Ready For A Wild Weather Summer

 To say the weather has been acting up this summer is an understatement RIght now there are tornado warnings around the New York City metro area. Tropical storms and hurricanes loom . These all can be a breeze to manage food wise. It's just selecting the right foods to exist on.

Water is usually the first thing affected. Make sure you have plenty of bottled water . This can be used for not only drinking but for adding to soups and baby formulas. Make sure everyone - including cats and dogs have their share too for complete hydration. Should you also pack soda and juices? Yes but keep in mind that drinks like Coke and Sprite will also make you thirsty  so balance them with water. You could add flavored water enhancers to  Stanley cups or Bubba containers (your local dollar store has their versions of these for much less). You get hydration plus taste. Instant coffee is also good because the caffeine can power you during some difficult situations. What about milk? It should be powdered however it can last in a fridge for four hours in an unopened fridge. The same applies to nut and oat milk. What about milk boxes.? If they've been out more than four hours then  no.THey're unsafe. Toss them   The same applies to dairy creamer. Toss it after two hours . Use powdered as well to flavor coffees..A;spwait before you buy any milk from stores. They too probably have had power outages so their milk and creamers may not be safe.

As for food - think canned. Canned proteins such as deviled chicken and ham along with fish like tuna salmon, mackerel, anchovies and sardines are also good. They can be made into salads or just eaten on bread or rolls as a sandwich. Beans are anothe protein that's a must have. Chickpeas are versatile and can be eaten straight from the can or be mashed into hummus. Any bean can be made into a patty . You don;t even needs eggs t bind then=m. Potato flakes or even oats can be subbed in instead. Veggies  - save for lettuce  right now can be eaten. A panzanella salad can easily be made with leftover bread, and sliced tomatoes. Just add shelf stable olive oil.  You can also create a hearty cold dish by using sliced tomatoes ,canned tuna and cannellini beans.Dried herbs can flavor it  as can salt and pepper. Sliced peppers mixed with tuman orslamon is also a good hearty and easy dinner to make. You can also use avocados, whether for bread or as a salad.  Keep fruits like apples and plums along with bananas for a quick snack or dessert. Snack cakes like Little Debbie or Oreos can hold too. Keep cereal ready for breakfast along with jams and jellies.

It's tornado seasonIt's soon to be hurricane season.Be prepared for when they happen. You'll feel better with filling foods and drink.

Sharing An Abundant Garden

 Summer is full of light things - vacations, barbecues beach days.Yet some of the heavier issues are still there such as homeless and those who are financially strapped for food. It's easy to donate,especially if you have an abundant garden.

food pantries always suffer in the summer. Most people forget that there are others who need them. It usually is around the Thanksgiving food drives that people suddenly realize that there are others who are in need. Not so. Hunger and food instability are year round. Now is the time to donate. Provide vitamin rich foods such as tomatoes and squash for families who will be grateful for them.The same for homeless shelters across the country. If you've made a lot of tomato sauce then give those extra jars to any pantry or shelter in your area. Throw in some boxes of pasta too along with a few loaves of Italian bread for garlic bread. Tomatoes are also good sliced and be used a s filling too.Keep in mind that those herbs can come in handy too for sauces now and later on. Bay leaf and sage can be dried and saved for Thanksgiving and Christmas dishes such as stuffing and gravy.Thyme and oregano can be used now when they're fresh.

Fruit is also much appreciated in both homeless shelters and food pantries. If you have extra melons then by all means bring then in. Some shelters do  host barbecues and a slice of watermelon is always a good way to end a great meal of burgers and macaroni salad. strawberries ,late season blueberries and peaches are also welcome. They're better than those processed cakes and treats, providing much needed fiber and vitamins. They're also better for those with health problems like diabetes and kidney problems where too much sugar can be harmful. These fruits are also good in a bowl of cereal or  mixed in a smoothie (if the homeless shelter has a blender. Encourage to plant pits in their backyards or on the shelter s grounds if they can.They'll have fresh fruit in a few years once trees start to grow and flourish. The same goes for the watermelon seeds too. They're pretty hardy and can grip on anywhere.

