Impulse Shopping

Impulse shopping can be dangerous. That's how some wind up with luxury cars in their driveway or a luxe tennis bracelet in the jewelry box. Impulse shopping also applies to going to your local store. All those varieties and aromas get to us and we're hooked.We wind up buying food that will end in the garbage. The best bet is not to cave.Stay true to your shopping list.

To be honest it's hard not impulse buy when  you go to the grocery. I recentlydiscovered this while cleaning out my old fridge. It looked like a salute to pudding cups , some forgotten since the summer and long past their expiration date. I also realized I have a thing for jams too. Almost every flavor from raspberry to grape was there, Most of the jars only has a few scoops taken out of them. Cookies are another impulse buy that I have to curb. My baked goods drawer has three variations of Mallowmars.  What can I say?. I was lured in by the packaging and the fact that a couple of these are tasty. I then moved on to other treats, abandoning them .

How to curb impulse shopping? One, don't shop when 're hungry. You'll wind up buying everything that smells or looks good - which usually involves fattening foods. Two, don't cave to samples. Those free eats manufacturers set up are fun however don't feel obligated to buy the bags or packets. Thirdly, stick to your grocery list. Try not to veer off it, not matter how tempting those chips or ice cream sandwiches look; You may just eat one or two and then forget them within the week. If you do want to spring for a treat, think about getting a singular product like the Hostess or Entemann's treats. Also some groceries will elt you buy one donut or croissant from their bakery department.

Impulse shopping is bad. It's worse when it happens in your local grocery store. Try not to bend with it. Your stomach, health and wallet will be better off for it.

Snow Food

This is the season for snow. The white stuff means days of staying in along with time outside, shoveling and playing. This is not the time for light fare.Snowy days and chilly temps mean hearty meals that will warm you down  to your toes. For those on a diet, not to worry .There are plenty of healthy , rib sticking dishes too.

Breakfast is one of the most important meals during a snowy day. Everyone functions better with a heartier  start. You can create taste scrambled eggs(or egg whites) along with omelets. Add some spinach and mushrooms or just cheese  for more flavor. Two nice sides are sausage patties and bacon.If you want healthier fare sub in soy or turkey versions of these. You can even create a satisfying breakfast sandwich .French toast is another good and hearty choice. It's easy to make and kids would love an extra treat on their day off. You can also have oatmeal or farina too. Serve your choices with endless cups of hot coffee or tea or better yet, homemade hot cocoa,. Lunch can be comfort food - and you'll need it to thaw out. healthy fare could include a vegetable or minestrone soup with a toasted sandwich. Better yet a happy waitress  - a more sumptuous version of a grilled cheese with the addition of tomatoes and bacon.

Dinner is going to be a family affair with everyone being home. Think about a communal dish such as spaghetti or stew with dumplings.. If you have corn meal , then use it for polenta. This Northern Italain fave is a great cold weather dinner choice , wonderful with steak or chicken strips. Serve it with either a tomato sauce or brown gravy for the beef. You can also make homemade pizza which again is a treat for the kids. for dessert try homemade brownies or cookies. A snow day is perfect for baking and it keeps the kids occupied. Have them make the night's dessert which can be perfect snacks later on.

A snow day is a good food day. Make healthy rib sticking meals that will keep everyone well fueled  for shoveling or playing in the snow. They'll both appreicate and enjoy it.

Downton Dining

The PBS smash "Downton Abbey " has fans and foodies desiring true English fare. Anglophiles and those who just love a good soap opera are even creating Sunday night parties revolving around British country fare and high teas. Fine china along with toad in the hole, clotted cream and scones are being nibbled as the second season of this fascinating drama unfolds.


The manor is divided into two sections ,upstairs and down. If you identitfy with Lord and Lady Grantham, the manor's owners then you may want to think about a lovely tea . Even though the show is sown at 9 PM in most areas you can still serve an elegant tea (which is usually served at 4 PM). Small finger sandiwches are a must. These can have a variety of fillings such as the traditional cucumber and watercress to chicken salad. You can also make pastes using devilled chicken or ham mixed with mayonnaise . Scones are another tea favorite. If you can't buy them, then make your own. They are easy to whip up and bake and you can make different flavors to suit your guests' tastes. Remember that since this is an English tea have good strong British kinds. Early Grey and Lady Grey are strong and flavorful.Typhoo tea is another favorite. This is a British import and can be hard to come by.

The downstairs group ate pretty well too. The story takes place in Yorkshire where there is plenty of beef and cheese. Yorkshire pudding is the county's most famous dish and it's easy to make.It is basically a buttery popover that is eaten with roast beef and gravy.The batter is a mix of milk, eggs and flour along with the addition of the roast's drippings to give it flavor.Rhubarb is also popular  there and is found in several desserts. Since it's really not the season you can serve thich oat bread toast or Parkin laden with butter and rhubarb strawberry preserves. There are also pikelets, a flat crumpets that are split open and then toasted. They  can be served with another Yorkshire specialty, Wensleydale cheese. This last is a variation of blue cheese .If you have neither, then think English muffins seved warm with crunbled blue cheese on top.

Downton Abbey has captured America's hearts and palates. Whoever you like best, the complicated aristocracy  or the loveswept staff, enjoy their foods. Have tea or somehting heartier for more of a taste of England!

Paula Deen And Her Controversy

Paula Deen is considered many things.To some she represents true American cooking . To others she vilifies the art. One thing she is  is honest. Recently this celebrity chef came out with her biggest secret .It will definitely affect her and her fans.

