Wholesome Habits, Profound Pleasures

JUST DO IT; Live Longer JB Berns Style

2010-02-12T07:35:00.000-08:00

Written by Kristin Larmore, Web Editor (from Relatemag.com)

Did you know some continuing research shows eating foods in particular combinations can actually make your body healthier? Weird, right? It’s something called trophology, and it can actually lead to better digestion and less bacterial growth in your digestive track.

Read these tips from Do It or Age Quickly- 60-Second Practices to Live Better, Stronger and Longer by wellness expert JB Berns, a guy who knows his stuff about how to stay healthy. A martial arts expert, he designed the Jackie Chan CableFlex system for at-home use and created DVDs such as Rehab Your Body at Home, Deante Modern Dance Workouts and Kids Bound. Sure, many of us are still young and far from worrying about aging. But all ages can benefit from this idea of trophology!

Protein:
•Protein + acid: Don’t eat concentrated proteins and acids together.
•Protein + fat: Don’t eat concentrated proteins and concentrated fats at the same meal.
•Protein + protein: Only eat only one concentrated (major source) protein at each meal, and keep to one serving. For example, you don’t want two types of meat or eggs and meat
•Protein + starch: Don’t eat concentrated proteins like meat, fish, eggs and cheese and concentrated starches like bread, potatoes and rice together
•Protein + sugar: Try not to each them at the same meal
Starch:
•Starch + acid, starch +sugar: Keep starch consumption separate from acid and sugar consumption.
•Fruit: Eat it by itself or don’t eat it at all
•Milk: Switch from homogenized or pasteurized to raw milk products
Check out Berns on an NBC news segment here. You’ve got to see this! He talks about his book- 60-second activities you should do every day to help you live a longer, stronger life. Examples?

1. Sleep on your back or on your RIGHT side in fetal position with your organs facing up

2. Breathe deeply 10 times before you go to bed, 10 times when you wake up and 10 times during the day to relieve stress

3. STRETCH.

Now watch the video to see more.

View more news videos at: http://www.nbcnewyork.com/video.

Is There Any Point?

2010-01-22T09:04:00.000-08:00

Sometimes, I wonder if there's any point.
Is there any point in looking for a full-time job?
Is there any point in even making an effort with the two jobs I do have?
Is there any point in working my butt off without any guarantee it's going to pay off?
Is there any point in having this blog?

I want a purpose, a motivation to continue on, something to work toward. I work so hard and don't receive feedback, positive or negative. I apply for positions but don't get so much of a "thanks for applying." I write, write, write but never know if anyone is reading. I'm constantly discouraged.

But I have to keep going. I have to believe that someone is reading, that someone out there will see my potential and give me a chance. I have to believe that despite this difficult predicament I have been in for almost a year now since my walk across that stage, there's a reason for it. If I was meant to find a career by now, I would have. If I was meant to move away to some faraway city and work for some big-time publication, it would have happened for me. My time is coming. I don't feel it yet, but I have to believe it's coming.

Acai Diet, Supplements: What You Should Know (Chickspeak.com)

2009-11-08T10:15:00.000-08:00

October 25, 2009 by Kristin Larmore

We now better understand the benefits and risks associated with pomegranate supplements, but what about acai? The dark purplish bluish fruit has drawn some serious attention in the past few years; whereas in the past, Brazilians were enjoying it in the far-off reaches of the Amazon rainforest.

Apparently, acai has become even more popular this year, as Dr. Nicholas Peritonea deemed it the top “super food” of 2009. Since then, we’ve seen this fruit from the Amazon featured on the news and on shows like Rachael Ray and Oprah, with Oprah trying the diet herself.

And research certainly shows the fruit seems to have some wondrous benefits, including those good old antioxidants, along with vitamins and metabolic enhancers. Not to mention, acai is great for your intestinal tract, cleaning out toxins to support colon regularity. And one of the biggest things people like about it in this stressful, sleepless time is it claims to provide a serious energy boost.

Agro Labs dietary acai daily cleanse supplement claims, “Feel lighter, slimmer, free to move and energized. NO bulk, bloating or discomfort.” The bottle advertises the product contains pure young green coconut water, green tea, aloe vera, hibiscus and ginger. The ingredient list boasts a “proprietary super cleansing blend” with 18 grams of acai juice, as well as green tea, artichoke, senna, cascara and bearberry leaf extracts.

Despite media attention and advertising by some of our favorite celebrities, does it really work?

Like any other diet or supplement, it probably largely depends on the body. It might have great effects on one person, but might have no effect on another. After a recent review of acai berry products, CNN said most of the products didn’t have much of an effect, while a few select ones were highly beneficial, namely Acai Fit, Acai Elite Blast and Acai Slim. They recommend purchasing all three to see which one works best for you. Spokeswoman for the American Dietetic Association Keri Gans also cautioned not to depend on random Internet acai products.

And as always, consult a physician. The main concerns are currently just taking the recommended amount and not a bit more or solely using a supplement for a nutrient source.

“Do not use if you have or develop diarrhea, loose stools or abdominal pain because senna and cascara sagrada may worsen these conditions and be harmful to your health. Consult your physician if you have frequent diarrhea or if you are pregnant, nursing, taking medication or have a medical condition,” Agro Labs’ daily cleanse warns.

And remember- as in the case with pomegranate, large amounts of antioxidants aren’t always positive if you’re only getting them from one source. As that old saying says, “variety is the spice of life”- and also for your health! There’s no liquid dose or pill that’s going to ensure a perfect body or slim figure on its own, so it’s never an excuse to stop exercising and eating right. Get your fruits, grains and vegetables, too, for those delicious antioxidants!

Still, the research continues. Even the experts don’t know everything for sure.

Kristin Larmore is a recent Journalism graduate. She loves super fruits like pomegranates, blueberries and acai, but doesn’t personally believe in any dietary supplement aside from a multivitamin because it provides a variety of nutrients and not just one type.

Pomegranate Dietary Supplements: Can You Ever Get Enough? (Chickspeak.com)

2009-11-08T10:11:00.000-08:00

October 16, 2009 by Kristin Larmore

Ah, that complex matrix of shiny, ruby red seeds with a pop of sweetness, yet a burst of tang. For some, pomegranates are just so utterly irrisistable. And with what doctors and scientists are telling us, they’re also guilt-free.

As the years go by, more and more research is developing about the positive and negative effects of pomegranate dietary supplements and the blend of substances found in the fruit.

So what can a pomegranate supplement do for you? It’s all about the antioxidants! Agro Labs’ 100% natural Naturally Pomegranate dietary supplement indicates this super fruit has two primary contributors.

Punicalagin: Punicalagin is a tannin that is now linked to the presence of antioxidants in a pomegranate. ”Recent university research has shown that this tannin punicalagin contributes significantly to the powerful antioxidant activities found in pomegranate and have been identified as the active compound responsible for maintaining and promoting optimal cardiovascular health,” according to Agro Labs.

Resveratrol: This is simply the powerful antioxidant also contained in red wine, minus the alcohol of course.

These antioxidants not only support cardiovascular health and strengthen your body’s defenses, but also neutralize cell damaging free radicals. Other research indicates the fruit can help heal dry skin, unclog arteries, reduce high blood pressure, alleviate tumor severity and curb weight loss. There’s no doubt about it; pomegranates are definitely good for you.

But this doesn’t answer the most important questions: Does consuming huge amounts of antioxidants or a fruit like pomegranate actually prevent disease and health issues? Are dietary supplements the way to go? After all, a serving size (only two tablespoons) of Agro Lab’s pomegranate supplement contains the antioxidant equivalent of the pulp of 15 pomegranates!

Is too much of anything, regardless of health benefits, a bad thing?

Researchers’ stand on this issue seems to continue to vary. A series of studies in the 1990s testing the effectiveness of antioxidants in large doses found the supplements actually increased risk of disease in some cases. Scientists disagreed on the conclusions made through those studies. However, a singular conclusion seems to remain: it is a combination of antioxidants working together, not one standing alone, that contribute to health, according to the George Meteljan Foundation.

The problem with always seeing antioxidants as “good” is that they have the potential to be prooxidants, meaning they can have the opposite effect in the body. Antioxidants serve to lend compounds an extra electron to neutralize reactivity in free-radicals, as electrons need pairs. When compounds are reactive, they can damage the wall of a blood vessel or cell membrane.

Once antioxidants give their extra electrons away, however, they are then uneven, too; they no longer serve the same helpful purpose, the Foundation indicates.

This is where the need for a variety of antioxidants comes in; the minute one antioxidant loses its electron, it needs to find another antioxidant to lend it an electron. And this sort of “ping pong like” effect continues throughout the body, so you need that teamwork to ensure your body’s health.

The dietary supplement’s bottle does say, “These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.”

So there you have it. Though there are some good things at work in pomegranates and pomegranate supplements, they can’t promise a disease-free life alone. Therefore, “It’s a mistake to think about antioxidant supplements as a kind of ‘insurance program’ or ‘safety net’ where we’re just building up our army of ‘good guys.’”

Once again, it’s all about balancing our antioxidant sources.

“You don’t get the complete antioxidant team when you take a dietary supplement, no matter how high in quality. Nor do you get the complete antioxidant team when you eat processed foods with artificial flavors and colorings in place of natural flavonoids and carotenoids. It takes a whole, natural foods diet to provide you with complete antioxidant teamwork,” according to the George Meteljan Foundation.

So don’t depend on one singular nutrient to salvage your health; there are no guarantees here.

Kristin Larmore is a recent graduate of Appalachian State University who is very interested in nutrition research, good and bad, surrounding super foods. She loves enjoying a good pomegranate when they’re in season, but has never bought the juice because of the price tag.

Photo from http://www.ayurvedictalk.com/wp-content/uploads/2007/05/pomegranate.jpg

Spicy Scent of Pumpkin Indulgences Compliment Autumn Air - Chickspeak.com

2009-10-09T23:23:00.000-07:00

October 9, 2009 by Kristin Larmore

That crisp, cool wind hits, along with the gradual floating of crunchy leaves in the air: yep, the smell of fall is in the air. Once I embrace this all-too-infrequent coming of fall, my nose is simply searching for those spicy inside scents, from candles to air fresheners to food, to compliment it.

The aromatic drifting of nutmeg, cinnamon, baked apple, allspice and ginger brings back memories of warm kitchen mornings and evenings, Halloween preparation and Oktoberfest. And pumpkin incorporates and compliments all of these flavors so well that it has become a staple for the average household. The anomaly is the richness and enduring strength of tradition; we never seem to tire of that plump, off-the-vine taste. Year after year, we still return to it.

Pumpkins actually date back to somewhere around 5500 B.C. in Mexico, where seeds resembling pumpkins were found. The name “pumpkin” comes from the Greek word “pepon,” which means “large melon.” After translations by the French and English, American colonists eventually adopted the term we use today.

Before the coming of the Pilgrims, however, pumpkins were part of the common diet and mat making practices of Native Americans. Our Thanksgiving pie favorite is believed to have started when the American settlers cut off the pumpkin top and scooped out the insides to fill it with milk, spices and honey. This culminated in a bake on the dying coals of a fire, according to pumpkin-patch.com.

Try these three delicious recipes to cure your pumpkin fix. Of course, you can get more complicated, but the beauty of using pumpkin is the effectiveness of simplicity. I share the first two recipes because they’re ones I’ve made over and over, ones that are a big hit. The first one originated from a small but fancy winery in the NC mountains that offered hors d’oeuvres. The second one has been in my family for years, submitted to community and church cookbooks. The third, however, is more of an indulgent, sweet sensation taken from pumpkin-patch.com.

Pumpkin Dip

1 16-ounce can pumpkin

1 8-ounce package cream cheese

1 box confectioner’s/powdered sugar

1 teaspoon ginger

1 teaspoon cinnamon

½ teaspoon allspice

1 bag fresh gingersnaps

Directions

Mix the pumpkin and cream cheese with an electric mixer until smooth. Then, add spices and follow with the powdered sugar, stirring in gradually. Dip in ginger snaps and enjoy! It’s best if chilled.

Pumpkin Bread

1 16-ounce can pumpkin (about 2 cups)

1 cup oil

4 eggs

3 ½ cups flour

3 cups sugar

½ teaspoon baking soda

1 ½ teaspoons salt

1 ½ teaspoons ground allspice

1 ½ teaspoons nutmeg

2 teaspoons cinnamon

1 cup chopped nuts (optional)

Directions

Preheat the oven to 325 degrees or 350 degrees, depending on your oven heat. Combine the pumpkin, oil and eggs. Sift together the dry ingredients. Combine the two mixtures, blending thoroughly. Pour the batter into two greased 9×5x3-inch loaf pans and bake for one hour. Add cup of chopped nuts to the batter before pouring it out of the bowl, if desired. Men apparently love this, so try something new for that special guy in your life, whether it be your brother, dad, boyfriend, husband or even just best friend.

Pumpkin Cheesecake

Crust:
1 1/2 cups graham cracker crumbs
1/3 cup butter, melted
1/4 cup sugar

Cheesecake:
3 8-ounce packages cream cheese, softened
1 cup sugar
1/4 cup packed light brown sugar
2 eggs
15 ounces pure pumpkin
2/3 cup evaporated milk
2 tablespoons cornstarch
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg

Topping:
2 cups sour cream, at room temperature
1/3 cup sugar
1 teaspoon vanilla

For crust:
Combine graham cracker crumbs, butter and sugar in medium bowl. Press into bottom of 9-inch spring form pan. Bake in 350 degree oven for 6 to 8 minutes. (Do not allow to brown). Cool on wire rack for 10 minutes.

For cheesecake:
Beat cream cheese, sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg. Beat well. Pour into crust. Bake at 350 degrees for 60 minutes or until edge is set but center still moves slightly.

For topping:
Combine sour cream, sugar and vanilla in small bowl; mix well. Spread over surface of warm cheesecake. Bake at 350 degrees for 5 minutes. Cool on wire rack. Chill for several hours or overnight.

Kristin Larmore, a recent Journalism graduate, loves making pumpkin bread during the fall. Her favorite scents to smell while working at Pier One Imports are the apple cobbler, ember and autumn spice cake. However, she has never been a fan of pumpkin pie.

Photo from http://nowmorethanever.files.wordpress.com/2008/10/pumpkin_cheesecake_7034.jpg

Watch Your Level of Sensitivity and Avoid Hurtful Situations- Chickspeak.com

2009-10-05T22:09:00.000-07:00

October 5, 2009 by Kristin Larmore

Let’s say someone, it doesn’t matter who, isn’t all too interested in what you have to say or doesn’t make time to see you at all on a particular Friday evening.

Ouch…right? Well, it just depends.

If this is one case out of many, you’re probably being way too sensitive. After all, oversensitivity leads to over thinking; and over thinking leads to needless anxiety and even low self-esteem.

It’s tough to deny; we all probably do it at some point or another. Sensitivity, in itself, is a key element of any healthy relationship, romantic or not. The better we can relate and lend an ear to another, the stronger our emotional ties can become. But everyone can get a little too in touch with their feelings at times. Here are some situations you might find yourself in on a regular basis.

Situation one

Your boyfriend comes over to see you, but he’s distant and quiet. You try to talk to him about your day, but he’s sticking to one-word answers and staring off into space. He’s totally disinterested.

This is the point where you should attempt to find out the root of the issue. If he’s not typically this way when he’s around you, maybe his behavior has nothing to do with you. We females naturally internalize his lack of response or enthusiasm as “He doesn’t like me” or “I did something wrong.”

This is the biggest mistake we can make. Ask him how his day was or how he’s feeling, and you’ll either discover the root of the issue or he’ll say he doesn’t want to talk about it. Respect his response, and patiently wait until he’s ready to talk. After all, you’ve had bad days before, too. And I’m sure your man heard about it.

Situation two

Your boyfriend breaks up with you unexpectedly, and never really gives you much of a reason.

Unfortunately, all of us will probably experience as least one rejection or “dumping” in our life. It’s a necessary experience that opens our eyes to the realities of dating and eventually helps us grow in security and confidence. In this case, it obviously seems personal. He’s not just having a bad day. He really doesn’t want to be with you, and that might be a slap in the face at first.

But in the end, it’s most likely not because you didn’t have a perfect figure, fussed at him occasionally or made mistakes. It’s about his insecurities in the relationship- his struggles, fears and doubts. Remember, he’s the one who wants to break up, not you. So let him go without a fight, without doubt, and don’t engage in hours of worthless self-abuse for something you didn’t do or didn’t say. Though sensitivity is the immediate reaction on your part, he’s not sitting around thinking about you after he walks away. So, respond with the same insensitivity in this case.

Situation three

Your friends promise you they’re going to come to your birthday party or get-together, but they never show and never make a phone call. Or, they call at the last minute.

This is something one must deal with her entire life. This classic situation requires a constant refocus on the motives behind this type of behavior so as not to feel hurt. Even my mother experiences this with women in their forties and fifties, and she searches for affirmation and encouragement from me, even as a much younger woman.

Maybe it’s because they’re tired and just want some alone time or special night with their significant other. Or maybe they got distracted and forgot. C’mon now, is it really because they don’t “like you?” It’s doubtful. Perhaps it’s not about their opinion of you, but a matter of poor manners or a lack of personal organization on their part. And if they lie to you about their plans, it’s possible they’re just afraid to hurt your feelings. Regardless, you don’t want them there if they don’t want to be there, right?

The first step is always to step back and put your particular situation into perspective. It’s not always easy when you’re personally involved, but ask the help of a well-grounded and possibly older friend who has been there. Ask, “Am I taking this the wrong way?”

But what if a person makes a derogatory comment directed solely at you? What’s the appropriate reaction? They might be making it personal, but don’t give them the luxury of knowing you’re peeved or offended. Simply brush it off your back like a little fly you barely noticed. It’s inevitable you’re going to disagree with people, so accept it now and be prepared for disagreement, especially if you’re more on the opinionated side.

An annoyed Kathleen Kelly played by actress Meg Ryan said in the film You’ve Got Mail, “And what’s so wrong with being personal, anyway? Whatever else anything else is, it ought to begin by being personal.”

We females thrive on being deeply connected and emotionally close. When someone denies us of that feeling, it shrouds us in doubt and concern.

Remember this, ladies. Sometimes, “It’s not personal. It’s business,” as Tom Hanks’ character Joe Fox says. In regard to men especially, they don’t make other plans, spend the night alone or even run us out of business (as Tom Hanks does) simply to tick us off.

Ok, maybe it’s not always “business,” per say, but bottom line is it’s not always about us.

Don’t let a busy friend, an ex boyfriend or a sarcastic comment erode your self-esteem. Move forward.

Kristin Larmore, graduate of Appalachian State University, has learned the art of patience in all types of relationships over the last four years in college. Her motto is to let it bounce right off. Though her strengths and interests lie in food and health topics, she finds relationship writing occasionally intriguing.

Mackinac Island: The Story of a Town with a Different Set of Wheels- Chickspeak.com

2009-10-05T22:00:00.000-07:00

September 21, 2009 by Kristin Larmore

Imagine replacing your four automobile tires in for four carriage wheels, four horse hooves or a set of bicycle tires.

Or what if you just used your own two feet? Sound crazy? Not for Mackinac Island residents, who live on a surprisingly mountain-like island around an area commonly known for it flat elevation.

The road looks like a typical one with a yellow dotted line, yet absent of traffic flow as the bikes weave in and out of the carriages and slowly walking tourists, drifting from one side of the street to the other. Colorful, flowered houses with tin signs and occasionally drifting music line the road eight miles around, and you find yourself curious of their daily lifestyle. After all, living on an island only accessible by boat can be difficult to imagine.

My waiter at a restaurant on Main Street explained the name has two spellings, the French Mackinac and the British Mackinaw, but the same pronunciation, which is Mackinaw.

The island was originally called Michilimackinac by Native Americans, meaning “place of the great turtle” because of its hump-backed shaped. They travelled there every summer to catch trout, pike, sturgeon, herring and whitefish, considering it a sacred place.

French settlers adopted this name, as well, but it was shortened in the 1820s to Mackinac. Then, it was changed to Mackinaw by the founders of Mackinaw City to distinguish it from the spelling used for the bridge, straits and island itself.

Sites include Fort Mackinac, Arch Rock, the village business district, Grand Hotel, cottages on the East and West Bluffs and the 1814 battlefield.

French soldiers constructed a fort near present-day Mackinaw City around 1708 as a center for fur trading until the British won it in the Sevens Years War in 1761. They transferred the fur trade to Mackinac Island, and constructed a fort on the steep limestone for better defense from American soldiers. After an eventual British defeat in the Revolution, the island became United States territory in 1814.

And though my pocket guide tells me of the historical significance, it is not what one observes first glance on this little getaway in the middle of Lake Huron. No, it’s the food, the smells.
Once desensitized to the strong odor of horse after a few minutes, your nose is graced by the smell of warm, sweet caramel and melting chocolate. Mackinac Island’s first candy shop opened in 1889 by Henry Murdick, and fudge quickly became the top island sweet by the 1920s.

