Sweet Survival Secrets to Pre-Winter Blues

by Cal Orey, The Writing Gourmet

“One reason a dog can be such a comfort when you're feeling blue is that he doesn't try to find out why." -- Anonymous

Imagine: It’s snow one day, sunny skies the next, and slush or black ice are lurking outdoors morning and night. It’s pre-winter at Lake Tahoe and around the nation, and you may find yourself with unwanted winter body fat, irritable, and fed up with the upcoming zero temperatures. It’s enough to make a person feel blue and out of whack, but you don’t have to be miserable during the change of seasons with its shorter days and longer, colder nights...

Welcome to the World of SAD

Seasonal affective disorder (SAD), a pesky condition that causes those nasty blues, packing on pounds, and anxiety—especially in the pre winter months and can wreak havoc on your mind and body. Here's some quickie sweet tips that can give you a jumpstart for surviving the change. These tried and true remedies come to the rescue and may help you, and me, to lighten up during the "hump month" before Old Man Winter arrives.

* Eat a Happy Diet
While light therapy may ease pre-spring discontent, nutritional experts believe that happy foods are important, too. Dietitians believe people with depression often have low levels of serotonin—a neurotransmitter believed to be involved in modulating mood and appetite. By eating tryptophan-rich foods we can naturally boost levels of serotonin. Low-fat milk and cottage cheese are good but so is the Mediterranean diet, which includes plenty of seasonal fruits and vegetables, whole grains, lean protein, and more monounsaturated fats—like olive oil and nuts. And dark chocolate, which contains the compound serotonin, can help to boost your mood. Baking with dark chocolate and all natural products--including olive oil--can warm you up, too.

* Try Olive Oil

Speaking of oil, cozy up with extra virgin olive oil—a healthful monounsaturated fat. It's not the cure-all for SAD, but it can help you become energized again if you team it with a dark, leafy green salad with plenty of fresh vegetables. If you eat lots of veggies teamed with vinegar and olive oil (in moderation), which can fill you up, you’ll be less likely to fill out. And don't forget, yes you can cook and bake with EVOO. Plus, flavored oils, warming herbs and spices paired with all natural whole grain flour, pastas, and breads can make your holiday dishes healthier and you happier.

* Get a Move On
Like light therapy, exercise is another mood enhancer and way to dump extra pounds during the seasonal change. Feel-good endorphins are one of the ways exercise is beneficial. To stay clear of black ice and falls, walking or running on a treadmill indoors is a good alternative. And swimming in a heated indoor or outdoor pool is a great way to keep physical during colder months.

* Change Your Environment

While most people with winter doldrums need not escape to a tropical island, a change of environment can certainly lift your mood. Sure, taking a trip out of town with a warmer climate is tempting, but even going to a place in town with a different environment (i.e., an exotic-type indoor swimming pool, theater, walk in the woods or downtown) can give you a mini vacation and uplift your spirit.

* Warm Up, Cheer Up

Try enhancing light levels at home or in your workplace by installing more lights on the ceiling or placing more lamps in the room. For some, warming up may help, too. Warmth strategies to try include turning up the thermostat, enjoying a crackling fire with real firewood, using electric blankets (or a toasty waterbed which is like a giant heating pad), drinking flavored herbal teas--infuse coffee or hot chocolate--and layering on more clothing.

And sometimes, ancient remedies are best. Live in rooms full of light; indulge in cheerful conversation and amusements; and listen to music. And don't forget chocolate--in cooking (think a warming, spicy mole over pasta), solo, and cocoa--can be the perfect Rx to surviving the winter blahs.

For more tips on how to ease into wintertime, grab a copy of the new self-help health books, The Healing Powers of Olive Oil, The Healing Powers of Vinegar (trade cover and 2009 mass market format), and The Healing Powers of Chocolate (published by Kensington) by Cal Orey. Available on online booksellers' websites.

Olive Oil--Soothe Pre-Winter-Holiday Aches & Pains...

By Cal Orey, The Writing Gourmet

This weekend I made a promise to myself to do a lot of pre-winter chores--not just holiday preparations. That means, cleaning the fireplace, raking the pine needles before our next storm hits Lake Tahoe (and it may this time, according to NOAA), bathing the pooches, hanging the new shower curtain, dusting the dust bunnies, and more. By the end of the day I'm sure a scented olive oil-based massage will make me feel relaxed before I sit in front of a fire and chill....

But before I get to work, I want to share with you a few words about how olive oil, an ancient remedy, can help you year round and this season to celebrate and take care of you and yours. In my book The Healing Powers of Olive Oil you can discover easy ways to lose weight, lower cholesterol and blood presure...Prevent heart disease and cancer...Live longer...and so much more!

Discover the amazing powers of olive oil. From ancinet times to present-day olive oil has been used for everything from health ailments to beauty and the home and so much more. Evidence continues to show that a diet based on olive oil--the primary fat--can add years to your life and may even prevent some diseases. I consulted top doctors, nutritionists, olive oil producers, and chefs, getting the most up-to-date information on the many perks of olive oil, such as:

Health Improvements:
* Relieving arthritis aches
* Inhibiting breast and colon cancer
* Prevent diabetes
* Reducing pain

Home Cures:
* Cleaning your house, naturally
* Giving your hair a silky touch
* Zapping ticks and conditioning your pet's coat
* Soothing tight muscles

During pre-winter housecleaning and getting prepared for the holiday season or even exercising more than less, your muscles may ache after a hard day's work and play. Here, take a look at my tried and true massage oil. Use it solo if you don't have that special someone in your life to give you a massage. Either way, it can work wonders. And don't forget...After you're achy muscles are feeling relaxed, treat yourself to a warming cup of hot cocoa! You'll feel comfy, cozy, and good to go for the next day (whatever your age).

