Whats Happening Now!

If you have stumbled onto this older blog site of mine- thanks for being tenacious enough to find me!!
I have been busy at work over the past year designing and developing a new lifestyle site. My new site will offer blogs, tips, recipes, giveaways, how-to's, reviews, and video's appealing to those seeking to feel fabulous...at every age!
Keep your eye on www.ageless.pro and I hope to see you there soon!
Best,
Kim

HONG KONG FOODIE

I arrive in Hong Kong and instantly begin my secret agenda. Officially, I am in town to launch a new hair care product for my company, but surreptitiously I am here to eat, experience and enjoy the city!
I am amazed at how effectively I can work through the grip of relentless jet lag (much like a bad hang-over, minus the night-before-fun!) and never complain while wearing my high-heels down to the bone traipsing all over town. I become immune to being photographed, followed, and scrutinized like Britney on a midnight run to 7-11; all fueled by promotion, marketing and my unusual flaming-red hair color that no local had seen before! Work has been long, hard, and tiring, but totally worth it. Hopefully my boss at Joico thinks so too.
Now…on to a little free time.
I endeavor to follow the teachings that I preach to my child, and try to be an adventurous and open-minded eater. Not easy, considering I have a seafood allergy, and am located in one of the prime seafood cities you could visit. However, the incredible hospitality of the Hong Kong people rescues me; my Sheraton Hotel concierge kindly pens a note in Chinese explaining what not to feed me, and I present it at the start of every meal with great flourish. This actually works out well, as my waiters seem to take it as their personal charge to feed me well and tastily based on my limitations. I make virtually no choices for myself, and am forced to try new things while being open-minded and polite, under their scrutinizing eyes.
No- I did not eat the snake soup! Barbequed roast ox tail with its savory sauce folded into a light and fluffy bun is the first new food that I will try, happily devour, and then ask for more. I have previously shied away from duck, but was I ever offered it fried in a carrot breading and captured with fresh plum sauce inside a lettuce leaf? Oh no…for I would have labeled it a favorite by now. Blanched baby broccoli served on an ice bed with soy and fresh wasabi, or fresh sprouts sautéed in a light broth and sprinkled with sesame? Either choice—delicious and demanding of a second helping. Even an unwanted knuckle from the random pork part that I pop into my mouth does not faze me. Just delicately pick it out of your mouth Kim—you will survive.
Much of what I ate or saw in this city brings to mind the word “raw”- not as in uncooked, but as in visually and emotionally. Food is not prettied up in Hong Kong. Here it is presented in all it’s natural glory- freshness is godliness and a huge point of pride. As is common in so many cultures, every sustainable part of the food is utilized, and waste is infrequent. Even the Hong Kong customary way of eating Dim Sum allows for many different tastes without the rampant overfill of plates so common in the US. The Chinese dishes I experienced were all so fresh and incredibly light that I fear they have ruined my taste for the American-Chinese food I will be served at home.
Mmmmmm…memories of the Temple Street Market, The Jade Garden Restaurant overlooking Hong Kong harbor, my Malaysian Curry lunch, constant servings of Jasmine Tea, and yummy yummy BBQ pork buns!!! These will fire my inspiration the next time I am at the local supermarket. I will seek out and try new ingredients, attempt to fill my cart with new flavors, and remember to be a little bit bold. After all, the safe and wimpy food experiences are no fun to remember- memories are made of adventure!

IS THIS WONDERLAND???

