Smoothie Numbers 30: Rosewater Strawberry Milkshake Smoothie

Rosewater Strawberry Milkshake Smoothie

Kid you not! This Rosewater Strawberry Milkshake Smoothie taste like strawberry milk straight from my elementary cafeteria days. And, it’s a refreshing drink after running a few miles or doing yoga. Of course, this is a healthier version, but I would like to think those of you with kids, would enjoy serving them a tall glass of this smoothie when there’s no time to cook, but there’s more time for you to work out.

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#SmoothieNumbers 29: Orange Chocolate

#SmoothieNumbers29: Orange Chocolate Smoothie

When Meiko Drew of Meiko and the Dish and Aaron Hutcherson of The Hungry Hutch asked me to participate in her virtual potluck to celebrate Black History Month, I thought it was endearing to participate. I chose to write about a dessert. However, fancy sweets aren’t quite right right now. My thoughts are enraged with politics via podcasts, television news shows and office conversations. Needless to say, “Let’em eat cake…,” isn’t coming from this food blog.

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Bring Back Cheddar

Cheddar and Smoked Chicken Salad with Creamy Roasted Shallot Vinaigrette

It wasn’t until Cabot Creamery delivered a box of cheddar, that I decided to toss cheddar back into my salads. The only reason why I stopped, was because feta, parmesan or goat cheese also became a few of my favorite salad additions. As a kid, Dad used to effortlessly toss large garden salads of tomato wedges, crisp iceberg lettuce, chunky carrot slices and thick, sliced cucumbers with cheddar chunks thrown into the bowl. Other people made similar salads with cubes of meat. Dad also introduced to us to salads made with greens grown from our backyard garden. When most people were eating sweet iceberg, we were munching on delicate, bitter greens: the type of pre-washed greens most people currently buy. Today’s salads are nuanced plates with artfully arranged vegetables.

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