Thursday, April 29, 2010
Wednesday, April 28, 2010
We talked to one of the owners (or a server, maybe?) who had a beautiful tattoo on her arm of grapes, which she designed. Very cool, no? She is also a chef, which this kitchen wench appreciates very very much.
We also saw this cool artwork that reminds me of batik in a way, it looks like it is "stamped." We're not sure who the artist is, but it is art that should be displayed proudly!
Get yourself to Postino on Central for tasty eats. Now! Right now!!
Tuesday, April 27, 2010
For most of my life, I was paralyzed by fear and anxiety. Fear of failure, fear of making mistakes and fear of expressing what I really felt and thought. So instead of participating in life, I built up and then hid behind 200 extra pounds. And to make certain I stayed stuck, I denied myself the permission to enjoy learning.
I thought I had to know the subject perfectly even before I studied it. As a consequence, the simple and natural act of learning (as well as anything to do with performance) created a state of almost constant anxiety and an inclination to say no to life. It wasn't until I discovered that it was my thinking that required a major overhaul that I was able to truly begin my journey of getting to my normal weight and staying there.
For me, it was finding what worked and what didn't. It was learning that my ego was what was fragile, not me. And it was my beliefs that were holding me back, not my mistakes or failures. If I believed that I was capable, mistakes would just be a blip on my radar and I would be much more likely to take risks. The breakthrough came when I found out that I could use positive beliefs to move forward on my path just as I had used distorted thinking to get me into and perpetuate my addictive cycle of yo-yo dieting.
There were two highly destructive distorted thinking patterns that drove me. The first was "polarized thinking" -- thinking things are black or white or good or bad. The idea that you have to be perfect or you're a failure. It is a place, unlike reality, with no middle ground. Once I switched that type of thinking, I knew I wouldn't collapse if I ate a cookie and one cookie wouldn't lead to me eating the whole bag. Any ol' set-back did not make a journey, it was just a step.
The second distorted pattern was "emotional reasoning" or believing that whatever you feel must be true. If you feel stupid and boring, then you must be stupid and boring. I kept believing I was inadequate even though I could converse with the smartest folks in the room, so I often just shut up. I don't know if that was because I was afraid of making a mistake or appearing foolish or both. I do know that I would then go home and stuff my face with food creating a 200 pound mistake by using that distorted thinking strategy. A very well known, highly successful friend of mine has a sign in her office that reads "Make A New Mistake Everyday." I can now take a deep breath and allow myself that luxury. And instead of weighing 350 I weigh 135.
The bottom line is that it's not only what you eat that is the cause of obesity, it's what's eating you and that change is only possible when we approach our lives and "problems" from many levels. Yes, I made wise food choices. But making wise thought choices has made it much easier for me to make wise food choices.
While this blog details two that were significant for me, there are many different types of distorted thinking patterns and limiting beliefs that keep people stuck whether or not they are struggling with eating disorders. I'd be happy to send you the complete list (Janshep@aol.com) which was given to me 12 years ago by Dr. Charles Portney, a well respected eating disorders psychiatrist. For now, here are five additional patterns. Are any of them keeping you stuck?
Filtering: Taking the negative details and magnifying them while filtering out all the positive aspects of a situation.
Personalization: Thinking everything people do or say is some kind of reaction to you.
Control Fallacies: Feeling externally controlled, seeing yourself as helpless.
Blaming: Holding yourself or others responsible for every problem.
Shoulds: Having a list of ironclad rules about how you and other people should act. People who break the rules anger you and you feel guilty if you violate them.
Monday, April 26, 2010
We all know there are a lot of coffee maker options when we brew, so this might be a good one to try. In a pinch when don't have time to make it (what an excuse, right?) I go to Mama Java at 36th St./Indian School and order a cafe au lait for $2.50. It is cheaper than a latte, a good option for this frugal kitchen wench.
TU MUJER, BACALAO, PATATAS, SETAS, ACEITE Y SAL .
