The world's largest birthday cake was created in 1989 for the 100th Birthday of the city of Fort Payne, Alabama. The cake weighed 128,238 pounds, 8 oz. and used 16,209 pounds of icing.
Showing posts with label Food. Show all posts
Showing posts with label Food. Show all posts
Sunday, September 21, 2008
Birthday Cake
Evidence of birthday observances dates back before the rise of Christianity. In pagan cultures, people feared evil spirits - especially on their birthdays. It was a common belief that evil spirits were more dangerous to a person when he or she experienced a change in their daily life, such as turning a year older. As a result, birthdays were merry occasions celebrated with family and friends, who surrounded the person of honor with laughter and joy in order to protect them from evil. Instead of gifts, most guests brought positive thoughts and happy wishes for the upcoming year. However, if well-wishers did bring gifts, it was considered an especially good influence for the birthday person.
The world's largest birthday cake was created in 1989 for the 100th Birthday of the city of Fort Payne, Alabama. The cake weighed 128,238 pounds, 8 oz. and used 16,209 pounds of icing.
The world's largest birthday cake was created in 1989 for the 100th Birthday of the city of Fort Payne, Alabama. The cake weighed 128,238 pounds, 8 oz. and used 16,209 pounds of icing.
Friday, September 19, 2008
Between The Sheets
The Between the Sheets Cocktail was born during Prohibition in the 1920’s. A speakeasy was the only place to get a decent drink, and no respectable Flapper would be seen without her flask neatly tied to her leg. Most cocktails only masked the taste of inferior booze, so fruit juices became the standard mixers for just this purpose.
Ingredients:
1 oz brandy
1/2 oz light rum
3/4 oz orange liquor
1 oz. guava juice
1 oz. mango juice
1 oz. passion fruit
1/2 oz. lemon juice
Ingredients:
1 oz brandy
1/2 oz light rum
3/4 oz orange liquor
1 oz. guava juice
1 oz. mango juice
1 oz. passion fruit
1/2 oz. lemon juice
Thursday, September 18, 2008
Beet Root
Beet Root is one of our favorite scents to wear. On the skin it gives the wearer a sense of the dirt it just came from, and the beautiful rouge-sweet juice within.
Red beets as we now know them probably didn't develop until the 17th century--but they have been eaten as wild, slender-rooted plant species with edible leaves over a broad sweep of land, from Britain to Indian, since prehistoric times. Early Russian homeopaths claimed it could cure tuberculosis, scurvy, and toothache--while Russian peasants believed it worked as an insecticide. During "babye leto" (Indian summer), they would bury beets imbedded with mosquitoes and flies in a ceremony meant to relieve them of insect bites. Ironically, Russian beauties--both peasants and ladies in high society--used the beet as rouge for their cheeks...to keep away mosquitoes and attract the opposite sex.
Red beets as we now know them probably didn't develop until the 17th century--but they have been eaten as wild, slender-rooted plant species with edible leaves over a broad sweep of land, from Britain to Indian, since prehistoric times. Early Russian homeopaths claimed it could cure tuberculosis, scurvy, and toothache--while Russian peasants believed it worked as an insecticide. During "babye leto" (Indian summer), they would bury beets imbedded with mosquitoes and flies in a ceremony meant to relieve them of insect bites. Ironically, Russian beauties--both peasants and ladies in high society--used the beet as rouge for their cheeks...to keep away mosquitoes and attract the opposite sex.
Tuesday, September 16, 2008
BANANA FLAMBE!!! OH YEAH!!!!
6 firm bananas
1 c. orange juice
1/2 c. brown sugar
1/2 c. butter
1/2 c. rum
Peel bananas and slice in half lengthwise. Arrange in layers in buttered baking dish. Sprinkle each layer with orange juice and brown sugar. Dot with butter. Bake in 400 degree oven until fruit is softened, not too soft, about 15 minutes. Warm rum. Place bananas in chafing dish, bring to table and add heated rum. Ignite and serve when flames die down. Serve over vanilla ice cream.
1 c. orange juice
1/2 c. brown sugar
1/2 c. butter
1/2 c. rum
Peel bananas and slice in half lengthwise. Arrange in layers in buttered baking dish. Sprinkle each layer with orange juice and brown sugar. Dot with butter. Bake in 400 degree oven until fruit is softened, not too soft, about 15 minutes. Warm rum. Place bananas in chafing dish, bring to table and add heated rum. Ignite and serve when flames die down. Serve over vanilla ice cream.
Sunday, September 14, 2008
Mmmmm....Apple Pie
“As American as Apple Pie!” How many times has that phrase been uttered over the years? But is it true? Well, yes and no. Not to upset the Founding Fathers, but Apple Pie, like most American customs and traditions, is European in origin. Indeed, pies were especially popular during the reign of Elizabeth I.
