“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.” Luciano Pavarotti
”You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients”– Julia Child
When asked to bring something to a party or potluck, I always offer up dessert, usually something with chocolate, but not always. Occasionally though, I am asked to bring something else. Once, a long time ago, I was asked to bring something totally boring, but necessary. . .plates. . .gasp. Luckily that hasn’t happened again, because I like to share something delicious, and I think there are enough people who don’t want to buy or prepare food that they can bring the boring but necessary stuff. I have never had a “go to” appetizer, so if asked to bring one, I would rifle through cookbooks and other sources of great recipes for something to make; preferably something that would be a real hit and something unique. I am here today to tell you that I now have a “go to” appetizer! It is quick & simple to make & quite addictive to eat. Carrol, one of the nurses I work with, brought this dip to work one day. I was among many who could not stop eating it; thankfully, it was one of the occasional days that we weren’t super busy. It’s a flexible recipe, more of a plan really, so you can take it in different directions, depending on your tastes and the ingredients you have in your pantry. We almost always have the ingredients I’ve outlined here, so this dip can be ready quickly for any occasion. I’m taking this dip to a Christmas Eve gathering this evening with some Hawaiian Chip Company’s Sweet Potato and Taro Chips. These chips are fabulous, not greasy or too salty, but pretty much perfect. When you are in Maui, you can find them for the best price at Costco. I made the dip in Washington State when I was there in October, and served it with Trader Joe’s Fig and Kalamata Olive crackers, also very good. Some day soon I plan on making homemade crackers, which I look forward to eating with this dip.
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MediterraneanGoat Cheese Dip
Soft goat cheese 5 oz. {approximately}
Garlic 2 cloves, finely minced
Red pepper flakes, as many as you like
Chopped kalamata olives {I used 14}
Julienned sun dried tomatoes {I used 14}
Fresh herbs, chopped {I used basil & cilantro}, reserve some to sprinkle on top {I used about 3 tbsp}
Freshly ground pepper
Extra virgin olive oil for drizzling over top
Place goat cheese at the bottom of your bowl. Lightly mash it down with a fork to make an even layer. Top with minced garlic, red pepper flakes, chopped herbs, olives, tomatoes, several grinds of pepper and a drizzle of olive oil. Sprinkle with reserved herbs. Let dip sit out for about an hour at room temp for best flavor.
Notes:
Quantities are for a round bowl 5 1/2” in diameter.
Cream cheese may be used if you prefer it to goat cheese.
You can use sun dried tomatoes that are not packed in oil. If you use oil packed, soak for 5” in hot water, then blot on a paper towel.
I cannot tell you how many days weeks I have hopped out of bed thinking that I would be writing a new blog post that day. Truth be told, I rarely “hop” out of bed, but rather leisurely climb out from my night’s comfort. It’s been a little harder to get up recently because it’s been a tad chilly in the morning here in Maui. I’m not expecting any sympathy from my Mainland friends or family, who have experienced temperatures down in the 20’s, before winter has even thought about making an appearance. But remember that when there is no heater in your house, it’s cold when it hits the mid-low 60’s. Of course, the sun is warm and the house warms up quickly, so enough whimpering about chilly tropical island weather.
If the proverbial genie were to arrive on the scene, wafting out of the bottle say, right now, my first wish would definitely be for more time {I also need more thyme; better plan a trip to the garden store for another plant or 2.} and to be more efficient with the time I have. Honestly, I do not know where the days go, but I do know that I need more hours in every one of them. Having nothing to do is never a problem for me!
This kale salad is one I just came up with and we think it’s delicious. There are quite a few ingredients, but they are not out of the ordinary, so you may have most in your refrigerator at the moment. There are a few unique ingredients that you will probably have to make or buy, but it’s worth it. One of the ingredients is pickled celery, and it’s very tasty. I made pickled celery as a part of this egg salad recipe from Smitten Kitchen. The egg salad was very good, but I like mine better. I don’t make egg salad very often, but the next time I do, I’ll be adding some pickled celery. The reason I like my egg salad better is because the flavors are sharper with mustard and vinegar, so the pickled celery will just add another bit of tartness, which I love. But I digress. Here is my newest iteration of kale salad. Feel free to adjust amounts to suit your taste or what you have on hand. This salad has a variety of tastes & textures that make it a winner. The kale plays nicely with the sweetness from the potatoes, prunes and tomatoes. Throw in a little tart from the pickled celery and fermented vegetables, and some creamy goat cheese that mingles with the dressing and you have one tasty salad.
