Fennel

Other holiday favorite found in my family history is fennel. First grown in the Meditterean and souther Europe, it's no wonder fennel is part of my family traditions.

Fennel is celery like in appearance but very distinct in flavor. It taste like anise or licorice and is actually grown for it's seeds which are used for flavoring foods.

Fennel can be found year round but it's peak season is fall and winter. To select the freshest fennel, look for stalks which are straight, free from splits and bruising. The bulb should be compact and round in shape. The stalks should be tight to the bulb. Because fennel is more delicate than celery, it will dry out more quickly. To keep your fennel fresh, before storing, cut the stalks off, wrap the stalks separately from the bulb in plastic bags, and store in the crisper section of the refrigerator. Fennel should keep for three to four days, but it is best to use it as soon as possible.

Give this unique vegetable a try this winter season.


Fennel Citrus Salad

Makes 4 servings
Each serving equals 1/2 cup of fruit or vegetables
Source: Wegmans Food Markets

Ingredients

1 medium, about 1½ lbs, fennel bulb, thinly sliced
4 medium navel oranges, peeled and sliced
¼ cup thinly sliced red onion
¼ cup Kalamata olives, pitted
2 tsp olive oil
2 Tbsp fresh lemon juice

Combine fennel, oranges, red onion and olives. Drizzle with olive oil and lemon juice. Toss gently and serve.

Nutritional analysis per serving: Calories 130, Protein 3g, Fat 3g, Calories From Fat 26%, Cholesterol 0mg, Carbohydrates 26g, Fiber 7g, Sodium 90mg.

Recipe courtesy of Fruits and Veggies Matter

The sure signs of Christmas

There are certain items that show up in the grocery store in December that tell me Christmas is soon here. For many oranges bring back fond memories of Christmas stockings. While I never received fruit in my stockings, it was a common practice to those in my parents generation. Beautiful, large firm oranges were often placed in the toe of stockings at Christmas time.

Today when I see those beautiful red pomegranates stacked in boxes at my grocery store, I think Christmas can't be far off. Pomegranates are a fairly new, abundant and readily available fruit found in American grocery stores. While they first originated in Middle Eastern countries, because of their need for arid, warm weather, they are also produced in Arizona and California.

Pomegranates are about the size of a large orange, are firm and have a red leathery skin. Inside they contain hundreds of small seeds filled with tart juice. The seeds are high in antioxidants and rich in vitamin C. While they can be a challenge to peel and remove the seeds, pomegranates are well worth the effort. For instruction on how to peel and remove seeds, see the following site: http://www.fruitsandveggiesmatter.gov/month/pomegranate.html

The seeds and white pith can both be eaten, but I prefer just the seeds. Here is a recipe you may want to try this holiday season.



Pomegranate, Orange, Papaya, and Kiwi Green Salad


1-1/2 teaspoons white wine vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
1/4 cup olive oil
1-1/2 quarts mixed greens
2 oranges, peeled and sliced
2 medium papayas, peeled and sliced
4 kiwis, peeled and sliced
1 medium pomegranate, seeded (about 3/4 cup)


To make dressing, combine vinegar and next three ingredients; whisk in oil. Toss greens with 2-1/2 tablespoons dressing; arrange on a serving platter. Alternate orange, papaya, and kiwi slices over greens. Drizzle with remaining dressing. Sprinkle with pomegranate seeds.

Serves 6.

Oh Nuts!

Nuts have always played a part of my family's holiday table. You knew Thanksgiving was almost here when the basket of nuts appeared on the coffee table. The shiny silver nut cracker and nut pick sitting on top of the nuts always intriged me. I am surprised my mother didn't realize those tools could have been a safety hazard to her children!

What she also may not have realized was the nutritional value all those nuts offered her family. Brazil nuts, almonds, cashews, pecans, and filberts were always a part of the mix. Today we know that these tiny treasures provide us with protein and a small supply of good fats. In addition they are a good source of fiber, B Vitamins, magnesium , copper and Vitamin E. They are nutritionally and calorie dense, so eat them in moderation, but do make them a part of your regular diet.

To learn more about nuts check out these websites:

How much is an ounce? See: http://www.nuthealth.org/inside.pdf

Want to learn more about the nutritional value of your favorite nut, check this out: www.nuthealth.org/nutrition/nutrient1oz.html


Tips for Buying and Storing…

• When buying whole, unshelled nuts, be
sure to look for clean shells without cracks.
The exception is pistachios, which are
usually sold in a semi-open shell.

• Whole, raw shelled nuts should appear
fairly uniform in color and size.

• To keep tree nuts as fresh as possible, store
them in an air-tight container in the
refrigerator for up to six months, or up to
a year in the freezer.

Looking for an easy, yet special Christmas gift from your kitchen? Try this spicy nut mix recipe.

Roasted Southern Pecans Sweet and Piquant

1 large egg white (2 tablespoons)
1/2 cup sugar
2 tablespoons sweet paprika
2 teaspoons Worcestershire sauce
1 to 2 teaspoons cayenne pepper, to taste
1/2 teaspoon kosher salt
2 cups raw pecan halves
1. Preheat the oven to 250°F Line a baking sheet with parchment paper.
2. Place the egg white in a large stainless steel bowl and whisk until frothy. Whisk in the sugar, paprika, Worcestershire, cayenne, and salt. Add the pecans and toss until completely coated.
3. Transfer the pecans to the prepared sheet and arrange in a single layer. Place in the oven and cook, stirring every 15 minutes, until lightly colored and dried out, about 1 hour and 15 minutes.
4. Remove from the oven, immediately loosen the nuts with a metal spatula, and set aside to cool before serving.
Makes 2 cups

Recipe courtesty of Party Nuts by Sally Sampson

A Good Cup of Joe

No, I am not growing coffee in my backyard, nor did I receive any in my CSA box. But I wish I had.

Nothing makes me feel like sitting down with a hot cup of coffee like the onset of cool weather. A good cup of coffee can sometimes be difficult to find or make. Here are some important tips for making a really good cup of Joe.

To make really good coffee you must pay special attention to the following: freshness, grinding, brewing and flavoring.

Freshness:
* if you can afford it, buy your beans directly from coffee retailers. It will be fresher then beans that may have been sitting on the grocery shelves for an unknown amount of time.
*buy whole beans and grind them with each pot you brew
* store coffee beans in a cool, dark, air tight container. Storing your beans in the refrigerator or freezer is discouraged as the beans may take on the flavors of other foods in your refrigerator and freezer.

