Tag Archive | food

Review: Great Value Chocolate Flavored Dairy Whipped Topping

I really like chocolate on my strawberries. It’s one of the few times when I will eat Hershey’s chocolate which I otherwise find bland and unpleasant. So when I noticed Walmart has a new chocolate flavor option to their dairy whipped topping, I decided to give it a try.

I tried it over fresh strawberries eaten by hand and with no other sweeteners. Then I tried it on top of strawberry shortcake: blended strawberries with a dash of sweetener (Stevia in this case) layered over some angel food or white cake.

In both cases, the chocolate whipped topping failed to live up to the taste of the regular, vanilla whipped topping that is the main stay. It’s not a strong enough chocolate taste to mesh well with the strawberries.

Put over a bowl of Breyer’s Natural Vanilla ice cream and I got the same result. It doesn’t add enough chocolate flavor to positively contribute to the dessert.

I will never buy it again. Definitely going back to the original vanilla flavor.

Review: The Sweet Spot Becomes Downtown Johnstown’s Favorite Diner Cafe

Downtown Johnstown Pennsylvania is changing. Not only in the loss of Rite-Aid, Ideal Market, and the Cambria County Assistance office — three anchor businesses for downtown — but in the coming major renovations to Central Park (never to be confused with Manhattan’s Central Park) and the massive closings of established businesses bringing in new businesses.

The entire time I’ve lived in Johnstown, there has been some sort of restaurant at 145 Franklin street – that’s the business next door to the original downtown location for Rite Aid pharmacy before they moved to Vine/Market street. Over the years, that space was usually occupied by some sort of pizzeria. No longer. The Sweet Spot is now open there and from what I can see, has become the hottest and most popular place to eat downtown, especially if you are not looking for a formal, three to six course meal such as you get elsewhere downtown.

On 16 March 2024 I went with a neighbor to the Sweet Spot for lunch, arriving around 1045 – 1100 am. In the past (but not that day) they posted what must be an abridged menu in their window – information central to our decision to check them out.

I came for the swiss cheese mushroom burger, a comfort food of sorts because I ate them regularly back in Lincoln, Nebraska at the Runza locations across the city. Key to my assessment: are their swiss cheese mushroom burgers as good as the ones at Runza?

The menu above the ordering counter is minimal — both in listing what they offer and the prices. I had to ask a lot of questions and did not know they offered what is apparently their specialty selection of drinks, let alone the prices. For example, I was interested in ice cream and desserts with my burger – but none were on the board above me and there were no take out menus I could see. Only three or four side dishes were listed, all of them over $3.00. Next to the main counter is a refrigerator with some bottled/boxed beverages like 20 oz Pepsi, Mug root beer, boxed single serving tea and lemonade. No prices listed of course. Very minimal setup as far as I could see.

Fortunately the seating area and staff are many times better. Despite the small space, there are ample tables and sturdy chairs with ketchup and napkins on each table. Around half a dozen in total. On the opposite wall from where we were sitting is a framed t-shirt with a note that we can buy our own for around $25.00. Minimal, but at least comfortable – unlike the famous “Our Sons” restaurant on Broad street in Cambria City with its booths so tight and tightly packed you almost have to be a fashion model or a child to sit in them.

After a few questions i placed my order. The swiss cheese mushroom burger normally has onions; I informed them about my allergy which was very helpful to them. They said it was good that I came so early because mine was the first burger of the day and nothing in the kitchen had touched onions yet. A very positive quality about The Sweet Spot is precisely how much they care about food allergies. There’s a sign right in front of the cash register with allergy information. Top marks to them for caring.

In addition to the burger – which is very high quality meat – the swiss cheese mushroom burger is served on a quality, mid-sized bun. I wasn’t measuring it, but it’s roughly the size of a standard McDonalds burger. But the bread is much higher quality than McDonalds. Fresh mushrooms – not canned like most places – are cooked and layered over the swiss cheese. Upon that is a special sauce they make with their own blend of spices. “Smash sauce” I think they call it, but don’t quote me on that. If you want just one beef patty, the price is $6.99 plus tax and tip.

Yes tip, because after you place the order at the counter, they bring the food to you and offer exceptional table service. Most people I saw receive this table service are not tipping – but I did. This is not some hurried chain restaurant where they want to get you out the door fast, but a small business that is eager to please. I had at least 3 of the 5 staff members I saw come to my table to provide the best possible experience – much better service than at Eat’n Park and really any other formal restaurants where tips are more obviously expected. And no, they didn’t know I’m a writer! Let alone a writer who regularly leaves reviews online. There was genuine concern for both my health (food allergies!) and satisfaction. When I asked about some ketchup and mustard (the Smash Sauce doesn’t satisfy my taste) they were happy to oblige. If anything they served too much mustard and would do better to offer it in a squeeze bottle like the ketchup. 90% of what they served went into the trash – against my environmental sensibilities.

Meanwhile, as I ate, I found the place very busy, especially with takeout orders for custom made drinks. Drinks seem to be what The Sweet Spot is known for, despite the lack of signage about them. In the 30 minutes or so it took for me and my neighbor to eat our meals – he got the breakfast platter of ham, fried eggs, and toast – there were at least a dozen people coming in and out for custom drinks. Bubble tea? I couldn’t tell beyond looking up their website that they are known for them.

The Sweet Spot is a very busy little diner-cafe! A neighbor who works as a dog walker was also there and they were absolutely fine with the dog sitting there while she ate her meal. Count them a dog-friendly restaurant!

Overall, the quality of my burger was very high. After tip, it cost me over $8 – compared to the $2-$3 with McDonalds. Hence the value for the money has to be weighed according to your personal values. I wanted fries too – but at $4 for a serving of unknown size, I simply could not afford the money. Excluding the whole carb considerations that go with any level of diabetes.

This is definitely a quality establishment. The staff are friendly and eager to please. They want your business and will do anything to make you a regular customer.

Now if only they would post their full menu – somewhere! The full menu is not online, not displayed in the restaurant, and there’s no take away menus either to browse. In this they most need to improve. I’m not a regular and I don’t know what they have to offer, let alone how much each item costs. For me, as a patron, that information is essential. Likewise, they do not post their business hours – critical information.

For all of that, The Sweet Spot really is the hottest eating establishment in Johnstown, especially downtown. If you are coming to the area and want a great dining experience – especially if you are willing to spend extra for quality food – definitely come and give them a try! They are less posh than the Harrigan’s restaurant attached to the Holiday Inn Express and really do aim to please you when you walk in the door.

Come visit them at 145 Franklin street, across the street from Johnstown’s Central Park and close to Franklin/Main street.

Buyer Beware: Walmart’s Great Value food brand and food allergies

February 8th seemed like a normal morning. Get up, turn on the pc, feed and water my birds, then make breakfast. Normal. I started my coffee, then turned on my toaster oven to heat up a Great Value Seasoned Potato Hash Brown patty, and started cooking it once the oven was hot enough. Something I’ve done most days for at least six months.

But February 8th was not normal. When the hash brown patty was done, I smelled onions, which is odd because I’m so very careful about my onion allergy, one a nurse described to me as “near fatal” or potentially depending on how much i consume before getting suitable medical attention. Despite the warning from the smell, I take a couple hasty bites. Normal rush so i could start work – I’m sure you rush your breakfast too sometimes.

Ten minutes later the pain started. Anaphylaxis was setting in as my immune system started reacting to the onions in the hash brown patty. Finding the box i read the ingredient label – then compared it with the same label (also featuring the cooking instructions) from a package bought in 2023. Sure enough, my belly wasn’t lying: the hash brown patties bought in late January 2024 added onions to the recipe.

Waiting a few minutes so I could receive the week’s grocery delivery order and take emergency antihistamine medication (which worked), I went to walmart.com to first ask for a refund for the hash browns, then talk to an agent about it.

Walmart’s response: it’s my fault for getting onion exposed because i didn’t read the ingredients before I ordered it. Even when I reminded them that in 2023 I bought exactly the same item without issue and that in 2023 these hashbrowns were made of just potatoes, some oil, and preservatives Walmart was adamant and dug in. It was “caveat emptor” buyer beware. I didn’t read the ingredients this time and therefore it’s on me to buy something i’m allergic to. Never mind that there was no mention of the addition of the onions or that the recipe had changed outside of that ingredient list that is more than 3 screens down from the overall production description. The only thing that changed on that product page was the addition of the onions, buried in the fine print.

Legally, Walmart is right: technically since onion was in the fine print, they can say they warned me. But that assumes customers will read all the fine print every time for every grocery item bought – which we don’t unless alerted to a possible change. The default mindset and assumption of consumers is that products do not change in formulation. Package size, yes. Price, yes. But not formulation. A coke classic is a coke classic. A box of original Cheerios is a box of original cheerios. When major brands change what’s in a food, they almost always tell consumers.

Walmart did not. Not a simple “brand new recipe, a taste you’ll love” which would have signaled “oh, maybe i need to look at the details to see what changed.”

A simple highlight along those lines would have prevented my exposure to onions. I would have known that the Great Value version was toxic to me and to go buy a similar product from a different brand. Problem solved.

Except Walmart chose to bury that information in the fine print and that is greatly concerning to me as a consumer with food allergies. Burying information critical to my health is not something I take lightly – nor do I think you take it lightly either. It’s frightening to me to think that Walmart’s store brand is so untrustworthy that I have to check every product I buy from them every single time.

I already spend more to get those national brands because they are more reliable and much less often resort to adding fillers like onions to their products. This latest incident drives me further from the Great Value brand. I can’t trust it. My life and my health are more important than saving a few cents here and there. Doctors and emergency hospital visits cost more than the difference between Great Value and the national brands.

All at a time when affording the basics is getting harder and harder – not because of political decisions made in DC as so many people believe – but mostly because of corporate greed.

I need to spend less, not more, on food. Sadly spending less with the Great Value brand could cost me my health and my life. That’s not a “great value” to me.

Gatorade: Not a Health Drink

We’ve all seen the commercials. Gatorade gives you essential hydration. Gatorade is essential to drink if you are exercising, hot from summer heat, or otherwise dehydrated. Better than water. The adult option over the kid’s drink pedialyte for when you are sick. The list goes on and on.

Which is precisely why I felt I needed Gatorade specifically to help me through my recent bout with the respiratory virus going around town – cold? RSV? Covid? I have no idea, especially with so many overlapping symptoms between them. But regardless the recovery remains the same: drink as much as I can, sleep, and give my body a few days to recover.