No one knows who ate the first slice, but pie in one form or another has existed since the ancient Egyptians made the first pastry-like crusts. The early Romans, who probably learned about it from the Greeks, probably made the first pies we would recognize as pies. The Roman, Cato the Censor, published the first written recipe: a rye-crusted goat cheese and honey pie. The Romans then spread the word around Europe, including England.
Evan Jones, in American Food the Gastronomic Story, writes: Some social chroniclers seem convinced that fruit pies as Americans now view them originated with the Pennsylvania Dutch. Potters in the southeastern counties of that state were making pie plates in the early 18th century and cooks began to envelop in crispy crusts every fruit that grew I the region. “It may be,” Fredrick Klee asserts, “that during the revolution men from other colonies came to know this dish in Pennsylvania and carried this knowledge back home to establish pie as the great American dessert.”
Thus, Apple Pie, while not originally American, was “assimilated” and transformed into a distinctly American experience. If the food loving Pennsylvania Dutch didn’t invent pie, they certainly perfected it.
No one knows who ate the first slice, but pie in one form or another has existed since the ancient Egyptians made the first pastry-like crusts. The early Romans, who probably learned about it from the Greeks, probably made the first pies we would recognize as pies. The Roman, Cato the Censor, published the first written recipe: a rye-crusted goat cheese and honey pie. The Romans then spread the word around Europe, including England.
Evan Jones, in American Food the Gastronomic Story, writes: Some social chroniclers seem convinced that fruit pies as Americans now view them originated with the Pennsylvania Dutch. Potters in the southeastern counties of that state were making pie plates in the early 18th century and cooks began to envelop in crispy crusts every fruit that grew I the region. “It may be,” Fredrick Klee asserts, “that during the revolution men from other colonies came to know this dish in Pennsylvania and carried this knowledge back home to establish pie as the great American dessert.”
Thus, Apple Pie, while not originally American, was “assimilated” and transformed into a distinctly American experience. If the food loving Pennsylvania Dutch didn’t invent pie, they certainly perfected it.
Saturday, September 13, 2008
Mmmmm...Angel Food Cake
No one is completely sure of the origin of Angel Food or “angel cake”, although we know it surfaces first in America, and in the 1880’s. Most culinary historians think Angel Food is a takeoff of the sponge cake and the cornstarch cake, and that it originated in southeastern Pennsylvania. Critical ingredients in Angel Food are egg whites, sugar, vanilla and coconut.
Friday, September 12, 2008
Almonds
More than just foods, throughout history, almonds have maintained religious, ethnic and social significance. The Bible's "Book of Numbers" tells the story of Aaron's rod that blossomed and bore almonds, giving the almond the symbolism of divine approval. They were used as a prized ingredient in breads served to Egypt's pharos. The Romans showered newlyweds with almonds as a fertility charm. Today, Americans give guests at weddings a bag of sugared almonds, those wonderful Jordan Almonds. In Sweden, cinnamon-flavored rice pudding with an almond hidden inside is a Christmas custom. Find it, and good fortune is yours for a year.
Tuesday, September 09, 2008
A Short History of the Popsicle
The Popsicle was created by accident in 1905. One afternoon, Frank Epperson, then 11, left a mixture of powdered soda and water and a stirring stick on his porch. That night, San Francisco experienced record low temperatures, and he woke the next morning to find the flavored water had frozen solid to the stick.
Epperson dubbed his invention "Epsicle," a combination of the first two letters of his surname and "icicle." He experimented with "Epsicle" variations for friends and eventually created the Epsicle Company of California. Epperson sold his product at amusement park concessions in California before applying for a patent. Sometime after receiving a patent in 1924, Epperson changed the name from "Epsicle" to "Popsicle." According to legend, the name evolved from his children's frequent requests for "Pop's sicle."
The Creamsicle, the ice cream variation on the Popsicle, came in 1938
Epperson dubbed his invention "Epsicle," a combination of the first two letters of his surname and "icicle." He experimented with "Epsicle" variations for friends and eventually created the Epsicle Company of California. Epperson sold his product at amusement park concessions in California before applying for a patent. Sometime after receiving a patent in 1924, Epperson changed the name from "Epsicle" to "Popsicle." According to legend, the name evolved from his children's frequent requests for "Pop's sicle."
The Creamsicle, the ice cream variation on the Popsicle, came in 1938
Friday, September 05, 2008
Sunday, August 17, 2008
Thursday, August 14, 2008
Mulligatawny Soup Recipe
Mulligatawny--literally, "Pepper Water"--is a substantial and deliciously complex meal in itself. At the same time it poses its own mystery since soup is not a significant part of traditional Indian cuisine. Rumor has it that the English adapted a traditional spiced pea and lentil Indian peasant dish to suit their own love of soup...and called it Indian. Serve this one hot--and with a lot of showmanship--to 4-6 people.