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Kale Salad of Many Delicious Bites
Kale, washed thoroughly, dried and torn into bite size pieces
Canned tuna {we use tuna packed in olive oil}, drained
Green onions, 2, thinly sliced
Steamed potato {white or yams are great}, cut into bite size chunks, about 12
Sun dried tomatoes, about 12, cut into bite size pieces
Prunes {aka dried plums}, 4, cut into bite size pieces
Pumpkin seeds toasted in coconut oil & fine sea salt
Pickled celery, about 2 tablespoons drained
Soft goat cheese, crumbled
Blenheim apricot white balsamic vinegar
Extra virgin olive oil
Fermented vegetables, optional, but highly recommended
Put a bed of kale on a dinner plate and add other ingredients in the order listed. Season with salt and pepper, then drizzle with apricot white balsamic and extra virgin olive oil.
Notes:
Salads are a great place to use leftover steamed or roasted potatoes.
The yams shown here were cut in large chunks, tossed with melted coconut oil and seasoned with salt and freshly ground pepper. They were then drizzled with some delicious Maui honey and roasted at 375 degrees.
We buy the sun dried tomatoes in olive oil at Costco. I have never been a fan of the herbs in these tomatoes, because they taste too strong to me. I recently discovered a way to prep these tomatoes which I think makes them taste better. I put however many tomatoes I think I’ll use over the course of the week in a bowl, then cover them with boiling water. Let them stand for 5” or so, and then drain them on a paper towel. Blot them to get most of the moisture off & store them in a jar or other covered container.
Roasted Pumpkin Seeds: Melt a couple teaspoons of coconut oil in a small skillet. When the oil is hot, add about a 1/4 cup of pumpkin seeds. Toss to coat & cook until the seeds begin to brown & pop, being careful not to let them burn. Season with fine sea salt {I used Pink Himalayan Salt}. You can use sunflower seeds if you prefer.
Swap out the prunes with dried tart cherries or apricots if desired.
I bought the Blenheim apricot white balsamic from the Lively Olive, a wonderful little shop in Port Townsend, WA. It was my first experience in an olive oil/balsamic vinegar tasting bar, & I loved it. If you don’t have access to apricot balsamic, any fruity vinegar or red wine vinegar would be great.
Pickled Celery {from Smitten Kitchen}:
2 stalks celery, small dice
1/4 cup white wine vinegar
1/4 cup water
2 tsp kosher salt
1 1/2 tsp sugar
Combine vinegar, water, salt & sugar and shake to combine. Pickle celery for at least 30″ and up to one hour. Stores in the refrigerator for a few weeks, for your eating pleasure.
I think I have mentioned before that vegetables are my favorite food, with green vegetables being at the top of my favorites. Some may think it odd, but the taste of green rocks, in my book. On occasion, I enjoy having vegetables for breakfast, just to get a head start on healthy eating for the day. Disclaimer: I am writing this after consuming a not so healthy lunch at a little Mexican place in Kahului. The wet chicken burrito was very good, and I would order it again. As I was thinking of the wonderful salad we would have for lunch, which was going to involve grapefruit, among other tasty things, my husband informed me that he can only eat our usual healthy way for so long, then he needs something a little heftier, like Mexican food. So off we went to Amigo’s. At least I walked/ran 4 miles this morning, before the rains came. Anyway, I have been wanting to try Deb’s {Smitten Kitchen} soft cooked egg, and I finally decided to give it a try.
Soft boiled egg on sautéed kale
The only experience I have had with soft cooked eggs was quite a long time ago. My mother-in-law used to make them for my husband when he was young, and he has fond memories of eggs prepared this way, so we made some. Although they were certainly tasty, they were also certainly a pain to crack open and eat before they got cold. . . I never made them again. My mom used to hard cook an egg and then smash it up with butter, salt and pepper; I loved that and still make it every now and then. The reason I wanted to try soft cooked eggs again, in spite of my not so positive experience with them, was that Deb’s way of eating them does not involve carefully slicing off the top part of the shell and scooping the egg out with a spoon. She actually releases the egg from its shell; I can do that! Deb serves her eggs up with toast, butter and cheese {!!!} and cooked spinach. I will do that as well, but this time I kept it simple~sautéed kale with a smashed soft cooked egg on top. I didn’t take the time to make toast, but of course that would be a delicious accompaniment, as would potatoes {!!!} of some sort {I love our creamy, locally grown potatoes!}.
