My friend told me a joke the other day: “Have you heard obesity in America has hit a plateau? Yeah, we’ve gotten as fat as we can possibly get!” Not so funny, huh? My friend weighs over 300 lbs.
The other alarming trend – and this is no joke – the rate of poverty is also on the rise. The latest statistic I read is 1 out 7 Americans lives at or below poverty level. And there’s certainly a lot more of us struggling to make ends meet.
How can this be? Wouldn’t you think if so many of us are just scraping by, there would be a lot more skinny Americans? It can’t be just lack of exercise. Something else must be going on. My guess is that we are eating the wrong things in the wrong way.
Here are some steps to help you take control of your…
Consider the humble pie-plant. That’s what rhubarb is sometimes called. Like tomatoes, it belongs to a small group of identity-challenged fruits, I mean vegetables, I mean fruits. Apparently rhubarb got into some legal difficulties in New York back in 1947 and had to go to court to prove its fruitishness.
Rhubarb is a card-carrying member of the genus Rheum in the family Polygonaceae. Now doesn’t that make your mouth water? It’s leaves are toxic and it’s roots are perennial. It’s green-to-reddish stalks, however, are the stuff of childhood memories. At least the stuff of my childhood memories.
My grandpa on my mother’s side was an insurance salesman. But he spent all his free time in his beloved garden. Now when I say garden I mean backyard farm. He was a beekeeper and organic hippie without the beads and long hair. He was cool and didn’t even know it. Nor did I at the time. Rhubarb reminds me of him.
Apparently there is something called the Rhubarb Triangle in Jolly Olde England. If you have nothing better to do, look it up. No ships have been reported missing, however local residents apparently harvest rhubarb stalks by candlelight. Are they Rhubarbarians? Nobody knows for sure.
My sister-in-law compiled a family cookbook a few years ago. On page 47 is a recipe for Sour Cream Rhubarb Pie. The recipe actually came from an old newspaper clipping my mother found. Although it calls for a cup and a half of sugar, it’s not a big deal because the recipe was written back in the days when sugar was good for you.
2 cups diced rhubarb (more or less)
1 cup sour cream
½ cup flour
1 teaspoon vanilla
pinch of salt
1 ½ cup sugar
Put rhubarb in unbaked pie shell. Mix remaining ingredients and pour over rhubarb. Bake for 10 minutes at 400 degrees and 40 additional minutes at 375 degrees. Pie will begin to set up as it finishes baking.
Sister-in-law Becky adds this note: This easy recipe makes a very rich dessert. I have often used other fruit such as blackberries, raspberries or peaches. It’s especially good when made with the first rhubarb from the garden in early Spring.
Spring is still a long way off, but don’t let that stop you. Rhubarb, with it’s cheerful shades of red and green is also a Christmas fruit. Or vegetable.
The list of U.S. federal holidays seems a rather odd assortment. It appears to be mostly about finding a politically correct excuse for a day off with pay. The list is as follows: New Years Day, Martin Luther King Junior Day, Washington’s Birthday, Memorial Day, Independence Day, Labor Day, Columbus Day, Veterans Day, Thanksgiving and Christmas. The first one and the last two seem to be the only legitimate holidays to my way of thinking.
As a kid, I used to look forward to the start of the “holiday season.” In my mind, the first big holiday was Halloween, followed about a month later by Thanksgiving, and then a month after that was Christmas. It was a glorious stretch of freedom from school, combined with presents, combined with all sorts of sweet things for the tummy. By the time New Year’s Day rolled around we actually looked forward to getting back to school and seeing our classmates again!
I remember January being a long, cold month with not much to look forward to except Valentine’s Day the middle of February. Then, a bit later in March or April came Easter. After that it was all about hanging in there until the last day of school. Oh yeah, I almost forgot the Fourth of July which is mostly about picnics in the park and fireworks.
The one essential ingredient for any holiday is good food. If you asked a kid, he or she would most likely boil it down even further to candy – and more specifically chocolate! Therefore, I propose that the government declare one more federal holiday – National Chocolate Day! What do you think?
The other day I was reading something called a “book.” While reading this book, I stumbled across an interesting factoid. (All I have time for anymore-just the factoids, ma’am.) The author was of the opinion that Peking Man was the first hominid to use fire. We know this because we have his left molar in a box somewhere.
Which got me to thinking. If there is a Peking Man, shouldn’t there also be a Peking Woman? I wonder what kind of recipes she has to share? I’m pretty sure Peking Man was too busy at the hunting and gathering office to actually cook.
So I got a copy of the Chinese Telephone Book and started looking. It took a long time as you can well imagine. I did find a listing for Peking Tom, but the number was disconnected.
I searched and searched. But alas, could not find…
It’s usually not a good sign to walk into a restaurant during the noon hour and find it deserted, with nary a customer, waiter or hostess in sight. I would have turned tail and left, except I’d promised to meet my Chinese student and her new boyfriend for lunch.
She had specifically chosen this Turkish restaurant in the heart of Guangzhou (Canton) because it was rumored to have one of the most mouth-watering Mediterranean menus on the metropolitan map. Since I had my choice of tables and a few minutes to kill, I began a quest for the best seat in the house.
I knew I’d probably found the most comfortable booth when I accidentally disturbed two waitresses snoozing soundly on the red tuck and roll benches. Startled to see a customer, they jumped up, wiped the sleep from their eyes and offered me a menu.