Don't believe anyone who says he or she loves to cook during a heat wave. It's just not possible, even if there's outdoor grilling involved. There is a way to eat through these hot and sticky days - heat wave cuisine. It's just coming up with cool, oven free ideas that make for filling lunches and dinners.
One of the easiest hot weather dishes to make is salads - and not necessarily the lettuce and tomato kind (More on those a little later)Egg, tuna and chicken salads are simple to whip up .Egg salad does require a tad more work because the eggs have to be hard boiled. As for the chicken take the leftovers from an already roasted one and chop coarsely You could also grill chicken breasts , let them cool and then cut them up .If this is too strenuous then buy canned chicken and use that. Try a dash of tarragon to liven up the salads and serve on onion rolls. Tuna salad can have the extra oomph of chopped celery, picked fresh from the backyard or bought from the farmer's market. It's good on white bread, but even better on French which brings to mind a pain bagnat - a Provencale treat. This has the fish along with anchovies, tomatoes and hard boiled eggs in an olive oil soaked sandwich. This is made an hour or two before eating so that the oil soaks through everything.It's a wonderful Saturday night or Sunday lunch , especially served with a chilled wine.
As for those salads, think big , hearty ones. Try a chef's salad for a midweek dinner. You can get the necessary meats at your supermarket's deli counter. Usually they're roast beef, chicken and/or turkey and ham, but you can vary the meats with the addition of some pancetta or Genoa salami. Add some hard boiled eggs too for more protein along with some cherry tomatoes and peppers for color. A simple vinaigrette will suffice as a dressing however you can try a ranch if you want or a blue cheese one for the cheese lovers.Spinach salad is another easy meal to make during a heat wave. This is just spinach with hard boiled eggs and bacon. The bacon can be made quickly in the microwave or you can buy the precooked slices from Hormel. Because the flavors are so intense, use a mild dressing, such as oil and vinegar. For a lighter one, nix the eggs and bacon and add walnuts and strawberries and a fruit based dressing instead. Salad Nicoise is a great summer salad, especially if you simplify it . start off with a good head of Boston lettuce. Add some canned green beans and potatoes along with tuna and anchovy filets,then mix with sliced cherry tomatoes and chopped onion. Once done garnish with black olives and a simple Dijon based dressing. Have a slice crusty baguette on the side to sop up the dressing.
No one should cook during a heat wave. Try an easy salad or hearty salad to make for a lunch or dinner. They're both filling but without the fuss.
Saturday, July 11, 2015
Friday, July 10, 2015
Summer Weekend Meals
Summer weekends are meant to be easy and breezy and that also extends to cooking. Don't sweat it , trying to make the perfect meal during these sweaty times. Chill. There's always a simple recipe just waiting to be made.
This was David Tanis' mantra in his weekly column A City Kitchen in Wednesday's New York Times Food section. His idea is to take shrimp and coconut milk and turn it into an exotic treat of seafood with curry noodlesThe spices used can be found in any spice rack, cumin, coriander and fennel seeds. Onions are also added as are cherry tomatoes for color and tang. You don't have to use shrimp. Mr Tanis also recommends other vegetables , cubed chicken or tofu. Another idea is using the shrimp for an easy kabob with cherry tomatoes and cut up red and green pepper. Sprinkle some curry on the skewers before you grill and then serve with instant pilaf. Rice noodles are a base for the curried shrimp but used in many other dishes,Try them in an easy dish of vegetables bought from a trip to the local farmer's market.Another easy meal are rice bowls.This is a no brainer to make and the other ingredients can vary..Use chicken or beef as the main one , then toss in the vegetables of your choice. Seasonings can be as simple as salt or pepper or as complex and varied as star anise, Chinese five spices or sage. Have saki on the side for an entertaining quick and carefree lunch or dinner.
I also am of the same mind as Mr. Tanis, however I also feel that any kind of pasta can contribute to a snap of a weekend meal.My favorite is the one pot pasta recipe, a family recipe that cooks up quick. What is great about it is the variations.that can be made. Sausage or ground chuck can be added. A drop of pesto can be thrown in with the tomato sauce. a regular pasta is another quick cook up. You can make a quick primavera sauce using the spoils of your garden. Cook up fresh plum tomatoes with onions and carrots for a yummy , fresh tasting sauce. You can also make a pasta con burro, melted butter and garlic over spaghetti or angel hair Shredded basil can be mixed in for an easy take on pesto. One of the best and easiest summer dishes is ratatouille .This Mediterranean classic has just tomatoes, onions and eggplants mixed with garlic , olive oil and oregano . The cooking time is usually forty five minutes however there are some microwave recipes that takes just ten minutes. Serve with toasted French bread to round it out.
