What's Your Healthy Eating For 2026?

 In Wednesday's New York Times Food , food critic Pete Wells wrote about how he gave up sugar in his article about weight loss. Many of us look to a new year to restart our eating habits.Its could be more leafy greens. Goodbye to coffee and chocolate.

What will you do to eat better in the New Year? I feel I need to cut down on soda  - diet and regular. Everyone says I drink too much anyway and   I need to focus on more  in taking water and teas. I am trying to whittle down a three can  of diet soda a day habit to two and then to one. Tea is good anyway ,especially iced. I try to bring a Stanley cup of it wherever I drive.

So, what are you going to reform in this new year? Cut down on cold cuts? Maybe cut back on fast food? Let us know and good luck with it.

The Kid's Table

 THey're often related to  a separate table in the kitchen. Theyr'e forced t eat food they really don;t want to eat. Wh9o are they> Kids at a holiday table. Be kind this Christmas and let them just have ajust for fun meal.

Kids are notoriously ignored  - but in a good way - during holiday dinners. It's basically they have to sit there and endure adult talk. Why not make it  a fun dimmer. Do what the restaurants do - have plain paper and small boxes of crayons for them to draw. This keeps them busy and avoids  squabbling. As for drinks, yes they can have soda however but why not a kid friendly punch to make them feel special.Make them a Grinch colored one that has a mix of Sprite , lime Hawaiian Punch and lime sherbet.  You can also create a fun blend using Sprite or flavored seltzer and a blend of cranberry and orange juices. As for the meal itself kids love sandwiches so why not create a hot sandwich for them. Turkey can easily be put on a split roll and covered with gravy.Ham can be sliced thinly and served in a kid friendly roll up. The little ones should eat their veggies but some of the more sophisticated vegetable dishes may upset delicate stomachs. Serve them plain. Steam spinach and broccoli. Roast yams and sweet potatoes. Serve them in smaller portions and with a kid favorite butter.If they can't have the real thing then, get I Can't Believe It's Not Butter/

End the kid meal with a spectacular dessert. Kids are not going to go for boozy trifle. They're probably fed up with cookies right now. WHy not have a peppermint sundae? It may be chilly and snowy outside but the young ones love an ice cream concoction. Add chocolate syrup and layer it between the scoops. Whipped cream is a must as are red and green sprinkles on top. Let the kids create their own. You could also have chocolate ice cream for them as well. Have soda and seltzer handy too for making fun ice cream sodas. The whipped cream and sprinkles can be used dhere as well. Cupcakes are a must. A fun idea is serving plain ones with just icing on top . Arrange a small table with bowls of red and green M & Ms , sprinkles, along with candy eyes and broken pretzel pieces  for antlers. Also have marshmallows to make snowmen. Another fun idea is a Christmas candy charcuterie board. Have trays full of chocolate Santas and bells , along with coins, and a variety of different flavors of Hershey Kisses, Hershey's has put out a new snickerdoodle flavor that 's sure to be a big hit.Scatter mini candy canes throughout the table.

Christmas is supposed to be for kids. Yet the main meal and dessert  are often geared for adults. Change it up and let the kids enjoy both savory and sweet like their older counterparts.

Your Vacation Kitchen

A vacation in a house with a kitchen is a plus. You can cook and eat when you want. You're not at the mercy of local restaurants and their schedules. Yet you do have to be careful and mindful. This is not your kitchen,  treat it with respect.

Many vacationers head to foreign countries for a week or two away.There's a problem with foreign kitchens.They have stoves that have a Celsius temperature range. If you're not use to Celisus, you'll have to use the converter on your phone e or follow this formula subtract 32 from the Farenheit temp, then multiply by five and divide by nine. (Using Google conversion is much easier, it's more exact, If you do it with the calculator,it'll be off by about .02 degrees).Are the results the same? More or less. There is also the gas mark where one mark equals 275 degrees Farenheit. If your roast or cakes requires four makes to cook or bake you know it's going to be 350 degrees Farenheit .Again there are charts on  line to help you deal with the conversion,If you;re staying in any UK  home and you have a fan oven , don;t be alarmed. This just means a convection oven.It's usually twenty degrees Celsius lower than a regular Celsius temp stove. (you've probably heard Mary Berry use the phrase a fan oven on any of her PBS cooking shows). A fan oven is rather like a big air fryer. The food will be crunchier and crisper but cooked at a lower temperature.

What about other kitchen matters? Most European countries have very small fridges. They need the space for counters and food prep. They're not like the sometimes mammoth  restaurant style ones Americans have in their sometimes mammoth kitchens. Don;t tr y to over stuff yours . Most people overseas keep their milk and butter out instead of refrigerating them .Keep the frozen stuff down to a minimum since freezers are also tiny.. Think ice cream and popsicles or ice lollies if you;re vacationing in the UK.Vacationing in the US is different, but you still have to be mindful of the kitchen and fridge too whether you  stay in a house, apartment or efficiency apartment at the shore.Keep your food to the basics. Good choices are bacon, eggs and milk for breakfast along with butter and something drinkable. Have juice and milk ready for the kids.Most motels have a soda and snack machine on the premises so you don;t need to get a huge bottle of soda. If the kids want sandwiches, then consider having a packet of cold cuts and a small jar of mayo. Take advantage of local farmers markets for produce but don;t overbuy. Keep the kitchen tidy and not over flowing with food or food waste.

