Good Dressings For Good Salad

 What makes a salad? Most of the times it's the dressing. There's something special about a dressing that highlights all of a bowl's ingredients. Every flavor , from  the tang of the tomatoes to the mellowness of butter lettuce is taken to another level  simply by a mix of oil ,vinegar and other add INS,

One of my favorite salads is just a simple Spring green one with Campari tomatoes.This will be one of the highlights  for my barbecue tomorrow.I am a big fan of homemade dressing but sometimes I want a store bought one.

I;ve been discovering the bounty of both Dollar General and Dollar Tree. I was able to score Dollar General's Clover Valley Ranch.  and the famed Olive Garden Italian dressing. These are kind of hard to replicate and this is where bottled dressing comes in handy. You could even use both in other salads like broccoli, string bean and chickpea salads. They add a liveliness to these ordinary but good ingredients.

However if you want a homemade dressing that's flavorful try a honey vinaigrette. This is just simply apple cider vinegar, olive oil and a teaspoon of honey whiskey together. Some recipes call for Dijon mustard for tang but this can be omitted of the flavor is too strong for you. One of my favorite homemade dressing is the classic French. It's taking dollops of mayo and ketchup. and blending them with a drizzle  of olive oil and a splash of vinegar. I love this especially on cherry tomatoes as a nice side salad. Another dressing idea is adding fresh  lemon, lime orange and even grapefruit to the dressing instead of vinegar.This give this salad a bright sunny flavor and is perfect for a shredded chicken with almonds one. Don't use juice, unless it's the lemon or lime. Orange juice and grapefruit are presweetened and that can make for a sweeter than normal dressing. Use fresh squeezed fruit and save the peels for decoration.

A good salad starts with the dressing. It can be store bought or homemade. Just make sure it highlights the veggies and fruits used to create a stand out bowl.

Lidl Treats For The Weekend

 One thing Lidl is known for its it's treats. They have everything from tasty pizza to a wide array of sodas.If you're looking for fun eating this is the store to visit.

As everyone knows I"m a big fan of the store and love anything they sell.One of my favorite  weekend meals is their vegan flatbread pizza from

their Vendemi line.The pies are perfect for two people with two slices a piece. It's crispy and saucy.

Another weekend must have is Lidl's sodas.Again they're so tasty and a good price.A twelve can pack of their brand is only $3,00! I live their seltzer too which is only 89 cents a bottle.

I love their cherry ,especially for egg creams but they also have such flavors as peach and grapefruit ,perfect for summer mock tails or just filling a glass with ice.Another plus is that their fizz lasts twice as long as the national brand seltzers. It was still bubbly two weeks after opening and did not go flat.

If you're looking for some tasty treats for fun weekend meals, then shop at Lidl. They have the no doubt the best for interesting foods .Try them for a Saturday and Sunday full of treats.

Floridian Foods

 Florida has been in our thoughts and prayers lately. It is  a beautiful state , rich with scenry, sunshine and culture. It also had a wide array of different dishes that are worth trying.They can be Cuban influenced or made with the states's citrus crops.

One of the most popular dishesin the Miami area is the Cuban sandwich. This is a hearty hero type of sandwich that has layers of hot roast pork, ham, pickles, Swiss cheese and pickles.It's served on thick Cuban bread and hasn;t changed since it was first introduced to the state in the early Twentieth Century, Miamians also snack on chicharrones, deep fried pork belly rings  They're fried in their own fat like bacon and spiced. Croquetas or ham croquettes are another popular Floridian dish, reflective of the heavy Cuban influences. These are a tasty mix of minced ham and onion, bonded together by eggs  and then rolled in cracker meal These are then deep fried and can be eaten plain or with sauces. Of course fish are eaten on this peninsula. Fish lovers enjoy broiled flounder, pompano or snapper along with grouper. There are also  stome crabs and pink shrimp to try too. Do Floridians eat gator? Yes!! The tail is

usually deep fried and tastes like chicken nuggets. Restaurants feature it as an appetizer along side wings and crab cakes.

The state has always been known for its' citrus, The Spanish brought the fruits over in the 1490's when they first  colonized the Caribbean. There have been orange groves since the mid 1800's and Floridians and visitors have been enjoying fresh juice ever since. Lemons have been grown there  for commercial use since th e late 1800's. Grapefruit is another citrus fruit that the state produces and it originates from the Indian River area in Melbourne Florida near the Atlantic Coast. They're shipped everywhere from the United Kingdom to South Korea.The warm climate and sunny days are also perfect for growing limes and even homeownrrs have a tree or two in their backyards. This brings about the state's most popular and delicious dessert Key LIme pie.it was first made in Key West. home of Ernest Hemingway in the 1890's. the main ingredient was coindensed milk which people fo the time used since fresh milk was so scarce. Most long time Floridian families have their version of this  but it's mostyl an eggless custard zinged up with the juice of eight to ten limes.