2 Tablespoons butter or olive oil
2 stalks celery, chopped
1 carrot, peeled and chopped
1 large onion, peeled and chopped
1 chile pepper, seeded and deveined (your choice: banana, poblano, jalapeno, habanero--whatever you can stand)
4 cups chicken stock
1/4 cup lentils
salt and pepper to taste
1 Tablespoon curry powder
1/2 cup coconut milk* or whipping cream
1-2 cups cooked rice (preferably basmati)
1/2-1 cup shredded cooked chicken (you can cook raw chicken in the stock at the start if you don't have leftover chicken lying around)
1/2 cup tart raw apple, chopped fine
Garnish: spoonsful of extra cream or coconut milk--and minced cilantro or parsley.
Saute the celery, carrots, onion, and pepper in the butter at a low heat until the onion is translucent. Stir in the curry powder to blend and cook for a minute. Pour in the stock, add the lentils (and chicken, if it's raw), and bring to a boil. Reduce heat and simmer for 30 minutes.
While the soup is simmering, get the rice cooked (if it isn't already); likewise with the chicken. Then shred the chicken and chopped the apples finely. You don't need to skin the apples.
When the soup is done, season to taste with the salt and pepper, then puree, solids first, in a blender. Return to pot.
When ready to serve, bring the soup to a simmer and add the coconut milk or cream. Take the pot to the table, as well as individual bowls of warm rice (heated in the microwave, if necessary), shredded chicken, finely chopped apple, coconut milk (or cream), and minced cilantro (or parsley).
To serve, have big individual serving bowls at the ready. Spoon rice into each bowl (flat soup bowls are nice here)--then pile on a big spoonful of chicken and a spoonful of apple. Ladle the soup on top, then drip coconut milk/cream into the center and swirl--and sprinkling with fresh cilantro and parsley.
2 Tablespoons butter or olive oil
2 stalks celery, chopped
1 carrot, peeled and chopped
1 large onion, peeled and chopped
1 chile pepper, seeded and deveined (your choice: banana, poblano, jalapeno, habanero--whatever you can stand)
4 cups chicken stock
1/4 cup lentils
salt and pepper to taste
1 Tablespoon curry powder
1/2 cup coconut milk* or whipping cream
1-2 cups cooked rice (preferably basmati)
1/2-1 cup shredded cooked chicken (you can cook raw chicken in the stock at the start if you don't have leftover chicken lying around)
1/2 cup tart raw apple, chopped fine
Garnish: spoonsful of extra cream or coconut milk--and minced cilantro or parsley.
Saute the celery, carrots, onion, and pepper in the butter at a low heat until the onion is translucent. Stir in the curry powder to blend and cook for a minute. Pour in the stock, add the lentils (and chicken, if it's raw), and bring to a boil. Reduce heat and simmer for 30 minutes.
While the soup is simmering, get the rice cooked (if it isn't already); likewise with the chicken. Then shred the chicken and chopped the apples finely. You don't need to skin the apples.
When the soup is done, season to taste with the salt and pepper, then puree, solids first, in a blender. Return to pot.
When ready to serve, bring the soup to a simmer and add the coconut milk or cream. Take the pot to the table, as well as individual bowls of warm rice (heated in the microwave, if necessary), shredded chicken, finely chopped apple, coconut milk (or cream), and minced cilantro (or parsley).
To serve, have big individual serving bowls at the ready. Spoon rice into each bowl (flat soup bowls are nice here)--then pile on a big spoonful of chicken and a spoonful of apple. Ladle the soup on top, then drip coconut milk/cream into the center and swirl--and sprinkling with fresh cilantro and parsley.
Tuesday, August 12, 2008
Square fruit stuns Japanese shoppers
Japan has again shown off one of its greatest innovations - square watermelons.
For years consumers struggled to fit the large round fruit in their refrigerators.
And then there was the problem of trying to cut the fruit when it kept rolling around.
But 20 years ago a forward-thinking farmer on Japan's south-western island of Shikoku solved the problem.
The farmer, from Zentsuji in Kagawa prefecture, came up with the idea of making a cube-shaped watermelon which could easily be packed and stored.
Fashion food
To make it happen, farmers grew the melons in glass boxes and the fruit then naturally assumed the same shape. Today the cuboid watermelons are hand-picked and shipped all over Japan.
But the fruit, on sale in a selection of department stores and upmarket supermarkets, appeals mainly to the wealthy and fashion-conscious of Tokyo and Osaka, Japan's two major cities.
Each melon sells for 10,000 yen, equivalent to about $83. It is almost double, or even triple, that of a normal watermelon.
"I can't buy it, it is too expensive," said a woman browsing at a department store in the southern city of Takamatsu.
Special Thanks to BBC
For years consumers struggled to fit the large round fruit in their refrigerators.
