Secret to Long Life

Do you know the single factor common to all centenarians? The only one is their basic acceptance of life and their admission of being "happy." Not what they drank, ate, smoked or did not drink, eat or smoke--not even their genetic longevity.

Now the measurement of happiness is not as easy as the measurement of cholesterol in the blood, but having good friends and good food and drink is certainly an ingredient in my happiness—so I am planning some great food to pair with special people and I am not including guilt at the event.

This Southwestern menu from an old Bon Appetit magazine seems to fill the bill:

Jicama Salad
Margarita Chicken, Corn with Black Beans, and Jalapeno Chiles
Light Beer
Strawberries with Custard Sauce

Jicama Salad

4 servings, about 23 calories per serving

1 pound jicama, peeled, cut julienne
½ red bell pepper, cut julienne
¼ cup chopped fresh cilantro
2 green onions, cut julienne
1 carrot, peeled, cut julienne
1 Tbsp. fresh lime juice
1 tsp. sugar
½ tsp. coarse salt

Toss all ingredients in large bowl. Spoon onto plates and serve.

Margarita Chicken

4 servings, about 175 calories per serving

2 Tbsp. finely diced Poblano chili or 1 tsp. minced jalapeno chili
4 tsp. tequila
1 Tbsp. corn oil
1 Tbsp. fresh lime juice
2 tsp. chopped fresh parsley
1 tsp. grated lime peel
1 tsp. chopped fresh tarragon or ¼ tsp dried
1 tsp. honey
½ tsp. salt
Freshly ground pepper
4 4-ounce boneless, skinless chicken breasts

Mix first 10 ingredients in medium bowl. Place chicken breasts in single layer in shallow baking dish. Pour marinade over. Cover and chill overnight. Preheat oven to 450 degrees. Remove chicken from marinade; transfer marinade to heavy small saucepan and reserve. Wrap each breast in foil. Place on heavy large cookie sheet and bake until just springy to touch, about 15 minutes. Let stand 10 minutes at room temperature. Remove chicken from foil. Slice chicken and fan on plates. Bring reserved marinade to boil. Pour over chicken and serve.

Corn with Black Beans and Jalapeno Chilies, about 80 calories per serving

½ cup dried black beans, rinsed
2 cups water
1 cup chopped onion
1 bay leaf
3 whole cloves
2 cups chicken stock or canned low-salt broth
2 tsp butter
1 Tbsp chopped seeded jalapeno chili
½ tsp chili powder
½ tsp. ground cumin
1/8 tsp. ground cloves
2 cups frozen whole-kernel corn, thawed and drained or corn kernels cut from 2 large ears of corn
Salt and freshly ground pepper

Place beans in heavy large saucepan. Add enough cold water to cover by 3 inches. Let stand overnight. Drain beans, Return to saucepan. Add 2 cups water, onion, bay leaf and whole cloves. Bring to boil. Reduce heat; cover and simmer until beans are tender, stirring occasionally, about 1 hour. Drain well. Boil stock in heavy medium saucepan until reduced to ¼ cup about 20 minutes. Melt butter in heavy medium skillet over medium, heat. Add jalapeño chili, chili powder, cumin and ground cloves and sauté 1 minute. Add stock and cook 1 minute. Add corn and sauté 2 minutes. Add beans and stir until heated through. Season with salt and pepper. Spoon onto plates and serve.

Strawberries with Custard Sauce, 4 servings, about 155 calories per serving

2 cups whole or lowfat milk
¼ cup sugar
2 Tbsp. cornstarch
2 egg yolks
1 Tbsp brandy
1 tsp. vanilla extract
2 1-pint baskets strawberries, hulled
Ground cinnamon
4 fresh mint sprigs

Whisk milk, sugar, cornstarch and yolks in heavy medium saucepan until smooth. Cook over medium-high heat until mixture boils and thickens, whisking constantly, about 3 minutes. Remove from heat. Mix in brandy and vanilla. Divide berries among 4 glass bowls. Spoon custard over. Sprinkle with cinnamon. Garnish with mint and serve.