Summer is here and the cooking is easy Whip up an easy lunch or dinner, then sit back and enjoy. Simple meal for a simple warm weather day.
This was David Tanis' mantra in his weekly column A City Kitchen in Wednesday's New York Times Food section. His idea is to take shrimp and coconut milk and turn it into an exotic treat of seafood with curry noodlesThe spices used can be found in any spice rack, cumin, coriander and fennel seeds. Onions are also added as are cherry tomatoes for color and tang. You don't have to use shrimp. Mr Tanis also recommends other vegetables , cubed chicken or tofu. Another idea is using the shrimp for an easy kabob with cherry tomatoes and cut up red and green pepper. Sprinkle some curry on the skewers before you grill and then serve with instant pilaf. Rice noodles are a base for the curried shrimp but used in many other dishes,Try them in an easy dish of vegetables bought from a trip to the local farmer's market.Another easy meal are rice bowls.This is a no brainer to make and the other ingredients can vary..Use chicken or beef as the main one , then toss in the vegetables of your choice. Seasonings can be as simple as salt or pepper or as complex and varied as star anise, Chinese five spices or sage. Have saki on the side for an entertaining quick and carefree lunch or dinner.
I also am of the same mind as Mr. Tanis, however I also feel that any kind of pasta can contribute to a snap of a weekend meal.My favorite is the one pot pasta recipe, a family recipe that cooks up quick. What is great about it is the variations.that can be made. Sausage or ground chuck can be added. A drop of pesto can be thrown in with the tomato sauce. a regular pasta is another quick cook up. You can make a quick primavera sauce using the spoils of your garden. Cook up fresh plum tomatoes with onions and carrots for a yummy , fresh tasting sauce. You can also make a pasta con burro, melted butter and garlic over spaghetti or angel hair Shredded basil can be mixed in for an easy take on pesto. One of the best and easiest summer dishes is ratatouille .This Mediterranean classic has just tomatoes, onions and eggplants mixed with garlic , olive oil and oregano . The cooking time is usually forty five minutes however there are some microwave recipes that takes just ten minutes. Serve with toasted French bread to round it out.
Summer is here and the cooking is easy Whip up an easy lunch or dinner, then sit back and enjoy. Simple meal for a simple warm weather day.
Thursday, July 9, 2015
Make Ahead Dishes Easy Summer Recipes
Summer is the time for parties easy cooking and simple dishes. This means salad barbecue and Jello parfaits. Unfortunately this gets olds fast . what to do? Try other premade dishes such as fried chicken and panzanella followed by an easy to whip up cake. It's a refreshing change on easy warm weather cooking and can be made for a large party or small get togethers.
Melissa Clark realized this and wrote about it in her A Good Appetite column in yesterday's New York Times Food section.She is a hostess who hosts a lot and, like any of us, would rather spend preparty time getting ready. This works with winter foods such as short ribs and lasagna that can be made a day in advance and then reheated. For summer it's having a host of the usual green and pasta salads, with the main dish being either fish or something that's easily thrown on the grill. She gives us a throwback, fried chicken , but with her stamp on it. The classic recipe is tweaked with more spices such as Tabasco and Old Bay seasoning. Mustard powder and cracked pepper is also added to a buttermilk based marinade.The chicken pieces should be marinated overnight for the best results. Since fried chicken can lose some of its crunch as it cools, Ms. Clark double coats the pieces namely legs and wings.Also the meat should be room temperature before frying. Doing this helps the center to cook through. Another must is don't overcrowd the pan. Let the pieces have enough space to bob around and get evenly browned in the oil.
As for the side dish go with that Ms. Clark recommends, Panzanella, the Neapolitan bread salad,while it may seem an unusual partner , it is a better choice than the usual macaroni salad that gets mushy or the green salad that becomes soggy. It's a great way of using any too ripe tomatoes and stale Italian bread. Cucumbers and onions are added for crunch and mozzarella slices are tossed in for creaminess It is a great salad to pair with steaks and ribs also. Dessert should be simple too. She recommends a coconut cream cake with peaches.it can be assembled three days before making it.This is a flourless cake with the coconut being the cake's base, The filling is a heavy vanilla cream with peaches, the fruit of the season. You could sub in strawberries or even blueberries for a variation.Another idea is just making a chocolate cream - go easy on the cocoa powder for a more decadent dessert.
