Clueless Emma

Sit down and enjoy a cold one. One.

In a study of 1580 Australian men, drinkers reported up to 30 per cent fewer [romantic] problems than teetotallers.

Peanut Palooza

I understand that food safety is paramount--I don't want to get sick. I understand that we must guard the health of the young and old--I don't want my kids or folks to get sick.

But because 500 people are ill (6 have died) out of 300 million people, we seem to be recalling every product manufactured with possibly tainted peanuts.

Does this seem excessive? Is this a typical overreaction and sky-is-falling mentality of the Left? Of the Government, in general? Of the micro-managing FDA? Is it non-partisan and "across the aisle" (where is this aisle, exactly, to which we continuously refer?) bureaucracy or is it just the caring government looking after its own?

Eat More Worms and Dirt!

Researchers are concluding that organisms like the millions of bacteria, viruses and especially worms that enter the body along with “dirt” spur the development of a healthy immune system. Several continuing studies suggest that worms may help to redirect an immune system that has gone awry and resulted in autoimmune disorders, allergies and asthma.

These studies, along with epidemiological observations, seem to explain why immune system disorders like multiple sclerosis, Type 1 diabetes, inflammatory bowel disease, asthma and allergies have risen significantly in the United States and other developed countries.

Martini of the Month: Candy Cane...plus a shot of Mistletoe

The Ol' Saint Nick (or can we say, INDULGENCE!)

Vanilla vodka
Little bit of peppermint schnapps
White chocolate liqueur

Shake up--add some half and half.
Drizzle grenadine into a glass rimmed in crushed candy cane or red and green sugar--add a little candy cane, of course!

Can't wait to try these!

(glass for sale here)

MISTLETOE APERITIF

 

1/2 oz.  Chambord 

1/2 oz.  melon liqueur

1/2 oz.  Orange liqueur

In a tall shot glass add Chambord, then gently pour Midori, the second layer, over the back of an inverted spoon so that it flows on top of the Chambord without mixing. Repeat the process using Orange liqueur. This makes a good holiday shooter. You can flambe it by igniting the top with a match. Blow flame out after a few seconds and make certain the rim of the glass has cooled before drinking.  

Bipolar Kids Need Nutrition, Not Junk Food and More Drugs

The NY Times Magazine's cover story, "The Bipolar Kid" (September 14, 2008), is a very bleak article. While emphasizing the miseries of living with such a child, Jennifer Egan's article offers little hope except for ever-increasing doses of lithium. Long on discussions of definitions and diagnoses, it is remarkably short on treatment alternatives. Not a word about diet. Not a word about vitamins. Indeed, in this 9,500 word feature, describing the daily life of an out-of-control, beyond-ADHD boy, the word "nutrition" is not mentioned at all. Neither are the words "sugar" or "caffeine." What astounding omissions. Pediatrician Lendon H. Smith, M.D., nationally famous as "The Children's Doctor," was very plain in stating that sugar causes profound mood disorders. He specifically advised parents to give their children a "sugarless diet without processed foods." (1) It is not easy. The Center for Science in the Public Interest has reported that children between the ages of six and eleven drink nearly a pint of soda pop a day. 20% of toddlers drink soda pop, nearly a cup daily. (2) And, of the seven best selling soft drinks, six have caffeine in them. In sensitive persons, caffeine can cause psychotic behavior. (3) Another word totally absent from the Times article is "vitamin." Psychiatrist Abram Hoffer, M.D., has had decades of experience and considerable success treating children's behavioral disorders with vitamins. High doses of vitamin B-3 (niacin, or niacinamide) were first used by Hoffer and colleague Dr. Humphrey Osmond in the early 1950s. The trials were double-blind and placebo controlled. Over half a century later, vitamin therapy has still been largely ignored by the psychiatric profession, and, evidently, by some newspapers. References: (1) Smith L. Foods for Healthy Kids. Berkley, 1991. ISBN-10: 0425127087; ISBN-13: 978-0425127087 (2) Jacobson MF. Liquid Candy: How soft drinks are harming Americans' health. http://www.cspinet.org/sodapop/liquid_candy.htm Accessed Sept 18, 2008. (3) Whalen R. Welcome to the dance: caffeine allergy, a masked cerebral allergy and progressive toxic dementia. Trafford Publishing, 2005. ISBN-10: 1412050006; ISBN-13: 978-1412050005. Reviewed in J Orthomolecular Med, 2005. Vol 20, No 3, p 215-217 and at http://www.doctoryourself.com/news/v5n11.rtf Synopsis at http://www.doctoryourself.com/caffeine_allergy.html (Orthomolecular Medicine News Service, October 16, 2008) from: www.thebereancall.org

Martini of the Month: Cranberry, of course!

