Food for thought: Christmas, Kwanzaa and Hanukkah--Are you ready???

Season's greetings! I love the holidays. At least, now I do, since I don't buy too many gifts. But more about that later.

Did you send out invites for a nice, cozy gathering, only to realize that you have no idea what you're going to serve? On the hook for Christmas dinner? New Year's Eve cocktails? Get some ideas here, and use the time (and money!) you save getting something nice for yourself...


Appetizers

Cream cheese will be your best friend. You can do so many things with it!

Ever heard of cheese logs or cheese balls? Well, why not make pear shapes? Or even a cone-shape for a tree?

Also, use cream cheese as the base for a mousse.

Salmon mousse (serves 25 hungry or 40 nibblers)
8 oz. smoked salmon pieces. Buy the pieces cheap, as in $6 or less at Trader Joe's and Harris Teeter.
16 oz. cream cheese, softened
2 sprigs fresh dill, stems removed
Pepper, to taste
Pulse cream cheese in food processor, then add salmon, and dill.

Voila! You have a ton of mousse! Use on top of seedless cucumbers, or peel & seed a regular cucumber, cut in half, then put mousse in the middle. Cut in 1/2-inch slices, and you have cute watermelon-like hors d'oeuvres. Stand them up, or slice them thin on mini toasts, melba rounds or bagel chips. To pipe out the mousse, store in a large Ziploc bag. Just before serving, cut a small slit with scissors at one corner. Start small; you can make the slit bigger, but not smaller! Also works well for frosting.

Salsa mousse
Use 8 oz. cream cheese, softened. Pulse in a food processor.

Add 1/3 cup sun-dried tomatoes softened in hot water, 4 slices pickled jalepeno, 1 sprig fresh or dash dried cilantro and 1 clove fresh garlic. Puree until almost smooth. Experiment with firm silken tofu if you're vegan or are entertaining vegan guests; you may need to add salt.

Use with tortilla chips, grape tomatoes. Serve in a seeded green or red pepper. Extra festive!


Brie with dried cranberries and pistachios
8 oz. brie cheese
8 small sandwich-size pitas
1 large handful dried cranberries
1 handful shelled, salted pistachios- will be bright green & powdery

Cut edges of pita in order to separate sides. Overlap thin circles on a large dinner plate. Put 2 wedges or small wheel of brie on top of bread. Heat in microwave for 1 minute to 1 1/2 minutes, until brie starts to melt in the middle. Sprinkle cranberries and pistachios on melted cheese. Cut remaining pitas into thick triangle wedges. Serve while hot (and reheat if it gets cold).

All of these appetizers would be great for Hanukkah if you're keeping Kosher-no meat.

Vegetables
I used to do complicated stuff for parties. No more hot veggies! People want company, not scurrying and worrying. A few things I like that are not your typical salads... I love marinated veggies. I use pre-prepared items from the grocery store, like matchstick or sliced carrots; frozen bell peppers cut lengthwise; frozen peas (thawed, but not cooked); or broccoli slaw. Use dressings with extra zing. If using mayonnaise, add it just before serving.

Also, I like chopped fresh mustard greens (wash really well!) tossed with Annie's Goddess dressing. They'll taste very peppery, so make sure you like mustard greens. If using an Asian theme, I've sprinkled crumbled seaweed sheets (only one per small bowl of greens) and toasted sesame seeds on top. Make a lot, as greens shrink and wilt. So good, and something different.


Meats

Meat is tricky. I love meat, but I still have a lot to learn about it.

Poultry
I have a tendency to overcook. If that describes you, too, one thing has helped keep chicken breasts moist: start from frozen. That way, I don't have to change my habits!
My favorite marinade for roasted chicken, hands down, is Goya brand Adobo. I has orange & lemon, juices, cumin, salt and pepper. Work some magic on store-bought rotisserie chicken!

Versatile sauce for meats
Sweet and sour sauce for lamb, turkey, duck and ham:

1 1/2 cups pomegranate juice
1/2 cup balsamic vinegar
1/3 cup brown sugar
bay leaf
Heat all ingredients, simmering for 20 minutes, or until thickened. For extra flavor, add 4 whole cloves for ham sauce; 1 thyme sprig for lamb; 1/4 cup orange juice for turkey and duck.

Beef
I'm still learning how to cook steaks and other cuts of meat. I do know what enhances the flavor: herbed butter. Use 1 stick unsalted butter; 1 bouillon cube (avoid those with MSG or anything with glutamate in the ingredients list); 4 sprigs parsley and 1 or 2 small cloves garlic. Blend in food processor. It will be bright green. It's so good on beef, chicken, and even garlic bread.

Fish
The only way I've served fish at a big party is fish croquettes. I'm giving away my secrets...Oh well. I use 2 pounds of catfish nuggets for every pound of frozen french fries. Yep, that's my secret! Puree with 1 chopped small onion, salt and lemon pepper in food processor until it's a paste with some chunks in it. I used a deep fryer, but you can use a deep pot 1/3 full with oil. Make sure oil is hot but not smoking. I prefer corn oil. Drop by big teaspoonfuls into oil. Fry until deep golden brown. So good, and a great alternative the normal party food. Make your own tartar sauce-just use pickles, mayo, a little onion or onion powder and cajun seasoning. Chop pickles separately and add into mayo, so you can gauge how much you want in your sauce.

I also like making fried smelt. This is fish for the "down home" crowd. They are small silver fish from Northeast U.S. that are quite inexpensive. One can buy them at the store, frozen and "dressed"-heads, bones and goop removed. I think they come in a 1-pound bags for 5 bucks. Run smelt under cool water to remove ice chips. Then dry them as much as possible with good-quality paper towel. Squeeze out excess water repeatedly. Coat them in flour and salt, and let them rest for a minute. Coat with more flour if smelt look soggy. Use a wok or other large metal skillet that can go into the oven. Fry them with 1/2 cup oil for 8 minutes, shifting pan to make sure oil coats all fish. Then transfer them to the oven for 25 minutes at 325 degrees. They will get insanely crunchy and will turn dark gold. Serve with a mixture of hot salsa and oil or hot sauce mixed with minced garlic and ranch dressing.

Seafood
I only use shrimp, since it's so versatile. Besides, I'm allergic to seafood and can never try what I'm preparing! Try premade flavor enhancers--jerk seasoning, pesto, curry paste and satay sauce to perk up your shrimp. Add some broth to these pastes, and you have a meal to serve with rice,potatoes and pasta.

Vegans
We can't forget the vegans! Making food vegan is so easy. Also, vegan dishes take a lot of juggling meat and dairy out of the picture for Hanukkah.

For an appetizer, alternate grape tomatoes and green olives on skewers cut in half. If preparing for Kwanzaa, add some Kalamata olives.

You could make a bean salad with chopped fresh kale, white beans or chick peas in a can, sundried tomatoes, olives and artichokes. Add olive oil if none of the other ingredients, like artichokes or olives, have oil marinades. Marinate a few hours, if you can. It's red & green, and tasty for vegans or carnivores. To use Kwanzaa colors, switch all or some of the white beans for black beans.

You could also grill veggies and marinate in lemon juice, oregano and olive oil. I actually use a nonstick pan, lightly coat with oil, such as olive oil spray from Trader Joe's, and heat until black marks form on the veggies. So good and easy! You could also use canola oil and use a curry paste (omit oregano) for curried vegetables. Heat some sweet potato fries in the oven, and add to "grilled" curry veggies or rosemary fries to add to oregano-lemon veggies.

Try a caponata, pictured above. It's a Sicilian appetizer/salad made with eggplant, capers, olives, pine nuts and raisins. I just saw one done with diced butternut squash instead of eggplant. Mmm.

By the way, if you're not used to cooking with tofu, don't start now! Stick to pasta salads, hearty bean salads, tabouleh, falafel, cous cous, and curries--whatever you already cook. Your vegan friends will thank you!

