Misc

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
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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
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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
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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
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Okay, maybe the heat’s just getting to me…
Sorry, this is my second “grumpy” article in a row… I just watched a commercial for a flatbread and egg white sandwich that was “healthy for you, and low in calories”, and I must comment. Yes, egg yolks were feared for many years, but science now says that they are actually good for us! Check out The Incredible, Edible Egg. This source may be biased, but they have the most succinct description of the health value that I’ve found. No matter which current reference you check, however, now most sources state that the benefits far exceed the nominal risk, including the few extra calories wink. Please, Google for yourself. May I state that I don't think it ever was the eggs – just the bacon or sausage or home fries that we love to serve with them (and all that grease and salt we tend to cook them in)! And “flatbread” is simply a different method of baking the same carbs and sugars we’ve all grown to love… as BREAD! Usually, it’s just a crispier, denser version. Don’t get me wrong – I love it - but it really isn’t any “healthier” than any other white bread. Just my opinion, but…

Posted by Linda :
Friday 05 September 2008 - 01:40:06
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DON’T bang your Beaters!!!
As soon as I wrote the title, I knew it sounded bad - but I am adamant on this point. PLEASE, loyal friends, pay attention.

I can’t tell you how many times I have seen professional chefs on TV warn us three times over to make sure that your bowl and beaters are immaculately clean before beating room temperature egg whites (true);OR they remind us to place the bowl and beaters in the freezer for a while before whipping cream (also a valuable tip)…

But THEN they remove the mixing beaters from the machine, and POUND them against the edge of the bowl – banging, clanging - and possibly destroying the wonderful results they’ve just achieved!

No, you don’t want to waste what’s clinging to the beaters – but PLEASE, don’t deflate whatever it is that you just whipped up! The whole idea of whipping is to fill the ‘mixture’ with air – banging on the side of the bowl will cause some of that air and fluffiness to escape, not to mention you could possibly dent your tools out of alignment.

How difficult is it to use a spatula?!?

Thanks for listening to my ‘pet peeve’ of the day.

Posted by Linda :
Thursday 04 September 2008 - 11:56:36
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God's Pharmacy
A friend sent this to me. It's been said that God first separated the salt water from the fresh, made dry land, planted a garden, made animals and fish... all before making a human. He made and provided what we'd need before we were born. These are best & more powerful when eaten raw. We're such slow learners...

God left us a great clue as to what foods help what part of our body!

A sliced Carrot looks like the human eye. The pupil, iris and radiating lines look just like the human eye... and YES, science now shows carrots greatly enhance blood flow to and function of the eyes.

A Tomato has four chambers and is red. The heart has four chambers and is red. All of the research shows tomatoes are loaded with lycopine and are indeed pure heart and blood food.

Grapes hang in a cluster that has the shape of the heart. Each grape looks like a blood cell and all of the research today shows grapes are also profound heart and blood vitalizing food.

A Walnut looks like a little brain, a left and right hemisphere, upper cerebrums and lower cerebellums. Even the wrinkles or folds on the nut are just like the neo-cortex. We now know walnuts help develop more than three (3) dozen neuron-transmitters for brain function.

Kidney Beans actually heal and help maintain kidney function and yes, they look exactly like the human kidneys.

Celery, Bok Choy, Rhubarb and many more look just like bones. These foods specifically target bone strength. Bones are 23 % sodium and these foods are 23% sodium. If you don't have enough sodium in your diet, the body pulls it from the bones, thus making them weak. These foods replenish the skeletal needs of the body.

Avocados, Eggplant and Pears target the health and function of the womb and cervix of the female - they look just like these organs. Today's research shows that when a woman eats one avocado a week, it balances hormones, sheds unwanted birth weight, and prevents cervical cancers. And how profound is this? It takes exactly nine (9) months to grow an avocado from blossom to ripened fruit. There are over 14,000 photolytic chemical constituents of nutrition in each one of these foods (modern science has only studied and named about 141 of them).

Figs are full of seeds and hang in twos when they grow. Figs increase the mobility of male sperm and increase the numbers of Sperm as well to overcome male sterility.

Sweet Potatoes look like the pancreas and actually balance the glycemic index of diabetics.

Olives assist the health and function of the ovaries

Oranges, Grapefruits, and other Citrus fruits look just like the mammary glands of the female and actually assist the health of the breasts and the movement of lymph in and out of the breasts.

