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"disqusTitle": "Stuffed Globe Squash and Eggplant",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/stuffed-squash-and-eggplant.jpg\" alt=\"stuffed squash and eggplant\" title=\"stuffed squash and eggplant\" width=\"400\" height=\"534\" class=\"aligncenter size-full wp-image-5161\">\u003cbr>\nI love buying fruits and vegetables that look a little different than the norm. Face it, purple cauliflower, baby bananas, and red carrots are just fun. Same goes for the different squash and eggplant varieties you can find in abundance during the summer months. I adore those striped zucchinis, flat and yellow squashes, and long thin eggplants. Better yet, my kids think they're cool. And when kids think vegetables are cool, they're far more likely to eat them.\u003c/p>\n\u003cp>My daughters love to go to the farmers' market with me to pick out the vegetables that look the most appealing to them that week (although this is not as much fun as the bounce house they have there). During our visit last week, my kids were intrigued by the small globe squash and eggplant available at one of my favorite stands. They thought they looked like little vegetable planets and started deciding which one was Venus and which was Jupiter. If there's anything better than \"cool\" vegetables, it's vegetables that make my kids think, so obviously I bought two bags. As I handed over my money, I realized that in addition to the minor science lesson, this was the perfect opportunity to make one of my favorite summer dishes: stuffed squash and eggplant. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/baby-globe-eggplant-and-squash.jpg\" alt=\"baby globe eggplant and squash\" title=\"baby globe eggplant and squash\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5162\">\u003c/p>\n\u003cp>Stuffed squash and eggplant really make a great mid-week meal as the shape of the veggies are ideal for stuffing with leftovers. Sure you could cook up some fresh items for the stuffing, but this is really the perfect opportunity to use the rest of the chicken or beef you made on Monday, or the rice leftover from Chinese takeout the day before. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hollow-squash.jpg\" alt=\"hollow squash\" title=\"hollow squash\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5163\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I start off by scooping the inner meat from the vegetables (this is easily accomplished with a grapefruit spoon if you have one) and then making a type of quick ratatouille out of it with some tomatoes, garlic and onion. I then mix in whatever grain I have in the fridge (although you could of course make some if you don't have any handy) and then toss in some chopped meat. When I made the dish this week I used some leftover beef brisket from the 4th of July. By the time I made this dish my husband and I were a little tired of the BBQ flavor of the brisket, but stuffed inside the vegetables with the ratatouille, rice and some cheeses, its flavors added a depth to the dish that really wowed us. Chicken, pork, or marinated tofu would also work well, as would lentils or chick peas. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/grilling-the-veggies.jpg\" alt=\"grilling the veggies\" title=\"grilling the veggies\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5164\">\u003c/p>\n\u003cp>Usually I bake my stuffed squash and eggplant in the oven, but this week I wanted to try grilling them. The result was really quite good. The intense heat from the grill brought out a sweetness in the squash and eggplant that baking hadn't in the past. The dish also cooked in about half the time it takes in the oven. The only problem was keeping everything upright on the grill so the stuffing didn’t spill out; this was easily remedied, however, by a muffin pan.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/grilled-squash-and-eggplant-in-muffin-tin.jpg\" alt=\"grilled squash and eggplant in muffin tin\" title=\"grilled squash and eggplant in muffin tin\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5170\">\u003c/p>\n\u003cp>As we sat down to dinner, my kids saw a fun-shaped vegetable they were excited to eat, while I was marveling at how that leftover brisket and rice looked so mouthwatering inside the fresh squash and eggplant. The frugal side of me was quite pleased not to waste those perfectly good leftovers. Everyone was happy.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/squash-and-eggplant-on-a-plate.jpg\" alt=\"squash and eggplant on a plate\" title=\"squash and eggplant on a plate\" width=\"400\" height=\"310\" class=\"aligncenter size-full wp-image-5165\">\u003c/p>\n\u003cp>\u003cstrong>Stuffed Globe Squash and Eggplant\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>Enough for 4 - 6 people\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients:\u003c/strong>\u003c/p>\n\u003cp>6 baby globe squash (also known as summer squash) -- around 2 inches in diameter\u003cbr>\n6 baby globe eggplants -- around 2 inches in diameter\u003cbr>\n1/4 cup olive oil\u003cbr>\n1 cup cooked grains (such as rice, barley, couscous, or small pasta)\u003cbr>\n1 cup chopped tomatoes or drained canned tomatoes\u003cbr>\n1 medium or 2 small onions\u003cbr>\n2 cloves garlic\u003cbr>\n1 cup cooked meat (beef, chicken, or pork diced) or cooked beans such as lentils\u003cbr>\n2 Tbsp chopped fresh Italian parsley\u003cbr>\n2 Tbsp chopped fresh oregano\u003cbr>\n1/2 cup cheese (mozzarella, jack, or anything you like that melts smoothly) chopped into small cubes\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Wash squash and eggplant and then slice off the top stem-side.\u003c/p>\n\u003cp>2. Scoop out the interior flesh of the vegetables, being sure to leave at least a 1/4-inch intact so the outer skin can hold the filling.\u003c/p>\n\u003cp>3. Chop all the vegetables (the onions, garlic and tomatoes, along with the squash and eggplant meat) into small pieces.\u003c/p>\n\u003cp>4. Heat about 2 Tbsp olive oil in a large non-reactive pan to medium heat. Add in the onions and garlic and cook for 1 - 2 minutes or until soft. Add in the squash and eggplant pieces and cook for another couple of minutes. Add more olive oil as needed at this point as the eggplant really soaks it up. Add in the tomatoes and cook until everything is soft. Season to taste.\u003c/p>\n\u003cp>5. Line squash and eggplant shells on a baking pan and sprinkle with olive oil and salt.\u003c/p>\n\u003cp>6. Add parsley and oregano to the mixed vegetables and then start scooping it into each squash and eggplant skin until half-way filled.\u003c/p>\n\u003cp>7. Add a cube or two of cheese to each vegetable and then continue stuffing until each vegetable is full. Top with the remainder of the cheese.\u003c/p>\n\u003cp>8. Heat your grill to medium high and then set each stuffed squash and eggplant onto direct heat (being careful to stand them up straight so the filling doesn’t fall out). Cook for around two minutes with the cover down.\u003c/p>\n\u003cp>9. With tongs, transfer the eggplant and squash to a muffin pan (you can pair up some of the smaller vegetables) and set the pan inside the grill with the cover down.\u003c/p>\n\u003cp>Note: Use an old muffin pan you no longer care much about or, if you have a nice one, cover each receptacle with aluminum foil.\u003c/p>\n\u003cp>10. Grill for another 5 minutes or until everything looks nicely cooked.\u003c/p>\n\u003cp>11. Repeat until all vegetables are cooked.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>12. Serve with a salad or bread.\u003c/p>\n\n",
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"excerpt": "My daughters love to go to the farmers' market with me to pick out the vegetables that look the most appealing to them that week (although this is not as much fun as the bounce house they have there). During our visit last week, my kids were intrigued by the small globe squash and eggplant available at one of my favorite stands. They thought they looked like little vegetable planets and started deciding which one was Venus and which was Jupiter. If there's anything better than \"cool\" vegetables, it's vegetables that make my kids think, so obviously I bought two bags. As I handed over my money, I realized that in addition to the minor science lesson, this was the perfect opportunity to make one of my favorite summer dishes: stuffed squash and eggplant. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/stuffed-squash-and-eggplant.jpg\" alt=\"stuffed squash and eggplant\" title=\"stuffed squash and eggplant\" width=\"400\" height=\"534\" class=\"aligncenter size-full wp-image-5161\">\u003cbr>\nI love buying fruits and vegetables that look a little different than the norm. Face it, purple cauliflower, baby bananas, and red carrots are just fun. Same goes for the different squash and eggplant varieties you can find in abundance during the summer months. I adore those striped zucchinis, flat and yellow squashes, and long thin eggplants. Better yet, my kids think they're cool. And when kids think vegetables are cool, they're far more likely to eat them.\u003c/p>\n\u003cp>My daughters love to go to the farmers' market with me to pick out the vegetables that look the most appealing to them that week (although this is not as much fun as the bounce house they have there). During our visit last week, my kids were intrigued by the small globe squash and eggplant available at one of my favorite stands. They thought they looked like little vegetable planets and started deciding which one was Venus and which was Jupiter. If there's anything better than \"cool\" vegetables, it's vegetables that make my kids think, so obviously I bought two bags. As I handed over my money, I realized that in addition to the minor science lesson, this was the perfect opportunity to make one of my favorite summer dishes: stuffed squash and eggplant. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/baby-globe-eggplant-and-squash.jpg\" alt=\"baby globe eggplant and squash\" title=\"baby globe eggplant and squash\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5162\">\u003c/p>\n\u003cp>Stuffed squash and eggplant really make a great mid-week meal as the shape of the veggies are ideal for stuffing with leftovers. Sure you could cook up some fresh items for the stuffing, but this is really the perfect opportunity to use the rest of the chicken or beef you made on Monday, or the rice leftover from Chinese takeout the day before. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hollow-squash.jpg\" alt=\"hollow squash\" title=\"hollow squash\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5163\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I start off by scooping the inner meat from the vegetables (this is easily accomplished with a grapefruit spoon if you have one) and then making a type of quick ratatouille out of it with some tomatoes, garlic and onion. I then mix in whatever grain I have in the fridge (although you could of course make some if you don't have any handy) and then toss in some chopped meat. When I made the dish this week I used some leftover beef brisket from the 4th of July. By the time I made this dish my husband and I were a little tired of the BBQ flavor of the brisket, but stuffed inside the vegetables with the ratatouille, rice and some cheeses, its flavors added a depth to the dish that really wowed us. Chicken, pork, or marinated tofu would also work well, as would lentils or chick peas. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/grilling-the-veggies.jpg\" alt=\"grilling the veggies\" title=\"grilling the veggies\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5164\">\u003c/p>\n\u003cp>Usually I bake my stuffed squash and eggplant in the oven, but this week I wanted to try grilling them. The result was really quite good. The intense heat from the grill brought out a sweetness in the squash and eggplant that baking hadn't in the past. The dish also cooked in about half the time it takes in the oven. The only problem was keeping everything upright on the grill so the stuffing didn’t spill out; this was easily remedied, however, by a muffin pan.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/grilled-squash-and-eggplant-in-muffin-tin.jpg\" alt=\"grilled squash and eggplant in muffin tin\" title=\"grilled squash and eggplant in muffin tin\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5170\">\u003c/p>\n\u003cp>As we sat down to dinner, my kids saw a fun-shaped vegetable they were excited to eat, while I was marveling at how that leftover brisket and rice looked so mouthwatering inside the fresh squash and eggplant. The frugal side of me was quite pleased not to waste those perfectly good leftovers. Everyone was happy.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/squash-and-eggplant-on-a-plate.jpg\" alt=\"squash and eggplant on a plate\" title=\"squash and eggplant on a plate\" width=\"400\" height=\"310\" class=\"aligncenter size-full wp-image-5165\">\u003c/p>\n\u003cp>\u003cstrong>Stuffed Globe Squash and Eggplant\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>Enough for 4 - 6 people\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients:\u003c/strong>\u003c/p>\n\u003cp>6 baby globe squash (also known as summer squash) -- around 2 inches in diameter\u003cbr>\n6 baby globe eggplants -- around 2 inches in diameter\u003cbr>\n1/4 cup olive oil\u003cbr>\n1 cup cooked grains (such as rice, barley, couscous, or small pasta)\u003cbr>\n1 cup chopped tomatoes or drained canned tomatoes\u003cbr>\n1 medium or 2 small onions\u003cbr>\n2 cloves garlic\u003cbr>\n1 cup cooked meat (beef, chicken, or pork diced) or cooked beans such as lentils\u003cbr>\n2 Tbsp chopped fresh Italian parsley\u003cbr>\n2 Tbsp chopped fresh oregano\u003cbr>\n1/2 cup cheese (mozzarella, jack, or anything you like that melts smoothly) chopped into small cubes\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Wash squash and eggplant and then slice off the top stem-side.\u003c/p>\n\u003cp>2. Scoop out the interior flesh of the vegetables, being sure to leave at least a 1/4-inch intact so the outer skin can hold the filling.\u003c/p>\n\u003cp>3. Chop all the vegetables (the onions, garlic and tomatoes, along with the squash and eggplant meat) into small pieces.\u003c/p>\n\u003cp>4. Heat about 2 Tbsp olive oil in a large non-reactive pan to medium heat. Add in the onions and garlic and cook for 1 - 2 minutes or until soft. Add in the squash and eggplant pieces and cook for another couple of minutes. Add more olive oil as needed at this point as the eggplant really soaks it up. Add in the tomatoes and cook until everything is soft. Season to taste.\u003c/p>\n\u003cp>5. Line squash and eggplant shells on a baking pan and sprinkle with olive oil and salt.\u003c/p>\n\u003cp>6. Add parsley and oregano to the mixed vegetables and then start scooping it into each squash and eggplant skin until half-way filled.\u003c/p>\n\u003cp>7. Add a cube or two of cheese to each vegetable and then continue stuffing until each vegetable is full. Top with the remainder of the cheese.\u003c/p>\n\u003cp>8. Heat your grill to medium high and then set each stuffed squash and eggplant onto direct heat (being careful to stand them up straight so the filling doesn’t fall out). Cook for around two minutes with the cover down.\u003c/p>\n\u003cp>9. With tongs, transfer the eggplant and squash to a muffin pan (you can pair up some of the smaller vegetables) and set the pan inside the grill with the cover down.\u003c/p>\n\u003cp>Note: Use an old muffin pan you no longer care much about or, if you have a nice one, cover each receptacle with aluminum foil.\u003c/p>\n\u003cp>10. Grill for another 5 minutes or until everything looks nicely cooked.\u003c/p>\n\u003cp>11. Repeat until all vegetables are cooked.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>12. Serve with a salad or bread.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Toot Toot Tootsie, Hello!",