Callie's Reviving Massage Oil

This activating eucalyptus massage oil is effective for sore and aching muscles. Combine the following essential oils in a container of your choice:

20 drops eucalyptus

20 drops lavender

20 drops rosewood

5 drops chamomile

5 drops peppermint

Add 36 drops of this blend to 3 ounces of olive oil. (Note: You can substitute your fave essential oils if you don't have all of these on hand. No worries. It's all good, as they say.) Then, shake it up briefly, and simply massage a small amount into tired, achy muscles and joints. For more info, on massage techniques and oil, how exactly olive oil can help stave off arthritis to aches and pains, and so much more-- pick up a copy of The Healing Powers of Olive Oil.

P.S. This feel-good, pampering oil paired with the book (a budget-friendly mass market edition is available, too) can make a healthful holiday gift for you, your family and friends. Also, the Resource List provides a comprehensive list of places to order ready-made olive oil beauty products, such as fab soaps and shampoos.

Healthy Hilltop Banana Nut Muffins

By Cal Orey, The Writing Gourmet

“Intellectual property has the shelf life of a banana.”
-- Bill Gates

Last autumn after swimming at the resort pools I'd be famished. So, sometimes I'd treat myself to a giant muffin and cup of gourmet hot chocolate at Starbucks. This year, as we're on the recession recovery road, I've turned to homecooking like so many of us have done. And it's much wiser to make healthy muffins at home. I did just that last night. This morning I awoke to an anticipated treat: One cup of fresh brewed Italian Roast spiked with dark chocolate, a medium-sized muffin and a whole fresh banana...

During book tours which include hotels, I love to use room service and savor breakfast in bed in the early mornings. Ever since the experiences, I've spoiled myself and upon awakening each day I make a cup of gourmet coffee and bring breakfast to bed. Today, it was enjoyable because I knew exactly what ingredients were in that banana nut muffin. Ever look at the long list of ingredients in store bought muffins? Yikes! So many chemicals and preservatives. And the ones at popular coffee shops? Well, I'll bet you that they don't use olive oil or whole wheat flour...

Not so with homemade muffins. True, banana nut muffins do contain not so healthy sugar, but walnuts are healthful, and these muffins do boast some protein, fiber, and calcium. And teamed with a fresh banana you get plenty of heart healthy potassium--a good thing at any age. Note: While making these muffins yourself, make 'em smaller in size than bigger if you want to keep your weight in check.

Healthy Hilltop Banana Nut Muffins

1 cup all-natural 100% whole wheat flour
1/2 cup granulated sugar
1/2 cup dark brown sugar

1 large brown organic egg, beaten

1 1/2 bananas, ripe

1/2 cup 2% low-fat organic milk

2 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon pure vanilla extract

3 tablespoons extra virgin olive oil

1 cup walnuts, chopped

1/2 -3/4 cup golden raisins

Combine flour, sugar, baking powder, soda. Mix egg, peeled bananas and oil together till less lumpy, more smooth. (Note: I need a masher gadget.) Add other ingredients. Stir a bit but don't overdo it. Pour mixture into cupcake tins. Top each muffin with nuts. Bake at 400 degrees for 15-20 minutes till golden brown. Makes 9-10 muffins. (Store in freezer and pop muffins in microwave to warm up. Repeat as needed.)

...This morning I awoke to the sound of an early telephone ring. First, I thought "earthquake" news from one of my Californian quake chasing pals. Nah, the Golden State is still in a seismic lull. To my surprise, it was the firewood man. At last, I scored a cord of wood! Next week as the temperatures are forecasted to drop, and it's back to the indoor pool and spa, I'll have big piles of logs outdoors against the fence. It's foreshadow to autumn fires in the living room--mornings and nights.

The best part: Yes, yes, yes. I can see the fireplace with a crackling fire from my bedroom. How warm 'n' cozy is that? Imagine: Enjoying a crisp fall day while munching on a moist healthier banana nut muffin with the crunch of nuts and chewiness of amber raisins paired with a piece of fresh fruit and steaming cup of java topped with dark chocolate shavings? Sweet autumn is here at last.

Chocolatey Contest Winners: Mediterranean Dinner

By Cal Orey, The Writing Gourmet

“After a good dinner one can forgive anybody, even one's own relations.”

-- Oscar Wilde

I am impressed with the contestants' menu plans. Here's a recap of the Chocolatey Contest: Welcome to a one-of-a-kind Chocolatey Contest with a Mediterranean angle. That's right. I want you to take me to Europe via gourmet food. But help! I'd love to have a new, improved menu plan. Then, dish out the awesome titles of your fave dishes--no recipes. Be bold. Be creative. Think healthy. The catch is, you must include vinegar, olive oil, and chocolate. It's 80 degrees outdoors. You're in a mountain-type setting. What do you serve? Please include the following dishes: Appetizer, Bread, Salad, Entree, One Side Dish, Dessert and Beverage. No meat, please...

The Chocolate Ribbon Menu

Appetizer: Roasted Eggplant & Feta Dip

with Pita Bread

Salad: Apple-Feta Tossed Salad

Entree: Feta Tomato-Basil Fish

Side Dish: Marinated Cucumbers

Dessert: Chocolate Baklava

Beverage: Horchata

This menu plan wowed me. Its roots takes you to Italy, Greece, the Middle East, and Spain. Will it be a challenge to make it? You bet. I'd be excited to put it together and serve it. Doesn't it titillate your senses? The author of this menu plan wins a box of handmade gourmet chocolates (created by one of my fave chocolatiers) and a signed copy of my new book The Healing Powers of Chocolate (Kensington, Dec. 29, 2009). The winner will have the fun chocolatey gifts before December 25.