What I didn’t notice until coming home from that emergency trip to the store over the weekend is just what is and is not in gatorade, especially compared to the juices and juice drinks I already have at home: V8, Sunny Delight, and Walmart cranmango juice. This is in part by design: store lights combined by the tiny print on labels makes it very difficult to read ingredient lists while you are shopping. This forces us to recall the advertisements we’ve seen for these products. Given I’ve heard (as you have) that Gatorade is the healthy option for getting those essential, disease fighting fluids, I believed the hype and spent $6 on just three regular bottles of Gatorade.

Then I got home, turned on some lights, and read the labels.

Gatorade has no nutritional value.

There’s no fruit juice in it. Instead it’s made of water, dextrose, salt, some assorted chemicals. 80 calories per 12 oz servings. 22 grams of carbs of which 21 grams are sugars. 50 milligrams of potassium which is so slight it equals 0% of your daily needs. Whereas that same 12 oz gives you 41% of your daily sugar intake.

All of this is on a label with such low contrast and tiny lettering that it’s nearly impossible to read, regardless of the flavor you choose.

Depending on the store, expect to pay from $1.50 to $2.00 for a 28 oz bottle.

Let’s compare that against two traditional alternatives that Gatorade markets as being superior to: orange juice and your national brand or store brand juice blends.

Picking up a bottle of Great Value cranberry mango juice, the easy to read label marks it at 11% juice. Water, sugar, cranberry juice, and mango juice tops the list. Serving size is 8 oz. 120 calories per serving. 30 grams of carbs/sugars. Added sugars amounts of 52% of daily value. For all of that, the juice offers 100% of daily value of vitamin C.

Depending on the exact great value juice you pick and the store, expect to pay from $2.75 to $3.00 for a 64 oz bottle of juice.

Similarly, Simply Orange juice is 100% orange juice – nothing else added. A 11.5 oz serving has 160 calories, 37 grams of total carbs of which 33 grams are sugar. No added sugar. Despite the higher calories, this orange juice offers 15% of your daily value of potassium, 80% vitamin C, 10% thiamine (vitamin B1), and 8% magnesium.

Expect to pay from $1.50 to $2.00 for an 11.5 oz bottle.

Of these three options, Gatorade has the fewest calories and lowest nutrition. Fortunately, there are two alternatives I found that are both nourishing and have fewer calories: Sunny Delight and V8.

Sunny Delight has just 60 calories per 8 oz serving. It is juice blend with 5% juice. Water, high fructose corn syrup are the main ingredients with 2% orange juice, tangerine juice, apple juice, lime juice, and grapefruit juice. Thiamine is added.

There is 100% vitamin C and 15% thiamine in this blend. According to the pharmacists at Rite Aid that I spoke to, the citrus juice levels are not high enough to interfere with medications like atorvastin (Lipitor) which normally have bad interactions with grapefruit juice in particular.

There is 16 grams of carbs in Sunny Delight –including just 25% of added sugars (12 grams).

A 40 oz bottle of Sunny Delight costs just $1.00.

Finally, the juice you never associate with drinking while sick: V8.

V8 is famously a blend of tomato, carrot, celery, beets, parsley, lettuce, watercress, and spinach juices. It is 100% juice with a little bit of salt added to it. A serving size is 8 oz. Just 45 calories per serving. 9 grams of carbs, including 7 grams of sugars. As you might expect, it has 20% vitamin A, 80% vitamin C, and 10% potassium.

Expect to pay between $3.00 and $5.00 per bottle, depending on size. I generally buy the 46 oz bottle over the 64 oz size because it fits better in my refrigerator.

All of these four choices offer better nutrition and at a much lower price than Gatorade. Despite Gatorade’s health drink claims, a careful reading of the label shows that it is basically a salty sugar water sold at a premium price. Even the maligned store brand juice drinks are better for you than gatorade because these have actual juice in them – along with high levels of vitamin c. Gatorade has no vitamin c, let alone any other nutrients.

Gatorade is therefore minimally useful and certainly not equal to its hype. While there probably are benefits to drinking it in certain specific contexts, for most of us, we do better with one of the four other options explored. They are not only much more nourishing, but much less expensive. Drinks with real fruit juice work best when you need something something light, easy to absorb, and nourishing, something a grade above and beyond water to help you fight off the latest virus going around.

Instead of picking up Gatorade next time you feel under the weather, pick up one of the juice options I just explored. You’ll feel better sooner while spending less money.

Food Related Items to Pack for Your Next Trip

I love to travel probably way beyond my financial and logistical capacity. After all, I do have my feathered friends who need care every day. Likewise, despite my pestering, Amtrak, United Airlines, and American Airlines still refuse to all birds on board. This means that when I’m finally able to move back east, I will have to use private ground transportation.

This does not mean, however, that I don’t constantly prepare for that next trip, both domestic and international. Both my under seat carry on suitcase and my toiletry bag are usually filled with all those little items that you always need but typically get forgotten when you are in the middle of packing for a trip.

Here are helpful food-related items I pack that are not on most peoples’ packing lists. And while this list is focused on travel by plane and train, all or nearly all of this applies to lunches you bring from home and eat at school or work as well.

Food-related items to pack:

Salt/pepper shakers:

Whether you are packing for one or twelve, you will at some point need salt and/or ground pepper. Rubbermaid makes some excellent options for families and extended trips of more than a week. But if you are travelling alone or simply packing a work or school lunch, carrying around 2-3 ozs of salt is way more than you need and takes up precious space you probably could use for other things – like your baggage scale. Instead, shop the camping section of Amazon, Walmart, etc. and you will find smaller, more compact options.

In 2022, I found this little set on sale and snatched it up. It holds about a teaspoon and a half of salt or salt alternative or finely ground pepper when I measured it. Each side is about 1 inch tall and 7/8″ diameter. For one or two people, this is more than enough for a trip lasting less than 2 weeks. Very purse or lunch box friendly. I take it with me every time I plan on eating out with one or both sides filled with low-sodium salt and/or a salt alternative or pepper. Water tight and easy to use.

Sugar/sugar alternative packets:

In 2000 when I moved from the Midwest to New Jersey, it was easy to simply fill a small tupperware container with use and slip into my carry-on on case I needed a cup of coffee. Today every white foodstuff you bring through government screenings are treated as possible contraband. The easiest work around is simply to pack branded packets that government screenings can readily recognize as sugar/sugar alternative.

Instant Coffee Packets

Just like sugar/sugar alternatives, coffee needs to travel in branded containers if you want smooth sailing during government screenings. Fortunately you can buy both regular and decaf instant coffee in easy-to-use single serving packets that slip easily into your carry-on. These are much cheaper than buying coffee at the airport or train station. A few months ago when i last shopped for travel coffee at Walmart I found boxes of about 6 packets for less than $2, depending on the style of coffee and the brand.

Silicone condiment containers

I am a recent convert to using silicone containers, especially for foodstuffs. For years I wouldn’t touch them. That is until this summer when I found some 2 oz containers at Dollar Tree for $1.25 each. Bought two and tried them out with some salad dressing and with some ice cream toppings. Now these are my favorite. Deals are to be had if you shop around for them. Don’t settle for the high prices you find on Amazon. Here your local dollar store is your friend. I have two and going back to look for more!

Just remember when using these that on international trips that in most cases anything with meat, dairy, or eggs is not allowed to cross international borders. Transport anything with meat, dairy, and/or eggs in a disposable container, preferably a branded one with the ingredient list on it, so you can throw any remaining quantities out on the plane or train before you arrive.

Cutlery:

It should seem obvious, but sometimes you need a fork, spoon, or knife. Disposable plastics are terrible for the environment. That’s why I have a set of reusable plastic picnic/camping cutlery (spoon, butter knife, and fork) and also a similar set made of bamboo. Both options clear government screening. And while steak knives can be brought through in checked baggage, I had TSA open my checked bag back in 2010 and put a card in there about the knives because I brought them. I was flying in for a medieval reenactment and needed full feast gear. Clearly anything metal, even when allowed by the rules, makes TSA unhappy. If you can find a way to avoid bringing knives for your picnic or camping trip, please do!

Shopping hint: I found my bamboo cutlery at Rite Aid in their summer clearance section in 2022 for $1 each.

Cloth Napkins

While paper napkins are helpful in travel and convenient because you can throw them away, they are not very environmentally friendly, especially as cutting down trees – any trees – only aggravates the climate crisis. For myself, I prefer to use cloth napkins, even when I travel. It’s a habit I likely picked up during my years as a SCAdian when meals were all bring-your-own cutlery and tableware. Napkins are actually very easy to make and can be hand sewn for much less money than machine made.

Beverage Containers:

Whether it’s a refillable bottle for water or a washable coffee mug, be sure to pack at least one beverage container for your trip. You never know when you will need it.

Food of course is only one element to your trip. Next week I’ll discuss the other, non-food items that you really should pack when traveling (and probably are not).

Remember that TSA and customs agents tend to trust items that are in branded packaging over those in those clear, blank refillable travel containers. A white powder or a clear liquid could be absolutely anything as far as they are concerned. Save yourself some time and potential hassles by using or reusing those branded bottles/packaging, especially for things that are not obvious by looking at them.

Thou Shalt Not Covet: My Neighbor’s Response to Recent Cuts of SNAP benefits.

A few days ago I talked a bit about my next door neighbor and his refusal to say “please” and “thank you” when it comes to giving him food that I cannot eat – either because portion sizes are too big to use up quickly or because I sometimes buy something and find out too late that I don’t like it. My neighbor calls me “high maintenance” because I cannot force myself to eat food I (strongly) dislike. The whole time he’s been my neighbor I’ve been kind enough to share my food – from a place of great poverty.

Lately though he’s been taking his expectation that I will feed him and he doesn’t need to spend his own money to pay for his meals to another extreme: coveting my food assistance from the government.

You shall not covet your neighbor’s house; you shall not covet your neighbor’s wife, or his male servant, or his female servant, or his ox, or his donkey, or anything that is your neighbor’s.

Exodus 20:17

It all began in February when Congressional Republicans terminated the extended SNAP benefit payments that were intended to address COVID business closings. These extended benefits gave SNAP to more Americans, including many who previously did not qualify for any assistance because their income is above the limit. My neighbor apparently is in this category: between his social security and his pension as a retired healthcare worker, his income is too high to receive food benefits under pre-pandemic rules. He qualifies for income-based rent in public housing (which is how we are neighbors), but not food. That said, the State of Pennsylvania gives residents over the age of 65 years free rides on public transportation; it’s funded by the PA Lottery. He also benefits from “Senior Life,” a program for seniors that provides healthcare, exercise equipment, and other “stay healthy” benefits to low income individuals over the age of 55 – including free breakfast and lunch on weekdays.

My neighbor therefore only has to pay for his own dinner on weeknights and his own meals on the weekends. Compare that to me where no one is feeding me. 100% of my meals are my responsibility. And while I do get a discounted fare for buses here because of my sight loss, I have to pay cash every time I take public transit.