Ingredients:

4 parts Vodka
2 parts Triple Sec
2 parts Cranberry Juice
1 part Lime Fresh Juice
A handfull of dried cranberries
Cosmo rimming mix or sugar
ice


Rim the glass with the lime and dip in your sugar or rimming mix. Chill the glass in the freezer. Pour the lime juice, cranberry juice, Triple Sec and vodka into a martini shaker filled with ice and shake well, then pour into your chilled martini glass, garnish with a slice of lime and toss in a few dried cranberries.

From The Martini Diva

MMMMMMMMmmmm!! New feature: Martini of the month!

My October Martini recipe to try is really a cocktail, but I think I'm going to change it a bit anyway--I'm not digging the heavy cream--maybe vanilla pumpkin vodka and a bit of low fat whipped cream?  I shall have to experiment...feel free to try it and let me know what you think and if/how you changed it!

From LIssa Rogers at Slashfood:

Pumpkin-infused vodka

1 fifth vodka

1 large can pumpkin

I prefer to use a mid-range vodka for the infusing. Gordon's or Kamchatka is a bit too, shall we say, but I wouldn't break out the Grey Goose or Chopin, as you will end up tasting more pumpkin than vodka anyway. I usually go with myself. So, open the can and the bottle, pour both into a container of sufficient size, stir and cover. Shove into the back of your refrigerator for about a week. Remove and strain out the pumpkin. There, wasn't that easy?

Pumpkin cocktail

4 oz. pumpkin-infused vodka

1 oz. Amaretto

1 oz. heavy cream

graham cracker crumbs

grated hazelnut

cinnamon

Pour vodka, Amaretto and cream into cocktail shaker with ice. Use a little of the mixture to moisten rim of cocktail glass, dip glass in graham cracker crumbs. Strain martini into glass, grate a little hazelnut and sprinkle a little cinnamon on top.

Bacon Infusion

I recently discovered a ginger-pear-infused martini at Jonathan's Long Bar in downtown Salem--the first time, a few weeks ago, when we ordered the $9 yummy concoction, I smacked my lips in joy! Delicioso! A couple days ago, not nearly as good and I couldn't taste any pear at all--what a disappointment for $9! My date didn't seem to mind too much, though.

For those who don't know what to get the meatatarian guy/gal who has everything, check out this heart-clogging beverage:

FOR THE BOURBON- BACON INFUSION:
3 or 4 slices bacon, or enough to render 1 ounce of fat (PDT uses Benton’s, but any extra-smoky variety will do)
1 750-ml. bottle of bourbon such as Four Roses Yellow Label

FOR THE OLD FASHIONED:
2 ounces bacon-infused bourbon
1/4 ounce Grade B maple syrup
2 dashes Angostura bitters
Twist of orange

FOR THE BACON-INFUSED BOURBON: Cook bacon in pan and reserve rendered fat. (1) When bacon fat has cooled a bit, pour off one ounce from pan. (2) Pour bourbon into a non-porous container. (3) Strain the bacon fat into the container and infuse for 4 to 6 hours at room temperature. Place mixture in freezer until all the fat is solidified. With a slotted spoon, remove fat and strain mixture back into bottle. 

FOR THE COCKTAIL: In mixing glass, stir 2 ounces bacon-infused bourbon, maple syrup, and bitters with ice. Strain into chilled rocks glass filled with ice. Garnish with orange twist.

Recipe: THE BACON BLOODY MARY

1 1/2 oz. bacon-flavored vodka

6 oz. Bloody Mary mix

Barbecue rub

1 Slim Jim

1 lime wedge

Mix the bacon-flavored vodka and Bloody Mary mix together. Rub rim of tall glass with barbecue spices. Pour mix into glass. Garnish with Slim Jim and lime wedge.

