| For tried and true recipes, check out those church fund-raiser ...
Winter is a great time of year to research new recipes and stock up ideas for those special events, dinners and such we will be hosting when the thaw hits. I'll often check out ideas on the Internet, at my local public library, and in bookstores but I'll admit that some of the most innovative, down to earth recipes out there come from those spiral bound cookbooks that are published as fund-raisers for churches in the area.
I know all of you get giddy when one of those super chefs on the Food Network gives you a flashy presentation of how to stuff giant squid with pureed tiger shrimp and fresh shitake mushrooms. I mean let's get real. If I went in to my little hometown market and asked for some of the ingredients that those big city recipes called for, at the very least I'd get that look.
Food for Thought: Cognito or incognito
The best part of Purim is the dressing up. Some would say it's the food, but after years of dieting and promising that by Pessah I'll fit into "that black skirt," I have changed my mind. Currently, I eye all those sweets and wonderful treats with suspicion. It has therefore been decided that the best part of Purim is the dressing up, and the great shame of it is, how few adults take part in the custom. Dressing up is not one of the four mitzvot we are meant to observe on Purim. In fact, concerning a holiday where little is mentioned in terms of obligations, dressing up isn't mentioned at all. From where does the tradition stem? I found two historical sources. First, in the 16th century, the Italian Gentile community would have their masquerades after Lent, which occurred around the same time as Purim.
NOAA SATOPS Morning Report: Wednesday, February 28, 2007
- To report an outage or document a problem, call the ESPC Operations Crew Lead at 301-457-5218. All LRIT data users are encouraged to report problems to: LRIT@noaa.gov J59 GOES The GOES s/c have entered eclipse season. See http://www.ssd.noaa.gov/PS/SATS/eclipse.html for the eclipse schedule All GOES operations were nominal over the past 24 hours. No anomalies affecting product delivery or s/c health & safety. For GOES status and other information please see: http://www.oso.noaa.gov/goes/index.htm POES All POES operations were nominal over the past 24 hours. No anomalies affecting product delivery or s/c health & safety. For a detailed status and description of POES see: http://www.oso.noaa.gov/poes/index.htm DMSP All DMSP operations were nominal over the past 24 hours.
How to know if your product's been recalled
Over the past few months, there have been widely publicized product recalls for common grocery items. Hundreds of consumers have become terribly ill after eating contaminated food - some have even died. Recent recalls of some of my favorite foods included fresh spinach, cantaloupe, grilled chicken and peanut butter.The media does a good job of publicizing the specific details of recalled products so that anyone paying attention to the news will know what to avoid. When Peter Pan peanut butter was recalled, our local newspaper printed the product code on the front page and I was able to quickly identify that yes, I had a jar on my shelf.However, I was curious how shoppers could seek out information about current product recalls to make sure we haven't missed any news releases. I found some wonderful resources that can help all of us stay informed about product recalls and potential health risks.Phil Lempert of www.supermarketguru.com has a very comprehensive section on his Web site with more than 30 links to food safety Web sites.
Cook more, take out less, chef's book advocates
``Kitchen Sense'' (Clarkson Potter, 528 pp., $35), his newest cookbook, is aimed at getting a generation of food-obsessed takeout junkies into the kitchen to create their own meals. It's an enthusiastic blend of cooking tips, food lore and recipes for everything from hard-boiled eggs to duck prosciutto -- all presented in terms that even novices who don't know the difference between a skillet and a wok can understand. A trained chef and vice president and director of communications for the James Beard Foundation in New York, Davis recognizes that many Americans have developed more sophisticated tastes than their parents ever imagined. They eat out frequently and can discuss the differences in Chinese regional cuisines or the influence of experimental Spanish chefs on American menus.
General Mills And Disney Introduce Three New Cereals For A Fun ...
Minneapolis, MN - Bringing great taste and nutrition together at a price moms will love, General Mills and Disney Consumer Products introduce three new Big G cereals: Disneys Little Einsteins Fruity Stars, Disneys Princess Fairytale Flakes and Disneys Mickey Mouse Clubhouse Berry Crunch. All three cereals offer a good source of whole grains, calcium and vitamin D, and all meet Disneys food guidelines for ready-to-eat cereals. These new cereals make it easier for moms to give their kids a nutritious start to the day at an affordable price, said Kerstin Peterson, marketing manager, General Mills. With great taste and nutrition and the appeal of Disneys characters these cereals will make breakfast fun for everyone. Only one in 10 kids gets the recommended daily servings of whole grain and only four in 10 kids get the daily recommended amount of calcium in their diets a breakfast of cereal and milk can help.
GourmetStation, Provider Of Upscale Gourmet Dinner Gifts Announces ...
GourmetStation, the leading national merchant for gourmet dinners, upscale prepared meals and fine gourmet food gifts delivered nationally, announced the introduction of a new wine program in partnership with Signature Wines. GourmetStation has been providing busy patrons with upscale dinner gifts since 2000 so it is only natural that their next new product line would be wine. Powered by California based Signature Wines, GourmetStation is introducing two new programs. First, shoppers may purchase wine a la carte that is paired specifically to GourmetStation international dinner menus. Exquisite wines are paired with popular entrees from GourmetStation's Parisian, Tuscan, Cajun & Fusion menu lines. Eagle Vale Shiraz, for example, is available and recommended to serve with lamb shank in rosemary mint sauce from GourmetStation's Parisian menu.
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