A plethora of fudge shops, about a dozen or so, dot the main street on the edge of town and lure visitors away from the gift shops and restaurants between them. And there’s no doubt about it; the competition is fierce.

Drifting from one shop to the next, fudge flippers adored in brown-smeared aprons must explain why theirs is the best. We actually chose the original Murdick’s by accident, where one of the fudge makers was kind enough to show off his skills for us. Keeping hot fudge on a narrow wooden table is no easy task, but he made it look easy. Of course, he didn’t forget to mention their confections were recognized on Food Network and used all-natural ingredients without any additives for additional flavoring and color.

And though the smell of cherries doesn’t waft in the air like it would in Traverse City, the amount of cherry trees in the state of Michigan is considerable. One can’t enter any restaurant without the word “dried cherry” appearing a few times on the menu, at least in this section of the state.

Yes, this beautiful island could certainly be my home away from home.

The visitor’s guide explains, “One of the best things that ever happened to Mackinac Island was the automobile ban beginning in 1898. The absence of cars and the resulting benefits- exhaust-free air, quaint and narrow village lanes, no auto noise and picturesque horse-drawn carriages- have created a unique, charming and historic ambiance.”

Not to mention, it makes us sit back and enjoy the scenery a bit more instead of focusing on simply “getting there.”

Living on an island year-round without cars might be too inconvenient, and I certainly wouldn’t want to be stuck there when the snows hit Michigan.

But life is all about the ride; if you spend time thinking only of the destination, how will you enjoy today? So grab an old-fashioned bike or some reigns and let the wind blow you toward a renewed appreciation for your surroundings.

Kristin Larmore, a recent Journalism grad of Appalachian State University, visited Mackinac Island on Labor Day weekend this year. She spent much of the day racing her brother-in-law on old fashioned bikes the eight miles around the edge of the island. Her favorite feature was the steep trek up the side of a tree-covered cliff which culminated in a gorgeous view. It reminded her of being back in her North Carolina mountains.

Helping Out for Credit? Put Your Whole Heart into Volunteering- Chickspeak.com

2009-10-05T21:53:00.000-07:00

September 14, 2009 by Kristin Larmore

So many love the feeling of that check or cross off the old’ daily to-do…it’s productive. It says we’re doing something. But that little mark doesn’t indicate how we completed the task.

Were we quick and sloppy? Were we distracted? Did we put every ounce of effort and attention into it? Did we do it with love or out of a sheer desire to say “I did it?”

Volunteering is not something you can just cross off a chore list and say, “It’s taken care of.”

It’s not a tangible object, something you can touch or own. Rather, it’s a feeling, a warm sensation in the pit of your stomach that says, “I can.” It’s not about “me;” it’s about them.

The minute you thought your two hands weren’t enough is the minute you see they’re the key to changing lives.

A young college freshman I spoke with the other day is a dedicated volunteer and organizer in his own community, and has actually started his own organization to bring about understanding in teens of the social and economic situation going on around them. This is what he had to say about the average volunteer:

“I think a lot of people see volunteering as kind of a one-time experience where you go to lend a hand, help someone hands-on for one day or a certain amount of time. You go home and that’s pretty much the end of it. I think that kind of thing is important, but it doesn’t move anything towards bringing social change of any kind.”

And you know what? He’s absolutely right. Talking to this young man who is years younger, but has already made so much more of a difference than I have ever imagined making in my own life, made me realize how much of a cop-out volunteering can become. And then it hit me- I’ve been that person, the one who helped out and thought she felt good about it, but then forgot about those specific people and never went back.

You reassure yourself you don’t have time to make a weekly or monthly commitment and you’ve done your good deed, or the thought of returning to help again in the same place simply doesn’t cross your mind.

You help out once somewhere for a club, for a church, for a class when your friends are around to socialize with you and keep you company while you fulfill this requirement….and then it’s over.

But how rewarding is that? Don’t we ever wonder how that soup kitchen, that poor neighborhood, that sick child is doing later on? My young college friend finished by saying,

“When they do that [volunteer,] they need to keep it in the context of a bigger picture and understand the more significant issues that are going on around them. And try to plug them into that, which is why we make sure to do a whole lot of community organizing.”

Here are some ways to volunteer with your whole heart and be in it for the long-term:

Return

Go back to the same place over and over to volunteer. It’s about a relationship with this specific group of people, and that can’t be developed in a few hours’ time. See it through, and have a vested interest in providing continuing support. It will be so much more rewarding than going here and there for short visits.

Go alone

Not to say that you shouldn’t go with people to help out- the more the merrier- but going alone a few times might help you evaluate if you’re there for the right reasons. If you still have a great time without anyone else there and it feels rewarding, then bring along your friends, peers and coworkers the next time around.

Seek

Don’t wait for people to come to you asking for help or for a group volunteer project to surface. Offer your help when it’s not required, even during a time when you might prefer doing something for yourself, like on a weekend or during the holidays.

Research

Seek out places that aren’t right on the map and maybe off the beaten path a bit. These are the locations that don’t receive nearly as much support. There’s no money to “advertise” the need, and they don’t have a large organization or corporation backing them up and asking for volunteers.

Organize

Consider gathering your own group together for a specific cause you’re passionate about, which could even turn into your own organization if you get enough followers. Educate teens and college students your age about local social and economic issues in an inviting way. Encourage and inspire them to make change happen.

None of these things are easy to do, but they leave us something to think about. I often talk to high school kids who have started volunteer organizations on their own, and I’m in awe of their dedication and initiative.

Let’s all truly evaluate ourselves and be honest. How often do we help out when it’s not required? How often do we give of our time on a beautiful Saturday afternoon without signing some sort of sheet afterward where we check our name off a list and say we’ve “served?”

We can’t pull the support system out from under those who need our help to eat, to sleep, to get an education, to live the life we’ve always had. Let’s be in it for the long-run.

A graduate from Appalachian State University and a dedicated columnist, Kristin Larmore finds encouragement and strength in talking to teens who are making their mark on society. She writes for the volunteer section at Relate Magazine, relatemag.com.

Image from cainekisses.com.

Eat Fast Food Without Spoiling Your Eating Habits - Chickspeak.com

2009-10-05T21:40:00.000-07:00

September 10, 2009 by Kristin Larmore

You’re sitting in the car sharing conversation with the talking box and you’re torn. Numbers one through five are all battered in a couple layers of grease. Some random items are advertised as grilled or broiled, but the lettuce is sometimes wilted, the tomatoes are discolored almost to a white tint and the “freshly baked bun” is wrinkled and soggy.

But it doesn’t matter. You’ve got nothing in the car to nibble on, and it’s meal time. You’re not willing to give up your favorite pair of jeans again for some excess weight, yet you have no choice….it’s fast food or no food.

And you’d be surprised. After some research, I’ve discovered even the grilled chicken sandwiches can be worse than a basic, single burger, sometimes even more calories than a Big Mac.

Of course, this is hopefully under the most undesirable of circumstances. Fast food joints, though still more for convenience rather than health, have improved when it comes to freshness in the face of continuing media emphasis on better food choices.

I wouldn’t recommend eating any of this stuff on the average day. Even eating hamburgers and French fries at home is better than this. But, travel and last-minute trips sometimes call for more convenience. Maybe you don’t have an oven or a stove or even a refrigerator to store basic perishables.

I wouldn’t say your focus would be getting the right nutrients, but more avoiding the wrong ones if you’re going through that drive-thru. So as far as fat and calorie content is concerned, here are your best bets to avoid unnecessary consumption of fatty foods and keep the weight off. If you’re going for something fried, make sure to stick to the smallest size. The larger ones are off-the-charts bad (as in 460 calories and 29 grams of fat for ten chicken nuggets.)

If you’ve got more of an appetite, I wouldn’t recommend the fries or nuggets at all. Keep in mind: the nutrition facts don’t include any dressings or sauces, and calories from fat are estimated to the nearest ten.

Top Five at McDonald’s:

*Honey mustard or BBQ snack wrap (grilled): 260 calories, 9 grams of fat, 80 calories from fat

*Small French fries: 230 calories, 11 grams of fat, 100 calories from fat

*Premium Caesar salad with grilled chicken: 220 calories, 6 grams of fat, 60 calories from fat (minus the meat, it’s 90, 4, 35)

*Snack size fruit and walnut salad: 210 calories, 8 grams of fat, 70 calories from fat

*Hash brown (150, 9, 80), scrambled eggs (170, 11,100) or an English muffin (160, 3, 30) for breakfast

Top F-ive at Wendy’s:

*Mandarin chicken salad: (180, 2, 20)

*Side salad (35, 0, 0), mandarin orange cup (80, 0, 0), or small chili (190, 6, 60)

*Jr. Hamburger: (230, 8, 70)

*Grilled chicken go-wrap: (250, 10, 90)

*Four-piece chicken nugget: (190, 13,120)

Top Five at Chick-Fil-A:

*Chick-n-Minis: (260, 10, 90)

*Char grilled chicken sandwich: (260, 3, 25)

*Char grilled chicken garden salad: (170, 6, 50)

*Spicy Chicken Cool Wrap: (400, 12, 110)

*Fruit cup: (100, 0, 0)

Top Five at Taco Bell:

*Fresco grilled steak soft taco: (160, 4.5, 40)

*Crunchy taco (170, 10, 90) or crunchy taco supreme (200, 12, 100)

*Grilled chicken soft taco: (200, 8, 70)

*Cinnamon twists: (170, 7, 60)

*Mexican rice: (130, 3.5, 35)

So have hope, ladies. With moderation and a good eye, it’s possible to find items that aren’t over-the-top. You might find you’re still hungry after eating some of them, but that’s because there’s not enough fat to make you feel satiated.

If it was me, though, I’d stick to making the greasy food at home as often as possible to avoid preservatives and extra salt supposedly needed for preservation. At least you know what’s going in it…..and it’s not sitting in “the back” on a counter for hours.

Kristin Larmore just graduated from Appalachian State University with a degree in Journalism and a minor in English. The only fast food she really enjoys is Chick-Fil-A, but she occasionally will eat a salad from Wendy’s now and again. She literally can’t remember the last time she had a fast food burger, but her weakness is a basket of sweet potato fries at a restaurant or made at home.

Last Chance for Tomato Appetizers: Bruchetta - Chickspeak.com

2009-10-05T21:30:00.000-07:00

September 9, 2009 by Kristin Larmore

Those ripe rubies were sagging from the vine, just begging to be picked. My mother carefully retrieved the maybe half dozen or so beauties, and cradled them in a straw basket all the way back to the house; another great harvest.

What can I say? My parents are proud of our vegetable garden….not to mention our basil, parsley and mint that was thriving on our back porch until cold nights set in.

My dad is so proud of his tomatoes, in fact, that he refuses to share them….at least the good ones. If mom uses the cream of the crop for an appetizer down the street, I wonder if “the end” is near. Those were for our family and our family ONLY, apparently.

Talk about stingy! Don’t we have enough to go around? Still, I guess I can’t blame anyone for wanting to take advantage of tomato season before it’s gone for months on end. Those nasty winter white-tinged ones aren’t exactly worth the price….or worth it at all for that matter.

There’s one exception to my dad’s rule, however; if we’re entertaining at our house, tomato use is fair game-especially for family.

My grandparents were visiting, and apparently those ol’ Floridians don’t advertise their bruchetta well enough because they’d never had it…or even really heard of it.

“Wow. That’s pretty good,” my granddaddy said with a surprised look on his face, in lieu of his dislike of garlic. My dad let out almost like an evil little “grunt chuckle” if that makes any sense, something you’d really have to hear, and scooped up another heaping portion for my granddaddy’s plate. Needless to say, the seasoned home entertainer was pleased.

Try making this bruchetta at home because you’re going to pay a lot less for it than you would at a pricey Italian joint out on the town. Even if you don’t have the basil leaves or tomatoes right outside your door, it’s still worth a try in your own kitchen.

Maggiano’s has some seriously good bruchetta, but trust me when I say this rivals. Keep in mind: this isn’t one of those exact recipes, so go with your gut on amounts.

Ingredients

Baguette or French bread, sliced and toasted

Fresh diced tomatoes

Couple cloves of garlic

Fresh basil leaves, chopped

Balsamic vinegar

Salt & pepper

Olive Oil

Parmesan cheese

1. Start with your bread. Slice it into thin pieces, drizzle with a mixture of olive oil and garlic and toast at 350 degrees till golden. Or, you can grill them, a minute or two on each side, if you’re already using the grill for the rest of your meal. If you’re feeling lazy, buy them pre-made at the grocery store.

2. Mix the tomatoes, two or three fresh garlic cloves (I recommend getting a garlic press because it makes this so much easier than chopping), chopped basil, vinegar and salt and pepper in a bowl. Make sure to get the tomato juice in the bowl, too; this will meld the flavors a bit.

3. Top each baguette round with a spoonful of the tomato mixture; drizzle with olive oil and shredded parmesan cheese. It’ll be a bit spicy with your garlic and pepper, but a bit sweet.

If you’re not a big bruchetta fan but love tomatoes, try making a sandwich with them as your star ingredient. Use a whole wheat bun, sub roll or the bread of your choice. Start with a layer of tomatoes, add some basil and feta cheese, along with your favorite fruity salad dressing like raspberry pomegranate or sweet poppy seed.

Take advantage of this healthy treat before the warm days are over!

And make sure to share yours…your friends will thank you.

Kristin Larmore, a graduate of Appalachian State University, plans to find a full-time job writing in a beautiful city like Chicago, Columbus or St. Louis as soon as possible. She hated tomatoes and anything with tomatoes in it until mid high school. At Olive Garden, it was always, “Buttered noodles, please.”

How to Analyze a Film Based on More Than Starring Actors- Chickspeak.com

2009-10-05T20:40:00.000-07:00

August 24, 2009 by Kristin Larmore

“That movie was terrible. Don’t go see it.”

When people say a movie is “bad,” what do they mean? Was it boring? Was the plot too slow or nonexistent? Or, is the excuse simply, “I just didn’t like it?”

I’m sure if we’re passionate at all about film, we can recall a heated argument we had about the quality of a movie after leaving the theater.

Whatever your personal reasoning, it’s important to know the quality of a film, whether it becomes classic or forgettable, is about so much more than the plot or the presence of your favorite actors.

What about the shooting?

One of the most basic camera angles, still used in many films but overwhelming used in soap operas, is the over-the-shoulder shot. What makes soap operas so boring and forgettable is the camera angles remain the same; you shoot a close-up of actor one’s face talking by placing the camera over the shoulder of the person they’re talking to (actor two), so it’s like the audience is in the point-of-view of actor two. Then, you move behind the shoulder of actor one when it’s time for the second actor to respond. It makes for “drama.”

Next time you watch a film, consciously observe the camera angles and how they were achieved. Is the view swooping over tree tops or amidst high-rise buildings? Is it closely following a high-speed car chase or an underwater explosion? Filmmakers will often go to great lengths to get complicated shots, managing not to shake the camera; and they’re obviously moving or travelling on a crane or other device if they’re right in the action!

What about lighting, costumes and set equipment?

Mute the audio and observe the background, the color, the style and feel of the set. It should only contribute to the mood rather than distract you from the dialogue. Observe any shadow, fog or lighting effects; think about how the key light, fill light and backlight are working together. They often have to bounce off a reflective surface to create the right effect. If you’re having trouble ignoring the actors, that’s a thumbs-up to the filmmaker!

What about dialogue?

Is it natural, believable and true to the character, not the actor? Or is it forced or distracting you from the overall plot?

What about nonverbal behaviors?

What’s not said is just as important as what is; are other non-talking actors in the scene contributing to the overall feel and providing something for the main character to work against? They should always be in character.

And the most important of all: structure.

Believe it or not, just about every filmmaker actually sticks to a particular structure, or paradigm, every time they make a new movie. And there’s a very good reason for that: it sells. They don’t deviate because that’s what viewers want to see. We never get tired of it.

There’s always (or most of the time, unless you’re going out on a limb and don’t care about making money) three acts: act one is the setup, act two is the confrontation and act three is the resolution. In a two-hour film, acts one and three are about 30 minutes; act two is about 60.

So, check this out. About halfway through act one, there’s always an “inciting incident,” or basically the event that starts it all, that gets the plot going. Then there’s something called a plot point, which serves to push the plot forward or reverse its direction completely and lead into a new act, often throwing the audience off guard. This is what keeps us hooked; we don’t know what’s going to happen next.

There’s two plot points in most films; one occurs at the end of act one, marking the point when the hero takes on the conflict. The second one occurs at the end of act two, leading to act three’s conclusion. And last but not least, we have the climax, which the most heated, high-tension moment physically or emotionally in the last act that brings us to the final scene.

The story line is always very similar, with similar types of characters, similar action sequences.

For example, in the third act of a romantic film, there’s always the same falling action: there’s some type of relationship conflict. The couple separates, and in most cases, they always find a way back together at the conclusion.

So what exactly happens in each act? Here’s a breakdown:

Act I

The exposition, which introduces us to the main character

The “dramatic action,” or what it’s about

The “dramatic premise,” or the events surrounding the action

And, of course, the inciting incident.

Act II

The obstacles

The “first culmination” where the protagonist comes “close” to reaching the goal

The midpoint, where the protagonist seems furthest from the goal.

Act III

The climax

The denouement, an ending point of calm

Apply this structure to any of your favorite films and see if it matches up; I’m almost certain it will. Does every film have a happy ending or a complete resolution? Nope. However, the overwhelming majority still contain this paradigm.

To learn more about screen writing, read SYD Field’s “Screenplay: The Foundations of Screenwriting.” It’s a truly in-depth analysis, complete with breakdowns of the three-act structure applied to some of the most classic films. Hey, you and your friends will still have a difference of opinion; but at least you can now have a more competent discussion about why you like a film and why you don’t.

Kristin Larmore graduated from Appalachian State University this past Spring, where she took several film classes, including a screenwriting course for fun. She’s considered writing screenplays, but realizes it’s not her passion. However, she has an extensive movie collection which she plans to further develop, loves watching films over and over again, new and old, and always visits Redbox for the latest new releases.

Oh, Those Yummy Yellow Kernals....Boiling in a Pan

2009-09-02T18:42:00.000-07:00

Think about the way it looks in the light of the sun as you pull back the tough husk, like golden beads gleaming. The brief crispness of a buttery kernel...the way it pops in your mouth in such an oh-so-pleasing way.
Oh
my
gosh.

Yes. I have a severe obsession with corn. Hey, it doesn't have the nutrients that a green vegetable might, but it's better than eatin' a cupcake! I eat it like candy in the summertime...and with fields and fields of corn surrounding me on this flat turf, Ohio is good for something, right? We get that "gold" straight from the field.

Sadly (and I say sadly because the topic of this conversation is a bowl of corn,) I felt the need to write this evening about a dish my Nannie made tonight for us at home. She and Granddaddy are visiting from Florida, so she always makes those few wonderful dishes that only Nannie McCurry can make when they make the hike up here. Tonight, it's creamed corn, and it's something she has been making for us for years...something that never seems to get old. And it's so funny to watch her make it, standing at the stove with her slippers and robe reading a trashy romance novel, the potholder on the top of the pot next to her. It might seem like she's engrossed in the text, but she's got that boiling pot in the corner of her eye.

Nannie's mom called it fried corn, though it's really not fried..more like boiled.
The natural sweetness without a hint of sugar, just a brief bite of crispness, creamy smoothness.......an old southern favorite. I don't know, there's just no other way to describe it.

I had to try it again and again... No matter how full I got, it just wasn't enough! My dad even asked about the possibility of getting another two dozen ears or so and making a huge pot to freeze for a winter "stockpile"....we're like Midwest chipmunks. But hey, you can't blame us, considering how darn long winter lasts here.

Here's how you make this awesome concoction....simplicity at its best. It takes some practice, I will tell you. I still can't make it taste like hers!

You'll need 10-12 ears to make a smaller batch
Cook time: about 45 minutes
You'll need around 20 or so ears (wow!) to make a huge batch as seen in these magnificent photos, (and keep in mind these were taken AFTER the five of us dug in)
Cook time: about an hour and a half 1.Remove the husk, and clean the corn well. You don't want any leftover silks in your pot because they will mess up the texture and make it stringy.
2. With a very sharp knife, cut the very tips of the kernels off and NOTHING more into your pan. This with basically open up your kernels and access the creaminess inside instead of keeping them whole.
3. With a table knife, scrape the rest of the kernels off thoroughly....as much as you can off of there. This is the good stuff- it makes the thickness and texture of the dish.
4. Then, add enough water to make it look soupy, probably a few cups, plus about a 1/2 stick of margarine cut into small pieces, plus salt and pepper to taste.
5. Now, turn on that burner! Start on a high temperature to bring the mixture to a boil. Then, immediately bring it down to a heavy simmer/bubble. Keeping the lid on will help to quicken the process.
6. KEEP AN EYE ON IT. (That's why Nannie was at the stove.) You want the water to cook out and be absorbed, but not too quickly. If you run out of water, add more so it won't brown.
7. Follow the above cooking guidelines. Keep it covered and "hydrated" until it's the right consistency of creamed corn- thick, creamy, but not watery.