Makes 1 cocktail.

Jake’s Dixie Roadhouse, 220 Moody St., Waltham; 781-894-4227.

Komunistichiskiy vodkiy vecher v'Vegas

My last evening in Vegas this week shared with a dear friend: we toured New York, New York Casino, sampling the beverages of several watering holes, such as Nine Fine Irishmen, with its uberloud Irish jig band and standing room only. Eventually, we made our way to Mandalay Bay Casino and the Red Square Ice Bar, replete with everything from headless Lenin covered with pigeon poo to an all-ice bar to red searchlights and a private deep freeze, where guests bundle up in furs to keep warm while shooting the expensive vodka on a block of ice (in which Lenin's decapitated head is encased). I thoroughly enjoyed an expensive raspberry martini ($15). I was with great company and savored the conversation, esp since I was trained as an electronic warfare Russian linguist waaay back in my Army days and never would have predicted such a bar would exist to glam up the Communist Manifesto.

Note the personal light parade in the last frame (If you look closely, you'll notice a motorcycle cop's sillhouette directly behind our car!) All is well--but a word of advice: drive slowly in wee hours of a Communist vodka Vegas morn!

ROGUE MAKES THE TOP TWENTY BEERS ON LIST UNIVERSE

NUMBER SIX.

NOTE THE AD FOR REDUCING BELLY FAT.

OVERHEARD ON FOX NEWS CHANNEL FROM THE OTHER ROOM

A bill is in the works to refuse restaurant service to obese people?

WHAT????

Okay, lemme get this straight--it is illegal to discriminate against gays and lesbians by not renting homes to them, it is illegal to discriminate against someone because of their skin and, supposedly, religion, and it's illegal to discriminate against an employee because she is not a man, but someone feels it's appropriate to allow restaurants to turn away fat people?

The day I have to step on a scale to enter a restaurant or have a bouncer at the door tell me I'm too fat...

OMG--COULD SUGARLESS GUM BE THE CULPRIT OF MY STOMACH PROBLEMS? I DON'T CHEW EXCESSIVE AMOUNTS OF GUM, BUT AT LEAST A COUPLE PACKS A WEEK...IT'S SOMETHING TO LOOK INTO! THIS COULD BE THE ANSWER I'VE BEEN PRAYING FOR!

Many sugar-free chewing gums contain a sweetener called sorbitol. Sorbitol is a laxative which is poorly absorbed by the small intestine. An article in this week's British Medical Journal (BMJ) warns of the dangers of excess sorbitol intake.

The warning comes after doctors came across two patients who had chronic diarrhea, abdominal pain and dangerously excessive weight loss. After lengthy investigations which could not identify why the patients were losing so much weight and had chronic diarrhea and pains, a detailed analysis of eating habits put the problem down to eating too much chewing gum with sorbitol.

...As soon as sorbitol intake was stopped, both patients started having normal bowel movements (diarrhea subsided) and normal weight gain was achieved.

The authors say consumers are generally unaware of the possible side-effects of sorbitol, even though details are included in the small print of foods containing it. When consumers have gastronomical problems they are unaware that they may be caused by the laxative effects of sorbitol.

The authors conclude that sorbitol consumption may not only cause chronic diarrhea and functional bowel complaints, but also significant unplanned weight loss of about 20% of body weight. Any investigation of unexplained weight loss should include a detailed dietary history with regard to sorbitol-containing foods.

What is Sorbitol?

Also known as glucitol, sorbitol is a sugar alcohol. The body metabolizes it slowly. It is obtained by reduction of glucose changing the ether group to an addition hydroxyl group - hence the name sugar alcohol.

Sorbitol can be found in cough syrups, sugar free mints, chewing gum, diet foods, diet drinks and ice creams. Sorbitol occurs naturally in some stone fruits and berries from trees of the Sorbus genus.

Sorbitol provides dietary energy of 2.6 kilocalories (11 kilojoules) per gram, compared to sugar which provides about 4 kilocalories (17 kilojoules). Sorbitol retains 60% of the sweetness.

As a food additive Sorbitol has an E-number E420 and is categorized as a sweetener, emulsifier and humectant.

