Protein.                                    If there’s one trend that’s flaming Cheeto hot right now, it’s protein. Every day in my inbox are new articles about protein- How to get more, High Protein Snacks, Signs of Protein Deficiency, etc… Protein supports muscles, fuels the brain and keeps the immune system strong. It also tends to keep you feeling satisfied longer than carbs.

Cottage Cheese.                               This trend was brought out of the 70’s mothballs, where it lived with a slice of canned pineapple and a maraschino cherry on a “Diet Plate”. Cottage Cheese is all over these days, but maybe most of all served over a baked potato with a dollop of caviar- a meal touted by Skinnygirl founder Bethanny Frankel. Cottage Cheese is Ricotta’s Country Mouse relative, clunkier and less sexy, with bigger curds, filled with tang and creaminess. Yee haw!

Caesar Salad.                                 But it’s not just for salad anymore. The ubiquitous salad now is seen in wraps, pastas and chicken wings. I recently made a New York Times recipe for Crispy Chicken on Caesar Slaw which got two thumbs up from my son Christopher and DIL Courtney.

French Onion Everything.                            Along the same lines, French Onion is not just for soup anymore. I’ve had a delicious French Onion Burger (Eating House) and there are also French Onion Chicken and Pasta dishes trending. I’m all for more of French Onion Everything!

Mushrooms.                                These were on last year’s list, but still trending. I will say, people are now more open to a variety of mushrooms, beyond the pedestrian white button and Baby Bella, such as Oyster and Lion’s Mane. Great for your brain and gut, mushrooms are now found in beverages, such as coffee; they’re also a great meat alternative.  

Healthy.                                   Ever since the Pandemic, there’s no escaping the Wellness Wagon. Now, we’re also seeing new farming methods (such a vertical gardening) which are more resistant to climate change, while the trend toward local and sustainable products continues.

Comfort Food.                                The yin yang of this equation is balancing the virtuously healthy with the absolutely craveable. So food items which offer comfort like: Noodles, Parker House Rolls and S’More– flavored items are popular in 2024.

Buckwheat.                                  Is supposed to be big in 2024. Apparently, it’s a great cover crop for the soil and is rich in protein and fiber. I’ve mostly known about buckwheat through Soba Noodles and Blini pancakes, but apparently it’s branching out into other territory.

Pro and Prebiotics                               Taking care of our guts has turned into a “thing” and most people treat this condition by drinking water with these supplements.

Flowers.                                 They’re not just for table decorations anymore. Edible flowers, such as rose petals, lavender, butterfly pea and orange blossom are being used in baking, drinks and snacks. I’ve also seen an uptick in use of orange blossom and rose water, along the floral lines.

Mindful Drinking.                              Since we’re just coming off Dry January (for some of us, not moi) people are rethinking their relationship with alcohol. Instead of immediately grabbing a glass of wine at the end of the day (guilty as charged), mindful drinkers are asking themselves why they feel the need to drink. They may not give up booze, but are just more conscious of the why and willing to mix lower or no alcoholic drinks into their routine. This trend has been around for a while and continues to develop. 

Up Next: Valentines Day is just another day.

• Pizza Ovens are HOT!

I got an Ooni pizza oven for Christmas, as did my niece’s husband Tug, but it’s not just us! Ooni’s revenue increased 264% in 2021. Could it be a Pandemic hangover of wanting to cook your own pizza or just an interest in making the best and hottest pizza at home?

• Chili Crisp

This condiment, a hot sauce made with red chilies fried in hot oil, is all the rage and ranges in price from a couple dollars (Trader Joe’s) to $47 (Momofuku). I’ve seen it in many recipes, including one I tried with homemade gnocchi from the New York Times. It can also be used on eggs, noodles, tacos and fried chicken sandwiches. Is Chili Crisp the new Siracha?

• Mushrooms

I’m not just talking about using mushrooms in recipes, which is popular right now, as part of the Plant-based revolution, but also medicinally- in drinks, supplements and in gummies. Mushroom supplements offer a variety of claims- to help you focus, relax and sleep better. Are mushrooms the new CBD?

• Gummies

Gummies are big right now, filled with all kinds of ingredients. CBD Gummies have been around for a while, but now there are also Mushroom Gummies (see above) and Alcohol Gummies. What’s the advantage of taking these ingredients through gummies? They’re sweet, fun and make you feel like a kid again. “Just a spoon full of sugar, helps the medicine go down.”