Naturally I have other expenses that my neighbor does not. He doesn’t own a computer. He doesn’t have a landline. He has none of the business expenses that I naturally do as a self-employed person. The only bills he actually pays are rent (which is income based), electricity, cell phone, and dinner/weekend meals. AND to pay for this, he has both social security and a very cosy pension. He actually can afford to pay for food, small amount that this is.

But since February every time I see him he complains, often in a targeted, in-my-face fashion, about how I am responsible for him not getting SNAP now – because I voted for democrats in the mid-terms. It’s all MY fault. Not the millions of other Pennsylvanians who also voted for these candidates. Not the Republicans in Congress who actually cancelled the COVID extensions – AGAINST the wishes of President Biden and Congressional Democrats. Nope! I am the reason he doesn’t get that $50+ per month food benefit. I am the reason he “doesn’t have any money” for food.

Which is fact, he does have money for food. He simply doesn’t want to spend his money. He wants to spend my money – and yours. He wants me to give him food that I bought. He wants to keep getting SNAP when he doesn’t meet the criteria for it anymore.

Now if you’ve read my book, American Poverty (which I hope you will – Amazon, Audible, and pretty much every retailer has it in paperback, digital, and/or audio), you know that I want the government to do better with anti-poverty measures. Prime Minister Justin Trudeau of Canada has many faults – but he did actually help bring more people out of poverty, especially children than almost any other PM in recent memory. Likewise, European countries are better at providing for the poor than the USA. Poverty culture and government treatment of the poor is deplorable! If you doubt me now, the statistics are clearly presented in my book.

What’s so very odd about my neighbor is that he genuinely COVETS my food assistance. He who makes too much money to qualify for it now COVID is no longer a daily threat actually resents that I get food assistance and he does not.

I have a small business which I run 365 days per year. No breaks. No holidays. No excess money to go do something fun or shop for non-essentials. The money I just laid out in “expensive April” was for my yearly advertising fee with Social Jukebox, for my microwave oven replacement after the previous one died, for my new eyeglasses (the older ones were bought pre-pandemic), and for cockatiel food for the summer. Yes, my birds do need food too! These are not expenses you can just skip.

The only help I get: SNAP and income-based housing. Everything else has to come from what I earn from book royalties. Everything. I have 10x the bills that my neighbor has while he has at least 10x my income. But he clearly resents, COVETS that I get that food help and he does not.

Ironically enough, this guy is a die-hard “Christian” who gets massively upset if I swear even in a minor sense. He thinks he’s superior to me because he has never said the word “fuck.” Yet this “good Christian” clearly resents that I have SNAP and he does not. Every time I see him lately he brings it up, almost like a “shame on you” to me for having it.

Honestly, it reminds me of the discussions I’ve had with people in person and online about Biden’s proposed student loan forgiveness – now dead in Congress. Those who would not have debt forgiven under the plan (small that it is – $10k or even $20k is nothing in terms of education debit) don’t want other people’s debts to be forgiven. It’s this deplorable attitude that we should never do anything to help someone if we do not personally benefit from it. People who do not have children who do not want to pay for public schools. The rich not paying their fair share in taxes. Of late no one wants to do anything for anyone else. It’s such selfishness that is beyond my ability to comprehend.

When we invest in others, we receive back more than clearly most people today can imagine. Remember that song “Love is something if you give it away” that at least me I had sing in school? “It’s just like a magic penny: hold it tight and you won’t have any. Lend it, spend it, you’ll have so many. It’ll roll all over the floor….”

Kindness, generosity, compassion – these magnify the more people engage in them. Playing it forward. Support helping others with funding for schools. Forgive student loan debt to encourage people to attend university and reward the poor for pursuing higher education. Raise the (Federal) minimum wage to a living wage – whatever that level is in your country. Provide safe housing to everyone unable to afford market rents. Make sure no one goes to bed hungry.

These are the teachings of Yeshua ben Miriam whom Christians call “Jesus Christ.”

And when some small help comes to someone who is in need, someone who is financially poorer than you, remember that conveniently forgotten Tenth Commandment from Exodus 20:17: “You shall not covet your neighbor’s house; you shall not covet your neighbor’s wife, or his male servant, or his female servant, or his ox, or his donkey, or anything that is your neighbor’s.”

If you are truly a Christian, you will not covet. You will not resent help given to others in need. Instead, you will follow the example of the man from Gallilee whom you claim is the “Son of God.” Look at how he treated others — and follow his example!

The Importance of Saying “Please” and “Thank You.”

If you live in the United States and watch NBC, you’ve seen the ads from the “Foundation for A Better Life” highlighting different virtues that they want to encourage. While not technically Public Service Announcements (PSAs), they serve a similar function with messages like “Patience … is in you.”

Among the ads is one featuring the famous scene in Charles Dickens’ “Oliver Twist” where Oliver asks for more food. In the book, the request is harshly denied, but in the Foundation for a Better Life version Oliver’s use of the word “please” is enough to provoke the refilling of his bowl. The headmaster scowls at his underling at first for giving Oliver the food, but relents when the underling says “he said ‘please’.” The headmaster then agrees and adds something about Oliver also saying “thank you.” It’s a good ad and one of my favorites, getting the message across that saying please and thank you are genuinely important.

“Oliver With A Twist” commercial

But what about in real life? How important is it to say “please” and “thank you?”

Recently I had an experience involving my next door neighbor that really highlights that indeed “please” and “thank you” matter a great deal.

It all started on Thursday May 11th, my normal day for a Walmart grocery delivery. Thursday morning the delivery driver decided she was not going to deliver to my apartment, but against all instructions leave my groceries outside my building. No one rang my door buzzer and no one brought anything to my door. After receiving an email claiming my order was delivered, I reported the issue to Walmart who then, in turn, refunded me for the order and offered me a voucher code to pay for an express delivery of a replacement order.

About an hour after placing that order my building manager phoned me. She found my groceries. After some back and forth, another Walmart delivery person came to the building and my manager convinced him to please bring my order up as well – which he did. I gave him the tip originally intended for the person who couldn’t be bothered to bring it up.

Between all this, I had placed a new grocery order on the walmart website to replace the first one. Once I had my original order, I went back in to remove key items from the order – I had less than 3 minutes to do so before walmart called the order final. The end result was that I had duplication of several items, notably the pork hotdogs I found that are on sale. I had never tried this particular flavor before and didn’t see a problem with ending up with two.

For dinner, I tried some and found out that I really hate pork outside of some bacon and the occasional ham steak.

My next door neighbor, however, is much less picky about food. In fact he calls me “high maintenance” because I cannot make myself eat foods that he finds completely acceptable. History with this neighbor had me avoiding giving him stuff because he came to expect me to give him stuff and took my kindness and self-sacrificing nature for granted. At the same time, I had almost 2 full packages of hotdogs I could not make myself eat that I really didn’t want to throw down the garbage chute; my mother taught me to never throw away perfectly good food.

On Friday May 12th I told him I had the hotdogs to give him and would he like them before we left for our errands together or after we returned. He chose the later. Meanwhile we took care of errands. On the elevator down he picked on me for voting for Josh Shapiro for governor last year; he voted for right wing extremist and Trump ally Doug Mastriano. He also couldn’t help noticing that I had a donation for the USPS food drive that technically was May 13th, but they were accepting donations before that. I gave stuff I actually eat and enjoy eating to the food drive out of the principle of it: no matter how poor you are, it is important to be kind, humble, and generous to others.

When we finished the errands, my neighbor came into my apartment. He did not say hello to my cockatiels. In fact he didn’t say anything. He took the hotdogs and left. Not a word. There were no greeting salutations when he came over at the beginning of the outing. There was no “please” when I asked if he wanted the hotdogs. And especially there was no “thank you” when he received the food. Food I did not have to give him and could have donated to the nearby soup kitchen (if he allowed us to walk there). Food that cost me money.

I do receive some government food assistance. But he does not – evidence that he makes too much money through his pensions, social security, etc. to qualify for food help. He complains constantly about this, blaming our new governor Josh Shapiro for it when in fact, it’s Congress that controls the program that the states simply implement. Our Congressional Representative is a Republican. But of course it’s the Democrats who are ruining his life.

He gets annoyed any time I show generosity to anyone other than him. And yes, it matters. Because no one wants to be taken for granted. My neighbor is not entitled to the food I buy. He’s not my father or husband or related to me in any way. He simply rents the apartment next to mine in the same apartment building. My money is not his money. Not to mention again, I don’t make as much money as he does.

After this experience I am afraid that I’m growing cold towards helping others. Please and thank you matter. I need to hear it. I need to feel that when I sacrifice something, it matters, that it’s not treated as an obligation on my part to someone. Because I am not obligated to buy other people food. It’s something I do sometimes because it’s the Right and Moral thing to do.

I am not a Christian, but I live the teachings of Yeshua ben Miriam far better than my neighbor who often gets on his Christian morality high horse. I swear; he does not and because he does not, my neighbor feels he is superior to me.

Am I rambling today? I don’t know. But what I do know is that I would feel so much better about my neighbor if he had simply said “please” and “thank you.”

Davida’s Charoset Recipe

For those of you following The Kosher for Passover Project, Davida is a well known contributor. Her comments to these posts add substantially to my discussions about Passover and Passover foods. For this I am grateful.

Recently Davida shared with me her recipe for Charoset, one of the essential dishes served during the Passover sedar. Here is her recipe, posted with permission.

“Take an apple (I prefer granny smith), about 1/2 cup of nuts (walnuts usually, but I prefer pecans), 3-4 tbs of red wine (not sweet), and a dash of cinnamon, and chop it all up. That’s it! If it gets too dry, I add more wine, too wet, add more nuts.”

On Twitter, Davida informed me that it is absolutely fine to not use apples in Charoset at all and that some Jews, notably communities in north Africa, prefer to use dates instead. There’s no absolutes with this recipe!

Chag Pesach Sameach and bon appetit!

Read more of the Kosher for Passover Project:

Kosher Coffee

Kosher Beverages

Kosher Meat

Kosher Breads and Crackers

Passover Starts Tonight

The Kosher for Passover Project: Breads and Crackers

Good morning and welcome to the next installment in my Kosher for Passover Project. With Passover starting next week, it’s time to explore the most important food subject for Passover: bread and crackers.

Simply put, the rule for Passover is that you cannot consume anything with yeast in it (called “chametz”) nor have anything containing yeast in your home until the eight days are completed. As I’ve discussed with Davidia and other Jewish friends, the ruling on whether or not foodstuffs with other leavening agents are allowed or not can be variable. Only yeast is universally forbidden for Passover, but some congregations and individuals extend that to include foodstuffs using baking powder and baking soda as well.

