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SAVORING the MOMENT

Cookbook author Mindy Toomay's blog about eating for health, cooking with spirit, and celebrating life in northern California. Here she dishes up food rants and raves, recipes, and plenty of kitchen wisdom. By your own efforts, waken yourself, watch yourself, and live joyfully. Why not make a daily pleasure out of a daily necessity? Which is now an all-organic (though not all-vegetarian) restaurant. Speaking of splurges, this one is a must for serious foodies.]. I use an Asian mandoline. To slice the fen...

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SAVORING the MOMENT | mindycooks.blogspot.com Reviews
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Cookbook author Mindy Toomay's blog about eating for health, cooking with spirit, and celebrating life in northern California. Here she dishes up food rants and raves, recipes, and plenty of kitchen wisdom. By your own efforts, waken yourself, watch yourself, and live joyfully. Why not make a daily pleasure out of a daily necessity? Which is now an all-organic (though not all-vegetarian) restaurant. Speaking of splurges, this one is a must for serious foodies.]. I use an Asian mandoline. To slice the fen...
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1 savoring the moment
2 the dhammapada
3 peter mayle
4 monday
5 peculiar produce
6 panisse
7 blessings and bon
8 appetit
9 vegetarian
10 cooking
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SAVORING the MOMENT | mindycooks.blogspot.com Reviews

https://mindycooks.blogspot.com

Cookbook author Mindy Toomay's blog about eating for health, cooking with spirit, and celebrating life in northern California. Here she dishes up food rants and raves, recipes, and plenty of kitchen wisdom. By your own efforts, waken yourself, watch yourself, and live joyfully. Why not make a daily pleasure out of a daily necessity? Which is now an all-organic (though not all-vegetarian) restaurant. Speaking of splurges, this one is a must for serious foodies.]. I use an Asian mandoline. To slice the fen...

INTERNAL PAGES

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1

SAVORING the MOMENT: Un-Turkey Stock

http://mindycooks.blogspot.com/2006/11/un-turkey-stock.html

Cookbook author Mindy Toomay's blog about eating for health, cooking with spirit, and celebrating life in northern California. Here she dishes up food rants and raves, recipes, and plenty of kitchen wisdom. By your own efforts, waken yourself, watch yourself, and live joyfully. Why not make a daily pleasure out of a daily necessity? All this was submerged in lots of filtered water, then brought to a boil. I turned down the heat and simmered the lot for about 45 minutes, then strained out the veggies,...

2

SAVORING the MOMENT: May 2006

http://mindycooks.blogspot.com/2006_05_01_archive.html

Cookbook author Mindy Toomay's blog about eating for health, cooking with spirit, and celebrating life in northern California. Here she dishes up food rants and raves, recipes, and plenty of kitchen wisdom. By your own efforts, waken yourself, watch yourself, and live joyfully. Why not make a daily pleasure out of a daily necessity? Pears yes, again! This time I made a classic vinaigrette, spiked with Dijon mustard and lemon juice. I dotted the salad with Point Reyes Original. Point Reyes Original Blue.

3

SAVORING the MOMENT: Working late

http://mindycooks.blogspot.com/2006/11/working-late.html

Cookbook author Mindy Toomay's blog about eating for health, cooking with spirit, and celebrating life in northern California. Here she dishes up food rants and raves, recipes, and plenty of kitchen wisdom. By your own efforts, waken yourself, watch yourself, and live joyfully. Why not make a daily pleasure out of a daily necessity? And then there are times when I don't even stop working to eat. Luckily, I live just a few blocks from a massive Asian grocery store that stocks many different varieties of g...

4

SAVORING the MOMENT: Peculiar Produce

http://mindycooks.blogspot.com/2007/03/peculiar-produce.html

Cookbook author Mindy Toomay's blog about eating for health, cooking with spirit, and celebrating life in northern California. Here she dishes up food rants and raves, recipes, and plenty of kitchen wisdom. By your own efforts, waken yourself, watch yourself, and live joyfully. Why not make a daily pleasure out of a daily necessity? Which is now an all-organic (though not all-vegetarian) restaurant. Speaking of splurges, this one is a must for serious foodies.]. I use an Asian mandoline. To slice the fen...

5

SAVORING the MOMENT: February 2006

http://mindycooks.blogspot.com/2006_02_01_archive.html

Cookbook author Mindy Toomay's blog about eating for health, cooking with spirit, and celebrating life in northern California. Here she dishes up food rants and raves, recipes, and plenty of kitchen wisdom. By your own efforts, waken yourself, watch yourself, and live joyfully. Why not make a daily pleasure out of a daily necessity? Now, just in case you're inspired to do a little cabbage cooking in your own kitchen, here's a recipe from my book-in-progress, Longevity Cuisine: Vegetarian Cooking for Vibr...

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Bread and Butter:

http://breadandbutter.typepad.com/en/2006/08/index.html

Subscribe to this blog's feed. Laquo; July 2006. September 2006 ». August 08, 2006. Haloumi and grape salad. It is boiling hot in Athens. I cannot bear to be in the kitchen, at least not too far from the fridge where it is cool. So, no cooking. We have to make do with salads and fruit and cheese. Really, I have never asked you: Do you like mixing fruit and vegetables? Or are you strict purists? So, what is your favourite fruit and vegetable combination? Erm, wine and a green salad don't count).

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Bread and Butter:

http://breadandbutter.typepad.com/en/2006/07/index.html

Subscribe to this blog's feed. Laquo; May 2006. August 2006 ». July 28, 2006. Greek for beginners: Dakos salad. Greek salads do not come any easier or simpler than this one. And to be honest this is a Cretan salad, and you do know that the people of. Crete are among the healthiest on the planet. Their secret is lots and lots of extra virgin olive oil. This is my version of dakos and I only diverted from the original because I had run out of feta cheese. So I used greek yogurt. 2 tablespoons olive oil.