• Miso

This ancient Japanese Condiment, made with fermented soybeans, has been trending for a while now, but shows no sign of stopping. A little miso- whether it be in a salad dressing, a glaze for fish or in vegetable dishes- adds that je nais se quoi that will leave your guests wondering what other tricks you have up your sleeve. It lends umami and depth of flavor to dishes in an easy manner.

• Low or No Alcohol Cocktails

Another trend that seems to be getting bigger each year. My cousin Stephanie who works for Yelp in San Francisco started a side hustle called Better Bar, catering to this exact need. She told me it’s very popular on the West Coast and her company offers drinks such as the Lowgroni and the Lesspresso Martini. This trend is for people who don’t drink, but also for those who want to cut back on their drinking or just mix it up. Sober curious?

• Old Fashioned Cocktails with a twist

Old school cocktails are back, but likely now served with a twist, so maybe not your grandfather’s Martini. Also the very Italian Negroni Spagliato is super popular now. It’s all alcohol with vermouth, Campari and Prosecco, but the prosecco lends some fizz and subs for the traditional and higher-alcohol gin. Sours- Whiskey Sours, Margaritas and Sidecars are big, as are agave-based spirits. Lastly, according to bartenders ( and Martha Stewart) 90’s era drinks are back in style. Long Island Ice Tea, anyone?

• All Kinds of Boards

Of course we all know about the classic (and now ubiquitious) Charcuterie Board, but there are other boards fighting for their time in the spotlight as well. Butter Boards are the obvious Golden Girl of the Board Battle, but there are also Breakfast Boards, Burger Boards and Dessert (like Smore’s) Boards. While boards are a fun way to serve, they seem to be getting more and more elaborate, with salami and strawberry roses, cut out cheeses, truffled honey. Truthfully, I’m a bit over them. I guess you could say I’m bored with boards.

• Speakeasies, Secret Bars and Rooftops

At least in Miami, this seems to be a trend. At Coyo Taco, you enter a door that says “Employees only” to discover a secret bar with a DJ and plenty of liquid fuel to keep you dancing into the night. At Bodega Taqueria y Tequila in the Grove, enter a Port-a-Potty entrance to get into a Speakeasy offering Happy Hour and Late Night (until 5 am!) fun. Also, Miami finally got the memo and is taking advantage of our year-round great weather and spectacular views by offering Rooftop drinks and snacks at various restaurants. Mamey has a great happy hour on the 5th floor and Amal’s rooftop (called Level 6) has been getting rave reviews.

• Crazy Restaurant Bathrooms

I noticed this at Sexy Fish, with their over-the-top Men’s Bathroom. It features James Bond (Daniel Craig) dressed in Scuba gear taking a whiz, amid a bathroom with an enormous pink octopus and a beautiful, sea-inspired decor. It’s one way for dining spots to distinguish themselves from other restaurants; photos are encouraged.

The last thing I will say about Dining Trends for 2023 is that the hike in prices diners experience Post-Pandemic is not about to abate. Higher prices are here to stay, unfortunately. But diners, hopefully, are more grateful than ever to be able to dine out freely after the couple years of lock down, even with sticker shock menus. Happy Days are here again!

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What could we have done differently to prevent this whole fiasco? Plenty, methinks. I have heard so many people who THINK they already had the virus in January or February, even though they weren’t tested, because it was before COVID was a news item. Is this paranoia common in 2020? Or is it justified? I also know of a lot of people, who have suddenly decided to move from their house, city, state, job, you name it. The self-reflection forced upon us in Pandemic quarantine has brought plenty of radical changes.

My favorite neighbor Maggie has moved to Coconut Grove. I’m happy for her as she embarks on this new chapter of her life, but I will miss her. I didn’t get a chance to really say goodbye, since I’m down (up?) in the Keys. Not that I could’ve hugged her, at any rate. And after being in the Keys alone for so long, I’ve started to veer into a weird territory- growing scallion ends and succulents, researching recipes for pickled watermelon rind and taking photos of mushrooms growing in my condo development to see if they’re edible. If the Pandemic doesn’t get me, the mushrooms may.