Grinding:
The grind of the coffee is very important to the taste and aroma of the brewed drink.
First of all, the coarseness of the grind will determine how fast the water passes through during brewing. The finer the grind, the more time it takes the water to be forced through the grounds. Think of water flowing through a layer of sand as opposed to rocks.

This brew cycle time makes can make drastic differences in the taste of your coffee. It’s just like cooking and the brew cycle is the baking. You wouldn’t under or over cook a cake and expect it to taste the same.

Grinding tips:
* grind the beans to the consistency of granulated sugar for drip brewed coffee. This is considered a medium grind.
*If you are shopping for a grinder, buy one that uses conical, or flat grinding burrs. The blade type grinders are extremely inconsistent and generate so much heat that they literally burn the beans.
*Grind a little bit of fresh coffee and then discard. This will hopefully get any old, stale coffee you could not reach after cleaning.

Brewing Tips:
* use cold, fresh water, not filtered water. The water softeners will fail to release the coffee oils.
* do not leave the coffee sitting on the burner for longer than 30 minutes, as the coffee will burn and take on a burnt flavor. If it takes you longer than 30 minutes to drink the coffee, pour it into a thermal container. A given amount of coffee only contains so much of the flavorful and aromatic oils. After those oils have all been extracted, the water will extract acids and other bitter tasting elements. This is called over-extraction
*If you think that black coffee tastes bitter, or you just like weaker coffee. Make the coffee full strength (2 level tablespoons per 6 ounces of water or 2.5 - 3 level tablespoons per 8 ounces) and mix hot water into the strong coffee. The result will be a smoother coffee without the bitterness. Try it, you may not need cream and sugar anymore!
*Wait until the entire pot has brewed before pouring a cup. This will ensure that the water has flowed over all of the beans giving the pot an even consistant flavor throughtout the entire pot of coffee.
* buy a coffee pot with a cone shaped filter instead of a round shaped. Cone shaped filters allow for a more even water flow over the beans.

Flavoring:
* if you enjoy flavored coffee buy flavored syrups and not flavored coffee beans. Grinding flavored beans will contaminate your bean grinder, making it impossible to clean and distasting all other beans you grind in that machine.
* pour flavor syrups into your pot or cup of coffee before adding milk or sugar. The hot coffee will help the syrup dissolve and will amplify the taste and aroma of the syrup.

Bonus Tip:
If you enjoy iced coffee, you must try this tip! Instead of putting ice cubes in your coffee, brew a fresh pot of coffee, let cool to about room temperature and then pour the coffee into some ice trays. Freeze, and now you have frozen coffee cubes! Now, when the cubes melt, your coffee will not become weaker and weaker.

Those little baby cabbage heads!

I was having an enlightening conversation with some friends of mine this weekend. They belong to the same CSA (community supported agriculture) as I do. We were discussing how sad we were getting realizing how quickly our vegetable box will come to an end. We have been enjoying organically and locally grown produce since May and we only have 6 more weeks to go. Then it will be back to the grocery store for us.

My friend usually rides his bike over to pick up his box of produce. With backpack in hand, he loads his produce into his pack and away he goes to deliver the goods to his family. He was commenting on how he noticed his backpack getting heavier lately with the onset of fall and a new variety of produce coming into season. He marveled at the realization that the Creator so wonderfully changes the composition of our produce to meet our needs as the climate changes. Heavier produce grows at the end of farming season, in early to late fall. Typically the most available produce are root vegetables, such as sweet potatoes or vine vegetables with thick skin, such as pumpkin or winter squash. These vegetables, when stored in a cool place, will keep for a long time, helping us get through the winter season when nothing is able to grow. Isn't that the coolest thing?

This week I would like to discuss a vegetable that gets a really bad rap- Brussel sprouts (or Barbie doll heads, as my friend once called them). I want to encourage you to give them a try.

Here are some facts you may be interested in knowing.

1. It's overcooking that produces a bad odor, not the sprout itself. So cooks be careful to not overcook them.

2. Smaller heads are more tender and delicate in flavor. Select with this in mind

3. Their peak season is winter

4. Dark green, crisp, tightly closed leaves and never larger than a ping pong ball, are the best.

5. They keep nicely in your refrigerator in a loosely sealed plastic bag up to one week.

Flavors which enhance or compliment Brussel sprouts include-

* balsamic vinegar

* orange juice

* toasted pine nuts

* walnuts

* pecans

* butter

* bacon

Try this easy Brussel sprout recipe.

Sprouts and Bacon

Ingredients:

1 1/2 pounds of Brussel sprouts

1-2 slices of bacon, chopped

1 teaspoon fresh thyme, chopped

salt and pepper to taste

Directions:

1. Add sprouts to boiling water and cook for 4 minutes or until tender. Drain water

2. Cook bacon over moderate heat in a heavy skillet until browned and crisp, 2-3 minutes.

3. Stir in the sprouts, thyme, salt and pepper and cook another 2-3 minutes.

For Variety-

Omit thyme and bacon. Instead heat 3 tablespoons of olive oil in a skillet. Add one teaspoon of orange zest and 1/4 cup orange juice. Add Brussel sprouts and cook until the juice evaporates.

The Incredible Edible egg!

It's that time of year when we find egg salad back on our menu. The Easter season always brings us back to hard boiled eggs. My guess is even you have "eggs" on your grocery list this week.

Didn't you just love to color Easter eggs when you were a child? I fondly remember those tiny plastic bottles purchased in a little cardboard box filled with the primary colors. And oh what a mess the minuted drop made on the kitchen table. But what fun it was to gather around the table together with our siblings, the air rich with the smell of vinegar.

If you are creative enough and still have a bit of a kid in you, coloring eggs may still be an activity you may want to participate in this weekend. No need for those jars of dye, you can use wonderful things from nature to color your eggs. Did you know that the skin from purple or white onions will dye your eggs wonderful rich colors? Try it- you will be pleasantly surprised. Just add the skin of one or 2 purple onions to your boiling water and during the cooking time (6 minutes) you will have colored some beautiful eggs.