Breads
I don't even worry about bread. I use garlic bread--homemade, since store-bought usually has trans fats, corn bread mixes (I've had bad luck with Glory brand--I like Jiffy better) and Bisquick--low fat!-- for bisuits and quick breads. I've had a lot of success with refrigerated biscuits. The ingredients are scary, though. If you're rushed, just serve fresh bread with olive oil. Add herbs you're already using for cooking, and you're done.

Desserts
I used to be obsessed with desserts, until I went to Mali and dessert was an orange, or ice cream if we were dining out. If you're already running mad from all the other courses, relax and make something simple. I find cakes to be much easier than cookies. I also like making cookie bars, as it takes a lot less time than individually-formed cookies.

If you want to bake, here are two recipes I made at Thanksgiving, a ginger pumpkin tart, and a ginger cheesecake. I used the gingersnap crust pressed into a springform pan from the cheesecake recipe for both desserts. A great timesaver! I also added a LOT of diced candied ginger in both recipes. Oh, and I doubled the filling for the pumkin tart.

I love chocolate fondue at parties. I use semisweet chocolate chips (1 12-oz. bag), whipping cream (8 oz.), honey (1/4 cup) and cinnamon. Oh, and vanilla. Only the real thing, no "real imitation vanilla." You can also add liqueur, I'd say 2 oz. or less. Serve with fruit, cake, and/or ice cream. Keep warm in a crock pot. By the way, this makes a heavenly cake glaze, and when it's refrigerated and solid, you can roll small balls in cocoa powder for homemade truffles.

A few years ago, I made apple skewers sprinkled with lemon juice and cinamon sugar & dipped in caramel sauce. I used red & golden/green varieties for the Christmas theme. They were a big hit. (I think I saw a friend just eating the sauce by itself!) I can't find the recipe I used on the Net, so try the following:
2 cups whipping cream
1 cup (packed) dark brown sugar
1/4 cup corn syrup
1/3 cup (3/4 stick) unsalted butter
Combine ingredients in nonstick pan. Cook, stirring often with a wooden spoon, until brown, glossy bubbles form. You'll also smell a very aromatic buttery smell. It will take a while (15+ minutes, depending on how much you make & size of pan). Thin with water, if desired.
Drinks
Last, but not least. Have some fun, and embrace the traditional drinks of winter.

Glogg-it's a Scandanavian spiced red wine. You can use the same spices as for spiced apple cider and make it the same way. Some stores, like Glut Food Co-op, sell apple cider spices in bulk. But, if you want to avoid lush-ious glogg-related behavior, use equal parts red wine and a cranberry juice blend! This would be a great way to use leftover wine from a large dinner for some friends coming round the day after (like the day after Christmas).

Cider- You can just throw a cinnamon stick in some cider, and you have a treat. Mulling spices include orange peel, cinnamon sticks, whole cloves, ginger and allspice. I also like cardamom sometimes. Also, try topping cider with whipped cream and caramel sauce.
Egg nog-Ever looked at the ingredients of store-bought? Yikes! Use dried egg whites whipped with hot water to thicken milk, whipping cream, sugar, nutmeg and...whatever y'all crazy kids put in your egg nog.

Hot chocolate-Mmm. I use Ghiradelli mix with milk, but if you're making a lot, save some money and make it yourself. Use milk, sugar, unsweetened cocoa and vanilla. Marshmallows are fun. I prefer a dollop of marshmallow cream over whipped cream with hot cocoa. Try ricemellow creme-vegan marshmallow fluff--and vanilla soy milk for an animal-free hot cocoa. Or, save a step and use chocolate soy milk. For the adventurous, try Abuelita--Mexican chocolate squares with cinnamon flavoring. For the gourmet, top whipped cream or marshmallow cream with a mixture of dark chocolate shavings, nutmeg, and cayenne pepper. For the traditional, use some broken candy canes while heating cocoa. Yummy!

Use frozen juice and lemonades to make a killer punch. Use brightly-colored fruit and water/juice to freeze in a bundt pan and make an ice ring.

So, after all this, you probably want to know: am I having a party? Nope! But if you invite me, I'll bring something good!

Food for thought: My Favorite Things, part 1

Let's face it: some people know how to cook, and some don't. Others scrape by, as they or their families depend on them. But think, how many people know how to eat? Ahh, there's eating, as is the physical motion of moving food from outside the mouth to inside the mouth and chewing it. That's not the kind of eating I'm talking about. Eating for me is about harmony, enhancing the taste on one's palette by discerning what should be eaten. Well, that's what it is when I have the luxury of choice. It also means, before I even cook, making sure there are good ingredients and tools around me. Don't get me wrong, I'm not a snob. I do have a rather proud palette, but I am not above Cheetos.

So, what ingredients are important to me?
Olive oil
Already I'm headed for trouble, since I'm quite opinionated. Not about the brand, mind you, although it should be imported from Italy. Otherwise, there's no guarantee you're getting extra-virgin olive oil(EVO). You know what, though? I think EVO should only be drizzled at the end, like one would sprinkle (freshly grated! not canned!) Parmesan cheese on a finished dish. I do have a theory on how to incorporate the full-bodied olive flavor into your food. It is truly revolutionary. OLIVES! I use actual brined olives, not the olive-shaped rubber from a can. Why brined olives and not the chichi kind in oil? For one, I like to eat olives in oil by themselves or use them in a recipe like muffulettas--which have been on my mind. Second, I use the brine to enhance flavor. Instead of vinegar, try adding some olive brine aka "juice." It will bring out a nice flavor in your dish (bolognese sauce or grilled & marinated veggies) AND save you money to buy more quality ingredients! Also, try pureeing olives into a marinade or homemade dressing. It coats well, adds body, and has fewer calories than the same volume of oil.

Fresh herbs
I didn't realize how big a difference this made until I lived overseas, where it was cheaper to buy many herbs fresh instead of dried. I won't go on and on for this one. If I had to choose fresh herbs for you to substitute, here are the top five: parsley, basil, mint, sage, rosemary. Sixth is cilantro. Cilantro, well, either you like it or you hate it. But can you imagine a fresh salsa without it?

Fresh salsa
If you are a Tex-Mex freak, please consider fresh salsa. I've seen it in many stores.; popular brands are Santa Barbara's (my favorite) and Riojo's. Plus, you can dump black bean and corn salsa in chili or even use tomato salsa as a springboard for gazpacho. You can also make many variations of it yourself, especially if you have a food processor, and you'll be so glad you did.

Food processor
No, you can't and shouldn't eat it, but it will exponentially increase the amount of delicious fresh foods you can make in a snap. If you think it's expensive, consider how much the following cost or how time-consuming they are otherwise: marzipan, all-natural peanut or nut butters, herb butter, pastry dough, sorbet, bread crumbs, hummus, salad dressing, homemade mayonnaise, grated cheeses and chopped, grated or sliced fruits & vegetables, and cake frosting. These are but a few things that you can whip up in no time with a food processor. Expect to spend $90+ for a Cuisinart (if you don't like to hunt for bargains).

Sugar and sweeteners
White sugar does have some advantages, as it can make cookies crisp and cakes lighter. What does it do for may palette? Zilch. I use it more for its ease and chemical properties than as a true flavor-enhancing ingredient. I favor turbinado "raw" sugar; sucanat; organic sugar; maple syrup; honey, especially "raw" honey, which dissolves with cold liquids unlike its orange blossom counterpart; molasses--it's heaven in frostings, and is one of my secret ingredients in brownies and spice cakes; and juice concentrates, which I use instead of added sugars in punch and fruit salads.

