Yes, she was a hoot. We called her several nick names, Diamond Jim Brady was one, picking up the tab whenever possible not only just for the bravado of it regardless of affordability, but also to make it easy on everyone. Money should never be an issue. Her take was like Scarlet O’Hara’s, “… after all, tomorrow is another day”. Smoothing the way to ensure everyone should be HAVING FUN — money was, after all, just…….money. Don’t spoil the fun. No waves. She was ‘a sport’. A classy gal. Never cast a shadow on a good time because of money! It comes, it goes…but the memories, ahhh those last forever and should be happy. Let’s live!

Another name? Auntie Mame, of course, to everyone — Hariet by birth. She came by all honestly with her uncle being Sam the Horse Thief who owned the Hudson Burlesque in New Jersey and married Nell a stripper. Sound somewhat familiar? Sky Masterson, Nathan Detroit, Adelaide? The story is that Damon Runyan’s blue print for his unforgettable characters in “Guys and Dolls” was Hariet’s Uncle Sam. Larger than life, just as colorful, and cut from the same cloth. Wish I’d known him also.

No more tomorrows for Hariet now, but she did have a bonus year of unexpected tomorrows, unexpected by all doctors after several strokes and debilitating health issues at almost 95 years on her largest and most challenging stage — her life. To the end at home she was an unsinkable Molly Brown. No looking back at yesterday’s news, it was yesterday’s news after all. But as with all of us, the inescapability of the final curtain can be made easier with the best food. She herself was a gourmet chef, so there was no fooling her, no schnibbling, as she used to put it, with the ingredients: taste and quality were utmost. “And that, my dear….” is a significant reason why she was so strong to the last.

I always go on the premise that where there’s life and good food, there’s not only hope but also replenishing. What Hariet wanted, regardless of doctors or caregivers or even us, Hariet got. And I’m so happy to say that this past year, though very difficult, was one of the most loving, rewarding, instructive, pleasing, and educationally eye-opening of my life. The doctors credited her last eleven months of survival to the natural food that was prepared for her daily, and that she devoured with relish even though the choices became somewhat narrow throughout the year. Fresh and organic fare with herbs and spices that varied the taste and venue while simplicity was the standard, and basic ingredients were very often the same for several days during the week, every week. It was amazing to see what good food can do even under these trying circumstances. We had seen this before with her as she advanced in years and didn’t feel like cooking, resorting to the previously abhorrent use of frozen dinners and liquid nutrition among others or nothing at all. In a matter of a few days with organic and fresh meals, her pallor would change from ashen gray to rosy pink, as the pixie twinkle returned to her violet eyes.

Her doctor who had been so amazed with her throughout the years and loved her, as did all who came to know her, made consistent house calls, really!, always expected the worst but found her rallying, always cheerful and healthy for her condition. He applauded the food and said that that’s what probably made so much difference adding to her longevity and mental cognizance helping her to approach her destiny with dignity. Clearly, outwardly, coping with any cold reality was never part of her character (the stage, my dear, was everything), but neither did she ever want to be away from the action. We believe that being in her home, the care and love in preparation and the purity of her food helped her cope with her final reality as we witnessed her coming to terms with her deepest secrets. At the very end we all bid her “good night” and were present as she quietly drifted out of this dimension but probably bolted into the next impatiently champing at the bit for her new curtain rise. Never a moment’s rest — “roll with the punches” and “when life deals you lemons….” That was Hariet. How can you take a cruise without your own hairdresser and his lover to stage your nightly, elegant shipboard appearances so every curl, every wave, every hair, and every makeup dab enhanced those beautiful evening gown changes. Never. That was Hariet, “my dear”!

She had always relished great food and was known for demanding that chefs from around the world make their appearance at her various ports of call, after divinely devouring one of their dinners, for her unreserved appreciation when they deserved it, and their recipes — which they actually gave her. Her praises were unrestrained and genuine — as were her criticisms which were gently respectful. But either way, you basked in her glow. Eating was not just ‘eating’, she celebrated all food. Her joy was ours. We helped her celebrate to the end still glowing from her grateful appreciation of our efforts to the last.

