Month: January 2004

Breakfast this morning was a bowl of mixed fruit — orange, pineapple, and banana — and a glass of orange juice. I weighed in at 160 pounds.



<ins datetime="2004-01-11T13:27:00-05:00">Lunch was another bean and cheese quesadilla with a little green bit of diced chilli&rsquo;s along with a hand full of pecan halves.</ins>



<ins datetime="2004-01-12T10:12:00-05:00">For dinner, Gretchen and I split a homemade grilled onion pizza. Later we had a slice of fresh baked whole wheat raisin bread that Gretchen made.</ins>

Just to cover all of the bases, <a href="http://ohioline.osu.edu/hyg-fact/5000/5347.html" title="Drying Foods, HYG-5347-97">The Ohio State University</a> says that these foods are good candidates for drying:

• Apples
• Bananas
• Berries
• Cherries (any kind)
• Grapes
• Peaches and apricots
• Pears
• Pineapple
• Plums
• Prunes
• Beans, green and lima
• Beans, snap
• Beets
• Broccoli
• Cabbage
• Carrots
• Celery
• Corn
• Eggplant
• Greens
• Mushrooms
• Onions
• Peas, green
• Peppers, all kinds, and pimentos
• Pumpkin, winter squash
• Soybeans, edible green
• Squash, summer and zucchini
• Tomatoes (meaty varieties only)

While you ma be <em>able</em> to <a href="http://www.personal.psu.edu/staff/m/h/mhl100/2004_01_01_journal.html#id107377169962215624" title="Home Food Preservation">can</a> a great many foods, some may prefer to use other preservation methods instead. According to the <a href="http://www.uga.edu/nchfp/how/freeze.html" title="National Center for Home Food Preservation | How Do I? Freeze">University of Georgia&rsquo;s National Center for Home Food Preservation</a>, all of these foods are candidates for freezing:

• Apples
• Apricots
• Artichokes
• Asparagus
• Avocados
• Bananas
• Beans: Green, Snap, or Wax
• Beans: Lima, Butter, or Pinto
• Beets
• Blackberries or Dewberries
• Blueberries or Huckleberries
• Broccoli
• Brussels Sprouts
• Butter
• Cabbage or Chinese Cabbage
• Carrots
• Cauliflower
• Celery
• Cheese
• Cherries: Sour
• Cherries: Sweet
• Citrus Fruits
• Clams
• Crab
• Fresh Coconut
• Corn
• Cranberries
• Currants
• Dates
• Eggplant
• Eggs
• Figs
• Fish
• Gooseberries
• Grapes
• Grapes: Muscadine
• Greens (including Spinach)
• Guavas
• Fresh Herbs
• Ice Cream
• Kohlrabi
• Lobster
• Loquats
• Mayhaw Juice
• Meats
• Mangos
• Melons
• Mushrooms
• Okra
• Onions
• Oysters
• Edible Pea Pods
• Blackeye or Field Peas
• Green Peas
• Peaches or Nectarines
• Pears
• Bell or Sweet Peppers
• Hot Peppers
• Persimmons
• Pesto
• Pimentos
• Pineapples
• Poultry and Game Birds
• Plums
• Pomegranates
• Prepared Foods
• New Irish Potatoes
• Sweet Potatoes
• Pumpkin
• Raspberries
• Rhubarb
• Rutabagas
• Scallops
• Shrimp
• Sour Cream
• Chayote Squash
• Summer Squash
• Winter Squash
• Strawberries
• Tomatoes
• Green Tomatoes
• Turnips or Parsnips
• Whipped Cream

<a href="http://www.personal.psu.edu/staff/m/h/mhl100/2004_01_01_journal.html#id107377169962215624" title="Home Food Preservation">Yesterday</a>, I gave a list of foods the USDA said were good for canning. If you are going to use any of their instructions, you will need to know your elevation, since water boils at lower temperatures as altitude increases. If you do not know your elevation, you can find it at <a href="http://www.topozone.com/findplace.asp" title="TopoZone - The Web's Topographic Map, and more!">TopoZone</a>. According to them, my town of Centre Hall, PA (40.848&deg;N, 77.686&deg;W) is 1343 feet above sea level.