I'm telling you...it was out-of-this-world good! Of course, you probably don't have cornfields surrounding your house....but if you do, you're in luck!

Lifeless after nine

2009-08-18T00:15:00.000-07:00

It's 8 p.m. in the middle of summer, and the sun begins to descend from the scene.
While most Findlay families have had a leisurely meal, the young kids are showered and reading a delightful book in bed while the parents are snuggling together on the couch by now....the Larmore family is still struggling to sit down and eat a darn meal before it's time for bed. We just didn't get to it; mom was working on her newest piece of jewelry and doing laundry, dad was mowing the lawn and washing the car and the younger sisters are out and about sucking up every moment before school starts. Dinner is never a set time...in fact, nothing happens at a set time around here.
OH, the joys and sorrows of living in a small town with a family that belongs in a place like Brazil; time is always subjective, parties are unorganized and when we say "come over at 7," we won't be eating till 9.
Mom and Dad (well more like Mom, really) say we're "European," that we follow foreign customs as a joke, but I say we're just distracted and sometimes far too social. I mean, they know how to throw one heck of a family party, professional entertainers at heart. But everything is so complicated, so elaborate...contributing to serious delays. They get out their fancy wine glasses with the cute lil wine charms, the labored-over appetizers sit gleaming on table and my dad is going on and on with the men about this and that fancy attachment on his sweet grill.
Don't get me wrong, though; the culture in this small Ohio town isn't quite my cup of tea, either. Let's say you're laying flat on your chair at the neighborhood pool; the music is blaring, the kids are screaming, the water works are flying as the kids weave in and out of the sprays with delight.....but when 5 rolls around, the crowd lifts and the waterside is as vacant as a grazed-over field. You look up from your chair, and you've got the place to yourself. It's no longer "happening" at Lakeview pool because the families had to make their prompt dinner hour. We don't want to turn into pumpkins, now. When the clock strikes 5, it's feeding time.
...Which brings me to my next point. After our usual conclusion of the family meal around...I don't know...I guess it was 8:45 or so? Dad decided we were going to partake in a family custom they seem to have started while I was off studying hundreds of miles away: late-night Dairy Queen. We drive all the way downtown- a good 15 minutes, which in Findlay time is quite a distance. And mind you, it's summertime. But as we drive around the corner, the local DQ decided it's lights out. Did they close early?" I could have sworn those closed at 1o in the summer," my sis piped up. We try Dietz's, the better choice anyway for its local homemade cream. As we coast down mainstreet at nine in the evening, the dead and lifeless town illuminated only by old fashioned street lights, a family accustomed to the big city Charlotte life laughs at the "down-homeness" of this place. Everyone's sleeping? Only in Findlay, we think. But really, it's just how small towns are. But for a group of people so opinionated, loud and "all over the place," it just doesn't seem to work sometimes.
My family is one of the most unorganized I know...but in the end, I wouldn't have it any other way. It's why I've learned not to take things so seriously, why I don't freak out when everything doesn't go just perfectly my way. If a glass breaks, it can be replaced. If something like red wine spills on the carpet, there's no way to go back in time and fix it. They're just possessions, and we're never going to miss them once we're gone.
I'll never be one of those moms who gets the meal on the table at a prompt 5:30 with quiet, perfectly obedient children, but they'll certainly know they're loved and certainly get the best nutrition I can provide them.
But the most ironic part? There's a big "simplify" sign in our kitchen! We're not simple people, but we certainly enjoy ourselves in the end.....just "go with the flow," people. GO WITH THE FLOW.

The Treasures and Timeouts of Sisterhood- Chickspeak.com

2009-08-14T08:23:00.000-07:00

August 14, 2009 by Kristin Larmore

Put away the footballs, sports magazines and golf clubs and pull out the makeup, funny nicknames and jewelry.Welcome to the world of sisters.

Believe me, I know what it’s like. I’ve had three of them since I was 12.

So what does it mean to have three sisters? Well, it’s nothing like having one or even two, especially when we’re all living within two miles of each other. It’s three times the confusion, but three times the treasure. It means constant photos, plus reshoots and poses.

The days of daddy begging for us to stand still for a quick click are long gone; in fact, he often wearies of holding that dang thing while we decide where we want the next shot, which is just a hair different from the previous. As the years go by, each new event is deemed “the most photographed event of the year,” even though they all are.

It means jewelry parties with punch and endless purchases where women sit around and model all these silver and gold beaded beauties so they’re tempted enough to buy their own stash.

It means chasing each other around the house with cherry pie filling in hand and wiping it on like war paint.

It means singing and playing one of her favorite songs to her at her wedding reception, but then making her join in halfway through when you’re embarrassed.

It means learning how to relax and share the floor in an estrogen-filled, opinionated room and re-apologizing over and over when we realize we hurt the other’s feelings. Because mother raised us to speak our mind (balanced with a good measure of kindness, of course,) we sure did take that advice and run with it!

No one said it better than my now nine-year-old sister. All four of us were sitting in mom and dad’s car one hot summer day waiting for them to leave a store. My other younger sister and I were engaging in our temporary bicker about something dumb, like we always do, irritating the other two in that claustrophobic excuse for a “spacious vehicle.” The oldest piped in, feeling it was her duty to put us in our place and “shut it already.”

And with the adorable sincerity of a half-bald two-year-old my youngest sister turned around in her car seat and sternly said, “Chill guys, chill.” Somehow, it managed to echo above the loud shouts; suddenly, the fight was forgotten and we laughed till our sides hurt. Like they always say, children can be wise beyond their years.

It continually reminds each of us to remember, to relate, to another’s personal challenges. And the older you get, the harder it is because you forget the younger ones aren’t going to fully understand; they haven’t been where you are. So you patiently wait and when they finally do, you’ve hit your next big phase.

Because of the wide span of ages from 24 to nine, not one of us is experiencing the same stage of life.

There’s the innocence and yet simultaneous hyperactivity of a nine-year-old combined with a struggling sense of self and the longing to belong of a 17-year-old. I constantly need to look back, to recall what it was like when boys were nothing more than “cooties” except in the privacy of your own room and then when Friday night and driving off alone under the city lights was the biggest freedom in the world.

And then there’s the young, but career-oriented and exciting life of a 24-year-old woman, the one my older sister has carved out for herself.

So though I can’t look beyond to the days ahead which promise more rocky phases and a new set of challenges, I envision what’s it’s like to go home to someone every night while planning every week around another’s schedule. That has to be an adjustment!

If I’m with the youngest of the clan, it means brats and Disney movies and letting out the silly that I’ve been holding in while focusing on writing and responsibility. Or even swimming back and forth on a kickboard in my grandparents’ pool counting 71 laps to the Five Dollar Footling song is some good entertainment. (Yes, we actually did that a few weeks ago.)

If I’m with my high school sis, it’s all about the boys, the clothes, the parties and head-bopping to rap music. With an older sister, it’s talking about the future, serious relationships and learning from past experiences. It’s bouncing ideas off of one another and being black-and-white honest with advice.

Customizing your thought process and even your mood is often a crucial part of switching from sibling to sibling.

Let me tell you it’s far from easy, especially when your typical thought process is almost night and day compared to the others, a young woman just out of college without a job in a new town.

But the hardest part is when we all hang out together, a clashing and confusing melding, if you will, of all these personalities literally rolled into one.

Well, at least when someone suggested we take pictures laying in the grass before dinner a few weeks ago, which turned into somewhat of a wrestling situation. It started as formal posing, maybe just cute Christmas card material, but resulted in joking and organized, pyramid-style silliness. What an opportunity for my dad to grab some candid shots.

These are the memories that will live in your heart forever, this one marking the first time the whole family spent an evening at my sister and brother-in-law’s new house…..I swear that wrestling picture will make it into the Christmas card if I have anything to say about it!

So what does it mean to be a sister? It’s everything all in one. It’s understanding; it’s willingness to let someone else have the spotlight; it’s patience and self-analysis; it’s constantly reaching for that unconditional love.

Kristin Larmore is a Journalism graduate. She recently rejoined the sister clan after college, now living with her two younger sisters Brittany and Hayleigh, her older, married sister Allyson a mile or so down the road. She hopes to always live close to them, though living apart is something she expects with change. She enjoys going to the gym with Brittany, playing Mario Kart Wii with Hayleigh and indulging in wine tastings and sushi with Allyson.

Dirty Vegetables: the only way to go

2009-08-06T23:41:00.000-07:00

I've never been able to grow my own carrots, mostly because my parent's backyard has no sun and all that will emerge is tomatoes and sometimes a kirby cucumber or two. But the inner workings of my best friend's father's and uncle's vegetable gardens in North Carolina have taught me it's quite simple, really. They're farmers, you see. And they enjoy sharing their crop, especially with someone who appreciates the process as I do. I transported this small crop of dirty carrots all the way to Ohio from my college town in Boone. My friend kind of scrunched her nose at them sort of as an "apology" for the filth, but that's just it. The dirt is a good thing. It means it came from the ground....straight from the ground. You can get these 4094's (bunch carrots) at the grocery with the leaves still on, but there's still no comparison. They're not as sweet as I was expecting; still wonderful, but NOTHING like a pre-washed baby carrot. My dog Riley and I (or the family dog I should say) cut off the stems outside on the porch. She didn't think they looked too appetizing...oh well, more for me!

And then I washed all the grime off with some nice cold water...sure the dirt is great, but not to eat, people! So it's my plan.......to start my own vegetable garden and grow my own carrots (along with peppers, green beans, maybe some brocilli) to not only help the environment, but to be as natural as I can be without going completely organic....I'll admit I don't have the money as a poor, out-of-college "student" to buy everything that way! I'm sure an apple or cherry tree would help, too. There's the second part of the plan!

Trying the Healthy Approach? Forget the Word Diet (Chickspeak.com)

2009-07-28T12:26:00.000-07:00

July 28, 2009 by Kristin Larmore, photo by Chickspeak.com

Frankly, I think the word ‘diet’ should be removed from the English language, if you’re referring to the type that requires you to stop eating.

I’m not sure when this word meant anything more than the types and varieties of food you eat, but now it apparently refers to the amount. This word has caused turmoil- from eating disorders to weight obsession or general low self-esteem. It leads to an obsession, a nit-picky, mental consumption with outwardly appearances. And when used in casual conversation, it’s never welcome, never taken well.

“Hey girl, you need to go on a diet.” Now let’s get real. You’re immediately thinking, “I don’t look as sexy as her” or “My thighs are bigger than hers” or “What does she do to make her stomach look like that?” and the list goes on.

So I need to know. Why did this idea of dieting ever come about?

Correct me if I’m wrong, but I’ve always thought “diet” indicated a temporary condition or practice, a necessary evil only endured for a set period of time? But if we’re looking to be healthy and look great on the outside too, then why would we only do it temporarily?

Wait, let me answer this one. It’s because dieting isn’t fun. Who wants to eat like a bird? Not to say every diet requires you to avoid eating, but who really believes those commercials on television that advertise “Eat anything you want and STILL lose weight?”

The more I see my family, friends and relatives diet, the more I see that dieting isn’t conducive to long-term weight loss. The minute you go back to your beloved Ben and Jerry and your Budweiser, the weight comes right back.

My uncle had amazing willpower. He avoided junk food for months on end. We offered him a potato chip and it was a “no thank you.” But he missed his indulgences so much later on, he couldn’t get enough of them. His weight came back to haunt him- twofold.

I can make an example of myself. The summer before my first year of high school, I religiously used Pilates videos every day and denied myself all dessert for about two months. I was almost unrecognizable when I walked into school that day, always known as the chubby kid, but I’m certainly weighing down the scale more than I did then.

At that time in my life, if I wanted a chocolate-covered cherry, for example, I would feel bad about eating the whole thing. So I cut it in half. Can we say obsession?

It doesn’t matter if you’re size two or size 12 or if you’re trying to lose five pounds or fifty; when the body is filled with “regular” food again, it will move toward its original size. In other words, if you lose weight by eating an extremely healthy diet every day and return to occasional frozen meals and fast food, your body isn’t going to respond well.

The fact of the matter is we need to make a lifestyle change. That means a consistent, 365-day awareness of health rather than a summer-length deprivation. Good eating habits are not about denial, but about limiting indulgences. Discipline yourself every day, but only to a point. You can’t eat anything you want all the time; if some muscular bimbo on the television is telling you that, it’s either because she was paid or because she’s taking some type of crazy pill that shouldn’t even be allowed on the market.

You can’t eat solely salad, fruit and vegetables or binge only on bacon, eggs and meat and avoid all carbohydrates. You need the nutrients you get from ALL foods, fat included, except the sugary candies and desserts, of course.

Here are some myth busters, inspired by NetDoctor, about dieting.

Low-fat dieting is healthy

Fat is essential in the diet because it helps repair tissue, provides energy the body needs to function and carries vitamins to tissues. It’s more about the type of fat you’re eating. Just because something is low in fat, doesn’t mean it will make you lose weight. Often, the fat-free items contain more calories, just less from fat. Plus, if something is fat-free, we all know how our brains work: “Oh it’s less of a splurge, so I can have more.” And that defeats the entire purpose of buying the healthier option!

A slow metabolism prevents you from losing weight

Surprisingly, the trend found in studies is that metabolism increases the heavier someone is, so a “slow metabolism” is not the real reason someone can’t lose weight. The reason for this a logical one- the more you weigh, the more calories your body needs to stay moving and the more you’ll obviously burn when you’re at rest.

Fattening foods make for rapid weight gain

Just because you go out for a burger and fries doesn’t mean you gain five pounds, ladies. If you step on a scale and you’re heavier within hours, it’s due to water weight and it will balance out. It takes an extra 3,500 calories to gain a pound of fat, so one day doesn’t do the trick. It’s when the diet is continuously filled with high fat foods that weight increases.

Fasting makes you lose weight

NetDoctor explains losing fat over the short-term instead of the long-term from dieting eats away at muscle tissue, too, and this muscle loss decreases total caloric need. So, when the person stops the diet, it’s easier to gain the weight back. Plus, the body needs nutrients and fuel to function at its best. It’s never good to deprive it of that.

So stop stepping on the scale and obsessing over every little number, but at the same time pay attention to what you’re eating. The important thing is that you love yourself, that you feel comfortable in the body you wake up to every morning.

Kristin Larmore, a recent Journalism graduate, is considering culinary school to become a food expert, splurges with a scoop of ice cream instead of two or three and is highly anxious about trying new recipes after reading Cooking Light. She would love nothing more than to become the next Rachael Ray, but she’ll happily settle with critiquing food or writing restaurant reviews.

Summer Exercise Variety Best Found Near Water (Chickspeak.com)

2009-07-24T12:36:00.000-07:00

July 24, 2009 by Kristin Larmore, photo property of Chickspeak.com

The winter months are long gone, and we can no longer make excuses. The days of “It’s too cold outside, “I don’t want to drive in this weather” and “I’m not going to wear a bathing suit anyway” drifted away with the cold fronts. Opportunities for activity and fitness abound!

Luckily, it seems our motivation increases anyway with warmer weather because we don’t have to do the same type of exercise repetitively. Typically, our appetites decrease with the heat, and we want to get out and do something with our day. Even if it’s just taking a walk or going to the park or visiting a landmark in town, there’s a lot more moving involved.

Summer offers a greater variety of ways to keep fit, instead of snuggling under a warm blanket eating and watching television, essentially sluggish and inactive. Inside exercise like pilates, yoga, or gym training is still an option, but motivation decreases with darker, colder days. Especially in a place like Ohio where I live, getting out of the ice-encrusted driveway is hard enough! Unless the equipment is sitting in a basement corner a set of stairs away, it’s not happening, people. There’s always something “more important” to do.

But the desire to be inside on a windy, sunny day in Ohio with zero humidity comes with great difficulty. The sheer presence of the sun improves the mood and cures that nasty seasonal effective disorder rampant earlier in the year.

However, summer is a time to not only take advantage of exercise opportunities, but to monitor their frequency. Heat, harmful UV rays and dust, pollen or allergy-inducing particles in the air can take a serious toll. Plus, the experiences of exercising outside versus sweating away on a gym treadmill are night and day, almost. Breathing is labored and surfaces are slanted, uneven or covered in pot-holes, unkind to the knees and back, especially. What do you think health professionals have to say about that?

Some doctors can be overly protective and overly cautious sometimes, right? At least in our minds. But they still know much more about how to stay healthy than we do. A physician told me recently that running outside in the summer, especially in a humid, sticky place, is not recommended for anyone at any time of day.

Well, that answers why I almost passed out a couple summers ago jogging around in the muggy middle of Charlotte! I was sucking up all that pollen into my nose from heavy breathing. I thought exercise was supposed to be a release, an ease of tension?

So how do we take advantage of the sunny outdoors and avoid these types of threats?

From my experience, typical methods of physical activity such as running- ones you can do all year round inside- should generally remain inside because they induce heavy breathing that can irritate allergies. Even if you’re not one who’s prone to allergies, I’ve learned new ones can develop unexpectedly and without warning. Five years ago I had zero noticeable reactions, and today quite a few bother me daily.

Not to say you shouldn’t participate in a bike race or a marathon, but focus on other activities you won’t have come fall and winter, ones that work other body muscles and don’t induce heavy breathing. What about water sports? They offer a different type of workout, focusing more on arm strength and overall body control, and often give nasal cavities a break from enduring frequent sprinkles from overhanging trees. Here are just a few examples.

Kayaking: Make arm fat disappear

Not only is kayaking relaxing and reflective, but it eats away at our sagging winter arm fat. Even if you go out for an hour or two of continuous arm movement, you’ll certainly feel it the next day. For you ladies who skip weight training at the gym, this is a great way to make up for it.

Waterskiing: Test upper body strength

This one requires a bit more skill and concentration, but it’s certainly tests your biceps, triceps and shoulders. Waterskiing is a great way to test your upper body strength because the key to staying afloat is keeping your arms locked and out; otherwise, you’re going to topple forward and possibly incur a massive bruise like I did on my leg two summers ago. As you stand there with the wind soaring through your ear cavities, knees slightly bent and quadriceps working, it’s a feeling unlike anything else. Just like your first time up a rock climbing wall, you know if you’re where you want to be arm strength-wise once you try it. If you can’t get yourself up, upper body might be an area you’ll want to work on.

Tubing: work overall body control

Tubing is a unique experience unlike any other; anyone who’s ever experienced it knows. It takes some control drifting between strong waves and currents to keep your body safely situated on a slippery piece of inflatable plastic- interesting custom if you think about it. Of course, tubing still demands the most from your arms, as gripping the handles is the only thing keeping you on.

Swimming: work overall body strength and condition

It’s hard for anyone to refute that swimming is one of the best workouts for your body because it works just about everything. Plus, it keeps you cool. Even though you’re breathing hard in the end whether it’s at the local YMCA or a beautiful lakefront, you finish knowing it wasn’t so bad on your limbs.

Kristin Larmore is a recent graduate of Appalachian State University. She avoids running outside, but takes full advantage of summer waterskiing, tubing and kayaking at her grandmother’s lake house in Michigan. She can’t wait to try whitewater rafting and rock climbing.

Peaches: July's Perfect Pick (Chickspeak.com)

2009-07-12T12:43:00.000-07:00

July 12, 2009 by Kristin Larmore

The fuzzy flesh, the sweet and carrying aroma, the dripping juice that trails down the chin after just one bite: how can anyone resist a fresh, summer peach?

There are few things, to me at least, more enjoyable than picking fruit on a Sunday afternoon. Peach picking is more relaxing, too, as you can bask in the shade of a droopy, green canopy instead of baking in the heat of a berry field. For some, it relives childhood memories of climbing trees in the sticky heat of summer months.

For some reason, one of my fondest memories of peaches comes not just from fruit farms, but from that classic film James and the Giant Peach. Sure, it’s animated and for kids. But it’s a grand representation of how succulent a peach can be- as he’s crawling through the tunnel of the peach, he grabs one moist and goopy handful after another. James and his bug friends basically live on peach as they eat and travel in it at the same time. Now that’s how you love a peach.

Peaches have been cultivated longer than any other fruit, according to The Nibble magazine’s website. It’s no wonder we have songs about them. As a kid, I remember my sisters and I would burst out in melodic odes whenever we’d buy or pick the fuzzy fruit, singing “moving to the country, gonna eat a lot of peaches.” Or what about, “Millions of peaches; peaches for me. Millions of peaches, peaches for free?”

For any of you history buffs, did you know that the Chinese were the first to grow peaches as a symbol of unity and immortality? What about the fact they were then discovered in Persia and brought to Greece by Alexander the Great?