Kale, a couple handfuls per serving, washed and dried well
Extra virgin olive oil, about 1 tbsp
Salt and freshly ground pepper
Sherry vinegar
Eggs, 1 or 2 per serving
Fill a 1 quart {or larger} saucepan with water, and bring to a boil. Once the water is boiling, gently lower the eggs into the water. Set the timer for 6 minutes if you intend to eat the eggs immediately. If your eggs will be waiting around for a few minutes before you eat them, set the timer for 5 to 5 1/2 minutes; the eggs will continue to cook in the shell while waiting to be cracked. See Deb’s photographs on Smitten Kitchen to check out the difference between eggs cooked different amounts of time. When the timer dings, gently rinse the eggs under cold water, just so they will be easier to handle. Peel the eggs and set aside.
While the eggs are cooking, heat up the olive oil in a skillet large enough to hold your kale. When the oil is hot, add kale and toss it around so that it will cook evenly. Season with a little salt and freshly ground pepper while you are tossing it about, so all of the seasoning is not sitting on one leaf of kale. The kale is best, in my opinion, when lightly sautéed, as opposed to being completely cooked down. If it is cooked too long, it can get that canned greens taste, which isn’t the best. Taste a leaf and take it off the heat when you think it tastes great. Sprinkle the kale with some sherry vinegar to taste.
Put your sautéed kale in a bowl or on a plate, top with the peeled egg. Smash the egg, and season it with salt and freshly ground pepper. Crumble some soft fresh goat cheese over all & enjoy.
Our morning began with the required glass of Freshly Pressed Ginger Kombucha, then a relaxing stroll on Baldwin Beach in Paia, which is about 15 minutes down the slope of Haleakala from our home. Lifeguards were not yet on duty, and we shared the beach with fewer than two dozen early risers who wished to start their day with a soundtrack of gentle waves crashing and then receding into the vast Pacific. The temperature was somewhere in the high 70s, with the perfect level of skin caressing breeze. A double rainbow spanned the western sky, although the second one was camouflaged by clouds.
Of course, there were the usual dogs running willy nilly, some playing in the salty ocean, and others happily chasing each other in the sand {How did I not photograph the dogs??}. My husband spotted one of those fluorescent green tennis balls in the sand, which he donated to a lucky dog who passed by at just the right moment; the dog, whose mannerisms reminded us of our dog Max {an Australian shepherd who passed away a few years ago}, was delighted by his good fortune. It’s a little over two miles to walk the entire beach. . .I highly recommend it if you are in the neighborhood.
After our walk, we went for coffee at Maui Coffee Roasters in Kahului. My husband has a number of free drinks on his card, so that was the perfect way to top off our walk.
Next stop was home for breakfast. I’ve shared my breakfast salads with you before, and for those of you who are okay with eating salad for breakfast, this one is a winner. My husband bought some gorgeous beets from the farmers’ market last Saturday, so those definitely had a place in the salad. There are blueberries in the freezer, which play nicely with beets and goat cheese, so in they went. And there is more. . .
This is more of a guideline than a recipe, so play around with ingredients & make it your own. For me, the key components are the beets, berries, goat cheese and nuts. The black currant balsamic adds a lovely fruitiness which I highly recommend, if you can get your hands on some. This shouldn’t be difficult, because it seems that olive oil and vinegar tasting stores are cropping up all around. I read about such a place here on Maui, Wailea to be exact, several months ago in our local paper. The first one I visited, however, was in Port Townsend, WA. We moved to Maui in the summer of 2011, but I had not gone back to visit until this year, when I went twice in two months. What fun I had! Anyway, in Port Townsend, there it was, this fabulous store {Lively Olive} that had kegs of extra virgin olive oils and vinegars begging to be tasted. I love vinegar and olive oil, so I was thrilled to stumble upon this place. I brought home a bottle each of Blenheim apricot white balsamic and black currant balsamic. I thought the black currant would be great with the blueberries and it did not disappoint. After returning home, I thought I should visit the store in Wailea {Fustini’s Oils and Vinegars}. The sales people were offering up all kinds of deliciousness in the form of taste combinations: coconut balsamic + Persian lime extra virgin olive oil was the one I was particularly smitten with, so I purchased the coconut balsamic. I decided I would make my own lime olive oil, and make some kind of salad that involved soft Manoa lettuce, sweet onion and mango, among other things. If you are a Hawaii resident, Fustini’s offers a kamaaina discount! Feel free to use another vinegar if you can’t find black currant balsamic. . .I’m sure your salad will be delicious!
