GOOD GOURD. Winter squash comes in a wide range of shapes, sizes and tastes.
Acorn & Butternut – 2 favourites
It’s always fun to incorporate a new variety into your winter menu. No matter which gourd you gravitate toward, make sure that it is heavy for its size, with taut skin and no soft spots or cracks.
Low-calorie winter squash contains an impressive slew of nutrients, including potassium, magnesium, vitamin C, fibre, and beta carotene. Beyond its function as a potent antioxidant, beta carotene can be converted to vitamin A in the body to boost immunity and eye health. A recent study also found that higher intakes of beta carotene could help reduce the risk for atrial fibrillation, a potentially dangerous irregular heartbeat.
Pecan Squash Butter
Ridiculously Easy Recipe:
Use this healthy & heavenly spread on your morning toast, slices of apple, or pieces of dark chocolate.
2 cups (500 ml) pecans
2 Tbsp (30 ml) melted coconut oil or other oil of choice
2 Tbsp (30 ml) honey
1 Cup (250 ml) squash puree
1/2 tsp. (2 ml) cinnamon
1/4 tsp. (1 ml) nutmeg
Place pecans, oil, and honey in container of food processor or high-powered blender and blend on high until mixture becomes creamy, about 2 to 5 minutes, depending on the machine you are using. Wipe down sides as needed during blending. If mixture is not becoming smooth enough, add a little extra oil to help smooth it out.
Place squash, cinnamon, and nutmeg in container and blend until smooth. Store in refrigerator for up to 2 weeks. Serves 12
Selecting a Squash:
Acorn This guise of squash gleans its name from the tree nut it resembles and has mostly dark green skin, with yellow-orange flesh that has subtle taste notes of black pepper and hazelnuts.
Try it: Roasted acorn halves are perfect for stuffing with various grain salads. Adorn acorn slices with syrup reduction sauces, such as balsamic or pomegranate.
Buttercup This squash has a hard green skin with creamy orange flesh and turbanlike shape. It’s one of the sweetest tasting varieties.
Try it: Buttercup’s natural sweetness is a welcome addition to soups and other purées, such as baked goods or dips.
Butternut Hourglasslike butternut is blessed with a silky texture and taste reminiscent of sweet potato bathed in butter.
Try it: Roast or steam into cubes for a nutritious and tasty addition to salads, frittatas, and tacos. Or mash it and use as a stuffing for ravioli, a spread for sandwiches, or even as a pizza sauce.
Delicata The oblong delicata has a pale yellow skin and is not too shy to show off its green strips. The pulp is creamy and tastes a bit like a love child of corn and sweet potatoes.
Try it: Slice in half lengthwise and use as a squash boat for all sorts of stuffings. Roasted slices with a butter maple syrup glaze will quickly turn into a favourite winter side dish. Unlike other squash, delicata’s thinner skin is edible once cooked.
Hubbard
This giant of the squash world is available in blue-grey, green, or orange-red varieties, all with warty skin and grainy, mildly sweet flesh.
Try it: Cut into cubes and string onto kebab skewers or toss with other seasonal items such as parsnips and rutabaga for a roasted vegetable medley.
Spaghetti Watermelon-shaped with golden yellow rind, this squash is aptly named—once cooked, the flesh pulls apart into slightly nutty, spaghetti-like strands.
Try it: Toss strands with pesto or top with meat sauce for a twist on pasta night.
Taken from alive – Canada’s Natural Health and Wellness Magazine.
Does it seem to you like weight-loss tips sometimes change on the regular?
The bad guys
Yeah, it can be a little overwhelming. But the good news is that there are some diet strategies that are irrefutably backed by science…which means there’s at least some sort of solid base for those of us feeling like we would like
to shed a few pounds.
3 Weight-Loss Lessons that Actually Work, According to Science
Forbescame up with a list of six of them, but these three to be especially intriguing.
Diet matters more than exercise. This isn’t to say that working out doesn’t matter…it does! But when it comes to weight loss, specifically, according to Samuel Klein, MD: “Decreasing food intake is much more effective than increasing physical activity to achieve weight loss. If you want to achieve a 300 [calorie] energy deficit you can run in the park for 3 miles or not eat 2 ounces of potato chips.” Experts say that it’s easy to binge after working out, so you end up taking in more calories than you had burned.
There’s no combination of foods that will magically make you lose weight. Low-fat, low-carb, vegetarian, no-sugar…experts say that it basically doesn’t matter what diet you follow, because there’s no real evidence that one particular diet will work better with your own metabolism. Basically, they say: Any diet will work if you follow it.
