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Gemini’s Flavor Fusion: Cooking with Duality
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Essential Elements for an Effective Home Office
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Regional Favorites from Coast to Coast: A Culinary Journey, Part 1
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Did You Know That…..
The Corn plant as we know it today peels easily, tastes sweet and juicy, and has 800 soft kernels.
But when it was first domesticated, (growing in an environment safe from predators, where humans could be selective, picking the plants that did more of what they wanted and less of what they didn’t like. This particular process, done over a period of time, is selective breeding (the process also works on animals.) it was 10 times smaller, peeled by being smashed into pieces, tasted like a dry, raw potato, and had only 5-10 very hard kernels.
Peaches as we know them today have soft edible skin and are sweet and juicy (delicious!). But when they were first domesticated in 5500 BCE (Before the Common Era), they were four times smaller and had waxy skin with an earthy, sour, and slightly salty taste.
And Watermelons, as we know them today, are available in seedless varieties, are almost fat and starch-free, taste delicious, and have a sweet smell. But when first domesticated in 3000 BCE, they were 100 times smaller, had 18 bitter, nutty seeds, and were high in starches and fats with a bitter taste. And it stunk!
Orange Carrots didn’t exist before 1600 CE (Common Era).
Red Grapefruit didn’t exist before government-sponsored radiation experiments performed in the 1950s, one in particular called Atoms for Peace; their goal was to promote practical uses for nuclear power outside of a wartime context. One particular project was the gamma garden; radioactive material was put in the middle of a regular garden, around which successive rings of plants were planted. The closest plants died of radiation poisoning, the plants farthest away were unaffected, but the plants in the middle mutated. Among them was the red grapefruit as we know it today. Most current red grapefruit are direct descendants of those atomic mutations.
In Medieval Europe, Pepper was worth ten times more than any other spice; it’s still the world’s most traded spice.
Chocolate is naturally bitter; for centuries it was roasted, ground, then added to stews or wine, but chocolate really took off in Europe when paired with sugar. Chocolate comes from the cacao bean plant; the pulp from the bean pods can also be eaten-it was the pulp-rather than the beans-for which the plant was originally cultivated.
All parts of the Potato are poisonous until cooked (don’t eat them raw).
Historically, European Protestants thought potatoes were evil; their curvy shape was too “suggestive.” The resistance was eventually overcome.
Yams and Soybeans are toxic to humans when raw (cook before eating).
Sweet Oranges as we know them were not developed until the 1400s CE; before then oranges were very bitter.
Sliced Bread was first commercially available on July 7, 1928 CE. Before then you had to slice the bread yourself.
Dom Perignon is named after the Benedictine monk who advanced the fermentation of this sparkling wine in the late 1600s, in a French province named Champagne (in the Middle Ages, Catholic monastic orders of monks were among the largest wine producers in France and Germany).
Canning was invented in 1810-first by sealing food in glass jars with cork and wax, then later with tin cans.
Without pasteurization, Milk is one of the most dangerous foods to consume-tuberculosis bacteria thrive in it! But when pasteurized, milk becomes one of the safest. But the pasteurization process destroys the vitamin C in foods!
Yeast are single-celled, microscopic animal organisms essential in the making of leavened bread (regular). The yeast will continue happily eating the sugars in the flour and water when regular bread dough is cooked. If there’s oxygen around, they’ll produce carbon dioxide as waste. The carbon dioxide’s trapped by the gluten in the flour, which in turn causes the bread to rise. As the dough continues to cook and get hotter, the entire yeast colony will die. As a result, millions of these microscopic animal corpses are baked into every slice of regular bread you eat.
Beer around 4000 BCE was drunk from a straw. Early unfiltered beers had sludge on the bottom (mostly yeast) and floating solid matter at the top that was mostly stale bread. A straw was the best way to get at the good stuff. But the sludgy non-beer parts were full of nutrition too and were often eaten once the beer was consumed.
Iodized Salt debuted in America in 1924 BE. For most of human history, salt was one of the most desired and expensive commodities in the world. But it’s also one of the most common substances on the planet. Iodine, like salt, is necessary for human life; salt is used as the iodine delivery option (it’s sprayed on) because 1. It doesn’t go bad 2. People tend to eat an adequate amount at a time. Iodized salt is one of the simplest and cheapest public health measures ever conceived and it enhances both physical health and intelligence at the same time.
Source: “How to Invent Everything: A Survival Guide for the Stranded Time Traveler” by Ryan North, 2018
Shopping at the Farmers’ Market
Ripe fruits and vegetables will feel heavy for their size, have deep, even coloring, and will “give” slightly to pressure.
