Life Delights

Why, unfortunately, just washing vegetables is not enough to ensure produce clean enough for consumption

We all ingest lots of chemicals, one way or another. We breathe them, we drink them, and we eat them. The most troublesome are pesticides in produce. It makes me uncomfortable to think that while we are eating fruits and vegetables in reality we are also ingesting poisons that can accumulate in our bodies and make us very sick. This is food that supposes to be healthy and good for us!

Even if the most toxic chemicals have already been banned for use in agriculture, pesticides in general are poisons designed to kill insects, weed, small rodents and other pests. The long time effects of these poisons on people are not completely known. Even the minimal risk with these pollutants is too much, when we think we may expose children. We should try to do every effort to minimize our intake of these adverse chemicals.

Education is the key. Knowing which produce contain more pollutants can help us make the right choices, avoiding the most contaminated fruits and vegetables and eating the least polluted, or buy organic instead. In simulation of consumers eating habits has been demonstrated that changing a little bit the eating practices can lower considerably the ingestion of pesticides.

The results of an investigation on pesticides in produce by the USDA Pesticide Data Program, show that fruits topped the list of the consistently most contaminated produce, with eight of the 12 most polluted foods. The dirty dozen are: Apples, Bell Peppers, Celery, Cherries, Imported Grapes, Nectarines, Peaches, Pears, Potatoes, Red Raspberries, Spinach, and Strawberries.

You don’t like broccoli? Too bad because they are among those least contaminated. In fact the 12 least polluted produce are: Asparagus, Avocados, Bananas, Broccoli, Cauliflower, Sweet Corn, Kiwi, Mangos, Onions, Papaya, Pineapples, and Sweet Peas.

Can washing of produce help get rid of pesticides? Not really. The fruits and vegetables tested by the USDA PDP are “prepared emulating the practices of the average consumer” before testing for pesticides. That is: “(1) apples are washed with stems and cores removed; (2) asparagus and spinach have inedible portions removed and are washed; (3) cantaloupes are cut in half and seed and rinds are removed; […] and (9) tomatoes are washed and stems removed”.

Washing before consuming is highly recommended because helps decrease the pesticide residues present on the surface of the vegetables, but the majorities of pollutants are absorbed into the plant and can’t be just washed away. Some pesticides are specifically created to stick to the surface of the crops and they don’t come out by washing. Peeling can help eliminating some of the chemicals but not all, and a lot of important substances will be discarded with the skin.

So, on one hand we have to eat plenty of fruit and vegetables for a healthy diet, and on the other hand we have to reduce as much a possible the intake of pesticides. What to do if you are unconvinced by the claims of the chemical companies that certain levels of pesticides are not dangerous?

We have very few options to defend ourselves: (1) Wash all vegetables and fruit very well; (2) Change eating habits in order to consume more of the produce with low pollutants; (3) Consume a diet as varied as possible; (4) Buy organic foods.

Anna Maria Volpi

About the author:

© 2005 www.annamariavolpi.com
Anna Maria Volpi is a cooking instructor and personal chef in Los Angeles. Visit Anna Maria’s website http://www.annamariavolpi.com/for step-by-step illustrated traditional Italian recipes for tiramisu, pasta, pizza, lasagna, risotto, gnocchi and much more, articles and food newsletter. Permission is granted for this article to reprint, distribute, use for ezine, newsletter, website, as long as no changes are made and the copyright, resource box, and active link to her website are included. Please inform Anna Maria if you use of this article: anna@annamariavolpi.com

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My husband hates when I ask him to drag out the Christmas decorations every year. It continually is a fiasco because we never store them correctly or in an organized way, and they are never in a convenient place. The Christmas decorations generally end up behind all of the summer items that were brought into the basement from outside, so I usually have to set aside an entire day for him to drag everything up to the main floor.

I love Christmas decorations, which doesn’t help the situation. We have boxes and boxes full, and we’ve only had our own place to decorate for about four years. I really don’t know where all of our decorations came from but I love all of them. I know we inherited some of my grandmother’s Christmas decorations, which of course are my most cherished. They may not be the most beautiful Christmas decorations, but they hold special meaning and many childhood memories so they are displayed most prominently. Then there are the decorations that my mother purchased for us, or that his mother purchased, or even that friends and extended family purchased. We have a huge amount of Christmas decorations, but they are always tastefully displayed.