Sorbitol is also used as a non-stimulant laxative. It is either an oral suspension or a suppository. It draws water into the large intestine, stimulating bowel movements.

Christian Nordvqist

Bless This Bottled Water

Forget Evian or Vitaminwater. The latest beverage trend: 'Holy Water.'

You need only go back to the first chapter of Genesis to see how elemental water is to the observance of faith: "And the Spirit of God," the Bible says, "moved upon the face of the waters." In the Torah, water is used to ordain priests and to purify the sons of Aaron before they enter the temple. In the New Testament, John baptizes Jesus with water from the Jordan River. Observant Muslims wash hands and feet before they pray, orthodox Jewish women take ritual baths once a month -- and every Christian denomination still uses water as part of its sacred rites. Mormons, when they take the weekly sacrament, drink water instead of wine.

So it's not surprising that a few savvy marketers would seize on this universal symbol of purity for financial gain. Inspired, perhaps, by vitamin and energy waters, a number of new companies havebegun making more explicit claims: their water doesn't just promote good health, it actually makes you good. Holy Drinking Water, produced by a California-based company called Wayne Enterprises, is blessed in the warehouse by an Anglican or Roman Catholic priest (after a thorough background check). Like a crucifix or a rosary, a bottle of Holy Drinking Water is a daily reminder to be kind to others, says Brian Germann, Wayne's CEO. Another company makes Liquid OM, superpurified bottled water containing vibrations that promote a positive outlook. Invented by Kenny Mazursky, a sound therapist in Chicago, the water purportedly possesses an energy field that Mazursky makes by striking a giant gong and Tibetan bowls in its vicinity. He says the good energy can be felt not just after you drink the water but before, when you're holding the bottle.

The most recent entry in this niche is Spiritual Water. It's purified municipal water, sold with 10 different Christian labels. The Virgin Mary bottle, for example, has the Hail Mary prayer printed on the back in English and Spanish. Spiritual Water helps people to "stay focused, believe in yourself and believe in God," says Elicko Taieb, the Florida-based company's founder who was formerly in the pest-control business. All three companies give a portion of their profits to charity.

 

HAPPY 2008!

Well, I survived my 40th New Year's Eve and had a great time!

First, we dined at Bentley's Bar & Grill, without a wait--I'd checked online earlier and found no reservations open until after 10pm, so we (I went with my good friend, with whom I often enjoy evenings out) decided to just get a drink and snack in the bar area (which at Bentley's is just as upscale and nice as the dining area, but close enough to the TVs to watch the games). But when we arrived at about 8:30, there were open tables and it was surprisingly not crowded. We were seated near the fireplace, but not close enough, as Bentley's does tend to be chilly.














I recognized two colleagues among the mostly older crowd. There were a few children enjoying a classy dinner with their parents on New Year's Eve, which I found touching.

Bentley's is one of the few places I can go in Salem dressed to the 9's and not feel out of place. I would love to see some competition and a real night life in the capitol city!





I ordered the artichoke and feta ravioli with a house salad, though I really did want to try the Rotisserie Pekin Duck. The ravioli was great and the small portion is deceptive--it's quite filling and with the salad and bread, I had quite enough. Love the portabellos and artichoke hearts and all that cheese! One can't go wrong with pasta! The mixed green salad is not my favorite, though it's healthier and certainly prettier than iceberg. As much as I enjoy Bentley's, I'm not a fan of their salad dressings. I find them often too vinegary and overpowering, so my recommendation is to order dressing on the side, in case you don't like it and would like to try another. Usually I love raspberry vinegarette, but not Bentley's--I went with the honey, which was nicely balanced.




My friend ordered the lamb shank. I've never had lamb, so I can't really compare this dish, but he didn't like it as well as other he's had. It did seem to be overpowered with ginger and I thought I detected nutmeg, but who knows. It was very tender. The potatoes are always good and the green beans were crispy. I love veggies and am always surprised when others don't eat theirs. If I'd only been hungrier...

