Month: July 2015

Turmeric: For Body and Mind

Turmeric has a warm bitter taste and enhances the flavor in mustards, butters and cheeses. It’s known for its deep yellow color and is also used in dyes. It comes from the root of the Curcumalonga plant and the main spice in curry. Turmeric is used in many cuisines world wide, most commonly known in Indian food.

Turmeric has been used in Chinese and Indian medicine for centuries as a powerful anti-inflammatory. Also called “Indian saffron,” Turmeric is high in Manganese, Iron, vitamin B6, fiber, copper and potassium. Medicinally it is used for arthritis, colds, headaches, heartburn, stomach pain, intestinal gas, diarrhea, menstrual problems, jaundice, liver problems and gall bladder disorders. Even more impressive is that turmeric is also used for lung infections, fibromyalgia, leprosy, cancer and Alzheimer’s disease. It contains curcumin, believed to be more potent in its concentration. The volatile oil fraction, curcumin, is thought to be the primary pharmacological agent in turmeric that has proved in many clinical experiments to be as potent as the drugs hydrocortisone and phenylbutazone as well as the over-the-counter anti-inflammatory Motrin, without the side effects! Unlike drugs linked with major toxic effects (intestinal bleeding, ulcer formation, decreased white blood cell count, etc.), curcumin produces no toxicity.

The curcumin in turmeric has powerful antioxidant properties that are able to neutralize free radicals (chemicals that cause a great amount of damage to healthy cells and membranes as they travel through the body). These free radicals are responsible for joint pain and inflammations that eventually cause damage to the joints. Pure turmeric (containing the highest rate of curcumin) is used to treat bowel disease, rheumatoid arthritis and cystic fibrosis. And may also block the progression of multiple sclerosis. Combatant against free radicals, it is linked to those with higher frequent use of turmeric having lower rates of breast, prostate, lung and colon cancer.

Growing evidence shows that turmeric provides protection against neurodegenerative diseases such as Alzheimer’s. Studies have shown that in elderly Indian populations where turmeric is consumed commonly and frequently, neurological diseases like Alzheimer’s is very low. A major factor thought to be responsible for neurodegenerative disorders including dementias like Alzheimer’s is free radical injury. It is believed that curcumin plays a role in triggering the protective system that produces bilirubin, which protects the brain from such injuries. With significant studies done, long time use at hand and no side effects it’s all win as far as I can see.

Food for thought (pun intended)… eat your turmeric!

Some suggestions for incorporating tumeric into your diet: Add to egg salad, lentils and salad dressings; Mix brown rice, raisins, cashews, turmeric, cumin and coriander; Grams’ Curry Dip; Curry BLT

And if those aren’t your thing they sell turmeric capsules at health food stores, on-line and at Whole Foods; ranging in price from $14.99 – $49.99. Just make sure you look for pure turmeric, it has the most curcumin.

Sources for this essay include WebMd, whfoods.org, and Whole Foods.

Another Family #Dudeperfect Video

Hey #dudeperfect, if you’re listening… this #dad of the year would love to meet you!

The Curry, Bacon, Lettuce, and Tomato Sandwich

I was eating my daily dose of vegetables and enjoying them thoroughly because they were generously doused with my Gram’s Curry Dip. And the thought occurred to me, “I wish I had a piece of bacon to dip in this right now.” (Admittedly I have issues). It was a total “light-bulb” moment, except you have to say it like Gru from Despicable Me. So let’s take Gram’s dip to the next level… a spread. Oh my goodness, you won’t be sorry.

Serves 2

As organic as possible:

4 slices thick white country bread

6 thick bacon slices, cooked crispy but meaty (you bacon lovers know what I’m saying)

2-4 leaves iceberg lettuce (depending on their size)

4 slices ripe juicy tomato

4 Tbsp Gram’s Curry Dip

Place the bread in a toaster oven (or toaster obviously) and toast lightly, for a little texture but maintaining softness. Spread some of Gram’s Curry Dip on the insides of all four slices (so the goodness is on the top and bottom of your new favorite sandwich). Layer on the lettuce, tomato and bacon. Top your sandwiches, cut them in half and serve. Then gloat, because those cute little cafes with their fancy sandwiches have nothing on you right now.