Our hearts and prayers are with Floridians right now as they try to rebuild after Hurricane Ian. See the state as a great culinary one. It's full of interesting dishes and flavors.

Fortifying Yourself

This is the season for colds and sore throats. These can be a real pain , especially if they keep recurring. What to do? Fortify yourself and your system with good foods. Forget comfort bites this winter . It's time to go to strength foods.

After the holidays we need to become serious about citrus fruits. One, they're a refreshing change up from all those sweets and treats and two, they are strength foods, meaning they'll strengthen our immune systems.Citrus fruits such as oranges increase our white blood cells which are used in fighting infections.Even lemons and limes do this as well. Unlike oranges, it's hard to eat both on their own, thanks to their tartness. What you can do is sub in lemon or lime juice for vinegar in vinaigrettes. This makes for a zingy and fun dressing that works for everything from a simple salad to a veggie and fish laden Nicoise. Lemons also can be used to marinate different vegetables , giving them a summery, bright taste. Add a squeeze of lime to guacamole or salsa to elevate flavor. Lemon and lime juice can be added to green and black teas for more taste too. Grapefruit is the mega strength food of all the citrus. It not only boosts immunity but also has antioxidant properties that help fight harmful bacteria and viruses. Again this may be too tart . Drizzle dark honey on top for a tasty breakfast or dessert.

Citrus isn't the only strength food There are veggies that can help fight off colds and sore throats too. Red bell peppers are one, thanks to the infusion of Vitamin C.It's also a rich source of beta carotene which is good for your eyes. Red peppers are versatile. Sliced, they can be added to a salad for some color and sweetness. Cooked, they liven up everything from stir fries to meat loaf. They're also good stuffed with Beyond Meat and onions.Another strength food? Broccoli. Again, the florets are good hot or cold. A side of broccoli with just a lemon and butter sauce is great with chicken breasts or even lam chops. A broccoli salad jazzed up with another immunity booster garlic is a great side with everything from pizza to steak. As for garlic, try to cook a lot with it during these germy times. Use a liberal dose of it when you make homemade sauce . Better yet try that light Italian classic aglia olio, the garlicky oil sauce that's delicious with angel hair  pasta or spaghetti.It can also be drizzled on bruschetta too.If you want a bit more spice but with the same immunity booster, then use ginger, especially if you have a sore throat. Brew ginger tea with freshly cut slices of it to reduce a sore throat 's inflammation.

Get yourself and your immune system fortified by adding strength foods to your diet. You won't be a victim to colds and flu anymore. You not only feel healthy but be healthy too.

Spiked Seltzers For Summer

Seltzer was always seen as the supporting player in cocktails and spritzers.It gave a fizzy kick to mix drinks and wine. Now there's a new kind of seltzer that's a star. It's the hard kind , guaranteed less calories but more of a buzz.

Joshua M. Bernstein  who has written several books about beer and plans tasting tours for  beer connoisseurs wrote about this relatively new offshoot. Hard seltzer is seltzer  with fermented sugar and barley malt to give it the shot of alcohol. It can be tough for manufacturers looking to retain the water's blank canvas. During the fermentation process yeast create aroma and character - perfect for beer  - not so great for fizzy water. One brewery, Platform Beer Company spent six month refining recipes and techniques before settling on the barley malt and  cane sugar that is run through a special filtration process. The company also uses a brewing enzyme to reduce gluten content.It worked. The founder,Paul Benner was surprised at the clarity and how much the final product looks like water. By December , the company debuted its'  sparkling Black Cherry that contained only one hundred calories and  four grams of carbohydrates. Unfortunately the FDA forbids alcohol companies to make health claims about their products. However breweries prominently display the calories and amount of carbs on the cans,

The big question is will hard seltzer make a splash in the drinks world? Most people do like it. It's a polarizing guilty pleasure and some find it more refreshing than craft beers and hard ciders. Still, there will always be skeptics. The creator of HRD WTR, Eddie Leon, has said it's a fun ride like a moped, but you don't want to be caught riding one. Yet hard seltzer could catch on with more people. There's the diet factor although most drinks, including some cocktails like mimosas and gin and tonics are very low in calories. . Another reason is that seltzer can blend with any fruit juice or even macerated fruit such as strawberries. Add a few blueberries or a lime slice to a hard seltzer and it's a fun buzzy sip ,Hard seltzers come in many flavors. One company , White Claw,  has mango, black cherry and natural  lime.Another brand,Truly Spiked and Sparkling has even more flavors , including grapefruit and pomelo pomegranate, and lemon and yuzo. Smirnoff, the vodka people,have dipped their toes in the sparkling waters and offer such diverse flavors as watermelon and raspberry rose.

Hard seltzer is an intriguing idea. Will it be as popular as hard ciders and lemonades? Probably.  People will want a light and fizzy change of pace and hard seltzer will fill that bill.

