Do You Drink Alcohol?

Women and Drinking - New Research Asserts there is No Safe Level of Alcohol Use for Women

UPDATE: 5:54 PM 3/5/2009

New Study Reveals Even Modest Use of Wine, Beer, Alcohol, Spirits  Strongly Increases Cancer Risks for Women – in Particular: Breast, Rectal, Liver, Esophageal, Oral Phalanx

Do you drink? You may want to consider the following new information…
NO SAFE LEVEL OF ALCOHOL USE FOR WOMEN

A new study involving 1.3 million women in the U.K. has revealed that even light to moderate use of alcohol "were strongly predictive" of increased risk of the following common cancers:

breast cancer
rectal cancer
liver cancer
esophageal cancer
oral phalanx cancer

The type of alcohol, whether it be wine, beer or other spirits made no difference. This is the largest and most comprehensive study thus far with well documented results.

The head of the Division of Preventon and Populations Sciences at the National Heart, Lung and Blood Institute says that the concerns were so great as to say, "From a standpoint of cancer risk, the message of this report could not be clearer. There is no level of alcohol consumption that can be considered safe.^"

In the U.K., researchers esimate that alcohol accounts annually for about 11% of all breast cancers, 22% of liver cancers, 9% of rectal cancers, and 25% of cancers of the oral cavity, pharynx, esophagus, and larynx.

What does this mean?
It seems that we will all have to decide whether we are willing to subject ourselves to increased risk of cancer due to alcohol consumption.

Will only an occasional drinking episode increase the risk?

Many people have reached their 90s and even higher while having an occasional drink. One renowned individual drank 12 ounces of new, home produced wine per day and lived a happy and healthy life until the age of 93. 

Does this study relate solely to women?

Dr. Lauer concludes with this rather interesting paragraph:

"… Despite its attractions, alcohol has been the proximate cause of a great deal of human misery, now with additional documentation by the elegant report of Allen et al. Perhaps the complex story of alcohol can be best summed up by what the great professor Albus Dumbledore said about truth in one of his conversations with his student Harry Potter: "It is a beautiful and terrible thing, and should therefore be treated with great caution."

More Information:

Article by Original Researchers:
Journal of the National Cancer Institute
http://jnci.oxfordjournals.org/cgi/content/full/djp006
Radio Excerpt by Dr. Michael Lauer
http://www.wcpn.org/index.php/WCPN/news/25167
American Cancer Society:
http://www.cancer.org/docroot/NWS/content/NWS_
1_1x_Even_Moderate_Alcohol_Increases_Risk_of_
Certain_Cancers_in_Women.asp

Long John Silvers Introduces Healthy Freshside Grills

We could not resist reporting on Long John Silvers relatively new Freshside Grill selections. Why?

Probably because we cut our teeth on Long John’s. It remains one of the last few fast food places serving seafood.

In addition, we applaud, encourage and salute their efforts to focus on Health.

There are fish fillet sandwiches here and there, but none could compare with the Long. Why? Perhaps it was those thick fillets…

Secondly, in terms of deliciousness, Long John’s usually satisfies, junky or not.

In the U.S., Long John Silvers is most noted for their delicious fried seafood selections.

They have recently announced their new healthy menu. And, it actually seems rather delectable…

Admittedly, we are long time Long John Silvers fans. Fish and Chips… what’s not to like? Of course we won’t break stride by discussing England’s Beer Battered F and C… some other time…

Hmmm... do they really serve these many shrimp? Yes... Perhaps the plate is tiny! : ) Pic: Shrimp Scampi, seasoned rice, vegetable medley, French breadstick, corn on the cob and Fresh Lemon wedge

Seasonings include natural herbs, flavorful combinations of red bell pepper, black pepper, garlic and olive oil or butter, garlic and herb sauces.

Easy on the salt please – our only complaint as the less salt, the better.

Notes: We do deplore their use of Sodium Aluminum Phosphate, partially hydrogenated vegetable shortening and MSG. We ask that they kindly eliminate these ingredients. Other than that, yummometer reading: 5
 

GOUT NEWS

Gout can spring a surprise attack during the holidays.

Gout, an affliction of Royalty and the Rich can be excruciating when little acid crystal slivers form in joints due to dietary excesses.

Foods that May Trigger Very Painful Gout Episodes:
Organ Meats such as liver, kidneys, beef, beer, shellfish, turkey and gravy, fructose corn syrup, softdrinks, mushrooms, anchovies, sardines, asparagus, peas, beans, alcohol.

New Gout Treatment:
About 5 million people in the U.S. suffer from gout (a form of arthritis caused by a build-up of uric acid in the blood). Uloric, as the new drug is called, works by reducing levels of uric acid.

Dr. Hyon K. Choi, a gout expert at the University of British Columbia in Vancouver, Canada has found that low-fat dairy products and lots of coffee — more than four cups a day — seem to protect against gout.

Questions and Answers about Gout – PDF (Right Click and Save Target As)

YummyDelicious.com - Grains and legumes are lovers... intertwined in a meal, they complement each other in a tasteful, nutritional dance.

But, seeds are not necessarily grains, nuts beans and legumes.

To keep things simple, we’ll just refer to grains, nuts, beans and seeds as if they were all separate fellows. That will help minimize confusion.

Grains, peas and beans are staples of the world. When consumed together, their protein content complements one other so that all 8 essential amino acids are available to the body.

Isn’t it lucky?

The beauty is this… grains and beans are very economical, very delicious, and very nutritious.

A dish of beans, a little cooked rice or grains, some tasty vegetables, lovely seasonings, and you have a meal to rival the finest of Steak Dinners.

However, if meat is your loving desire, then a free range pork hock, or an oxtail will help create a savory broth of meaty flavor.

Beware – eat too much, and your girth will reward you with gargantuan expansion!

A meaty bean stew harkens to cold evenings, warm fires, and covivial family times.

Many a cowboy has rustled up a pot a beans, filling his stomach with satiated contentment.

There are a million ways to prepare the most delectable of bean and grain dishes.

The world’s favorite? Bean dip with Corn Chips. However, with the high dose of salt and deep fried oil, it may not be the most health sustaining. 🙂

But, what’s better than to settle in with chips, dip, a great movie, and hot, fresh buttered popcorn?

