Happy Memorial Day!

For Memorial Day today, I had The Best Clean Burger with Non-Dairy Ranch Sauce, Quinoa ad Vegetable Salad with Tahini Dressing, and Black Bean Salad. I tried out a few recipes today – I’ll be sharing them with you later this week.

The Alchemist’s Return!

Joey and Desmond on their visit to the Alchemist’s Kitchen last month.

Hopefully, you noticed the absence of my blog entries since early April.  You’ve possibly been tearing out your hair while you searched the interwebs for signs of my return to the collective kitchen, begging for more to eat than just stale bread and gruel.  Maybe you’ve at least missed me a little bit during this past month of meetings, finals, grades, and starting a new theatre company (the Mesa Repertory Theatre) that kept me from my stove.

Either way, I’ve certainly missed being in my kitchen and sharing food.  The final straw came in the form of a text from my friend Joey a few days ago.  Joey wrote:

“I had a long crazy dream about your egg pepper burrito brunch meal I always have at your house!  you should send me your specific directions and recipe “

The “egg pepper burrito brunch meal” of which Joey texted.

The “egg pepper burrito brunch meal” he was referring to was my recipe for Huevos Rancheros.  I laughed and put a post-it on my brain as a  reminder to find the recipe’s hyper link and forward it to Joey.

The post-it must have fallen off.  I received this text message this morning from Joey:

“I hope I did not offend you asking for that recipe.  I only ask because I love it so “

Of course, it didn’t offend me, but it sure reminded me that it was time to be more mindful of my food again.  To be honest, not only have I been wrapped up in my busy work schedule, but I haven’t very mindful of my food either.  I have been living and eating at work, not at home – and that is always a bad sign of impending weight gain for me.  Joey’s text reminded me that it was time to be mindful of my physical energy source again – to be mindful of the friends that I so enjoy dining and sharing my life with – to be mindful of my body and my breath – to be mindful in all things.

So, the Alchemist is in the kitchen, and the kitchen is open again!  I’ve had a couple of great food and recipe adventures in the past month that I’ll be sharing over the next few days, but in the meantime, check out the Huevos Rancheros recipe and the adjoining blog Huevos and Hitchhikers.  Both

are great, and this “egg pepper burrito brunch meal” would make a great and easy start to your Memorial Day celebrations tomorrow!

Mesa Repertory Theatre’s 2012 Summer Season

Another 12-Hour Day…

Summer break is 4 weeks away – and getting good healthy meals in is getting more and more difficult.  Tonight, it is left over sea bass on a bed of greens with sesame ginger dressing.

Fish Tacos from Fresh Seabass!

Fish Tacos (sea bass) with fresh guacamole, red cabbage, and pico de gallo.

Grand Junction is a nice place to live for a foodie like me – at least for a city of its size and location.  There are plenty of interesting, locally-owned restaurants and several of them share menus that celebrate world cuisine.  We have a wonderful farming community and great produce in our grocery stores.  Quality foods and healthy eating are easily accomplished here.

The one thing that I would complain about is the availability of fresh seafood.  We are fairly landlocked, after all.  I visit friends in Seattle and New York frequently and always look forward to going through the markets and butcher shops to see all the abundance of fresh fish.

I was moaning over my cravings to a friend recently, and he suggested that I check out Fisher’s Market Premium Natural Meats.  I was so shocked that I hadn’t heard of it, but even more so when I walked in and saw the bustling store with 3 displays of meats from filet mignon to locally-made sausages.   The last case held the seafood, which late on a Saturday had been picked over but still boasted some beautiful sea bass.  I had my heart set on making fish tacos with halibut, but settled on the beautiful white sea bass instead.  (I also picked out a lovely brisket for a recipe tomorrow – stay tuned.)

The staff at Fisher’s were so friendly and helpful; and the fish was unbelievable!!!  I could smell the freshness the moment I opened the package at home, and it was reflected in the rich buttery flavor!  I was in heaven!

Fresh sea bass from Fisher's Market.

Fish Tacos

1 lb white fish fillet (cut into 1/2 to 1 inch cubes)

cornmeal

chipotle chile powder

salt

1 egg

1 egg white

corn tortillas

red cabbage

pico de gallo

lime

guacamole or avocado slices (optional)

 

Mix cornmeal, chile powder, and salt together (to taste).  Beat eggs together.  Dip and coat each filet in cornmeal mixture, then into the egg mixture, then back into the cornmeal mixture.  Eat skillet on medium; heat oil.  Cook fish in small batches until browned outside (about 4 minutes).  Warm up corn tortillas and serve with red cabbage, pico de gallo, and lime.

First Friday April

An amazing series of gallery openings last night – The Art Center, Sabrosas, Planet Earth, and The Raw Canvas.  This one spoke volumes to me, and if it had been for sale, I would have bought TWO!  It seems like I apologized for “passionate outbusts” too many times this past week – but no more!

Have a great weekend, y’all!

Announcing the Mesa Repertory Theatre

I’ve been away for a few days; this is where I’ve been – Enjoy!