The Essential Oil Diet

Can the addition of essential oils help in losing weight? According to one couple they can.Infusions of peppermint and grapefruit along with a balanced diet, clean lifestyle and prayer can aid in not only shedding pounds but in creating a better life? Is it true ? Or just hokum?

Chiropractor and aromatherapist Dr. Eric Zielinski  and his wife Sabrina Ann Zielinski , who's a health coach and group fitness instructor have written The Essential Oils Diet (Harmony Books 2019) , a follow up to their The Healing Power Of Essential Oils. What are essential oils? The best definition is a natural oil typically obtained by distillation and have the characteristic fragrance of the plant or source of the extraction. They're easy to make. Simply use olive oil or avocado oil and spiking it peppermint or grapefruit extract. The book is more than just making essential oils and creating diet dishes. The Zielinskis feel that everyone should follow their lifestyle - which to be  honest - can be obnoxious at times.I like their advice on the eight essential healthy habits and how they delve into the use of everyday pesticides and chemicals. However I do have an issue with some of their suggestions.They suggest bringing your own food to a restaurant and having the chef cook it for you. I'm sorry but I can't see the chain restaurants doing that. It may work with smaller family owned eateries. Another bone of contention is their advice on staying humble while Mrs. Zielinski writes about prepping for the Mrs Georgia pageant. There's also a part about dropping friends who don't follow a healthy lifestyle. That was also grating.

First and foremost this is a cookbook.That part has some excellent advice and ideas.Mrs. Zielinski or Mama Z as she wants to be called has an extensive list of healthy family must haves. There is everything from gluten free flour to green tea powder.Another plus is the fridge and freezer makeover with helpful suggestions.Butter can be replaced by coconut oil while nitrate free turkey bacon can replace the regular kind.The recipes are not really grouped. Instead there are headings with the appropriate recipes underneath. There are not only lunch and dinner recipes such as avocado (!) egg salad and Mama 's spaghetti with meat sauce. The book doesn't really feature long lists of recipes which would be a tad more beneficial. The lunches are either salads or soup with a pasta or falafel thrown in while dinners are lasagna or spaghetti. Kale salad is there too, for a summertime dinner along with a bok choy super stir fry. I would have liked to have seen more roasts or some kind of ancient grain mail course. The breakfasts are mostly shakes and smoothies with a waffle recipe thrown in. There are a surprisingly large number of dessert recipes from homemade ice creams and brownies to whipped cream and even confectioner's sugar.

Should you buy The Essential Oils Diet? I would say yes for some of the advice. Take from it what you find necessary to your lifestyle. It can help in creating a better diet  - which is what we all need.

The Sips Of Summer

With warm weather comes thirst. We need a cool glass of something, whether we're on the beach or in the backyard. Luckily, there's some new brands out there offering a cool drunk of something new and different.

One sip of summer is appropriately called Sipp. These are sodas that have a trifecta of flavor.made with organically grown flavors Beth Parentis created these refreshing bubblers. The ginger soda has hints of vanilla and lime, taking it a notch up from the usual ginger ale. I love their lemon married to elderflower and tarragon. The last gives the drink a refreshing bite at the end. Other flavors include ruby red grapefruit paired with honey and rosemary.,Another favorite is  the pear mixed with green tea and honey. Pear soda is rare but delicious.Blood orange soda has lime and jalapeno - not what you'd expect yet a perfect sip for any barbecue. Poland Spring , long known for their refreshing spring water, is now offering carbonated waters. These are not sweet yet have the invigorating flavors of various fruits. They run the gamut from black cherry to the citrus flavors, of orange, lemon, and lime. There's also strawberry and strawberry lemonade as well as a lemon-lime mix. They come in cans and bottles , perfect for long road trips or picnics.

BAI  which has given us tasty and zero calorie fruit ades over the past few years have also expanded in the sparkling water department. As with any BAI product, the ingredients are all organically grown and Fair Trade sourced.There is almost every flavor, from Bolivia Black Cherry to Lambari Watermelon Lime and Waikiki Coconut Lime. The flavors are intense like that of any fruit soda but without all the artificial flavors and colors. They're the perfect go to with sandwiches or just as a refreshing sip on a hot day,Pepsi has jumped on this bandwagon too, creating the artesanal Bubbl'r. It's also chock full of Vitamin A too for extra oomph.  It comes in the usual trendy flavors like pomegranate acai and blood orange but then it veers off into the unusual - like Mango Mingl'r and Cranberry Grapefruit Sparklr. along with Passion Fruit Wond'r. Pepsi has also bought Starbucks which explains the proliferation of bottles of their cold brew coffee.Chilled , these are great pick me ups that can be mixed with milk and chocolate syrup for a  boost. I like them iced with just a few grains of brown sugar. It's also a nice alternative to iced tea.

Summer is coming and with it the need for a cool drink. There are so many new ones out there that would go perfect as a thirst quencher. Try them in a tall glass ,full of ice.

