SUNNY MORNING - Spinach & Pecan Salad

Were in for a mixed bag today. The morning off-shore breezes leave clear skies and lots of sun.

In the afternoon these turn and blow on-shore from the east and we could be in for some more thunder and lightning squalls. At least it will stay warm around 86 and the eateries along the Hollywood Broadwalk are all happy to let anyone find refuge from unstable weather.

PERSONAL HAPPINESS - HINT

When you link your self-worth to a partner it leads to feelings of need, so always persue your own passions to keep your confidence high.

Here is a delicious Southern Salad, that is quick and simple to toss together.

SPINACH & PECANS Salad- (SERVES 2)

Young Spinach leaves – a couple of big handfuls, stemmed
Romaine – 1 big handful
Gorgonzola crumble – 2 TBL
Pecans, broken - 2 TBL
Fresh Bosc pear – 1
Chili Stuff Chili Mix – ½ tsp
Tear spinach and romaine into 1 inch pieces
Pear – include skin and cut into ½ " irregular pieces
Toss together
Sprinkle chili stuff on pecans
Add pecans and gorgonzola crumble and toss again
Separate into two bowls and drizzle on the dressing

Dressing (sweet and spicy)
Honey – 2 TBL
Olive oil 2 TBL
Fresh lemon or lime juice – 2 TBL
Ground white pepper – 1 tsp

SOUTHWEST SUNSHINE - Hollywood Greek salad

Hollywood Beach at Indiana Street from the air.
The tide is up at midday so the swimming is easy and the southwest breezes bring lots of sunshine. There is always a chance of thunder showers in the afternoon, but that is no problem if you keep an eye on the clouds. The beach is uncrowded even for a weekend.

NUTRITION HEALTH - HINT

The Lactic acid bacteria in yogurt seems to be a disease fighting component.

Hollywood Beach Greek Salad with Chicken

Romaine – chop bite sized pieces – 2 handfuls
Green Bell Pepper, small – chopped
Cucumber, ½ peeled and chopped
Sweet Onion, ½ - chopped
Cherry Tomatoes – sliced in half – 1 cup
Kalamata olives- seeded and chopped – ½ cup
Feta Cheese – 4 oz. diced
Garbanzo beans – 7 oz.
Chicken, freshly roasted - 8 oz. - boned, shredded and chopped
Parsley, flat leaf a handful – chopped
Oregano fresh leaves – chopped 2 TBL
Garlic – 2 cloves – minced
Lemon juice 1 squeezed
Olive oil – 2 TBL
Kosher salt
Black pepper, freshly ground

Combine all the ingredients in a large bowl with the chicken pieces.

Whisk together the olive oil, lemon juice & garlic. Drizzle over salad and toss easily to cover everything. Salt and pepper to taste.
Serve with fresh crusty bread.

Southern Flow Avocado, Barley & Bacon Salad

The southern breezes keep the clouds and T- storms rolling across Hollywood beach. At least the water is warm and the tropical drinks cool.
Don't take a chance with the lightning.



AVOCADO , BARLEY & BACON SALAD


Barley - 1/2 cup
Bacon - 4 slices
Avocado 1, -iced
Corn - frozen, thawed - 1/2 cup
Peas - frozen, thawed - 1/2 cup
Red onion - chopped - 1/2 cup
Tomatoes, fresh diced - 1 cup
Chicken, roasted -light & dark shredded - 2 cups
Chicken stock - 1 cup
Kosher Salt
Black pepper, fresh ground


Cook the barley in about 2 cups of water. When the water is almost evaporated add a cup of chicken stock and let it cook down. Let the barley cool.
Fry the bacon crisp. Let it cool and break into small pieces

Mix this all together with the corn, peas, red onion and tomatoes in a large bowl.
Now toss in your chicken pieces and toss

Drizzle on a dressing of simple 1/2 and 1/2 olive oil and vinegar whisked with a couple of pinches of salt and pepper to taste. Toss this salad again, lightly and serve with some crusty fresh bread.

SOUTHERN SHOWERS - Chicken & Spinach Salad

The Southern breezes continue to bring a few squalls across Hollywood Beach but the water is clean and warm. The beach is pretty much empty these days and it is always free.

LIGHTNING SURVIVAL - HINT

Whenever the skies threaten lightning, and the clouds can be as far as five mile away, get out of the water and stay way from trees or wide open spaces. It is always best to go inside a large building or stand close to it. If your car is near, you can get inside. Don't wait for your hair to stand on end or your skin to tingle. Lightning is invisible death.

SPINACH & CHICKEN

Roast Chicken – torn, chopped or shredded into ½ inch pieces - 1 cup
Young Spinach leaves – torn into 1 " pieces – 2 cups
Celery – 3 stalks – small irregular chop
Bosc Pear – 1 (with skin) – irregular ½ " chop
Chili Stuff Chili Mix – 1 tsp
White pepper – 1 tsp
Asiago cheese – freshly grated – ¼ cup
Chop the celery and dump it into a bowl.
Add the spinach and pear pieces and toss.
Add the chili mix and pepper and grated cheese.
Blend in the dressing and let it all rest in the refer.

DRESSING:
Mayonnaise – 2 TBL
Olive oil – 2 TBL
Lemon juice – 1 TBL
Worchester sauce – 1 tsp
Whisk together

HOLLYWOOD SUNSHINE - Chick breasts & Cilantro

The very light breezes have turned and are now coming from the south west. This brings out the Green flags to show the ocean is very clam. Lots of sun to enjoy on the beach today. The Hollywood Broadwalk is summertime mellow.