Or you could forgo the coloring process and just buy some brown eggs. Did you ever wonder what makes an egg white or brown or speckled? It is the breed of chicken which dictates the color of the shell. White feather, white earlobed chickens will produce white shelled eggs. Red feather, red earlobed chickens will produce brown eggs. The flavor and nutritional value of the eggs will remain the same regardless of the shell color.

To ensure that you are starting with fresh eggs, do this little test: Fill a bowl with water. Place an uncooked egg in the bowl. Does it float or sink? If it floats, throw the egg away. It has passed its prime freshness. As eggs age they lose water through the shell. An egg that floats contains little to no water and is no longer fresh.

Once you hard boil all those eggs, are you wondering what you are going to do with them? Here are a few recipe ideas for you to try.

1. Slice them into fresh green salads

2. Dice the eggs and add to potato or tuna salad

3. Make a Cobb or traditional egg salad.

Or why not try this lower fat deviled egg recipe for a nice change.

Deviled Eggs

Ingredients:
12 large hard-boiled eggs , (see Tip), peeled
1/3 cup nonfat cottage cheese
1/4 cup low-fat mayonnaise
3 tablespoons minced fresh chives , or scallion greens
1 tablespoon sweet pickle relish
2 teaspoons yellow mustard
1/8 teaspoon salt
Paprika , for garnish

Direction:
1.Halve eggs lengthwise with a sharp knife. Gently remove the yolks. Place 16 yolk halves in a food processor (discard the remaining 8 yolk halves). Add cottage cheese, mayonnaise, chives (or scallion greens), relish, mustard and salt; process until smooth.
2.Spoon about 2 teaspoons yolk mixture into each egg white half. Sprinkle with paprika, if desired.

Make Ahead Tip: Cover and refrigerate for up to 1 day.

Tip: To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling.

Nutrition
Per serving: 34 calories; 2 g fat (1 g sat, 1 g mono); 71 mg cholesterol; 1 g carbohydrates; 3 g protein; 0 g fiber; 85 mg sodium; 31 mg potassium.

Recipe courtesty of Eating Well magazine

Broccoli

Have you had your fill of tomatoes yet? With the cool temperatures we are beginning to see some different produce on the farm stands and in the super market.

I know it has gotten some bad rap over the years, but broccoli is one of my favorite vegetables. It really is quite versatile and enjoyable in a variety of forms. Perhaps you enough it raw with some dip or dressing or maybe you like it cooked instead. I think it makes a great winter soup and is great as a salad.

Here is a little history on broccoli-

One of the most nutritious vegetables on the market is broccoli. Broccoli has been consumed since the Roman Empire century and traces of its use has been tracked 2000 years back in time. Broccoli was first grown by the Italians until the 16th century when its use spread around Europe. Henry II of France introduced the vegetable to the French cuisine, which started its wide use in the kitchen. Broccoli was first grown in Virginia in the 1700s and has been part of the American cuisine for the past 200 years.

The name broccoli comes from the Latin word brachium, which means arm or branch. It belongs to the Brassica family, along with other cabbages. Broccoli is rich in nutrients including, vitamin C, vitamin A, calcium, folate, iron and fiber. It also contains phytochemicals that are believed to prevent various types of cancer by preventing carcinogens from forming.

There are many varieties of broccoli and the most common found in the United States is the Italian green or sprouting variety. Broccoli is available in the grocery store year around. For best selection, ensure that the broccoli has a firm stalk, dark green to purple bunches, and no discoloration. Store the broccoli in an open bag in the refrigerator for no more than a day or two for best quality. Fresh broccoli contains more calcium, iron, thiamin, riboflavin, and vitamin C than frozen broccoli. However, frozen broccoli usually contain more bunches and less stalks. Bunches are denser in nutrients, thus frozen broccoli provide more beta-carotene by weight than fresh. However, frozen contains higher amounts of sodium, thus if you are watching your sodium intake fresh broccoli is your choice.

Broccoli is best prepared steamed, stir-fried, or in the microwave. During boiling more nutrients are lost, thus it is not the preferred choice. Raw broccoli is ideal and can be enjoyed in salads or as an appetizer.

Nutrition information (1/2 cup raw broccoli): calories: 12, carbohydrates: 4 g, protein: 1 g, fat: 0 g, cholesterol: 0 mg, sodium: 12 mg, fiber: 1 g, vitamin C: 58 mg, calcium: 21 mg

Try this tasty recipe soon.

Broccoli Puree

Recipe courtesy Giada De Laurentiis

Prep Time:10 min
Cook Time:30 min
Serves:4 servings

Ingredients
•1 large russet potato, peeled and cut into 1-inch chunks
•1 pound broccoli florets
•1/2 cup chicken broth
•4 ounces cream cheese
•1/4 cup freshly grated Parmesan
•Salt and freshly ground black pepper

Directions

Fill a large pot with enough water to come 2 inches up the sides of the pot. Set a steamer rack in the pot, cover, and bring the water to a boil over high heat. Add the potato chunks and cook until they are very tender, about 18 minutes. Transfer the potatoes to a medium bowl and mash until smooth.

Place broccoli into steamer rack and steam over medium heat until the broccoli is very tender, about 12 minutes. Transfer the broccoli to the bowl of a food processor. Add the broth, cream cheese, and Parmesan. Process until the broccoli is pureed and almost smooth.

Stir the broccoli puree into the mashed potato and blend well. Season the puree to taste with salt and pepper, and serve.

There's a feeling of Fall in the air...

I so hate to say "good bye" to summer, but fall sure does provide us with some delicious foods! From crisp apples, pears, sweet potatoes and one of my favorites- butternut squash. I love them all.

Butternut squash is a fairly versatile vegetable and can be used in a variety of dishes. It's sweet taste can satisfy any sweet tooth, like mine, without the guilt of added sugars. I have come to enjoy butternut squash in a number of ways including soup, casseroles, and even apple and squash dessert.

Butter nut squash is rich in vitamin A and C and is low in calories (1/2 cup is only 40 calories). It is plentiful during the fall and winter months, keeps well and for a long period of time if stored in a cool spot.

The only challenge I have found with cooking butternut squash is it's tough skin, which is difficult and sometimes dangerous to cut. To avoid cutting yourself,wash squash off, poke holes in it with a fork and place it in the microwave for a few minutes, depending on the size of the squash. After 3 minutes or so, the skin and flesh have softened enough that you can then safely cut it open without risking cutting yourself.


