I'm so glad Ryan was able to step up in his blogging duties and take over the other day. He helps a lot in the kitchen, but all of his computer time is either spent studying or working, so blogging is the last thing on his mind.
At the recent Food & Wine Show, I had a chance to pick up a signed copy of Melissa Clark's recent book, The Skinny: How to Fit into Your Little Black Dress Forever. I saw her in Food & Wine magazine and have made a couple of her recipes - Guinness Glazed Halibut and Carrots AND Buckwheat Salad with Parsley Oil. Her style of eating is to keep it simple and loaded with veggies. The main piece of advice she gives is to eat 7-9 servings of fruits and you'll find yourself feeling full enough to not snack on other unnecessary items.
I haven't made it entirely through the book, but of course I skipped right to the recipes section and started cooking. Roasted Mushrooms and Soba Noodles are almost brainless to make and it is so good! We used 1 1/2 large portobello mushrooms and buckwheat soba noodles. It was dressed simply with green onions, sesame oil and sesame seeds. YUM!
I forgot to take a picture while it was on the plate, so don't mind the plastic container in the picture below :)