Is your glass half-full or half-empty? That is the subject we discussed at our May lunch group. It comes as no surprise that we are pretty much a “half-full” mentality. Every month when we assemble for good food, great wine and excellent conversation, I am amazed at the every day trials and tribulations we face with laughter and gratitude. Like so many, we face an economy that is in the toilet, retirement funds that allow us to retire at age 90 instead of 65, and health issues that come with the over 50 crowd. We discuss how unfair it is we now deal with thinning hair on our head and extra hair appearing in places we never anticipated. As much as we diet and exercise, our youthful bodies are a past memory.
In spite of everything, we have each other. We laugh until our sides hurt and tears are running down our cheeks. We vow whatever happens we will take care of each other and enjoy life no matter what comes our way. Inside we are always in our 20′s looking for the next crazy adventure, while outside we are searching for the perfect acid-reflux cure.
Check out Peggy’s table setting and the easy flower centerpieces. Our “take-away” favor doubled as part of the arrangement. Kate has trained me to measure for the recipes I submit, but I haven’t been able to train my BFF’s. Peggy did provide the recipes for the fish, potatoes and vegetables, but I’ll have to get back with you on the salad and 
dessert.
Don’t forget to check out the croissants at Trader Joe’s – AMAZING!!! Take them out of the freezer the night before and they bake like home-made.
BROCCOLINI AND GREEN BEANS
2 pounds broccolini
1/2 pound green beans, trimmed
1/2 cup garlic flavored olive oil
1 1/2 teaspoon dried crushed red pepper flakes
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Bring a large pot of salted water to a boil. Add broccolini and boil for 2 minutes. Using tongs quickly add broccolini to a large bowl of ice water. drain and set aside.
In the same pot of boiling water add the green beans and cook for 4 minutes. Using tongs, quickly add green beans to another large bowl of ice water. Drain and set aside. (The vegetables can be made 8 hours ahead if you dry them and then refrigerate in a Ziplock.
Heat oil in a large saute pan over medium high heat. Add vegetables and 1/2 teaspoon salt and pepper. Saute vegetables for about 5 minutes until vegetables are heated through. Taste and add additional red pepper flakes and salt and pepper to taste.
LEMON BUTTERED DILL POTATOES
4 large potatoes, baked
8 tablespoons butter, melted
1/3 cup sour cream
2 tablespoons fresh dill, finely chopped
4 teaspoons lemon juice
1/2 teaspoon garlic salt
1 tablespoon onion, finely minced
salt and freshly ground pepper to taste
paprika for garnish
1. Preheat 400 degrees. Bake potatoes for 1 hour until fork tender.
2. Lower heat to 350 degrees.
3. Cut each baked potato in half lengthwise and scoop out pulp.
4. In a large bowl mix potato pulp with 5 tablespoons melted butter and remaining ingredients, except paprika.
5. Put mixture into casserole dish and drizzle with remaining 3 tablespoons of melted butter. Sprinkle with paprika. (Can be prepared a day ahead, cover and chill overnight.)
6. Bring to room temperature and bake 20 minutes until lightly browned.
GLO’S SALAD (TBA)
VEGETABLE TOPPED SALMON
8 6-ounce fillets
3/4 cup fresh lemon juice
2 cups carrot, finely grated
2 cups tomato, finely chopped
3/4 cup green onions, chopped
3/4 cup mayonnaise
1/2 cup cream cheese, softened
1/2 cup fresh parsley, minced
1 teaspoon salt
1/2 teaspoon pepper
1. Arrange fillets in a baking dish and drizzle with lemon juice.
2. Combine the remaining ingredients in a bowl and mix well.
3. Mound on top of fillets, covering completely.
4. Bake 400 degrees for 20 minutes or until fish flakes easily. (Can be prepared 1 day ahead, cover and chill overnight).
