Finding Edible Food in the Woods

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If you just look closely (and are careful), you’ll discover that the woods can offer a variety of edible delights.

 A good pair of sharp eyes (or glasses/contact lenses) are needed.

I would also recommend a guidebook with good pictures and a copy of the information below.

1. Cattails-They can be found in marshland everywhere. They’re tall, reed-like plants with sword-shaped leaves. The seed heads are like brown cylinders. After cattails are peeled, the roots (or pollen) can be reduced to flour that’s used for muffins, biscuits, or pancakes. The young shoots can be used in salad, sautéed with meat, boiled like green beans, or cooked like asparagus. In early spring, when these plants are one to two feet tall, they can be snapped off and the outer leaves peeled away; the tender white interior can be prepared and cooked. The bloom spikes are eaten like corn. In early summer, when the plant’s still green, there’s a pencil-like spike about six inches long above the bloom. These can be snapped off, boiled, and nibbled like corn on the cob. A little later in the summer, bright yellow pollen appears on these spikes. You can gather this by bending the spike head over a container and rubbing it off (each plant yields about a tablespoonful). Mixed with regular flour, the pollen adds a unique taste and golden color to muffins, flapjacks, and other items. There are ropelike root stems that crisscross just under the surface; you’ll find a snow-white core that can also be made into flour. Peel the root and crush the white core in your hands, then wash it in cold water to separate the flour from the fibers. Let the water stand for a few minutes; the flour will settle to the bottom. Carefully pour off the water. The wet flour can immediately be used. On the outer end of each submerged cattail root is a fat little sprout that will be next year’s plant. Cut these off, wash, and peel them. You can now fry or boil them.

 2. Poke-This is sold in many Southern supermarkets (Some of you may remember or have heard “Poke Salad Annie” by Tony Joe White, 1969. This is what he was singing about). The herb can reach a height of six to eight feet, have a thick green stalk, and leaves shaped like the head of a lance (a long wooden spear with a sharp iron or steelhead). It grows from Maine to Florida and west to the Great Plains. The best time for eating poke is in the spring when the sprouts are pushing through the ground. Pick them when they’re small. Then wash and trim. Leave the unrolled clustered leaves at the top. Boil for ten minutes in plenty of water (I would save the water, let it cool down, and feed it to your plants-You do have plants, right?). Now you can cook them with a little water, salt, and some seasoning (of your choice). Simmer slowly for a half hour and serve.

 3. Milkweed-It grows along roadsides and old fields. If you break the stalk, it should ooze a milky substance (If it doesn’t, run! Just kidding. Sort of.). The young sprouts can be prepared like asparagus and the leafy tops make a great spinach substitute. During May, the clusters of green buds can be boiled and served as a broccoli-like vegetable. The seed pods are gathered in July and August when they’re still firm and tender. They can then be cooked like okra. In their raw state, all milkweed sprouts, leaves, buds, or pods have a bitter taste. To make them edible, they must be cooked in three waters, which means this: Cover them with boiling water. Bring the water to a brisk boil for a few minutes, then remove it from the heat and drain. Repeat this three times. They’ll then be ready to eat.

4. Dandelions-Of French origin, this word means “lion’s tooth“. They’re high in vitamins A, B, and C, contain calcium, potassium, iron, phosphorus, and magnesium. The flowers are rich in vitamin D. The roots are said to be good for your liver and blood. The crowns (the blanched leaf stems on the top of the root), when cut off close to the root, can then be eaten raw or boiled. For dandelion greens, you’ll want to pick them in the early spring for the best eating results (boil lightly in salted water). If you wait until mid-summer, they’ll be tough. There are tiny white flower buds deep in the heart of the plant, better than the leaves. These can be boiled for a few minutes in salted water.

 5. Ground and Wild Cherries-The ground cherry grows from New York to Florida and from Minnesota down through the southwest to Mexico. It’s a soft herb related to the tomato; the fruit is in a paper-like husk shaped like a Japanese (or Chinese?) lantern. The fruit can be eaten fresh or cooked, made into preserves, or used as pie filling. The (sour) wild cherry (or Chok cherry) grows in abundance from Newfoundland to Georgia and west to Nebraska and Texas. It’s a pea-size light red fruit in symmetrical clusters and is not initially edible. Once you’ve gathered these, take four cups of cherries and boil them in two quarts of water until the fruit is tender. Put through a colander (or sieve) to remove skins and pits, then return pulp and juice (should be “soupy” now) to heat. Add a cup of sugar. Stir two tablespoons of cornstarch into a little cold water to make a smooth paste. Add this to the soup and cook for a few minutes, until it’s clear and smooth. The soup can be served hot or cold. And other wild fruits can also be prepared this way.

6. Blueberries-They can grow almost everywhere, on mountains and in swamps, and come in many varieties. They can be eaten fresh, made into a soup, or baked into cakes, muffins, or bread.

7. Day Lily-This can be found in abundance by roadsides throughout the Midwest and eastern states. They’re long-stemmed plants two-three feet tall, with trumpet-­shaped orange flowers. The unopened buds can be sautéed or cooked like green beans. The entire opened (in full bloom) flower can be dipped into a batter and fried.

 8. Watercress-It grows in thick clusters in shallow streams and springs, particularly where there’s shade and cold water. The small, tender leaves are green and oval-shaped; the stem is also green. They can be cooked as “greens” or used fresh in salads and sandwiches.

Did You Know That….

On the Pacific Coast, cattails are known as tule reeds.

The roots contain starch and are eaten by the Cossacks of Russia.

The English eat them under the name of Cossack asparagus.

Cattails produce a silky down used to dress wounds and for upholstering (During WWI, this down was used in the manufacture of artificial silk and was a substitute for cotton).

In some parts of Europe and India, people use cattail pollen for tinder; it’s highly inflammable.

The Milkweed flowers have a sweet odor that attracts insects.

This plant can also reproduce itself from its creeping roots.

In 1942, milkweed floss was collected as a wartime substitute for the kapok fiber used in life belts.

The juice of the milkweed contains small amounts of a rubber-like substance.

 Wine is sometimes made from Dandelion flowers.

. The sweet Bing Cherry is nearly black; some other varieties are flesh-colored.

. Cherries are a member of the rose family.

. All Blueberries grow best in acid soil.

. In some places, Carrots have been ground and roasted and used as a coffee substitute.

The ancient Greeks and Romans used carrots for medicine, but not for food.

Carrots belong to the parsley family.

The Watercress belongs to the mustard green family.

Roast Chicken

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Roast chicken was a part of the menu (also mac and cheese, green beans, with cupcakes and ice cream for dessert) for Easter dinner, but this dish can be easily prepared and eaten any time of the year (ham is my usual meat of choice, but I received one just a month ago; it was thoroughly consumed and used in a variety of meals.

By the time Easter rolled around, I was “hammed out.” Therefore…..).