As Alice followed a white rabbit down that hole and then into craziness, my household meals seem to be following the same strange pattern. Take-out pizza, boxes of pasta and days of leftovers have been the mainstay longer than I care to admit. “But you’re Tasty Mama” friends say, “How bad can it be?”
I’m sorry…who is this Tasty Mama again?
I am frazzled and falling apart as I ready Big and Little P. for my imminent departure. Joico has called and I thrillingly have accepted the opportunity to travel and launch an important new product. I will go to Hong Kong in a few days to help our International partners learn more about Re:nu, our anti-aging hair care regimen. (Which is awesome, by the way!)
Babysitters must be found, laundry must be done, cabinets and refrigerators must be stocked, and international itineraries typed. Oh…and I guess I need to pack too, huh?!? It’s a wacky wonderland over here, and needless to say, what gets put on the table is the furthest thing from my mind!
(Take a breath, Kim.)
It happens to the best of us; preoccupation with life and the constant flux of details can wreak havoc on our Martha Stewart-Wannabee plans. Still I try, and ultimately find solace by “cheating” with some clever side dishes.
Frozen, grilled zucchini is quickly heated under the broiler along with some thinly sliced fresh carrot. Give it all a rough chop, toss with some lemon juice, olive oil and fresh mint- Yummy.
Olivia’s Organics Herb Salad is a box of greens that provides a great base for a beautiful salad. Add fresh pomegranate seeds (buy them already shelled at Trader Joe’s) with crumbles of goat cheese, slivered yellow bell pepper, and a handful of shelled pumpkin seeds. Serve with your favorite vinaigrette and a smile.
Use vegetable broth instead of plain water to cook your bulgur and dried red lentils. When the fluffy dish is ready, fold in some grated pecorino, fresh chopped parsley, and paper-thin slivers of lemon. Drizzle with olive oil and you’re in heaven.
Each of these simple sides makes me feel like I have a handle on the dinnertime chaos—even as I make the call to Domino’s for delivery pizza. I know it’s only a matter of time before I pull myself together, get inspired, and start cooking up some T.L.C. in the kitchen again. I just hope I come to my senses long before the boys revolt and I start hearing “Off with her head!”

Anti-Kim Takes a Trip

Poor Big P.—a prisoner of the commercial snowplow business in New England—was left behind as Mother and Child bade him farewell at Logan Airport and set off with friends for sunny Aruba.
My agenda was simple: relax, reconnect, and enjoy our moments together. No plans, just high hopes for experiencing the local culture and cuisine. What an opportunity for Little P.! Our great, big world is shrinking all the time. I want us to embrace the opportunity to learn about new places, and eat what the locals eat! Well…you know what they say about the best-laid plans.
In the wee hours of our first night, Little P. bolted awake with an upset stomach. While a thunderous rainstorm raged outside, his little belly fought its battle against an airplane “delicacy” (I use the term loosely!) ingested earlier. Not surprisingly, I found myself worn-out and exhausted, sitting on the hotel bathroom floor at 3 a.m. With Little P. finally purged and asleep in my lap I wondered, “Where the bleep is my perfect vacation now?!?”
You may now realize that I thrive on control. What to do in the midst of all this chaos??? I decided to go with the Anti-Kim approach. Instead of micro-managing—I just let it all go.
I handled each situation as it arose. Upset stomach? Small sips of water, bland food, and a little support from the fabulous staff at the Radisson Aruba. (Special thanks to them for the 2 a.m. pharmacy run and doing our laundry!) The following rainy day? Indoor kids’ club activities, iPod movies, and wet races on the beach.
As for my exhaustion? Where better to recover and reconnect with my boy than Aruba? Things never seem quite as bad when you are on vacation, and anyway isn’t Aruba known as the Happy Island? The Arubian secret may be a slower pace to life, friendly people who really care about other’s happiness, and some of Mother Nature’s finest balm to the soul—large doses of warm, sunny weather.
Don’t get me wrong. This is just a small snippet in an otherwise amazing week away. We hit the beaches, soaked up the sun and splashed in azure waters. We ate at local restaurants recommended by our taxi drivers and were rewarded with delicious meals. We made new friends—from Aruba, the U.S. and beyond. Oh yeah, we thoroughly enjoyed ourselves.
Traveling with kids is an incredible opportunity to teach them about the world and to teach them how to cope with things that do happen out there on the road. We have a saying in our family: “Different can be good.” If I want my family to experience new things, I must remember to take the good with the bad and take it all gracefully as little eyes are watching. By keeping a positive and relaxed mindset even when things go wrong, I can help that different experience to become a good one.
And when all else fails, and I’m nearing the end of my rope…here is my final "traveling with kids" survival secret: A frozen drink with fancy fruit never hurts.☺

