I think of asparagus as the quintessential spring vegetable. When I see it in the supermarket, I know Spring has arrived, regardless of what the weather says. Barbara Kingsolver's Animal, Vegetable, Miracle, an account of a year spent eating home-grown or local food, dedicates a whole chapter to asparagus (Waiting for Asparagus: Late March). It truly is the foodie's symbol for a new season.
Here's my favorite way to prepare it:
Wash and trim a bunch of asparagus. I usually just snap the ends of the stalks. Coat a baking sheet with 1-2 tablespoons of olive oil. Lay the spears in a single layer on the baking sheet, rolling them in the oil so that they are completely coated. Sprinkle with some coarse salt. Bake at 425 for about 20-30 minutes. Turn them once, halfway through cooking. I like them a little browned, which I think develops the flavor, but you can remove them earlier if you prefer.
Asparagus is a good source of potassium, Vitamins C, A, and K, and folate. I don't even mind the um, smell 4 out of 10 of us notice afterwards, although it does disturb my daughter a bit. ("Are you sure this is normal?")
Tuesday, June 16, 2009
Monday, June 15, 2009
A Second Home (Not)
Saw this entertaining article in Newsweek about vacation homes and the economy:
http://www.newsweek.com/id/199931
It's timely because as we count down to the last day of school, I'm anticipating the quiet that will descend on my (already quiet) little town. It seems everyone leaves for their second home (or their parent's beach home, which they will inherit someday) as soon as school's out. Really.
We consider ourselves lucky to be able to pay one mortgage and other bills, along with the myriad costs of raising three children, in this economy. I realize everyone's circumstances are different, but from a practical standpoint, I can't even begin to contemplate the energy it would take to deal with another house on the weekends, when I can barely keep on top of the chores for this one.
http://www.newsweek.com/id/199931
It's timely because as we count down to the last day of school, I'm anticipating the quiet that will descend on my (already quiet) little town. It seems everyone leaves for their second home (or their parent's beach home, which they will inherit someday) as soon as school's out. Really.
We consider ourselves lucky to be able to pay one mortgage and other bills, along with the myriad costs of raising three children, in this economy. I realize everyone's circumstances are different, but from a practical standpoint, I can't even begin to contemplate the energy it would take to deal with another house on the weekends, when I can barely keep on top of the chores for this one.
Thursday, June 11, 2009
Pasta with Broccoli
One way to get vegetable-averse DS12 to eat broccoli is to incorporate it into a pasta dish. This is a staple in my house, and not your typical restaurant pasta/broccoli dish (at least, I've never seen this version offered in a restaurant.) It is, however, very common in Italy.
Bring a pot of water to a boil. Meanwhile, saute a few cloves of smashed garlic in some olive oil (maybe 1/4 cup of oil for 1 pound of pasta). Add some finely chopped anchovies for that elusive umami taste and some omega-3 fatty acids. They'll disintegrate in the hot oil and you'll never even see them. Add some good quality paprika, maybe two tablespoons, to the oil, and stir. Remove from heat to keep garlic from browning too much. To the boiling water add the pasta (I like Barilla Plus/ Multigrain) and about 1 pound of broccoli florets. (I've never actually weighed the broccoli, tending to eyeball the amount. I think more is better.) Cook for about 10 minutes. Pasta should be cooked al dente, which sometimes tastes undercooked. Italians prefer it this way and it lowers the glycemic index of the pasta. Drain the pasta and broccoli mix, reserving about 1-2 cups of the pasta water. Toss the pasta and broccoli with the oil mixture, adding the reserved pasta water as desired to moisten. Add some grated Parmesan or Romano cheese, and salt to taste.
You could add some cooked and diced chicken breast to this dish, but I like it best vegetarian. I love anchovies, and think they work well in this dish, but you can leave them out (I have to sneak them in when the kids are around.) You can also scoop out the garlic from the oil before adding it to the pasta.
Bring a pot of water to a boil. Meanwhile, saute a few cloves of smashed garlic in some olive oil (maybe 1/4 cup of oil for 1 pound of pasta). Add some finely chopped anchovies for that elusive umami taste and some omega-3 fatty acids. They'll disintegrate in the hot oil and you'll never even see them. Add some good quality paprika, maybe two tablespoons, to the oil, and stir. Remove from heat to keep garlic from browning too much. To the boiling water add the pasta (I like Barilla Plus/ Multigrain) and about 1 pound of broccoli florets. (I've never actually weighed the broccoli, tending to eyeball the amount. I think more is better.) Cook for about 10 minutes. Pasta should be cooked al dente, which sometimes tastes undercooked. Italians prefer it this way and it lowers the glycemic index of the pasta. Drain the pasta and broccoli mix, reserving about 1-2 cups of the pasta water. Toss the pasta and broccoli with the oil mixture, adding the reserved pasta water as desired to moisten. Add some grated Parmesan or Romano cheese, and salt to taste.