Gram’s Curry Dip

This dip graced the table of almost every holiday growing up. It’s beautiful color adds life to any table setting and the curry gives a flavorful burst I find myself craving. Something this special shouldn’t be so easy to make.

1 cup Hellman’s mayonnaise**

1 tsp garlic salt

1 tsp horseradish

1 tsp dry onion (can substitute with fresh minced)

1 tsp vinegar

1 tsp curry powder

Put it all in a bowl and mix. Now you’re awesome because you just made something delicious which happens to be treasured by many (I have a big family). Let it sit in the fridge for a couple hours to let the flavors mingle. Serve as an accompaniment to your favorite dipping veggies.

**Gram used Hellman’s mayo and it is classic and delicious; but if you’d like to sub for organic I understand.

The Perfect Weekend

I imagined it all going very differently. It was going to be an outdoor wedding. My husband was the best man for his long time dear friend. We rented a house on a lake with my husband’s sister and her family for the weekend. The kids were all packed, from swimsuits to wedding guest attire. I could just envision myself writing stories while the kids played on the beach. At its peak, we would dance on a floor under a grand white tent in the woods. My sister-in-law was stopping at the grocery store to have the house stocked with muffins, pizzas, fruits, veggies, sodas, etc. upon our arrival. It was going to be perfect.

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There was a minor set back the night before we were leaving my 9 year old came down with a 104.3˚ fever. Alternating Tylenol and Motrin, we had the fever was in control, and by morning at medicine time he was a steady 98.7˚. Hoping for a fluke, some kind of fast and furious 24 hour bug, we decided to take our chances and head out for the 4 hour journey north. The car ride was as expected; hungry kids, potty breaks, diaper changes, music and movies. I forgot my laptop! Oh well, no work this weekend, all play. Pulling up to the rental was exciting, choosing our beds, checking out the scenery and the kids greeting their older cousin.

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We opted out of attending the rehearsal dinner with my husband. We’re kind of a distraction, a traveling circus if you will. Besides, since the fever, Isaiah could use another night of recovery. Everything was under control as my husband left to fulfill his Best Man obligations. Pizza was in the oven, the kids just started a movie and my sister-in-law had gotten the baby to sleep. I got this.

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I’m not sure what went wrong first. I guess it started with the baby waking up as soon as everyone left the house. He was starting to have some sort of reaction, and the preexisting rash on his face was getting inflamed and starting to ooze. All of the sudden the house felt cold and damp. I started coming down with an upper respiratory thing. Isaiah’s fever was back and his nose was bleeding. Elijah began a cough. By the time Owen got home I was spent. Things seemed to go downhill from there. Needless to say, there wasn’t much sleeping. By breakfast Naomi had an upset stomach so badly that she had two clothing changes. I was completely overwhelmed, and missing the wedding was inevitable. Owen of course had a commitment, but I would have to take one for the team.

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Maybe it was because Elijah was licking up his spilled water off of the basement carpet? Maybe it was because Noah was in a constant state of scratching and my arm was exhausted before we even had lunch? Perhaps it was because Naomi was out of clean clothes? I felt like the walls were caving in. (Although that could have been the sinus pressure in my head.) I needed to get some fresh air and a moment to myself. I decided to walk down to the lake and take in some of the calm. Naturally as soon as I got to the dock, the next door neighbor needed to cut his grass with a jet powered lawn mower.

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My precious niece opted to stay with me and the kids in lieu of attending the wedding. And I am forever grateful, because it was her optimism and suggestion of duct tape and one of her shirts that kept me going when I realized Owen had taken the diapers to the ceremony. At this point things were so ridiculous; all I could do was laugh. So much for the perfect weekend! Hey man, sometimes that’s how the cookie crumbles. Of course, I’m home and reasonable now, so I can say that.


Congratulations Lee & Amy! Wish I could have seen it in person!

