SOGGY & GRAY - Chicken Parmesan

The southwest breezes continue to bring squalls along with occasional lightning, The air and water are warm and the tide is up at midday. There is little risk of rip currents but with these conditions it is still better to swim close to the life guard towers.

CHICKEN PARMESAN
For Two - Simple

Chicken Breasts, 2 - pounded to ½” thick
Egg -1
Milk - ½ cup
Bread Crumbs- seasoned
Mozzarella cheese 6 slices
Marinara sauce - 16 oz
Parmesan Cheese
Olive oil

After you pound the chicken breasts, dunk them in a bowl with the egg and milk mixture.
Then dredge them in the bread crumbs so they are covered
Use a large skillet at medium heat . Brush in a nice coating of olive oil, about 2 TBL.
When the pan in hot lay in the chicken breast and brown them on each side for about 3 or 4 minutes or until they get nice and crispy
Now cover them with three slices each of the mozzarella and place the in a shallow baking dish brushed with oil.. Pour on your marinara sauce and place this in an oven of 350 for about 25 minutes or until the marinara gets bubbly.
Serve with oiled pasta or crusty bread

RAINS ON THE PARADE- Swordfish & Sweet onions

If you want to enjoy a warm, 80+, ocean come to Hollywood Beach early because we will be in for some substantial rain today, coming in from the southwest. With the rain comes lightning. This might be a good day to stay in and enjoy your kitchen.


TROPICAL DRINK - KNOW HOW

GINGER:

Ginger Ale has never gone away as a mixture.
If you pour it into a tall glass over vodka and add a squeeze of lime you get a Moscow Mule.
Use dark 150 rum and lime you now get a Dark & Stormy.

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.

High Thin Clouds - Fisherman's Fish

The mornings are warm and calm. After lunch we may get a few quick showers, but the light south west winds have the green flags flying and the ocean is real warm. The air temp on Hollywood Beach should remain in the mid 80's.

MANAGING THE RED-EYE - HINT

Pick the latest flight you can
Eat before you board, not on the plane

Brush your teeth
Adjust your watch to the destination time zone.
Stick a DO NOT DISTURB note on the headrest of your seat
Sleep
When you awaken, brush your teeth again, change clothes
Have coffee with a good breakfast

Fisherman's Fish - Fish over Rice

Serves 4-6

Sayyadieh in Lebanese cookery. This is a very good one. QUICK AND SIMPLE

olive oil - 4 Tbs.
onions, 3 medium - finely chopped
water, 1-1/2 pints – 12 oz.
salt - 1 tsp.
ground cumin - 1 tsp.
fish fillets 2 lbs cod, haddock, other non-oily firm fish
long-grain rice - 1 lb
pine nuts 2 oz.
lemon juice – 1 lemon

Heat 3 TBL of the oil in a large saucepan at medium heat and sautee the onions until brown.
Add the water, salt and cumin. Simmer until the onions have almost caramelized.
Add the fish and cook gently for 10 minutes. Remove fish and keep warm.
Use enough from the stock in which the fish has been cooked to cook the rice in a separate pan until it is tender and the stock absorbed. (about 20 minutes)
Spoon the rice into a shallow dish and lay the fish pieces on top.
Gently fry the pine nuts in the remaining tablespoon of oil until tender, and scatter them over the fish.
Meanwhile simmer and reduce the remaining stock, adding the juice of a lemon. Pour this over the fish and rice.

SUN SHOWERS - Lamb Medallions

The mornings are pretty nice and the warm ocean tide is up at midday but the breezes from the south are keeping ths showers rolling through the beaches. It is easy to get under cover at Hollywood Beach and the showers will be brief.

TROPICAL DRINK - KNOW HOW

RICKEY:

Any Rickey is just a shot of booze (your choice),

a shot of lime juice and a tall seltzer. That's it.

LAMB MEDALLIONS AND SHALLOTS

Lamb Loin - 1 lb. - cut into ¾” medallions
Shallots, minced - 1 TBL
Kosher Salt
Black pepper, fresh ground
Butter - 2 TBL
Tarragon, fresh - fine chop, 1 tsp
Red wine, dry - ½ cup

Sprinkle the medallions with a couple pinches of salt & pepper. Use a medium sized pan at medium heat and brown both sides of the lamb in butter , about 4 or 5 minutes. Remove and set aside,
Add the minced shallots to the pan and cook for a couple of minutes while stirring
Add the red wine and tarragon. Stir and simmer until the liquid is reduced to ½. Stir is a TBL of butter and any juices from under the lamb medallions,
Pour the sauce over the lamb as it is served.