And then there was the problem of trying to cut the fruit when it kept rolling around.
But 20 years ago a forward-thinking farmer on Japan's south-western island of Shikoku solved the problem.
The farmer, from Zentsuji in Kagawa prefecture, came up with the idea of making a cube-shaped watermelon which could easily be packed and stored.
Fashion food
To make it happen, farmers grew the melons in glass boxes and the fruit then naturally assumed the same shape. Today the cuboid watermelons are hand-picked and shipped all over Japan.
But the fruit, on sale in a selection of department stores and upmarket supermarkets, appeals mainly to the wealthy and fashion-conscious of Tokyo and Osaka, Japan's two major cities.
Each melon sells for 10,000 yen, equivalent to about $83. It is almost double, or even triple, that of a normal watermelon.
"I can't buy it, it is too expensive," said a woman browsing at a department store in the southern city of Takamatsu.
Special Thanks to BBC
Saturday, August 09, 2008
Recipe: The Copper Connection
Copper-rich beans are good for the brain, and tasty too.
Pinto beans don't just make a delicious seven-layer dip—they may be good for your brain, too. According to USDA research, store-bought pinto beans are a good source of dietary copper, with a cup providing almost 20 percent of your daily needs. The nutrient is known to be important for transporting oxygen in blood, and findings from the Washington University School of Medicine in St. Louis suggest copper might also play a role in learning and memory. Scientists found that copper is partly responsible for controlling the strength of connections between neurons. These findings bolster previous research showing that copper deficiency can impair brain development and function, and may also be associated with the development of Alzheimer's disease.
More Heavy Metal
Other copper-rich foods:
Food: Oysters (raw)
Copper Amount: 1.85 mg/100g
% Daily Recommended Intake: 92%
Food: Sunflower Seeds (dried)
Copper Amount: 1.75 mg/100g
% Daily Recommended Intake: 88%
Food: Mushrooms (cooked)
Copper Amount: 0.5 mg/100g
% Daily Recommended Intake: 25%
Food: Potatoes (baked)
Copper Amount: 0.32 mg/100g
% Daily Recommended Intake: 16%
Food: Raisins
Copper Amount: 0.25 mg/100g
% Daily Recommended Intake: 13%
Vegetarian Pinto Bean Chili
6 Servings
Prep Time: 2.5 hours
Ingredients
1lb dried pinto beans
1 can crushed tomatoes
1 onion chopped
2 garlic cloves, minced
4 tsp. chili powder
4 oz green chilies, chopped
2 tsp. dried oregano
2 bay leaves
2 tsp. salt
1 tsp. black pepper
½ tsp. cayenne pepper
4 oz. cubed cheddar cheese (optional)
Directions
Wash beans. Soak them overnight under 3 inches of water. Drain beans and place in large pot. Add crushed tomatoes, onion, garlic, chili powder, chilies, herbs, salt, and pepper. Add enough water to cover beans. Bring to a boil; cover, reduce heat, and simmer two hours or until beans are tender. Remove bay leaves and add cheese. Serve with rice.
Special Thanks to Psychology Today
Pinto beans don't just make a delicious seven-layer dip—they may be good for your brain, too. According to USDA research, store-bought pinto beans are a good source of dietary copper, with a cup providing almost 20 percent of your daily needs. The nutrient is known to be important for transporting oxygen in blood, and findings from the Washington University School of Medicine in St. Louis suggest copper might also play a role in learning and memory. Scientists found that copper is partly responsible for controlling the strength of connections between neurons. These findings bolster previous research showing that copper deficiency can impair brain development and function, and may also be associated with the development of Alzheimer's disease.
More Heavy Metal
Other copper-rich foods:
Food: Oysters (raw)
Copper Amount: 1.85 mg/100g
% Daily Recommended Intake: 92%
Food: Sunflower Seeds (dried)
Copper Amount: 1.75 mg/100g
% Daily Recommended Intake: 88%
Food: Mushrooms (cooked)
Copper Amount: 0.5 mg/100g
% Daily Recommended Intake: 25%
Food: Potatoes (baked)
Copper Amount: 0.32 mg/100g
% Daily Recommended Intake: 16%
Food: Raisins
Copper Amount: 0.25 mg/100g
% Daily Recommended Intake: 13%
Vegetarian Pinto Bean Chili
6 Servings
Prep Time: 2.5 hours
Ingredients
1lb dried pinto beans
1 can crushed tomatoes
1 onion chopped
2 garlic cloves, minced
4 tsp. chili powder
4 oz green chilies, chopped
2 tsp. dried oregano
2 bay leaves
2 tsp. salt
1 tsp. black pepper
½ tsp. cayenne pepper
4 oz. cubed cheddar cheese (optional)
Directions
Wash beans. Soak them overnight under 3 inches of water. Drain beans and place in large pot. Add crushed tomatoes, onion, garlic, chili powder, chilies, herbs, salt, and pepper. Add enough water to cover beans. Bring to a boil; cover, reduce heat, and simmer two hours or until beans are tender. Remove bay leaves and add cheese. Serve with rice.