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"content": "\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/G-WZRUIfHjo&hl=en&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/G-WZRUIfHjo&hl=en&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Thank god for crappy hospital food.\u003c/p>\n\u003cp>Seriously, as much as I respect and liked my caretakers at Lucile Packard Children's Hospital at Stanford, their food was not all they advertised. \u003c/p>\n\u003cp>Big surprise, right? Thankfully, my husband was ready and willing to bring back food from any place I wanted. He even would have driven up to San Francisco to bring me \u003ca href=\"http://piccinocafe.com/\">Piccino\u003c/a> or \u003ca href=\"http://nopalitosf.com/\">Nopalito\u003c/a>. Lucky for us and for our future stomachs that he didn't have to go nearly so far. \u003c/p>\n\u003cp>Just down the street from the hospital is \u003cstrong>Tootsie's\u003c/strong>. Tucked in the historic Stanford Barn, which served as the Stanford winery until 1893, Tootsie's is a little Italian jewel of an eatery that offers high-end coffees and espresso, sandwiches, fresh salads, and breakfasts. \u003ca href=\"http://ww2.kqed.org/bayareabites/author/jennifer-maiser/\">Jen Maiser\u003c/a> alerted me to Tootsie's existence soon after we moved down here, and we'd been intending to go ever since. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In a bow to the location's history, Shannon and Rocco Scordella named their place for university namesake Leland Stanford Junior's dog (did you follow that?) and opened the red bricked restaurant six months ago. Both Scordellas have worked in fine dining in New York, and Chef Rocco, who originally hails from Puglia and Bologna, Italy, was brought to New York by Mario Batali to work at \u003ca href=\"http://www.delposto.com/home.htm\">Del Posto\u003c/a>.\u003c/p>\n\u003cp>Unfortunately, we kept wanting to go for dinner, which they don't serve -- though Shannon did tell us on a recent visit that they might move to small plates and an enoteca-type setting -- so most of our half-hearted efforts were thwarted until I was in the hospital with a days-old baby. Mathra called me from Tootsie's to read off their menu -- I had my laptop in the hospital (of course!) but their website doesn't seem to be operational -- and he didn't get past, \"fried chicken sandwich.\"\u003c/p>\n\u003cp>Man. That sandwich. That SANDWICH! That sandwich isn't just a sandwich. It's a crispy-succulent soul reviver, topped with endive-caper slaw and snugged between two halves of a crusty bun. After getting only two hours of sleep in the 48 hours that followed Henry's birth, that sandwich saved my sanity and kept me from going all \u003ca href=\"http://en.wikipedia.org/wiki/The_Yellow_Wallpaper\">Yellow Wallpaper\u003c/a> in the maternity ward. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/tootsies.jpg\" alt=\"tootsies\" title=\"tootsies\" width=\"350\" height=\"263\" class=\"alignleft size-full wp-image-4881\">\u003c/p>\n\u003cp>I've been home from the hospital for two weeks, and I've had that sandwich -- along with the accompanying homemade oregano potato chips -- five times. If that sandwich was the only thing they served, I still would think Tootsie's was worth it. However, good thing for everyone else (who have enough sense to take me at my word and run, don't walk, to Tootsie's), they also have a brilliant agrumi salad with butter lettuce, radish, celery, grapefruit segments, and shaved fennel; and a white bean, fennel, and flaked tuna salad with the springiest, most pristine arugula outside of Chez Panisse's crisper.\u003c/p>\n\u003cp>A very recent trip had us trying a brand new menu item: octopus and farro salad with celery and carrots, a divine dish that Rocco told us was his mother's recipe from Puglia. On the same trip, we sampled an Italian sausage and roasted pepper sandwich on a thick bun that was slabbed over with broccoli pesto and light touches of mustard; both were delicious dishes I hope I see often on the menu. \u003c/p>\n\u003cp>For breakfast, I will clog my arteries as frequently as I can with their poached egg on thick toast. Sound prosaic? What if I tell you that the poached egg is topped with celery, olives, and a drizzle of olive oil? \u003c/p>\n\u003cp>Some day I plan to try their crêpe-esque ricotta pancakes with strawberries, but I'm having a hard time tearing myself away from that poached egg. I also had a bite of their veal-pork burger with olives and oregano ground right into the meat and slathered with caramelized onions and mozzarella cheese. I wonder if anyone will believe me when I say that the shoestring potatoes Tootsie's serves with that burger are better than those found at Zuni Cafe?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Tootsie's at the Stanford Barn\u003cbr>\n700 Quarry Road\u003cbr>\nPalo Alto, CA 94304\u003cbr>\n(650) 566-8445\u003c/b>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/G-WZRUIfHjo&hl=en&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/G-WZRUIfHjo&hl=en&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Thank god for crappy hospital food.\u003c/p>\n\u003cp>Seriously, as much as I respect and liked my caretakers at Lucile Packard Children's Hospital at Stanford, their food was not all they advertised. \u003c/p>\n\u003cp>Big surprise, right? Thankfully, my husband was ready and willing to bring back food from any place I wanted. He even would have driven up to San Francisco to bring me \u003ca href=\"http://piccinocafe.com/\">Piccino\u003c/a> or \u003ca href=\"http://nopalitosf.com/\">Nopalito\u003c/a>. Lucky for us and for our future stomachs that he didn't have to go nearly so far. \u003c/p>\n\u003cp>Just down the street from the hospital is \u003cstrong>Tootsie's\u003c/strong>. Tucked in the historic Stanford Barn, which served as the Stanford winery until 1893, Tootsie's is a little Italian jewel of an eatery that offers high-end coffees and espresso, sandwiches, fresh salads, and breakfasts. \u003ca href=\"http://ww2.kqed.org/bayareabites/author/jennifer-maiser/\">Jen Maiser\u003c/a> alerted me to Tootsie's existence soon after we moved down here, and we'd been intending to go ever since. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In a bow to the location's history, Shannon and Rocco Scordella named their place for university namesake Leland Stanford Junior's dog (did you follow that?) and opened the red bricked restaurant six months ago. Both Scordellas have worked in fine dining in New York, and Chef Rocco, who originally hails from Puglia and Bologna, Italy, was brought to New York by Mario Batali to work at \u003ca href=\"http://www.delposto.com/home.htm\">Del Posto\u003c/a>.\u003c/p>\n\u003cp>Unfortunately, we kept wanting to go for dinner, which they don't serve -- though Shannon did tell us on a recent visit that they might move to small plates and an enoteca-type setting -- so most of our half-hearted efforts were thwarted until I was in the hospital with a days-old baby. Mathra called me from Tootsie's to read off their menu -- I had my laptop in the hospital (of course!) but their website doesn't seem to be operational -- and he didn't get past, \"fried chicken sandwich.\"\u003c/p>\n\u003cp>Man. That sandwich. That SANDWICH! That sandwich isn't just a sandwich. It's a crispy-succulent soul reviver, topped with endive-caper slaw and snugged between two halves of a crusty bun. After getting only two hours of sleep in the 48 hours that followed Henry's birth, that sandwich saved my sanity and kept me from going all \u003ca href=\"http://en.wikipedia.org/wiki/The_Yellow_Wallpaper\">Yellow Wallpaper\u003c/a> in the maternity ward. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/tootsies.jpg\" alt=\"tootsies\" title=\"tootsies\" width=\"350\" height=\"263\" class=\"alignleft size-full wp-image-4881\">\u003c/p>\n\u003cp>I've been home from the hospital for two weeks, and I've had that sandwich -- along with the accompanying homemade oregano potato chips -- five times. If that sandwich was the only thing they served, I still would think Tootsie's was worth it. However, good thing for everyone else (who have enough sense to take me at my word and run, don't walk, to Tootsie's), they also have a brilliant agrumi salad with butter lettuce, radish, celery, grapefruit segments, and shaved fennel; and a white bean, fennel, and flaked tuna salad with the springiest, most pristine arugula outside of Chez Panisse's crisper.\u003c/p>\n\u003cp>A very recent trip had us trying a brand new menu item: octopus and farro salad with celery and carrots, a divine dish that Rocco told us was his mother's recipe from Puglia. On the same trip, we sampled an Italian sausage and roasted pepper sandwich on a thick bun that was slabbed over with broccoli pesto and light touches of mustard; both were delicious dishes I hope I see often on the menu. \u003c/p>\n\u003cp>For breakfast, I will clog my arteries as frequently as I can with their poached egg on thick toast. Sound prosaic? What if I tell you that the poached egg is topped with celery, olives, and a drizzle of olive oil? \u003c/p>\n\u003cp>Some day I plan to try their crêpe-esque ricotta pancakes with strawberries, but I'm having a hard time tearing myself away from that poached egg. I also had a bite of their veal-pork burger with olives and oregano ground right into the meat and slathered with caramelized onions and mozzarella cheese. I wonder if anyone will believe me when I say that the shoestring potatoes Tootsie's serves with that burger are better than those found at Zuni Cafe?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Tootsie's at the Stanford Barn\u003cbr>\n700 Quarry Road\u003cbr>\nPalo Alto, CA 94304\u003cbr>\n(650) 566-8445\u003c/b>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/smoked-salmon500.jpg\" alt=\"smoked-salmon sandwiches from Capt Mikes\" title=\"smoked-salmon sandwiches from Capt Mikes\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-4723\">\u003cbr>\n\u003cem>Awesome smoked-salmon sandwiches from Cap't Mikes at the Ferry Plaza Farmers Market\u003c/em>\u003c/p>\n\u003cp>Buying a Father's Day card is not that much different from buying pajamas for a 3-year-old boy: your thematic choices are pretty much limited to baseball, cars, trucks, and fishing. Want to get Pops a cookbook to go along with the card? He better like to set stuff on fire. Panna cotta? Green papaya salad? Nope: according to every bookstore display this time of year, it's grilling or nothing for manly Dad.\u003c/p>\n\u003cp>Now, my dad hit the ol' Weber a few times every summer at our house in New Jersey. We had some good steaks and burgers, sure. But he was much more likely to be inside sifting through piles of restaurant reviews instead, wondering if that new Indian place in Kenilworth would have lamb rogan josh worth trying, or driving over to the Lower East Side to round up a Jewish brunch spread of smoked sable, kippered salmon, bagels and bialys, some pickled green tomatoes and scallion cream cheese, maybe a few rugalach, and kibbitzing with the guys from Russ & Daughters and Gus's Pickles all along the way. \u003c/p>\n\u003cp>It's too bad that my dad, now 82, doesn't use computers, if only because \u003ca href=\"http://www.chowhound.com\">Chowhound\u003c/a> was made for him. He would be in his element, an instant message-board pro, the first to crow over an unlikely strip-mall find, warning when a favorite biryani lost its oomph or a chef went back to Fujian, waxing rhapsodic about long-gone dishes like the nut cake at the Hungarian Bake Shop, Uncle Tai's Hunan lamb with scallions or the cinnamon babkas at Gertel's. \u003c/p>\n\u003cp>My dad loves to tell stories, and he loves to talk about food before, during and after eating. He would be an ace Chowhounder, I know it, smart, helpful, opinionated, a little cranky maybe, not one to suffer fools or blandness easily. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>People often ask how I came to be a restaurant reviewer, a position I was lucky enough to hold in both San Francisco and New York City for some dozen years. I wasn't a chef, nor had I gone to cooking school, which made a lot of people wonder about my qualifications. But what I did have was an appreciation for the theater of restaurants, a little thrill of anticipation that comes straight from my father, who loved going to the theater, the opera, and the ballet but probably loved going out to dinner best of all. \u003c/p>\n\u003cp>More importantly, I had, oddly but usefully, as it turned out, grown up reading piles of smart, funny, and thoughtful restaurant reviews, all the time. Back in the 1970s, my dad subscribed to \u003cstrong>The Restaurant Reporter\u003c/strong>, a monthly newsletter, and kept back issues in binders. My sisters and I read these for fun, because the reviewer, Seymour Britchky, didn't just write rants or raves about food. Instead, he had a keen ear and eye for the absurdity of New York City social life, writing like Tom Wolfe with an razor-sharp palate, and his reviews happily skewered any pretense that arrived with the vichyssoise. \u003c/p>\n\u003cp>Weekly reviews in the New York Times and New York magazine got discussed, and, if sufficiently intriguing, torn out and put aside as \u003cem>aide-memoires\u003c/em> for future visits. Bad reviews, of course, were the most entertaining. I can still remember my father's glee in one of the Times' rare \"poor\" rated reviews, a scorched-earth masterpiece about a place called Dish of Salt. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>My dad shared a lot of his favorite things with me and my sisters growing up, but it's his lifelong love of food, his curiosity, his refusal to be intimidated by unfamiliar flavors or snooty maitre d's, that I've made my own. At 3, I'm told, I loved to sit on my dad's lap, sharing a plate of raw cherrystone clams and trying to sip at his beer. And in that, close to 30 years later, I'm still my father's daughter. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/smoked-salmon500.jpg\" alt=\"smoked-salmon sandwiches from Capt Mikes\" title=\"smoked-salmon sandwiches from Capt Mikes\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-4723\">\u003cbr>\n\u003cem>Awesome smoked-salmon sandwiches from Cap't Mikes at the Ferry Plaza Farmers Market\u003c/em>\u003c/p>\n\u003cp>Buying a Father's Day card is not that much different from buying pajamas for a 3-year-old boy: your thematic choices are pretty much limited to baseball, cars, trucks, and fishing. Want to get Pops a cookbook to go along with the card? He better like to set stuff on fire. Panna cotta? Green papaya salad? Nope: according to every bookstore display this time of year, it's grilling or nothing for manly Dad.\u003c/p>\n\u003cp>Now, my dad hit the ol' Weber a few times every summer at our house in New Jersey. We had some good steaks and burgers, sure. But he was much more likely to be inside sifting through piles of restaurant reviews instead, wondering if that new Indian place in Kenilworth would have lamb rogan josh worth trying, or driving over to the Lower East Side to round up a Jewish brunch spread of smoked sable, kippered salmon, bagels and bialys, some pickled green tomatoes and scallion cream cheese, maybe a few rugalach, and kibbitzing with the guys from Russ & Daughters and Gus's Pickles all along the way. \u003c/p>\n\u003cp>It's too bad that my dad, now 82, doesn't use computers, if only because \u003ca href=\"http://www.chowhound.com\">Chowhound\u003c/a> was made for him. He would be in his element, an instant message-board pro, the first to crow over an unlikely strip-mall find, warning when a favorite biryani lost its oomph or a chef went back to Fujian, waxing rhapsodic about long-gone dishes like the nut cake at the Hungarian Bake Shop, Uncle Tai's Hunan lamb with scallions or the cinnamon babkas at Gertel's. \u003c/p>\n\u003cp>My dad loves to tell stories, and he loves to talk about food before, during and after eating. He would be an ace Chowhounder, I know it, smart, helpful, opinionated, a little cranky maybe, not one to suffer fools or blandness easily. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Eggplant Your Kids Will Love",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/fried-eggplant.jpg\" alt=\"fried eggplant\" title=\"fried eggplant\" width=\"369\" height=\"277\" class=\"aligncenter size-full wp-image-4615\">\u003cbr>\nI am so tired of hearing people say they hate eggplant. Children, particularly, seem hard pressed to even try it. Maybe it's the name. I don't think the inclusion of \"egg\" does it any favors, especially where kids are concerned. I think many cooks are also intimidated by the spongy texture of this vegetable when uncooked; after all, once you peel it, an uncooked eggplant sort of looks like a big white loafy mass. It can also turn into a soggy mess if it's not cooked correctly. So when people say they don't like the taste, I figure they've just had a bad experience with it.\u003c/p>\n\u003cp>Even so, when my nieces were visiting recently and they said they didn't like eggplant, I was surprised. I thought that my mother, who is the queen of eggplant, would have made them converts to its flavors by now. But after a little questioning, I found out that what they really didn't like was the texture of unbreaded eggplant. Although my mother is famous for her Eggplant Parmesan, her method of cooking this dish is to fry the eggplant in olive oil without breading, so the texture is smooth and the flavor a bit acidic. But hating a vegetable because you don’t like one dish seemed silly to me, so I set out to defend the honor of this beloved vegetable by finding a recipe they would love.