Friday, July 31, 2009
Wednesday, July 29, 2009
By Cal Orey
The heatwave is over...Lake Tahoe is finally having a thunderstorm and the smell of fresh rain lingers this Wednesday afternoon in my living room. The next best scent may just be hot pancakes ... Speaking of pancakes, The Writing Gourmet breakfast poll results are in. Question: Do your prefer pancakes or waffles?
A) Pancakes with syrup
B) Waffles with syrup
C) Both with fruit
D) I'll pass, eggs are my thing
Results: 41% pancakes with syrup; 33% waffles with syrup; 25% both with fruit; 0% eggs
I'm surprised a little bit. I surely thought Belgian waffles would be the winner. Not so much. So, I'm thinking why pancakes? I go straight to wikipedia and it's amazing how versatile and popular pancakes aka "hotcakes" and "flapjacks" are in American and around the globe.
Next thing I know, I start getting images of pancakes cooked up in movies and on TV. Recently, I was watching a competition of chefs making the best breakfast. One chose pancakes and he got frustrated when the first batch didn't turn out perfectly. Tossed it. It slowed him down (they must cook by the ticking clock) and his mistake affected his overall presentation. Yes, there is an art to making the perfect pancake. And romantic? Oh yeah. Last week I watched that edgy program (again) "Nurse Jackie" and a young woman mentioned how her boyfriend made her pancakes in the a.m. When the nurse returned home her husband was whipping up hotcakes for dinner. The film "Something's Gotta Give"? Both Jack Nicholson and Diane Keaton wanted to share homemade pancakes for a late night snack. It was a sweet loving gesture but it didn't pan out (pun intended).
So, here I sit thinking simple pancakes sprinkled with confectioner's sugar drizzled with gourmet maple syrup is the way to go. Teamed with orange juice, and a cup of French brew with a big, big splash of organic 2% low-fat milk is a super breakfast--solo, with a mate or family. Tomorrow morning I'll prepare Oat Bran pancakes complete mix --just add water. Yep, these puppies contain no trans fat, are a good source of protein, calcium, and iron. Plus, the box notes you can substitute two tablespoons water with two tablespoons honey. (How cool is that?) And syrup? It's the pricey real gourmet maple syrup I use and recommend using. It's worth it. Once you try it you can't go back to the cheap or generic stuff. It will make you want to move to Vermont (or wherever the syrup makers make their stuff).
One more thing. I use a taste of olive oil (yes, I love Sciabica's oil) in the frying pan so I won't look disgruntled and flustered like the chef on Food Network. I don't want the first pancake or last one to stick to the pan. Lastly, I can see why teaming hotcakes with syrup, juice, and fine coffee--is a winner to start off the day, night or as an afternoon delight. (All this pancake chat has got me thinking French crepes...)
Monday, July 27, 2009
The bitter the salad of endives, the stronger must be the vinegar.
Today I went swimming in a cold pool and it was bliss. The last thing I want to do is slave in a hot kitchen. So, I am cheating (again). I purchased O Organics Organic Roasted Vegetable and Cheese Pizza... On the box it reads: "Made In Italy"--and it had me with those three little words.
If I ordered a gourmet pizza it would run about $20 with tip. Sure, I could whip up a homemade delight but it's hot, hot, hot. The Sierra Nevada heat wave lingers. So, this frozen baby looks like it could do the trick. Here, take a peek at some of the nutritional stuff:
Servings Per Container: 2
Calories 250 per serving
Total Fat 7 g
Cholesterol 15 mg
Sodium 460 mg
Protein 12 g
Vitamin C 37% [Wow, that's a lot!]
Ingredients: Organic unbleached wheat flour, water, salt, organic cold pressed olive oil, natural yeast. Topping: organic tomato sauce (organic tomatoes), organic cold pressed olive oil, water, salt, organic onions, organic oregano, organic black pepper, organic mozzarella cheese, organic milk, salt, [something I don't know what it is], organic eggplant, organic zucchini, organic yellow and red peppers, organic parmesan cheese, organic milk [here is that strange word again--"microbial remet"]--correction, I put on my fave baby boomer reading glasses-- the small print reads microbial rennet (and Wikipedia provides the explanation quite nicely).
Overall, it sounds good to me, especially on a sizzling summer day. Organics says: "There is much to love about this pizza, which is made in Italy from Italian ingredients...The crust, which is light, crisp and golden, is stretched by hand, then the pizza is stone-baked in a wood-fired oven to bring out its complex flavors."