Pass up any bruised and blemished items; also avoid excessively overgrown ones-while they may look impressive, these products will typically have a mushy texture and watered-down flavor.
Check out the entire bin; many fruits and veggies (like peaches, tomatoes, and apples) release ethylene gas as they ripen. Produce past its prime should be removed as soon as possible, to ensure that the surrounding fruits and vegetables are also not affected (hopefully by a conscientious market vendor).
Since practically all of the produce sold in farmers’ markets is locally grown, it’s picked at a riper stage than the produce sold in the supermarket. Therefore, buy only what you will use within the next three days if possible.
Buying Organic
Organic produce abounds at farmers’ markets. But they can be on the pricey side. Is it all worth it?
Here’s some info to help you decide:
Organic food is more expensive for two reasons: 1. These crops are more vulnerable to garden pests, creating a greater risk of loss to farmers. 2. Demand is low.
But with that being said, the rising popularity of organics helps to bring the price down. And buying in season (which you’ll be doing at a farmers’ market) can reduce the cost.
Most organic produce at a farmers’ market will be fresher than the supermarket stuff because organic comes from local farms. But organic markets with a low turnover may be selling you produce that’s days old. So don’t just rely on the term “organic” as an instant indicator of freshness; instead, touch and smell the produce. If it’s fresh, it will “give” to gentle pressure and have a hand-picked aroma.
Organic produce is healthier because they’re grown without pesticides.
Here’s a list of recommended products to buy organic (according to the USDA, these fruits and veggies consistently contain the most pesticide residue):
Apples
Apricots
Bell peppers
Cantaloupe
Celery
Cherries
Cucumbers
Grapes
Green beans
Peaches
Pears
Spinach
And you can save money buying the following non-organic or “as is“:
Bananas
Blueberries
Broccoli
Carrots
Kiwifruit
Nectarines
Oranges
Papaya
Peas
Potatoes
Raspberries
Watermelon
Looking for a farmers’ market near you? Go to ams.usda.gov (Agricultural Marketing Services).
How to be a Successful Inventor
Many aspiring inventors make three mistakes:
They try to invent the wrong things.
They don’t have the persistence (or patience) to stay with a good idea until it pays off.
They don’t go about selling their inventions the right way.
And bear in mind that it may be years before a basically good idea begins to affect the inventor’s bank account favorably (the consumer market is a fickle one; the industrial field may pay more).
When you try to sell your product or service, the people around the table will usually tell you all the reasons it isn’t any good. It’s partly because they didn’t think of it, partly because they may be taking a huge risk if they buy it, and partly because it’s always hard work to turn an idea into a product ready to sell.
Pick three companies that could logically use and produce your invention. Present it to all three at the same time. Tell each one that two others are looking at it. Fear of competition is a stronger motivating force than the desire for a new product.
To increase your chances of success:
You’re going to need strong persistence (or stubbornness, determination, foolhardiness, you name it), know-how, and a knack for producing the right thing for the right purpose (and at the right time).
Also, in no particular order:
Invent by the rules(for the most part).
Companies have a huge investment in their going product and don’t like to gamble. If they tried something totally new and it didn’t catch on, they could or would be wiped out. What a company will buy is something that won’t interfere with the going product (or may enhance it).
Look for new materials for ideas.
There’s a vast amount of inventing done by applying new materials to old problems.
Be alert to new ideas everywhere.
Read trade magazines, go on virtual plant tours if possible, have phone conversations or virtual chats with factory workers, for example. If you’re still commuting to work, look around and see what’s still being done by hand, or where a process is complex, messy, or expensive. Always ask yourself: “What can be done more effectively, better, cheaper, or differently?”
Apply your ideas in many fields.
While you’re developing your product, service, or process for one area, continue working on your second or other products. Diversify!
If you have a good idea, keep trying.
Watch-and study-the TV show, “Shark Tank” (and before that, there was a similar show, also on ABC, which aired for two seasons, called “American Inventor“). Many, if not most, inventors have labored for years on their products or services. Most get turned down or only make it to the preliminary rounds. But most vow to keep up because they believe; they know their product or service is great. And that’s what you’ll need to do:
Never Give Up!
Did You Know That…..
You can develop an inventive ability far more than you may believe possible by utilizing creative thinking.
There’s a common pattern of motivation used by many inventors and creative individuals; they have a great interest in any potential problems or solutions and a strong desire to solve them.
General knowledge is very important; other things being equal, the one who has a broad knowledge of many fields and a lot of prior experience can often come up with new and significant creative ideas more easily and rapidly than the individual who has only specialized knowledge of one field.