To get to the heart of the matter, I naturally reference history. Passover is commemorating the events described in Exodus in the Torah where the descendants of Abraham, Issac, and Jacob departed Egypt abruptly. The Passover sedar takes us through different aspects of life under the Egyptians. Parsley dipped in salt water to represent the tears cried. Horseradish for the bitterness slavery. Charoset for the mortar and bricks. Lamb reminds us of the lambs killed so their blood could be brush along the top and sides of doors as a signal to the Angel of Death that the family inside was Hebrew. All through this is wine and most of all, matzo.

Matzo is, for those of you who have never eaten it, the bread made of just flour and water that was made for the Exodus because 1) it is many times quicker to make than breads with yeast or even baking powder and 2) it travels better. Consider it way bread of a sort. It’s not prone to go moldy and lasts a long time if need be. If someone needs to travel quickly and secretly, matzo is the bread of choice – in ancient Egypt and perhaps today as well. It is the core of the Passover meal, both during the religious sedar observance and for the two weeks that Passover is celebrated.

Fortunately matzo is abundant at this time of year and found in many forms. The traditional sheets (roughly 7″ square) are probably easiest to find, but you can also buy matzo ball soup mixes, and matzo flours, depending on the shop and how much money you are willing to pay. Major cities have bakeries that make matzo in the same style brick ovens used in the Middle East for thousands of years; I’ve tasted a bit of matzo made at one such bakery in Brooklyn. If you are willing to shop online and pay for the shipping, there are many choices now that were not available when I attended my first cedar circa 2002 (I honestly don’t remember the exact year).

But what about other bread products? For Passover, that can get tricky and requires more careful label reading. Simply being Kosher is not enough when it comes to breads, bread products, and bread coated products. Instead, read the label and look for any mention of yeast. If it has yeast, you cannot eat it at Passover.

Be aware that yeast is added into foodstuffs where you normally would not expect. Great Value saltine crackers have yeast in them. But they also have the U symbol on the box. That is to say, they are generally kosher – but not kosher for Passover! Same for many crackers. Just because something looks like there’s no yeast in it doesn’t mean that yeast is absent. Unless the box explicitly says “Kosher for Passover” you have to read every line of the ingredient list to be absolutely certain.

For my purposes for this project, my plan is to stick to meats without added breading to them, eat lots of matzo ball soup, and eat only matzo – no crackers, no regular breads, none of that. I want to experience Passover as observant Jews experience it. I can go without yeast for a few days!

Chag Pesach Sameach!

Read more of the Kosher for Passover Project:

Kosher Coffee

Kosher Beverages

Kosher Meat

The Kosher for Passover Project: Meat

Good morning everyone. Time for the next installment of the Kosher for Passover Project, my four day experiment eating completely kosher for Passover 2023, beginning on Wednesday, April 5th and ending on Easter Sunday, April 9th.

With coffee and other beverages now covered, it’s time to talk about meat. Meat, like dairy, has variability in terms of how strict a person wants to go. When I lived in Midwood, Brooklyn, my very Orthodox neighborhood had multiple kosher-centric food markets that made it very easy to comply with the rules set forth in the area synagogues. They were not, mind you, the most strict congregations in Brooklyn, more middle-of-the-road on the spectrum. But strict enough that we had a butcher shop with a resident rabbi supervising; the other meat store was less strict and with much lower prices. Point being, you have some latitude.

As was pointed out to me earlier, chicken, eggs, and fish are often not labelled as “meat” under kosher rules. This is helpful with regards to the meat verses dairy rules. As a gentile, I find the exclusion a little odd, but that shouldn’t be shocking. The point of all of this is to expand my life experience and walk in other peoples’ shoes for a few days.

Regardless of how you want to label beef, lamb/mutton, chicken, eggs, and fish, one rule is absolute for Passover: you cannot add anything with a leavening agent such as yeast, baking powder, or baking soda, to the aforementioned. No panko on your cod, if you will. No extra crispy fried chicken from KFC. Not as if I think anyone should be eating American style fast food during Passover anyway. Passover is a form of re-enactment, a remembrance of what the Hebrew peoples endured in Egypt and in the years between their time in Egypt and their settling in the land that came to be called Israel. It’s a beautiful, spiritual holiday that deserves some respectful solemnity.

Hence, the easiest way to prepare your meats during Passover is to skip the coatings altogether. Grill or roast your meat. Marinade with kosher ingredients if you like. But the only real coatings that I know of that you can or should use is some form of matzo: flour, crumbs, etc.

Matzo is always okay. It’s always kosher. Always acceptable during Passover. Better cooks and bakers than me get very creative with matzo. It’s the only “bread” allowed for those two weeks. Therefore, if you know how to make fried chicken with matzo, go for it!

But as for me, I think I’ll stick to a nice grilled or oven grilled meat, chicken breast, or lamb. As always: no pork, no shellfish. These are never kosher – but often have imitation versions that ARE kosher you can use if you like

Chag Pesach Sameach!

Read more of the Kosher for Passover Project:

Kosher Coffee

Kosher Beverages

Kosher Breads and Crackers

The Kosher for Passover Project: Kosher Coffee

Now that the perimeters for the Kosher for Passover Project are established, let’s dive in! There’s only 29 days left before Easter and so much to do!

Only a few hours into the project and already I’m finding passover a lot of work! Especially for women. To keep all this organized, I’m going to focus on a different food topic each time. Since it’s morning right now, the subject of coffee seems the best place to start.

I don’t drink black coffee. I know lots of people who do, but that’s not me. Black coffee is almost by default kosher – but just to be absolutely sure, I checked the label of the coffee I’m drinking right now. I find a tiny U in a circle on the jar (my coffee maker died so I’m drinking instant) and confirm it. Yes, my Nescafe coffee is kosher – until I add something to it that is not kosher.

As our friend Davida in Israel pointed out in the comments on yesterday’s post, the exact rules for when you can eat meat after dairy can vary. One friend of mine here in USA said six hours. Davida follows a different schedule. Who is right? I’m not positive. I’m just a gal originally from Nebraska and living in Pennsylvania who wants to better understand what observant Jews go through for and during Passover.

But back to coffee. I want my coffee to taste great and be kosher. I like my coffee light and sweet and normally make about 1cm deep of very very strong coffee into which i pour about half of the cup’s volume with flavored creamer and then whole milk for the top. Assuming the most strict version of the meat-dairy rule, I want to not put any real dairy into my coffee. What are my options?

Probably the best option is General Foods International Coffee and yes, it’s still around! The brand is now owned by Maxwell House, but it’s still the same great tasting flavor that I grew up with. All varieties are certified kosher. For health reasons, I buy the two sugar free decaf options: French Vanilla and Suisse Mocha.

But of course I normally use milk, not water, when making my cup of this coffee. To compensate, the best way is to either add more spoonfuls of the coffee into a full cup of water to keep it completely non-dairy and kosher or I can try adding a kosher liquid creamer.

Liquid creamers can be a little tough if the aim is to be both kosher and non-dairy. Looking through the Walmart brand options I found some wonder kosher choices that turn out to be marked “kosher dairy” on the label. From what I can tell, if you want something that is both kosher and non-dairy to put in your coffee, you are most likely resorting to a powdered creamer. I don’t really like powdered creamer as a rule – not for my home coffee. On the go? Sure. I’ve had many cups of coffee at places of businesses or at airports where it was powdered non-dairy creamer or none at all.

But is this the way I want to start my day? Uuuummmm. I’ll think about it.

For now, I still have about a third of a canister of French Vanilla coffee I can use and Walmart seems to have a supply of Suisse Mocha available for me to buy when it gets closer to Passover. I think I’ll buy some Suisse Mocha.

Read more of the Kosher for Passover Project:

Kosher Beverages

Kosher Meat

Kosher Breads and Crackers

The Kosher for Passover Project: A Gentile’s Experiment

I am a gentile, a blue-blooded Celt with some Germanic and Slavic heritage thrown in. Ethnically I am absolutely not Jewish. I was raised Great Lakes Baptist (General Association of Regular Baptist Churches conference). It really does not get much further from orthodox Judaism than that. In the 20th century, my knowledge of Judaism and Jewish culture outside of the very biased and some would said bigoted teachings at my churches was limited to Barbara Streisand’s masterful musical film, “Yentl.” The soundtrack for that film being a favorite – right up there with my Jerry Goldsmith and John Williams scores.

In 2000 I moved to northern New Jersey where I chanced upon the First Unitarian Universalist Church of Essex County and started attending services there. In the spring, the church’s Jewish family hosted a Passover Sedar at the church’s fellowship hall. In 2002, a lack of interest moved the sedar to their lovely home in South Orange.

Both sedars were life changing experiences, especially all the singing.

In 2005, I moved to Brooklyn to shorten my commute to my job in Manhattan, staying in a couple different places in/around Midwood. Both heavily Orthodox Jewish where all the small businesses kept hours of operation according to Orthodox rules. For example, if you wanted any groceries on a Saturday, you had to either go to Rite Aid drug store – or take a bus or subway to Sheepshead Bay neighborhood with its supermarket.

By default, almost everything to eat in Midwood was (and likely still is) kosher. In the spring, the shelves are filled with hamatachen for Purim followed by even more shelf space dedicated to Passover. Everything non-alcoholic you needed you could find in one shop and at a great price. If you were serving a traditional Passover wine at your sedar, a liquor store brimming with Manischewitz and other popular brands was less than a block away. Keeping kosher for Passover was extremely easy.

Flash forward to 2023. It’s now been many years since I was last invited to a Passover sedar of any size. While in both New Jersey and Brooklyn I came to really love the food and I’m craving it intensely right now. The lack of any hamatachen at any shops in my part of Pennsylvania is making me yearn for Brooklyn even more. So naturally, feeling hungry, I torment myself by watching my DVD of “Julie and Julia” about blogger Julie Powell’s experiences cooking and blogging about preparing foods from Julia Child’s cookbook. My little brain says “why don’t you do a similar experiment – but focused on Kosher cuisine and Passover?”

Julie Powell can cook; I cannot. But I can make an okay charoset, which is one of the foods you serve during the Passover sedar. And I can search for and eat kosher foods – I did it before by default in Brooklyn.

Translation: let’s do a Kosher for Passover Project where my aim is to eat exclusively kosher foods from the start of Passover on April 5th until Easter morning on April 9th. Just four days. Actual Passover runs through April 13th. But I don’t think I can manage that. Eating kosher, for example, involves not mixing meat and dairy. Not in the same meal and you have to not eat meat if you’ve consumed any dairy for six full hours – and vice versa for six hours if you have any meat.

