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In Nice there are three local street foods you should sample:
- Légumes farcis
- Beignet de Cébettes
Socca is a niçoise classic, outdoing the salade niçoise or bouillabaisse which actually comes from Marseille. Made of chickpea flour mixed with water and olive oil and cooked in a wood burning oven like pizza dough, then portioned out on small paper plates to waiting customers. It’s total street food. Salty, a little greasy, fabulous. If you’re in the Var it’s called cade.
Légumes farci is something you’ve seen: simply stuffed vegetables. Usually they are stuffed with beef and bread crumbs and broiled in an oven. You can use onion, zucchini, pepper – all featured in this photo – or eggplant and tomatoes.
Fried scallion lumps. Honestly, I don’t know what else to call them. In French they are called beignet des cébettes. They are scallions chopped and mixed with a thick bread batter then deep fried. I guess some people would called them tempura scallions. Beignet are very common for all vegetables, but the onion are a classic. Onion rings, anyone?
But if you want something a bit sweet, a bit more upscale. Go to Amorino near Place Massena for chocolat chaud or better yet, ice cream.
All natural, all simple, all subtle, creamy and wonderful with a chantilly that is more cream than sugar and so worth it.
Visit the Modern Art Museum. Even if you don’t like modern art there are some cool exhibits. One of a dress made entirely of bottles. I will wear it at my first book signing.
If you’re like the husband and can’t stand the art, race through it to get to the top floor, where you’re rewarded with an excellent view:
Then there’s Carnival. Which takes place every year at the end of February going into March. Parade with devil floats included.
There is always more. There is shopping – of which I did in abundance – I can’t help it, they have a Fossil store. There are plenty of museums, archaeological sites, and landmarks. Nice is one of the oldest cities in Europe and the oldest in France and has a rich history which I will not repeat here so as not to bore you to death.
So in this short overview, I say, “Visit Nice.”
I never thought I’d say this. Actually, I never even considered that this would be something I’d think of never saying. But here it is:
For my next birthday, I want a spice rack.
How do you turn the left into the right?
I love granola. I can eat and have eaten an entire box in 1 go. But even organic, store-bought granola is LOADED with extra sugars and extra calories and a lot of things I don’t need. So making my own granola was something I wanted to try – once I stopped obsessing over it and eating entire boxes.
That moment has come. I have turned plain rolled oats into granola. And I’m proud of it.
It’s not the most successful, but who cares. It’s mine. My own recipe and everything.
Ok, so it’s not totally my own. I took ideas from other people but the basic idea of granola seems to be do whatever you want with in reasonable granola rules of stickiness and sweetness. I can do that.
- 1 ¼ cups rolled oats
- ¼ cup whole almonds, unsalted
- 2 tablespoons tahini
- 2 tablespoons honey
- 2 teaspoons sesame oil
- 4 dried apricots
- 5 dates
- 2 tablespoons dried cranberries
In a low baking pan, or I guess you can use a baking sheet, pour your mixture onto the pan and press to flatness. Bake for about 12 minutes.
Take the mixture out of the oven, stir in your apricots, dates and cranberries. Bake for another 8 minutes. Doesn’t it look pretty even before it’s all stirred together?
Remove from oven and let cool before eating.
According to the recipe creator on livestrong.com a ¼ cup of this had 80 calories. About half of the calorie count in the store-bought stuff. Maybe it’s not a crunchy as it could be. Maybe it’s not as well cooked or as clumpy. It’s my first batch and DAMNIT, it’s fabulous.
The tahini mixed with honey makes this granola sweet and nutty at the same time. Way better than peanut butter, because sesames have that extra lip-smacking taste to them that mix so well with dates and apricots (and now cranberries). The almonds are mild and give that extra crunch so necessary in granola.
Enjoy as a snack after an eight mile run. Or way after, since I made this at 5pm and my run was at 10am.