There’s nothing much better than the warm rich flavor of a fresh cup of hot chocolate on a cold winter’s day. By “fresh”, I’m talking about using only real ingredients: cocoa powder, sugar, vanilla extract, maybe a light dash of salt, and milk. That’s it: pure, honest, and clean, which means using far fewer and much easier to pronounce ingredients than those found in a container or packet of instant hot chocolate powder that’s intended to be mixed with only hot water. Read more »
I don’t know what you chose for your new year’s resolutions, but I did see online that losing weight, getting fit, and eating more healthy foods are 3 of the top 10 resolutions people make. I know from personal experience those 3 resolutions are about the toughest for anyone to start let alone maintain for any meaningful period of time because they involve lifestyle change, which means changing the way we’ve become comfortable living – even if that comfort means doing things that are not at all good for our body and our minds. Read more »
First, a few tips.
- Sweet potatoes are packed with beneficial antioxidant, anti-inflammatory, and blood sugar moderating properties. For details, I highly recommend this link to the very comprehensive sweet potato page on the World’s Healthiest Foods site:http://www.whfoods.com/genpage.php?tname=foodspice&dbid=64.
- Adding some fat to cooked sweet potato in the form of a little butter or oil will help your body absorb and process the fat-soluble vitamins found in the vegetable, primarily, vitamin A. (This recipe uses a shot of canola oil cooking spray for roasting, which helps satisfy that need.)
- I prefer not peeling the skin from any potatoes as most of the nutrients reside both in the skin and just below the skin. Instead, I give the potatoes a good dirt cleaning scrub with an abrasive sponge (you can also use a brush or your bare hands) under cold running water as shown below.
This Sparkling Wine & Rum Punch Blast combines combines dry, crisp Italian Prosecco (sparkling wine) with white rum and the summery citrus flavors of lemon, lime, and orange for a great tasting, easy to make twist on the traditional New Year’s Eve bottle of champagne. Read more »
The other day while I was in downtown Boston, a good friend of mine, Andrea, mentioned that she and her family were going to have a luau Christmas this year. Terrific! It turns out Andrea will be in charge of the drinks and was thinking about making mai tais. Great! “Only, I’m quite sure I know how to make them,” she said. No problem, I told her. I have a recipe – all in pictures – at my site. I drilled up the site on my phone to show her right then and there and realized that what I’d had available wasn’t quite as clear as wanted it to be. Again, no problem. That’s one of the beauties of working digitally.
I got home, reshot and rewrote the recipe, and now have it here good to go.
Got a call yesterday from Alyson Difranco with The Meredith Vieira Show asking for help finding women, specifically daughter-in-laws who can’t cook, possibly to appear on an upcoming show with Meredith Vieira (pictured above).
Before passing on the casting call details, I checked out Meredith Vieira at her site online and found out that, aside from having fun,…
Just seeing fresh chestnuts in the store at this time of year brings back all kinds of memories to me – from seeing and smelling them roast on a cold night on the streets of New York City to cracking them open parked in front of a blazing fire in the living room with either cider in my very young years or Canadian Club and ginger ale after that.
Roasting chestnuts is darn easy. Here are a few tips. Read more »
Last post showed how to ripen and cut a fresh pineapple as easily as possible. Here’s a fully flavorful and also very easy to make way to enjoy cut pineapple. As always, the ingredients you see below are only suggestions. Use your imagination to make your pineapple, yogurt, jam, and dried fruit all yours!
There are lots of great things about pineapple. One is that it’s usually not that expensive, especially if you buy it at a large discount club store. I pay about $3 for a pineapple here in Central Massachusetts. As for the fruit once you get it home – and ripen it – I love pineapple for it’s rich yellow flesh color, it’s terrific juiciness when it’s just ripe, it’s teeth satisfying soft crunch texture, and it’s magnificent more sweet than sour flavor.