I'm easy. I'm sold. So, for less than $5.00 and teamed with a wholesome fresh green salad drizzled with homemade olive oil and red wine vinegar dressing--how in the frozen world can I go wrong? Oops. I now am reading "May contain tuna (fish)." Oh really. Well, that's OK. How do you say: When in the Italy (or America) do as the traditional Italians do. Eat fish. All this in 10 minutes. Amazing.
But the dogs need to go for a walk...and I'm not hungry yet because it's too warm indoors. The end result: I recommend trying this budget-wise pizza. What do you have to lose? It's summer--a time to get outdoors and take the shortcut route to cooking and staying healthy. But note, if you do want to really make a homemade pizza, in my book The Healing Powers of Vinegar, on page 276 there is a recipe "Greek Pita Pizza" created by a pro chef. And it includes both olive oil and red wine vinegar. It's your choice. Ah, it does look oh so good though.
To bake a quick frozen pizza or one from scratch? Nah, the recipe in the book is too perfect. It would be perfect to create on one of those cool days with those awesome summertime thunderstorms. Maybe later this week. But not today. It's time for our jog! "Simon. Seth. Let's go do it!" Buno Appetito.
Sunday, July 26, 2009
The wedding will be a late autumn event. It will be at a Dogs Allowed beach on the Nevada side or amid towering pine trees and golden aspens at my home. It's undecided. A minister (I pray) will perform the "Commitment Ceremony" service for two dogs and their human mistress. I prefer this occassion to be a small Mediterrnean-style event. The boys, Simon, 6, and Seth, 3, will be clad in black turtleneck sweaters with white bow ties. I will wear a long off white sweater dress with sunflowers in my hair. The wedding cake (made special in Reno) will include vinegar, olive oil, and carob (dogs cannot eat chocolate)--to follow the advice in my Healing Powers books series. And, the honeymoon? Most likely, it will be an unforgettable night with dog movies, room service, and lots of cuddles and doggie kisses. I hope we can enjoy this time together at a Lake Tahoe European-style dog-friendly hotel.
So, as I plan for all the dog-human wedding arrangements I'm going to celebrate tonight and prepare a Mediterranean dish that I can share with my canines.
Saturday, July 25, 2009
4 to 5 tablespoons brown sugar; 1/4 teaspoons cinnamon; 1/4 teaspoon cardamom; 1/2 cup raisins, dried blueberries or cherries; 3 to 4 tablespoons walnuts chopped small; 2 teaspooons Marsala Olive Fruit Oil
Mix all ingredients until smooth. In mixing bowl add milk and yeast, let stand about 10 minutes. Stir in egg, vanilla and oil. Add remaining ingredients, stir until dough holds together. Cover, let rise in a warm place until dough holds together. Turn dough out onto floured board, pat dough down 12 by 8 inch rectangle. Brush with olive oil, sprinkle with remaining ingredients evenly. Moisten edges, roll dough up jelly roll style, begin with long end. Slice roll with heavy thread, placing under roll. Criss cross thread across top of roll, pulling quickly as if tying a knot. Place rolls cut side up in 10 inch greased baking pan. Leave a little space in between rolls. Let stand covered in a warm place until puffy, about 1 hour. Bake in 375 degrees oven for 25 to 35 minutes, or until golden. Cover with folil loosely if browning too quickly. Drizzle glaze over cooled rolls evently. Note: Rolls may be baked in greased 12 cup muffin pan for 15 to 20 minutes or until golden brown.
The bottom line: Research shows that aroma can affect mood, anxiety, stress, memory and problem-solving. The scents of fresh cinnamon rolls and hot chocolate? What better way to start off your morning, huh? Oh, and a fire in the fireplace (to replace the BBQ scent of summer) is my idea of the beginnning of breathtaking autumn, a season to love (and two dog nights).
Thursday, July 23, 2009
Wednesday, July 22, 2009
“My advice to you is not to inquire why or whither, but just enjoy the ice cream while it's on your plate”
Why do I love French vanilla ice cream? Ah, let me count the ways. You can do so much with it. You can top it with fresh peaches, berries, dark chocolate chips, and dress it up with balsamic vinegar for an elegant dessert. Milkshakes? Yep, any flavor from a strawberry shake to a berry smoothie. A scoop on hot chocolate or java to homemade apple pie. Thumbs up for vanilla ice cream. But there's more...
