Back in the Swing

The last couple of months have been a whirlwind of working my buns off, and when not working, partying my buns off. Let’s just say, being healthy and exercising have taken a back burner. My schedule these days rarely allows for my nightly spin class/yoga, so instead I signed up for a month of basic training (bootcamp) at 7am Monday-Friday. Today began week two. Although I still haven’t completely gotten back to my lovely routine of staying in and cooking healthy dinners, I have gotten a couple in here and there. Last night I made Fattoush, a Middle Eastern salad that I am obsessed with. I have written about it here before, but I have made some changes to my Fattoush. I now add artichoke hearts, leave out the pita, keep the kalamata olives, add sumac, subtract cilantro and parsley, keep the mint and feta, substitute English cucumbers and baby heirloom tomatoes, and keep the chopped hearts of romaine, lemon vinaigrette and wild Alaskan Salmon.

I have also been baking a bit. Last night I made some pretty tasty meringues with chocolate chips and walnuts. Back in high school when I played soccer, there was this girl on our team whose mom would make the most amazing meringues. I definitely haven’t perfected the recipe, and this one only yielded 10 cookies that were quite flat rather than airy and beautiful. I think my eggs weren’t quite room temperature and I didn’t add the sugar slowly enough. I wanted cookies and I wanted them fast! Unfortunately, meringues aren’t the best cookies to make when in a hurry. And my arm hurts from whisking madly for a good 15 minutes in order to make them even a little fluffy. Those stiff peaks were impossible!

Chocolate Walnut Meringues

4oz chopped up semi-sweet chocolate

3 oz chopped up walnuts

2 egg whites room temp

1/3 cup sugar

1/8 tsp cream of tartar

¼ tsp salt

1 tsp vanilla extract

Preheat the oven to 300. Cover a cookie sheet with parchment paper. Whip the egg whites until frothy. Add the salt, cream of tartar and vanilla. Beat until mixture starts to thicken. Slowly add sugar and keep beating so stiff peaks form. Gently fold in nuts and chocolate. Spoon mixture onto cookie sheet and cook for 25 minutes.

Enjoy!

Long time, lots to eat

No, I haven't died. Still living in San Francisco, only now it's on the other side of town. I guess anywhere is kind of "the other side of town" compared to North Beach though. So now when I step out my front door, I don't manuver my way between smoking patrons of Gino and Carlo and passed out bums in Jasper Alley. I instead carefully carry my bike down our insanely steep stone stairs, turn the corner and find myself in Golden Gate Park. Well, the panhandle really. It's windier over here. Everyone has a dog. And instead of being tempted by friends sitting outside of Del Uva drinking wine on a tuesday afternoon, I hike up to Buena Vista Park or ride around GG Park. It's like I'm growing up or something.

Oh, and a barbecue came with the house. So did a really big, pretty backyard (along with some pretty young, pretty loud kids living upstairs). So I have dubbed this the best summer ever, even though it's still raining, because we will be grilling and entertaining like crazy all summer (and san francisco summers last til November). Already we have held a legit shrimp boil for my B-day, a very successful housewarming dinner party featuring shrimp and skirt steak fajitas, one Bay to Breakers waffle and sausage breakfast (ala Wet Hot American Summer) and at least two fattoush feasts. I love fattoush because it feeds lots of people and is very flavorful and good for you.

Fattoush
(Middle Eastern Salad)

Cut up a package of pita bread into triangles. Put on baking sheet and bake on 350 til crispy...around 15 mins.

Depending on how many people, pan sear salmon filets in a little oil with s+p. I go with about a half pound per person. And just a couple minutes on each side. You can also bake the salmon for about 10 mins at 350. Just drizzle with oil and s+p.

In big bowl combine:
chopped romaine (1.5 heads)
kalamata olives (1 cup)
chopped red onion(1)
peeled and chopped cucumber (1)
chopped fresh mint (1 cup)
crumbled feta
chopped fresh parsley and cilantro (1/2 cup each)
chopped tomatoes (4)

Top with the salmon, pita chips, and a lemony vinegrette. Enjoy!