Special Thanks to Psychology Today
Friday, August 08, 2008
Vanilla Silver Dollar Pancakes
This thick batter cooked on a griddle and served with fresh fruit makes a lovely breakfast or dessert. The batter makes 12 - 3" pancakes but it is a good idea to double the recipe as people often can’t get enough when you start to cook them.
Ingredients:
• 1 Cup flour
• 1 TB. baking powder
• ½ tsp. salt
• 2 TB. sugar (could use VANILLA SUGAR)
• 1 egg
• 1 tsp. PURE VANILLA EXTRACT
• 1 Cup milk
• 2 TB. butter, melted
• sweetened yogurt or whipped cream for topping, optional
Preheat an electric griddle to 350°, or use your favorite pancake pan. Sift together the flour, baking powder and salt into a large bowl. Mix in the sugar. In a jug or bowl with a pour spout, beat the egg, VANILLA EXTRACT and milk. Pour in the melted butter. Make a well in the flour and add the milk mixture gradually to form a batter. You can do this by hand or with an electric mixer. Drop 2 TB. of the batter onto a hot griddle and cook 3-4 minutes on each side. You can flip the pancakes when they start to bubble and seem set. Layer on parchment paper if you are not serving immediately. To serve, layer up with fruit and powdered sugar. Don’t forget—a dollop of yogurt or whipped cream will make them even more yummy.
Prep time 10 minutes
Cook time 6-8 minutes per batch
Yield: 12 pancakes
Ingredients:
• 1 Cup flour
• 1 TB. baking powder
• ½ tsp. salt
• 2 TB. sugar (could use VANILLA SUGAR)
• 1 egg
• 1 tsp. PURE VANILLA EXTRACT
• 1 Cup milk
• 2 TB. butter, melted
• sweetened yogurt or whipped cream for topping, optional
Preheat an electric griddle to 350°, or use your favorite pancake pan. Sift together the flour, baking powder and salt into a large bowl. Mix in the sugar. In a jug or bowl with a pour spout, beat the egg, VANILLA EXTRACT and milk. Pour in the melted butter. Make a well in the flour and add the milk mixture gradually to form a batter. You can do this by hand or with an electric mixer. Drop 2 TB. of the batter onto a hot griddle and cook 3-4 minutes on each side. You can flip the pancakes when they start to bubble and seem set. Layer on parchment paper if you are not serving immediately. To serve, layer up with fruit and powdered sugar. Don’t forget—a dollop of yogurt or whipped cream will make them even more yummy.
Prep time 10 minutes
Cook time 6-8 minutes per batch
Yield: 12 pancakes
Friday, July 25, 2008
Parents, Watch Out for "Alcohol Powder!"
Get ready for the latest twist in the fight against underage drinking: Alcohol you buy as a powder – and just mix with water. According to the website Scientific Blogging.com, the patent for “alcohol powder” has been around since 1969. Back then, food chemists found that a sugar derivative could absorb 60% of its weight in liquid. Meaning the alcohol content of a single cocktail could be stored inside one capsule of powder – about the size of a Tylenol. Until recently, the resulting alcohol powders were considered “unfit” for beverage purposes.
That all changed last year, when a Dutch company introduced a product called Booz-2-Go. It’s a powder you stir into a glass of water to create a bubbly, lime-flavored cocktail. More recently, a German company began offering 4 different flavors of a powder product called SubYou over the Internet. Later this year, a company called Pulver Spirits will introduce the first drinkable alcohol powder here in North America. Now, it’s important to note that the alcohol content in these powders is very small. In fact, it usually ranges between 3% and 5% after it’s mixed with water.
The issue that concerns most parents is who regulates these powders? Here in North America, the powder qualifies as an “alcopop.” That’s a crude term for flavored alcoholic beverages – like wine coolers and malt liquors – which combine a low alcohol content with the sweetness of soda pop. So, in this country, alcohol powders are regulated – and taxed - just like any other alcoholic beverage. A lot of other countries don’t regulate the powder at all – because their drinking laws only apply to liquids. So minors in The Netherlands, for example, are free to buy as much alcohol powder as they want! That kind of easy access could open the door for a new black market, where imported powder could be accessible in North America, or over the internet, to kids under the legal drinking age.
So be aware of what your kids are doing, especially online. Talk to them about drinking – research shows it works! Kids whose parents have “the alcohol talk” with them are less likely to start drinking.
