At age 6, Nya, a girl living in San Diego, was suffering from malnourishment because her father, a single parent was struggling to raise (and feed) his children on an $11-an-hour job. For long periods of time their cupboards were bare, and Nya, who is now 18, subsisted on a diet of ramen noodles and free lunches provided by her charter school. She was in crisis, severely starving and depressed, with failing grades one of the many forms of collateral damage.
As back-to-school time approaches, parents need some gustatory coaching so children will be fueled, focused and nourished for the long school day.
When it’s sauna hot and sticky outside, it seems the only thing you’re inclined to make for dinner is reservations. Here are some savvy seasonal tips for keeping cool, refreshed and energized — at least until the mercury aligns with normal.
Nothing melts in your mouth like creamy, dreamy butter. Think: a crusty piece of garlic toast slathered in salty butter or a light and airy croissant; shrimp scampi swimming in a sea of white wine and butter; a tender lobster tail dunked in a ramekin of clarified liquid gold. After being maligned for more than a decade and given a lengthy “time out,” the golden boy is back. Here’s why:
Sadly, summer’s stone fruit growing season is way too short, but oh so sweet! Did you know:
• Plum trees are grown in every continent except Antarctica.
• The peach has a poisonous pit containing hydrocyanic acid.
• On average, there are 44 cherries to the pound.
In 1984, President Ronald Reagan, who had a real soft spot for ice cream, designated July as the month to pay tribute to one of his favorite indulgences. Since the Reagan-era, ice cream has evolved into a creamy, dreamy industry that practically suits every cultural, dietary and gustatory preference.
Like most things in life, timing must be perfect — and cooking, baking and food preparation is no exception. Slice an avocado prematurely and it’s hard and bitter, past its prime and it’s mushy and brown. A door slamming at the very scintilla of time when a soufflé is critically rising can convert the airy delicacy into a pancake, while a salad dressed too long before serving will limp into a soggy mound.
Listen up, all manly outdoor chefs! It’s time to earn your grilling stripes by donning a kitschy machismo apron slugged with such slogans as, “WEINIES RULE,” along with transferring the heat, smoke, mess and heavy-duty implements to the backyard. Here are some cookout trends for your gustatory amazement on July 4th and throughout the summer.
While savoring a fine meal, all five senses play a key role in the dining experience: Presentation gives us eye candy, aromas draw us in, textures and temperatures seduce the palate, and sounds like sizzling and chewing enhance the gustatory pleasures. But ultimately, flavor trumps all. Everyone has their favorite flavors and those they shun. Here’s a primer to help you appreciate your sense of taste, and understand what your preferences say about your personality.
A British exhibitor from the India Tea Commission laid a solid claim to the creation of iced tea. In 1904 at the St. Louis World’s Fair, he wasn’t getting too many takers for hot brew on a sweltering summer day, so he poured it over ice and offered refreshing samples to attendees.