Now, my mother in law’s house looks like Santa threw up in it every time Christmas rolls around. She is a total craft nut, so she has countless Christmas decorations that are just scattered everywhere around the house. And I mean everywhere. I don’t think there is one inch in that house that is not covered in red, green or gold during the holiday season. There are knitted tissue box covers, toilet seat covers, wall hangings, quilts; you name it and it is there. So many Christmas decorations that you can’t even distinguish where one ends and where another begins. But she loves them, so I suppose that is all that matters.

Then there is my family. Hardly any decorations because they clutter the house, and they even started using an artificial tree the past few years. There are a few poinsettias, a few spatterings of gold bows and green wreaths but nowhere near the explosion of my mother in laws home. I am now seeing that the home my husband and I have created is certainly a mixture of both of our backgrounds, melding into the perfect display of Christmas decorations. I don’t think we’d have it any other way.

What’s the best ever apple pie recipe?

That’s easy. It’s whatever apple pie that brings back favorite memories and creates new ones. Everyone seems to know what their favorite apple pie tastes like, however when it comes to recreating that same flavor, many find that you have to make an apple pie from scratch to recreate that Mom’s apple pie experience.

Fortunately, if you’re looking to make a homemade apple pie, you can find plenty of free apple pie recipes online that will show you how to make apple pie from scratch, including the pie crust, or with already made pie crust.

You can find everything from award winning apple pie recipes to the plain ‘ole delicious classic old fashion apple pie. You can make dried apple pies, Marlborough or Marlboro apple pie, vegan apple pie, carmel or caramel apple pie, glazed apple cream pie, texas apple pie, dutch apple pie, cranberry apple pie, fried apple pie, apple crumb or crumble pie, apple pumpkin pie, and mock apple pie.

Maybe you just need to learn how to make an apple pie filling to put in a ready made pie shell. No problem. There are plenty of easy apple pie recipes that require hardly any time at all. Best of all, when you serve up your own version of hot, homemade apple pie, you’ll be creating some new great memories with each and every bite.

About The Author

Copyright 2005

Donna Monday

Easy to make - fun to drink

http://www.1st-milkshake-n-smoothie-recipes.com/Apple_Pie.html

Ever had the feeling that you’ve been somewhere before? Well, even if you’ve never been to the French Riviera Restaurant in Los Cabos, the experience will leave you with a new kind of déj vu, one that makes you wish you had been there before. The owners and staff make you feel as if you are long lost friends or family who have finally come home and the food, service and congeniality will create a lasting impression.

Los Cabos has no shortage of excellent restaurants. Whatever your appetite, you’ll have little trouble finding food that pleases the palate. Traditional Mexican, authentic Italian, the freshest seafood, sushi, fondue and fusion, they’re all here. The cuisine that has garnered the least attention has been French, the king of haute cuisine. Not anymore. Nestled on the cliffs above the Sea of Cortez, just a few minutes away from the hustle and bustle of downtown Cabo San Lucas, is an elegant yet unpretentious jewel in the crown of Cabo culinary delights.

That jewel is the French Riviera Restaurant and Bakery. A destined to be famous trio of eateries with locations in San Jose del Cabo, Cabo San Lucas and along the tourist corridor in between the two municipalities. Until recently, those seeking true gourmet French dining had a very small selection from which to choose. Most offered French fare as part of a mélange of vastly unrelated cuisine with the French fare being a somewhat obvious afterthought. Others claimed to have French trained chefs, but my taste buds told a different story. It is with great pleasure that I report that my taste buds have found true French cooking, and it is alive and well in Los Cabos.

Begat by Jacques Chretien and his wife Sophie, the French Riviera is a gastronome’s paradise, an oasis of flavor infused sauces, originality and decadence. Led by Chef Jacques Chretien, the staff prepares some of the finest meals that are likely to ever pass your lips, all the while making guests feel more at home than any home should have the right to feel. That, my friends, is no easy task, but somehow these wonderfully hospitable folks make it look easy.

