The Column of Life

stolen from cookstr.com 12 appetizer servings, or 6 to 8 entrée salads 2/3 cup slivered almonds One 3-pound roasted chicken, at room temperature 1/3 cup mayonnaise, plus more to taste 1/3 cup plain yogurt, plus more to taste ½ cup mango chutney, such as Major Grey’s, plus more to taste ¼ cup fresh lemon juice, plus more to taste 3 tablespoons Indian curry paste, as hot as you like (see Notes) Dried cranberries, halved grapes, or chopped apples (optional) Sea salt and freshly ground black pepper 2 medium heads round or Treviso radicchio 1 bunch cilantro, picked apart into small sprigs Small bunches grapes, for garnish (optional) Preheated oven 350°F. 1. Spread the almonds on a baking sheet and toast for about 8 minutes, until fragrant and golden. Set aside to cool. 2. Shred the chicken meat using two forks. Use a knife to cut pieces that don’t shred easily. (Snack on or discard the skin and discard the bones.) Place the chicken into

Lime Zest, two teaspoons Fresh Lime Juice, three tablespoons Honey, one tablespoon Basil, fresh leaves, two ounces Ground Black Pepper, half teaspoon Virgin Olive Oil, two ounces Cantaloupe/Musk Melons, small, two Blue Cheese/Gorgonzola Piccante, one cup, crumbled Pecans or Walnuts, half cup Sea Salt 1. Combine lime zest and juice, honey, basil and pepper in medium bowl. Gradually whisk in olive oil to dress 2. Using 1-inch melon baller, scoop out cantaloupe and transfer melon balls to large bowl. Add cheese and pecans. 3. Drizzle dressing over salad and toss until well coated. 4. Season with salt, serve and enjoy! (Courtesy of Food.com)

Asparagus, 500 grams/one paound tough ends discarded Sea Salt and Black Pepper Virgin Olive Oil, two tablespoons Eggs, large, six Pecorino Romano cheese, one cup, grated Ricotta cheese, drained, half cup 1. Blanch the asparagus and then cut asparagus into 2-inch lengths. Heat oil in a heavy 10-inch skillet over medium heat until it shimmers. Add asparagus with pepper and 1/4 teaspoon salt and cook, stirring occasionally until crisp-tender, 4 to 5 minutes. 2. Whisk together eggs, cheeses, and remaining 1/4 teaspoon salt until blended and pour over asparagus. Cook until eggs are set on bottom, about 5 minutes, then cover and cook over medium-low heat just until eggs are set on top, about 7 minutes more. 3. Slide frittata out onto a platter and cut into wedges to serve. 4. The frittata can also be served at room temperature

Caucus members, I am proud to announce that Brian Sims, Democratic Nominee and LGBTQ candidate for Pennsylvania State House District 182, will be joining us at our upcoming meeting in Philadelphia. briansims2 He will be addressing our caucus on Saturday, June 30, 2012 from 10:30am to Noon in the Chestnut Room at Radisson Plaza-Warwick Hotel Philadelphia - 220 South 17th St, Philadelphia, PA 19103 in Center City. We are very happy that he will be joining us and we look forward to seeing you all there. Kristian Cosme, Chair YDA LGBTQ Caucus http://www.ydalgbtq.org/