One calorie equals one calorie, even if it’s made up of nothing nutritious. Experts point to Mark Haub from Kansas State University, who lost 27 pounds eating nothing but junk food on the “Twinkie Diet.” Says Marion Nestle, Ph.D.: “A calorie is a calorie no matter what it comes from. You can gain weight eating too much healthy food as well as unhealthy. From the standpoint of health, it’s better to eat your veggies…. It’s just a lot easier to overeat calories from junk food than healthy food. But it can be done.”
What do you think of these weight-loss lessons?
Would you even consider something as crazy as a Twinkie Diet?
Does anything surprise you?
**Don’t miss listening to “Transforming Health” with host BradKing for the most evocative and informative up-to-the-minute interviews with leading health professionals – Live every Wednesday @ 12PM-PST/3PM-EST on VoiceAmerica.com – #1 internet radio station in North America.
Literally….with Tarte’s LipSurgence™ collection. What is it? A hybrid between a stain, a gloss and a rich balm, these non drying lip tints deliver sheer color while keeping lips hydrated and refreshed. Best thing – the award-winning tint is goofproof. That’s because they go on like a lip gloss, stay on like a stain and hydrate like a dreamy balm. Added bonus: no pencil sharpener required. What’s not to love?
You don’t have to be a vegan to carry off faux leather.Last week I came across these bags in a little Parisienne style boutique in Vancouver and thought they were made of leather. The salesgirl informed me that they’re all made from recycled non-toxic vegan style leather. Not only that but these sensible fairtrade bags from Canadian company Lavishy are designed in Toronto and retail reasonably from $65 – $105. I liked the prints and neutral go-with-anything style background.
Features:
From their first ever unisex Viaggio collection (Italian for Travel) this messengerbag is fully padded and doubles as a laptop bag.
Made with certified toxic free & Eco-friendly durable vegan leather, this bag features beautiful prints both front, back and inside. Zipper pocket at the back of this bag will help you safely carry your wallet and important documents like passport close to you to reduce the trouble with pickpocketing.
Under the flip-open cover, the body of the bag is safe guided by the zipper closure. There is another zipper pocket front compartment on the front under the flip-open cover.
This bag also features a giraffe at the back with an antique map of Africa.
Measurement: 33 x 24.5 x 10cm / 13 x 9.6 x 3.9inch.
Available at: Meuse boutique -2005 West 4th Ave., Vancouver 604.558.0712
PICTURE THIS: you throw everything into a pot — go run errands or even go to work for the day — and return to a perfectly-cooked dish. This is the beauty of a slow cooker: no hovering over a stove necessary.
Limited oven space? Cooking dishes in a slow cooker frees up space for roasting or baking pre-dinner parties. You can adapt most traditional recipes for use of a slow cooker — just make sure to get the dust off first.
How to Adapt a Recipe to a Slow Cooker
For starters, when selecting recipes to transform, look for buzz words like braised or slow-roasted, or soups and stews. Most recipes that require finishing in the oven or any sort of baking make for great slow cooker candidates. That being said, you really can make anything in a slow cooker: pulled pork, soups, chilli, even yogurt. Get creative and experiment with your favorite recipes (you can find many online) while following these simple guidelines.
Prep your ingredients!
As always, make sure to chop all your ingredients uniformly — so that they cook evenly.
Meat: You can use any type or cut of meat; however, tougher, cheaper cuts of meat work best. We recommend browning meat and draining away excess fat prior to adding to to slow cooker.
Chicken: Be weary of the cut of meat you are using — for instance, boneless chicken breasts take 2-3 hours and bone-in chicken breasts take 3-4 hours. The best cuts of chicken to use are chicken thighs, bone-in breasts, and drumsticks and wings, as opposed to boneless cuts.
Vegetables: Fresh will turn out better than frozen.
Rice: Pre-cook rice or par-boil. (And in their cookbook solely dedicated to slow cooker recipes, America’s Test Kitchen; recommends buying pre-cooked rice.) Personally I would just make a side of rice – it’s easy enough to do this and just add it to the recipe.
Aromatics: Sauteing onions and garlic prior to adding will help bring out the flavor.
Strategically place your ingredients within the pot.
For soups and stews put vegetables on the bottom and sides of the slow cooker and place meat on top. Then, add your liquid.
Any liquid required for a recipe should be halved; for most (non-soup or stew) recipes 1 cup of liquid is enough (and make sure to season in proportion with your reduced liquid). Alternatively, if a recipe does not call for any liquid, add at least 1/2 a cup of water or broth. If you’ve by accident over-added liquid, simply leave the top of the slow cooker off and let it evaporate.