\u003c/p>\n\u003cp>Luckily my mother was also visiting so I had two brains working on this problem instead of just one. When one of my nieces saw \u003cstrong>\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/07/26/zucchini-happiness-four-ways/\">my zucchini post on BAB\u003c/a>\u003c/strong>, she said the fried flowers looked good. My mother then remembered that her dad (my grandfather) had loved eggplant dipped in only seasoned flower and egg and then lightly fried in olive oil. I figured this was a great way to make this vegetable more palatable to kids: the simple batter recipe would keep the spices to a minimum while frying would give the slices a nice crunch to negate any potential texture issues.\u003c/p>\n\u003cp>To make the process more fun, we got the kids involved in the cooking process. They loved blotting the eggplant, cracking eggs, and dipping vegetable pieces into the batter. The adults fried the eggplant, but the kids did almost everything else. Once the eggplant slices were ready to eat, they were quite proud of themselves and excited to try their handiwork.\u003c/p>\n\u003cp>Both my nieces and daughters loved this dish. We actually had to slice up a second eggplant to make more for the demanding fans. Best of all, everyone also had a great time. The TV was off, the stereo was on, and everyone was actively cooking and eating together. So if your little ones insist they hate eggplant (or if you have an adult in the same boat), I highly recommend getting them involved in the cooking process to try this simple recipe. It's fun to make and a surefire way to create eggplant lovers in your house.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/eggplant-on-a-plate.jpg\" alt=\"eggplant on a plate\" title=\"eggplant on a plate\" width=\"277\" height=\"369\" class=\"aligncenter size-full wp-image-4616\">\u003c/p>\n\u003cp>\u003cstrong>Simply Breaded and Fried Eggplant\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 medium-large eggplant\u003cbr>\n1/2 cup olive oil\u003cbr>\n1 cup flour\u003cbr>\n2 eggs\u003cbr>\n1/4 cup milk\u003cbr>\n1 tsp dried oregano\u003cbr>\n1 tsp kosher or sea salt plus more for sprinkling on the raw eggplant slices when prepping\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>1. Peel eggplant and then cut it into 1/4-inch thick slices.\u003cbr>\n2. Lay sheets of paper towel onto a cookie sheet or large colander (I prefer the latter) and lay enough eggplant slices down to cover the surface. Generously sprinkle salt onto the eggplant and then cover with another layer of paper towels. Repeat until you're out of eggplant\u003cbr>\n3. Let eggplant slices sit for 30-40 minutes.\u003cbr>\n4. Heat a frying pan (I like to use a large cast-iron pan, but anything that is not non-stick will work) on medium high. Add enough olive oil to cover the bottom with a 1/4-inch of oil.\u003cbr>\n5. Beat eggs with milk in a large flatish bowl and add 1/2 tsp salt to season it. Then mix the oregano and the other 1/2 tsp salt into the flour on a separate plate.\u003cbr>\n6. When oil is heated, press paper towels into the eggplant to soak up any extra liquid and then start dipping the eggplant slices into the flour mixture. Shake off an excess oil and then dip into the egg mixture to coat thoroughly.\u003cbr>\n7. Lay battered eggplant into the pan in batches, being sure not to crowd the pan.\u003cbr>\n8. Fry each side until golden brown. If the pan starts to get too hot, just lower the heat.\u003cbr>\n9. Repeat until all eggplant is cooked, adding more olive oil as needed.\u003cbr>\n10. Serve immediately.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/fried-eggplant.jpg\" alt=\"fried eggplant\" title=\"fried eggplant\" width=\"369\" height=\"277\" class=\"aligncenter size-full wp-image-4615\">\u003cbr>\nI am so tired of hearing people say they hate eggplant. Children, particularly, seem hard pressed to even try it. Maybe it's the name. I don't think the inclusion of \"egg\" does it any favors, especially where kids are concerned. I think many cooks are also intimidated by the spongy texture of this vegetable when uncooked; after all, once you peel it, an uncooked eggplant sort of looks like a big white loafy mass. It can also turn into a soggy mess if it's not cooked correctly. So when people say they don't like the taste, I figure they've just had a bad experience with it.\u003c/p>\n\u003cp>Even so, when my nieces were visiting recently and they said they didn't like eggplant, I was surprised. I thought that my mother, who is the queen of eggplant, would have made them converts to its flavors by now. But after a little questioning, I found out that what they really didn't like was the texture of unbreaded eggplant. Although my mother is famous for her Eggplant Parmesan, her method of cooking this dish is to fry the eggplant in olive oil without breading, so the texture is smooth and the flavor a bit acidic. But hating a vegetable because you don’t like one dish seemed silly to me, so I set out to defend the honor of this beloved vegetable by finding a recipe they would love.\u003c/p>\n\u003cp>Luckily my mother was also visiting so I had two brains working on this problem instead of just one. When one of my nieces saw \u003cstrong>\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/07/26/zucchini-happiness-four-ways/\">my zucchini post on BAB\u003c/a>\u003c/strong>, she said the fried flowers looked good. My mother then remembered that her dad (my grandfather) had loved eggplant dipped in only seasoned flower and egg and then lightly fried in olive oil. I figured this was a great way to make this vegetable more palatable to kids: the simple batter recipe would keep the spices to a minimum while frying would give the slices a nice crunch to negate any potential texture issues.\u003c/p>\n\u003cp>To make the process more fun, we got the kids involved in the cooking process. They loved blotting the eggplant, cracking eggs, and dipping vegetable pieces into the batter. The adults fried the eggplant, but the kids did almost everything else. Once the eggplant slices were ready to eat, they were quite proud of themselves and excited to try their handiwork.\u003c/p>\n\u003cp>Both my nieces and daughters loved this dish. We actually had to slice up a second eggplant to make more for the demanding fans. Best of all, everyone also had a great time. The TV was off, the stereo was on, and everyone was actively cooking and eating together. So if your little ones insist they hate eggplant (or if you have an adult in the same boat), I highly recommend getting them involved in the cooking process to try this simple recipe. It's fun to make and a surefire way to create eggplant lovers in your house.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/eggplant-on-a-plate.jpg\" alt=\"eggplant on a plate\" title=\"eggplant on a plate\" width=\"277\" height=\"369\" class=\"aligncenter size-full wp-image-4616\">\u003c/p>\n\u003cp>\u003cstrong>Simply Breaded and Fried Eggplant\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 medium-large eggplant\u003cbr>\n1/2 cup olive oil\u003cbr>\n1 cup flour\u003cbr>\n2 eggs\u003cbr>\n1/4 cup milk\u003cbr>\n1 tsp dried oregano\u003cbr>\n1 tsp kosher or sea salt plus more for sprinkling on the raw eggplant slices when prepping\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>1. Peel eggplant and then cut it into 1/4-inch thick slices.\u003cbr>\n2. Lay sheets of paper towel onto a cookie sheet or large colander (I prefer the latter) and lay enough eggplant slices down to cover the surface. Generously sprinkle salt onto the eggplant and then cover with another layer of paper towels. Repeat until you're out of eggplant\u003cbr>\n3. Let eggplant slices sit for 30-40 minutes.\u003cbr>\n4. Heat a frying pan (I like to use a large cast-iron pan, but anything that is not non-stick will work) on medium high. Add enough olive oil to cover the bottom with a 1/4-inch of oil.\u003cbr>\n5. Beat eggs with milk in a large flatish bowl and add 1/2 tsp salt to season it. Then mix the oregano and the other 1/2 tsp salt into the flour on a separate plate.\u003cbr>\n6. When oil is heated, press paper towels into the eggplant to soak up any extra liquid and then start dipping the eggplant slices into the flour mixture. Shake off an excess oil and then dip into the egg mixture to coat thoroughly.\u003cbr>\n7. Lay battered eggplant into the pan in batches, being sure not to crowd the pan.\u003cbr>\n8. Fry each side until golden brown. If the pan starts to get too hot, just lower the heat.\u003cbr>\n9. Repeat until all eggplant is cooked, adding more olive oil as needed.\u003cbr>\n10. Serve immediately.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Fresh Peach Ice Pops and Creamsicles",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/ice-pop-and-creamsicle.jpg\" alt=\"ice pop and creamsicle\" title=\"ice-pop-and-creamsicle\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-4481\">\u003cbr>\nI love all summer fruits, but peaches are close to the top of my list of favorites. There's nothing tastier than eating a plump fresh peach, juices bursting. But after eating my fill of peaches, I crave more. I still want all that sweet and fragrant peachiness, but in another format. This is where peach pies and tarts come in, not to mention grilled peaches and peach jam. My new favorite peach recipes, however, may be the simplest of them all: peach ice pops and creamsicles.\u003c/p>\n\u003cp>If you have a blender and some ice pop molds, making homemade peach ice pops and creamsicles is a breeze. And if you don't have ice pop molds, you can use short plastic cups and popsicle sticks. The only hard thing about making these frozen treats is waiting for them to freeze before you can eat them. \u003c/p>\n\u003cp>Preparing homemade fruit pops is also fun. My kids enjoy making them with me and, better yet, they love to eat them. So, instead of grabbing some high-fructose Big Sticks or Rocket Pops (although I must admit I do love both of those), my children are licking pops made of real peaches, with all of their vitamins and nutrients, and having a ball doing it. Best of all, they're not just fun and good for kids, they taste delicious.\u003c/p>\n\u003cp>As with anything homemade, you get to decide how the final product turns out. If you want popsicles with fruit chunks, just puree the fruit until you have a smoothly flowing texture that retains some small chunks of peach to bite into later. If you like smooth ice pops, puree the mixture until you get a velvety consistency. And, if you're in a tart and fruity mood (and who doesn't feel like that sometimes), you can make non-dairy ice pops, but if you're feeling a bit decadent and want a treat with more of an ice-cream flavor, the creamsicles really hit the spot.\u003c/p>\n\u003cp>As much as I love peaches, however, I don’t limit myself to using just this one fruit for homemade pops. Stone fruits -- such as nectarines, apricots and plums -- work well with the recipes below, but you could also try using raspberries, strawberries, blueberries, blackberries, or whatever you'd like. Just use a little less juice or heavy cream when using berries as they have a more water consistency.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So if you're looking for something to do with your summer fruit, I highly recommend making homemade fruit pops and creamsicles. They're easy and fun to make, and are a great way to indulge in a delicious, and low calorie, summer dessert. \u003c/p>\n\u003cp>Note: To remove the popsicle from the mold, just dip the mold into a cup of warm water for about ten seconds. The mold should then release the pop.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/pouring-mix-into-molds.jpg\" alt=\"pouring mix into molds\" title=\"pouring mix into molds\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-4482\">\u003c/p>\n\u003cp>\u003cstrong>Fresh Peach Ice Pops\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>6 ice pops\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 large peaches peeled\u003cbr>\n1/2 cup simple syrup\u003cbr>\n1 Tbsp lemon juice\u003cbr>\n1/2 cup peach nectar, mango juice or orange juice\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Cut peach meat off the pit and place in a blender along with all the other ingredients.\u003cbr>\n2. Blend to desired consistency\u003cbr>\n3. Pour mixture into popsicle molds.\u003cbr>\n4. Freeze until frozen through.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/creamsicle-with-peaches.jpg\" alt=\"creamsicle with peaches\" title=\"creamsicle with peaches\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-4486\">\u003c/p>\n\u003cp>\u003cstrong>Peach Creamsicles\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 6 ice pops\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 large peaches peeled\u003cbr>\n1/2 cup simple syrup\u003cbr>\n1/2 cup heavy cream, half and half, or whole milk\u003cbr>\n1 Tbsp lemon juice\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Cut peach meat off the pit and place in a blender along with all the other ingredients.\u003cbr>\n2. Blend to desired consistency\u003cbr>\n3. Pour mixture into popsicle molds.\u003cbr>\n4. Freeze until frozen through.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Although I like to peel my peaches before making ice pops and creamsicles, this step is optional. If you don't mind the peel, feel free to leave it in.\u003c/p>\n\u003cp>\u003cstrong>Simple Syrup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 3/4 to 1 cup syrup\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 cup white sugar\u003cbr>\n1/2 cup water\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Place sugar and water in a medium sauce pan\u003cbr>\n2. Bring mixture to a slow boil and stir until sugar dissolves.\u003cbr>\n3. Cool.\u003c/p>\n\n",
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"excerpt": "I love all summer fruits, but peaches are close to the top of my list of favorites. There's nothing tastier than eating a plump fresh peach, juices bursting. But after eating my fill of peaches, I crave more. I still want all that sweet and fragrant peachiness, but in another format. This is where peach pies and tarts come in, not to mention grilled peaches and peach jam. My new favorite peach recipe, however, may be the simplest of them all: peach ice pops and creamsicles.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/ice-pop-and-creamsicle.jpg\" alt=\"ice pop and creamsicle\" title=\"ice-pop-and-creamsicle\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-4481\">\u003cbr>\nI love all summer fruits, but peaches are close to the top of my list of favorites. There's nothing tastier than eating a plump fresh peach, juices bursting. But after eating my fill of peaches, I crave more. I still want all that sweet and fragrant peachiness, but in another format. This is where peach pies and tarts come in, not to mention grilled peaches and peach jam. My new favorite peach recipes, however, may be the simplest of them all: peach ice pops and creamsicles.\u003c/p>\n\u003cp>If you have a blender and some ice pop molds, making homemade peach ice pops and creamsicles is a breeze. And if you don't have ice pop molds, you can use short plastic cups and popsicle sticks. The only hard thing about making these frozen treats is waiting for them to freeze before you can eat them. \u003c/p>\n\u003cp>Preparing homemade fruit pops is also fun. My kids enjoy making them with me and, better yet, they love to eat them. So, instead of grabbing some high-fructose Big Sticks or Rocket Pops (although I must admit I do love both of those), my children are licking pops made of real peaches, with all of their vitamins and nutrients, and having a ball doing it. Best of all, they're not just fun and good for kids, they taste delicious.\u003c/p>\n\u003cp>As with anything homemade, you get to decide how the final product turns out. If you want popsicles with fruit chunks, just puree the fruit until you have a smoothly flowing texture that retains some small chunks of peach to bite into later. If you like smooth ice pops, puree the mixture until you get a velvety consistency. And, if you're in a tart and fruity mood (and who doesn't feel like that sometimes), you can make non-dairy ice pops, but if you're feeling a bit decadent and want a treat with more of an ice-cream flavor, the creamsicles really hit the spot.\u003c/p>\n\u003cp>As much as I love peaches, however, I don’t limit myself to using just this one fruit for homemade pops. Stone fruits -- such as nectarines, apricots and plums -- work well with the recipes below, but you could also try using raspberries, strawberries, blueberries, blackberries, or whatever you'd like. Just use a little less juice or heavy cream when using berries as they have a more water consistency.