A Fine Vinegar

There's a saying about catching more flies with honey than with vinegar. Well, that was true back then but now this condiment?) has gone more upscale. There are several artisanal ones out there that can be added to main dishes. There's more to it than just fermented wine.

What is vinegar exactly? It's simply oxidized wine , beer, cider or even fruit juice with a high ethanol content. Its' name comes from the Old French vin aigre or sour wine. Vinegar has been mentioned in both the e Old Testament and the new.Ruth dipped her bread into it while Jesus was offered vinegar soaked bread when he was on the Cross. it was one of the four favored condiments of the prophet Muhammad. It was until 1864 that Louis Pasteur showed how vinegar came about by natural fermentation.

Surprisingly enough there are twelve (yes, twelve) different kinds of vinegar out there. There is the traditional ones made with red wine and apple cider but there are many others as well. There is malt vinegar popular in England and on chips. there is also rice vinegar , used frequently in Japan. Fruits play an important part in European vinegars with raspberry and quince being the most bought flavors. Germans prefer a vinegar fermented from (what else?) beer. In the Philippines cane sugar is used ot make a very sweet vinegar.Middle Easterners create a vinegar from dates while there is also a raisin flavored one.

Of curse vinegar gained gourmet status when balsamic vinegar made its' way onto table in the late Nineties. This is a fermented concentration of white grape juice or must from Modena, Italy (where Luciano Pavarotti was from). it is then aged in tuns or cask made from various woods, such as oak, cherry, juniper, ash, mulberry and acacia. it is then aged from three to twelve years. It is a heady brew to be used lightly in salads and over cold vegetable antipasto.


You can create your own artisanal vinegar. A good friend of mine has turned this into her favorite hobby. She infuses every day red wine vinegar with salvia , oregano and rosemary to create the most amazing tastes. These are perfect on all sorts of salads. It's easy , Just a a few sprig s of any herb to your favorite vinegar and let stand a few days.

Vinegar is gaining in popularity and versatility.You can stick with the original , try balsamic or create your own herb infused kind. Any will add a new spin on your old salads and veggie dishes.

Pantry Raid

October is the time to start stocking up your pantries as well as your freezers. You never know when you’ll have weekend guests or be stuck indoors due to weather. Be prepared with a fully stocked arsenal of canned goods.

What should a well stocked pantry have? Tomato sauce and paste are always good/. You can use these for sauce or chili. Another good stock are beans. These can be use din salads, chilis or on their own and are a good substitute for meat. Other good canned items canned corned, mushrooms or string beans are another must have. These are good sides or make wonderful additions to soups and stir fries. I always want rice and mashed potato mix in my pantry. Rice is a great accompaniment to any meal . Mashed potatoes are easy to make for a Saturday lunch or dinner along with being hearty. Tinned fruit is also good because you can use it as a snack or as part of a dessert for the holidays,

As for freezers, store some of your leftover pesto and homemade tomato sauce in it. You can make lasagnas and also store them there. If you’re anticipating guests you make want to make a few meals in advance to save you time and energy in the kitchen. These you can store in the freezer as well. Also keep a few steaks and chops on order for those snowy or sleety days when you can’t make it to the store.

Remember to keep both your pantry and freezer well stocked. Begin now by buying meat sand canned goods on sale. You’ll be glad you did.

Table Hopping

Tomorrow I'll be helping out at my Alma Mater's Health Fair to run a table dedicated to vegetariansim.That I don't mind. What I do mind is getting the food ready tomorrow. Helping out with anything that involves eats is nerve wracking.

For onesout there who arenewbies all I can recommend is prepare , prepare prepare. Have a strategic battle plans that involves everyone helping you. This can apply to a bake sale or something along the e lines of what I'm doing. Buy napkins, plastic utensils, toothpicks and paper plates from your local dollar store. You can buy these in bulk without breaking your budget. Secondly get your ingredients or food ready one or two days before. If you have to bake then carve out two to three hours of your schedule to do so. Have help when doing this. Remember to have plenty of storage space such as a freezer , fridge or pantry. Also be aware of where the microwaves or sternos are wherever you're setting up. This helps to cut down on confusion , stress and panic when you have to reheat something.

When the day comes, don't panic, Get everything organized and in the back of your car. Delegate as soon as you get to the auditorium, gym or parking lot.If you have to heat up anything, find the nearest microwave and do so. make sure all the napkins are in a neat pile as are the plates. Also make sure you have the cash box ready with change.