Try some of my favorite Butternut squash recipes-

Roasted Butternut Squash

Ingredients

1 butternut squash
olive oil
salt and pepper

Directions
1. wash your squash by running under warm water. dry it off with a paper towel
2. poke holes in the squash with a fork on 4 sides and the neck
3. place in microwave for 2-3 minutes
4. remove from microwave and let cool for a few minutes or until comfortable to touch
5. place squash on a cutting board and cut the ends off of the squash. Stand squash on end and peel skin off with a sharp knife.
6. slice squash into about 1/2 inch slices.
7. place squash slices on a cookie tray that has been greased with olive oil. Brush top side with olive oil. Salt and pepper to taste
8. place tray in the oven under the broiler and roast for 7 minutes. Check squash frequently to ensure it does not burn. Return to broiler if more time is needed.
9. Enjoy with your favorite protein- baked chicken, pork chop etc.

Butternut Squash Soup

Ingredients:
• 2 lbs butternut squash, peeled and cut into chunks
• 4 cups low-sodium, low-fat vegetable broth
• 1 1/4 cup non-fat sour cream
• 2 Tbsp butter
• salt and freshly ground black pepper
• 1/4 tsp cayenne, or to taste
• 1 cup mushrooms, sliced
• 1/4 cup chives, cut into 1-inch pieces
Directions:
Combine the squash and vegetable broth in a saucepan and bring to a boil over high heat. Reduce the heat to medium, and simmer for about 20 minutes or until the squash is very tender.
Let cool, and then puree the mixture in a blender. (You may prepare the recipe in advance up to this point; you can keep the mixture refrigerated in a covered container for up to 2 days.)
Return the puree to the saucepan and turn the heat to medium-low. Stir in the non-fat sour cream along with the butter, cayenne, and salt and pepper to taste. Cook and stir until heated through; (do not boil). Then taste and season, if necessary. Keep warm over low heat.
Meanwhile, heat skillet over moderately high heat until very hot. Spray with cooking spray, then saute mushrooms, stirring, until golden brown, about 5 minutes.
Serve the soup with sauteed mushrooms and chives.
Nutritional information per serving: Calories 152, Fat 4g, Carbohydrates 25g, Protein 6g, Cholesterol 11mg, Fiber 2g, Sodium 174mg.
Reprinted with permission from the Centers for Disease Control and Prevention 5 a day website. More recipes are available at www.5aday.gov/month/index.html

Snap Crackle Crunch!

One of my fondest family outing memories involved apples. It was a perfect autumn day. The air was crisp and the sun was warm on our skin. It was cool enough that we had to wear a light weight jacket and long pants. It was the kind of day you long for after a hot and humid August. My family, including my immediate family minus mom, (who stayed behind promising us a delicious dinner in exchange for a bushel of apples), my aunt,uncle and cousins crammed into the car and headed to the orchard.

We kids were young teenagers at the time. I remeber what fun we had carrying on in the car and out in the orchard. We played well together and that day was no exception. I remember the boys lopping apples at us from over the tree tops and our parents yelling at us for wasting food. There was nothing wastful about that day, as it produced a bushel full of apples and a heart full of memories.

Picking apples is a fun and inexpensive activity you can do with family and friends of all ages. Check out this website for an orchard near you.

http://www.allaboutapples.com/orchard/pa.htm

Fact:Did you know that apples don't contain any fat, cholesterol or sodium.

Benefit: apples a heart healthy food

Fact: Apples have lots of fiber

Benefit: Fiber helps promote heart health and regularity

Fact:apples contain small amounts of potassium

Benefit: Potassium helps to promote and maintain a healthy blood pressure

Fact: apples are also a good source of antioxidants

Benefit: antioxidants help prevent certains forms of cancer

For some ideas on how to add apples to your diet check out this website:

www.fruitsandveggiesmorematters.org/?page_id1961

For a full chart of the different variety of apples and their uses check out:

http://www.bestapples.com/varieties/varieties_usagechart.shtml

Just can't get enough apple pie, but don't want all those calories? Try this lower calorie alternative without sacrificing all that wonderful flavor.

Micro-Baked apples

Ingredients:

4 baking apples

1 1/2 Tbsp margarine

1/3 cup brown sugar

3 Tbsp chopped walnuts

1/4 cup apple juice or water

3 Tbsp raisins

Directions:

1. Core apples

2. Combine margarine and sugar.

3. Add raisinsand nuts . Stuff the cavity of the apple with this mixture.

4. Place apples in individual microwave safe dishes. Pour 1 tablespoon of apple juice or water over each apple.

5.Cover with wax paper and place in microwave. Cook at high speed for 8 minutes or until tender.

Makes 4 servings

Nutritional informations: calories 253, fat 8 g, fiber 3 g, sodium 58 mg.

Sweet corn

Several years ago I had a young neighbor, 5 years old at the time, who was given the job of calling her dad to the dinner table. She bound out of her house yelling to her father that it was time for dinner and then she shouted, 'we're having corn on the bone!" So whether you call it "corn on the cob" or "corn on the bone" it all taste the same and this summer the taste is great.

Here are some corn facts you may not already know:

1. one ear of corn measures about 3/4 cup

2. a serving size of corn is 1/2 cup

3. corn is America's number 1 field crop

4. in addition to being a good food source, corn is used to produce ethanol which is added to our gasoline. Ethanol reduces the amount of pollution our cars create, thus helping to save our environment.

Nutritional value of corn:

one serving of corn (1/2 cup) will provide you will 77 Kcal, 1 g of fat, 3 g of protein, 2 g of fiber, 243mg vitamin A and 253 mg potassium.

Cooking time:

Corn is a quick vegetable to cook. Bring one large pot of water to boil. While the water is heating remove all the husk and silk from each of corn. Drop corn into the boiling. When the water returns to a boil, the corn is done. Remove from boiling water with tongs and serve hot.

Looking for a new way to serve and eat your corn? Try these delicious recipes.

Chili Lime butter

Ingredients:

1 stick of butter

2 teaspoons chili powder

zest of one lime

lime cut into wedges

Directions:

1. set your butter on the kitchen counter to cool to room temperature

2. in a bowl mix the butter and remaining ingredients

3. Serve with 6 ears of cooked corn in the cob

Avocado and Corn Salsa

Ingredients:

3/4 cup corn, fresh or frozen

1/2 grape tomatoes, cut in half

1 medium avocado, diced

1 tablespoon fresh cilantro

2 teaspoons lime juice

1/4 teaspoon kosher salt

Directions

1.cut all of the vegetables according to ingredient list

2. toss them together in a bowl

3. serve with tortilla chips

recipes courtesy of foodtv.com

A Rainbow of colors- Sweet Peppers

This week I received a purple bell pepper in my vegetable box. It was so beautiful. Did you know that Bell peppers come in a rainbow of colors-green, red, yellow, orange, white, purple and gold? Have you tried any?