MOVIE MADNESS- HINT

Researchers have found that people who watch mean-spirited movies are just as aggressive afterwards as those who see violent stories. Remind yourself to leave movie thoughts in the movie theater.


BROILED CHICKEN BREAST with CILANTRO & LIME
Quick & Simple

Chicken Breast, split in two
Cilantro, 1bunch, stemmed & chopped
Olive oil
Shallots, chopped - 1 TBL
Lime juice - 1 TBL
Chili Stuff Chili Mix - 1 tsp

Mix together the shallots with the lime juice, chili mix, and 3 TBL of olive oil.
Put some in a baking pan and brush the rest over the chicken breasts.
Add a couple pinches of salt & pepper to taste.
Broil in a preheated oven for about 10 minutes.

Just before serving drizzle on some more lime juice and a good sprinkling of cilantro

MEMORIAL DAY - Garlic Shrimp & Avocado Fajitas

The light on-shore breezes may bring an occasional brief squall to Hollywood Beach and the Red flags warn of rip currents. But the air and water are warm, and the beach has room for everyone to enjoy the holiday.

THINKING CLEARLY - HINT

A study by a medical university in New York shows that leaner people think more clearly in tense situations.
Here is the deal. The more body fat you have, the higher your levels of cortisol. It is a hormone that hampers cognitive abilities.

GARLIC SHRIMP & GUACAMOLE FAJITAS

Garlic, 4 cloves - minced
Shrimp, 31-40 count - peeled
Olive oil
Kosher salt
Black pepper, fresh ground
Flour tortillas - 4
Cilantro - I bunch - stemmed and chopped

Guacamole: Avocado, 1 - mashed
Onion, minced - 2 TBL
Garlic, 1 clove - minced
Jalapeño, 1 - minced
Lemon juice - ½ lemon

Sauté minced garlic in olive oil. Stir all the time so it doesn’t burn, for about 2 minutes.

Add to the pan the shrimp with a couple pinches of salt & pepper to taste.

Bake the tortillas in oven on a baking sheet just until they get brown spots.

Spoon a good amount of guacamole onto each tortilla and place 4 or 5 shrimp on top.
Sprinkle the top of each serving with a generous amount of cilantro.

SUNDAY FLAGS - Breaded Shrimp & Garlicky Beans

It is starting out nice and clear but the on shore breezes are keeping the Red flags flying and will probably bring some afternoon squalls. At least the water is in the 80's.

WEIGHT CHANGE HINT

Whether you want to go up or down the scales, a 1/2 pound a week is plenty. That amounts to 25 pounds a year and that is huge. Also altering your weight by 1/2 pound a week won't change your life style and is an easy target to live with.


BREADED SHRIMP & GARLICKY BEANS

Shrimp, 31 - 40 count - peeled - 1 lb.
Bread crumbs - ½ cup
Baby arugula , stemmed - ½ lb.
Garlic, 2 cloves - minced
Olive oil - 2 oz.
Dry Vermouth - ¼ cup
Rosemary, ground - ½ tsp
Kosher salt
Black pepper, fresh ground

Use a large bowl. Mix together the bread crumbs, the rosemary , a couple pinches each of salt and pepper.
Add the shrimp and toss to coat completely with the bread crumb mixture.
Place the shrimp on a baking sheet and put in a 400 degree oven for about 10 or 11 minutes.

Now use a heavy medium sized pan, about 9 o 10 inches in diameter, over medium heat. Use a couple TBL of olive oil and add the beans and garlic and stir so the garlic doesn’t burn. Add the vermouth and a couple pinches of salt & pepper. Cook for about 2 minutes.

Turn off the heat and add the arugula and stir.

Serve the beans on a plate with the breaded shrimp on top.

SUNNY SKIES - Chilled Zucchini & Cucumber soup

The southeast winds have subsided but the towers still fly the red warning flags. Not to worry during midday because the ocean tide is very low and the warm water is shallow. Plenty of sunshine on Hollywood Beach and a few chances of quick rain squalls.


ANTIBIOTICS SPARINGLY - HINT

If you know you have bacterial infection for sure, then using the proper antibiotic cure is great.
Other than that, the indiscriminate use of antibiotics can leave your immune system weaker than normal and make you at risk of catching and spreading a hard-to-treat infection.


Chilled Zucchini and Cucumber Soup with Herbs
Serves 6

cucumbers, english -1 large or 2 medium, unpeeled (about 10 ounces)
zucchini - 4 small, cut into thick slices

fresh mint leaves - Handfull

fresh baby spinach or arugula leaves - Handfull

Kosher salt - 1 TBL
olive oil- 2 TBL
garlic - 2 cloves, crushed
yellow onions -2 small (abouf t 12 ounces), finely minced
dry vermouth 1/3 cup
chicken or vegetable stock -4 cups fresh thyme leaves 1 tsp
tarragon, fresh leaves - 1 TBL, loosely packed
black pepper - freshly ground ,
whipping cream -1/2 cup plus 2 TBL
Tabasco (or similar hot sauce), to taste
fresh goat cheese - 1/2 cup

Whisk together the stock, vermouth, olive oil, whipping cream, Goat cheese, salt & pepper with the Tabasco sauce to taste for the dressing

Toss together the Cucumber, Zucchini Arugala, Tarragon & Mint leaves.

Drizzle the dressing over the greens and lightly toss

SOUTHEAST BREEZES - Couscous & Vegetables

Breezes from the southeast continue to bring clouds but the tide is very shallow at midday so not much worry in Hollywood about the red flags

There is plenty of sun at the beach and the ocean has a light chop and is in the 80's.