Given how I take my coffee and make my eggs, how I generally cook and eat, this dairy/meat rule is very hard for me. But you know what? I can try. It’s only four days.

Between now and April 10th I am going to blog my experiences with the Kosher for Passover project and see what happens. If I fail, that’s okay. Indeed, I am not going to throw out every grain of yeast or levaning agent or food with the aforementioned – which is what Jewish ladies are required to do in preparation for Passover.

The point of this really is to walk in the shoes of my Orthodox Jewish friends and test myself, test my diet to see if I can do it for even four days. Actual Orthodox Jews have a lot more expected of them and a lot more demanding requirements to meet than I’m setting for myself as goals. But with empathy being the goal, I think these small steps will really help me better appreciate the lives of people I’ve met both casually and more personally along my life path.

At very least, it’s going to be an interesting next four weeks.

Chag Pesach Sameach, my friends!

Read more of the Kosher for Passover Project:

Kosher Coffee

Kosher Beverages

Kosher Meat

Kosher Breads and Crackers

Repost: How to Freeze Potatoes

Reposted from All Recipes.

How to Freeze Potatoes

The best way to freeze potatoes depends on what kind of potato you’re working with. Here’s how to freeze whole, mashed, French-fried, and shredded potatoes:

Whole or Cubed

Potatoes in wire basket
ANNICK VANDERSCHELDEN PHOTOGRAPHY/GETTY IMAGES

It’s not hard to freeze whole or cubed potatoes, but you do need to follow a series of simple steps.

  1. Peel. This step isn’t required, but it’s helpful because blanching works best without the skin. If you think you may mash your potatoes after they’re thawed, now would be a good time to cube them.
  2. Blanch. Fill a pot with water and season it with salt. Place the pot over high heat and bring to a boil. Once it’s boiling, drop the potatoes into the water. Blanching time depends on how large your potatoes or potato pieces are — it can take anywhere from three minutes for baby potatoes or small cubes to 10 minutes for whole russets. Remove the potatoes from the boiling water and immediately plunge them into an ice bath to stop the cooking process.
  3. Dry. Transfer the potatoes to a colander to drain after they have completely cooled. After they’ve drained, place them in a single layer on a kitchen towel. Pat with paper towels to absorb excess moisture.
  4. Flash freeze. Arrange the potatoes in a single layer on a lined cookie sheet. Freeze at least four hours or up to overnight.
  5. Freeze. When the potatoes are frozen, you can transfer them to freezer-safe storage bags labeled with the date.

How to Get a Mac Junior When It’s Not on the McDonald’s Menu

I love a Big Mac. It’s arguably my favorite food – or at least in the top ten along with lobster, crab, and shrimp when fresh and well-prepared. I love Big Macs so much that in October 2016 I posted a copycat recipe. And while that’s a great recipe, my cooking skills are not sufficiently up to the task, leaving me with going to McDonalds when I want a Big Mac sandwich. Likewise copycat sauces available at the grocery store don’t satisfy me. There really is no better way to enjoy that sandwich than to go to McDonalds.

The problem with Big Macs though is that they are big. Bigger than my appetite sometimes or at least so big that I don’t have room in my stomach, let alone my carbohydrate allowance for a meal (a Big Mac has 46 carbs – better than most fast food options, but still quite a few) to enjoy anything else. Not even a small fry – which I crave when going to McDonalds. No dessert. When I get a Big Mac, that’s the entire meal for me.

So you understand my happiness when a few years ago McDonalds offered a half-size option with one patty instead of two and one less layer of bread. I know it best as the “Mac Junior” but I’ve seen it called other names online.

The Mac Junior is the perfect size for a snack, for kids, or simply for those days you want your meal to be more than one sandwich and drink.

Naturally McDonalds doesn’t offer it everyday as a listed menu option, forcing me to buy a full size Big Mac, eat half of it in one sitting and then the rest later. With all that lettuce, it’s not the most leftover friendly sandwich (hamburgers and cheeseburgers are better).

Fortunately I was given the solution this weekend by a wonderful store manager at my neighborhood McDonalds when my pal and I popped by for what I wanted to be just a snack.

It was a simple chat while I waited for my pal. I told him how much I love the Big Mac and miss the Mac Junior because I really wanted the smaller sandwich. He then told me something huge: MAC SAUCE IS AVAILABLE ON ALL MENU ITEMS. He added that he often gets it on wraps. The key: ask for “mac sauce only,” though I’m sure if you want the pickle from the Big Mac, you can add that too.

This doesn’t work when ordering online, on the app, through Doordash, etc. because those menus are much less customizible. You have to order from a real person. But when ordering with a person, you can get your sandwich with or without anything you want.

What is a Mac Junior really? It’s a cheeseburger with a single patty, mac sauce, pickles, lettuce, and onions.

Best of all, if you can skip the lettuce, you can order your mac junior version of a cheeseburger for the same price as a regular cheeseburger. If you want the lettuce, they may charge you another 30 cents, depending on location.

Alyssa Asaro of Taste of Home points out that you can also order mac sauce for your fries too and that McDonalds doesn’t charge for sauces.

I tested her claim on December 2nd, 2022, ordering extra mac sauce for my fries. I was charged 25 cents plus 2 cents tax for the extra mac sauce, though not charged to put the lettuce that is normally on the sandwich into a side cup, making it easier to microwave my leftovers.

Mom’s Thanksgiving Stuffing

Every family has special recipes that we hand down from generation to generation. Every person has certain cherished foods remembered across the decades from our upbringing.

Most of the foods I grew up with featured onions – which I’m allergic to. But this recipe, transcribed from memory and many years of repetition without any input from my now deceased mother, this is the one that endures.

I’ve made many changes to this Thanksgiving basic, of course. Anyone with food allergies has to. But this is the version I make every year.

Stuffing base:

Stuffing mix (chicken or turkey)

water or broth from roasting chicken turkey

stick butter

Amount of the above varies according to the mix you are using. A standard stove top stuffing package asks for 1 1/2 cups of water and 4 tablespoons of stick butter. If you use the Stovetop Everyday version, you want 2 cups of stuffing mix, 1 cup water, and 2 tablespoons of butter for 4 servings. Adjust quantities according to the desired number of servings.

Broth tastes better than water and adds a meatier flavor. Do not use store bought broth as this has too many artificial ingredients, calories, etc. If in doubt, use plain water. Bouillon dissolved in water is fine.

To this add:

1/2 slice of white or wheat bread per 2 servings of stuffing.

Tear bread into tiny pieces. I find this actually works better than pre-made bread crumbs.

If stopping here with the bread, add another 1/4 cup of water or broth or 1/2 cup if baking in the oven.

Optional:

cooked turkey giblets (my mother’s idea)

diced celery

diced fresh or canned mushrooms

My mother always added the liver from the turkey giblets as a well of adding iron to the stuffing and making me eat liver – which I hate. I do not know if she used giblets before my doctor said I needed more iron back in third grade or not. She did, however, always add about 1/2 cup of celery per box of stuffing and often onions as well. Celery has plenty of water in it already; add additional water or broth only if you are baking this in the oven.

Instead of celery I have experimented with mushrooms and found mushrooms to be a delicious addition mom’s recipe.

Cooking:

Saucepan: mix herb packet (if in box), water/broth, and butter in 2 quart saucepan. Add your choice of the optional ingredients. Bring to boil. Add stuffing mix and bread. Cover. Remove from heat. Let stand approximately 5-7 minutes. Fluff with fork.

Microwave: Add water/broth, butter, bread, stuffing mix, and optional ingredients. Stir. Cover. Microwave 5 minutes. Let stand at least 2-3 minutes before fluffing with fork and serving.

Oven (mom’s preferred method): Combine all ingredients in a 13″ x 9″ cake pan – greasing the sides with butter helps with cleanup. Add an additional 1/4 cup to 1/2 cup of water. Stuffing should look supersaturated before baking. Bake at 350 degrees Fahrenheit for 1 hour or until stuffing is at desired doneness.

Repost: Czech Kolaches Recipe

kolaches dorothy kusakI grew up with Czech Kolaches.  Very popular across the midwest United States they are probably the best reason to travel to Nebraska, Iowa, Kansas, and other midwestern states.

Of course I haven’t been able to find them anywhere else.  So I was thrilled to find this recipe on facebook courtesy Dorothy Husak.

Czech Kolaches.
Recipe makes 56
Ingredients
2 cups whole milk
3/4 cup butter, cut up
3/4 cup shortening, cut up
1/2 cup sugar
1/2 teaspoon salt
2 eggs, lightly beaten
6 cups all-purpose flour
2 packages active dry yeast envelopes
Desired filling (see below)
Powdered Sugar Icing (see below)

Directions

In a large saucepan, heat and stir milk, butter, shortening, sugar and salt just until warm (120 degreesF to 130 degrees F) and butter and shortening almost melt. Set aside and cool for 5 minutes. Stir in eggs.
In a large mixing bowl, combine 3 cups of the flour and the yeast. Add milk mixture. Beat with an electric mixer on low speed for 30 seconds or until combined. Beat on high speed for 3 minutes. Gradually add remaining flour, switching to a wooden spoon if necessary to stir in last amount of flour. (Dough will be very soft.) Cover bowl with plastic wrap and chill overnight.
Shape chilled dough into 1 1/2-inch balls. Place 2 inches apart on baking sheets lined with parchment paper. Cover; let rise in a warm place 30 minutes. Use your thumb or the back of a round measuring teaspoon to make a deep indentation in center of a few balls at a time. Spoon about 1 teaspoon filling into each indentation. Repeat with remaining balls and filling.
Bake one or two pans of kolaches at a time at 325 degrees for 12 to 15 minutes or until lightly golden on the bottoms. Immediately remove to racks; cool slightly. If you like, drizzle with icing before serving.

 

Poppy Seed Filling: In a coffee grinder or small food processor blend 3/4 cup (4 ounces) poppy seeds until fine. Set aside. In a small saucepan combine 1/2 cup milk, 1/3 cup sugar, 2 tablespoons butter, 1 tablespoon honey and a dash of salt. Cook and stir over medium heat until butter is melted. Remove from heat. In a small bowl, lightly beat 2 egg yolks. Gradually stir about half of the warm milk mixture into beaten yolks. Return the yolk mixture to milk mixture in saucepan and stir to combine. Cook and stir over medium heat just until mixture thickens and coats a spoon. Remove from heat. Stir in poppy seeds and 1/2 teaspoon lemon zest. Transfer to a bowl and chill, covered, for at least 2 hours or up to 2 days. Makes 1 1/2 cups.
Raspberry Filling: In a medium saucepan, combine 2 cups frozen raspberries, 3/4 cup sugar, 2 tablespoons water, 1 tablespoon cornstarch and 1 teaspoon lemon juice. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Transfer to a bowl and chill, covered, for at least 2 hours or up to 2 days. Makes 1 1/2 cups.
Apricot Filling: In a medium saucepan, combine 1 1/2 cups chopped dried apricots and 1 1/2 cups apricot nectar. Cook and stir over medium-high heat until boiling. Reduce heat and simmer, covered, for 15 minutes. Remove from heat and stir in 1/4 teaspoon ground cinnamon. Cool slightly. Place in a blender and blend until smooth. (Mixture should be thicker than applesauce.) Transfer to a bowl and chill, covered, for several hours or up to 2 days. Makes 1 1/2 cup.
Powdered Sugar Icing: In a small bowl, combine 2 cups powdered sugar, 2 tablespoons milk and 1/2 teaspoon vanilla. Stir in additional milk, 1 teaspoon at a time, until icing reaches drizzling consistency. Makes 2/3 cup.
storage

Store unglazed kolaches in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months.