Your own private kitchen is a good thing on a vacation. Just be aware of temperature differences along with cultural ones too. It'll make for an easy time preparing home cooked meals for your family.

A Salute To The Master Chef

 Every chef,whether home or professional has a master chef to look up to. They are inspiring and creative as they provide good food and comfort. Some are so perfect they come along once in a lifetime.

This was my Mom who would have been 102(!!!!) today(There may have been some words about telling her age).I wonder what she would think of our Lidl hauls and their very economical prices as compared to Acem's and Stop & Shop. She would have loved their wide variety of international foods.The imports from France would have especially fascinated her and I know for sure we would have had the Lidl escargots and mini quiches. Sh probably would have liked their array of cheeses, with Brie and Lidl croissants on constant rotation. I know my Mom would have been amazed at the prices of many of their products. She would have been amazed at the prices too and what sixty  dollars can buy. A twelve pack of their soda is only $3.25. She would have been in awe of that ,especially since other twelve packs are anywhere between nine and twelve dollars. The lower priced veggies and fruits also would have impressed her since she always felt that cost determined the quality of produce. If it was cheap, it wasn;t any good. Yet Lidl disproves that. I also know she would have liked their soaps from France and their wide array of different personal products like face cream and nail polish remover.

Besides Lidl ,my Mom would have been fascinated with my summer classes of teaching English to both French and Vietnamese students. she would have liked my assignments which included creating fusion dishes. Vietnamese bread banh is on my to make list She would have been fascinated by this variation of the baguette and would have helped in creating them. I inherited her adventurous culinary daring. we were the first and really only people on our block to have a wok in the Seventies along with a yogurt maker. I feel her spirit when I make her favorite Szechuan dish, ants climbing a tree. For us it was sauteing plant based beef crumbles in a mix of olive oil, garlic and soy sauce.it's served on a bed of glass or rice noodles and was always a favorite of ours. I also feel she would have approved of me making the Eritrean stew of lentils and tomatoes , flavored with Berber spices. Would she have liked my Summerween and Christmas in July? Considering Halloween was never my favorite holiday , she may have regarded that with some snark. Christ mas in July? Maybe , if it's celebrated with ice cream cake and hand sandwiches instead of fresh baked cookies and roasted ham.

All chefs have their mentors. Mine was my Mom. She taught me a lot about cooking and baking. She introduced me to new and daring recipes while also cooking and baking centuries old family ones.

Shopping RIght

 Many home chefs don't know how to take advantage of their grocery stores. They may not know how to shop in a discount store or take advantage of a more expensive grocery and what it has to offer. It's time to shop right.

I found this out recently when a friend complaind about Lidl. She said the food was not good quality. That surprised me because I've had nothing but hits from the store. Her mistake was buying their fresh meat, namely chicken. She should have bought from either a chicken farm or a store known for its' meats. For any kind of meat, whether its' steak or chicken she should have headed to stores like Acme, Stop and Shop or Shop Rite simply because they have butchers there. Whatever you buy will always be fresh and better tasting. Lidl is excellent for freshly baked goods like their breads, pretzels and focaccios along with their frozen foods. Thir pizzas are from Italy and taste better than Blaze's or local pizzerias. Other Lidl must buys are their frozen veggies and dinners like their frozen risottos. These re extremely flavorful and easy to store and cook. Another Lidl plus is their good variety of fruits and vegetables. Their seedless purple grapes are wonderful, sweet and delicious. The same can be said to their competition Aldi, They have good and well priced veggies and fruits along with very inexpensive instant dinners like packaged flavored spaetzles and risotto. Their soda, like Lidl's is not only delicious and better tasting than Coke but also much less in price.

What happens if you want to still shop at the bigger supermarkets? You can. Yes, will get better quality meats and fish along with fresh deli food like salads and rotisserie chicken but a bit more in price. You'll also have a wide range of baked goods like Acme 's and Stop and Shop's where their array of freshly baked goods are better than local, privately owned bakeries. However they can be expensive regarding many items. The best bet is to bargain hunt. I'm a huge fan of their lunch meat ends which are always price below two dollars. These are usually hidden in a corner of their hero section.. The turkey one is especially delicious and cheap  $1.45 for a half pound of cubed ends. Buy their jar of in house Signature gravy for $2.45 for a quick hot lunch or supper I've also bought their lunch meat ends ham which is perfect for salads. As with any large grocery store, take advantage of their coupons, and their apps. Acme gives you points toward major discounts and you can save as much as $20 on an order. Another tip is always buy the inhouse brands. They'e just as good as the national and usually taste much better too.This also applies to their toothpaste, mouthwash and some beauty products too as far as with cost.

It does take some savvy and hunting but you can do well both in the better and more cost effecient supermarkets. Use these tips to get the most for your dollar. You'll  do well and also have tasty food and drink.

Old Faithful Igloo Cooler

 It's that time of the year when many will be enjoying a late summer lunch at the beach or a tailgate party. If that's the case then it's time to bring out the Igloo Cooler These are perfect for toting food and drink to wherever you want to go.

The Bento boxes in yesterday's post made me think of my sturdy and trusty Igloo Cooler.

I bought mine at Stop & Shop years ago and it has lasted me though countless beach seasons and long trips down to other parts of New Jersey. It's also a great one to take to work regardless of the season.

