MARCH OF THE SMOOTHIES: THE DEMETER

Number two in this month's lineup of delicious and nutritious smoothies:

THE DEMETER

For the goddess of the harvest and of earth's fertility, here is a bright green smoothie that's rich, creamy, and packed with all sorts of goody-good-for-you goodness!

1 ripe kiwi
1/2 ripe avocado
1/2 bunch watercress (use leaves and tender stems)
1/3 cup plain low-fat yogurt
1 tablespoon honey or agave nectar
dash almond/soy/coconut milk

Blend all ingredients until smooth.  The avocado gives this one a delightful thickness, but feel free to add more milk if you prefer a thinner consistency.  And that watercress blends up nicely--you'll still notice its interesting peppery taste amidst all the other flavors.

This sure would make a fun snack for St. Patrick's Day--and that's no blarney!

A QUESTION FOR YOU

What are your favorite food books?

I am currently savoring Julia Child's memoir "My Life in France" and I have found it so enchanting that I know I will want to devour more food-related reads when I finish it.  (I have been rationing the chapters; it is such a pleasure that I don't want to turn the last page for another couple weeks.)

When I'm out and about today I'm going to attempt to find a copy of Samuel Chamberlain's "Clementine in the Kitchen", which promises to be a delight.

And Laura Esquivel's luscious "Like Water for Chocolate" has long been a favorite of mine.

Aside from these titles, does anyone have a recommendation for me?

I'm hoping to compile a delicious spring reading list.  Help!  And thank you!

MARCH OF THE SMOOTHIES: THE ATHENA

Helloooo March.  I just have one question:

WHO'S READY FOR SPRINGTIME?!

Lemme tell ya, that vernal equinox can't get here fast enough.  Daylight Saving Time too.  Daffodils.  Sunny afternoons.  Warm breezes.  T-shirts.  I'll take any and all of the above starting now.

My winter appetite for fatty foods is waning (thank goodness) in direct response to the recent increase of not-just-apple-and-root-vegetable items at the farmer's market....the variety could bring a tear to one's eye.

During the month of March, as a tribute to the lush produce displays popping up across the land, I am going to feature a different fruit smoothie every week.  So go ahead, grab that extra carton of strawberries and that extra pound of peaches, baby!  Bring it all home, dust off your blender, and drink to your health.  First up, we have:

THE ATHENA

For the goddess of wisdom, here is a smoothie with superfoods for the brain.

1 ripe banana
1/2 cup plain low-fat yogurt
1 heaping tablespoon natural almond butter
1 tablespoon unsweetened cocoa
1 tablespoon honey or agave nectar
pinch cinnamon
pinch cardamom
dash almond/soy/coconut milk

Throw all ingredients into your blender.  Blend until velvety.  This one is sure to get your noggin goin'.

Enjoy!  And be sure to check back all month for more smoothie concoctions!

FOOD FOR THOUGHT THURSDAY

"Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, well, so is the ballet."

--Julia Child

BONNIE LASS BLUEBERRY SCONES

I'll certainly be the first to say that I have lots of recipes that are not the very, very best in the world.  In fact, most of my recipes are still works-in-progress.  Why have you not yet heard about the secrets of my corn chowder, my tamale pie?  Ah, well, the chef is still working out the kinks with those.

I do, however, have a few prizewinners up my sleeve; the following recipe is one of my favorites.  After long years of experimentation and adjustment, trial and error, this one has achieved the status of Baking Gold.  Top honors, seriously.  I promise you perfection.

Ladies and gentlemen, for your consideration and enjoyment, I do proudly present:

BONNIE LASS BLUEBERRY SCONES

2 cups all-purpose flour
1/3 cup sugar
1 1/2 tablespoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter
2/3 cup buttermilk
1 beaten egg
1 teaspoon vanilla extract
1 cup succulent, fresh, so-ripe-your-toes-curl blueberries

The scones are laughably simple to make.

First, mix the dry ingredients in a bowl.

Combine the wet ingredients (buttermilk, beaten egg, and vanilla) in a separate bowl.  Mix in chunks of the butter, which should be right around room temp; I like to use a fork for this step.  The result will be a little lumpy but that's ok.

Then slowly add the wet bowl's contents to the dry one's.  Fold in the blueberries as you go.

Very important:  do not overmix.

At this point, some people like to roll the dough out on a floured surface and cut it into scone-y triangle shapes.  But in keeping with the simplicity we've already established, I'd recommend just scooping up large blobs of the dough and plopping them onto buttered baking sheets.  Smush them down a little, but don't worry about making them perfectly flat.  Sprinkle 'em with sugar if you like.

Then it's into the oven they go!  Bake at 400 degrees for 16-18 minutes.  They're done when the tops have turned golden.

And here you go.  The finished product.  YUM TIME.