I Believe I Can Fly

Words do not describe this snippet from a 40-minute documentary. Haven't you always wanted to tightrope between two buildings and cartwheel off mountains? Perhaps...


I Believe I can Fly ( flight of the frenchies). Trailer from sebastien montaz-rosset on Vimeo.

How to Have Lobster for Breakfast (or Easy Lobster Towers with Mango and Avocado

A family friend once said the best way to eat healthy is to have a rainbow of colors on your plate. And, as we feast with our eyes just as much as with our bellies, this does matter when plating.

So, when I was lucky enough to get my paws on a whole lobster recently, I had to think beyond lobster cobb salads and lobster rolls, the sorts of things I now (with a recently found love for lobster) enjoy all summer long. What would add a complement of color to the rosy-tinged meat? Creamy avocado and summery-orange mangoes!

If you're lucky enough to get lobsters fresh from the boat, the still warm, just-cooked lobster meat needs little garnishing. They're great alone with lemon juice, warm drawn butter, or even mayo (if you're of that camp). But rather than serve my lobster meat in a hot dog bun, now that I'm gluten-free, I like it nearly alone.

This is great for a light lunch, or a fancy appetizer for a small dinner party. Or breakfast, even, as I did. Hey, when you can't do cereal or oatmeal, and you crave protein, what's the problem with a little lobster in the morning, too?

I recommend assembling this dish with a round ring mold, layering each ingredient before removing the ring. If you don't have a ring mold, however (like me), don't fret — the dish is still just as delicious layered free-form.

Lobster Timbales with Mango and Avocado

One 1 1/4-pound cooked lobster, meat removed and cut into bite-sized chunks
2 scallions, finely sliced, plus more for garnish, if desired
2 tablespoons extra-virgin olive oil
Salt, to taste
1 avocado, flesh cut into 1/2-inch chunks
1 mango, flesh finely diced

In a small bowl, combine lobster meat, scallions, and olive oil. Toss to coat. Season to taste with salt.

Using ring molds, layer ½ the avocado into the bottom, gently packing down the flesh. Then add ½ the mango, again packing gently. Top with ½ the lobster mixture. Carefully and gently remove the ring, if using, and garnish the timbale with scallions.

Repeat with the remaining ingredients. Serve at room temperature immediately.

Makes: 2 timbales
Total time: 15 minutes
Special Designations: Dairy-free, Gluten-free

VIDEO: Nature's Phenomenons

I came across this video. She's off canoeing in Ireland on the River Shannon... (before I spoil it all)...




Murmuration from Sophie Windsor Clive on Vimeo.
A flight of the Starlings!

The Ultimate (Gluten-Free) Thanksgiving Planner

The countdown has begun! I'm sitting here, surrounded by cookbooks, this morning, thinking about what sorts of gluten-free dishes I want to see on my family's Thanksgiving table. I'm using this fantastic planner - complete with a downloadable checklist of what I need to have!

There will be the turkey, again mine, but instead of a traditional roast bird, we're going to spatchcock it, removing the backbone to cut down on the cooking time. Agast because of the stuffing crime we're committing? It's OK - there will be no stuffing this year. Darn breadcrumbs...

Instead, we're amping up the butternut squash and sweet potatoes. Quinoa and brown rice will be a part of the table. Oh, and plenty of cranberry sauce, roasted brussels sprouts, and green beans.

Now, back to resume my gluten-free pecan pie recipe hunt... Have a delicious recipe? Share the link below!