Cooking is Like Fashion

Trends come and go in the kitchen, just like dresses and shoes on the runway. The current trend, which seems to be one of the longest cooking trends of the 21st Century, is "healthy cooking."  Although we both agree, healthy cooking should never be considered a trend, but rather a way of life. One cannot argue the amount of products that have manifested in the name of healthy foods over this last decade alone. Simple salads and bowls of fruit are sometimes acknowledged as too plain.

But all this eating of chia and acai, which sounds more like an infomercial then a food product, seems to be forgotten when walking by a window graced with an exquisite French pastry shouting, "eat me, eat me!" Ah ha, thought you'd agree too.

Case in point. We traveled to La Jolla, California with our girlfriends, Donna and Susan, for a little resale-retail therapy. By the way, La Jolla has some impressive resale shops. We were *absotively bedazzled. As we made our way down the avenue, feeling like we needed to charge our shopping batteries, we noticed a little bakery called, Michele Coulon Dessertier. Without pause, we entered and much to our delight were conveniently drawn to the front case, which was filled with magnificent and enchanting cakes.

Our target, Almond Cake with Apricot Filling and Golden Pink Raspberry Cream Frosting. $9.00 for a slice big enough to indulge all four of us. Cough! Cough!, um, well, it was worth it, and was as enticing as it sounds. The combination of almond cake with the apricot and raspberry were purrrrrrfectly balanced.  So with full submission to our appetites, we politely devoured the cake. Our forks, left resting on the plate as if they had just fought a food battle boisterous enough for any dessert infantry, were an indication of our happiness.

So even though the "healthy eating" trend is most certainly here to stay, go ahead and eat your cake too!
E.A.T.'s  own Almond Apricot Raspberry Cake 

*absotively; 
 another way to say,  absolutely.

Tucson's New Cooking Goddesses'

E.A.T. is about the absolute joy in simple and healthful eating. We offer vegetarian seasonal delights, which will awaken your palette to the distinction of our culinary talents.

"Yeah, we found our sea vegetables and rock candy."  Let's go E.A.T

Welcome to E.A.T., Eileen and Tina’s food avocation; that's avocation, not to be confused with avocado.  After all, we are talking food.

We’ve been getting in shape taking salt-water aerobics, pilate's and stretch classes from our own, local Fitness Goddess, Susan Hamilton. She gives these stupendous classes in the community of Civano, a green, sustainable, East-side neighborhood, where desert colored houses; purple, green, yellow and orange, line the streets. Sa-weeeeeeeeeet!
                          

Civano, Arizona

To get our cook on, we’ve been feeding our two Non-Stop Goddesses, Donna Wood and Susan Bacis, with some ambrosial delights from our taste kitchen. They’ve given us a green thumbs up, so here we are, blasting off into a culinary spin, which is buoying us up to unmitigated, colossal heights.

Poised and ready, well-seasoned from our homesteads, our *gustatory cells indicate that we are moving onward into scrumptious and luscious adventures. Life is good!

So sit back, or stand up and grab your cooking spoons, and tune in to The E.A.T Chronicles.

Sampling Torrey Pine's own rock candy and sea vegetables.

*gustatory cell
A darkly staining neuroepithelial cell in a taste bud that makes synaptic contact with sensory nerve fibers thus serving as receptors for taste. Also called taste cell.