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A Farewell Year to Remember…my dear!

Helen — Fri, 02 Oct 2009 16:35:57 +0000

It was a gift from her to us and our final gift from us to her, a bonus year, although she wouldn’t have agreed. “Put me on an ice float with one day’s food ration like the Eskimos when it’s my time!” said she when still young and spicy enough to approach the inevitable closure with levity and panache, her signature approach still at the end of her almost 95 year run on this stage. My mother-in-law was a pip! One of the very last of the big time spenders and red hot mamas telling it like it was from her point of view which was, of course, the only point of view. A radio, TV, and stage actress ‘back in the day’, gravelly voiced and a fashionably card carrying Communist who was acting during the Black List (and she knew many) McCarthy era. She was that ‘never say die’, all is possible and ‘damn the torpedoes, full speed ahead’ generation, which we refer to as dinosaurs. There used to be many more, and sad to say they, too, are becoming extinct.

Yes, she was a hoot. We called her several nick names, Diamond Jim Brady was one, picking up the tab whenever possible not only just for the bravado of it regardless of affordability, but also to make it easy on everyone. Money should never be an issue. Her take was like Scarlet O’Hara’s, “… after all, tomorrow is another day”. Smoothing the way to ensure everyone should be HAVING FUN — money was, after all, just…….money. Don’t spoil the fun. No waves. She was ‘a sport’. A classy gal. Never cast a shadow on a good time because of money! It comes, it goes…but the memories, ahhh those last forever and should be happy. Let’s live!

Another name? Auntie Mame, of course, to everyone — Hariet by birth. She came by all honestly with her uncle being Sam the Horse Thief who owned the Hudson Burlesque in New Jersey and married Nell a stripper. Sound somewhat familiar? Sky Masterson, Nathan Detroit, Adelaide? The story is that Damon Runyan’s blue print for his unforgettable characters in “Guys and Dolls” was Hariet’s Uncle Sam. Larger than life, just as colorful, and cut from the same cloth. Wish I’d known him also.

No more tomorrows for Hariet now, but she did have a bonus year of unexpected tomorrows, unexpected by all doctors after several strokes and debilitating health issues at almost 95 years on her largest and most challenging stage — her life. To the end at home she was an unsinkable Molly Brown. No looking back at yesterday’s news, it was yesterday’s news after all. But as with all of us, the inescapability of the final curtain can be made easier with the best food. She herself was a gourmet chef, so there was no fooling her, no schnibbling, as she used to put it, with the ingredients: taste and quality were utmost. “And that, my dear….” is a significant reason why she was so strong to the last.

I always go on the premise that where there’s life and good food, there’s not only hope but also replenishing. What Hariet wanted, regardless of doctors or caregivers or even us, Hariet got. And I’m so happy to say that this past year, though very difficult, was one of the most loving, rewarding, instructive, pleasing, and educationally eye-opening of my life. The doctors credited her last eleven months of survival to the natural food that was prepared for her daily, and that she devoured with relish even though the choices became somewhat narrow throughout the year. Fresh and organic fare with herbs and spices that varied the taste and venue while simplicity was the standard, and basic ingredients were very often the same for several days during the week, every week. It was amazing to see what good food can do even under these trying circumstances. We had seen this before with her as she advanced in years and didn’t feel like cooking, resorting to the previously abhorrent use of frozen dinners and liquid nutrition among others or nothing at all. In a matter of a few days with organic and fresh meals, her pallor would change from ashen gray to rosy pink, as the pixie twinkle returned to her violet eyes.

Her doctor who had been so amazed with her throughout the years and loved her, as did all who came to know her, made consistent house calls, really!, always expected the worst but found her rallying, always cheerful and healthy for her condition. He applauded the food and said that that’s what probably made so much difference adding to her longevity and mental cognizance helping her to approach her destiny with dignity. Clearly, outwardly, coping with any cold reality was never part of her character (the stage, my dear, was everything), but neither did she ever want to be away from the action. We believe that being in her home, the care and love in preparation and the purity of her food helped her cope with her final reality as we witnessed her coming to terms with her deepest secrets. At the very end we all bid her “good night” and were present as she quietly drifted out of this dimension but probably bolted into the next impatiently champing at the bit for her new curtain rise. Never a moment’s rest — “roll with the punches” and “when life deals you lemons….” That was Hariet. How can you take a cruise without your own hairdresser and his lover to stage your nightly, elegant shipboard appearances so every curl, every wave, every hair, and every makeup dab enhanced those beautiful evening gown changes. Never. That was Hariet, “my dear”!