Unsalted butter
If you do one thing (unless you're vegan or your heart is hanging by a thread), switch to butter. You'll need less for flavor and it has chemical advantages over margarine. The flavor is enhanced when it's cooked to a nutty brown color. When I prepare a savory dish that requires added fat, I usually start off the dish by browning something, like onions, with butter and finish a dish with extra-virgin olive oil. I think the flavors do a nice dance on the tongue and prevent a "heavy" taste and feel.

I have more favorites for next time. Stay tuned...

Food for thought: Do it yourself!

In a world where convenience has become a necessity, and doing something oneself represents an eccentric, kooky artisanal concept, I'd like to push back.

With the E.coli scare on spinach (we are letting the FOOD INDUSTRY wash our own greens now?) behind us for now, I hope there's a lesson we've learned. It's actually an old lesson: if you want something done right, do it yourself. Notice that I didn't say done well. It's more of a moral issue these days, with chicken fried in lard and shortening without our knowing; trans fat snuck in foods if it is .5 grams or less per liliputian serving, and more.

Another reason for doing something oneself is saving money. As those of you who live near me or visit know, I make a lot of things myself, from mayonnaise (sometimes, when I can't bear to throw away multiple egg yolks), to syrups--iced tea and ginger and hibiscus for drinks, to cakes and sauces. There are two main reasons I cook things from scratch: more value for the money spent, and knowing what I eat when I, or you, take a bite. I do take a lot of shortcuts, but I try to be prudent and spend some time cooking and not only opening boxes. Check out the title link for frugal homemade meal ideas.

I often do refreshments after church, and it can get competitive, especially in the brownie department. I tend to make meals instead of snacks, so I can make them myself, save money, and use the rest for leftovers. Sunday was World Communion Day, so I did a more "global" theme than usual. I set a limit of $45, and I can stick to it with proper planning. Not everything is homemade; it depends on my mood & timeline. I also use my culinary control to have vegan, wheat-free, no sugar-added and peanut-free offerings as much as possible.

The menu
Doughnuts from Cherry Hill Farm Bakery. Scrumptious, homemade and a wide variety, including apple cider doughnuts. Yum! Plus, the price is right: $5.25 for 1 dozen fresh doughnuts. They also have a pesticide-free orchard--the apples have spots all over them; like beauty, they are only skin deep. The sad news is that this is their last season of operation.


Rice Krispies treats These are easy and CHEAP! And wheat-free! They are convertible to an organic vegan recipe by using organic puffed rice, ricemellow creme (sold at Glut) and Earth Balance margarine. But only spend the extra cash if you have junk-food-loving vegan/veggie friends, or if you are one yourself. The typical recipe calls for melting two tablespoons of unsalted butter. I add an extra tablespoon and let the butter turn golden, past the melting stage, for extra buttery taste. I add a pinch of salt, stir, then add a 10 oz?--it equals 6 cups-- pack of mini marshmallows. I stir this until it's a uniform creamy foam. Then, I add 6 cups of crispy rice cereal ASAP (save a lot by buying a store brand, or make it healthier/safer by buying from the health food store). *Spray a 9 X 13 (9 X 9 for extra thick) pan with Pam "butter" spray; then spray the spatula, too. Quickly dump the warm rice mixture in coated pan and shape with coated spatula. Wait until cool, then cut into squares. *Do this before you start for best results.

Black bean and corn salad This is ridiculously easy and cheap and filling and vegan and wheat-free salad....and it can be converted to chili con carne or chili con soy when you get home.

1 1-pound package frozen sweet corn 1 8-oz container fresh salsa (grocer's fridge) 2 10-ounce cans black beans

Heat the corn in a medium saucepan with drained liquid from salsa, dash cumin and a dash of salt and pepper (optional). Corn should be cooked through, about 8 minutes. Dump cold salsa in your final serving container, then add corn. This should prevent warping with a plastic container. Wiggle ingredients around & set aside. Next, wash the lids of the beans (!); open the beans; drain the purplish glop from them and rinse then drain well. In the same saucepan as before, heat the beans with 1 tsp. lime juice (or 1 tsp. lemon juice or 1/2 tsp. vinegar) and any other spices you like (but avoid garlic, if possible) for 10 minutes. Mix beans gently into corn salsa mixture. Chill. Serve with tostadas or tortilla chips. When you get home (with leftovers), brown whatever protein you're using in a little oil until liquid is gone & brown bits collect at bottom of pan (use a non-coated pan for best results). Add canned diced or fresh tomatoes with juices and cook until boiling. Then add corn-bean salsa. Cook for 15 minutes. Serve with your normal chili garnishes.

Ginger-pineapple punch
You only need 2 big "hands" of ginger--2 cans frozen pineapple concentrate-1/2 to 1 pound sugar & water. 1/2 pound sugar will make closer to 1 gallon; 1 pound sugar will make closer to 2 gallons. It's also delicious with Splenda.
Wash ginger, then peel skin off. If you have a peeler that won't "do" ginger, cut off skin carefully with a knife. Cut into thumb-size pieces. You'll need to do about 4 rounds with the blender. Add water to cover, then add 1 cup more each time. Chop, blend, then liquefy settings work on our blender. Strain each batch with a sieve. You should have a lot of chaff/fibers/gunk after each batch. However, a lot of the sediment will go through. Not a big deal. If you are making punch for a punch bowl, add a lot of sugar and just a little water to dissolve the sugar. If you are anti-white sugar, buy another can of pineapple juice. This should make 1/2 gallon liquid. It will be very concentrated. Add 5 pounds ice to ginger-pineapple concentrate in a very large punch bowl, and serve.

Asian cole slaw
This is a mayonnaise-based cole slaw. Use vegan mayo if you know many vegetarians will be present. I used 1 1/2 packs pre-cut cabbage slaw from the grocer. Seasoning paste: 1/4 cup or less of mayonnaise, maybe the same amount of tamari (use soy sauce if no tamari), tahini-2 heaping tablespoons, and 1 teaspoon wasabi. Then add 1/2 teaspoon ground ginger. Make seasoning paste, then incorporate slaw mix. Chill & serve.

Last, but not least, Scotch eggs from the British Isles. They're considered pub food in the UK. These were a HUGE hit. What are they? Hard-boiled eggs wrapped in breakfast sausage, then deep fried for further artery damage and taste bud enhancement. The picture is above. I used turkey sausage instead of pork. I also added fresh parsley and garlic, and dried thyme and nutmeg to the sausage. Very tiring to make, although a wonderful treat. To make it wheat free, dip the hard-boiled egg in a beaten egg mixed with 1 tablespoon water instead of flour before wrapping with sausage. I also used corn starch instead of bread crumbs. I cut the finished eggs into quarters. 1 dozen eggs, quartered, should subdue 20-25 people. Here's the recipe!

Bon appétit!

Scratch and sniff beneath the surface: hair care

Many people ask me what I use in my hair and what products I recommend.

I just came across these products I have yet to try but that intrigue me: Curly Q's coconut-based shampoos, conditioners, styling aids, etc. for those with curly hair. Click on the title link to have a look. Has anyone tried them or know where to find them? Holla back!

I use anything and everything on my hair, based on my mood, the season, my budget and hairstyle.

Shampoo: With locks, I like Dr. Bronner's peppermint soap in the summertime. I also use almond. I want to try lavender, too. The only thing is, I get buildup if I use it too much. The Body Shop made this nice thyme shampoo. Yep, made, since it's discontinued. So, I'm on the hunt for a new natural shampoo. I also use T/Sal by Neutrogena. It really gives dandruff no option but to quit! The "sal" is for salicylic acid, a beta hydroxy acid. Basically, it keeps cells from building up on your scalp/ skin. Keep it on your scalp for several minutes. Try this instead of Selsun stuff if you have dandruff issues. When I want to smell like oranges or other fruity things, I use Suave for Kids 2-in-1 conditioning shampoo. It makes a GREAT shower gel & beats spending $10. I've also been known to use Creme of Nature moisturizing something-or-other.