Preparing and cooking a roast chicken depends on how many you’re feeding and how much you want to “fix it up.”

Here’s what I did:

A 4-and-a-half or 5-pound bird was perfect for three people (my brother, my mother, and me). Make sure the label or tag says roaster, roasting chicken, chicken for roasting, or some variation. The general rule of thumb seems to be 20 minutes for every pound.

I cooked my nearly 5-pounder for technically 2 hours; I say “technically” because I actually cooked it for 90 minutes, then turned off the oven but left the bird in the oven, to cook further using the residual, or already built-up heat.

Before any cooking, I:

Preheated the oven to 375 degrees F (some say 350 F , but I think 375’s the best; you know for sure the entire bird’s being cooked thoroughly).

If possible, tuck the wing tips under, instead of leaving them out (prevents the top of them from being overdone). If this is not possible, don’t worry about it (you can still eat the wings; just skip the tips if you have to).

Check for gizzards and the packet (or packets) of chicken livers tucked inside the bird and take them out.

I do either one of two things with these: Cook them alongside the bird, or boil them down in water for 20-30 minutes, drain the water, then add them to chicken gravy and cook down a bit further with the gravy (know there’s also gravy and other things you can do with the pan drippings, basically the chicken fat and water. I don’t. What do I do? Drain it. If I use any, it’s just a dash added to chicken gravy. It’s because, to my particular taste buds, all I’ll taste will be grease. G-R-E-A-S-E.)

Season and/or Marinate. This is the fun part for me (besides eating the bird). And here’s where I do use some oil (or grease, if you will). I always lightly coat the roasting pan with cooking oil (any type’s OK). This keeps the chicken from sticking to the pan and prevents super cleaning on your part.

Now some say you should lightly coat the bird throughout in cooking oil. I’ll leave that up to you, as a matter of personal preference.

If you’re going to use seasonings and/or marinade, you won’t really need it.

If needed, I’ll take a paper towel (or two) and lightly pat it dry.

Then:

I love to use apple cider vinegar (two tablespoons) as a marinade base. Pour over the chicken, then get your hands in and massage the entire bird (inside and out) with the cider vinegar.

I’ll then use a combination of:

A few drops of Italian and Catalina (or French) salad dressing

A dash of regular black pepper

A dash of garlic pepper (or garlic powder, garlic salt, or a few cloves of garlic)

A dash of lemon pepper

A dash of Italian seasoning

Mix all together, pour over the chicken, then message that entire bird again (or you can just add the apple cider vinegar to the abovementioned combo).

Now pop that bird in the fridge and let it sit for at least 1-2 hours, longer, or overnight (time permitting) until you’re ready to cook.

Please Note: The above-mentioned ingredients are just a few of the many variations I use; there’s an abundance of options.

Or you can simply cook the chicken “as is” (though the flavor’s greatly enhanced by adding seasonings and/or a marinade).

The five-pounder provided enough servings for 2 days; the second one was cook-free!

Seven Business and Tech Firsts

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The world’s first billionaire was John D. (Davison) Rockefeller; his net worth officially passed $1 billion on September 29th, 1916.

In 1870, he founded the Standard Oil Company, becoming an American industrialist, philanthropist, and petroleum industry icon. As gasoline’s importance grew, so did Rockefeller’s empire; he bought out smaller oil companies, eventually controlling more than 90 percent of the American oil market.

The first computer mouse debuted on December 9th, 1968, by inventor Douglas C. Engelbart and a research group from the Stanford Research Institute (Palo Alto, CA) at the Fall Joint Computer Conference in San Francisco.

On November 17th, 1970, Engelbart was given a patent for his computer “mouse” (named because the “tail” came out the end).

The first product was a 3-button hand-operated pointing device, originally called an X-Y position indicator.

1968 also marked the debut of the world’s first laptop computer concept; it was called the Dynabook and was created by Alan Kay of the Xerox Palo Alto Research Center, CA. His concept was indeed a notebook-size wireless portable computer, but for children. The Dynabook never got past some sketches and a cardboard model, although by 1972, Kay’s ideas did lead to a Xerox prototype called the Interim Dynabook; this project didn’t go much further either.

The first commercial laptop was most likely the GR-D Compass 1100, launched in 1972.

The world’s first mail-order business was created by Benjamin Franklin; yes, that Benjamin Franklin. In 1744, he produced and printed the first mail-order catalog of academic and scientific books.

The first Social Security check, no. 00-000-001 was issued to 65-year-old Ida May Fuller on Jan. 31st, 1940 for $22.54.

The world’s first website, nxocOl.cern.ch, debuted on August 6th, 1991. It was created by Tim Berners-Lee and Robert Cailliau, developers of the World Wide Web (www). The site explained exactly what the www. was and provided instructions on owning browsers and setting up a web server. And nxocOl.cern.ch also became the world’s first web directory.

The bar code, also known as the universal product code (UPC), was invented by Bernard Silver and Joseph Woodland in 1948, receiving a patent in 1952.

The first barcode item ever scanned was in Troy, Ohio (Marsh Supermarket) on June 26th, 1974, and was a 10-pack of Wrigley’s Juicy Fruit chewing gum. Why Wrigley’s gum? It just happened to be the first item the cashier picked up!

Source: “firsts-Origins of Everyday Things That Changed the World” by Wilson Casey, 2009

A Collection of Culinary Tips, Info, Recipes, Ideas, and Inspiration

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Cooking With Nostalgia

As I was assembling the components of this article together, I came across a brochure or pamphlet, if you will (from my mom’s collection; it may have been an insert in a magazine) titled “Man-pleasing Recipes” from the Rice Council for Market Development, Rice Council of America-circa 1971!

The intro starts off like this, in bold type: No man likes the same thing every night! Here is an array of ways to add zest to your menus-entrees with meat, chicken, or seafood. Recipes for the vegetable part of the plate or for the elegant dinner. Tasty-try them!

Interspersed throughout the recipes are such phrases as “guaranteed…man pleasin‘.” and “Simple, economical, and he’ll love it.”

 Here’s one of those “man-pleasing” concoctions to try:

Chicken Taos with Rice

Ingredients

12 pieces (about 2 pounds) of choice chicken parts

One-fourth cup flour

2 teaspoons salt

One-fourth teaspoon pepper

One-fourth cup of butter or margarine

1 cup chopped onions

One-fourth teaspoon of garlic powder

2 tablespoons Worcestershire sauce

1 cup chili sauce

1 and one-half cups chicken broth

One-half cup dry sherry

3 cups hot cooked rice

Roll the chicken in combined flour, salt, and pepper.

Brown in butter.

Push chicken to one side.

Add onions; sauté until transparent.

Stir in the remaining ingredients except for rice.  

Bring to a boil, cover, reduce heat, and simmer for 35 minutes.

Serve chicken and sauce over beds of fluffy rice.