Warm Showers at Beach - Risotto with Cranberries

Breezes from the southwest brought some more squalls to Hollywood Beach. The ocean remains at about 83 degrees with the yellow flags flying. The tide is in at midday so the swimming is easy.
The clouds have pulledt the air temp down to
less than 80 and the humidity has dropped to a healthy 70%. There could be a few lightning happenings in the afternoon, so keep a look out.



Risotto with Cranberries & Cashews

Arborio rice - 1 cup
Chicken broth - 4 cups
Garlic - 2 cloves, minced
Cranberries, dried - ½ cup
Cumin, ground - 1 tsp
Cashews - chopped or broken - ½ cup
Olive oil
Kosher salt
Black pepper - fresh ground
Italian parsley, stemmed and fresh chopped - 1 cup

Make the Risotto in 3 cups of broth ahead of time, (about 20 minutes) and let it cool.

Heat the olive oil at medium in a large pan, Stir in the garlic and cook for about a minute or until it turns golden.
Add in the cashews and cook for another minute.
Now add this to the risotto with the cranberries and the extra cup of broth.
Season with the teaspoon of cumin cook covered for a couple of minutes . Add the Kosher salt and black, pepper to taste and mix and cover.

Let the dish stand away from the heat for about 5 minutes.
Serve each plate with a generous sprinkling of chopped parsley

HOLLYWOOD SUN - Salmon Fillets baked n foil

The Southwest breezes continue to bring lightning squalls in the afternoon, but the mornings are all calm with bright sun on Hollywood Beach. The tide is up during midday with the water temp is in the low 80's and the air is about the same, though it may feel warmer as the humidity gets to you.

BERMUDA CLOSE BY - HINT

Bermuda is only about 650 miles away from the east coast.
It is perfect for a quick trip with only a little carry-on.
Shorts, T’s, Swim wear and a bathroom kit, is all that is needed.
St. George was founded in 1612. Walk around and enjoy the differences from the U.S.

Salmon Fillets baked in foil

Salmon fillets – ½ lb. each – 4 pieces
Olive oil
Tomatoes, fresh 3 / 4 – chopped
Onion – chopped
Garlic – 3 cloves – diced
Zucchini - chopped asymmetrical
Lemon Juice – enough for a couple of TBL
Oregano
Thyme
Chili Stuff Bonanza Fish Mix
Kosher salt
White pepper

Mix together the onion, garlic, tomato, zucchini with some olive oil lemon juice, oregano, thyme, fix mix, salt & pepper.

On separate sheets of foil lay each salmon fillet after you brush it with olive oil
Spoon your vegetable mix over each fillet and fold up the foil of each fillet to make a nice tight little tent.

Place these packets on a baking sheet.
Place the baking sheet into a preheated oven at 350 for about 25 minutes

Serve immediately with good fresh crusty bread and a chilled white wine

.

RAIN AND LIGHTNING - Salmon & Green Beans

The Westerly winds bring a high probability of squalls today, but the temperature of the ocean and the air is up there and there is still a lot of sun in between the clouds so bring your SPF covering.

PASSPORTS - A NEED TO KNOW

Not long ago Americans could travel to most of our neighboring countries by using just a birth certificate or driver’s license. But now Homeland Security requires a passport for anyone traveling to Mexico, Canada, the Caribbean countries, Bermuda and Central and South America.

Sauté Salmon with French-cut string beans

Lime Juice – 2 limes
Olive oil – couple of glugs or so
Flour - 1/4 cup or enough to dust the salmon fillet skin side
Vermouth ½ cup
Dill - 1 TBL
Clam Juice - 6 oz.
Chili Powder 1 TBL

Dill the meat side and flour the skin
Heat pan to medium place salmon skin side down
Move salmon around while the skin is crisping then cover. A couple minutes.
As soon as you flip the salmon pour in some vermouth to deglaze. Move salmon around and any pieces that break off become part of the sauce.
Dill the salmon again and add the chili powder and pour in the clam juice.
Keep scraping the pan as you move the salmon around
Add more vermouth and lime juice.
In the meantime you should have been steaming the
Beans and they will be tender and bright green at the same time the fish is ready.
Place the salmon on your heated plate and the beans
as well. Squeeze some lime juice on the beans and pour the pan sauce everything.

OVERCAST AT BEACH - Stuffed Mushrooms

The West breeze of about 10 MPH has brought a pretty good cloud cover with it. At least the temp is up and you don't have to worry about sunburn. The ocean is still flat and clean and with the tide low at midday it is great for people who just want to get wet.

On TV shows almost 90 percent of coma victims survive while in actual cases only about 50% make it.