Enhancing Bedtime/Maximizing Sleep (Decor): Tips and Ideas
- For That Perfect Snooze
- According to a 2015 study in the Journal of Sleep Medicine and Disorders, weighted blankets improved duration and sleep quality for insomniacs; they can provide the same calming pressure as a hug and may lower anxiety levels and heart rate.)
- Try Chambray-This fabric will keep you comfortable year-round.
- Percale is great for hot weather and sweaty people; it’s cool and breathable.
- Sateen has a slight sheen and always looks smooth (no ironing needed).
- Three Pillow Types
- Back Sleeper?
- A contoured style is your best option; it relieves neck pressure.
- Side Sleeper?
- Go for a thick, gusseted one (has panels on all four sides); it bridges the distance between your ear and shoulder.
- Every-Which-Way?
- Get a memory-foam that responds to your every movement; it’ll provide good alignment.
- Blankets and Comforters
- According to Rebecca Robbins, Ph.D., a sleep researcher at New York University Medical Center, “Blankets are a great way to stay in your comfort zone, especially when it gets cold at night, or if you sleep with someone with different preferences.”
- Use wool for weight and warmth; cotton’s best for a lighter covering.
- A synthetic comforter should be reliably hypoallergenic.
- A comforter made with real down should have a fill power of 600 or higher.
- Gaining Better Sleep Habits Through the Day
- Maintain a regular wake-up time seven days a week; consistency will help stabilize your circadian rhythm and your internal clock. And don’t sleep in on the weekend; it’ll throw you off. If possible, eat breakfast by the window (is it a sunny day? Getting a good dose of sunlight early in the morning will not only lift your spirits but will set your circadian clock correctly).
- Do you make your bed regularly? Then you’re 20% more likely to get a good night’s sleep on most days than people who don’t, according to a National Sleep Foundation survey.
- If possible, eat a light dinner and a hearty lunch (big dinners will drag out your digestive process; opt for a 500 calorie-or less-meal). And reduce caffeine intake (stays in the body for hours!).
- I’ve found that any extensive, intense activity will put me “out” in an instant (I’m also a caregiver). Staying awake has become a challenge! I’m able to keep going as long as needed, but once I sit down or rest…..It’s often recommended to turn off all lights, the TV, etc. to induce sleep; I no longer have that problem.
- The Calm Meditation App is a go-to stress buster for actress Holly Robinson Peete: “Sleep is the hardest self-care practice for me. This app helps me get an afternoon nap in my dressing room” (free, iTunes).
- Did You Know That…..
- Humans spend a third of their lives sleeping.
- Fish sleep with their eyes open because they don’t have eyelids.
- There’s no cure for snoring.
- U.S. presidents George Washington, Abraham Lincoln, and Theodore Roosevelt all snored.
- According to the American Journal of Physiology-Endocrinology and Metabolism, just one sleepless night could increase your risk for Type 2 diabetes (researchers found that sleep-deprived mice had higher blood glucose levels and fat content in the liver-both of these factors are linked to diabetes and insulin resistance.
- “When I was training in surgery, we were taught that if you could train yourself to do things without sleep, it made you a better doctor. It’s the opposite! You’re more creative and able to perform better if you sleep more. It’s not a sign of weakness. Prioritize it. And you should be sleeping long enough to dream.”-Dr. Oz
- When you type “Why Am I So” in Google Search, the most common auto-fill result is “Why Am I So Tired.”
- At least 71% of people own three sets of sheets for their bed.
Do you tuck in your top sheet?
44% do, 40% do not, while 15% don’t use a top sheet at all.
Getting Enough Zzzzs
Did You Know That…..
Using nasal strips or treating allergies often quiets snoring. A short nap can help you get the hours of sleep you need; the ideal one would be just 20-30 minutes and no later than early afternoon. That’s least likely to cause grogginess or mess up regular nighttime sleep.
You’re getting enough sleep if you wake up feeling refreshed. You’re NOT if you doze off at:
A traffic stop or in a line of traffic for a few minutes.
In a public place
In the car passenger seat (for an hour)
While watching TV or reading
40% of teens aren’t getting the sleep they need (it’s due to their changing biological clock; many are not tired until 10 or 11 pm., according to Wendy Troxel, Ph.D., and a senior behavioral/social scientist at the RAND Corporation). Teens-or anybody else-can’t really catch up on sleep, but what CAN be done is to return to a regular schedule. After two or three good nights, the body will bounce back.