Sunshine Blogger Award Nomination

Thank you to stephysweetbakes for nominating me for the Sunshine Bloggers Award! I am honored. Your supportive comments are always appreciated and your extensive list of recipes is amazing!

THE RULES OF THE AWARD:
•Thank the person who nominated you.
• Answer the questions from the person who nominated you.
• Nominate a few other bloggers.
• Write the same amount of questions for the bloggers you nominated.
• Notify the bloggers on their blog.
• Put the award button on your blog.

1.  What is it you love about blogging?

Initially I loved the self expression. It gave me an outlet that didn’t require baby talk. But I am quickly learning to appreciate a community of extremely supportive men and women who are invested in sharing their lives and know-how; and lack of for that matter!

2.  Where do you see yourself in 5 years?

Hmm, my youngest would be in kindergarten… It’s kind of a bittersweet thought. What would I do with all of that free time?? I’m so engaged in my daily life that it’s hard to imagine! Have a garden maybe? Taking care of chickens and a goat probably. Still cooking. I’d have to get back to you after a good night’s sleep.

3.  Name one blog that you love that inspires you?

The Pioneer Woman! Her story about grabbing a donut and the glass case breaking made me laugh out loud. And her recipes are easy to follow and good.

4.  Do you blog as a hobby or as a job?

It’s a hobby, but I pretend it’s my job.

5.  Thinking back, where would you say you seen potential in yourself enough to actually start blogging?

Yesterday.

Now for my nominees…
1. The annalist; your postings are uplifting and kind
2. rachelmankowitz; i see your heart in your daily life, even if I don’y have a dog
3. Natascha’s Palace; I love your creativity in the kitchen

Questions for the nominees:

1. What do you think is essential to bring on a road trip?

2. What’s the best thing you’ve ever eaten?

3. As a blogger, do you prefer screen or texts in print?

A Grad Party for Claire

Do you think that when you have graduated high school, you would no longer want to be called Clair Bear? Well that’s the prerogative, of an older cousin, to think of her always as a little girl. However, I did just attend her graduation party and it was lovely. So lovely in fact, that I had to take a billion pictures to share for entertainment ideas!

I really have talented family members. I mean, really talented. And although I will spare you the long details of the name of every dish and the respective member of my family who created it; you can rest assured I tasted it.

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The desserts were ridiculous!!! In the best way of course.

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Claire was able to travel to Europe, and Paris was woven throughout the decor…

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Clearly you see a pink theme here. Totes adorbs (that’s the Barbie’s Life in the Dream House talking). Pink was everywhere; Balloons poolside, college-to-be-attending letters, picture ribbons…

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The fence was lined with bottles and flowers and pictures of the graduate.

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The tree house was adorned with pics and memorabilia…

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There were tents with refreshments outside.

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Dinner included a lovely salad and pasta bar. And yes dessert was outstanding, but I just have to let you know that my Aunt Leann’s pesto was too, and I will be getting you that recipe… But look at these pink marshmallows and more fun things to dip in the chocolate fondue!

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Claire, our newest graduate…

Yes, I took a bad picture of a good picture... but it was so cute! (And sorry, I don't know who to credit for the original!)

Yes, I took a bad picture of a good picture… but it was so cute! (And sorry, I don’t know who to credit for the original!)

Consider this a standing ovation:

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Congratulations Claire!

i want

i want a calgon take me away bath moment. except I don’t want artificial bubbles. and i want it in a porcelain tub with iron clawed feet. i’d like it to be on a carrera marble floor bathroom, the kind i pinterest. i want freshly cut hydrangeas of purple pink and blue around the room and a large picture window overlooking a sand and grass landscape that fades into the ocean. i want to live the instagram life of @helloemilie for a day, maybe three, because it looks like the best beach version of an anthropology catalog. i want david chang to make me noodles for dinner. and then i want a chocolat chaud from le notre in paris. when i come home i want my freshly bathed kids to give me a hug and a kiss before they go to bed on a night that they sleep through ’til morning. when i wake up i want a leprechaun sized barista living in my kitchen cupboard. thank you

The Chef’s Potato Salad

Almost everyone I know grew up eating potato salad. It’s has to be as American (or German) as BBQ’s and potlucks. The recipe for potato salad is as diverse as the individual making it. Grainy mustard? Boiled eggs? Bacon? Red skin, yellow or Idaho? This recipe from the chef is cool, creamy and delicious! If you want a perfect side dish at your next gathering, here it is.

