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56 - CAPE GAZETTE, Friday, Jan. 19 - Jan. 25, 2001
FO00:)D & DRINK
CHEER offers ideas for healthy new year
WINE
JOHN
MCDONALD
By Beth Jernigan,
CHEER consulting registered dietitian
Do you want to eat better and become
more fit but think it's too tough7 It's easier
than you imagine. Make
one change at a time and
when that's a habit, try
something new.
Use these tip of the
month ideas to get start-
ed and then add your
own.
January: Set New
Year's resolutions that JERNIGAN
stick. Start the new year
off right! Set resolutions that are specific,
realistic and enjoyable. Eat a piece of fruit
for an afternoon snack, or take a 10-minute
walk after dinner three times a week. Small,
concrete changes like these can add up to
big results over the year.
February: Heart-healthy meals. Keep
warm and healthy during the cold winter
months. Try a new recipe for low-fat soup,
stew or chili. Short on time but high on
health? Microwave a savory low-fat frozen
entree and round out the meal with a salad,
roll, nonfat milk and fresh fruit for dessert.
March: Celebrate National Nutrition
Month. Good news! All foods can fit into a
healthful eating plan. Even indulgent fa-
vorites fit with a portion of control. If ice
cream's your thing, make it a single dip
rather than a double. Split that cheesecake
with a friend.
April: Showers of sensible snacks.
Snacks can be an important part of a
healthy diet. They can keep you from get-
ting overly hungry so you don't overeat at
mealtime and can boost good nutrition, too.
Be creative - snack on frozen grapes or ba-
nana slices, pretzel bits with low-fat yogurt
or wedges of baked sweet potato.
May: Summer shape up. Get fit for sum-
mer. Start with a few minutes and build up
to 30 minutes of moderate physical activity
daily. You can even break yot, r routine into
three 10-minute chunks. And you don't
have to bike, hike, walk or run to shape up.
Cleaning house, mowing the lawn and oth-
er everyday activities count, too.
June: Garden goodies. Summer is the
perfect time to enjoy fresh fruits and veg-
etables. If you don't have a garden of your
own, scout out the farmer's market or the
produce section of your supermarket. Why
not try a new fruit or veggie each week?
How about mango or kiwi? Or swap your
usual carrot sticks for some crunchy jica-
ma, a sweet, crisp, turnip-shaped root veg-
etable, sometimes call the Mexican turnip.
July: Barbecue basics. Fire up the barbe-
cue, but bone up on safety first. Wash your
hands before preparing and serving food
and don't leave foods out for more than two
hours. Use different plates and utensils for
raw and cooked foods, and cook all meat,
poultry and fish thoroughly.
August: Summer coolers. In the summer
heat, be sure to drink plenty of fluids. Plain
water is terrific, but why not add some fun
and fizz? Try fruit juice with seltzer water
or fruit slushies (fruit and ice mixed in the
blender). Don't wait until you're thirsty to
drink. Enjoy eight glasses of caffeine-free
beverages, such as fruit juice, water and de-
caffeinated tea, every day, more if you're
physically active.
September: Back to school - or work -
bag lunches. Start fall off on the right foot -
pack a healthful bag lunch for school or
work. Include salads, yogurt, fresh fruits,
veggies and even tasty low-fat frozen en-
trees for the microwave. Toss a frozen juice
box in your lunch bag to keep foods cold.
October: Trick or treat. It's Halloween
and the kids have just hauled home a stash
of sweets. How can you and the kids enjoy
those goodies without overdoing it? Choose
a treat or two each day, and freeze extras for
another time.
November: Turkey trot: Are you among
the many Americans who gain an average
of six pounds over the holidays? Yon don't
have to be. Balance out an occasional holi-
day favorite by eating lighter at your next
meal and being a bit more active - take a
few extra turns around the mall while shop-
ping. Munch on a low-fat snack such as air-
popped popcorn and drink plenty of water
before you go to parties to avoid
overindulging. Once there, focus on the
people rather than the food.
December: Holiday presents for your-
self. During the holidays, do you get so
busy doing for others that you forget to take
time out for yourself?. Schedule some pri-
vate time to window shop, sleep late or take
a long walk. You deserve it.
Peppers wins award for 'Predator'
The winter chill may have settled in and
the stock market has been frosty of late, but
"Chile Pepper" magazine knows how to
keep things hot, The votes have been tallied
and the winners announced from the 2001
Fiery Food Challenge, the oldest and most
prestigious competition in the fast flourish-
ing world of spicy food. Among the recipi-
ents of the coveted Golden Chile Award
was Peppers Inc. of Rehoboth, which took
the category of Hot Sauce - XXXHot with
its Predator.