Onions look like the body's cells. Today's research shows onions help clear waste materials from all of the body cells. They even produce tears which wash the epithelial layers of the eyes. A working companion, Garlic, also helps eliminate waste materials and dangerous free radicals from the body.


Interesting, huh?

Posted by Linda :
Thursday 07 August 2008 - 19:28:12
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An update on garlic
As seen on Sara Moulton’s new show, Greek chef Michael Psilakis prepared a lamb shank stew, which looked great. But here’s his tip:

Buy a jar of garlic that’s already peeled. I’ve seen it; it is whole cloves - nothing else Place in an oven proof pan (8"x8", 9"x9"), and cover with extra virgin olive oil.

Bake at 350F for at least 30 minutes.

DONE!

No peeling, no squeezing, no mess… Use for what you want, and refrigerate the rest (airtight) and covered in oil until you need it. And, I might add, you have some garlic flavored oil for your salad or other endeavors.

It won’t keep indefinitely, but WOW – the best of both worlds! REAL roasted garlic, in less than half the time!

Posted by Linda :
Friday 25 July 2008 - 17:27:31
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The REST of the story…
While the guys’ birthday dinner and party was a huge success, not EVERYTHING went smoothly. I am far from perfect, and thought you should know the whole truth.

Leading up to the actual event: the date was changed the afternoon before, the guest list was revised (twice), my work hours the week prior were longer than usual, it was unbearably humid, and I was tired and hormonal! But pre-planning and prep saved me on these. Good storage containers are also a plus! Did I mention that I dropped a Pyrex measuring cup along the way, and not only cut my hand cleaning up the mess, stepped on a couple shards of glass? Pyrex is tough, but when it breaks, IT BREAKS! I’m okay, thanks.

I actually felt very organized by the afternoon of the party (the extra day didn’t hurt). I even did a double-check of the fridge as I packed my cooler – or so I thought. While unpacking, I realized that I had forgotten both the Salsa Cruda and worse yet, the Roasted Salsa – that condiment I had actually used my BROILER for during a heat wave!?! Fortunately, the folks’ had a couple different jarred varieties, which with a little fresh lime and cilantro did the job very well. Just hope my neighbors like salsa, ‘cause I’ve got plenty to share!

Now, when someone tells you a knife is very sharp, you should always listen! I’ve worked with knives for years (uh, well, decades) and while I’m left handed and it looks awkward (even to me) I AM fairly proficient. You know what’s coming. As I made my second or third slice into the first mango… OUCH! It’s actually quite a nice incision into the tip of my thumb. Very clean, neat, probably won’t leave a scar… Yes, a very good knife!

While bandaged, the worst part was that most of what needed to be sliced was ACIDIC. Again, OUCH! Fortunately, I was quickly relieved of that duty by caring family (with a smaller, safer knife), and concentrated on the few items that needed to be reheated, plating others, and supervising. Actually, that last part was kind of fun…

Worst case, I could have run home after the ER wink (or to the grocer’s, which was closer) for salsa, or improvised something from their fridge. I would rather have NOT cut myself (again), but it never hurts to delegate. Yes, I had one minor panic attack, but hey, I’m human! Learning to roll with the punches is as much a part of cooking as learning how to make… oh YOU pick something!

See – you’re not alone!


Posted by Linda :
Wednesday 16 July 2008 - 17:35:46
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It’s time to get over your Fear of Needles
Cajun Injectors have been around for years, but I’d never used one until recently. Boy, was I missing out! My grocery store had an “internal marinade” packaged with a syringe as a promotion, so I figured “what the heck”… I got the “Garlic & Herb” variety, which also had some citrus listed in the ingredients. I tried it on some pork chops that I simply pan-fried, and only seasoned with a little S & P. GREAT! Tender, moist, juicy… just the right amount of flavor. For the Drunken Thighs I injected diluted vanilla (instead of bourbon) and you could taste the added richness, but unless you KNEW it was vanilla, you couldn’t identify it. That one got rave reviews. Using the injector is fast and easy, and doesn’t require the planning and time for traditional marinades. Make sure you pour a small amount of your fluid into a separate container, so you’re not dipping the needle that has been in raw meat back into the entire batch. Occasionally you might find a weak spot in the meat, and get squirted – but that just made me laugh! I know I saw a Cajun blend, and I think an Italian version on my grocer’s shelf – and I definitely will pay more attention next time I see a recipe that uses this method. I’m sold. So let’s get “needle happy”!

Posted by Linda :
Friday 20 June 2008 - 23:40:00
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