4 lbs Potatoes (your choice!), peeled, boiled (tender but firm) and chopped into spoonful size pieces
1 ½ Medium onions, diced
3 Celery stalks, diced
5 boiled eggs, roughly chopped
2 cups Mayonnaise
½ cup Miracle Whip
2 Tbsp Apple cider vinegar
2 Tbsp Sugar
2 Tbsp yellow mustard
1 tsp Salt
1 ½ tsp Pepper

Place potatoes, onions, celery stalks, and eggs in a large bowl. In a separate bowl combing mayo, Miracle Whip (for a little tang!), vinegar, sugar, mustard, salt and pepper. Pour the mayo dressing on top of the chopped foods and gently toss until all is coated. Place in the refrigerator and allow flavors to combine for at least a few hours and preferably overnight. Taste for seasonings and serve chilled.

North Star Brick Oven Bakery

Driving across the country in the Upper Peninsula, it’s easy to get lost in paved (and not paved) roads lined with pine trees and over-grown greenery. It’s far from urban living. The occasional home or building you pass by is noticed, but doesn’t necessarily jump out at you or scream “look at me, stop here!” Such is the case with North Star Brick Oven Bakery. It sits humbly about 13 miles north of Newberry, and may easily get overlooked to the common passer-by. But those who know it’s there and are familiar with the local treasure are certainly pleased with its location.

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The owners, Joanne and Paul Behm, have been perfecting their sourdough hearth bread recipe for years. In fact, all they bake is sourdough bread; in several varieties derived of an ‘Alaskan Mother’ from 1956. The selections are subject to change; such as the “red and white” made of unbleached flour, cranberries, ‘St. Joe’s maple syrup,’ well water and sea salt, aptly crafted for the fourth of July. They are quick to explain the health benefits of sourdough and share any information they know about the process and method about baking it into loaves.

Some of the spices and herbs used in the loaves

Some of the spices and herbs used in the loaves

Most bread these days is made with baker’s yeast. North Star Brick Oven Bakery makes their bread the traditional way. That means their sourdough contains microflora, a probiotic which aids in digestion and inhibits bad bacterial growth. And sourdough microflora contains all of the amino acids of most plant proteins without the protein that forms gluten; so even those with gluten intolerances can often eat traditional sourdough bread (not those found at most supermarkets). There are many other health benefits from eating naturally fermented bread too, such as providing vitamins B1 through B6 from lactobacillus and B12 vitamins from wild yeast.

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Joanne was in the middle of the “Rock and Roll” stage of the process when I arrived. She was cutting into portions, a large dough of her 12 grain variety into round “rocks” before she “rolled” them into more oblong loaf shapes to proof.

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She had her regular white sourdough loaves already proofing; a technique that depends on the temperature of the bakery and the moisture in the air. It’s a science really that Joann has perfected from years of practice. This day for instance she did not need to cover the loaves with a sheet of plastic. There was enough heat in the bakery, and she didn’t want it to proof too fast. In fact, this stage of the process should take about 3 hours.

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The loaves are baked in a wood-fired brick oven; which Paul had just cleaned. It’s a nostalgic and hands-on approach avoided by mass producers. And a personal touch appreciated by their customers. The result is an artisan, hand-crafted edible art. And Joanne and Paul are eager to share. In fact, they have dried “starters’ available for anyone wanting to start their own sour dough bread, and a wealth of information for a novice like me to get started.

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The North Star Brick Oven Bakery is located at 19639 M-123, Newberry, MI and worth the visit! (They also have the cutest little bags to take your bread home!)

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But if you can’t make it there, do yourself a favor and find a local sourdough bakery so you can start reaping the benefits, Joanne and Paul would want you to. Or if your feeling spunky… make your own!

Sliced, toasted and buttered... yum!

Sliced, toasted and buttered… yum!