Please contact me with your physical address at http://www.calorey.com/ . The runners up, please do the same and request a copy of The Healing Powers of Olive Oil or The Healing Powers of Vinegar (2009 mass market editions). Same date of delivery. Happy Pre-Holidays!

Giant Chocolate Fortune Cookies: What's Your Fave Fortune?

By Cal Orey, The Writing Gourmet

"He who asks fortune-tellers the future unwittingly forfeits an inner intimation of coming events that is a thousand times more exact than anything they may say."
-- Walter Benjamin

Recently, I wrote about DIY Fortune Cookies. These little wonders that you and me can make and bake include two superfoods--olive oil and dark chocolate. And, you get to create the fortunes. How cool is that? But I didn't do it yet. It seems to me that a Snow Day would be perfect to give your all to these creative chocolate cookies. Yes, I found a shortcut (again). After I posted the healthy dark chocolate fortune cookies recipe, fate hit me. Thanks to serendipity, I found an online company that makes awesome fortune cookies, all colors, flavors, sizes--and in dark chocolate, milk chocolate, and white chocolate...

Enter: Chocolate Fortunes! When you run not walk with your typing fingers to this clever Website you'll see for yourself that this company does fortune cookies with true finesse. The photo above? It is of a Baby Giant Fortune Cookie dipped in white/dark chocolate. Isn't it a chocolate work of art in its own special chocolatey way? I received two smaller versions--a traditional fortune cookie dipped in dark chocolate and milk chocolate. (What's more, when you check out all the decorated fortune cookies for the upcoming holidays, from Halloween, Christmas, Valentine's Day and Saint Patrick's Day, and so much more, it will make you smile like I did.) It gets better. If you're dreaming of a chocolate fortune cookie decorated to suit you and your chocolate cravings (or special needs), don't hesitate to speak out!

No doubt about it, these fortune cookies, especially the white/dark chocolate dipped Baby Giant Fortune Cookie, raise the bar on the standard fortune cookies you receive at the local take-out Chinese restaurant to even a high end eatery where they serve Asian cusine. The cookies were a tad softer (probably due to the scrumptious, creamy chocolate) and sweeter. The fortunes are different than the common fortunes I've read--and I've read a lot. Today I posted my fortune on the fridge. It reads: "You will be in the best position--07 16 20 36 41 26". (I'm banking on Wednesday to be my lucky day and will settle for 26.)

So that leads me to asking you the GIANT question: What fortune would you love to read when you open a fortune cookie?

EVOO with Frosted Chocolate Brownies? Yes!

By Cal Orey

If you want cakey, eat chocolate cake. Brownies should be dense and moist and fudgy.”
--Houghton Mifflin

Here I sit waiting for FedEx. It's finally over. The galley, the proofs, the big book--The Healing Powers of Chocolate is going back to its roots in New York. I finished my work. It's done. Ironically, while I thought I was chocolated out, not so. This a.m. I got a call from Anette at Anette's Chocolates and a friendly email from chocolatier Michael Recchiuti...The gourmet chocolate cravings are teasing me (again). It's obvious my love affair with chocolate will be till death do us part...

So, I am trapped here in my mountain cabin as the carrier's window is from 2:30-7:00 P.M. I cannot go to the store but I do have a box of Ghirardelli Double Chocolate Brownie mix, a separate bag (not the one in the box) of Ghirardelli Chocolate Chips (60% cacao content which I've learned to love), and extra virgin olive oil--plenty of this good stuff in the pantry thanks to my last work The Healing Powers of Olive Oil. What bugs me a lot is that today I read (again) that not only can you not bake with olive oil, you can't use it in frosting. So not true. At all.

Experiment time. I just put about a half cup of chocolate chips in the microwave for less than one minute. The texture was good but I added about 1/8 tablespoon of EVOO and it seemed to make the consistency richer, smoother. Then, I wanted a citrus note--I squeezed orange juice from a big, fresh orange into the frosting concoction and yeah, it worked. (I wish I had a lime or lemon but like I said--I am stuck here, sort of like being snowbound in the winter at Lake Tahoe.)

What's more, I have used olive oil before instead of vegetable oil in the tasty premium brownie mix. It worked. And, when you live in high altitude, like I do...the mix calls for flour and water. No problem. We're good to go. So, once the FedEx savior comes to my rescue, I will go out into the kitchen and make up a batch of Frosted Chocolate Brownies. Funny, last night I watched Bridget Jones's Diary and I love the cooking scene where she attempts to cook a dinner for friends. Bridget can't cook either--I could relate to my anti-cooking soul sister. But I know these frosted chocolate brownies will work like a charm and look close to the photo above, complete with those pretty little ridges. Now that's a celebration. And I thank olive oil for it, too. OMG! The FedEx guy just knocked on the door. Yes! Yes! Yes! The Healing Powers of Chocolate is now officially en route back to its home. Mission accomplished.

Chillin' with Hot Guacamole & Olive Oil

Guacamole Shakeup
with Olive Oil
By Cal Orey

"If you pour oil and vinegar into the same vessel, you would call them not friends but opponents."
--Aeschylus

On Sunday I had making gourmet homemade guacamole (all by myself) on my mind. Ironically, today during the proofing process of my September Earth Changes article about Mother Nature being on vacation--a 6.9 powerful quake hit the Gulf of California... I find this eerie because a few days ago I predicted on

http://www.earthquakeepi-center.com/ that the upcoming lunar eclipse/Full Moon may rock the U.S. --this shaker was widely felt in Arizona, Texas, California--and Mexico (a place the popular dip made from avocados orginated).

