There's Oil In My Mayo!!!

This is a short entry today (actually tonight) I just tried Hellman's mayo with olive oil and i have to admit I like it. IT has a sweeter taste , not so eggy really and seems lighter in texture and flavor. Hellman's has varied its' age old recipe with the blending in of Bertolli virgin olive oil. This is a great marriage because the stuff is lower in calories and cholesterol. You can actually make healthier salads and sandwiches with it. Kraft also has a mayo with olive oil in it as well.

I tried mine with what else - tarragon over cold sliced chicken. It was a lot lighter yet still delicious, similar to the other tarragon chicken salads I've made in the past. i thought it would be runny because real mayo is thick and creamy. I figured the olive oil would give it a syrupy texture but no. It held it's own and was perfect slathered on the Italian bread I used. It; will definitely be used in my egg salads and when I make deviled ham salad too. I imagine it would be a nice base for homemade French and Thousand Island dressing and won't have the usual heaviness associated with those two.

This new spin on an old classic is really a great invention. I plan on switching over. It's not only heart healthy but tastebud yummy.

Getting Ready

This is a quick entry due to the fact that I have to get a cafeteria ready for tomorrow's big university event. Right now I have 100 (yup, count 'em 100) cans of soda and water in my basement. I have to lug all them out of there and a few miles over. Tomorrow I have to pick up three trays of veggies and dip along with two specially made brownies and a platter of cookies.

For all of those who love events like this, think twice about volunteering. This is not a dinner party where you can let your specialities shine or you can whiz through a grill menu like Bobby Flay. This is more like coordinating an Oscar party or at best a community get together where you're the one solely responsible for the food and drink. This is not fun , This is torture, pure and simple.

Maybe I'll feel different when the whole thing is over. After tomorrow I think I'll just kickback and not volunteer anymore.There's something to be said about being a selfish foodie.

The Joy Of Event Planning

As I've written in earlier entries, I've been tapped to basically cohost an after party at the university where I teach .I had forgotten how much work these things are, not having done it in a few years. I forgot how exhausting it is, between the running and planning and coordinating.

If any of you foodies are forced to help out at a shower or party , then brace yourself. Also assert yourself as to what you can do and what you can't. Don't volunteer to get all the heavy stuff as I did and wind up lugging one hundred cans of soda around. Divide the duties and chores equally. If you have to , bring some on your committee with you to shop. Two people can cover a store faste r than one can, believe you me . Also get receipts for reimbursementif you're doing this for a company and school for . This has been my problem in the past. I was so overwhelmed with work that I never kept anything and lost out financially.

Event planning may require cooking and baking. Don;t be a sap and ask to do as much as you can. This is not the weather for spending five or six hours in a hot kitchen , whipping , berating or frosting anything. if you;re asked to make anything just go with a signature dish that you're known for. This frees you up to enjoy the warm weather. if you don't want to cook or bake, then go to your supermarket an dhave them do it for you.

Events are fun but planning and prepping for them definitely is not. I feel it's a lot of work that goes unappreciated . It's not really a joy but a job.

How Green Is Your Company Garden?

As I promised yesterday I would write about the second most interesting article in yesterday's New York Times Dining section. It's an interesting piece written by another Dining section regular Kim Severson about corporations who have on site gardens for their employees.I like his idea because it give workers not only a respite from the day's works but also a sense of homeyness.It must feel like a big family farm where everyone pitches in and helps.

The article states that some companies like Google and Yahoo have plots where workers can raise whatever they want. Even corporations like Pepsi which provide the world with sugary sodas and fatty snack foods have an onsite garden full of healthy greens and veggies. some companies allow workers to take home their harvest while others donate them to local food banks,.

A company garden isn 't an easy 1-2-3 affair.Land has to be squared away for it and it usually takes up to a grand to start one,.This includes sheds and water system along with top soil and mulch,There is also the problem of the land being over treated with chemicals because industrial parks want nice weed free, green lawns.This could ruin any soil that will be designated for gardening. Still major companies like Pepsico, Target ,Intel and Best Buy.


I think every company,large or small, should think about a garden. Hoeing an d planting relieves stress. There's also the joy of the first harvest and sharing it with friends. There's nothing wrong with going green , especially at work.

The White House Pastry Chef

Today's New York Times Dining section is packed with a lot of good articles I 'll write about one today and the other about corporate gardens tomorrow.The one that I'd like to tell about now is regarding the White House pastry chef, Bill Yosses. He has an interesting background and an even interesting job description at the White House.

Yosses was first hired under former First Lady ,Laura Bush. His background is being a pastry chef at the famed Montrachet and Bouley restaurants in New York. However in Washington, he is also the chief bee keeper and tender of the herb garden. It's not like he wants to be uber busy :it;s just that he;sot really needed in the Obama kitchen much. Thanks to our new First Lady's healthier foods campaigns, rich gooey pastries are out at the everyday meals. Not that President Obama and the First Daughters are deprived of sweets. Yosses makes a white sugar free fruit and oat bar made with honey and maple syrup. This is mixed together with toasted sunflower seeds and dried cherries and baked for 25 to 30 minutes.This is a recipe I would love to try because it's a great healthy snack and probably wouldn't be so bad with a cup of coffee.

Yosses does still bake for the White House State dinners. He has also coauthored a book with Dining contributor Melissa Clark (today's article was by regular contributor Julia Moskin)There is an updated recipe for a Mamie Eisenhower cheesecake with a chocolate cookie crust. Now this is somehing I would love to make. It has a sour cream frosting on top and a rich , smooth cheesecake.

Bill Yosses is a White House history maker. He can still create yummy but good for you sweets in the Obamas healthy eating White House. That's a feat that should be copied through tth eUS> He manages to make even the healthiest ingredients the most decadent with his knowledge and flair,

Taste of Home Magazine

I get a ton of magazines every month, mostly fashion (yes I'm a fashionista too) . However one that I haven;t ordered is being stuffed in my mailbox and to my luck it's a food one.It's Taste Of Home and although it;s not Gourmet, it still has some interesting recipes. it's a relatively thin monthly but it covers the gamut from simple suppers to kitchen redecorating. It's about 80 pages from cover to cover.

What I like about Taste of Home is the fact that ordinary cooks from across the US. There are put into themed articles like Mexican or shower foods or even foods for a particular holiday. I love the fact that they're easy to follow and the ingredients can be bought in any supermarket aisle. In the latest April/May issue there's a cappuccino granita that's caught my eye as well as a mushroom lasagna and a candy explosion cake. Yum.

If you get the chance pick up your subscribe to this neat , little magazine. It's really good for creating different meals or if you're planning a party or holiday meal. A Taste of Home is like a recipe box full of good ideas and foods.

Mister Right

I love my news olive oil mister that I bought through that great site Sur La Table. It is just a neat gadget and I wish I had bought it sooner.There's a lot you can do with it from coating a saute or fry pan to spritzing salads.

It does take some figuring out. I didn't realize the oddly shaped cover was responsible for the nozzle to spray . t has to be pumped up and down so that the sprayer could work. The first time I over filled it by about three tablespoons which was wrong and messy. However once I got the hang of it I found that it's he most fun gadget ever. My new favorite snack is oil misted grape tomatoes. Just wash them, leave them in their container and give them a good misting. Add fresh ground sea salt, shake the container and serve. These are just a yummy go to if you're hungry or a great side with any kind of sandwich.

I'm looking forward to cooking with my mister. I bet it'll be perfect for quick frying or even sauteing spinach. I also plan on using it when I reheat pizza and spinach rolls too. Talk about mister right!