MODO DE PROCEDER:
METES A TU MUJER Y AL RESTO DE INGREDIENTES EN LA COCINA CON LA PUERTA BIEN CERRADA DURANTE DOS HORAS, AL CABO DE ESE TIEMPO ABRES LA PUERTA Y TIENES UNAS PATATAS CON BACALAO Y SETAS RICAS RICAS . Y YA HABÉIS VISTO QUE FÁCIL . . . . . HALA,LANZAOS A COCINAR . . . . ¡¡¡¡
Cómo preparar una buena barbacoa.
Nivel de dificultad: 3
Una vez que un hombre se ha decidido a hacer una barbacoa, hay una serie de acciones encadenadas que se ponen en marcha. . . .
1) La mujer compra la comida.
2) La mujer hace la ensalada, prepara la verdura y el postre.
3) La mujer prepara la carne para la barbacoa, la pone en una bandeja junto con los utensilios necesarios y la lleva al exterior, donde el hombre ya se encuentra sentado ante la barbacoa con una cerveza en la mano.
Ahora el punto culminante de la actividad.
4) EL HOMBRE PONE LA CARNE EN LA PARRILLA DE LA BARBACOA .
5) Siguen más actividades rutinarias: la mujer lleva los platos y cubiertos al exterior.
6) La mujer informa al hombre que la carne se está quemando.
7) Él le agradece esta información vital y aprovecha para pedirle otra cervecita mientras se ocupa de la emergencia.
Y ahora. . . otro momento culminante!!!!!
8) EL HOMBRE RETIRA LA CARNE DE LA BARBACOA Y SE LA DA A LA MUJER .
9) Más trabajos rutinarios: la mujer coloca los platos, la ensalada, el pan, los cubiertos, las servilletas y las salsas y lleva todo a la mesa .
10) Después de la comida, la mujer quita la mesa, friega los platos y. . . otro momento importante!!! :
11) TODOS FELICITAN AL HOMBRE POR SUS DOTES CULINARIAS Y LE AGRADECEN LAESPLENDIDA COMIDA.
12) El hombre pregunta a su mujer qué le ha parecido el no tener que cocinar. Cuando ve que ella se mosquea, llega a la conclusión de que no hay manera de entender a las mujeres.
Sunday, April 25, 2010
Call me late to the game, this book came out last year, but I just read Dr. David Kessler's The End of Overeating, Taking Control of the Insatiable American Appetite. Wow! If you haven't read it, you should. It's never too late to tell someone about a good book.
I can no longer look at food as anything but salt loaded on fat loaded on sugar. It is a refrain throughout this in-depth work that pulls the curtain open to reveal, among other things, how manipulated we are into over-eating by food manufacturers.
The book is segmented into three basic categories
1) Why we are addicted, emotional eaters - In part, because more and more people are looking toward food as an indulgence. A reward for, and a break-away from, their over-packed, stressful lives.
Because salt, sugar and fat create the perfect storm for craving and addiction: The perfect blend that keeps us returning to a food, hooked beyond intelligent reasoning. What Kessler, the former commissioner of the Food and Drug Administration, calls "conditioned hypereating."
Kessler's research suggests that how we think about food and what we eat today has actually changed the neural pathways in our brain, setting up a push-pull struggle (I want this food/I shouldn't have it) so that we are almost powerless against temptation. Further, this leads us to follow an eating script that has been written into the circuits of our brains.
2) How America's food manufacturers are spending millions to hook us and keep us hooked - In part, by purposefully creating salt, sugar, fat explosions of flavor that are novel, to spark and stroke our senses. By creating food that is maximally chewable and easy to swallow. How devious. This makes eating so easy and quick that we're consuming loads more food than we realize, and before we have time to feel full. And, that inexpensive, highly processed food is available everywhere, anytime.
3) How to break our addiction and take control over our eating - Here Kessler suggests a number of cognitive strategies. Like changing our visual cues. If you pass an ice cream shop you can't resist while driving to work, change your route. Don't diet - it only leaves you feeling deprived and you will resume your old habits when you quit. Replace rewarding yourself with food with other things. Also, plan your eating, talk yourself through how you will feel after you eat that food and move toward what you want. In other words, make a commitment to health rather than run from the foods that have you stuck like Chinese water torture.
I agree with Kessler's strategies to help break our food addiction, but most people will not be able to execute them. They take powerful attention, concentration, a deep commitment to change and practice, practice, practice. Dr. Kessler agrees, telling us repeatedly that it is hard work.
Personally, I found the first two sections of this book mesmerizing. We are treated to some historical knowledge of how our whole food schemata changed in the early eighties. For instance when Coca Cola got fast-food restaurants to supersize drinks from 8 oz to 12 oz to 16 oz to today's 32 oz, and, stop giving out water. When food started coming out of laboratories rather than off the farm.
Don't just think McDonalds and Burger King are to blame for our rising obesity. Rather, think every chain restaurant across America like Chili's, Ruby Tuesday, Houlihan's, the Cheesecake Factory, Outback Steakhouse and more also bear the blame.
At Outback, for instance, one of Kessler's food consultants ordered their signature dish, 'Aussie Fries,' and it came smothered with cheese and topped with bacon bits. He calls this enormous plate 20 cents worth of cheap filler for $5 worth of wow!
Our feel-good, family restaurants also get our kids hooked early on fat loaded on sugar loaded on salt. The ubiquitous spinach dip found in many of them is a high-fat, high-salt dairy product where the spinach adds mostly color. Breaded proteins like chicken and fish are deep fried before they leave the food factory to be shipped and then fried again when you order them. That's fat on fat. Cheese in a dish adds hefty salt and fat. Even Starbucks has joined this ratty pack. Their white chocolate mocha frappucino is coffee diluted with sugar (up to 58 grams of sugar), fat and salt.
Here are a few other tasty excerpts from the book:
Andrew, a typical food-craver, celebrated every Little League victory at Carvel, the legendary ice cream chain in New York. Now his childhood memory sends him back to Carvel whenever he sees one. He battles with his desire to go and his determination not to. Foods become imbued with emotional resonance.
Kessler says because a cookie makes him feel better, it's easy to develop the habit of seeking it out when he's sad or angry. Over time, as neural pathways link the change in his mood with the experience of eating the cookie, the association grows stronger. These products have a hedonic, calming effect. They relieve the itch, but the problem is the itch comes back.
Mike McCloud of Uptown Bakers, an artisanal wholesale bakery based in Maryland, talks of "tricked-out" bagels. "You take a basic concept like a bagel, which is a very clean bakery item and then you add ingredients to change the mouth feel and the texture.
Panera's crunch bagel is such an example. It has vanilla drops (sugar and partially hydrogenated palm kernel oil), brown sugar, honey, vanilla, salt, molasses, more palm oil and is then topped with sugar, cinnamon, and soybean oil. Taking his first bite, says Kessler, the topping gave a crunchy sweetness that contrasted beautifully with the soft interior. As he chewed the bagel it became a moist wad, easy to chew and swallow, with a lingering sweetness. Lubricated by its fat, he devoured the bagel in only a few chews."Panera," says Kessler, "manufactured the cinnamon crunch bagel to perfection."
Panda Express's "Orange Chicken" is described on the menu as "tender, juicy chicken pieces lightly battered and fried, sauteed in a sweet and mildly spicy chili sauce with scallions." Preparation of the dish begins in the factory where the meat is processed, battered, fried and frozen. The dark chicken chunks contain as much as 19 percent of a water-based solution: oil and salt are also added. More salt and other spices are added before the battered chicken nuggets are pre-browned in soybean oil, frozen and then shipped to Panda Express outlets. At the restaurant, the meat is deep-fried in oil just before you eat it. The accompanying chili sauce has sugar, salt and oil striking the golden triangle of our neuro-wiring and palate.
Food manufacturers have long been using focus groups to test for cravings and then designing their product for "irresistibility" and "crave-ability." When a food scientist at Frito-Lay analyzed what determines "irresistibility" five key influences were pinpointed: calories, flavor hits, ease of eating, meltdown and early hit. Companies know this and use this.