Purim Celebrations for Gentiles

Originally posted February 28th, 2012

Hamantaschen

The Jewish Holiday of Purim is a festive, often raucous holiday filled with gaiety, great food, and parties. Yet for the gentile, this holiday is often a bit of a conundrum, even though many gentiles know the essential story behind Purim from the Biblical book of Esther.

Purim is a spring holiday, typically celebrated in March, celebrating Jewish survival in the face of genocide. The word Purim means “lots” and is a reference to the lots drawn by Persian courtier Haman to decide the date of Jewish annihilation. The story itself is told in full in the Biblical book of Esther, the name of a very brave Jewish young woman who, according to the story, was chosen as the new queen of King Ahasuerus (assumed to be Xerxes I of Persia) after his previous queen refused to come to a banquet thrown by Xerxes for several nobles. Queen Vashti’s refusal was probably understandable; the summons came while Xerxes was drunk. Regardless the historical details, if any, Esther’s ascent puts her in a rare position, able to influence the king in a time of crisis. After Haman tricks Xerxes into genocidal slaughter of all the Jews in his realm, Esther skillfully uses Xerxes interest in her to amend the new law-allowing Jews to defend themselves. It is her courage and intelligence (and the ultimate victory by the Jews made in self defense) that is celebrated at Purim-one woman who stopped genocide.

Orthodox Jews celebrate Purim with readings of the entire book of Esther in temple. During the readings, it is customary to shout or make noise whenever the name of Haman is read. Children dress up in costumes (making some describe it as a sort of Jewish Halloween). Adults drink-the much debated standard is “until they can no longer distinguish between ‘cursed is Haman’ and ‘blessed is Mordecai,'” (http://www.myjewishlearning.com/holidays/Jewish_Holidays/Purim/At_Home/Meal/Drinking_on_Purim.shtml).

These are the parts of Purim that are more or less the real domain of Judaism. Yet it is the other half of Purim that I believe gentiles can robustly embrace and which I keep every spring as a gentile:

  • Charitable giving: giving to those who have less than you do. This part of Purim reminds us that no matter how hard life is or how much we may lack, there is ALWAYS someone who has even greater life challenges-economically and otherwise. Purim reminds us to “count our blessings.”
  • Giving food gifts: certain Jewish foods like hamentaschen cookies are traditional, but any food gift will work. This is related in part with charitable giving; there is always someone we know struggling to have enough to eat.
  • Feasting/enjoying a special Purim meal: this is a merry holiday–of course we celebrate with food.

Purim is more than simply a celebration honoring the courage of a Jewish heroine. The holiday has evolved into a time for charity, food, and humble thankfulness for the blessings each of us receive and too often take for granted. No matter your religious or cultural heritage, each of us can celebrate this very Jewish holiday and its spirit of helping others.

For more about Purim, please see http://www.meirpanim.org/page_e.php?name=Purim andhttp://purim.123holiday.net/purim_customes.html and http://www.myjewishlearning.com/holidays/Jewish_Holidays/Purim/At_Home/Foods.shtml.

A nice recipe for hamantaschen is at http://www.chabad.org/holidays/purim/article_cdo/aid/1366/jewish/Traditional-Hamantashen.htm

In this bitter cold, a missive to Congress and Parliament

Dear Congress of the United States of America and Parliaments of the western industrialized world:

 

Forest River. winter sunsetThis week we the residents of the United States and Canada are experiencing the sort of dangerous cold weather that kills in a matter of minutes.  This is the sort of weather where if you have no safe home to go to you really run the risk of going to sleep and never waking up again. This storm will kill thousands of people whose names are lost because we think they do not matter anymore. But each of us may easily find ourselves wandering the streets, alone, exposed to this bitter cold, never knowing when we go to sleep if we will ever wake up again.

Count your blessings for your home — then do anything and everything you can to help those without food, shelter, and warmth.

Yes, I know this is difficult for you.  You cannot relate to the rest of us.  You have more money than any single person can ever spend.  You do not look like most of us nor do you have the same life experiences as most of us.  So I can see why you have a hard time understanding how much we are suffering.  You have probably not shivered in your home because it cost too much to properly heat your home or insulate it from the cold. You have probably never had to find ways to make three days worth of food last for a week.  You have probably also never had to eat food not suitable for eating because it was the only food available to you.

We have.

Instead of bickering among yourselves in your comfort and ease, please please walk a mile in our shoes.

 

Eighty years ago everyone suffered together in the Great Depression and our countries were all stronger for it.  Stronger because instead of looking down at those of us without proper shelter, clothing, and food, those elected to your same offices you hold together experienced these things with us and therefore became resolved to create jobs, to build roads and bridges and repair those things that needed to be fixed.  They put in place measured designed to give everyone somewhere safe and warm to live and spend the winter.  And they were determined that no one in countries as great as ours would go hungry — especially our children.

I ask you to please care about us again!

No one is “surplus population.”

 

Please stop treating us as if we are!

 

Sincerely,

 

Laurel A. Rockefeller

 

Reblog: History of Halloween

Merry Samhain everyone!  In honor of Samhain and Halloween, I am re-posting a lovely article I found this morning  by Benjamin Radford of Live Science about the history of Halloween.  Enjoy!

 

——————————-

Halloween is the season for little ghosts and goblins to take to the streets, asking for candy and scaring one another silly. Spooky stories are told around fires, scary movies appear in theaters and pumpkins are expertly (and not-so-expertly) carved into jack-o’-lanterns.

Amid all the commercialism, haunted houses and bogus warnings about razors in apples, the origins of Halloween are often overlooked. Yet Halloween is much more than just costumes and candy; in fact, the holiday has a rich and interesting history.
Samhain

Halloween, also known as All Hallows’ Eve, can be traced back about 2,000 years to a pre-Christian Celtic festival held around Nov. 1 called Samhain (pronounced “sah-win”), which means “summer’s end” in Gaelic, according to the Indo-European Etymological Dictionaries. [Related: 13 Halloween Superstitions & Traditions Explained]

Because ancient records are sparse and fragmentary, the exact nature of Samhain is not fully understood, but it was an annual communal meeting at the end of the harvest year, a time to gather resources for the winter months and bring animals back from the pastures. Samhain is also thought to have been a time of communing with the dead, according to folklorist John Santino.

“There was a belief that it was a day when spirits of the dead would cross over into the other world,” Santino told Live Science. Such moments of transition in the year have always been thought to be special and supernatural, he added.

Halloween provides a safe way to play with the concept of death, Santino said. People dress up as the living dead, and fake gravestones adorn front lawns — activities that wouldn’t be tolerated at other times of the year, he said.

But according to Nicholas Rogers, a history professor at York University in Toronto and author of “Halloween: From Pagan Ritual to Party Night” (Oxford University Press, 2003), “there is no hard evidence that Samhain was specifically devoted to the dead or to ancestor worship.

“According to the ancient sagas, Samhain was the time when tribal peoples paid tribute to their conquerors and when the sidh [ancient mounds] might reveal the magnificent palaces of the gods of the underworld,” Rogers wrote. Samhain was less about death or evil than about the changing of seasons and preparing for the dormancy (and rebirth) of nature as summer turned to winter, he said.

Though a direct connection between Halloween and Samhain has never been proven, many scholars believe that because All Saints’ Day (or All Hallows’ Mass, celebrated Nov. 1) and Samhain, are so close together on the calendar, they influenced each other and later combined into the celebration now called Halloween.
Costumes and trick-or-treating

The tradition of dressing in costumes and trick-or-treating may go back to the practice of “mumming” and “guising,” in which people would disguise themselves and go door-to-door, asking for food, Santino said. Early costumes were usually disguises, often woven out of straw, he said, and sometimes people wore costumes to perform in plays or skits.

The practice may also be related to the medieval custom of “souling” in Britain and Ireland, when poor people would knock on doors on Hallowmas (Nov. 1), asking for food in exchange for prayers for the dead.

Trick-or-treating didn’t start in the United States until World War II, but American kids were known to go out on Thanksgiving and ask for food — a practice known as Thanksgiving begging, Santino said.

“Mass solicitation rituals are pretty common, and are usually associated with winter holidays,” Santino said. While one tradition didn’t necessarily cause the others, they were “similar and parallel,” he said.
Tricks and games

These days, the “trick” part of the phrase “trick or treat” is mostly an empty threat, but pranks have long been a part of the holiday.

By the late 1800s, the tradition of playing tricks on Halloween was well established. In the United States and Canada, the pranks included tipping over outhouses, opening farmers’ gates and egging houses. But by the 1920s and ’30s, the celebrations more closely resembled an unruly block party, and the acts of vandalism got more serious.

Some people believe that because pranking was starting to get dangerous and out of hand, parents and town leaders began to encourage dressing up and trick-or-treating as a safe alternative to doing pranks, Santino said.

However, Halloween was as much a time for festivities and games as it was for playing tricks or asking for treats. Apples are associated with Halloween, both as a treat and in the game of bobbing for apples, a game that since the colonial era in America was used for fortune-telling. Legend has it that the first person to pluck an apple from the water-filled bucket without using his or her hands would be the first to marry, according to the book “Halloween and Commemorations of the Dead” (Chelsea House, 2009) by Roseanne Montillo.

Apples were also part of another form of marriage prophecy. According to legend, on Halloween (sometimes at the stroke of midnight), young women would peel an apple into one continuous strip and throw it over her shoulder. The apple skin would supposedly land in the shape of the first letter of her future husband’s name.

Another Halloween ritual involved looking in a mirror at midnight by candlelight, for a future husband’s face was said to appear. (A scary variation of this later became the “Bloody Mary” ritual familiar to many schoolgirls.) Like many such childhood games, it was likely done in fun, though at least some people took it seriously.
Christian/Irish influence

Some evangelical Christians have expressed concern that Halloween is somehow satanic because of its roots in pagan ritual. However, ancient Celts did not worship anything resembling the Christian devil and had no concept of it. In fact, the Samhain festival had long since vanished by the time the Catholic Church began persecuting witches in its search for satanic cabals. And, of course, black cats do not need to have any association with witchcraft to be considered evil — simply crossing their path is considered bad luck any time of year.

