Holy Guacamole!

Avocado just may be the perfect fruit. It is loaded with health benefits and is available all year round.

Here are a few health benefits. One, it contains oleic acid, a monounsaturated fact that may help lower cholesterol. Two, it is a good source of potassium, a mineral that helps regulate blood pressure. Three, it contains carotenoid lutin for eye health. And, it contains fiber and protein. There are not many fruits or vegetables that can claim all of those benefits.

And, if you need any more benefits, you can eat it with chips when the avocado is used to make guacamole. To your health!

November 14 is Guacamole Day

Cheers!

So, if you want a lesson in patience, brew beer. I finally got to taste the fruits of my labor. It only took 25 days. I was pleasantly surprised and delighted with my first home brew. You could actually taste the honey in my Honey Red Ale.

Brew day was October 1st. Brewing the wort took about 3 hours, which included set up and clean up. Three days in the first fermenter. Twelve days in the second fermenter. And 10 days to condition and carbonate in the bottles.

Opening my first home brew was like Christmas morning. I held my breath as I carefully popped the bottle cap, hoping to hear the carbonated gases slowly release. Who knew such joy could happen upon that first bottle. It's only beer, right. No, it's a home brew and that is the joy of it all! And yes, it was worth the wait!

American Beer Day is October 27th

Four a Day

Forget about an apple a day. The new fruit is the prune. One is not enough, you need to eat four a day. Hey, they are small but very mighty indeed.

Four prunes a day helps to slow the aging process of the brain and body. Helps in cases of anemia. Helps in normal blood circulation. It is a good remedy for sore throats. It has a high beta carotene content. It contains a lot of fiber and sorbitol, a stool loosening sugar. Plus, it is an excellent source of vitamin A, potassium and iron.

So, grab some prunes, four to be exact, each day. Oh, you may want to brush after eating. Prunes will stick to your teeth faster than anything and that means cavities.

October 17 is Eat Four Prunes Day

Home Brewing

A few months ago, a book on home brewing caught my eye in my monthly cookbook catalog. “Home brewing”, I thought, “how involved is that process?” So, to answer my question I checked out several books on the frothy subject from the library.

Immediately I was intoxicated. Malts, hops, yeast, wort, racking, original gravity, final gravity, pitching, etc. And, the recipes go on and on. So many. Needless to say, I ordered that original home brewing book. I had a hard time choosing my first brew but I finally settled on Honey Red Ale.

I have all of my hardware. The brew kettle, fermentation bucket, carboy, hydrometer and siphon. This is the short list. I plan to purchase the ingredients this weekend. Most recipes yield 5 gallons which is the equivalent of about 45-50 bottles of beer. I like beer but that is a lot of beer!

I will be sharing most of the beer, which will be bottled under the name “Brewlene”. I couldn't resist. I wonder if my circle of friends will increase while I learn the art of zymurgy. I guess that is all a matter of taste. Cheers!

September 28th is Drink Beer Day

Purple Reigns

I believe potatoes are not getting their just due. People often shun these tubers when they are dieting and they should not. What they need to shun is the butter, sour cream and chips. But potatoes should be a part of any healthy diet. Especially purple ones.

Yes, purple potatoes. Peruvian purple potatoes to be exact. Peru is the world's potato capital. Peruvian potatoes dates back to the Incan empire. The diversity of tubers in Peru is unprecedented, with the purple potatoes reigning supreme.

A recent study has shown that purple potatoes has a high concentration of antioxidants, which protects your body from molecules called “free radicals” that can damage healthy cells. One potato has only 110 calories, sans the butter and sour cream. And, they taste great mashed, baked or broiled. No frying allowed for nutritional benefits. Sorry, but those are the rules.

September is National Potato Month

Meyer Lemons

A few months ago I continually ran into Meyer lemon recipes. I have heard of them but have never tried them. So, I searched and searched and searched. Nothing. I went on line and found that these little jewels, that are a cross between a lemon and a mandarin orange, are plentiful in California. I live on the east coast. So, the next best thing was to buy a Meyer lemon tree!

And, that is what I did. After some searching I purchased an one year old dwarf Meyer lemon tree from a California grower. I was thrilled. I quickly potted my tree and dreamt of preserved lemons, lemonade and Moroccan chicken w/ olives and lemons. My dreams will have to carry me a couple of years, because my tree will not produce any fruit for two or more years. So, non-Meyer lemons will be my fill-in until then. To be continued . . .

Preserved Lemons
8 Meyer (or regular) lemons, scrubbed very clean
½ cup kosher salt
extra lemon juice, if needed
sterilized jar

Place 2 tablespoons of salt in the bottom of a sterilized jar. Cut off any protruding stems from the lemons and cut ¼ inch off the tip of each lemon. Cut the lemons as if you were going to cut them in half, but do not cut all the way. Keep the lemons attached at the base. Make another cut in a similar manner, now the lemons are quartered, but attached. Pry the lemons open and generously sprinkle salt all over the the insides and the outsides. Pack the lemons in the jar. Squishing them down to extract the juice. Fill the jar with the lemons. Add more juice if necessary to cover the lemons. Seal the jar and let sit at room temperature for a couple of days. Turn the jar occasionally. Put in refrigerator for at least 3 weeks or until the lemon rinds are soften. Turn upside down from time to time. To use, rinse the lemons to remove salt. Discard seeds and pulp. Store in the refrigerator for up to 6 months.

August 15 is Lemon Meringue Pie Day
August 20 is Lemonade Day
August 29 is Lemon Juice Day

Peaches Everywhere

I ventured out and battled the heat last weekend and went to the local farmer's market. I was looking for some unusual fruit and vegetables for a class I am teaching this week. I did not come across anything unusual but there was no short supply of peaches. They were everywhere. Every corner I turned was another stand with peaches. Now, I am not complaining. In fact, I love peaches but they have a very short shelf (or table) life. People often complain when they are hard as rocks at the store. It is better that way. Because in two days they will be perfect and in 4 days they will be soft and mushy.

So, when you buy too many peaches, do the next best thing. Can them. I made this peach chutney with some ripe but firm peaches. It was delicious. If I have the strength and discipline to save a jar or two I will have a real treat to complement my holiday ham this year.

August is Peach Month
August 22 is Eat a Peach Day
August 24 is National Peach Pie Day

Peach Chutney

1 tablespoon oil
1 cup chopped onions (about 2 medium)
2 teaspoons grated fresh ginger
4 cloves garlic, minced
½ cup sugar
½ cup red wine vinegar
¼ cup lemon juice
½ teaspoon dry mustard
½ teaspoon ground allspice
3 cups chopped, peeled peaches (about 4 medium)
¾ cup dried cherries or cranberries

In a medium saucepan heat oil. Add onions, ginger, and garlic. Cook for 5 minutes. Add sugar, vinegar, lemon juice, mustard and allspice. Bring to a boil. Reduce heat to a simmer. Let simmer uncovered for 5 minutes. Stir in peaches and cherries. Simmer uncovered for about 10 minutes. Ladle hot chutney into sterilized canning jars. Seal and process filled jars for 10 minutes (start timing when water starts in boil) in a boiling-water canner. Remove jars and cool on a wire rack.