Seriously – I’d like some information here. I didn’t even like to EAT (except bread and butter and canned peaches if my granddaddy hand fed me) until I was 9 years old. I used to hide what I didn’t like in my toybox or under the living room sofa until the smell elicited the hairbrush on my fanny. Once that growth spurt hit though, I could barely be satisfied though there were a handful of things I did not like, and continue to not care for to this day…okra, oatmeal, cream of wheat, oysters, and something else I can’t think of at the moment. I also have never cared for mayonnaise or avocado, UNTIL a few years ago when my tastebuds changed and now I adore both. Weird how that happens, huh? Lula’s for Lunch…and More! Catering even has a homemade Avocado Mayonnaise that I make for sandwiches and garnish!! What did YOU not like that you like now? Can you explain why? Let me know RIGHT HERE!
Recently, a friend called me in despair because she couldn’t get her cookie recipe right. I asked about her ingredient list and she told me she had used Marzipan as the recipe had called for Almond Paste. Mystery solved! Though they are both made from almonds, they are DEFINITELY not interchangeable.
Almond Paste is made (check the label) from almonds (first on the label if it’s a decent almond paste) and some sugar or sugar product and cooked till creamy then canned. Marzipan is value added almond paste – the added value being more sugar. It’s stiffer, and much sweeter, and used more to decorate and make candy rather than in baked goods. So there you have it – if you love almonds (and dessert), try some recipes with either of these two ingredients! Lula’s for Lunch…and More! Catering wishes for you a VERY satisfied sweet tooth!
My friend Heidi Bright, Author of “Thriver Soup”, an incredible manual for those taking the cancer journey and their loved ones, offered this blog last week, and I just had to take advantage of her information!
“The children were nestled all snug in their beds, / While visions of sugar-plums danced in their heads.”
The children in this poem dreamed of sugarplums. What are sugarplums? I was amazed to learn in May that they were growing in my front yard.
In June 2016, I watched each morning as a robin picked all the little fruit from my serviceberry tree. During this past May, I read about these edible, nutritious delicacies. They have many names, including June, Saskatoon, prairie, shadbush, and pigeon berries, along with wild plum and chuckley pear. And sugarplum.
This summer birds squawked nearby each morning as I picked the berries while red, because the fruit would not last long enough on the shrub to turn a darker shade.
They are shaped like small blueberries yet are more related to the apple family. Their mildly sweet, almondish flavor contribute plenty of fiber, protein, antioxidants, and nutrients to my breakfast.
They go great with diluted coconut butter, chia seeds, and soaked/dehydrated raw pecans. Maybe this coming Christmas, long after these berries are consumed, I’ll be dreaming of sugarplums dancing in my breakfast bowl.
Thriver Soup Ingredient
More than 50,000 plant species and possibly more than 80,000 on our planet are edible. Only about 3,000 of these species are regularly used as food. 103 species make up 90 percent of our plant food supply. That’s paltry.
By expanding the types of foods we eat, we can expand the nutrients available to us. Perhaps check out Whole Foods, Jungle Jims, and some farmer’s markets this summer to discover some new tastes and textures.
Happy Father’s Day
As I write this newsletter, my daddy is sitting in a hospital waiting to go home. He’s been there several days after a collapse at home and a diagnoses of pneumonia. This is his second hospitalization for pneumonia this year and naturally, everyone in the family is concerned. Daddy has an amazing spirit, though, and I’d like to share some of the things that keep him going:
Daddy is very slow to anger, but when he blows, find the nearest cast iron bathtub to crouch down in. For daddy, explosion is sometimes the best medicine.
Daddy would rather be on the water (ON, not IN) than ANYwhere else in the world. Preferably in silence.
Daddy is a man of few words (hence the silence above).
At 83, Daddy still races in regattas, and still wins.
Clint Eastwood looks a great deal like my daddy.
Daddy has a very dry sense of humour, and he’s so slick you don’t even know that sometimes it’s directed AT you.
Daddy has a hard time saying no to the people he loves. This makes them love him more.
Daddy is a well respected Harley “dude”, at 82 graduating from a Heritage Softail to a Freewheeler Trike.
Once daddy makes a promise, you can count on it. You can really count on my dad.
Daddy hobnobs with some extremely hi-falutin’ people. You’d never know it. Daddy’s never thrown a name around (Jimmy Buffet for one) or tried to impress anyone with his connections (Russian Olympic Sailing Team, America’s Cup winners, Silicon Valley billionaires). As you can see I am not above throwing names around on behalf of my daddy.
Daddy doesn’t get to indulge in his favorite foodstuffs very often anymore because of his health problems, so in honor of him this Father’s Day, Lula’s is offering some of the things he loves. Click here to see Lula’s for Lunch…and More! father’s day menu. I love you daddy, and I miss you!