SUPPER

Traditionally everyone eats their big supper meal at night. Fine if you're still working, but if you are unable to work anymore, then noon or early afternoon as a supper time makes more sense.

If your not working that means you are much more sedentary. A meal sits on a sedentary person's stomach like lead. Your system has more of a chance to digest and deal with a large supper meal with several hours of activity than it does with just the traditional TV and sleep of the evening.

One of my favorite meals is my own version of Jambalaya.

Sauté in a skillet using 2 tbs. of olive oil over medium heat.

1 piece of celery rough cut, 1/2 cup of chopped onion, 1/2 cup of chopped bell pepper, 1/4 cup chopped carrot, 1 washed and rough cut leak (optional seeded chopped jalapeno pepper) and crushed garlic to taste. When the onions are translucent add 1/2 cup of water or white cooking wine, cover and set aside.

Quickly blanch 4 to 6 Italian tomatoes and cut crosses in each end to facilitate removing skins after they have cooled. Set aside.

In a large pot with a steamer basket, bring 1 cup salted water to boil. Put a dozen clams (little neck, cherry, etc) in the basket, cover and immediately remove from the heat. Let them steam open, do not overcook.

Lightly steam 1/2 pound each of shelled and de-veined shrimp and lump crab meat. St aside.

Remove the tomato skins and chop the tomatoes. Chop 1/2 cup of mushrooms.

Bring 2 cups of fat free chicken stock to a boil in a large covered frying pan. Add 1 cup of washed Basmati rice, cover and allow about 12 minutes for the rice to cook over very low heat.

When the rice is fluffy, stir in the sautéed vegetables, chopped Italian tomatoes, mushrooms and add 1 tbs. Creole seasoning, salt and fresh ground pepper to taste. When the ingredients have blended completely and are heated through, fold in the steamed shell fish. Cover and serve hot with a green salad.