As I was taking photos tonight - tweaking the light and color, getting the angles right, and choosing the best ones for the blog - it occurred to me that my greatest joys and frustrations today were based on whether or not I had artistic control.
I appreciate beauty in all its forms. Natural, like these spectacular tulips...
...or enhanced, like the color of this gorgeous lobelia, kicked up a notch. Who could resist these beauties?
I'm very much affected by my environment. It surprises me when others are not. I'll bloom where I'm planted as long as the conditions are right.
The ambiance of a room... the way the furniture is arranged... a humongous object placed smack-dab in the middle of a foyer... Is that really supposed to be there? How does that make you feel? A jumbled mess in clear view? I don't get it. I just don't get it.
Some might call me a control freak. The way I see it, since I've been blessed with a keen eye and a discriminating palate, it's my duty to use these talents for the good of others.
Now, one of the precepts I'd like to pass along to you is this, which you've probably heard before:
Life is too short to drink bad wine.
I just want to say that, although Trader Joe's may be good for some things, like reasonably-priced, tasty cheeses and an interesting selection of frozen foods, do not, however, be fooled by their inexpensive wines, no matter how fancy the labels, because, if you are just the slightest bit sulfite-sensitive, you will become very unhappy less than halfway through the glass. That wine is loaded with sulfites. And you will be very sorry that you don't have a wonderful wine to accompany this delicious meal.
This is the second precept:
You can always trust a recipe from Better Homes & Gardens.
This combination of flavors - spice - from the cumin, sweet - from the honeyed yogurt, sour - from the lemony relish - is light and delicious. I've varied the recipe just a bit here, making a few substitutions. The original recipe can be found in the May issue of Better Homes and Gardens.
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| Grilled Chicken |
Grilled Chicken
4 skinless, boneless chicken breast halves
2 TB olive oil
2 TB olive oil
1 tsp. ground cumin
½ tsp. salt
Black pepper to taste
Brush chicken breasts with olive oil and sprinkle with cumin, salt & pepper. Grill over medium heat, about 7 minutes per side, depending on the thickness, turning once, until done (170 F).
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| Lemon-Cucumber Relish |
Lemon-Cucumber Relish
1 medium cucumber, chopped
1 large tomato, chopped
2 TB lemon juice
½ tsp. lemon zest
1 shallot, finely diced
2 cloves of garlic, minced
pinch of salt
Combine all ingredients and set aside. |
| Yogurt Sauce |
Yogurt Sauce
1/3 c. nonfat plain Greek yogurt
1 TB honey
1 TB milk
Combine all ingredients and set aside.
Serve the chicken with a bit of the yogurt mixture and top with the relish. I made a rice dish to go along with it. Adding lemon or lime zest and cilantro is a nice way to add flavor to plain rice.
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| Lemon-Cilantro Rice |
Lemon-Cilantro Rice
1 cup white rice
2 cups water (or chicken broth)
1/2 tsp. salt
Grated zest of 1 lemon (or lime)
2 TB freshly chopped cilantro
2 TB butter
Combine rice with water. Add grated zest. Bring to boil, cover, and reduce to simmer. Cook about 25 minutes or until rice is done. Add cilantro and butter, stir to combine.
And for dessert, sweet pineapple wedges and strawberries in season.
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