Don't forget the homeless  and deprived during these light days of summer. They need the same amount of doo now as they did last winter. Be generous with your harvest.

Reshaping The Croissant

 Nothing beats a good croissant.There's something about those layers of crackly buttery goodness and chewy melt in your mouth middle. Yet there are patisserie bakers and innovators who want to reinvent this French classic. Will these be the new cronut? There's the question.

Regular contributor Julia Moskin wrote about this in today's New York Times Food section .As she has pointed out it's been ten years since thebirth of Dominic Ansel's cronut, that strange tasty hybrid of jelly doughnut and croissant. What's happening now with this elegant bread? Surprisingly a lot. At Lysee; in New York's trendy Flatiron section baker fills croissant spirals with hazelnut chocolate ganache and then packs them in round cake pan. They''re baked in around cake pan and when cooled torn off like pull apart rolls. Celebated French pastry chef Cedric Grolet nestled  dozens of tiny croissants in a frangipane or almond cream lined tart crust for an Epiphany cake. Then there is Amadou Ly who created the interesting hybrid the laminated baguette. This is taking baguette dough and wrapping it in a thin layer of croissant dough around it. The result is almost like having a thin layer of salted butter on the bread. Chef Ly  is a master in lamination , also creating  twists of dough painted with chocolate ganache to create a kind of inside otu babka. There is even croissant cereal, made by Gautier Croissard at his Apartemente 4 in Brooklyn Heights.

The croissant is nothing new. According to Ms. Moskin the Chinese have subing, while the Balkans have their phyllo dough,North African msemen, South asian roti paratha and Eastern European strudel. An Austrian chef brought the recipe to Paris where butter rich pastries were de rigeur for centuries.Its' ancestry comes from defeat over the Ottoman Empire taking over Vienna or Budspest around the mid 1680's. The bakers were the ones who sounded the alarm against the Turks and asked only that they create a bread, the kipferl to celebrate the Turk's defeat. The standard recipe is flour, yeast butter and milk. The mark of a good croissant baker is based on the shaping.Clean cut  and sharp likes are the test of a good baker. A croissant should be tightly rolled anf golden brown all over.Pale patches and puffiness are often signs of the pastry being made with hydrogenated fats instead of butter. The exterior should be crackly enough to break into shards.Beyond that anything is up for grabs. They can be stuffed with chocolate ,jam or almond paste. kate Reid  of Lune Croissanterie in Melbourne Australia fills her with such interesting combinations like pastami and sauerkraut , chocolate and peanut butter and Vegemite and cheese.

Will the croissant be reinvented again. The answer is yes. It's a blank canvas for so many creative bakers that a different kind will be coming soon.

Snowstorm Scrounging

Any sudden snowstorm can throw anybody for a loop/ There's the craziness of trying to get home on icy roads along with unexpectedly being snowed in. What happens when you can't go to the store? Scrounge. It's time to get creative in the kitchen.

Every home kitchen should have the basics - bread, milk, and eggs.Of course these three make up the backbone of any French toast recipe but they're multipurpose on their own. Bread can be used to make croutons for soup, along with the crumbs being used as thickener for soups, stews and even gravies. Toasted bread drizzled with oil and grated cheese makes for a tasty lunch or dinner. Keep in mind that any Italian or French bread is the perfect base for French bread pizza. If you don't have pizza sauce ,  drained stewed tomatoes can do the trick. Pita bread is another versatile bread that can have a variety of uses in a pinch. Yes you can stuff it with salad, veggies and meats for a quick, low calorie lunch or even dinner. It can also be turned into a grilled cheese pocket. Raid the fridge for any kind of cheese, from cheddar to mozzarella along with  ham or Taylor ham to stuff into the pitas. This is a great snack ,especially when you're stuck indoors, watching movies. Also they make great breakfast pockets too.Fill with eggs, ham or bacon.It's the perfect breakfast before tackling shoveling snow.