Regardless of the sequence in the original recipe, add these ingredients in the final 30 minutes of cooking:
Herbs and spices — reduce the amount of seasoning or use whole herbs
Dairy — be careful as dairy can separate
Quick cooking vegetables like peas, corn or greens
Rice and pasta
Seafood
Practice safe slow cooking!
Bacteria grows over time and likes lower temperature environments. CooksIllustrated says the key is to get the temperature up to and past 140 degrees (the temperature in which bacteria cannot grow) as quickly as possible. Be sure to use a thermometer when applicable.
Cooking Time – If your recipe requires a certain amount of time in the oven, it will require a longer cooking time in the crock pot. As a general rule, 1 hour of cooking at 350 °F equals 6 to 8 hours on a low setting or 4 to 6 hours on high.
Photos by James Ransom
This article originally appeared on Food52.com: How to Adapt a Recipe to a Slow Cooker
All good things must come to an end. Like the self indulging 80’s! Too bad if you weren’t around to experience it – there’s never been anything like it since. But maybe that’s a good thing. Thank goodness there was no instagram!
All photos by Fan Zhong – Take out your check because this culture is Expensive.
The nightclub known as “Area” was of its own time, but also way ahead of its time: there was a convergence of art, music, performance and fashion – where the only constant was change. That was then.
With three bars, a shark tank, and a swimming pool the downtown imaginarium known as “Area” welcomed all manner of wildlife, from Andy Warhol and Jean-Michel Basquiat to Madonna and Grace Jones to Marc Jacobs and Calvin Klein to the chameleonic Bernard Zette, a man who might arrive on any given night as a mermaid or, say, Anne Frank.
The bathroom was its own special club within the club, an orgy of anonymous sex and a wildly eclectic marketplace (condoms, chicken sandwiches, or Comme des Garcons jackets could all be had at cost), the whole scene powdered faintly in white. It was, after all, the ’80s.The nightclub-as-art-gallery that came to define the creative hedonism of 1980s New York, was resurrected for a single night last Tuesday at the Hole Gallery on the Bowery. The occasion was a new book, “Area” a 368-page homage (Abrams) to the over-the-top thematic parties that took place during the club’s storied 1983-to-1987 run.
The sidewalk was crammed with kooky artists and well-dressed celebutantes, craning their necks to get a glimpse of “Invisible Sculpture,” a piece by AndyWarhol that consists of a pedestal and a wall label. Inside, a sweaty mass of latter-day club kids and downtown royalty squeezed past a Barbara Kruger mural, brushed up against naked dancers and jostled for cocktails served in faux Campbell’s Soup cans.
The show was curated by Jeffrey Deitch and others, including the Area alums Eric Goode, Jennifer Goode and Serge Becker. It was also Mr. Deitch’s first exhibition after leaving the Museum of Contemporary Art, Los Angeles, and the party not only evoked the sybaritic spirit of the club, but also the fashionable scene cultivated by his gallery in the 1990s and early 2000s.
In addition to Warhol and Kruger, the show had rare works by Jean-Michel Basquiat, Francesco Clemente, Kenny Scharf, Keith Haring and others art stars of the 1980s — many created originally for Area. A row of nonworking toilets was also installed, prompting plenty of knowing chuckles and Instagram moments. (The exhibition ended November 10th).
Calvin Klein and Tommy Street with an owl.
At one point Calvin Klein showed up, standing before a wall of Ronald Reagan posters created for a Hollywood party in 1984. “It was a different experience every time,” Mr. Klein said of the club, as he made his way for the exit. “You never knew what to expect. It was such a creative moment.” For some, the night brought back some of the debauched silliness of 1980s clubbing. Mirrored surfaces were dusted with fake piles of cocaine. Scantily clad performers simulated copulation. Drunken partygoers rolled around the floor.
Mr. Goode, who owns the Bowery and several other boutique hotels, surveyed the scene from a corner. “The late ’70s and early ’80s were a very special time in NewYork,” he said. “It was a think tank of artists. The city was very lawless.” He contrasted that to Mayor Michael R. Bloomberg’s gilded age, when community boards, night-life task forces and real estate prices have dampened the city’s creativity. Places like Area, he added, “would be impossible to pull off today.”
“We opened Area never expecting it to last,” writes Eric Goode in the preface to the new book Area: 1983 – 1987 ($75, abrams.com), an exquisite oral and pictorial history of the legendary—though short-lived—New York nightclub.