After dinner and some discussion about where to go, we ended up at the ol' 'standby, The Silver Spur. It's the only place in town where cowboy and cowgirl wannabes can do the Bootscootin' Boogie and the Watermelon Crawl. I have a friend in Texas who went with me last year during a visit, and he's never let me forget just how silly all our cowboy hats and boots are--they're more for the beach, he says, than for a night out. To this I remind him he's in Birkenstock and granola country, whattheheck does he expect? After all, I don't criticize the whining drawl affect played up by the women in North Texas. Well, okay, yes I do. I swear it's fake, along with "Southern Hospitality" and most of the cleavage hanging out at the lake.

Anyway,  we had a blast and "shook our tail feathers" 'til we closed the place down. I love the after midnight predictable mix of hip hop and classic rock. Last night, of course, we enjoyed "free" champagne and hats and noisemakers amidst a cascade of confetti and balloons at the midnight countdown.

I still have a sore throat, dagnabbit, and am tired and have to go back to work tomorrow, but I'm glad I did get out and celebrate the New Year. It's always better than sitting home alone, sick or not. My kids fly in from their dad's tonight, so it will be a late night and early morning for all of us....

AMATEUR FOOD CRITIQUE

Today is my parents' 43rd anniversary! They drove up to meet my sister and me for dinner, and we enjoyed a fabulous dining experience at a restaurant my dad's been trying to get to for months now: the Old Europe Inn in Salem, Oregon. None of us have dined there before, and we were pleasantly surprised by the warm, cozy, romantic dining room and Chef Hans Afshar's fascinating, delicious dishes!

I don't remember exactly what we ordered or the specific ingredients used, but I'll try my best to describe our meals. I originally ordered the breast of duck, but the waitress' reaction made me slightly hesitant...she explained that if one isn't a big duck fan [in Oregon, that usually means one is an OSU beaver fan ;) ] one might want to avoid that dish, simply because it's cooked rare to medium and that's a little different for chicken eaters. So, I chose the salmon with cranberries, black rice, and, I believe, saffron
sauce. While we waited (and waited and waited--after all, this isn't McDonald's!) we crunched little crispy bread rounds served with 3 different types of garlic butter and shared a bottle of sweet Riesling.

 

My dinner arrived with the salmon in a round on a bed of black rice and cranberries, and a few crisp green beans on the salmon. It resembled a little whimsical snail, with a mashed potato head and fried dough strip antennae!  You should know that I am not a seafood fan, rarely ever choosing fish if I have a choice. This meal was fantastic and I would order it again in a heartbeat. The salmon was flaky and moist and not at all fishy-tasting. The rice was wonderfully just-right chewy and popped a little in my mouth, like a little happy firework in every bite. Sweet cranberries balanced savory saffron and salmon just perfectly. Mmm-mmm-mmm!

All of us ordered different meals so we could share a bit. My sister enjoyed the special, prosciutto-wrapped sole. It also arrived with black rice and resembled a sort of bird--turkey or pheasant. My dad loved his huge spicy sea scallops (in the shape of another bird, I think). I didn't try the scallops, as I avoid spicy foods. Mom's chicken with mango curry sauce and potato medallions was quite tasty, though not spicy. Her meal had "running chicken legs" crafted from fried dough strips. 

Usually, we don't order dessert, but this was a special occasion and, although we were full, the portions were not the typical, American super-size. Mom and Dad shared a creme brulee. The top layer was too chewy and difficult to break, and it wasn't as big a portion as we've gotten at Hawk Creek Cafe in Neskowin. In fact, the consensus was that, although the custard was good, overall Hawk Creek was better.

My sister and I shared the Dunkle.  The Statesman-Journal describes it as:

Dunkle Couverture: light Swiss chocolate ganache layered in with biscuit patisser and cream caramel. It resembled a light-textured chocolate layer cake; however, the scrumptious layer of cream caramel elevated it to irresistible heights. It was yummy!

I highly recommend The Old Europe Inn. It's not in a great location (we gazed out the window at the Can Can Club across the street) and the best we could tell, restrooms are outside, around the corner. We pined for a central fireplace to add warmth and atmosphere. Nevertheless, the waitress was warm, friendly, helpful, and complimentary, and the chef's creations are a welcome change from the typical Salem fare. Our meals were all about $25 with salads extra. It's expensive by my standards, but so is Olive Garden and Red Lobster--and this far exceeded any chain restaurant.  I am looking forward to enjoying a romantic meal during a special date at the Inn, though I'm not holding my appetite...sigh....