What I also like is its roominess too. A small hero or large sandwich along with a soda and a bag of chips can fit easily into it.it's also great for bags of veggies and fruit slices too along with dressing. Unfortunately Igloo discontinued this style but there are some other great totes and lunchpails that could easily be subbed in.  There are also hard plastic coolers for  drinks and ice too, if you;re planning on a big tail gate party.

Igloo totes are the perfect carry all to the beach or a tailgate party. Pick up one for the late summer .They're a great addition to any event.

Eating With Ease Every Day

 It's tough to go on a diet. Everyone knows that. However, there's a new advice book that can help any one struggling with weight and food issues. The author , herself has been through t tough times and knows how hard it can be.

Amy Frienburg Trufas has written an interesting and at times harrowing to read self help book, based on her experiences. Food:Eat With Ease Every Day (Eat With Ease Publishing 2022) tells her story, an autobiography of sorts about an over weight girl who has been fat shamed by all including her mother. The recount of her early years are not for the faint hearted. She is sent to 'fat camp" where she's humiliated further,a heart wrenching chapter in a young , sensitive girl's life.There are stories of her even being humiliated on Halloween by the family doctor who refuses to give her candy as she trick or treats with her friends. Her home life is dysfunctional thanks to an alcoholic mother who constantly berates an young and teenage Amy.Ms. Friedburg Trufas has two outlets, her beloved grandmother and food to turn to .The second only adds to her misery as she tries in vain to lose weight with endless diets and deprivation.

I found myself rooting for Amy and was happy when she found the balance she needed - eating with ease - and not "dis-ease" as she phrases it. There are recipes but they're broad and you can make what them what you will. Amy's Satisfying Salad gives the basics of creating a healthy salad. It's up to the individual following it to put in the their favorite veggies and lean protein. it's then dressed with a simple vinaigrette. There are excellent tips on late night snacking (the downfall of any dieter) as well as how to eat healthy in  a restaurant or when ordering a take out. She has good advice on drinking more water and staying hydrated as well as advice on cutting down sodas and other sugary drinks. There is a page on managing cravings. If you want that brownie , Ms Friedburg-Trufos writes, eat it. It beats eating a variety of substitutes like carrots.It's OK to stumble too.Don'tt look back but look forwards instead, to healthier choices. Another plus is space for readers to write their goals and strategies. there is also a section on self love too , readers will find wise and thoughtful.

Food:Eating With Ease Every Day is a must have for those struggling with weight. It is not just advice but  a journey of one's woman looking for a better life for her body.It is a story worth reading.

Food For Protest

 There have been more protests and walk outs in recent history. What fuels a march? Besides fury and a reason to make society better, boundless energy. That energy needs to be had by food.

No matter what you believe in, those demonstrations make you hungry. Some shop owners will hand out free bottles of water and if you're lucky sandwiches. However these are few and far between. Seasoned marchers will advise that starting the day with a protein packed breakfast is the best way to go. Some have eggs and beans, some go for any type of eggs with bacon or sausage or both. You could also start an active day with a protein packed smoothie. This involves a scoop of protein powder, usually vanilla or fruit flavored mixed with different fruits and milk. Vegans will appreciate a kick from soy, almond or oat milk. What's good about a smoothie is that' it's portable. If it can't be finished just pour the leftover into a thermos and have for lunch later. What to do if you're hosting a group of fellow protesters? Think a strata which is an easy eggy . cheesy casserole. You can also add much needed protein in the form of ham, bacon or breakfast sausage or all three. This can also be made vegan, by using Just Egg vegan substitute., Miyoko's creamery cheeses and Morningstar Farm's soy breakfast meats.

Once your protest start, consider what to bring and how to pack it.  A cooler works if you're not too far away from your car. This can be packed with ice and hold sandwiches ,drinks and snacks. Keep in mind that you'll be exerting a lot of energy. Levels should be kept up because marches and sit ins are not short affairs. Some can last for ten to twelve hours. Carry water which is necessary  ,not just for hydration but for lubricating parched vocal chords after chanting and protesting. You could also carry energy drinks such as Gatorade. Stay away from such high energy drinks like Red Bull. They will dehydrate you along with making you run for the bathroom several times  over. This can cause a problem unless you're marching in a park where there are restrooms. Save the soda and tea for after the march. These too can have a diuretic effect. Keep a few energy bars in your pocket.  These will give you the fuel to carry on and carry on strong. Stay away from the overly sweet and chocolate coated ones. Try ones that are made with oats and honey.

It takes energy to defend a cause you're passionate about. The energy requires the fuel to carry on. Eat and drink well to ensure you march on.

A Brave New World

 As much as we need our gall bladders , we actually don't need them. Humans , surprisingly can live without them.There will changes to diet but life can continue on without thus tiny organ.

I'm about to find out how much I can live without this yellowish green little pear on Wednesday when I have it removed. A lot has changed since my grandfather's day when he had his (just two months before I was born). Gallbladder removal  usually required a week long hospital stay after a five inch incision was made in the upper right abdomen. Not anymore. The operation is now known as a "procedure" and treated much the same way as a tooth extraction (this is where I shake my head)It's laparoscopic and will only take an hour and a half.. A small video camera is in placed  in one of the four incisions in the upper right quadrant .Special, small surgical instruments are also inserted to sever the bile ducts. These are reattached to one leading into the upper intestine. You usually (and I'm hoping to go home) leave after four or five hours in the recovery unit unless something happens such as an infection. Then it's four days of hospital food.I'm hoping for the best, preparing for the worst. I'll be off for a week or two .