Milk is another multipurpose ingredient. Use it and whatever fruit you have around to make smoothies. Apples and pears, usually not associated with the drink, can be tossed in if you don't have the usual bananas or strawberries. If you have any leftover pumpkin puree from Thanksgiving, blend it into a pumpkin spice smoothie, a nice change up from the berry based ones. Yogurt is also versatile too. Add fruit bits or chocolate chips for a fun dip with any kind of shortbread or plain vanilla or chocolate snaps. If you do run out of milk during a sudden snow storm, then hit your freezer. Melted vanilla ice cream can be used if you need it for coffee or cereal, however be warned. The melted stuff can be a breeding ground for bacteria because the sugar in it feeds the microbes. Use it sparingly. Eggs can be your best source of protein if you have no meat in the house. A favorite is the Italian frittata. Use any leftover veggies to create a delicious breakfast , lunch or dinner. Also break into your spice rack for extra flavoring. A pinch of turmeric or garlic salt elevates any egg dish. You could also make scrambled eggs with the addition of tomatoes , peppers or onions too.

Sudden snowstorm happening? Don't panic. Scrounge around your kitchen. You'll be amazed at what you'll come up with - delicious dishes that will be family favorites and classics.

Summer Stock Up

No one ever really thinks as the summer as a time to stock up. It's mostly the season for fresh fruit and vegetables it does pay to stock up now that  we're heading into hurricane season and tornadoes are making unlikely appearances on the East Coast. Every home should have some kind of kitchen  food emergency kit.

Usually during bad storms, areas are evacuated and families are relocated to school gyms and even hotels and motels unaffected by the weather. However there are a few hardy sorts that refuse to leave, heading to their basements. Either that or they return home a day or two after evacuations. Unfortunately there's usually no water, gas or electricity. One of the most important items to have is water - lots of it. Try to get two or three twenty-four or thirty-two packs of bottled water. (Just be careful. Some grocery stores do impose limits on how much you can buy).You can also purchase the gallon containers of water too.  Remember to also include a few bottles for pets too and for bathing if the situation is dire. Other liquids to have are baby formula and milk for the older kids. Buy juice boxes as well, for something to have with meals. What about coffee and tea? Could you use your grill to heat up water for them? If you have the gas and the charcoal, yes. They may be the fortification you'll need to deal with damage assessment and clean up.

As for other foods, think canned or dried. Canned beans can be eaten straight out of the can. Mix them together for the ultimate protein boost. You can also do the same for canned veggies too. Keep in mind that canned tomatoes are the most healthiest. Green beans and corn are also right up there. If you're still craving protein, then eat tinned  tuna and salmon along with mackerel. Tuna is versatile so it can be turned into a salad with tomatoes and green beans. You can also crumble crackers on it to make it more filling. Beef jerky is another recommended meat while you're waiting for power to come on again. One of the best is Krave because it's branched out into pork and turkey along with having such flavors as chili lime and cracked peppercorn. Peanut butter is another must have. Spread it on crackers if bread is heard to come by. Any baked goods may be hard to come by during this time. Stick with crackers such as Ritz or Saltines and use that instead of bread. As for breakfasts granola bars and trail mix can work until you're able to get milk for cereal (although you can just eat it dry, washed down  with water).

This is the time to stock up. Summer weather is just as unpredictable as the rest of the year. Be prepared and food ready when  hurricanes and tornadoes make a warm weather visit.

The Wedded Bliss of Marshmallow And Cereal

Whoever thought of mixing Rice Krispies and marshmallows was a genius. There's nothing like a buttery square  - or two - or three of the amalgam along with a glass of milk or coffee.The best part - they're easy to make.Even a five year old kid chef can whip up a decent batch.

This American classic really is a classic. The squares or buns, as they're sometimes called were first made in 1939 by Malitta Jensen and Mildred Day at the Kellogg Company's home economics division as a fund raiser for Camp Fire Girls. Many years later, in 1995,  the company mass produced them for the public. They're called treats here and in Mexico while the Canadians and the Brits called them squares.Kellogg's has also offered a breakfast cereal based on them. They may have stolen the recipe from Mary Maltby's  1938 cookbook It's Fun To Cook which was slightly different. Hers was a mixture of  butter , sugar, molasses,  puffed wheat cereal and surprisingly vinegar.Ms Day didn;t like using the molasses, claiming it was too sticky to work with and subbed in the marshmallows. Kids had to wait for two years, until 1941,, when the recipe was first published on the box. Day was celebrated in April of 2001 when Iowa State University created  the world's largest Rice Krispie treat. It  took eight hours to construct and used 818 pounds of cereal , 1,466 pounds of marshmallows and 217 pounds of butter. This giant treat was twelve feet long, six feet wide and two feet deep. The whole state of Kansas could have munched on it. Its' final weight was 2,480 pounds, In 2010 the record was broken by Californians who made a whopping 10,460 pound treat!!!!

