According to a study published in the American Journal of Clinical Nutrition, a diet rich in calcium, which is supplied by low-fat cheese, is associated with fat loss.
A good thing too, since I just bought a hot pink bathing suit at the JCrew sample sale at lunch!
Here's hoping that Spring (ideally followed by long summer days) will show her face soon. I'm certainly looking forward to poolside dining and beach picnics complete with a lovely salad of watermelon (same shade as my new bathing suit), tomatoes, feta and black olives with a red wine vinagrette and a dusting of oregano.
Nigella Lawson’s - Watermelon and Feta Salad - Forever Summer
1 small red onion
2-4 limes, depending on their juiciness
3 1/2 pounds watermelon
9 oz feta cheese
1 bunch fresh mint, chopped
1 bunch flat leafed parsley
3-4 T olive oil
4 oz pitted black olives
black pepper to taste
Peel and halve the red onion and cut into very fine half moons. Put in a small bowl to steep with the lime juice. Remove the rind and seeds from the watermelon and cut into large bite-sized, triangular chunks. Cut the feta into similar sized pieces and put them both in a large, shallow bowl. Tear off the sprigs of parsley so that it’s used like a salad leaf, rather than garnish, and add to the bowl along with the chopped mint.Add the onions (with the now oniony lime juice), olive oil, and olives, and toss gently so as not to break up the watermelon and feta too much. Add a nice grinding of black pepper and taste to see whether the dressing needs more lime. Keep at room temperature till serving.
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