Over its four-year run, the warehouse space was made over anew approximately every six weeks: from its opening theme of “Night,” during which a masked welder lit up a dark dance floor with showers of sparks to a later incarnation called “Gnarly,” with a platoon of drag racers and nude bikers screeching across the 13,000 square foot space.
They don’t make em like they used to!
Taken in part from the New York TimesFashion & Style
When does a dog become too old to learn something new?
The answer is NEVER!
Not only is your old dog capable of learning, it is crucial for his mind and body to continue to learn. Whether you have a puppy or a geriatric dog, it is important to keep them stimulated. Dogs, like people, need to use their brains in order to keep sharp.
Sometimes I think our old dogs get depressed and senile simply because we are not providing them with enough stimulation.
Like puppies, an older dog may have a shorter attention span and take a little longer to learn a new command, but it is never too late for your dog to learn.
As our dogs get old, we fall into a rut. We begin to exercise them less because they can’t keep up and their bodies are arthritic and creaky. Instead of getting up early and getting ready for a walk, our dogs are happy sleeping in and wandering about the house.
Veterinary behaviorist Dr. Lore Haug says “A lot of old dogs get what I call, “shrinking world” syndrome. Their owners get into a rut with them; they start walking the dog less, they don’t train the dog or teach him tricks. The dog doesn’t get as much stimulation and enrichment-maybe they stop taking the dog to the dog park-and there is a significant decline in mental and physical challenges.
Imagine an 80 year old person who never gets out, reads, or really has anything to do but sit or sleep all day. Humans that are the most active physically and mentally age the best. Dogs that are physically and mentally stimulated also age with dignity and grace.
How You Can Help!
Remember no dog is ever too old to learn! If your dog’s learning seems a little slower, understand that his attention span may be a little slower. Get a book on teaching your dog tricks and get started!
Swimming is one of the best exercises for aging bodies and joints. If your dog likes to swim, frequent the water and let your dog get some exercise.
Even if your dog can’t walk very far; take him for a daily walk to stimulate his mind and keep his muscles stimulated. Muscles atrophy if not used regularly, so help your dog stay as strong as possible for as long as possible.
Use mentally stimulating toys. I love putting my senior dog’s food in a Buster Cube and let him wiggle and wobble the toy around to get his food out at night. This “play” is a lot more stimulating than eating from a sterile bowl.
Old dogs also like to utilize their noses with games. Senior dogs often lose some hearing, and their keen sight, but their noses are often still quite capable of finding hidden toys and treats.
It doesn’t matter how old your dog is 4 months, 1 year, 3 years, 8 years, or 15 years old he still needs exercise and mental stimulation!
The older he gets the better he gets (like a fine wine) and the more he needs your love and compassion to help him (his body and his mind) age gracefully!
Rejeneril will be the best investment you will ever make for the health of your aging pet – GUARANTEED! Check it out at link below:
And I have a good imagination! Have you heard about the prediction – there may be a global wine shortage? This is ridiculous is it not? While I’m thinking it can’t be right it does tend to worry me a little bit.
A PERFECT picnic – Russian River Valley Pinots – all excellent!
According to Morgan Stanley research there are one million wine producers worldwide but not enough product to keep up with demand. Are we drinking that much? According to the CEO of ‘two buck chuck’ we shouldn’t freak out about this apparent wine shortage.
I’d have to take many prisoners & store them somewhere.
No day week is complete without a nice relaxing glass of wine…
While I’m no wino I do enjoy a nice glass before making dinner, while cooking, with dinner and sometimes after. I mean, think about it… in a world without wine:
I’d have to cook while drinking martinis – then what would dinner turn out like?
Napa Valley would just be hot
Cheese would be lonely
High school reunions would be unthinkable
A night at home watching reruns of Sex and the City would be spent drinking… water
Dinner with friends would end as soon as the bill came
We’d all realize how totally uninteresting we really are
People would have to switch to drinking bourbon and the like (yuck!) but maybe I should start developing a taste – just in case.
Can you even imagine? Well, until that day let’s all sit back and enjoy a nice glass of pinot.
Taken in part from Christiana’s article for Garance Doré.
**Trader Joe’s Charles Shaw wine — infamously known as “Two-Buck Chuck” — is no longer two dollars after an impressive 11-year run.
The California-based grocery store is officially “upchucking” the cost of its Charles Shaw wine, made largely from California-grown grapes and offered in a wide array of red and white varietals, including Cabernet Sauvignon, Chardonnay and Merlot. But if you think the days of cheap after-work indulgence are gone, however, don’t rush to drown your sorrows: the price is only going up about 50 cents – retailing at $2.49.
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