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Another book I'm excited about, but haven't received yet, is the latest by the talented Oliver Jeffers... The Heart and the Bottle. En route from Amazon now. Can't wait to see his new creation.
I caught the series premier of Jamie's Food Revolution that aired last night and can't wait to watch the full season. Tune in to see how Jamie takes on our nation's most obese city: Huntington, VA. It's a disturbing scene watching the chefs at the local elementary school preparing lunch for children. I shudder at the thought of what I ate for 12 years in the public school system. I'm loving that Jamie is taking on this issue. It's about time someone does, and hopefully he can help faciliate some change.
Read more here.
I had the best piece of Miso Glazed Black Cod in Hawaii so I tried to recreate it last week. Mine wasn't as good, but it was still fantastic. Black Cod is so moist and buttery and this preparation is light and flavorful. I loved it. Can't wait to get my hands on more Black Cod from my pals at Wilson Fish.
I looked over numerous recipes and settled on a version of my own, based on these three...
1) Mark Bittman
2) Food & Wine
3) Rasa Malaysia
C's Miso Glazed Black Cod
2 fillets fresh caught Black Cod, skin removed
1/2 cup organic white miso
1/4 cup sake
2 T honey
Whisk together the white miso, sake and honey in a bowl. Transfer to a large ziploc bag. Rinse fish and pat dry, then add to ziploc. Move fish around to cover in marinade and refrigerate for 24-48 hours.
Preheat oven to 400. Remove fish and wipe off excess marinade. Heat a small amount of oil (I used canola) in a large saute pan over medium-high heat. Add fish to pan and cook for roughly two minutes per side. Transfer fish to a baking dish and place in oven for 10-12 minutes. Remove and serve with white rice and an Asian style vegetable (bok choy, cabbage, etc).
* I think next time I will try to marinate for two days instead of one. Also, most recipes call for mirin. I used Mark Bittman's recommendation and used honey instead. Next time I might try the mirin just to see how different it is.
Photos courtesy of Style du Jour by Mimi
My daughter and I really outdid ourselves this morning. This is why I exercise - to eat like this...
Get on down to a local farmers market and you, too, can gorge yourself on local, sustainable, delicious food for the most important meal of the day.
Home from vacation and back to the grind. I had some great miso marinated Black Cod in Hawaii so I couldn't resist buying some fresh caught Black Cod at the market yesterday. Can't wait to try it. I planned on having it tonight but after reading over several recipes I learned that most require the fish to marinate overnight. Oops. I guess we'll be having that tomorrow. Don't make the same mistake I did.
SundayOh how I love Toms. I loved the white Tiny Toms my daughter putzed around in all last summer. They couldn't be cuter on those tan little legs. And pour moi, I love the natural colored Toms for sunny days at the pool or beach. I brought them to Hawaii and have been wearing them day and night. Light-weight to pack, easy to slip on and oh so comfortable. Not to mention the brand's One for One movement. For every pair you purchase, they send a pair to a child in need.
I was just checking out the Toms website and noticed you can host a Style Your Sole party. Buy solid white canvas Toms and have all your friends over to paint them. Fun birthday party for kids. Think of all the creative designs they could come up with.
Interesting Facts About Synthetic Sun Ingredients:
Recently released scientific studies by Switzerland’s Institute of Pharmacology and Toxicology, conducted in 2001, prove a link between synthetic sunscreens and hormonal disturbances in the body. The chemical compounds in synthetic sunscreens have been found to accumulate in body fats and in breast milk, and, by mimicking the effects of estrogen, can induce undesirable hormonal changes.
Synthetic Sunscreen Chemicals with estrogen mimicking effects: