Sweet Melissa Patisserie has been hailed by Food & Wine as “one of the best pastry shops in all of New York.” Melissa Murphy is the founder of the popular bakery and she dates her love of desserts to the day she was born. It was Thanksgiving Day and her mom refused to go to the hospital until the two pies she had baked had been served.
Sharing her mom's passion for baking, Melissa has written a terrific new book to help baking enthusiasts turn out great treats at home. Besides offering scores of mouth-watering baking recipes, the book is filled with wonderful anecdotes and warm memories from Melissa's life of baking.
Here’s a teaser of a recipe from her book that’s not too tough, but Melissa writes that it “involves making caramel, so be careful--no kids in the room. Hot sugar is a very bad burn.” At the bakery Melissa and her cohorts love to use Peanut Brittle in a variety of ways, even eating it “au natural.” To get the lowdown on some of their other uses of the crunchy candy check out page 226 of “The Sweet Melissa Baking Book.”
Ingredients for 2 Pounds of Peanut Brittle
• 1 ½ Teaspoons baking soda, sifted
• ¼ Teaspoon kosher salt
• 1 Cup light corn syrup
• 2 Cups sugar
• ½ Pound shelled roasted peanuts
• 1 Teaspoon pure vanilla extract
• 8 Tablespoons unsalted butter (1 stick), at room temperature, cut into ½-inch pieces
Preparation
Lightly butter a jelly-roll pan or rimmed cookie sheet.
1. In a small bowl, whisk together the baking soda and salt.
2. In a large saucepan over medium-high heat, stir together the corn syrup and sugar and bring it to a boil. When it is boiling, cover for 3 minutes (this will melt any sugar crystals stuck on the sides of the pan, which will prevent crystallization).
3. Remove the cover and cook until it reaches 348 degrees Farenheit on a candy thermometer.
4. Remove from the heat and stir in the peanuts. Stir in the baking soda mixture. (Be careful! The mixture will bubble up and is really hot.) When the mixture starts to settle, stir in vanilla and butter briskly, until it disappears.
5. Pour the mixture into the prepared jelly-roll pan. Spread evenly with a buttered spatula. Let cool to room temperature.
6. When completely cool, crack the brittle into irregular chunks by banging the pan flat on the counter!
Do not refrigerate or freeze. The peanut brittle keeps in an airtight container at room temperature for up to 3 weeks.
If you’d like to purchase a copy of Melissa Murphy’s delightful book go to: The Sweet Melissa Baking Book
To view a previous post on Melissa's book go to: The Sweet Melissa Baking Book Review
Happy & Healthy (photo by Mary R. Vogt, courtesy of morguefile.com)
Researchers from the United Kingdom’s University of Nottingham and the Washington University School of Medicine in the U.S. are recommending that women over the age of 65 eat plenty of protein.
A BBC News report says the scientists have found that as they enter senior years, it is much more difficult for women’s bodies to replace muscle loss due to aging than it is for men’s bodies. Lack of muscle leads to the loss of mobility and puts exposes a person to a high risk of serious fall.
To maintain a healthy amount of muscle senior women should combine a high intake of protein-rich foods, including fish, chicken, and beans, with resistance exercise like lifting weights.
If you’d like to read the BBC News report cited above go to: Staying in shape 'hard for women'
Vineyard in New Zealand (photo by Allan Kilgour, courtesy of morguefile.com)
Twentysomething adults are avid wine drinkers, adventurous in spirit, unpretentious, and show a keen interest in learning more about wines from all over the world. Using internet search engines to glean information on wine regions and varietals from around the globe comes naturally to youthful wine lovers of the Millennial generation.
The website of the Wine Market Council, an industry trade group, says its research shows:
…the Millennial generation, now entering young adulthood, is exhibiting the same receptivity to wine that leading edge Baby Boomers did more than 30 years ago. Like the Baby Boom generation, their numbers are so great as to make their dominance in the market inevitable, and they offer the wine industry the kind of growth potential not seen in more than thirty years.
Regarding Millenials, an article in the Los Angeles Times says, “When it comes to wine, they drink more, know more, spend more and enjoy a broader international selection of wines, on average, than any generation before them.”
Millennials in Los Angeles who love wine and want to expand their knowledge have formed a weekly tasting group, bringing in new members with a posting on Craigslist, keeping in touch via an email list, and sharing tasting notes on the group’s website.
If you’d like to read the Los Angeles Times article cited above go to: Young Winos: The Millennial generation is a thirsty one
To visit the website of the Young Winos tasting group go to: Young Winos of Los Angeles
Mowing Oats & Sweet Clover (© Image courtesy of Roxbury Farm)
Roxbury Farm has been a pioneer of Community Supported Agriculture (CSA) since getting started in 1990, and it’s been going strong ever since. Located in Kinderhook in New York State’s scenic and historic Hudson Valley, Roxbury Farm was the first CSA to serve members in New York City.
Community Supported Agriculture began as an alternative to giant agribusiness. It is grounded in a philosophy of biodynamic farming, which recognizes that all systems, whether economic, ecological, or biological, are microcosms having their own integrity, while simultaneously being dependent on one another.
To succeed, the alternative farms build direct relationships between farmers and consumers. Consumers become members who pay in advance for a share of the farm’s bounty. At Roxbury Farm a share provides 10-17 pounds of freshly harvested produce each week and members can gather their seasonal goodies at a convenient pickup site. Each member or family is asked to contribute three to four hours of time, helping to set up or clean up the site, delivering leftover food to a pantry, or telephoning other members with reminders.
Healthy, Sustainable Farming
At Roxbury Farm vegetables, strawberries, and herbs are produced without the use of any artificial or genetically modified inputs. Soil fertility is maintained through the use of compost and crop rotations. Roxbury Farm signed the Northeast Organic Farming Association of New York’s “Farmer’s Pledge”. The pledge was created as an alternative to the cumbersome USDA organic certification process.
Community supported agriculture means being connected--to each other, to a farm, to the earth. At Roxbury Farm they take the word community seriously and playfully. Members develop close connections to the farm by visiting the U-pick garden, participating in farm workdays, potlucks, and other events.
The harvest gets shared in many ways. Food that is fresh and clean and reasonably priced gets shared along with the responsibility of distributing it. Uncollected food gets shared with homeless shelters and food pantries. The life of the farm and the life of the community become part of a shared alternative that represents a healthier and more sustainable food system.
If you’d like to learn more about the Farm & becoming a member go to: Roxbury Farm CSA
Alamo Square, San Francisco (photo by Kevin Connors, courtesy of morguefile.com)
The Mayor of San Francisco is asking the city’s restaurants to stop serving bottled water and serve tap water instead. Once a restaurateur himself, Mayor Gavin Newsom is only requesting that restaurants make the change, rather then proposing legislation to ban bottled water.
An article in the San Francisco Chronicle points out that, “The mayor made international headlines last year when he banned city government from spending tax dollars on bottled water for its employees, saying the containers clog landfills and pollute the environment.”
Recent testing by the American Waterworks Association Research Foundation found San Francisco’s watersupply to be one of the few tested that were free of contaminants. Blind taste tests revealed that San Francisco’s tap water was preferred over some bottled waters.
Food and Water Watch, a consumer advocacy group, is leading a national campaign to get restaurants to stop selling bottled water. The group’s executive director says that bottled water is a “con job and a scam.” He says customers who decline bottled water and request tap water can feel virtuous, not cheap.
If you’d like to read the San Francisco Chronicle article cited above go to: Restaurants urged to eschew bottles in favor of tap water
To view previous posts on the topic go to:
1. A Victory for Tap Water!
2. Tap Water as the Sustainable Choice
Riesling Plantings in Yakima Valley (Images courtesy of Mercer Estates)
Generations of experience have come together to launch Mercer Estates and produce premium wines from grapes grown in Washington State’s Columbia Valley and Yakima Valley. Two families, the Mercers and the Hogues, both began as winegrowers in the 1970s and developed stellar reputations for their vineyards. Now, they’ve joined hands and put together a team dedicated to making wines that exceed expectations.
In the U.S., only California produces more wine than the State of Washington. The two states enjoy a variety of terroirs capable of producing premium wines prized for their distinctive qualities. Some recent sampling suggested that the inaugural release of Mercer’s new line makes a nice addition to the fine wines produced in those coastal states.
Tastings
The whites we tasted included the Riesling 2007, the Sauvignon Blanc 2007, and the Pinot Gris 2007. We considered the Sauvignon and the Pinot to be good candidates for accompanying seafood entrées, and cheese and charcuterie platters. The tangy and refreshing Riesling was a real delight and we’ll be serving it as a dessert wine at an upcoming gathering.
The reds we tasted were the Merlot 2005 and the Cabernet Sauvignon 2005. We felt that Merlot wines caught an undeserved slight in the film, “Sideways.” In that otherwise terrific film, the protagonist vehemently proclaimed that he would not drink Merlot. If that put you off the hearty grape, give Mercer’s Merlot a try and rediscover why the grape became so popular before the film dealt its blow.
The Cabernet Sauvignon 2005 we tasted was impressive, delivering full, rich flavors with a long length. It’s ready for drinking by discerning red wine lovers and promises to develop further with additional wine cellar aging. This one could be a signature Cabernet from Washington's Columbia Valley. Some day soon we'll savor it with some succulent grilled lamb chops.
Winemaker David Forsyth
Sustainable Winegrowing
At the tasting we had the pleasure of speaking with Winemaker David Forsyth and asked him about Mercer’s commitment to sustainable winegrowing. His response was an impressive listing of the measures the winery has already undertaken and continues implementing to ensure environmental responsibility. We won’t relay every one, but we were pleased to hear about the use of drip irrigation to eliminate the waste of water, composting to produce natural fertilizer, and using small, low-fuel vehicles to minimize the winery's carbon imprint.
Time-tested winegrowers, unique terroir, sustainable farming methods, and a commitment to exceeding the expectations of wine lovers should serve the new winery very well in the years to come. We expect the folks at Mercer Estates will provide plenty of pleasurable sipping for those looking to enjoy the fruit of their labors. We plan to be among them.
To learn more about the new Washington State winery go to: Mercer Estates
To view a previous post on the topic of Washington State wines go to: Washington Is Wine Country
Sarah Alexander of Food & Water Watch, a nonprofit organization, has sent us the following message:
The Environmental Protection Agency has proposed a rule that would let factory farms get out of reporting their releases of ammonia, hydrogen sulfide, and other toxic air pollutants caused by the breakdown of animal manure in massive lagoons. We have a right to know what toxic chemicals we're being exposed to.
In her message Sarah included this quote from a recent article in the Washington Post:
Under pressure from agriculture industry lobbyists and lawmakers from agricultural states, the Environmental Protection Agency wants to drop requirements that factory farms report their emissions of toxic gases, despite findings by the agency's scientists that the gases pose a health threat.
She also included the following to illustrate the folly of the EPA’s proposal:
One giant dairy in Oregon, home to more than 50,000 cows, reported that it releases more than 15,000 pounds of toxic ammonia into the air every day. Often these reports offer the only information neighbors of these facilities get about what they are being exposed to.
Food & Water Watch is urging concerned citizens to tell the EPA that factory farms shouldn't be above the law. If you’d like to make your voice heard at the EPA go to: Food & Water Watch: Take Action
If you’d like to read the Washington Post article cited above go to: Farms May Be Exempted From Emission Rules
(© Image courtesy of California Avocado Commission)
We just received a message from our friends at the California Avocado Commission that it’s time to “Make way for Spring.” Naturally, they recommend delicious California avocados to brighten the season. To help, they’ve provided a recipe calling for some favorite fruits, including kiwi and pink grapefruit, to make “a beautiful salad that is sweet and tart, creamy and crispy.” Besides delivering a terrific range of fresh flavors, this is one of the healthiest recipes we’ve ever come across.
Ingredients
Dressing
• ¼ Cup olive oil
• 2 Tablespoon raspberry vinegar
• 2 Tablespoon chopped walnuts, toasted
• 1 Teaspoon grated lime peel
• 1 Tablespoon fresh lime juice
• 1 Tablespoon chopped fresh basil leaves
• ½ Teaspoon dry mustard
• ¼ Teaspoon salt
• ¼ Teaspoon ground black pepper
Salad
• 1 Package baby lettuce or spinach salad
• 3 Kiwi, peeled, cut in half lengthwise and sliced in half rounds
• 2 Red or pink grapefruit, peeled and segmented
• 2 Cups sliced strawberries
• 1 Ripe Fresh California Avocado, seeded, peeled, one-half sliced into 8 portions, remaining avocado cubed
Preparation
1. In a small bowl, whisk together ingredients, set aside.
2. In large salad bowl, combine all ingredients for salad except avocado slices.
3. Whisk dressing and pour over salad just before serving.
4. Toss salad to coat with dressing.
5. Arrange avocado slices on top and serve.
Large avocados are recommended for this recipe. A large avocado, sometimes called a 40 count or 48 count avocado, averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Copyright Courtesy of California Avocado Commission
To order a world class, hand-crafted olive oil from beautiful Mendocino, California go to: L'Autunno Blend Extra Virgin Olive Oil
To buy premium American Black Walnuts, the “Ultimate Nut,” go to: Bakers Bounty! Fancy Large Premium Black Walnuts & Native Pecan Halves
To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission
Sacramento River (© christy mitchell | Dreamstime.com)
The richest source of King salmon south of Alaska has almost completely collapsed, according to a report in the New York Times. King, or Chinook salmon, are among the most prized wild fish from the Pacific Ocean.
Normally, the salmon swim upstream each fall to spawn, the most robust run in the Sacramento River. Their virtual disappearance has experts baffled and led to accusations of mismanagement. Some fishermen believe that government agencies diverted too much water for the benefit of powerful agricultural interests and dry cities to the south. Government officials and some scientists believe the salmon vanished due to upwelling ocean currents being out of sync, but no one knows for sure.
The article in the Times quotes Donald McIsaac, executive director of the Pacific Fisheries Management Council, “It’s unprecedented that this fishery is in this kind of shape.” The regional $150 million fishery is almost certain to remain closed this year.
If you’d like to read the article in the New York Times cited above go to: Chinook Salmon Vanish Without a Trace
Healthy Roaming Cows (photo by Alex, courtesy of morguefile.com)
The president of the meat packing company responsible for the largest recall in U.S. history admitted before Congress that sick cows were slaughtered and entered the meat supply as hamburger. The hamburger meat subsequently made its way to the tables of American families and the meals of schoolchildren.
Steve Mendell, CEO of California’s Westland/Hallmark Meat Company, first denied that sick cows were slaughtered at his company’s facility. Then he was shown a video of a "downer" cow being “shocked and abused by workers trying to move it to the ‘kill box,’ then finally shot with a bolt gun and dragged by a chain to the processing area,” according to an article in the New York Times.
A downer cow is one that is unable to stand. It is forbidden to process such cows for food unless a government veterinarian determines that the animal is fit for human consumption. This is due to the risk that they might be infected with the brain sickness commonly referred to as mad cow disease. No such determination was made by a veterinarian at the Westland/Hallmark facility.
To view the New York Times article cited above go to: Meat Packer Admits Slaughter of Sick Cows
To view a previous post on the topic go to: Best to Stick to Organic Beef
If you’d like to purchase the safest & finest Red Angus Organic Beef we’ve been able to find click on any of the following:
Organic Red Angus New York Strip Steaks
Organic Red Angus Rib Eye Steaks
Organic Red Angus Tenderloin Steaks
Autumn Vineyard (© Rachell Coe | Dreamstime.com)
Oregonians are known to be big wine drinkers and over the last 10 years the number of wineries in the state has tripled. Some of the state’s smallest wineries have bootstrapped their way to profitability by carefully controlling quality and building close relationships with their wine-loving customers.
The Portland Business Journal reports that Prive Vineyard & Winery “produces about 500 cases a year on 2.5 acres, and produced just two high-end pinot noirs, which sell for $49 and $57.” The article in the Journal goes on to say, “The business was financed by a $125,000 investment by the owners, and today enjoys a profit margin of 40 percent.”
To keep in touch with customers, Prive Vineyard & Winery mails notices to a list of 1,000 contacts. Co-owner and winemaker Tina Hammond also hosts an annual party for the winery’s customers. All the wine produced sells out. She says folks have grown weary of visiting wineries that have gotten so large there’s never an owner in sight.
If you’d like to read the Portland Business Journal article cited above go to: Small wineries soar
To learn more about Oregon's fine wines & exploring the state's beautiful wine country go to: Oregon Wine Center
To view a previous post on the topic go to: Oregon's Wineries & Vineyards Are Growing Strong
With its tree-lined streets and beautifully preserved buildings dating back to the American Civil War, Brooklyn’s Cobble Hill is one of the Big Apple’s most charming neighborhoods. It’s also home to the Sweet Melissa Patisserie, hailed by Food & Wine as “one of the best pastry shops in all of New York.”
Melissa Murphy is the founder of the popular bakery and she dates her love of desserts to the day she was born. She came into the world on a Thanksgiving Day when her mom refused to go to the hospital until the two pies she had baked had been served. To the delight of her shop’s loyal devotees, Melissa brings a passion equal to her mom’s to the sweet treats she bakes for her customers. Using a French-influenced, American-style baking approach, she puts a fresh spin on familiar desserts and pastries, making them more delicious than ever.
Melissa’s new book, “The Sweet Melissa Baking Book” (Penguin Group USA) is filled with recipes for simple, homespun confections that everyone will enjoy, and a number for those seeking a bit more of a challenge. Whether you’re a home chef who wants to take on the Chocolate Raspberry Cheesecake with Blackberry Glaze, or bake up some chocolate chip cookies with the kids, Melissa’s book offers the chance to serve mouthwatering results.
Besides being a terrific compendium of sweet recipes, the book is filled with warm anecdotes from Melissa’s life as a baking enthusiast. Her early memories include family visits to farm orchards to climb trees and pick the best apples. Those farm fresh apples would then get baked into pies by Melissa and her mom. There’s a recipe for North Fork Peach Raspberry Pie inspired by her family’s tradition of buying just such a pie at the farm stand at Briermere Farm on eastern Long Island.
We can’t think of a better plan for serving delicious desserts than selecting recipes from “The Sweet Melissa Baking Book” and baking in fresh ingredients from local farms.
If you’d like to purchase a copy of Melissa Murphy’s delightful book go to: The Sweet Melissa Baking Book
Green Beans (© Carolyn Thompson | Dreamstime.com)
Gathered in the Midwest and East-Central United States, the American Eastern Black Walnut is the premium nut selection among those with a discerning taste. Its superior, pungent flavor has elevated it to the status of the "Ultimate Nut" for taste-conscious foodies who place rigorous demands on their recipes. American Eastern Black Walnuts turn everyday dishes into exciting signature creations with a rich, robust, almost smoky taste. No other walnut can match the distinctive depth of its flavor. The Hammons Company of Missouri is the world’s premier supplier of the American Eastern Black Walnut. Here’s a healthy recipe from the folks at Hammons for a delicious side dish.
Ingredients
• 1 Pound green beans, trimmed, cut into 2 inch lengths
• 2 Tablespoon butter
• 1 Teaspoon grated fresh ginger
• 1/4 Cup raisins, minced
• 1/4 Cup Hammons Black Walnuts
• 2 Tablespoon lemon juice
• Salt & Pepper to taste
Preparation
1. Cook green beans in large pot of boiling, salted water until crisp-tender, about 6 minutes; drain. Rinse under cold water to cool, drain well.
2. Melt butter in heavy, large skillet over medium-high heat. Add ginger, raisins and black walnuts; cook until ginger and black walnuts are just golden brown, stirring constantly, about 2 minutes.
3. Add green beans and lemon juice and cook until beans are heated through and coated with black walnut mixture, stirring constantly, about 2 minutes. Season with salt and pepper.
If you’d like to purchase the “Ultimate Nut” go to: Bakers Bounty! Fancy Large Premium Black Walnuts & Native Pecan Halves
Organic Maple Syrup (Image courtesy of Schoolyard Sugarbush)
New York State’s maple syrup producers are getting ready to open their sugarhouses for the Annual Maple Weekend on March 29th and 30th, from 10:00 am to 4:00 pm. About 110 maple producers across New York will be hosting open houses for the public to see maple production. The event is free to the public, a wonderful family outing in the country.
Participants will be boiling sap into maple syrup and many will demonstrate the making of maple products. Visitors can sample and purchase the maple products. Some of the sugarhouses will provide a variety of other activities to make your visit memorable. There are participating maple producers in 38 counties, including Schoolyard Sugarbush in Cayuga County (Phone:315-567-9900) .