That all changed last year, when a Dutch company introduced a product called Booz-2-Go. It’s a powder you stir into a glass of water to create a bubbly, lime-flavored cocktail. More recently, a German company began offering 4 different flavors of a powder product called SubYou over the Internet. Later this year, a company called Pulver Spirits will introduce the first drinkable alcohol powder here in North America. Now, it’s important to note that the alcohol content in these powders is very small. In fact, it usually ranges between 3% and 5% after it’s mixed with water.
The issue that concerns most parents is who regulates these powders? Here in North America, the powder qualifies as an “alcopop.” That’s a crude term for flavored alcoholic beverages – like wine coolers and malt liquors – which combine a low alcohol content with the sweetness of soda pop. So, in this country, alcohol powders are regulated – and taxed - just like any other alcoholic beverage. A lot of other countries don’t regulate the powder at all – because their drinking laws only apply to liquids. So minors in The Netherlands, for example, are free to buy as much alcohol powder as they want! That kind of easy access could open the door for a new black market, where imported powder could be accessible in North America, or over the internet, to kids under the legal drinking age.
So be aware of what your kids are doing, especially online. Talk to them about drinking – research shows it works! Kids whose parents have “the alcohol talk” with them are less likely to start drinking.
Eat Your Way to Happiness
Want to feel happier? Open the fridge! Or the cupboard. It turns out, certain foods can help boost your mood. So here’s how you can eat your way to happiness, courtesy of Woman’s World.
Have eggs for breakfast. They’re loaded with folic acid, which studies suggest is one of the most mood-elevating nutrients. Pour a little hot sauce on your eggs. The rush you get after the hot pepper comes in contact with your tongue triggers an outpouring of endorphins – which reduce stress and lift your spirits.
Have a tuna sandwich for lunch. According to studies, taking in more of the omega-3 fats in fish cuts your risk of ever experiencing depression in half! Why? According to Harvard researcher Dr. James Hudson, the brain needs these fats to help anxiety-fighting chemicals penetrate cell membranes and do their job keeping us calm.
If you want to feel happier, go ahead and have a little chocolate after dinner. British research reveals that chocolate contains about 300 natural health-boosting compounds – including several agents that make you feel alert and happier. Now, concentrations of these chemicals are highest in DARK chocolate, but if you prefer milk chocolate, don’t worry: The pleasure you get from simply eating the treat means any type of chocolate will probably lift your mood.
Have eggs for breakfast. They’re loaded with folic acid, which studies suggest is one of the most mood-elevating nutrients. Pour a little hot sauce on your eggs. The rush you get after the hot pepper comes in contact with your tongue triggers an outpouring of endorphins – which reduce stress and lift your spirits.
Have a tuna sandwich for lunch. According to studies, taking in more of the omega-3 fats in fish cuts your risk of ever experiencing depression in half! Why? According to Harvard researcher Dr. James Hudson, the brain needs these fats to help anxiety-fighting chemicals penetrate cell membranes and do their job keeping us calm.
If you want to feel happier, go ahead and have a little chocolate after dinner. British research reveals that chocolate contains about 300 natural health-boosting compounds – including several agents that make you feel alert and happier. Now, concentrations of these chemicals are highest in DARK chocolate, but if you prefer milk chocolate, don’t worry: The pleasure you get from simply eating the treat means any type of chocolate will probably lift your mood.
The Good, The Bad, and The Ugly of Movie Food
If you’re in the mood for something salty and crunchy – the ugliest choice you can make is the large buttered popcorn. It’s 20 servings worth of saturated fat. A better choice, but still bad are the nachos with cheese. A serving size equals 7 chips – not the 25 you get when you order it. The best choice you can make when you’re craving a salty snack is a soft pretzel. It has zero saturated fat and a serving – which is one pretzel – is only 280 calories.
If you’re craving a sugary sweet snack at the movies – the ugliest choice you can make is a box of Whoppers – those malted milk balls. The box holds more than two servings and it’s loaded with calories and fat. A better, but still bad choice is Raisinettes. They’re good because raisins are good source of iron, potassium and fiber – but Raisinettes are still high in fat. The best choice for your sweet craving is Jolly Rancher chews. They’re hard to eat so you won’t just gulp them down – and they’re low in fat. Keep in mind, a serving is six pieces – not the 30 that come in the bag. So get them and share.
So now that you’ve got your snacks – what about the drink? Forgo the Blue Raspberry Icee Slushy. That’s just empty calories and tons of sugar. Skip the soda too and opt for unsweetened iced tea. Low cal – zero fat – and the tea will be filling you with disease fighting anti-oxidants while you’re watching Meryl Streep singing and dancing along the Grecian coast.
If you’re craving a sugary sweet snack at the movies – the ugliest choice you can make is a box of Whoppers – those malted milk balls. The box holds more than two servings and it’s loaded with calories and fat. A better, but still bad choice is Raisinettes. They’re good because raisins are good source of iron, potassium and fiber – but Raisinettes are still high in fat. The best choice for your sweet craving is Jolly Rancher chews. They’re hard to eat so you won’t just gulp them down – and they’re low in fat. Keep in mind, a serving is six pieces – not the 30 that come in the bag. So get them and share.