COUSCOUS with Mixed Vegetables
Serves at least 8

Couscous – 1 package, 10 oz.
Onion - 1 medium, diced
Carrot – 2, chopped
Zucchini – 2 diced
Turnip – 1, chopped
Bell pepper, green – 1 chopped
Green beans, 1 dozen - chopped into 1" pieces
Tomatoes, 4 fresh - peeled and chopped, or a 14 oz. can drained
Garbanzos – 1 can, 8.oz – drained
Chicken broth – 14 oz.

Olive oil – ¼ cup
Garlic – 3 cloves diced
Ginger, ground – 4 tsp
Cumin, ground 2 tsp
Cayenne pepper – ¼ tsp
Kosher salt
Black pepper – fresh ground

Use a large deep pan at medium heat. Star the vegetables with the onion, carrots, green beans, and turnip in olive oil.
When the onion becomes translucent add the zucchini and stir.
Add the garlic and ginger and keep stirring so the garlic doesn’t burn.
Cook for a couple of minutes, covered.
Add about ½ can of chicken broth with some salt and black pepper.
Add the tomatoes, garbanzos and green pepper.
Stir and cover
Add the cumin and cayenne and mix in well.
Add the rest of the chicken broth and bring to a boil. Add in the couscous, stir and turn off the heat. Let everything cook together covered for about 5 minutes and serve in bowls.

southeast breezes

SOUTHEAST RAINS - Asparagus, Peas, Prosciutto Salad

The southeast winds are still bringing moisture and rain squalls with them but the beach is sunny. The red flags are flying and warning of rip currents, but the water is warm and inviting.
The waves are fun and look rough but they are really only visual and pretty mushy.

SPRING GREENS , ASPARAGUS AND PROSCIUTTO
A Salad for 4

fresh peas, shelled - 1 lb.

spring asparagus - a big handful, broken into 1 1/2" Pieces and sauteed in dry vermouth

Mixed spring greens - 1 package

Prosciutto - about 8 slices - cut into thin strips

Asiago Cheese - freshly grated

Kosher salt

Black pepper, fresh ground

Dressing: olive oil - 4 TBL

dijon mustard - 1 tsp

garlic, 2 cloves - minced

lemon juice - 2 TBL

Toss together the peas, greens, asparagus & prosciutto. Then drizzle the dressing over and toss again. Add pinches of salt & pepper to taste.

WARM RAINS & CLOUDS - South Florida Chicken Salad

Little chance iof sunburn today. The skies are overcast and the breezes continue to feed up here from the South. Red flags are still flying. Showers and lightning events are on call for today. At least it is warm now.

BACK PAIN HELP

Using dumbbells is a good way to beat backaches. Sufferers who train with free weights for about a dozen weeks have reduced back pian by as much as 60%. Getting toned all over fights fatigue all day. Remember not to over do it and use weights that you can easily handle. - (More reps to the sets.)

SOUTH FLORIDA CHICKEN SALAD

Chicken Breasts, 3 skinless and boneless, sautee

Garlic cloves, 2 - minced

Kosher salt

Black Pepper, fresh ground

Olive oil

Italian tomatoes, 3 fresh - diced

Spring Asparagus , fresh - handful

Red onion - thin sliced - use 1/2

Bacon - 3 or 4 slices - cooked and chopped.

Corn , frozen - thawed

Chili Stuff Chili Mix - 1 tsp

Vermouth - 1/3 cup

In a large pan with olive oil at medium , sautee the chicken breasts with a couple pinches of salt & pepper & Chili Stuff Chili Mix. Then let them cool and slice them lengthwise into 1/2 inch strips.

Cook the asparagus in a steamer for a couple of minutes (until it gets soft but still shiny.) with some water and vermouth.

Plate the chicken, a couple pieces with 3 or 4 stalks of asapargus along side and a couple TBL of corn scattered around. Add a couple TBL of chopped tomatoes with some bacon pieces. top wth a few slices of red onion halves.

For dressing : Whisk together some honey, olive oil, dijon mustard and vinegar. Drizzle this over the salad and serve with some fresh crusty bread.

CLOUDS FROM SOUTH EAST - Cuban Sandwich

The southern breezes will increase to maybe 15 MPH and come from the east. The clouds from Cuba will most likely bring some thunder and lightning., along with some wet squalls. The ocean is warm and the flags indicate rip current danger. If you just stay near the life guard towers there is lttle to worry about.

HOW TO SAY NO

This small thing can be very important to make you feel relieved and free of stress. Just put your tongue against the back of your top teeth, make an oval with your mouth and let nature do the rest.

CUBAN SANDWICH

Roast pork – thin sliced. 3 oz.
Ham – thin sliced, 3 oz
Swiss cheese, thin sliced, ¼ pound
Deli mustard
Butter
Kosher Dill Pickles, thin sliced (sandwich style)
Cuban bread – 1 small loaf. (Italian or French can be substituted)

Method without a sandwich press.
Slice the bread lengthwise. It should be about 10 inches in length.
Spread both halves with butter and mustard.
On one piece make layers with the pork, ham, and cheese, and a layer of pickles
Cover with the other half piece of bread.. Wrap the sandwich in foil or parchment paper.
Without a sandwich press, use an oven heated to 400 degrees. Place the sandwich into a large warmed cast iron skillet. Nest another large cast iron skillet on top and place the whole thing into the pre heated oven. Bake for about 15 minutes. The bread should be crispy and the cheese melted.