The U.S. Department of Agriculture lists New York as the second-largest maple producing state after Vermont. New York’s 1,500 maple producers account for 18% of the syrup consumed in the U.S. The economic impact was an estimated $32 million in 2006. According to the N.Y. Agricultural Statistics Service it took almost 43 gallons of sap to make one gallon of syrup in 2006. Nationwide, more than a million gallons of maple syrup will likely be made this spring.
For more information on Maple Weekend locations and activities go to: Maple Weekend is a Family Event
If you can’t make it to a sugarhouse but would like to purchase some of Upstate New York's fine syrup go to:
100% Pure Organic Maple Syrup
California Winery (© Galina Barskaya | Dreamstime.com)
The falling U.S. dollar may be bringing ever rising food and fuel prices for Americans, but the weak dollar has also made wine from California look like a bargain in the eyes of wine lovers abroad.
The Los Angeles Times has reported that wine exports grew by almost 9% to a record $951 million in 2007. The Wine Institute, a major industry trade group, says California wineries make 95% of the U.S. wine sold overseas. Wines from California are sold in 125 countries and much of the recent growth in exports has been among wines sold at premium price points.
The United States remains as the world’s largest market for wine. In 2007, Americans drank more than $30 billion woth of wine, a 4% increase over the previous year.
If you’d like to read the article in the L.A. Times cited above go to: Salud: Vintners raise a glass to the weaker dollar
If you’d like to listen to a podcast interview with the Napa Sustainable Winegrowing Group go to: A Talk with the Napa Sustainable Winegrowing Group
If you’d like to listen to a podcast interview with Bouchaine Vineyards in Napa Valley go to: A Talk With Bouchaine Vineyards' Lee Hodo
Fresh Strawberries (© Image courtesy of USDA)
The USDA’s Agricultural Research Service is reporting some impressive work from molecular biologist Susan J. Zunino and her colleagues on the ability of natural chemicals found in foods and seasonings to kill leukemia cells in a test tube.
According to the article published in the March 2008 issue of Agricultural Research magazine:
Zunino’s investigations provide some new clues about how phytochemicals attack cancer cells. She has studied carnosol from rosemary, curcumin from turmeric, resveratrol from grapes, and ellagic acid, kaempferol, and quercetin in strawberries. The work demonstrated the ability of these phytochemicals to kill the acute lymphoblastic leukemia cells and also suggested ways in which the compounds might do that.
There is a great deal that scientists don’t understand about why certain compounds found in plant foods are able to protect healthy cells and destroy harmful ones. Dr. Zunino is continuing her work with David H. Storms, and Charles B. Stephensen at the USDA-ARS Western Human Nutrition Research Center to provide more answers.
While we’re waiting for more specific answers from the scientists a daily diet that includes lots of fresh fruits and vegetables is a pretty smart choice for staying healthy.
If you’d like to read the article from Agricultural Research cited above go to: How Plants Protect Us:Unmasking the Secret Power of Phytochemicals
(© Image courtesy of California Avocado Commission)
Busy days of juggling multiple tasks and responsibilities often lead to rushed and skipped breakfasts. When there is free time on a Sunday morning it’s nice to take the opportunity to prepare a morning meal worth savoring. So we were delighted when we received this recipe for a sumptuous omelet from the California Avocado Commission.
Avocados were once a luxury food reserved for the tables of royalty, making them a fitting combination with the richness of shrimp, eggs, and butter. The additions of fresh lemon juice and parsley are a sprightly touch, and a dash of your favorite hot pepper sauce makes the omelet ideal for serving with fresh-baked bread, fluffy biscuits, sweet scones, or crusty croissants. Serve the omelet with fresh-squeezed fruit juice, melon slices, and your favorite hot beverage, and breakfast becomes an indulgent feast for beginning a well-earned day of leisure.
Avocados contribute nearly 20 vitamins, minerals and beneficial plant compounds that can contribute to the nutrient quality of your diet. They are cholesterol-free and have only 5 grams of fat per serving, most of it the monounsaturated kind.