So now that you’ve got your snacks – what about the drink? Forgo the Blue Raspberry Icee Slushy. That’s just empty calories and tons of sugar. Skip the soda too and opt for unsweetened iced tea. Low cal – zero fat – and the tea will be filling you with disease fighting anti-oxidants while you’re watching Meryl Streep singing and dancing along the Grecian coast.
Tuesday, July 15, 2008
Celery and Parsley
Celery (Apium graveolens) is believed to be the same plant as selinon, mentioned in Homer's Odyssey about 850 B.C. Our word "celery" comes from the French celeri, which is derived from the ancient Greek word. The old Roman names, as well as those in many modern languages, are derived from the same root word and sound remarkably similar. This indicates a rather recent wide distribution and use of celery.
Smallage, a plant now cultivated in gardens for flavoring purposes, is apparently "wild" celery, the plant that has been known as celery in the Mediterranean countries for thousands of years. Wild celery grows in wet places over Europe, the Mediterranean lands, Asia Minor, the Caucasus, and southeastward toward the Himalayas. It is believed to have originated in the Mediterranean area. Chinese writings of the 5th century after Christ mention it.
The oldest record of the word celeri is in a 9th-century poem written in France or Italy, giving the medicinal uses and merits of the plant. When its culture in gardens was begun in the 16th century in Italy and northern Europe, it was still a primitive plant, like smallage, and was used for medicinal purposes only.
In France in 1623 use of celery as food was first recorded. For about a hundred years thereafter its food use was confined to flavorings. In France and Italy, by the middle of the 17th century, the little stalks and leaves were sometimes eaten with an oil dressing.
In the late 17th and early 18th centuries, in Italy, France, and England, were seen the first evidences of improvement of the wild type. Gardeners also found that much of the too-strong flavor could be eliminated, making the stalks better for salad use, by growing the plants in late summer and fall, then keeping them into the winter.
By the mid-18th century in Sweden, the wealthier families were enjoying the wintertime luxury of celery that had been stored in cellars. From that time on, its use as we know it today spread rapidly. We do not know what group of European colonists brought it to America, or when, but four cultivated varieties were listed here in 1806.
All through the 19th century in America, England, and much of Europe, it was believed necessary to blanch the green edible portion of celery to rid it of unpleasantly strong flavor and green color. This was done by banking the plants with soil. Some kinds, like Pascal and Utah, that remain green when ready for eating, are now considered to be of the finest quality.
Many so-called "easy-blanching" or "self-blanching" varieties have appeared in the past 50 years. Generally, these self-blanching sorts are inferior in quality to the best green varieties, but can be grown successfully under less favorable conditions of soil and climate.
Celeriac, or turnip-rooted celery, is a kind that forms a greatly enlarged, solid, more or less globular body just below the soil surface. It is not used raw, but is especially suited for use in soups and stews.
Celeriac was developed from the same wild species as were our present improved varieties of celery, and at about the same time. About 1600, Italian and Swiss botanists gave the first descriptions of it. A hundred years later it was becoming common in Europe, but was hardly known in England. It has never become highly popular in England or the United States, but is a common vegetable all over Europe.
Parsley (Petroselinum sativum) belongs to the same family as celery, and its Latin name reveals a relationship to the very old Greek selinon mentioned above. In the 4th and 3rd centuries B.C. the Greek word definitely meant "parsley." The Latin Petroselinum means "rock parsley," referring to its habit of growing in rocky places. The plant is native to the same area as celery.
In contrast to celery, parsley has a long and definite ancient history as a food plant. It was well known as a flavoring and garnish by the ancient Greeks and Romans, who even used it in festive garlands. Eating it was supposed to ward off intoxication!
Both the crowded, dense-leaved type and the broad open-growing type were described by Theophrastus in the 4th century 13 B.C. The curled and plain types were common to the Romans in the 1st century or before and in northern Europe in the 13th century.
Parsley supposedly was introduced into England from Sardinia in 1548. European colonists brought it to America in the 17th century.
Parsley, like celery, produces a "turnip-rooted" form, commonly called Hamburg parsley, which is used in the same way as celeriac.
Smallage, a plant now cultivated in gardens for flavoring purposes, is apparently "wild" celery, the plant that has been known as celery in the Mediterranean countries for thousands of years. Wild celery grows in wet places over Europe, the Mediterranean lands, Asia Minor, the Caucasus, and southeastward toward the Himalayas. It is believed to have originated in the Mediterranean area. Chinese writings of the 5th century after Christ mention it.
The oldest record of the word celeri is in a 9th-century poem written in France or Italy, giving the medicinal uses and merits of the plant. When its culture in gardens was begun in the 16th century in Italy and northern Europe, it was still a primitive plant, like smallage, and was used for medicinal purposes only.