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So if you're looking for something to do with your summer fruit, I highly recommend making homemade fruit pops and creamsicles. They're easy and fun to make, and are a great way to indulge in a delicious, and low calorie, summer dessert. \u003c/p>\n\u003cp>Note: To remove the popsicle from the mold, just dip the mold into a cup of warm water for about ten seconds. The mold should then release the pop.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/pouring-mix-into-molds.jpg\" alt=\"pouring mix into molds\" title=\"pouring mix into molds\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-4482\">\u003c/p>\n\u003cp>\u003cstrong>Fresh Peach Ice Pops\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>6 ice pops\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 large peaches peeled\u003cbr>\n1/2 cup simple syrup\u003cbr>\n1 Tbsp lemon juice\u003cbr>\n1/2 cup peach nectar, mango juice or orange juice\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Cut peach meat off the pit and place in a blender along with all the other ingredients.\u003cbr>\n2. Blend to desired consistency\u003cbr>\n3. Pour mixture into popsicle molds.\u003cbr>\n4. Freeze until frozen through.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/creamsicle-with-peaches.jpg\" alt=\"creamsicle with peaches\" title=\"creamsicle with peaches\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-4486\">\u003c/p>\n\u003cp>\u003cstrong>Peach Creamsicles\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 6 ice pops\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 large peaches peeled\u003cbr>\n1/2 cup simple syrup\u003cbr>\n1/2 cup heavy cream, half and half, or whole milk\u003cbr>\n1 Tbsp lemon juice\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Cut peach meat off the pit and place in a blender along with all the other ingredients.\u003cbr>\n2. Blend to desired consistency\u003cbr>\n3. Pour mixture into popsicle molds.\u003cbr>\n4. Freeze until frozen through.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Although I like to peel my peaches before making ice pops and creamsicles, this step is optional. If you don't mind the peel, feel free to leave it in.\u003c/p>\n\u003cp>\u003cstrong>Simple Syrup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 3/4 to 1 cup syrup\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 cup white sugar\u003cbr>\n1/2 cup water\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Place sugar and water in a medium sauce pan\u003cbr>\n2. Bring mixture to a slow boil and stir until sugar dissolves.\u003cbr>\n3. Cool.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Kicking the Kids' Menu Habit",
"title": "Kicking the Kids' Menu Habit",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/fun-with-chow-fun.jpg\" alt=\"fun with chow fun\" title=\"fun-with-chow-fun\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-4294\">\u003c/p>\n\u003cp>I love to eat out. In addition to enjoying a vacation from cooking and doing the dishes, I get excited about trying new foods and discovering fresh ways to prepare old favorites. I was recently at Range where they had a cream of escarole soup. I've been eating escarole all my life but never thought to blend it with cream for a soup. What a great idea.\u003c/p>\n\u003cp>But eating out as a family is not always a satisfying experience, and can sometimes be downright stressful. In addition to the obvious issues of trying to enjoy a meal while a toddler sits on your lap and bangs a fork on your plate, there is the basic problem of small picky eaters raining on your dining parade. I've found that even the best little eaters can clam up, so to speak, when eating out. The child who enjoyed roasted pork with green beans the night before at home may insist she only likes grilled cheese when dining out. This can be frustrating, but you shouldn't lose hope as there are some great ways to help your children become adventurous eaters in restaurants.\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-full wp-image-4246\" title=\"childrens-menu\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/childrens-menu.jpg\" alt=\"childrens menu\" width=\"400\" height=\"420\">\u003c/p>\n\u003cp>It seems that the idea of the limited and inexpensive kid menu has been adopted by not only by the chains, but also small independent places and even some high-end restaurants. And although some of these places offer decent dining options for children, most kid menus are limited to chicken fingers, mac and cheese (from a box), grilled cheese, and frozen pizza. It's tempting to order one of these options when the price of an entrée is often two to three times more than that slice of kid pizza the boy at the next table is eating. So although my frugal side finds the price of these meals alluring, I try to resist. I am not advocating purchasing $20 entrées for your kids (unless you don't mind paying that much and your kids will eat them). Rather I suggest exploring some other ways to get your children to eat \"real\" food when dining out.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg class=\"size-full wp-image-4239 aligncenter\" title=\"chicken-fingers\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/chicken-fingers.jpg\" alt=\"chicken fingers\" width=\"400\" height=\"301\">\u003c/p>\n\u003cp>As with \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/02/28/tips-for-getting-your-kids-to-love-vegetables/\">getting your kids to eat vegetables\u003c/a>, helping your children to become adventurous diners takes a little work, but is really worth the trouble. Here are some things I have done in the past that have worked well for my family. If you have your own tips, please let me know about them as I'm always looking for good ideas.\u003c/p>\n\u003cp>1. Try a neighborhood family-friendly restaurant for your child's first (and second) venture away from the kids' menu. Italian, Mexican, and Chinese restaurants are great places to begin. If in a Chinese restaurant, start with the chow mein or chow fun. Your kids will most likely enjoy the familiarity of eating egg noodles, while also getting to try different sauces and flavors. Mexican places have a variety of kid-friendly bean, chicken and cheese dishes, and Italian restaurants have, of course, pizzas and pastas (although of a much higher caliber than what you usually get off a kids' menu) in addition to everything else.\u003c/p>\n\u003cp>2. Make an effort to try something new yourself and tell your kids about it. Too often kids feel they are in the spotlight, having to try new things while we sit and watch them. So take your own culinary leap and tell your kids what you think about it.\u003c/p>\n\u003cp>3. If you're on a budget (and who isn't?) and are forced to choose between the cheaper kids fare or an expensive adult menu, ask your server if you can order the kid's pasta but with some vegetables mixed in. Most restaurants are happy to oblige and this will give your child some other flavors to try while keeping the dining bill under control.\u003c/p>\n\u003cp>4. If your child is interested in trying something new, but is concerned about a topping or sauce that comes with it, ask for the questionable item to be placed on the side. Your child can then try the sauce or topping on his own terms.\u003c/p>\n\u003cp>5. Help your child make her own decisions. Look over the menu with her and discuss realistic options. Too often, kids' menus are printed onto coloring sheets, which are then set before your children and immediately colored over. This means they often don't even have the opportunity to explore the bigger menu. To give your children more choices, show them the main menu and see if there's anything on it that interests them. They don't have to be able to read to discuss what sounds good.\u003c/p>\n\u003cp>6. Let your child help you choose your own entrée and then share it with him. Often entrées are enormous and can easily be shared with a child. And, even if the entrées aren't large where you're dining, you can usually get a salad or appetizer to help fill you up. Give your child two or three choices and then ask for a second plate so you can divvy up the dinner. You can then discuss what you both think about the meal as you eat it together.\u003c/p>\n\u003cp>7. Try going to a restaurant where your children can see the prepared food and pick it out themselves. Dim sum is a great way to do this as most kids think it's fun to choose plates from the carts brought around to each table. My kids also love sitting at the bar in sushi restaurants. They like to point at the sea weed, fish eggs, and cooked fish (I don't allow them to eat raw fish), and then order themselves.\u003c/p>\n\u003cp>8. Let your child talk to the server. If he has questions about a dish, let him do the asking. If he is curious about something, let him speak up. Too often we try to speak for our kids and then get it wrong. This also helps teach your children that they have a voice when it comes to food -- and, more importantly, life -- which can help them feel empowered to make their own choices.\u003c/p>\n\u003cp>9. Let your kids try something exotic when eating out. This can range from encouraging them to use chop sticks to taking them to an Ethiopian restaurant where they get to eat with their hands. Most kids will be so focused on how they're eating the food that they won't be as nervous about what they're eating.\u003c/p>\n\u003cp>10. Try to eat on the earlier side. Your kids will most likely be more alert and happier, you'll have an emptier restaurant to dine in, and you'll probably get a better table and service too.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>11. Have fun with your kids. If you're going to be stressed out taking them to a certain restaurant, choose another place. A family night out should be fun for both the parents and the kids.\u003c/p>\n\n",
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"excerpt": "It seems that the idea of the limited and inexpensive kid menu has been adopted by not only by the chains, but also small independent places and even some high-end restaurants. And although some of these places offer decent dining options for children, most kid menus are limited to chicken fingers, mac and cheese (from a box), grilled cheese, and frozen pizza. It's tempting to order one of these options when the price of an entrée is often two to three times more than that slice of kid pizza the boy at the next table is eating. As tempting as it may be to just order a couple of kid plates for my daughters, however, I try to resist. I am not advocating purchasing $20 entrées for your kids (unless you don't mind paying that much and your kids will eat them). Rather I suggest exploring some other ways to get your children to eat \"real\" food when dining out. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/fun-with-chow-fun.jpg\" alt=\"fun with chow fun\" title=\"fun-with-chow-fun\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-4294\">\u003c/p>\n\u003cp>I love to eat out. In addition to enjoying a vacation from cooking and doing the dishes, I get excited about trying new foods and discovering fresh ways to prepare old favorites. I was recently at Range where they had a cream of escarole soup. I've been eating escarole all my life but never thought to blend it with cream for a soup. What a great idea.\u003c/p>\n\u003cp>But eating out as a family is not always a satisfying experience, and can sometimes be downright stressful. In addition to the obvious issues of trying to enjoy a meal while a toddler sits on your lap and bangs a fork on your plate, there is the basic problem of small picky eaters raining on your dining parade. I've found that even the best little eaters can clam up, so to speak, when eating out. The child who enjoyed roasted pork with green beans the night before at home may insist she only likes grilled cheese when dining out. This can be frustrating, but you shouldn't lose hope as there are some great ways to help your children become adventurous eaters in restaurants.\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-full wp-image-4246\" title=\"childrens-menu\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/childrens-menu.jpg\" alt=\"childrens menu\" width=\"400\" height=\"420\">\u003c/p>\n\u003cp>It seems that the idea of the limited and inexpensive kid menu has been adopted by not only by the chains, but also small independent places and even some high-end restaurants. And although some of these places offer decent dining options for children, most kid menus are limited to chicken fingers, mac and cheese (from a box), grilled cheese, and frozen pizza. It's tempting to order one of these options when the price of an entrée is often two to three times more than that slice of kid pizza the boy at the next table is eating. So although my frugal side finds the price of these meals alluring, I try to resist. I am not advocating purchasing $20 entrées for your kids (unless you don't mind paying that much and your kids will eat them). Rather I suggest exploring some other ways to get your children to eat \"real\" food when dining out.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg class=\"size-full wp-image-4239 aligncenter\" title=\"chicken-fingers\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/chicken-fingers.jpg\" alt=\"chicken fingers\" width=\"400\" height=\"301\">\u003c/p>\n\u003cp>As with \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/02/28/tips-for-getting-your-kids-to-love-vegetables/\">getting your kids to eat vegetables\u003c/a>, helping your children to become adventurous diners takes a little work, but is really worth the trouble. Here are some things I have done in the past that have worked well for my family. If you have your own tips, please let me know about them as I'm always looking for good ideas.\u003c/p>\n\u003cp>1. Try a neighborhood family-friendly restaurant for your child's first (and second) venture away from the kids' menu. Italian, Mexican, and Chinese restaurants are great places to begin. If in a Chinese restaurant, start with the chow mein or chow fun. Your kids will most likely enjoy the familiarity of eating egg noodles, while also getting to try different sauces and flavors. Mexican places have a variety of kid-friendly bean, chicken and cheese dishes, and Italian restaurants have, of course, pizzas and pastas (although of a much higher caliber than what you usually get off a kids' menu) in addition to everything else.\u003c/p>\n\u003cp>2. Make an effort to try something new yourself and tell your kids about it. Too often kids feel they are in the spotlight, having to try new things while we sit and watch them. So take your own culinary leap and tell your kids what you think about it.\u003c/p>\n\u003cp>3. If you're on a budget (and who isn't?) and are forced to choose between the cheaper kids fare or an expensive adult menu, ask your server if you can order the kid's pasta but with some vegetables mixed in. Most restaurants are happy to oblige and this will give your child some other flavors to try while keeping the dining bill under control.\u003c/p>\n\u003cp>4. If your child is interested in trying something new, but is concerned about a topping or sauce that comes with it, ask for the questionable item to be placed on the side. Your child can then try the sauce or topping on his own terms.\u003c/p>\n\u003cp>5. Help your child make her own decisions. Look over the menu with her and discuss realistic options. Too often, kids' menus are printed onto coloring sheets, which are then set before your children and immediately colored over. This means they often don't even have the opportunity to explore the bigger menu. To give your children more choices, show them the main menu and see if there's anything on it that interests them. They don't have to be able to read to discuss what sounds good.\u003c/p>\n\u003cp>6. Let your child help you choose your own entrée and then share it with him. Often entrées are enormous and can easily be shared with a child. And, even if the entrées aren't large where you're dining, you can usually get a salad or appetizer to help fill you up. Give your child two or three choices and then ask for a second plate so you can divvy up the dinner. You can then discuss what you both think about the meal as you eat it together.\u003c/p>\n\u003cp>7. Try going to a restaurant where your children can see the prepared food and pick it out themselves. Dim sum is a great way to do this as most kids think it's fun to choose plates from the carts brought around to each table. My kids also love sitting at the bar in sushi restaurants. They like to point at the sea weed, fish eggs, and cooked fish (I don't allow them to eat raw fish), and then order themselves.