Rewind to yesterday afternoon after swimming I went to the store shopping for fresh ingredients for this Mexican delight. Lost. Lost. Lost. I didn't know which avocados to pick. (It's been a 30 years since I made guacamole.) So, I latched onto a woman, Lisa with a child (or two) in tow. It was obvious this woman does guacamole. She helped me choose the soft (but not too soft) avocados; find jalapeno peppers, and green onions (I always buy red onions). Oh, she snagged a lime (I was going to grab a lemon but decided to make the switch. It was obvious. This woman can cook.) And she even told me, step by step, how to slice the fruit before mashing it. It is her dream to have a guacamole at-home party--a contest who can make the best mix.

The recipe I'm using is foolproof because my friend Gemma Sciabica let me borrow her recipe in

Cooking with California Olive Oil: Treasured Family Recipes. We spoke the other day and she spoke of the fresh tomatoes and avocados (she lives in Modesto, Central California). I was envious. Growing fruits and vegetables at Lake Tahoe? Nah. Not in this lifetime.

In one of those little mini mags I used to pen, "From Fat to Firm at Any Age!" I wrote: "Avocados--Although avocados are high in fat, most of it is monounsaturated [like olive oil]. That means it tends to improve cholesterol and protect rather than destroy arteries. While avocadoes do have a high calorie count--324 in a whole fruit--they're rich in postassium and low in sodium for protection against high blood pressure and stroke."

Guacamole

Makes 3 1/2 Cups
1 tablespoon fresh coriander, basil or cilantro, chopped [I passed on coriander]
4 avocados (ripe, soft) [I got 3 nice ones]
1 tomato, chopped [I found plump off the vine ones, on sale]

1 jalapeno, minced [I snatched up a green one]
juice of 1 lime or lemon
salt, pepper and paprika to taste
1/4 cup Marsala Olive Fruit Oil
2 green onions (white part) minced
2 garlic cloves, minced
1/4 teaspoon cumin

With fork, coarsely mash avocado with lime juice and garlic. Stir in remaining ingredients, blend. Garnish as desired. Serve with slice toasted bread quartered or tortilla chips.

Now I planned to make my own chips and got whole wheat tortillas to fry up in olive oil (I did this when I lived in Santa Cruz mountains...when I loved to cook amid Mother Nature.) Today, I'm going to turn to the store bought multigrain tortilla chips (150 calories for 11; some iron, magnesium, vitamin B, calcium, and thiamine). Read: I still have the big earthquake on my mind and am distracted. This calls for stress-busting crunchy chips asap.

The Cooking 'n' Tasting Experience

When I began this small adventure my blood pressure was 107/72 (it's gotta be the swimming and walking/jogging with the pooches)...Once I started, well let's say things heated up. To chill I tuned on tunes--Reggae; Classic Rock; and ended up with Soft Rock. Yeah right. Simon and Seth, my two fun-loving Brittanys tried to get involved when I was slicing, dicing, and mashing the avocados. That wasn't fun. I think I got a hot flash (or two) chasing the critters out of the kitchen. Chopping and adding the rest of the fresh ingredients was quick because the dog duo allowed me do it solo.

OK. I did it. All the ingredients were used except I didn't include garlic; and I should have had larger avocados or added a fourth one. (Probably a mistake. Or not. I don't follow instructions, according to my Home Economics teacher in 7th grade. She gave me a D.) But I did add fresh grated Parmesan cheese on top--that did the trick.

I dipped a few chips into my concoction and the flavor of lime, tomatoes, cilantro, and olive oil came alive. You can taste each ingredient. The best part, it is all fresh and you know exactly what you're getting rather than buying it already made or at a restaurant when you don't know what's really in it. The downside: I need new knives. I want new bowls. I crave a new cutting board. So, that's my personal shakeup today in my kitchen--and gosh, my BP feels lower already now that I'm outta of there!

Bagelwichtuna with an Olive Oil Touch

Bagelwichtuna with an Olive Oil Touch

By Cal Orey

"Many men go fishing all of their lives without knowing it is not fish they are after.

-- Henry David Thoreau

It is balmy, a bit cooler but still warm and still outdoors at Lake Tahoe. It makes me sense earthquake weather as I sit here with writer's block. And I don't feel like cooking or baking... My monthly Earth Changes column is due yesterday. And I still can't decide what topic to tackle for September. It seems like Mother Nature is back from vacation.

I'd love to go to the kitchen and create a Food Network-type gourmet meal but that's not in the cards today. It takes a clear head and lots of energy to put your heart and soul into making an elaborate entree or dessert. So, I'm thinking back to my grad school days. In the Student Union there was not only the Baked Potato Bar but in another area we had a Bagel Bar. And yep, that's where you could find me. Bagels of all types and you could order up a sandwich to fit your fancy.

Tonight that is exactly what I'm going to do. It's bagelwich time. Here's the quick, easy and healthy recipe for one (and a pinch for my beloved black cat Kerouac).