As for modern Halloween, Santino, writing in “American Folklore: An Encyclopedia” (Garland, 1996), noted that “Halloween beliefs and customs were brought to North America with the earliest Irish immigrants, then by the great waves of Irish immigrants fleeing the famines of the first half of the nineteenth century. Known in the North American continent since colonial days, by the middle of the twentieth century Halloween had become largely a children’s holiday.” Since that time, the holiday’s popularity increased dramatically as adults, communities and institutions (such as schools, campuses and commercial haunted houses) have embraced the event.

Through the ages, various supernatural entities — including fairies and witches — came to be associated with Halloween, and more than a century ago in Ireland, the event was said to be a time when spirits of the dead could return to their old haunting grounds. Dressing up as ghosts or witches became fashionable, though as the holiday became more widespread and more commercialized (and with the arrival of mass-manufactured costumes), the selection of disguises for kids and adults greatly expanded beyond monsters to include everything from superheroes to princesses to politicians.

Staff writer Tanya Lewis contributed to this article.

 

Olive Garden’s Principato Wines Among the Best of the House Wines

May 11th, 2012

 

The Olive Garden is one of the best known chain restaurants for Italian food. Certainly the television advertisements make the food look spectacular. Indeed, I have always found the food at Olive Garden quite good.

One of the best items on the Olive Garden menu is not a food item at all-but their house wines, Principato. Offered as bianco (white), rosato (blush), and rosso (red), Principato wines are perhaps the best reason to dine at Olive Garden. Principato are offered at the reasonable prices of $5.75 for a 6 oz glass, $8.25 for a 9 oz quartino (served in a sake carafe), and $28.00 for an entire bottle .

By the ounce, a $28 bottle costs $1.10407 per ounce. By the 6 oz glass, you pay $0.958333 per ounce. But the best value is the quartino which costs just $0.91666 per ounce.

But saving money is not the best reason for you to order Principato when you dine at the Olive Garden. These are genuinely very high quality wines-which the servers allow you to sample before you commit to ordering. That service is above and beyond anything I have seen at any other restaurant. Principato wines are also milder than a lot of their counterparts, making them palatable to people who generally do not drink wine. The red lacks the overwhelming tannins I find with most cabernet sauvignon and merlot wines; it’s lighter and a little sweeter without going all the way to a semi-sweet. The white is also milder than your typical sauvignon blanc or chardonnay which I find can be a little overbearing at times, making the bianco very palatable. But it is the rosato, the blush that is the best of all of these. Light, fruity, and a little sweeter than your typical white wine, it is a wine for both those who are connoisseurs and those who typically do not like to drink wine. It is the perfect complement to pasta and seafood in particular, bringing out the delicate sauces and cheese better than any other wine I’ve consumed with either pasta or seafood.

Principato is not only a good value-it’s a truly great wine, worth dining at the Olive Garden for.

Frugal Parrot Food: How to Buy Bird Seed for Less

Originally posted January 25, 2012

I love my bird. Like most dedicated aviculturists and pet owners, I care a great deal about helping my birds live long, healthy, and happy lives. A well-balanced diet for most companion birds consists of fresh fruits, vegetables, seeds, nuts, and commercially available pellets. Most people feed pre-mixed diets from pet stores. But as with many cat and dog foods, these pre-mixed diets tend to be filled with low-nutrition fillers that add to the price, but not the health of your bird.

So what is the answer and how can you save money on bird food? Make your own healthy, well-balanced food mix. In this article, I will cover my best tips/tricks for buying the seed and nut portion of your bird’s diet.

1) Whole, natural format seeds and grains cost less and work better than their more expensive, bagged, counter-parts.

Find these at your local feed mill for a savings of 50-90%. Often what you want will not be marked as for birds, so instead look for these seeds/nuts fed to companion birds at your area feed mill:

Seeds:
oats
safflower seeds
wheat
white millet
spray millet (aka finger and/or foxtail millet)
cracked corn (select species)
sunflower seeds (bagged and sunflower heads)

Nuts (buy whole for larger species; chopped, sliced, and/or slivered for smaller species:
almonds
walnuts
pecans
brazil nuts (larger species)
peanuts

2) Shop the baking section of your area grocery store/fruit-nut store for nuts

Nuts are easily found at your local grocery store. Look for chopped and slivered choices for small to medium birds and whole versions for larger species. Large cockatoos and macaws should be fed nuts in the shell.
3) Utilize the “wild bird” sections of stores.

Foods fed to wild birds are often the same as those fed to companion birds. The wild bird section of discount department stores like Wal-Mart, K-Mart, and Target often sell bagged single seeds at the same or lower prices than pet stores. This does not mean you will automatically save money at these stores–but it helps to include discount department store wild bird sections when comparison shopping!
4) Buy from farms whenever possible.

Farms charge less than any other retailer for their products. As a rule, the more steps between the farm and you, the higher the price. Farmers markets, road-side stands, feed mills, and local markets help you buy direct. Farms offer everything from sunflower heads (my birds prefer sunflower heads over loose sunflower seeds) to nutritious spray millet and beyond. Many farmers have their own websites and eBay stores, so it pays to search these sources.

By using these four tips, you will save somewhere between 50% and 90% every time you buy seeds and nuts. That leaves you more money for pellets, fruits, and vegetables for a healthier bird and heavier wallet.

Bon appétit!

Eating Kosher: Why You Don’t Need to Be Jewish to Eat a (Largely) Kosher Diet

This April 10th, 2012 article explains exactly what kosher means for those of us not raised eating it.

 

Eating Kosher: Why You Don’t Need to Be Jewish to Eat a (Largely) Kosher Diet

You have been eating kosher all your life. You probably never realized it when your mom served you cookies, pickles, or even apple juice, but whether you are a Jew or a gentile, kosher has been part of your meals from the beginning. It’s everywhere in the supermarket, even if you were not paying attention to those little symbols like the capital “U” in a circle that is the trademark of the “Union of Orthodox Jewish Congregations” certifying that a given food is kosher (see more on rabbinical kosher foods and the marks used to certify foods as such see,http://everything2.com/title/kosher+symbols). But if you really look for these symbols you will notice just how prolific kosher foods are at ordinary supermarkets throughout the U.S.

Then there are the Jewish grocery stores and specialty stores found in major cities featuring specific kosher brands many gentiles have never seen in stores before, much less tried. Whether it’s a Jewish bakery featuring every day breads and desserts, Jewish butchers, or even restaurants, you’ll find a dazzling array of kosher foods in major cities.

But, major supermarket brands aside, aren’t kosher foods just for Jews? Originally, perhaps-before pink slime, by-product laden convenience foods, and heavily processed boxed dinners full of ingredients even chemists have a hard time pronouncing! But as we strive to eat healthier and better control what we eat, I’ve discovered the kosher foods I ate by default in Midwood, Brooklyn have qualities that fit very well with my goals for a healthier, less processed diet:

Kosher foods are not made of by-products and garbage meats. By definition, skin, tendons, bones, and other garbage meats are not ground up and put in beef and chicken foods (even hotdogs) certified kosher. While these by-products often make their way into commercial pet foods, humans are specifically not allowed to eat these scrap, “pink-slime” components under rabbinical law.

To be certified kosher EVERY ingredient must comply with rabbinical rules. This limits the number of trace ingredients that are included as part of the processing and what sort of trace ingredients can be included. Kosher is therefore important for those with food allergies as it requires stricter labeling than currently required by the FDA, limiting allergen exposure risks.

Most fresh, whole fruits and vegetables are kosher. There is a reason you don’t buy apples or cranberries with a sticker on it certifying them as kosher. That is because fresh, whole fruits and vegetables are typically kosher. In fact, eating whole fruits and vegetables prepared at home in recipes is one of the easiest ways to keep kosher-but watch any non-fruit or vegetable ingredients like milk, butter, oils, or meats that you might add. Salad dressings can affect whether or not your otherwise veggies remain kosher. While absolute compliance is a non-issue for gentiles (and in fact many veggies a gentile expects to be kosher are not) and less of an issue for many reform Jews, it is helpful for everyone to think about what and how much we add to our fruits and vegetables as it is very easy to destroy many of the health benefits of eating whole fruits/vegetables.

Kosher foods taste good unto themselves. Most non-Jews have not considered eating hamatachen, charoset, challah, kosher sushi, or other distinctly kosher/Jewish foods, but like any other style of cuisine, there are delicious goodies to be found among kosher/Jewish cuisine. Walk into any Jewish bakery in Brooklyn and you will find breads, pastries, and desserts that no one can refuse. Don’t feel you need to be Jewish to indulge; most people who eat Mexican or Italian foods are neither Mexican nor Italian in heritage! Expand your palate!

Consider kosher foods for your pets. This may sound odd, but yes, there is such a thing as kosher pet food. As with human kosher foods, these foods avoid the by-products and junk foods we seen in many traditional brands. The need for strictly kosher pet foods is highly debated across rabbinical literature, but the consensus seems to be kosher pet food is mostly a non-issue except for observant Jews during Passover. At Passover, kosher food for pets is preferred.

Eating kosher is only mandatory for Jews, but with an open mind and a taste for enjoying a broad range of foods, gentiles can discover the healthy benefits and tasty delights of eating Kosher-Jewish cuisine–for you and your pet.

For more information, please see http://everything2.com/title/kosher+symbolshttp://star-k.org/kashrus/kk-issues-pets.htmhttp://www.evangersdogfood.com/kosher.php,http://www.star-k.org/kashrus/kk-passover-petfood.htm,http://www.epicurious.com/articlesguides/holidays/passover/charosetrecipes,http://www.oukosher.org/index.php/,http://www.epicurious.com/recipes/food/views/Traditional-Hamantaschen-13706,http://www.epicurious.com/tools/searchresults?search=challah&x=24&y=13.

Mulling Over Wine: Three Favorite Recipes for Your Happy Holidays

Written December 12, 2012, this set of recipes for mulled wines is especially great for warming a cold winter’s day and for bringing holiday cheer.  But why wait until November to enjoy a delicious cup of wine?