As soon as you remove the sandwich slice it on the diagonal and serve while hot;
or wrap the sandwich in foil and take to the beach.

EASTERN BREEZES - Eggplant, Olives & Rigatoni

East winds continue at about 20 MPH.
The Red flags are flying so keep an eye out for rip currents, and the ccean is about 80 degrees. There is plenty of sun today but we may get some fast moving thunder showers.

HOW TO TELL JOKES - HINT

This is something that is easy and makes everyone around you feel better. Just use a
natural, converstional tone. 80% is delivery and only 20% is content. Don't talk to slowly or you sound like you are telling a joke.


EGGPLANT – TOMATO – BLACK OLIVES with RIGATONI
A great vegetable pasta dinner
Very easy, about 20 minutes – just prep ahead of time

Eggplant – 1 medium – ½" dice – 2 cups
Onion – 1 large – chopped
2 carrots – chopped
Black olives – ½ cup , chopped
Tomatoes – 14 oz. can – diced
Rigatoni – 1 lb. #24
Coriander – ground 1 tsp
Red chili flakes – 1 tsp
Basil – dry 1 TBL
Parmigiano cheese - freshly grated – ½ cup
Sharp Cheddar – freshly grated – ½ cup
Chili Stuff Chili Mix – 1 tsp
Kosher salt
Black pepper – freshly ground

Use a large deep pan , heated to medium. Sautee onion & Carrots in olive oil until onion gets translucent and the carrots begin to soften. Add a few pinches on salt and some black pepper.
Add in the eggplant and a few more glugs of olive oil. Eggplant really likes the oil. Stir around until the eggplant gets golden.
Add the coriander, red pepper flakes, chili mix, salt & black pepper.
Mix and cover.
Cook rigatoni in a large pot of boiling water for about 10 minutes. Make sure the pot has enough water that the temp will not drop when you add the pasta.
Add the tomatoes and olive to the eggplant.
Add the basil and stir. If you use fresh basil use a big handful. Chop this and add it just a minute before serving.

Drain the rigatoni and spoon about a dozen into a bowl.
Then cover it with a good helping of eggplant.
Top with a generous covering of the cheese mixture.

Serve with fresh crusty bread and a good red wine.

SUN & CLOUDS - Stuffed Tomatoes

Southeast breezes, up to 20 mph, bring us sun, and clouds today. The clouds have a chance of joining together at sometime for a quick squall. At least it is warm on this early start of the wet season.

Remember, get out of the water if it looks like lightning is near.

A WHY-NING HINT

Why? is a fine question for small children, but for adults it is junk. e.i. Why is life doing this to me?

Simple: Just change why? to How? such as,

How do I change?

STUFFED TOMATOES

Fresh Toamtoes
Arboreal or Pearl Rice (short grain) - 1 cup
Tomato pulp - ¼ cup
Garlic 3 cloves - diced
Basil - I TBL
Italian parsley 1 bunch = chopped
Parmesan, fresh grated = 3 TBL
Olive Oil
Kosher salt
Black pepper, fresh ground

Steam the rice.
Cut off tops of tomatoes and clean out insides.
Sauté the chopped garlic in olive oil and mix with the cooked rice, tomato pulp, basil and Italian parsley and salt & pepper to taste.
Stuff the tomatoes. Place in a pan with a coating of olive oil. Cook covered for 20 minutes, at 350.
Sprinkle with a covering of parmesan cheese just before serving.

EASTERLY CLOUDS - Cream Chicken & Egg Noodles

The high pressure in the east continue to push the breezes from there. With these breezes there will be some small squalls The ocean water is about 80 so it feeds the humidity and brings it up to a comfortable 87. Not much chance of a sunburn today but the tide is up in a good place for swimming at midday. If a thunder storm approaches it is a good idea to leave the water.

SPF - A NEED TO KNOW

This is how it is figured and works. SPF is merely a number asigned as a multiple of your MED(Minimal Ethermal Dose) That is the time when if you press on your skin it leaves a white spot. This time changes with the latitude and skin color.

When you reach your MED you cannot get anymore color or suntan for about 3 days. Instead, you will only burn. If say you are at a place where you reach your MED in 10 minutes, then an SPF of 15 will give you 15 X 10 or more than 2 hours to reach the same condition.

The highest SPF recognized by the FDA is 15. Anything above that is manufactureer's lies and jive and hype. If you want a total block you must use something opague like Zinc Oxide or wear clothes. (there is a clear product that gives about 95% protection and is waterproof. Coppertone's Nose Coat)

Cream Chicken over Egg Noodles

Roasted Chicken
Egg Noodles – ¾ lb
Frozen peas – thawed – 1 cup
Mushrooms, Baby Bella – sliced and chopped, ½ cup
Carrots – Fresh – 4, chopped bite size
Butter 4 TBL – plus another 2 TBL
Flour – 4 TBL
Milk – 1 cup
Chicken Broth – 1 cup
Kosher salt
Black pepper - Fresh ground
Chili Stuff Chili Mix – 2 tsp

Separate white and dark meat from chicken and cut into bite size pieces.
Use a large pot of boiling salted water. Add the Egg noodles and cook for about 8 minutes.

Make your sauce as a simple roux. Combine 4 TBL of flour with 4 TBL of butter. Whisk together a low heat, stirring all the time while the ingredients blend to a smooth texture
Now add a cup of milk and a cup of chicken broth. Stir to blend and cook at low temp.

Keep stirring while you add the chicken pieces. Add salt and pepper to taste.
Add the mushrooms and let sauce thicken.