(Lucky is in the background, contemplating this human treat)
The recipe is pretty basic.It's one package - about ten ounces - of marshmallows melted with three tablespoons of butter. Add six cups of the Rice Krispies and stir until well coated. Using a buttered spatula or wax paper evenly press the mixture into a well greased (use butter) 13 x 9 x 2 pan. Cool and then cut into squares. The microwave version is faster. Just zap the butter and marshmallows on high for two to three minutes.Always use butter  - never margarine for the classic taste. You can sub in marshmallow creme though which won;t compromise the flavor.. There is a luxe version .that requires an entire stick of butter !!  It's Karissa's from her blog Sweet As A Cookie blog. Not only is it drowning in the good stuff there's also  a teaspoon of vanilla paste added for more flavor. I am raring to make this one but adding my own spin with using a drop of Neilsen-Massey's vanilla instead of the paste to the mix.. I may even commit sacrilege by adding the teeniest pinch of sea salt to offset all that sweet. Another aspect is that the treats can be adapted for any holiday. Right now there are recipes  on the website that feature the mixture  cuts into festive flowers and Easter eggs. Both are fun treats to any kid-centric Easter party. It's just adding food coloring to the marshmallows for the different colors and then cutting them out with greased cookie cutters.. The Rice Krispie eggs can be dipped in dark chocolate to offset the sugariness. and then dipped in pastel colored sprinkles.

Rice Krispie treats are not just an American classic but American comfort food. Buy them or make them. They're just a delicious marriage of cereal and marshmallows with a kiss of butter.

Thanksgiving Eve Prep Time

The night before Thanksgiving is always a fraught time for home chefs.Not only is tomorrow a time for tears and triumphs, the night before can be crazy too. However, the insanity can be lessened just by being orderly and doing some of tomorrow's prep tonight.

This is the time to assess all your ingredients and make sure you have enough and then some. If not, make that trip to the grocery for anything extra, whether it's a couple of bottles of soda or more salad. Also, ask family and guests if they're bringing any last minute plus ones. An extra plate at the table could mean shortages. It's better to have overage than be short and now is the time to go out and get enough for tomorrow. It's the night to make pies too. If you're too tired, always get help. You could make a night of it with friends and family turning the night into a baking party.(just be careful with the libations - no one wants a pumpkin pecan mash up pie). Also prebaked crust or pre made pie dough is a huge help.The same goes for any dessert, from pumpkin mousse to sweet potato pudding. It's also a good time to whip cream and put the butter onto the fancier butter dish. The less smaller chores can be done tonight. If the kids aren't too engaged with their devices they can also help out with polishing the silverware and setting out the plates and utensils. They can also help with decorating the table too along with any last minute dusting and cleaning.

Many home chefs wonder if they can start prepping the night before to save time in the morning.The answer is yes.Veggies can be cut tonight for use tomorrow. Keep them in a bowl of ice water until they're ready to use. This also works perfectly for iceberg and romaine lettuce  too. Any lettuce can also be kept fresh by wrapping a cold damp paper towel around the leaves.It's also a good time to make the vinaigrette or any homemade dressing too, storing it in a cruet  in the fridge. Another must is tearing up the bread for stuffing and then storing it in airtight plastic bags.This will cut down on the time spent making the stuffing and let home chefs move quicker onto the next dish. Pots and pans should all be out tonight too. That way it's easier just to grab them instead of spending minutes searching for them .Breakfast is another meal to think about tomorrow.Unless there are guests staying over, keep it simple.  A bowl of cereal or oatmeal is always a good way of starting .If the whole family is together then just have a bagel brunch where there's a minimum of fuss and bother Let the family cook and clean up after themselves if they want something more involved like scrambled eggs and bacon or French toast.

