Food I Love

Creme Brulee served in an oval dish (enough for two) with a crackling hard layered of caramelized sugar under which there lies a deliciously thick and creamy custard.

A perfect, ripe, seedless sweet clementine.

Grilled (or broiled) asparagus – the thinner the better – drizzled with extra virgin oil oil, topped with salt and pepper.  Getting your daily dose never tasted so good.

Sabra Classic Hummus with Kashi Original Seven Grain Crackers.

Whole wheat linguine with home-made Bolognese sauce.

Dates so fresh, the meat falls away from the pit … tastes just like candy.

Baked tilapia on fresh baby spinach.

The occasional medium-rare New York strip steak.

Along with the occasional side of “frites” (and, yes, bring on the mayonnaise).

A ripe, juicy Bosc pear.

Molten chocolate cake with vanilla ice cream – as good as you know what.

Low-fat plain yogurt with the sections and juice of half a ripe pink grapefruit, a kiwi, cut into pieces, and All-Bran sprinkled on top – for breakfast.

Low-fat plain yogurt with a kiwi, cut into pieces, dried cranberries, chopped almonds, and walnut pieces – for lunch.



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