Posts Tagged José Andrés

That’s How We (Lobster) Roll!

Back in the summer of 2014, Mr. HalfFull and I traveled to Maine. Without a doubt, we ate a lot of lobster.

During one meal, we had lobster three different ways — lobster roll, a whole lobster, and lobster bisque. Later that evening, I think we also had lobster mac & cheese. Lobster four different ways in a day was not overkill for us!

While in Maine, we ate lobster rolls almost daily and definitely acquired an affinity for them. Since we didn’t travel this summer, Mr. HalfFull hatched a plan to try a lobster roll a week in Northern Virginia.

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Ms. HalfEmpty is a 30-something introverted realist, perhaps a pessimist. But she’s trying to see the world half full on halfempty4now.com, which she started in February 2011. Her worldview may not be all bad, as it probably helps keep her husband, Mr. HalfFull, grounded and out of trouble!

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Keeping Ms. HalfEmpty Full: Gazpacho

In this third (and long-awaited) installment of my “Keeping Ms. HalfEmpty Full” series, I present you with an easy recipe for gazpacho inspired by a lovely woman from Valladolid, Spain. I met Señora ‘Spacho during our 30/40 World Tour back in 2011 at VaughanTown.

Mr. HalfFull & Señora 'Spacho shopping for fruit in El Barco de Ávila

Mr. HalfFull & Señora ‘Spacho shopping for fruit in El Barco de Ávila

Señora ‘Spacho was extremely passionate about gazpacho, urging me to delve into the history of this Andalusian liquid salad. She explained how Spaniards have been eating variations of bread and olive oil soup for centuries before tomatoes were introduced to Spain! She raved about a deliciously creamy gazpacho recipe (without bread) she makes for her family to enjoy daily all summer long.

Señora 'Spacho and Ms. HalfEmpty during a One-on-One Session @ VaughanTown.  Como se dice "teach my husband how to make this delicious soup?"

Señora ‘Spacho and Ms. HalfEmpty during a One-on-One Session @ VaughanTown. Como se dice, “Teach my husband how to make this delicious soup?”

I made time to sit down and capture her personal recipe. Let me preface this recipe by saying that she strongly urged me to use both Spanish EVOO and Spanish cucumbers whenever possible!

Señora ‘Spacho also stressed that easily making gazpacho requires an extremely expensive Thermomix blender because it’s so powerful that you don’t have to sieve out any vegetable skin or seeds. Sadly, I didn’t even attempt to make her recipe until we bought an expensive (yet more reasonably pricedVitamix blender three years later. We hemmed and hawed about the price of this appliance before finally buying it, but it’s a game changer!

Ms. HalfEmpty loves my version of Señora ‘Spacho’s gazpacho. She even tried to make it herself once…

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Mr. HalfFull is a 40-something extroverted optimist who spends his days teaching and coaching teenagers. He occasionally authors posts on his wife’s blog halfempty4now.com in support of his life’s work to help her see life from his sunny point of view.

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