\u003c/p>\n\u003cp>8. Let your child talk to the server. If he has questions about a dish, let him do the asking. If he is curious about something, let him speak up. Too often we try to speak for our kids and then get it wrong. This also helps teach your children that they have a voice when it comes to food -- and, more importantly, life -- which can help them feel empowered to make their own choices.\u003c/p>\n\u003cp>9. Let your kids try something exotic when eating out. This can range from encouraging them to use chop sticks to taking them to an Ethiopian restaurant where they get to eat with their hands. Most kids will be so focused on how they're eating the food that they won't be as nervous about what they're eating.\u003c/p>\n\u003cp>10. Try to eat on the earlier side. Your kids will most likely be more alert and happier, you'll have an emptier restaurant to dine in, and you'll probably get a better table and service too.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>11. Have fun with your kids. If you're going to be stressed out taking them to a certain restaurant, choose another place. A family night out should be fun for both the parents and the kids.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/09-05-30_0621.jpg\" alt=\"Post-game breakfast at the Bake and Broil.\" title=\"Post-game breakfast at the Bake and Broil.\" width=\"400\" height=\"400\" class=\"alignleft size-full wp-image-4205\">I have been in Southern California for about a week. I am here for some work obligations, and also to \"babysit\" two boys. The boys are 11 and 14, and they are like little brothers to me. I've known them since they were born, and we all truly enjoy hanging out together. I convinced Jack, the oldest, that my name was \"Cool Jen\" when I was a baby, and the name has stuck. Even as young men, they still introduce me to their friends as Cool Jen.\u003c/p>\n\u003cp>Of course, someone local could have watched them while their parents were gone for a couple weeks, but I cherish spending big chunks of time with the boys by themselves. It gives me an opportunity to check in with them, and to do random things with them that their parents don't have time to do. When they are on a normal schedule, it involves two incredibly busy working parents and a lot of sports. But when I'm with them, I usually have time to drive them around Southern California following a spotlight to the end (which was, disappointingly, the grand opening of a lame Chinese take-out), and take them bowling, and do all manner of activities.\u003c/p>\n\u003cp>What does this all have to do with food?\u003c/p>\n\u003cp>I think that Jack and Mark's parents will readily admit that I am more adventurous than them when it comes to food. They feed the kids well, but it's often the same sorts of food all the time. I think that their eating habits are much in line with most Americans. The boys have no complaints and it works well for the parents. But opening their eyes to my way of eating is one of the ways that I really can influence them.\u003c/p>\n\u003cp>I remembered this week, though, that it's tiny little things that make a huge difference to them and that I don't have to take them to an authentic Chinese banquet, or to my favorite izakaya, or do much more than make a roast chicken in order for them to them stop and think about their food, and what they like and what they don't. They notice the way that I live my food life and are curious about it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>\"What kind of coffee are you drinking, Cool Jen? I know you don't drink Starbucks so where do you buy it?\"\u003c/b>\u003c/p>\n\u003cp>Jack asked me this very astute question a couple days ago and we talked about local coffee makers and what I choose when I'm in Long Beach. I had brought home a latte from \u003ca href=\"http://www.daily-grind.com/\">The Daily Grind,\u003c/a> which is a cute little coffee chain in the area. \u003c/p>\n\u003cp>\u003cb>\"Where would the chicken's head be?\"\u003c/b>\u003c/p>\n\u003cp>I was quickly making a roast chicken the other night when Mark sidled up to me to see what I was doing. I was manhandling the raw chicken and plopping it into a pan after rinsing it. We had a quick chicken anatomy lesson, and he walked off to watch \u003ci>The George Lopez Show\u003c/i>.\u003c/p>\n\u003cp>\u003cb>\"Remember that purple cauliflower?\"\u003c/b>\u003c/p>\n\u003cp>I was running to the Sunday Long Beach farmers market, and neither of the boys wanted to go with me. I didn't push it, and they both went off to ride their bikes with friends. As I was leaving, though, Jack reminded me about a purple cauliflower we had seen at the market together about two years ago. I remember Jack sulking around the farmers market because I made him go with me. He remembered the cool purple cauliflower.\u003c/p>\n\u003cp>There have been some failures this week, too. I took the boys to \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/03/20/philippe-the-original-los-angeles/\">Phillipe's\u003c/a> on Sunday for French Dip sandwiches -- they were annoyed, and I was cranky. I snapped at Mark when he declared my bright purple pickled egg \"weird.\" They wanted their sandwiches completely dry, and we may as well have been at any sandwich shop in America. But maybe they'll remember it differently.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This post is a reminder to myself, really, that kids do best learning from example and that it can be the smallest things that make a huge difference to the way that they perceive food. \u003c/p>\n\n",
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"excerpt": "I have been in Southern California for about a week. I am here for some work obligations, and also to \"babysit\" two boys. The boys are 11 and 14, and they are like little brothers to me. I've known them since they were born, and we all truly enjoy hanging out together. I convinced Jack, the oldest, that my name was \"Cool Jen\" when I was a baby, and the name has stuck. Even as young men, they still introduce me to their friends as Cool Jen.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/09-05-30_0621.jpg\" alt=\"Post-game breakfast at the Bake and Broil.\" title=\"Post-game breakfast at the Bake and Broil.\" width=\"400\" height=\"400\" class=\"alignleft size-full wp-image-4205\">I have been in Southern California for about a week. I am here for some work obligations, and also to \"babysit\" two boys. The boys are 11 and 14, and they are like little brothers to me. I've known them since they were born, and we all truly enjoy hanging out together. I convinced Jack, the oldest, that my name was \"Cool Jen\" when I was a baby, and the name has stuck. Even as young men, they still introduce me to their friends as Cool Jen.\u003c/p>\n\u003cp>Of course, someone local could have watched them while their parents were gone for a couple weeks, but I cherish spending big chunks of time with the boys by themselves. It gives me an opportunity to check in with them, and to do random things with them that their parents don't have time to do. When they are on a normal schedule, it involves two incredibly busy working parents and a lot of sports. But when I'm with them, I usually have time to drive them around Southern California following a spotlight to the end (which was, disappointingly, the grand opening of a lame Chinese take-out), and take them bowling, and do all manner of activities.\u003c/p>\n\u003cp>What does this all have to do with food?\u003c/p>\n\u003cp>I think that Jack and Mark's parents will readily admit that I am more adventurous than them when it comes to food. They feed the kids well, but it's often the same sorts of food all the time. I think that their eating habits are much in line with most Americans. The boys have no complaints and it works well for the parents. But opening their eyes to my way of eating is one of the ways that I really can influence them.\u003c/p>\n\u003cp>I remembered this week, though, that it's tiny little things that make a huge difference to them and that I don't have to take them to an authentic Chinese banquet, or to my favorite izakaya, or do much more than make a roast chicken in order for them to them stop and think about their food, and what they like and what they don't. They notice the way that I live my food life and are curious about it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>\"What kind of coffee are you drinking, Cool Jen? I know you don't drink Starbucks so where do you buy it?\"\u003c/b>\u003c/p>\n\u003cp>Jack asked me this very astute question a couple days ago and we talked about local coffee makers and what I choose when I'm in Long Beach. I had brought home a latte from \u003ca href=\"http://www.daily-grind.com/\">The Daily Grind,\u003c/a> which is a cute little coffee chain in the area. \u003c/p>\n\u003cp>\u003cb>\"Where would the chicken's head be?\"\u003c/b>\u003c/p>\n\u003cp>I was quickly making a roast chicken the other night when Mark sidled up to me to see what I was doing. I was manhandling the raw chicken and plopping it into a pan after rinsing it. We had a quick chicken anatomy lesson, and he walked off to watch \u003ci>The George Lopez Show\u003c/i>.\u003c/p>\n\u003cp>\u003cb>\"Remember that purple cauliflower?\"\u003c/b>\u003c/p>\n\u003cp>I was running to the Sunday Long Beach farmers market, and neither of the boys wanted to go with me. I didn't push it, and they both went off to ride their bikes with friends. As I was leaving, though, Jack reminded me about a purple cauliflower we had seen at the market together about two years ago. I remember Jack sulking around the farmers market because I made him go with me. He remembered the cool purple cauliflower.\u003c/p>\n\u003cp>There have been some failures this week, too. I took the boys to \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/03/20/philippe-the-original-los-angeles/\">Phillipe's\u003c/a> on Sunday for French Dip sandwiches -- they were annoyed, and I was cranky. I snapped at Mark when he declared my bright purple pickled egg \"weird.\" They wanted their sandwiches completely dry, and we may as well have been at any sandwich shop in America. But maybe they'll remember it differently.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This post is a reminder to myself, really, that kids do best learning from example and that it can be the smallest things that make a huge difference to the way that they perceive food. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0848732634/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/familymeals300.jpg\" alt=\"Williams-Sonoma Family Meals: Creating Traditions in the Kitchen\" title=\"Williams-Sonoma Family Meals: Creating Traditions in the Kitchen\" width=\"300\" height=\"382\" class=\"alignleft size-full wp-image-3727\">\u003c/a>My mother never wanted to be taken out on Mother's Day. \"Don't you dare,\" she'd say, half-joking but half-serious. Mostly, she disliked the obligatory part of it, the thought of being surrounded by, as she said, \"all those people who probably never talk to each other the rest of the year, having to be nice to the old bat because it's her day.\" Not us, of course, but still she had no interest in getting hauled out for overpriced mimosas and underdone eggs Benedict. \u003c/p>\n\u003cp>What she did like was a homemade breakfast, wobbled up the stairs as soon as the oldest of her three girls was able to carry a tray. We didn't make anything particularly fancy, but just putting together eggs, toast, and coffee can be a challenge when you're four, seven and eight, even with Dad on deck. Partly, I think, she enjoyed the simple luxury of a morning off, but it also reassured her that we'd picked up the basics of what she did to feed us, day in and day out. \u003c/p>\n\u003cp>As she attests in her lavishly illustrated and user-friendly new book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0848732634/kqedorg-20\">Williams-Sonoma Family Meals: Creating Traditions in the Kitchen\u003c/a>, cookbook author and former PlumpJack Cafe chef Maria Helm Sinskey feels the same way. Kids should know where their food comes from, whether it means picking out carrots at the market or helping Dad fry shrimp. \u003c/p>\n\u003cp>This isn't a kids' cookbook; instead, it's a cooking-together kind of book, full of dishes and menus that a whole family can make and enjoy together. \u003c/p>\n\u003cp>Helm Sinskey, her husband (acclaimed organic winemaker \u003ca href=\"http://www.robertsinskey.com\">Robert Sinskey\u003c/a>) and their two girls are adorable, the styling is charming, the recipes look both tasty and accessible, and alright, I'll admit it: by page 50, I was envious (those chickens! that lavender! those sweet dirty carrots!), and by page 260, I was downright suspicious. Who were these preternaturally well-behaved children daintily cutting out star shapes from their very own homemade marshmallows? As they frolic in the meadows around the Sinskeys' gorgeous wine-country house while stuffing handfuls of fresh vegetables into their mouths and saying things like \"Mommy, you make the best vanilla ice cream ever!\" the whole package can seem almost too rustically perfect. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/fm_day14c040_adj.jpg\" alt=\"Maria Helm Sinskey and daughter\" title=\"Maria Helm Sinskey and daughter\" width=\"267\" height=\"400\" class=\"alignleft size-full wp-image-3701\">\u003c/p>\n\u003cp>Then again, it's a Williams-Sonoma book, not real life. And dinner with the Sinskeys sure looks like fun. In a time when some kids live on juice boxes and Cheerios, and other parents treat a single cupcake like a gateway drug to a lifetime sugar binge, Helm Sinskey's approach is refreshingly down to earth. \u003c/p>\n\u003cp>Her family seems to make the most of that old standby, the varied and balanced diet. Fresh fruits and vegetables are treated as a joy and a treat, not like pills that have to be gooped with brownie batter before they'll go down. As a smart mom and chef, she advocates for sustainable, responsible eating, providing helpful lists of recommended seafood, for example, or the differences between grass- and grain-fed beef. But she also doesn't flinch from serving reasonable amounts of butter, cream, steak, and yes, marshmallows. She can wax rhapsodic about red lentils and yellow split peas while also giving step-by-step instructions for making your own bacon.\u003c/p>\n\u003cp> In fact, the rainy-day projects interspersed throughout the book, like rolling pasta and pizza dough, simmering chicken stock, and making homemade jam and ricotta cheese, really make this two books in one. \u003c/p>\n\u003cp>The everyday recipes are good enough for company but generally simple enough to get on the table for a family meal, especially if some little hands help shell the peas, shuck the corn, or peel the shrimp. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The projects are part science (how does yeast grow? why does milk curdle?) part kitchen technique, and part educational messy fun. Who needs a Game Boy when you can be making real, honest-to-Pete home-cured bacon? OK, that last one might take a little convincing. But a kid who can make her own bacon is a kid well-prepared for adulthood. Thank Maria Helm Sinskey for that. \u003c/p>\n\n",