STUFFED MUSHROOMS

Portobello Mushroom Tops, large - 4
Black olives, chopped - ½ cup
Tomato - chopped 1 ½ cups
Bread crumbs - fresh whole grain - 1 cup
Asiago cheese , fresh grated - ½ cup
Chives, chopped small ¼ cup
Olive oil - 1 TBL
Balsamic Vinegar - 1 ½ TBL
Kosher Salt
Black Pepper, fresh ground

Use an oven at 400. Place the mushrooms, tops down on a baking sheet. Brush on a mixture of oil and vinegar and a pinch of salt and pepper. Bake for about 8 to 10 minutes or until the caps are just tender.
While these are baking combine the tomatoes, olives, cheese , breadcrumbs and chives and a pinch of pepper. Divide the mixture onto the mushrooms and bake for another 10 minutes.

FIRST DAY OF SUMMER - Salmon Burgers

It is a Father's Day weekend, and Hollywood Beach will stay in the high 80's, even though East of the Intercoastal will reach the 90's. There are light southwest breezes on the beach and the ocean is very warm and clean. It might get crowded because of the weekend but if the afternoon squalls come through with lightning,
it is easy to take refuge in one of the many eateries along the Broadwalk.


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.

Great Weekend - Avocado Soup

The breezes have settled and the ocean is warm.

Grab your SPF block and enjoy a day at Hollywood Beach. The air should get to near 90

so the water will feel a refreshing change.

EATING - HINT

Do yourself a favor and skip the snacks in between real meals. Then when you eat, enjoy real food and not that imitation preprocessed stuff that is full of salt and sugar and makes fantastic & phony health claims.

AVOCADO SOUP

Avocados – 2
Chicken stock – 2 ½ cups
Black olives – diced – 1 TBL
Tarragon, ground – 1 TBL
Heavy cream – ½ cup
Lime juice – 2 to 3 TBL
Chives, handful, - chopped small

Spoon the meat from 2 ripe avos into a blender and add the chicken stock.
Pulse until it is smooth. Add the tarragon and lime juice and blend at low speed.
Do this again with the addition of heavy cream. Stir in the black olives and chill.
Pour the chilled soup into bowls and sprinkle the chives across the top.

BLUE SKIES - Clam Chowder nNew England Style

We are still in a very good weather pattern

with sunny skies, a few clouds. and a very warm ocean. All the visitors seem to have left, now that the weather is fine.

CLAM CHOWDER – NEW ENGLAND STYLE

Chopped clams – 2 6oz. cans, include juice.
Onion – 1 medium – diced
Red potato – 1 medium – diced.
Celery – 3 stalks - chopped small
Bacon - 4 strips - chopped small
Olive oil
Butter - 1 ½ TBL
Cream – 8 0z.
Milk – 8 oz.
Paprika, ground – 1 tsp
Parsley – dry flakes – 2 tsp
Sage – ground – 1 tsp
Kosher salt
Black pepper – fresh ground.

Use a deep pan at medium heat and put in a couple of glugs of olive oil.
Add the onion & potato. And stir. As this starts to cook, add the semi cooked bacon, and stir. Now add the celery and clams with juice. Turn down the heat. Add the butter, cream and milk, stir and add seasonings.
Now cover and slow cook for at least a ½ hour. Stir occasionally.

ANOTHER CALM DAY - Island Style Shrimp Soup

The great thing about storm season is that the weather is just perfect or really lousy. Today it is the former and Hollywood Beach is ready for all.

Clear skies, clean warm ocean, very ligfht breezes.

TANGY GREEK FETA CHEESE - GOOD TO KNOW

Traditional Feta cheese is made from sheep's milk and can be made from goats as well. It has about 1/3 less fat than regular cheeses. Feta means "slice" but you can just crumble it.

SHRIMP SOUP – ISLAND STYLE

Shrimp ¾ lb. - 41/50 count , uncooked
Mushrooms ½ cup , diced
Cubanella Chili, ½ cup chopped
Onion – 1 medium – diced
Fresh coconut milk. ½ to ¾ cup
Clam broth - 2 cups
Chili Stuff, Fish Mix 1 TBL www.chilistuff.net
Lime juice – 1 fresh squeezed
Olive oil
Salt & Black Pepper

Heat a pot with couple of TBL of Olive oil to medium then add the diced onions and Cubanella peppers., chopped with seed pod removed. When the onion and pepper get shiny add the diced mushrooms.
Peel the shrimp. When the mushrooms look cooked add the clam broth and the fresh coconut milk. As soon as these have reached temperature add the shrimp. The shrimp will cook quickly at a simmering heat. As soon as they change color add a TBL of Fish Mix and the lime juice, and salt & pepper to taste.
Cook for a couple of minutes and serve with a chunk of fresh crusty French bread.
The soup is also delicious after it has been chilled.

Fine Beach Weather - Roast Chicken & Okra soup

Another great beach day with Green flags hoisted from the Towers. The ocean is excellent, if almost too warm, it is also flat and waiting for all to enjoy. Plenty of sun today so you might want to think about SPF protection.