We might like to say that peach cobbler is a great finish to an American meal, but we can’t take the credit, guys. We have Christopher Columbus to thank for that one, who didn’t get a hold of peaches until later. Though California’s got more than a 50 percent handle on our country’s peach production and we have a southeastern state named after them, China ranks first and Italy ranks second in global production.

Next time you visit the grocery store or market to find a good buy on some fruit, check out all the varieties of peaches. Even though they look the same, they’re slightly different. Except the donut peach, mind you; it resembles the pastry, but without a hole.

Or the red, grey-fuzzed peches de vigne, the finest peaches mostly found in French vineyards; unfortunately, those might be off-limits.

And we complain about the steep prices now? When peaches were the new delicacy in Rome, those armored men sold them for what would today be about $4.50.

For you health nuts like me, you can breathe a sigh of relief here. They might taste like dessert, but peaches are high in vitamins A, B and C with only about 37 calories a serving. Even though it’s sticky, the juice serves as a great moisturizer and is used in a variety of cosmetics, according to The Nibble.

Consider the versatility, the easy creations you can whip up!

Liven up a party

Try a peach martini or peach margarita. Or get a taste of Italy with the Bellini: fresh peach puree, spumante, and a sparkling wine or Champagne. Consider fresh peach and mango salsa served with either a snack chip or even the main meat dish, if you’re making one. Good add-ins would be tomatoes, green onion, red bell pepper, cilantro, ginger, garlic powder, pineapple or lime and orange juice. If you like it sweeter, add in honey or sugar to taste.

Warm up the kitchen

These are going to be the more time-consuming recipes because of baking times and exact measurements. Bake peach muffins or peach bread. And a perfect compliment to a warm peach pastry is obviously peach jam! Easily add flaxseed, walnuts, pecans or oats to any baked good to contribute healthy fats and fiber. Try Southern Living’s tipsy peach bread recipe on myrecipes.com, which actually calls for frozen peaches if you want something easier. The dark rum creates a nice twist, of course.

Satisfy your sweet tooth

This is probably a favorite for most peach lovers. Relive the taste of peach pie or cobbler. If you’ve got more time on your hands, make some peach ice cream. Celebrate Independence Day again with Cooking Light’s featured cover dessert for this month: berry-peach cobbler with sugared almonds. Try something as simple as peaches poached with honey, vanilla and orange juice served with vanilla ice cream. Poaching will bring out the aroma and flavor, soften the fruit and add a syrupy and saucy consistency. Add a store-bought crepe, peach brandy or peach schnapps and a sprinkling of cinnamon and brown sugar to the mix, and you’ve fancied it up with little effort. Your friends will think you’re a chef.

Kristin Larmore recently graduated from Appalachian State University. She plans to familiarize herself with Midwestern culture and cuisine this summer, does most of the baking for her mother at home and fills half her cart with produce at the grocery before she reaches the aisles.

Solitary experimentation in the kitchen

2009-06-24T20:00:00.000-07:00

One quiet night, a few weeks ago, I was packing up my apartment alone. This was a frequent occurance since graduation with a roomate-less apartment, one that I was starting to really tire of. And when I'm stressed or needing relaxation, I cook. Craving Japanese food and not wanting to dish out the money for my beloved Hokkaido, I decided to make a dish inspired by the little joint, but with my own twist. With my Japanese white sauce nestled safely in my refrigerator door, an exact replica of the restaurant's shrimp sauce, I started chopping. I tossed green and red pepper,mushrooms and carrots in a pan with some water and simmered up, the shrimp boiling in another pot alongside. Without any idea what my mind was planning, I poured in orange juice and soy sauce, sprinkled in ginger (without the fresh root on hand) and a bit of flour to thicken it up a bit. Less than 10 minutes after pouring in the ingredients and adding the shrimp, I had a thick, aromatic concoction. Cous-cous, as you might know, is a very simple procedure, but I sprinkled in pepper, Greek seasoning and more ginger for that flavor. Drizzled with the Japanese white sauce (which you can find in many grocery stores with the Asian products), I was very surprised how much I enjoyed it. My mother would have been proud! I didn't have many people around that night, but I definitely had good wine and good food.

Think Refined Sugar Only Hides in Junk Food and Dessert? Think Again. (Chickspeak.com)

2009-06-15T21:30:00.000-07:00

June 15, 2009 by Kristin Larmore, photo property of Chickspeak.com

I’m walking down the well-lit aisles, rows of colorful containers stretched out a narrow expanse. Elevator music serenades me in the background as I round my first corner and hit the canned fruit section on aisle one.

I’m compiling a mental list for a summery salad. I turn around and see the craisins.

“So many healthy, delicious reasons to grab this 100 percent natural snack. Made with real fruit. Cholesterol free, fat free. Good source of fiber. Surprisingly sweet and tangy,” the back reads. “A 1/3 cup serving of craisins sweetened dried cranberries = 1 full serving of fruit.”

“MMMM. Craisins would be good,” I think to myself. “With a few walnuts and some raspberry dressing.” Surprisingly sweet?

Yeah right. That one serving contains 26 grams of sugar. What a downer.

“Only about eight teaspoons per day,” she said to the class with her index finger and glasses down to her nose. You’re only supposed to get about eight teaspoons on a 2,000 calorie diet, around 32 grams, according to the 2005 Dietary Guidelines for Americans. The average person gets far more than that.

Who knew those little cranberries packed more than that?

My nutrition professor conducted a long lecture that day about the dangers of sugar, causing me to want to throw out about every single box of my cereal. The reasonable dosage for cereal, she said, was about six grams per serving. The frosted mini wheats, the Quaker oat squares, resting on my counter had about twice that much. The only thing I was safe with at the time was Crispix and plain Cheerios.

I wouldn’t realize until later how truly sugary my diet was.

It’s almost impossible to avoid; it’s in so many different types of food these days. They tell you not to eat it, yet it’s in many things considered “healthy.”

You think you eat healthy? You think you wouldn’t fall into this category? I thought the same thing. Well, let’s just see. When you’re finished reading this, you might think twice about some of your food choices.

First of all, we subconsciously trust manufacturers with our health; when they say it’s healthy, we believe it. Ok, ladies. I’m going to tell you something that might change your life. Listen carefully.

Just because they say it’s healthy, doesn’t mean it completely is.

The bottom line is not about health, it’s about making money; manufacturers never have and never will have your best interests at stake. Now that might sound a bit cynical, but the reality is we must stay well-informed and smart, not depending on others for information but digging it up ourselves.

I was comfortably sitting in my living room this morning, enjoying my little cup of light French vanilla Yoplait yogurt. It has only 100 calories and no fat. After thinking about sugars all week and recalling some customers at work mentioning the high sugar content, I perused the label. “It couldn’t be that bad,” I thought to myself. “Yogurt is healthy, right?”

Fourteen grams of sugar. I had even added in a few white chocolate chips for a little added flavor. Wow. I almost spit it up. I scoured my kitchen and freezer for more, disgusted at the realization. Even just a fat-free, 100-calorie Minute Maid soft frozen lemonade has 18 grams of sugar. But wait: that’s only one third of the container. And the entire thing is about the size of a small frosty. Who’s eating only one third? So, you’re actually getting 54 grams of sugar.

And those classic, colorfully frozen popsicles your mom used to give you on Saturday afternoons when you were running through the sprinkler aren’t much better. Glad that little frozen treat wasn’t mine…

But the Bacardi strawberry daiquiri mix in the door was. Oops. Thirty grams of sugar in a fifth, only eight ounces, of that little can-sized container of guaranteed hyperactivity. You’d be bouncing off the walls.

I went over to my best friend’s apartment across town to raid her pantry and fridge. This is what I found.

Del Monte sliced pears? Twenty three grams of sugar in a half cup, which is only half that tiny can.

That new V8 V-fusion parading all over the television boasting one full serving of fruits AND vegetables? It’s not so hot: 25 grams in eight fluid ounces. That’s the same amount in a handful of her roommate’s Sour Patch Kids.

And what about the classic Sunmaid raisin? It beats them all: 29 grams of sugar in ¼ cup. That’s more than the 27 grams you’ll find in a serving of full-calorie Coke.

Even the Special K cereals are a threat. But, wait. The front says only 120 calories, two grams of fat, 35 percent daily Vitamin c and 45 percent iron. The minimum sugar you will see, aside from the original Special K with four, is nine grams per serving.

Oh, it’s low in calories and fat. It seems to have vitamins and minerals. It’s advertised as healthy. You grab it off the shelf. Of course, you could probably get away with eating things like Special K because there’s still room for a bit more sugar. Still, you’re probably going to get more than nine grams because the serving size is so small. We all know that!

My friend grabbed the cocktail sauce as a dipper for her shrimp and saw 13 grams per ¼ cup. I don’t know about you, but I would have never guessed. Just because it doesn’t taste sweet, doesn’t mean it’s not.

It’s funny that advertisements never mention, “WARNING: high dosage of sugar. May lead to diabetes, inflammation and aging over time.” Hmmmm. I wonder why? They won’t make as much money that way. If people really read the entire label, they might think twice about buying it. Here’s the reality of the situation: we’re supposed to limit our sugar as much as possible.

A magazine editor of a food, health type publication was on a morning show the other day talking about, coincidentally, sugar. I already had sugar on the brain, but here’s what she said. Sugar can cause better athletic performance and sustain you during a workout, as proven by a study of women who took a sugar supplement and followed up with exercise.

However, she cautioned going over the limit over time leads to quicker physical aging and wrinkles, and health experts say it should make up no more than 10 percent of calories from the diet.

Some people might not care if there aren’t immediate effects, but I’m all about protecting your health in the long-run. It’s just like tanning or caffeine; you’re coasting in the short-run, but it’ll come back to bite you in the face later. And it will certainly show.

Organic Nutrition Ltd, striving to inform about unnatural chemicals and additives in the diet, reiterates that sugar is for one, addictive. It contributes to dental deterioration, heart disease, damage to the pancreas, liver and adrenal glands, hypertension, anxiety, fatigue and the list goes on. It can even aggravate PMS symptoms.

This is what I learned in health class. It contributes to diabetes in adults by keeping blood sugar levels elevated. But the pancreas already can’t make enough insulin to control glucose levels. Sugar doesn’t necessarily cause diabetes like a lack of exercise or obesity, but it irritates it.

I mean, let’s face it. Sometimes you’d be better off just eating the chocolate and cookies instead of reaching for the popsicles. I can’t believe I’m saying this, but it’s true. You might have to spend a few more calories and fat, but you could definitely make up for those during the rest of the day. Once that sugar’s in your system, you can’t go back.

My Slim-a-Bear ice cream sandwiches have 10 grams of sugar, and I believe my friend’s packaged cookies had only about 8 grams per serving. At least you’re not hitting the 20 range.

One suggestion? Be open to some sugar-free products. Sure, the sugar-free ice cream might taste a little funky, but try sugar-free, instant chocolate pudding. I promise you won’t be disappointed.

“The average American now consumes approximately 115 pounds. of sugar per year. This is per man, woman and child,” Organic Nutrition Ltd. warns.

It’s scary, really. We need to start keeping track of the sugar we’re consuming because it adds up fast. We might be in a little over our heads, don’t you think?

Kristin Larmore is a recent graduate of Appalachian State University and hopes to write for a food publication, along with becoming a food critic and running her own winery in the future.

Scent is the Strongest Sense Tied to Memory: Herbal Tea Helps You Step Back Into the Past (Chickspeak.com)

2009-06-04T21:46:00.000-07:00

June 4, 2009 by Kristin Larmore, photo property of Chickspeak.com

The power of a simple smell. Think about the scent of your ivory bath soap in the shower, the lingering scent of your boyfriend’s cologne on your shirt, the smell of a pint full of strawberries not even touched. My favorite, though odd, is the clean dryer sheet odor left on my t-shirts and jeans. I suck in the warmth until it is seemingly gone.

But why? Why is smell so important?

Out of all the senses, it has proven to invoke some of the strongest memories. Every time I put on perfume, a collection of experiences while wearing it comes rushing back from some distant crevice of the brain.

Sometimes I want to laugh, sometimes I want to cry, sometimes I just feel sentimental. They revisit last goodbyes, warm summer nights under the stars or deep conversations I never wanted to end.

It’s almost like an emotional healing in a way. The steamy aromas of a hot drink or even broth awaken your sensations and uplift the spirit. There’s something, for me at least, about being able to experience this through the nose and mouth, through smell and taste.

The hot, moist air envelops the nerves in my neck, chest and head, carrying me to a state of relaxation. It’s almost like taking a mental aromatic bath. A peppermint tea reminds me of solitary movie nights with candles and blankets in a cozy apartment, while rich hot chocolate relives those childhood days of winter’s snow to melt off the cold. The gingerbread takes me right back to Christmas Eve after Christmas Eve of a plate full of spicy cookies near the burning fire. I’m sitting with my family in our favorite room in the house.

I’m sure, even if you don’t like tea, there’s one certain warm aroma, whether it be from coffee, soup or even cider that really hits home for you. What are you drinking when you’re sick in bed, which usually brings down your spirits? For me, it’s either a warm bowl of soup or a cup of hot chocolate or tea.

What about the smell of freshly cut basil, ginger or mint from the garden? There’s nothing more refreshing than a vibrant herb. What’s even more appealing about herbs when compared to a simple coffee bean or cocoa bean is they fulfill and renew not only the emotional capacity, but the mental capacity, as well.

So you’re happy and content in reliving those memories, but also alert and ready for the day or, on the other end, soothed and ready for bed. And imagine all the combinations of scents that can come about in tea. Of course, tea is typically advertised as a general medicinal agent, but what if you could pick a tea that was geared toward your specific dietetic needs and metabolism?

Some help you relax and wind down, others boost energy and stimulate the mind, while still others restore an overall healthy body, catering to your individual needs at the same time. You can rest your head in a floral bouquet, cure a hangover to wake yourself up, indulge in deliciously minty milk chocolate steam without inhaling all the calories or stimulate loving feelings with potent aphrodi.

Or imagine even digging into an aromatic cup of Neopolitan ice cream, strawberry chocolate and vanilla all infused into one sip? Yum.

Proprietor of Homegrown Herb and Tea Sarah Richards sells just such teas. She has been running her business in Portland, Maine, for three years using only organic products with absolutely no preservative or additives of any kind. Just like any other product, the closer you get it from the source, the better. Sadly, manufacturing always seems to take away some of the nutrition, so boxed grocery store tea is much more pulverized and processed than Richards’ blends.

According to Homegrown Herb and Tea’s website, the attempt is to keep herbs as whole as possible. The components of a plant- the flowers, seeds, roots and leaves-contain protective resins to hold in medicinal oils that pack not only healing, but flavor.

Her business stands firmly on the belief that natural, homegrown teas reap many more health benefits. The focus is on each individual’s metabolism of an herb, as different bodies are unique. So flip the common phrase around: “It’s not business, it’s personal.”

This mindset originated from an ancient Indian ideal called Ayurvedic healing, with the belief people fall under one of three doshas or biological energies. A deficiency or imbalance of a person’s unique dosha is what causes illness.

Though a seemingly foreign ideal, Richards believed so deeply in it that she quit her job as a teacher with full benefits to pursue a tea apothecary, much to the dismay of her family and friends. As others in her area began to see the health benefits, however, her business only improved.

Such passion for health makes for a fulfilling, memorable life. Why couldn’t we spread the herbal tea message, as well?

For more information on fresh, homegrown herbal tea and Richards’ apothecary, visit the new website. You can step back into those long forgotten memories with just one single smell or just one simple sip of tea.

Kristin Larmore is a recent graduate of Appalachian State University and hopes to write for a food publication, along with becoming a food critic and running her own winery in the future.

Key Ingredient in Your Diet? Water. (Chickspeak.com)

2009-05-21T20:59:00.000-07:00

May 21, 2009 by Kristin Larmore

The rough, rocky trail extends beyond the view of the naked eye. With each step, small sweat beads emerge from the skin as the sun beats down between the gaps in the forest trees. The lips and the tongue become dry as the hike continues.

A simply explained sensation: thirst.

We all know- water is the basis for all living things. Making up the majority of the human body, it is a necessity in digestion and nutrient absorption, pads muscles and organs to protect from shock and regulates all body processes.

Though we experience the feeling of thirst every day, however, we never quite realize what our body must do to first recognize thirst and then induce it. It’s like a well-oiled machine.

And fascinating as it may seem, your body does it automatically without any effort from you.

After only a 1 to 2 percent water loss, the hypothalamus in the brain is alerted of the need for water, I recently learned in a health class. Only 1 to 2 percent- that’s how much we need water.

And with the increase in outdoor activity amidst an entrance of warm air, dehydration becomes much more of a threat. Water loss becomes more prevalent, most significantly through an increase in sweating. However, associate professor in family and consumer science at Appalachian State University Lisa McAnulty said the typical “eight cups per day” is not necessary based on further nutrition research.

Not only do we get water from our everyday liquids like the morning “cup of joe,” a glass of cranberry juice cocktail or a mug of hot tea, but from healthy food items. One of the most obvious foods would be soup, since it contains liquid already. The average soup contains around 96 grams of water per 100- gram serving, according to dietandfitnesstoday.com.

Other high sources would obviously be either instant or ready-to-eat gelatin with around 97 grams per serving, along with no sugar added ice pops with 93 grams per serving.

However, it’s not surprising to note the best foods to consume are fruits and vegetables. Dieticians praise produce left and right for the pack of vitamins and minerals it contains, but benefits go even further. It’s healthy eating and hydration at the same time! Diet and Fitness reveals with its extensive list of “richly watered” foods some produce even contains more water than some, but not all, sports drinks, which sometimes have added sugars and flavorings.

So, which ones will hydrate you the most? Which vegetables will sustain you best during that long hike on a steep mountain trail, that sticky morning walk along the beach or just simply from being outside?

You’d be amazed how much water some of this raw produce contains. A bottle of water will be the comparison, obviously containing 100 grams of water per 100 grams of fluid. Of course, cooking will retain more moisture and increase water content, but the nutrients can also be soaked out with longer cooking times.

Canned vegetables also deliver more hydration with the added liquid inside, but they greet the eater with unnecessary salt and added preservatives. So, you have to monitor where that water is coming from. Natural sources are always best. A raw, peeled cucumber contains 96 grams, or 96 percent, water.

Chinese cabbage, celery, radishes, turnips and red leaf, green leaf or iceberg lettuce are all composed of 95 percent water. Yellow summer squash, snap beans and tomatoes pack 94 percent, while asparagus has 93 percent and mushrooms have 92 percent.

Please, continue to drink glasses of water often, ladies. But just don’t worry too much about that crazy eight cup requirement, as long as you’re eating well, too.

Some important things to remember about best strategies and consequences:

1.Monitor sweating and replenish water during and after physical activity. Keep in mind sweating still occurs without any physical activity, and drink even more fluids if you tend to sweat more than others.
2.Eat a well-balanced diet full of healthy fruits and vegetables. Just because it’s hot out, doesn’t mean you shouldn’t eat. Go for the popsicles and ice water, sure, but maintain frequent food intake. You might not feel as hungry, but the good stuff is light and not filling anyway. You don’t want to pass out, now.
3.This might sound a bit gross, but monitor the color of your urine. If it’s still dark in color during the middle and toward the end of the day, you’re not getting enough fluid. The only time it should be dark is during your first daily visit to the restroom.
4.If your body is consistently robbed of water, kidney stones are an absolute possibility. If there’s not enough water to flush the organ out, mineral deposits build up along the walls and create tiny pellets. They are extremely painful, especially for men, because you either have to pass them or surgically remove them. A dime-size kidney stone is considered huge, causing excruciating pain. I’ve never had one myself, but believe me- I’ve heard.
Of course, further lack of water leads to other symptoms, such as lack of focus and attention, fainting, and the list continues.

Moral of the story?

Just make sure you get water. It’s the most important fuel for our body.

Kristin Larmore is a recent graduate of Appalachian State University and hopes to write for a food publication, along with becoming a food critic and running her own winery in the future.

How to Keep Wine Fresh (Chickspeak.com)

2009-05-15T21:39:00.000-07:00

May 15, 2009 by Kristin Larmore

The taste, the aroma, the deep flavor of wine: it’s something many of us enjoy.If visiting a winery and sampling, guests can be assured experts pick the grapes at the peak of freshness. Storage and handling is carefully monitored.

However, the problem arises after the average customer takes their bottle out of the small paper bag when they return from the grocery store. To uphold that taste at home, people seem to make some big mistakes concerning storage.

Let’s face it, ladies, most of us are not wine experts. Here are the most common mistakes people make with short-term wine preservation, meaning two years or less.

Temperature

It’s one of the most important factors because if the temperature is too high, your wine will what they call “turn,” according to winecountrygetaways.com. Wine Spectator warns “temperatures greater than 70 degrees Fahrenheit will age a wine quickly, and can also cook a wine until the fruit character becomes blunted, resulting in flat aromas and flavors.”

