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Tuesday 22nd September 2020.

September 22, 2020

Amit Nathani is my guest on the phone in the eight o’clock hour this morning, The topic applied Theatrical Improv to promote wellness.  As the world moves further towards unsettling times, we’re seeking some fodder for wellness and exploration.  Applied Improv emphasizes connection, being in the moment, and flexibility in uncertain times.  This 90 minute online session on 27th of September at 11:00 AM Panama time, will introduce you to the basics of Improv and narrative therapy. (Based on the work of Lacy Alana from Yes and Brain)  Join in for some fun activities and games that help to learn something new, alongside fellow enthusiasts.

Facilitated by Amit Nathani

Ages 16+  No experience required

Donations:    Yappy: (507) 6613-6814


ACH: Amit C. Nathani, Banco General, Cuenta de Ahorros no. 0401015608355

*A percentage of your donations will go to United Way’s RECUPERA PANAMA Campaign

In the last hour it is of course our Feisty Foodie, Sara. This week we find out about onesies, or as Sara want to call them Rompers.Also as always a couple of great recipes…

Easy Spinach and Artichoke Dip

1 tablespoon butter

1 ½ cups frozen spinach

1 Toppits Garlic Cube (or 1 clove fresh crushed garlic)

1 block cream cheese

1 can artichoke hearts, cut into bite size pieces

1-2 tablespoons sour cream

½ cup Parmesan cheese

3 tablespoons shredded mozzarella

Red pepper flakes

Salt and black pepper

Melt butter in a saucepan on medium heat.  Sauté frozen spinach until mostly defrosted.  Add garlic and sauté until fully defrosted.  Add cream cheese and stir until softened.  Add artichoke hearts, sour cream, parm and mozzarella and stir until combined.  Season with red chili flakes until desired heat level (I use a pinch).  Add salt and pepper to taste and serve with toasted pita chips, flat pretzels or scoops.  Serve warm.

TIP:  You can also buy a round bread, cut off the top, scoop it out and serve it inside the bread bowl.  Use leftover bread as croutons or toast for dipping.

Healthy Corn Chowder

Cooking spray or olive oil

Medium onion, chopped

10 ears of corn, about 5 cups of frozen (peaches and cream corn, if you can find)

1 box chicken broth (of vegetable broth for vegan/vegetarian recipe), about 3 cups

½ red pepper, small dice

½ tsp fresh rosemary, chopped

½ tsp dried thyme

Pinch of red chili flakes

Shake of cayenne pepper

Kosher salt and black pepper to taste

Chopped fresh basil for garnish

Spray two coats of cooking spray (or use 1-2 tbsp evoo) in a soup pot.  Sauté onion until translucent, about 5 minutes.  Add in ¾ of the corn and enough broth to cover it (reserve the remaining corn and broth for later).  Let simmer until corn is soft, about 20 minutes. Meanwhile, dice red pepper and prepare herbs.  Once corn is fork tender, purée or use a hand blender until mostly smooth.  Add back to pot and add peppers, herbs, cayenne, chili pepper, salt and pepper.  Add in remaining corn and broth and cook about 20 minutes more.  Garnish with chopped basil and serve.

Top with goldfish for fun!

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