Red, yellow and orange bell peppers are actually green peppers left on the vine to sweeten and change color. Red peppers have a higher amount of beta carotene and vitamin C level than their green counter part. Red peppers are also rich in vitamin E. No matter what color you choose, peppers will provide you with approximately 50 calories, 2 g protein, o g of fat, 45 RE vitamin A, 2 g fiber, 394 mg potassium and 341 mg vitamin C. Because of it's rich nutrient value sweet bell peppers make an excellent dietary choice and aid in the prevention of heart disease, some cancers, strokes and cataracts.

Have you ever spent money on a little jar of roasted red peppers? Expensive wasn't it? It was well worth the investment wasn't it? Roasted red peppers add a rich dense flavor to so many culinary dishes. But investing the money in store bought roasted peppers is really not necessary when you can easily roast the pepper yourself. Check out the following recipe for roasting peppers. Remember to cover the pepper in olive oil and you will be able to enjoy the peppers for up to 6 months when store in an air tight container in your refrigerator.

Roasted Red Peppers

Ingredients:

4 large red peppers, cut in half and seeded

olive oil (amount will depend on the size of your jar)

salt and pepper to taste

clean jar with a tight fitting lid

Directions:

1. Preheat oven to 500 degrees

2. In a shallow bowl, place 2 tablespoons of oil. Place peppers cut side up in the oil and coat.

3. Turn peppers over and season with salt and pepper.

4. Place peppers on a cookie sheet and roast in the oven for 20 minutes. If you have a gas grill you can place peppers directly on the greased grill and cover with grill lid.

5. Remove peppers from the oven and place in a bowl. Cover with Saran wrap for about 30 minutes to cool.

6. Gently remove the chard black skin from the peppers with the edge of a sharp knife, by gently scrapping the pepper.

7. Cut peppers into 1 inch slices and place in a clean jar. Cover peppers with olive oil and tightly cover with a lid. Store in refrigerator for up to 6 months.

8. When using the peppers, take jar out of refrigerator and set it on your kitchen counter for about 30 minutes to allow oil to warm and soften.

Enjoy in a variety of ways, such as a garnish on sandwiches, as an appetizer with provolone cheese and crusty Italian bread. The sky is the limit.

August is National Peach Month

August is National peach month!

Peaches are a delightful fruit and are plentiful this time of year. If you are like me, you may have an adverse reaction to the fuzzy skin, but don't let that keep you from eating this nutrient rich and flavorful fruit. Eating peaches is one of the joys of summer.

It is believed that peaches were first brought to America by Spanish Missionaries who settled in California, which boast the largest peach crops in the nation. Other peach producing states include Michigan, Colorado, South Carolina, New Jersey, Washington, Georgia, which is known as the "peach state" and our very own Pennsylvania. Today the United States produces up to 25% of the worlds peaches. The peach is now the third most popular fruit eaten in the USA!

Nutrition: peaches are rich in vitamin C supplying 6 mg per peach, 193 mg of potassium, 5 mg calcium, 2g of fiber and only 40 Kcal per medium peach.

Availability: fresh peaches are available May through October, with August being the most plentiful month in the Northeastern states.

Selection: to select the best peaches smell them. If they smell sweet, this is an indication they have a sweet taste as well. Also look for peaches with a yellow or cream colored skin. Some varieties will also have a red/orange skin tone. Eat ripened peaches right away. If peaches have not reached ripeness place them in a brown paper bag for 2-3 days on your kitchen counter.

Storage: peaches at peak flavor are best eaten at room temperature. You may store peaches in your refrigerator for 3-5 days. Remove peach from refrigerator and place on counter for a minimum of one hour to reach room temperature and peak flavor.

Try this lovely Grilled Peach Salsa for a great topper to pork or chicken dishes.

Grilled Peach Salsa

Ingredients:

1 1/4 pound ripe peaches, halved and pitted
1 teaspoon canola oil
2 Tbsp. finely chopped red onion
1 small jalapeno, seeded and finely chopped
1 lime, zested and juice
1/4 to1/2 cup fresh cilantro
2-3 Tbsp. chopped fresh mint

Directions:

1. Brush the cut sides of the peaches with oil
2. Grill them over medium heat for 3-5 minutes or until they just begin to brown
3. Grill them with the lid down so that the peaches get cooked through
4. Chop them into 1/4 inch pieces and toss with the other ingredients

Enjoy over grilled chicken, pork or fish.

Nutritional information: serving size about 3/4 cup. 76 Kcal, 2 g fat, 16 g carbohydrates, 1 g protein, 2 g fiber, 2 mg sodium and 10 mg cholesterol.

Recipe courtesty of the Keiser Permanente website.

a moment of nostalgia

I have a drawer in my kitchen that is filled with recipes that I am collecting- Magazine cut-outs, recipe cards, scraps of paper with recipes I have scribbled down while waiting in the doctor's office or car repair waiting lounge. The drawer is a mess, but I love it. I love it because it reminds me of my mother and my childhood.

When I was a child my mother made a ceramic bowl that looked like a head of cabbage. It sat on our kitchen table and inside the bowl were recipes that she had ripped out of magazines or recipes she had scribbles on scraps of paper. I guess we just can't help becoming our parents and in this instance it's quite ok with me.


My mother was a fabulous cook. She didn't learn it from her mother, lord only knows my grandmother was a terrible cook and quite a sin for an Italian woman in my opinion (and everyone else Italian!) But by some stroke of luck, or Italian genetics, my mom and her sister were wonders in the kitchen. My sister and I are said to be good cooks as well, but our mother didn't really teach us either. She just hated when we got in her way in the kitchen. She preferred working alone, giving us the chores of setting the table and doing the dishes. Perhaps we learned from sheer olfactory osmosis and reading all of her recipes. Or maybe it just runs in our genes!