Bagelwichtuna

3 ounces tuna (Solid White Albacore In Water)
1 tsp. extra virgin olive oil
2 Tbs. all-natural mayo
A few sliced red onions
2 tsp. sliced black olives (optional)
A few sliced tomatoes
1/4 cup sprouts
1/4 cup romaine or spinach lettuce
1 fresh sesame seed bagel
1 tsp. red wine vinegar
A dash of fresh ground pepper

Mix tuna with oil and mayo. Spread on a lightly toasted large bagel split in half. Top with lettuce, sprouts, tomatoes, and onions. Splash red wine vinegar and pepper to taste. The pickle is optional. (If you want to learn how to make your own pickles, I can take you there. In The Healing Powers of Vinegar (Kensington) on page 226 "Pickling Passion" and recipes follow including "Garden Dill Pickles" made with apple cider vinegar.)

Speaking of Mother Nature and fish...I just heard a thunder bolt. Another one. Another one. Here comes a thunderstorm. And fish? I don't want to go there. Two more of my goldfish died (again). Today, I had the aquarium water tested by the fish store expert in town and all is good. He gave me two freebies. What's up? Gosh, I used to write for Tropical Fish Hobbyist magazine. It's raining. My new fish pair--one is orange and the other is white--are swimming. Life goes on...

Heart-Healthy Pancakes with Syrup Rank #1 in Poll

Pancakes with Syrup Rank #1

in

Breakfast Poll

By Cal Orey

He who goes to bed hungry dreams of pancakes.

--Proverb

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...)

Fave Ice Cream Flavor Poll Results: The Winner?

Fave

Ice Cream Flavor Poll Results

And The Winner Is?

by Cal Orey

“My advice to you is not to inquire why or whither, but just enjoy the ice cream while it's on your plate”
--Thornton Wilder

Several days ago, I posted a poll on The Writing Gourmet blog: What Is Your Fave Ice Cream Flavor?... The results are interesting: 50% chocolate; 20% vanilla; 10% berry; 10% other. So there you go. Chocolate ice cream stands out--and that doesn't really surprise me. But I love 'em all. Cold, creamy, all-natural ice cream--if it's gourmet all the better.

I recall going to Baskin-Robbins 31 Flavors Ice Cream Store and my boyfriend ordered up vanilla. I admit I created a bit of an argument when I darted: "Why in the world would you order something plain when there are dozens of flavors in front of you?" (I, too, like vanilla but with a twist of chocolate. I ordered a chocolate malt made with French vanilla ice cream and dark chocolate syrup.) The fact is, vanilla is sophisticated. It's pure. It's simple.

In my own freezer French vanilla is there. Three cartons. Breyers French Vanilla Real Ice Cream, All Natural is my fave. The ingredients: milk, cream, sugar, egg yolks, natural flavor, natural tara gum--that's it. It's low in sodium, contains vitamin A and and bone-boosting calcium, and has only 140 calories per 1/2 cup.

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.

So, I am still on the quest for the best gourmet chocolate ice cream. Tomorrow, I will go on the hunt for it...and do a taste test in the comfort of my home. A writer's work is never done. (No dogs allowed. It's chocolate.) BTW: In my forthcoming book The Healing Powers of Chocolate, Gemma Sciabica gave me her recipe for homemade chocolate ice cream--and yes, it includes olive oil! Happy National Ice Cream Month. We only have a week left.

Stressed Out? Escape to Belgium Waffles & Berries

Stay Sane with Belgium Waffles and Berries

by Cal Orey

“I've waffled before. I'll waffle again.”
Howard Dean

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.

Once I get my computer craziness settled, I vow to celebrate and buy a real waffle maker and I even checked out this Web site for Belgian Waffles--so you can make the real thing if your day is a happy one and you want to make these babies from scratch. I glanced at the site, the different shapes and prices of waffle makers as I munched on my hot, once frozen delights. But hey, they were light, crispy, topped with fresh and juicy blueberries and that real maple syrup that I do love despite the cost...Sure, I'd love to savor the homemade waffles like my Mom used to make on Sunday mornings. I'd hold the butter and use California's Sciabica olive oil so the waffles wouldn't stick to the new gadget that I don't have today. (Or maybe the makers are nonstick?) Life goes on...But hey, in the real world sometimes you have to make lemons into lemonade. Speaking of lemons, I loathe my computer. How many hours does it take to fly to Belgium?

One more thing: Oh, oh, oh...Did you know that there are a variety of waffle types?

Top 10 Olive Oils With Heart and Soul

There's More to Cooking Than EVOO

By Cal Orey

"EVOO"

--Rachael Ray

When I woke up this morning at 5:00 A.M. I admit that extra virgin olive oil didn't play a part in my dreams... It's a surreal experience to be up at the crack of dawn. It's fresh. It's pristine. It's simple. So, I had one cup of java (a dollop of whipped cream), one banana, and organic vanilla yogurt with fresh blackberries.

I'm beginning to think my purist eating style (and life) is getting to be a bit bland. It's time for a change and now that I'm wide-eyed and bushy tailed olive oil can help me add some variety and spice to my diet as well as yours.

World-renowned chef Mario Batali said that "olive oil is as precious as gold." TV Celeb Chef Rachel Ray, uses catchy phrases such as "EVOO" in reference to extra virgin olive oil. Nothing newsy about that. But, but, but did you know that there is wide, wide world of flavored olive oils that you can use in both cooking and baking?

No doubt, my sleeping two bird dogs and kitty would perk up if I started dishing up more plain fish, turkey, chicken, and duck. I'll stick with the fish but try herbal flavored oils with veggies, pastas, stir-fries, and breads. (Note to self: Find savvy matchmaker to find me a tall, lanky, dark, handsome chef with a sense of humor to melt my heart. Must love dogs, and pay social calls to me at Lake Tahoe during blizzards in the winter, not just the good old summertime.)

Meanwhile, back on Earth, here's some flavored oil with gusto to warm up you and yours year-round.