It needs to be as close to 60 degrees as possible, but minor alterations aren’t too catastrophic. The large changes are dangerous, though, as “rapid temperature fluctuations may cause pressure changes within a bottle, forcing the cork upwards and allowing leaks while permitting air to enter the bottle,” according to Wine Spectator’s scientific description. It’s much better to keep the wine in the fridge than leave it near a sunny window; cold is always better than hot.

Light

Wine should be kept away from bright areas and holds up much better in the dark. This reiterates the temperature issue. Wine Spectator maintains a “small rack away from a direct heat source provides an ideal solution [to storage],” since the average wine lover drinks their purchased wine within one to two days.

Position

How many times do you see wine sitting upright on a counter, especially in a college apartment, for example? This is why wine racks were created. To avoid shrinkage of the cork and make the bottle easier to open, wine should lay on its side, according to winecountrygetaways.com.

Movement

Don’t move so much, people. Anything that causes a lot of shaking and movement will affect your product. Store it in a place where it won’t be disturbed. And no matter how bad that day at work was, don’t pop that cork out too fast. Some wines need a bit of time to age before consumption, so just make sure you know what type you’re getting before you open it.

The majority of California wines are meant to drink now, the website mentions. However, some wines become a richer, smoother product after years of aging, and they require a climate-controlled environment with the correct humidity and no temperature changes. A home requires a wine cellar or wine closet for this type of aging.

Unless you’re getting a more expensive foreign or domestic wine for a special occasion, you won’t have to worry about long-term storage, though.

After several wine tastings, I’ve discovered vineyards typically age the wine to its drinking age before shipping it off to stores. Many of us have probably ruined a bottle of wine without even knowing it, though.

So what are the sure-fire signs?

Sometimes, it’s not even your fault; the cork from the tree was bad or the chemicals used in manufacturing combined with bacteria, so the bottle isn’t worth drinking before it’s even opened.

Other times, higher temperatures in the home are the biggest cause. If a wine is so-called “corked,” the smell is the first sign. Your beverage will resemble an icky cardboard scent.

Color is the second sign; white wines will be an off-yellow and red wines will almost be brown, according to both Wine Spectator and Wine Country Getaways. Now once the wine is opened, you hopefully won’t decide to drink the whole bottle in one night. Careful considerations must be made at this point, as well. One thing you shouldn’t do: leave your wine on the counter for a few days with just the cork shoved back in.

Many think red wine shouldn’t be refrigerated and should stay at room temperature, but that’s only while enjoying it at a meal or for a short time. Air is good for your wine at first because it lets it “breathe” and works on the overall aroma, but it’s the worst thing for it after a few days due to oxidation, the website says.

Various devices featured on Wine Country Getaways’ like the temperature managing Pek Wine Steward, the Vacuum Pump and Cork which pumps the air out with a rubber stopper and the Private Preserve offer the most effective preservation.

The Private Preserve is a favorite of wine connoisseurs because it squirts a layer of gas between the cork and the wine. But for those who can’t afford the finer things, the old-fashioned refrigerator at least works for a few days for red or white wines.

Pour the wine into a smaller container and store air-tight, or you can actually freeze wine for later use in cooking, interestingly enough. You now have the basic tools available to properly store your wine. All that’s left to do is pick it out.

Actually, that might be much more difficult, in light of the endless options. Good luck!

Kristin Larmore is a senior journalism major at Appalachian State University and hopes to write for a food publication, along with becoming a food critic and running her own winery in the future.

Fruits of the Summer Make Great Dishes (Chickspeak.com)

2009-05-05T21:20:00.000-07:00

May 5, 2009 by Kristin Larmore, photo property of Chickspeak.com

Not only are the flowers blooming in abundance beneath the warmth of the sun, but the rays are working their magic on the fruit trees, as well. It’s May again: a time when we can once again really enjoy fresh fruit after the canned limitations of dark, dry winter.

A collection of three easy, delicious recipes featuring May fruits put an excellent Spring lunch on the table, provided you enjoy fruit enough. Try the refreshing fruit shake to wash down the fruity, nutty salad and flavorful foccasia bread.

Think about a hot Fourth of July picnic with fireworks and sips of sweet lemonade in the middle of a huge field. It just wouldn’t be complete without that pale red juice dripping down your yellow sun dress, would it?

Light-tasting watermelon greatly contributes to hydration because it’s largely composed of water, so it serves as a thirst-replenishing agent.

One serving of watermelon provides 89 percent carbohydrate, four percent fat, seven percent protein, and can help in weight loss, according to nutritiondata.com. It contains 18 percent daily vitamin A, 21 percent daily vitamin C and five percent daily potassium.

Let this recipe from Southern Living cool you down after a hot day before or while you move on to the main course.

Watermelon-Lemonade Cooler

15 cups seeded and cubed watermelon

2 (12-ounce) cans frozen lemonade concentrate, thawed

2 mint sprigs

Ice

Garnishes: watermelon wedges, mint springs

Preparation

Process watermelon, in batches, in a blender or food processor until smooth.Combine concentrate and two mint sprigs, and cook in a saucepan over medium-high heat 10 minutes. Stir together watermelon puree and lemonade mixture; cover and chill 8 hours. Remove and discard mint. Stir and serve over ice. Garnish, if desired.

Furry foods don’t exactly sound appetizing, but some really are. Kiwi attests that you can’t judge a fruit by its peel. The outside may be dull and lifeless, but the inside provides a smooth, tropical green brightness unlike any other. One cup of kiwi packs high counts of fiber, vitamin E, potassium, copper, vitamin C and vitamin K, according to nutritiondata.com. Just eight ounces give you 273 percent daily vitamin C needs, 89 percent daily vitamin K and 13 percent vitamin E.

This unique salad from foodnetwork.com is a brilliant alternative to the typical lettuce salad.

Banana-Kiwi Salad

2 tablespoons lime juice

1 tablespoon canola oil

1 tablespoon minced shallot

2 teaspoons rice vinegar

1 teaspoon honey

1/4 teaspoon salt

Pinch of cayenne pepper, or to taste

4 kiwis, peeled and diced

2 firm ripe bananas, cut diagonally into 1/2-inch-thick slices

1/2 cup diced red bell pepper

2 tablespoons thinly sliced fresh mint

2 tablespoons chopped cashews, toasted

Preparation

Whisk lime juice, oil, shallot, vinegar, honey, salt and cayenne in a medium bowl. Add kiwis, bananas, bell pepper and mint; toss to coat. Serve sprinkled with cashews. To toast nuts & seeds on the stovetop: Toast in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 3 to 5 minutes.

Carbohydrates, too, seem to be a huge weakness for some women, and who doesn’t love bread? It can be the perfect compliment to a salad in the afternoon, but women out there should know carbohydrates are important to health. Though they have a bad reputation for causing weight gain, they are a direct source of energy in the diet and are crucial for optimal body strength, especially for those in high activity levels, nutrition instructor at Appalachian State University Lisa McAnulty said.

This recipe for fig focaccia bread from myrecipies.com is a bit more complicated than the other two parts of the meal, but few things can compare to a batch of fresh-made baked dough emanating scents from the oven.

Figs, though not as popular as some fruit, don’t really contain high amounts of anything. However, nutritiondata.com reports one large fig contains seven percent daily fiber needs, a significant nutrient in preventing chronic disease. They combine many textures with chewy flesh, smooth skin and crunchy seeds. Whfoods.org reports figs are best in season in June, but are often dried for all-year enjoyment, just like a cherry or raisin.

Fresh Fig Focaccia

1 package dry yeast (about 2 1/4 teaspoons)

1 cup warm water (100° to 110°)

2 tablespoons olive oil, divided

1 tablespoon honey

1 teaspoon grated orange rind

1/2 teaspoon salt

2 3/4 cups all-purpose flour, divided

Cooking spray

9 fresh figs (about 10 ounces), each cut into eighths (about 2 cups), divided

1 tablespoon turbinado sugar or granulated sugar

1/2 teaspoon aniseed

Preparation

Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Stir in 1 1/2 tablespoons oil, honey, rind, and salt. Lightly spoon flour into dry measuring cups; level with a knife. Stir in 2 1/2 cups flour. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover dough and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch the dough down, and turn out onto a lightly floured surface. Arrange 2/3 cup figs over dough; gently knead 4 to 5 times or just until the figs are incorporated into dough. Press into a 15 x 10-inch rectangle. Place on a large baking sheet coated with cooking spray. Cover and let rise 30 minutes or until doubled in size. Preheat oven to 400°.

Uncover dough. Make indentations in top of dough using the handle of a wooden spoon or your fingertips. Gently brush dough with 1 1/2 teaspoons oil. Sprinkle surface of dough with remaining figs, gently pressing figs into dough. Sprinkle with sugar and aniseed. Bake at 400° for 25 minutes or until golden.

Good-bye to sweet cravings! When you get the urge to inhale a brownie, fruit can provide a satisfying substitute, though it’s not chocolate. All three fruits, in addition to most fruits, are low in saturated fat, sodium and cholesterol and full of essential vitamins and minerals, according to nutritiondata.com.

Let’s face it. Covering a piece of fruit in sugar is still much better for us than a piece of cheesecake or pie.

And what about quenching our thirst when we lose so much more water in the heat? Think about how many times you’ve needed a glass of water with your fruit compared to the number of times you needed water with that decadent after-dinner treat.

Kristin Larmore is a senior journalism major at Appalachian State University and hopes to write for a food publication, along with becoming a food critic and running her own winery in the future.

Tanning Safely: Points to Healthier Skin (Chickspeak.com)

2009-04-30T22:05:00.000-07:00

April 30, 2009 by Kristin Larmore, photo property of Chickspeak.com

Summer is coming: a time when many of us like to lather up and hit the plastic pool chair.

Some bring out their SPF 6 suntan lotion or super glossy, sun-attracting oil and suck in the deep rays for as long as they can stand the heat.

Or others visit the salon when the sun shortens its visits, getting that dark look without even going outside.

With all the new hype about skin cancers and melanomas, however, everyone needs to be aware of the risks associated with these common activities and how to possibly prevent them.

Dr. Maggie Sparks’ Dermatology office in Boone, N.C., advertises “Back in the 1930s, only one out of every 1,500 people developed malignant melanoma, the deadliest form of skin cancer. That rate has doubled each decade so that currently the attack rate is almost one in every 60 people.”

White, porcelain skin used to signify beauty, but society’s ideals have gradually transformed. Even though many women said in a recent survey on Appalachian State University’s campus that a tan is not important to beauty, some still visit the tanning bed on a regular basis, and many more sunbathe outside during the spring and summer months.

It’s become almost an expectation that when the sun’s out, you’ve got to get your hours in. This is a real concern in today’s society, and Sparks said a burn is much worse than people thought because it doubles your risk of skin cancer.

Some dermatologists like Sparks and doctors say tanning beds should be banned, and their belief is based on facts.

The Skin Cancer Foundation said UVA rays are a “proven human carcinogen,” and salons using the new high-pressure bulbs might expose a tanner to 12 times the annual exposure from the sun.

Not to mention, tanning beds can increase risk for squamous cell carcinoma, a type of cancer marked by hard, bumpy surfaces like warts, by two-and-a-half.

After we realize all these overwhelming facts, however, what can be done?

According to Dr. Sparks’ preventive skin care handout and her general advice, here are the most important tips if you decide to tan:

1. Because research now shows both UVA and UVB can cause serious skin damage and cancer, make sure to purchase a sunscreen protecting from both.

2. Anything under 15 lotion is basically useless because it’s doesn’t protect enough, and those with fair skin should be especially careful to use 15 or above from April through December.

3. Make sure to apply lotion one hour before going out because it doesn’t take effect until an hour afterward and reapply inside when you’re not laying out already. People burn from applying while still baking outside.

4. Tanners shoot for the hours between 11 a.m. and 2 p.m., but that is the time to avoid tanning because the rays are so much stronger. Do it earlier in the morning or later in the afternoon.

5. Wear a hat to shield your face.

6. Fairer skinned women and those with a risk due to family history should be even more careful, and it is recommended they have a skin examination every six months.

Just because you don’t burn, it doesn’t mean you’re not getting sun damage. What counts is overall sun exposure over a lifetime, not how many times you burn.

Society would have an entirely different ideal about what a 40-year-old woman, for example, is supposed to look like if women would watch their sun exposure, Sparks said. Yes, wrinkles come from aging, too, but a large chunk of those pesky wrinkles appear from sun exposure.

So though looking tan is still something to be admired in society today, it’s never a safe choice. Women are still likely to lay out and use tanning beds, however, they should at least know the safest way to go about it.

“We believe that only through aggressive and careful follow-up can the skin cancer epidemic be stopped. Remember, if you can spot it you can stop it,” the handout warns.

Kristin Larmore is a senior journalism major at Appalachian State University and hopes to write for a food publication, along with becoming a food critic and running her own winery in the future.

Tangy fruit blends sweet tart, Warhead flavors

2009-04-22T23:09:00.000-07:00

Kristin's Kitchen
Wednesday, 22 April 2009
Source: theapp.appstate.edu

Oh, the memories of high school. The things we would do to look cool.

Friends dared each other to guzzle bottles of hot sauce or eat a tiny, ‘harmless-looking’ orange or green pepper whole.

Even more prevalent in my mind were the ever-so-popular sour flavors. Something about them drew people in, like the sudden rush of extreme flavor on the tongue was an adventuresome and brave task to take on.

Those Warheads, those Cry Babies, would hit and the immediate reaction was pursed lips and eyes squeezed shut, tears coming out the sides.

That rush can actually be found in an exotic variation of the Florida orange. It’s called a kumquat, meaning “gold orange” in Chinese.

About the size of oversized grapes, they resemble mini oranges, but the entire fruit is edible, peel and all, except the three little seeds inside.

Ironically, the peel is the sweetest part, so tasters get a surge of sweet and sour.

According to Kumquat Growers Inc., “The kumquat tastes best if it is gently rolled between the fingers before being eaten, as this releases the essential oils in the rind.”

It is recommended for salads, desserts and main dishes alike, candied or kabobed, or for fresh marmalades and jams.

I know I’ve been preaching this healthy thing, but you probably could guess kumquats are good for you. What a surprise.

And in case anyone is wondering, I try all the interesting produce items before I tell others to go out on a limb. C’mon now, I’m not a hypocrite. Here’s the facts:

Per 100 grams, they contain 80.85 grams of water, 71 calories, .86 grams fat, 1.88 grams protein, 15.9 grams carbohydrate, and 6.5 grams fiber.

Rich in potassium and containing some amounts of calcium and vitamin C, they offer a healthy taste variation to general citrus.

Though very high in fiber and nutrients, though, the fruit is quite sugary, with 9.36 grams of total sugar per 100 grams.

Storage is convenient because kumquats are willing to wait for about three weeks on your refrigerator shelf to be eaten, Kumquat Growers say.

So why you’re not encouraged to eat the peel of an orange, I don’t know. I’m sure you could eat it, but it would probably be thick and rubbery.

Pop one of these babies in your mouth when you’re rolling out of the bed…you’ll shoot right up and be ready and rarin’ to go.

Ok…you might not get more energy, but you’ll certainly be more alert.

Just be careful not to crunch too hard and break the seeds inside.

Here’s a recipe on the inside of the kumquat package.

Kumquat Refrigerator Pie

2/3 cup pureed kumquats

One baked 9-inch piecrust

One 8 ounce container Cool Whip

1-14 ounce can condensed milk

½ cup lemon juice

Directions
Beat the milk and Cool Whip just until mixed in. Add the lemon juice and beat till it thickens.

Add the kumquats, pour the mixture into the pie crust, and refrigerate covered for a few hours.

A wealth of interesting recipes can be found on kumquatgrowers.com, including kumquat chips made by boiling the fruit, removing the pulp, dropping the rind in boiling syrup, chilling it overnight, re-boiling it and filling with pecans. Interesting, I must say.

Other recipes are Hawaiian chicken with kumquats, low sugar kumquat pudding, kumquat ice drops, kumquat ice cream and kumquat oatmeal cookies.

The possibilities seem to be endless with such a funky, weirdly named fruit as this.

Explore the website. I was amused, yet intrigued….maybe you will be, too.

If you just hate sour stuff, you’ll at least get a kick out of the creativity.

Monitoring food intake proves useful for all ages

2009-04-21T23:04:00.000-07:00

Kristin's Kitchen
Monday, 20 April 2009
Source: theapp.appstate.edu

Do people actually want or aim to write down every single thing that enters their mouth?

What a pain!

You see those people on tight diets like Weight Watchers, counting every single calorie, refusing to eat that one little extra morsel because it will push them over their “point” limit.

Now, for some that might be necessary if serious weight gain is in order. However, I’m not asking anyone to work that hard.

But what would you say if I told you writing it all down for a short time isn’t crazy?

I did it.

I actually wrote down every single thing, from gum to liquids to any food, I consumed for two weekdays and one weekend day. Along with food, I recorded my activity for the same three 24-hour periods, from 12 a.m. to 12 a.m.

But I didn’t edit my habits. I just ate and exercised normally.

Sure, it was slightly inconvenient. I found myself rolling my eyes every time I had to pull out that chart and scribble down exactly what I consumed in the midst of chewing.

And because I can barely even grab my bag and brush my teeth before rushing out the door in the morning, my high-strung brain could barely recall what I did all day.

But I forced myself to come home and replay the events of the day in specific increments. Talk about determined.

I then proceeded to spend hours in the lab and library typing in all this information into a program called ESHA Food Processor so a computer could tell me if I was healthy or not.

Ok, so I’ll admit it. I had to…for class.

Despite the time consumption, I discovered last evening it was well worth it.

This little program was able to tell me the exact amounts of nutrients I was receiving and whether they met or didn’t meet my recommendations. Plus, it was able to estimate my caloric expenditure in conjunction with caloric intake, telling me if I was in energy equilibrium.

This might sound worthless to some, but I discovered I was in positive energy balance during those three days, meaning I was taking in more than I was putting out.

Continuing with these same habits would surely threaten weight gain.

My sodium intake was also high, forcing me to investigate foods that contained more than 250 milligrams per serving and address them in my project. I uncovered canned black and kidney beans are very high in salt, in addition to Italian salad dressing and barbeque sauce, common foods in my diet.

Not to mention, I was able to see exactly what I need in terms of calories, protein, fat and carbohydrates for my height, body weight and age. Even though the Food Guide Pyramid says the average female needs around 2,000 calories daily, I needed much more than that based on my activity level.

So, what’s it to anyone else what I learned?

A lack of important vitamins and minerals can lead to long-term bodily injury, and a health assessment like this might help explain weird or unexpected symptoms that appear out of nowhere.

It’s not obsessive; it’s preventative and eye opening.

Sometimes, you never know how much your health is at risk until something bad happens.

I think we’ve all heard stories where young adults, way too young to die, start experiencing weird symptoms and end up in the hospital. It often turns out their condition could have easily been prevented with healthy food and exercise choices.

It’s almost like some kind of freak accident.

We’re all still young, but reaching a point in life where chronic disease is a possibility and where our food and exercise choices affect our lives to a more significant degree. We’re not children anymore, and our bodies need those critical vitamins to maintain health as we age.

Think about the last 20 to 25 years, about how many times you skipped a workout or ate the fries instead of the baked potato or the burger instead of the salad.

I’m not expecting many will do this, but I strongly suggest taking the time for three days to learn something important about the state of your health.

Many of us can’t make time for something of this nature, especially if it isn’t required. But if you’re remotely interested in the health aspect of your current lifestyle, consider it.

I know it allowed me to breathe a sigh of relief knowing my nutrient intakes were within my needs, in addition to showing me what I need to work on to improve health.

And ok, I’ll admit it. I need to cut back on my grains and breads a bit. They’re my weakness.

Do you ever wonder what you’re getting too much or not enough of and don’t want to actually measure it all out?

It just takes three days. That’s it.

No one should have to spend his whole life worrying about every morsel, but it’s good to get a check-up and know where you stand.

It’s short-term hassle with the potential for valuable results.

Intrinsic ingredient of soy sauce fights back disease

2009-04-19T23:00:00.000-07:00

Kristin's Kitchen
Wednesday, 01 April 2009
Source: theapp.appstate.edu

Stir fry welcomes it as one of its main flavor ingredients. It is used in many meat marinades and crock pot recipes.

Oh, the versatility of soy sauce.

This black sauce, native to Asia, has become a staple in many cabinets across America.

Interestingly enough, though the name implies a connection, soy sauce is made from a long-time Asian tradition, one which is prepared in my apartment quite often, actually.

There she goes again. My roommate is steaming those green pods thingies.

“Oh, she’s eating snow peas,” I thought. But I was wrong.

I head over to my nutrition class. My professor keeps mentioning alternate protein sources from plants that will reduce fat and calorie intakes from meat products.

Turns out, ‘soybean’ is the buzzword.

Though soybeans have been a prevalent item on this campus for some time, I just tried them this year at the sushi counter and from my roommate’s stash. After experiencing their salty, light and almost creamy taste, I followed in my roommate’s footsteps and bought some frozen ones for the freezer.