What my mother did teach me was the gift of hospitality. Not a week past in our home that we did not share a meal with someone. Never do I remember anyone turning down an invitation to dinner at our house. I loved when company came-there was the certainty of awesome food, lively conversation and a room full of love with family and friends snuggly tucked around our dinning room table. My cousin Louie still boasts of my mother's apple pie and mashed potatoes. "The best apple pie I ever had", my cousin expressed to me not too long ago. and "How did she get those potatoes so lump free?" Practice and love, I believe are the answers to those questions.


So I proudly carry the tradition into the next generation- I have no plans of cleaning out that drawer in my kitchen. It keeps me connected to a mother I lost all too soon in my life. I am thankful to have "inherited the gift of creating good food and for the joy of hospitality". In this fast paced, throw away society that we live in, I would like to challenge you this week to find an old family recipe and "whip it up" this week. Invite your family or friends over and squeeze around your dinning room or picnic table and have a nostalgic experience. It will do your heart good.


(Note- photo taken in 1965 when I was living in California. My mom is on the left sitting beside me. You can only see her hair! My dad and sister sit with us same side of table. My mom's sister, nieces and brother-in-law sit across from us and a cousin sits at the end of the table. Those were great times in our family history.)


On another note, if you haven't ventured out yet to see the movie Julie/Julia-go! If you enjoy reading my blog than you will love the movie. It will bless your soul on many levels.

http://www.julieandjulia.com/

Happy Faces

I love this time of year when the sunflowers are standing tall and proud in the garden. Their bright sunny faces are sure to put a smile on any face.

Sunflowers serve several purposes. You can cut the flowers to make a beautiful floral bouquet for your home, leave them in the field to bring joy to a on-lookers, leave them on the stems to feed the birds or harvest the seeds for eating yourself.

The tiny seeds serve as a good source of nutrients for the American diet. Just a quarter of a cup of sunflowers seeds will supply you with 205Kcal, 4 g of fiber, 8 g of protein, 18 mg of vitamin E, 127 mg of magnesium, 21 mg of selenium and 81 mg of folate.

If you are growing sunflowers in your yard this year and have never harvested the seeds before, heres a simply way to do it:

1. Allow the sunflower to mature on the vine. To determine maturity the back of the flower head with be brown and dry.By this time most of the flower petals will have fallen off. The seeds will appear plump and the shell will be striped black and white.

2.Before the seeds loosen and dry remove the flower from the stem, cutting the stalk about 12 inches long.

3. With your hand, gently rub the seeds out of the flower.

4. To prepare the seeds, cover them in salt water, making a solution of two quarts of water and 1/4 cup to 1/2 cups of salt. Place seeds in the water and place on stove. Heat to boiling. Reduce heat and simmer for two hours. Or if you prefer, you may soak the seeds in salt water solution over night, omitting the heating, boiling, simmering process.

5. After you have soaked the seeds in the salt bath they are ready for roasting. Preheat oven to 300 degrees. Place seeds in a shallow roasting pan, making sure the seeds are spread over pan in a single layer. Bake for 30-40 minutes, stirring occassionally. Seeds are ready when they are golden brown.

6.Remove from oven and add 1 teaspoon of melted butter or margarine for every 1 cup of seeds roasted.

7.Cool on an absorbant towel.

8. Store seeds in an air tight container

Zucchinis, Zucchinis, Zucchinis!

It's that time of year when you have more zucchini then you may know what to do with. With all of the rain we have been receiving this summer, the zucchini crop has been plentiful.

Here are some fun facts about zucchini that you may not have know before:

1. You can eat the flowers of the zucchini plant. They are delicious floured and stuffed with ricotta cheese.

2. A zucchini only has 25 kcals. With such a high water content it makes a great low calorie food choice.

3. The nutrients found in zucchinis help to prevent cancer and heart disease.

4. A zucchini has more potassium than a banana

5.The word "zucchini" comes from the Italian word "zucca" which means squash.

6. Bigger is not better. Pick zucchini when they are small to medium in size, around 8 inches in length. The flavor and texture are at their best at this size.

7. The worlds largest zucchini on record measured 69 1/2 inches in length and weighed 65 pounds. It was grown by Bernard Lavery, a resident of the UK.

8. Obetz Ohio actually holds a 3 day zucchini festival each year and features everything zucchini! Check out their website for more information. http://www.obetzzucchini.com/

Now if your kitchen counter is overrun with fresh squash it is time to get cooking! Here is a recipe you may enjoy.

Zucchini Custard Bake

4 Tablespoons of butter, melted

2 pounds of zucchini, cut into small pieces

3 eggs

1/2 cup undiluted evaporated milk or light cream

2 Tablespoons of fine bread crumbs

1/2 cup diced onion

t teaspoon Worcestershire sauce

1 dash of hot pepper sauce

1 teaspoon of salt

1/8 teaspoon black pepper

1/4 cup grated parmesan cheese

Directions:

1.Preheat oven to 350 degrees

2.In a large skillet with a tight fitting lid, melt butter and add zucchini. Place lid on top of the pan and cook for for about 5-7 minutes over low to medium heat.

3. Remove pan from heat and allow squash to cool a few minutes to keep the eggs from cooking to fast when added to the pan.

4. Beat eggs with milk. Add bread crumbs, and remaining ingredients minus all but 2 Tablespoons of the parmesan cheese. Mix well.

5. Add cooled zucchini to the seasoning mixture.

6. In a 1/2 quart buttered baking dish, pour the zucchini mixture. Sprinkle the top of casserole with the remaining parmesan cheese.

7. Bake at 350 degrees for 35 to 40 minutes uncovered.

You can't Beet 'um!

Red beets were a vegetable of my childhood. I remember my mother eating themwhen I was a young girl. She was always anemic and she believed that they were high in iron. She seemed to think there was a correlation between the redness of the beet and healthy blood. She is not the only person who erroneously believes that. While not a good source of iron, red beets are extremely healthy for you. Two Red beets measuring 2 inches in diameter, are an excellent source of potassium (305 mg), 2 g of fiber, 80 ug of folate and are only 44 kcal per serving.

Beet greens are great for you as well! Beet greens can be prepared the same as you would cook spinach. Just a half of a cup of beet greens will provide you with 367 (RE)vitamin A, 82 mg calcium, 654 mg potassium, and only 19 Kcal.

So why not buy some fresh red beets this summer and give them a try, leaves and all.