Top 10 Oils With Heart And Soul

1. Basil olive oil: dipping, drizzling, vegetables, tomatoes, tomato-based sauces, Southeast Asian cuisine, soups, salads, pastas, stir-fries

2. Garlic-flavored olive oil: sauteeing, vegetables, pasta

3. Jalapeno olive oil: sauteing vegetables, pasta

4. Lemon-flavored olive oil: salads, fish, chicken

5. Lime-flavored olive oil: salads, fish
6. Orange-flavored olive oil: chicken, duck

7. Oregano olive oil: tomatoes, pizza, tomato-based sauces, pastas, dressings

8. Pepper olive oil: sauteing, roasting, eggs, seafood, Southwest cuisine

9. Porcini olive oil: veggie dishes

10. Rosemary olive oil: roasted potatoes, eggplant, artichokes, asparagus, dressings, breads

(Source: The Healing Powers of Olive Oil by Cal Orey, published by Kensington)

Who Says You Can't Cook With Olive Oil?

Yes! Yes You Can Cook

(and Bake) with Olive Oil!

By Cal Orey

"Honor to a Spaniard, no matter how dishonest,

is as real a thing as water,

wine, or olive oil."

-- Ernest Hemingway

It's cooler today at Lake Tahoe but I'm feeling hot-tempered just thinking about a recent article which the author claimed you can't cook with olive oil because it's "toxic" for you... Oh really. So not true. I'm sensing this "author" desired a mass readership and sensationalized the headline. Or, if this is a new factoid, was a gigantic double-blind study conducted to prove cooking with olive oil is unhealthy for you? Hmm. My sixth sense and common sense says nope. If so, however, we better spread the word around the globe asap. I'm 99% sure the TV celeb chefs, Europeans, olive oil producers, and my dear friend Gemma Sciabica (who uses a variety of olive oil(s) in her cooking/baking found in her five cookbooks: http://www.sciabica.com/ ) would love to hear this absurd myth. NOT. BTW: She and her husband are octogenarians. Go figure.

In my book The Healing Powers of Olive Oil -- I discuss cooking and baking with oils and include recipes from renowned chefs who indeed do use olive oil in their recipes. Personally, I have baked with extra virgin olive oil (remember, I'm the snobbish Writing Gourmet who is learning to cook and hates to do it), but in my book I note which oils to use for best results.

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.

Extra virgin olive oil: drizzing, salads, marinades, sauces, stews, soups

Virgin olive oil: grilling, sauteing, drizzling, salad dressings, marinades, stews, soups

Olive oil: baking, frying, grilling, sauteing

Light olive oil: baking, frying, grilling, sauteing

So, in my next post I'll list all the ways you can use herbal and fruit-flavored oils in cooking. And to the person who says you can't do olive oil in the kitchen? Oils (including canola oil) have heart and soul and I, as well as real cooks around the world would beg to differ with you. I will bet my beloved two pooches and cat on it.

"DIY" Pasta(s) Plus with a Touch of Olive Oil

QUICKIE PASTA(S) PLUS WITH OLIVE OIL

By Cal Orey

"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

unliveable to them unless they have tea and puddings."
-- 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.

Pesto Pasta & Olive Oil (Without the Sweat)

Pesto Pasta & Olive Oil to Love

By Cal Orey

"Italians... seemed to never die. They eat olive oil all day long... and that's what does it."

-- William Kennedy

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.

After a great swim (the pool was warmer than usual and almost all mine), a trip to the grocery store (the tourists hadn't arrived)--I decided pesto pasta was something I always wanted to make. Sure, I could have snagged the pre-made cold pesto pasta salad in the deli. Or, there was always the opportunity to buy all fresh ingredients--basil, garlic, olive oil, spinach--and make it from scratch. (I almost did this but I flaked.) And I admit it. In my book, The Healing Powers of Vinegar, Revised and Updated, there's a recipe "Basil and Spinach Pesto" created by a pro chef. But I didn't and don't want to cook--not today.

Instead, I found fresh, all natural pesto sauce--Pesto Sauce with Basil, Garlic & Pine Nuts (http://www.montereygourmetfoods.com/ ). I even called the company and I was told to simply top the refrigerated sauce onto hot pasta (black olives are optional), and Parmesan cheese mixed with a bit of olive oil will make it perfect. And the ready-made container of pesto sauce doesn't miss the healthy mark either. It does boast some good for you nutrients: vitamin A, vitamin C, calcium, and protein. Sure, 300 calories per 1/4 cup serving and 270 mg of sodium may seem over the top--but it isn't anything to write home about (or to your personal trainer, nutritionist or doc) if you balance the day with more potassium-rich, bloat-busting fruits and veggies.

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.

Melt Fat With a Tuna Melt & Olive Oil Twist

MELT FAT WITH A TUNA MELT

& Savor

Olive Oil, Bread & Cheese

By Cal Orey

"Good oil, like good wine, is a gift from the gods."

-- George Ellwanger

Eat fat to lose fat... It's funny, but as the former Diet and Nutrition columnist for Woman's World magazine, I wrote about paring pounds and crazy fad diets (The Cabbage Soup Diet to the Smoothie Diet) but as I met my deadlines I chowed down on Mediterranean diet type of foods--fatty fish, olive oil, bread, and even cheese--and I maintained my 122 pounds/size 4 (I'm 5'5") through it all.

These days, I'm hearing about dumb diets, such as counting calories like it's a fine art to taking dangerous supplements--anything and everything to drop unwanted pounds.