It’s an honor to toast you Hariet, a bona fide diva, coifed, begowned, bejeweled, and utterly beguiling taking one more well deserved curtain call to our standing ‘O’! Brava!

Buy Organic! Unless your chicken is labeled organic, here’s the real picture of your regular supermarket and ‘free range’ poultry. Even though ‘free range’ conjures up that cozy picture, the only difference between the more expensive ‘free range’ and the regular market variety is that the USDA says the ranchers have to open the door for only at least 5 minutes a day in case the hens want to go outside. They may not even make it or have the energy let alone the desire, and they don’t have to. Otherwise, same chicken! There’s no other change in feed and no other difference in caged habitat. Read the egg carton and the chicken labels. Compare. You’ll see. No difference unless it’s stated. Then I’d call and possibly visit, just to make sure.

Eat organic! The USDA and FDA regulate our ‘feed’ by their inhumane and sickening treatment of these hens and their feed, ‘free range’ or not. The ‘wooden pen’ has been replaced by a windowless, sunless, brick or concrete bunker hardly open to the light of day. I actually drove by a ‘poultry plant’ (as opposed to a friendly, organic chicken ranch) in the Southeast. The chickens are caged in confined spaces, subjected to high intensity artificial light to simulate sunlight, fed a daily variety of hormones to fool their bodies for faster growth for early egg laying maturity/production, and antibiotics to ward off disease and bacteria from being in that confined area with thousands more – the deadly unfortunate side effect of overcrowding. When their first birthday comes around which is when they’re supposed to start laying, they are effectively ‘used up’, exhausted, and incubating diseases that we know along with those we don’t know that come from drug resistant bacteria. Inhumanely treated, weakened, chemical specimens that the USDA, FDA, & Big Pharma can be proud of…where do they all go? You’re not going to like this…

It will cost more, but the cost for the bills of rising anxiety, fear, medical, and health care are more than the cost of an organic chicken. I’d rather pay that.

Here is one reference for my blog. I am not endorsing any ads on this site, but I thought the article was very concise, informative and summed up much already known info that would help my blog stay more concise as I tend to run on…… http://www.healthynewage.com/spirit… Also write, email, blog your favorite TV/radio news station etc. your congressperson, everyone. Only we can uncorrupt our food chain.

This recipe is Tofu at one of its best. An appetizer/wrap that can also be a main dish. I’ve had kids clean their plates and ask for more – even knowing that it’s tofu.

An all round taste pleaser – light, spicy, savory.

You’ll need:

2 Tablespoons Peanut Oil
2 Tablespoons Toasted Sesame Oil
2 Garlic Cloves or to taste, finely minced
1 Tablespoon Fresh Ginger, finely minced
1 Small Red Bell Pepper, finely chopped
1 Can Water Chestnuts, water discarded, finely chopped
6 Whole fresh Scallions sliced crosswise into small rounds
1 Pound brick Tofu, soft or firm, crumbled by hand
2 Tablespoons or to taste Organic Soy Sauce or to taste
2 Tablespoons Oyster Sauce or to taste
2 Tablespoons Mirin Cooking Wine or to taste (found in Japanese/Oriental markets
or section of supermarkets and natural food stores)
2 Tablespoons Cilantro, finely chopped
1 Fresh & crisp Head Lettuce, leaves gently taken off
(Can also use Napa cabbage, leaves cut to scoop size or celery cut
Into 2” long pieces or your choice of veggie scoop)

Large heavy skillet (not nonstick)
Takes about 20 minutes to put together then refrigerate to cool
Ground meat or poultry can be substituted for Tofu. Adjust seasonings to taste.

