Menu for June 13, 14, 15 2008

• Friday night- Dinner on the porch with the family. Chicken salad with SCD mayo, grapes, and apples over Bibb lettuce. Summer squash, zucchini, and green beans simmered with tomatoes and garlic.
• Saturday - Cheese burger lunch and Cape Cod Lobster with butter and a side of green beans for dinner.
• Sunday - Bowling with the parents and then out with friends for a dinner of wild salmon with a lemon, thyme, butter sauce and a cucumber, olive, tomato salad.

Lemon Freezerific!

Holy Cow! You have to go out and buy the new Grainfree Gourmet Breakfast, Lunch and Dinner cookbook and make the Lemon Freeze. If you like dessert, Key Lime Pie, ice cream cake, and delicious food in general you will NOT be disappointed.

Your challenge will be keeping all of your non-SCD friends and family away from it! I would have taken a picture but we ate it too fast.

One of the best parts about it is that you can make it anytime, put it in your freezer and have it for whenever you want a little slice of deliciousness!

Strawberry Salad & A Dear Friend

Tonight I went to dinner with my oldest and dearest friend Amy. We met in elementary school and I have been fascinated by her ever since. She lives far away so we don't see each other very often but when we do it always seems like we are right back in Mrs. Ferrari's 4th grade class again. Amy is one of the smartest, friendliest, fashionable, creative, forgiving, independent, funniest people I have ever known. And best of all she has been anti bread and sugar forever! It is so great to go out with someone who is not SCD who says to the waiter "We don't do bread or potatoes at this table."

Dinner - Lovely strawberry salad with pine nuts, mescaline greens, blue cheese, red onion, and grilled shrimp.

We also enjoyed a nice after dinner glass of wine at a beautiful outside bar situated next to the Atlantic Ocean.

Love You Amy!

Dreaming of Paninis

Tonight's dinner was a summery chicken salad with chopped grapes and SCD mayo served over a bed of baby spinach with Gorgonzola cheese and pecans. Though the best part was the Olive Sandwich Bread from Raman's Recipes for the Specific Carbohydrate Diet (page 41).

I made it on Sunday night and then put it in the fridge to cool off and firm up. I then sliced the loaf in the same shape as slices in a loaf of bread, toasted up a few pieces and then dipped them in an olive oil, garlic paste, rosemary concoction.

Scrumptious!

This bread may inspire me to break out my old Panini maker. Here are some Panini combinations that have me dreaming of making more Olive Bread:

- Prosciutto, Arugula, Havarti
- Tuscan Tuna and Navy Bean (SCD prepped of course)
- Artichoke and Tuna
- Chicken Salad
- Rosemary Roasted Chicken and Fontina
- Turkey and Brea
- Gruyere, Prosciutto and Dijon
- Tomato, Provolone and Prosciutto
- Turkey, Muenster and Cranberry Puree
- Roast Beef, Blue Cheese and Onion
- Baked Butternut Squash, Gruyere, Caramelized Onions, Sage
- Prosciutto, Vegetable Tapenade and Provolone
- Mushrooms, Caramelized Onions and SCD Herbed Goat Cheese

* Many of these foods are for more advanced SCDers. Always do your research to ensure you are introducing foods at the correct stages. Also, it is important to find LEGAL Prosciutto (no sugar added). Finally, there are lots of recipes on the Internet for caramelizing onions without the use of sugar. Onions contain their own natural sugars.

A Very Napa Night

Last night we celebrated Uncle Bob's birthday (I won't say which one for fear of stiff penalties). Keith and Bruce hosted the event at their lovely home. Appetizers included chilled jumbo shrimp cocktail, fresh vegetables, my favorite roasted garlic with SCD crackers, and a very expensive goose pate that I was not sure I could eat (but Uncle Bob tells me it was superb). The main course was just as impressive with perfectly grilled vegetables marinated in red wine vinegar and olive oil, tender cuts of filet mignon, pork, and caramelized asparagus.

We also enjoyed several bottles of great wine which Bruce brought back from his trips to California. The Wisteria and grape leaves were in full bloom and I felt like I was sitting in a back yard in Napa Valley.

Thank you Keith and Bruce and Happy Birthday Uncle Bob.

It's Hot as Heaven in Here!

Why is it that I have fallen head over heals in love with roasting vegetables when the weather is finally starting to get warm? Caramelized garlic and asparagus are heaven but it is hot as ... (well, you know).... in here when I crank the oven up to 450 or 500 degrees.