MY FAMILY-FRIENDLY FOOD FAVORITES IN ARUBA:
Chef’s Table: A newer offering, just a short cab ride away from Orangestad. The food was honestly the best we ate all week, and the setting is beautiful yet casual enough for children accustomed to restaurants. The chef will prepare any meal for your child for about $10.00 US. Little P. enjoyed seared yellow fin tuna and risotto. The staff was well trained and genuinely friendly. I will go back.
Don Carlos: Terrific outdoor location at the Orangestad marina, and a nice menu to boot. Italian favorites and a few local specialties round out the menu. Skip the dessert, and walk through the town for an ice cream and sightseeing.
El Gaucho: The islands perennial favorite has earned the title for a reason. The restaurant offers rousing fun crowds, a game arcade, and big portions even on the kids’ menu. A reservation is a must, and so are some loose single dollar bills—to tip the roving guitar players as they belt out your little one’s favorite tune! “Volare…oh, oh”
Azzuro: Located inside the Playa Linda, this is the sister restaurant to the always popular Gianni’s. With an intimate atmosphere, homemade authentic Italian dishes, and pleasant staff, you could make this the spot for romantic/family night. The chef will make you a simply adorned dish for children as requested.

February Lament

Oh February…the no-mans-land of my calendar. Not crisp and fresh enough to excite the newness of winter, neither sunny nor reviving enough as early spring. February is just my blah month. A time when I am low on edible inspiration, infrequent in my shopping (what’s fresh now anyway?), and my home-cooked meals are few and far between. I barely can summon enough excitement to open the freezer, and dig out one of my staples from the bounty of the fall harvest. What, oh what, shall I make for dinner at this cold, dark hour?
As usual, it is the Italians who come to my rescue. God forbid there is a month without some type of food tradition demanding our time. The end of the winter season signals the perfect time for making homemade sausage. Yes, I know, you probably thought sausage only came from the meat case at the supermarket. I too was blissfully unaware of its true origins until one day, early in our dating days, when Big P. brought me over to his uncle’s house for an enlightening afternoon.
I recall going down the staircase, and feeling like I was walking into some strange scene straight out of Texas Chainsaw Massacre. Raw meat was spread everywhere, grinding noises permeated the air, and glistening large knives sliced and diced with blinding speed. Once I got over the initial shock of it all, my curiosity was piqued. Fresh pork, a few spices, and salt…How did this motley pile of simple stuff end up as such delicious food?
The answer is love. Each step of the process is supervised by someone who cares about what they are making, and cares about what you are eating. No offense, but I cannot guarantee the meat-man at my supermarket can say the same. To eat something prepared by someone who loves you is an incredibly nurturing experience.
Right now, I am pulling a package of sausage out of the freezer. I will slice it up, toss it in the crock-pot alongside the greens that have been languishing in my refrigerator, and make my family a comforting soup this evening. And as I spoon up the delicious meal, I will thank Big P., Uncle T., Cousin S., and Nana L. for pulling me out of my February stupor. Their efforts, energy and love have given me hope again…viva February! (But thank goodness March is here!!!)

CROCKPOT SAUSAGE SOUP
I suggest using homemade sausage for this recipe which can be purchased at specialty meat shops, if you don’t have any Italian connections! Or you may use commercial sausage, but purchase a brand with very little, or no preservatives. Save the salting until ready to serve- different sausages vary in their saltiness.
Yield: about 8 servings
INGREDIENTS:
1T. Olive oil: extra virgin, good quality.
1 bunch of broccoli rabe (also called rapini): bottom 1” of stems removed, and finely chopped
1 lb. sweet Italian sausage: removed from the casing and roughly chopped
2 T. fresh parsley, chopped
1teas. Dried oregano
¼ teas. Garlic powder
1 can (15oz.) white beans: rinsed & drained
1 yellow pepper: diced
1 large carrot: grated
6 – 7 cups (based on your crock-pot size) vegetable broth: homemade or low-sodium
Kosher salt to taste, if needed

1. *FOR THE KIDS* Get them set up at the sink. They can rinse the rabe first, and then while you work at the stove, they wash veggies, and rinse the beans.
2. Sauté rabe in the olive oil, over med-high heat, until softened: about 4 minutes.
3. Add parsley and spices and toss to coat. Remove from heat and place all in crock-pot.
4. Using the same sauté pan, brown the sausage over medium heat, until it just begins to crisp, about 6 minutes. Remove from heat and place in crock-pot.
5. *FOR THE KIDS* Lay the beans, pepper and carrot into the crock-pot, on top of the rabe and beans. Pour the broth over all until the ingredients are covered. Allow at least 1.5” of room from the top of the pot.
6. Cook the soup on high setting for about 4 hours to marry the flavors. Season with salt, if necessary, before serving. Serve with a light grating of Parmesan cheese, and a slice of crusty bread.