She had always relished great food and was known for demanding that chefs from around the world make their appearance at her various ports of call, after divinely devouring one of their dinners, for her unreserved appreciation when they deserved it, and their recipes — which they actually gave her. Her praises were unrestrained and genuine — as were her criticisms which were gently respectful. But either way, you basked in her glow. Eating was not just ‘eating’, she celebrated all food. Her joy was ours. We helped her celebrate to the end still glowing from her grateful appreciation of our efforts to the last.

It’s an honor to toast you Hariet, a bona fide diva, coifed, begowned, bejeweled, and utterly beguiling taking one more well deserved curtain call to our standing ‘O’! Brava!

Drugs: Keep Them Under Wraps

Helen — Fri, 22 May 2009 19:45:51 +0000

‘Medicine’ cabinets, if there is such a thing anymore, are no longer off limits to our teens. Prescription pill popping is so common place now with media advertising and TV commercials targeting young parents to baby boomer grand parents that it’s no wonder our teens take it to heart that it’s okay for them to do it too. Wrong. Parents, if you must pop ‘em, protect them and do it out of plain sight and pain sight. Keep them inaccessible. Better still, find natural alternative ways to deal with your issues. With teens, you’re not the only ones in your house and they are very sensitive, very aware of what’s going on. It’s obvious to them that it’s permissible.

How do you protect them from the side effects that they don’t even consider along with the drugs, which undermine their entire psyche making them anti-social, anti-school, anti-communicative, and anti-help driving them into further depression to the point of being suicidal? Most people forget that pharmaceutical drugs are mostly derived from plants. Try researching the natural derivatives with a natural health practitioner and natural foods to help your teens.

Peer pressure, anxiety, and moodiness as hormones change or make their debut are common and part of growing up. With aware parents they will get through. We all did. The epidemic increase of depression is one of the most troublesome teen problems. A March 1st, ‘09 full page add in the NYTimes from the The Partnership for a Drug-Free America, stated that “1 in 5 high school teens admits to abusing prescription drugs.” That’s an epidemic that we have to face. But how can we face it when those drugs come from mom and dad, the two people these kids need to trust more than anyone else in their lives.

Drugs are drugs. They trust us and we trust the pharmacies. Wrong. Another quote:“taking drugs without a prescription can be as dangerous and addictive as using street drugs.” It’s easy when they’re 2 -years-old. Oh, those terrible 2’s! Flexing their gimmees and NOs. But the teen years are more contemplative, more quietly discontent, dark countenances, tenuousness, fear of life’s coming unknowns, slamming doors, unresponsiveness, withdrawing into themselves, and within their rooms. What to do. Make a haven of relaxation, acceptance, and natural snacks to munch on.

We’re creating a generation of prescription addicted teens.Be aware of their moods. You were there. With each birthday expect the expected and let them know that what they’re going through is not unexpected. Tell them you got through it. You’re there for them. Explain to them why you’re taking those drugs specific to what condition and that they don’t have it and how harmful it can be for them. Their anger and hostility are pretty normal to a degree. It’s OK. You’ve got their backs. You love them regardless…forever. Together make a lifestyle change to a more natural approach.

One solution to consider while keeping that lid on your drugs, start introducing natural alternative remedies and foods into your lives. Help them cope by helping them change their brain chemistry with non chemical, natural foods and nutrients. Get them into the kitchen with you to cook their favorite meal. Teens can feel isolated and alone which can drive them to drugs. Hug ‘em. They never tire of that or hearing your validations of love.

Take them or better yet, send them for an Aromatherapy massage. Now there’s a constructive suggestion. Those are sooooo nice, relaxing and therapeutic for guys and gals to get rid of tension if only for a little while. Put some fragrances around the house, whatever they like or try something new. Change the pictures on the walls and the furniture around the house. Break the monotony in the house for them. Drag out some new childhood photos. Make the issue subtly not pointedly just to let them know you notice and care. Take a LOVE time out. Create an atmosphere of love and trust so they come to you rather than go your ‘medicine’ cabinet.