Orange Baked Red Beets

Ingredients:

8 to 10 small beets

grated rind of 1/2 an orange

juice of 1 orange, unstrained

1 scant teaspoon salt

2 Tbsp butter

1/3 hot water

Directions:

Preheat oven to 350 degrees. Pare raw beets ans slice very thin slices into a greased baking dish. Stir remaining ingredients together until mixted well and pour over beets. Cover tightly and bake one hour or until beets are tender. Serve hot from baking dish with your main meal.

Serves 6

Note to the cook- this method preserves all the minerals and vitamins of the delicious beet.

It's hard to be green!

There are green beans growing by leaps and bounds in my community garden. It is a great problem to have. They are a wonderful vegetables in many ways-low in calories, rich in nutrients and everyone in the family likes them! Just 1/2 cup of Green beans will give you 22 calories, 2 grams of fiber, 185 g of potasium, 41 re (retinol equivalent) and 21 ug of folate.

Green beans are also very versitile. Some ingredients that compliment them well are garlic, tarragon, marjoram, thyme, dill, orange, lemon, olive oil, tomatoes and nuts.

Tired of green bean casserole? Why not give this recipe a try. Enjoy!

Oriental Green Beans

1 pound fresh green beans, cleaned, ends snipped off and string removed
2 garlic cloves, minced
2 Tablespoons canola oil
¼ cup soy sauce, preferably low sodium style
Salt and pepper to taste
2 tablespoons sesame seeds

Instructions:

1. Clean the green beans by removing ends and string.
2. Place green beans in skillet with a small of amount of water and steam for about 5-8 minutes just until tender
3. Drain green beans. In skillet add oil, green beans and garlic. Sauté for 3-4 minutes.
4. Add soy sauce and sesame seeds and heat through. Serve

Summer time is fish eating time!

Summer time seems to be the time of year when I tend to eat more fish. Perhaps it's because of our travels to the sea. Whatever the reason, eating fish is a good thing. Fish is nutritionaly a wonderful food source. High in protein and omega 3's and low in fat and calories, fish is a perfect food to include regularly in your diet.

When selecting fish be aware that some varieties can be high in mercury. Large consumption of fish which are high in mercury can be undesirable to our own health, particularly if you are pregnant or wanting to become pregnant. Excessive amounts of mercury can cause brain and kidney damage, particularly in unborn babies and children under the age of 6, since small amounts of mercury can damage developing nervous systems.

Not all fish have a high build up of mercury, it depends on what the fish eats, their size and age. The fish most at risk for containing high levels of mercury include shark, swordfish, king mackerel and tilefish. Their levels tend to be higher because they tend to live longer than other fish.. Your best choice of fish lowest in mercury include: shrimp, canned light tuna, salmon, pollock, and catfish. A diet including up to 12 ounces a week of fish is acceptable. The FDA has stated that the benefits of eating fish far out way the risks. So include fish weekly to your diet.

For more information on fish and mercury levels visit the following websites:

www.epa.gov/waterscience/fish

http://www.maine.gov/DHHS/eohp/fish/hgposter.htm

Try this recipe:

Tuna Quesadillas

Ingredients:

1 can drained tuna fish, packed in water

1 Tablespoon mayonnaise, light

4 flour tortillas

1/2 cup grated cheddar cheese, lowfat


Instructions:

1. Mix tuna with mayonnaise.

Microwave:

1. Spoon filing onto half of each tortilla.

Top filling with cheese and fold tortilla in half.

Microwave on high for 60 seconds. Turn the plate halfway through cooking time.

Stove:

1. Divide mixture onto two tortillas. Top with cheese and the remaining two tortillas.

Spray a skillet with non-stick cooking spray.

Brown quesadillas on both sides.

2. Cut in half before serving.

Serving Size: 1/4 of recipe

Yield: 4 servings

Kcal 180 per serving

Fat 5 grams

Garlic Scapes

I am always delighted when I learn something new! This week, in my CSA box, I received Garlic scapes. I pulled them out of my box and had no idea what they were. But I soon discovered what a wonderful treat I just received!

Garlic scapes(also known as green garlic) are the immature seed heads and stalks which are trimmed from the growing garlic bulb in June to give the bulb more energy to grow. Hard-neck garlic varieties send up a scape or flower stem, that should be picked before it opens and flowers. Garlic scapes can be used for early tastes of garlic without sacrificing the bulb.

Storage: place scapes in a plastic bag and refrigerate. Garlic scapes can be used in place of garlic .

Taste: milder than the actual bulb and the taste diminishes quicker than the bulb.

So if you have a digestive problem with garlic, but love the flavor try garlic scapes instead.

Check with your farmers market for garlic scapes. Better yet, grow your own!

Rainy Day Blues

Have you had enough of this rain? Let me help lift your spirits by suggesting this delicious Blueberry smoothie. Blueberries are just coming into season now, as well as some southern grown peaches so enjoy them while that are the peak of season.

Rainy Day Blues

1 cup blueberry juice blend or red colored Juicy Juice

1/2 cup frozen non-fat yogurt

1 cup drained canned peaches (or this time of year use fresh! 2 peaches should work nicely)

1 cup fresh blueberies

Pour blueberry juice into the blender and add yogurt, peaches, and blueberries. Blend at high speed until smooth. Enjoy!

Makes 3 servings

Snap Peas

I joined a CSA this year and I can't tell you how excited I am each week to see what comes in our box. There has been lots of lettuce and spinach so far. But last week we received snap peas. I just love that fresh, crisp vegetable.

I planted some snap peas just outside my garage and it has provided me with a pre-dinner snack each night as I walk to the mail box. What fun!

Give this recipe a try. You will enjoy it!

Sugar Snap Peas with toasted sesame Seeds

Makes 5 servings
Ingredients:
· 4 cups sugar snap peas
· 1 tablespoon sesame seeds (toasted in a skillet until golden brown)
· 1 tablespoon sesame oil

Instructions:
1. "De-string" by pulling the remaining step away from the pea
2. Cook the peas in boiling water for no more than three minutes
3. Drain and plunge them into a big bowl of ice water to stop the cooking and prevent the peas from being mushy
4. When cool, drain the peas and mix with the sesame seeds and sesame oil in a bowl

Nutrition Information: 118 calories, 4.5 grams total fat, 15.5 grams carbohydrate, 4.9 gram protein, 4.7 grams fiber, 142 milligrams sodium, 0 milligrams cholesterol

Recipe is modified from the Kaiser Permanente website.

