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Why Exercise is Important after Baby


Post-natal exercise offers a whole range of
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Added on: Oct 23, 2007 in Category: From the Garden

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Cancer & Health, How To Make Restaurant Quality Sauces. The Sauces You Love In Your Favorite Restaurants Can Now Be Made At Home In As Little As 20 Minutes.

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 Other News in the From the Garden category
1. Water: Tap is the new Bottled
  Just as in the world of high fashion, trends come and go in the world of food and drink. It was once seen as the height of food fashion to buy "designer water". It was what the rich and famous did and, therefore the logic goes, what the rest of us should aspire to do. Now, however, tap water is enjoying a renaissance in popularity.

Some of the most chic restaurants in the US - such as Chez Panisse in the Bay Area and Del Posto in New York - now serve only their own filtered still and sparkling tap water. This gushing new popularity comes amidst admissions on the part of many bottled water makers like Pepsi (maker of Aquafina) that their waters do not originate from some pristine mountain spring, but from a public tap as well. Below you'll find The New York Times' take on the issue which, to us, reads like a drink of cool water on a hot, summer day. Tap water, that is.
Category:   From the Garden


2. Traditional Provencal aioli recipe
  Aioli is a garlic mayonnaise made of garlic, egg, lemon juice, and olive oil. In Provence, aioli (or more formally, Le Grand Aioli) also designates a complete dish consisting of various boiled vegetables (usually carrots, potatoes, and green beans), boiled fish (normally salt cod), and boiled eggs served with the aioli sauce.

While modern cooks have taken to making aioli in a blender or food processor, the traditional method is to use a mortar and pestle which gives the sauce a creamier texture. The technique described below comes from J.B. Reboul's classic cookbook, La Cuisiniere Provencale, published in 1897 and widely considered to be the bible of Provencal cooking.

Take two cloves of garlic per person , peel them, place them in a mortar, reduce them to a paste with a pestle; add a pinch of salt, an egg yolk and pour in the oil in a thin thread while turning with the pestle. Take care to add the oil very slowly and, during this time, never stop turning; you should obtain a think pommade. After having added about three or four tablespoons of oil, add the juice of a lemon and a teaspoon of tepid water, continue to add oil little by little and, when the pommade again becomes too thick, add another few drops of water, without which it falls apart, so to speak, the oil separating itself from the rest.

If, despite all precautions, this accident should occur, one must remove everything from the mortar, put into it another egg yolk, a few drops of lemon juice and, little by little, spoonful by spoonful, add the unsuccessful aioli while turning the pestle constantly. This one calls "reinstating the aioli" (relever l'aioli).

An aioli for seven to eight persons will absorb something over two cups of oil.

In his similarly classic book, Simple French Food, Richard Olney recommends toning down the recipe for non-Provençal palates unaccustomed to such a heavy dose of garlic. He suggests four cloves of garlic for an aioli serving 8 people. He also recommends starting with two egg yolks before starting to add the oil.

Photo courtesy of Chris John Beckett
Category:   From the Garden


3. Healthier Halloween
  Halloween is truly a kid’s
holiday –- good friends, creative costumes, event-filled parties –- all with a
cool spooky theme -- who...
Category:   From the Garden


4. Community Supported Agriculture for Organic Food
  Having trouble buying the highest-quality seasonal organic produce? Unable to find a wide variety of natural and organic fruits and...
Category:   From the Garden


5. Vegetables That Cut to the Quick
  By Barbara Damrosch, published Thursday, August 23, 2007 in The Washington Post



As a gardening cook, I always say that flavor is everything, but my evil twin, the lazy cook, knows otherwise. Sometimes I just want vegetables that are easy to slice.

Cooking is all about cutting things up, and a cylindrical variety that yields uniform slices -- quick to do, tidy on the plate -- is what I reach for on a busy day. I'll choose a long, slender beet such as Forono over a round one. I'll grab tapered radishes such as red-and-white D'Avignon, or a daikon, to slice for salad. I might even forgo my favorite Brandywine tomato (delicious but a bit lumpy) in favor of a paste type that makes quick, round disks. I'll skip the flying-saucer-shaped pattypan squash and reach for zucchini. Chop, chop. Pattypans, like round tomatoes, are great for stuffing. But stuff anything on a day when there's 10 for lunch? Not a chance.
Category:   From the Garden




 Other News
OregonWines.com: Sommelier, Educate Thyself!
It was a lazy Saturday afternoon. We'd just returned from a wedding and were en route to pick up our son from my brother's house, when we stopped in at the Market of Choice in West Linn, to pick up dinner for an impromptu barbeque.

After selecting a few meat dishes from the deli, I quickly grabbed a few Spanish cheeses from the cheese bin, including Manchego, a favorite of mine. A store employee came by and offered assistance.

"I'm just looking, thanks", I said, though turning to the wine ...
Category:   Food and Wine Tasting
Food Handler ServSafe Certification classes coming up

Category:   Regional Cusine
Healthy Treats for the Whole Family: Furry and Non-Furry
If you have children, then
you know they’re a magnet for hovering hounds and mooching mousers. Living in a
busy home that...
Category:   From the Garden