Sleep-Deprived
“Most of the time when someone says they only need five to six hours of sleep, that means their ability to tolerate sleep deprivation is better than most,” says Meeta Singh, M.D., medical director of Detroit’s Henry Ford Sleep Laboratory. “They’re actually walking around with sleep debt and have forgotten what it feels like to be awake and alert.”Older people are affected even more; the amount of deep sleep received tends to decrease with age.
“You start slowly losing the robustness of ‘slow-wave‘ sleep,” (the dreamless, non-REM sleep that’s among the most restorative), according to Sigrid Veasey, M.D., University of Pennsylvania’s Perelman School of Medicine.
Veasey also says that the sleep-deprived function in a state of impairment, to the point where they don’t notice anything’s wrong. But, the people within their inner circle WILL notice; they’ll see the depression, non-interest in regular activities, and the short temper.
Good sleep not only provides a much-needed rest, but it also gives the brain a chance to clear and clean itself out; what’s called the glymphatic system gets rid of the debris and toxins from the brain and nervous system that accumulates during the day.
Three simple ways to overcome tired are:
1. Pick a consistent, regular bedtime schedule and follow it.
2. Take a nap whenever possible.
3. If your body clock’s off-kilter with the job you do or your personal life, readjust. Shift it with light. To be a night owl, opt for sunshine or bright lights later in the day. For an early bird schedule, consider dimming overhead lights and shutting off electronics about an hour before bedtime. Opt for bright light in the morning.
Another factor to consider is the mattress. According to the Better Sleep Council, whether one wakes up feeling refreshed can depend on the age of a mattress and its condition (one that’s seven years old or older may need to be replaced).
Sources: “Sweet Dreams Are Made of This”-Edited by Alison Abbey, Parade Picks, Parade magazine, March 18, 2018, and “The Art Of The Bed” by Petra Guglielmetti, Martha Stewart Living, April 2018, Better Family Health segment-Better Homes & Gardens, June 2019; “The Walking Tired” by Christie Aschwanden, Parade, January 2019; “Your All-Day Guide to Better Sleep” by Karyn Repinski-Spry Living, November 2018, “A Helping Hand” by Nicole Pajer-Spry Living, November 2018, “It’s About Time!” by Paula Spencer Scott-Parade, September 9, 2018, and “A To Z Guide To Your Best Night’s Sleep” by Diana Dickinson-Better Homes and Gardens, January 2017, and”How mattresses affect sleep quality” by MetroServices, Vindy Homes supplement-The (Sunday) Vindicator, May 5, 2019.
“Spanish Macaroni”
This is one of my all-time favorite things to eat. I loved (and still do) the smell, the look, and especially the taste.
When I was younger, I thought that all Hispanic people, and the Spaniards in particular, ate this regularly (My mom always called this meal “Spanish macaroni“, so the name stuck for me. Later into my teens, I realized this was her version of Johnny Marzetti). I found out just recently that “Spanish mac” is actually an American (!) dish that originated in Columbus, Ohio at Marzetti’s, an Italian restaurant in 1896 (first served by Teresa Marzetti and named for her brother-in-law, Johnny Marzetti. Italian-American dish, perhaps?).
By the 1920s, the Marzetti meal became a Midwest sensation; its popularity spread to the other U.S. regions, becoming a national culinary treasure.
It can be prepared in various ways, using different kinds of meats, cheese, and peppers (However, I would strongly recommend using strictly elbow macaroni for maximum flavor).
Here’s the basic recipe; remember, you can always add on something if you want:
1. Boil the elbow macaroni until done. Drain and put to the side.
2. Chop or dice the onion and green pepper
3. Then sauté the onion and green pepper in the cooking oil. Add the beef (or other meat). Cook until done.
4. Now mix everything together with the diced tomatoes and spaghetti sauce. Heat until very hot.
5. Spoon 1/3 of the mixture in a casserole dish; add a few slices of Cheddar (or other types of cheese) on top of this.
6. Add another layer of the macaroni mixture on top of the first one. Now you can add or insert more cheese in this second layer, or you can simply leave it as is.
7. Put in the last layer of mixture; add more cheese slices, or not (This is entirely up to you!).
8. You can either bake this at 350 degrees for 30-40 minutes or at 375 degrees for about 20-25 minutes ( I usually do the former).
Picking the Right Size Rug for any Room
The right rug type and size can go a long way to really highlight a room’s decor or bring it into sharp focus.
Here’s a small guide to help you.
1. Runners-This protects wood floors while adding warmth and softness to high traffic
areas like stairs and hallways. (a striped runner’s great for this; the
pattern helps you get the right alignment.) The standard size is 2′ 3″ x 8′.