After this go home. have a glass or cup of something and relax. Hopefully you won't have to do this for another year. At least that's what I'm hoping for myself.

Happiness Is A Crispy Cracker!!!

There’s nothing like a Saltine or a Ritz cracker. These are the perfect comfort food , reminding us of a good bowl of soup or a really outstanding cheese. They’re also fun to eat all with their salty crunch and crackle. Who hasn’t tried whistling after eating a few too.

Crackers are an American invention , being first made in Massachusetts in 1792 by John Pearson of Newburyport. They were quickly embraced by merchant sailor s because they were easy to store and didn’t rot. Originally called sea biscuits (ye s like that famous horse) they didn’t get the name cracker until 1802 when Josiah Bent, also of Massachusetts over baked a batch .They crackled when eaten and thus the birth of an all American snack. Later the bent family sold the recipe to the National Biscuit Company or Nabisco and this was born the Saltine. Ritz crackers came about during the Great Depression when people were looking for little affordable luxuries to eat.

OK, so here is my challenge to you. (well the three of you reading this) what’s your favorite way to eat a cracker? Is it with cheese? Loaded with peanut butter and ham? Crumbled over chili or dunked in tomato soup? Has anyone ever made Ritz's mock apple pie or the Saltine chili bake? Let me know.

Anyway , enjoy these American classics anyway. They’re good with just a hot cup of tea or a glass of icy soda.

Grape Stained Memories

Anything with the Welch's label on it is the stuff of childhood memories. How often did we eat a PB and J sandwich using only Welch's jam. How many lunches, dinners pool parties and birthday get togethers were accompanied by eh company's famous juice? Its a part of every American's life?

Maybe not surprisingly Welch's opened anew door in American and even in world food history. Thomas Bramwell Welch,a modest dentist from Vineland , New Jersey. In 1865 he try to come up with an unfermented wine to for his churhc to serve in dry, southern New Jersey. He and his son Charles successfully managed to create this and the first processed juice was born in the US. Welch used Louis Pasteur's process of pasteurization to achieve this and it successfully worked. It was used exclusively in churches at Communion but quickly moved to tables all across the US. By the turn of the Twentieth Century most families now had Welch's grape juiced added to their diets.

The operation moved from Vineland to Bedford , New York in the 1890's and was taken over eventually by Welch's son Charles and grandson Edgar.It's famous grape jelly was introduced in 1923.It was only during the post WW Two years that Welch's was teamed up with peanut butter. This was due to American GIs who had lived on rations of the two along with bread who brought it home to their families.

It's amazing how our best memories always come back to Welch's Concord Grape juice and jelly. They were such a big part of our live sand our first real introduction to fruit and it's health benefits.

Squash Time

Now that fall is officially here it's time to look into that perennial autumn treat: the squash. These pumpkin cousins are loaded taste but with essential vitamins. You can cut them up, and roast, bake or microwave them.

Right now there are several different fall squashes out there on the market. Last month (if you can remember) I wrote about eating summer squash such as zucchini in the winter along with the other summer varieties. Now other the winter or late harvested squashes are readily available. All of these have thick rinds and orange pulp. Winter squash requires cooking. The most popular types are acorn and butternut which can be baked and split to be served with butter. Buttercup squash is another popular fall and winter favorite. It can be used as a main meal but also turned into creamy soup.

Squash is load with beta carotene as well as fiber. It's also a good source of niacin and iron Try to incorporate it into your meals as often as you can. if the kids balk at eating it, then cook and mash it. Serve with butter or margarine. They'll enjoy the creamy texture plus loading it up with extras.

This fall sink your teeth into winter squash. These harbingers of autumn are perfect whether as the entree or a side dish. Enjoy them as often as you can!

October Is Here!!!

hard to believe that's it's already October, month of pumpkins, cider and Halloween candy! It's also my birthday month (I share a birthday with the great Early Romantic poet and critic, Samuel Taylor Coleridge - October 21st also Trafalgar Day in Britain) so I'm going to be indulging in my faves.

The best part about this month is it;s kind of like fall's version of July. The weather is still beach worthy. The farms are brimming with crops. The sky is still a bright blue while the air is still warm during the day. I plan to make the mos t of this month with beach picnics, on the road trips to new eateries and seeing what the farms of South Jersey offer. Hopefully I'll pick up some good , sturdy pumpkins along with trying some fresh apple cider.

This is my month. As a dedicated foodie I'm going to enjoy it - birthday cake and all!!!