Beet, Blueberry & Goat Cheese Salad with Black Currant Vinaigrette
Salad greens, washed & thoroughly dried {I used kale and romaine}
Beets, cooked, peeled and diced
Blueberries, fresh or frozen, thawed if frozen
Onions, thinly sliced
Fresh herbs, torn or julienned {I used basil and mint}
Soft fresh goat cheese, crumbled
Walnuts, toasted & broken
Eggs, prepared however you like them, optional
Extra virgin olive oil
Black Currant Balsamic
Salt & freshly ground pepper
I like to build meal size salads on a dinner plate, but you can use whatever you like. The lettuce goes down first, and is topped by the fresh herbs. Add beets, blueberries, onions and goat cheese. Top with walnuts, salt and pepper. Drizzle salad with black currant balsamic and olive oil. If you are putting an egg on your salad, add it right now. Enjoy!
There are occasions when I just don’t know what I want for breakfast. This phenomenon does not occur for lunch or dinner; just breakfast. My husband doesn’t understand it; he eats the same yogurt most mornings, except the days when we make eggs or maybe hot cereal. I’ve never been one to eat the same thing everyday for any meal; there is too much delicious food out there to limit oneself to the same meal all the time. Lately I have not been into what most people call “breakfast food.” Any food qualifies as breakfast food as far as I’m concerned, the exception being cold pizza. I don’t know what percent of the population loves cold pizza, but I am not in their company. The draw to cold pizza, with its cold, solidified cheese escapes me. Anyway, one of my new favorite breakfasts, a meal which will also make appearances at lunch and dinner, is this salad of French green lentils topped with greens, goat cheese & wine vinegar. The only improvement I could have made would be the addition of a delicious slice of chewy, whole grain bread with butter {of course!}.
Lentils are quick cooking and healthy. French green lentils are my lentil of choice, because they are shiny green and gorgeous and they hold their shape after cooking. This makes them a great choice for salads because they do not become mushy. Note: “This just in from David Lebovitz’s wonderful food blog. . .” Check out David’s take on Lentilles du Puy, the caviar of lentils. During the writing of this post, I decided to find out if there is a difference between French green lentils and lentils du Puy, and according to David Lebovitz, whom I trust implicitly, there is indeed a huge difference. I’m thinking that I may not have the caviar of lentils here in my kitchen, but instead their less desirable cousin. Still delicious, I will use them up and then buy the real Mccoy. No worries!
This salad goes together quickly if you have a bowl of already cooked lentils in your refrigerator. And as you are eating it, you have the delightful surprise of finding warm, delicious and buttery lentils under those crispy greens!
French Green Lentils
1 1/2 cups French green lentils, or lentils du Puy, sorted and rinsed {make sure there are no rocks or bad lentils}
2 bay leaves
1 tsp salt
Put lentils into a medium saucepan with bay leaves and salt. Bring to a boil & then lower heat to a simmer. Cook, uncovered, until the lentils are tender, but still hold their shape. If you prefer, drain off any water that is not absorbed during cooking, but I usually keep it with the lentils as it is a tasty broth. Lentils cook quickly, and will be tender in about 25 minutes.
French Green Lentils with Greens, Goat Cheese and Red Wine Vinegar
Warm cooked lentils
Butter
Freshly ground pepper
Greens, washed and spun dry
Fresh herbs {basil, parsley or whatever you like and have on hand}
Soft fresh goat cheese
Extra virgin olive oil
Red wine vinegar
Freshly ground salt and pepper
Put some warm lentils in a bowl {I used about 3/4 cup lentils for myself}. Add a pat of butter and freshly ground pepper. Stir to melt and distribute the butter. Top with greens and herbs. Season with salt and pepper. Crumble some soft goat cheese over and drizzle with red wine vinegar and extra virgin olive oil. Eat now. . .yum!