After a couple of minutes the mushrooms will be cooked and you can add the peas.
Steam the carrots until they get tender, but not mushy. Remove from heat.
Add the 2 TBL of butter to a large pan and sautee the carrots for just a short time.
Drain the pasta and serve in warm bowls.

Ladle the cream chicken over the top.
Serve the carrots in small separate bowls or just add them around the sides of the cream chicken. Sprinkle the top of each serving with Chili Stuff Chili Mix.

EASTERN FLOW - Chicken Breasts & Linguini

The breezes from the East continue. Even though the ocean is in the 80's there is always a chance of a thunder shower at this time of year. There will be plenty of sunshine in between the clouds, but if lightning approaches your area stay out of the water. Maybe even head inside one of the eateries along the Hollywood Broadwalk.

HEART HEALTH HINT

The laid-back life style along the beach lowers the stress and anger rate and this in turn seems to lower ths chances of a heart attack. Just relax. Enjoy the comfortable surroundings and forget about the normal daily problems.

CHICKEN BREASTS & LINGUINI

Chicken breast, 2 – cut into ¾" pieces
Linguini – ¾ lb.
Garlic, 3 cloves – minced
Carrot , 1 large – chop asymmetrical
Broccoli – about 10 oz, florets
Chicken broth – 2/3 cup
Basil, dry – 1 tsp
Asiago cheese, grated – 2 oz.
Olive oil
Kosher salt – 1 tsp
White pepper, ground - 1 tsp
Italian parsley (flat leaf) – a handful diced.

Cook the pasta in salted boiling water for about 9 minutes.
While this is going on cut the breasts into 3/4" pieces
Sautee the chicken while stirring for about 5 minutes
Cook the carrots and broccoli in the chicken broth & basil until tender but with a good color.
Serve the chicken and vegetables over the linguini. Add a pinch of salt & pepper
Sprinkle with a good amount of grated asiago and top with the dicedparsley.

LIGHT EASTERLIES - Spaghetti & Clam Sauce

Light eastern breezes (about 5 mph) are keeping it nice and sunny along Hollywood Beach today. The water is clean and the tide is up during midday for good swimming. The sand is hot and you may want to enjoy the ocean for a cool-off. Green flags are flapping.

GIVE SOMETHING BACK

Go to greatergood.com for less than a minute and you can help support sites that help people, pets and the planet. You can click on books for literacy programs or food for malnourished kids or protection for endangered forests. What the heck, give it a try.

Spaghetti with Clam Sauce

Serves 4 in wide bowls
Spaghetti – 1 lb
Baby clams – 2 cans – 10 oz each
Olive oil 2 TBL
Butter – 1 TBL
Vegetable broth – ½ cup
Dry vermouth – ½ cup
Anchovies - 3 or 4
Parsley – fresh flat leaf, stemmed – 1 bunch, chopped
Garlic – 4 or 5 cloves – diced
Chili stuff chili mix – 1 tsp
Parmesan cheese – grated

Cook spaghetti in large pot of salted boiling water until al-dente, about 10 minutes
Use a large deep pan heated to medium.
Add olive oil butter and anchovies. Mix the anchovies around until they start to disintegrate. These should take care of all your salt needs
Add garlic and stir as it cooks until it turns golden but not brown.
Add the vegetable broth.Add the clams weith their juice in the cans
Stir in the Chili Mix
Add the Vermouth and stir and cook uncovered for about 5 minutes

Slip the spaghetti into 4 wide bowls. Ladle the clam sauce over the pasta.
Sprinkle tops with chopped parsley and freshly grated parmesan.

GREEN FLAGS AT BEACH - Pasta Primavera

The 80 plus water is flat and clean and the tide is up at midday to make swimming very easy. The beach is hot, and empty of wind and people today.

MENTAL HEALTH HINT

Any time you can make a simple change in your pattern of action you are helping your brain to function better. Just a simple thing like swithching your watch to the other arm or taking a different way to and from your home, by even one block, helps. Trying to figure a math problem in your head rather than on a calculator is an excellent brain excercise.

Pasta Primavera

Farfalle (bowtie pasta) – 1 lb
Zucchini, 2 medium – chopped asymmetrically
Carrots, 3 medium – chopped asymmetrically
Onion, - chopped
Bell pepper, green – chopped
Bell pepper red – chopped
Broccoli florets, 1 cup
Cherry tomatoes, 1 doz. - cut in halves
Asiago cheese – grated
Olive oil ¼ cup
Kosher salt
Black pepper
Oregano, dry leaves, I handful – broken
Basil Fresh leaves – 1 handful – torn
Chili Stuff Chili Mix – 2 tsp

Cook pasta in a large pot of salted water for about 8 or 9 minutes or until al-dente.
Drain.
Steam the vegetables so the carrots become tender and the greens stay bright.
Use a large deep pan at medium heat. Add olive oil until hot. Mix together in the pan the pasta, oregano, basil, and chili mix.

Great on Beach - Italian Style baked beans

The weekend crowds are gone.

The tide is high at midday. The ocean is flat. The flags are green. The water temp is in the 80's

The air is in the high 80's.

SURVIVAL HINT

Covering your eyes in a dangerous situation won't help, but putting together an emergency game plan beforehand will.

