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Lewes, Delaware
Jim's Towing Service
July 14, 2000     Cape Gazette
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July 14, 2000

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68 - CAPE GAZETTE, Friday, July 14 - July 20, 2000 Small indulgences can make everyaay differences in nee What's the best antidote for tO- day's hectic, high-tech world'?. A growing number of people find that simple indulgences, with a touch of easy elegance, are an essential part of winding down from the daily stresses life dishes out. "The perfect way to counteract the stress and demands of the 're- al' world is to live life beautifully and, sometimes, indulgently, said Colin Cowie, host of Romance Classics' "Everyday Elegance." "If work, relationships and par- enting are the substance of life, small pleasures without much fuss are the icing on the cake." Cowie has partnered with Godi- va Ice Cream to formulate these tips for small pleasures and re- warding yourself with style: Add a splash of color. Bright- en up your day by purchasing dif- ferent types of brightly colored flowers. Satisfy your sweet tooth. Dive into a decadent yet simple dessert, such as Godiva Ice Cream. This gold standard of indulgence comes in six flavors: white choco- late macadamia toffee, Belgian dark chocolate, chocolate hazel- nut truffle, chocolate raspberry truffle, pecan caramel truffle and white chocolate raspberry. A place of your own. Arrange a room or area in your house that's just for you; make it a tran- quil spot to visit whenever you need to relax and gather or center your thoughts. Dim the lights. Create a serene and inviting atmosphere by using only candles to illumi- nate your house. The 'write' stuff. Splurge on personalized stationery for writ- ing thank you notes and letters to anyone who has done something you appreciate. A formal affair. Your best dishes and silverware can be used for takeout, not just for fine din- ing and fancy dinner parties. Arouse your senses. Take the time to indulge each of your sens- es, a relaxing massage for touch or aromatherapy for smell, for ex- ample. Reward yourself by satisfying your sweet tooth. Cool, rich treats such as Godiva ice cream will fill the bill. Food Continued from page 67 I qt. chicken broth I t salt 2 C milk 3 C cream Saut leeks and onions in butter until yellow. Add potatoes (Dan Quayle), carrot, chicken broth and salt. Bring to a rapid boil, cover, reduce heat and simmer until po- tatoes and carrot are soft. Mash and rub through a fine strainer. I put this through a blender first. Return to heat and add milk. Sea- son to taste and cool. Add cream and chill thoroughly. Serve in cold cups with finely chopped chives. GAZPACHO WITH SOUR CREAM 1 cucumber, peeled, seeded and chopped 1 onion, chopped 1 clove garlic, crushed 5 green onions with tops, sliced 4 tomatoes, peeled, seeded and chopped 1 green and 1 red pepper, seed- ed and chopped 4 stalks celery, chopped 2 C tomato juice 1/2 C olive oil 1/4 C wine vinegar juice of two limes 4 drops Tabasco sauce I t salt 1/4 t white pepper sour cream 4 T chopped fresh parsley Puree all vegetable. Stir togeth- er next 7 ingredients. Pour over vegetables, stir, cover and chill 2 to 24 hours. Serve in bowls gar- nished with sour cream and pars- ley. ASPARAGUS SOUP 6 spears fresh asparagus 1 (10 3/4 oz.) can cream of as- paragus soup 1 Cmilk 1/4 t Tabasco sauce 1/4 t salt 1t2 t celery salt 1/2 pt. sour cream 1 T chopped onion chopped chives Cook asparagus, cut off the tips and reserve. Cut spears in pieces and place in blender with remain- ing 7 ingredients. Blend until mixed. Serve in mugs topped with chives and reserved asparagus tips. Who wants to be a millionaire? I have never watched the show, but I think I have a pretty good question. These are some of my favorite guys. So here we go. Groucho, Chico, Zeppo and Har- po (my personal star) - Who was the fifth Marx brother? If you know the answer, don't call me, call Regis. Harpo, what kind of a name is Regis, anyway? Wine Continued from page 67 Beerenauslese with a tart apfel struedel (very light on the sugar, please); an old Chateau d'Yquem with a large veined Roquefort; and finally, any well-aged bottle of any great wine. I'm speaking of wine that will stand by itself, allow you to feel expansive, expressive, elegant and extremely at ease. Now we're talking! Are there other good combina- tions? Of course there are. You re- ally want to consider what ap- peals to you, how many courses were served and thequantity or portion sizes. Serving a multi- course meal requires plenty of time in order to be successful. Careful staging with pauses and palate cleansers are a must. Serve 2 to 3 oz. portions of wine and no more than 18 oz. of food for a seven-course meal. This is the outer limit. It is your obligation to avoid overfeeding your guests. I'm sure all you serve will be so delicious and good manners so pervasive that your guests will feel compelled to consume all. Unless you're planning a sleep- over, stay within these guidelines. Well my friends, that's a wrap. I hope you saved enough informa- tion to give this a try. While it can be a great deal of work, it is usual- ly well worth the effort. Light my fire. Don't wait for a holiday to use the fireplace; after a long day and the need to enjoy and relax, the fire is both mesmer- izing and warming. Always be prepared. Keep a good bottle of wine, fine aged cheese and a crusty baguette on hand for unexpected guests. Mix and match. Expand your creativity by mixing and match- ing items rather than purchasing everything from the same manu- facturer or pattern. To receive a free brochure from Godiva Ice Cream, call 888-774- 8000 or visit Hottest New Taste On The Avenue. HOT DOGS ) SUBS  DRINKS ) SPECIALS 162 Rehoboth Avenue Next to TCBY * 745-4326 BOZIE'S PRODUCt -Fine Produce for Fine People- FRESH LOCAL STRAWBERRIES & ASPARAGUS SWEET WHITE CORN JUICY lIED TOMATOES MELONS & CANTALOUPES Open Daily 9 - 6 Highway One, Dewey Beach 227-6370 LEWES FISHHOUSE & PRODUCE 1130 Highway One 5 Points, Lewes, Delaware When you're hungry only the original will do. 227-8UBS (71127) Fit. One at Lighthouse Plaza (Behind Mill Outlet) Rehobo