<a href="http://www.ananova.com/news/story/sm_853744.html" title="Ananova - Burger King customers told: 'You are too fat to have a Whopper'">Burger King customers told: &lsquo;You are too fat to have a Whopper&rsquo;</a>: &ldquo;Police believe teenage pranksters are hacking into the wireless frequency of a US Burger King drive-through speaker to tell potential customers they are too fat for fast food.



&ldquo;Policeman Gerry Scherlink said the pranksters told one customer who had just placed an order: &lsquo;You don&rsquo;t need a couple of Whoppers. You are too fat. Pull ahead.&rsquo;&rdquo;

The <a href="http://foodsafety.cas.psu.edu/preserve.html" title="Home Food Preservation">Penn State College of Agriculture Sciences</a> has a PDF version of the <em>USDA Complete Guide to Home Canning</em> and it contains instructions and recipes for making and canning all of these foods:

• Apple Butter
• Apple Juice
• Apples — Sliced
• Applesauce
• Spiced Apple Rings
• Spiced Crab Apples
• Apricots — Halved or Sliced
• Berries — Whole
• Berry Syrup
• Cherries — Whole
• Figs
• Fruit Purees
• Grapefruit And Orange Sections
• Grape Juice
• Grapes — Whole
• Mixed Fruit Cocktail
• Nectarines — Halved or Sliced
• Peaches — Halved or Sliced
• Pears — Halved
• Apple Pie Filling
• Blueberry Pie Filling
• Cherry Pie Filling
• Festive Mincemeat Pie Filling
• Green Tomato Pie Filling
• Peach Pie Filling
• Pineapple
• Plums — Halved or Whole
• Rhubarb — Stewed
• Zucchini-Pineapple
• Tomato Juice
• Tomato And Vegetable Juice Blend
• Tomatoes-Crushed
• Standard Tomato Sauce
• Tomatoes — Whole or Halved
• Tomatoes With Okra or Zucchini
• Spaghetti Sauce Without Meat
• Spaghetti Sauce With Meat
• Mexican Tomato Sauce
• Tomato Ketchup
• Country Western Ketchup
• Blender Ketchup
• Chile Salsa
• Asparagus — Spears or Pieces
• Beans or Peas — Shelled, Dried
• Beans, Baked
• Beans, Dry, With Tomato or Molasses
• Beans, Fresh Lima — Shelled
• Beans, Snap And Italian — Pieces: Green And Wax
• Beets — Whole, Cubed, or Sliced
• Carrots — Sliced or Diced
• Corn — Cream Style
• Corn — Whole Kernel
• Mixed Vegetables
• Mushrooms — Whole or Sliced
• Okra
• Peppers
• Potatoes, Sweet — Pieces or Whole
• Potatoes, White — Cubed or Whole
• Pumpkins And Winter Squash — Cubed
• Soups
• Spinach And Other Greens
• Succotash
• Chicken or Rabbit
• Ground or Chopped Meat
• Strips, Cubes, or Chunks Of Meat
• Meat Stock (Broth)
• Chili Con Carne
• Clams
• King And Dungeness Crab Meat
• Fish
• Oysters
• Tuna
• Dill Pickles
• Sauerkraut
• Pickled Dilled Beans
• Pickled Three-Bean Salad
• Pickled Beets
• Pickled Cauliflower or Brussel Sprouts
• Pickled Corn Relish
• Pickled Horseradish Sauce
• Marinated Whole Mushrooms
• Pickled Dilled Okra
• Marinated Peppers
• Pickled Bell Peppers
• Pickled Hot Peppers
• Pickled Pepper-Onion Relish
• Piccalilli
• Bread-And-Butter Pickles
• Quick Fresh-Pack Dill Pickles
• Reduced-Sodium Sliced Dill Pickles
• Sweet Gherkin Pickles
• Pickle Relish
• 14-Day Sweet Pickles
• Quick Sweet Pickles
• Reduced-Sodium Sliced Sweet Pickles
• Pickled Sweet Green Tomatoes
• Pickled Green Tomato Relish
• Pickled Mixed Vegetables
• Pickled Bread-And-Butter Zucchini
• Pear-Apple Jam
• Strawberry-Rhubarb Jelly
• Blueberry-Spice Jam
• Grape-Plum Jelly
• Peach-Pineapple Spread
• Refrigerated Apple Spread
• Refrigerated Grape Spread