 

Mulling Over Wine: Three Favorite Recipes for Your Happy Holidays

Classic Medieval Beverage Stands the Test of Time

 The holidays are here…along with the darkness of winter, biting cold winter storms, and frozen toes. It’s also a time of year when we look back on the year that was as we welcome a new year. In December, we celebrate Hanukkah, Yule, Christmas, and Kwanza, typically in that order. It’s a festive time focused on spending time with family and friends; the gifts we might exchange are secondary, contrary to what a plethora of TV advertisements may tell us.For centuries, a critical part of spreading that holiday cheer has been a cup of warmed, spiced wine. Typically red, it can also be white, depending on personal preferences, and infused with any number of fragrant herbs and spices.

For me, three recipes really stand out among all the many mulled wine recipes you can find. The first recipe is medieval. It’s an example from 1660 with doubtless origins stretching back several centuries before it was written down. Unlike most recipes you’ll find on the web, this medieval recipe adds cream to the mix, something I don’t see very often, but really adds to the flavor of the wine. Second, it’s written for a large gathering — an entire GALLON of (red) wine. This makes it perfect for serving at historical re-enactments where typically at least 40 people are sitting at feast at any given time. Not hosting a yuletide event? No problem…just serve it at whatever festive gatherings you choose to host. I can tell you from experience that few things make you feel warmer or happier coming in from a brutal storm than a nice cup of hot or warm mulled wine. For parties, I suggest using a crock pot to prepare and serve the medieval recipe. Your guests will thank you for serving the wine at just the right temperature to drink right away!

The second recipe is a favorite of mine because of all the extra information I found along with it. But it’s also just a really nice, flavorful mulled wine choice. This version calls for three full liters of red wine; I usually make 1/4th of a recipe (one regular 750 ml bottle). It features cinnamon, cloves, and nutmeg for a very classic taste that is palatable to almost anyone who enjoys red wine. Choose your favorite budget priced vintage for this one; the cloves, cinnamon, and nutmeg add so much flavor that you don’t really need anything more pricy than $18 per bottle!

The final recipe, for mulled riesling, is my all time favorite. Like many people, I prefer lighter flavors; the tannins in reds just don’t agree with me as well as the lighter blushes and white wines do. For many people, white wines are also better tolerated, especially if a person takes prescription medications on a regular basis. But more than that, I love the combination of rosemary, honey, and lemon with riesling. Riesling is a very flavorful, light wine to begin with. Those flavors really come alive when you add rosemary, honey, and lemon to them. For someone with a refined palate especially, the combination is just spectacular! I love the nuances you get with this third and final recipe.
Medieval Recipe:

“1 gallon wine
3oz cinnamon
2oz ginger, sliced
1/4oz cloves
1oz mace
20 peppercorns
1oz nutmeg
3lb sugar
2qt cream

“Take a gallon of wine, three ounces of cinamon, two ounces of slic’t ginger, a quarter of an ounce of cloves, an ounce of mace, twenty corns of pepper, an ounce of nutmegs, three pound of sugar, and two quarts of cream.”

In essence, mix all ingredients and heat slowly in a large pot. Serve warm. You can also let it ‘settle’ for a few days and serve it cool, depending on which way tastes better to you!”

Anything Wine’s Recipe:
3 Liters red wine (we use Merlot) but you can use something like a hearty burgundy also

· 8 sticks of cinnamon

· 32 cloves

· 3 cups sugar

· 1 cup lemon juice

· 1Tbs nutmeg

· 3 cups water

“Combine all of the above in a pot and bring to a low boil with the cover on. I put the nutmeg and cloves in a small bag for easy removal and strain out the cinnamon sticks with a spoon. Boil for ten minutes.”

Let stand overnight and then take out the spices. Serve warm!

 

Riesling Rosemary Mulled Wine1/2c water
1/2c sugar
2 Tbsp rosemary
1/4 cup honey
2 lemons
2 bottles riesling white wine

Simmer (but not boil) the water, sugar, rosemary, and honey for 10 minutes. Add in the wine . Peel the lemons and add in the peels. Let sit for a length of time to seep in the flavors, without boiling. Strain out the larger bits and serve warm.
No matter what your mulled wine indulgence is, these three recipes are absolutely certain to please. Whether your interest is in making a historically accurate beverage, a family favorite traditional mulled red wine, or in the delicate flavors of the mulled riesling, there is something for everyone with these mulled wine choices.As the weather grows colder yet and the snow falls once more, try a cup of warmed mulled wine at your next holiday party or celebration. Long before egg nog (an American invention), the holidays were filled with generous cups of hot/warm mulled wine. Discover the tradition and you’ll know why it’s been the beverage of holiday cheer for over one thousand years!

Chocolate and Vanilla Egg Crèmes: Brooklyn’s Best Kept Secret

One of the most enduring parts of my experience living in Brooklyn, New York for over four years is in food.  In that time, I was introduced to one of the most delicious beverages ever:  the egg cream.

 

Chocolate and Vanilla Egg Crèmes: Brooklyn’s Best Kept Secret

July, 2012

Go into a diner in Brooklyn and they are hard to miss! They are a Brooklyn tradition since the turn of the 20th century. They were a staple in drug store soda shops. What are they? Brooklyn’s best kept secret: egg crèmes!

What pray tell is an egg crème? A delicious, non-alcoholic soda you can make cheaply and easily in your own home. Dining out and they are not on the menu? Ask for one anyway. Most restaurants with a bar tender have the ingredients right there – they just may need the recipe from you. The Altoona, Pennsylvania Olive Garden recently made them for my dining party after I asked. The rest of my group was skeptical about this Brooklyn invention…that is, until it arrived and we each drank one!

Here’s what you need to make your own egg crème:

12 oz glass

Whole milk (or really indulge with a splash of half and half with your milk)

Seltzer soda water (club soda is more salty, but will work if you cannot find seltzer)

Fox’s U-Bet chocolate or vanilla syrup (Hershey’s can be substituted, but be aware that the Fox’s product is more of a semi-sweet chocolate and Hershey’s is more a milk chocolate that tastes sweeter and less bitter)

  1. Begin by pouring from 1/4th to 2/3rds of your glass with milk and/or milk and half and half.
  2. Add about one to three tablespoons of chocolate or vanilla syrup. The more syrup, the richer and sweeter the taste.
  3. Stir vigorously.
  4. Add seltzer to the top of the glass, tilting the glass to maximize the carbonated head. A thick head of about 2 inches is considered ideal.
  5. Stir vigorously.
  6. Drink immediately.

Some purists I know from Brooklyn say to stir only once and to make the dryer version with only 1/4th of the glass in milk. I personally love the richer, sweeter version created by using at least half a glass of milk and more syrup. You add more calories this way, but it’s a tastier soda.

Egg crèmes can make a great party drink. Simply mix the milk and syrup into a pitcher with a heavily chilled 1 liter or 2 liter bottle on ice on the table. Then ask guests to simply pour their milk/syrup in first and top with the seltzer. Those swizzle stick stirrers are great if you are serving egg crèmes this way. For a fancy touch, chocolate shavings make the perfect garnish. Simply set out a small dessert bowl of the shavings for your guests next to the egg crème ingredients.

Egg crèmes are the perfect balance between chocolate milk and regular sodas, giving you the best of both worlds. They are a delicious treat for your meal, your party, or just the end of a hard day.

So try the Brooklyn egg crème and discover what most Brooklynites have known for decades!

Shaming Poverty: One Person’s Stereotypes Leads to Personal Humiliation While Buying Food

This was another one of my Yahoo Voices articles where the trolls lingered.

 

Shaming Poverty: One Person’s Stereotypes Leads to Personal Humiliation While Buying Food

Myths Concerning Unemployed, Poor Persist Despite Prolonged Great Recession

November 3rd, 2013

Saturday October 26th. After working all week at my holiday temp job, I go to my neighborhood Dollar General to buy some milk and a couple frozen dinners for work. Earlier this month I stocked up on groceries, knowing my work schedule offered little time for cooking, reducing my food stamp total to less than $15 for the rest of the month.

At checkout, my total exceeds my remaining balance by about three dollars — nothing major — until the clerk asked me a question no one asked me since I was six years old buying a soda from my allowance. “Do you have money to pay for that?” she snarled unapologetically.

What? I thought to myself, keenly aware she was talking about just three dollars and change.

Caught off guard, I replied yes simply, showing her my debit card while she scowled over the split payment transaction. Leaving the store, the humiliation set in. Despite my professional dress and demeanor, this woman assumed (incorrectly) that I had no way to pay the three dollar balance owed, something no one ever communicated to me since I was a child buying small items from my allowance. Across dozens of mixed food and non food purchases at the same store, my capacity to pay for the non food items never came into question — until this purchase.

So why assume I could not pay — especially in face of my clean, well-cared for clothes and professional conduct?

The answer has to be rooted in persisting stereotypes about the poor, working poor, andunemployed. Despite the length of this Great Recession and high unemployment numbers, especially here in Johnstown where the unemployment rate in August was 8.7% (1.4% higher than the national average, and 1% above the Pennsylvania average), our culture still equates poverty with laziness, criminal activity, mental illness, and drug addiction — none of which apply to me, something self evident in my prolific work for Yahoo Voices and the seventeen editions of my twonovels, all self-published within a span of just eleven months.

On the flip side, my white cane leads to the assumption by those with little experience with the differently abled that my sight loss is sufficient for me to be dependent on federal disability payments. Few people realize that the federal definition of “legally blind” is 20/200 vision — compared with Pennsylvania’s 20/70 threshold which my 20/80 vision meets.

That is to say, I’m too blind to drive and too blind to work in industrial settings (where most of the few local jobs are) — but not blind enough to receive cash assistance from the federal government, Instead, the assistance I’ve received comes through Pennsylvania’s vocational rehabilitation program offering me some adaptive technologies (such as my white cane, large ruled paper, and a special desk lamp) designed to help me re-enter the work place.

No matter how you cut it, the words cut sharply at my pride. For I understand that while abuse of unemployment assistance, food stamps, and other programs designed to support the poor happens, the number of people who actually fit the stereotypes are very small — despite what politicians may claim. Most people receiving food stamps do so because the alternative is starving, not because they do not want to buy their own food.

Given a fair chance, most people receiving government assistance would prefer not to — regardless of age. Ask anyone struggling to scrape by on social security if they would rather be living off saved money in a pension or IRA — or off social security and nearly every person would prefer the former. Ask any long term unemployed person (such as myself) if she or he would rather be working or trying to make do through the help of others and nearly every person would rather be working. As any person working for minimum wage and not able to feed her or his family despite working full time if she or he wants food stamps and you will also hear a resounding “No!”

Americans do not want entitlements. Americans want to pay their own way. We want jobs and living wages. We want to support ourselves. And we want the system to be fair — rewarding hard work, education, and good choices instead of bad choices. For it is truly ironic that a heroine addict on the street readily gets disability assistance from the federal government — something that person chose to do — but my sight loss and hearing loss only affords me scorn and shame.

We can and must do better.