Forget Free Range Feathers! Eat Organic!

Helen — Sat, 21 Mar 2009 16:23:29 +0000

Free Range Chicken. Aaaah! Conjures up the delicious aroma of a roasted, oven browned, juicy chicken surrounded by equally browned potatoes basted and steeped in a white wine and herbed gravy waiting to be devoured by you and that you can feel good about devouring. Funny how the mind works. In that same split second we see a happy hen pecking at its 100% pure grain feed outside in the warm sun enclosed by a friendly humane wooden pen. Uh uh! Right picture, right focus, wrong USDA camera. Not the aroma or the sight but the ‘feel good about devouring part’. Senses are deceiving. And this is prime.

Buy Organic! Unless your chicken is labeled organic, here’s the real picture of your regular supermarket and ‘free range’ poultry. Even though ‘free range’ conjures up that cozy picture, the only difference between the more expensive ‘free range’ and the regular market variety is that the USDA says the ranchers have to open the door for only at least 5 minutes a day in case the hens want to go outside. They may not even make it or have the energy let alone the desire, and they don’t have to. Otherwise, same chicken! There’s no other change in feed and no other difference in caged habitat. Read the egg carton and the chicken labels. Compare. You’ll see. No difference unless it’s stated. Then I’d call and possibly visit, just to make sure.

Eat organic! The USDA and FDA regulate our ‘feed’ by their inhumane and sickening treatment of these hens and their feed, ‘free range’ or not. The ‘wooden pen’ has been replaced by a windowless, sunless, brick or concrete bunker hardly open to the light of day. I actually drove by a ‘poultry plant’ (as opposed to a friendly, organic chicken ranch) in the Southeast. The chickens are caged in confined spaces, subjected to high intensity artificial light to simulate sunlight, fed a daily variety of hormones to fool their bodies for faster growth for early egg laying maturity/production, and antibiotics to ward off disease and bacteria from being in that confined area with thousands more – the deadly unfortunate side effect of overcrowding. When their first birthday comes around which is when they’re supposed to start laying, they are effectively ‘used up’, exhausted, and incubating diseases that we know along with those we don’t know that come from drug resistant bacteria. Inhumanely treated, weakened, chemical specimens that the USDA, FDA, & Big Pharma can be proud of…where do they all go? You’re not going to like this…

Well, here’s the bonus sickening kicker: at the end of their one early forced egg laying year, just before all the lurking cancers and diseases attack their livers and bodies, they’re slaughtered and go straight to our supermarket coolers to become….us and our children! And you wonder why we and, more importantly, our children are plagued with more diseases than there are names for? Here’s one of the multitude of reasons. Forget Free Range. EAT ORGANIC! And there’s that wonderful bonus of superior taste.

It will cost more, but the cost for the bills of rising anxiety, fear, medical, and health care are more than the cost of an organic chicken. I’d rather pay that.

Here is one reference for my blog. I am not endorsing any ads on this site, but I thought the article was very concise, informative and summed up much already known info that would help my blog stay more concise as I tend to run on…… http://www.healthynewage.com/spirit… Also write, email, blog your favorite TV/radio news station etc. your congressperson, everyone. Only we can uncorrupt our food chain.

Hariet’s Saucy Shrimp Polonaise

admin — Mon, 12 Jan 2009 02:09:53 +0000

Organic/natural ingredients taste best.

Just fabulous for the whole family. Sophisticated and playful, delightful and fun.
You be the judge.
An easy one dish entrée that can be prepped and refrigerated ahead of time, even frozen.