Pomelos - The Best Citrus Fruit Ever

January is the time for citrus. Grapefruits, tangerines,clementines and oranges reign supreme  in the produce section yet there a new royal on the scene - the pomelo or the Chinese grapefruit.This beauty is not only super healthy but super tasty. It's the perfect sunny snack on a cold winter's day.

The pomelo resembles a grapefruit on steroids.Imagine if a bowling ball and a grapefruit had a child together.It would be this.:

Its" Latin name is citrus maxima or citrus grandis It goes by a variety of different names such as pamplemousse , pummelo or  pommelo. The Hawaiians call it the jabong while the British call it shaddock as they have for the last three centuries. It was named for a Captain Shaddock who introduced it to Barbados and Jamaica.. One theory about  pomelo's comes from Tamil, a dialect found on the Indian subcontinent, another is that it is a combination of pome - apple and melon. It is one of the original four citrus fruits that others derive from.It is a native of South Asia where it is eaten with salt.It's also sliced and put into salads whille its' juice is used in drinks. There is a warning however. Pomelos are famously known to lower blood pressure. Check with your doctor first if you can eat it if you're taking any blood pressure medications.It is good in cold weather because it has a larger dose of vitamin C than the other citrus fruits

I love this fruit. It's got a mild orange like flavor and it's far from being sour.  The only problem is peeling it. I was surprised to learn that the peel can be candied or dipped in chocolate. The rind is similar to an orange's, only a tad thinner.The correct way to peel it is making four to five slits in the skin  and start peeling. I usually just make one long slit and work at getting the skin off.  The problem with the pomelo is that it has a thick pink underlayer that kind of resembles compressed cotton candy or asbestos. This too has to be peeled away.in order to get the pulp.The slices are large. One person can't eat an entire one at once. Split it and put it in the fridge for the next day It can be juiced for a refreshingly light citrus drink. It can also be turned into a granita or Slushie too. Pomelo pulp can be used in salads too, giving an orange-y sweetness to a spinach or field green ones.The juice can be used in shrimp and scallop dishes as well.

The pomelo is a huge drop of sunshine on a cold January day. Buy one and enjoy it's light and refreshing  taste. It's the perfect antidote for all this snow and ice.

A Dash Of Citrus For Spring

Spring cooking usually means lighter fare, from breakfast to lunch, from dinner to desserts.What gives any food a bright, light taste is a dash of citrus. Add a squeeze of lemon or a wedge of grapefruit for a refreshing, airy flavor .They're the perfect addition to any meal., drink or dessert

Grapefruits were the subject of an article in Wednesday's New York Times Food section.David Margolick, a contributing editor at Vanity Fair Magazine wrote about the classic white seeded grapefruit most people grew up eating.It became almost extinct but thanks to preservationists , it's on its' way to becoming an heirloom breed. Napoleon's surgeon brought it to Colonial Florida and it has been a classic in American cooking from then on.. If you want a tasty Spring side dish try another Food writer Melissa Clark's recipe for grapefruit slices with olive oil and salt.It's just slicing  the fruit into rounds and drizzling olive oil over them. Flaky sea salt is  then scattered on top of them. Try this with roasted chicken or even the first outdoor grilled salmon of the season.It can also go into a salsa with lemons and limes along with oranges for sweetness. A grapefruit cake also makes a lovely change of pace for an Easter or bridal shower dessert.It can also be turned into a refreshing sorbet or even gelato for the warm days ahead.

Lemons become a popular flavoring in the Spring. It is vital in preparing a Greek Easter feast.Lemon juice  along with olive oil, and  Greek oregano are poured over the cut and then cooked for two hours. The meat's juices mix with this heavenly combination  called zoumi. It's spooned over the lamb slices and potatoes along with being sopped up with crusty bread. It also figures in their salad dressing too, adding zing to a garlicky vinaigrette. Lemon along with lime will be key to  creating deliciously refreshing ades and iced teas when the Spring temps start rising. They'll be a nice change to all those sodas . Add some seltzer to make them fizzy and fun.Limes will also get double duty when barbecue season kicks off soon. Mix a cup and a half of it with garlic, olive oil and garlic for a tasty marinade for chicken wings and legs.The verdant green fruit can also be perfect for marinating shrimp in cerviza.Mexican beer and two tablespoons of tequila  are mixed with it to create a tasty marinade. Oranges are still in season so include them in any recipe. Add their juices to pulled pork for a different spin on a classic sandwich or marinate a steak in freshly squeezed juice. A perfect Spring dessert is orange cake with orange icing,

Spring is here. Add a jolt to Spring cooking and baking with a touch of any citrus. Their zing is a refreshing touch to creating a light and airy meal.

The Best Kombucha Guide

One of the best beverages to drink is kombucha. It's  not only good for you but good tasting as well.It's easy to make, being a fermented drink that can be home brewed. Now there's a new recipe book out , filled with refreshing and delicious tea and infusion ideas. All it takes is kombucha, water and favorite fruits,vegetables,flowers and herbs. It's then a variety of healthful, probiotic drinks.