I can understand those who voted for berry ice cream. I tried to find a Black Raspberry Chocolate but it's not anywhere near Lake Tahoe. Go figure. I tried using the Product Locator on the Breyers' Web site. I hit 5, 10, 25, 50 miles--nothing. I wonder why it is nonexistent in Sierra Nevada. Is a quake coming? A power outage? They don't like mountain folks or tourists? Note to self: Do more research... And for those who checked "other" -- I get it. As a kid, after church on Sundays coffee ice cream was my choice. It made me feel grown up and good, especially after confession (not fun). But when it comes right down to it, it's still real vanilla and dark chocolate for me--these two provide the best of both ice cream worlds.
Ever wake up to an imperfect world and wish you could just crawl back into bed? Yeah, it's one of those not so fun days. I'm suffering from writer's "Computer Hell."... My 7 month old laptop (a real lemon) has been diagnosed (again): defective hard drive. I may lose all programs, all work, all of it. All gone. So what can make me feel better?
I'm taking a jet plane to Belgium (in my dreams). No, that's not in the cards for me today. But I am going to go to Belgium Waffles and Berryland. Homemade? Not this time around. But on a good day I am going to do just that and do it right. Enter: The Belgium/Belgian Waffle: According to the quick and resourceful Wikipedia, "The Belgian, or Brussels waffle, is prepared with a yeast-leavened batter. It is generally, but not always, lighter, thicker, and crispier and has larger pockets compared to other waffle varieties. In Belgium, it is served warm by street vendors, dusted with confectioner's sugar, and sometimes topped with whipped cream or chocolate spread."
For now, it's Belgian Van's all natural multigrain waffles.--Gourmet style. Read: No trans fat, made with whole grain, complete with good stuff like protein, calcium, and iron. The bonus? I'm topping two of 'em (just 230 calories) with fresh, organic blueberries. These little blue gems are full of vitamins A and C (stressbuster), both essential to your health. One cup of blueberries has a mere 82 calories, and no fat.
Tuesday, July 21, 2009
(Plus Two Must-haves to Chill Out)
By Cal Orey
I'm feeling the heat of summer and trying to go with the flow of it all... Tomorrow, on July 22, we will be witnessing the Total Solar Eclipse--a powerful Earth event around the globe. And during this New Moon cycle it will intensify home, family, and taking care of you and yours, whether Mother Nature tosses us a curve ball (or not) before, during, or after a superb meal chock-full of fine food.
Tonight, as the Author-Intuitive, I will be a guest on Captain Jack's Paranormal Radio Program. It's my job to dish out the latest recipe for what Earth changes--quakes to big waves--may or may not happen now or in the upcoming months.
It's a task to think fine food when Mother Nature is on a mega mission, of sorts. I get excited and well, cooking up a gourmet meal isn't first and foremost on my To Do list. Still, that doesn't mean olive oil and vinegar doesn't play a role in my life (or yours) during the summer. Let's face it: If you're hit by one of these pesky summer-related ailments, gourmet food will be put on the back burner till you're back to normal.
During the season of fun in the hot sun (and the Total Solar Eclipse), you may fall victim to some unpleasant but treatable health ailments or even an ER disaster. Olive oil and vinegar are the cure-alls. If it doesn’t specify which type of vinegar to use, go ahead and use your own preference: an apple cider vinegar, a red wine vinegar, or a white vinegar--even herbal vinegars such as rosemary can help you snag a tick on you or your pooch.
(Personally, I prefer Bragg's vinegar -- it's in my fridge at all times as well as the pantry. And it's no secret that I love Sciabicia's olive oils from California.) So the bottom line: When I'm stressed out by summer heat and woes I simply chill with fine fun-loving dogs and a killer gourmet ice cream cone. It worked when I was a kid and it works now, too.
· Antibacterial Hand Wash: To avoid getting the flu, especially if you travel, pour 2 parts apple cider vinegar, 1 part antibacterial soap and 1 part extra virgin olive oil in a handy soap dispenser.
· Diaper Rash: Use 2 teaspoons of extra virgin olive oil with 1 teaspoon of water. Shake these two ingredients until you get a pasty emulsion, a sort of cream read to be spread on the irritated area.