And Wyatt’s gone for a week, so I miss him.

It seems people are divided in our country on many fronts. One example is the working vs. not working camps; this even comes into play in my own family. My son Christopher is a welder in Tallahassee, his wife Courtney a Labor and Delivery Nurse in a hospital. When I Face Timed with them last week, Christopher told me he only worked 25 hours the week before. Courtney, on the other hand, is working more than ever. Her hospital has always been understaffed, but added to that now is people out sick with COVID or awaiting results from COVID, and they’re severely understaffed. She’s working her a** off and she’s pregnant! My son wants more work, but it’s not there. The situation is frustrating and it seems, no one’s happy.

My friend Katy is a server at Disney World and was one of the “lucky” ones hired back recently. But instead of her normal 6 hour shifts, on different days, she now has 12 hour shifts, four days in a row. And she has to wear, not only a mask, but a plastic face shield while serving Disney diners- she’s on her feet all day and she’s my age (60). Not easy! But when the 7000 Disney employees who got hired back complained about the working conditions in an online chat group, the 12,000 who haven’t been hired back said: “Stop complaining. At least you have a job!” And the $600 a week unemployment boost by the government, to help citizens in the Pandemic, ends at the end of this month.

Apparently, lingerie sales are up 50% in the Pandemic. Not in this household. Mumus and yoga clothes are still in steady rotation. We’ve been looking into buying a boat this summer (a dream of ours for a while), but apparently they’re a hot commodity right now, since everyone wants to be out on the water, socially distancing. Since being in the Keys for a month straight, I’ve started noticing things here that need to be fixed/organized/replaced, so I’ve made some Amazon purchases, delivered to the Keys. All my kitchen appliances are original, from the 90’s, so I’m thinking about replacing them, especially my Hotpoint microwave, which I feel must have been a prototype for microwaves. There’s no turntable that spins and when I put my coffee in to heat it up, the mug comes out hot, the coffee cold, so besides being ineffective, I worry about getting zapped with radioactive waves.

At home, our roof is still not fixed, but they have found the leak, thank God. The deck guy I got to install our deck was cheaper than the rest (originally), but he underestimated the size of the deck, so I had to pay him $2000 more. And when the contractor pulled up the deck, they found he had screwed the faux wood panels into the roof, which caused our roof to leak, so my “cheap” deck is going to end up costing me a fortune. Lesson learned.

My week of meals down in the Keys ended up being (at least somewhat) the way I envisioned them. Monday I made shrimp ceviche, a Cotsco recipe (Ceviche Salad with Avocado, Cilantro and Green Chile) since I had all the ingredients already. I wanted to give a little oomph, so mixed a simple mashed avocado sauce to put on top, along with sriracha (for color and heat). I also wanted a little crunch to my salad, so heated a flour tortilla in the cast iron skillet to go with it and sliced it into wedges. Yummy and pretty healthy.

Tuesday, I stuck with my normal Num Thai take-out, with an order of crispy duck and stuffed tuna. I’d read about the stuffed tuna on Yelp. It’s basically a slice of ahi tuna wrapped around crabmeat tossed in spicy mayo and it was as good as Yelped about. I fufilled my fantasy of grilled teriyaki chicken and corn on Thursday night. Zeke always accuses me of trying to “man his grill”, so this was my chance to man it myself. It turned out fantastic, but prefer boiled corn to grilled, even with the wasabi butter I slathered it with, to keep with the Asian theme.

On Wednesday, I made a Grilled Cheese Sandwich with Muenster cheese, guava preserves and arugula, on fresh rye bread. My Mom always used Muenster cheese for making grilled cheese sandwiches when I was growing up; it melts perfectly. The secret to getting a golden crust on the sandwich was spreading mayo on the bread (neat trick!); the preserves and arugula took it from a Ho Hum grilled cheese to Heck, yea! I served it with some quinoa bean salad my neighbor in the Key’s had dropped off for me. It was an easy, comforting dinner.

I also made Key Lime Bars with Vanilla Wafer Crust (a NYT Food recipe), just because I felt like it. It was basically a Key Lime Pie in bar form, but the vanilla wafer crust was kind of genius. It made the crust crunchier, and unlike the crumbly, graham cracker crust with a hint of cinnamon, focuses the palate on the intense Key Lime filling. Zeke loved them.