Conditioner: I LOVE, LOVE, LOVE Nature's Gate herbal conditioner. It has jojoba and plantain pulp...all kindsa stuff. My hair didn't like it at first, but now, it works like a charm. Not too heavy nor too light. I find Motions too heavy for my locks, but it worked great on texturized/permed hair. Buildup was an issue. I also make a homemade rinse of olive oil and cider vinegar, usually with some patchouli oil when I'm bored and want to feel inventive. Go 1/3 vinegar & 2/3 oil. Use more vinegar the finer your hair is (50/50). If you have light-colored natural hair, use white vinegar. If you have silver or color-treated hair, I have no idea what will happen with the reaction. So better not try this one, or just use warm olive oil & leave it in, then wash or rinse out. I also have a Creme of Nature conditioner I use once a month, more during winter.

Oils: I use coconut oil & olive oil. I've also squirted corn oil & canola oil on my scalp in a pinch. I do not recommend soybean oil, because it gets gunky. That's the technical term for waxy & weird. I make a hair oil for after washing locks. Usually in the mix are patchouli, lavender, cedarwood, vetiver, tea tree and some kind of tingly mint. I prefer spearmint over peppermint, myself. Wood oils are generally good for the hair/scalp. Per four ounces (1/2 cup), you should not have more than 8-10 drops total of essential oil for your hair. I highly recommend Carol's Daughter's Mimosa Hair Honey.

Avoid at all costs petroleum jelly and mineral oil. Coconut oil and olive oil (buy the cheapest kinds) are not much more expensive, yet they are exponentially better for your hair, scalp and skin. Shea butter? Its natural, unprocessed form can build up on the scalp. Use it on the skin for superior results.

Other: I always keep a spray mist bottle to refresh my face and hair. I also use a Frizz Ease leave-in conditioning spray. The consistency is a milky liquid. Nice and light. I used to use a great Black Earth brand protecting mist, but distribution to this area has gone awry & I can't get it anymore. I also like Neutrogena triple moisture prodcuts. They have this leave-in cream I like to use on damp, clean hair. They also have a halfway decent hair mask.

I use a hooded dryer at home and twist the roots, then hold them in place with metal clips while the locks dry. If you don't use a dryer, clip your twisted roots, then wear a big hat or cap while you run errands/ take a road trip, etc. I also swear by using a silk scarf to tie my hair at nite. I get them super-cheap at the thrift store, then wash the heck out of them. If you have an aversion to previously-used stuff, go to the fabric store. Wash the fabric well, since bolts have been dragged through everything.

Quickies: these are versatile products with many uses. Great for trips:
Neutrogena T/Sal- scalp taming shampoo/face wash, esp. for acne/foot soak (1 ounce diluted in a bucket of water)
Nature's Gate conditioner-Conditioner/hair mist (diluted w/water in spray bottle)/shaving cream
Suave 2-in-1 Kids- shampoo/bubble bath/body wash/lingerie wash/liquid soap in dispenser
Dr. Bronner's Castile soap-shampoo/body wash/mouthwash (diluted)/foot soak/cleaner
Olive oil: scalp oil/body oil/foot rub before bed/face oil (if acne-free)/cooking oil!


Wishing you happy, healthy hair!

Food for thought: TasteTV, the Indie Food Channel

Check out Laurie as she explores gourmet food purveyors and provisions in the San Francisco/Bay area and beyond! She has several spots in Chocolate Television and Pate TV. Click on the "food for thought" link to find her.

Food for thought: Cooking at Paula's: Indian food, TJ's and fresh apricots

Dear friends in the blogosphere,

I'm so sorry for the long silence. A lot, namely summer, has been going on. A few weeks ago, one would have found me cooking at lovely Paula's. It was fun, especially when using the literally hundreds of apricots from the trees in the yard.

Menu 1:

Island Salad with Chicken

chicken breast, 1/2 pound
curry paste, 2 tablespoons
buttermilk or yogurt, 1/2 cup
sea salt, to taste

any of the following ingredients:
sliced mango--frozen mango, thawed, works great
fresh green beans, boiled
frozen green peas, thawed
red, orange and/or yellow bell pepper
fresh spinach, washed and patted dry
packaged salad greens
red onion
apricot dressing


A young light red wine

Why not try mango lassi?

This has got to be the easiest mango lassi ever!

I use mango juice concentrate in the latino section of the international aisle. It's about $2.50 and is delicious with sugar, lime, fresh mint or mint tea bag and water (but I digress).

OK, so, use 1/4 bottle of mango concentrate ( maybe 4 ounces?)
4 large teaspoons honey thinned out with 4 teaspoons warm water
1 1/2 cups buttermilk
ice cubes to fill up the glass
ground cardamom, optional, sprinkled on top

Menu 2:
Bleu-cheesed kafta with tomatoes and flatbread
Kafta is like a well-spiced, fancy shaped Middle Eastern meatball
1 pound Lean ground beef (90+%)
fresh chopped parsley (a small handful)
1 egg
2 oz. bleu cheese
ground sea salt, to taste
ground black pepper, to taste
minced fresh garlic, 2 cloves

base
1/2 cup oats
1 cup flour
1/4 cup brown or organic sugar
4 tablespoons butter
1/3 cups walnuts

filling
1 package cream cheese
6 oz. sour cream
1/2 teaspoon orange extract
handful dried cranberries
1 egg
1/4 cup packed brown sugar or 1/3 cup organic sugar

Menu 3

Starters:
guacamole
apricot salsa
good chips
Cuban-style black beans

Main meal:
grilled chicken

curry
butter-browned basmati rice

apricot chutney

cooling tomato raita
sour cream

India Pale Ale

Frozen Peach Margaritas
1/3 container frozen limeade
1/3 bag (5 oz.) frozen peaches
6 oz. tequila
2 1/2 cups ice
1 cup fruit juice

apricot-mango sorbet
1 pound fresh apricots, pitted and quartered
8 oz frozen mango chunks
1/2 cup honey, thinned out with 1/4 cup water
Puree in a food processor. Let freeze overnight or 6 hours. Thaw a little, if necessary, then process again.


Mini menus:
stone salad

Not really stones so much as stone fruits--Apricots and avocados

5 apricots
1 avocado
washed salad greens
1/8 red onion, 1/2 shallot or 1 spring onion
gorgonzola
walnuts

homemade dressing:
apricot preserves
red wine vinegar
fresh ground black pepper
Bragg's Amino Acids or tamari or soy sauce to taste
dash good extra virgin olive oil--more if not using avocado

Scratch and sniff beneath the surface: Scent guide for the fellas

Hmmmm. Ahhhhhh. A good smelling man just walked by. Oooh, he's good looking, too. I happen to live with him! OK, so what is it that happens when a guy smells nice? I, for one, get distracted and start thinking about fragrance notes, but that's not what I'm talkin' about. If a man smells good enough, I start making plans!

So, what's on my list of favorite fragrances? Let's take a trip down memory lane....

Fahrenheit. A simple woodsy fragrance, with hawthorn and sandalwood. Watch out!

New West. It's zingy and fresh...and hard to find. But so nice!

Platinum Egoiste, Chanel. Oh, man. This smells so distinguished and sexy!!!! It's a Armani suit kinda smell. Classic fresh, with a lovely green, herbal twist.

Joop! Homme. Sweet, aromatic and gourmet. Another one like this is Pi from Givenchy.

Joop! Night flight. Goodness gracious! A fresh water scent. 100 times better than Cool Water.

Ralph Lauren Polo Sport. So nice out of the shower, so they say. Fresh!

Activist from the Body Shop, way back when. It had hay and citrus notes. Also have to give a shot out to Wood Musk oil, also from TBS. Oh man, they smelled so natural and fresh!