· Hot Flashes: Take 1 or 2 tablespoons of olive oil per day. Or, drizzle a tablespoon or 2 on five serving of vegetables daily. (Include asparagus, beans, carrots, corn, dried seaweed, garlic, green pepper, onions, squash, and yams.)
· Insect and Bee Stings: Make yourself more comfortable in a homemade paste from vinegar and cornstarch. Apply it directly to the bumps and blisters.
· Muscle Aches: Warm 1 cup of olive oil in the microwave. Apply it as a massage oil. (If you have a significant other, this can be delightful. But doing it solo can work, too.)
· Poison Ivy and Oak: Try mixing equal parts vinegar and rubbing alcohol and apply to rash. Or mix equal parts buttermilk, vinegar, and salt and apply.
· Sunburn: Apply ice cold apple cider vinegar immediately for fast relief.
· Swimmer’s Ear: To protect against ear infections from swimming pools, a popular folk remedy to try is using a mixture of one part white vinegar to one part rubbing alcohol.
· Toenail Fungus: Distilled vinegar is believed to prevent fungus from growing. Try soaking your toes in a solution of vinegar and water, using 1 part vinegar to 2 parts water, 15 minutes per day.
· Universal Emergency: Purchase a large can of extra virgin olive oil and plastic jug of apple cider vinegar, and store it with your emergency supplies. During Mother’s Nature’s wrath, from tornadoes and hurricanes to fires and earthquakes, it’s good to have a universal cure-all product on hand.
Adapted from The Healing Powers of Vinegar and The Healing Powers of Olive Oil by Cal Orey, published by Kensington.
Sunday, July 19, 2009
6. Orange-flavored olive oil: chicken, duck
(Source: The Healing Powers of Olive Oil by Cal Orey, published by Kensington)
Saturday, July 18, 2009
"Honor to a Spaniard, no matter how dishonest,
-- Ernest Hemingway
What's more, in the book I include recipes, such as Cioppino, Herbed Roast Turkey, Angel Hair Pasta and Diced Tomatoes, Edamame Beans, Basil, and Virgin Olive Oil, The Olive Press Citrus Cake, and Holiday Carrot Cake. Gee, all of these recipes and the others all call for olive oil in one form or another. Yeah, olive oil is used for more than drizzling on bread and salads. Here, take a look.
Friday, July 17, 2009
On Wednesday afternoon I was delighted to share a fun and impromptu prerecorded radio show "The Cooking Connection" with pro Chef Jeff in Redding, California... We got off the topic of vinegar and olive oil and on the topic of fish and Mexican food. By the time the hour plus passed, I was oh so hungry and talking about my fantasy taco salad with its classic vegetarian ingredients from avocado, cheeses to fresh tomatoes, onions dressed with olive oil and vinegar. But the chef's words about fish grabbed my attention, too.
Thursday, July 16, 2009
Wednesday, July 15, 2009
Tuesday, July 14, 2009
I have cheesecake on the brain... It's been a long time since I've had a fling with cheesecake. Too long. I thought about buying all the ingredients and baking up one from my kitchen but it seems like so much work. Then, I pondered, "If I buy a whole one I may be tempted to eat the whole thing." Yep, cheesecake is a trigger food for me. That means, I cannot eat just one slice and it will trigger me to eat slice after slice until it's all gone.
Today, I recalled the small solo cheesecakes found at bakeries. These are adorable. These are ready-made for one or two with one fork. And these often are topped with fresh fruit. Years ago, a friend of mine brought me these little pastries, time after time. She was helping the baker to keep his shop open and spreading the word. Yes, they were marvelous.
Personally, I love New York-style cheesecake with its cream cheese and eggs. Italian-style is dryer than than American styles. And there are so many varieties it makes me think "Gee, I should write a book--The Healing Powers of Cheesecake." But for now, a quick fix will suffice.
I've decided tomorrow I will purchase one of these cute creations at the local bakery. However, I will choose a plain one and top it with my fave seasonal fruit: blackberries. Next, that dark chocolate I recently received? I will grate fine bittersweet chocolate on top of the cheesecake. Lastly, I'll drizzle balsamic vinegar on top--just a bit for extra taste.
