taste the rainbow

in my humble opinion, rainbow swiss chard tops skittles any day as far as tasting the rainbow is concerned.

my favorite way to prepare it is simple.

1) rinse and chop the chard

2) saute some crushed garlic in olive oil, add the chopped stem pieces first and then the chard

3) let the oil coat the chard, stir, add a tiny bit of Bragg liquid aminos

4) cover for a bit until things look softened, but not too wilty

5) top with a little lemon juice and ENJOY!

Tilapia on Tap

As an ironic follow-up to my fish frenzy posting*, here is a
delicious meal my friend Adam and I threw together last Friday.

Grilled Tilapia with leeks and garlic-sauteed swiss chard.
We enjoyed an assortment of brown ales to compliment the tasty dish.
My personal favorite so far: Troegs Rugged Trail Nut Brown Ale.


I'll use this opportunity to encourage all of you beautiful folks out there to consider choosing beers that are on tap from your local establishments--to cut back on bottles!!

*I'd like to note the fish was prepared at Adam's and not in my building.