Makes 6 servings

Optional: When making the rice, you can substitute chicken broth for the water. Or add a chicken bouillon cube to the water.

And if you don’t like the taste of butter or margarine, just use the remaining ingredients. It’ll still be delicious. Or, sub olive oil or another type of cooking oil for the butter/margarine.

A Few Extra Helpings of Chicken and Rice…..

  • Chickens have been domesticated for at least 4,000 years; modern chickens are all descendants of the red jungle fowl of India and Southeast Asia.
  • Rice has been produced in what is now the U.S. for more than 300 years.
  • More than half of all chicken orders in restaurants are for fried chicken.
  • In early Roman times, grains of wheat were tossed at the bride because it was wheat, not rice, that symbolized fertility. Young girls scrambled for the wheat grains that fell off the bride, similar to today’s bouquet tossing. Under the reign of Queen Elizabeth I, wheat tossing stopped; instead, the grain was baked into small cakes, which guests crumbled and tossed over the bride’s head. Later in time, a large wheat cake was baked and eaten, not tossed. This left the wedding guests empty-handed. And the wheat cakes were expensive. The alternate choice was cheap, clean, white rice; a new and enduring tradition was born.
  • The average hen lays 255 eggs per year.
  • If you ever come across a green chicken liver, DO NOT EAT IT! The color’s due to bile retention (Yechh!). You CAN eat that same chicken meat, however. But would you want to after seeing that green chicken liver?
  • On August 20, 1991, President George H. Bush (the first one and the father of George W.) proclaimed September as National Rice Month. September is also National Chicken Month.
  • The closest living relative of the t-rex is the chicken (Amazing!); it kind of makes you look at a chicken with new respect, doesn’t it?

And a Few Slices of Pizza

  • Pizza migrated to America in the latter half of the 19th century-early 1900s, particularly in New York and Chicago; Gennaro Lombari opened the first U.S. pizzeria in New York City in either 1895 or 1905 (exact sources vary). In 1943 Chicago-style deep-dish pizza was created by Ike Sewell at his Pizzeria Uno.
  • American GIs stationed in Italy during World War II fell in love with pizza and upon their return, further popularized the dish. But it wasn’t until the 1950s that pizza really took off; many Italian-American celebrities ate it, and the Dean Martin hit,  “That’s Amore” mentioned it. But teenagers and college students made pizza into a cultural icon! In the late 1950s, frozen pizza was introduced, becoming the most popular of all frozen food.
  • Pizza’s now consumed worldwide, in many styles and varieties; besides the traditional dish, different cultures have adapted pizza to their own native foods and preferences. There are pineapple, Canadian bacon, squid, octopus, apple, cherry, Mexican-style, spinach, and feta cheese, among countless others. Popular styles include deep-dish, New York (thinner crust), calzones (stuffed pizza rolls), and pizza bread (such as French bread pizza).
  • Did you know that tomatoes, one of pizza’s most crucial ingredients, were originally thought to be poisonous? Spaniards returning from Mexico and Peru introduced the tomato to Italy in the 16th century.
  • The original mozzarella cheese was made from Indian water buffalo milk in the 7th century and introduced to Italy in the 18th century. Today, the best mozzarella cheese is still made from water buffalo milk.
  • Pizza seems to be the number one food among computer personnel; there’s an unusually high number of pizza businesses within five miles of every computer center.
  • Eating pizza once a week can reduce the risk of esophageal cancer; ingredients such as tomato sauce and olive oil have proven cancer-fighting powers.
  • Kids between ages 3 to 11 prefer pizza over everything else for lunch and dinner.
  • Pepperoni is the no. 1 topping; anchovies are the least favorite. Gourmet (?) toppings have included oysters, dandelions, eggplant, Cajun shrimp, artichokes, tuna, venison (deer meat!), duck, peanut butter and jelly, bacon and eggs, and mashed potatoes. Some popular international toppings are pickled ginger and tofu (India); eel and squid (Japan); green peas (Brazil); mockba–a combination of sardines, tuna, mackerel, salmon, and onions (Russia); coconut (Costa Rica); curry (Pakistan); and shrimp, pineapple, and barbeque (Australia).
  • More pizza’s eaten during Super Bowl week than any other week of the year.

From Our Best Pin-Worthy Recipes cooking brochure, 2014, here’s a recipe for:

Mini Margarita Pizzas

Ingredients

1 Fourteen oz. package (12-inch) thin-style Italian bread shell, such as Boboli 

One-half cup roasted sweet pepper bruschetta topper, Kalamata olive bruschetta topper, or desired pizza sauce

6 ozs.fresh mozzarella cheese, sliced

2 roma tomatoes, thinly sliced

Freshly ground black pepper or crushed red pepper

Small fresh basil leaves

Optional: Grated Parmesan cheese

1. Preheat the oven to 450 degrees F. Line a large baking sheet with foil; set aside. Use a 2-inch round cutter to cut Italian bread shell into 20 circles (or use a knife to cut into 20 squares/pieces. Tip: Cut the bread shell into circles or pieces. Place in a storage container; cover and let stand at room temperature for 24 hours. If you prefer, cut some circles and some squares). Place the bread shell pieces onto the prepared baking sheet.

2. Spread bruschetta topper on bread shell pieces. Top with mozzarella cheese and tomato slices. (If necessary, cut cheese and tomatoes to fit.)

3. Bake for 8 to 10 minutes or until cheese is melted and bread pieces are crisp. Sprinkle with black pepper and top with basil leaves just before serving. If desired, sprinkle with Parmesan cheese.

Time: 33 minutes

Makes 20 servings

Hot Dogs and a Few Baked Beans (On the Side)

Sources vary on this origin: Hot dogs may have originally been sold on a bun from New York City pushcart vendors in the 1860s, or they were probably first served on a bun in 1904 at the St. Louis World’s Fair when they were still called frankfurters. Also at that same fair, French’s Mustard was introduced by George J. French.

The term “hot dog” is credited to sports cartoonist Tad A. Dorgan. While sketching a cartoon of a hot dachshund sausage bun, he wasn’t sure of the spelling for “dachshund,” so Dorgan referred to it as a “hot dog” (around 1906).

Mustard is the top hot dog topping for adults; children prefer ketchup ( 25% picked chocolate sauce). But preferences do change from region to region. Mustard is the favorite topping for Americans overall, though younger adults are preferring ketchup (50% of the 18 to 24-year-olds). Marrieds with children prefer a chili topping more than the single, no-kids crowd.

Democrats and Republicans equally love mustard and relish, but more Republicans (25%) than Democrats (17%) preferred ketchup. Democrats had a stronger preference for spicy chili, while Independents preferred ketchup.