I continue to be amazed, and outraged, that as a nation we continue to subsidize the food industry to kill us. To line our supermarket shelves with chemical food substances. To refine the nutrition and fiber out of almost everything we eat. To make food so easy to swallow we don't even have to chew anymore, as foods race to our stomach on a slick of oil. To allow neighborhood suburban restaurants to saturate an ordinary piece of chicken with fat on fat and chemicals and write it up on the menu as if it were a healthy choice.
Is the government hoping we're too drugged out on donuts to think clearly and so big business keeps getting a free pass? Would we even need such reform in our health care plan if we revamped accessibility to, and affordability of, healthier foods?
The Culprits of Obesity
If you think being healthy is an individual choice, and solely up to the individual, you are not alone. But it requires enormous discipline to make enough right choices in the face of our unhealthy environment. Kessler says we are nearly powerless against the pull and craving of fat, salt and sugar and they are built into most foods and food products.
I have also always thought beside the obvious culprits aiding obesity - highly refined and processed foods, huge portion sizes, chemicals additives that mess with our metabolism, the availability of unhealthy fast food at cheap prices - that there is another culprit. We have elevated "thin" to a must-have so that eating now has an element of psychological warfare.
How often do you just eat and enjoy your food? Instead aren't you always sizing up calories, fat, carbs, playing tug of war with yourself whether you should give in to what you want or walk away virtuous? We depict the brass ring of "thinness" everywhere. But until we break the cycle of fat on sugar on salt on fat on sugar in our food, like an addict most of us will just keep reaching for more.
If I've whet your appetite to read Kessler's book, you too will likely look at that next slice of pizza or muffin or breakfast cereal or even seemingly harmless vanilla yogurt or virtuous protein bar as fat loaded on salt loaded on sugar. And maybe that's a useful strategy to help us break our craving and addiction. To deconstruct our processed food into its less attractive edibles. That may just push the "pause" button long enough to slow our reach.
As Kessler says, it's a process to break the cycle and create new habits. It took me two decades to change my eating habits so that fruits and vegetables are what I crave and salt on sugar on fat only tempts me now and then. Stopping counting calories, staying off the scale and looking toward what I wanted - health, energy, vitality and looking good in my clothes - rather than being fixated on, and running from, the three-headed monster, was what moved me to end my overeating.
I was at nytimes.com and they mention John Robshaw textiles in their home & garden section this week. I went onto their website, http://johnrobshaw.com/ and spied a 6x9' cotton area rug on sale for $375 that I like quite a bit (see picture).
In my opinion, nytimes.com is a valuable source for home type items, they frequently mention stores and websites that have sales, so check it out!
For lunch Dad and I ate my leftover pasta from last night and then we took a nap and watched a movie on Turner Classic Movies with Sidney Portier called Lillies of the Field. I gather it was a bit of a groundbreaking movie in terms of addressing racism in this country. Then Dad got a second wind and we decided to eat again at the nearby Cheese Shop where they make delicious sandwiches and have yummy side salads. Dad opted for a salami on ciabatta bread and I had a green salad with a few salami slices on the side, it became an antipasto salad, as it were. Light but still filled me up, just what the doctor ordered for this kitchen wench who tries to be healthy (eat healthy and exercise) when she can.
Papalulus and The Cheese Shop are highly recommended for your dining experiences when you visit La Jolla. Don't delay, get yourself to La Jolla soon, before the "off season" becomes a crowded "summer season."
I spent this weekend in La Jolla visiting with my Dad, my brother and his family and my sister. We had the best time, did some swimming, relaxing and most importantly, eating, according to this kitchen wench!
On Saturday we all spent time at the pool at the La Jolla Beach and Tennis Club (see picture). We swam, had drinks and caught up on the latest family news. The pool water was about 80 degrees according to a club member (laa dee da) while the ocean hovers around 60 something. So, we opted for the pool...
My Dad's friend Dianne joined us for dinner at Osteria Romantica where we had to wait awhile but the food was worth it. I had the spinach salad with duck breast and Dianne had a romantica salad which also looked delicious (but not as delicious as mine). The salads at Osteria Romantica are very fresh with a viniagrette dressing that is light but coats the greens well. My salad had golden raisins which I enjoy very much.