When I come back it's discovering and writing about a whole new world. Digestion is tricky at best without a gall bladder.I will have to eat smaller meals more often. Think grazing.This I don't mind.because I do this anyway.  My body won't  be able to process Fried foods such as potato chips and fries are definitely off the table. fried meats like chicken are also a lifelong ban (although I could sneak in a drumstick every now and then).Foods should be baked, steamed or broiled. There should be more fruits and veggies on my plate which is a plus. One,'I'm a big believer of using fresh fruits and veggies whenever the season and, two I do love them. I will have to put a kabosh on cookies and snack cakes (although like the chicken leg,I could sneak in one or two every now and then),Caffeine, whether in soda, coffee or tea is also not allowed. Caffeine increases the amount of stomach acid which in turn makes the stomach empty faster. There could be more gas, sharp pains and bloating. The same is said of chocolate which will be limited to once in a blue moon. My diet will be different but healthier.

This little pear has caused me trouble over the years but I will miss her. This new world is going to be scary and frustrating. As with any new venture.I will do the best I can.

Customizing Rubs And Sauces

We're in the full swing of barbecue season> That means delicious meats and veggies on the grill, sizzling with all sorts of flavor. How do they get to be so tasty ? Rubs and sauces but not just any rubs and sauce . Ones you make yourself.

Many novice grillers will ask what's the difference between a rub and a marinade. Rubs can be wet or dry an marinade is always composed of liquid materials. Rubs are usually just added just before grilling. Meats and veggie are usually marinated for a few hours before cooking. What makes a good rub?  A combination of sugar ,salt , herbs and spices. As for the sweet, brown sugar is always used.It gives the rub and meats a mellowed, earthy flavor. As for the salt. a good sea salt always works. The spices can be what you want. Many use paprika for kick and color . Cayenne can also be used, mainly for fire. You can add a lot or a little of this, depending on how you like heat. Cumin, a spice used mostly in Mexican and Indian cooking, can also be thrown in . Dried garlic and onions powders give a rub more flavor but use these sparingly. The flavors can be overwhelming in generous quantities. Are rubs different from meat to meat? Not really. What makes a good wet rub? Any liquid from an oil like avocado or olive to juices such as lemon or lime. This is combined with the other ingredients to make a paste to rub onto the meat. With these you can add minced garlic or freshly chopped onions.

A marinade is no different than a rub because it , too, flavors meat or vegetables.They're different, however in that not one marinade is for all meats and veggies.  A good steak one has Worcester sauce in it mixed with lemon juice and olive oil. It's spiced with dry parsley flakes, garlic powder and dried basil. You could add some hot sauce for kick if you want. As for chicken think sweet.  Soda such as Pepsi, Dr, Pepper or Coke can be used for this as it offers the perfect balance for  balsamic vinegar and soy sauce.Lime or lemon juice can be added for some zing . Crushed garlic and cumin give it more flavor and more of an unami taste. Orange juice is a must for  marinating chicken. You can use fresh squeezed or already juiced. Try it in a combo of olive oil and soy sauce. Chop in garlic if you want or onion for more flavor and sprinkle in rosemary and oregano. if it's a little to tart, then add a drop or two of wildflower honey to balance it out. Veggies can also benefit from a good marinade. Start off with olive oil and balsamic vinegar. Add a quarter teaspoon of maple syrup or honey . These caramelize the veggies giving them a nice glossy finish. Garlic and onion powder can be added. Stir in a few hot pepper flakes for some zing.

Grilled meats and veggie always can benefit from a little more flavor and zest. Any good rub or marinade can do this. Try one or the other for a truly delicious barbecue.

Parties Separate But Apart

There are parties and gathering but they're different. We are celebrating but six feet apart. Does it work?  Sort of, for now anyway.

I recently went to a neighbor's twin granddaughters twelfth birthday party. An ice cream truck provided the treats and that was it. Everyone had the choice of whatever ice or ice cream along with going back for seconds. It was only one hundred dollars for their mom to rent plus the price of all the ice cream eaten. Neighbors were invited which was sweet and nice. There was a covered gazebo in the backyard where there was enough room for social distancing and eating. The girls had pizza earlier for their friends and saved the ice cream as the "cake. There was no Happy Birthday's sung, no games to win prizes. There were, however,  loosely clustered groups, all with masks and respecting social distancing. It seems this is common from what I heard from others.Many of their kids went to various ice cream or other food truck parties in the last months. Kids ate fun and tasty food while enjoying sorely missed company.  As for the twins' get together, neighbors caught up on gossip, masking up after they had their ice cream or ices. It worked. We all kept our distance and respected each other's new personal spaces.