Italian Style Baked Beans

Cannellini (Great Northern beans – 4 cans (15oz)
Pancetta – ½ lb – thin sliced
Olive oil
Onions, 2 medium - chopped
Garlic – 5 cloves – diced small
Tomato sauce – 1 cup
Porter or Stout – ½ pint
Mustard – deli style – 2 TBL
Honey – 3 TBL
Balsamic vinegar – ¼ cup
Kosher salt – 1 tsp
Black pepper, fresh ground – 1 tsp

Chop the pancetta into small, 1/2" pieces. Cook at medium in a big deep pot in olive oil until crisp (between 5 and 10 minutes) Add the onion and garlic and cook until shiny. Stir often so the garlic doesn’t burn,
Mix in tomato sauce, ale mustard, honey, vinegar and salt & pepper. Stir until everything begins to simmer. Blend in the beans after you have drained them
Place in a preheated oven at 375 degrees. Stir everything once in awhile and let it cook uncovered for about ½ hour.

Mother's SUN Day - Pasta Putanesca

Light southeast breezes (about 4 mph) and green flags welcome everyone to the beach on this warm Mother's Day. Historically this is the busiest day in the restaurant business so the eateries along the Hollywood Broadwalk will all be serving lots of good times. The tide is in and up at midday and the water temp is in the low 80's

ECO HINT

This even works when the economy is robust.

If you reuse a glass jar you could be saving enough energy to power a lightbulb for about 4 hours.

PASTA PUTANESCA

Olive oil - 2 or 3 TBL
Butter – 2 TBL
Garlic – 4 to 6 cloves – diced
Tomatoes – 15 oz can – diced
Black olive, 15 coarsely chopped
Anchovies, flat – 4 oz can – chopped
Capers – 30 or so
Pepperoncino – 6 – chopped small
Farfalle (Bowties) – ½ lb
Red wine – 2 oz
Chili Stuff Chili Mix – 1 tsp - www.chilistuff.net
Basil, dry crushed – good TBL
Parsley, flat leaf, one bunch – stemmed and chopped
Parmesan cheese – fresh grated

Use a good sized pot of boiling salted water, toss in the farfalle and after stirring, cook for about 9 minutes or to al-dente.
In a large pan at medium add olive oil and sauté the garlic for a couple of minutes so it doesn’t burn
Add the black olives, capers, pepperoncini and anchovies. Add the butter, basil and Chili Mix
After a couple of minutes add the tomatoes. In a couple more minutes add the red wine and cover at a lower heat.
Serve, folded into the farfalle or mixed in and with some good crusty bread.

BLAZING BEACH -- EGGS OVER ASPARAGUS

This is fine weekend weather with lots of sun.
The tide is back up to a comfortable level at midday. The eateries along the Hollywood Broadwalk can all whip up a good tropical drink to cool you down in the hot weather. The Green flags on the towers again are advertising to dive right in. The breezes from the South east are only at about 4 or 5 mph.

HEALTH HINT

Research shows that the large hole in the ozone layer is one reason melanoma rates have doubled over the past thirty years. Always keep a stash of sunscreen around in your car or gym bag to remind you to apply it.


Eggs over Asparagus – (for two)

Rich, light and takes less than 15 minutes

Fresh Spring Asparagus – 2/3 LB
Eggs – 4
Toast – 2 slices
Parmesan cheese – fresh grated – 1/3 cup
Butter
Olive oil
Kosher salt
Black pepper – fresh ground
Chili Stuff Chili Mix – 1 tsp

First, slice or break off the bottom inch or so of the asparagus spears.
You should have about twenty.
Steam them for about 5 minutes or until they are tender but still bright green.
Place a piece of unbuttered toast on each plate
Arrange half the asparagus on top of each slice of toast.
Dot asparagus with butter and sprinkle with a covering of grated cheese

In a large pan, heated to medium, add olive oil and about 2 TBL of butter
Sautee the eggs.
Then carefully place 2 eggs over top of each serving of asparagus.
Season with salt & pepper.
Add another layer of cheese and about a ½ tsp of Chili Stuff Chilly Mix
Place plate in oven at 350 for about 5 minutes or until cheese melts.

CAREFUL The plates will be hot to the touch when you serve them.

BEACH HOLIDAY - Omlet with cilantro

It is perfect weather on the beach and the tide gives a comfortable depth at midday. The temps are warm in the air and in the water. The winds have turned into very light breezes from the east.

BEACH SAFETY
It is always good to be near a life guard tower when going into the water. Check the warning flags. If they indicate rip currents, make sure to look for flat patches between the wave breaks. These indicate rip water moving away from the shore. If the water is shallow there is little to worry about.


Omelet with Cilantro and Portabella Mushrooms
For two

Eggs, 4 – whisked together
Portabella mushrooms, ¼ lb. – sliced and chopped
Cilantro, fresh small bunch (maybe 20 leaves) – remove stems and chop
Butter – 2 TBL
Olive oil – 3 TBL.
Kosher salt – 1 pinch
Black pepper, fresh ground – 1 pinch

Use two pans. In first one, sauté the mushrooms in a TBL of olive oil. After you have flipped them turn off the heat.

Heat the omelet pan to medium. Add 2 TBL of olive oil, then 2 TBL of butter and mix together. Pour the whisked eggs into the hot pan. Place the mushrooms one side and cover with the cilantro leaves. Watch the eggs as they cook so they don’t stick or get brown on the bottom. While this is cooking sprinkle on a pinch of salt and a pinch of pepper.

Serve on a plate by letting the open faced omelet with the mushrooms and cilantro leaves slide out of the pan. When it is half on the plate, roll the pan so the other half of the omelet folds over the plated half.

Serve with a chunk of fresh crusty baguette

ANOTHER FINE DAY - Corned Beef Hash

The Life Guard flags have been changed to Yellow , but with the tide low and the water shallow, they should be Green. Lots of sunshine today and very litght breezes out oif the east.
You masy want some sunscreen with a high SPF number. Here is a tasty and fast meal, especially if you are having friends by.


