Avoiding Pain can bring Pleasure!
This afternoon I had an extensive dental procedure. After being warned that all my teeth would probably be very heat and cold sensitive for a few days afterwards, I pondered what to eat for dinner.

As the left side of my face was still numb (including my nose and tongue, which was a really strange sensation wink) CHEWING was definitely out. I sipped a can of V8, but that didn’t cut the hunger. Because of the sensitivity issue, as I was already in discomfort, that ruled out soup or oatmeal… plus, I didn't really feel like cooking even THAT much!

They had put me on antibiotics – I bring up this point because that was what finally turned on my “light bulb”. I remembered reading or hearing somewhere that an antibiotic can kill the “good” bacteria as well as the “bad”, and that it was a good idea (especially for a woman) to eat a lot of yogurt while taking one.

Now I know, yogurt is not a new idea, and I’ve been rambling (probably feeling a little woozy from the drugs, still - SORRY)… I only had plain yogurt in the house (which did NOT appeal to my taste buds), and I certainly didn’t feel like going to the store – so the question became WHAT to top it with (that I could eat).

Well, that’s where the pleasure comes in (I know, I’ve taken a long time to get here…) How does honey and cinnamon sound?!? Worth the wait, trust me! Still healthy and good for you, and WOW, it tastes awesome!

I’ve never seen this variety marketed, so I encourage you to try your own sometime. And if you can chew, try some granola or toasted nuts with it as well – I will sometime soon!



Posted by Linda :
Friday 10 October 2008 - 01:35:35
printer friendly create pdf of this news item


Quote of the Day…
From “Ciao Italia” on PBS…

It takes FOUR people to make a salad:

A WISE person to control the salt
A GENEROUS person to pour the olive oil
A STINGY person to add the vinegar
And a really PATIENT person – to mix the salad together.

Makes sense to me…

Posted by Linda :
Tuesday 07 October 2008 - 17:40:53
printer friendly create pdf of this news item


Chocolate is the answer. Who cares about the question!
I couldn't agree more.

oldbaritone emailed me the following (as well as the title), giving credit to Brian Bauer at Broome-Tioga BOCES...


With the start of the new school year year, we all deserve a break and a simple treat from time to time. Below is a simple recipe that will enable you to indulge a little whenever you need it.

Enjoy!

MINUTE CHOCOLATE MUG CAKE

1 Coffee Mug
4 tablespoons flour (that's plain flour, not self-rising)
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
Small splash of vanilla

Add dry ingredients to mug, and mix well . Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
EAT! (this can serve 2 if you want to share!)

Now we are all only 5 minutes away from chocolate cake
At any time of the day or night






Posted by Linda :
Friday 03 October 2008 - 21:14:55
printer friendly create pdf of this news item


A Salty tale…
I gave a friend a recipe that called for kosher salt – she used the requested amount , but used table salt, and hated it.

There really are subtle differences in taste between kosher, table, sea salt, and all the other variations out there. Find your own favorite. However, the most IMPORTANT difference is in how much you use!!!

When a recipe calls for kosher salt, it usually is calling for the coarser, large grain crystal – hence measuring is very different than when using a fine, table salt. As a rule: if it asks for kosher, and you don’t have it, use at least HALF that amount of another salt. Sea salt can be even finer…

I would recommend that you keep some of each in the house – salt is cheap, and they each have a great purpose. Using the wrong kind or too much can ruin a meal! And THAT can be pricey…

Whatever you do, I STRONGLY recommend against buying “garlic salt” or “onion salt” or anything else like that. If you aren’t using fresh, please, please, PLEASE buy “garlic powder”, or “onion powder”, or better yet - garlic FLAKES or onion FLAKES... You can always add more salt, but it’s impossible to remove once there’s too much!!!!

It’s starting to rain – all this consideration for salt, well, I just might melt!!!

Later…

Posted by Linda :
Tuesday 30 September 2008 - 22:32:02
printer friendly create pdf of this news item


Take Five...
Years ago, my Aunt told me that she will not make a recipe that has more than five (?) ingredients. I jokingly asked her if that included salt & pepper – and she said “Yes”! Well, this episode does not quite meet that quota; five ingredients, NOT including water or S&P, but I liked it, and I hope you will, too. From Everyday Food (through Martha Stewart on PBS), they recently aired “Fast with Five” , episode 403 – and obviously, I thought of you, Aunt Carol! Interesting, easy meals were presented – beef, lamb, pasta and chicken entrees with veggie sides – and even a chocolate cake. Enjoy a moment of simplicity.

Posted by Linda :
Saturday 27 September 2008 - 16:25:01
printer friendly create pdf of this news item


The legend of the “Thing” Sandwich
Once upon a time… (well, a lot of years ago) my Dad went to Boy Scout Camp. He told me this story after we had spent a lot of time during "Family Camp" at Lake Arrowhead, one of his old stomping grounds...