Public health officials are reticent to recommend drinking, but the fact is that people who drink red wine moderately regularly live longer and suffer considerably less heart disease than teetotalers.

Roast Chicken, Lima Bean & Okra Soup

Roast a whole chicken, seasoned the way you like it. After you enjoy it, save whatever is left from your first dinner for the soup

Soup ingredients:
Onion – 1 medium – diced
Carrot – 1 diced
Fennel – ½ bulb – diced
Celery – 3 stalks – diced
Baby Lima beans – 5 oz.
Okra – ½ lb. – ½ inch chop
Tomatoes – diced – 14 oz. can
Garlic – 3 cloves – diced
Parsley – 1 handful – chopped
Orange Bell Pepper – small – diced
Chili Stuff Chili Mix – 1 tsp.
Chicken broth – 6 cups
Olive oil

Chop the boned chicken pieces, both light and dark, to get about 1 ½ cups and set aside.
Use a deep pot , about a gallon, at medium heat and add a couple of glugs of olive oil ( about 3 TBL)
Add onion, carrot, fennel and celery and cook until shiny.
Now add tomatoes, garlic and bell pepper, stir occasionally so nothing sticks.
Add a cup of Chicken broth and the baby lima beans and okra. After a couple of minutes add the parsley and oregano, then the rest of the chicken broth.

Add the chopped chicken and Chili Stuff Chili Mix.
Simmer for a ½ hour.

SUNSHINE BEACH DAY - Onion Soup Tahitian Style

Great summer weather on an uncrowded beach.
The water is very warm now and calm. The Green flags are out and the tide is up at midday for fun in the ocean. No breeze to speak of.

You burn a lot more calories when you digest protein than when you are breaking down carbs.
They each have abiout 4 calories per gram of food, so the math is easy.


Onion Soup with Cheese
From Acajou Restaurant – Papeete, Tahiti
Serves 4

Chicken broth 2 14 oz cans
Onion – medium 2 thin slices
Garlic – 2 cloves – crushed
Butter 2 TBL
Flour 2 TBL
Toast – 12 small pieces
Gruyere cheese – 2 oz. grated
Salt
Fresh black pepper

Bring the broth to a boil with an equal amount of water and salt & pepper and garlic
Reduce heat.
Sautee onion slices in butter until golden brown. Add flour and stir until mixture begins to thicken. Blend in broth. Simmer for about ½ hour.
Pour soup into four bowls. Place 3 pieces of toast on top of each and sprinkle with the gruyere cheese. Place in a hot oven (450 degrees) until cheese browns.
Serve while hot.

GREEN FLAG DAY - Shells with tomato & lemon Yogurt

It is Flag day so it is good to see Green Flags flapping on the beach lifeguard towers. We are in a very calm area. Even though there are some chances of thunder showers in the afternoon they shouldn't reach Hollywood Beach. The ocean is very warm now because of the southern flow.

Leave Extra Time - Hint

Give yourself an extra 20 % of time to efficiently carry out your tasks. This relieves stress and keeps you in a good humor.

Medium Shells with Tomato & Lemon Yogurt Sauce

Shell pasta – medium – ½ lb
Olive oil
Fresh garlic – 4 cloves, minced
San Marzano plum tomatoes with juice – 1 28 oz can
Anchovies, flat fillets – 2 oz can
Capers – 2 TBL, about 50
Pepperoncini – 2 medium, diced
Clam juice – 4 oz
Lemon yogurt
Basil, dry – 1 TBL
Parmesan cheese – freshly grated

Use a 2 or 3 qt pot. Add a few glugs of olive oil. sautee the garlic at medium to golden, don’t let it turn brown. Add the tomatoes with their natural juice. Add a TBL of dry basil.
Mash down the tomatoes and break them apart as they cook.

Dump in the can of anchovies with their oil. Start breaking them apart as they cook in the tomatoes. Add the clam juice. Reduce to a medium low heat. Add the capers and pepperoncini and stir.

While this is cooking add ½ lb of shells to another pot of boiling salted water. Cook for about 9 minutes or to al-dente. Drain, mix in a little olive oil and set aside.
The pasta and sauce should be ready at the same time.

Serve in a large bowl.
Spoon in a couple of big serving spoons of pasta. Spoon a good amount of sauce over the top
Now add a couple of generous tsp of lemon yogurt.
Mix everything until it becomes deep pink
Sprinkle on top a generous covering of parmesan. Serve immediately

Here is the secret. You add the lemon yogurt just as you serve it.

Everything can be served right away while hot, but the cold yogurt brings it immediately to a comfortable eating temperature.
The lemon bursts out and the slight sweetness of the yogurt mellows all the ingredients.
You can also add any shrimp or scallops or seafood you think might be good.