Convert between units at <a href="http://www.kitchenmath.com/" title="http://www.kitchenmath.com/">KitchenMath.com</a>

• 2 Dashes per Pinch
• 8 Pinches per Teaspoon
• 3 Teaspoons per Tablespoon
• 2 Tablespoons per Fluid Ounce
• 8 Fluid Ounces per Cup
• 2 Cups per Pint
• 2 Pints per Quart
• 4 Quarts per Gallon

<a href="http://www.cnn.com/2004/HEALTH/diet.fitness/01/09/designer.eggs.ap/index.html" title="CNN.com - Dieters give 'designer eggs' a break - Jan.  9, 2004">Dieters give &lsquo;designer eggs&rsquo; a break</a>: &ldquo;In their relentless pursuit of a healthy diet, many consumers are turning to a new breed of egg. 



&ldquo;Designer eggs, produced by chickens fed sea kelp, flax seed and other nutritious ingredients, are finding their way to more and more markets and menus. Some consumers say they even taste better than regular eggs, and sales are booming&hellip;



&ldquo;Along with kelp and flax seed, chickens that lay low-fat eggs are fed canola oil or other types of non-animal fats.



&ldquo;Hens raised on the special diet produce eggs with lower saturated fat that are fortified with omega-3 fatty acid, iodine and vitamin E.



&ldquo;If marigold extract is added to their diet, they lay eggs high in lutein, a nutrient that helps maintain the health of the eye.&rdquo;

I had scrambled eggs, hash browned potatoes, a ham slice, and a glass of orange juice for breakfast. I weighed in at 159 pounds.



<ins datetime="2004-01-10T16:37:00-05:00">Lunch was a bean and cheese quesadilla with a little green bit of diced chilli&rsquo;s.</ins>



<ins datetime="2004-01-10T20:06:00-05:00">Dinner was baked haddock, baked beans, a small salad, and two glasses of <a href="http://www.bolla.com/view_wine.asp?nWID=6" title="Bolla Wines of Italy - Open Up">Bolla Sangiovese Di Romagna</a>, with a bowl of frozen peaches for dessert.</ins>

<a href="http://www.nytimes.com/2004/01/09/science/09SALM.html?ei=5007&amp;en=f967d08452247761&amp;ex=1388984400&amp;partner=USERLAND&amp;pagewanted=all&amp;position=">Farmed Salmon Have More Contaminants Than Wild Ones, Study Finds</a>: &ldquo;A new study of fillets from 700 salmon, wild and farmed, finds that the farmed fish consistently have more PCB&rsquo;s and other contaminants, but at levels far below the limits set by the federal government.



&ldquo;The study, the largest so far to look at contaminants in salmon, is being published today in the journal Science. It found more than a sevenfold difference in PCB levels, with farmed salmon having an average of 36.63 parts per billion and wild salmon having 4.75.



&ldquo;The authors advised people to limit their consumption of salmon. &lsquo;Although the risk/benefit computation is complicated,&rsquo; they wrote, &lsquo;consumption of farmed Atlantic salmon may pose risks that detract from the beneficial effects of fish consumption.&rsquo;



&ldquo;Dr. Barbara Knuth, a study author who is chairwoman of the department of natural resources at Cornell University, said, &lsquo;It indicates that the vast majority of farm-raised Atlantic salmon should be consumed at one meal or less per month.&rsquo;&rdquo;