Cerruti Image. Ozone with some musk. Light, but not vapid. (Aromatic Fruity notes)

Kenzo Homme. Light and nuanced. Tres raffine! (Fresh Water notes)

M7. It smells like burning embers. So sexy for fall. (Wood Oriental notes)

Le Male, Jean-Paul Gaultier. African & African American men really take to this scent. On any given weekend, I smell it often (and almost always too strong!) (Aromatic Oriental notes)

Guys' favorites?
I hear many votes for Le Male by Jean-Paul Gaultier, Issey Miyake, Dunhill Desire, Rochas Man, Cool Water. Also, votes for Drakkar Noir & Versace Blue Jeans.

My least favorites?
Brut--blech. Overpowering lemon--I think there's a cologne by Balmain. Anything too strong and/or cheap smelling. I also don't like singular notes like lime or pine. Men's scents are usually on the strong side. If you're not sure, ask a trusted source at 8, 12 & 4 o'clock. Your scent should get more and more faint as the day wears on. If you're going to hit the streets after work, reapply in the evening.

Other tips:
Try applying the scent to skin while it's damp. Why not try wetting your arm, etc? I think it would smell better that way.

Take someone with you when you shop for a scent. If you want to attract women, for example, bring a woman (but not Mom!). Know what kinds of scent you like so that you don't smell too many. Do you like fresh citrus, fresh leafy green, or fresh watery? Do you like woodsy as in smoking wood, or wet mossy forest smells? Or is it more spices like vanilla and cinnamon and aromas like almond and coffee? Whatever your tastes, wait 15 minutes after spraying on your skin (a must) before deciding. Don't rub skin together; instead, dab to preserve scent.

Food for thought: Fruit salad

Fruit salad, how do I love thee? Let me count the ways...Summer salad with a rainbow of fruit flavors...Winter fruit salad with citrus, apples, pears, walnuts and concentrated orange juice sauce or as an appetizer with fruit vinegar.....Avocado, citrus and bananas with lime syrup....Papayas, mangoes and pineapple with mint and lime....Grapes and berries with liqueur or champagne. You get the picture. Oh, I almost forgot dates, oranges, coconut and slivered almonds with sweet yogurt.

My husband has domain over fruit salad chez nous. He wooed me with fruit salad and it made Sundays in Bamako grand affairs as I would (eventually) wake to the sight of pounds and pounds of fruit on the table. He also has the patience to peel, core and cut, while I prefer to flip, fry and flambe.

When I get in the kitchen to make a fruit salad, it is to make a quick, bold celebration of fruit. Great frozen fruit has helped me immensely. Last Saturday, I made a simple fruit salad that many appreciated. Here's how it went:

2 16-oz. packages frozen peaches, & 1 12- or 16-oz. package frozen mangoes, thawed 10 minutes (so get these out while you're doing the rest). I get the mangoes at Trader Joe's or Whole Foods, although Giant & Shopper's have them (for more $$$).

1 pint fresh blueberries, rinsed, preferably washed with veggie soap
2 or 3 pints fresh strawberries, rinsed/washed & quartered

Sauce:
1/3 cup frozen juice from concentrate (I used pine-orange-banana), thawed
1/3 cup pina colada mix, thawed from frozen or canned (or just double the juice concentrate)
1/2 tsp. Lemon extract
1/2 tsp. Vanilla extract

If you don't have any extract, use a fruit liqueur like Peach Schnapps.

I put in an extra step of soaking the quartered strawberries in 2 Tbsp.balsamic vinegar and 3 heaping Tbsp. organic sugar, then adding berries and juice at the end. Optional, by all means. But also delicious!


Combine partially thawed & the rinsed fruit in a large bowl. You may want to leave out the blueberries or any delicate berry until after everything's been mixed.

In a separate container, combine sauce ingredients & mix until blended. Pour over fruit. Add delicate fruit, if previously omitted. Let stand one hour for flavors to meld & fruit to thaw. If it's really hot, serve fruit partially frozen. Enjoy this delicious easy & fast salad!

Scratch and sniff beneath the surface: Make a gentle, refreshing face & body mist from grocery store ingredients!

Don't you ever wonder how something, the same thing, can cost $1 somewhere and $11 somewhere else? Immediately Evian water in an aerosol Well, I'm not too scared to experiment and figure out how to have fun and stretch a dollar in the process.

So, I wanted to do some detective work to find products that are sold as food products but that could double as beauty products. I favor pure stuff, like "real" vs. "imitation" vanilla extract. It will cost more but not much. Besides, do you want imitation cake--or real cake?

I recommend an Asian grocery store like Hahn Ah Reum, a small store like"India Spice Market" or a "We are in a diverse neighborhood" Giant, like the one across from PG Plaza. I shopped at the "diverse" Giant.

Here are my favorite double duty products:

Note:

If you spend a lot of time in the sun, don't use (or use very little) lemon extract. It makes the skin more sensitive in the sun. Some extracts, especially vanilla extract, usually has corn syrup, so don't add too much, or the bugs may be on you!

Vanilla extract- $3.50 for 1 oz.

Almond Extract- a little expensive, but it has a wonderful cherryish aroma (and you don't need a lot), $4.80 for 1 oz.

Orange blossom water $3 for 11 oz.

Rosewater, $2 for 7 oz.

Lemon Extract, $3 for 1 oz. This is actually 80% alcohol and oil of lemon.

Surabhi cocunut oil, from India. It's sold ina blue plastic bottle and smells like toasted coconut. Divine! Use it with a vanilla/musk fragrance, as a hot oil treatment, or as a beach bum oil.


Refreshing face and body mist:

This is a fragrance I imagine is from a souk (a market stall) somewhere in Arabia.


Use a spray bottle for maximum freshness. It is super-light and would be great as a face mist (try it to set your make-up!), as an outside wedding/graduation long drive freshener, etc. If you want a strong face toner/astringent, add more lemon extract. Or try to find peppermint extract & add a few drops. If you use any product with Retinol or are in the sun, add more almond and/or vanilla extracts ad take out lemon extract.

To decide how much to make, first look at your containers. Then divvy up the quantity by 12. So, if you were measuring with teaspoons, vanilla would have one teaspoon and rose water would have 3 teaspoons, for a total of 12 teaspoons.

1/12 vanilla extract
1/12 almond extract
1/12 lemon extract
3/12 rose water
6/12 orange blossom water

Combine all of these in a spray mist container, preferably dark glass.

Ahhh, enjoy!

Previous comment from "Summa summa summertime"
About extracts...

They usually contain 35% alcohol or have a glycerin base. They are water soluble, meaning fats/oils will not dissolve in them. So, when you add oil, you are going to have a concoction that looks like Italian salad dressing with oil on top & extract on the bottom. Try a thick lotion as a base. I'm just guessing & haven't tried it yet. This should work for both glycerin-based and alcohol-based extracts. Try mixing in a separate container, since you don't want to ruin a whole bottle of lotion.

Can you apply extracts directly on the skin? If you have some extract at home, try it. Otherwise, if you have vodka at home, try that on your skin. It should be fine for pulse points, but, over time, it runs the risk of drying out the skin. Vodka is about the same percentage of alcohol as extracts.

At Whole Foods, Trader Joe's and other specialty food stores they sell vanilla and other extracts in a glycerin base. They are generally high quality. The only problem with putting them directly on the skin could be bees chasing you! These are great for the skin and would be divine as a body scrub. (Mix the extract with vegetable oil and sea salt.) Or do a lotion, as stated above.I don't have brand recommendations, but the best vanilla, scentwise, is bourbon vanilla. For a first go-round, buy the supermarket brand of the pure extracts. They must say "pure" on the box. For value, try Trader Joe's.