GREAT BEACH WEEKEND -Spaghetti, Shrimp & Pesto

Warm breezes, Blue skies, calm water. It doesn't get much better that this whether you are at Hollywood Beach or on any other strip of coast.


WESTERN DIET - A NEED TO KNOW

The superabundance of cheap sugar and fat produced by modern agriculture have given us the Western diet
That we take for granted. We have known for a long time that such a diet makes people sick and fat.


Spaghetti –shrimp - arugula pesto
(simple & quick and very tasty)

Spaghetti - 3/4 lb.
Arugula pesto: one bunch fresh arugula leaves
Garlic – 3 cloves – smashed
Olive oil - ½ cup
Shrimp – ½ lb. - 41 to 50 count
Parmesan – fresh grated
Chili Stuff Bonanza Fish Mix – 1 tsp
Lemon juice of one.
Kosher salt
Black pepper, fresh ground

Grind arugula in a blender with the garlic cloves, as it grinds drizzle in the olive oil.
When it is blended mix in a couple ounces of the grated cheese and

Cook the spaghetti in a pot of salted water until al dente.
Peel the shrimp and sauté in olive oil in a large pan at medium heat with black pepper.
Drain spaghetti – toss in the shrimp and then pour on the Arugula pesto.

Mix everything together and serve with another topping on parmesan and a good squeeze of lemon juice.

CALM BEACH DAY - Linguini, Asparagus, Prosciutto

High thin clouds will keep our temperture in the 80's at the beach even though it may seem warmer because of the higher than average humidity. It is fine swimming weather and very calm.

UPBEAT & HEALTHY ATTITUDE - HINT

Start everyday being thankful for what you have. Look outside yourself and your life and open up to the new. Yoga is a great non stressful excercise that helps develop your breathing as well as your posture and keeps you feeling energized.

Linguini – Asparagus – Prosciutto – Mushroom sauté

Linguini – ¾ lb
Fresh asparagus, young – 8 – chopped
Prosciutto – ½ lb sliced thin & chopped
Mushrooms 2 handfuls
Smoked Mozzarella – 6 oz – diced
Garlic – 4 cloves – chopped
Basil leaves – handful
Olive oil
Kosher salt
Black pepper – fresh ground
Chili Stuff Chili Mix – 1 tsp www.chilistuff.net

In a pot of boiling water, blanch the asparagus for about 2 minutes.
Remove and plunge into ice water.
When cool, chop into ½" pieces and set aside.
Cook linguini in boiling salted water for about 9 minutes to al-dente
Drain and save water.
Heat a large pan to medium. Sauté he garlic in olive oil, stirring all the time. Add the asparagus with the mushrooms, stirring with no lid. Add salt, pepper & Chili Mix.
When the pasta is al-dente, remove to a large bowl, Add the prosciutto, chopped basil leaves, and mozzarella. You may want to add a little pasta water as you mix this. The heat of the pasta will cook everything.
Place the pasta on pour the asparagus mixture over it.

FLAT WATER - CLEAR SKIES - Roast Pork Cuban Style

The Green flags continue to hang limp as the winds have ceased and the skies are clear.
The ocean is flat and the tide is just right for swimming at midday. Bring your sunscreen.

It is a great day to enjoy the beach , and leave any stress behind. Write your to-do projects on a list, so you don't need to think about them.


ROAST PORK - CUBAN STYLE

Fresh Pork - about 3 lbs.

Cuban Style Marinade

Garlic cloves - 10 - minced
Oregano dry, crushed - 1 tsp
Black pepper - fresh groundd 1/2 tsp
Kosher salt - 1/2 tsp
Thyme - 1 tsp
Bay leaf, crushed - 1 tsp
Onion small/medium - diced
Lime juice 2/3 cup
Olive oil - 1 TBL

Mix ingredientd together in a dish. Poke holes in pork with a sharp knife and place pork in marinade.
Roll it over do it gets covered liberally. Let meat stay in refigerator for at least a couple of hours or even overnight.
During this time recoat occasionally with marinade.

Preeat an oven to 400. Place pork fat side up in a shallow baking pan coated with oliveoil.
Place it on the middle rack of the oven. Reduce heat to 325 and cook for about 1 1/2 hours or until the internal meat temp is 155.
Remove from oven, cover with foil and let roast sit for at least 15 minutes before slicing

GREEN FLAGS & LIGHT BREEZES - Couscous Salad

The tide up at midday and the swimming is easy in a clear warm ocean. The Green flags are hoisted from the Life Guard towers and light breezes prevail. Lots of sun on Hollywood Beach and almost no chance of afternoon thunder.

IMPROVING YOUR PICTURES - HINT

4 QUICK STEPS

Let youer camera do some of the work by using Portrait Mode

If possible shoot outdoors in the morning or afternoon light

Use a tripod or solid surface to steady your camera

Shoot at the camera's maximum image size

HERE IS A GREAT SALAD THAT TAKES NO TIME.

