Saturday Beefcake: 'Tis the Season to Gobble

As the countdown toward 2007 continues, many inhabitants of the United States continue on a gastronomical journey that reaches climax on December 25th with a continuing afterglow into the first of January. Too often the fruits of those labours provide a lot of commerce for the weight loss industry in all of its shapes and forms.

Speaking of shapes, forms, gobbling and fruit we provide images of two young men which might help festive gobblers keep their eyes on the prize, so to speak, rather than have those eyes grow bigger than the proverbial tummy. They, of course, caught the eyes in these parts while thumbing through magazines in the local news stand. While thumbing Bernice, CoL's Manhattan correspondent, liked one because she thought he was muscling up bi-sexuals. Not to quibble, but the bi's in the caption were more than likely biceps. 'Tis not quibbling anyway that is today's emphasis, but gobbling.

In keeping with that theme, here is also a variation on one of Julee Rosso's recipes. It requires leftovers, something which all might aspire to have in this the season of gobble and muscled bi's.

Apple-Turkey Salad

1 cup chopped dried cherries
[or cranberries or apricots]
1 tablespoon cointreau
1/2 cup low-fat or non-fat yogurt
1/2 cup low-fat or non-fat ricotta
1 tablespoon of mayonnaise
500 grams of cooked turkey
1 cup cored & diced unpeeled red apples
1 cup cored & diced unpeeled green apples
1 cup thinly sliced fennel bulb
Sea salt and black pepper

1. Marinate the dried fruit in the cointreau for a half-hour
2. Blend the ricotta, yogurt and mayo until smooth
3. Shred the turkey into a large bowl, add apples, fennel and marinated fruit. Toss well.
4. Add the dressing and toss to coat evenly.
5. Sea Salt and Pepper to taste, cover and keep regrigerated for an hour before serving.

This is good for 6 people or 3 muscled bi-sexuals. All good gobbling.

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