You could add some cooked and diced chicken breast to this dish, but I like it best vegetarian. I love anchovies, and think they work well in this dish, but you can leave them out (I have to sneak them in when the kids are around.) You can also scoop out the garlic from the oil before adding it to the pasta.
Tuesday, June 9, 2009
The World's Most Perfect Food
The sweet potato has been called "the world's most perfect food." A nutritional powerhouse, it's high in fiber and full of antioxidants. I feel good serving it to my family and try to include it in many meals.
Today was damp and cool (again) here in the Northeast, so it seemed like a good night to make a warm meal and include some colorful sweet potatoes. One of my favorite ways of preparing them is simply to peel and dice into cubes. For my family of five, I'll use four big sweet potatoes. I toss the cubed potatoes with about two tablespoons of olive or canola oil and some kosher salt. Sometimes I'll add a dash of hot red pepper. Spread them onto a baking sheet and bake for about 30-45 minutes in a 400 degree oven. With a spatula, flip them once halfway through baking. They won't be as crispy as white potatoes cooked this way; rather, they'll be soft and creamy and really delicious.
Today was damp and cool (again) here in the Northeast, so it seemed like a good night to make a warm meal and include some colorful sweet potatoes. One of my favorite ways of preparing them is simply to peel and dice into cubes. For my family of five, I'll use four big sweet potatoes. I toss the cubed potatoes with about two tablespoons of olive or canola oil and some kosher salt. Sometimes I'll add a dash of hot red pepper. Spread them onto a baking sheet and bake for about 30-45 minutes in a 400 degree oven. With a spatula, flip them once halfway through baking. They won't be as crispy as white potatoes cooked this way; rather, they'll be soft and creamy and really delicious.
Genes
"The pessimist complains about the wind; the optimist expects it to change; the realist adjusts the sails." -- William Arthur Ward
My father came home from the hospital with more health problems than when he entered. He is 81, so I guess it is to be expected.
However, every time a parent develops a new health problem means our own health story changes, as well as our children's. So, I must make a mental list of new issues to share with my doctor at my next physical appointment.
They say genes are 30% of the story and the rest is lifestyle. That's what I try to explain to my kids. You can't chose your relatives, but you can choose how to live your life. You can't control your genes, but you can control your choices. I hope I am presenting them with the tools to make intelligent health decisions.
My father came home from the hospital with more health problems than when he entered. He is 81, so I guess it is to be expected.
However, every time a parent develops a new health problem means our own health story changes, as well as our children's. So, I must make a mental list of new issues to share with my doctor at my next physical appointment.
They say genes are 30% of the story and the rest is lifestyle. That's what I try to explain to my kids. You can't chose your relatives, but you can choose how to live your life. You can't control your genes, but you can control your choices. I hope I am presenting them with the tools to make intelligent health decisions.
Friday, June 5, 2009
Sandwich Generation
Today I truly feel as if I am part of the Sandwich Generation, that group of midlifers responsible for both children and parents. It adds an incredible amount of stress to my life to worry about both sets of people.
My father is in the hospital, again. My mother may need surgery, if not immediately, then soon. Meanwhile, my siblings and I have decided not to tell my father about my mother's health issue (I don't think it's an emergency, yet) in case it exacerbates his own problems, which are cardiac related. We're hoping his doctor, who is also my mother's doctor, won't mention it during rounds.
It's interesting to realize how advances in medicine have made the Sandwich Generation possible. My parents did not have these issues with their parents as they (mostly) did not live as long, since many health problems could not be treated successfully. My sister contends we midlifers need to start planning now how to live out our old ages, as we will likely (and hopefully) be around when our own children are midlife adults themselves, with their own responsibilities and problems.
Luckily, my parents live close by. I can only imagine the stress if they lived far away.
My father is in the hospital, again. My mother may need surgery, if not immediately, then soon. Meanwhile, my siblings and I have decided not to tell my father about my mother's health issue (I don't think it's an emergency, yet) in case it exacerbates his own problems, which are cardiac related. We're hoping his doctor, who is also my mother's doctor, won't mention it during rounds.