Louise Avery wrote Living Tea (Ryland, Peters, and Small Publishers 2016,) wrote this fascinating and interesting recipe book.Many people are embracing this invigorating drink, as they're embracing other fermenting foods.What exactly is kombucha?It's a naturally sparkling fermented tea full of probiotics, along with beneficial enzymes and antioxidants. Drunk regularly like water it can cure stomach problems, mood swings and bloating.It has been around for 2,000 years , originating first in China and then moving west into Russia and  the rest of Europe. It is easy to make but you need SCOBY or symbiotic culture of bacteria and yeast. The book lists a number of sites where you can buy it both in the US and UK. The fermentation itself also requires not only sugar and water but also special bottles such as the brewing vessels along with a thermometer and pH strips for gauging. Ms. Avery also lists the many other essentials needed for creating the drink.There is also a section on bottling and storing as well as caring for the SCOBY. She advises about how much to drink too. Kombucha is addictive, thanks to its' soda like fizziness and sweet flavor.

The book has a wide array of different add ins as well as pictorial how to with Ms. Avery showing the various steps of preparation. The recipes are divided into bases such as fruit,vegetable,flower and herb,spice and tea.She combines pears and ginger for drink full of earthiness and heat. There is a festive blood orange zinged up with bitters along with a.grapefruit and rosemary kombuicha. There are also kombuchas that feature sweet raspberries and blueberries.The last is even blended with lemonade. Veggies aren't really known for infusing teas, yet there  are vital ingredients for a flavorful brew here.Rhubarb, a veggie, usually used in pies,is turned into a tart,refreshing tea when paired with Granny Smith apples. There is a Virgin Mary recipe that combines Bloody Mary ingredients with unflavored kombucha for an eye opening breakfast beverage. Ms. Avery uses a bouquet of different flowers for floral based teas.She even recommends raiding the garden for buds and petals. There is a delicate rose petal that has overtones of the Mideast. Hibiscus petals and lavender also grace delicately scented drinks. Herbs are also used in creating tasty and healthful tonics such as one infused with turmeric. There is a guest recipe from Kombucha Brooklyn  , from owners Eric and Jessica Childs that combines different teas such as silver needle and white peony.for

Living Tea is a wonderful book that introduces people to the joys of brewing kombucha. It's is the perfect guide to creating healthy probiotic drinks that improve one's life. It is the perfect holiday gift for friends, family and even yourself!

The Humidity Diet

The humidity this time of year can be debilitating.It can leave you weak and loggy, ready to take a day long  nap instead of enjoying a summery day. Changing your diet can help tremendously .Doing such can help get you through these tropical times.

Ice cream would naturally be considered a treat when the temps reach the nineties.Yet it's one of the worst foods to have. Any sugar or cow's milk should be avoided.If you want something cold and refreshing think Italian ice,preferably the sugar free ones. If not , then just ice  cold bottled water with a squeeze of lemon or lime can do the trick to refresh. Oily and fried foods are another taboo. It may be easy to just order out burgers and fries along with a Coke but there's a price to pay afterwards.Also you may be tempted just to grill a steak or lamb chop too. Don't. Rich meats also affect your body. Try poached fish or steamed tofu in place or ribs or chicken wings. Any wheat product is also bad too so lay off those cookies and doughnuts.. One of the worst offenders is salt. As we all know it makes us retain water and bloating is the last thing anyone needs. Sea salt isn't as bad a culprit as regular table salt, but it is still salt. Go very easy with it. A tiny tiny pinch is all you need to flavor a dish.

What should you eat?Foods that keep the  moisture out of your body.Summer vegetables are here for a reason. Some of the best to eat are asparagus and cucumber along with summer squash and zucchini. Asparagus is great steamed  and cut into pieces  for a salad. Zucchini can be used in a ratatouille with tomatoes  for a tasty dinner. Cruciferous veggies such as arugula bok choy, cauliflower are also good to eat as are mustard greens, napa cabbage , radish and watercress. Think about a arugula salad graced with watercress and raw cauliflower. Napa cabbage can be made into a tangy Asian slaw with a light dressing of olive oil and ginger. Watercress salad is a nice alternative to regular Cobb lettuce.Try it with feta (a recommended dairy product OK to eat during these hot muggy days) and beets.If you're craving some kind of snack then think goat cheese on rice crackers or a fruity yogurt parfait layered with almonds . Berries also make a good treat because like other suggested fruits such as lemons and grapefruit.If the grapefruit is too tart then sprinkle stevia or the lesser sweet brown sugar on top.

Fight humidity with eating the right foods. You'll feel fresher and definitely more alive. Enjoy every summer day  without feeling draggy and tired.