SECRET: Before cooking your beans and fresh grains, soak them overnight, or for 24 hours. You will reduce cooking time, and your beans, lentils and grains will begin the germination process, releasing enzymes and exceedingly valuable micro nutrients.

Grain Facts

Golden grain… waving fields of flowing grain… visions and far off memories from childhood whether read in a book, seen in a patriotic movie, or seen as a small child driving by or living on a farm.

These days, there are varietal types that add tremendous variety to the world diets.

From Quinoa to Spelt to Red Rice and Egyptian Kamut, new grain recipes offer exotic and tasty alternatives. We will be offering facts, recipes and sources soon!

Legume Facts The large variety, the richness of texture and substance, gift the legume with the status of Royalty – equal to the richest of meats. The royal legume is a plant’s precious child, filled with all of the plant’s most precious, nutritional components.

How many legume varieties are there? Why, almost 18,000! Put that in your soup, and drink it!

Beans, Gas and Flatulence

Did you know that when you soaked your beans for 24 hours helps prevent bean “flatulence?” Many people have discovered that mini-sprouting their legumes completely eliminates this “issue.”

Another hint is a pinch of baking soda and a dash of vinegar at the end of cooking. We believe that baking soda and vinegar cancel each other out… but, old wives would tend to know these things!

Recipes coming, soon!

YummyDelicious.com - Water and Fluids - more vital than food... Drinks and beverages are quenching, refreshing, nourishing.

Why, it’s drinks and beverages, of course! Have you noticed in every movie, how company arrives, or a visitor drops by, or someone stops in to say hello… and, the first thing that’s said by the host, is, “Can I offer you a drink?”

Now it’s most likely a reference to something alcholic, which tends to ease the spirit and offer some sort of relaxation.

Also, there’s tea and coffee; extremely popular beverages that energize and enervate while quenching thirst.

These days, sodas are vastly consumed, packing a caffeine and sugar punch that people have grown accustomed, even addicted to.

Some sodas often contain a great deal of salt as well as sweetener. Thus, the more you drink, the thirstier you can become.

So, drinking a 72 ounce soda can end up being very easy to do!

All in all, liquid refreshment is unparalleled for sheer entertaining imbibing.

YummyDelicious.com - A warm beverage... convivial friends. Perhaps by the firelight, perhaps curled with a book. Cup of tea, coffee, hot cocoa, a restfall break... Restful, peaceful convivial moments with a warm sport of tea, coffee or hot cocoa... moments to be cherished, and renewed.

Easy to prepare, gracious to offer, drinks and beverages are the most hospitable offering, period!

Neglecting to offer someone something to drink is akin to walking around with a bit of toilet paper trailing on one’s shoe – a faux pas of extraordinary proportion.

Always offer liquid refreshment! And, teacakes and crumpets a lovely second… as we all have those lying around. Not! : )

Here are some interesting facts about the world’s most popular and fascinating beverages…

Which is the world’s most popular beverage?

Answer: It’s a toss-up between tea, wine and beer, besides water. Some will say tea, others, beer, while others pronounce that wine is more common throughout the world.

We musn’t forget coffee… it’s fast catching up to the others.

What is the most thirst quenching drink of all?

Answer: Actually, the best drink to quench your thirst is pure water with a pinch or two of electrolytes, lightly sweetened with a dash of sugar. The sugar is vital in helping the body absorb the liquid. The electrolytes provide valuable minerals that the body readily takes up through the gastro-intestinal barrier.

So, if you’re lucky and are able to buy electrolytes in power form, you can make your own Electrolyte Beverage that will save you tons of money. Plus, you will avoid all the chemical additives and flavorings that are used in common premade electrolyte formulas.

Here’s a terrific recipe for Electrolyte Wonder Beverage:

1 pinch of electrolyte powder, high quality.

2 pinches of natural raw sugar or a dash of raw honey. (If you use fruit juice, you can eliminate)

1/2 cup of your favorite natural fresh fruit juice with no additives, preferably organic, preferably non acidic

1 1/2 cups pure, fizzy, natural spring mineral water

Mix together gently and serve.

This will beat any soda for taste and healthiness, anywhere.

Great for athletes, wonderful for kids, and of course always consult with your physician for any products or recipes that you have any questions or concerns about.

We are ordinary folk who happen to believe that we know a really good thing when we discover or create it.

Happy Beveraging! Lots more coming soon!

Broiled Steak - classic. Oh but to be a cow or steer, born so tasty... Now that water and land come at such a premium, luscious tender juicy steak may become much more rare and costly. The best steak in the world? Kobe or Wagyu Beef. The cattle are reared by hand, fed rich beer and the finest grains and grasses, and massaged regularly. For that reason, we recommend Kobe beef. Well cared for... perhaps for a feed animal, a life worth living.

We won’t discuss whether meat is nutritious and healthy… but, yes, we will!

There is a place for meat in so many appetites that harkens back to the days of yore. Even vegetarian mammals will enjoy a bit of meat now and then, although not usually herbivores. However, even herbivores get there share of meat in the form of tasty bug and fuzzy worm.

Meat served insect style is indeed, meat!

All that said, have we ruined your appetite for a freshly broiled ribeye steak, or slow roasted ribs slathered with world famous BBQ sauce? No? Didn’t think so!

For, it’s a rare man, woman or child who doesn’t relish a delicious piece of quality meat dripping with succulent juices and cooked to perfection.

It was as if our maker designed meat to be tasty beyond measure, not to mention the fact that ounce for ounce, there’s no greater source for concentrated nutrients than meat. Frankly, it’s packed with vitamins, minerals, nutrients and protein.

Let it be known however, that experts acknowledge that a high meat diet can lead to a much higher number of health problems. Research has revealed that heavy meat eaters are prone to die at an earlier age than the average vegetarian or more minimal meat eater. * (See below for more details) With that in mind, one may want to restrict their meat intake if this is of concern to them.

But, that stops few people from indulging their passion for the unparalleled satisfaction derived from just having feasted upon amples servings of this most popular entree.

We believe that if one purchases humanely raised organic meat from reputable suppliers who guarantee the quality of their product, one is far less likely to suffer as many ill consequences from the consumption meat than those who do otherwise.