Corned Beef Hash

Corned Beef - 1 12oz. Can
Idaho Potato – 1 skin on, wash and chop asymmetrical
Spanish Onion – 1 medium chopped small
Chili Stuff Chili Mix – 1 TBL
Black Pepper – fresh ground
Olive oil

Oil in large deep pan heated to medium.
Cook potato chunks, moving them around as they brown.
Add onion. Mix and cover.
As soon as the onion begins to change color, mix in the corned beef
to an even distribution and add the Chili Stuff Chili Mix and black pepper.
Stir around again and cover for about five minutes.
Serve with a poached egg on top or with scrambled eggs or by itself.
http://www.chilistuff.net

GREAT BEACH WEATHER - Salmon burgers

Blue skies and sunshine are here. The temps on the west side of Hwy 95 might get to 90 today, but east of Fedaral Hwy and on the beach it will only get to mid 80's . Still the winds have gone to other places and the tide is low and the ocean shallow at mid day and the sun is everywhere.

PET ASSISTANCE - HINT

If you need to find a nother loving home for your pet. Try posting flyers in your community center or vet offices. also use www.petfinder.com . Remember this is part of your family.

SALMON BURGERS ON BABY SPINACH LEAVES

Wild Sockeye Salmon – 14 ½ oz can
Scallions – 3 – minced
Egg Whites – 2
Baby Spinach leaves – 2 cups
Cucumber – 1 – peeled and sliced
Dill, dry – 1 TBL
Chili Stuff Chili Mix - 1 tsp
Japanese Soy sauce – 1 TBL
Kosher salt
Olive oil

Drain 1 can of sockeye salmon. In a large glass or ceramic bowl mix with scallions, dill & chili mix
Whisk together the egg whites with the soy sauce and mix into the salmon
Form into 3 patties and broil in a large pan coated with olive oil at medium heat
for about 7 minutes and flip gently just once. Both sides should be golden brown
Place a bed of baby spinach leaves on a plate and drizzle with some olive oil
Place the hot salmon patty in the middle and a ring of cucumber slices around the side. Sprinkle a pinch of Kosher salt on the cucumber slices.

HOLLYWOOD SUNSHINE - Swordfish Mazatlan

Hollywood Beach is all sunshine today. The Caribbean breezes have have left us with clear sky. The weekenders have left us with an empty beach. The ocean is clean and ready for anything.

HEALTH HINT
Charley Horse: Not the Kentucky Derby Kind
If a cramp hits, it is usually due to dehydration. Stretch the affected area as best you can. and massage in a circular motion with medium pressure. If massaging is too tough for you then squeeze the cramp.

Grilled Swordfish with Salsa Crudo and green beans

Swordfish Steaks two 8 oz. ¾ to 1" thick

Green beans – a good handful – steamed tender

Romaine - handful

Arugula - handful

Watercress - handful

Radicchio – handful

Lemon juice

Black pepper

Salsa Crudo de Mazatlań

Rub steaks with olive oil, fresh ground and a little salt. Grill for a couple of minutes on each side. Set aside away from heat.Remove the steamed beans for heat and mix with olive oil and lemon juice.Add beans to salad mix. Break sword fish into 2 or 3 inch pieces and add to the mix. Spoon on the spicy salsa and serve.

recipe for SALSA MAZATLAN’- CRUDOj

jalapeno peppers 2 – diced small

medium onion 1 – diced

medium tomatoes 2 - diced

limes – 5

Chili Stuff chili mix – 1 tsp. Here is a link: http://www.chilistuff.com

Mix the diced vegetables together. You should have an even amount of each so It looks a definite & even red, white and green. Squeeze in the juice of five limes. The limes will cook everything. Sprinkle on a tsp of chili mix and stir the bowl. You can eat this right away but it is better if it sits in the refrigerator for a few hours or over night.

Serve it with anything; on scramble eggs with refried beans or in a burrito. The lime gives an amazingly fresh zip to the salsa and it will make hot or cold food taste cool and refreshing even on a 100 degree day.

Put it on a baked potato then spoon some sour cream on top of it, or spoon some salsa onto the top of a bowl of chili.

DRY & SUNNY - swordfish & sweet onions

The day is all clear blue skies and sunshine at Hollywood Beach. It isn't crowded now that the regular week has begun. The ocean is warming up to the high 70's. and the tide is about medium high at midday. The current is still flowing from Miami towards Ft Lauderdale at about 2 knots and the water is clean.

WINE & HEALTH HINT
Researchers found that red wine drinkers have higher amounts of heart-helping Omega-3 fatty acids in their bloodstreams than teetotalers. It seems that wine’s polyphenols may stall the breakdown of good fats and halt the inflamation that leads to heart disease.

SWORDFISH WITH ROASTED SWEET ONIONS
Sweet Onions (Maui or Vidalia) – small to medium – couple of pounds
Swordfish steaks – ½ pound each – 4
Olive oil
White pepper, ground
Kosher salt
Lemon juice
Balsamic vinegar
Fresh Thyme leaves
Chili Stuff Chili Mix

Boil onion in a large pot for about 2 minutes. Drain and let them cool.
Peel them and trim off the bottoms.
Blend vinegar with a good glug of olive oil. Add a ½ tsp each of Kosher salt & white pepper & a ½ tsp of chili stuff/ Put the onions in a baking dish and roll them around in the sauce. Bake in a preheated oven at 425 for about an hour to get them golden brown.
Make a marinade for the swordfish by whisking together 1/3 cup of olive oil, about 1 oz. of lemon juice, about a TBL of chopped thyme leaves and ½ tsp each of salt & pepper.
Place the steaks in a shallow pan and pour the marinade over them. After about 5 minutes turn the steaks over to let the other side soak for about 5 more minutes’
Use a medium hot grill or a black iron ribbed grill pan. Grill the steaks for about 3 minutes per side.
Serve the steaks on warm plates with a good helping of onions and fresh crusty bread & with chilled dry white wine.

