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.

The Selling Of The Dixie Lee

 Could it be true? One of New Jersey's most iconic bakeries Keansburg 's Dixie Lee Bskery is now owned by a famous chef?  What's going to happen to this mainstay of the Jersey shore?

It's been the steady buzz around this iconic business for the last few weeks. I've have always been a big fan of the place (as everyone knows.)It's worth the trip down to Keansburg , even in December for the Christmas platters of butter cookies.I love their variety of them, from the chocolate dipped to the butter leaves sandwich types. Their giant cookies covered in nothing but sprinkles or M&M's are the best and are like mini hubcaps in size. Everyone goes mad for their  chewy onion rye bread which is a delicate flavor blend of crispy blackened onions and rye dough.It's so good you can even eat it for breakfast (and I have , slathered with Melt) Over the years I've bought their seven layer cake for my Mom's graduation and crunchy flaky croissants that rival any New York City' patisseries, There are  cult like followings for the Dixie Lee's lemon meringue pie and their doughnuts, both jelly and traditional.

The bakery has a long history in the Keansburg area. It started eighty-five years ago when the town was basically a summer resort , dotted with tiny bungalows. For the past forty years Mark Onoluk and Allison Loori have owned it, maintaining the  original recipes that pleases generations for decades. However it was too much  for them although they will be staying on as managing partners. Enter famed chef and Hazlet native David Burke. Chef Burke is no stranger to baked goods. He studied at the prestigious Ecole LeNotre in Plaisirs,France a suburb of Paris. He has been on the Bravo network's popular Top Chef  for two season and owns a slew of clubby and trendy eateries throughout New Jersey. His latest is Goat in Union Beach, a town away from Keansburg. His plans for the Dixie Lee? He wants to keep the iconic menu.It's what four generations of his family enjoyed. His son's wedding cake even came from there. Yet will he sneak in meringues or brioches?  He plans on selling sandwiches, which could be wonderful. I wouldn't mind a ham and Gruyere stuffed sandwich. I do hope he keeps what has made the bakery great, cookies and breads that taste like homemade, cupcakes and cakes topped with fluffy buttercream.

David Burke has some pretty big baker's shoes to follow. Yes, he has created some of the states' best restaurant from Morristown to Fort Lee. Yet can he keep one of the Jersey shore's most loved bakeries humble with delicious treats? Let's hope so.

Jubilee Foods Fit For A Queen

 This is the weekend to celebrate Queen Elizabeth's seventy years ruling England and the Commonwealth. There are celebrations galore across the world. There was even a Jubilee pudding  - a dessert- fit for a queen . You don't have to be a subject to enjoy the party. You can have one where ever you are.

The highlight of the celebration is the Jubilee pudding. This is reminiscent of the Coronation chicken which was created when Her Majesty ascended the throne. The Poulet Reine Elizabeth  was conceived by Constance Spry , an English food writer and flower arranger andRosemary Hume. Both were chefs and principals at the Cordon Bleu Cookery in London. Their dish is cold chicken mixed with curry powder or paste. Apricots and almonds are then added along with creme fraiche. Raisins can be subbed in for the apricots. You can still make this today,serving it on a hearty sour dough or toasted potato rolls.  You can also  serve it on it's on on a few Bibb lettuce leaves. The Jubilee pudding is a but different. It is a lemon  Swiss roll and amaretti trifle, created by Jemma Melvin, a copywriter from Southport ,Merseyside outside of Liverpool. Hers is a bit labor intensive but still perfect for any summer party. It's creating Saint Clement's jelly a combination of orange and lemon  along with baking sponges for the Swiss rolls. You also have to make that British classic lemon curd to fill them. Amaretti biscuits must also be made along with a vanilla pudding for the layering. Ms. Melvin decorated the cake with white chocolate and almond shards along with amaretti biscuits.

Of course you could have what many of the street parties have. Sausage rolls,. those yummy cousins of pigs in a blanket graced many a table today  and will tomorrow too.These are easy to make , using a puff pastry crust filled sausage meat and onions. You can also make vegan ones using Beyond Meat's ones. The beautiful county of Cornwall gives us pasties.It's filling a dough square, not unlike an empanada, with beef , potatoes and onions. These can be made in the fall and winter, using winter veggies like parsnips and turnips. You can also make meatless ones , stuffing them with a good sharp Cheddar and potatoes like that great British shop, Greenwich Village's  Myers of Keswick does. A tea would be a fun way to celebrate Her Majesty's reign. Think lovely finger sandwiches filled with egg and ham salads along with salmon. watercress sandwiches are a must as well. Teas also have a sweet side. Think biscuits dripping with rich clotted cream or whipped cream if you can't get the first. A heaping teaspoon of strawberries are placed over this. Small cupcakes called fairy cakes are also served. These are lighter than their American counterparts and have just a drizzle of icing instead of a mound of buttercream. Different teas, from Earl and Lady Greys to Assam are served. These are usually served hot  but you could have them iced too.

Celebrate Elizabeth's reign with a party full of joy and food. It's the best of Britain for the best queen of Britain. Enjoy and raise a glass to Her Majesty!

Testing With A Tasty Sauce

 It's been an interesting experiment  trying out different foods , most are beloved classics to see how this new system  of mine is working.Everything has been fine so far. I  thought I could even try out a new sauce just to see.

I've had Spring Valley cocktail egg rolls in my freezer for weeks. I needed an easy Friday supper, not too heavy but not to light either.

They're an easy cook in my trusty air fryer.It's just seven minutes for 370 degree Farenheit.