For the entree I had penne pasta with sausage, peppers and mushrooms in a light tomato sauce. It had just the right touch of garlic and I had enough to take home for lunch the next day (that would be today) and this frugal kitchen wench always appreciates having leftovers available. My Dad and Dianne opted for the stuffed salmon which included scallops and crab. They both enjoyed it and alongside the entree there were roasted potatoes and sauteed veg that appeared to be carrots and broccoli. Everything on their plates looked, well, yummy.
Osteria Romantica makes their own bread, it is crusty and delicious. They serve it with an uncooked marinara sauce which is very fresh tasting and garlicky. I was glad to also have access to butter (upon request) and Dianne was happy to receive olive oil to dip her bread in (upon request). Dad and I had a glass of merlot and then I had a second glass of chianti which I couldn't finish and we shared; Dianne had a chardonnay so we were not drinking alone, which was good. I never want to appear to be the only lush at the table. Haha.
I digress...for dessert Dianne had tiramisu and I had a cannoli which my Dad stuck his fork in a few times. Dad and I also had a cappuccino. Being a coffee snob (I make my own lattes every day) I can honestly say that Osteria Romantica has great java. They put a little ground nutmeg on top of their capuccinos which is a special touch. The milk is not too frothy and the coffee tastes very fresh and not bitter.
So...the moral of this post, get yourself to Osteria Romantica and The La Jolla Beach and Tennis Club as soon as possible. You may have to charge it - the rooms with a kitchenette start at $219 (off season, of course for this frugal kitchen wench) but, the upside is, it's right on the beach, and it is private. And, they have an amazing pool and their poolside restaurant is excellent (get yourself a blt). You get cozy terry cloth robes in your room. You will feel like a princess for a day, which as us ladies know, is not necessarily a bad thing.
Friday, April 23, 2010
Judith Wolff Designs-Interior Design
Wednesday, April 21, 2010
It was delicious and overdue.
Get yourself to Big Fat Greek for tasty Greek eats!
Tuesday, April 20, 2010
Sunday, April 18, 2010
Beforehand, we stopped at Dutch Brothers - or drove through, rather...they are at Camelback and Central and have great coffee and chai. Jason had an iced latte with vanilla and I had an iced chai. Normally I'm not down with iced drinks but it was warm yesterday and I needed to cool off. Or, maybe it's the company I keep.
Get yourself to Tokyo Express (10th St./Camelback) for healthy, reasonable and fast japonese food and treat yourself to a coffee or chai at Dutch Brothers. This combination could easily become a part of your regular routine...
Friday, April 16, 2010
Thursday, April 15, 2010
This is pretty cool, saw it today at nytimes.com
Wall Decals Help to Hide Cracks
By TIM McKEOUGH
Published: April 14, 2010
Instead of seeing a crack on your wall as a problem that needs to be repaired, consider it an opportunity for decoration. That’s the idea behind TakeBreak, a set of wall decals created by the Taiwanese design firm AHead Creative that can transform a crack into a flowering plant inhabited by birds, snails and butterflies.
“It turns an imperfection into a piece of art,” said Fumi Suzuki, a manager at MollaSpace, a California distributor of quirky Asian accessories that brought the product to the United States. “It encourages people to use their imagination — a crack in the wall can be seen as a tree.”
Each $6 set contains 15 decals. Information: (888) 665-5277, mollaspace.com.
Wednesday, April 14, 2010
Tuesday, April 13, 2010
Wi fi is a great thing because not only does it connect you to others online, it connects you to people (bystanders) who are curious about technology - in my case this morning, my netbook. It is an ASUS and is very small, great for travel(see picture). I'm hoping that potential new clients will be impressed with it this weekend at the small business event I'm exhibiting at called Conexiones. I was on TV last weekend promoting it - and myself - channel 3 has a time slot they donate for Nuestra Causa; it is once a month, on a Sunday morning, at 6:30 am, for us earlybirds.
Speaking of technology, if you need tech support, email the nice folks at Clear Skies IT Solutions at email@example.com. They will come to your home or business for a reasonable hourly rate.
Technology and caffeine, what could possibly be a better combination, really...?
