanks for having been spared.

Alas!  One thing my Haitian brothers and sisters know is how to endure misery, suffering and death.  We have been doing this for many, many years against all odds and adversities.  This social aftershock is testing our faith, yet, our collective humanity endures.  The whole world is helping.

Haitians will come out of this.  In Haiti, after every mountain there is a mountain.  This unshakable spiritual strength for survival will never go away.  From untold treachery, through suffering and bloodshed, our ancestors vanquished the mighty French, not by “making a pact with devil,” as Pat Robertson would have you believe, but by wanting to be dignified humans like all children of God, and by submitting to the Almighty because they know that He is really in control, and that all is by His Mysterious Will.

The echoes of the institutions of slavery are still resonating in Haiti.  Social layers exist and are not equal.  It is an on-going silent dialogue on race.  Haitians need to learn to look each other in the eye and truly believe that although they may be of unequal social condition, as humans they are truly equal.

From Haiti, the only nation forged by slaves that broke the shackles of servitude, maybe the dialogue on race will help us all better understand our humanity.

By Frantz Cartright

I received the following email from Frantz, this is what prompted me to ask him to write a blog about the earthquake in Haiti.

Dear Friends and Colleagues,

I am requesting donations on behalf of my high school in Haiti, the institution Saint Louis de Gonzague where I spent 13 years of my youth.  In Port-au-Prince the buildings have been badly damaged and one building in adjacent Delmas has collapsed.   There are casualties but the news is still sketchy and we are awaiting more details.  The situation is a total catastrophe.

SLGAFI is the Saint Louis De Gonzague Alumni Foundation of which I have been a board member for the last 5 years.  The main goal of the Foundation is to provide scholarships for needy children.  Today however, we are making a drive to raise money to assist the victims of the earthquake at the school.  I hope that you can participate with me.  100% of the donations go to the victims.  Please make your donations on line by visiting www.slgafi.org.  No amount is too small.
Send donations by mail to:
The Saint-Louis de Gonzague Alumni Foundation Inc.
SLGAFi
ATTN: Treasurer
1 Club Boulevard
West Orange, NJ 07052
USA

Stone Crabs and the Florida Coast

January 12, 2010 by italianhandful

Stone Crab with Mustard Sauce Photography by Frantz Cartright

Regina and Frantz bought Stone Crabs at the Marco Island Farmer’s Market. And you know how I love Farmer’s Markets.

I got curious about this designer claw delicacy with its black pincher tip. The highly nutritious claw meat resembles lobster in appearance and flavor— usually boiled and served in the shell.

They bought the stone crabs directly from the fisherman, who boils his catch right on the boat.  “Commercial crabbing is all about speed and efficiency because that is how the fishermen earn their living.”

Captain Ken and His Mate Sell the Catch of the Day

Stone crabs are found along the Atlantic and Gulf Coasts but are commercially harvested almost entirely in Florida with traps. The traps are re-baited (usually with frozen pig’s feet) every other day. Adult stone crabs are easy to recognize by their oval body and two large claws. A mark on the inside of the large claw looks like Neptune’s thumbprint.

According to some fishermen in south Florida, stone crab fishing pays if they harvest about a third of a pound of claws per trap. Only the oversized claws are harvested. Fishermen are allowed to take the claws and required to return the stone crabs safely back to the water.  The stone crab can regenerate its claws three to four times. Florida law forbids the taking of whole stone crabs.

Thanks to the courage these fishermen show in continuing their lifestyle so dependent on Mother Nature, we had a feast.

Florida Stone Crab Appetizer Photography Frantz Cartright

Stone crab claws are available cooked. They are cooked immediately after harvest to prevent the meat from sticking to the inside of the shell. Store cooked crabs and picked meat in the coldest part of your refrigerator or “meat keeper” at 32 degrees F and use within two days.

Florida Stone Crabs and Mustard Sauce* Yield: 4 servings

3 pounds Florida Stone Crab  Claws

2 tablespoons dry mustard

1 1/2 cups mayonaise

1 tablespoon Worcestershire sauce

1 tablespoon Half and Half

Preparation
Crack claws; remove shell and movable pincer leaving meat attached to the remaining pincer. Set aside.

Combine mustard, mayonnaise and Worcestershire sauce; blend slowly for 3 minutes. Add small amounts of half and half until mixture has a creamy consistency.

Serve claws with mustard sauce on the side.

Sauce can be refrigerated up to 5 days.

Nutritional Value Per Serving.

4 ounces of edible meat only 60 calories.   Calories  from fat 0.

This was the shocker for me!*

It’s in the sauce!