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Bread and Butter:

http://breadandbutter.typepad.com/en/2006/04/index.html

Subscribe to this blog's feed. Laquo; March 2006. May 2006 ». April 11, 2006. If your mother wasn't so fancy, we could shop at the gas station like normal people. I should have made the ravioli myself. But I wanted this for a picnic and since it wouldn’t be served immediately and would be eaten cold, I thought why bother . I was inspired to make this recipe by Jamie Oliver’s asparagus recipes and by several I found on the internet. And of course by Homer. For 4 servings you’ll need. 2-3 tbsps olive oil.

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Bread and Butter: Breakfast

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Subscribe to this blog's feed. March 14, 2006. Savoury Pancakes with cheese. Mix a pancake,. Stir a pancake,. Pop it in the pan. Fry the pancake,. Toss the pancake,. Catch it if you can. My English, Australian, Canadian a. American friends talked to me about. Apparently they eat lots of pancakes on that day. 500 gr all purpose flour. Cups grated (or crumbled) cheese: feta, parmesan, whatever we like but preferably a salty cheese. Tbs parsley or oregano especially if your cheese is feta. And the Big Apple?

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Bread and Butter:

http://breadandbutter.typepad.com/en/2006/05/index.html

Subscribe to this blog's feed. Laquo; April 2006. July 2006 ». May 25, 2006. The aubergine libertine in his green limousine. Two years ago there was a meme going around in blogs, the. The goal was to end a poem with the word aubergine , a task as difficult as rhyming the word orange (try it). So I found this delightful poem in this awesome blog. And I think, you’ll agree it’s the best aubergine poem ever. Three cheers to Reen for creating it. 2 aubergines, cut into 4 slices lengthways. 4 tbsp olive oil.

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Bread and Butter: Rambling on

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Subscribe to this blog's feed. May 10, 2006. Eating on Mountain Pilion. I have been neglecting this blog and neglecting cooking in general, but I haven’t neglected eating. I. Had my Easter Holiday on Mount. Pilion, in Makrinitsa village and the food our hosts -Kostas and Elena- prepared for us was delicious. The central Makrinitsa square. They had stocked the fridge with the most amazing cheeses which we devoured along with the best wines one can find in. Real food, that sometimes takes more time and eff...

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Bread and Butter: Haloumi and grape salad

http://breadandbutter.typepad.com/en/2006/08/haloumi_and_gra.html

Subscribe to this blog's feed. Laquo; Greek for beginners: Dakos salad. August 08, 2006. Haloumi and grape salad. It is boiling hot in Athens. I cannot bear to be in the kitchen, at least not too far from the fridge where it is cool. So, no cooking. We have to make do with salads and fruit and cheese. Really, I have never asked you: Do you like mixing fruit and vegetables? Or are you strict purists? So, what is your favourite fruit and vegetable combination? Erm, wine and a green salad don't count).

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Bread and Butter: Desserts

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Subscribe to this blog's feed. July 14, 2006. Watermelon - it's a good fruit. You eat, you drink, you wash your face. The gypsies would drive from neighbourhood to neighbourhood in their open trucks and sell watermelons, just a few years ago in Athens. I think they still do it in rural areas. And in the early afternoon, you’d hear their voices through the loudspeakers in their cars, shouting karpouziaaaaaaa , because. I found this recipe in Veggie Life. 6 tablespoons non fat milk. March 21, 2006. I made ...

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Bread and Butter: Main Courses

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Subscribe to this blog's feed. May 23, 2006. Zucchini and tomato tart. This is a recipe that combines two or three recipes I found in the New Vegetarian Epicure. By Anna Thomas and in the BBC recipes section. I made this for the magazine and after the shoot, we had some out in the balcony, under the sun. It is a recipe for summer lunches. For the shortcrust pastry. 4 oz/115 g cold butter. 2 fl oz / 70 ml ice water. 2 zucchinis in slices. 2 tablespoons olive oil. 350 gr tomatoes in slices. On a lightly fl...

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Bread and Butter: Marmalades and Jams

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Subscribe to this blog's feed. March 14, 2006. Aren’t apples good looking? In fairy tales, you seldom read about oranges or pears or bananas. The tree of life is an apple tree. And what about the golden apples heroes have to steal? Or even Isaac Newton? What about Chris Martin’s and Gwyneth Paltrow’s daughter? And the Big Apple? Or the apple of our eye? It’s always apples. Red, shiny, firm, not too sweet, those are my favourite to eat. But for jam, they’d better be sweet and not as firm. 3 Let the mixtur...

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To say that failure is "not an option" is to deny the reality of life. Quitting.that's what should not be an option. Wednesday, July 1, 2009. Happy New Year, Part 2! July 1…the start of the 2nd half of the year. It's a good time for reflection, evaluation, and course correction if necessary. Although not many people that I know are in that mode right now – most are looking forward to the holiday weekend, fireworks, get-togethers, and parties! THANKFULLY, THAT WAS THEN. 20092 started with a call with Kevi...

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SAVORING the MOMENT

Cookbook author Mindy Toomay's blog about eating for health, cooking with spirit, and celebrating life in northern California. Here she dishes up food rants and raves, recipes, and plenty of kitchen wisdom. By your own efforts, waken yourself, watch yourself, and live joyfully. Why not make a daily pleasure out of a daily necessity? Which is now an all-organic (though not all-vegetarian) restaurant. Speaking of splurges, this one is a must for serious foodies.]. I use an Asian mandoline. To slice the fen...

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Season | An original recipe every Monday

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