However, we are not experts in this issue. We again stress that one consult with their physician for advice.

That said, it does stand to reason, that, in countries where animals are allowed to roam freely and raise their young naturally, who are fed fresh wholesome non- GMO grass and grains without pesticides, chemical additives or processed by-products, health ramifications are less likely. All things is moderation!

Ideally, if you can obtain naturally raised meat from a local rancher or farmer, you will probably enjoy the meat a great deal more. Good for you, good for the animals.

These days, meats are a bit changed from the days when it was available fresh and truly natural off the home farm.

To get the full flavor experience, today’s grocery meats may require a great deal of salt, spice and seasonings to bring out the flavors that once were inherent in the meat by itself.

More and more gourmets are turning to natural, organically raised beef, chicken and pork to get the old-fashioned quality that natural raising provides.

Case in point – Kobe or Wagyu Beef, originating from Japan. These cattle are often raised in a paradise setting with frequent natural beer breaks and regular massages.

They have free access to the finest pastures, and are given the best grains and supplements. As a result, with their special breeding and care, the meat they provide is considered the finest in the world.

It is unmatched for quality, taste, texture and marbling.

As for pork… when the noble pig is given free rein to forage in a natural habitat, he is a clean fellow, given to joyfully rooting around for succulents and staples as only a pig can root.

He eats with gusto, enjoying himself immensely. As a result, with his culinary skills and impeccable taste, his flesh is considered the most delicious of all, especially his fat which can enhance every dish with rich flavor, texture and aroma beyond any other addition.

Today’s pork is often pale and flavorless in comparison to that of old and more often than not requires copious salt, spices, seasonings, sweeteners, flavor enhancers, sauces and accoutrements to bring out the goodness. Derivatives of Monosodium Glutamate greatly bring our the sweet saltiness that lingers on the meat eaters tongue after every bite.

For those who have tasted natural pork delicately seasoned and skillfully prepared, they are given to say the experience is like no other.

Additionally, nutritional factors are a consideration… old fashioned raised pork is processed differently in the body – perhaps due to the absense of contaminants, hormones, antibiotics and chemical substances present in today’s meats.

That all said – the recipes and more information coming soon!

[Regarding Meat and Health
From: PERSONAL HEALTH; NEW RESEARCH ON THE VEGETARIAN DIET by Jane Brody for The New York Times

“For two decades Dr. Roland Phillips and Dr. David Snowdon of Loma Linda, Calif., have been monitoring the health of 25,000 Seventh-day Adventists, about half of whom are lacto-ovo vegetarians. According to their as yet unpublished data, the researchers have found that older men who eat meat six or more times a week are twice as likely to die of heart disease as those who abstain from meat. Among middle-aged men meat eaters were four times more likely to suffer a fatal heart attack, according to the study. As for women, who are partly protected by their hormones and generally develop heart disease later in life than men do, the risk of fatal heart disease was lower only among the older vegetarians, the study found.”

“In a 1982 study of more than 10,000 vegetarians and meat eaters, British researchers found that the more meat consumed, the greater the risk of suffering a heart attack. Though eliminating meat from the diet is likely to reduce your consumption of heart-damaging fats and cholesterol, substituting large amounts of high-fat dairy products and cholesterol-rich eggs can negate the benefit.”]

YummyDelicious.com - Cupcakes take the cake - Above: chocolate mocha cupcakes with multicolored frosting. Something seems amiss... Where are the sprinkles?

 
When you find that child who says “No,” we will change our universal truth assertion.

 
Hint: Brush your teeth lightly after you eat a candy bar. Or chew sugarless gum with xylitol. Cleans the teeth…

It seems that we were designed to love sweet things – fruits. After all, Nature doesn’t have a bakery to concoct donuts or pastries… Nature only provides trees, bushes and vines to tempt our little sweet palates.

There are a number of fruitarians, but that’s for our fruit pages to discuss.

Here, we are all about pies, cakes, cookies, pastries, candies, donuts, ice cream, and sugary treats of all sorts.

Always room for Dessert… so they say… Save sweetest for last.

We have some of the best sweet recipes written by the hand of man. And, woman. We will share, just not this moment… coming soon!

It seems that we were designed to love sweet things – fruits. After all, Nature doesn’t have a bakery to concoct donuts or pastries… Nature only provides trees, bushes and vines to tempt our little sweet palates.

There are a number of fruitarians, but that’s for our fruit pages to discuss.

Does the term, Dessert, ring your socks up? Is Dessert the prize you aspire to as your race through the mundane appetizers and main course?

Always room for Dessert… so they say… Save sweetest for last…

THE GREATEST, LATEST MOMOFUKU MILK BAR COOKBOOK

We have some of the best sweet recipes written by the hand of man. And, woman. We will share, just not this moment… coming soon! Meanwhile, this is the LATEST, GREATEST, SWEET-TREAT COOKIE BOOK Below!

Probably the best new “sweets and treats” cookbook you can get… this amazing and beautiful cookbook has some of the most innovative and tempting desserts and treats one could ever taste. A treat of a lifetime.

If you ever wanted the recipes for the most ADDICTIVE SWEET TREATS EVER, then this cookbook is for you. Beautifully and warmly photographed with over 100 images, this book follows the famed Momofuku cookbook that topped the New York Times Best Seller list and became a runaway success.

Recipes include unusual and unbelievably tasty cookies, pies, cakes, ice creams, and much more. But what’s particularly wonderful is that this book edition includes the wildly popular compost cookie, a super chunky chocolate-chip cookie that is studded with coffee grounds and salty pretzels, the crack pie, a milky, creamy, buttery WONDER, (See revised recipe below), the famed cereal milk ice cream with the milk at the bottom of the bowl.

And then there are other tasty goodies including one-of-a-kind Kimchi and Bleu Cheese Croissants, corn cookies (see recipe below), nut crunches, cheesecakes, brittles, Cinnamon Streusel, Fruity Pebbles, Ganaches, Lemon-Meringue Pistacchio Pie, Mascarpone, Blueberry Cream Cookies, Grasshopper Pie, Parfaits and so much more. This list hardly begins to touch the surface.

The famed Momofuku Milk Bar draws loyal fans from around the world and has earned praise from the New York Times and the Michelin Guide. This is one of those classic cookbooks that everyone should have on the kitchen shelf.