Don't turn Thanksgiving Eve into a night of panic and craziness. Keep it cool and calm by doing prep time tonight.It makes for an easier holiday tomorrow.

Hurricane Readiness

Like it or not  September heralds in the hurricane season.It means power outages , frenzied trips to the grocery store and evacuating hearth and home.It also means feeding yourself and your family under the most dire of circumstances. Don't panic. Just be ready foodwise.

Blackouts are almost common as flooding and heavy winds during  a storm outage.  A closed fridge will stay cold for four hours while a freezer lasts up to two full days.Cook the perishables first. If you don't have the use of your oven or microwave, use the grill Surprisingly enough you can even grill meat loaf. Water can also be heated over coals but just be careful with this. Coffee can also be heated up on the grill along with milk (don't try this with baby formula. Try to find a microwave for this last). The hot water can also be used for washing too It does pay to have any kind of portable freezer just in case the electricity is knocked out. Put the meats , eggs ,egg  based foods like mayo and dairy in it first. Fruit and vegetables are fine without the cold Even juice and sold can be drunk warm - as vile as that sounds. Cook the meats first.Make it fun. Spiralize hot dogs which is easy to do, thanks to a skewer and a knife, and wrap in bacon. Hamburgers can get spiced up with any dry spice. You can even use pizza sauce to create a pizza burger. The sauce can be cooked separately on another part of the grill .Use a small pan to do so. Get rid of any chicken. Again use spices to create a tasty dry rub.

What happens in case of an evacuation? Take your food along with your animal companion's foods. The ideal situation is staying with family or friends. There , you'll know you receive hot meals in a relaxed and welcoming atmosphere. Sometimes that's not always the case. If you have to stay at a motel or hotel, get one where the room has a mini fridge and see if you can bring in  a hot plate . The alternative is eating out . Bring cereal, and rolls along with butter and margarine to store in your temporary digs.   and the kids can have a cold breakfast and you can  save money by eating in. Bring in cold cuts cheese. and fruit too, if the mini fridge can hold them. You can have lunch or dinner in too, Some motels have  microwaves in their vending machine nook, You'll have to share but it's a small price to pay for a hot meal.It'll be great for heating up soups and sandwiches too . Don't be averse to taking care packages from relatives.It's comforting for the family to share a lasagna or casserole from grandma or a favorite aunt. Also have a cache of microwave plates and utensils from home. Bring a small bottle of dish soap too,because you can wash everything in the bathroom sink. Have water and food bowls too for your animal companions as well as their favorite snacks and treats.

Hurricane season doesn't have to be fear inducing to home chefs. Be practical and pragmatic.it'll make dealing with nature  that much more easier.

Food On The Go

Humans are eaters and snackers. We are also goers, meaning we're always moving somewhere, usually to and from work, usually in traffic.what happens when hunger comes along for the ride? Try sensible snacking.

A commuter's' best friend isn't his or her traffic app. It's their sandwich baggie . This little square can hold everything and anything. It's great for meals on the go and snacking. Many of us wind up eating breakfast on the road. There's not even time to stop for a coffee and doughnut or a breakfast sandwich. Put some granola into a baggie for a quick meal. Another idea is a healthy cereal like Mom's Best Cereal  which comes in a variety of flavors.They're made with whole grains and cane sugar - not refined. It's a good alternative to all those over sugared brands. Of course the best breakfast on the run is any piece of fruit. Bananas are the best They're easy to pack - you don't even need a baggie. -and chock full of vitamins and potassium. One is filling enough and will get you through to possibly or the first coffee break at eleven AM. Apples and pears are also good choices.. because they too are filling. Apples are higher in calories so if you 're watching your weight, stick with the pears.One is only eight six calories. Both can also be used as snacks when on a Saturday morning run to the soccer or baseball field or while running weekend chores.