To prepare:

Heat skillet over medium flame. Add oils, garlic, and ginger and sauté till fragrant about 2-3 minutes. Add red bell pepper and water chestnuts for another minute. Add crumbled tofu and continue breaking up with spatula mixing continuously until consistency resembles ground beef, about 5 minutes. The tofu/veggie beads will separate as the water evaporates. Add soy sauce, oyster sauce, and Mirin and continue stirring till mixed through. It should be salty, spicy, slightly sweet. Adjust to your taste. Add scallions and cilantro and stir another minute to mix through. Place in a serving bowl and refrigerate till cool. You can serve by putting bowl of tofu mixture in the middle of a platter with lettuce leaves for people to wrap themselves and other raw veggies all around or fill the veggies yourself. Either way this is definitely a fun favorite finger food.

Be ready to hold people back on this one.

Tangy, spicy, gooey, crunchy, rich, terrific with beer or natural carbonated drink or even hot tea.

Very adaptable and delicious as an appetizer or light lunch.

You’ll need:

6 Large 8 inch soft Taco size Flour Tortillas: white, wheat, or your choice
5-1/2 Ounce container Goat Cheese, contents in bowl
3 Tablespoons Basil Pesto or your choice
2 Scallions, Green part only, minced
1 Large handful Spinach leaves only
2 Cloves Garlic minced
Salt & Pepper to taste
Salsa for dipping, your choice

NOTE: Can add minced jalapeno, chipotle, or other hot pepper for more heat. Suggest using latex gloves to handle them.

Large or 12” heavy skillet (not nonstick) very thinly oiled with light cooking oil

To prepare:

In a medium saucepan, steam spinach in about 1/2 inch of water till totally wilted. Drain and when cool, squeeze out removing as much water as possible. Chop and add to goat cheese with garlic and chopped scallions. Mix all together. Add salt and pepper to taste. Spread each of three tortillas with a thin/medium layer of goat cheese mix. On the other three tortillas spread a thin layer of pesto and place on top of goat cheese pesto side down. Heat skillet over medium heat. Wait until skillet heats through, about 3 minutes. Toast one quesadilla pressing down gently with a spatula until golden maybe 3 minutes. Turn over gently and press again. Mixture should be melting and soft. Toast second side till golden. Remove to cutting board and repeat with rest of quesadillas. Cut eat into quesadilla into 8 wedges and arrange on serving dish with salsa. Incredible!

Fast and easy, crunchy, soft, rich, filling

– takes maybe less than 30 seconds to prepare.

Lite luncheon with the ladies and a terrific, healthy, after school energy fix for the kids.

You’ll need:

1 Package tortillas – organic or best quality. The flavor can be to your taste.
1 Container of organic hummus also to your taste
Several organic tomatoes (with some in reserve for 2nds & 3rds) sliced
1 Jar pitted Kalamata olives cut in half
2 Ripe avocados – pitted, sliced & scooped out of skin
Extra virgin olive oil for drizzling

One medium cast iron or stainless steel skillet
NOTE: the size of the tortilla depends on if you want each person to have her/his own tortilla or pizza cut slices from very large burrito size

To prepare:

Bring skillet to medium heat. Place one flat tortilla in skillet and toast slightly on both sides about 30 seconds on each side. You can adjust this later to make it less or more crunchy. Transfer to a plate and repeat for as many as you want. Spread each with hummus and top with avocado slices, tomato slices, halved olives and a drizzle of olive oil. Cut into pizza slices or serve each person their own. Voila! Delicious finger chews!

Chewy variations are infinite: add herbed bar-b-que chicken bites or marinated tempeh bits or even feta cheese for that salty complimentary tang…..

Here are two:
Chicken: Slice breast into thin strips and saute in olive oil, salt, pepper, herbs of your choice, and garlic. Cut strips into bite size pieces and add to tortilla tops.
OR
Tempeh: Prepare same as for chicken but cut tempeh into small cubes and sauté/toast until sides are golden tan. Add to tortilla topping.

This taco is a winner for lunch,

brunch,

snack or dinner.