Summer parties should be a snap to throw. These easy pre made recipes help in creating that breezy atmosphere full of good food. Make them before and spend the rest of the day prepping and primping.
Melissa Clark realized this and wrote about it in her A Good Appetite column in yesterday's New York Times Food section.She is a hostess who hosts a lot and, like any of us, would rather spend preparty time getting ready. This works with winter foods such as short ribs and lasagna that can be made a day in advance and then reheated. For summer it's having a host of the usual green and pasta salads, with the main dish being either fish or something that's easily thrown on the grill. She gives us a throwback, fried chicken , but with her stamp on it. The classic recipe is tweaked with more spices such as Tabasco and Old Bay seasoning. Mustard powder and cracked pepper is also added to a buttermilk based marinade.The chicken pieces should be marinated overnight for the best results. Since fried chicken can lose some of its crunch as it cools, Ms. Clark double coats the pieces namely legs and wings.Also the meat should be room temperature before frying. Doing this helps the center to cook through. Another must is don't overcrowd the pan. Let the pieces have enough space to bob around and get evenly browned in the oil.
As for the side dish go with that Ms. Clark recommends, Panzanella, the Neapolitan bread salad,while it may seem an unusual partner , it is a better choice than the usual macaroni salad that gets mushy or the green salad that becomes soggy. It's a great way of using any too ripe tomatoes and stale Italian bread. Cucumbers and onions are added for crunch and mozzarella slices are tossed in for creaminess It is a great salad to pair with steaks and ribs also. Dessert should be simple too. She recommends a coconut cream cake with peaches.it can be assembled three days before making it.This is a flourless cake with the coconut being the cake's base, The filling is a heavy vanilla cream with peaches, the fruit of the season. You could sub in strawberries or even blueberries for a variation.Another idea is just making a chocolate cream - go easy on the cocoa powder for a more decadent dessert.
Summer parties should be a snap to throw. These easy pre made recipes help in creating that breezy atmosphere full of good food. Make them before and spend the rest of the day prepping and primping.
Wednesday, July 8, 2015
Cooking In Times Of Drought
The California drought has affected everything in the state.It's no surprise that it's also had an impact on both home and restaurant cooking.How are Cali kitchens faring? Pretty well thanks to both innovation and conservation.
Kim Severson wrote about this devastating problem in today's New York Times Food section. The Golden State has been experience little to no rainfall for the past four years. It has colored every facet of life.Cooks both at home and at the many restaurants are feeling it the most.. Pasta water has a double use nowadays ;at first cooking up spaghetti and penne and then being used to water plants .Fruits and veggies do not have long baths to rinse off dirt and pesticides .It's a quick dip and that's the end.Another big change is how food is being prepared. Steaming is the preferred way as opposed to boiling and cooks opt for less pots and pans. and trying whole meals made on sheet pans. Recipes are also made with less than the required amount of water.Ms. Severson interviewed chef Andrea Nguyen who had to alter her signature dish, the aromatic Vietnamese soup pho.This is a recipe that calls for a lot of fresh water, first for blanching meat and bones and then more fresh water is added for cooking them. The truncated recipe now called for different measurements of the required spices such as star anise, ginger and cinnamon.She has added fish sauce for more liquid and flavor.The taste is still the same, perhaps more intense in taste.
What about the ingredients themselves? California cheese and milk have a different taste thanks to the drought.The reason lies with cows who once ate lush grass and now are eating whatever grasses can grow on their farms. The produces is the most affected. It's not just the rainless period that's contributing but also a mild winter followed by bad Spring that was exceptionally cold. This resulted in smaller fruit and vegetables however this does have an up side. Less water means a more delicious yet smaller produce. Lovers of the Early Girl dry farmed tomatoes know something about this. waterless farming method, which started before the drought,It relies on cutting off irrigation once a plant is established, making it depending on whatever water sources it can find. Doing this cuts off water to the cells, thus creating a more flavorful peach or tomato. This is fine, save for the cost. Any drought or natural hardship means less of a harvest and higher prices. This affects how both professional and home chefs cooking ad baking., Staple crops like rice are also affected, meaning smaller harvests and double the price at the wholesalers and grocery stores.This does mean more creativity in the kitchens as the hard times persist .