You’ll need:

2 Pounds Jumbo Shrimp, Peeled & deveined and slightly *butterflied
1/2 teaspoon Sea Salt or to taste
3-4 Cloves Fresh Garlic or to taste, minced
1 Cup Bread Crumbs natural, flavored or plain and use your choice of herbs: oregano, basil, etc.
1/3 Cup Fresh Parsley chopped
1/2 teaspoon Lemon Juice, freshly squeezed
Just a slight pinch of Cayenne Pepper or to taste, strictly personal
Couple of dashes of Worcestershire Sauce, again to your taste
1/3 Cup White Wine, yes again, to your taste
Enough Water with wine for gravy to come up 1/2 of baking dish side
1/4 Cup Butter (4 Tablespoons) or more if you prefer richer taste
Paprika to sprinkle all over top
White Basmati Rice or another of your choosing following package cooking instructions, but should be light & fluffy
OR Pasta: angel hair or fine linguine

*score length of back of shrimp with knife where deveined to flare out flesh – looks prettier when cooked

One 9×13 inch glass baking dish, buttered
350 degree oven for about 30+ minutes, oven rack in middle

To prepare:

Preheat oven. Place all shrimp in baking dish. Add next 7 ingredients and gently stir through.
Add wine and water. Dot top with butter and sprinkle all with paprika. Cover with aluminum foil. Can be refrigerated for a day or frozen at this time. Bake 30+ minutes or until shrimp are pinky white.

Depending on how you like your gravy, you may have to add more liquid and/or bread crumb mix for desired thickness and amount. My family likes lots of gravy so just before shrimp are done I take the dish out of the oven to countertop closing oven door, and comfortably fill up dish with more wine/water, bread crumbs and adjust seasonings. Return covered dish to oven and finish baking, about 5 minutes. Take out of oven. More seasonings can still be added while hot. Serve over rice or pasta. Deelish!

Asian Style Tofu Wrap-Around

admin — Mon, 12 Jan 2009 02:05:23 +0000

Organic/natural tastes best.

This recipe is Tofu at one of its best. An appetizer/wrap that can also be a main dish. I’ve had kids clean their plates and ask for more – even knowing that it’s tofu.

An all round taste pleaser – light, spicy, savory.

You’ll need:

2 Tablespoons Peanut Oil
2 Tablespoons Toasted Sesame Oil
2 Garlic Cloves or to taste, finely minced
1 Tablespoon Fresh Ginger, finely minced
1 Small Red Bell Pepper, finely chopped
1 Can Water Chestnuts, water discarded, finely chopped
6 Whole fresh Scallions sliced crosswise into small rounds
1 Pound brick Tofu, soft or firm, crumbled by hand
2 Tablespoons or to taste Organic Soy Sauce or to taste
2 Tablespoons Oyster Sauce or to taste
2 Tablespoons Mirin Cooking Wine or to taste (found in Japanese/Oriental markets
or section of supermarkets and natural food stores)
2 Tablespoons Cilantro, finely chopped
1 Fresh & crisp Head Lettuce, leaves gently taken off
(Can also use Napa cabbage, leaves cut to scoop size or celery cut
Into 2” long pieces or your choice of veggie scoop)

Large heavy skillet (not nonstick)
Takes about 20 minutes to put together then refrigerate to cool
Ground meat or poultry can be substituted for Tofu. Adjust seasonings to taste.

To prepare:

Heat skillet over medium flame. Add oils, garlic, and ginger and sauté till fragrant about 2-3 minutes. Add red bell pepper and water chestnuts for another minute. Add crumbled tofu and continue breaking up with spatula mixing continuously until consistency resembles ground beef, about 5 minutes. The tofu/veggie beads will separate as the water evaporates. Add soy sauce, oyster sauce, and Mirin and continue stirring till mixed through. It should be salty, spicy, slightly sweet. Adjust to your taste. Add scallions and cilantro and stir another minute to mix through. Place in a serving bowl and refrigerate till cool. You can serve by putting bowl of tofu mixture in the middle of a platter with lettuce leaves for people to wrap themselves and other raw veggies all around or fill the veggies yourself. Either way this is definitely a fun favorite finger food.

Billy Goat Cheese & Spinach Quesadilla w/ Pesto

admin — Mon, 12 Jan 2009 02:03:28 +0000

Organic/natural ingredients taste best.

Be ready to hold people back on this one.

Tangy, spicy, gooey, crunchy, rich, terrific with beer or natural carbonated drink or even hot tea.

Very adaptable and delicious as an appetizer or light lunch.