Ingredients for 2 Servings
• 6 Eggs
• 2 Tablespoons chopped parsley
• 2 Tablespoon lemon juice, divided
• ¼ Teaspoon salt
• 1/8 Teaspoon Hot Pepper Sauce
• 1 Ripe Fresh California Avocado, diced
• 1 ½ Tablespoons butter
• 3 Ounces bay shrimp
• 3 Parsley sprigs
Large avocados are recommended for this recipe. A large avocado, sometimes called a 40 count or 48 count avocado, averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Preparation
1. Beat together eggs, parsley, ¾ of the lemon juice, salt, and hot pepper sauce; reserve.
2. Gently toss avocado with remaining lemon juice; reserve.
3. Heat butter in an omelet pan.(Use a large omelet pan for four or more servings.)
4. Pour egg mixture into pan.
5. Cook over medium heat, lifting edges and tilting pan to allow uncooked egg to run under, until set but still moist on top.
6. Scatter reserved avocado and shrimp over omelet.
7. Fold omelet in half; heat another minute or two.
8. Slide onto a warmed serving plate; garnish with parsley sprigs.
9. To serve, cut omelet into wedges.
Copyright Courtesy of California Avocado Commission
If you'd like to purchase award-winning hot pepper sauces go to: Great American Hot Sauce Collection
To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission
Windmills at Sunset (photo by Dan Tombs, courtesy of morguefile.com)
Once the capital of North American oil production, Texas is now the leading the way for energy produced by wind power, generating enough energy from the wind to power 1 million homes.
Even billionaire oilman Boone Pickens has become a fan of the alternative energy. An article in the New York Times quotes Mr. Pickens as saying, “I have the same feelings about wind as I had about the best oil field I ever found.” He is planning to build the world’s largest wind farm, which will require an investment of $10 billion.
Wind power now produces about 1% of the electricity used in the United States; enough to power 4.5 million homes. The wind farm planned by Mr. Pickens will be capable of powering a small city by itself.
Besides producing clean and renewable energy, the wind farms are also fueling sustainable economic development. The New York Times article explained, "Teenagers who used to flee small towns like Sweetwater after high school are sticking around to take technical courses in local junior colleges and then work on wind farms. Marginal ranches and cotton farms are worth more with wind turbines on them."
If you’d like to read the New York Times article cited above go to: Move Over, Oil, There’s Money in Texas Wind
To view previous posts on the topic go to:
1. Suburban Homeowners Turn to Wind Power
2. Greening the Rust Belt
3. An Ancient Idea
Harbor in Wales (photo by King of Coleslaw, courtesy of morguefile.com)
The Sustainable Development Commission has found that too many supermarket practices are “unhealthy, unjust and unsustainable” according to an article published by icWales. The Commission is the independent watchdog on sustainable development for the Government of the United Kingdom.
The article says the Commission has declared that the Welsh Assembly Government “must harness the supermarkets’ power if it is to tackle obesity, climate change and the nation’s growing rubbish mountain.”
Professor Tim Lang of the Sustainable Development Commission is quoted as saying, "Today in the era of climate change, oil dependency, looming global water shortage, fish-stock crises, biodiversity and public health challenges, to aim purely for quantity of supply or cheapness at all costs is hopelessly inadequate."
The icWales article says the Commission “calls on the Government to develop an enforceable definition of 'local' food, to promote fair trade standard systems and to work with industry to develop a system of universal sustainability standards.”
If you’d like to read the icWales article cited above go to: Supermarkets must tackle obesity and waste - report
Flower of Tea Camellia (photo by D. McAbee, courtesy of morguefile.com)
Researchers from Singapore's National Neuroscience Institute have concluded that drinking 23 cups of black tea per month, about ¾ of a cup a day, will lower the risk of developing Parkinson disease by 71%.
An article from Food Navigator states, “Ingredients of black tea other than caffeine appear to be responsible.” The study included 63,257 Chinese men and women. It was published in the American Journal of Epidemiology.
Parkinson disease is a brain disorder that occurs when certain nerve cells die or become impaired. In the United States, it is estimated that 60,000 new cases are diagnosed each year. There are currently 1.5 million Americans who have Parkinson disease. While the condition usually develops after the age of 65, 15% of those diagnosed are under 50, according to the National Parkinson Foundation.
Green, oolong and black teas all use the same leaves of the same plant, but are subjected to varied lengths of oxidation. Black tea is oxidized for the longest period of time, producing the darkest of the teas.
If you’d like to read the Food Navigator article cited above go to: Black tea may slash Parkinson's disease risk
For more information on the treatment and research of the disease go to: National Parkinson Foundation
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