Last night, from 1:00 A.M. - 2:00 A.M. I watched with total amazement a new dance show and was frustrated big-time to see the overweight competitors struggling to lose body fat. The winner would be the biggest loser and the best dancer. But I didn't get it. At all. Losing weight and staying lean forever doesn't seem like rocket science to me.

And yeah, eating good fish and good olive oil can help fill you up and not out. Anecdotal evidence shows that olive oil can suppress the appetite. The older you get, the more you want to stay physically active, to burn off calories instead of storing body fat. Teaming olive oil with fat-burning foods such as vegetables, fruits (like olives), heart healthy whole grains, and fish may also help you keep satisfied, as well as maintain a lean body throughout your life span.

So, tuna--the good stuff--is on my menu today. Try out this spin-off of a popular Italian Tuna Melt.

Tuna Melt with an Olive Oil Twist

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.

Apple Cider Vinegar for Gorgeous Hair? NOT!

Apple Cider

Vinegar Is Not the Key to Beautiful Tresses
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.)

According to research, there's a direct relationhip between what you eat and the health and beauty of your hair. Many of the same nutrients that protect your health also nourish your hair. "Good nutrition is essential for your hair follicles to regenerate to keep your hair in its growth phase," a New York hair expert commonly known as a "trichologist" once told me during my Diet and Nutrition column days for Woman's World magazine.

Since your hair is 97 percent protein and 3 percent water, the experts agree that a diet rich in protein is must to properly nourish your hair. No protein, no thick and shiny mane. But it's not just protein. Vitamin A, B Complex, Vitamin C, Vitamin E, Selenium, Essential Fatty Acids, Protein, Biotin, Silica, Iron, Fat, Calcium, and Zinc--are all top hair boosters. And these nutrients shouldn't be replaced with a pipe dream that a miracle cure like ACV will give you miracle hair.

In other words, eat a balanced diet--such as the Mediterranean diet (fruits, vegetables, whole grains, low-fat dairy, nuts, legumes, fish, olive oil) and exercise regularly to destress.

Let apple cider vinegar do it's work in other areas: good for heart health, health improvements, weight loss, and home cures. So, I'm dishing out a real recipe for your hair health to help you, like me, lose doggone bad hair days and have a crowning glory like a drop dead gorgeous Afghan Hound. One more thing: Fatty fish (such as salmon) contains both good for your hair protein and essential fatty acids. And yes, extra virgin olive oil used topically on your hair and also in your overall diet can protect your crowning glory. (This yum recipe is for humanoids only.)

HAIR VOLUMIZING SALMON

(Roast Salmon with Balsamic Glaze)

5 pound whole salmon center, bone removed

1/2 cup balsamic vinegar

1 tablespon grated lemon rind

2 cloves garlic, finely chopped

2 tablespoons chopped fresh thyme

3 tablespoons olive oil

1/2 cup red wine

1 teaspoon granulated sugar

1/4 cup butter

lemon slices

Preheat oven to 350 degrees. Place salmon in baking dish. Chop together lemon rind, garlic, and thyme. Brush oil over salmon and inside cavity. Rub herb mixture over. Prepare up to 24 hours ahead of time. Roast 40 minutes or until white juices appear on top. Meanwhile, combine balsamic vinegar, wine, and sugar in skillet. Bring to boil and reduce until syrupy. Turn heat to low and whisk in butter. Remove skin from salmon. Serve with sauce and lemon slices. Serves 8-10.

P.S. Team this fish plate with a spinach salad and mixed fresh vegetables and nuts to ensure getting more nutrients to feed your hair.

(Source: Recipe from The Vinegar Institute published in The Healing Powers of Vinegar, Revised and Updated by Kensington)

The Sweetest Pancakes for Your Heart

Oat Bran Pancakes with a

Taste of Olive Oil & Dark Chocolate

By Cal Orey

Sometimes I've believed as many as six impossible things before breakfast.

--Lewis Carroll

Tonight I'm regrouping after an "Armageddon"-type week, which I'm sure was mean t0 my heart... But the blood pressure is down to almost normal, at last. On the bright side of life, the laptop computer is fixed. Simon survived the "Spoiled Food Drama." The fish aquariums are clean filled with big, happy fish. And I am getting used to the cold water in the new swimming pool (coping with no posh hot tub) till Lake Tahoe tourists go home after Labor Day. My mantra is "fall, fall, fall."

Right now, I'm trying to tune out the possibility of a double dip recession; a dear friend's hospital test results after a scary fall; a teeth cleaning for me (and Simon); the dreaded woman's deed "a pap smear"; and more news on the news TV channels. "Fall, fall, fall..."

The perfect Rx? I've got heart healthy pancakes on my mind. Tomorrow morning I will get up and start fresh. After a cup of French Roast coffee (with a splash of heart healthy organic milk), I'll hug and feed my pooches (good for the heart and soul), and whip up batch of pancakes.

The ingredients? Oat bran, olive oil, and dark chocolate are all good for your heart healthy lifestyle (no trans fats, low-cal, calcium, and iron; a bit high in sodium but more fruit and veggies throughout the day will balance it out).

The bottom line: Pancakes are a must-have when life's unpredictable punches are tossed on overdrive our way. But sweet pancakes and dark chocolate are good for both the heart and spirit. (Sure, it's best if your sweetie makes 'em for you and serves you in bed.) But hey, life isn't always perfect. I'll settle for savoring these sweet cakes in bed with my affectionate black cat, Kerouac, followed by a good dog walk and good swim. Thank God for pancakes.