Friends are also talking about socially distanced parties and get togethers. Of course, they'll be nothing grand. No one will be sharing salads and we definitely won't all be digging into one plate of dessert. We may just even bring our own prepared dishes , a kind of brown bag party. This wouldn't be a bad idea. Guests could bring their own sandwiches  and refreshments. After all it's the company not the food that matters.It's just a chance of being together and having some semblance of our former lives. If any host wants to supply food, then maybe brown bagging is the way to go. Subway and many grocery stores such as Acme have already made heroes, Serve these with individual bags of chips or sandwich bags of cherry tomatoes , broccoli and cauliflower florets and individual dip cups. Mini ice buckets filled with water and soda can be placed by chairs that are set six to seven feet apart. There should also be mini hand sanitizers and wipes too. As for dessert let people make their own s'mores. Have a little bag full of chocolate bars, graham crackers and marshmallows.

Parties are meant to be fun. In this new era, they still can be with guidelines and respect. There is still a time and a place for good food and good company,

The Cirrhosis Diet

The liver is one of the most important digestive organs humans have. Yet it can be damaged, thanks to bad eating and that means a special diet. The cirrhosis diet can help and can even prevent liver damage.

I am interested in this because i may have non-alcoholic fatty liver disease. This is a the onset of cirrhosis and untreated  can lead to liver cancer or liver disease. It can be stopped or slowed down. The liver won't return to normal but the disease won't progress. How did this happen? Eating way too much sugar and fried foods along with an addictive passion to fast foods.I had been diagnosed seven years ago by a doctor who had a very cavalier attitude towards it. I did try to stave it off for years , taking milk thistle which helps every day.I plan on taking it up again and recommend others with CDL chronic liver disease to do the same. Dandelion also helps. Both can be bought at GNC  chain store around the country. I will also be cutting out fried foods  along with ones heavy in salt and sugar. It's no more cookies and candy - which were my downfalls. Soda and fruit juices are definitely out. In fact they cause more liver damage than alcohol. White grains such as refined flour and white rice are also off the table -literally. Potassium rich foods like bananas and cod should be nixed. Potassium contributes to liver disease so avoid other foods such as peas and sweet potatoes too.

What will I be able to eat? Luckily my favorites - cruciferous veggies are on the list. That means I can have them and Brussels sprouts with a small amount of butter. Other veggies include another favorite Brussels sprouts and avocados. Spinach is another must eat green that can help the liver. Have it in a salad  with olive oil and lemon. No vinegar because it's toxic to the organ.Tomatoes are a must eat and and a must drink. Tomato juice makes a great snack, especially if it's jazzed up with turmeric. If you have CLD please add this amazing spice to your spice rack. It can retard the disease thanks to its' anti-inflammatory properties.Ginger is another spice perfect in helping this disease. It, too has anti-inflammatory properties, namely proteins that help in reducing scar tissue. You can also make a ginger tea by slicing up the fresh root and boiling it. Keep in mind that it's also good for stomach aches and colds too. As for drinks it will be coffee, flavored seltzer and green tea. It will be hard to give up fruit juice and soda but this is something I have to do. To be honest in a few months I'll wonder why I even drank them at all.It'll be the same thing for all those bad foods too. I'll look at them and wonder what i saw in eating them.

I do not look forward to this diagnosis.I do look forward to healing myself with good foods and good beverages. Hopefully I can take myself back to what it was.

The Elder Parent's Thanksgiving

Thanksgiving is a time for families and continuing culinary traditions. It becomes more meaningful as parents age. They still want to be part of the cooking and crowd yet there are circumstances that may be difficult. It may be hard to celebrate- yet there are ways of making it a bit easier.

Some older parents are still agile both mentally and physically in their eighties and nineties. They can be helpful in the kitchen and in the dining room. Have them do small chores such as peeling eggs for deviled eggs or uncorking wine bottles. They can also help in tasting and offering their opinion for different dishes as well as reminding you what spices and their amounts to use in family recipes.The important thing is not to tire out the older generation. If they want to nap before dinner, let them,if they oversleep let them. The meal will still be hot when they wake up. To keep a harmonious table, let them talk about what they want to talk about and have the kids engage with their grandparents and great grandparents. (this is a good time for the no phone rule at the table). Also keep an eye on what they eat.  Those on dialysis should have more high quality protein such as the turkey and less processed foods such as Stovetop Stuffing. Make sure they eat some portion of veggies. Diabetics can enjoy the main meal but desserts can be tricky. Try a no bake low carb pumpkin pie that has low calorie brown sugar add for sweetening and a pecan nut crust. Another sugar free dessert is a pumpkin cheesecake with no sugar. It's got the same creamy silkiness of the real thing but it's made with Truvia.

One of the hardest conditions to deal with is dementia. It's is difficult , especially for family members who remember their parents as vibrant people, steering the Thanksgiving dinner with a smile and steeliness. The best bet is just to roll with it. Enjoy this time with them, no matter how trying it will be. You may have to plan the Thanksgiving dinner in the early afternoon. Some sufferers have what is known as "Sundown Syndrome" which as the sun goes down , anger and confusion may set in. Simple tasks such as stirring mashed potatoes or setting the table can be calming for them. Also conversation is important. Ask them about Thanksgiving pasts but don't become frustrated if they don't remember . As for drinks and food, certain ones can actually help. Serve Concord grape juice instead of soda. The grapes boost cognition as well as cardiovascular health. Cut out sugar where you can too. It can make blood sugar levels spike which is linked to the disease. Sweeten pies and cranberries with agave or maple syrup. Try to avoid overly processed foods and ingredients  which can affect the mind. A dish such as green bean casserole is made with mostly processed ingredients such as mushroom soup and frizzled onions. Skip that and make the fresher string beans almondine instead. It has freshly squeezed lemon juice and almonds which improve cognitive memory.