Chef Chretien has the honor of belonging to a small community - the world’s greatest chefs. As recipient of the Maitre Cuisinier designation (French master chef), he joins a group that boasts only 200 members worldwide with only forty or so outside of France. Mexico boasts a total of five, Los Cabos has only one. The award is bestowed by the French government and recognizes culinary excellence as an art form unto itself. Couple Jacque’s talent and passion for fine food with Sophie’s “joie de vie” and undeniable warmth, and you have a five-star dining experience set in one of the world’s most picturesque coastal destinations.

The main restaurant is open for lunch (12:00 to 4:00) and dinner (5:30 to 11:00 pm), bar service runs from 11:30 am to 11:00 pm. Decorated in with stone tables and wicker chairs, the interior bathed in earth tones, the restaurant is warm and inviting. Out on the terrace you are surrounded by lush landscapes and an endless ocean view with Land’s End and the famous arch off in the distance. Sunsets here are spectacular.

Chef Chretien’s menu is an eclectic collection of original dishes and classic French fare. For starters, your waiter brings you a delightful trio of “welcome” canapés, sea bass tartar with baby green onions, goat cheese mousse and other seasonal delicacies. A nice touch that starts the process of making guests feel truly special and welcome.

For an appetizer try the lobster cappuccino served with truffle foam and a crispy zucchini stuffed ravioli; tuna & scallop carpaccio flavored with walnut oil and lime, served atop lamb’s lettuce and topped with shaved Parmesan cheese; or roasted heirloom tomatoes served with a comfit of eggplant, zucchini and crab with cheese sauce. These are just a few selections from the menu, making a choice is not easy as they are all excellent.

For your entrée Chef Chretien has created a plethora of unique dishes from which to choose. Items include; braised red snapper served with potato-mushroom gnocchi in a basil reduction; gilded frog’s legs served with “Purée d’Andouillette ” drizzled with a foamed garlic, and parsley butter sauce; roasted Sonora beef tenderloin served with homemade fettuccine and a vanilla-ginger portabella mushroom sauce; herb crusted loin of lamb served with organic French green beans and black truffle jus; roasted free-range chicken breast stuffed with eggplant and vegetables with pan reduced au jus; or roasted lobster raviolis with shitake mushrooms bathed in a garlic-basil emulsion, just to name a few.

Each dish is prepared in full view of the restaurant thanks to the open kitchen designed by Chef Chretien. Watching the kitchen staff is a real treat. Co-owner and Chef Eric Scianamanico is the perfect partner in the kitchen with Chretien and the rest of the staff. A constant buzz of activity takes place in the kitchen and one walks away hoping to have learned techniques to use in their own kitchens, albeit that watching is much easier than doing.

The wait staff does an outstanding job of pairing wines to each stage of your meal and has a large selection of wines from around the globe. One of the great surprises is the quality of the Mexican wines the restaurant features. Until recently, Mexico was not regarded as a wine producing country but with the abundance of land and temperate climate that exists here. Slowly but surely, Mexican wines are being taken seriously by wine enthusiasts worldwide. To make selection even easier, the restaurant menu offers the option of adding wine selection to both single and double entrée prix-fixe menus.

For the finish, dessert, and what a selection they offer. My partner, Dolores Peralta, opted for a chocolate soufflé made with Valrhona chocolate and served with fresh baked cookies, goat milk and caramel ice cream. I opted for the lemon soufflé with the same garnishments. Valrhona is a wonderful French chocolate company. Their “Noir Amer” chocolate literally translates as “black bitter”, which is a fair description of both the color and taste of this chocolate. For the true chocolate aficionado, eating Noir Amer is almost a religious experience. It is most likely as close as you’ll ever come to tasting pure chocolate essence.

In addition to the soufflés, the French Riviera also offers; melted chocolate cake served with pear puree; a soft hazelnut biscuit served with chestnut cream; a selection of seasonal red fruit with “Sablé Breton mango coulis and cocoa sorbet; or flambéed apples and bananas served with Calvados chocolate dentelle.