Bai Drinks A Burst Of Flavor And Health

For soda drinkers like myself it is hard to wean off the sweet stuff. Pepsis addictive, don't even get me started on the allure of Dr. Pepper. Yet they are not healthy, being one of the causes of obesity in the US. Luckily for everyone, including myself, there is Bai, an antioxidant  beverage  that in both juice and carbonated form.

One of the best things about this company is that it is creating jobs and revenue for the people of  Indonesia. The people there  help in creating the drink ,made with th e antioxidant rich coffeefruit, the fruit surrounding the coffee bean(don't worry there's no caffeine in them).It was first made in Princeton New Jersey by the company founder. Ben Weiss.Mr Weiss had a twenty year history in the beverage industry so it was natural to create his own drink, an antioxidant infusion that anyone , from kids to grandparents would enjoy.,  The drink's name BAI is Chinese  for pure which it is(Bai also is an acronym for botanical antioxidant infusions }. Sweetening comes from erythritol, a natural plant based low calorie sweetener derived from plant lichens . It has been around for over 160 years first made by British chemist John Stenhouse. There is also the addition of white tea to give it a slightly caffeinated kick.The drinks are only five calories each and the Bai Bubbles are sold in generous 12 ounce cans.

I love the Bai Bubbles. I first tried their Gimbi Pink Grapefruit and was instantly hooked. The astringent taste is intoxicating, reminiscent of Pellegrino 's Grapefruit sparkling water.There is definitely grapefruit juice in it and it's far from being sour .Their Peru Pineapple is another tasty thirst quencher, incredibly refreshing  and tropical - perfect to drink on this cold winter days  inspiring dreams about warm sunny islands .I also like Bai's Indonesia Nashi pear flavor too. There are very few pear drinks out there and this on is unique. It is like the fruit but carbonated. It even has that earthy aftertaste pears are known for. I will definitely be bringing the Bai BUbblers with me to the beach this summer. My next try is the Bai5. The Brasilia Blueberry ,Tanzania Lemonade Tea and Limu Lemon are on my radar.These drinks are the perfect transitions to drinking healthy , especially if you're addicted to sugary  sweet cola and iced tea fat bombs.

Bai infused drinks are th eperfect antidote for all those sugary colas and teas. switch over to them today and enjoy their refreshing  sparkly taste.They;re a treat for your taste buds and your palate.

Waking Up Brunch

Sometimes brunch can be a sleepy affair.It's the same old omelets, French toast and eggs Benedict.Once in a while a delicate salad or quiche is thrown into spike it up a little.Yet it still remains the same - a sedate meal for both the mind and the palate.However it's time to give this weekend tradition a well deserved jolt. Melissa Clark got the chance to do this and garner some interesting recipes from some of Manhattan's best chefs.New York City is notorious for its brunches . In fact the town probably invented them but as with every meal ,dishes can become boring .Chefs stuck on the shift resentfully whip up the same over used recipes.Luckily that's all changing.Cooks are tapping into their creative vein and inventing new recipes that are sure to be favorites.The ingredients are all the same, eggs,bread, and sausages along with fruit but they're being reconstructed. Instead of a frittata, eggs are now being whipped into a silky terrine ,more like a savory bread pudding.The reasonably priced restaurant El Rey Coffee Bar and Luncheonette. Chef April Bloomfield will still serve a variety of egg dishes at her place, the Breslin. She gives brunch goers, eggs poached with curried lentils and and yogurt or fried with cotechino sausage and beans.There are even baked eggs, flavored with tomato and chorizo. These new dishes will bring in new diners too,looking for something different as well as keeping regulars happy.For most restaurants brunch is the most lucrative meal of the week.Many who can't afford the restaurants dinners will usually try the cheaper Sunday brunch menu.Brunch is also cost effective too.It has given rise to nose to tail cooking.Every part of the animal is used in these new recipes. At the famed Hearth restaurant, the chef serves a slab of pork blade steak, that works well with breakfast menu but not with a lunch or dinner one.Also fruits and vegetables never go to waste.Danny Amend of the Brooklyn hotspot Marco's reconfigured grapefruit slices as a savory salad,drizzled with olive oil and seasalt,served with chorizo sausages.The fruit would maybe be used as decoration otherwise and in this recipe, the entire fruit is being used.As for the booze that always accompanies brunch,that too has been reconfigured.The new star of the city cooking scene,Wylie Dufresne serves popcorn seasoned with Bloody Mary spices, such as Tabasco at his restaurant, Alders. Brunch is no longer a snooze affair in New York restaurants.New recipes are waking up brunch lovers. It's eggs and sausage but with a spark .

Your Holiday Drink Guide

This is the time of year to indulge in fancy drinks.Nothing beats them , especially at festive parties and dinners. Any beverage can run from the traditional to the novel. The ingredients can be as typical as rum nad whiskey or unusual as  sweet potatoes and apple slices.