Food for thought: Browned butter in the real world- a recipe for Raspberry Financiers

RASPBERRY FINANCIERS

2 whole eggs
2 egg whites
6 tablespoons sugar
1 teaspoons vanilla
2 tablespoons honey
1 cup all-purpose flour
1 cup confectioner's sugar
1 pinch salt
¾ cup brown butter*, warm
2 - 3 half pints fresh or frozen raspberries

Preheat oven to 350.

In a large mixing bowl, combine the eggs through honey. Set on a pot of simmering water and whisk constantly until the mixture is warm (if you don't whisk constantly, you'll end up with scrambled eggs).

Remove bowl from heat and gently whisk in the flour, sugar and salt. Gradually mix in the warm butter (butter should be the same temperature as the egg mixture).

At this point, you can either fold in the raspberries (if you do this, I suggest using frozen berries so they don't fall apart) and divide the batter between two 9-inch cake pans, OR you can pipe the batter into Madeleine molds or mini muffin tins, then press a few raspberries into the batter.

Bake until the financiers are golden brown, puffed and firm to the touch; about 15 minutes for the mini muffin tins/Madeleine molds, and about 30 - 40 minutes for the cake pans.

*Approximately ¾ lb (12 oz.) unsalted butter will yield ¾ cup brown butter.
Lovely Laurie has sent forth this heavenly recipe for raspberry financiers.
A necessary ingredient in this recipe is browned butter. Ay, papi, you gotta have brown butter!
Don't use margarine and wonder why your stuff doesn't taste real! Click here to find out how to brown butter (better late than never.)

And Laurie asks us to bear in mind that this restaurant recipe has been drastically reduced, so it may need extra tweaking. Thanks for sharing! Check out where Miss L. was turning out fantissimal desserts: http://www.absinthe.com/

For those too lazy to click, you will not be denied the dessert menu...



Desserts
Apple Tarte tatin 7.50
with vanilla ice cream
Calvados - LeMorton Reserve, non-vintage, Domfrontais 2 oz shot 8.

Steamed Meyer-lemon pudding 7.75
with huckleberry compote
Botrytized Semillon/Sauvignon Blanc - Raymond-Lafon Sauternes, France 2001 2.5 oz glass 15.00

Lavender Crème Brûlée 7.50
with shortbread cookies
Botrytized Chenin Blanc - Chateau de la Soucherie, Coteaux du Layon, France 2001 2.5 oz glass 9.00

Scharffen Berger Chocolate Pot de Crème 7.50
with crème chantilly
Mourvedre de Dulce - Candella Bellum ‘El Remate', Yecla D.O., Spain 2003 2.5 oz glass 10.50

Sorbet Trio 7.25
Tangelo, strawberry, and rhubarb sorbets with almond cookies
Franz Karl Schmitt, Riesling Kabinett,
Niersteiner Oelberg, Rheinhessen, Germany 2002
3 oz glass 4.50

Cookie and Confectionery Plate 7.75
Raspberry-mango pâte de fruit , candied citrus, crispy hazelnut chocolate, coconut macaroon, pistachio-almond nougat, strawberry financier, and almond blueberry cookie


Desserts by Executive Pastry Chef Murielle Roux

Scratch and sniff beneath the surface: Beauty is skin deep, but chemicals go deeper

We've all heard people say, "You are what you eat." So how come people don't say, "You are what you bathe in"?

Of course, looking fly and feeling fabulous are great. Here comes the caveat: as long as they don't cause more harm than good. PLEASE look at the Environmental Working Group's profiles for tested beauty products and their index of concern by clicking on the title link. Fellas, this means you, too. Unless you don't bathe, brush teeth, scent or moisturize. But then, if you did none of those things, your index of concern would be higher hygiene-wise!

The more we choose wisely, the more we influence what others dictate can go on and in our bodies. Be a fly and fabulous vigilante!

Food for thought: What is it about butter?

Sorry vegans and lactose indifferent: this is an ode to butter.

Can you believe that we didn't grow up with butter at our house? I can hardly believe it, myself. Nope, we were margarine all the way. I remember the first time I knew about the parallel universe, sometimes known as Butter World. It was in tenth grade, when our chemistry teacher Mr. Zachmann talked about butter being better than margarine due to the latter's hydrogenation and, hence, artery blocking.

Mr Zachmann didn't mention butter's delectable taste and browning properties, let alone its high throne in the annals of comfort food. To wit: Lovely Laurie, cooking at Jodi's last weekend said, "We went through 6 pounds of butter making quiche, brownies and croissants." Makes you think, "Mmmm." Now, think if Laurie had gone through 6 pounds of margarine, lard or shortening. Not the same, huh?

More on butter soon. Gotta go brown something...

Food for thought:Doug's Party of Nine

Check out this amazing spread Doug made!

Hi Sonia!!I just threw a dinner party for 9. I had a ball, but it was a bit of work. I am in the afterglow of a successful evening. My wife was really on the ball and supportive and worked hard, too.

Here's the menu:

Apps
homemade cuke and onion pickles
rumaki (to find out what it is, click on the "food for thought" title)
baked asparagus wrapped with Smithfield salami and a cheddar-wheat crust
salad mixed baby greens w/420 leaves in a mango vinaigrette with a small chunk of fried grouper rolled in pistachio dust

Main Course
leg of lamb (honey lemon thyme marinade, garlic cloves inserted) with merlot wine reduction lamb veloute braised cabbage and onions with chipotle mixed green vegetable in miso jasmine sauce and California mashed potatoes(which are cauliflower)

Dessert
homemade Fuji apple pie with a cheddar crust and rum raisin ice cream
Someone brought good home brew beer a porter and a hefeweisen, pinot noir and a middle of the road cab.
fresh juiced apple martinis, bloody marys

Bon appetit a tous!

Scratch and sniff beneath the surface: Summa--summa--summertime!

Time to kick back and unwind. So, it's right around the corner. That string of days when everything feels perfect. Everybody's oiled down and wearing summer finery, spending a few extra minutes at lunch hour, finding an excuse to sit outside, and knowing, feeling, that the sun is the center of our universe.

Is that when most of you want to bust out smelling like a musky cinnamon stick? Naw, you want to smell breezy, like ozone and sunshine and all the sweetest scents without being chased down by bees or like you bathed in Maraschino cherry juice (unless you like that). How to do that? Choose a scent wisely.

First, you have to know what you like. If you do typically go for the Oriental* category that includes spices like cinnamon, cloves, pepper, vanilla, etc., go for something lighter. If you only wear one perfume, go for a lighter version. So, if you wear the eau de parfum, choose the eau de toilette. Get the lotion instead. A good example is to switch from Coco to Coco Mademoiselle (both Chanel). For the vanilla lovers, go light with Hanae Mori Butterfly. Or why not combine vanilla and almond extracts from the grocery store? Or lemon and vanilla? Throw in a lemon, lime or orange peel (no white pith) for a splash.

Also, add some citrus scents like orange, lime, or grapefruit to lighten up. Use a spray, cream or scented oils. Avoid using neat (undiluted) citrus essential oils, as they can cause irritation when the skin is then exposed to sunlight.

Recommended citrusy products:
I LOVE The Body Shop's Satsuma and Mango Body Butters. They also have Satsuma and Juba--yay, they brought back Juba!!!--perfume oils. I've been known to use Carol's Daughter Mimosa Hair Honey as a moisturizer. Makes legs shine and smells great! I wear Aqua Allegoria by Guerlain. These light perfumes have many light summer choices. Pampelune has a natural grapefruit scent. I think they also have a new orange scent that came out. Fresh has nice light stuff; so does Clean. I also see that Marc Jacobs has a Rain Splash. It looks good but haven't tried it. If you have major cashish, Creed has citrus-y scents, but I won't spend that much!

Sheer musk & powdery scents:
Musk can smell overdone in the summer, especially during the day. Try mixing it with aqueous scents, like something with ocean,water, breeze, and sea in the title. Try using sheer oil sprays, lotions, and gels.