Hot dogs and hamburgers are the two foods most associated with America; hamburgers ranked number one (particularly among younger people 34 and under and with young Democrats), but 2 in 10 consider hot dogs the most “American” (among the middle-aged and northeasterners; with middle-aged Republicans, the choice is split almost evenly-27% hot dogs, 26% hamburgers). Fried chicken was next, followed by steak and pizza.

According to The National Hot Dog and Sausage Council, one should always put the toppings on the hot dog, not the bun. Toppings should be applied in this order: 

1. The wet stuff-mustard and/or chili

2. The chunky stuff-relish, onions, and/or sauerkraut, then shredded cheese

3. Spices or seasonings-celery salt or pepper (sesame seed, poppy seed, and even plain a plain bun are also acceptable)

President Franklin Roosevelt served hot dogs to King George VI and Queen Elizabeth of England during their 1939 U.S. visit. It was the first time the two royals ate one.

Several regional hot styles have achieved national (and some international) status: the New York Deli Dog (grilled flat on the griddle, topped with sauerkraut and deli mustard), New York Street Cart Dog (boiled and served with onion sauce and deli mustard-or sauerkraut), Chicago Red Hot (served on a poppy seed roll and “dragged through the garden,” which means yellow mustard, sweet pickle relish, chopped onion, tomato, pickle spear, sport peppers or any hot peppers, and a dash of celery salt), The Dodger Dog (from Los Angeles, served on a steamed foot-long bun with mustard and relish), Rochester White Hot ( a favorite in west New York, it’s neither smoked nor cured, thus its famous off-white color, spicy taste, and smooth texture. This dog is split and griddled, served on a toasted bun, topped with a hot meat chili made from a secret Rochester recipe of chopped onions and any one of a variety of mustards), Fenway Frank (boiled and grilled, this dog’s served on a New England-style bun and covered with mustard and relish), Milwaukee Brat (a bratwurst sausage that’s grilled and dipped in “Secret Stadium Sauce,” served on a crusty roll and topped with sauerkraut and spicy brown mustard), Cincinnati Cheese Coney (this city’s version of the Coney Island Dog; its chili topping consists of chili powder, paprika, nutmeg, chocolate (!) and cinnamon. Mild cheddar cheese, diced onions, and Ball Park mustard set this off).  The Texas Corn Dog was invented for the Texas State Fair in 1942 and is now a Southern favorite. This dog’s dipped in corn batter and fried crisp, served with mustard and coleslaw.

 Baked beans are as classic as the hot dog, but their origins are American; Native American, actually. According to The National Restaurant Association, the Narragansett, Penobscot, and Iroquois Indians created the first bean recipes. In fact, that important ingredient, maple syrup, was discovered by the Iroquois. The Pilgrims learned how to make baked beans from the Indians, but substituted molasses and pork fat for the maple syrup and bear fat (I personally prefer brown sugar).

During colonial days, Boston became renowned for baked beans, thus the designation of “Beantown “(The city had an overabundance of molasses, so…..!)

There is no one standard way to make baked beans. Like the hot dog, regional styles have developed across the country.  There’s the classic New England style-navy or white beans and molasses. There’s a Southwestern style made with braised black beans or pinto beans, combining poblano and jalapeno chilies , sun-dried tomatoes, cumin, and a little brown sugar. An Atlantic Portuguese version includes diced linguica, with kidney or navy beans. 

So whether you’re chowing down on an old family recipe or a regional favorite, not only savor the flavor, savor the history!

Excerpts from “Hot Dogs, Baked Beans, and Buns (Yum Yum!)”, “30 Helpings of Chicken and Rice”, and “Leaning Towers of Pizza” by Pat Jacobs

Are These Classic Food Products Still Around?

I also discovered a few old print ads for Kraft Tangy Italian Style Spaghetti Dinner. These were literally “dinner in a box, ” that contained at least two servings’ worth of spaghetti, grated parmesan cheese, and herb-spice mix. You just needed to add tomato paste or sauce. One of the cool things about this boxed dinner was that you could also add beef, any other meal, fish, a salad, or veggies to stretch it out.

Besides buying spaghetti in bulk and stocking up on tomato paste and sauce, my mom also used this product regularly. One of the cool things about this boxed dinner was that you could also add beef, any other meat, fish, a salad, or veggies to stretch it out.

Does Kraft make this anymore?

There was also a print ad for Hunt’s Mexican Style Manwich Sloppy Joe Sauce. You just needed to add 1 pound of fresh ground beef (delicious as either just Sloppy Joes or as spaghetti sauce or poured over macaroni).

Is this still made anymore?

I also found a print ad for Campbell’s Italian Tomato Soup (with Basil and Oregano) and discovered a “hidden gem” as well; there on the left side, was an improvised recipe by my mother when she was still able to cook. I’d like to share it (if this particular soup is still available, I’m making this ASAP. If not, I’ll look for a substitute.):

Mom’s Improvise

Ingredients

Shrimp (there’s no amount listed; I’d go for at least two servings; perhaps a bag)

Cooking oil

Onions

Celery

Okra

1 tablespoon bacon oil or regular cooking oil (add more if needed)

Campbell’s Italian Tomato Soup (if still available)

Rice

Optional: 1 Garlic clove

Sauté the shrimp; set aside.

Chop or dice the onions, celery, and garlic clove; then sauté them.

Drain any remaining oil.

Add the soup and the shrimp.

Heat the combined mixture for 10-15 min.

Serve over steamed rice (if you prefer, it can be buttered rice)

Did You Know That….

Canada Dry Ginger Ale was the first major soft drink company to put soft drinks in cans (1953) and introduce sugar-free drinks (1964). The word “dry” refers to a non-alcoholic beverage; Canada is the country of origin.

Since 1972, most of the flour found in kitchens has been used for baking cookies.

Since tea leaves grow more slowly in cooler air, yielding a better-flavored leaf, the best teas are grown at altitudes between 3,000-7,000 feet.

Tea is the most popular beverage in the world; Lipton is the best-selling tea in America.

India produces one-third of the world’s tea, followed by China and Sri Lanka. 

Coffee, native to Ethiopia and cultivated and brewed in Arab countries for centuries, was not introduced into Europe until the seventeenth century.

While the coffee plant has many varieties, two species, coffee arabica, and coffee robusta, provide 99% of the world’s coffee. 

PAM (No Stick Cooking Spray) was started in 1959 (in Chicago!). It contains only 1 gram of fat, is all-natural, and does not contain any sodium or cholesterol. PAM was introduced on local Chicago cooking shows; sales really took off after Carmelita Pope, a well-known Chicago personality endorsed PAM and demonstrated its many uses.

Tabasco Pepper Sauce (invented in 1868) is a name of Central American Indian origin, chosen by creator Edmund Mc Ilhenny simply because he liked the sound of the word.

Tabasco sauce bottles are labeled in nineteen languages and shipped to more than one hundred countries; Americans use more Tabasco than any other nation, followed by the Japanese.