More good news for cheesecake lovers. Cheesecake does contain good stuff, such as zero trans fat, protein, vitamin A, calcium, iron, and monounsaturated fat (that's what's found in olive oil). Sure, it has saturated fat but hey, you don't have to eat a whole cheesecake. Go small. And it will do your spirit good. If you don't believe me, catch a rerun of the classic sit-com The Golden Girls. I swear they go to cheesecake for all of life's ups and downs. I know, I know. That's TV. But cheesecake is good for the soul in real life, too.
One more thing: To learn everything you want to learn about the different types of cheesecake, go to wikipedia and type in those sweet words. And balsamic vinegar? Ditto. Or, just choose a brand or two at your fave store. And to discover nutrition and health facts about balsamic vinegar and the "Balsamic Boom"--check out my book The Healing Powers of Vinegar, Revised and Updated (Kensington). Lastly, by drizzling vinegar on top of cheesecake topped with fresh fruit? It's the gourmet way to do it. Enjoy. It's all good.
Monday, July 13, 2009
"England and the English, as a rule they will refuse even to sample a foreign dish, they regard such things as garlic and olive oil with disgust, life is
-- George Orwell
In my dreams I'm in the kitchen making homemade Italian pastas with a pasta machine... It doesn't stop there. I also am creating European sauce(s) from scratch with all fresh ingredients that I grew from my vegetable garden.
But the truth is, in real life I will not be cooking in a hot and steamy kitchen with lingering aromas of garlic, onion, and herbs, I will be walking and bathing the dogs, swimming, and cleaning house. (I must treat the leather loveseat and couch. Blame the surface scratches on the pooches.) Oh yeah, and marketing my books--The Healing Powers of Olive Oil and The Healing Powers of Vinegar is on my Must-Do List, too. Yes, I am The Writing Gourmet--the one who loves fine food but hates to cook.
So, after my weekend chocolatefest (I died and went to chocolate heaven with Donnelly Chocolates http://www.donnellychocolates.com/ ) I vow to eat light and healthy for the next few days and hold the fuss and muss in the kitchen. This morning I'm craving fresh fish (but no, I'm not Palin; no fishing at the Lake today). Tonight it will be a trio of pastas and two sauces on the table. I confess. Both sauces are store bought but they are full of all-natural ingredients including olive oil. That's right. Olive oil is part of the real deal and that makes me smile, sort of.
Plus, I'm pairing both pesto and tomato sauces with whole grain pastas. I'm going to boil up two or three kinds for the fun of it. (FYI: Check out this link on pasta. It's a Basic 101 crash course on pasta.) And to top it all off all will be topped with all natural fresh grated Parmesan cheese. Yeah, I will boil and grate but I won't chop or saute. Not today.
BTW: I am a Libra, one of those peace-loving, easygoing (sometimes lazy to a fault) sun signs. I once read that if you give a Libran child too many foods at once they will throw them on the floor. (We don't like to be forced to make a decision.) But tonight I want to have a few choices with choice pasta--not homemade but quickie do it yourself all natural stuff--it's the next best thing in the 21st century.
Saturday, July 11, 2009
"Thou shouldst eat to live; not live to eat." --Socrates
This weekend I have been savoring several little red wrapped boxes with big bows and filled with several little gourmet chocolates... And yes, I've been nibbling more than less. Dark Chocolate Sea Salt Caramels to an assortment of handmade truffles and chocolates infused with sophisticated spices are definitely worth smelling and tasting, bite by bite, and writing home about. Thank you Richard Donnelly (http://www.donnellychocolates.com/ ). I feel like I'm having a new, delicious affair with chocolate and will share all the sensory details in an upcoming post. The grocery store brands are okay but to treat yourself to luxury types, like this? Ah, it's like staying at a fab five star hotel and not wanting to go back home. And no, you don't have to get fat while enjoying yourself.
It's called the "balance plan." In other words, if you really want to do gourmet dark chocolates with an European flair without the guilt--and not pack on pesky and unhealthy unwanted pounds and body fat--you can do it. Yes! Yes you really can have your chocolate and eat it too. So, what is the secret formula, anyhow?
First and foremost, by eating dark chocolate it can help to stave off cravings to eat empty calorie junk food and sweets (i.e., processed cookies, crackers, donuts, and cake). And yeah, chocolate does contain good nutrients and feel-good compounds for your body, mind, and spirit. So lose the notion of eating both junk food and chocolate--the food of the gods. Choose chocolate--the good stuff. Nah, the great stuff. That means it's time to splurge this summer. Spring for luxury chocolates. No regrets.