SUNNY SUNDAY - Linguini and Feta Cheese

Very light eastern breezes and blue skies meet everyone today. The water is easy and clean.
The temps should make the high 80's, so if you use sunscreen bring it along. No AH1-N1 flu on the beach but there may be some eye candy.


Linguini with Feta Cheese
A light onion sauce that cooks quickly.

Linguini – ¾ lb
Red onion, sliced thin – cut in half
Feta cheese – 6 oz, cut into ½" cubes
Lemon juice from one
Olive oil
Marjoram, dry – 2 TBL or a handful of fresh, chopped
Chili Stuff Chili Mix – 1 tsp
Kosher salt
Black pepper, fresh ground

Cook linguini in a large pot of boiling salted water about 9 minutes or to al-dente.
After draining pasta save the water.
In a large pan heated to medium pour in some olive oil.
Spread the onion around – sauté with a pinch of salt and a pinch of pepper.
Squeeze in the lemon juice.
Remove linguini from pot, drizzle in some more olive oil and a scoop of pasta water.
Mix in the cheese cubes and the marjoram and Chili Mix. Stir around so the pasta melts the cheese.
Add a little olive oil to the onion sauce and pour over linguini and mix together. Serve with chunks of fresh crusty bread and a crisp wine.

BEACH WEEKEND - Chicken Scaloppini, cucumber salad

Hollywood Beach is just about perfect this weekend. The breezes from the Bahamas have really slowed. The sky is clear and bright. The ocean is flat and the tide level is up for easy swimming at midday.

SHARK ATTACK MYTH

Last year there were just over 40 human & shark encounters in the entire country. Of these most were from smaller varieties of shark that mistook human hands and feet for little fish and caused only superficial lacerations.

You must remember that that sharks like to hang out at the ends on sewage drainage pipes.

They much prefer to slurp up a soft brown one than hunt and chew for a meal.

Also, the most dangerous thing in South Florida is Highway 95. Beware!

Chicken scaloppini, cucumber, apricot salad

Chicken breasts. -2 - Sliced thin and sauté ed
Dried apricots - sliced in half to make about ½ cup
Cucumber -1 - peeled, sliced in half & cut crosswise , 1/4” slices
Olive oil
Flour
Kosher salt
Black pepper, fresh ground
Valencia orange 1 - all the juice, and zest for about 2 tsp
Dill, fresh - a good hand full - chopped
Scallions- 2 - chopped

Dressing : Dijon mustard - 2 TBL
Sugar -1 tsp
Olive oil - 2 TBL
Kosher salt - a pinch
Black pepper, fresh ground - a pinch
Orange zest
Orange juice - ½ cup
Dill, one bunch - chopped - 2 TBL
Ginger, dry - ground -2 tsp.

Whisk all these ingredients together and drizzle over salad.

For Salad:

In a large pan at medium heat, sauté the scaloppini, in a dusting of flour, quickly.

Let them stand and cool for about 20 minutes. Slice these into pieces about ½ by 1”.

Use a large bowl and mix together the chicken, apricots, scallions and cucumber.

Chill for at least a couple of hours.

EAST BREEZES BLUE SKIES -Salmon, Asparagus

Hollywood Beach is free of flu and the sky is blue.
The breezes continue from the Bahamas but they are getting lighter, The tide is up at midday and the ocean is warm for swimming.

SHARK SAFETY HINT

There are a few things you can do to cut your chances of an encounter with a Shark.

1. First thing is to stay out of the water at dawn or dusk. That is their prime feeding time.

2. Don't wear jewelry into the ocean. It may be confused with shiny fish scales.

3. Stay away from drop-offs from the reef. That is a place they like to hang out.

4. Always act calm and graceful, never panicky. If you splash you can be confused with a fish in trouble. That spells dinner.

Salmon – asparagus – mushrooms – red potatoes

Salmon fillets – 4 , ½ pound each
Red potatoes - 1 ½ lbs. Chopped 1 " pieces
Asparagus – 1 lb.
Mushrooms – 4 oz. - sliced
Garlic - ground
Rosemary - ground
Lime Juice
Vermouth
Chili Stuff - Bonanza Fish Mix
Olive Oil
Black Pepper

Pour a couple of glugs of olive oil into a shallow baking pan. Place potato chunks
In the pan and sprinkle liberally with ground rosemary and garlic and black pepper.
Cook in a preheated oven at 375 for about 35 minutes. The dry rosemary and garlic work much better than fresh herbs in a roasting situation.

Place the young asparagus in a pan with olive oil at medium heat. Cover in a couple of minutes the aspargus will turn bright green. Now add the mushrooms. After a minute or so. squeeze the lime juice on everything and pour in a half cup of vermouth. And cover.

Spead out the Salmon fillets skin side down. Cover liberally with Chili Stuff Bonanza fish mix. Let sit for 20 minutes while potatoes cook. Dust the skin with flour and place in a olive oiled pan at medium heat, floured skin-side down. As soon as the edges turn light flour the tops sides and flip over. Put more Bonanza Fish Mix on the crispy skin and cook covered for a couple of minutes.