They're stuffed with nothing but veggies from shredded cabbage to shredded carrots. I knew they some jazzing up. That's where the scallion sauce comes in.

                                             It's cutting up two scallions and mixing them with these.

Mix together half a cup of spy sauce (it can be low sodium like I used) with about a tablespoon if maple syrup. That last sounds crazy but its' sweetness balances out the soy sauce's saltiness. You can add either olive or vegetable oil for a silkier texture. It's poured over the scallions and left to marinate for about fifteen to twenty minutes.

I liked this sauce and plan on making it again for even the egg rolls I get from my local Chinese take out. The scallions add bite and zing (and haven't bothered my stomach!Yay!)  while the combo of syrup and soy sauce actually work well together. You can add more of both if you're running low on the liquid part. Keep in mind this is also a good marinade for steak and chicken too.

This has been a fun experimentation along with creating new favorites. This sauce is perfect for egg rolls along with other foods. it 's a great sauce for favorite snacks and dishes.

Drag Time At Taco Bell

More and more businesses are fast becoming more aware and progressive. This definitely applies to Taco Bell and their drag brunches. it's a step in the right direction because it  encourages fun and dialogue about the L.G.B.T.Q. community,

Erik Piepenburg who contributes to all sections of The New York Times wrote about this new fun  phenomena in yesterday's paper's Food section. Yes, it's a fun experience (as anyone who has visited Greenwich Village's Lips will tell you) bu there's also a deeper meaning here too. The Taco bell Foundation, which primarily gives out scholarships is giving a grant to the It Gets Better Project  to expand work-force-readiness  resources to L.G.B.T.Q.  youth. Last year the chain also named the openly gay rapper Lil Nas as its'chief impact officer. Other chains are stepping up too. Burger King has promised to donate forty cents off of every order of it's Ch'King Sandwich to the Human Rights Campaign, an LG.B.T.Q. advocacy group. Many other eateries, especially those with New York roots like Shake Shack along with national chain Chipotle plan to donate percentages of their June proceeds to L.G.B.T.Q. organizations. This comes in the wake of such restrictive laws such as Florida's antiquated "Don't Say Gay" bill which forbids or limits discussions about gender and roles in the state's school systems.

Again, the country, which for the most part  is progressive but ti also needs to be open. Why not have some fun with this learning adventure. The Taco Bell Drag brunch fits this.It's a tour that starts off in Las Vegas and ends in CHicago.It's run by Oscar Quintero, a drag performer himself who goes by the name Kay Sedia (pronounced quesadilla -get it?) He is the tour's drag hostess and books local drag queens to perform through the various cities along the way.There's still the same Taco Bell breakfast.There's the breakfast burrito which diners can have in vegetable, bacon or sausage, hash browns and Cinnabon Delight doughnut holes.Unlike a regular meal at the popular eatery, there is drinking and with it comes drinking games. There is one where everyone takes a shot when they hear Taco Bell's signature bell dong.People love it, with one diner, Blake Hundley driving three hours from Dubuque Iowa to Chicago. He would do it again. Most would despite what legislation says. Hosting a drag party is not controversial.It's entertaining as many people celebrate their birthdays and other events at these shows.

Taco Bell may seem like the typical suburban eatery. Yet' it's as progressive city eateries.It celebrates incluisveness with fun food and fun entertainment

In Praise of The Cone

 It's almost summer and that means one thing - ice creamed scooped and piled into all sorts of cones. Yet where would the icy treat without its' sturdy base? The cone is just as important as the treat itself as the Joy Baking Company knows

Regular contributor,cookbook writer and chef, Priya Krishna wrote about this amazing company in today's New York Times Food section.Joy Cones have been around since 1918 when two Lebanese immigrants,Albert George and his brother-in-law Thomas J. Thomas, started the company in Brookfield, Ohio.It nearly went bankrupt in 1943 thanks to a fire breaking out in the factory.. Joe George, father of the current owner,David  took over that year and focused on building proprietary or commercial ovens to bake thousands of cones. Within five years the company became profitable. Now Joy handles all the big companies from Dairy Queen to Mister Softee. Even local, privately owned ice cream shops use Joy. The company sells three types, cake , sugar and the ever popular waffle. The recipes for all three are simple. The cake cone is made from batter of water flour and sugar. Tapioca flour is added to give the cone it's sturdiness and absorbent like quality. The sugar and waffle ones have brown sugar added for the rich tan color.

Is there competition? There is from Keebler  but they mostly distribute to stores. Most home chefs use them to create cones. There are some ice cream shop owners like Kristine Tonlonow of the Konery in Brooklyn who have different ideas. When she started her business in 2014  she looked at the cones and their blandness along with their uniformity. She felt that there should be different flavors to match or compliment the creamery's variety of flavors. The cones should be as exciting as the ice cream itself. Her cones come in bright colors and even brighter flavors like orange Creamsicle and salted blue corn along with gingerbread and peppermint.. They do cost three to four times more than Joy's. However stores like Whole Foods and theme parks are buying them along with independent shops like Malai Ice cream in Cobble Hill Brooklyn. Some ice cream shop owners such as  Washington D.C.s Susan Soorenko feels the flavored ones can be a distraction. Customers have enough choices and may not like their eventual option. She'll stick with the classic Joy ones instead which let the flavors shine.

Joy's cones are one of the joys of summer. They're a part of the whole ice cream on a hot day experience. They make those sugar , cake and waffle cones for warm weather memories.

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.