Never Trust A Skinny Chef

San Geraldo is getting back into fighting trim. I really admire his determination and commitment. He joined a local group and has been doing phenomenally well, and we've been eating even better (and more) than before. I've spent a good part of my life looking undernourished no matter how much I eat. So, to avoid looking undernourished again, in addition to eating healthy with San Geraldo, I supplement with goodies (chocolate-dipped rice crackers, protein bars, cheese and crackers, Bailey's Irish Cream). One of these days I'm going to sneak out for some churros and chocolate. Just don't tell San Geraldo. (But, really, he doesn't mind at all... or so he tells me.)

In addition to a great eating plan, the group San Geraldo joined shares recipes, which means he's been inspired to be even more creative in the kitchen. We eat at home often now and he orders differently when we're out. Last night's dinner at home of chicken (sorry my vegetarian friends) in a spiced mushroom sauce, and vegetables on the side, was unbelievable. The group leader is Scottish. (She speaks slowly for San Geraldo or a Londoner translates for him.) Since the recipes aren't described in American terms, they're sometimes as confusing for San Geraldo as Spanish recipes, but he manages... and manages well. I've included the spiced mushroom sauce recipe below. (But, understand, I simply copied it; I have no idea what it means.)

CHICKEN COVERED IN SPICED MUSHROOM SAUCE.
(YOU MIGHT RECOGNIZE THE OTHER STUFF ON THE PLATE)

Spiced Mushroom Sauce

• Fry Light cooking spray
• 1 finely chopped onion
• 1 red chili, deseeded and finely chopped
• 1 tsp each minced garlic and ginger
• 1 bay leaf, 1 tsp ground coriander
• 1/2 tsp mixed peppercorns, coarsely ground
• 1/4 tsp turmeric
• 200g close cup mushrooms, sliced
• 145 ml chicken stock (Bovril)
• 4 tbsp quark cheese*
• Salt and freshly ground black pepper
• Small handful of freshly chopped coriander to garnish

1. Spray a pan with Fry Light and fry the onion, chili, garlic, ginger, bay leaf, peppercorns, ground coriander, and turmeric for 5 minutes. (Add a little water if sticking.)
2. Stir in the mushrooms, stock, and bring to the boil and simmer for 5 minutes until thickish consistency.
3. Take the pot off the boil and stir in the quark cheese. Season to taste and scatter with chopped coriander. Serve immediately.

*Very low-fat fromage frais can be used instead of quark cheese.

Not to be outdone, I 've been refining my culinary skills. I've recently been spotted pouring my hot coffee over ice at Cafe Manila ... without assistance. And I made my own gourmet "Papaya Breakfast Bowl" the other morning. Half a papaya, Greek yogurt, and corn flakes (I was out of muesli).

Well, San Geraldo cut the papaya and scooped out the seeds. But I spooned in the yogurt and corn flakes all by myself. Brilliant.

SO BEAUTIFUL IT WAS A SHAME TO EAT.