You’ll need:

6 Large 8 inch soft Taco size Flour Tortillas: white, wheat, or your choice
5-1/2 Ounce container Goat Cheese, contents in bowl
3 Tablespoons Basil Pesto or your choice
2 Scallions, Green part only, minced
1 Large handful Spinach leaves only
2 Cloves Garlic minced
Salt & Pepper to taste
Salsa for dipping, your choice

NOTE: Can add minced jalapeno, chipotle, or other hot pepper for more heat. Suggest using latex gloves to handle them.

Large or 12” heavy skillet (not nonstick) very thinly oiled with light cooking oil

To prepare:

In a medium saucepan, steam spinach in about 1/2 inch of water till totally wilted. Drain and when cool, squeeze out removing as much water as possible. Chop and add to goat cheese with garlic and chopped scallions. Mix all together. Add salt and pepper to taste. Spread each of three tortillas with a thin/medium layer of goat cheese mix. On the other three tortillas spread a thin layer of pesto and place on top of goat cheese pesto side down. Heat skillet over medium heat. Wait until skillet heats through, about 3 minutes. Toast one quesadilla pressing down gently with a spatula until golden maybe 3 minutes. Turn over gently and press again. Mixture should be melting and soft. Toast second side till golden. Remove to cutting board and repeat with rest of quesadillas. Cut eat into quesadilla into 8 wedges and arrange on serving dish with salsa. Incredible!

Hariet’s Luscious Lemony Puffs

admin — Mon, 12 Jan 2009 01:59:55 +0000

Organic/natural ingredients taste best.

Light & airy custard palate pleazer after any meal.

Can be topped with fresh fruit or cold compote. Sooo good you want to eat them all.

You’ll need:

1/4 Cup Unbleached White Flour
1 Cup Organic Sugar
1/4 teaspoon Sea Salt
2 Tablespoons melted Butter
1/3 Cup freshly squeezed Lemon Juice
1 teaspoon fresh Lemon Zest
1-1/2 Cups Organic Milk
3 Egg Whites stiffly beaten to soft peaks
3 Slightly beaten Egg Yolks
Fresh Strawberries or other fresh fruit cut up or mashed (optional)
Unsweetened Shredded Coconut (optional) – coat custard cups after greasing with sprinkling of shredded coconut before adding lemon mixture

8 glass custard cups greased
1 cookie sheet or other shallow pan
1 large mixing bowl
350 degree oven for about 45 minutes

To prepare:

Preheat oven. Place greased custard cups on cookie sheet. Mix flour, sugar, and salt together in mixing bowl. Stir in melted butter. Add lemon juice & zest and mix. Add beaten yolks and milk. Whip egg whites to soft peaks and gently fold through batter which will be very liquidy. Ladle mixture into greased custard cups till 3/4+ full. Place pan in middle of oven and pour water into pan about 1/2 “ up the sides of the custard cups. Carefully push in rack and bake for about 45 minutes until cake tops are formed and slightly brown. Carefully pull rack from oven and remove cups. Refrigerate till cool. To serve them, they can be eaten from the cups or inverted and topped with your favorite crushed fruit, berries or whipped cream.

Thatsa One Spicy Fish!

admin — Mon, 12 Jan 2009 01:52:27 +0000

Organic/natural ingredients taste best.

Fast, easy, literally a 1,2,3 entrée.

This is one dish that you’ll want to savor and serve over and over.

You’ll need:

1/4 Cup Extra Virgin Olive Oil
2 Pounds Fresh Fish white fillets: tilapia, red snapper, sole…
1/2 Cup fresh chopped Parsley
1/2 teaspoon Red Pepper dried crushed or more for more spice!
4 Cups Cherry Tomatoes halved
1 Cup Kalamata Pitted Olives or other black brined, chopped roughly
6-8+ Garlic cloves chopped
Sea Salt to taste
Freshly Ground Black Pepper to taste

*Options & continued adventures: Add some White wine to sauce: Sauvignon Blanc or Pinot Grigio or something very slightly fruity. You can also dredge fish fillets in white flour till thinly coated and sauté till pale tan and slightly crunchy then follow rest of recipe. About 1 teaspoon of freshly grated ginger juice adds to but does not impose on the red pepper in the sauce. This fish should melt in your mouth!

