Do you ever find yourself staring at the TV and realizing you were so entranced by what you’re watching that you’ve just eaten an entire box of cookies? No? Just me? Anytime I watch The Good Wife, I find myself with an empty box, bag, or carton of guilty pleasures. Snacking was made for TV watching, but I’ll admit that sometimes a few chips turn into mindless consuming, and all of a sudden, you’ve doubled your caloric limit for the day. And the teasers for the next episode certainly don’t help! I mean, have you seen the trailer yet? Intense!
ALICIA AND CARY’S PLANS TO LEAVE THE FIRM ARE EXPOSED, LEADING TO A FRANTIC BATTLE FOR CLIENTS, ON “THE GOOD WIFE,” SUNDAY, OCT. 27
“Hitting The Fan” – Alicia and Cary’s plans to depart Lockhart/Gardner are suddenly exposed and a desperate battle to retain clients ensues, on THE GOOD WIFE, Sunday, Oct. 27 (9:00-10:00 PM, ET/PT) on the CBS Television Network.
So while I make a chart of pros and cons of Lockhart/Gardner versus Florick/Agos and pick a side already, here are a couple healthy snacks and desserts to nosh on during this Sunday’s episode of The Good Wife.
- 1/2 cup blueberries
- 1 cup strawberries
- 1/4 cup balsamic vinegar
- 1 teaspoon cocoa powder
- Wash your berries, remove the moisture with a paper towel, mix them, and place them in the freezer in two separate bowls.
- In a small bowl, whisk together the vinegar and cocoa powder until there are no lumps.
- In a sauce pan, reduce your vinegar mixture into a glaze (about 3 minutes). To check, turn off the heat and tip your pan. The glaze should move slowly but freely.
- Pour the glaze over the berries and let the glaze cool for a minute.
- Enjoy with a fork or toothpick.
- 1 bunch of fresh, washed kale leaves
- 1 teaspoon olive oil
- a few dashes of cayenne pepper and salt (optional)
- Pre-heat your oven to 400 degrees.
- Remove the leaves of the kale from the stalk, and blot dry with a paper towel. You can rip them into any size you’d like, but remember they will shrink in the oven.
- Lightly coat the leaves with olive oil. A little bit goes a long way! Use your fingers to rub oil onto both sides of every leaf (wear gloves if you have a fresh manicure).
- Assort your leaves on an ungreased baking sheet. It’s okay for them to be touching, but not overlapping.
- Bake for 12-14 minutes, looking for the chips to be partially brown along their veins.
- Allow your chips to cool for a minute before giving them a light dusting of cayenne powder and salt.
- Gently toss them in a bowl for serving.
- 3 bananas
- 1 tablespoon honey
- 1/2 teaspoon of cinnamon
- Peel your bananas and cut them into medallions. Try to make them about half a centimeter thick.
- Lay out your medallions on a baking sheet covered with foil. Freeze for 2 hours.
- Using a food processor with an S shaped blade (or a mini food processor in two batches), blend your bananas.
- You’ll notice them break into small balls (like the dotted ice cream). Add your honey and cinnamon before the bananas are fully blended.
- Blend until your bananas are smooth like ice cream.