Japan-101 said it’s used in production of soaps, cosmetics, plastics, inks and biodiesel fuel.

So why are we consuming this product?

It’s not only for lactose-intolerant people, but for health professionals and consumers looking for a healthier lifestyle.

Ah, a return to the legumes. Why not? They’re one of the best things out there for you.

The taste is something difficult to describe, but that’s what makes them a refreshing part of the diet.

In 1999, the “Food and Drug Administration gave food manufacturers permission to put labels on products high in soy protein indicating that these foods may help lower heart disease risk,” according to the FDA Consumer Magazine.

The label often contains the Soy Health Claim, which says diets with 25 grams of daily soy protein, combined with low cholesterol and saturated fat intakes, can reduce heart disease risk.

According to the FDA, the product must contain at least 6.25 grams of soy protein, less than 3 grams fat, less than 1 gram of saturated fat, less than 20 milligrams of cholesterol and within a sodium range of 480 milligrams to 960 milligrams, depending on the size, to advertise the claim.

Pictsweet deluxe steamables edamame in the pod: a delicious option when you’re sick of your other frozen vegetables.

One half-cup serving of these babies contains 110 calories, 3 1/2 grams fat, zero saturated fat, trans fat and cholesterol, 8 grams of carbohydrate, 5 grams of dietary fiber and 5 grams protein.

This equates to 20 percent of daily fiber needs and helps fulfill a good amount of protein requirements, depending on daily needs.

I found out how much protein I personally need in a day from my nutrition class. You can take your weight in pounds and divide by 2.2 to get your weight in kilograms. You then multiple that number by 0.8 grams per kilogram, the RDA for protein, to get your recommended daily amount in grams.

Just like fat, protein is a nutrient that should be consumed in moderation. If you’re not a body builder and need the extra protein to create healthy body (muscle) mass, you should be sure to stay in the recommended range because excess protein can be stored as fat and cause weight gain, nutritionists say.

Other benefits are that “soybeans contain all the amino acids essential to human nutrition, which must be supplied in the diet because they cannot be synthesized by the human body,” the magazine said based on research.

Also, the FDA concluded four soy servings each day “can reduce levels of low-density lipoproteins (LDLs), the so-called ‘bad cholesterol’ that builds up in blood vessels, by as much as 10 percent. This number is significant because heart experts generally agree that a 1 percent drop in total cholesterol can equal a 2 percent drop in heart disease risk.”

You guys should know, however, these soy products are not “super foods” which will magically create health, according to the Center for Food Safety. They simply offer another healthy option to contribute towards a healthy diet.

In the last 10 years, some controversy has surfaced about how beneficial soy really is. It depends upon the person. Though protein benefits are fairly clear, FDA Consumer Magazine said researchers started raising questions in 2000.

The concern was not in whole foods with an intact soy protein such as soymilk or tofu, but in the chemical isoflavones soy products contain, often used in over-the-counter drugs to ease menopausal symptoms because of their estrogen-like compound.

So, at the time, it was inconclusive whether soy caused or prevented things like breast cancer. To be safe, consumption of soy as a whole food was the recommendation.

Reliable websites today like isoflavones.info reveal controversy still exists, but most of 1700 scientific publications discussing isoflavones recognize at least some benefit from them. Claims such as protection against prostate and breast cancer, ease in menopausal symptoms, heart disease and even osteoporosis are becoming more accepted.

Isoflavones are structured similarly to a body’s own estrogen, according to isoflavones.info.

“They can interfere with the action of our own estrogen. Depending on the type of estrogen receptor on the cells, isoflavones may reduce or activate the activity of estrogen.”

And the research continues. One thing’s for sure: whole soy foods are certainly beneficial.

If you’ve ever wondered about those green pods with the sushi and how they taste, go explore.

Don’t be fooled by the somewhat hairy exterior, though; and don’t judge a soybean by its cover. You won’t be eating the outside, just popping out the delightful, pea-sized beans.

If you don’t like them, you can always give them to your vegetarian friend.

Overall lifestyle change difficult, reaps worthwhile benefits

2009-04-18T22:58:00.000-07:00

Kristin's Kitchen
Wednesday, 25 March 2009
Source: theapp.appstate.edu

We’ve all been in the dumps. We’ve all wanted to go wild and break loose.

Oftentimes, those feelings are reflected in the foods we eat.

When we’re upset about a bad test grade, some of us take a drive to get some cake batter with “the works,” or jump for some greasy spuds or a piece of beef covered in mayonnaise and cheese.

Or some might take a different approach, going down to the local bar for some drinks.

These all are choices we make in our life and they’re permissible to an extent. But shouldn’t we draw the line?

I’ve been talking about these healthy and sometimes unusual foods all semester. Most of them are fairly common, but for some reason they still seem to slip through the cracks of typical “food vocabulary.”

I list off nutrients and vitamins with unpronounceable names that our bodies apparently “need.” Who says I need all this stuff?

The information, though, comes from health experts, and they know much more about what our bodies need than we do. It’s up to us to listen.

I thought I would take a moment to reflect on why I spend my time talking about these random foods and health choices.

Because these foods define what it means to be healthy. What does that word really mean to us as young college students, sometimes reckless, sometimes chance-takers?

To me, it means making a conscious choice to be happy inside and out, and that means physically, emotionally and spiritually. It’s more than just what you ate for lunch, but an overall lifestyle choice.

The common misconception is that a healthy lifestyle holds people back from a happy, carefree life.

Making a lifestyle change is not about holding back, but about letting yourself fly. It all goes back to trying something new. Just as we take chances to love, to move to new places, to take a new job, we can take a chance at improving the way we eat by trying new foods and eliminating others.

It takes patience. It takes discipline. It takes an open-minded attitude.

Some might say they already eat well, and that’s good. But how many of us don’t?

Eating right seeps into other aspects of everyday living. It makes you feel great, look your best and hold confidence in your abilities in your professional and personal life.

Naturally, a good diet makes one more alert and energetic, but there’s certainly a psychological aspect, as well.

I mean, how many of us eat a Cookout burger and fries and say after, ‘Man, I’m looking good today?”

But let’s say you eat an apple, a glass of milk, some mixed nuts and a turkey sandwich.

You slide on your favorite pair of jeans, grab the shades and head out the door for the afternoon, feeling confident and positive.

I’m not saying eating right will always put you in a good mood, as there are other things in this world beyond our control that affect mood, but it certainly helps.

Granted, every calorie counts, but it’s not about the numbers. No one should have to keep track of the amount of calories, fat, protein, vitamins and minerals they consume on paper. THAT’S restricting.

But knowing what should be going into your body on a daily basis is important. In a general sense, we know what we should be eating. The media tells us, based on scientific research, the average amounts of fruits, vegetables, grains and dairy products we should have daily, so we have a good idea of what we should be doing.

And since when can convenience be an excuse?

Since when is driving to the store for an apple or piece of produce you can put right in your mouth after rinsing off more inconvenient than driving over to Wendy’s or McDonald’s for a quick meal?

As far as campus foods go, healthy options are readily available that can be grabbed just as quickly as any slice of pizza or fried finger food.

It’s not about knowing all the chemical names and processes. That’s why the health experts are around.

It’s not about cooking all these natural, healthy dishes that take hours to prepare and serve. You don’t have to cook at all, really.

Cooking just mixes up monotony and changes flavors.

You just need a strong dedication to personal health and happiness. Who doesn’t want that?

Granted, some nerds like me enjoy hanging out in the kitchen, but the large majority of students here at Appalachian State University probably don’t.

It’s not about obsession, either. Take a trip to Marble Slab, but eat a salad for lunch, for example, to account for the extra calories.

Avoiding fast food advertising and those big, bright red signs shining like hunger beacons off a dark highway is an uphill battle that will last a lifetime.

But the earlier we start, the more natural it will become and the easier it will be to remain healthy when we’re 60. It won’t be a conscious decision, but an automatic choice made without thought.

People say they’ll “do whatever they want while they’re young,” ‘cause they can “afford it.” But no one can really afford to avoid fruits and vegetables, whole grains and all those other good things in the long-run- at ANY stage of life. There’s no such thing as a magic pill that’s going to fix us when our organs give out or have trouble functioning.

Avoiding it in college will lead to deficiencies in, say, 30 or 40 years, making it much harder to bounce back when the body comes down with disease. Bodies lose vitality and strength with age.

Peruse food magazines, health websites and even major news station headlines. It’s everywhere.

Many young adults are all about trend, right?

Well join the newest trend and take charge of your health. Eat right and you’ll feel so much better emotionally and physically.

It’s all the over the news. It’s what everybody’s doing.

Water chestnuts crisp up dishes' texture

2009-04-18T22:56:00.000-07:00

Kristin's Kitchen
Wednesday, 18 March 2009
by Kristin Larmore
Source: theapp.appstate.edu

She pulled these oozy, brown, ping pong ball sized things out of the oven.

My nose immediately scrunched in disgust.

She had been making them for years, but I could never seem to get over the look of 'em.

The next year, she made them again, their brown sugary, bacon scent filling up every crevice of the kitchen.

And I finally let my sense of smell overcome my sense of sight. The taste was initially chewy and sticky sweet, but once my teeth hit the center, it became delightfully crunchy in texture. There was nothing to compare the texture to... it was just different.

The odd food I am speaking of is water chestnuts wrapped in bacon. I know, it sounds disgusting, doesn't it? I always thought so, too, but their constant presence at holiday gatherings finally broke me in. I mean, everyone else was eating them.

And, yes, though bacon is wonderful for we meat eaters, my focus will be on the curious identity of the food inside.

There's no question the crispy, nutty water chestnut is an interesting food. How many people actually know what it is?

This tuber is primarily grown in China in the shallow areas of rivers, marshes and lakes,according to chinesefoodrecipes.com.

They are actually covered in a dark brown skin when growing, though it is most often removed when canned or packed for grocery stores in the states. Chinese stores sell them fresh or dried with the skin still on.

The tuber is excellent in Asian dishes, stir fries, salads and dips, adding a distinct texture variation, though the flavor is not as apparent in highly seasoned or flavored dishes.

According to the food label, the chestnuts are not a source of vitamin A, vitamin C, calcium or iron. However, they contain zero fat, saturated fat trans fat and cholesterol with only 45 calories per half cup. Also, one half cup provides 15 percent of one's daily fiber needs.

Really, they are more like a low-calorie vegetable based on their significant fiber, B vitamin and carbohydrate content, according to the women's magazine Spice Diva. Also, calcium, potassium, iron and zinc are present.

Though the Chinese use them as a staple, they are also the most commonly eaten "nut" in India, according to Spice Diva.

The food holds some medicinal properties in the Chinese culture. Ground chestnut powder and water aids coughs, while boiling them whole in water helps end measles quicker. Sweet chestnut soup can help the digestive tract, too, by inhibiting urination, according to the Chinese food recipes website.

Other benefits include aiding nausea, indigestion and jaundice.

However, just like beans, enjoy at your own risk, as they promote flatulence or bloating if eaten too much. Still, they rid your body of toxic substances. They "clean you out," if you know what I mean.

Try this recipe for water chestnuts and bacon. It's simple, quick and really good. They don't look or sound tasty, but friends who've come over have always eaten them right up. Just don't tell anyone what's in the recipe before they try it, and they might be hooked!

Water Chestnuts
2 cans water chestnuts
1 pound lean bacon, cut into thirds (2 pounds bacon to 3 cans chestnuts)

1/2 cup brown sugar
1/2 cup chili sauce
1/4 cup light mayonnaise

Combine three sauces in a bowl and set aside. Wrap bacon thirds around the chestnuts, and bake at 350 degrees for 30 minutes.

Pour off the juice after 30 minutes and coat each one with the mixture using a pastry brush or spoon. Bake them coated for an additional 15 minutes.

Let them cool until warm, as heat concentrates in the center. Your tongue will thank you!

Spring break serves up fresh opportunity for real seafood

2009-04-17T22:54:00.000-07:00

Kristin's Kitchen
Wednesday, 04 March 2009
Source: theapp.appstate.edu

A few years ago, I was in the sand digging a huge hole: a perfectly innocent activity.

As I was digging out one of the walls with a brightly colored, plastic "scooper," a little black blinking thing popped out at me, followed by an orange pincher.

The next thing I knew, this entire creature squeezed itself out of this tiny hole and scuttled up the side of my ditch, its shelled arms immediately in fight position, pacing back and forth tapping its pincers.

Amazed at its defensiveness, I knew it was scared I wanted it for dinner.

I smiled widely, and looked at the seagulls swarming overhead, wishing one would come down and take that beady-eyed little guy.

I'm not the only one who wanted him for dinner!

Yes, my friends, seafood is truly the chicken of the sea, and more research is released every year about its dietary importance.

Though this little mountain town seems to be the furthest possible distance from the coast, our grocery stores do offer a variety of fairly fresh seafood. Granted, it's not always the cheapest, but sales do happen, people.

This Spring Break, though, I encourage you to eat some fresh crab or seafood on your long-awaited beach trips.

It may be expensive there, but guaranteed even fresher. You should be able to splurge, just this one week, and I project that it will be worth the extra bucks.

The 2005 version of the Food Guide Pyramid newly emphasized the importance of fish in the diet, recommending two to three servings each week.

A 5-ounce steamed Alaskan king crab leg is packed with 26 grams of protein, 130 calories, zero carbohydrates and about 2 grams of fat, according to healthnotes.com.

Though fiber is nonexistent, it contains at least 20 percent of daily-recommended selenium amounts and between 10 to 20 percent of daily-recommended magnesium, vitamin B6 and folate.

This is a perfect alternative to high-fat meats like beef or pork, and even though it's not quite a juicy tenderloin or burger, it can be equally tasty and less heavy on the stomach.

While the highest omega-3 counts lie in salmon and tuna, crabmeat is a more rare, succulent treat we can't find in the stores very often during the early part of the year for a reasonable price.

And few can argue its unparalleled flavor and texture when compared to the imitation alternatives found in our local markets.

In reality, imitation crabmeat isn't going to hurt you, even though it's the processed form of the real thing. It actually provides very similar health benefits.

According to Crab Classic 3 chunk style's package,

"Supportive but not conclusive research shows that consumption of EPA and DHA omega-3 fatty acids may reduce the risk of coronary heart disease. One serving of Crab Classic 3 provides 0.4 grams of EPA and DHA omega-3 fatty acids."

It also contains 8 grams protein, 90 calories, zero trans fat and saturated fat and only 1.5 grams total fat in a half-cup serving. The catch, though, is it contains 12 grams of carbohydrates unlike its fresh counterpart, 410 milligrams of sodium and 5 grams sugar per serving.

Also known as surimi, Japanese meaning 'minced fish,' the imitation is used in many Japanese and Asian dishes, including sushi.

Some say imitation crab tastes almost identical, while some say there's no comparison. That you must decide for yourself.

To me, it's a funky sweet, mildly fishy item resembling the rubbery consistency and look of that processed string cheese stuff, but white.

The reality is imitation crab is not actually made from crab, but from lean, white-fleshed fish such as Alaskan polluck, a cheaper alternative. Manufacturers remove the bones, finely chop the fish and continually rinse it to create a firm fish paste, according to mothernature.com. Yum!

They then add a variety of sugars, sorbitol, egg whites, starch and artificial colorings to make it appear and taste more like crabmeat. Some brands, like Crab Classic, do use very trace amounts of crab.

According to the label, the chunk Crab Classic contains less than two percent king crab meat. Under allergy information, it lists Alaskan polluck, salmon, anchovy, sardine, tuna, cutlass fish, oyster, lobster, scallop and shrimp as additional ingredients.

For something that's supposed to be crab, that sounds pretty darn close, don't you think?

Benefits however, are that it can be frozen for months and is available year-round, according to the Mother Nature website. And as we all know, the last thing we would want to do is eat fresh crab leftover.

But, while you're out on your Spring Break soaking up the Vitamin D, smelling the salty surf and listening to the light clucking and flapping of those seagulls taking dives in the wind, take advantage of the most enjoyable sense: taste.

Order up that slightly salty, slightly sweet, melt-in-your-mouth REAL crabmeat retrieved straight from the sea and take a break from the more affordable, rubbery processed stuff.

Don't get me wrong- you can eat the fake version, but this is a win-win. The real thing not only tastes better, but it's better for you!

And for those of you who've never liked the fishy stuff? Crab meat is a great place to start. It's one of the less fishy options in taste and smell, and a very mild-tasting shellfish.

If you don't care for the pure taste and prefer it mixed with other ingredients, ask for a buttery crab cake or creamy crab dip to try at your favorite seaside restaurant.

So don't let that little armed crustacean scurrying across the sand intimidate you; it just knows you want to eat it.

For some good tips on how to prepare your own fresh crab, visit http://www.puritan.com/vf/healthnotes/HN_live/Food_Guide/Crabs.htm.

Foreign acai tree grows juicy benefits

2009-04-16T22:52:00.000-07:00

Kristin's Kitchen
Wednesday, 25 February 2009

As I was eating my bowl of blueberries this morning, though they were quite tasty, I found myself wishing for the healthier alternative. However, I couldn’t find time to travel to the Amazon and back today.

If only Brazil were closer.

Sure, Brazilians have been known to possess one significant quality that leaves the average American tapping his foot and looking at his watch: they’re laid back.

But they also have something else we pale, uptight Americans don’t have: the acai berry.

First thing that might surprise you is this small, purplish black fruit very similar in appearance to a blueberry contains more than twice the amount of antioxidants with about 167 mg per serving.

Pomegranates come in second with 105 mg, blueberries have 61 and strawberries have about 26, according to acai.com.

The acai berry contains 30 times the antioxidants found in red wine and is rich in omega fats, according to sambazon.com/acai.html.

Essential or omega fatty acids, found in items like olive oil, tuna and salmon, are crucial to hormone production in the body and have shown to decrease LDL, or bad, cholesterol, according to dieticians and nutritionists. They can also decrease blood pressure, blood clot formation and inflammation.

The fruit grows on thin palm trees in large bunches, sort of like bananas. However, they accumulate in huge amounts on a series of skinny twigs protruding from each branch. The website describes it as having a “rich, berry-cocoa flavor.”

Though very difficult to find in the States - fresh, acai berries can be found in some juices, beauty products, smoothies and supplements at the grocery or convenience store. One product growing in popularity among college students is vitamin water, and the XXX flavor contains acai, as well.

The berry is also thought to significantly increase energy and sex drive. Other benefits include, but are not limited to: helping to maintain healthy blood pressure and cholesterol levels, relieving headaches and dizziness, helping you look and feel more youthful, improving disease resistance and bettering the overall quality of sleep, according to acai.vg/.

So, though you may have never thought of visiting Brazil or have a negative opinion of it, maybe this will make you change your tune to a more energetic one, at that.

The Brazilians’ laidback demeanor is unlikely the direct result of the consumption of this tasty berry, but it probably helps in their every day energy levels and good mood.

Source: theapp.appstate.edu

Mid-winter to spring best time for Kale nutrients

2009-04-15T22:51:00.000-07:00

Kristin's Kitchen
Wednesday, 18 February 2009

This one woman comes into the grocery store all the time and always enters the checkout line with the same thing in the top seat of her cart in plastic bagfuls.

Every time, I have to ask her which ones are which because they all have a seemingly exact appearance when you’re not looking at them at the same time.

It’s like trying to tell the difference between two different kinds of red apples without the code on them; they’re all red, they all look like apples, so what?

And every time, she delves right back into the story about her pet rabbits, forgetting she’s told me about them ten times already.

She just loves those rabbits, she says.

They are really great pets, just like dogs, if you know how to take care of them, she says. Greens are great for their digestion, too, and carrots aren’t as good for them as people might believe, she says.

The food I’m speaking of is crisp, leafy greens, which include kale, mustard, turnip, collard, beet, dandelion, spinach and chard.

Apart from the humorous aside about the woman and her rabbits, many forget greens are great for people’s digestion, as well.

Kale, in best season between mid winter and the early part of spring, provides rich cancer-fighting phytochemicals. It’s high in calcium, iron, Vitamin C, fiber and Vitamins A, C, K and E. Beta-carotine, too, is present in seven times the amount that it is in broccilli, according to ezinearticles.com.

And make sure to chew that kale up well, too. Chopping or chewing releases an important chemical called sulforaphane that “somehow triggers the liver to produce enzymes that detoxify cancer causing chemicals, of which we are all exposed on a daily basis,” Dr. Linda Posh said on ezinearticles.com.

All the other greens are rich in very similar nutrients, since they fall in the same family.

Remembering which greens are which provides a bit more of a challenge, however.

Kale is very curly at the edges, while mustard has the same curl, but lighter in tint and a bit more crinkled. Turnip greens are somewhat of a mix between spinach leaves and lettuce leaves, but have sort of deeper green, wavy edges. Collard greens are large and smooth like plant leaves and a lighter green.