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"excerpt": "\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0848732634/kqedorg-20\">Family Meals: Creating Traditions in the Kitchen\u003c/a> author and chef Maria Helm Sinskey, her husband (acclaimed organic winemaker\u003ca href=\"http://www.robertsinskey.com\">Robert Sinskey\u003c/a>) and their two girls are adorable, the styling is charming, the recipes look both tasty and accessible, and alright, I'll admit it: by page 50, I was envious (those chickens! that lavender! those sweet dirty carrots!), and by page 260, I was downright suspicious.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0848732634/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/familymeals300.jpg\" alt=\"Williams-Sonoma Family Meals: Creating Traditions in the Kitchen\" title=\"Williams-Sonoma Family Meals: Creating Traditions in the Kitchen\" width=\"300\" height=\"382\" class=\"alignleft size-full wp-image-3727\">\u003c/a>My mother never wanted to be taken out on Mother's Day. \"Don't you dare,\" she'd say, half-joking but half-serious. Mostly, she disliked the obligatory part of it, the thought of being surrounded by, as she said, \"all those people who probably never talk to each other the rest of the year, having to be nice to the old bat because it's her day.\" Not us, of course, but still she had no interest in getting hauled out for overpriced mimosas and underdone eggs Benedict. \u003c/p>\n\u003cp>What she did like was a homemade breakfast, wobbled up the stairs as soon as the oldest of her three girls was able to carry a tray. We didn't make anything particularly fancy, but just putting together eggs, toast, and coffee can be a challenge when you're four, seven and eight, even with Dad on deck. Partly, I think, she enjoyed the simple luxury of a morning off, but it also reassured her that we'd picked up the basics of what she did to feed us, day in and day out. \u003c/p>\n\u003cp>As she attests in her lavishly illustrated and user-friendly new book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0848732634/kqedorg-20\">Williams-Sonoma Family Meals: Creating Traditions in the Kitchen\u003c/a>, cookbook author and former PlumpJack Cafe chef Maria Helm Sinskey feels the same way. Kids should know where their food comes from, whether it means picking out carrots at the market or helping Dad fry shrimp. \u003c/p>\n\u003cp>This isn't a kids' cookbook; instead, it's a cooking-together kind of book, full of dishes and menus that a whole family can make and enjoy together. \u003c/p>\n\u003cp>Helm Sinskey, her husband (acclaimed organic winemaker \u003ca href=\"http://www.robertsinskey.com\">Robert Sinskey\u003c/a>) and their two girls are adorable, the styling is charming, the recipes look both tasty and accessible, and alright, I'll admit it: by page 50, I was envious (those chickens! that lavender! those sweet dirty carrots!), and by page 260, I was downright suspicious. Who were these preternaturally well-behaved children daintily cutting out star shapes from their very own homemade marshmallows? As they frolic in the meadows around the Sinskeys' gorgeous wine-country house while stuffing handfuls of fresh vegetables into their mouths and saying things like \"Mommy, you make the best vanilla ice cream ever!\" the whole package can seem almost too rustically perfect. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/fm_day14c040_adj.jpg\" alt=\"Maria Helm Sinskey and daughter\" title=\"Maria Helm Sinskey and daughter\" width=\"267\" height=\"400\" class=\"alignleft size-full wp-image-3701\">\u003c/p>\n\u003cp>Then again, it's a Williams-Sonoma book, not real life. And dinner with the Sinskeys sure looks like fun. In a time when some kids live on juice boxes and Cheerios, and other parents treat a single cupcake like a gateway drug to a lifetime sugar binge, Helm Sinskey's approach is refreshingly down to earth. \u003c/p>\n\u003cp>Her family seems to make the most of that old standby, the varied and balanced diet. Fresh fruits and vegetables are treated as a joy and a treat, not like pills that have to be gooped with brownie batter before they'll go down. As a smart mom and chef, she advocates for sustainable, responsible eating, providing helpful lists of recommended seafood, for example, or the differences between grass- and grain-fed beef. But she also doesn't flinch from serving reasonable amounts of butter, cream, steak, and yes, marshmallows. She can wax rhapsodic about red lentils and yellow split peas while also giving step-by-step instructions for making your own bacon.\u003c/p>\n\u003cp> In fact, the rainy-day projects interspersed throughout the book, like rolling pasta and pizza dough, simmering chicken stock, and making homemade jam and ricotta cheese, really make this two books in one. \u003c/p>\n\u003cp>The everyday recipes are good enough for company but generally simple enough to get on the table for a family meal, especially if some little hands help shell the peas, shuck the corn, or peel the shrimp. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The projects are part science (how does yeast grow? why does milk curdle?) part kitchen technique, and part educational messy fun. Who needs a Game Boy when you can be making real, honest-to-Pete home-cured bacon? OK, that last one might take a little convincing. But a kid who can make her own bacon is a kid well-prepared for adulthood. Thank Maria Helm Sinskey for that. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cem>\u003cstrong>Note:\u003c/strong> Don't read this if you find \u003ca href=\"http://ww2.kqed.org/bayareabites/author/meghan-laslocky/\">my other posts \u003c/a>disgusting or offensive. Move along now. I mean it.\u003c/em>\u003c/p>\n\u003cp>I suspect that our doula saw my stash of pop tarts on top of the refrigerator. That would explain her hesitant tone when she called me after I had called her, hysterical, three weeks before my baby was due. Some women get post-partum depression; in my case, I had a whopper case of \u003cem>pre\u003c/em>-partum depression, which, needless to say, did not bode well the post part of the partum. \u003c/p>\n\u003cp>“Um, Meghan, I know this might really not be your style, but maybe you'd like to think about something that I've read can help fend off post-partum,” she said. \u003c/p>\n\u003cp>“Anything, anything!” I would have freebased free range koala turds at that point if it meant I would okay after the birth. \u003c/p>\n\u003cp>“You could have your placenta, uh, \u003cem>processed\u003c/em>,” she said. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Processed?”\u003c/p>\n\u003cp>“Some studies have shown that consuming your placenta after the birth can prevent post-partum depression. And I know someone who can process it for you. Into pills.”\u003c/p>\n\u003cp>Pills, eh? Well now, I’m a fan of pills! And it’s not like I was a complete stranger to the notion of consuming placenta. In Thailand, one of my Thai friend’s favorite soups was made with buffalo placenta, and I’d certainly heard about women consuming their placentas in smoothies, omelets, etc. I did take birth classes in Berkeley, after all. (If you don’t believe me, there’s this thing called Google...)\u003c/p>\n\u003cp>\u003cem>Fast forward a couple of weeks...\u003c/em>\u003c/p>\n\u003cp>I’ve just pushed out my kid. He’s across the room, getting meconium vacuumed off his schnozz, and the placenta (His? Mine? Ours?) is on its way. \u003c/p>\n\u003cp>“It’s in our birth plan to save the placenta, right? Save the placenta?” I called to the intern, who was busy between my legs. (A situation which can’t help but call to mind the \u003ca href=\"http://www.hulu.com/watch/3523/saturday-night-live-the-french-chef\">classic Saturday Night Live skit with Dan Ackroyd playing Julia Child saving the chicken livers\u003c/a>. \u003c/p>\n\u003cp> “Yep, we’ll save it, don’t worry. It will be in the fridge down the hall.” \u003c/p>\n\u003cp>Ah, really! In the fridge down the hall along with the Odwalla smoothies we have stocked there...and every other maternity ward mother’s snacks, too. Nice...\u003c/p>\n\u003cp>\u003cem>Fast forward two days...\u003c/em>\u003c/p>\n\u003cp>Our newborn son is strapped into his car seat, and we’re headed home at three miles an hour. \u003c/p>\n\u003cp>“Shit, we forgot the placenta.” \u003c/p>\n\u003cp>Well, suffice it to say that much as we wanted our placenta, we weren’t really in the mood to turn back at three miles an hour. So, we called the hospital. \u003c/p>\n\u003cp>“Save our placenta! Please! Don’t throw it out! It’s in a Tupperware container in the fridge! Put a post-it on it that says, ‘Urgently needed placenta! DO NOT THROW AWAY!’”\u003c/p>\n\u003cp>Next phone call: the doula (not ours) whom we’d hired, for $250, to prepare our placenta. Bless her little organic soul, she agreed to go pick it up herself. (I had visions of our placenta, aging in its Tupperware, ready for a Manager’s Special markdown.)\u003c/p>\n\u003cp>Next phone call: back to the hospital. “Can you release our placenta to someone who isn’t us? Yes? GREAT!”\u003c/p>\n\u003cp>\u003cem>Fast forward another two days...\u003c/em>\u003c/p>\n\u003cp>Post-partum depression has not, as of yet, struck. But I’m jonesing for my placenta pills, man. Big time. Because surely if I don’t get them THIS INSTANT my son will wind up in juvi hall in 15 years.\u003c/p>\n\u003cp>Panicked phone call to the placenta preparer: “Don’t worry,” she told me. “It’s all done. I’ll bring it over this afternoon.”\u003c/p>\n\u003cp>And voila: \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/placenta-pills.jpg\" alt=\"placenta pills\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-3118\">\u003c/p>\n\u003cp>129 pills of pure Laslocky placenta, steamed lightly with ginger, jalepeno and lemon, sliced thinly and dried in a dehydrator, then ground into a powder and put into capsules.\u003c/p>\n\u003cp>The label reads: “Placenta medicine. Dosage: Up to 2 caps 3x a day for 2 weeks postpartum. Take for immunity, menopause, and to augment the Chi and nourish the blood. Also for rites of passage: teething, walking, school, times of growth and separation.”\u003c/p>\n\u003cp>I could rub some powdered placenta on my boy’s gums, the preparer said, if I thought he’d ever lost his way.\u003c/p>\n\u003cp>Our placenta, she added, was a particularly beautiful one -- so beautiful she dried some of the amniotic sack that was attached to it. Here it is: \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/placenta-whole.jpg\" alt=\"whole placenta\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-3119\">\u003c/p>\n\u003cp>Oh, and this? \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/umbilical-cord.jpg\" alt=\"umbilical cord\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-3117\">\u003cbr>\nThis is a bit of the membrane and the umbilical cord. The umbilical cord, some say, makes a great teething ring.\u003c/p>\n\u003cp>\u003cem>Fast forward another two days...\u003c/em>\u003c/p>\n\u003cp>You know how fish oil pills make you burp? There I was, dutifully downing two capsules three times a day, burping up placenta like there’s no tomorrow. And it was NOT pleasant. Gag-inducing belches, and no matter how I consumed them -- with milk, with a sandwich, with an entire loaf of bread -- there it was: the unmistakable piquant flavor of placenta.\u003c/p>\n\u003cp>My neighbor sniffed the jar. “Hmm. Smells like mushrooms,” she said, oh so helpfully. \u003c/p>\n\u003cp>Mushrooms STUFFED WITH PLACENTA, that is. \u003c/p>\n\u003cp>\u003cem>Fast forward four months...\u003c/em>\u003c/p>\n\u003cp>Okay, so I cut back and took just one pill a day for...a day. The jar of pills sits in my cupboard, nestled with the honey and my great-grandmother’s circa 1915 Noritake soup bowls. \u003c/p>\n\u003cp>I’m not inclined to take it -- fortunately I did not get post-partum depression -- but I’m glad it’s there, and the truth is that when I give the open jar a good whiff now, it doesn’t smell nearly as horrible. It smells more of ginger now than it does of placenta. There’s something really sweet about having it, and I’m not saying that with snark. Plus it’s always good to have options: Early onset of menopause could be right around the corner, and my boy will be teething any day now.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And I do have delightful visions of sending him off to college, rubbing the contents of the 129th pill into his gums. \"Don't forget who's your mommy, baby.\"\u003c/p>\n\n",
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"excerpt": "\u003cem>\u003cstrong>Note:\u003c/strong> Don't read this if you find my other posts disgusting or offensive. Move along now. I mean it.\u003c/em>\r\nSome women get post-partum depression; in my case, I had a whopper case of \u003cem>pre\u003c/em>-partum depression, which, needless to say, did not bode well the post part of the partum. \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003cstrong>Note:\u003c/strong> Don't read this if you find \u003ca href=\"http://ww2.kqed.org/bayareabites/author/meghan-laslocky/\">my other posts \u003c/a>disgusting or offensive. Move along now. I mean it.\u003c/em>\u003c/p>\n\u003cp>I suspect that our doula saw my stash of pop tarts on top of the refrigerator. That would explain her hesitant tone when she called me after I had called her, hysterical, three weeks before my baby was due. Some women get post-partum depression; in my case, I had a whopper case of \u003cem>pre\u003c/em>-partum depression, which, needless to say, did not bode well the post part of the partum. \u003c/p>\n\u003cp>“Um, Meghan, I know this might really not be your style, but maybe you'd like to think about something that I've read can help fend off post-partum,” she said. \u003c/p>\n\u003cp>“Anything, anything!” I would have freebased free range koala turds at that point if it meant I would okay after the birth. \u003c/p>\n\u003cp>“You could have your placenta, uh, \u003cem>processed\u003c/em>,” she said. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Processed?”\u003c/p>\n\u003cp>“Some studies have shown that consuming your placenta after the birth can prevent post-partum depression. And I know someone who can process it for you. Into pills.”\u003c/p>\n\u003cp>Pills, eh? Well now, I’m a fan of pills! And it’s not like I was a complete stranger to the notion of consuming placenta. In Thailand, one of my Thai friend’s favorite soups was made with buffalo placenta, and I’d certainly heard about women consuming their placentas in smoothies, omelets, etc. I did take birth classes in Berkeley, after all. (If you don’t believe me, there’s this thing called Google...)\u003c/p>\n\u003cp>\u003cem>Fast forward a couple of weeks...\u003c/em>\u003c/p>\n\u003cp>I’ve just pushed out my kid. He’s across the room, getting meconium vacuumed off his schnozz, and the placenta (His? Mine? Ours?) is on its way. \u003c/p>\n\u003cp>“It’s in our birth plan to save the placenta, right? Save the placenta?” I called to the intern, who was busy between my legs. (A situation which can’t help but call to mind the \u003ca href=\"http://www.hulu.com/watch/3523/saturday-night-live-the-french-chef\">classic Saturday Night Live skit with Dan Ackroyd playing Julia Child saving the chicken livers\u003c/a>. \u003c/p>\n\u003cp> “Yep, we’ll save it, don’t worry. It will be in the fridge down the hall.” \u003c/p>\n\u003cp>Ah, really! In the fridge down the hall along with the Odwalla smoothies we have stocked there...and every other maternity ward mother’s snacks, too. Nice...\u003c/p>\n\u003cp>\u003cem>Fast forward two days...\u003c/em>\u003c/p>\n\u003cp>Our newborn son is strapped into his car seat, and we’re headed home at three miles an hour. \u003c/p>\n\u003cp>“Shit, we forgot the placenta.” \u003c/p>\n\u003cp>Well, suffice it to say that much as we wanted our placenta, we weren’t really in the mood to turn back at three miles an hour. So, we called the hospital. \u003c/p>\n\u003cp>“Save our placenta! Please! Don’t throw it out! It’s in a Tupperware container in the fridge! Put a post-it on it that says, ‘Urgently needed placenta! DO NOT THROW AWAY!’”\u003c/p>\n\u003cp>Next phone call: the doula (not ours) whom we’d hired, for $250, to prepare our placenta. Bless her little organic soul, she agreed to go pick it up herself. (I had visions of our placenta, aging in its Tupperware, ready for a Manager’s Special markdown.)\u003c/p>\n\u003cp>Next phone call: back to the hospital. “Can you release our placenta to someone who isn’t us? Yes? GREAT!”\u003c/p>\n\u003cp>\u003cem>Fast forward another two days...\u003c/em>\u003c/p>\n\u003cp>Post-partum depression has not, as of yet, struck. But I’m jonesing for my placenta pills, man. Big time. Because surely if I don’t get them THIS INSTANT my son will wind up in juvi hall in 15 years.\u003c/p>\n\u003cp>Panicked phone call to the placenta preparer: “Don’t worry,” she told me. “It’s all done. I’ll bring it over this afternoon.”\u003c/p>\n\u003cp>And voila: \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/placenta-pills.jpg\" alt=\"placenta pills\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-3118\">\u003c/p>\n\u003cp>129 pills of pure Laslocky placenta, steamed lightly with ginger, jalepeno and lemon, sliced thinly and dried in a dehydrator, then ground into a powder and put into capsules.\u003c/p>\n\u003cp>The label reads: “Placenta medicine. Dosage: Up to 2 caps 3x a day for 2 weeks postpartum. Take for immunity, menopause, and to augment the Chi and nourish the blood. Also for rites of passage: teething, walking, school, times of growth and separation.”\u003c/p>\n\u003cp>I could rub some powdered placenta on my boy’s gums, the preparer said, if I thought he’d ever lost his way.\u003c/p>\n\u003cp>Our placenta, she added, was a particularly beautiful one -- so beautiful she dried some of the amniotic sack that was attached to it. Here it is: \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/placenta-whole.jpg\" alt=\"whole placenta\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-3119\">\u003c/p>\n\u003cp>Oh, and this? \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/umbilical-cord.jpg\" alt=\"umbilical cord\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-3117\">\u003cbr>\nThis is a bit of the membrane and the umbilical cord. The umbilical cord, some say, makes a great teething ring.\u003c/p>\n\u003cp>\u003cem>Fast forward another two days...\u003c/em>\u003c/p>\n\u003cp>You know how fish oil pills make you burp? There I was, dutifully downing two capsules three times a day, burping up placenta like there’s no tomorrow. And it was NOT pleasant. Gag-inducing belches, and no matter how I consumed them -- with milk, with a sandwich, with an entire loaf of bread -- there it was: the unmistakable piquant flavor of placenta.\u003c/p>\n\u003cp>My neighbor sniffed the jar. “Hmm. Smells like mushrooms,” she said, oh so helpfully. \u003c/p>\n\u003cp>Mushrooms STUFFED WITH PLACENTA, that is. \u003c/p>\n\u003cp>\u003cem>Fast forward four months...\u003c/em>\u003c/p>\n\u003cp>Okay, so I cut back and took just one pill a day for...a day. The jar of pills sits in my cupboard, nestled with the honey and my great-grandmother’s circa 1915 Noritake soup bowls. \u003c/p>\n\u003cp>I’m not inclined to take it -- fortunately I did not get post-partum depression -- but I’m glad it’s there, and the truth is that when I give the open jar a good whiff now, it doesn’t smell nearly as horrible. It smells more of ginger now than it does of placenta. There’s something really sweet about having it, and I’m not saying that with snark. Plus it’s always good to have options: Early onset of menopause could be right around the corner, and my boy will be teething any day now.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And I do have delightful visions of sending him off to college, rubbing the contents of the 129th pill into his gums. \"Don't forget who's your mommy, baby.\"\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cutting food costs while eating sustainably: What's your advice?",