All Wesson Corn Oil available to the public is packaged in plastic bottles; the last glass bottle was used in 1984.

Wesson was the first vegetable oil on the market.

The people of Northern Ireland consume more Diet Coke than any other nation.

Add one-half can of Coke to cooking beans to prevent gas.

Coke mixed with Heinz Ketchup makes a great barbeque sauce.

You can substitute Coke for water in brownie recipes; moist and yummy results!

While baking ham in aluminum foil in a pan, baste it with one can of Coke. For the last half hour (30 minutes) of cooking, remove the foil and allow the ham to bake directly in the soda. Delicious gravy!

Gatorade rehydrates the body 30% faster than water. The drink was developed at the University of Florida and named in honor of the school’s Florida Gators football team.

Want tender chops? Before cooking, place the pork chops in a bowl filled with one can of Coke for at least two hours.

Coke outsells Pepsi worldwide by a more than two-to-one margin.

During World War II, American soldiers used chewed-up Wrigley’s Spearmint Gum to patch Jeep tires, gas tanks, life rafts, and parts of airplanes.

Eating a York Peppermint Pattie clears a stuffed-up nose (peppermint relieves congestion). It also relieves and soothes nausea.

When tea was first introduced in the American colonies, many housewives, in their ignorance, served the tea leaves with sugar or syrup, after throwing away the water in which they had been boiled.

The wedding cake was originally thrown at the bride as a symbol of fertility.

The ingredients in Worcestershire Sauce are stirred together and allowed to sit for up to two years before being bottled.

Bread factories often add nonfat dry milk to their bread to improve the flavor and enhance the nutritional quality.

You can add a few drops of yellow food coloring to vegetable oil before frying chicken; the coloring will be absorbed, and the chicken becomes golden brown.

Beer is 92 percent water.

Queen Elizabeth I loved vanilla so much that she eventually refused all food prepared without it.

Thomas Jefferson was the first person to import vanilla to the U.S. He acquired a taste for it while in France.

Pantry Essentials

This can vary depending on the food you were raised on and what you personally like; with that in mind, here are some basics:

A big bag of white rice, long or short-grain (I know brown rice is healthier, but I never liked the taste; it throws the flavor of meat, sauces, and gravies “off” to me)

A variety of canned tomato products, tomato sauce, tomato paste, canned tomatoes, and pasta sauces

An assortment of pasta-spaghetti, macaroni, wide and medium egg noodles, and those Kraft mac and cheese mixes (or something similar)

Campbell’s Tomato Soup and Lipton’s Chicken Noodle Soup

Potatoes 

Onions

Several food mixes, like mashed potato mix, pasta salad, and rice mixes

Dried and canned beans

Condiments, like mustard, ketchup, hot sauce, pickles, etc.

Canned veggies

Jellies and jams

Distilled white vinegar and several flavored ones, like apple cider vinegar

Sugar-granulated and brown

Boxed, ready-to-eat cereals

Tuna, mackerel, salmon, and other canned fish

Instant coffee and tea, hot chocolate mixes

Ramen noodles

Optional: Cake and cookie mixes

Dealing With an Asshole (without going to jail)

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They’re everywhere; not just in the workplace.

Assholes can abound within your home environment (perhaps you’re related to a few or even married one), local supermarket, fancy restaurant, regular fast-food place, local school district or hospital, etc. (Hopefully, there’s only one or two, but sometimes there can be several at practically all the abovementioned places, among many others. Because unfortunately, assholes can multiply like rabbits!).

Are you constantly and consistently talked to (and about) like dirt?

Been subjected to highly suspicious acts of sabotage?

Is this harassment on a regular or daily basis?

Now a person can be a temporary asshole, due to unusual or upsetting circumstances and situations going on in their life (it’s understandable, but it’s not a valid excuse. And if you’re guilty of this, explain briefly and apologize ASAP).

And then…..there’s your 24/7, 100% certified, be-one-till-I-die ASSHOLE!

Asshole Creating (or Encouraging) Factors

Having/Gaining Power-especially if they once had little or no power at all

At the Top and Feeling Threatened by any upcoming “stars” 

Being Rich

Being a Rule Stickler–all the time

Always On the Smartphone, Always Oblivious

A Male with a Female Boss (men tend to be more threatened; studies have shown!)

Being Cynical and Negative as a Way of Life

Many people will often flat-out deny that an asshole does indeed dwell or work among them or hold out false hope that one doesn’t exist: “It’s not that bad.” (Uh-huh.) “Things are going to get much better soon.” (Nope!)

Or, people do know but prefer to make excuses: “I’ll leave for a better situation right after I finish this important project. And I’m learning so much here, making many great connections; the mind-numbing abuse is just a small trade-off. It’s worth it.” 

“I’m tough. I can completely disregard all those so-called abuse aftereffects when I leave work; like a light switch, I can turn it on and off, baby.” “And besides, no one can replace me. I’m the star of this show, the glue that holds everything together.”

“It’s much worse for others here; I have no right to complain. Yes, it’s bad, but it could be even worse someplace else. My fellow sufferers and I will just put up a united front. Power to the people!”

There are a few ways to avoid an asshole, at least for a while:

If at all possible, keep your distance. Now there will be times you may have no choice but to deal with or interact (you’ll just have to grit your teeth, clench your butt cheeks, and do it as quickly and efficiently as possible).

Perhaps you’ll be fortunate enough to be able to continually duck and dodge, or use other people as asshole blockers.

Sometimes after a direct asshole dealing, creating shelter from the storm is necessary and imperative. This can be the snack spot, an outside area, another floor (if applicable), or even a bathroom stall if needed, just wherever you need for a break and recovery.

Some companies, organizations, and other places use an early alert system; “asshole incoming” messages are sent via e-mail, phone texts, or in-person transmissions.

Self-Protection Tactics

First of all, don’t blame yourself; it’s possible to downplay the “asshole effect” with humor (even the most dedicated one has a lot of funny elements), and support groups like DWAA (Dealing with Assholes Anonymous).

You can also take the high road or “kill them with kindness“; remain friendly and civil no matter what. You can also try to understand the asshole, and figure out what makes them “tick,” so to speak (this might or could work; in my humble opinion, taking the high road requires tremendous patience. I’m patient to a certain point. I’ve also tried “understanding” but quickly realized that knowing an asshole’s background doesn’t necessarily mean that the asshole will become a nicer, better person (in some circles, this could be considered a form of ass-kissing or sucking up).

And of course, there’s the classic tactic: Ignore!

Proceed With Extreme Caution

You can directly face off with the asshole, but be very careful; use these methods only if there’s absolutely no other way:

Calm Confrontation-Telling the asshole exactly what they’re doing, how their behavior/actions are affecting you and others, and demanding an immediate stop. Remember, the key factor here is staying calm.

Aggressive Confrontation-Not recommended (this can backfire very badly).