Monday, April 12, 2010
California: If It’s Monday, It’s Veggies
By JESSE McKINLEY
Published: April 6, 2010
Tuesday was a good day for vegetables — and San Franciscans who love them — as the city’s Board of Supervisors passed a nonbinding resolution declaring every Monday as “meat-free.” The resolution, sponsored by Supervisor Sophie Maxell, a vegetarian, urges restaurants, stores and schools to offer “plant-based options” every Monday to improve the general civic health. Ms. Maxwell tied the measure to the fight against global warning and said it would “encourage citizens to choose vegetarian foods as a way to protect the planet and their health.” The board also passed a nonbinding resolution commending businesses that use only cage-free eggs. Ms. Maxwell invited the entire board to her office “for a vegetarian treat.”
Saturday, April 10, 2010
This looks like a lot of fun.
Girls Gotta Go to Mexico!
as long as its surface is undisturbed, the mind can only
reflect the true image of the Self when it is tranquil and wholly relaxed.
Friday, April 9, 2010
I can't wait to make this as I am very fond of lamb and green olives. I developed a taste for lamb in New Zealand and green olives in Spain (of course). But, I need a dutch oven or tagine to make this. Does anyone have an extra they want to loan this kitchen wench? In return I'll invite you to dinner...and promise to serve a decent wine.
2010: Lamb Tagine With Green Olives
By Andrew Carmellini, the chef and an owner of Locanda Verde in Manhattan. If you can get your hands on ras el hanout, you can use it instead of making the spice mixture. And no worries if you don’t have a tagine — a covered Dutch oven will work just fine.
For the spice mixture:
3/4 teaspoon ground coriander
1/2 teaspoon ground cumin
1/8 teaspoon cinnamon
1/2 teaspoon paprika
Generous pinch cayenne
For the tagine:
1/4 cup extra-virgin olive oil
2 pounds lamb stew meat, cut into chunks
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium onion, sliced into medium-width pieces (about 1 cup)
1 clove garlic, peeled
1 tablespoon diced, fresh ginger (from about 1 inch)
Juice of 1 orange
1 14-ounce can diced or chopped tomatoes
1 2-inch-long piece of orange peel
2 cups chicken broth
1 teaspoon honey
1 medium carrot, sliced ½-inch thick (about 1 cup)
1 celery rib, sliced ½-inch thick (about 1 cup)
1/4 cup sliced almonds
1½ tablespoons sesame seeds 8 green olives, sliced into quarters (about 1/4 cup)
For the citrus rice:
1½ cups basmati rice, rinsed 3 times
1 bay leaf, preferably fresh
Grated zest of 1 lemon
Pinch of salt
1/4 teaspoon red-pepper flakes
1 tablespoon unsalted butter
Juice of 1 lemon
1 orange, sectioned and chopped (about ¼ cup)
2 scallions, sliced.
1. Make the spice mixture by stirring together the spices in a small bowl. Preheat the oven to 350 degrees.
2. In a large, ovenproof stew pot or tagine, heat the oil over medium-high heat. Season the lamb all over with salt and pepper. Add the meat to the pot and stir to coat in the oil. Brown for about 5 minutes, stirring occasionally to make sure the meat browns evenly on all sides. Transfer the meat to a bowl and set it aside.
3. Lower the heat to medium and add the onion, stirring to coat. Sauté for about a minute, until it begins to soften. Add the garlic and ginger and add the meat back to the pot. Stir everything together. Squeeze the orange juice into the pot and mix well. Add the tomatoes, orange peel, spice mixture, chicken broth and honey. Mix well. Raise the heat to medium-high and bring the mixture to a simmer, then cover the pot and put it in the oven. Cook for 1 hour or until the meat is about half-cooked.
4. Stir in the carrots and celery and return the pot to the oven. Cook for another 30 to 45 minutes, until the sauce is thick and reduced and the lamb is tender.
5. While the tagine is in the oven, toast the almonds and the sesame seeds in a small pan over low heat until the nuts are golden, about 5 minutes, stirring regularly to make sure the almonds don’t burn.