Eggplant-Give it a Try!

Eggplant was a staple of mine growing up.
Some of my fondest memories are of my aunt making pans of eggplant Parmesan. She actually uses a meat slicer to slice the eggplant thus keeping each slice consistent down to the last slice. It's the best I have ever eaten!

You can find eggplant in your market place now through the end of fall (locally grown).

How to pick a good one-

Select ones that are small to medium in size. Larger ones will be seedy and bitter to taste.

The skin should be firm and shiny

Avoid eggplants that have soft spots and brown dimpled skin.

Storage-
Store your eggplant on the counter top or in the refrigerator for 3 days.

Complimentary Flavors-
Eggplants taste fabulous with the following ingredients: olive oil, garlic, ginger, balsamic vinegar, tomatoes, tamari, oregano and thyme.

Give this recipe a try:

Eggplant Dip (Babba Ganoush)

2 medium eggplants, unpeeled
1/4 cup tahini
1 T fresh parsley, chopped
2 cloves of garlic
2 T lemon juice
1 T olive oil
salt and pepper to taste

Instructions-

1. Pierce eggplant in several places with a fork. Roast whole in oven at 400 degrees for 45-60 minutes until fork tender.
2. Cool 20 minutes. Cut in half and scoop out flesh into a food processor.
3. Add remaining ingredients and puree until smooth.
4. Serve with crackers, crusty bread, or raw vegetables.

Agua Fresca

It's beginning to be that season when we need to give special attention to our fluid consumption. With increased temperatures comes a need for increased fluids, as our body's defence against the heat. Not a water fan? No worries! Give Agua Fresca a try. Drinking Agua Fresca will not only increase your water consumption, but boost your fruit consumption.


Watermelon or Cantaloupe Agua Fresca

By MARTHA ROSE SHULMAN

Agua fresca is a light fruit drink popular throughout Mexico. It’s simply made by blending fruit with water, a bit of sugar and a little lime juice. Begin with sweet, juicy melon, or your agua fresca won’t have much flavor.

4 cups diced, peeled ripe watermelon or cantaloupe

3 cups water

2 to 3 teaspoons fresh lime juice

1 tablespoon sugar

1. Blend together the watermelon or cantaloupe with 1 1/2 cups of the water, the lime juice and the sugar at high speed until smooth. Strain through a medium strainer into a large pitcher or bowl. Stir in the remaining water. Refrigerate for 1 hour or longer. Fill a glass with ice, pour in the agua fresca, garnish with a mint sprig, and serve.

Yield: Four servings.

Variations:

* Stir an additional cup of finely chopped fruit into the strained blended drink and refrigerate for 1 hour or longer.

* For the watermelon version, add 4 hulled strawberries.

* Mango or Pineapple Agua Fresca: substitute mango or pineapple for the melon.

Martha Rose Shulman can be reached at martha-rose-shulman.com.

Pasta with Asparague and lemon sauce

For those of you who missed this Pasta with Asparagus recipe, I am posting it again. Try it, you'll love it.

Pasta with Asparagus-Lemon Sauce

Recipe courtesy Gourmet Magazine

Serves:
4 servings

Ingredients
1 pound fresh, medium thickness asparagus, tough ends trimmed
1 teaspoon finely grated fresh lemon zest
1/4 cup extra-virgin olive oil
1 pound penne, malfade, or preferred shape
1/2 cup grated Parmigiano-Reggiano
Directions
Cut asparagus into 1-inch pieces; reserve tips separately. Cook asparagus stems in 5 to 6 quarts boiling water with 2 tablespoons salt until very tender, 6 to 8 minutes. Transfer with a slotted spoon to a colander, reserving cooking water in pot, and rinse under cold water. Drain asparagus well and transfer to a food processor or blender.
Cook asparagus tips in same boiling water until just tender, 3 to 5 minutes. Transfer with slotted spoon to colander, reserving boiling water in pot, and rinse under cold water. Drain tips well.
Puree asparagus stems with zest, oil, and 1/2 cup asparagus cooking water. Transfer sauce to a 4-quart saucepan.
Cook pasta in boiling asparagus cooking water for about three-fourths of the recommended cooking time (very al dente). Reserve 2 cups cooking water and drain pasta.
Add pasta, asparagus tips, and 1/2 cup reserved water to asparagus sauce and cook over high heat, stirring, 3 to 5 minutes, or until pasta is almost al dente and sauce coats pasta. Add more cooking water, 1/4 cup at a time, until sauce coats pasta but is a little loose (the cheese will thicken it slightly).
Stir in Parmigiano-Reggiano and salt and pepper, to taste and cook, stirring, until cheese is melted. Serve immediately.

Bread- the staff of life!

I went to New York City this weekend for a wonderful walking tour of the italian food and restaurant district of Greeenwich Village. One of our stops included Amy's Breads. What a wonderful shop. From organic breads, cookies, cupcakes and lunch items, Amy had it all.

Has your bread every gotten stale long before you were done with it? See the link below for tips on how to care, store and refresh your bread.

http://www.amysbread.com/tips

Did you know that only 31% of Americans buy local fruits and vegetables weekly? What are you waiting for? Find a local farmers market in your neighborhood by visiting http://www.localharvest.org/

Strawberry Pazzo

Strawberry Pazzo

Ingredients

Serves: Serves 4

6 tablespoons Balsamic vinegar

1/2 cup Superfine sugar

Gray Salt and freshly ground black pepper, to taste

2 cups Strawberries, stemmed and quartered

6 Italian-style biscotti, about 6 inches long

4 oz. Mascarpone cheese or vanilla gelato

Directions
Combine vinegar, sugar, salt and black pepper. Mix well to incorporate. Let stand for 15 minutes. When ready, stir again to incorporate all the sugar then pour over sliced strawberries and gently toss until berries are fully coated. Gently crush biscotti and add to a serving bowl. Spoon strawberries on top. Stir mascarpone cheese to a smooth consistency then top each serving with a dollop of mascarpone. Finish with any remaining syrup and serve immediately.
Optional serving suggestion: For an elegant presentation, place a single Italian-style biscotti finger upright in a martini glass. Spoon marinated berries into the glass and top with frozen yogurt or gelato.

It's strawbery season.

Welcome to my new blog! I hope you will find it fun and informative.