One large heavy skillet (NOT nonstick)
One large serving platter

To prepare:

Heat skillet over medium/high heat and add oil. Allow oil to heat for about 2 minutes. Sprinkle fish with salt and pepper. Add half of the whole fish fillets to skillet and allow to cook until just opaque in center, a few minutes, turning gently on each side being very careful not to break fillet apart. Transfer fish to platter. Repeat with remaining fish. In the same skillet add more oil so skillet bottom is evenly coated. Add parsley (stand back a bit while the parsley gets annoyed and spits) and crushed red pepper. Sauté 1 minute. Add tomatoes, olives and garlic and if adding wine, use about 1/4 Cup now. Continue sautéing until tomatoes are soft and juicy, about 2-3 minutes. Season sauce with salt & pepper. Spoon over fish and serve. Bellissima!

Tasty Tortilla Snack Bite

admin — Mon, 12 Jan 2009 01:50:48 +0000

Natural/organic ingredients are best.

Fast and easy, crunchy, soft, rich, filling

– takes maybe less than 30 seconds to prepare.

Lite luncheon with the ladies and a terrific, healthy, after school energy fix for the kids.

You’ll need:

1 Package tortillas – organic or best quality. The flavor can be to your taste.
1 Container of organic hummus also to your taste
Several organic tomatoes (with some in reserve for 2nds & 3rds) sliced
1 Jar pitted Kalamata olives cut in half
2 Ripe avocados – pitted, sliced & scooped out of skin
Extra virgin olive oil for drizzling

One medium cast iron or stainless steel skillet
NOTE: the size of the tortilla depends on if you want each person to have her/his own tortilla or pizza cut slices from very large burrito size

To prepare:

Bring skillet to medium heat. Place one flat tortilla in skillet and toast slightly on both sides about 30 seconds on each side. You can adjust this later to make it less or more crunchy. Transfer to a plate and repeat for as many as you want. Spread each with hummus and top with avocado slices, tomato slices, halved olives and a drizzle of olive oil. Cut into pizza slices or serve each person their own. Voila! Delicious finger chews!

Chewy variations are infinite: add herbed bar-b-que chicken bites or marinated tempeh bits or even feta cheese for that salty complimentary tang…..

Here are two:
Chicken: Slice breast into thin strips and saute in olive oil, salt, pepper, herbs of your choice, and garlic. Cut strips into bite size pieces and add to tortilla tops.
OR
Tempeh: Prepare same as for chicken but cut tempeh into small cubes and sauté/toast until sides are golden tan. Add to tortilla topping.

Winter Warming Chinese Herb Poached Pears

admin — Mon, 12 Jan 2009 01:46:10 +0000

Organic/natural tastes best.

For all of you pear lovers out there and especially for the unbelievers, like me, this is a winner.

Sweet, soft, tart and tangy.

I never thought pears could taste this good!

You’ll need:

3/4 Cup Fresh squeezed orange juice
1/4 Cup Tangerine Peel
2 Tablespoons chopped Dates or Whole Golden Raisins
1 Tablespoon Whole Cloves
3/4 Cup Pure Maple Syrup
1 Tablespoon Pure Vanilla Extract
2 Tablespoons Fresh Lemon Juice
4 Bosc Pears peeled, cut in half lengthwise and cored
A touch of your favorite slightly sweet liquor for that little extra…
warmth. A little brandy anyone? Maybe Tuaca? mmmm

To prepare:

Bring all ingredients except for pears to boil in large saucepan. Add pears and reduce heat so that liquid simmers gently. Cover and cook until pears are soft but not mushy when pricked with a fork, 20-35 minutes. Use slotted spoon to remove pears from pan and transfer to serving bowl. Pour liquid in pan through a strainer and discard herbs. Return strained liquid to pan and bring to boil. Simmer until reduced to thick glaze, about 8-9 minutes. Pour glaze over pears. Serve warm or at room temperature.
Alternately, you may cook pears in the liquid covered on low, for about 30 minutes, then remove the cover and let simmer for about 10 minutes more, the liquid will reduce and thicken. Place pears on individual plates and carefully pour glaze on each pear, using the strainer to trap the herbs as you serve individually. Garnish with fresh strawberry halves, mandarin orange slices or fresh mint leaves. Absolutely luscious!