Revenge-Also not recommended (for the same abovementioned reason).

Using the System-Going the legal route (this can drag on for several years).

Sources: My personal recollections and “The Asshole Survival Guide: How to Deal With People Who Treat You Like Dirt” by Robert I. Sutton (2017).

Brunswick Stew and Chicken Soup

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The Brunswick Stew recipe directly below is from renowned chef Carla Hall (this dish is a classic Southern essential that has many variations; historically, fresh game such as squirrel, rabbit, or possum would be featured, along with smoked meat and vegetables.), but my late mother used to make a very similar version of this; she simply referred to it as “vegetable” or “oxtail soup.”

The huge meat-and-vegetable-laden pot would simmer on the stove for at least 90 minutes to two hours, the heavenly aroma wafting throughout the house. Sometimes she would use turkey, chicken, (not just the drumstick, but often the wings and cut-up breast meat of these two), or occasionally pork, but her no.1 meat option were oxtails. I liked them all, but I loved the oxtail version (those delicious meat stumps had a unique flavor, a silky beef-type taste that enhanced the entire meal; and the meat would practically fall off the bone!).

Brunswick Stew

Ingredients

1 Tb. canola oil

1 large onion, diced

2 carrots, halved lengthwise if large, thinly sliced

2 stalks of celery, diced

1 and one-half tsp kosher salt, divided

One-half tsp. ground pepper

3 cloves garlic, sliced

One-half tsp. dried thyme

One-fourth tsp. crushed red pepper

2 Tb. tomato paste

One 15-ounce can of no-salt-added diced tomatoes

4 cups unsalted chicken broth

1 dried bay leaf

1 pound Yukon Gold potatoes, scrubbed and cut into half-inch pieces

2 cups corn, fresh or frozen

2 cups frozen lima beans

2 cups sliced okra, fresh or frozen

1 smoked turkey drumstick (about 1 pound)

One-third cup of Worcestershire sauce

2 Tbs. cider vinegar

1-3 Tbs. light brown sugar

1. Heat oil in a large pot over medium heat.

Add onion, celery, and half-tsp. salt and pepper.

Cook, stirring occasionally, for 3 minutes.

Add garlic, thyme, and crushed red pepper; cook, stirring, for 1 minute.

Add tomatoes, broth, and bay leaf; bring to a boil over high heat. 

Stir in potatoes, corn, lima beans, okra, and turkey.

Return to a boil.

Reduce heat and simmer for 20 minutes.

2. Stir in Worcestershire, vinegar, brown sugar to taste, and the remaining 1 tsp. salt.

Simmer for 10 minutes more.

Transfer the turkey to a clean cutting board.

Simmer the stew until the potatoes are tender, about 10 minutes more.

3. Dice the turkey meat (discard the skin, bones, and cartilage).

Return it to the stew.

Serve hot.

Total cooking time: 1 hour and 20 min.

Serves 8: One-and-a-half cups each

I love Lipton’s Chicken Noodle Soup, but when I have the time, I also love making chicken soup from scratch. 

I don’t know if this particular product is still made (I haven’t seen it in years); It was called “Soup Starter.” It came very close to homemade chicken soup; the ingredients came in a container (I think they were dried and became “activated” when put into water. You added fresh chicken parts/pieces or other veggies if preferred). The end result was surprisingly delicious!

(Classic) Chicken Soup

Ingredients

2 and-a-half lbs. bone-in chicken breast halves, skin removed

1 and-a-half lbs. bone-in chicken thighs, skin removed

1 qt. chicken stock

One-half tsp. salt

2 onions, peeled and quartered

2 large carrots, peeled and halved crosswise

2 large ribs of celery, halved crosswise

2 cloves garlic

2 sprigs of fresh thyme

One-half tsp. whole black peppercorns

1. In a stockpot, add the chicken, stock, salt, and enough water to cover by 1 inch. Bring to a boil; skim. Lower the heat and add the onions, carrots, celery, garlic, thyme, and peppercorns. Partially cover and simmer until the vegetables are tender and the chicken is cooked for about 1 hour.

2. Transfer the chicken to a cutting board; let it cool, then shred (discard the bones). Transfer the carrots and half of the celery and onions to a bowl, then dice into bite-size pieces.

3. Strain the broth through a sieve into a bowl, pressing down to extract any juices; discard the solids. Skim the surface of the broth and discard any fat. Return the chicken and vegetables to the pot, add the broth, and reheat over medium heat until simmering.

Prep time: 20 min.

Cook time: 1 hour

Makes 6 servings

Sources: “Carla Hall’s Spin Through the South” by Genevieve Ko-Eating Well, Jan./Feb. 2019, “Chicken Soup 10 Ways”-Talk to Three Cooks-Every Day with Rachael Ray, Jan./Feb.2012, and some personal recollections

How to Identify the 10 Most Annoying Office Workers

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(The following was written before the COVID-19 pandemic. Those of you who are still commuters or do “hybrid” work-a combination of remote and physical locations-may recognize all or some of the following. Full-time “remotes” will definitely remember.)

I have worked in several different offices for large corporations and small
companies, encompassing the Midwest and Eastern regions of these United
States.
And there hasn’t been a workplace yet, NOT ONE, where I didn’t encounter most
of these office space aggravators:

LOUD TALKERS-If there are more than four people in a workspace, at least one
of them will be the one that can be heard in China.
Even just saying “Hello” can be quite a jarring experience; You’ll be blasted out
of your seat or blown a few feet from where you stood (It’ll sure feel that way).
Have you ever tried to hold a private or just a normal conversation with a loud
talker? Forget it, because ALL of it will be revealed right there at that moment.
I was “lucky” enough to work with one who would repeat everything you said in
a booming voice as you were talking to him. Only talk about things with this
person that you really wouldn’t mind being broadcast in the office and
throughout the Chinese mainland.

KNOW-IT-ALLS-They not only think, they BELIEVE that they’re a vast reservoir
of all the knowledge in the world-and you’re not. Even on things they know
absolutely nothing about (And you KNOW they don’t), they’ll ab-lib or “shoot off
the cuff” (It’s actually very weird, yet fun to watch).
Some of you may remember Cliff Claven from the popular TV series “Cheers“
(played by John Ratzenberger); he’s the patron saint of this group.
If you really need an answer to a burning trivia question, they may actually be
handy once in a while (Be prepared for a lengthy dissertation, however).

 ONE-UPPERS-Whatever experience you’ve had, whatever trip you took, even
if you’re the FIRST to ever accomplish something in a given field, they will
ALWAYS do it better, travel to better places, and achieved more (After all,
you were only the first by default, didn’t you know that? They actually achieved
the one-of-a-kind goal first (or their cousin), but something else came up: They
inherited $50 million dollars and took FOUR around-the-world trips, setting up
their own computer labs and hamburger joints-or something like that.