Another aspect of the French Riviera experience is that it does not have to end with lunch or dinner. Rise the next morning and satisfy your morning appetite with a short trip to either of the restaurants satellite locations for terrific breakfast fare. Fresh baked baguettes, decadent pastries, crepes and more await and there is nothing more appetizing then the aroma of fresh baked goods carried on crisp, clean coastal breeze. All in all, the entire experience is, well, magnifique!

To learn more about the French Riviera or to reserve your table, visit them online at www.frenchrivieraloscabos.com or call 011 52 (624) 142-3350. Bon apetit!

For complete restaurant locations, hours and contact information, visit CabosBest.com.

About the Author

Richard Chudy is the author and also the owner of CabosBest.com, a travel information portal for Los Cabos and Baja Sur, Mexico.

Getting the right Outside Christmas Decoration can really spice up your holiday. Of course, everything about Christmas must be done just perfectly, as it is one of the most important, most difficult, and most potentially rewarding holidays of the whole entire year. No one will deny, for example, the importance of getting just the right Christmas gifts for your loved ones. While the wrong Christmas presents can be a source of great disappointment, the right ones can make all of your family feel a great sense of happiness and delight. It is the same thing with Outside Christmas Decoration.

Outside decoration in general is important, but outdoor Christmas decorations are the most important of the whole year! Many people think that Christmas decorations outside have to be a whole new thing, completely separate from any other decorations that you have used the rest of the year, but that just is not the case. One the contrary, your Outside Christmas Decoration can really build on what you already y have in your yard. As a matter of fact, if you want your Outside Christmas Decoration to look really good, it almost has to build on how things already look. Just dressing up your trees with Outside Christmas Decorations can go a long way towards making your yard look spectacular. And once you throw in outdoor Christmas lights around your windows, it will make your home look cheery and festive like you would not believe. But you can do other things as well to capitalize on the outdoor decorations that you already have all year round.

For example, you can put red and blue cellophane over the porch lamps, or replace the bulbs with blinking Christmas ones. Another simple way to accentuate your house for Christmas is to line your walkway with paper lanterns. Cheap, beautiful, and so easy! If you have icicles hanging from your eaves, you can use your Outside Christmas Decoration to accentuate these. Small white lights set just above, or just behind icicles give them a brilliant glow and glimmer not soon to be forgotten. Now your Outside Christmas Decoration has gotten downright classy, and all for under 50 dollars if you are careful about where you buy your Christmas lights. It is all in the planning, and that means taking stock of what you have and figuring out ways to make it look the best that it possibly can!

That gleeful time of year will soon be rolling around once more. If there’s one season that people always love and look forward to, it’s Christmas. All that eggnog, snow, yummy food, holiday cheer and opening of presents sees to get people excited. However, there is one aspect of Christmas that tends to put a damper on things. I am referring to all the spending. Naturally when the holiday season rears its head, there will be much spending to do. Are you ready to go out and purchase all of those Christmas gifts for your family and friends? No doubt they can get a bit pricey at times. Maybe this year you need some cheap Christmas presents to pass out.

I will never forget one snowy Christmas morning when I was about 13 years old. There were several Christmas presents under the tree that were not there the night before. Naturally I wondered where they came from and had to inspect a little closer. I spotted the tag on all of them and it appeared they were from my stepbrother. He had went out and purchased a real gift for everyone in our family. This was naturally an utter shock since he was only 17 years old. Why all of the sudden did he want to buy gifts for everyone? Regardless of where he found his Christmas spirit, I chose to tear open my gift and see what exactly it was. As it turned out, the large box only had a pack of Bubblicios in it. Needless to say, so did everyone else’s. Now that’s what cheap Christmas presents are not all about. Sure, he got away with spending very little, but no one really wanted the gum. Anyway, he found the whole situation hilarious. Go figure!

The subject of cheap Christmas presents is a rather tough one and certainly varies from person to person. What some folks want to receive on Christmas, others do not. This is why it’s wise to consider your family as an individual unit. Think about the things they like and the cheap Christmas presents they would most likely enjoy. Just because you don’t spend a great deal of cash, doesn’t mean that your Christmas gift is lame or useless. Furthermore, a wonderful place to shop around for excellent cheap Christmas presents is on the web.