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Sep 11, 2012 12:05 PMPublication: The East Hampton Press & The Southampton Press

Quest For Greatness

Sep 11, 2012 12:05 PM

Derek Jeter, Joe Namath, Babe Ruth, Mark Messier, Peter Ambrose, Tom Brady. Which doesn’t belong and why?

Tom Brady of course! Greatness counts only if you play in New York.

Just kidding. The answer would be me, Peter Ambrose. Though, like many, I have had my own moments of greatness.

The individuals I have mentioned have achieved consistent greatness, which separates them from the rest of us and our inconsistencies. Granted these are athletes, not necessarily role models, and I’m not taking into account the less-than-perfect moments they might have had off the field. But the consistency of greatness they have shown on the field can be inspiration to all of us.

This morning I woke up and basked in the fact that yesterday I felt I was at the helm of a perfect, wonderful wedding. In the field of catering I had achieved a day of greatness.

I woke up, feeling this greatness, which inspired me to make a pact with myself. I am going strive for greatness in everything I do moving forward. Personal life, work, etc.

Will I achieve this? Most likely not. But will I at least try to have more mornings of self pride and higher energy? Definitely.

This self challenge will require me to consider how I look leaving the house in the morning, what I put in my mouth, the approach I take to work, and more. I am in a position now in my life that I have more people working for me than ever before and these numbers look to be expanding for 2013 and beyond.

So, if I want those individuals to represent me in a way that I want to be represented, it’s going to take me putting the time and work in to show everyone what I want to be all about. If my staff and coworkers are a reflection of me, then I need to show them just what that reflection needs to look like.

That promise I made to myself should also be reflected here in “The Road To Healthy.” So here are a few recipes and snacks that I hope to use to achieve greatness in my quest for better health.

Both of these recipes are light and healthy, yet oh so satisfying. And for the ultimate snack, try Ka-Me rice crackers. They are delicious, crunchy like chips, and extremely low in fat and calories.

Use your favorite flavor (mine is seaweed) and serve with your favorite pico de gallo, salsa or other low-fat, low-calorie dip.

Farm Stand Succotash

(Serves 4)

4 ears corn

1 pint cherry tomatoes

1 red pepper

1 white onion

½ bunch basil

2 cloves chopped garlic

4 tablespoons champagne vinegar

½ tablespoon cumin

1 teaspoon coriander

Juice of 1 lime

Salt and pepper, to taste

To prepare:

Husk and grill the corn.

Let cool before removing the kernels from the cob with a knife.

Quarter the cherry tomatoes.

Julienne the red pepper and white onion.

Combine all the ingredients in a bowl.

Lets sit for 15 minutes before serving to let the flavors meld.

Carrot Spaghetti With
Local Ratatouille Sauce

3 large carrots

1/2 can Muir Glen organic fire-roasted tomatoes

1 tablespoon chopped garlic

Select fresh veggies: cherry tomatoes, zucchini, eggplant, peppers—cook’s choice

1 handful sliced, pitted Kalamata olives

1/2 teaspoon crushed red pepper

Salt and pepper, to taste

To prepare:

For the sauce, cook the tomatoes and garlic until they begin to soften.

Add your choice of fresh vegetables.

Finish with the Kalamata olives, crushed red pepper, and salt and pepper

To make the carrot spaghetti, peel the carrots and push them through a spiral slicer to get very long strands similar to angel hair pasta.

Meanwhile bring a pot of salted water to a boil.

When rapidly boiling, drop in the carrot spaghetti and blanch for about 2 minutes. The texture should be like

al dente

pasta, rather than raw carrot.

Strain the carrots.

Top with the ratatouille sauce and serve.

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