May 2014


Couldn’t sleep the other night — and feeling a little under the weather — so figured I’d have myself a cuppa lemon-ginger tea.

Then I remembered what a honey-loving friend told me about the healing properties of the nectar of the bees. So I dug through my pantry and pulled out a bottle of honey I’d purchased long ago at the Farmers Market (oh —
and honey never spoils either).

This honey was made by bees who spent their days busy at the High Line. Figured that would make the it all the more healing because we all share the same bugs (and uh-hum bees) in this neighborhood.

Simply bzzzzing with health after that cuppa infused with the essence of the High Line.

I am a big fan of frittatas — whether whole egg, whole/egg white mix, or just egg whites — it is a great way to use some leftover vegetables – and, maybe, but not necessarily, just a little cheese as condiment.

So, I was surprised to learn a new addition to my usual frittata that I had never even considered: Greek Yogurt.  The UBIQUITOUS protein-rich greek yogurt.

It is from the New York Times fabulous health writer and recipe maven, Martha Rose Shulman. Her recipes always work, and she has this great technique of teasing out the flavors.  A recent recipe for a frittata with chard and green garlic – calls also for greek yogurt.

I made a successful batch this week.  Check it out!  And, tried it in another version of a frittata.  Everything Shulman devises works out well.


When you start your day off with breakfast – somehow life looks rosy. First meal, new day, breaking of the fast.

I may love breakfast more than any meal.

Though I would not eat grilled octopus in the morning. Unless I was in Tokyo. Do they eat cephalopods for breakfast in Japan?