California is filled with tough , hardy people who can weather anything including this persistent drought. It reflects in their food , how they grow it and prepare it during these difficult times. West coast cuisine may a bit different now but it will carry on.
Kim Severson wrote about this devastating problem in today's New York Times Food section. The Golden State has been experience little to no rainfall for the past four years. It has colored every facet of life.Cooks both at home and at the many restaurants are feeling it the most.. Pasta water has a double use nowadays ;at first cooking up spaghetti and penne and then being used to water plants .Fruits and veggies do not have long baths to rinse off dirt and pesticides .It's a quick dip and that's the end.Another big change is how food is being prepared. Steaming is the preferred way as opposed to boiling and cooks opt for less pots and pans. and trying whole meals made on sheet pans. Recipes are also made with less than the required amount of water.Ms. Severson interviewed chef Andrea Nguyen who had to alter her signature dish, the aromatic Vietnamese soup pho.This is a recipe that calls for a lot of fresh water, first for blanching meat and bones and then more fresh water is added for cooking them. The truncated recipe now called for different measurements of the required spices such as star anise, ginger and cinnamon.She has added fish sauce for more liquid and flavor.The taste is still the same, perhaps more intense in taste.
What about the ingredients themselves? California cheese and milk have a different taste thanks to the drought.The reason lies with cows who once ate lush grass and now are eating whatever grasses can grow on their farms. The produces is the most affected. It's not just the rainless period that's contributing but also a mild winter followed by bad Spring that was exceptionally cold. This resulted in smaller fruit and vegetables however this does have an up side. Less water means a more delicious yet smaller produce. Lovers of the Early Girl dry farmed tomatoes know something about this. waterless farming method, which started before the drought,It relies on cutting off irrigation once a plant is established, making it depending on whatever water sources it can find. Doing this cuts off water to the cells, thus creating a more flavorful peach or tomato. This is fine, save for the cost. Any drought or natural hardship means less of a harvest and higher prices. This affects how both professional and home chefs cooking ad baking., Staple crops like rice are also affected, meaning smaller harvests and double the price at the wholesalers and grocery stores.This does mean more creativity in the kitchens as the hard times persist .
California is filled with tough , hardy people who can weather anything including this persistent drought. It reflects in their food , how they grow it and prepare it during these difficult times. West coast cuisine may a bit different now but it will carry on.
Tuesday, July 7, 2015
Summer Support Vacation At A Soup Kitchen
Everyone tends to forget about food kitchens and food pantries when the temps go up. It's a funny concept that we have about those who need our help. We're fine about donating time and food items during the fall and winter , and ignore doing this in favor of our own pursuits come summer. Unfortunately neediness is year long.Those who needed our help and a meal in December still may need us and a plate of home cooked goodness now.
If you have time, even a spare vacation day, you can help out at your local soup kitchen. There's always work to be done , whether prepping fruit and veggies or making sandwiches,Also you can dispense cold drinks for hot visitors and ice cream for their kids. Helping out is a good lesson for the your young ones too, especially for teens and tweens. It's a great way for them to use vacation time and giving to the community. The kitchens probably need helping cleaning up along taking out garbage and dumping spoiled food. Volunteer to wash pots and pans as well as sweeping or mopping up floors.Some soup kitchens also contribute lunches to nearby preschools, (this may be more prevalent with churches that have both ) Volunteer to make sandwiches or be a part of the breakfast program. The best part is the smiles you'll receive. Also suggest having weekend cookouts where families could gather for hot dogs and corn. It's a fun way of meeting people and brining the community closer together.
If you don't have time to donate, then donate your garden. So many of us wind up with overage. After all there's only so much tomato sauce to make or zucchini bread to bake. You'll not only contribute to their meals but to better nutrition too Even those bushel baskets bought at the farm or farmer's market can be halved and donated. These can also go to food pantries too, Giving families the chance to enjoy home cooked meals made with fresh and nutritious ingredients. It helps them cut back on eating processed foods and snacks too. Some stores are contributing their unsold produce as well along with leftover breads and dairy products. Try to get your local farms involved too or have them introduce a day where those in need can shop there for half price.