"title": "Cutting food costs while eating sustainably: What's your advice?",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/foodcosts.jpg\" alt=\"food costs\" width=\"300\" height=\"200\" class=\"alignleft size-full wp-image-2692\">I am sure I am not alone in examining all parts of my budget during this time of economic strife. (In fact, this post was late because I am in the midst of epic research on how to cut down my phone bill.)\u003c/p>\n\u003cp>Since I believe so strongly in buying good, sustainably raised food from local purveyors, it can sometimes be a challenge to reign in spending. On the \u003ca href=\"http://www.eatlocalchallenge.com\">Eat Local Challenge\u003c/a> website, we have talked a lot about eating within a budget and have proven that it's possible -- it just takes a little more planning than average, a little more cooking than average, and a little more preserving of food than average.\u003c/p>\n\u003cp>So how does one go about eating sustainably on a budget? I have a few ideas, but would love to hear what tricks you are employing to keep your family's budget down.\u003c/p>\n\u003cp>\u003cstrong>Eat fruits and vegetables that are in season.\u003c/strong>\u003c/p>\n\u003cp>When fruits and vegetables are in abundance in the farmers market, the prices go down. There may be sales, and you are getting the vegetables at their peak of flavor. When you just have to have a bunch of asparagus out of season in August, you're going to be paying top dollar for it. Right now, in the middle of asparagus season, you may find a deal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Put foods up when you find a bargain.\u003c/strong>\u003c/p>\n\u003cp>Start working on canning, drying, preserving, and freezing your food as you find it on sale. There is nothing that's better for the budget and the tastebuds than pulling a bag of peas that were frozen in their peak out of your own freezer, or using your own jarred tomatoes that were purchased in September and canned. Learning to can is a bit of a process, but the resurgence in interest means that there are a lot of resources available. Start with the \u003ca href=\"http://www.freshpreserving.com/pages/preserve__fresh_preserving__home_canning_/33.php\">Ball\u003c/a> website for step-by-step instructions.\u003c/p>\n\u003cp>\u003cstrong>Menu plan.\u003c/strong>\u003c/p>\n\u003cp>You may remember that in January I mentioned that I would be \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/01/06/green-resolutions-for-the-new-year/\">menu planning in order to cut down on food waste\u003c/a> as part of my 2009 resolutions. It's been going quite well, and has in fact given way to a new project with a friend where we menu plan for the week and cook together. You can read the first part of the series on \u003ca href=\"http://www.seriouseats.com/2009/03/reducing-food-costs-cooking-with-a-friend.html\">Serious Eats\u003c/a>. I know that this is the key to keeping my budget in check, but I have to admit that it's been quite a switch for me to menu plan and to eat at home as much as I have been.\u003c/p>\n\u003cp>\u003cstrong>Look for unpopular cuts of meat.\u003c/strong>\u003c/p>\n\u003cp>Meat definitely takes up a large percentage of my budget. I've taken to combing through a meat vendor's selection for cuts that are less expensive -- oxtails, tougher cuts of meat that need to be slow cooked, or different meats like goat -- in order to find a bargain. It seems to be working out somewhat, and I am also cutting down on my meat consumption.\u003c/p>\n\u003cp>\u003cstrong>I'd like to ask you, readers: What have you been doing to cut down on food costs?\u003c/strong>\u003c/p>\n\u003cp>Though I'm making great strides in this arena, I feel like there are other things I can be doing to cut down on costs.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related posts:\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/05/03/inexpensive-family-meals-feeding-four-for-about-10/\">Inexpensive Family Meals\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/foodcosts.jpg\" alt=\"food costs\" width=\"300\" height=\"200\" class=\"alignleft size-full wp-image-2692\">I am sure I am not alone in examining all parts of my budget during this time of economic strife. (In fact, this post was late because I am in the midst of epic research on how to cut down my phone bill.)\u003c/p>\n\u003cp>Since I believe so strongly in buying good, sustainably raised food from local purveyors, it can sometimes be a challenge to reign in spending. On the \u003ca href=\"http://www.eatlocalchallenge.com\">Eat Local Challenge\u003c/a> website, we have talked a lot about eating within a budget and have proven that it's possible -- it just takes a little more planning than average, a little more cooking than average, and a little more preserving of food than average.\u003c/p>\n\u003cp>So how does one go about eating sustainably on a budget? I have a few ideas, but would love to hear what tricks you are employing to keep your family's budget down.\u003c/p>\n\u003cp>\u003cstrong>Eat fruits and vegetables that are in season.\u003c/strong>\u003c/p>\n\u003cp>When fruits and vegetables are in abundance in the farmers market, the prices go down. There may be sales, and you are getting the vegetables at their peak of flavor. When you just have to have a bunch of asparagus out of season in August, you're going to be paying top dollar for it. Right now, in the middle of asparagus season, you may find a deal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Put foods up when you find a bargain.\u003c/strong>\u003c/p>\n\u003cp>Start working on canning, drying, preserving, and freezing your food as you find it on sale. There is nothing that's better for the budget and the tastebuds than pulling a bag of peas that were frozen in their peak out of your own freezer, or using your own jarred tomatoes that were purchased in September and canned. Learning to can is a bit of a process, but the resurgence in interest means that there are a lot of resources available. Start with the \u003ca href=\"http://www.freshpreserving.com/pages/preserve__fresh_preserving__home_canning_/33.php\">Ball\u003c/a> website for step-by-step instructions.\u003c/p>\n\u003cp>\u003cstrong>Menu plan.\u003c/strong>\u003c/p>\n\u003cp>You may remember that in January I mentioned that I would be \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/01/06/green-resolutions-for-the-new-year/\">menu planning in order to cut down on food waste\u003c/a> as part of my 2009 resolutions. It's been going quite well, and has in fact given way to a new project with a friend where we menu plan for the week and cook together. You can read the first part of the series on \u003ca href=\"http://www.seriouseats.com/2009/03/reducing-food-costs-cooking-with-a-friend.html\">Serious Eats\u003c/a>. I know that this is the key to keeping my budget in check, but I have to admit that it's been quite a switch for me to menu plan and to eat at home as much as I have been.\u003c/p>\n\u003cp>\u003cstrong>Look for unpopular cuts of meat.\u003c/strong>\u003c/p>\n\u003cp>Meat definitely takes up a large percentage of my budget. I've taken to combing through a meat vendor's selection for cuts that are less expensive -- oxtails, tougher cuts of meat that need to be slow cooked, or different meats like goat -- in order to find a bargain. It seems to be working out somewhat, and I am also cutting down on my meat consumption.\u003c/p>\n\u003cp>\u003cstrong>I'd like to ask you, readers: What have you been doing to cut down on food costs?\u003c/strong>\u003c/p>\n\u003cp>Though I'm making great strides in this arena, I feel like there are other things I can be doing to cut down on costs.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related posts:\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/05/03/inexpensive-family-meals-feeding-four-for-about-10/\">Inexpensive Family Meals\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Confessions of a Girl Scout Cookie Hater",
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"content": "\u003cp class=\"MsoNormal\">\u003cimg class=\"alignnone size-full wp-image-2479\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/girl-scout-cookies-in-the-trash.jpg\" alt=\"girl scout cookies in the trash\" width=\"400\" height=\"401\">\u003c/p>\n\u003cp class=\"MsoNormal\">It's Spring, which means it's \u003ca href=\"http://www.girlscouts.org/program/gs_cookies/cookie_history/\">Girl Scout cookie\u003c/a> season. Little Girl Scouts and Brownies everywhere are marching door to door selling boxes of Americana. If you live a few flights up or don't have any Girl Scouts in your neighborhood, you may have escaped the door-to-door sales period, but I would be surprised if you haven't encountered little green- or brown-vested girls somewhere else. Rosy-cheeked and armed with multi-hued boxes, they sit at card tables in front of your local hardware or grocery store, at parks, or near the door of your morning coffee spot ready to sell Thin Mints and Do-Si-Dos. You may even work with people who push cookies for their daughters at the office. The Girl Scouts and Brownies are everywhere this time of year, and many of us can't dodge buying a box or two (or ten). I mean, who can turn down a cute little 8-year old girl selling cookies to pay for the big end-of-year campout?\u003c/p>\n\u003cp class=\"MsoNormal\">So each year I find myself with boxes of Samoas, Lemon Chalet Cremes, and Tagalongs, to go with the ever popular Thin Mints and Do-Si-Dos. But here's the problem: I hate Girl Scout cookies.\u003c/p>\n\u003cp class=\"MsoNormal\">Don’t get me wrong. I don't hate the Girls Scouts of America. Unlike the Boy Scouts, with their \u003ca href=\"http://en.wikipedia.org/wiki/Boy_Scouts_of_America_membership_controversies\">appalling homophobia issues\u003c/a>, the Girl Scouts are quite likable. The organization works to empower girls of all ages, which I think is great. My daughters were Brownies for a couple of years, and if the meeting time hadn't interfered with piano lessons, they would still be in their old troop hawking their own boxes of cookies.\u003c/p>\n\u003cp class=\"MsoNormal\">My dislike of Girl Scout cookies has nothing to do with the Girl Scout organization itself and everything to do with the actual cookies. They're just not very good. Actually, they're awful. Whenever I see people look genuinely excited to get their boxes, I am confused. The chocolate in the Thin Mints and Samoas is waxy, while the Samoas themselves are so overtly sweet they make me nauseous. Trefoils are sort of like shortbread, but without the great buttery taste, so why bother? The Do-Si-Dos, which are peanut butter cookies, are probably the best of the bunch, but even they're a poor facsimile of what a real peanut butter cookie should taste like. And don't even get me started about the partially hydrogenated oils in every box.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp class=\"MsoNormal\">I have kept my feelings about Girl Scout cookies bottled up for years as detesting them seems tantamount to hating grandma and apple pie. But I need to be brave and stop living a lie. So I am shouting it from the rooftops (or rather my computer). I hate Girl Scout cookies! There is nothing tasty about them and I'm tired of pretending Thin Mints are a treat. If this organization is going to bombard us with cute kids selling plastic-wrapped confections, can't the cookies at least taste good?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp class=\"MsoNormal\">Maybe they really aren't all that bad and I'm just turning into a crabby old lady. The next thing you know I'll be screaming at the kids to get off my lawn. Okay, it felt good to get that off my chest. That said, I'm sure I'll be buying more boxes next year.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp class=\"MsoNormal\">\u003cimg class=\"alignnone size-full wp-image-2479\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/girl-scout-cookies-in-the-trash.jpg\" alt=\"girl scout cookies in the trash\" width=\"400\" height=\"401\">\u003c/p>\n\u003cp class=\"MsoNormal\">It's Spring, which means it's \u003ca href=\"http://www.girlscouts.org/program/gs_cookies/cookie_history/\">Girl Scout cookie\u003c/a> season. Little Girl Scouts and Brownies everywhere are marching door to door selling boxes of Americana. If you live a few flights up or don't have any Girl Scouts in your neighborhood, you may have escaped the door-to-door sales period, but I would be surprised if you haven't encountered little green- or brown-vested girls somewhere else. Rosy-cheeked and armed with multi-hued boxes, they sit at card tables in front of your local hardware or grocery store, at parks, or near the door of your morning coffee spot ready to sell Thin Mints and Do-Si-Dos. You may even work with people who push cookies for their daughters at the office. The Girl Scouts and Brownies are everywhere this time of year, and many of us can't dodge buying a box or two (or ten). I mean, who can turn down a cute little 8-year old girl selling cookies to pay for the big end-of-year campout?\u003c/p>\n\u003cp class=\"MsoNormal\">So each year I find myself with boxes of Samoas, Lemon Chalet Cremes, and Tagalongs, to go with the ever popular Thin Mints and Do-Si-Dos. But here's the problem: I hate Girl Scout cookies.\u003c/p>\n\u003cp class=\"MsoNormal\">Don’t get me wrong. I don't hate the Girls Scouts of America. Unlike the Boy Scouts, with their \u003ca href=\"http://en.wikipedia.org/wiki/Boy_Scouts_of_America_membership_controversies\">appalling homophobia issues\u003c/a>, the Girl Scouts are quite likable. The organization works to empower girls of all ages, which I think is great. My daughters were Brownies for a couple of years, and if the meeting time hadn't interfered with piano lessons, they would still be in their old troop hawking their own boxes of cookies.\u003c/p>\n\u003cp class=\"MsoNormal\">My dislike of Girl Scout cookies has nothing to do with the Girl Scout organization itself and everything to do with the actual cookies. They're just not very good. Actually, they're awful. Whenever I see people look genuinely excited to get their boxes, I am confused. The chocolate in the Thin Mints and Samoas is waxy, while the Samoas themselves are so overtly sweet they make me nauseous. Trefoils are sort of like shortbread, but without the great buttery taste, so why bother? The Do-Si-Dos, which are peanut butter cookies, are probably the best of the bunch, but even they're a poor facsimile of what a real peanut butter cookie should taste like. And don't even get me started about the partially hydrogenated oils in every box.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp class=\"MsoNormal\">I have kept my feelings about Girl Scout cookies bottled up for years as detesting them seems tantamount to hating grandma and apple pie. But I need to be brave and stop living a lie. So I am shouting it from the rooftops (or rather my computer). I hate Girl Scout cookies! There is nothing tasty about them and I'm tired of pretending Thin Mints are a treat. If this organization is going to bombard us with cute kids selling plastic-wrapped confections, can't the cookies at least taste good?