Savor the moment.This is a busy time of year for me. So busy, in fact that when I looked at the blog I was a bit embarrassed (April?! Really?!!) Better late than never...and this one is a repeat from my newsletter. Join the list to read it first, or follow the Facebook page. I've been thinking about how I can slow down, especially as Thanksgiving leads into Hanukkah, Christmas, school holidays, New Years' and both of my kids' birthdays.
One trick I've been using is to work a little harder on small pleasures, like brewing my favorite spiced mint tea that I learned from a local Mediterranean restaurant.
Spiced Mint Tea (makes one cup)
8 oz water
1 black tea bag (*or make it herbal only and just leave the black tea out)
1 mint tea bag or one handful mint leaves
1 cinnamon stick
5 fresh sage leaves or 1 t dried sage
1 t sugar (optional)
Heat water to just boiling, then add all ingredients. Steep for 4 minutes, remove tea bags and herbs, add sugar if desired, and enjoy. I've made it in a glass pyrex in the microwave, or just in a mug with water heated from my tea kettle.
Another seasonal strategy is making time for things I love, like finding new vegetables to throw in soup (Bac Ha anyone?) or new cookbooks to try like Kristy Turner's But I Could Never Go Vegan. And planning for overindulgence by thinking of ways to add more vegetables, fruits, soups and teas to my daily intake.
Oh, and lest I forget, I am also offering exciting winter break kids cooking classes and a new course for adults called Meatless Monday Lunch. Plus a couple of evening courses this winter at the Palo Alto Adult School. Come cook with me in the next few months, and bring a friend!
With warmest regards for your holiday season,
Julie
PS Tried roasting brussels sprouts yet? You'll need about a pound of sprouts and a baking sheet. Preheat the oven to 500. Then halve the sprouts and place them in a bowl with a tablespoon each of oil and water and a teaspoon of salt. Toss to combine and put them cut side down on the baking sheet. Cover with foil, then roast for 5 minutes, remove the cover, and roast for 5 minutes more. My kids can't get enough.
One trick I've been using is to work a little harder on small pleasures, like brewing my favorite spiced mint tea that I learned from a local Mediterranean restaurant.
Spiced Mint Tea (makes one cup)
8 oz water
1 black tea bag (*or make it herbal only and just leave the black tea out)
1 mint tea bag or one handful mint leaves
1 cinnamon stick
5 fresh sage leaves or 1 t dried sage
1 t sugar (optional)
Heat water to just boiling, then add all ingredients. Steep for 4 minutes, remove tea bags and herbs, add sugar if desired, and enjoy. I've made it in a glass pyrex in the microwave, or just in a mug with water heated from my tea kettle.
Another seasonal strategy is making time for things I love, like finding new vegetables to throw in soup (Bac Ha anyone?) or new cookbooks to try like Kristy Turner's But I Could Never Go Vegan. And planning for overindulgence by thinking of ways to add more vegetables, fruits, soups and teas to my daily intake.
Oh, and lest I forget, I am also offering exciting winter break kids cooking classes and a new course for adults called Meatless Monday Lunch. Plus a couple of evening courses this winter at the Palo Alto Adult School. Come cook with me in the next few months, and bring a friend!
With warmest regards for your holiday season,
Julie
PS Tried roasting brussels sprouts yet? You'll need about a pound of sprouts and a baking sheet. Preheat the oven to 500. Then halve the sprouts and place them in a bowl with a tablespoon each of oil and water and a teaspoon of salt. Toss to combine and put them cut side down on the baking sheet. Cover with foil, then roast for 5 minutes, remove the cover, and roast for 5 minutes more. My kids can't get enough.
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