That sandwich baggie can come in handy for lunch and snacks. Many people like sales reps and technicians have to eat on the road. Again you can go the fast food or deli route however that can get old quick. Then there's all those calories. Hamburgers and heroes are tasty but they're fattening. Salads and soups are great but messy and distracting when eating on the road. Try a healthy sandwich made with whole wheat or multi grained bread. and lean cold cuts.The best bet on the last is getting them from your supermarket's deli counter. Get freshly sliced roast beef or turkey . For an even neater sandwich try a wrap. You can swaddle in some lettuce or tomatoes along with a squirt of ketchup or mayo. Also have some savory snacks on the ready too. These come in handy on the drive home when you're hungry and stuck in traffic. Think Pepperidge Farm goldfish or pretzels.The pluses areboth nibbles are low in calories and not as greasy as potato chips.They're a nice way of staving off hunger and again they're also perfect for those Saturday afternoon runs or  Sunday's road trips. Fruit, too is good here  along with raisins, nuts or seeds like sunflower or pumpkin. They keep you satisfied until you reach home and a hot meal.

Hunger hits at any time - evne drive time. Be ready when you;re on the road and want to nibble or nosh. Have a sandwich bag filled with fruit or crackers, sandwiches or cereal to make it easier

Your Easter Meal Checklist

By now you should be ready for cooking your Easter meal.However with all the to do leading up to the holiday, it's hard to keep track of everything,and that includes ingredients.Remember that you can always run out or sub in something last minute.No recipe is set in stone The most important item is the main course.The ham is probably taking up a good portion of the fridge right now.Check your spice rack however.The most important part of the roast is actually there.Make sure you have enough cloves or cinnamon for the ham's rind. If you want a more savory one use mustard but make sure you have enough for an all over rub.It pays to have a back up jar, not only for the ham but if people want a dab or mustard at dinner.It also will come in handy if people stay for supper and want ham sandwiches.If you're serving asparagus to a large crowd a lasagna tin will work better than a Corningware one for cooking. You'll be able to spread them out and they'll evenly steam during a hot oven bath.Your baked beans should be soaking now too.Make sure they're soaking in just plain water and not salted.Also make sure you have extra brown sugar and spices too(although you can improvise here.Try a dash of cumin or nut Meg of there' little of the other spice) If you"re using tonight to make Easter treats,again, make sure that you have all your ingredients and supplies at hand.There should be enough confectioner's sugar for frosting and icing.Food coloring is in high demand in most households right now thanks to dying eggs.Keep an eye on these little vials, just in case your egg Picassos go crazy with them. .If you are missing certain colors,you can use beet juice for creating pinks and blueberries for blue and violet dyes. If you are out of colored sugar ,you can make your own using regular granulated sugar and food coloring.You can dry it in a low temperature toaster oven for a few minutes.If you're low on butter or margarine to grease cookie sheets, then just use vegetable oil.If you're making Rice Krispy eggs to decorate tomorrow, make sure you have enough cereal and marshmallow.Also keep track of the amount of icing and candies for decorating..If there are kids attending your Easter meal, have all the treat bags filled with favorites such as Peeps, chocolate eggs and jelly beans. The most important idea is to enjoy the holiday and your guests.If your checklist has worked out then you've prepared the dinner just fine.You've planned it perfectly and it will show through in your main meal and desserts.

Just The Simple Things

Sometimes all it takes is a simple sandwich to satisfy a foodie. I found that out yesterday when all I wanted for dinner was just a peanut butter sandwich . Nothing fancy , nothing elaborate . Just something comforting , tasty and easy to make. I'm not alone . A lot of foodies just prefer something easy yet delicious.

Let's face it how many of us have come home and only ate a bowl of cereal and milk. It may not be the best dinner but it's still satisfying. Or how many have just had a baloney and mustard sandwich after a hard day's work. I can't even recount the number of times friends have just eaten nothing but a yogurt and coffee or fried up a couple of burgers to be put on white bread. Even a dish like mashed bananas and chocolate syrup makes a simple treat. Skip the iced cream, skip the whip cream and sprinkles. Just the fruit and sweetener will do it.