To get the placement right, allow at least 4″ of space between the sides of the
runner and the walls or edge of steps.
In a corridor, keep a close eye on proportion. Standard runners may be too
narrow to fit the space.
Just remember that the gap between rug and walls should be no more than
one-third the width of the runner
2. Accent (or Scatter) rugs are small (usually 2′ x 3′), adding instant color and
pattern. And they can be moved on a whim!
To position an accent rug the right distance from a piece of furniture, wall or
cabinet, take the width of the rug and divide it in half.
The number you’re left with is the maximum distance the rug should be placed
from the furniture.
You can use two or three rugs in complementary colors to break up a long,
narrow hallway or corridor
3. The next best thing to a wall-to-wall rug is a full-size one (4’x 6′, 6′ x 9′, 8′ x 10′,
or 9′ x 12′). If you want to showcase the floors, pick a rug that’s a little smaller
than your room.
Standard decorator rules state that a full-size rug should be placed within 18″
of at least two of the walls (Do you have a large china cabinet, an
entertainment center, or series of bookshelves? If so, then measure from these
pieces instead of the walls.)
Ideally, the legs of all main furniture pieces should be on the rug. Make an
exception for wall-hugging pieces like a large china cabinet; this should be
completely off the wall.
Picking a full-sized rug in a centralized position in a room helps bring attention
to its main focal point.
Additional Info
Types of Rugs
For ageless beauty and sheer elegance, go for a classic Oriental rug. When shopping for one, keep these
tips in mind: Consider pale colors and neutrals (such as cream) to make a small room look larger. For a room with light-colored
walls, deep jewel tones provide a rich look. Simple designs will give a room an open, airy feel, while more detailed
patterns convey cozy intimacy. You don’t have to spend thousands on an Oriental rug; one costing in the low hundreds (or
even less) can wear as well as the pricier model. It’s because the higher-priced rugs are made of more costly and fragile,
natural fibers.
Straw-Most rugs made of jute, hemp or coir come in beige, but you can paint them. And they also come pre-dyed.
Remember that small patterns go with traditional furniture, while large patterns suit country styles.
Rustic-A multicolored
rug and braid rug will give you a wide variety of colors to build your room’s palette around. Rugs made from this
yarn complement any décor; thick weaves in oval shapes soften a room with angled ceilings and walls.
Pile rugs add a
spot of color to wood or tile floors. They also provide contrast when layered over wall-to-wall carpet. Pile rugs are
available in strips, with borders, or geometric patterns.
Classic Comfort: Soup and Sandwich
Here are a few delicious combinations that you can mix and match for the perfect lunch duo!
Easy-to-make soups
In a saucepan over medium heat, combine 1 cup of beef broth, vegetable broth, miso broth, roasted garlic chicken broth, or Italian-seasoned chicken broth.
½ cup of shredded pre-roasted chicken, diced tofu, or shredded pre-roasted beef
canned carrot coins, or seeded and diced tomatoes
A ½ cup of wild rice, orzo, white rice, ditalini pasta or linguine
Cook for 5 minutes or until heated through. Now while the soup’s heating up, fix up a healthy half-sandwich option to go with it.
Easy-to-make half-sandwiches
Choose one slice of either whole-wheat pita, whole-wheat English muffin, regular whole-wheat bread, health, or pumpernickel
Add 2 tsp of a spread, like garlic-flavored mustard, mango chutney, honey-Dijon mustard, sun-dried tomato pesto, or horseradish mustard
Now add three slices of Black Forest ham, shredded roast beef, grilled eggplant, grilled chicken breast, or shredded smoked turkey
Additional Info
According to a recent study, soup-eaters take in fewer calories than those that don’t eat soup.
For canned soup, reduce your salt intake by choosing low-or reduced-sodium versions.
Here’s the calorie count on seven classic soups, per cup serving size::
Vegetable-72 calories
Chicken noodle-114 calories
Minestrone-127 calories
Chicken rice-also 127 calories
Cream of mushroom-129 calories
Vegetable beef-153 calories
Split pea with ham-185 calories
A Few Food-Packaging Definitions
Low-sodium-Less than 140 mg of sodium per serving
Sugar-free-Less than 0.5 grams of sugar per serving
Fat-free-Less than 0.5 grams of fat per serving
Light-Compared to the original product, one-third fewer calories or 50% less fat
Low-calorie-40 calories or less per serving
Low-fat-3 grams or less of fat per serving
American Food/World of Business 