Serve holiday goodies that are OUT of this world and NO ONE has ever tried before! This is THE book.

CRACK PIE RECIPE

Adapted from Momofuku, thanks to the New York Times. This pie calls for 2 (10-inch) pie tins. You can substitute 9-inch pie tins, but note that the pies will require additional baking time, about 5 minutes, due to the increased thickness of the filling.

Cookie for crust

2/3 cup plus 1 tablespoon (3 ounces) flour
Scant 1/8 teaspoon baking powder
Scant 1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) softened butter
1/3 cup (2 1/2 ounces) light brown sugar
3 tablespoons (1 1/4 ounces) sugar
1 egg
Scant 1 cup (3 1/2 ounces) rolled oats

1. Heat the oven to 375 degrees.
2. In a medium bowl, sift together the flour, baking powder, baking soda and salt.
3. In the bowl of a stand mixer using the paddle attachment, or in a large bowl using an electric mixer, beat the butter, brown sugar and sugar until light and fluffy.
4. Whisk the egg into the butter mixture until fully incorporated.
5. With the mixer running, beat in the flour mixture, a little at a time, until fully combined. Stir in the oats until incorporated.
6. Spread the mixture onto a 9-inch-by-13-inch baking sheet and bake until golden brown and set, about 20 minutes. Remove from heat and cool to the touch on a rack. Crumble the cooled cookie to use in the crust.

Crust
Crumbled cookie for crust
1/4 cup (1/2 stick) butter
1 1/2 tablespoons (3/4 ounce) brown sugar
1/8 teaspoon salt

Combine the crumbled cookie, butter, brown sugar and salt in a food processor and pulse until evenly combined and blended (a little of the mixture clumped between your fingers should hold together). Divide the crust between 2 (10-inch) pie tins. Press the crust into each shell to form a thin, even layer along the bottom and sides of the tins. Set the prepared crusts aside while you prepare the filling.

Filling

1 1/2 cups (10 1/2 ounces) sugar
3/4 cup plus a scant 3 tablespoons (7 ounces) light brown sugar
1/4 teaspoon salt
1/3 cup plus 1 teaspoon (3/4 ounce) milk powder
1 cup (2 sticks) butter, melted
3/4 cup plus a scant 2 tablespoons heavy cream
1 teaspoon vanilla extract
8 egg yolks

2 prepared crusts

Powdered sugar, garnish

1. Heat the oven to 350 degrees.
2. In a large bowl, whisk together the sugar, brown sugar, salt and milk powder. Whisk in the melted butter, then whisk in the heavy cream and vanilla.
3. Gently whisk in the egg yolks, being careful not to add too much air.
4. Divide the filling evenly between the 2 prepared pie shells.
5. Bake the pies, one at a time, for 15 minutes, then reduce the heat to 325 degrees and bake until the filling is slightly jiggly and golden brown (similar to a pecan pie), about 10 minutes. Remove the pies and cool on a rack.
6. Refrigerate the cooled pies until well chilled. The pies are meant to be served cold, and the filling will be gooey. Dust with powdered sugar before serving.

Each of 16 servings: 432 calories; 4 grams protein; 45 grams carbohydrates; 1 gram fiber; 27 grams fat; 16 grams saturated fat; 187 mg. cholesterol; 36 grams sugar; 125 mg. sodium.

CORN COOKIESYield 13 to 15 cookies

• 16 tablespoons or 2 sticks (225 g) butter, at room temperature
• 1-1/2 cups (300 g) sugar
• 1 egg
• 1-1⁄3 cups (225 g) flour
• 1/4 cup (45 g) corn flour
• 2/3 cup (65 g) freeze-dried corn powder
• 3/4 teaspoon (3 g) baking powder
• 1/4 teaspoon (1.5 g) baking soda
• 1-1/2 teaspoons (6 g) kosher salt

• Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg, and beat for 7 to 8 minutes.
• Reduce the mixer speed to low and add the flour, corn flour, corn powder, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl.
• Using a 2 3/4-ounce ice cream scoop (or a 1⁄3-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature–they will not bake properly.
• Heat the oven to 350°F.
• Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. After 18 minutes, they should be faintly browned on the edges yet still bright yellow in the center; give them an extra minute if not.
• Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage. At room temp, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

Fruit, Glorious Fruit - Sweet, Succulent, Gorgeous, Refreshing - Nature

Amazing, fabulous fruit – more nutritious and sustaining than people may think…

Did you know that people can survive well on a diet of fruit? Of course, one must have knowledge and take care. But, nevertheless, fruit can be a hearty main dish.

That said, fruit is best served as a refreshing treat or luscious dessert. A more handy snack food could not be found. Comes with it’s own biodegradeable or often, edible wrapping!

Many times, the seeds of a fruit are edible and have wonderful nutrients on their own. We seldom make use of fruit seeds any more… perhaps because most folks are not aware of what’s seeds are good to eat, and what seeds are not necessarily good.

Fruits are so varietal, that it would take a full encyclopedia to mention them all.

There are the ubiquitous mainstays such as apples, oranges, peaches and pears, and of course the banana, mango, citron, lemon and lime… does your mouth water at the mere mention of Nature’s sweet or sour delicacies?

One of the most delicious and nutritious ways to serve fruit is fresh off the vine, tree or bush, with a bit of natural, organic cheese.

Another wonderful family secret is to buy a variety of fresh organic fruits, wash and cut them up into bite sized pieces, and put them is an attractive bowl in the fridge to be dispensed at random to lucky visitors, throughout the day.

Rather than grabbing a soda or candy bar, oh so much better to grab a fresh little bowl of ready to eat bite sized fruit pieces.

When they’re sweetened with a dash of organic raw honey, maple syrup or raw sugar, they’re bits of heaven whose pause lifts the spirit and energizes the body.

We will have fabulous fridge-bowl fruit recipes that will rock your socks! : )

Meanwhile, any favorites fruits can be mixed lightly. You can even put them in individual little bowls to be taken one at a time. Very very handy.

There probably isn’t a better option for light snacking that a prepared single serving sized fruitbowl treat.

Fruit can be aptly named, Nectar of the gods! : ) More coming real soon!

