Login

Food for Health

Foods won’t live forever in your fridge

If you still have food left over from Thanksgiving, it’s time to throw it out. I’m sorry, it just is.
But let’s talk about what to do with leftovers from your end-of-year holiday parties (and obviously this information also applies to all your leftover food, every day of the week).

Full text available to premium subscribers only. Log in or Create an account.

Once you've created an account, you will be given a free 30-day subscription to the site where you can view all content unrestricted. After 30 days, you can extend your account by purchasing a subscription.

If you are already a print subscriber, click here to give us your contact information, and we will confirm your active subscription and give you a password to access the website.

Don’t wash your turkey (anymore)

Wow, I looked away for one minute and everything changed.  I remember very distinctly being told in no uncertain terms that I needed to wash my poultry before cooking it (and then ultra sanitize every surface in my kitchen afterward).

Full text available to premium subscribers only. Log in or Create an account.

Once you've created an account, you will be given a free 30-day subscription to the site where you can view all content unrestricted. After 30 days, you can extend your account by purchasing a subscription.

If you are already a print subscriber, click here to give us your contact information, and we will confirm your active subscription and give you a password to access the website.

When your friend loves you, she brings beets

My college friend Tina is staying with me this week and because she’s nutty like I am, she brought a suitcase full of fresh beets to me from her father’s farmette in her hometown of Seattle. 
I love beets. My daughter loves beets and she isn’t exactly a big foodie. But so many people dislike beets. It makes me feel fortunate that my mother never inflicted canned beets or other flavorless, vapid variations on me. I came to adulthood ready to accept the delights of a well-cooked beet.

Full text available to premium subscribers only. Log in or Create an account.

Once you've created an account, you will be given a free 30-day subscription to the site where you can view all content unrestricted. After 30 days, you can extend your account by purchasing a subscription.

If you are already a print subscriber, click here to give us your contact information, and we will confirm your active subscription and give you a password to access the website.

Apples, custard and inner peace

The delicate early apples that come in late summer are pretty much gone. Now is the time to pick and buy the heartier late summer/early autumn fruits that are less transient and will stay tasty and firm through the winter.
In something that I read recently, a novel about children during World War II, possibly by Kate Atkinson, I became aware of something described as apples in custard. 
That sounded kind of good, so I did some research in the 85-degree heat this week on baking custard and baking apples.

Full text available to premium subscribers only. Log in or Create an account.

Once you've created an account, you will be given a free 30-day subscription to the site where you can view all content unrestricted. After 30 days, you can extend your account by purchasing a subscription.

If you are already a print subscriber, click here to give us your contact information, and we will confirm your active subscription and give you a password to access the website.

When your zucchini requires its own wheelbarrow

Just for the record, I am not the one who grew the giant zucchini in the photo, right (I added the mini Tintin toy for scale). It was given to me by my friend and colleague, Libby Hall-Abeel, and I am not going to ask her where she got it because I don’t want to know.

Full text available to premium subscribers only. Log in or Create an account.

Once you've created an account, you will be given a free 30-day subscription to the site where you can view all content unrestricted. After 30 days, you can extend your account by purchasing a subscription.

If you are already a print subscriber, click here to give us your contact information, and we will confirm your active subscription and give you a password to access the website.

Plum delicious

I’ve had a love-hate relationship with plums for most of my life. I want to enjoy them; a good plum is divine. But the skin is so often so sour that it ruins the fun for me; and (as with peaches), many supermarket plums never quite ripen to that exquisite place where the fruit is perfectly soft and deliciously sweet. 

Full text available to premium subscribers only. Log in or Create an account.

Once you've created an account, you will be given a free 30-day subscription to the site where you can view all content unrestricted. After 30 days, you can extend your account by purchasing a subscription.

If you are already a print subscriber, click here to give us your contact information, and we will confirm your active subscription and give you a password to access the website.

No need to overcook your corn

I ran into my friend Eric yesterday and had to apologize that I haven’t been to his restaurant in Salisbury lately but, really, who wants to eat out in the Northwest Corner in Connecticut when there is so much incredible fresh produce in the backyard garden and at the local farm stand? 
Even people who don’t like to cook or prepare their own meals should be eating at home. It’s late August. 

Full text available to premium subscribers only. Log in or Create an account.

Once you've created an account, you will be given a free 30-day subscription to the site where you can view all content unrestricted. After 30 days, you can extend your account by purchasing a subscription.

If you are already a print subscriber, click here to give us your contact information, and we will confirm your active subscription and give you a password to access the website.

‘Sharon Cooks’ cookbook debuts at Hotchkiss Library author signing

Surprising bit of pork trivia: The cut that is known as the butt actually comes from the shoulder (which reminds me of a common expression used when people are perennially confused and are said to not know their, umm, their butt from their elbow).
Pork butt got its name, according to Wikipedia, because butchers used to put the “cheaper” cuts such as the ham and the shoulder into butts or barrels to transport them from place to place. I guess the tenderloins got to travel by coach or something.

Full text available to premium subscribers only. Log in or Create an account.

Once you've created an account, you will be given a free 30-day subscription to the site where you can view all content unrestricted. After 30 days, you can extend your account by purchasing a subscription.

If you are already a print subscriber, click here to give us your contact information, and we will confirm your active subscription and give you a password to access the website.

Should you consider a vegetarian or vegan diet?

I was reading recipes online for vegan meals and found a comment stream that said that Dijon mustard is not considered an acceptable vegan ingredient (neither is honey, apparently), and I felt like that was taking things too far. I protest. 

Sugar: the good, the bad and the ugly

cythiah@lakevillejournal.com

There was a news story going around a couple weeks ago about sugar that raised the question of whether people realize that sugar is fattening. There was an accusation being made that the sugar lobby had been hiding this fact from people. (In my opinion, if the sugar lobby’s job was to keep us from realizing that there are a lot of calories in sugar, then they failed and need to be fired.)