Ms.Deen's problem illness was the subject of an article in yesterday's New York Times Dining section. Dining regular Julia Moskin explores the controversy regarding Ms. Deene's revelation of her having Type 2 diabetes.This affects the way the chef  cooks which has always been too sugary and buttery. Her meals are rich , concentrating more on taste than nutrition.Even rival chef , Anthony Bourdain has called her "the worst, most dangerous person on the Food Network." However having this condition may surprisingly be a blessing.

The great chef will have to change her way of cooking and her food choices. Southern cooking , by definition , is always deep fried and dangerous. Vegetables are rarely used and if they are , they''ve been drowned in rich sauces or batter fired. meats are no different . Desserts tend to be overly sweet and just plain lush. Ms. Deen will have to incorporate more steaming in her cooking as well as incorporating less sugar and salt and more herbs and spices.She may have to recommend ending meals with fresh fruits  as opposed to pies and layer cakes. it may be a restricted way of eating but one that is certainly beneficial.

Will her fans buy the new Paula Deen? Yes, if they're loyal followers. They may see her as an example of turning an unhealthy lifestyle around to a healthier, better one.

Knives and Forks Optional

There's nothing quite so much fun as eating with your hands. In this country, it's usually frowned upon. However in other nations, it's actually encouraged.  It's a way of primally connecting with our food as well as connecting with others. There is more sharing, and  more social interaction once the knives - and forks are dropped.

This was the main idea behind Sarah Di Gregorio's article in today's New York Times' Dining section. She explores different cuisines and restaurants where knives and forks are taboo. Is it messy eating? Surprisingly no. People are more conscious when they eat with their hands.In fact,they're more civil. Some restaurants such as Culver City's A-Frame serves all their food, which is Hawaiian with a basket of utensils on the table. The chef , Roy Chou also thought of having finger bowls but decided against it. Diners were too neat.

Dining with one's hand sis nothing new.  East Indians have been doing it for centuries.However they do have different breads to use as scoops.There are the light and airy poppadums as well as the handy naan. The Middle Eastern pita bread is also based on this idea as well.It is used as a scoop as well as a base for meats and salads- sort of like a dish.Ethiopians also for go utensils. Instead they use  balls of dough called injera to pick up stews and sauces. Root veggies are pounded into a paste and used in Central American and East African cuisines where it is called fufu..

There is a kind of freedom in not using forks and knives. Diners become connected to their food  and companions in a primal way .It makes dinner different and even better.

A Good Homemade Soup

With the temps being icy, it;s nice to come home to a bowl of homemade soup.There's nothing like a fresh made minestrone or tomato to ward off the chill. Another plus is that homemade soup is free of any chemicals and  high amounts of sodium, making it much more healthier fare. It's not only good for your spirit but also your body.

What do you need for homemade soup. Start off with a good stockpot. If you don't have one get a cast aluminum one, preferably a two quart pot. This allows you to make enough soup to have and then freeze for a few meals. Cheesecloth is another must. This allows you to strain out any seeds or pulp. Food processors  are another have to have for soup makers. You can also go old school with a blender as well.Use both of these  for pureeing veggies or beans .Doing such makes for a smoother creamier texture for your soup. You may want to buy a small strainer too if you're thinking of making your own soup.it gets rid of  any scum that may appear when you're creating the stock.

As for basic ingredients, it pays to have various homemade stocks.It's is labor intensive to make any stock however most can be made and frozen for up to three months.Beef stock does require roasting beef bones along with onions and carrots fir half an hour. Simmering it needs usually five hours. Chicken is also labor intensive as it requires two to three carcasses chopped up. Even something as easy as vegetable requires a lot of slicing and dicing however any work is worth it. The simplest is fish stock which takes about fifteen minutes to prep and 45 minutes to boil. As for adding other ingredients, ask yourself if you want to add whole cream or skinned milk, sea salt or regular salt. How healthy you make it is up to you .

A good homemade soup is  the best bet on a cold winter's day.It's soothing and tasty. Even better it was made with love and concern - something you can't get out of a can.

Summertime in The Snow

As much as winter dishes are hearty and satisfying, there's something about summertime cooking. It's lighter but also |more fun. In  some ways it's  also healthier too, with a plethora of veggies and fruits. What  to do if you're craving your warm weather faves?Make them.It's as easy to barbecue and make salads in January as it is in July.

Barbecued meat tastes great no matter what month you grill. Some supermarkets still sell briquettes however don't despair if you can;t find any. You or someone probably have some left over, if the kids haven't used them for a snowman. If there is absolutely none, use twigs and cut branches from your backyard. Fruit wood often imparts a sweet smoky taste that will enhance the meat. Also , if you haven't been regularly grilling, then thoroughly clean the grill and utensils you're going to use. You can still get the same cuts of meat you did in the summer. In fact grilled will be a nice change from roasted or baked.

What about those salads that everyone loves.Luckily grocers all over are always fully stocked. Granted, the tomatoes and corn aren't as nice as what we'd get during the summer but they'll suffice.You can also buy canned veggies and even fruit for different dishes. Summer faves such as potato and macaroni salads are easy to make because the ingredients  are always at hand. If you can't get fresh onions for the potato salad, use onion powder . For the macaroni that sometimes called for diced green and red peppers, then do a different spin by adding red pepper flakes. This give it a fiery twist that works well with barbecued ribs and  steaks.

If you;re craving your warm weather faves, then make then. Unless there's a blizzard outside you can still grill and barbecue. You can whip up your favorite salads too. It's easy having summertime in winter.