Vegetables nourish the body and the soul. Hearty, strengthening, bold, tasty! It has been said that raw vegetables and Hippocrates Soup can Heal the Sick.

Vegetables can be a lovem’ hatem’ kind of food…

Remember Mom’s childhood advice? “Eat your vegetables.”

And, most likely your response was, “Ugh!”

Why? Perhaps there were some tepid canned greyish peas, broccoli, or mushy flavorless carrots. Maybe a salad with sour dressing and blah greenish leaves with bits of unidentifiable compost residue.

One harried mother I know was famous for her “fresh green peas” right out of the frozen box. Her words, “Cold and Delicious! Now eat’em!”

Bless her heart – she knew she had to provide those vegetables some how, some way to her family, harried as she was with her extremely busy schedule.

And then – did you ever see the movie, “War Games” with Matthew Broderick? An awesome movie from a seemingly more innocent time BW. (Before “Windows.”)

Matthew’s Movie Mom served luscious corn on the cob – completely raw. Ummm… said her hubby, Not!

And he had buttered it with his buttery bread. Still no go. :O

What does all this mean? Why, it means vegetables are infamous for their Un-Yum-ness! A bane to all tastebuds, young and old.

Oh, but good, great News!

Vegetables can be the most delicious food on earth. Fresh, frozen, raw or cooked, unbelievably fabulous for the most discriminating palates.

There are quite a few vegetable-tricks-of-trade.

For starters, extraordinary dressings and toppings. For another, organically grown. Then, there’s international specialties that have 2000 or more years of taste perfecting. Some recipes are timeless classics just because they’re so darn dee-lish.

Eventually, we will have a tremendous drop down list – but for now, a few hints, tips, tricks, and recipes… tomorrow! :p

Classic, Wonderful, Interesting Recipes
with an International or Historical Flair!

Kids Recipes – funny
Your Submitted Recipes

Added 1:50 PM 12/9/2008 PST

	Out of the trillions of wonderful recipes, there are a standout few. We will add and subtract depending on your feedback! : )

Classic Hoe Cakes – Sustaining, Delicious, Nutritious, Cheap, but Absolutely Wonderful!

During hard times, this all time classic favorite stretches the wallet, hugely satisfies, and provides incredible nutrition when made with the original, natural ingredients. So… what’s a true hoecake? Why are some sublime, others just funny, thin cornbread?

First of all, true, classic, authentic hoecakes are one of the purest, most natural of breads cooked mostly without leavening or sweetener. They’re extremely simple and quick to make, simple to eat and enjoy. They make excellent travel food, and are especially delicious when made with parched or toasted grains.

Additionally, they are arguably one of the most nutritious and sustaining of breads when made as originally devised.

Classic Hoecake Recipe

2 cups coarsely ground organic parched corn beaten Enough cold water to beat into very stiff dough Salt to taste (1/2 tablespoon or 1 – 2 teaspoons)

Heat griddle nice and hot, sprinkle with cornmeal until light brown. Spread batter approximately 1/2 inch and cook until brown on both sides.

Serve on platter allowing anyone to help themselves to as much as they like.

This “unleavened” cake was a nourishing staple and was easy on the digestive system.

The Classic Buttermilk Hoecake

(This hoecake is considered the most delicious of the classic variations, not withstanding any hoecake fried in baconfat…)

2 cups coarse ground parched corn or natural organic cornmeal Enough cold fresh buttermilk to whip to a stiff batter Salt to taste or 1/2 tablespoon salt or 1 – 2 teaspoons 2 teaspoons natural baking soda (not powder) Hot griddle Butter

Whip ingredients well until a stiff batter is formed. Add butter to griddle just before cooking hoecake so as to minimize burning. Cook 1/2 inch cakes until golden brown on both sides adding butter to griddle as needed. Very nourishing, almost a complete meal in itself.

Historical and Health Notes: Parched grains were popular during the Biblical days and was a main staple. Parching consists of taking the grain or kernels of corn and heating in a large, round pan until dry, or “parched.”

The parched grain was stored in bags, carried by travelers and used in many ways, mostly as a baked cake or sometimes eaten directly from the pouch.

Additionally, “distinguished surgeons bore testimony that, during the late civil war, the wounded of the Confederate soldiers who had lived almost entirely on roasting ears and parched corn or meal cured easily and rapidly, rarely dying of gangrene or mortification; while just the reverse of this was true of the Federal wounded soldiers, who were fed on salted meats and stale bread from the army rations.”

Classic Johnny Cake

This lovely variety of hoecake was a traveling cake – carried off times by travelers in pouches at their side.

1 Cup Fresh Sweet Milk 1 Cup Fresh Buttermilk 1 Teaspoon Salt 1 Teaspoon Baking Soda 1 Tablespoon Melted Butter

Depending on your parched corn or corn meal, add enough to make a stiff dough, whipping thoroughly.

Spread on a baking tin about 1/2 inch thick and bake at low heat (250 – 275 degrees) until perfect crispness.

To enhance hoecakes and johnnycakes, you can add flavorings such such as natural bacon bits or bits of pork or beef fat or meat.

For sweet cakes, add 2 tablespoons of natural honey or natural brown sugar.

If you feel particular adventurous, make flat dough circles approximately 1/4 inch each, buttering your hands if necessary. Spread raspberry jam on one, cover with another circle and cook both sides of your jam hoecake sandwich until golden brown.

Hoecakes can be delicious, extremely nourishing and sustaining, and very economical. They have certainly withstood the test of time, and when there are hard times, hoecakes can stretch a budget very, very nicely. Enjoy!

Two Delicious Classic High Heat Tom Turkey Roasting Recipes

High heat pre-roasting sears the skin and toughens the first thin layer of meat so that juices are more likely to be retained.

It is important to make sure the skin is as intact as possible with all holes, where juices might escape, sealed by trussing. The vent can be sealed with crust of dry bread.

Today’s turkeys are not quite the same as the days of old. They were fed a different diet, raised in a different environment.

Therefore, newer recipes might be tastier and more tender and juicy to accommodate today’s frozen salt solution birds.

See our information about saline, sugar and sodium phosphate soaked birds. Meanwhile, if you have a wonderful old style farm raised Tom Turkey, these classic recipes below have won hearts for generations.