Yesterday's New York Times Dining section ran its' annual holiday drinks issue.This is a keeper because it can inspire  those at home bartenders to try new. Cocktails as well as understanding old ones.Some of America's best mixologists contributed their best and most popular recipes.Not only that but Dining regulars Jennifer Steinhauer and Helene Cooper give us their fave mixed drink recipes.Theirs are actually fun and fruity.Try the slushie like Red Rooster from Ms.Steinhauser.Freeze a blend of vodka ,cranberry and tangerine juices the day before.The result is a cool on so many levels semi frozen treat with a kick.There is a classic Campari drink ,the ultimate in drinking chic.There's also a Christmas spritz made with Prosecco and pomegranate juice.Another version is one with Prosecco and fresh squeezed grapefruit juice. America's bartenders also have weighed in.Chicago's famed Blackbird restaurant gives us Sweet Potato Dream.Bartender Lynn House bases this unusual drink on her mother's holiday pie recipe.It is a mix of sweet potatoes ,rum and egg with a dash of maple syrup.The result is a custard like heady dessert.Another Chi-town eatery,Sable Kitchen And Bar gives us their version of traditional mulled wine.Mixologists ,Mike Ryan uses his mother's Bavarian heritage to create a perfect mix of Drambuie, red wine and whiskey along with bitters .It is called The Giving Tree and would be the perfect mate to a Christmas roast pork or ham.New York City gives us the Mott and Mulberry.NY bartender,Leo Robitschek of NoMad whips together Honey crisp apples, rye whiskey and the cinnamon laced liqueur Luxardo Amaro Albano.It 's a kicky version of a hot cider drink. The holidays call for fun drinks.Some are traditional,reminiscent of centuries old punches ,others are new with unusual ingredients.Save the Times Dining drinks issue and make them.They're sure toe the life of your party!

Soup And A Salad

Spring time brings about light meals and what better than a soup and a salad? The two columns in today's New York Times Dining section do that just that. They offer a spin on the Italian classic straticiella along with a juicy , citrus infused salad. Both are perfect on their own or even paired together for an interesting lunch or even brunch.

The first recipe comes thanks to David Tanis ' City Kitchen . He creates a  spin on the Roman egg drop soup straticiella. It;s usually made with spinach but Mr. Tanis decides to switch from the green to Parmesan cheese. He also adds parsley and nutmeg for more richness and flavor. He takes it from Mona Talbott who wrote Zuppe, a compilation of Italian soup recipes. She also ran The American Academy in Rome. She highlights some other good recipes such as potato and wild chard and a summer zucchini potage. However thanks to this being the season of eggs, straticella is an excellent way to use them. it's ;s also the perfect light Spring soup .

What would go well a light Spring soup? A light , fresh salad  . That's where Melissa Clark's A Good Appetite .  comes in. She takes grapefruit,a fruit not usually associated with salads and makes it part of a date laced radicchio blend,  She also adds in pistachio nuts for crunch and color. It creates a melange of sweet and tart, along with salty and earthy, The dressing is the remaining grapefruit juice mixed with olive oil and sea salt.This would be perfect with the straticiella however it also stands great on its' own.The grapefruit date salad would also look right in place at a Sunday brunch with delicate mini muffins  as well.

Soup and a salad is the perfect Spring lunch or brunch. Try either of these recipes. They both reflect the season with their refreshing tastes of egg and grapefruit. Both are a welcoming in to a season of airy cooking and meals..

Preserve Us!

Some people may lament the summer's leaving and all the harvest that comes with it. However you can still enjoy what's left of this last harvest and fall's new one by preserving. This homespun method has always been received with a smirk however there is nothing like them. Homemade jams and jellies go well with everything from fresh baked scones and muffins to ice creams and pudding. It's a great way of getting more out of your harvests.

Preserving or canning does take some time and involvement. You do have to have special canning jars with two piece lids for success. The lids consists of a small cap that seals the jar's rim along with an outer part known as the screw or band cap that keeps the inner one in place. You'll also need a large covered waterbath. This is a large pot that looks like a lobster pot . It has a removable metal basket at the bottom and this lifts the jars from the water. You can use a stock pot with a wire cooling rack too. You'll need a jar lifter as well. These look like large tongs and are useful in lifting the hot jars from the water. You'll also need a funnel and a non metallic spatula or knife. .Use these to break any bubbles that may have formed in the jars. Pectins are also needed in the preservation process. These are fruit based gels that helped bind and solidify the preserves.

One you have the equipment you can have fun with what you want to preserve. It's good to use high acidity fruits and tomatoes. They go through the process the best. Most people use strawberries but you can also can other berries such as raspberries or blackberries. Figs can also be preserved along with pears. This last will be entering its' harvest season right along with apples and grapes. Remember that most grocery markets are able to ship fruit in from South America all year round so you can still preserve summer faves likes peaches, and apricots well into December. You can also take advantage of the winter's citrus crop. There are some great recipes for preserved grapefruit and oranges .

Preserving is a great way to hold onto the summer and fall harvests. Homemade preserves are also a great way to liven up any dessert along with adding extra flavor to muffins or biscuits. Try this time honored method for keeping that just picked taste.