The first place winners from 48 cate-
gories met in New York City for a final
showdown Jan. 17 in front of the New York
Stock Exchange. "With over 350 contes-
tants this year, we were thrilled with the
abundance of peppery spirit," said "Chile
Pepper" publisher Joel Gregory. "We decid-
ed that one contest wasn't enough to con-
tain the heat. Why not bring these hot prod-
ucts together again on Wall Street, where
there's never too much of a good thing?"
So "Chile Pepper" partnered with Pepcid
Complete - the solution for rapid and long
lasting heartburn relief - to sponsor Sizzlin
on the Street, a celebration of all things hot
and spicy. The Golden Chile champions
faced off before a select group of con-
sumers for the Heat on the Street award.
Then a panel of expert judges got together
to choose from these winners the best of the
best, and bestow the Complete Heat award.
Continued on page 57
Today's menus
are chock-full
of food fads
Today it is all about style, glitz and exot-
ic stuff. If you are like me, you have been
reading about a bunch of stuff you've nev-
er read about before. You probably also
hope, as do I, that most of it will follow the
fad of swallowing live goldfish. This was
the first form of sushi, if recollection
serves.
Originally, we washed the fish down
with sake to anesthetize the esophagus to a
point that one couldn't feel the wriggling.
A wise man decided to kill the fish eventu-
ally. Fortunately he retained the sake, real-
izing that raw fish is raw, alive or dead. If
you are an aggressive eater, following is a
list of some names that are appearing on
menus and their translations so you can
avoid them like the plague.
Argentinean beef: this was formerly a
perjorative term used to describe a $2
steak. Currently it is a delicacy, though I
still prefer to use it in place of sole, as in
shoe.
Beef or veal short ribs are often used
with other culinary arcana, braising and
poaching. Both cuts are fatty, gristly and
bony, and when they are slathered in rich
sauces or gravies (depending on the menu
prices) they are absolutely disgusting.
They have come into vogue because they
Continued on page 57
You don't need a fortune cookie to order by the number
Well, here's an exclusive from record player spinning that back- dence looked at Web, then looked best egg rolls in the world. Here
the Cape Gazette. Did you know
that peanut butter will get gum of
your hair? Well, you heard that
here first. Go with a Reese's Cup.
You can eat the leftovers.
So I have a friend who has a
friend, Bernie. And remember
when we made 'telephones' out of
cans. Well, Bernie makes them out
of toilet plungers. And he is an
adult. Or at least on paper. All
right, I have my bizarre friend
Pinkie. But Bernie takes the cake.
Speaking of Pinkie, she called
the other night and told me that
Paul Simon, the singer, not the
former senator, wrote a song
about "The Mother and Child Re-
union." She said that it was really
about Chinese food. She has some
theory. Something along the lines
FOCUS ON FOOD
Anne Graham
of that theory we had in the '60s,
that if you play that Beatles record
backwards you would hear "Paul
is dead." As far as I can tell, Paul
is perfectly fine, but I broke my
wards.
Chinese food is great. I eat it for
breakfast, lunch and sometimes
for dinner. I always have kung po
and 1o mein. Prudence, my more
than superior Sealyham terrier, al-
ways gets the fortune cookie. And
the fortune always says: free
meaty bone fall from sky. And
they do - sometimes two or three.
Prudence has a very sophisticat-
ed palate. When I went to Wash-
ington, D.C. to pick up Prudence
at Reagan National Airport I
snuck her into the Comfort Inn
and fed her chicken cacciatore.
The next morning I took her for a
walk and ran into a press confer-
ence Web Hubbell was having,
defending whatever he did or did
not do with Hilary Clinton. Pru-
at me, and said, "Let's go to the
beach." We did.
So anyway, I spend most days,
these days, eating Chinese food
and asking for extra fortune cook-
ies for Prudence. Without a cheat
sheet, tell me what No. 140 is. Or
D-1. Twenty-five cents for a
crispy noodle. So when I am sit-
ring there I have nothing better to
do than memorize the menu. So I
have some questions. What do
you think Chow Ho Fun is? And
what do you think Happy Family
is? It says lobster, shrimp, crab,
chicken, roast pork and beef. I
don't think they are very happy or
a family. I think I will stay with
kung po and 1o mein. Forget Web
Hubble.
My friend Emmy makes the
we go - Emma's OBania's egg
rolls.
EGG ROLLS
3 Ibs. ground pork
1 C chopped onion
112 C chopped garlic
1 Tsalt
114 C dried red chili peppers
I egg, beaten
2 T soy sauce
2 pkg. spring roll shells
2 C cooking oil
Mix all ingredients into a big
bowl except for the spring roll
shells and cooking oil. Cut the
spring roll shells into four
squares. Separate each spring roll
shell. Make sure to put them back
in the plastic package till ready to
use or they dry easily. Put 1/2 tea-
Continued on page 57