Then, run do not walk to your stash of fresh vegetables, fruits, whole grains and drink more water, less heavy meals. That also means delete meat dishes. Go vegan on a sweet chocolate day. Tonight, for instance, I just fixed and ate a salad chock-full of greens, tomatoes, olive oil, vinegar, and more good veggie and lean protein fixings. Here, take look at a spin-off recipe "Tossed Chef's Salad" page 253 in my book The Healing Powers of Vinegar.
Callie's Have Your Chocolate Chef's Salad
2 1/2 cups mixed, chopped dark green lettuce
1/2 cup chopped tomatoes
2 ounces cubed cheddar cheese
2 ounces cubed white chicken or turkey breast
1 sliced boiled egg
1/4 cup cucumber
A few slices of avocado
1/4 cup sliced mushrooms
1-2 tablespoons red wine vinegar
1-2 tablespoons extra virgin olive oil
In a bowl combine all ingredients. Toss with olive oil and vinegar. Sprinkle with fresh ground pepper. Serves one. Enjoy it with a bottle of Mountain Spring Water. And enjoy that rich dark chocolate truffle (or two) for dessert. Moi? Tonight I adored a silver dollar sized dark chocolate covered dried fruit--apricot (think both Vitamin A and potassium). Yes, yes, yes. It was sweet but not too sweet and the chewy texture was perfect for my palate.
One more thing: Tomorrow? It's time to hit the cold pool (again) and swim some serious laps. But it's all good like eating chocolate. Both pleasurable events can induce that feel-good endorphin high. If you indulge in a food to die for--don't forget to get a move on like the Europeans do in France. And yeah, you'll stay on the skinny track. I will bet on it. (But my chocolates? They are not part of the deal. Sorry.)
Friday, July 10, 2009
It's Friday. Translation: Time for R&R and fine food. In the A.M. UPS delivered a big package of French-style Richard Donnelly Chocolates (www.donnellychocolates.com ). Read: This is going to be an exciting weekend for my taste buds.
I wanted to team my pesto with a new type of pasta shape. So, I grabbed a box of multi-grain farfalle (bow-tie pasta, an Italian fave) with promise of protein and omega-3. (It contains iron, thiamin, riboflavin, niacin, and folate--all good for you stuff.)
So, before the evening walk with my dog duo, it's off to the kitchen to whip up a pasta plate that will take about 10 minutes. Spinach salad with roma tomatoes and a splash of red wine vinegar and a piece (or two) of warm and soft whole wheat French bread (with crunchy crust) drizzled with EVOO should complete the light dinner. Once back home and settled in I'll do as the traditional Europeans do--snack on fruit. Fresh, seasonal and sliced sweet and juicy peaches will be perfect. Yes, simply fine without the sweat.
Thursday, July 9, 2009
By Cal Orey
"Good oil, like good wine, is a gift from the gods."
-- George Ellwanger
3 ounces premium tuna, solid white albacore
in water, drained
1 wholegrain bagel or a French sourdough bread roll
1/8 cup black olives
1 tablespoon extra virgin olive oil
2 slices or 1/4 ounce gourmet cheese (your choice)
1 tablespoon red onion, chopped (optional)
2 tablespoons fresh cooked corn (optional)
1 medium garlic clove, peeled
Slice bagel in half. Rub garlic on bagel. Brush with EVOO. Mix tuna chunks with olives, corn, and onion and place on each bread slice. Top tuna with grated cheese. Grill in oven till hot, toasted, and cheese is melted. Garnish with a few sliced fresh tomatoes off the vine. Sprinkle ground pepper if desired.
And note, if you're craving fries with that Tuna Melt, no worries. Just check out The Writing Gourmet archives for healthy baked tators.
Wednesday, July 8, 2009
By Cal Orey
"Beauty is in the eye of the beholder."
Can you eat your way to beautiful hair? Yes, say experts. But it may be more of a quick fix like turning to apple cider vinegar used internally or externally. Recently, I've read many articles which claim "ACV Can Help Prevent Hair Loss!" Yeah right. And I am Jennifer Aniston. But don't despair. (I'm a baby boomer and I still have healthy, long, curly locks. But it's not because of apple cider vinegar.)
(Source: Recipe from The Vinegar Institute published in The Healing Powers of Vinegar, Revised and Updated by Kensington)