Grapefruit A Burst Of Sunshine

There’s nothing like a grapefruit to dispel the winter chill. This bright sunny fruit is a reminder that there are warm breezes and sunny skies somewhere in this wintry world. It’s not only delicious but light in taste and in calories. Grapefruit is a wonderful escape from all those heavy holiday foods.

Grapefruit received it’s name from the fruit growing like grape clusters. However it was called the unbecoming name of shaddock after Captain Shaddock, who first bred the fruit in Jamaica in 1750. It was one fo the world’s first hybrid fruits being crossed with an Indonesian pomelo and the Jamaican sweet orange. It was brough to Florida in 1823 by the Countess Odette Phillippe. It’s one of Florida’s top products besides oranges. Grapefruit flesh usually comes in three colors, red white an d pink. The most famous is the blood red pulped Ruby Red which is grown in Texas where it‘s known as the official state grapefruit The taste varies from bitter and sour to slightly tart. Grapefruit is an excellent source of Vitamin C and lypocene. The latter helps prevents certain cancers such as prostrate. Since it has only 97 calories it’s makes an excellent diet food.

I love grapefruit for its‘ taste and it’s aroma. I‘ve just discovered that freshly squeezed grapefruit juice is an excellent addition to hot or cold tea. It makes either kind of tea refreshing. One of my favorite desserts is grapefruit slices dipped in Splenda. It’s a nice alternative to cakes and cookies as well to everyday fruits such as apples and bananas.

Grapefruit is a fresh , sunny pick me up during all this winter coldness. It‘ s like a miniature sun bursting with goodness. It’s as refreshing as breeze s on a sunny Caribbean or Florida beach.It’s just the perfect thing for these wintry times.

A New Spin On An Old Classic Grog

Mention grog to anyone and they’ll probably ask “Isn‘t that the pirate’s drink?” Wel,l yes it is. However it’s a good drink for a fall party. You can make it to accompany a hearty meal or a chill November barbecue. Grog is also a relaxing hot drink if you’re suffering from a sore throat or even just a hard day at the office. It’s easy to make and doesn’t require a lot of ingredients.



The word grog itself came from an 18th Century British admiral, Edward Vernon, who invented the drink and wore a grogam (a silk and wool blend) coat. His nickname was “Old Grog” hence the name ,Thanks to Britain ‘s involvement in the Jamaican rum industry sailors were able to supplement their diet with rum , mixed with stale fresh water. Lemons were added to give the mixture a fresher taste. It also helped protect them against scurvy. In fact Vernon’s seamen were the healthiest in all the British Navy thanks to this addition. In the next centuries , grog slowly disappeared from the sailors' rations and was only brought out of special days like Trafalgar Day in October to celebrate Nelson’s victory against the Barbary pirates.

Grog isn’t a well known cocktail here in the States although it is made at private parties from time to time. There is a Caribbean version that’s drunk regularly . It consists of water and a light rum along with grapefruit , orange and pineapple juice, A dash of cinnamon is thrown in for extra spice. Your best bet is mixing rum, hot water and lemon juice along with different spices such as cinnamon and clove. This last may be strong. You can sub in cardamon if you like or crystallized ginger for a sweet yet fiery bite.


Use this age old drink during the chilly days ahead. It’s the perfect beverage for those barbecues as well as for a relaxing night by the fire. It just takes a little rum, some citrus juice and a dash of spices to make this special drunk. You may not fee l like a pirate but you‘ll feel shipshape drinking it.

Foodie , Heal Thyself

Guess what, gang, Little Miss Eat This , It's Good For You has not followed her own advice. I am suffering from a killer cold and I'm thinking partially due to not eating enough Vitamin C. This is the time of year when catching anything runs rampant. Gird yourself, fellow foodies and prepare for a long, sneezy, coughy winter ahead.

Stave off a cold by eating foods rich in Vitamin C. I know this is the oldest adage in the book but it's true. Supermarkets have oranges and grapefruits piled high. Buy one or two for yourself for the week. Use your juicer for fresh made juice. Remember that you can use orange and grapefruit juice as marinades and a substitute for vinegar in salads. Pineapple is one of the fruits highest in the vitamin. Get your hands on some for a healthy snack. For veggies tomatoes, broccoli and potatoes (yes potatoes!) give you some dose of Vitamin C. Add more tomatoes slices to your sandwiches or make a tasty bruschetta for lunch. Also think about baked potatoes lavishly topped with broccoli and cheddar for a relatively healthy meal (OK, so the cheese spoils it , but the cheese is rich in calcium).

Once you embrace your cold, then stick to foodie comfort foods. I am living on soup, popsicles, and juice right now along with hot oatmeal for breakfast. That orange that's sitting on my table with be added to the mix today too.

If any of you fellow foodies are sick or starting to get even a sniffle, heed my advice. Eat healthier to prevent getting any kind of crud.