A second post for today as I wonder if any of you sometimes wonder what to have for a light (lightish) dinner or meal? I was faced with that question tonight so opened a can of sardines. Well, I don't really like sardines so I smothered them with some guacamole dip and a bit of mustard. The crackers are there to help the sardine-guacamole combo go down. Just a handful or so of crackers to keep it relatively low carb. The greens/veggies are self-explanatory except I did include asparagus. Stay well!
A number of years ago when I was visiting with my parents, may they rest in peace, they excitedly introduced me to homemade applesauce. I didn't write down the recipe but it's easy to remember. Basically, cut a few apples into bite-size pieces, add water, along with a few cinnamon sticks or cinnamon to taste. Bring the mixture to a boil and then simmer until the apples are soft. It's that simple. Notice that there is no added sugar. I try to have some protein whenever I eat fruit, as it helps with blood sugar. Thus, you will see in today's featured photo yogurt alongside the applesauce. Of course, the yogurt also adds calcium. The homemade applesauce is really nice, especially this time of year as we get some cooler days and the color of the leaves start changing. By the way, my great-nephew, Arthur, turned 2 years old today. Arthur asked his parents for an apple themed birthday party. That got me thinking about apples and the apples...
Inspired by my friend Lisa M, who recently posted a "modified" version of S alade Niçoise, I tried my hand at preparing the dish (see photo). The different colors and design of this dish caught my attention. I used green olives and a mix of potatoes that I had on hand in addition to other veggies and hard boiled eggs. It was tasty and nutritious. The design didn't work out quite as planned but the colors remain vibrant, in my opinion. Not certain but I might get to see my cousin Bobbi next weekend at a family lunch in the Chicago area. She was my biggest cheerleader for initiating this blog. If I am lucky and see her, perhaps she can teach me the proper pronunciation of this dish as she is fluent in French and taught it for years. Enjoy!
Comments
Post a Comment