You’ll need:

Salsa:

1 Mango cut from pit into chunks
3 Plum Tomatoes cut in half
One very small wedge of Red Onion about 1/2 inch wide
1/2 Cup Cilantro leaves chopped
1 Jalapeno – small piece without rib and seeds. Can add more later for
more HEAT or add ribs ‘n seeds
Fresh Lime Juice from 1-2 limes
Dash of Sea Salt

Filling:

1 Pound Halibut or other flaky white fish
2-3 Tablespoons Canola Oil
1 Tablespoon fresh Lime Juice
1/2 teaspoon Chili Powder
Salt & Pepper to taste
1 teaspoon Organic Sugar
1 Cup very thinly shredded Green/red Cabbage or Lettuce if you prefer
6 Whole Wheat Tortillas or other good quality
Small bowl of Sour Cream

2 Cans Organic Black Beans with liquid
5 Tablespoons Toasted Sesame Oil
2+ Cloves minced Garlic
4 Scallions Sliced crosswise small rounds
2+ teaspoons Organic Shoyu Soy Sauce or to taste

Avocado slices and lime or lemon wedges

One medium sized heavy skillet (NOT nonstick)
Baking pan oiled
Blender
Oven on broil, rack on 2nd level from top
4 Servings or 1-2 more if less fish is used for each tortilla

To prepare:

Fish:
In a small dish marinate halibut turning on both sides in oil, lime juice, chili powder, sugar, salt & pepper just until salsa is done.

For the Salsa:
In a blender put in all Salsa ingredients and pulse till chunky. Pour into bowl, cover and set aside.

Beans:
Heat skillet on medium flame and add sesame oil. Allow to heat for about 2 minutes. Add black beans and garlic and sauté till liquid is almost gone. Add Shoyu/soy sauce to taste. Add scallions and mix. Turn off heat and allow to stand.

Fish:
Turn oven to broil. Cut fish into 4 pieces. Broil fish until just done, about 5 minutes. Check that it’s opaque and flakes easily. Allow to cool.

Meanwhile warm the tortillas in the medium skillet. Flake each fillet and fill each tortilla with 1 fillet, cabbage or lettuce, and salsa. Top with sour cream. Serve tacos with side of black beans, slices of avocado, and lime wedges. This one is fun!

Serves as many as you think, but maybe make a little more.
This is a palate pleaser.

The smokiness sets your taste buds up just enough to keep you reaching for more.
Makes about 4 cups

You’ll need:

6-8 Turkey bacon strips
1 Tablespoon light olive oil
1 Medium red onion, minced
1 Small red bell pepper, seeded and diced small
1 /2 teaspoon Ground cumin
1 /2 teaspoon Dried oregano
2 15-oz. cans black beans, undrained
1 teaspoon chopped seeded canned Chipotle chilies*
or to taste
1 Cup sour cream
1/2+ Cup chopped fresh Cilantro (I love cilantro so I use a lot.)
You can also add some cilantro while cooking beans. Use some as added flavor at end and in the preparation.
Salt and pepper to taste

*Chipotle chilies, canned in a spicy tomato sauce, sometimes called adobo, are available in Latin American markets and Latin American sections of supermarkets.

To prepare:

Cook turkey bacon in large skillet over medium heat until crisp, about 3-4+ minutes. Drain and coarsely chop. Set aside. Add olive oil to same skillet. Add onion and bell pepper, sauté until onion is soft, about 6 minutes scraping up bacon bits. Add cumin and oregano: sauté 1 minute. Add beans with their liquid and chipotles. Simmer over medium low heat until slightly thickened, stirring occasionally, about 5 minutes.
Transfer 1 cup bean mixture to blender or processor. Blend until smooth. Stir into remaining bean mixture. Season to taste with salt and pepper. Transfer to bowl. Cover and chill 2 hours. (Can be made 2 days ahead, but chill bacon separately.) Chop and add bacon to bean mixture before serving.

Stir cilantro into dip and serve chilled or at room temperature. Top with sour cream or serve sour cream on the side. Dip your choice of chips, but my preferences are toasted tortillas cut or broken into chips sizes and the same for pita chips done the same way. Deeelightful!