The most common way to cook greens, if you’re not going to use them in a salad, for example, is to cook them in a covered pan with olive oil, seasonings and the occasional splash of vinegar with just enough water to hydrate the leaves and keep them from burning.

Tastes range from the spicy and peppery in mustard greens to the mild flavor of turnip greens to the much stronger flavor of kale and collards.

If you prefer not to eat greens by themselves, you can also use them in recipes. Just like spinach, you can sometimes mask the strong flavor and keep the added texture and nutrients when you add them with a combination of other ingredients.

Here’s a great recipe from Cookinglight.com I found using kale. It’s different, but sounds delicious.

Mashed-potato cakes with onions and kale

12 cups water
1 bunch kale, trimmed (about 4 ounces)
2 2/3 cups (1-inch) cubed Yukon gold or red potato (about 1 pound)
¾ teaspoon salt, divided
1 tablespoon olive oil
1 tablespoon butter or stick margarine
3 cups diced onion
2 tablespoons chopped fresh sage
¼ cup sliced green onions
¼ teaspoon freshly ground black pepper
cooking spray
sage sprigs (optional)

Directions:
Bring the water to a boil in a Dutch oven or large saucepan; add kale. Cover and cook over medium heat for five minutes or until tender. Remove the kale with a slotted spoon, reserving the cooking liquid. Chop kale and set aside.

Add potato to reserved cooking liquid in pan; bring to a boil. Reduce heat, and simmer 10 minutes or until tender. Drain; partially mash potatoes. Stir in kale and ¼ teaspoon salt.

Preheat the oven to 400 degrees.

Heat the oil and butter in a large nonstick skillet over medium-high heat. Add ½ teaspoon salt, diced onion and chopped sage. Cook 13 minutes or until browned. Combine potato mixture, onion mixture, green onions and pepper. Remove from heat; cool slightly. Divide potato mixture into eight equal portions, shaping each into a 1/2 –inch-thick patty. Place patties on a baking sheet coated with cooking spray. Bake for 20 minutes.

Preheat the broiler.

Broil patties for five minutes or until browned. Garnish with sage sprigs, if desired.

So if you own a rabbit now or ever own a rabbit in the future, keep this information in the back of your mind for the health of your little, furry wet-nosed pet. But, more importantly, buy the greens for yourself.

Source: theapp.appstate.edu

Cashews require extensive labor, high health benefit

2009-04-14T22:48:00.000-07:00

Kristin's Kitchen
Wednesday, 11 February 2009

With his multicolored shirt and intriguing foreign accent, the man stood drawing our attention with unique hand gestures, the summit of the volcano just beyond the metal guardrail.

He spoke of the tree above him, droopy with the weight of bright colored, awkward shaped fruit.

He quickly warned us we couldn't eat it.

The place I'm speaking of is St. Lucia, a Caribbean island off the coast of Florida, and the tree I so admirably described is the cashew tree.

Touring this exotic island with an active, caved-in volcano as part of a seven-day cruise, I never realized how closely something would hit home.

We eat cashews all the time in the States, but few of us know where they come from. Unrecognizable on the tree and covered in a strong outer casing attached to something resembling a mango, I didn't quite recognize it.

I mean, how many of us have actually seen a cashew shell, honestly?

This shell is actually called a cashew apple, native to Brazil, according to the World's Healthiest Foods Web site.

Though Brazil and the Caribbean consider the shell somewhat of a delicacy, it is always removed before sales because the interior is covered in a poisonous resin called cashew balm. The balm is often used in insecticides and varnishes, according to the Web site.

The guide also mentioned the cost: these days, they seem to be on the steeper end when it comes to nuts. But, think about the type of time commitment required to tediously remove a single cashew from its shell.

It would be like de-shelling millions and millions of sunflower seeds by hand.

And how many do you eat in just one handful? Imagine the work.

Contrary to common myth, cashews are actually very good for you, just like other nuts. One-half cup provides 38 percent of your daily copper needs, about 22 percent of magnesium and tryptophan needs, about 17 percent of phosphorous needs and over 5 grams of protein, all in 196 calories.

This might sound like gibberish to you, but what if I told you magnesium plays an important role in healthy bone management and controlled nerve and muscle contraction?

Tryptophan is necessary for protein digestion. Copper is crucial for a variety of metabolic functions, according to copper.org. , while Hopkins Technology indicates phosphorous builds strong bones and teeth and helps in energy absorption during digestion.

And though high in fat, forget about weight gain- unless you’re popping them like candy.

A study in Spain tested 8,865 adults and found “participants who ate nuts at least two times per week were 31 percent less likely to gain weight than were participants who never or almost never ate nuts,” according to the World’s Healthiest Foods.

Another interesting thing about cashews is they seem to have a longer shelf life than some other nuts based on their high oleic acid content, the same monounsaturated fat in olive oil that aids in good cardiovascular health.

The George Mateljan Foundation said you should store them in an airtight container in the refrigerator for about six months. If you freeze them, you can wait to eat them for up to one year.

Here’s a simple recipe from Emeril you might want to try for cashew butter. You should consume it in small amounts, but it’s a great substitute for peanut butter or almond butter.

Cashew Butter
2 cups unsalted roasted cashews
2 to 3 tablespoons vegetable oil
¼ teaspoon salt
1 teaspoon sugar, optional

Directions:

In a food processor or blender, combine the nuts, two tablespoons of oil, the salt and the sugar, if desired.

Process the mixture on high speed for 30 seconds. Scrape down the sides with a rubber spatula and process to the desired smoothness, adding more oil, one teaspoon at a time, if a smoother butter is desired. Adjust the seasoning to taste.

Transfer to a bowl to use as a dip or spread. Or, place it in an airtight container and refrigerate until ready to use.

If you’re ever interested in trying cashew butter, you might want to make it yourself, considering they’re selling the stuff online by the jar for far more than it would cost you to buy some peanut butter at the grocery store.

Next time you're eating cashews, think about the work that went into putting them in that jar.

And be grateful you have such a delicious treat, compliments of exotic tree climbers.

Source: theapp.appstate.edu

Parsnips substitute familiar carrot

2009-04-13T22:47:00.000-07:00

Kristin's Kitchen
Wednesday, 04 February 2009

Walking into the grocery store, you look at your list. Or, mentally review it, at least.

“Ok. I need milk, cereal, soda, ice cream, maybe some bread….”

But wait. What happened to that front section there in the corner, beautifully arrayed with a colorful conglomeration of freshly grown produce? Some, if not many of us, immediately bypass it. Normally because we either don’t like the taste of the stuff or we can’t afford it.
Now, I’m not too sure if most of us know this, with our “sophisticated” boxed macaroni and cheese and Rice-A-Roni, but there are more options than canned peas and carrots heated up in the microwave to compliment our cheesy main dish.

A wealth of vegetables is available at the grocery store students can try. Granted, they are in season at different times, but certain ones are found there almost all year round for, I think, a very reasonable price.

And yes, no one can argue apples really don’t cost under about a dollar a piece these days unless they’re dinky and shriveled, but much of the produce goes unnoticed. Root vegetables, for example, are a safe option this time of year based on their reasonable price and long shelf life.

The featured choice today is parsnips.

The Cook’s Thesaurus Online notes Northern Europeans have historically used them in stews, but they don’t taste good raw and should be small and crisp. Just like potatoes, if you purchase very thick, large ones, they might be tough.

Parsnips, because they are a root vegetable, can lie in your refrigerator in a plastic bag for longer than most. And considering how busy we all are with classes, we sometimes forget about those healthy, fresh items we purchased while in a semi-resolute mood to change our eating habits.

You won’t have to find yourself transporting them to the trash a week after you’ve purchased them.

I went to the grocery store the other day to buy some for dinner, and two medium size ones only cost about 80 cents.

As I have bought them myself, I would describe them as having the pungent, sweet flavor of a raw carrot with the texture of a sweet potato. Though they are light, they are full of flavor.

To prepare parsnips, you peel them like a carrot and either chop them up in chunks or strips.

Then, you can boil, sauté or steam them. Some people like to eat them with a little butter, or you can also mash them up and make a unique-tasting mashed potato.

This vegetable is high in soluble fiber, a player in lowering cholesterol and blood sugar, and low in calories. Abundant in the B vitamin folic acid, it can also help young women prevent osteoporosis and birth defects in their children later in life, according to howstuffworks.com.

Additionally, potassium is largely present, a blood pressure controller. So if bananas are not your thing, parsnips might be a good way to better your level of potassium.

Here are the nutrition facts for parsnips, based on a one-half cup serving.

Fat: 0 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Carbohydrate: 21 g
Protein: 1 g
Dietary Fiber: 3 g
Sodium: 8 mg
Folic Acid: 45 micrograms
Vitamin C: 10 mg
Manganese: <1 mg
Potassium: 287 mg

I would be providing you with a recipe, but it’s daring enough to try a new, interesting vegetable, let alone to try a recipe using it as a main ingredient. Health magazines and websites contain plenty of options, however, if you decide you really like the taste of parsnips.

Yeah, we’ve been whipping out the ramen, Pop-tarts and Hot Pockets all week. They’re quick.

But I’m thinking you can spare about 20 minutes to steam up some fresh vegetables.

Source: theapp.appstate.edu

Grapefruit fights sickness, disease

2009-04-12T22:46:00.000-07:00

Kristin's Kitchen
Wednesday, 28 January 2009

by KRISTIN LARMORE
Lifestyles Reporter

We’re enduring that time of year again. It’s winter in Boone:

A time for washing your hands every five minutes, for fear of catching some type of microscopic germ.

You get up out of bed on a January morning, your head feeling heavy and clogged.

As you drag yourself out the door to make it to class on time, your semi-wet hands hit the chilling freeze of the outside air. They dry up on contact, leaving your skin cracked and itchy.

The loud wind whips across your chapped face, and your nose won’t stop running.

This may appear as somewhat of an exaggerated version of what most of us might call the common cold, but most of us can admit it’s not the most pleasant, especially when aggravated by winter Boone weather.

One of the best ways to remain free from an irritating cold during the first few dark months of the year is to retain adequate amounts of fruits and vegetables each day. The fruit, especially, is often full of antioxidants, fiber and Vitamin C.

As many of us might know, the average adult needs at least two servings of fruit per day, which we can also attain through juice.

Many fruits are disappearing from the grocery store produce bins and shelves, but one type of fruit this season produces in abundance is citrus. And the featured food item on today’s menu is grapefruit.

Within the last few years, Israeli researchers discovered antioxidants powerful enough to reduce heart disease risk in red and white grapefruit, according to Familynutritiononline.com.

Not to mention, the fruit can reduce cholesterol as well. A study was published in the Journal of Agricultural and Food Chemistry, which tested 57 coronary bypass surgery patients. Results revealed red grapefruit reduced cholesterol by 15 percent and fatty triglycerides by 17 percent, though the patients did not respond to medications designed to lower cholesterol.

Additionally, the plant compounds in grapefruit can aid in DNA repair and weight loss.

China’s Zhongshan University and UCLA found the plant compound naringenin prevents cancer cells from multiplying by repairing existing DNA cells.

Dr. Fujioka from the Scripps Clinic in San Diego found in his study of 100 obese adults that grapefruit largely decreased insulin levels in the blood, allowing the body to store more of digested food as energy instead of fat. Some of his patients lost up to 10 pounds just by eating one-half of a grapefruit before meals.

Look into trying something new and explore this interesting grapefruit dressing I found on Cooking Light’s website.

Shallot and Grapefruit Dressing
1 teaspoon olive oil
½ cup chopped shallots
2 cups fresh grapefruit juice (about 3 grapefruits)
2 tablespoons chopped fresh cilantro
2 teaspoons sugar
¼ teaspoon freshly ground black pepper
2 tablespoons olive oil

Directions:
Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add shallots; cook 5 minutes or until golden brown. Stir in juice. Bring to a boil over medium-high heat, and cook until reduced to 1 cup (about 6 minutes). Remove from heat; cool.

Place the grapefruit juice mixture, cilantro, sugar and pepper in a blender; process until smooth. With blender on, slowly add 2 tablespoons oil; process until smooth.

A popular trend nowadays is to eat a salad during the day to consume a variety of healthful fruits or vegetables, but the fatty dressings we cover them with almost eliminate the nutritional value.

Cooking Light says this dressing has only 35 calories per serving, two grams of fat and four milligrams of calcium.

So, who cares about the cold! Grapefruits will help you avoid disease later on in life.

Source: theapp.appstate.edu

Colorful mediterranean bean salsa kicks up flavor

2009-04-11T22:43:00.000-07:00

Kristin's Kitchen
Wednesday, 21 January 2009

Remember all those salty chips, pizza and fried foods we ate last year? Some of us will guiltily admit we might have indulged just a bit too much.

I would guess that many college students, especially you girls, are frantically cleaning out your cabinets from last semester, ridding them of those colorfully enticing packages that lured you to the snack aisle in the first place.

And, oh yes, after the New Year’s bash, that dreaded four letter “d” word immediately took over a huge part of television programming.

DIET.

But do we really have to diet to look and feel our best? Once you can’t stand the taste of the same monotonous foods or are left feeling starved and unsatisfied, you bail on all those “great” resolutions and return to those fatty, processed foods you missed so much.

This semester, my focus will be on food that promotes healthy, happy living. Instead of editing our eating habits for only a short time, we need to make a lifestyle change. Many of us are probably lacking in an important nutrient or vitamin we are not getting from food, whether it be fiber, calcium, protein, etc., even if we do eat healthy. I will try to provide recipes that not only please your taste buds, but also your heart.

I got this recipe from a very close neighbor friend over Christmas break who lives down the street from my parents. She brought it to our house to snack on, and even her young son was hovering over it!

Mediterranean Bean Salsa
1 can black beans
1 can pinto beans
1 can chick peas
1 can white corn
1 cup green pepper, chopped fine
1 cup celery, chopped fine
2 jalepeno peppers, chopped fine and deseeded if desired to remove heat
1 tablespoon water
¾ cup red wine vinegar
¾ cup sugar
½ cup olive oil
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon red cayenne pepper
¼ teaspoon garlic salt

Directions
Combine the first four ingredients in a medium bowl. Make sure to drain the liquids out of each can and rinse contents in a colander before combining. Then, toss the peppers and celery in a separate mixing bowl.

Bring the water, vinegar and sugar to a boil on the stove to bring out full flavors.

Afterwards, mix the olive oil, salt, pepper, red pepper and garlic salt separately, as well. Mix the two sets of liquid together and combine with all other ingredients. Let the mixture set in the refrigerator for a few hours to marinate so the vegetables soak up the flavor.

This dish has exceptional color and texture. So not only does it taste good with a variety of the sweet and peppery, but it’s visually appealing.

The beans, members of the legume family, are an essential element of health. Rich in protein, fiber and the amino acid lysine, all three of these beans can help prevent diabetes, cardiovascular disease and some cancers, according to umassmed.edu. Their plant proteins keep our muscles strong and repair damaged ones.

Per one-half cup serving, black beans provide 7.1 grams of fiber, chick peas provide 5.3 grams of fiber and pintos provide 6.9 grams of total fiber. Women 50 and younger need about 25 grams of fiber in their diet each day, according to the National Academy of Sciences’ Institute of Medicine. So, one small serving of beans can already give you between 21 and 28 percent of your daily fiber needs.

Find nutrient-rich foods like this one to include in your everyday eating habits, so you won’t feel bad about a splurge now and then. Enjoy an occasional oreo or bowl of ice cream, but just watch your serving size.

What will your New Year’s resolution be? To starve yourself, or eat well? It’s all about balance and portion control

Source: theapp.appstate.edu

Pecan Chicken Rolls Recipe

2009-04-10T22:41:00.000-07:00

Kristin's Kitchen
Tuesday, 02 December 2008

Sometimes, I just want to hit something.

Classes become frustrating after weeks and weeks of assignments, I don’t get enough sleep and my job with demanding customers fills in the gaps. Everyone seems to think my only commitment is to them and to them alone. The work, oh, the work – it never seems to end.

This is a common college problem, especially during the upcoming exam period. Students don’t get much time to themselves, except to sleep or eat, if they can even get that.

I don’t want to hurt anyone else, of course. At times, it is just good to let out some frustration physically. However, one must focus that frustration on an inanimate object of sorts. Aside from a treadmill or an elliptical, punching bags and stress balls are also an option.

Since the stress ball only seems to serve a purpose for minor worries, let’s turn out attention to the punching bag. How many college students can actually use a punching bag living in a dorm or apartment, as it has to be hung from the ceiling? Slim to none.

What about cooking? Some say it is a very relaxing experience. The aroma and touch, the sensations involved, ease tension. For those who would disagree, there may be some aspects of cooking you might be unaware of.

How about vigorously smacking chicken breasts with a meat mallet? It might not sound very interesting, but it certainly releases stress. Plus, the chicken requires a degree of force to get flat and elongated enough to roll.

This recipe greeted my ears for the very first time when my family and I were living in Alabama. My parents were having a dinner party, and they wanted to serve something fairly simple, yet elegant, at the meal.

I heard an extremely loud banging from upstairs in my room. I thought something had fallen off a shelf, but when the sound continued for minutes, I thought my dad was doing construction in the house or something. I had to go to the kitchen to find out what was going on.

It’s interesting how food preparation can create not only a variety of smells, but also very interesting, and sometimes disturbing, sounds.

Pecan Chicken Rolls
One-third cup chopped pecans, toasted
One-half cup freshly grated Parmesan cheese
6 skinned and boned chicken breast halves
One-half teaspoon pepper
12 fresh spinach leaves
1 (10 3/4 ounce) can condensed cream of chicken soup
1 cup sour cream
2 tablespoons dry sherry or milk
Three-quarter cup herb-seasoned stuffing mix, crushed

Directions:
1. Combine chopped pecans and grated parmesan cheese, stirring well; reserve one-quarter cup of the mixture and set aside.

2. Place each chicken breast half between two sheets of heavy-duty plastic wrap, and flatten to one-quarter inch thickness with a meat mallet or rolling pin. Sprinkle chicken with pepper.

3. Arrange two spinach leaves on each chicken piece and sprinkle evenly with remaining pecan mixture.

4. Roll up chicken jellyroll fashion, and secure with wooden picks. Place rolls, seam-side down, in a lightly greased nine-inch square baking dish.

5. Combine soup, sour cream and sherry, and pour over the chicken. Combine stuffing and reserved one-quarter cup pecan mixture. Sprinkle it over the soup mixture.

6. Bake at 350 degrees for 55 minutes or until chicken is done.

Smacking chicken with a mallet does create a large amount of racket. Make sure to alert your roommates before you start, as they might think something really heavy has fallen on your head. You want to assure them you are perfectly ok.

After a long day of difficult exams, smack the crap out of that meat and feel better afterwards. Savor it not only for the stress reliever, but also for the tender flavor and nutty crunch of chicken drenched in creamy, white sauce. Pair the entrée with some wild rice and steamed vegetables, and you have a colorful and visually appealing array of food.

Source:theapp.appstate.edu

Delicious, cakey spin on Almond Joy candy bar

2009-04-09T22:39:00.000-07:00

Kristin's Kitchen
Monday, 17 November 2008

Like a good ol’ Almond Joy candy bar?

Imagine its chocolate casing and gooey, crunchy, nutty center. Now, where does that nutty taste come from? Well, from the almonds of course...and the coconut, right?

Wrong. The name is misleading, considering coconut is actually the largest seed known to man.

There is no way to really describe the taste of coconut, though. It is a unique flavor experience all its own.

As I have tried the meat of a coconut cut fresh right from the tree while visiting the Caribbean island of St. Lucia, I can say the taste definitely resembles a nut.

It is crunchy, somewhat grainy and lacks the sweet flavor it obtains once it’s put in that familiar blue and white package on the grocery store shelf.

So, maybe this is why explorers thought to call it a “nut?” Before it became the sweet confection it is today used for macaroons and candied desserts, it tasted more like a nut.

According to About.com, “Coconut” actually comes from the Spanish and Portuguese word “coco,” meaning monkey face. In the 1500's, Spanish and Portuguese explorers discovered the large seed, and thought the three indented markings on the end of it resembled a monkey’s face.

About.com says though the coconut originated in Malaysia, Polynesia and southern Asia, it can now be found in the Pacific Islands, South America, India, Hawaii and, hitting a little closer to home, Florida. The light, durable husk of the seed allowed it to float via ocean to other areas to reproduce.

Interestingly, the Web site also says coconut trees average around 60 coconuts, but some can produce three times that amount. The trees flower up to 13 times in one year.

So, though the seeds take about a year to mature, the trees produce a continuous harvest all year long, unlike other fruit trees that have a set season.

You might want to try this nice spin on the traditional candy bar. Its taste comes very close, but it boasts a moist layer of chocolate cake instead of the chocolate coating.

I found this recipe on the back of a cardboard insert attached to one of those Baker’s Secret pans. Just a hint: check the back of it before you throw it out because it often has an easy baking recipe. Even if you don’t use it right away, it will certainly be helpful for a day when you’re craving something a bit more sugary.