Apologies for the extended hiatus from this blog!! When I saw the date of my last post…GASP! I knew it had been a while, but I didn’t realize that I had been away for almost 2 months. I did take a trip to the Mainland, which I will share soon, but that was only 10 days. As I have mentioned before, time gets away from me on an almost daily basis, so there you have it. And on to salad!
I love salads of all kinds, and can eat them any time of the day. Salad for breakfast? No problem! This salad is simple, quick to assemble and delicious. What made it so good was the combination of roasted beets, creamy goat cheese and walnuts. Dress with a homemade vinaigrette {recipe from my friend Barb} and enjoy. It doesn’t require many ingredients or much effort to create a tasty salad dressing, sans additives that you probably don’t want.
Mixed Greens Salad with Roasted Beets, Goat Cheese & Walnuts
Mixed greens, washed and spun dry
Roasted beets {you can use steamed beets if you prefer}
Onion, thinly sliced {sweet or red onions are good here}
Soft fresh goat cheese
Walnuts, broken
Salt & freshly ground pepper
Put mixed greens of your choice into a bowl or plate {I used arugula and romaine}. Top with roasted beets, onions, goat cheese and broken walnuts. If you have some whole walnut halves, put one on top for a pretty garnish. Season salad with salt and pepper and drizzle with Maple Balsamic Vinaigrette.
Roasted Beets {from Deborah Madison’s Vegetarian Cooking for Everyone}
Peel 2 large beets and cut into 1/2 inch dice
Extra virgin olive oil
Salt and freshly ground pepper
Preheat oven to 375 degrees Fahrenheit. Place diced beets on a foil-lined sheet pan, so they are not over-crowded {or they will steam instead of roast}. Toss beets with just enough olive oil to lightly coat {too much oil will yield greasy beets}. Season to taste with salt and freshly ground pepper. Roast the beets for 25-30 minutes, until the juices begin to caramelize and the beets are tender but firm.
Maple Balsamic Vinaigrette
1/2 cup extra virgin olive oil
1/2 cup balsamic vinegar
3 tbsp Meyer lemon juice {regular lemon is fine}
3 tbsp maple syrup or brown sugar
Combine all ingredients in a jar & shake to blend.
Notes:
On my trip to Washington State, I had a salad almost identical to this one, but it included fresh blueberries. I highly recommend the addition of berries to this salad.
I am a huge fan of maple syrup, so I generally use it over brown sugar.
“If you’re busy, never cook for one meal; always cook for two or three. Put it in the freezer, but it doesn’t have to encore in the same form.” Lynne Rossetto Kasper
Kula Black Raspberries
Who knew? Not me. I had no idea that some nice farmer is growing black raspberries, on Maui, for our eating pleasure {in November!!!}. My husband purchased these beauties at the Upcountry Farmers Market. What a pleasant surprise!
Luscious Fresh Berries
Black Raspberries with Cream & Powdered Sugar
We love fresh berries with a dribble of heavy organic cream and a flurry of powdered
sugar. . .pure bliss.
Unlike other easier to eat berries, cranberries elicit strong opinions from those who either love them or loathe them. We happen to enjoy cranberries, and have a few favorite ways to use them. I should say that I am talking about fresh cranberries, not the dried ones. We do like dried cranberries, but they are not the same healthy powerhouse as the fresh variety.
Fresh Cranberries
Once the berries are dried, the sugar and calorie content skyrocket. Fresh berries are only available a few months of the year, so if you want them year round, you will need to buy them now and squirrel them away for another day. We like to rinse fresh cranberries in a colander, blot them dry and then put them on a parchment-lined sheet pan for a short stint in the freezer; this will prevent them from freezing into a solid block of cranberries, which will not be user friendly. If you do not have parchment paper, a flexible cutting board works well, but I do not recommend using waxed paper, as it tears easily from being wet and it will be harder to remove the frozen berries. Once the berries are frozen, pop them into a freezer bag and enjoy them whenever you like, in breads, cookies, hot cereal, smoothies or relish.
