BeeZee

Tonight's dinner was polenta lasagne which had been mocking me from the top shelf of the freezer since it was put there in December. We had what was hopefully the last cold, raw day for a while and it was the perfect antidote!

Makes sense since I've seen the instruction to open the bag (break the seal) to defrost, also.

I'm tasked with bringing a "starchy" (as opposed to vegetable) side dish...and happy to have confirmed that Quinoa is OK for Passover (it's a seed), the Trader Joe's brand passes muster because it is processed in a plant that has no grain products. So at least one dish on the table will be light, flavorful, and healthy.

The interesting byproduct is that this has made me really think about what I've been eating. I eat more healthfully than most people, but I have "fallen off the wagon" with not paying attention to whether the sandwich I grabbed off the platter had mayo and/or cheese, not getting enough fiber and drinking enough water. Since I spend so much time in my car (I don't work out of an office) I've gotten healthier items which I can keep in the glove box for my "emergency" snack stash. Sometimes a wake up call (or gentle reminder) is a good thing.

Well, saw Doc today and he wasn't overly concerned with the numbers. I told him my intent to better watch my diet and try the natural plant sterol supplements, he thought it sounded like a good idea. Scheduled a follow up for 3 months out, check blood work again to see how it's going. Easier to nip it in the bud early.

Wow, that is positively jewel-like.

another uneducated opinion, but I think pepper brings a certain "sharpness" to the flavor...think about strawberries with balsamic and black pepper, vs. a pepper crusted tuna steak. Different flavor profiles, but in both cases the pepper brings something deep out of the flavor.

Thanks for all of the good info, everyone. Plenty of stuff to discuss with my Doc when I go in next week. I don't think he's a fan of "holistic" medicine but he's got to have some perspective regarding the recent studies. I can certainly keep a food diary and try to see where I can improve. It would be a heck of a lot easier if I were someone who didn't already exercise and eat well and could easily remove the excess items (I won't call them "bad" items, since everything is OK in moderation).

Yeah, I think I'm cursed with Mom's genes...I don't eat butter or cheese except as ocassional treats, either. Lowfat yogurt, lowfat cottage cheese...when I cook I use olive oil, I do eat avocado (but no way I could eat it more than once a week)... I have appt with Doc next week for my physical, I'll see what his perspective is. I ordered a natural supplement which is supposed to reduce cholesterol, I am going to bring it to show him.

My cholesterol is slowly creeping up despite a healthy lifestyle (it's genetic, my size 2 Mother who goes to the gym 3x a week has to take meds)...I'm at 210 now (and LDL isn't great either) and I want to see if I can stop it from going up any more and maybe get it down 10 points or so. I already eat a low fat diet, take 1000 mg fish oil capsule every day, very little animal protein, exercise 3-4 times a week. I indulge once a week if we go out for dinner. Has anyone had luck reducing their cholesterol naturally, by adding a lot of oatmeal, flaxseed, etc to their diet?

News Flash! TJ's in Princeton got approval for selling wine...here comes Two Buck Chuck! Heard it today from one of the cashiers.

Edward, truer words never spoken. I am in the office furniture biz and can't tell you how many times the $99 desk chair at Staples (or the Ikea stuff) gets brought up. Spend $300 on a chair that will last you 10 years or spend $30 on a chair that will last you 10 months! When I'm selling a desk chair, I leave a sample to have the person sit for at least 4 hours. Too much furniture is style over substance (or comfort) and part of hospitality is making people feel comfortable!

My thought exactly...I'm suspicious of "too perfect" confections. Handmade = LOVE (yum)

General question about something I've had in the freezer...if something doesn't freeze "solid", is it still being preserved by staying in the cold temp? I have some cinnamon/vanilla/orange sugar syrup which won't freeze due to the amount of sugar, I assume it doesn't go "bad"? It was used for poaching pears a couple of months ago and was too yummy to throw out. I figured it would make it's way in to a sorbet or something eventually...

Steven, can you make your own hoummous if you soak dried beans and use your allowed type of salt? That can be used for some veggie-based sandwiches as well as snack/dip. As far and your turkey sandwich, I like using mashed up avocado instead of mayo.

Isn't that the best thing about chocolate and candy...most people are happy for the gift of candy and happily devour it regardless of the beautiful looks or lack there of!

What about a marbelized effect, swirling colors into the white base? "Tie Dye" frosting cake?

I would check out Jane and Michael Stern's web site http://www.roadfood.com/ I used to enjoy their articles in Gourmet magazine, they find the most iconic foods from various parts of the country...not always the most obvious.

Big plastic barrel type container with screw on lid...originally held individually wrapped biscotti from BJ's wholesale...is used now to hold DH's constant supply of hard pretzels.

When I went to college we were prohibited from using any electric appliances in our dorm rooms (which was built in the 1800's). Everyone was allowed a hot pot (good to boil water for tea, make ramen or Kraft mac+cheez) and one mini-fridge per room. Some rebels kept a toaster oven hidden away in their dresser, since the rule was the school could not open your cabinets to search for illegal appliances. I guess it's different if you have a shared kitchen area since the fire hazard is diminished. I think your idea of a set of good sturdy containers with lids which can be used to store in fridge and reheat in microwave (and eat out of) would be helpful. A manual can opener. A small ladle in addition to the other basic kitchen tools. Freezer tape+marker...if the refrigerator is shared, your son will want to mark his property!

Rosie Saferstein has posted that the restaurant is indeed closed. http://njmonthly.com/blogs/tablehopwithRosie

Made sushi for the first time, after watching very closely from the sushi bar last week and studying the online guides. No sushi grade fish, so the first foray was more experimental to work on technique. Took lots of notes for the next time. I made rolls from cooked yam, avocado, and spicy shrimp w/cuke. Very happy with the results, I managed to roll them properly and everything stuck together.

snack-y things called something like "seriously seedy/nutty" - they are packed 9 in a plastic shell, cello wrap/red label. Crunchy layer of nuts and seeds bound lightly with a glaze, backed with a disc of rice paper. Crunchy and addictive.

I'm usually just cooking for hubby and I, and he's happy with just about anything (except meatloaf, go figure) but if it has melted cheese on top...super happy. When his kids come by for dinner, I know that a tomato/artichoke sauce will always be devoured.

You might want to try Lucy's Ravioli in Princeton, for a decent quantity I'd guess they could help you http://www.lucysravioli.com/Lucyscontactus.html