Recommended musks/marine notes:

I got this Polo Sport Woman body gel. It was clean and light. Loved it! The perfume itself is a bit much on a regular basis. If you have an perfume oil you use, try mixing it in your palms with a small handful of aloe vera gel. Use it instead of lotion. I'm wearing Pure Turquoise by Ralph Lauren Eau de Parfum this summer. I think it's still warm--it has patchouli--with an aqueous, breezy waft. I like Oceanus perfume oil and lotion and eau de toilette from the Body Shop. Not for me and my body chemistry, but maybe for you? The Body Shop also has the classic White Musk. H2O stores have great marine notes in their products. I often see them on sale at Masrshall's. Carol's Daughter has a great scent called Ocean. Kenzo makes great summer scents, too. Try Kenzo Flower Parfum (in a red powdered steel bottle) for a sweet light musk that's also sophisticated. I've heard good things about Vera Wang sheer veil.

Unabashed fruit smells

Sometimes, fruit is where it's at. This smells great when combined with the marine, vanilla, floral* and musk categories. Be careful when mixing an oriental scent with the orchard fruit scents like apple, pear, strawberry, etc.

Some fruit scents to try:

Juba from the Body Shop. You gotta smell it! Amor Amor from Cacharel is nice. Also try their Amor Fraiche. Calyx from Perscriptives is a classic. Hope they still make it. I've always wanted to try the Comptoir Sud Pacifique line. They are all about fruit and vanilla. Demeter Fragrance Library has some good scents, but they are like jelly shoes--cute, cheap and throwaway. Fun scents, though, without smelling like teen drug store scents.

Above, I referred to stuff you can find at Sephora. It may be daunting to many people. IT IS, however, a GREAT place to get a fragrance education. They explain the fragrance notes used in the scents, which most stores rarely do. A big plus: they have a cool fragrance finder based on categories of fragrances or based on store-bought fragrances you like. Click on the scratch and sniff title for the link.


*These are common perfumer names for scent categories, not something made up.


Want something custom made? I can inexpensively combine fragrance and essential oils to reflect your idea of summer. Just comment on this post, and it will go straight to my e-mail.

Food for thought: blackened confession + quick & dirty dinners

For those of you who know me, you know that there's something amiss after reading the "blackened tuna" blog. You may be thinking the following...First, Sonia doesn't eat fish. Second, if she doesn't eat fish, then what was she eating for dinner? Third, did Moesha Stewart (as I've been called) really make all that food for a weeknite dinner?

OK, this is how it really went down: I started off the tuna, seared it in the skillet then baked it in the oven with fresh carrots & frozen peas. In 15 minutes, I prepped, cooked and ate a hot sandwich while the tuna was cooking at 425 for 15 minutes. I had some "good" fries--the kind that are homemade-tasting, expensive wedges cooking in the oven along with the tuna & the sandwich.

So, what are my quick fixes?

Apples & cheese. Something about apples and melted cheese. I just love it. So, on blackened tuna night, I made an open-faced bacon-apple-cheese sandwich. This idea did not come from an Elvis sighting; I saw it on Everyday Food--click the Food for thought link. I used cinnamon bread once, and it was really good! So, I put 2 slices wheat bread on a broiler-proof pan (recycled store-bought pie-crust pan), piled bread high with an apple, sliced, put 2 halved slices of Applewood bacon on top of that, then put some cheddar--not much, and don't let it go over edge of bread-- on toppa dat. Oven was already going on 425 & put it in the broiler section for 4 minutes. Mmmm. Bacon. Don't eat pork? It tastes great without it, too.

PS, I use frozen bacon, so you may only need 3 minutes in broiler. Don't go watch TV or otherwise get distracted. You may have 2 square pieces of curled, black bread instead of an open-faced sandwich as your reward. This I learned while watching American Idol.

Organic beef hot dogs. Applegate Farms are my fave, & I buy them for $4.29 at Trader Joe's. I boil them in a shallow pan of water, then dump out the water & heat them (usually eat 2) on a dry nonstick pan for 1 minute, enough for them to get browned. I also eat hot dogs heated with Bush's or B&B baked beans.

Wrapped sandwich. Basically, I take huge lettuce leaves & wrap anything from turkey & cheese to falafel & hummus to curried chicken slices & mango or chicken salad (or cubed tofu with bouillon cube/mayo dressing) & avocado. A summer habit, which I can't wait to do again!

Spring rolls. I usually have rice paper for spring rolls on hand. You just wet them with warm water & voila! you have a cheap, low-cal almost instant wrapper. I fill it with: spiced ground meat, slivered almonds or chopped peanuts, shredded carrots & shredded cabbage, minced tofu, etc. Quick sauce: soy sauce, peanut butter (prefer chunky) and rice vinegar. To make it sweeter, you can add that hot, sweet red chili sauce I'm addicted to, or try honey w/ a pinch of cayenne if you don't have it. If you don't have the rice vinegar or red chili sauce, use hot sauce & honey. If you have toasted sesame oil, add a drop. Thin with water, if needed. Whisk with a fork & enjoy.

Food for thought: What's for dinner? Blackened tuna, easy carbs, basic white sauce segues to easy mac 'n' cheese, veggies, mango sorbet

So, what's for dinner? Let us know!

"What's for dinner?" Ahhh. That's a question as old as the hills. I can actually picture cavepeople in Clan-of-the-Cave-Bear-style costumes grunting this. What I'd be asking is, "What the &$%#! is that?" But that's just me.

Menu:

Blackened tuna or catfish
Cream sauce or cheese sauce
Mac 'n' cheese
Disclaimer: do not make this for grandma or any iconic master of mac 'n' cheese. This is a simplified version.
Cous cous or potatoes as easy-to-make carbs
Vegetables
Mango sorbet

Tasks so that you don't spend 3 hours in the kitchen:

You can do this stuff ahead of time. Asterisks* are for steps you may not have.
*Thaw fish, if necessary 12-24 hours in advance.
*Make cajun seasoning.
Thaw mangoes/frozen fruit for 10-15 minutes.
Season fish; set aside.
Make sorbet. Freeze.

Get out all your remaining ingredients now. Even if you forget something, it's faster for me this way. If you have the memory of a flea, don't bother getting out everything. Just get out protein, starch & veggies.
*Boil water for pasta/ turn on oven for potatoes
Make sauce
*Add pasta
*Bake potatoesPrepare fish (while pasta is in oven).
*Prepare cous cous & keep warmPrepare vegetables while the butter is browning for the fish. You could sautee veggies in extra butter, then keep them warm while you make the fish in the same pan.

If you've glanced below, you've noticed that I don't use recipes. Do you need to look at a recipe? I swear by Epicurious.com which houses free free! Gourmet and Bon Appetit recipes. You can even have your own recipe box (I have 70 recipes in mine). Click on the "Food for thought" title link. I know that some form of these menu items above are on that site.

On heavy rotation in our household is Blackened Tuna, adapted from this Gourmet recipe for catfish. Make sure you increase the cooking time if using, as I do, a thick tuna medallion or tuna steak. I'm guessing 2-3 minutes extra per side. http://www.epicurious.com/recipes/recipe_views/views/12271I I cook it in a cast iron skillet, though a nonstick will do fine. Just make sure you cook the butter until golden/light brown bubbles appear before adding the fish, or the buttery taste might not come through. Oh, feel free to buy those pre-made blackening spices. Add just a pinch of sugar to the mix if it's not there already, so that the sugar will caramelize the tuna (browned with crispy parts).


I like serving this with a cooked vegetable, like green beans browned in butter or cooked in boiling 1/2 cup water and a vegetarian bouillon cube until bright green.

For starch and sauce, I do a number of things. I HAVE to make a sauce . All the West Africans know what I'm talking about, as we tend to like dishes that are swimming in something!