At lunch, there might be other items, but according to him, there ALWAYS was a platter of bread, another of bologna & cheese, and bowls of peanut butter & jelly.

Boys being boys, one day someone dared another to make and eat a sandwich using all four ingredients. It turned out to be pretty good, and my father made it often through the years, even as an adult; Dad nicknamed it “the Thing”.

It sounded pretty “gross” to us, but gradually he convinced us to try it – and I, for one, liked it!

I’m reminded of this story because the other night after a very light and early dinner, I found myself still hungry and craving something “just slightly” sweet. I didn’t have any bologna in the house (and wasn’t brave enough to consider swapping in salami wink) but I DID add a slice of American cheese to the PB&J I had made.

Honestly, the flavor is hardly changed at all, yet it adds a little more protein and some calcium! How can that be bad? Ok, a little cholesterol and a few more calories, but... a much better choice than the piece of cake I could have sliced!

Try "the Thing" with your kids (or for yourself) sometime! Adding a dash of cinnamon (which is awesome with jelly and is really good for you) is a great touch. A whole wheat or multigrain bread is also a smart choice.

And be grateful, as I am, that they didn’t decide to add mustard to “the Thing” as well!!

Posted by Linda :
Thursday 25 September 2008 - 13:25:24
printer friendly create pdf of this news item


WOW! I think that I have a new Passion…
You know that I have raved over America’s Test Kitchen… and now they have a “sister” PBS program called “Cook’s Country”! I’ve just watched the first episode that aired in my region, AND I LOVE IT!!! Old, old, and even older recipes: REBORN! A little lighter, a little healthier, and yes, a little better – but they still bring back memories. Chocolate Blackout Cake, and Strawberry Poke Cake were featured today – and wow, I’ve loved what my Grandmas made, but this looks soooo good… My favorite ladies aren’t here to critique – but I think that they would appreciate the revisions. Please, check it out

Posted by Linda :
Saturday 20 September 2008 - 21:45:55
printer friendly create pdf of this news item


Happy Birthday, Jamie!
Forgive me, but this is a note to my brother. (a few days early, but, oh well...) James David, you may live many miles away, but you are always in our thoughts and prayers. In honor of your birthday, I am posting the recipe for “Pizza Loaf” and a special lady who does NOT like the computer has posted her famous “Cheesy Chicken”; I believe that they were two of your favorites. Wishing you and yours nothing but good things in the year to come. Love you, Bro…

Posted by Linda :
Tuesday 16 September 2008 - 21:05:52
printer friendly create pdf of this news item


Fun with Filo!
I had a great afternoon – I was trying out a recipe I’m using for the Greek themed Birthday dinner that I’m catering for my Mother and Sis-in law, Anita … in October, so you’ll have to wait for all the details!

One of my college housemates was Greek, and her Mother used to send the most AMAZING “care packages”. Years late, but: Thanks Denise and especially to you, Mrs. Savas!

Anyway, I’ve HAD lots of dishes using Filo (oftentimes spelled Phyllo), but I admit that I’d never MADE one. It is tissue paper thin dough that is usually brushed with oil or butter and several pieces are used to make each “traditional” layer. It takes some getting used to, and careful attention during the process, but the results are well worth it! I can’t imagine the effort required making it, but fortunately we can find it in the freezer section…

The recipe I was testing said to slice the dough lengthwise – PLEASE, use a VERY sharp knife! This stuff is very delicate, and as I learned, can tear with no provocation… but rest assured, it will “heal” itself once fully assembled.

Dancing to the “oldies”, while painting dough with melted butter, and then filling it with something scrumptious – how much better can it get?

Hope YOU too, had a great day.


Posted by Linda :
Friday 12 September 2008 - 19:05:35
printer friendly create pdf of this news item


Hi-Tech efficiency with Low-Tech gadgets
This tip was on Rachael Ray’s season premier – she gave the credit to a Food Network intern named “Phil”.

To slice cherry or grape tomatoes - or grapes for that matter – you’ll need "very specialized" tools: matching deli or plastic ware lids with a lip wink. Layer your chosen product within the lip of one lid. Place the other on top, again with the lip containing the produce. Apply slight pressure on the upper lid, and slice across with a serrated knife. Done!

I’ve got to believe that this is much faster (and less tedious) than slicing them one by one…

Finding a simpler way to do ANYTHING is not a lazy option – I’ve always preferred “working smart” to “working hard” – don’t you? Thanks Rach and Phil for a great idea!


Posted by Linda :
Wednesday 10 September 2008 - 18:37:21
printer friendly create pdf of this news item


Go to page first  77 78 79 80 81 82 83 84 85 86 
News Categories