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  • Have Some Good Fat with Your Salad

    Eating smart fat (e.g., fish or plant omega-3s, monounsaturated fat) at the same time we are eating salads helps boost the absorption of various antioxidants and phytochemicals like lycopene from tomatoes or lutein from dark green vegetables.

    A recent study at Ohio State University in Columbus measured how well phytochemicals were absorbed after people ate a lettuce, carrot, and spinach salad with or without 2.5 tablespoons of avocado. The avocado eaters absorbed 8.3 times more alpha-carotene, 13.6 times more beta-carotene, and 4.3 times more lutein than the others.

  • Honoring My Father

    I collect cookbooks. Now, I’m not known for my cooking, though I do bake some wonderful cheesecakes that do very well at my church’s dessert auctions. The youth of our church decided to produce a cookbook as a fundraiser. We were all asked to provide recipes. As I’m not a person who makes up recipes, I was a bit stumped until I remembered my father’s cookbook. I’m not talking a published cookbook, but a collection of recipes in Dad’s own handwriting. Soups, stews, potpies, vegetable side dishes—to say they took me back in time is an understatement.

  • My Two Cents on Condiments

    ’Tis the season to be barbecuing, so it seems timely to talk about condiments.

    You know what I’m going to say, right? That the creamy dressings and spreads based on mayonnaise tend to be the most caloric and highest in fat grams. I’m talking about condiments like mayonnaise, tartar sauce, and “special sauce.”

    Sauces and spreads based on cream or sour cream, such as ranch sauce, are next in line. If mayo is a must, consider switching to light mayonnaise, which still adds 35 calories, 3.5 grams fat, and 0.5 g saturated fat per tablespoon.

  • Lose a Friend, Lose a Book

    [amazon cover 060961004X] This month I’m reviewing a fun travel book complete with recipes. It brought to mind a book I’ve been looking for in my own collection, Jeanne Ray’s Eat Cake.

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