Starch, easy: cous cous, prepared according to package directions. Cous cous is the best for when you need a starch in 10 minutes or less. So are microwaved potatoes. You could also microwave red bliss or new potatoes or roast them in the oven. If you're doing the oven method, do that after you season the tuna, so you won't wait for them to be done at the end.

Kinda special dinner? Make mac 'n' cheese.

Sauce? For this go-round, I'll do a white sauce base with cream. R U vegan? Please remind me to post a tomato-coconut sauce with garam masala and sauteed vegetables for another time. If you don't do dairy, use olive oil instead of butter, and use vegetarian broth or vegan bouillon cube (or use chicken) with 1 1/2 cups water for 1 tablespoon oil & 1 tablespoon flour. It won't be super thick, but I like it like that.

Cream sauce: First, make a roux. Use a 1:1 ratio. If you use 1 tablespoon of UNSALTED butter, use 1 tablespoon of flour. Put butter into a pan, and after it sizzles, bubbles and it's turning dark yellow, add your flour. If you want to add fresh garlic, put it in now. Using a wooden spoon, stir the 2 ingredients until they make a thick paste. The color should be light brown. If you want to add fresh herbs, put them in now. Stir a little. Add cream, evaporated milk, milk, soy milk, bouillon cube and liquid, a can of tomatoes, chopped veggies, etc. until the sauce bubbles and gets thick again. If you're adding cheese, use very small pieces, either grated, finely chopped, or small chunks in the food processor and wait until you've turned off the heat. Dirty little secret: I use undiluted evaporated milk instead of cream quite often. Avoid lemon juice, vinegar, etc. if you're using this. Use lemon zest, lemon pepper or lemon extract, in a pinch.

What variation would I make? Anything goes, but I usually do cream (evap. mik), diced tomatoes, some of the blackening mix, and lemon zest.

This is also the sauce recipe for mac 'n' cheese. For 12-16 ounces of sauce (1 1/2- 2 cups), use about 1/3 cup of cheese. It doesn't take much. That's for basic cheese sauce.

For mac 'n' cheese, double the amount of cheese to 2/3 cup. Pour it over cooked noodles. Add 1/2 c. cheese, then put it in the oven for 15 minutes. This is for 350 degrees. If you already have something in, let's say, at 425degreess, reduce time to 9 minutes, etc. Remember, everything is cooked but the cheese; you just want people to think you struggled. I prefer to leave this uncovered in the oven.

Want to kill 2 birds with 1 stone? Make double the sauce & use one for mac 'n' cheese, the other for your veggies & protein.

For dessert, why not some mango sorbet? I recommend making this during the weekend, when you have more time. Or, make it on a nite you're not cooking. No need to buy it these days. Make more for less by buying frozen mango chunks from Trader Joe's, Whole Foods, or some Shoppers/Asian stores/Latino grocery chains.
Use 1 12-16-oz packet of frozen mango. Just make sure it's had 15 minutes to thaw, so it doesn't break a machine. Add to that some honey mixed in with lukewarm liquid--lime, mango & orange juices work well. You'll need the amount of honey you'd cup in a medium-sized hand and double the juice. If you are a sugar fiend, and you know it, use more honey. The key in this step is to have a syrup, not clumps of honey. Make sure your liquid is at room temperature. If it isn't heat it up. Avoid heating honey, as it changes the taste for the worse. Add grated lemon, lime or orange zest if you have it/feel like it.

Puree all of this in a food processor. If you use a blender, you'll have to thaw the fruit, puree it, freeze it till it's almost frozen, then puree it again. If it's a little hard to scoop out, then process it again. If there's no way you can get fresh or frozen mango, or if it's too expensive, use frozen peaches & some of the mango concentrate or nectar in the Latino food section. If you live in a place where there is no form of mango, move! Seriously, use frozen peaches & peach nectar.

If you just live for strawberries, use the same size package without the sugar syrup added.

Bon appetit!

Scratch & sniff beneath the surface: what is aromatherapy & how is it used?

Tami, I should have spelled out in my opinion (IMO). I corrected that.

How is aromatherapy used? The short answer is in many ways. Before answering that further, I'd like to say what aromatherapy is.

Again, I like the National Association for Holistic Aromatherapy's site. You can go there by clicking on the title.

In plain English, aromatherapy is intentional, informed use of extracted plant aromas for emotional and physical (and some add spiritual) healing and well-being.
How is aromatherapy used?
You can apply plant extracts, usually diluted essential oils:

• with a compress, with a massage or in a bath
• inhale them using steam, a spray or diffuser or candle/aroma pot
• diluted directly onto the skin on pulse points
• with salves/ointments, creams, mouthwash, oral tinctures (diluted droplets--you could use diluted cinnamon and mint as a breath freshener) and gel.

I referred to http://www.naha.org/methods_of_application.htm Plus, as many of you know, I always have essential oils around. Check it out!

Scratch and sniff beneath the surface: essential oils and pregnancy safety

According to the National Association for Holistic Aromatherapy, "chamomile oils, geranium, jasmine, lavender, neroli, patchouli, sandalwood, and ylang ylang" essential oils are safe to use during pregnancy. If you're pregnant and want to use aromatherapy, the site advises that you wait until after the first trimester.

In my opinion, only trust aromatherapy advice from licensed holistic practitioners and web sites ending in .org. Businesses have too much to gain by giving false or inaccurate information.

Food for thought: food fantasies

Isn't food a funny thing? We've transformed something we need into an art. Since I work in the environment, I often wonder why we don't positively transform our air! But that's another subject...

When I was in Peace Corps, we would torture ourselves with things we couldn't reasonably acquire, given our place and station. Why did we do this? I have NO clue. But I remember that I could forget the amoebas and mosquito bites for a while and just float on this cloud of comfort and longing. It was always ephemeral; for me, those self-induced hallucinations shouldn't last. Otherwise, dissatisfaction and its henchman, disillusionment, would quickly set in.

And you know what? Those food fantasies made me a better cook. I learned to make caramel corn, grasshopper pie, sweet and sour pork, ketchup, beer-battered onion rings, yeast rolls, exotic bread puddings, and, like, 50 types of chutney. Basically, I focused on things I could make, and by the end of my service, I had a host of foods I loved and prepared like it was nothing. Fantasy became reality. Whoa!

Welcome and Introduction to SATOWTL

All my life, it seems, I've had ESP. No, I can't see auras, or know where to find someone's cat, but I can sniff things out and taste things beyond most people's cares or capabilities.

When scents or tastes are all aligned properly, it is the olfactory or gustatory equivalent of a symphony, a harmony, a balance. When they are bad or off, it's an invisible, often lingering menace. So, in growing up with heightened sensory awareness, I've been cooking and doing perfumery more and more.

Neither one is my profession, but there's no doubt that I love both and would do either cooking or perfumery beyond a hobby if I didn't already have a good job that I like. That doesn't stop me from daydreaming about perfumes or food combinations, especially the former. If I had to pick either cooking or perfumery, I'd pick perfumery, since cooking already has a bigger following. It also seems that perfumes have yet to be deconstructed so that the average consumer could make educated decisions, so perfumery scores extra points on that front, too.

How should this work? Well, I definitely want to hear from others with extra-sensitive palates and nose bulbs. I also would like to trade recipes (really food combos and preparations, since I don't use measuring utensils often) and scent combinations.

I guess I should mention that squeezed in our apartment, I have 120+ essential and perfume oils. I've also started hawking personalized perfumes based on eating/lifestyle habits, scent affinities (what smells good to someone) and scent wardrobe (what scents a person already wears + I include what people would wear if price were no object).

So, if this interests you, please post something, whether it's a question, a comment or information. I'll answer questions, and throw in my two scents when asked. A few times a week I'll put up some "food for thought" and "scratch and sniff beneath the surface" updates and some links.

Thanks.

Sonia Kassambara