Thanksgiving with elderly parents can be trying yet also joyous too. Make sure mom and dad have a good holiday.If they will you will too.

Baby Nutritionists

With school starting during the next few weeks , it's times to talk about the ABCs of nutrition. It's important to teach those little scholars about what's good to eat.The earlier they know, the better their futures, without obesity and sickness.

Parents with their eldest or only children going off to kindergarten or pre-K have it the luckiest and the easiest.Their little ones have not heard about snack or lunch swapping yet.Sliced peppers and tomatoes will still have appeal as will cubes of low cal cheese. Emphasize that healthy food leads to being smart and better grades. Also stress that potato chips and candy are fine at parties but not at lunchtime. This will be hard so it,s important to make the  food fun.Start with lunches or snacks at home.There are food cutters that come in all sorts of shapes from dinosaurs to hearts.Amazon has the best selection with prices ranging from eight to fifteen dollars.The more advanced kits also have fun animal topped forks and picks .Remember that these can also be used on such fall fruits as apples and pears. Another must do is taking the baby nutritionist shopping.Get him or her acclimated with the produce section. Show them the different kinds, try samples if they have them. Ask for their input when it comes to choosing.Always praise.Never criticize.

Here is the big poser: can you raise a baby vegan? The answer is a surprising yes. A child can live without meat.Just remember they do need vitamins and some protein.Children expend more energy per pound and need to take an equal amount or more in.Try to have healthy proteins such as almonds, nut  butters, and avocados. Try cut out almond butter sandwiches on whole grained vegan breads.Create fun guacamole for afternoon snacking.Show them the different types of nut butters on your next grocery trip. If they're intrigued by sunflower seed butter, buy it. butter.It's a nice alternative to the other butters and expands their palates.During the same trip introduce them to the avocado section. Let them feel the different textures and see the differences between ripe and green ones.Baby vegans also need Vitamin B-12, iron and calcium.The first can come from soy milks, veggie meats and non sugary cereals. Soy milk comes in chocolate flavor so you can interest them that way.Iron comes from vitamin C products and calcium can be found in fortified orange juice.

A baby nutritionist is easy to create.Get them interested in healthy food from pre K and kindergarten.They'll eat better and you'll feel better.

A Can Of Wine And Thou

A loaf of b read, a can of wine and thou - wait - whaattt??? A can of wine? Yes, there's a trend now that has this fermented grape juice being popped into pop top cans. Before oenophiles turn their noses in the air, there is a lot of benefits to canned wine.

Eric Asimov pondered this in his weekly column, The Pour in today's New York Times Food section. It started with couple Gina Schober and Jake Stover talking about their wine loving friends who enjoyed an active life. Their fondness went hand in hand with hiking , biking and boating, activities that get laden down with heavy bottles.There had to be a lighter way to transport the drink - why not in cans. Husband and wife then started Sans Wine Company in 2016, dedicated to making good California wine and putting it into convenient lightweight cans. The couple does have experience. Mr. Stover was a vineyard manager who had made wine and had the necessary connections to find desirable vineyards with available grapes. His wife worked with a wine brokerage and knew how to market and sell wine. They used grapes from a single vineyard that had organically grown varietal breeds. These cans are not meant  to join wine cellar collections. They're meant to be imbibed the day they're bought so oenophiles can take advantage of their freshness  and deliciousness along with being thirst quenching. The next step is bringing back wine coolers with organic wine mixed with organic grape juice.

One of the things that's most appealing (at least to this environmentalist) is that it leave almost zero waste.They are kinder to the environment than glass and easier to recycle. As for shipping, they are lighter and require fewer packing materials. There are other benefits to them as well.  Cans are lightweight and easily portable. They can be used where glass is not appropriate such as pools, beaches, rock concerts and sporting venues. They're perfect for backpacking trips  Restauranteurs like them because there is zero waste of the alcohol. Bobby Stuckey and Lachlan Mackinnon-Patterson of Frasca Food and Wine in Boulder Colorado serve single serve sparkling wine and a prosecco like sparkling wine without having to dump out leftover wine. The prices aren't so bad. Cans of reisling and carignan are both fifteen dollars while a 2017 can of  2017 Napa Cabernet goes for twenty-five dollars. Union Wine Company in Oregon sells 375 milliliter cans in a four pack for twenty-eight dollars. Not bad for a picnic at a concert or enjoying a sunset dinner on the dock. The only problem would come with underage drinking with teens and tweens guzzling the stuff like it's soda.

Wine in cans? It will be popular once it's out there. People will like the portability and ease of wine in lightweight cans. It's a sip in the right direction.

Making That Bread

With St Patrick's Day coming this Saturday , many home bakers , novice and experienced are planning on making Irish soda bread .It's one of the easiest breads to create. Then, surprisingly most breads are. They're an easy and fun bake.

