Hi, friends! My next TV segment went pretty well! I stumbled over my words a couple times (and who says germiest ), but I felt more comfortable this time around.
I did a bit of snooping around since I had a few more minutes to kill when I arrived at the news station. The staff is so friendly and they always help me get my mic on.
I met with Jason, my interviewer for the segment right before going on. He was very friendly and even ran and got me a water after telling him I was parched! I think it’s all those nerves.
I am looking forward to many more segments down the road!
Here’s the clip: Is Your Kitchen Making You Sick?
Last night, I relaxed a bit with swanky boyfriend and then we got to cooking dinner. I love having help in the kitchen. The boy did all the grating for this dish. What a guy!
I tore out a recipe from Vegetarian Times magazine a while back, and just never got around to making it. I’m so glad I held onto it, cause it was just delicious! It almost reminded me of a frittata but packed with more vegetables for quite the fiber filled dish.
Vegetable Rosti with Tomato-Corn Relish (adapted from Vegetarian Times Magazine)
For Tomato-Corn Relish
- 3 cups fresh or thawed frozen corn kernels
- 2 small tomatoes, chopped (11/2 cups)
- 1/2 cup chopped fresh basil or parsley
- 1/4 cup plus 2 Tbs. chopped onion
- 3 tsp. olive oil
- 2 cloves garlic, minced (2 tsp.)
- 2 medium white potatoes
- 2 large carrots
- 2 small zucchini
- 1 cup chopped onion
- 1/4 cup all-purpose flour
- 2 cloves garlic, minced
- 2 large eggs, lightly beaten
To make Tomato-Corn Relish: Combine all ingredients in bowl. Set aside.