6. About 15 minutes before the tagine is finished, make the citrus rice: Put the rice and 2 cups of water in a large pot set over high heat. Add the bay leaf, lemon zest, salt, red-pepper flakes and butter. When the water boils, lower the heat and cover the pot with a tight-fitting lid. Continue to simmer until the liquid has been absorbed, about 12 minutes. Turn off the heat. Add the lemon juice, orange pieces and scallions and mix well. Transfer to a large bowl and serve immediately.
7. Remove the garlic clove and orange peel from the tagine. Add the olives and spoon the tagine onto a large serving plate. Sprinkle the almonds and sesame seeds on top. Serve immediately, with citrus rice. Serves 4.
My grandmother used to make a salad similar to this, with oranges, cured black olives, onions, olive oil and garlic. It is in Pompeii's honor that I post this recipe.
Thank you, Grandma for having me in your kitchen while you, aunt Char and grandpa Elmer made cannoli shells!
1980: Spicy Orange Salad, Moroccan Style
This recipe appeared in an article in The Times by Craig Claiborne.
3 large seedless oranges
1/8 teaspoon cayenne
1 teaspoon paprika
1/2 teaspoon garlic
3 tablespoons olive oil
1 tablespoon red-wine or sherry vinegar
Freshly ground black pepper
⅓ cup chopped parsley
12 pitted black olives, preferably imported Greek or Italian.
1. Peel the oranges, paring away all the exterior white pulp. Cut each orange into 8 wedges. Cut each wedge into 1-inch pieces. Set aside.
2. Place the cayenne, paprika, garlic, olive oil and vinegar in a salad bowl. Add salt and pepper to taste and whisk to combine. Add the oranges, parsley and olives. Toss gently to blend. Serve cold or at room temperature. Serves 4.
Monday, April 5 - Friday, April 16, 2010
Help the Virginia Bar Association Law School Council beat hunger for the statewide Legal Food Frenzy! Please donate food or funds for contribution to the Foodbank of Southeastern Virginia. The following items are acceptable: Chunky Soups, Canned Fruits, Canned Meats, Canned Tuna, Canned Vegetables, Canned Juice, Snack Foods, Boxed or Canned Powdered Milk, Cereal, Pasta, Pasta Sauces, Peanut Butter, and Water. You may drop-off your donations in the following locations: Robertson Hall, Administration Building, Communications Building, and the Student Center.
Robertson Hall Atrium
Event is Free
RSVP not required
This looks like a lot of fun, but it is out of this kitchen wench's very modest budget!
Swing Session - Inaugural Mario Batali Foundation Celebrity Golf Classic
Wilshire Country Club, Los Angeles
Join world renowned chef Mario Batali for a day of golf and deliciousness...as you eat and drink your way through a memorable eighteen holes featuring cuisine from such A-list chefs as:
Joes Andres - The Bazaar
Lee Hefter - Spago
Nancy Silverton - Osteria Mozza
Kerry Simon - Simon LA
Breakfast provided by La Brea Bakery.
Awards dinner menu created by the one and only Chef Mario Batali.
Foursomes - $10,000 (celebrity player will be paired with each foursome)
Individual - $3,000 (limited availability)
-Welcome Reception at Sunset Marquis the evening of May 16th
-Golf + Food & Cocktails (All Days)
-Awards Dinner & Prizes
-More Specialty Cocktails
-Lots of Shwag...
Special rates available at Sunset Marquis. If you are interested in reserving a room please contact Darcie Purcell at 630.618.4756 or firstname.lastname@example.org
Thursday, April 8, 2010
Wednesday, April 7, 2010
"For all the debate lately, one basic fact about America's health care crisis is rarely mentioned. Namely, the one thing that could really reform health care is you, collectively speaking: People living healthier lives."
- Steve Lohr, New York Times
As I've listened to the health care debate over the last year, my main concern has been the limited focus on preventive medicine. Did you know that studies show that 50 to 70 percent of the nation's health care costs are preventable? And do you know what is one of the best ways to prevent disease?
Eating a healthy diet!
Here's something important to know: This is the first generation of children who aren't expected to live as long as their parents.