It's interesting to realize how advances in medicine have made the Sandwich Generation possible. My parents did not have these issues with their parents as they (mostly) did not live as long, since many health problems could not be treated successfully. My sister contends we midlifers need to start planning now how to live out our old ages, as we will likely (and hopefully) be around when our own children are midlife adults themselves, with their own responsibilities and problems.
Luckily, my parents live close by. I can only imagine the stress if they lived far away.
Thursday, June 4, 2009
Kleen Kanteen
The whole BPA (Bisphenol A) issue worries me. We are a Plastic Water Bottle Family. We need portable water. We are always on the go, as are most American families with school age kids. All three kids play sports, and DS12 carries a water bottle to school.
When I started paying attention to the BPA issue, I got rid of any plastic water bottles marked with a 3, 6, or 7. Apparently, anything with a 1 is considered safe for one-time use (Poland Spring bottles, for example). To further complicate matters, recent news reports suggest that leaving plastic water bottles in an overheated car renders the contents unsafe. That, of course, leads me to wonder if Poland Springs (or any) delivery trucks ever overheat. Are the trucks air conditioned? Somehow I doubt it. (Obviously, I can out-worry anyone, with the things I think about.)
So in a quest to minimize our plastic water bottle use, I purchased a Kleen Kanteen at a local sporting goods store a few months ago. I decided that DS12 could carry it to school, eliminating the need for a new bottled water every day (which he questions anyway, especially when Earth Day rolls around).
The Kanteen I purchased is aesthetically pleasing: a cool, shiny metal. It doesn't impart any taste to our well water, which tastes so fresh and clean in a glass, but not in plastic. And if you add ice cubes in the morning, it really keeps the water cold all day, at least indoors.
There are some downsides to the Kanteen, however. First of all, it's heavy! Filled with water, it adds a significant weight to the already overweight backpack. But my biggest complaint is that the bottom dents, significantly. I don't know if the contents of the backpack dent it, or if DS12 drops it during the day, but our Kleen Kanteen now looks like the Leaning Tower of Pisa. I'm wondering if the insulated totes sold as an accessory to the Kanteen would help. However, it would add another piece that would need to be washed.
Finally, I wonder if equipping everyone with a Kleen Kanteen might be a bad idea in the warmer weather. When I wash the Kanteen with hot water, the metal heats up so rapidly that it quickly becomes uncomfortable to handle. I think you would have to keep the Kanteen in a cooler outdoors, or the water inside would heat up. Perhaps the insulated tote would help here, also. I may have to try it. As usual, there are no easy answers.
When I started paying attention to the BPA issue, I got rid of any plastic water bottles marked with a 3, 6, or 7. Apparently, anything with a 1 is considered safe for one-time use (Poland Spring bottles, for example). To further complicate matters, recent news reports suggest that leaving plastic water bottles in an overheated car renders the contents unsafe. That, of course, leads me to wonder if Poland Springs (or any) delivery trucks ever overheat. Are the trucks air conditioned? Somehow I doubt it. (Obviously, I can out-worry anyone, with the things I think about.)
So in a quest to minimize our plastic water bottle use, I purchased a Kleen Kanteen at a local sporting goods store a few months ago. I decided that DS12 could carry it to school, eliminating the need for a new bottled water every day (which he questions anyway, especially when Earth Day rolls around).
The Kanteen I purchased is aesthetically pleasing: a cool, shiny metal. It doesn't impart any taste to our well water, which tastes so fresh and clean in a glass, but not in plastic. And if you add ice cubes in the morning, it really keeps the water cold all day, at least indoors.
There are some downsides to the Kanteen, however. First of all, it's heavy! Filled with water, it adds a significant weight to the already overweight backpack. But my biggest complaint is that the bottom dents, significantly. I don't know if the contents of the backpack dent it, or if DS12 drops it during the day, but our Kleen Kanteen now looks like the Leaning Tower of Pisa. I'm wondering if the insulated totes sold as an accessory to the Kanteen would help. However, it would add another piece that would need to be washed.
Finally, I wonder if equipping everyone with a Kleen Kanteen might be a bad idea in the warmer weather. When I wash the Kanteen with hot water, the metal heats up so rapidly that it quickly becomes uncomfortable to handle. I think you would have to keep the Kanteen in a cooler outdoors, or the water inside would heat up. Perhaps the insulated tote would help here, also. I may have to try it. As usual, there are no easy answers.
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