In France in 1623 use of celery as food was first recorded. For about a hundred years thereafter its food use was confined to flavorings. In France and Italy, by the middle of the 17th century, the little stalks and leaves were sometimes eaten with an oil dressing.
In the late 17th and early 18th centuries, in Italy, France, and England, were seen the first evidences of improvement of the wild type. Gardeners also found that much of the too-strong flavor could be eliminated, making the stalks better for salad use, by growing the plants in late summer and fall, then keeping them into the winter.
By the mid-18th century in Sweden, the wealthier families were enjoying the wintertime luxury of celery that had been stored in cellars. From that time on, its use as we know it today spread rapidly. We do not know what group of European colonists brought it to America, or when, but four cultivated varieties were listed here in 1806.
All through the 19th century in America, England, and much of Europe, it was believed necessary to blanch the green edible portion of celery to rid it of unpleasantly strong flavor and green color. This was done by banking the plants with soil. Some kinds, like Pascal and Utah, that remain green when ready for eating, are now considered to be of the finest quality.
Many so-called "easy-blanching" or "self-blanching" varieties have appeared in the past 50 years. Generally, these self-blanching sorts are inferior in quality to the best green varieties, but can be grown successfully under less favorable conditions of soil and climate.
Celeriac, or turnip-rooted celery, is a kind that forms a greatly enlarged, solid, more or less globular body just below the soil surface. It is not used raw, but is especially suited for use in soups and stews.
Celeriac was developed from the same wild species as were our present improved varieties of celery, and at about the same time. About 1600, Italian and Swiss botanists gave the first descriptions of it. A hundred years later it was becoming common in Europe, but was hardly known in England. It has never become highly popular in England or the United States, but is a common vegetable all over Europe.
Parsley (Petroselinum sativum) belongs to the same family as celery, and its Latin name reveals a relationship to the very old Greek selinon mentioned above. In the 4th and 3rd centuries B.C. the Greek word definitely meant "parsley." The Latin Petroselinum means "rock parsley," referring to its habit of growing in rocky places. The plant is native to the same area as celery.
In contrast to celery, parsley has a long and definite ancient history as a food plant. It was well known as a flavoring and garnish by the ancient Greeks and Romans, who even used it in festive garlands. Eating it was supposed to ward off intoxication!
Both the crowded, dense-leaved type and the broad open-growing type were described by Theophrastus in the 4th century 13 B.C. The curled and plain types were common to the Romans in the 1st century or before and in northern Europe in the 13th century.
Parsley supposedly was introduced into England from Sardinia in 1548. European colonists brought it to America in the 17th century.
Parsley, like celery, produces a "turnip-rooted" form, commonly called Hamburg parsley, which is used in the same way as celeriac.
California Vegetable Wraps
Ingredients:
1/4 cup cream cheese
1 ripe avocado, smashed into a lumpy paste
1 cup grated carrots
1 cup spinach leaves
4 8-inch whole-wheat tortillas
Method:
1. Spread 1 tablespoon of cream cheese on each tortilla. Divide the avocado among the 4 tortillas and spread on top of the cream cheese. Add 1/4 cup grated carrots on each and end with 1/4 cup spinach leaves. Roll the tortilla up like a jelly-roll and cut in half crosswise.
1/4 cup cream cheese
1 ripe avocado, smashed into a lumpy paste
1 cup grated carrots
1 cup spinach leaves
4 8-inch whole-wheat tortillas
Method:
1. Spread 1 tablespoon of cream cheese on each tortilla. Divide the avocado among the 4 tortillas and spread on top of the cream cheese. Add 1/4 cup grated carrots on each and end with 1/4 cup spinach leaves. Roll the tortilla up like a jelly-roll and cut in half crosswise.
Fresh Raspberries & Peanut Butter Sandwich
Ingredients:
1/4 cup Smooth peanut butter
2 tablespoons Raspberry jam, 100% pure fruit
1/2 teaspoon Maple syrup, 100% pure
1/2 teaspoon Vanilla extract
1 cup Raspberries, fresh
Method:
Mix together peanut butter, syrup, vanilla and raspberry jam until well blended.
Spread nut butter mixture on both top and bottom pieces of bread.
Press fresh raspberries into spread.
Press sandwich gently together (this will keep berries from falling out).
1/4 cup Smooth peanut butter
2 tablespoons Raspberry jam, 100% pure fruit
1/2 teaspoon Maple syrup, 100% pure
1/2 teaspoon Vanilla extract
1 cup Raspberries, fresh
Method:
Mix together peanut butter, syrup, vanilla and raspberry jam until well blended.
Spread nut butter mixture on both top and bottom pieces of bread.
Press fresh raspberries into spread.
Press sandwich gently together (this will keep berries from falling out).
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