It's no secret that kids today are growing up in a soda-filled, carbo-centric, junk food culture. According to the Centers for Disease Control, childhood obesity has more than tripled in the last 30 years (and the numbers keep growing). This increase in obesity has both immediate and long-term health effects for our kids, and our country. For example:
• Obese kids are more likely to have risk factors for cardiovascular disease, such as high cholesterol or high blood pressure.
• Obese kids are at a greater risk for bone and joint problems, sleep apnea, social and psychological problems such as stigmatization and poor self-esteem.
• Obese kids are more likely to become overweight or obese adults, and therefore are more at risk for heart disease, type 2 diabetes, stroke, osteoarthritis, and several types of cancer.
• Obesity can cut off 10, 12, 15 years or more of one's life.
Lots of people may be aware of this information, but why hasn't there been change?
The fact is that even if parents are trying to feed their children healthy foods at home, the school lunch programs around the country are feeding them JUNK. French fries and chicken nuggets are school lunch staples. Add to this, the soda and candy vending machines around school serving your children sugar bombs are destined to set them up for diabetes, mood swings, and in my opinion, attention deficit issues.
Jamie Oliver, chef, foodie author and television personality, is now on a mission to change the way America eats. After airing a four-hour television series in the UK aimed at improving school lunches, he got the British government to allocate one billion dollars to revitalize the British school lunch system. The revamped program includes more fresh foods, more local foods, better food standards, and no more junk in the vending machines. Nice work! Now Jamie is on an even bigger mission in the US doing what he calls, "Jamie Oliver's Food Revolution." Through a TV series, recently published book, and his website, he is inviting Americans to take a stand and change the way we eat in our home kitchens, schools and workplaces.
Can he do it?
Luckily he's got First Lady Michelle Obama on the same team. Last month Michelle launched her Let's Move initiative aimed at solving the childhood obesity epidemic (within one generation!). Let's Move was designed to get healthier foods in schools, give parents support to make healthier choices for their children, and get families up off the couch and active together. Furthermore, and I think probably the most important aspect of the program, it is focused on getting healthy, affordable food available in every part of the country. Whether we want to talk about it or not, money is a core element of the health equation, and cannot be ignored.
"The culture of supermarkets - buy one get one free, and the bargain deals - is so weighted on the highly processed cheap foods, junk foods, snack foods, and drinks. But also give us some deals on something seasonal and local in America," said Jamie in an interview with Oprah that aired last Friday, the same day that Food Revolution premiered on primetime ABC.
In my opinion, if our country wants to get itself back on its feet fiscally, health should be our number one priority. Without our health, what we do have? Now is the time to heal the huge disconnect between wanting to be the best country in the world and at the same time abusing our health, which is the very core of who we are. It is time to heal the rift between what we vision in our minds for our future, and what we are actually feeding our bodies in the present.
"Enough is enough," says Jamie. "The standards in this country are not protecting your kids, and I want mothers and fathers to get angry about this."
Anger can be a good first step, as long as it fuels the fire for positive action.
As with many things in life, just a little effort can make a massive difference. If you want to make a positive difference in the health of your children and in effect, the health of our country, here are some simple things you can do.
• Shop for your family at your local farmer's market.
• If you don't have a local farmer's market, buy local foods at your grocery store.
• Buy organic as much as possible.
• Take your kids with you to shop for foods and teach them where the foods come from.
• If you have outdoor space, start a vegetable garden with your kids.
• If you already have a garden, involve your kids in it.
• If you have limited outdoor space, consider planting herbs, small lettuces, and cherry tomatoes in window boxes.
• Talk to other parents about the changes you'd like to see in the lunch program at your child's school.
• Attend PTA meetings and give voice to changes you know need to happen.
• Talk to the school principal to open up dialogue about food at the school.
• Sign Jamie's petition for fresh foods in school. Jamie will take this petition to the White House to show President Obama and First Lady Michelle Obama how many people across the country really care, and ask for their support.
You can get healthy recipes to be used in your child's school or in your home on Jamie's website. The LunchBox: Healthy Tools to Help All Schools is also a great resource for healthy menus and recipes.
Jamie Oliver's Food Revolution can be viewed on Fridays at 9pm/8c on ABC.