(Modern Adaptation: Soak cheesecloth with clarified or and rendered pork fat and cover bird surface during final hour of cooking. This will allow for self basting.)

RECIPE ONE – Probably the Classic Gourmet Method of Roasting Turkey

Preheat your oven to 500 Degrees.

Butter your bird well with unsalted clarified butter (Clarification helps prevent burning, smoking) and place of rack breastside (drumsticks) down. Be sure to truss up the openings and close the vent with stuffing or a small bit of toast.

Roast your bird for 20 minutes. Reduce heat to 350 Degrees and roast until internal temperature reaches 165 Degrees.

For every pound, allow 18 minutes of roasting. During the last hour, turn the bird breast side up, basting frequently.

Make a delcious gravy with the juices and brown bits. Wonderful!

RECIPE TWO – A True Old Time Classic Favorite

Preheat your oven to 425 Degrees.

Stuff your turkey with your favorite dressing and light salt and season the skin.

Place the turkey on a rack on it’s side and place slices of salt pork over the breast.

Liberally spread butter over the rest of the bird. Use unsalted clarified butter for best effect without burning.

Roast 15 minutes, then turn bird over and cook for 15 minutes more.

Reduce the heat to 375 Degrees and baste often with fat from the pan. Add water to the pan to insure enough moisture to prevent burning, a few tablespoons at a time.

For every pound, allow 15 minutes of roasting.

For the last 15 minutes of roasting, put your turkey drumsticks up, making sure internal temperature reaches 165 Degrees with Instant Thermometer.

Serve with Giblet Gravy. Enjoy! : )

We are starting out on our own with some of our crazy favorites. Odd, quirky, strange, delicious, and sans Mom! We will only add Mom’s recipes when she a-p-p-r-o-v-e-s this site. : )

Some of us are vegetarians, some of us are meat eaters. We live in relative peace, an uneasy yet loving truce, knowing the twain shall never meat. If we have made an error and you can improve upon our miss-typed recipes, please let us know!

Meanwhile, enjoy! : )

Fresh Spanish Sweet Pea Dip with Black Corn Tortilla Chips and Sweet Mango
Green and Golden Goodness!

1 1/2 Cups Organic Green Peas,
Fresh or Frozen & Thawed
1/2 cup of organic cilantro
1 Fresh Sweet Tomato
4 Tbsp. Chopped Red Onion (Optional)
2 cloves fresh garlic (Optional)
Juice of 1 lemon or lime
2 Tbsp. Fresh Raw Flax Seed Oil
1 Teaspoon Fresh Ground Pepper
1 Teaspoon Himalayan Salt

Blend together lightly to a coarse ground texture.

Spread on Warm Chips or Mini Toastettes, top with bits of sweet mango.

Hot Cocoa Coffee with Fresh, Home Made Almond Milk & Cinnamon

Almond Milk

1/2 Cup of Raw Organic European Almonds, soaked for 24 hours.
1 Pinch Himalayan Salt

Blend thoroughly until milky smooth with enough spring or filtered water to make 2 Cups. Filter through Cheesecloth, saving pulp to soak and strain for a lighter milk, or for Loaves or Leaf Wrap Fillings.

Cocoa Coffee

Brew 4 Cups Hot Fresh Organic Coffee with 2 Tablespoons Organic Dark Chocolate. Add Almond Milk to taste, sprinkle with dash of Cinnamon, Serve Hot or Cold.

Cold Sweet Organic Peppermint Sun Tea with Honey and Nutmeg

4 Tbsp. Dried Peppermint Leaves
preferably from your herb garden
Sweetened with Honey to taste
4 cups fresh water
Dash Nutmeg

Combine in glass container, cover with towel. Brew in sun for 1 or two hours. Strain, serve hot or cold. Serve with light, fresh cream sandwiches.

Delicious Fresh Cream and Corn Gazpacho

3 Ears Fresh Organic Cob Corn
1 Cup Organic Raw Milk
1 Small Fresh Tomato
1/2 Fresh Ripe Avocado
2 Tablespoons Minced Fresh Sweet Onion
Juice of 1/4 lemon
2 Small Scallions, finely sliced
Tiny Sliver Fresh Ginger
1/2 Teaspoon Himalayan Salt
1/4 Teaspoon Freshly Ground Pepper

Cut kernels off ears of corn. Blend all ingredients, except Avocado, together, until smooth. Serve cold, sprinkle with sliced scallions for color and taste. Float slices of Light Seasoned Fresh Avocado that have been sprinkled with fresh lemon juice and Himalayan Salt. Surround bowl with toastettes and Raw Milk Cheese. If you wish, you can add a dash of Cayenne for spice.

Sprouted Wild Rice Salad with Cashews and Blueberries

Soak wild rice for sprouting for 24 hours in dark location. Rinse gently and drain, place jar at an angle for proper draining. Rinse every morning and evening until sprouted.

When grains have separated and are tender, mix with the following dressing:

2 Tablespoons Fresh Flaxseed Oil
1 Tablespoon Organic Raw Miso Paste
2 Tablespoons Honey
1/2 Teaspoon Himalayan Salt
3 Minced Scallions or Green Onions

1 Cup of Chopped Italian Parsley
1/2 Cup Minced Red Onion
1 Cup Minced and Drained Fresh Tomato

Serve over a bed of chopped fresh organic lettuce greens topped sparingly with choped raw organic cashews and fresh sweet blueberries. Beautiful and delicious!

Hot Roasted Fresh Butter Mushrooms with Organic Peppercorns

Dip fresh raw slices of tender shitaki mushrooms in organic melted butter, sprinkle with lemon juice and a little freshly ground pepper, top with 3 peppercorns, and wrap them in small squares of foil. Roast the packets in hot coals for 3 to 4 minutes; serve hot in the packet as an hors-d’oeuvre.

Vegetarians: Cover your eyes!

Roasted Free Range Chicken with Shallots and Thyme

Take a young, free range, organic chicken and rub the inside with Himalayan Salt, Pepper with a small sliced shallot, sprigs of Italian Parsley, Fresh Sprig of Thyme. Rub the skin with organic butter, salt and pepper.