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp class=\"MsoNormal\">Maybe they really aren't all that bad and I'm just turning into a crabby old lady. The next thing you know I'll be screaming at the kids to get off my lawn. Okay, it felt good to get that off my chest. That said, I'm sure I'll be buying more boxes next year.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/granola-square.jpg\" alt=\"granola bar square\">\u003c/p>\n\u003cp>Peanut butter is the ultimate kid food. From sandwiches made with little jammy hands to apple slices dipped into a creamy mess, peanut butter makes up its own kid food group. Unfortunately, right now we are in the midst of a major \u003ca href=\"http://www.accessdata.fda.gov/scripts/peanutbutterrecall/index.cfm#PeanutButter\">peanut butter recall\u003c/a>. It's on the news all the time and grocery store shelves have gaping holes where peanut butter items once sat. Even dog treats are being recalled. \u003c/p>\n\u003cp>But families should take heart. Except for a few brands of peanut butter I have never heard of (such as King Nut and Parnell’s Pride), \u003ca href=\"http://www.lawyersandsettlements.com/articles/11859/peanut-paste-corporation-recall-butter.html\">the recall is mainly for processed foods\u003c/a> made with a mass-produced peanut butter paste. According to the FDA's web site, \"Major national brands of jarred peanut butter found in grocery stores are not affected by the PCA recall.\" This is why jars of peanut butter still sit ready for purchase at your local store. From Jif and Peter Pan to organic creamy and crunchy, those jars are still available and deemed safe by the FDA for consumption. If you don't believe me, \u003ca href=\"http://www.fda.gov/oc/opacom/hottopics/salmonellatyph/videos/Peanut-Butter-256k-508.wmv\">listen to Dr. Stephen Sundlof of the FDA\u003c/a>.\u003c/p>\n\u003cp>But what do you do if your kids love peanut butter granola bars -- which are definitely on the recall list --like mine do? Each week I break my \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/08/28/no-trash-lunch/\">no-trash lunch\u003c/a> rule and buy individually wrapped Trader Joe's Peanut Butter Chewy Coated & Drizzled Granola Bars because my kids just can't get enough of them. They are the preferred treat for snack time after recess, and I like that they give my daughters both protein and carbs, which in turn gives them the energy to continue sitting and learning until lunch arrives. Yes, I hate the wrappers, but what's one little wrapper (each), I ask myself? \u003c/p>\n\u003cp>Well, those granola bars disappeared from our pantry and my daughters lunches after the recall was announced. I tried to substitute their favorite treat with everything from yogurt and granola, to blueberry breakfast bars (more wrappers!) and extra fruit. After a couple of weeks of having my kids doggedly ask each morning if they could have their favorite peanut butter granola bar -- \"Is the recall over Mommy?\" -- I gave up and decided to make them myself. I had a large jar of organic peanut butter sitting in my refrigerator. We'd made our way through about a 1/3 of it by the time the recall was announced, so I knew it was safe as we'd all been eating it and no one had gotten sick. Plus it wasn't on the recall list. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As I no longer had a box of the beloved Trader Joe's bars, I had no idea what they contained, so struck out on my own. I opted for using granola -- you can purchase some or make your own -- to get a nice crunch and added an equal amount of puffed rice for added crunch and also a little chewiness. I really wanted a nice nutty flavor, so recommend crunch peanut butter if you have it. And, because I needed the whole thing to stick together, I threw in a healthy dollop of gooey honey. Finally I added some chocolate chips, because who doesn't love chocolate with peanut butter?\u003c/p>\n\u003cp>The resulting bar was, according to my husband, hands-down better than the store-bought variety. My daughters, on the other hand, thought it tasted almost as good. The proof, however, was in the fact that they each devoured their bar and then asked for more. If you are avoiding peanut products all together, you can still enjoy this recipe with cashew or almond butter.\u003c/p>\n\u003cp>I then began to wonder how difficult it would be to make baked granola bars. I loosely based my first batch on my \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/10/04/nut-and-fruit-steel-cut-oatcakes-strawberry-oat-squares/\">Nut and Fruit Oatcakes recipe\u003c/a>, but without the leftover steel-cut oats, it was a bit dry. After adding some corn syrup and also honey, the recipe turned out moist with a nice texture. Unlike the first recipe, I think this one tastes better with almond butter, so you don't even need to worry about the peanut butter recall. If you prefer peanut butter, however, that would also work just as well.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/nobake-small.jpg\" alt=\"no bake granola\">\u003c/p>\n\u003cp>\u003cstrong>No-Bake Peanut, Cashew, or Almond Butter Granola Bars\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 12 Bars\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup granola\u003cbr>\n1 cup dried puffed rice (such as Rice Krispies)\u003cbr>\n1/2 cup chunky peanut, cashew, or almond butter\u003cbr>\n1/3 cup honey\u003cbr>\n1/2 cup chopped slightly salted peanuts, cashews, or almonds\u003cbr>\n1/2 cup chocolate chips\u003cbr>\nOil spray\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Mix granola, puffed rice, nuts and chocolate chips in a large mixing bowl.\u003cbr>\n2. In a separate, microwave-safe bowl, combine the peanut or almond butter and honey and then microwave for 30 seconds. If you don't want to use a microwave, you can heat these in a pot on the stove on low.\u003cbr>\n3. Thoroughly mix the peanut butter and honey after it is warmed and add to the granola mixture.\u003cbr>\n4. Stir until all the granola and puffed rice is evenly coated with the peanut butter and honey.\u003cbr>\n5. Spray a 9 x 9 square pan with oil.\u003cbr>\n6. Press the granola/peanut butter mixture into the pan, making sure it is even on all sides.\u003cbr>\n7. Refrigerate for at least an hour, but preferably longer, so the bars set.\u003cbr>\n8. Cut the bars into four rows and then make one horizontal cut down the middle so you end up with 12 bars.\u003cbr>\n9. Keep bars refrigerated until ready to eat.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Some \u003ca href=\"http://www.fda.gov/oc/po/firmrecalls/wholefood02_09.html\">whole peanuts are on the recall list\u003c/a>, so be sure the ones you purchase are safe to eat.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/baked-bar.jpg\" alt=\"baked granola bar\">\u003c/p>\n\u003cp>\u003cstrong>Dried Fruit and Nut Granola Bars\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 18 - 24 bars\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups oats\u003cbr>\n1 cup whole wheat flour\u003cbr>\n1 tsp baking powder\u003cbr>\n1/4 tsp salt\u003cbr>\n2 eggs\u003cbr>\n1/2 cup almond butter\u003cbr>\n1 cup brown sugar\u003cbr>\n1/2 cup honey\u003cbr>\n1/4 cup light corn syrup\u003cbr>\n1/4 cup canola oil\u003cbr>\n1/2 cup walnuts, almonds or cashews\u003cbr>\n1/2 cup dried cranberries or raisins\u003cbr>\n1/2 cup dried apricots or peaches\u003cbr>\n1/4 cup sunflower seeds\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 350 degrees\u003cbr>\n2. Mix oats, wheat flour, baking powder, nuts and dried fruit in a large mixing bowl.\u003cbr>\n3. Mix the eggs, peanut butter, brown sugar, honey and oil using the paddle whip in an electric mixer.\u003cbr>\n4. Mix in the dried ingredients.\u003cbr>\n5. Line a 13 x 9 inch pan with parchment paper sprayed with oil or just spray with oil.\u003cbr>\n6. Press the oat mixture into the pan, making sure it’s even on all sides.\u003cbr>\n7. Bake for 15 - 20 minutes, or until the top is golden brown.\u003cbr>\n8. Cool and then cut into bars to serve.\u003c/p>\n\n",
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"excerpt": "Peanut butter is the ultimate kid food. From sandwiches made with little jammy hands to apple slices dipped into a creamy mess, peanut butter makes up its own kid food group. Unfortunately, right now we are in the midst of a major \u003ca href=\"http://www.accessdata.fda.gov/scripts/peanutbutterrecall/index.cfm#PeanutButter\">peanut butter recall\u003c/a>. It's on the news all the time and grocery store shelves have gaping holes where peanut butter items once sat. Even dog treats are being recalled. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/granola-square.jpg\" alt=\"granola bar square\">\u003c/p>\n\u003cp>Peanut butter is the ultimate kid food. From sandwiches made with little jammy hands to apple slices dipped into a creamy mess, peanut butter makes up its own kid food group. Unfortunately, right now we are in the midst of a major \u003ca href=\"http://www.accessdata.fda.gov/scripts/peanutbutterrecall/index.cfm#PeanutButter\">peanut butter recall\u003c/a>. It's on the news all the time and grocery store shelves have gaping holes where peanut butter items once sat. Even dog treats are being recalled. \u003c/p>\n\u003cp>But families should take heart. Except for a few brands of peanut butter I have never heard of (such as King Nut and Parnell’s Pride), \u003ca href=\"http://www.lawyersandsettlements.com/articles/11859/peanut-paste-corporation-recall-butter.html\">the recall is mainly for processed foods\u003c/a> made with a mass-produced peanut butter paste. According to the FDA's web site, \"Major national brands of jarred peanut butter found in grocery stores are not affected by the PCA recall.\" This is why jars of peanut butter still sit ready for purchase at your local store. From Jif and Peter Pan to organic creamy and crunchy, those jars are still available and deemed safe by the FDA for consumption. If you don't believe me, \u003ca href=\"http://www.fda.gov/oc/opacom/hottopics/salmonellatyph/videos/Peanut-Butter-256k-508.wmv\">listen to Dr. Stephen Sundlof of the FDA\u003c/a>.\u003c/p>\n\u003cp>But what do you do if your kids love peanut butter granola bars -- which are definitely on the recall list --like mine do? Each week I break my \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/08/28/no-trash-lunch/\">no-trash lunch\u003c/a> rule and buy individually wrapped Trader Joe's Peanut Butter Chewy Coated & Drizzled Granola Bars because my kids just can't get enough of them. They are the preferred treat for snack time after recess, and I like that they give my daughters both protein and carbs, which in turn gives them the energy to continue sitting and learning until lunch arrives. Yes, I hate the wrappers, but what's one little wrapper (each), I ask myself? \u003c/p>\n\u003cp>Well, those granola bars disappeared from our pantry and my daughters lunches after the recall was announced. I tried to substitute their favorite treat with everything from yogurt and granola, to blueberry breakfast bars (more wrappers!) and extra fruit. After a couple of weeks of having my kids doggedly ask each morning if they could have their favorite peanut butter granola bar -- \"Is the recall over Mommy?\" -- I gave up and decided to make them myself. I had a large jar of organic peanut butter sitting in my refrigerator. We'd made our way through about a 1/3 of it by the time the recall was announced, so I knew it was safe as we'd all been eating it and no one had gotten sick. Plus it wasn't on the recall list. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As I no longer had a box of the beloved Trader Joe's bars, I had no idea what they contained, so struck out on my own. I opted for using granola -- you can purchase some or make your own -- to get a nice crunch and added an equal amount of puffed rice for added crunch and also a little chewiness. I really wanted a nice nutty flavor, so recommend crunch peanut butter if you have it. And, because I needed the whole thing to stick together, I threw in a healthy dollop of gooey honey. Finally I added some chocolate chips, because who doesn't love chocolate with peanut butter?\u003c/p>\n\u003cp>The resulting bar was, according to my husband, hands-down better than the store-bought variety. My daughters, on the other hand, thought it tasted almost as good. The proof, however, was in the fact that they each devoured their bar and then asked for more. If you are avoiding peanut products all together, you can still enjoy this recipe with cashew or almond butter.\u003c/p>\n\u003cp>I then began to wonder how difficult it would be to make baked granola bars. I loosely based my first batch on my \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/10/04/nut-and-fruit-steel-cut-oatcakes-strawberry-oat-squares/\">Nut and Fruit Oatcakes recipe\u003c/a>, but without the leftover steel-cut oats, it was a bit dry. After adding some corn syrup and also honey, the recipe turned out moist with a nice texture. Unlike the first recipe, I think this one tastes better with almond butter, so you don't even need to worry about the peanut butter recall. If you prefer peanut butter, however, that would also work just as well.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/nobake-small.jpg\" alt=\"no bake granola\">\u003c/p>\n\u003cp>\u003cstrong>No-Bake Peanut, Cashew, or Almond Butter Granola Bars\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 12 Bars\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup granola\u003cbr>\n1 cup dried puffed rice (such as Rice Krispies)\u003cbr>\n1/2 cup chunky peanut, cashew, or almond butter\u003cbr>\n1/3 cup honey\u003cbr>\n1/2 cup chopped slightly salted peanuts, cashews, or almonds\u003cbr>\n1/2 cup chocolate chips\u003cbr>\nOil spray\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Mix granola, puffed rice, nuts and chocolate chips in a large mixing bowl.\u003cbr>\n2. In a separate, microwave-safe bowl, combine the peanut or almond butter and honey and then microwave for 30 seconds. If you don't want to use a microwave, you can heat these in a pot on the stove on low.\u003cbr>\n3. Thoroughly mix the peanut butter and honey after it is warmed and add to the granola mixture.\u003cbr>\n4. Stir until all the granola and puffed rice is evenly coated with the peanut butter and honey.\u003cbr>\n5. Spray a 9 x 9 square pan with oil.\u003cbr>\n6. Press the granola/peanut butter mixture into the pan, making sure it is even on all sides.\u003cbr>\n7. Refrigerate for at least an hour, but preferably longer, so the bars set.\u003cbr>\n8. Cut the bars into four rows and then make one horizontal cut down the middle so you end up with 12 bars.\u003cbr>\n9. Keep bars refrigerated until ready to eat.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Some \u003ca href=\"http://www.fda.gov/oc/po/firmrecalls/wholefood02_09.html\">whole peanuts are on the recall list\u003c/a>, so be sure the ones you purchase are safe to eat.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/baked-bar.jpg\" alt=\"baked granola bar\">\u003c/p>\n\u003cp>\u003cstrong>Dried Fruit and Nut Granola Bars\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 18 - 24 bars\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups oats\u003cbr>\n1 cup whole wheat flour\u003cbr>\n1 tsp baking powder\u003cbr>\n1/4 tsp salt\u003cbr>\n2 eggs\u003cbr>\n1/2 cup almond butter\u003cbr>\n1 cup brown sugar\u003cbr>\n1/2 cup honey\u003cbr>\n1/4 cup light corn syrup\u003cbr>\n1/4 cup canola oil\u003cbr>\n1/2 cup walnuts, almonds or cashews\u003cbr>\n1/2 cup dried cranberries or raisins\u003cbr>\n1/2 cup dried apricots or peaches\u003cbr>\n1/4 cup sunflower seeds\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"tagline": "The flip side of gentrification, told through one town",
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},
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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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},
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
},
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},
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"order": 1
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
},
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"hidden-brain": {
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"airtime": "SUN 7pm-8pm",
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"source": "NPR"
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"airtime": "SUN 7:30pm-8pm",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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