Ready for the freezer!
One of our favorite cranberry recipes is for fresh cranberry orange relish. We also like cooked cranberry relish, but this is what we make most often. We have significantly reduced the sugar for our tastes, but you can certainly adjust it for yours. I enjoy this relish the most on plain yogurt {yum!} with big pieces of walnuts. It is also good to have a spoonful on a green salad, or with any traditional cranberry-friendly foods.
Cranberry Orange Relish
Fresh Cranberry Orange Relish
adapted from Superfoods Rx.: Fourteen Foods that will Change Your Life {Steven Pratt, M.D. and Kathy Matthews}
12 ounces fresh or *frozen cranberries, rinsed and drained
1 unpeeled orange {preferably organic}, washed, cut into eighths and seeded
1/3 cup sugar {the original recipe calls for 3/4 cup}
Put the cranberries, orange slices and sugar into a food processor. Process until everything is evenly chopped. Chill until ready to eat. *If you use frozen cranberries, partially thaw them before processing, or you will end up with a big cranberry orange ice ball.
The relish gets better as it sits and the flavors mingle.
Makes about 3 cups
Kale Salad with Cranberry Vinaigrette
We enjoyed several kale salads last week, all of them with cranberry vinaigrette. The tart-sweet of the vinaigrette pairs perfectly with kale’s bitterness and the creaminess of fresh goat cheese. A few other ingredients make this salad a winner. Not to mention the fact that the dressing is a gorgeous hue of creamy cranberry pink. It looks kind of like raspberry gelato. I apologize for the lack of photo-we ate all the dressing.
Kale Salad with Cranberry Vinaigrette I made several versions of this salad recently, this being the most elaborate with the addition of canned tuna.You can put in whatever you like, but I think the most important additions are the goat cheese {for creaminess} & the toasted walnuts {pair excellently with the goat cheese and cranberries, and for a toasty CRUNCH}.
Kale, enough for 2 salads, washed, dried well & torn into bite-size pieces
Thinly sliced sweet onion {or red}
1 avocado
1 can tuna {we use Wild Planet}; optional Fuyu persimmon, washed and thinly sliced {I don’t peel them, but you can if you like.}
6 cherry tomatoes, halved
Toasted walnuts
Fresh goat cheese, crumbled
Cranberry Vinaigrette {recipe below}
Put the kale into 2 bowls and dribble with enough dressing to moisten. Top with onion, avocado, tuna {if using}, tomatoes, crumbled goat cheese and walnuts. Put a ring of persimmon slices around the edge of the bowl. Add a grind of salt & pepper then top with dressing.
2 servings
Cranberry Vinaigrette 2/3 cup fresh or frozen cranberries
2 tbsp sugar
1/2 cup white wine vinegar
1 teaspoon Dijon mustard
1/4 cup freshly squeezed orange juice (or tangerine juice)
3/4 cup extra virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Combine cranberries, sugar, and vinegar in a small saucepan over medium heat. Cook about 5-10 minutes, or until the cranberries pop. Remove from the heat and let cool. Pour cooled cranberry mixture into a blender or food processor and process until smooth. Add the mustard and orange juice and blend. With the motor running, stream in the olive oil. Season dressing with salt and pepper.
Makes about 2 cups dressing
Did you know that. . .
Fresh cranberries:
* are low in calories {44/cup}
* are high in fiber
* are low in sugar
* aid in the prevention of urinary tract infections {UTIs} by preventing bacteria from sticking to the urinary tract lining
* are high in phenols which are plant chemicals known to be highly protective against many health problems {i.e. toxic to cancer tumor cells}
* helps to prevent bacterial adhesion to teeth and the stomach lining, preventing dental plaque and ulcers, respectively
Information from: The 150 Healthiest Foods on Earth {Jonny Bowden, Ph. D., C.N.S.}
“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.” Luciano Pavarotti
“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.” Luciano Pavarotti
“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.” Luciano Pavarotti
“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.” Luciano Pavarotti
“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.” Luciano Pavarotti
“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.” Luciano Pavarotti
“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.” Luciano Pavarotti
“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.” Luciano Pavarotti
“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.” Luciano Pavarotti
Maui Girl Cooks 