While I’ve been hunkered down in the Keys, Zeke has been in Miami whipping up gourmet meals for Rachel and, sometimes, Lauren. When I complained that he never whipped up these creative (or basically any) meals for me, he came down to the Keys equipped with a very fancy Coquille St. Jacques recipe (Ina Garten). He sautéed shallots with brandy and cream; it smelled heavenly. Best of all, this scallop recipe can be made ahead, stored in the fridge and baked later, which is what we did. He served it with rice and it was delicious. Saturday night, Zeke grilled a stuffed pork chop and served it with a Dijon, maple sauce. I made roasted Brussel Sprouts with balsamic vinegar to go with it. Both meals were winners and much appreciated.

We ate lunch at Mrs. Mac’s on Friday, which felt like Saturday all day because Zeke came down on Thursday. We sat outside (of course) and each got a cup of their Conch Chowder and split the Superfish Sandwich with onion rings. It came with grilled yellowtail snapper, sliced tomato, Swiss cheese and 1000 island dressing, on grilled whole wheat bread. It was really good and the service is always attentive and friendly at Mrs. Mac’s, a true local gem.

I can’t really complain about being quarantined in the Keys, as I’ve always wanted to seclude myself here and just write. Now I have the perfect excuse. I’ve been walking every day, reading a Travis McGee murder mystery (Bright Orange For the Shroud) and watching Chef’s Table, the ABC Murders and Clueless (25 year anniversary) on T.V. I’d like to paddleboard but I’m deathly afraid of sharks. I realize the chance of me getting bit by a shark is one in 3.75 million, but I feel like if it was ever going to happen, this would be the year. And Natalie Wood was deathly afraid of drowning, and you know how that ended.

I’m lucky I have a pool to swim in, as it seems to be the most desirable home luxury to have this summer. I was reading an article on The Skimm about how “Inflatable Pools are the Official Symbol of America’s Lost Summer.” The article said, about people ordering inflatable pools, if this Summer has a theme it would be: “It’s Better Than Nothing.” People are making do, doing without, realizing this might be as good as it gets, especially since Americans are allowed to travel like, nowhere. The article ended with “It’s 2020. Take a nice dip in all of your abandoned dreams.”

I’d been planning a Road Trip to visit my Mom’s condo in Steamboat Springs, Colorado with my Mom, A.J. and Wyatt. We were going to drive there, fly back, but after knowing a couple people who got, or were exposed to COVID on flights, I really didn’t think it was the right time to be flying. Especially with my eighty-something year old mom. And, Zeke and I were going to fly up to D.C. with Lauren to get her set up in her apartment to start Georgetown Law School in August, but now we’ve decided to drive instead. After dropping Lauren off, Zeke and I are going to knock off three more states on my Bucket List- West Virginia, Maryland and Delaware.

The expression “There’s more than one way to skin a cat,” has been on my mind a lot lately. It’s a grisly little saying and while I have no desire to skin a cat, it’s just kind of been my theme for 2020. Because if this year has taught us anything, it’s how to pivot on a dime. If you can’t go on an Alaskan cruise this summer (like I was supposed to), vacay in the Keys, if you don’t have a pool at home, buy an inflatable one, if you can’t fly somewhere, drive and, if you don’t have a boat, paddleboard instead. Just watch out for sharks!

We’re gonna need a bigger boat!

Brody (aka Roy Schneider) in Jaws.

Up Next: Key West Food Tour Seafood Lover’s Tour and Best Melting Cheeses.

When my family owned a nursing home, there was one patient, an elderly woman, who would sit in the sun every day in her little bikini to get “her Vitamin D”. Turns out Vitamin D helps fight viruses, so she was on to something! While we sit around wondering “What can I do?” to help curb the corona curve, we do have control of certain things and one of these is our diet. Below are some foods to help fight against viruses.

1) Vitamin C Rich Foods Vitamin C is a potent antioxidant known to increase blood levels of antibodies. Since our bodies don’t produce Vitamin C, it’s essential to consume it through other means. Get it in: Oranges, orange juice, strawberries, broccoli, cantaloupe, tomatoes, kiwi, bell peppers.