Poverty is not a seasonal thing. It exists all through the year. If you can donate vacation time or some garden produce. Both will be a great summer gift.
If you have time, even a spare vacation day, you can help out at your local soup kitchen. There's always work to be done , whether prepping fruit and veggies or making sandwiches,Also you can dispense cold drinks for hot visitors and ice cream for their kids. Helping out is a good lesson for the your young ones too, especially for teens and tweens. It's a great way for them to use vacation time and giving to the community. The kitchens probably need helping cleaning up along taking out garbage and dumping spoiled food. Volunteer to wash pots and pans as well as sweeping or mopping up floors.Some soup kitchens also contribute lunches to nearby preschools, (this may be more prevalent with churches that have both ) Volunteer to make sandwiches or be a part of the breakfast program. The best part is the smiles you'll receive. Also suggest having weekend cookouts where families could gather for hot dogs and corn. It's a fun way of meeting people and brining the community closer together.
If you don't have time to donate, then donate your garden. So many of us wind up with overage. After all there's only so much tomato sauce to make or zucchini bread to bake. You'll not only contribute to their meals but to better nutrition too Even those bushel baskets bought at the farm or farmer's market can be halved and donated. These can also go to food pantries too, Giving families the chance to enjoy home cooked meals made with fresh and nutritious ingredients. It helps them cut back on eating processed foods and snacks too. Some stores are contributing their unsold produce as well along with leftover breads and dairy products. Try to get your local farms involved too or have them introduce a day where those in need can shop there for half price.
Poverty is not a seasonal thing. It exists all through the year. If you can donate vacation time or some garden produce. Both will be a great summer gift.
Monday, July 6, 2015
Ice Cream Versus No Cream
Hot weather means ice cream, Unfortunately that means extra calories too. It's hard to give any iced treat however there are substitutes and alternatives. Try them when you still want that cool stuff without the fat.
Calorie counters often head to frozen yogurt when they see the high amount of fat and calories in their beloved Eskimo pies and cones. Yet is yogurt all that healthy? A cup is only fifty calories less than a cup of ice cream. The fat ratio is low too; there is only six grams of fat and four grams of saturated fat. You can have this instead because many ice cream shops and supermarkets do offer it. A great place to taste and try a variety of flavor is Orange Leaf . It offers so many different varieties , from chocolate to Greek yogurt and it also offers healthy toppings too. Soy ice cream is another idea. It has far less calories and fat than regular ice cream.Unlike the other, it has real health benefits. Soy is whole protein containing isoflavenes which help in lowering cholesterol and protecting the body against certain cancers such as breast and prostrate. A steady diet of soy products can also aid in lowering the risk of heart attacks.Tofutti is one of the best known soy ice cream brands. Not only do they have pints in such yummy flavors as vanilla almond bark and berry supreme, they also have the super delicious Cuties, mini ice cream sandwiches and cones. Sadly, there are no soy ice cream shops. Hopefully someone will create a chain featuring it soon.
Some ice cream lovers go to gelato, claiming it's a healthy treat.This is true. It has a lower air content so that creates a denser texture and requires less of the basic ingredients such as cream and sweeteners.. A scoop of vanilla gelato has only ninety calories , three grams of fat and ten grams of sugar.Since the fat in frozen treats coats the tongue the flavors are muted. Gelato also has less fat so the flavors are more intense and don't need sugar to emphasize their flavors. Most of the ice cream companies such as Breyers and Turkey Hill have a gelato variation of their regular flavors. However there is also Talenti gives us a more artisanal treat and has a variety of different flavors such as mint and dark chocolate mixed with bittersweet Belgian chocolate. The company also sells sorbet which brings us to the next question what about sorbet?It may be an ice cream lover's best choice for a dessert or snack.It has zero fat along with only eighty calories. On th e minus side it does have more sugar, namely twenty grams but it loaded with Vitamin C thanks to it being with fruit (although there is a chocolate sorbet usually made with bitter chocolate. Ice is another alternative.It's just flavoring ,sugar and water. Some brands do have the extra sweetening boost of corn syrup however.
For those who love ice cream but not the calories, don't despair. There are plenty of alternatives to try. Have a scoop of gelato or sorbet when you're hot and bothered. They're cool, soothing and best of all low in fat.!