French Fried Onion Rings

Slice red onion into 1/4 inch rings. Separate, salt very lightly, wrap in clean towel and let sit for 2 hours. Dip rings in icy cold milk, dredge in organic unbleached pastry flour. Shake off, re-dip in milk and re-dredge in flour. Fry in hot organic peanut oil for 2 to 3 minutes or until golden brown. Light sprinkle with ground Himalayan salt and Serve with Sweet Tarter Sauce and Home Made Honey Ketchup.

Variation: Add 2 tbsp. corn flour, 2 tbsp. raw sugar 1/2 cup of French bread crumbs to flour, dredging 3 times. Yummy Level 10!

Royal Cooked Cod in Cheese Pastry

1 Cup of Cooked and Chopped Alaskan Salmon or Cod,
that has been delicately steamed.
1/4 Cup of Grated Cheese
2 Tbsp. Organic Free Range Cream
Dash of Mustard Powder
Himalayan Salt
Pepper
Light Pastry Dough

Melt 1/4 Cup of Organic Butter, stir in 3 Tbsp flour and 3/4 Cup of milk, and 1 Tbsp. Fine Sherry, Stirring Constantly, until thickened.

Make a light, fine pastry dough of organic unbleached flour, butter and yeast. Let rise.

Melt 1/4 Cup of Organic Butter, stir in 3 Tbsp flour and 1 Cup of milk, Stirring Constantly, until thickened.

Roll the pastry dough into a thin flat wheel, brush lightly with butter. Layer the Seafood on the dough – pour the sauce over the fish, fold the dough over and press edges together. Cut tiny slits across the top, then bake at 350 Degrees until Golden Brown, approximately 45 minutes.

A very special holiday dish that will be unforgettable…

Holiday Stewed Figs with Almond Milk

2 Cups Mission and Calimyrna Organic Dried Figs

Soak overnight in 2 Quarts Spring Water

Simmer the figs in their Soaking Water for 20 minutes or until the fruit is tender, and the juice is syrupy.

Serve hot or cold with Rich Almond Milk or Heavy Organic Fresh Cream.

YummyDelicious.com - While other people have a life, dancing, surfing, living, loving, we toil away day and night, basking in the eerie glow of our little computer screens, hunched like little hobbits... just to bring you musings and mischief for your viewing pleasure, entertainment, education and delight! : )

What is this page?

It is a collection of constantly updated musings from the Land of Yummy and Delicious. Faster than tall buildings, taller than speeding bullets, able to leap from subject to subject in single keystrokes… that’s us! And, we’re all exceedingly good looking, too.

In this wild, wonderful and wacky world, musings of all things yum and lish can give one pause… the pause that refreshes like an icy cold clinking glass of mint tea with tupelo honey on a sweltering summer day after a hard morning plowing the lower back forty… ah!

Welcome – and may the force be with us, for your sake! : )

UPDATE by Boss: 10:05 PM 12/8/2008 PST

Moderation! Happily Prolong the Gustatory Joy

Moderation During the Holidays - Who can resist? Hard to do... but worth it.

Holidays are renowned for their gentle excesses… in love, light, gifts… and ofcourse, unforgettable food and drink.

Is holiday excess a bad or good thing?

Consider… all societies throughout history have relished, cherished their gustatory celebrations and joyous festivities annually and seasonally.

Even the austere Spartans in ancient Greece enjoyed figs, olives, cheese, rabbit, fish, doves, pork, soup, barley cakes, wine and alcohol during special competitions.

The best rule to maintain happy holiday health status? Enjoyment of and moderation in all things edible.

A little of this, a little of that. If it’s a lot of this or that, counteract with increased intake of unrefined and unprocessed foods and long,frequent healthy walks.

Check out our new little blurb on Gout. This holiday un-favorite pops its little head up after luxurious holiday repasts. An unhappy sufferer can be overwhelmed with sharp joint pain.

Happy thought! Well, happy avoidance if you check the article on foods you may wish to minimize comsumption of, or avoid altogether.

Wonderful holidays are more wonderful when unmarred by extreme discomfort due to unwise over consumption.

So… enjoy the holiday treats. All of them. In Moderation! : )

Just an imaginary place

Todays’s Musing by Cdin: 1:00 PM 12/6/2008 PST

The Noodlery is not a real restaurant, but our own, fantasy place…

Imagine this:

You walk along small curved streets, tired, feet a bit sore. Your throat is a bit parched. You hear a grumble in your stomach.

Off in the distance, past rows of darkening doorways and alleys, you see flickering orange lights. Could there be food there, for a weary traveler?

The Inn

You hasten forward. As you get closer, you see flickering lanterns, small green ferns and plants, a tiny little rock garden and a low doorway that glows invitingly. A sign, a bit crooked, swinging ever so slightly in the dusky evening light, reads, “The Noodlery.”

Oh, you think… not that you’re a fan of noodles, but this might do. In you go.

As you enter, there’s an incredibly enticing aroma of unidentifiable delicate spice with something perfectly broiled, something fresh baked from the oven.

You notice a small placard that reads, “Seven Noodles Heaven – Style 92.”

Perhaps you’ll try that.

A warm face appears, beckons you to a small table. You ask for water and a small glass of Sweet Wine – a fragrant, floral Muscat. It is divine.

Cold Hands, Cold Feet Warm Fireplace, Hot Soup, Glass of Wine

You sip, and the warmth hits your stomach while the glow of the nearby fireplace warms your heart.

For the moment, all is good with the world, and the night holds such wonderful, delicious promise.

Soon, appearing before you are fresh small tomatoes, sweet and mild. A bit of cheese – warm brie with a bit of soft bread and a dash of tangy camenbert. There is a little tub of butter, the freshest you’ve ever tasted.

You nibble, entranced, when next appears a small bowl of noodles – gold, rose, white, creamy and – the likes of which you’ve never seen before.

Noodles

They glisten with an indescribable sauce – a savory concentre of the finest vegetable and broth juices imaginable.

The perfect texture, nutty refinement and flavors engage your soul.

But wait…

Served with your noodles atop a crisp emerald bed of fresh picked greens, lay two perfect, broiled scallops, tender, succulent, cooked to perfection. Alongside, a tiny plate of sweet golden, orange, deep red tomatoes, slivers of sweet red onion and avocado, a small ball of buttery mozzarella, a tender chewy chunk of freshly baked, homemade butter bread.

