Back to work

It's 5:30 AM Monday morning and I'm back to work. I teach  cycle class at 7:00AM so get up early to ahve a cup of tea and post the blog before I go off to teach. I watch the sun come up as the day begins to break quietly alone in my world. I've grown to love this erly morning time.
So here e go...anothr post to teh book.
Doctor Lynn
http://www.doctorlynn.com

To Health, Sex, Happiness and Love We Dine

The table is set, the candle is lit, the wine is corked- it’s time to dine.

Begin with dessert which needs to be prepared at least three hours ahead of time. This dessert can be made up to three days ahead.

Poached Pears for two – double recipe each time you add two more persons to the meal

¼ cup dry marsala wine

¼ cup water

 2 Tbsps of sugar

1 cinnamon stick

1/3 vanilla bean split

4 long strips of orange peel

1 Bosc pear peeled sliced in half and cored

*** Optional a small scoop of vanilla gelato or ice cream

Combine wine, water, sugar, cinnamon stick vanilla bean and orange peel in a heavy small pan. Bring to a boil over high heat stirring to dissolve sugar. Add pear halves. Reduce heat to medium-low. Cover the pot and simmer until pears are tender, turning pears occasionally – about 35 minutes. Use slotted spoon to remove pears to a serving dish. Remove orange peel and place two strips on top of each pear half. Chill for at least three hours. Serve with a side of vanilla gelato. Make sure and eat the orange peel – it’s divine.

Start with a salad

Torn butter lettuce on a chilled plate. Top with two or three canned artichoke hearts ( drained) Crumble goat cheese on top and sprinkle with slivered almonds. Use balsamic vinegar and olive oil as dressing.

Side dish Sautéed kale

In a medium size pan add two tablespoons of olive oil and 1 clove of finely mined garlic. Heat and stir until garlic is slightly brown. Toss in about a cup of sliced celery and stir for a few minutes. Toss in the kale and stir gentle until the kale just starts to become limp.

Main Dish Chicken Marsala

4 boneless skinless chicken thighs

2 Tablespoons of Flour

1 ½ tsp of olive oil

¼ cup chicken broth

½ cup marsala wine

1 cup sliced mushrooms

½ tsp of basil

2 shallot chopped ( or ½ medium onion)

Place chicken into a large size baggie and pound with a meat mallet to about ¼ inch thick. Dredge chicken through the flour. In a skillet over medium heat add chicken to heated olive oil. Brown chicken on each side. Remove to a serving platter.

Add shallots to skillet and cook until tender. Stir in chicken broth, marsala wine, basil and mushrooms and cook for 2-4 minutes reducing liquid to about half. Return chicken to pan and cook turning the chicken to glaze both side with the thickened sauce.

Serve Chicken with sauce on top and a side of kale.

Add a crusty bread and /or rice or noodles. The added carbohydrates will add calories to the meal.

Eat your pear dessert for healthy bones, vanilla bean sauce and vanilla bean gelato for a a sexy delight, marshals wine for happiness and artichokes for love.

When you take the time to consciously eat for health, sex, happiness and love you create something great for the body, the mid and the soul.

“ cibo buono”