I love to cook simple but interesting food with a fresh, healthy theme, so my kitchen and fridge are filled with ingredients. In fact, when Pat or Caton open the fridge, they literally can’t see anything to eat! Being a salad freak, I have lots of salad greens, cucumber, tomatoes, onion, fresh veggies like French green beans (haricots vert), zucchinis, red bell peppers (capsicum in Australia!), asparagus, carrots, sweet potatoes (yams) and garlic as staples. Then I grab whatever takes my fancy that week at the store. Last week I got brussel sprouts because I saw an interesting recipe that fried them in olive oil and then a red wine vinegar dressing with garlic, anchovies, chili pepper flakes and capers. YUM! Even Pat liked it, and he hates brussel sprouts!
Then I have fresh cream, sour cream, yogurt, mustards, olives and, in the freezer, some chicken, wild caught salmon, shrimp and calamari. I don’t eat red meat, but we have some in there for entertaining on the BBQ. Then there’s pasta (Italian, of course) and rice (usually basmati). I follow food combining rules and don’t have meat with bread or pasta, nor do I drink with my meals – only up to 15 minutes before and an hour after.
I grow a little pot of fresh herbs – basil, oregano, chives, parsley – and use them a lot in salads, sauces and garnishes. Probably the most important part, though, is my collection of oils and vinegars. I love balsamic, aged balsamic, sherry and aged sherry vinegars, white balsamic, rice wine vinegar and apple cider vinegar. Then the oils are mostly good olive oils and walnut oil. A lovely dressing for a delicate leaf salad is white balsamic (or rice wine vinegar) and walnut oil, sea salt and pepper. Throw in a few walnuts and some blue cheese – devine. 
I keep the bus stocked up just like my house, so we can eat well when we travel. We don’t eat out a lot, but when we do we tend to choose Japanese – sushi or Thai – good Italian, or modern American. We have some favorite restaurant that we don’t always get near, and I love anything Bobby Flay does. He’s my favorite TV chef.
Yours Naturally,
Linda