Maybe Irish soda bread should be considered the gateway recipe for new bread makers.It is one of the easiest outside the packaged loaf mixes from Pillsbury and Krusteaz.Like cake, it  requires sugar, margarine,  and flour along with one egg. Irish soda bread does require just a teaspoon of the baking soda that gives it its' name along with buttermilk . Raisins are optional, but they do give it an added sweetness. There is some kneading but the best part is that it doesn't have to be proofed like yeasty bread dough. The baking soda acts as the yeast, allowing the loaf to rise.Irish soda bread is also considered a quick bread which is much easier to make., Banana bread and date-nut bread, two kitchen classics are other examples of quick no yeast breads.They both have dense heavy crumbs with very little air holes.Neophyte bakers may feel a bit anxious about making even this kind of loaf. Don't despair, There are some good mixes out there with Pillsbury leading the pack. Their mix can be made into loaves or muffins and come in a variety of flavors. Try the lemon poppy seed or cinnamon swirl.Krusteaz is another company that has some tasty and simple bread and cornbread  mixes, that include cinnamon swirl and fire roasted corn bread.

Once you've mastered quick breads you can now try your hand at yeast breads. What is the best yeast to use?You can't go wrong with Flesichmann's. One of  the bonuses of using it is that the website has a how too, along with info on what it is and what it does.Another good yeast for bread and rolls is King Arthur's. The company even sells sourdough starter. King Arthur 's also sells a variety of flours too, from wheat to gluten free to nut and coconut flours. Now comes the bread recipes.Start with one that has very few ingredients. The basic load recipe is one that requires active dry yeast, flour , and salt.The only liquid used is water which, along with the other dry ingredients .it makes for a nice light loaf.For the more adventurous there is Italian and French loaves that require their own pans. These sort of resemble corrugated roofing allowing the baker to make three loaves at a time.Some recipes call for the addition of olive oil or honey. When  you've mastered the craft think sausage or cheese breads.These are fun to make and the highlight of any dinner or picnic.

Bread is not that hard a recipe. Start with an easy one like Irish soda bread and work your way to the more challenging recipes. Once you start it'll be hard to quit.

Salads With Purpose

Can a salad be good for you and good for the earth too? Yes it can, thanks to a new rush of salad chains that offer biodegradable packaging. The food is not only delicious but purposeful.

The New York Times Sunday Style section featured a close up of  fast casual chains Sweetgreen and Chop't, written by Jonah Engel Bromwich who writes for the NY Times' Style section explored these  trendy chains that are more in metropolitan areas than in the suburbs, There's also Dig Inn and Just Salads, with the same mission purpose and appeal to young urban hipsters.Another plus is that the chains buy local and organic produce, which helps farmers from local farms.The biggest pull, especially for the eco-conscious is the biodegradable plates and cutlery. At Sweetgreen, each site has a huge bin proclaiming that the company's utensils, plates, napkins and cups are plant based and go into the compost bin with any leftover food. Just Salad has a better idea. They have their food served in reusable , plastic bowls.Its' director of marketing, Stephen Schwartz says that they save over 75,000 pounds of plastic from being thrown out. This is a better bet, especially if the bowls are brought home and saved for leftovers.

How are the salads?It seems that greens are the urban worker's lunch of choice. Many feel that an old fashioned lunch a hamburger or a pizza slice is too heavy and it'll make them feel sluggish. Salad bowls are better. The ingredients are lighter and fit in better in  a schedule where there really are no more hour long lunch breaks. Workers order on  line , pick it up and go back to spreadsheets and clients.The choices are healthy and yet filling. Sweetgreen offers salads and warm bowls - ones with roasted chicken or steelhead  a type of rainbow trout. There are also vegan bowls too, full of curry flavoring and quinoa along with roasted tofu and portobellos. There's also make your own - which is great for both meat eaters and vegetarians alike.Just Salad goes one step further by selling the ever trendy avocado and the new hummus (!) toast, a thick slice of Italian bread slathered with hummus,  roasted tomatoes, cucumbers and feta cheese. Most have seltzers to drink but Chop't does sell sodas too.

Can a  salad save your diet and the world? Yes, if you go to any of these chains, from Sweetgreen, to Chop't, along with Digg Inn and Just Salad. Try them to not just good about your diet but about what you're contributing to the world.

Savory Cakes

We all have a notion of what cakes should look like and taste like. We expect a sweet, vanilla or chocolate flavor. Sometimes there's the zing of spice or punch of fruit. We never expect there to be a savory taste. Yet, there's a whole new breed of them out there - savory cakes.

The notion has intrigued me ever since I read about it in David Tanis' A City Kitchen column in last Wednesday's New York Times Food section. He offers a carrot cake, but not the kind loaded with raisins and frosted with cream cheese icing. This one has not a speck of sugar in it, save for the grated carrots. The base is white cornmeal mixed with white flour. Not only are grated carrots added but also zingy scallions along with cumin and black mustard seeds.Like sweet cakes, there are eggs to give it body as well as baking powder and baking soda to give it lift. Unlike its' sugary cousins, feta cheese is also added. Mr. Tanis frosts his with creme fraiche  and is decorated with cilantro sprigs and more scallions. It would go well with the potluck recipe from Melissa Clark's A Good Appetite column. It can also go with salads too, as Mr. Tanis suggests or possible as something to dipped into the yolks of sunny side up eggs.