It's always good to have easy stuff in the pantry.Now is the time to stock up on Spaghetti-os along with Ramen soups . Have a large jar of peanut butter on the ready along with crackers. You can make mini sandwiches with these two if you need a quick dinner or snack.Even cans of deviled chicken and ham can be made into pates with just a dash of spice and some mayonnaise. Spread this over roils or croissants. for lunch. Keep extra eggs because you can make egg salad for sandwiches.

There;s nothing like eating something uncomplicated that doesn't require a lot of prep time. it could be a sandwich or even just a bowl of oatmeal. Whatever it takes to satisfy, then go for it.

Cream of Wheat Creamy Goodness

There’s nothing like a hot bowl of cream of wheat cereal on a winter morning. It’s filling, tasty and nutritious. It can arm for you a bad or stressful day ahead along with giving you the strength to boldly face a l winter’s day

Cream of Wheat was firs t invented in 1893 by North Dakota wheat farmers in grand Forks. It made it’s debt at the World‘s Columbian Exposition the same year in Chicago Illinois. The idea behind it is the same as for grits except that milled wheat or farina is used. Commercial farina is a little younger first being mass produced in 1898. The cereal is only 130 calories and five calories in fat. It is high in iron, around 57 per cent which make sit an excellent addition to any diet. You can buy it plain or with flavorings such as maple, cinnamon along with fruit ones such as strawberry, apple and raisin.

Cream of wheat isn‘t for everyone. If not enough water and milk are added, the cereal looks like a hot gummy mess. Too much liquid and it becomes a breakfast soup. The best result is add about equal parts boiling water, stir and then add a good portion of milk until the mixture is creamy. Cream of wheat is sort of like silky grits to the novice farina eater lacking the crunch and chew of regular cereals or instant oatmeal. Its’ taste, when mixed with either maple syrup or cinnamon will make you addicted though because it’s a mild, soothing flavor.
During these cold and stormy days it’s nice to start the day with something hot and soothing.

Try a bowl of Cream of Wheat to keep you warm and toasty. It the like the food equivalent of a security blanket - the perfect thing to have before you face bittern winds and icy temps.

Crunchy Granola And Then Some

How do foodies start their day? Usually with a better than average breakfast (although not me. I'm not a big breakfast person,never was - never will be).A lot of outsiders may think we start off with Eggs Benedict or an exotic mango salad. That may be true in some cases. Most times foodies are into cereals but not the just from the box kind. Many begin their day off with a big bowl of granola.

Where was granola born? Everyone assumes it started at a love in in Haight Asbury or at Woodstock because it was the hippie food of choice. Granola actually started a century earlier in 1863 when Doctor James C. Jackson developed a healthy breakfast dish of twice baked Graham cracker bits. He called called granula. A second doctor John Harvey Kellogg, the father of modern day cereals, made his own version using baked and whole grains. He too called this cereal granula and was sued by Jackson. Kellogg then changed the name to "granola" and started to market it. Unfortunately people in the late 1800's and 1900's were more into Kellogg's other invention, corn flakes and granola took a back seat. It wasn't until the hippie movement of the late Sixties that granola became a staple in all natural diets. Now it's everywhere.

Where to buy the best granola? At any outdoor farmer's market such as in the one in lower Manhattan's Union Square.Here you can find all sorts of varieties with wholesome ingredients. Try to buy ones with dried cranberries or blueberries for an extra nutritional kick. Almond granola is a good choice too because the nut is not only tasty but rich in vitamins. For granola with a kick, try cinnamon or nutmeg kind.

If you or your family have wheat and nut allergies then make the granola yourselves. Start with rolled oats and if you want add rye for more flavor. Then add some dried fruit. Again cranberries and blueberries are great but also think about dried peaches, apples and apricots. Forgo any peanut butter or nuts if you or your kids have nut allergies. Concentrate on adding seeds such as sunflower or even sesame. You can also liven it up with your own dashes of nutmeg, cinnamon, or even cardamon. Add raw sugar or brown sugar if you want a little sweetness. You can add maple syrup but this will make it sticky and messy to store.

Granola is not just for hippies any more.(well they could use it, considering most of them are in their sixties now). It's for foodies who like to start their day off with something that's not only good tasting but nutritious and good for them.