COUCOUS, SUN-DRIED TOMATOES, GORGONZOLA CHEESE, MINT

Couscous – 10 oz, package
Sun-dries tomatoes – about ½ cup in their oil – chopped
Frozen peas, thawed – about a cup
Gorgonzola, asiago or blue cheese, crumbled, about 2 oz.
Fresh mint, leaves only, chopped
Kosher salt
Black pepper, fresh ground
Chili Stuff Chili Mix – ½ tsp

Couscous is great because it cooks in no time. About 1 ½ cups of water at a boil.
Remove from heat and add couscous. Cover and it will be done in about 5 minutes.
Put couscous in a wide bowl, add tomatoes and peas. Combine with the crumbled cheese and mint. Season with salt, pepper & chili mix. Serve warm or chilled.

CALM BEACH DAY - Tomato & white bean salad

It is a Green Flag day at Hollywood Beach.
We might get eastern breezes at 5 mph and a flat calm ocean, but the temp won't probably reach 80 even though it will feel warmer with the humidity. Lots of sunshine today even if we get an afternoon shower.

GENERATION X - THE REAL MEANING

The X is the Roman Numeral for 10. This translates to the tenth generation, or 200 years, since our country was founded. There is no such thing as gereation Y. That would be XI or eleven.



114



FRESH TOMATO AND WHITE BEAN SALAD

Tomatoes, fresh – 3 lb
Great Northern beans – 1 can, 15 oz, drained and diced
Garlic – 2 cloves – minced
Basil, fresh handful – chopped
Kosher salt – 1 or 2 tsp
Black pepper, fresh ground – 1 tsp
Chili Stuff Chili Mix – 1 tsp
Olive oil
Mozzarella cheese ½ lb cut into ½" cubes
Parmesan cheese – freshly grated

Use a big deep pan, about 1 gallon. Pour in some olive oil. Combine the diced tomatoes, garlic, salt, pepper & Chili Mix. Cook for about 15 minutes at low heat, covered and stir occasionally
Stir in the beans and cook for another 5 minutes
Now mix in the mozzarella and cook for a couple of minutes until it starts to melt.
Serve in bowls with a topping of the chopped basil and grated parmesan
Can be served warm or chilled.

AFTERNOON T-STORMS - Wyoming Chili

Beautiful calm mornings at Hollywood Beach, and that is the way it has been but the afternoon T-storms come up from the South and that is a good time to seek cover. They get pretty noisy and wet. At least it is warm and gets you thinking of hearty food.

Wyoming Chili

Makes six 12 oz. servings

Hamburger 2 lb. – course ground
Tomato Sauce – 15 oz.
Water – 15 oz.
Pinto Beans – 2 one pound cans
Chili Stuff Chili Mix – 3 TBL

Brown hamburger as you fork it apart.
Add the tomato sauce and water. Bring to a boil and reduce heat, cover and let simmer for about 30 minutes. Stir occasionally . Add the 3 TBL of Chili Mix and the two cans of pinto beans. Cook for another 15 minutes. This is great when it cools and is reheated

SOUTHERN SUNDAY CLOUDS - Buffalo Chili

The light breezes from the south continue to push in clouds and threats of afternoon T-storms. The tide is low at mid-day but the water is warm and clean. The air only reaches the mid 80's, but with the higher humidity it feels warmer. Get to the beach early and beat the weather and the weekend crowds.

BUFFET DINING - HINT

If your choice or chance is to eat from a buffet line, do yourself a favor and peruse the offerings before you get a plate. The premeal scan will make your nutitional choices much easier and you won't overload with an excessive bunch of selections.

Buffalo Chili - Livingston, Montana

Buffalo Steak 1 ½ lbs. chopped (bite size)or ground course

Diced tomatoes 1 - 14oz can

Sweet corn canned or frozen(thawed) - 2 cups

Beef broth - 2 cups

Chili Stuff Chili Mix

Olive oil

Kosher salt

Black pepper - fresh ground

Scallions - 1 bunch

Sharp cheddar cheese - fresh grated

Sour cream - 4 oz tub

Garnish with grated sharp cheddar, sour cream, & scallions finely chopped

In a big deep pan add olive oil and brown the buffalo meat at medium heat.with a couple pinches of salt and pepper
Add 1 TBL of Chili Stuff.
Cook for about 2 minutes while stirring.
Add the tomatoes (drained) and corn and cook for about ten minutes while stirring.
Add 1 more TBL of Chili Stuff and 2 cups of beef broth.
Reduce heat and simmer uncovered for about one hour

SUN & FUN - Domingo's Black Bean Chili

The south breezes continue to bring beautiful clear weather to Hollywood Beach. The yellow flags areflying but they must mean sunshine because the ocean is flat and warm. We still may get a few squalls in the afternoon but it is easy to take refuge in one of the eateries along the Broadwalk. There is also plenty of parking on the streets south of Buchanan.