Callie's Oat Bran Chocolate Chip Pancakes

1 cup low fat oat bran pancake mix

2/3 cup bottled water

1/4 cup dark chocolate chips, 60-70% cacoa

1/2 tablespoon extra virgin olive oil

1-2 tablespoons pure maple syrup

Mix 1 cup of low fat oat bran pancake mix with 2/3 cold bottled water. Let batter thicken for few minutes. Stir chocolate chips into batter. Pour about 1/2 cup batter per pancake onto an olive oil greased frying pan or griddle. Medium heat is good to go. Cook pancakes till golden brown per side. Hold the butter. Top with syrup and fresh strawberries or blueberries.

Drink a Little Java (Before the FDA Bans It)

Treat Yourself to a Cup of Java (for your sanity's sake)

By Cal Orey

Actually, this seems to be the basic need of the human heart in nearly every great crisis - a good hot cup of coffee. --Alexander King

This morning I was awakened by a most pesky courtesy phone call from India... Believe it or not, another untimely death in the family has hit my world. But this time around, it wasn't one of my dear fish. My laptop computer has died. Sadly, it is only 7 months old. Yes, I am sad, mad, and fed up. After our hour long chat with the enterprising tech, I have a bit more faith in the new laptop I ordered than the plan to fix the "old" one. It was difficult to fight for my rights (I have a warranty through November) because I had not had my first and only daily cup of gourmet java. Truly, it was task to spar without it. But hey, I'm looking forward to my new, improved black laptop to be delivered on my doorstep. (Not a box of dark chocolate truffles from Ireland but it will make me smile.)

Now that I put the computer issue on the table, let's talk coffee. Once I hung up the telephone, it was a relief to go into the kitchen and brew a fresh cup of French Roast java. I will not skimp on the quality of coffee. No way. After I let my Brittany duo outside, I came back in and savored sip after sip of the best brew topped with whipped cream and a dash of cinnamon. (My computer died!) And yes, coffee can be healthy for you if and if you drink it in moderation. I once wrote in one of those mini mags I penned, that researchers have found drinking two cups of coffee will increase metabolism significantly for at least three hours afterward, according to nutrition studies. And I can personally attest it boosts your mental and physical energy as well as can uplift your spirit.

Then happier, I treated myself to a bowl of homemade granola with organic 2% low-fat milk, and fresh strawberries. This is my second granola batch--it includes peanut butter, chocolate chips, and pecans. (The original recipe made with extra virgin olive oil can be found in The Writing Gourmet archives.) And that's not all...After breakfast I noticed another one of my new fish died. He was floating ontop of the aquarium. (Must be a bad batch. He was nameless. No tears.) Speaking of fish, I just got the swimming pool report for the day. The lifeguards claim they are cold as they are clad in skindiving suits while teaching swimming lessons. Thank goodness for a little good java.

One more thing: I just heard thunder. Uh oh, another loud thunderbolt. I guess there is a God afterall. Read: Not a good day for a swim. It's now raining. Perhaps, another cup of hot java is the perfect prescription for the day.

Cool Gazpacho with a "Hot" Taste of Oil 'n' Vinegar...

Cool Gazpacho with a Hot Taste of Spain

By Cal Orey

“Soup of the evening, beautiful Soup!”
Lewis Carroll

I remember as a young girl growing up in the fifties that red wine vinegar and olive oil were mainstays on the kitchen table. My mom was a wonderful cook who made meals from scratch. And after her trip to Europe, she would often dish up dishes with an Italian and Spanish flair.

Fast forward to my life in San Carlos, California. I was befriended by an elderly cultured harpist (and my landlord) who had a strong love for the European people and lifestyle. She often took me to European restaurants in the San Francisco Bay Area. And, it was she who introduced me to Salvatore's Restaurant and Chef Salvatore, a wonderful cook from Sicily who cooked up memorable and hearty European cuisine.

Today, as the temperature rises, I find myself going down memory lane to one of the cold appetizers that both my fine food-loving friend and chef pal insisted I try. And I'm giving you the recipe and urging you to hit the kitchen and prepare this fine, inexpensive and good-for-you summertime soup--gazpacho, popular in Spain.

Gazpacho Cold Fresh Vegetable Soup

1 pound tomato concasse (recipe below)

8 ounces onions, peeled, sliced

8 ounces red bell peppers, seeded, quartered

1 tablespoon garlic, minced

3 ounces red wine vinegar

Juice of 2 lemons

3 ounces olive oil

Juice of 2 limes

1 teaspoon salt

16 ounces tomato juice

Tabasco, habanero to taste

Tomato Concasse
Cut out the stems of 4 tomatoes (1 pound) and cut a small "x" on the bottom of each one. Place tomatoes in boiling water for 15-30 seconds, depending on ripeness. Remove tomatoes with slotted spoon and immediately plunge into ice water ang gently pull away the skin. Cut tomatoes in half and squeeze out the seeds and dice. For added flavor, saute diced tomatoes in 2 ounces of olive oil with a teaspoon of chopped garlic. Set aside to cool.
Puree all ingredients except the tomato juice. Adjust the consistency and flavor with the tomato juice (or consomme). Adjust seasoning with salt and pepper and garnish with a very small dice of red and green bell pepper, cucumber, and tomato along with small seasoned croutons. A teaspoon of the diced vegetables and a few crouton are ideal. Makes 1/2 gallon.

(Recipe by Chef Salvatore J Campagna; excerpted from The Healing Powers of Vinegar, Revised and Updated published by Kensington and available on http://www.amazon.com/ and http://www.barnesandnoble/ .)

Serve with warm whole wheat French bread dipped in extra virgin olive oil, and a spinach salad splashed with red wine vinegar.