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Rebecca Crichton Archives - Page 3 of 4 - All The Single Girlfriends

Bazaar Memories – Shakshuka and its International Heritage...

Jun 10, 2011 by

Five years ago I went with two friends on a fabulous trip to Israel and Turkey. We have a long entwined history and consider ourselves ‘family’ since I introduced them and eventually officiated at their wedding. We have an abiding love for each other, for adventure, and a matching obsession for all things food-related. In Istanbul we did the standard sightseeing, often book-ended by visits to the Grand Bazaar. We wandered around, always getting lost, entranced by the colors of the shawls, the intricate patterned pottery, the rug merchants extolling their carpets’ charms and price. One lunch time, when hunger overcame us, we discovered a small food stand with tables in front and wound up ordering, and practically inhaling, the best egg dish we had ever had. It had a spicy, deeply flavored tomato...

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Ah-Vo-Ca-Do! Worth A Chorus Of Its Own...

May 27, 2011 by

I hope I have just implanted the word Avocado as a worm in your brain with the Hallelujah chorus playing beneath it. And I hope you already know that avocados are among the most versatile of fruits which we tend to relegate to only a few recipes.  As in Guacamole, which I won’t bother revisiting. But they offer more than that wonderful mixture and take to many more flavors than Mexican. And, as the Avocado growers and others have been telling us for years, they are good for us. Very good. A quick Internet search will reveal claims that they might help prevent or inhibit the growth of a variety of cancers, lower your cholesterol, improve your eyesight and keep your heart healthy. The oil is good for our skin and brains and the...

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Think Buttermilk! A Summer Cooking Staple...

May 20, 2011 by

I’m a buttermilk devotee. Especially in the summertime, this old-fashioned ingredient becomes an essential staple in my refrigerator.  And unlike some of the more exotic ingredients I have to search for on the internet or in specialty stores, you will always find buttermilk on the shelves of most grocery stores. I like drinking it straight, with a sprinkle of salt or mixed with honey and lemon the way my daughter’s Danish dad learned to do as a child.  And I use it for transforming all sorts of summer bounty into cooling, easy-to-prepare soups.  And of course there is Buttermilk Pie – simple, sinful, totally delicious! Here are three of my favorite Buttermilk recipes: Moroccan Cold Tomato-Orange Soup This is a simple assembly job and makes a great way to begin a summer meal. Ingredients...

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Remembering Newhart

May 2, 2011 by

I love reading about the pets whose presence in our lives combined companionship with guidance, silliness with responsibility. And when they die, we miss them, mourn them and tell stories about them. My dog Newhart came into our lives as a Guide Dog Puppy which my teenage daughter raised as her 4H project.  He quickly revealed himself to be an extraordinary spirit garbed as a Golden Retriever. Even the other parents of kids who were raising guide dog puppies admitted that Newhart was different. He was smart and goofy, totally tuned to whoever was with him, and a love magnet beyond any I’ve encountered since. We were good 4H members, following the rules that allowed puppies to develop the right social skills without spoiling them in ways that would hinder their later life of...

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Passover – The Exodus, Again And Again...

Apr 22, 2011 by

It’s that time of year again for Jews. The challenge of confronting what Passover means to each of us. For observant people, and in this case I am thinking about the women in particular, it entails engaging with the many requirements related to purifying our environment and freeing it from ‘chametz,’ which for most people means things with yeast in them or any of the five species of grain:  wheat, spelt, oats, barley, and rye. Just think of it as Spring Cleaning on steroids. My grandmother did it all: rid all her shelves of offending products, changed her 2 sets of Kosher dishes for 2 different sets of kosher Passover dishes. Her house, which was already immaculate, became even more pristine for the holiday. My grandfather observed the night-before Passover ritual of going through...

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Eggplant Putanesca – Honoring the Oldest Profession...

Apr 15, 2011 by

Most people know Pasta Putanesca – the spicy Italian sauce referring to the women who practice the oldest profession of all. There are a cluster of stories for the origin of the name and general agreement about the basic ingredients. And since you know I can’t resist garlicky, intensely flavored food, I developed a recipe using eggplant as the base and recombining the flavors for an easy to do- ahead side dish that could be served hot or warm. Eggplant Putanesca Two eggplants should feed four to six as a side dish. Feel free to adjust the ingredients to match your own taste for these strong flavors. Ingredients 2 medium size eggplants 1 C. pitted kalamata olives 3 T. capers 3-5 cloves garlic 1 T anchovy paste or ½ can anchovies (or the whole...

