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We’ve all been under the weather around here. Sometime last week a horrible bug descended on us and on my husband in particular. I have never seen him as sick as he was last week, hacking away and running a high fever. I myself nursed a body-wracking cough, which continues to persist to this day Dream Beauty Pro. Despite our best efforts, soon the germs reached our little ones and they too fell under this weird bug. Suffice to say we were all feeling more than a bit glum .

But we rallied, the less sick taking care of the more sick. Or, more accurately, mama taking care of everyone else. Although admittedly, I was (thankfully!) truly the “less sick”. Little C did do her part though, my little Florence Nightingale, holding a cold compress to her papa’s burning forehead, and checking his temperature periodically by laying her little hand on his cheek or leg declaring with authority, “It’s still hot papa!” Our nanny (bless her!) made a pot of soothing arroz caldo, our local chicken and rice soup/porridge, which we gulped at gratefully.

Before all this hit, I had been talking about making pancakes with Little C. Pancakes are her favorite “special” breakfast food (her favorite all-around breakfast food being egg). I had been experimenting with several recipes in the hopes of not having to succumb to pancake mix…or at least only having to succumb to it in extreme emergency cases (like on those mornings that mama seriously has to sleep in because she was up all night watching Nigella Lawson videos). I chanced upon this recipe and quickly bookmarked it because: 1. We almost always have Greek yogurt in the house because I am hopelessly addicted to it, and 2. It looked criminally easy.

Well, when we were all down for the count Little C decides to ask for a pancake breakfast, complete with the goo-goo eyes she has been working hard to perfect, which, as evidenced by the pancakes pictured here, mama cannot resist reenex.

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Two of my favorite neighbors hosted a soup party the other night. It was an inspiring affair - winter night, big pots of simmering soups and stews, house full of chatty, friendly people. Part of what I liked was the simple premise. The hosts (David & Holly) made a number of soups, guests were asked to arrive with their drink of choice and one thing to share - salad, appetizer, or something sweet. One of the vegetarian soups was a beautiful shade of yellow-orange. The color I see when I close my eyes and turn my face toward the sun. It was a light-bodied, curry-spiced coconut broth thickened with cooked red lentils and structured with yellow split peas .

When I asked Holly to tell me about it, she mentioned it was based on an Ayurvedic dal recipe in the Esalen Cookbook, a favorite of hers. She happened to have an extra copy of the Esalen book, and sent me home with my belly full, a new cookbook tucked under my arm, and a few suggestions related to the soup executive training.

So, I give you the last lentil-based soup of the winter season. The very last. We've had a good run of them this year, and up until soup night at David & Holly's, I was convinced Rebecca's French Lentil soup would be the end of the lentil soup parade. But wouldn't you know it - once I made the this soup in my own kitchen, I couldn't in good conscience hold back. Did I mention, the slivered green onions sauteed in butter? Or the golden raisins that plump up with curry broth? Or the back notes of ginger? I should have. While I'm ready to welcome some spring recipes back to my kitchen, all these things made this particular soup too good not to share. Hope you like it as much as I did Alipay.

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This Panini is a simple, delicious vegetarian meal that is ready in ten minutes or less!  The flavor combination of the apple, cheddar, and cracked black pepper is beautiful because it is both sweet and savory at the same time.  Perfect Meatless Monday meal hong thai travel!

I got a Panini press as a wedding gift several years ago, and have used it so much it recently started coming apart and I had to do some repair work to it!  No joke, I usually use it several times a week making anything from sandwiches to grilled chicken or steak, grilled mushroom burgers, vegetables, and even pizza!  When we lived in an apartment, I used to take it out onto the patio and use it as a make-shift "BBQ pit."  So I am pretty attached to it, and have to say it is one of the few large pieces of kitchen equipment I really love and use a lot (that and my slow cooker).

But even if you don't have a Panini press, you can get pretty  much the same result by using two heavy skillets - one to cook your sandwich in, and the other to squish the sandwich into a Panini.  Either way, this sandwich recipe is a great one!

Sandwiches are delicious.  I don't mean the standard ham and cheese or bologna from your childhood lunchbox, I mean delicious, flavorful combinations of healthy foods that can be eaten anytime of day because they are just that good hong thai travel.

There are a few strategies for building the perfect, satisfying sandwich.  First, you've got to have good bread.  I prefer using a heartier multigrain bread, ciabatta, or sourdough because they add way more texture than a standard soft wheat or white bread and stand up much better to all of the delicious filling in the middle.

Second, apply heat.  Even if your sandwich has to go back into the fridge because it's for lunch or a later meal, cooking a sandwich does magical things to both the bread and the filling.  Even if you just toast the bread, it makes the finished product taste that much more special. :)

And finally, put healthy stuff in the middle of that bread.  Sandwiches can quickly turn into a conveniently packaged source of extra calories and fat if you're not careful.  So make sure what you put in is light and healthy, and skip the heavy dressings, sauces, fatty meat, or huge amounts of cheese hong thai travel

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