There is so no better way to greet a weekend morning than going to a local farmer’s market. You experience live music and a rainbow of color in crafts, vegetables, fruits and flowers.  This year, my favorite new vendor was the fresh home fry potato guy. It is in my blood–the home fried potato. 

I try to buy all my plants, vegetables and artisan bread for the week at the market.

 Palm Beach Gardens Farmer’s Market, November 11, 2012

It was a summer playground and a cultural touchstone. The Shore was never lined with fancy mansions but beach houses where doors were never locked or shoes worn.  It was a simple and happy seascape. It was the birth place of your first kiss under the lifeguard boat, a summer crush and a host of many memories such as the boardwalk, roller coaster rides, the haunted old house, my father’s annual swim, my mom’s peach and plum pies and, more recently, our summer soiree. 

At the Shore, we take ownership of the corner fruit and vegetable stand –Big Ed’s–for tomatoes and corn-on-the-cob, Mike’s subs, Mueller’s crumb cake, Fumosa Rolls (the best hard roll at the shore) and The Donut Shop for fresh baked cinnamon twists. 

I am saddened by the wrath of Hurricane Sandy and what it did to this coastal community. It touches a very sensitive place in my heart. These beach towns were filled with memories created by generations of families and it was the Shore that bound us all.

I never have stood still in the sun or the rain
Like that old littering pine tree
When time moves on
I move along but the images will always be
With each passing year the lines will grow deeper
My memories will grow sweeter
The laughter will grow fainter
And I’ll remain the painter of a love song from 1973

Bury my heart on the Jersey Shore
Bury my heart yeah
Bury my heart no matter where I run
Bury my heart yeah

Song Lyrics by Shannon McNally

Pomegranates are in season.  They have been savored in the Middle East for centuries and they can now be found on shelves in the states. The secret is out.  The ruby-colored fruit has a distinctly tart flavor and brims with healthy antioxidants, vitamins, potassium, folic acid and iron.

Raw Kale Salad with Balsamic & Pomegranate – Serves 6

•1 large bunch (about 1 pound) kale – tender leaves cut away from the stems & the tough stems discarded
•Kosher salt and freshly ground pepper
•1 tsp. Dijon mustard
•2 tbsp. good quality balsamic vinegar
•1 tbsp. extra-virgin olive oil
•1/4 cup pine nuts, toasted
•airils from 1/2 pomegranate, cleaned and rinsed
•1/4 cup grated firm goat’s milk cheese – Cypress Grove’s Midnight Moon recommended
– In a small mixing bowl, combine the Dijon mustard, balsamic vinegar and oil. Salt and pepper to taste and pour over the raw kale, which should be in a large mixing bowl so you can get your hands in there. Massage the dressing into the kale for 1-2 minutes until it starts to wilt. Add in the toasted pine nuts, pomegranate seeds and mix again to combine. Grate the 1/4 cup goat cheese into the bowl and toss again quickly to combine. Serve immediately.

The rock band Neon Trees served as the opening act to the third and final Presidential debate.  The band played a free concert at Mizner Park in Boca Raton as part of Rock the Vote, an organization focused on educating young voters.  Young and old were out expressing their views.  We only hope they make the one and only right decision–Obama.

1 bunch Kale, 1 teaspoon olive oil and 1 teaspoon balsamic vinegar with sea salt on a cookie sheet.

Remove tough stems. Preheat oven to 375F.  Mix olive oil and vinegar and drizzle over kale.  Toss to coat and lay in a single layer on a cookie sheet.  Sprinkle on sea salt.  Do not crowd pan and roast 5-10 minutes until crispy. Remove when they start to brown.  Simple and tasty.  Thank you, Norma!  

October 18, 2012

Where there is no imagination there is no horror. ~Sr. Arthur Conan Doyle

October 10, 2012

It is that time of year–the bewitching time. There are plenty of pumpkins to carve and pumpkin seeds to toast. This year we got it right. The trick? Boil the seeds in salted water first, and then toast them in the oven.

Ingredients
One medium-sized pumpkin
Salt
Olive oil

1. Preheat oven to 400°F. Cut open the pumpkin and use a strong metal spoon to scoop out the insides. Separate the seeds from the stringy core. Rinse the seeds.

2. In a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds. Add a half tablespoon of salt for every cup of water (more if you like your seeds saltier). Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain.

3. Spread about a tablespoon of olive oil over the bottom of a roasting pan. Spread the seeds out over the roasting pan, all in one layer. Bake on the top rack until the seeds begin to brown, 10-20 minutes. When browned to your satisfaction, remove from the oven and let the pan cool on a rack. Let the seeds cool all the way down before eating.

Happy Halloween!

Friday Evening, October 5, 2012- Jupiter Christian High School and Oxbridge Academy

It is Friday night and this may not be a scene from the critically acclaimed TV series, Friday Night Lights but the same story lines exist.  It is the story of a town and its football team. The trials and tribulations of football players, friends, family and coaching staff are relived across the football field in every high school when they play on Friday night. My eye is on player 24–new school and third game of the season.

Friday, September 28, 2012

How did it get so late so soon?

It’s night before it’s afternoon.

December is here before it’s June.

My goodness how the time has flewn.

How did it get so late so soon?

– Dr. Seuss

Jupiter, FL  (September 23, 2012)