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Celebrating 100 Girlfriend-to-Girlfriend Posts...

Apr 4, 2011 by

                  Sometimes when you color outside the lines magic happens! About 8 weeks ago a group of women joined together to launch a special social destination site, All The Single Girlfriends. We wanted to show the world that women 40+, who just  happened to be single (or who don’t take their total identify from their marriage, husband or kids) are living their lives with style and denial. Denial that .. we are not fabulous .. that we are not invisible . . that we are not all the same. It’s important to acknowledge the small successes along the way .. and 100 posts is cause for us to break out the bubbly.. even if it is virtual! Meet the Gf Authors! Each Gf author brings a unique idea...

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‘Processed’ Food – Me and My Cuisinart...

Apr 1, 2011 by

I got my first Cuisinart when they first came out in the 1970’s. At first I followed the suggested recipes slavishly, fearing mistakes and still tentative about how it would fit into my own cooking life. But conversion happened easily and I have had various versions of the machine throughout the years. While I use it for all the chopping, grating, slicing and other prep activities for meals, I rely on it most for creating a whole range of salsas, spreads and pastes that I can assemble quickly and use as appetizers, take to pot lucks or just have on hand. I shared my ‘Cilantro Salsa in 3 Acts’ last week and this week I offer 3 more of my favorite ‘processed’ foods. And here’s a general principle I follow when assembling these: I...

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Talking About The “A Word” – Aging...

Mar 28, 2011 by

Can we start to talk about getting older with each other? I love that this blog is for single women over 40. I love reading about the realities of dating over 40 and about the challenges of approaching 60.  I especially appreciate the fact that the women on this blog represent different generations. Before retiring at the end of 2010, I delivered numerous sessions about generational differences in the workplace. I know a lot about how differently the four generations view their work, relationships and lives. (And just in case you need reminding, those four generations are: 1.Traditionalists, born between 1925 and 1945 2. Boomers, born between 1945 and 1965 3. Generation X, born between 1965and 1980 4. Millenials or Generation Y, born between 1980 and 200. (The dates might be a bit different...

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Ginger Delight

Mar 18, 2011 by

As you already know, I share my love of food and cooking with many of the girlfriends on the site. I assume I am not the only one who takes cookbooks to bed or who thinks about the next meal as I am eating the present one. Since childhood, I’ve had a passion for intense tastes. My grandmother’s kosher dill pickles, Indian chutneys and pickles, mustards.  Sour-salty, spicy and sweet, tangy, tart,  garlicky, pungent – those are words that often describe the food I crave and create. Ginger, in many permutations, shows up regularly. Ginger preserves, pickled ginger, candied ginger, ginger candy… they’re all in my pantry. My most recent and satisfying ginger staple is Ginger Syrup, the key ingredient for Ginger Delight – what is often my last taste of the day. Think...

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Cilantro Salsa in Three Acts

Mar 11, 2011 by

I think I admitted my Foodie status in another blog but can’t remember. (I blame it on LBS – Leaky Brain Syndrome, first cousin to CRS – Can’t Remember Shit). So if I didn’t, I am now. I used to be a caterer, a recipe developer and a food writer and even had a cooking show on a cable channel in Victoria, BC, long before the Food Network was either a chicken or an egg. I was once hired to develop flavors for a product you’ve never seen: Shark Jerky. I think the Asians who hired me were actually deliberately destroying wealth for tax purposes because the whole thing suddenly disappeared despite positive reviews of the three flavors I developed: Lemon and Pepper, White wine and Worcestshire and Barbecue. To be honest, it is...

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International Women’s Day: How Will You Thank Yourself?...

Mar 8, 2011 by

Today, women from all over the globe, will join in solidarity to celebrate International Women’s Day. Too often it is expected, from our families to our work colleagues to our friends, that we, as women, will put ourselves second. Funny thing is even our girlfriends often assume that as well. On March 8th, as we celebrate the women of the world, our Gf author, Sunny Cervantes, reminds us that we should celebrate ourselves as well. As Sunny put it, “Since it’s a day to honor women, why can’t we say thank you to ourselves?” Why not?! Some of our Girlfriends share a few ideas on what they will thank themselves for and how they will make themselves feel extra special on International Women’s Day .. and through out the year. For having the determination...

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