I began to make it often because my dad actually enjoyed it- a rare occurrence for him when it comes to sweets because he hates rich chocolate.

If you’re a coconut fan, I recommend this.

Almond Joy Cake
One (18.5 ounce) package Devil’s Food cake mix
One (12 ounce) can evaporated milk
2 ½ cups white sugar
25 large marshmallows
14 ounces flaked coconut
One-half cup butter
2 cups semisweet chocolate chips
3 ounces toasted almonds

Directions
1. Mix cake mix and bake as directed for one 9x13 inch pan. Let it cool completely.
2. In a saucepan, combine one-half can milk and 1 ½ cups sugar. Bring the mixture to a rapid boil; quickly remove from heat, and add marshmallows. Stir until melted. Stir in the coconut. Pour the mixture over the cake.
3. In a saucepan, combine the remaining sugar and the remaining milk. Bring the mixture to a boil. Remove it from the heat, and add butter and chocolate chips. Stir it until melted. Mix in almonds. Pour the mixture over top of the coconut-topped cake.
4. Chill for at least two hours before serving. The cake actually tastes best if baked the day before.

Next time you buy an Almond Joy candy bar, think about what the coconut inside once was and how it tastes after processing. Try the meat straight from the tree and compare. Heck, you can even find coconuts at local grocery stores these days.

Still, many would probably admit the taste of natural coconut meat does not compare to what we grew up with in our holiday desserts. Sugar makes just about anything taste better.

Who would have thought a seed could be so sweet?

Source: theapp.appstate.edu

Gingerbread men spice up the blandness of winter

2009-04-08T22:37:00.000-07:00

Kristin's Kitchen
Monday, 10 November 2008

I’m sitting at my kitchen table staring intently at the toasted, brown figures on the wax paper in front of me. With my handy Pampered Chef decorator in hand, I squeeze the frosting out slowly, with purpose, focusing on every curve and contour of the little man. He needs to look perfect. The candied cinnamon drops wait in the bowl on the far side of the table, ready to complete my confectionary artwork. I’m making gingerbread cookies. It’s midnight. Everyone else in the house is asleep. And yet, no matter how late I decide to stay up, my test will still be waiting on the desk for me in the morning.

Okay, I know most people probably don’t find decorating cookies late at night to be fun, but I thought I would share this story with you to attest to how traditional a recipe can truly become.

Think back to your favorite holiday meal. No matter what else is going on or how busy the holidays are on a particular year, you or one of your family members still have to make that one dish or dessert. It just wouldn’t be the same without it.

And that’s why I stayed up until 2 a.m. in the morning my senior year of high school frosting gingerbread cookies so I could bring them to my friends on the last day before winter break.

I got this recipe from SouthernLiving.com in either my freshman or sophomore year of high school when I had a random gingerbread craving, and have been making them every Christmas ever since.

Gingerbread Men
2 1/4 cups sugar
Three quarter cup water
One third cup dark corn syrup
1 ½ tablespoons ground ginger
3 ¼ teaspoons ground cinnamon
2 teaspoons ground cloves
1 ¼ cup butter or margarine
1 tablespoon baking soda
1 tablespoon water
6 cups all-purpose flour
Sugar crystals, red cinnamon candies, assorted decorator frosting

Directions
1. Cook sugar, three quarter cup water, syrup and spices in a medium saucepan over medium heat, stirring until sugar dissolves. Add butter, stirring until melted.
2. Combine baking soda and one tablespoon water; stir into sugar mixture. Pour sugar mixture into a bowl and gradually add flour, beating at medium speed with a heavy-duty electric mixer until blended. The dough will be very stiff and sticky.
3. Divide dough into thirds. Roll one third of dough to desired thickness on a lightly floured surface. Cut with a gingerbread man cutter or cookie cutter of your choice, and place the cookies on a lightly greased baking sheet.
4. Bake at 350 degrees for 10 to 12 minutes. Cool one minute on the pan; remove cookies to wire racks, and cool completely. Repeat the process with the remaining dough, and decorate as desired.

The smell from the simmering spices basically creates a homemade fragrance for your kitchen. If you don’t have the money to buy a bunch of expensive candles or air fresheners, this aroma is much stronger. The best part: you get cookies out of the deal.

You might already have plenty of holiday desserts you enjoy making or just eating once they are done. If you enjoy gingerbread, though, this is truly the best recipe I have come across.

Make this recipe part of your holiday musts. Bring it home for Christmas break.

Source: theapp.appstate.edu

Homemade soup recipe

2009-04-07T22:34:00.000-07:00

Kristin's Kitchen
Tuesday, 04 November 2008

Sure, many people buy canned soup during the cold, winter months. It’s fairly affordable, convenient and quick, and can even sometimes taste good these days.

Companies like Progresso and Campbell’s have truly improved. Canned soups are now more flavorful with more vegetables and pasta. They are also now offering what they call “heart healthy” selections, which are lower in sodium and fat.

But, imagine opening that can and pouring its cold, pre-packaged and processed contents into a bowl to zap in the microwave. Do any of us really know what is in that soup to make it last so long in a can?

Not unless we read the label. But, I would bet a very small percentage of people who buy canned soup are actually thinking about it. They are only thinking it is their next meal, as it will allow them to slurp down something hot within a few minute’s time.

Now imagine how it would taste if the cook knew exactly what he or she was putting in the pot to simmer to create this savory concoction we call “soup.” Each and every ingredient enhances the flavor as the preparation continues. The garlic and onions are sautéed to a buttery golden brown, the broth is poured and the vegetables are chopped fresh.

My mother and I found a homemade soup recipe on one of my visits this year in a magazine, and she asked me to make it for dinner for our immediate family, who were visiting. Everyone seemed to enjoy it because the flavor was recognizable, but not too strong or favorable to a specific ingredient.

Chicken Creole Soup
2 tablespoons butter or margarine
2 medium onions, coarsely chopped, about 1 cup
2 medium stalks celery, coarsely chopped, about 1 cup
1 medium green bell pepper, coarsely chopped, about 1 cup
2 teaspoons finely chopped garlic
2.5 pounds boneless, skinless chicken breasts or thighs, cut into one-inch pieces
One-quarter cup all-purpose flour
2 cans (14.5 ounces each) diced tomatoes, undrained
4 cups reduced sodium chicken broth
2 cups water
1 cup uncooked regular long-grain white rice
1 teaspoon salt
One-quarter teaspoon ground red cayenne pepper
2 dried bay leaves

Directions:

1.In a five to six quart Dutch oven, melt margarine over medium-high heat. A large pot will work, as well. Add onions, celery, bell pepper, garlic and chicken. Cook seven to nine minutes, stirring frequently, until onion is softened.

2.Stir in flour. Cook five to six minutes, stirring constantly, until flour is light brown.

3.Stir in remaining ingredients. Heat to boiling. Reduce heat to medium-low. Cover and cook for 15 to 20 minutes. Stir occasionally until rice is tender and chicken is no longer pink in the center. Remove the bay leaves and serve.

I will admit this soup might be a bit more of an undertaking than some are willing to take on. But, experimentation never hurt anyone. Wake up on a lazy Saturday or Sunday one weekend and spend the morning preparing the soup.

Then, let all the contents of the pot work their magic. Let it simmer as you go about the rest of the day. Once that aroma hits your nose, you just might be hooked.

Get a warm blanket, your favorite movie and some crackers for garnish. You’re set to go!

Source: theapp.appstate.edu

Tangy fruit salad, sweet poppy seed dressing

2009-04-06T22:32:00.000-07:00

Kristin's Kitchen
Tuesday, 28 October 2008

It’s the end of October and it’s cold.

At this point in the semester, many of us probably miss memories of summer: the warm sun beating down all day, wearing our bathing suits outside, popsicles, cookouts, and fresh fruit.
If you’re anything like me, you might say fruits like those citrusy strawberries, sweet kiwi, tangy pineapple or juicy peaches really define the taste of summer.

Well, why not have them in October, as long as the grocery store is still selling them?

This kiwi strawberry salad recipe is another favorite in my family, and my mother found it in a cookbook a few years ago. Many lasting memories formed from recipes like this one.

My dad grilled our chicken out on the patio while my mom prepared each salad. Then, we would all sit down to a summer meal under a bright umbrella surrounded by tiki torches and the sounds of Jimmy Buffet music.

Kiwi Strawberry Salad
Vary the amounts of each ingredient depending on preferences or the number of servings you would like to make.

Lettuce or spinach leaves, thoroughly washed and dried
Sliced strawberries
Sliced Kiwi
Sliced almonds
Grilled or baked chicken garnished with your favorite seasoning or marinade, cut in slices

Poppyseed Dressing for Kiwi Strawberry Salad

Three-quarter cup sugar
1 teaspoon salt
1 teaspoon dry mustard
One-third cup red wine vinegar
1 teaspoon onion juice (or just very finely chopped onion)
1 cup vegetable oil
1 tablespoon poppy seeds

Directions
Mix the first five things in a blender or with a hand mixer, beating until smooth and stopping once to scrape down the sides. Put the blender or mixer on medium to high speed and pour the oil in a slow, steady stream. This part is very important. If you do not keep the mixer at a steady speed while pouring the oil, it will not mix in. Stir in the poppy seeds afterward.

The texture and variance of flavors make this salad the sensation it is in my household.
You might consider buying your own salad dressing because this sounds nasty or too difficult.

Don’t. It is very simple and suits the combination of flavors perfectly.

The sweet salad dressing does not sound very tasty, but believe me when I say it tastes much better than it looks. Don’t judge it until you taste it!

Source: theapp.appstate.edu

'Tangy punch' fizzes up Halloween parties

2009-04-05T22:29:00.000-07:00

Kristin's Kitchen
Tuesday, 21 October 2008

It’s amazing the things you can learn by scanning barcodes in a grocery store.

Imagine finding yourself so bored that you would virtually say anything on your mind just to amuse yourself, to pass the time. You start telling customers dumb jokes, you hungrily admire every food selection that rolls across the automated belt and you can even accurately put together meals in your head based on what they are buying. I ring up tomato sauce, wavy pasta, romaine lettuce and ricotta cheese amidst a myriad of other dry goods, dairy products and produce. “So what time is dinner,” I ask them jokingly, imagining how delicious lasagna and a fresh salad would taste after an eight hour shift on my feet.

Sometimes, though, you can’t quite put ingredients together, and that’s when you ask what the customer is planning to concoct. If the customer is detailed enough in their description, you can often leave work with some interesting and exciting new ideas. Asking questions is the key.

A friendly woman came in the store one day and bought a bunch of different kinds of juice, along with some carbonated beverages. I suspected it might be some kind of punch, and she told me she was making it for a group of college students. The customer was more than happy to list all the ingredients multiple times so I could scribble them down on a piece of crumpled receipt tape just as I reached for the next set of groceries. Adults just love when you show an interest in their cooking. They act all surprised.

Sometimes, I swear it seems they don’t even know college students cook! What do they expect us to eat?

Though I can’t take credit for the recipe, I came up with the title myself. It’s not too creative, but it certainly fits the taste.

Tangy Punch
1 quart unsweetened pineapple juice
1 cup orange juice
One-quarter to one-half cup sugar, depending on desired taste
Half cup lemon juice
1 and one-half tablespoons lime juice
1 28 ounce ginger ale
1 28 ounce club soda

Directions
Mix the first five ingredients in a large mixing bowl or serving dish. Then, add the ginger ale and club soda at the end to complete a deliciously fizzy concoction.

This is a great party punch that is a slight variation from the typical sherbet, ginger ale combination most are accustomed to, and it is lighter without the ice cream.

Throwing a Halloween party?

Try the tangy punch to fizz up some fun with a little bubbly. Add a little dry ice to the mix, too, to create a cool smoking effect. Light some candles, turn down the lights, and you’ve created a surprisingly foggy effect for a seasonal get-together after the evening football game.

Just make sure to open the windows….so as not to set off the smoke alarm! That might turn too many heads

Source: theapp.appstate.edu

Quick fix for Thanksgiving pumpkin pie cravings

2009-04-04T22:25:00.000-07:00

Kristin's Kitchen
Monday, 06 October 2008

As we all know, Thanksgiving is quickly approaching: the one day of the entire year that seems to gather all of our favorite foods around one big table for mass consumption.

It’s the one day we can get that succulent turkey, hot stuffing, cranberry sauce, buttery bread and steaming casserole all in heaping spoonfuls on our plate.

The dessert, though, defines the meal for those people with a sweet tooth. Even if you feel as if you are pregnant, bloated and could sleep for days, you wait out for the pie....

And pumpkin is the classic flavor.

This week, I have a recipe that I received when I went on a wine tour with my family. Of course, I was just along for the ride at the time. This particular winery offered a small table of appetizers set up outside the building. Since I was not able to do the tasting, I sat with the food.

After trying this dip, I had to ask the owner what was in it. Funny enough, I quickly scribbled it down on a napkin on my way out.

This recipe is reminiscent of that delicious pumpkin pie your granny brings for Thanksgiving dinner, and though it can never live up to any homemade pumpkin pie, it can certainly satisfy your pumpkin craving until November.

Pumpkin Dip

One standard size can of Libby’s or store brand pumpkin
One 8 ounce package of cream cheese, softened
One box of confectioner’s or powdered sugar
One teaspoon ginger
One teaspoon cinnamon
One half teaspoon ground allspice
Gingersnaps or your favorite molasses cookies

Directions
1. Mix your pumpkin and cream cheese with an electric mixer until smooth. If you don’t have an electric mixer, just make sure your cream cheese is really soft before you use it to avoid lumps in your dip. It will stir in fairly easily with the thin consistency of the pumpkin.
2. Add your spices and follow with the powdered sugar, stirring it in gradually. If you are going to use a mixer, be careful not to use too high of a speed and use a deep bowl because the powder will go everywhere.
3. Chill the dip covered for a few hours. It is best if served cold, rather than at room temperature.
4. Dip in the gingersnaps for a nice fall treat.

When fall comes around, pumpkin recipes certainly abound, but this is the one of simplest ones I have found because it requires one bowl and no baking.

So if you’re craving pumpkin and you don’t want to make the pumpkin bread, whip this up in about five to 10 minutes and it will tide you over

Source: theapp.appstate.edu

Cheesy pot luck potatoes recipe takes the peeling out of cooking

2009-04-03T22:22:00.000-07:00

Kristin's Kitchen
Tuesday, 30 September 2008

Do you like potatoes- in any form- mashed, baked or fried?

Do you like cheese?

Ok, how about cheesy potatoes?

There are certainly some traditional family favorites made out of potatoes- french fries, twice-baked potatoes and how can we forget those well-loved mashed potatoes? The best mashed potatoes, though, require lots of time and dishes. You have to boil, peel, chop and mash them. Not to mention, you have to make sure you add just the right amount of milk, butter, and seasonings for them to taste just the way your mom used to make them.

How many college students can make the time or even want to make the time for all of that mess?

I still can’t seem to get them to taste the way I want them, even after multiple tries.

So, what if I suggested a really simple and flavorful substitute that requires no peeling, no guesswork, and barely any dishes at all? Would you go for that?

This recipe for pot luck potatoes has been in my family for many years, so long in fact, that I cannot seem to remember the first time I actually tried it. I do believe it came from that same cook book we bought from my elementary school.

I imagine many of my recipes will come from that book, as it is made up a compilation of family-friendly, popular recipes submitted by experienced mothers with picky children who only like the “good stuff.”

And, as we all know, as college students craving home cooking even if we are not necessarily picky, we like what tastes good. Our moms and family members certainly are not around to make us dinner every night anymore, so we have to do it ourselves.

Pot Luck Potatoes

One bag frozen Ore-Ida shredded potatoes (32 ounces)
8 ounces shredded cheddar cheese
One can cream of chicken or cream of mushroom soup
One pint sour cream
Half cup chopped onion
Corn flakes, crushed
One half to one quarter cup melted margarine

Directions
Combine first five ingredients in a large bowl and spoon them into a 9x13 inch casserole dish. Top with your desired amount of corn flakes, and drizzle margarine over the top. Bake at 350 degrees for 45 minutes to one hour. The casserole should be heated through when the cornflakes are a toasty golden brown.

These potatoes are great with a good burger or steak, and the best part about them is that they taste fresh because they come from frozen potatoes instead of those fake potato flakes.

Enjoy!

Source: theapp.appstate.edu

Easy artichoke dip to improve any Saturday tailgate

2009-04-02T22:19:00.000-07:00

Kristin's Kitchen
Monday, 22 September 2008

by Kristin Larmore

Hey college students! If I know the average Mountaineer football fan as well as I think I do, he or she will be heading to the grocery store on Saturday to get some or all of the following items: soda, snack crackers, hot dogs, burgers…and the list goes on. One of the most common items, though, is the chip. Looking around Stadium parking lot, how many tailgates will be without them? For most, it is an essential element.

So, what goes with chips?

That’s right. The dip, my friends, the dip.

However, once you get to the snack aisle, do you ever get tired of seeing that same old cheese dip, that boring canned salsa or some combination of the two sitting on the shelf?

Maybe you don’t. Maybe that is what you like. However, for those of who you have a more sophisticated palate and a little bit of side cash from working hard, maybe you can relate here.

Would you like a change? Would you ever consider embracing non-conformity? Would you like to be that one tailgate everyone else seems to envy?

Well, I have a recipe for you that my mother initially made for me about two years ago when I was home for a family party one weekend, and I have been frequently making it for myself and my friends ever since.

It is a recent addition to my family’s cookbook, but it has certainly become an instant favorite.

Spinach-Artichoke Cheese Dip

One-quarter cup butter or margarine
1 medium onion, diced
2 garlic cloves, minced
At least 4 cups coarsely chopped fresh spinach, but add more because it cooks down very quickly
One can artichoke hearts, drained and chopped (13 and three-quarter ounces)
One 8 ounce cream cheese, cut up
Half cup mayonnaise
Three quarter cup (3 ounces) shredded parmesan cheese
One 8 ounce package Sargento four cheese country casserole blend (or any three quarter cheese blend but Mexican)
Two-thirds cup chopped pecans
Half cup herb seasoned stuffing mix
Chips, crackers or French bread for dipping

Directions
1. Melt three tablespoons of butter in a large skillet. Add onion and garlic. Sautee until tender.
2. Add spinach and cook over medium heat stirring often for three minutes.
3. Add artichoke hearts and next four ingredients, stirring until cheese melts.
4. Spoon into a greased two quart baking dish and bake at 350 degrees for 20 minutes.
5. Combine remaining one tablespoon butter, pecans, and stuffing mix, tossing until blended. Sprinkle over top and bake 15 more minutes. Serve it warm with your favorite dipper.

Though this might take more time than going out to the store and grabbing a can of dip off the grocery store shelf, it certainly tastes much better and will have everyone flocking to your tailgate instead of those “other guys.”

You can certainly buy artichoke dip in the store if you don’t feel like making it yourself, but every person I know who has tried this particular recipe says it is better than any other artichoke dip they have had.

And for those of you who do not like to cook, well, just stick to what you know. You’ll be safer doing that.

Source: theapp.appstate.edu

Cooking Column

2009-04-01T22:16:00.000-07:00

Kristin's Kitchen
Monday, 15 September 2008
by KRISTIN LARMORE

Imagine you are sitting in your living room, hungry. A sweet and savory odor suddenly tickles your nose, wafting from the kitchen. You smile widely and open the oven door to see the dough rising ever so slowly, hoping the time might pass just a little quicker.

Now I ask you, who doesn’t love the smell of freshly baked bread?

Many of us have fond memories from our childhood of waking up on a weekend morning, or even a week day morning if you have a “super mom,” to the smell of biscuits or bread baking in the oven.

If you are anything like me, you would like to carry on that tradition even without the help of your parents. Baking, unlike cooking, is fairly simple and merely requires that you can measure a few ingredients and read directions.

Since fall is quickly approaching, I thought I would share a recipe for pumpkin bread, as we often attribute this season with the sweet scent of pumpkin and cinnamon.

My family originally got this recipe from a school cookbook that we got back when I was in elementary school, and we have been using it ever since. According to the recipe, men love the taste!

1 (16oz) can pumpkin
1 cup oil
4 eggs
3 ½ cups flour
3 cups sugar
½ tsp baking soda
1 ½ tsp salt
1 ½ tsp ground allspice
1 ½ tsp nutmeg
2 tsp cinnamon
½ cup chopped nuts (optional)

Combine your pumpkin, oil and eggs in a separate mixing bowl. Sift together dry ingredients in a second bowl. Combine the two mixtures, blending thoroughly. Add ½ cup chopped nuts to the batter if desired. Pour into two greased 9x5x3-inch loaf pans and bake for one hour at 350 degrees.

Most of us are busy college students that cannot find the time to sit down and bake bread just for fun, but this is a very easy recipe that is quick and well worth it. You should definitely try it.

Source: theapp.appstate.edu