Food and cooking tips

Buy Local Food : Strawberries, blueberries and many other kinds of fruit often are available from farms that allow you to do the harvesting (or not, if you prefer to pay for the cost of picking). Many fruits are easy to freeze, and apples will keep all winter in a cool corner of the garage.

Oven Tips : Switch your oven off a few minutes before your food is ready - it will stay hot enough to finish cooking the food.

Dieting 101

The Glycaemic Index Diet
The gi (or glycaemic index) weight loss program is linked to the gi (or glycaemic index), a chart showing food types and a score illustrating the speed with which the glucose in the food gets transformed to glucose in the dieters blood stream. The claim is that slow acting types of food (ie those food types with a low Gi score), keep you satisfied for a longer period of time and help you to consume fewer food without being miserabl;e.
It's also very useful for individuals with diabetes, as the low GI foods are useful in managing rises in blood glucose secretion.

Avocado Pear with Crab, Pear, Peach and Primroses Recipe

	Category	Appetizer Recipes
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Ingredients And Procedures

2 ea Avocadoes

8 oz Crab meat; 225

1 ea Pear; ripe

1 ea Peach; ripe

1 tb Primrose petals; freshly

-picked -----------------------------CREAMY VINAIGRETTE----------------------------- 2 ts Sugar

1/2 ts Dry mustard

1 ea Garlic clove; crushed

3 tb White wine vinegar; or lemon

-juice 9 tb Olive oil

------------------------TO MAKE "CREAMY" TO 6 TB ADD------------------------ 3 tb Heavy cream

CREAMY VINAIGRETTE: Put all ingredients in a screw top jar and shake vigourously. Shake well each time before serving. Add 3 Tbsp heavy cream to 6 Tbsp vinaigrette to amke it creamy. (Use this portion immediately as it

will not keep.) Halve the avocadoes and remove the stones. Mix the crab meat with the vinaigrette and fill the avocadoes with this mixture. Peel and slice the pear and peach and tuck slices into the crab meat. Decorate the avocadoes with fresh primroses and serve immediately with thin finfers of toast and butter. SERVES:4

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<h1>Avocado Pear with Crab, Pear, Peach and Primroses</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 ea Avocadoes <P>8 oz Crab meat; 225 <P>1 ea Pear; ripe <P>1 ea Peach; ripe <P>1 tb Primrose petals; freshly <P>-picked -----------------------------CREAMY VINAIGRETTE----------------------------- 2 ts Sugar <P>1/2 ts Dry mustard <P>1 ea Garlic clove; crushed <P>3 tb White wine vinegar; or lemon <P>-juice 9 tb Olive oil <P>------------------------TO MAKE "CREAMY" TO 6 TB ADD------------------------ 3 tb Heavy cream <P>CREAMY VINAIGRETTE: Put all ingredients in a screw top jar and shake vigourously. Shake well each time before serving. Add 3 Tbsp heavy cream to 6 Tbsp vinaigrette to amke it creamy. (Use this portion immediately as it <P>will not keep.) Halve the avocadoes and remove the stones. Mix the crab meat with the vinaigrette and fill the avocadoes with this mixture. Peel and slice the pear and peach and tuck slices into the crab meat. Decorate the avocadoes with fresh primroses and serve immediately with thin finfers of toast and butter. SERVES:4 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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