ANGRY MAN (or WOMAN)-No matter what it is, whether it’s office business,
national news, or some aspect of home life, Angry will be ticked off-and stay
ticked off. If you come to work happy, they’ll be upset became you came in
happy (“Our community’s in tatters”. “You should be out there, doing your
share.” “Why aren’t you?” “Huh?” “Well?” “You finished your project on time,
huh?” “You COULD have helped me with mine; Why didn’t you?” “Well?” “You
think you’re all that, don’t you?” ). A close relation to this is the man or woman
with THE FUNKY ASS ATTITUDE. I have noticed that many angry and FAA types always want someone else to do part or all of their work for
them. Is it because they’re just not very good at their job and are “playing the
bad attitude card” to hide this? Hmmm

 SUPER PARENTS-They’re into baby or their kids, 24-7. It’s not entirely a bad
thing, and at least this group deeply cares about their offspring (There ARE
other things to talk about, though). But it’s annoying (and disturbing) to try to
convert EVERYONE to parenthood (Some are childless by choice, some are
childless for medical reasons-ALL choices should and need to be respected).

 THE NOSY (or SPYS, MOLES, SLINKYS)-They hover around, working
diligently to get the goods on everyone and the company. They seem to be
capable of appearing right through the walls, creeping up on you. They’ll know
if you got fired or promoted before you will (and may tell everyone else about it
first).

 THE PERKY-They live in Candyland. No matter what, they’re bubbling over
with pure sunshine and constant joy (And you should be too, gosh darn ya!).
There never seems to be a serious moment, nothing ever fazes them (at least
not in public). It’s unnerving sometimes-But if things are going exceptionally
well in your life, they are fun to celebrate with.

CHARITY PUSHERS-They’re those extremely passionate folks who are always
(and constantly!) collecting for a cause, any cause (Are the chili peppers in
Mexico being threatened? Are pigs and hogs being denied mud? Ongoing
conspiracy found in a baloney sandwich?). They care. They REALLY care.
And you should too (constantly!).

 THE DOWNERS-Some of you out there may remember a recurring comedy
sketch on “Saturday Night Live” called ‘Debbie Downer‘ (portrayed by Rachel
Dratch). It was hilarious-and oh-so-true. Perhaps you may not know it,
 but many, if not, most of you have certainly run across a person that’s
constantly having a tragedy, 24-7 (Don’t these folks ever have a GOOD or
HAPPY moment? But then, they’ll probably complain or whine about it!).

 SLOBS (or PACK RATS, HOARDERS, COLLECTORS)-They’re often one of
the nicest people around, but no one’s seen their desk in years. THEY haven’t
actually seen their desk in years. The piles and stacks have now begotten their
own piles and stacks.
But the weird thing is, slobs can usually find just what they need or what’s
requested out of all that chaos. I believe they could find just what they need out
of a garbage dump.
That DOES take a skill.

Roasted Vegetables

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Roasted vegetables, in my humble opinion, are one of the tastiest flavors around (due to the natural sugars being browned and caramelized).

And if you just have a sheet pan (baking sheet, cookie sheet, etc.) or a square medium-size or larger baking pan, that’s all the equipment you’ll need. Some say you also need a rack that fits in the sheet pan and parchment sheets or foil to line the bottom of the pan with for easier cleaning.

You can. I don’t. I simply let the pan cool, then just add hot or warm water with a squirt of dishwashing liquid and let it sit for about 10-15 minutes. Then rinse the pan with clean water and either wipe it dry or put it in the dish drainer. I prefer this way; every time I use a pan lining and try to lift it out, something always ends up spilling out on the pan, anyway (or spilling out while cooking).

Some also say that there are certain veggies that will roast better than others and that you should pick just root or dense ones with similar sizes and weights. You can. I don’t. I just go by what I like and what I have available. Here’s an example of what I have put together: Slices of potatoes, tomatoes, cucumbers, bell peppers, cut-up broccoli, onions, eggplant, and zucchini.

Some say you should use basically olive oil or other certain coatings on the veggies. You can. I don’t. But what I will do is a very light coating of the sheet or baking pan using regular cooking oil, so the veggies won’t stick. And I also use a variety of marinades, spices, and seasonings on the veggies. There’s no one “right” way; you do you.

I have used:

French, Catalina, and Italian salad dressings

Apple cider vinegar

Shredded cheese of any variety

Salt, pepper, garlic powder or garlic pepper, and lemon pepper

Chopped onions

Chopped bell peppers

I then combine all of this together with whatever veggies I have on hand and let everything marinate for at least a couple of hours or more.

Then:

For slow roasting, which will yield a soft, creamy inside and crispy, toasty edges, set the oven to 325 degrees F. for about 23 to 30 minutes (a half-hour). Take a taste test; if it’s to your liking, you’re done. If not, let this continue for about another 15-20 minutes or more. Cooking times are going to vary because there’s really no one “proper” way.

I personally prefer to roast from 350 to 400 degrees F. for 30-40 minutes (this produces a more crispy, crunchy texture with a soft inside, but not creamy).

Sometimes I’ll just add my veggies to the meat I’m cooking for that day, but I always do this when the meat is halfway done.

I can usually smell when the veggies are ready, but you can insert a small paring knife in the center; if the knife goes in easily and the outside’s browned down, it’s done.

Let the veggies “rest” outside the oven for a few minutes; you can then serve them hot or at room temperature. And you can add extra flavors after cooking; it doesn’t have to be before (the reason I always flavor and season before is because this way, everything’s baked in; tasty results!).

Any leftovers can be added to a salad, sandwich, or simply eaten “as is.”

Here are two recipes to try:

Vegetable Roast

Ingredients

1 each red and yellow pepper, seeded and quartered

1 red onion, cut into wedges

1 Vidalia or other sweet onion, cut into wedges

2 cloves garlic, minced

1 Tbs. olive oil

1 tsp. each minced fresh thyme and oregano, or one-fourth tsp. each dried

one-half tsp. salt

Heat the grill to medium-high or heat the oven to 350 degrees F.

In a bowl (if using a grill), or roasting pan, combine all ingredients.

Grill for 10-15 minutes, turning once, until tender.

Or, roast for 45 minutes, occasionally turning, until tender.

Makes 4 servings

Work time: 5 min.

Total time: 20-50 min.

Did You Know That…..

Onions are low in sodium fat and cholesterol-free and are also excellent sources of cancer-fighting phytochemicals.

Roasted Broccolini

Ingredients

2 lb. broccolini, stems trimmed (you can also switch to broccoli rabe; to prep, just trim the bottom inch or so from the stalks)

3 Tbsp. olive oil

2 tsp. lemon zest

three-fourths tsp. kosher salt

one-half tsp. crushed red pepper

 Preheat the oven to 450 degrees F.

Toss together the broccolini and olive oil on a rimmed baking sheet.

