I just celebrated another birthday. I embrace the day for the obvious reasons…I am still alive, healthy, surrounded by family, friends, Chopin vodka, and enough handbags to last a lifetime. Thrillingly, I am also toasting a decade of unmitigated sweating (I have seen every specialist I could unearth), applying every absurdly pricey doctor prescribed compound on my moist body and taking every precaution to hide my USC…uncontrollable sweating condition.

I had been a relevant woman and human being until I hit my 50′s. Then, very suddenly, I began a decade of profusely sweating to and with the oldies. No one wanted to hire me because I was overqualified, overpriced, and overly mature (in years, not personality, as my daughter frequently reminds me). When fashion magazines and blogs showcase articles on age appropriate fashion, hair styles and make up and the articles end with 50, you get the not so hidden subtext.

Hello world, I still want to look fabulous, be sexy and have a fit body. I avoid elastic waistband pants like I avoid saturated fat. I spend as much money and time on my hair and makeup as my 27 year-old daughter and am on a first name basis with my dermatologist. I spin 5 days week, practice Pilates, walk a minimum of four miles a day with my beloved dogs and am always the oldest participant at my ageist gym in Santa Monica. Side bar, please explain why all the 20 something’s come to spin at 6:30am in full hair and makeup?! No one is looking at you.

Anyway, I digress. I am full of life, consider myself a huge fan of me, but I find myself challenged by life. I still have so much to offer if I can stay dry.
I now dedicate myself more to my family then I did when I was raising my daughter. I take my daily frustrations and (mostly) happily hurl them into making the most amazing, healthy, inexpensive dinners. For those who discover me and can relate, I plan to impart my recipes to you.

Spoiler alert, my daughter’s friends and contemporaries should take note as you can really impress family, friends and potential lovers (wink, wink) with these meals.

Let’s make this a daily meet and greet. I look forward to sharing with you.

Now let’s get this party started with one of life’s great pleasures…food!

SCALLOP RECIPE

1 lb. large fresh scallops. If possible

Extra Virgin Olive Oil

3/4 teaspoon Kosher Salt

Fresh Ground Pepper to taste

Before you pan sear anything, buy an iron skillet. Bed, Bath and Beyond carries
an Emerilware cast iron skillet. Buy the large skillet for $24.99. It gets better with
age. After every use, make sure to rinse with hot water. Wipe dry and sprinkle kosher salt to rub
off any residue. Dispose of salt. Season with a small amount vegetable or olive oil, rubbing the oil in with a paper towel.
To serve 4-5, buy 1 pound of the large fresh scallops. They sear the best. Whole Foods always has great scallops. A less expensive and excellent choice is the large frozen scallops at Trader Joe’s. Make sure to follow the defrosting directions exactly. Defrost the entire bag as leftover scallops are delish.
Key to fabulous scallops…pay dry them thoroughly with paper towels.
Heat iron skillet in 500 degree oven for 10 minutes.
Remove skillet from oven and immediately place on burner on a high flame. Spread thin layer of olive oil over entire skillet, season with fresh ground pepper and kosher salt.

Remember, as with anything you love to do, feel the food and check scallops. Every stove differs.
Sear scallops for 3 minutes on each side.
Cover the skillet with silver foil so clean up is minimal.
You are done after 6 minutes.
Tomorrow, how to adorn the dish and make it totally gourmet for under 5 dollars. This gourmet dish can feed at least 4 for between $20-30, depending on whether your scallops are fresh or frozen.

As always, my goal is to contain the heat to the kitchen, bedroom and gym…