LUXOR - EGYPT - A NEED TO KNOW
The Jewel on the Nile

When Luxor was called Thebes and the Pharaohs had all the money in the world. I mean all of it. At the time these fabulously rich and powerful rulers all decided to spend the next few thousand years in Luxor, because it had the best weather.
Later when King Kamehameha ruled all the Hawaiian Islands he decided to live in Lahaina on Maui. because it had the best weather.
In recent history it as not rained in Luxor since 1996, yet it is luxuriantly lush green because it is always fed by the Nile River. No wonder after Carter discovered the tomb of King Tutankhamen , he took the time to paddle across the river to the perfect Winter Palace Hotel to make the announcement of his world changing discovery.
If the richest & most powerful people in the world decide that the place with the most sunshine is the best, they might not be wrong.

DOMINGO’S VEGETARIAN BLACK BEAN CHILI

Black beans - one can 15 oz.
Diced tomatoes - one can 15oz.
Dry textured soy protein – one cup
Vegetable bouilon - 15 oz can
Sweet corn – whole kernel – 11 oz can
Olive oil
Chili Stuff Chili Mix – 1 TBL (big)
Rehydrate the vegetable protein with 1 cup of bouillon.
Cook the beans and tomatoes together in 2 TBL of olive oil. Add the sweet corn.
When the soy protein is ready add it to the pot.
Now add a rounded table spoon of Chili Stuff Mix and stir everything. Add the balance of your bouillon. Stir again, cover and cook at low temp for about ten minutes. That’s it.

This is a quick and tasty recipe, but all recipes can be improved by using organic ingredients.

Flavanoid antioxidants: a 3.5 ounce serving of black beans has about ten times more antioxidants than the same amount of oranges

SUN AND SQUALLS - SPINACH, DUCK, WALNUT SALAD

The South winds continue to bring warm days and occasional T-storms. The ocean is clean and the tide is out and shallow during the midday.

Just stay out of the water if a squall rolls through. Otherwise you could have a shocking experience. Hollywood Beach is user friendly.

It is too too bad that our country, regardless who is in charge, does not remember that Afghanistan has never been successfully invaded by anyone throughout thousands of years of recorded history. The Persians, when they had the strongest empire in the world, said no thanks. Then Alexander, on his way to India avoided fucking with them. Then the Greeks and Romans said no thanks. India was broken by the attempt. The British Empire was ruined. Russia went broke. So now we are planning to ignore all this info
and get hosed.

Spinach – Duck – Walnuts

(a salad for two)

Duck –seasoned - roasted and cold –
Fresh young spinach leaves – about ½ lb
Green apple and raison dressing – remove from roasted duck
Fresh pear, 1 – chopped irregular 1/3" pieces
Walnuts - 1/2cup broken or chopped
Gorgonzola cheese – 1 oz - crumbles
Dressing:
Honey - 2 TBL
Olive oil – 2 TBL
Orange marmalade – 1 TBL
Lemon or lime juice – 2 TBL
White pepper – 1 tsp

Place the spinach in the bowl after trimming stems, then
slice off about 1/3 to ½ duck and chop into ½ inch pieces - toss them in with the spinach. Scoop out ½ cup of the apple/raison dressing you have cooked in the duck. Put on spinach.
Add 1 fresh pear chopped in ½ inch pieces & add this to the spinach
Walnuts dampened with olive oil – sprinkle on 1 tsp of chili mix and get it in contact with all the nuts. Add the nuts to the salad.
Put the gorgonzola over the salad and divide it into equal portions. Then drizzle on the dressing

SOUTHERN BREEZES - Sockeye Salmon and Cucumber salad

Light breezes from the south keep the ocean flat even with the tide out & very shallow at midday.

Lots of sun for today even though there are slight chances of quick squalls blowing through in the afternoon.

HAITI & HAITIANS - A NEED TO KNOW

Why?, when these people risk their lives to escape across open seas in over-crowded small boats for a chance at a better life, do they still want to honor the flag of the same county that kept them in crushing poverty? It is because these people, who are desperately poor and very brave, are also the world’s greatest optimists. .
They hope that through their struggle, sometime in the future, they will be able to
return to their homeland and improve it.

Sockeye Salmon and Cucumber Salad
(for two)

Cucumber, 1 – peeled & chopped
Sockeye (Red) Salmon – 1 – 4 oz can
Celery, 3 stalks – chopped
Romaine – 3 leaves – chopped
Black pepper, fresh ground – ½ tsp

DRESSING:
Buttermilk Ranch dressing - 2 TBL
Mayonnaise – 1 TBL
Red wine vinegar – 1 TBL
Ground ginger – 1 TBL
Whisk it all together

Chop the ingredients and toss together. Add the dressing and lightly mix.
Sprinkle with a pinch of black pepper and serve with fresh crusty sour dough bread.