4 medium claws with mustard sauce*—Calories 668, Calories From Fat 598.

Look at the difference…again.

“Stone Crab Claws MIAMI”* Yield: 8 appetizers or 4 entrées
3 pounds Florida Stone Crabs

¼ cup olive oil

¼ cup extra-dry Vermouth

2 tablespoons Florida lemon juice

1 teaspoon salt

½ teaspoon white pepper

Preparation Crack claws and remove shell and movable pincer, leaving the meat attached to the remaining pincer.

Heat olive oil in a skillet over medium heat. Add stone crab claws and cook for 3 to 4 minutes until heated through, turning claws frequently. Turn heat to high; add vermouth, lemon juice, salt and pepper to pan. Cook 1 minute more, spooning vermouth sauce over claws. Serve claws hot or cold as an appetizer or entrée.

Nutritional Value Per Serving*

(4 medium claws) Calories 205, Calories From Fat 121

Freezing Stone Crabs: Stone crab claws that are completely intact (occasionally claws crack during handling) can be frozen at 0 degrees F for up to six months. Thaw frozen stone crab claws in the refrigerator for 12 to 18 hours. If thawed under running water quality will be lost.

*Recipes and nutritional Information courtesy of the Florida Department of Agriculture and Consumer Services.

Day Of Reckoning

January 5, 2010 by italianhandful

Slender Soup

Well this is a new decade and I have made a commitment to slender.

This will take some serious rethinking,  scheduling and planned exercise.

I am healthy. I like to eat healthy. I like to eat. Taste. Socialize and eat. Try new dishes, in essence I’m a food tourist. I have been cooking healthy all my adult life, but I have to get in touch with portion size. I like to eat and sustain the time and feelings enjoyed over a good meal. I’m a social eater.

I also eat emotionally; I can power though a bag of Mint Milano’s sitting in a hospital waiting room.

4 Tiny Star Cookies Equals What?

I like fresh vegetables.

I like fresh fruits.

I like whole grains.

I like fish and seafood. A family cliché— I never see-a- food I don’t like.

I like red wine and chocolates, and thanks to Lisa and Mike and family, I shared plenty of See’s chocolates over the holidays.

I need to make some changes…

On New Year’s Day I decided to eliminate meat for 31 days. After reading again in Skinny Bitch about the pollution beef, pork, and chicken cause, and the disgusting way they treat, feed and slaughter the animals, I decided I need to be more green. I want to learn if I miss meat and observe how I feel.  And it takes 31 days to create a new habit.

15 Almonds and Half a Banana For Breakfast

No nuts (cliché controlled) after 5pm for 31 days. I love to crunch on almonds at night.

I will limit my dairy for 31 days to Parmesan cheese, butter, and Half & Half.

I have cleaned and cleared my refrigerator.

I will exercise at least 3 times a week for 45 minutes for the next 31 days.

I want to take a dance class.

Monday I made Slender Soup.  This is a kick-start cleansing soup. Add ½ cup cooked lentils or beans and ½ cup cooked barley, rice, or whole grain to every 2 cups soup for a complete protein.

Frozen Grains of Barley

Eat up and freeze the rest for later. I’m using different seasoning to every two cups of the basic Slender Soup, delicious. Try cinnamon, curry and a splash of coconut milk for an Island version, any other ideas?

And wish me luck!!!

Recipe for Slender Soup on Blog Bursts.

May 2010 be…

December 29, 2009 by italianhandful

Check that baggage.

Baggage free.

Or else

it’s checked…

Happy New Year!

may it be the best ever.

Adagio

Peace on Earth

December 22, 2009 by italianhandful

Good Will Toward Men

And time to renew our intention again.

Merry Christmas

Filled with love, spirit, laughter, sharing and joy.

Yes Deer!

You Better Not Pout

December 15, 2009 by italianhandful

You Better Not Cry...

I’m still finishing the New York Times Crossword… SOMETIMES A GREAT NOTION.

Happy Hannukah!

Running Until Out of Breath

December 8, 2009 by italianhandful

First Snow Falls on the City

Running Until Out of Breath

Walking home from skating

Streetlights burnished between the panes

My nose drips a stream of clear

Viscous threads.

My breath smokes in puffs

My lips crack with each exhale

My fingers stick to the wet mittens

Tiny balls of ice at the tips

Cold yet fuzzy.

Snow crunches underfoot

My boots crackle and press, leggings swish—

Cast shadows through dark tree limbs

Sound blanketed in frozen thoughts.

Adagio Micaletti

Winter's Garden Party

Photo courtesy of Nancy.