2) Vitamin D Vitamin D regulates production of a protein that selectively kills infectious agents, including bacteria and viruses. It’s only available in a handful of foods, so the best way to get your daily does is to go out in the sun for a couple minutes. I get it while taking my daily walk around the neighborhood. These foods also contain Vitamin D. Fatty Fish (like salmon), eggs, milk, cheese, mushrooms and tofu.

3) Zinc plays many vital roles in our body, including helping your immune systems stay strong. It’s another mineral not produced by our bodies, so we need to eat foods or supplements to get it. Sources of zinc: Shellfish, meat, poultry, fish, legumes, nuts and seeds, whole grains and some vegetables such as mushrooms, kale, peas and asparagus.

4) Beta Carotene Rich Foods. Beta Carotene gets converted to Vitamin A, which is essential for a strong immune system. Carrots, kale and apricots.

5) Vitamin A helps support a healthy immune system. Dark leafy vegetables, such as spinach and chard, sweet potatoes, pumpkin, mangoes, liver, eggs and milk.

6) Fermented Foods can enhance an immune response. A healthy gut promotes a healthy body. Get it from: Yogurt, kimchi, sauerkraut, miso and kombucha.

7) Protein is a key building block for immune systems and antibodies; it plays a crucial role in helping your immune systems do it’s job. Examples of healthy proteins: Eggs, lentils, beans, cottage cheese, milk, yogurt, pumpkin seeds, nuts, oats, broccoli, tuna, lean beef.

8) Fiber is essential to gut health, which in turn supports the body’s immune system. Some high fiber foods: Pears, strawberries, avocado, apples, raspberries, bananas, carrots, beets, beans, broccoli, artichoke.

9) Selenium Selenium is a trace mineral found in the soil. Although we don’t need a lot, it contains antioxidant properties and is vital for immune health. Sources are: Seafood like tuna, cod, snapper, shellfish, especially oysters, Brazil nuts, walnuts, Beef and Poultry, Liver and Grains.

10) Tea You’ve heard to “drink plenty of water” and “stay hydrated” lately because water helps support your immune system. Why not make your hydration do double duty and make a tea to ward off viruses? Green and black teas contain lots of antioxidants, but herb teas like ginger, turmeric and lemon are delicious and known for their curing properties. When I was in Amsterdam I had a delicious ginger tea (at a place called Winkle known for it’s apple pie) that I made the other day at home. I liked it even better cooled down, as an iced tea. One can only drink so much water!

Ginger Tea

• Clean ginger root.
• Take a vegetable peeler and slice some nice, long strips of ginger off (about 4 or five)
• Place sliced ginger with one cup of filtered water in small pot and bring to a boil.
• Simmer 5 minutes.
• Pour into a cup, add a squeeze of lemon and honey, if desired.

A lot of these healing foods overlap. An easy way to get as many of these healthy foods, is to make a big salad for lunch and load it the with veggies, seeds, nuts and proteins recommended. Another solution, would be to make an omelet with mushrooms, cheese and veggies for breakfast, lunch or dinner. Hummus contains garbanzo beans and tahini, both loaded with zinc, so this would be a good snack, served with some Vitamin C-rich slices of sweet red bell pepper or some Beta Carotene-rich carrot sticks.

I made these toasted garbanzo beans the other day as a snack. They’re also a good substitute for croutons in salads and soups.

Toasted Garbanzo Beans

• Preheat oven to 400.
• Cover a rimmed baking sheet with foil or parchment paper.
• Open a can of garbanzo beans, drain and rinse.
• Remove skins of garbanzo beans if desired. (The recipe I used recommended this, but don’t think it’s necessary.)
• Spread garbanzo beans out on foil and toss in 2 tablespoons olive oil.
• Roast 20 to 30 minutes, tossing occasionally until they are dark and golden, with a crispy exterior.
• Toss with 1/2 teaspoon salt and desired spices. Curry powder, cumin, smoked paprika or any spice you like can be used. I used Za’atar, a Middle Eastern spice with oregano, sesame seeds and thyme.

These tasty little balls of zinc have a crunchy exterior, creamy interior and are full of flavor. Leftovers will keep around a week. Hopefully, eating all these virus-fighting foods will give the old Hi-Yah! karate chop to the dreaded Cornona V.

Up Next: Fun Projects in your Kitchen and Garden and How to Grocery Shop Safely.