SOUTHERN SUNSHINE - Italian sausage & rice

The light southern breezes have kept Hollywood Beach in lots of sunshine. The ocean is flat, warm and clean on even though there might be a squall in the afternoon, it will be brief. There are plenty of nearby places to duck out of the weather.

ZEALOTS ARE A PAIN - A NEED TO KNOW
The radical conservatives who keep cheating on the rules of the "settlements" in Israel are just as scummy as the goons of hamas in the Gaza or any of the zealots regardless of color or location. The government of Israel will have to come down heavy on these self-centered fanatics.
Yes, we have our own crazy zealots, some who live in Kansas. and they will have to be rough handled. Radical hate mongers, where ever they happen to operate from, can use a good ass-kicking and let the rest of the citizenry stumble through the challenges of life on their own.

Italian Turkey sausage & Rice

Mild Italian Turkey Sausage- 3 - broiled
Basmati Rice, ½ cup
Peas,1 cup frozen, thawed
Black olive, sliced - 4 oz.
Paprika , 1 TBL
Sweet red peppers, 2 oz. - sliced & chopped
Kosher Salt -2 pinches
Black Pepper, fresh ground - 2 pinches
Cumin, ground - 1 tsp
Ginger, ground - 1 tsp

Cook the rice at low heat in water that rises about ½ inch above the top of the raw rice until the water evaporates. ( about 20 minutes)
Mix the peas and olives along with the paprika and sweet red peppers to the rice,
with the other seasonings.
Broil the sausages on all sides an serve with a good helping of rice.

FLAT OCEAN - Chopped Salad with Tuna

The light southwest breezes continue to flatten the ocean at Hollywood Beach . The sun is out in the morning but there is always a chance of afternoon squalls.

Life Span - Hint
Only about 1/4 of the human life span can be attributed to genetics and that means how you live plays a larger role in how long you live. The Key is always eat right and excercise and get proper rest.


CHOPPED SALAD WITH TUNA

Romaine – chop small, 3 cups
Baby spinach leaves - chop small, 3 cups
Celery stalks 2 or 3 - chop small
Cucumber, peeled and chopped
Asparagus, 7 spears – blanch and chop
Onion, medium, sweet – diced
Tuna, Albacore solid, in water – 4 oz.

Dressing of lemon, ginger, olive oil and vinegar
Kosher salt and fresh ground black pepper to taste

Blanch the asparagus spears and plunge into ice water to stop cooking. Then chop into about ¾" pieces. Chop all the other vegetable ingredients and toss together in a large bowl,.
Drain tuna and break apart, then blend into salad. Add the lemon ginger dressing and
Stir into salad easily.
Serve with crusty bread and a chilled dry white wine.

1ST DAY HURRICANE SEASON - Chili

We are in for sunny blue skies this morning.
The light southwest breezes have flatten the warm and clean ocean. At this time of year it is always possible for rain squalls at sometime
but Hollywood Beach is very user friendly.

STORM PREPARATION - A NEED TO KNOW
Before the Storm

Turn off any non essential electrical equipment

Have a 3 day supply of water and food that won't spoil.

A first aid kit and family prescriptions

Emergency tools including a flash ligh and radio with plenty of extra batteries.

An extra set of car keys and glasses.

Sanitation supplies

Important documents in a waterproof container.

List of emergency phone numbers

Have a good supply of cash because ATM machines may not work

Kickinghorse Chili

1/2 to ¾ lb. of ground or chopped lean meat
15 oz. can of diced tomatoes
1 cup of beef bouillon
olive oil
Chili Stuff Chili Mix - 1 TBL
Kosher Salt
Black Pepper – fresh ground.

If you use the dry beans, soak them in water for a couple of hours. Then cook them at low heat for a couple more hours, until tender. Add a cup of beef broth while the beans are cooking. When the beans are close to done and most of the liquid is cooked down toss in a can of diced tomatoes, avoid using tomato paste or sauce.
Use a deep skillet at medium Add a couple of TBL of olive oil. Add your meat cut into about ½" pieces. Keep turning the meat so it browns all over. While the meat is browning season it with salt and pepper as if you weren’t making chili.
Now add the tender beans and tomato mix to the meat and a TBL of Chili Stuff Chili Mix, stir and cover at low heat. Look every once in awhile and stir so nothing sticks. Let the chili reduce at low heat to the consistency you like.
If you want to add more salt & pepper or whatever, this is a good time, but it is best to leave these last things to each individual’s taste.