Sprinkle with zest, salt, and red pepper; toss well.

Roast at 450 F. on the top oven rack until slightly crispy and stalks are tender, about 15 minutes.

Remove from the oven. 

Makes 8 servings

Work time: 10 min.

Total time: 35 min.

Sources: My own personal recollections; “Roasting Vegetables” by Elizabeth Karmel, The Associated Press-The Vindicator, April 8, 2020; and “Roasted Broccolini” recipe-Cooking Light, preview issue

Winter Salads

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Sarah Russo’s Basic Salad Formula

Sarah Russo is the chef and owner of Salad Club, a Chicago-based local subscription service; each week her team puts together a monthly menu of healthy salads (if you live in the Chicago area and want to try this, first orders offer a $10 discount with the code MIDWEST10. For more details and info, go to saladclub.co).

A new salad (winter or regular) can often be created by a great idea or inspiration. Is there a particular cuisine you’re in love with? Or are there any leftover tomatoes, corn, cucumbers, etc. in the fridge (or veggie bin)?

For Russo’s base, there are nearly always two kinds of greens used, to bring a variety of nutrients and textures (also brings interest to the eyes and palate). Sometimes a grain is used instead of one of the greens.

Now the veggies: Layer in three or four other kinds; you want vegetables on top of the greens; possibly two roasted and two raw veggies, each one cut differently with a variety of shapes, sizes, and textures (the main goal is getting people to eat 80 percent plants).

“For the protein, we have an animal or plant one, like grilled chicken, salmon, braised pork, or seasoned tofu. And a plant protein doesn’t have to be fake meat; a grain and a legume can be mixed to create a nutritionally complete protein. For example, beans and rice,” according to Russo.

Crunch!-“You have to have a crunchy finish; it can be either nuts or seeds or even some crumbled potato or plantain chips.”

Russo considers the dressing the most essential part of the salad; preferably a homemade one. She recommends a heavier dressing for heartier greens ( it really coats the leaves and softens those greens fibers).

Russo’s salads are all dairy-free, by personal choice (she does eat dairy, just not in a salad). But if you prefer or want cheese or yogurt on your salad, go ahead, she said, but consider leaving it out sometimes.

Here are two types of winter salads; the first example is the hardy Taco Salad:

Ingredients

1 lb. ground beef, browned and drained

One 14-oz. can of kidney beans, rinsed and drained

1 pkg. taco seasoning

One-half teaspoon salt

1 head of lettuce, shredded

1 medium onion, chopped

1 cup Cheddar cheese, grated

1 large avocado, peeled and sliced

One 6-oz. bag of corn chips

4 tomatoes, cut into wedges

1 cup Catalina French dressing

Brown beef; drain off fat. 

Add beans, taco seasonings, and salt.

Simmer for 10 minutes.

In a large bowl, place all remaining ingredients.

Add beef-bean mixture and toss.

Serves 6

And here’s the lighter Spinach Salad with Warm Bacon Vinaigrette:

Ingredients

6 slices bacon

One-half cup green onion, sliced

One-third cup of red wine vinegar

2 tablespoons Dijon mustard

One-fourth tsp  salt

One-fourth tsp black pepper

Two 5-oz. packages of baby spinach

Cook the bacon slices in a large skillet until browned and crisp.

Transfer to paper towels, reserving the drippings in the skillet; crumble the bacon.

Add the green onion to the skillet; cook and stir over medium heat for 1 minute.

Stir in the red wine vinegar, Dijon mustard, and salt and pepper.

Whisk until combined and heated through.

Put the two packages of baby spinach in a very large bowl; add warm dressing and bacon.

Toss to wilt slightly.

Garnish with pepper.

Serves 4

Sources: “Salad Days” by Hannah Agran-Midwest Living, Jan/Feb. 2022, “Speed Cooking” by Pat McBride-Burris, 1997, and “Simple Sides”-Dinner Fix section, all recipes, Dec/Jan. 2022.

Become Your Own Motivation Guru

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What do you do when you know what you need to do, but don’t want to do it? If you’re like most people, you find yourself doing EVERYTHING ELSE but what you should be doing (often with a deadline looming). Your “get up and go” got up and went and didn’t even say goodbye.
This type of situation can wreak havoc when you have a jam-packed schedule and especially when you’re running your own business. It’s up to you-the entrepreneur wearing enough hats already-to also become your company’s motivation guru. Here’s how.

Get some answers.
You need to find out what would make doing the job at hand desirable, worthwhile, possible, and/or intriguing enough to get you to do it. Ask yourself these questions:

What do you want to do now?
You may be willing to do a task later; you just don’t want to do it now.
When would you be willing to do it?
If you answered something like “February 2028” or “Never“, you may want to follow up with the next question.

Do you still want the task to be done?
Will the result be worth the effort? Does it really need to be done? Maybe your delay signifies that it’s not really necessary.

Are you willing to live with the consequences of not doing it?
Sometimes you have to say no in order to open yourself up to new opportunities. Is this the case?

What would you be willing to do?
There might be a “fun” or “easy” part of a project that you may enjoy doing. Once you get started you may find that’s all it takes to get you motivated enough to complete it.

Is there another way to get the work done?
You can always arrange for someone else to do it. Be aware that you may have to pay someone else unless they’re a close relative or good friend. And even then… the price might be steep.

How will you feel once the task is done?
Sometimes the prospect or visualization of getting it over with will activate you. I often give myself a little non-edible treat-like reading a long-anticipated book, buying a new much-needed item, or simply taking a leisurely cat nap when I complete projects.

Why don’t you want to do it?
You can permanently alter aspects of what needs to be done or change your routine to make the task more appealing.

How long would you be willing to do the task?
Sometimes doing a little at a time helps a lot. You can also see how you’re progressing; that’s motivation right there!
Just get up and do it already!
There are a number of ways that you can get out of the doldrums and stay on top of your game. The following methods are used by many highly successful entrepreneurs and business professionals from all fields (and by yours truly).

Surround Yourself with Positive Energy and Attitudes by acquiring and connecting with colleagues and friends who have similar interests and/or challenges. If there are none in your immediate area, network via the Internet through associations and other great groups.

Give Yourself a Break to refresh and recharge your energy. You work hard enough, so when you’re feeling tapped out, tap into something completely unrelated to the job at hand. Play with your kids or pets, meditate, take a walk, or pick up the phone and call a friend. It’s imperative that you take the time to relax because being under pressure is just part of the life of an entrepreneur. I often use the visualization concept and imagine I’m in a five-star hotel being waited on hand and foot.

Play Some Great Tunes and get caught up in the good feelings they bring. A favorite work motivator across all industries is music. I even play certain types for each day of the week and often work in tune with the song!

Feel ready to take on the world or just the top item on your to-do list? Using these methods may help you find the drive you need when you need it and your ability to get the job done may be just the motivation you need to take your business to the next level.