The entire idea of of a non-sweet cake is fascinating. There are savory cookie recipes,from wafers to shortbreads. These are usually served as hors'd'oeuvres or with soups, a different change up from crackers. Savory cakes? Are there any, besides Mr. Tanis' recipe? Yes.  Eating Well offers one loaded with cauliflower and garbanzo bean flour.  Roasted pepper and dill give it color while feta and eggs give it body.It's served warm  and alone so it's meant to be eaten as the main course. It would work with a plain  salad on the side or possibly grilled chicken breasts or salmon.  Food 52 has a recipe for a savory sausage breakfast cake that's chock full of  pork sausage, onion and cheddar cheese.  The cake element comes with the flour, baking powder and soda along with eggs and milk.Mayo is added for smoothness and a silky crumb. This would be the perfect brunch cake, with a slice accompanying an omelet or again dipped into a sunny side up egg. A slice would also make a good breakfast or even
 lunch on the go too.It would be interesting to make any of these savory cake recipes into cupcakes, frosted with creme fraiche or plain cream cheese or dusted with cumin or paprika.

Savory cakes instead of the traditional sweet? What an interesting idea? It certainly changes the way we think about  and eat cake.

That Last Minute Frenzy.

The best part of Christmas is the array of dishes and drinks. The worst part is that last minute race to get everything.One of the best moves to alleviate this is to make a list of what's needed. It saves on getting doubles or forgetting a vital ingredient or component of dinner.

Tomorrow is going to be one of the busiest time of year.The roads are going to be clogged. The supermarkets are going to be jammed with home chefs and bakers looking for everything from cloves to colored sugar. It's going to be a mess, What can help anyone is making a list of what's needed. Check to see if you have all the ingredients necessary to create a holiday dinner.Also remember to stock up on the items that you know will go fast. This usually means soda, rolls, olives, and cheese. If you have to go to the store, remember that stores can run out , and the holiday weekend can interfere with deliveries. If that's the case settles for substitutes, like the generic brands. Don't go on a multi store mission.Again the main thoroughfares are not going to be the best, Stay put. Most big supermarkets like Stop and Shop and Acme have enough variety that you can find substitutes.

Another way to deal with that last minute frenzy is think outside the box. Dollar stores can provide you with everything from mints to tablecloths. They're great places to stock up on plastic cups and glasses  along with centerpieces and favors.Any dollar store has salad tongs, meat forks and a whole slew of kitchen tools to facilitate prep time. Also pick up dishwashing soap there too for all that washing up afterwards.If you run out of something during cooking or baking ,don't despair. Do what home chefs and bakers have done for centuries - borrow. If you run out of anything, then rely on friends, family and/or neighbors to supply you with any ingredient.Payback could be a cup of whatever was borrowed. An even better return is a meal in or a plate of cookies.If you can;t borrow - innovate. . Honey can be used for sugar. Nutmeg can be a sub for cinnamon. Create a new dish using what you have in the house.You may surprise yourself  along with family and guests.

Don't be swept away in the last minute holiday frenzy. Do what you can to avoid it It'll make for two days of easy cooking and baking..

Buffet Bonanza

In the last twenty years a phenomenon  has happened with American dining - the birth of the all you can eat buffet. These are all over the US right now, competing with fast food and slow food. Are they all that they promised? Yes and even more.

It seems that every town now has some kind of buffet. They used to be few and far between.I remember going to one twenty years ago for a bridal shower. It was amazing to see , with the variety of meats and sides.I had only ever experienced this in Atlantic City , where there was an all you can eat buffet in every hotel/casino. This probably was taken from Las Vegas where the concept is used to keep gamblers in the casino.Now it's one of the top industries for Chinese immigrants.providing employment for many young Asians..The buffets are taking over from the concept if a sit down restaurant where there is a set menu, usually  featuring Cantonese or sometimes Szechuan dishes or a combination of both.The buffets do offer such classic dishes as fried rice, lo mein and shrimp in lobster sauce but they also appeal to trends such as a sushi station along with other ethnic dishes such as ravioli and kielbasa.I know two local ones that also feature a weekend brunch menu that highlight bacon and sausages, along with pancakes and egg foo yung  (oh, well, they do try). Another non-Chinese idea is dessert. The Chinese usually just have fruit, namely oranges yet most buffets have a whole pastry  tray featuring Italian specialties like panna cotta and tiramisu. There are also neat little squares of vanilla, chocolate and carrot cakes as well as ice cream too. Fruit is there , thankfully, as a respite from all those calories..

Are these buffets good for a country known for overeating and obesity? Actually yes. Unlike most restaurants and fast food joints , people have more healthy choices. Any diner can make a plate of lean meats and veggies with melon or strawberries for dessert. It's just staying away from the sauced dishes and fried foods like chicken, cod, French fries and onion rings. Throw in a good portion of  plain white rice to fill up, This will fill you so you don't go back for seconds , thirds or even fourths. Another smart idea is portion control. Yes , you can have those fish sticks, just don;t pile your plate with them as some careless diners are wont to do. The same for those "fun" sides like crab filled mushrooms, and fried plantains. The idea also applies to dessert too. As tasty as your buffet's chocolate cake is, don't go hog wild and get three pieces. Share it table side.All buffets also offer bottomless drinks. Again choose wisely. Buffet foods tends to be salty which brings on massive thirst. Before you know it you;ve finished off your first glass and want more. Soda and sweet tea is loaded with sugar and calories. Stick with lemon water and unsweetened ice tea.Some buffets do offer club soda  and this is a great choice of having a fizzy drink without all the guilt.

Buffets are now a fixture in America. They're not going away any time soon People love them too much . After all, they are fun to visit and to indulge those foodie passions and crushes.