You sip your sweet wine, a bit of water to refresh the palate, perfectly sated with this small pastoral feast. So simple, yet so satisfying.

Finally, a small bowl of garden fresh strawberries, a dollop of fresh cream, sprinkle of 100 year cognac…

And the Pursuit of Things Delectable has rewarded you well this day.

Can you do this at home? But of course!

That’s the Magic of Our Noodlery – it’s everywhere!

Thank you for joining us at our beloved Noodlery of the Mind – Recipes to Follow!

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7 Noodles Heaven – A Yummy Delicious Original From Our Family’s Cherished Old Recipes

We have seen nothing similar ever – this is our family original that has not ever been released. It is a style of preparation that is truly original. However, if you know of something similar, please let us know, as 7 Noodles Heaven is our Family’s Original Secret. Thank you, dear Grandmother, who created this in her own kitchen long ago.

She had 100 renditions – each one better than the next! : )

Let us know if you come up with one of your own!

This amazingly delicious and nutritious dish has many renditions. Here’s one of our favorites:

Ingredients:

10 servings (Cook before hand – you can refrigerate or freeze to serve later whenever you want a special treat)

1/4 cup cooked rice noodles
1/4 cup cooked wide rice noodles
1/4 cup cooked buckwheat noodles
1/4 cup cooked green spinach noodles
1/4 cup cooked rose beet noodles
1/4 cup cooked transparent noodles
1/4 cup cooked fine fresh wheat noodles
1/2 cup reduced Vegetable Meat Ambrosia

Vegetable and Meat Ambrosia (Produces 2 Cups):

1 Fresh Natural or Organic Free Range Chicken
1 Organic Leek
4 Organic Zucchinis
1 Small Organic Onion
1/4 Cup Fresh Organic Broccoli
1 Stalk Organic Celery
1 Small Carrot
4 Large leaves of Collard
1 Small Rutabaga or Turnip
1 Bay Leaf
1/4 Teaspoon fresh minced Garden Grown Thyme
1 Tablespoon Honey
1 Tablespoon Molasses
2 Tablespoons Natural Organic Peanut Oil
1 Tablespoon Unbleached Fresh Flour
2 Teaspoons Unbleached Fresh Flour
Natural Salt and Fresh Ground Pepper to Taste

Cut up chicken into small pieces. Lightly dust with 1 Tablespoon Fresh Flour. Saute lightly in 1 Tbsp. Peanut Oil. Add water to barely cover, bring to boil,quickly turn down and simmer for 2 hours, low heat.

Drain broth – add more water to cover, simmer an additional 4 hours until bones are tender.

Strain Out chicken, (excellent as treat for your dog or cat as long as bones are completely soft) add original broth, vegetable broth as cooked below, simmer until liquid is reduced to 2 cups.

Meanwhile:

Lightly Dust minced onion, carrot, leek, broccoli, celery rutabaga, cut up ( 1/4 inch slices) zucchini in 2 Tsps flour and saute in remaining Peanut Oil until slightly golden brown. Add small 1/2 inch pieces collard greens and barely cover with water. Bring to boil, turn down immediately, simmer for 1 hour, add seasonings, simmer 1 more hour.

TO SERVE:

Mix 1/2 to 1 Cup Concentrated Vegetable and Meat Nectar (Ambrosia) with Steaming Hot Noodles, toss lightly

When properly prepared, this incredible dish is sublime. It amazes and astounds visitors.

It’s also fully nourishing as a complete meal. A small dish provides a wide range of nutrients.

Serve modestly so that you may never get tired of it! Enjoy!

Today’s Musing, from Cdin – 9:56 AM 11/28/2008 PST

Happy Post Thanksgiving, everyone! Are you as stuffed as your delicious turkey? Time to get up and about and give a shout. : )

Perhaps you may be stepping out for a bit of shopping. Will you be dining out? If so, below will give you a fine example of what to look for in your waiter or waitress. Service most delightful. : )

Today’s Musing, from Ellie

Take more time to eat outdoors. I have moved into my backyard – my parents kicked me out of the house to “get some fresh air.” So, I pitched a little backpacking tent and spent the night beneath the stars. I made s’mores from Yummy and Delicious Dot Com, and fell asleep with a wonderful book with chocolate smudges and graham cracker crumbs. Hint: Make your own homemade marshmallows before hand. They look awful, but taste wonderful. Better than store bought! May the corners of your mouth be smeared with luscious, dark chocolate!

Yes, I went camping at home… and it was wonderful. Why, nothing’s better than the night sky lit only with the backlight and screen of your little laptop!

Why do we have to be indoors so much, when outdoors is so restful and refreshing? That’s my YD Musing for today!

Musing from California

A friend just sent the Daily Om to me. It talks of spending time with Nature, getting connected with Earth and letting go of the busyness of life. Such connection can only be found in being exposed to the naked sun, touching the trees, roaming the plains, or listening to the sound of wild, running water. When we commune with other living creatures and the uncultivated wild lands, we are embraced and nourished by Mother Earth. This connection grounds us, teaches us a different sense of self and reminds us that we are just one of many, in this vast universe.

It said that we are instinctively attracted to this connection and yearn for it whether consciously or unconsciously. We can find this connection even in the city by watching leaves brushing against a windowpane, smell the rain on grass, hear the wind rustle through the trees. It asks us to crouch down and touch the earth and grass. We only remember the gifts of Mother Nature when we touch her, smell her, observe her closely.

If we connect with Mother Nature, we will be refreshed and reinvigorated. We will become re-attuned to Nature’s natural rhythm. And most of all, we will realize that we are Nature herself – a part of her as much as the rain, the trees, the flowers, sea and sky, and all other living beings.

Aren’t these nice thoughts? All things yummy and delicious INCLUDE communing with Nature and regaining our balance. Only then can we really get in touch with who and what we really are. Nice, huh? I thought so…

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UPDATE: 11:06 PM 1/2/2009

Below is a wonderful excerpt from the email to a friend of a friend heralding the New Year.

It was so beautifully written that we knew we couldn’t have said it better ourselves.

After reading, be sure to check out our new article on the most delightful Irish cuisine festival competition and gourmet extravaganza. It will most likely, absolutely delight you. : )