Calorie counters often head to frozen yogurt when they see the high amount of fat and calories in their beloved Eskimo pies and cones. Yet is yogurt all that healthy? A cup is only fifty calories less than a cup of ice cream. The fat ratio is low too; there is only six grams of fat and four grams of saturated fat. You can have this instead because many ice cream shops and supermarkets do offer it. A great place to taste and try a variety of flavor is Orange Leaf . It offers so many different varieties , from chocolate to Greek yogurt and it also offers healthy toppings too. Soy ice cream is another idea. It has far less calories and fat than regular ice cream.Unlike the other, it has real health benefits. Soy is whole protein containing isoflavenes which help in lowering cholesterol and protecting the body against certain cancers such as breast and prostrate. A steady diet of soy products can also aid in lowering the risk of heart attacks.Tofutti is one of the best known soy ice cream brands. Not only do they have pints in such yummy flavors as vanilla almond bark and berry supreme, they also have the super delicious Cuties, mini ice cream sandwiches and cones. Sadly, there are no soy ice cream shops. Hopefully someone will create a chain featuring it soon.
Some ice cream lovers go to gelato, claiming it's a healthy treat.This is true. It has a lower air content so that creates a denser texture and requires less of the basic ingredients such as cream and sweeteners.. A scoop of vanilla gelato has only ninety calories , three grams of fat and ten grams of sugar.Since the fat in frozen treats coats the tongue the flavors are muted. Gelato also has less fat so the flavors are more intense and don't need sugar to emphasize their flavors. Most of the ice cream companies such as Breyers and Turkey Hill have a gelato variation of their regular flavors. However there is also Talenti gives us a more artisanal treat and has a variety of different flavors such as mint and dark chocolate mixed with bittersweet Belgian chocolate. The company also sells sorbet which brings us to the next question what about sorbet?It may be an ice cream lover's best choice for a dessert or snack.It has zero fat along with only eighty calories. On th e minus side it does have more sugar, namely twenty grams but it loaded with Vitamin C thanks to it being with fruit (although there is a chocolate sorbet usually made with bitter chocolate. Ice is another alternative.It's just flavoring ,sugar and water. Some brands do have the extra sweetening boost of corn syrup however.
For those who love ice cream but not the calories, don't despair. There are plenty of alternatives to try. Have a scoop of gelato or sorbet when you're hot and bothered. They're cool, soothing and best of all low in fat.!
Saturday, July 4, 2015
The Freedom Of Hot Dogs
Happy July 4th everyone! This will be a short Foodie Pantry because there are fireworks and cupcakes to enjoy!
Enjoy today but remember the freedoms our ancestors and forefathers worked hard for during that hot summer in 1776. Their quest and fight for freedom opened the doors to the immigrants who brought us our culinary staples, hotdogs and hamburgers from Germany, pizza and spaghetti from Italy , croissants and coq au vin from France,chow mein and wontons from China, curry and samosas from India , okra and yams from Nigeria and Ghana, grape leaves from Greece saffron buns from Sweden and Norway, paella and green olives from Spain vodka from Russia, pierogies from Poland, and tempura and sushi from Japan. every country , every person has contributed to the patchwork quilt that is the American diet. Our biggest contributors , of course were the indigenous peoples who , not only sacrificed their land to us but also their crops and hunting methods. We owe them a huge debt of gratitude for so many reasons.
Enjoy today! Munch on that dog or burger, wash it down with a beer or a Coke. You have the freedom to do so, thanks to our founding fathers.
Enjoy today but remember the freedoms our ancestors and forefathers worked hard for during that hot summer in 1776. Their quest and fight for freedom opened the doors to the immigrants who brought us our culinary staples, hotdogs and hamburgers from Germany, pizza and spaghetti from Italy , croissants and coq au vin from France,chow mein and wontons from China, curry and samosas from India , okra and yams from Nigeria and Ghana, grape leaves from Greece saffron buns from Sweden and Norway, paella and green olives from Spain vodka from Russia, pierogies from Poland, and tempura and sushi from Japan. every country , every person has contributed to the patchwork quilt that is the American diet. Our biggest contributors , of course were the indigenous peoples who , not only sacrificed their land to us but also their crops and hunting methods. We owe them a huge debt of gratitude for so many reasons.
Enjoy today! Munch on that dog or burger, wash it down with a beer or a Coke. You have the freedom to do so, thanks to our founding fathers.
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