I am not a fish fanatic unless it is made in a certain way. Most of the time, my parents and I would eat very light vegetarian food.
I don't always prepare such rich meals. Sometimes I'll just serve a simple quiche, salad and dessert for dinner. During the week I try to eat lightly.
We had only snacks last time, I think it was OK for a day time menu. But this time it will be late night when people gather so we should add some proper meals.
Summer cooking implies a sense of immediacy, a capacity to capture the essence of the fleeting moment.
Often for hors d'oeuvres, I serve room temperature vegetables, something like that, so that the main course might be quite rich but the first course has balanced it out.
I don't stuff myself at breakfast and prefer to have a glass of milk and fruit for breakfast. I prefer a home-made vegetarian lunch otherwise.
I used to think of Mexican food as a once-in-a-while type of thing because it can be so heavy, but I learned how to lighten it up easily and keep it just as flavorful. That's awesome, since it's the perfect festive dinner for hanging out with friends on a relaxed night.
I really enjoy eating food thats light on the stomach.
I love Chinese food, like steamed dim sum, and I can have noodles morning, noon and night, hot or cold. I like food that's very simple on the digestive system - I tend to keep it light. I love Japanese food too - sushi, sashimi and miso soup.
I usually try to go for meals that aren't heavy when I'm playing for a long time. I'll try to stay away from carbing up too hard - so I avoid pastas.
On long haul flights I always drink loads and loads of water and eat light and healthy food.
