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General kitchen advice

Buy Local Food : The most local food of all comes from your own garden. Plant a new garden, enlarge the one you already have, or extend your growing season by using row covers and cloches.


Buy Local Food : Cultivate an awareness of how far your food travels. When Rich Pirog, Food Systems Program Leader for the Leopold Center for Sustainable Agriculture at Iowa State University, tracked the miles traveled for 16 types of produce, he found that locally sourced fruits and vegetables such as apples, lettuce and tomatoes traveled an average of 56 miles, compared to 1,494 miles — nearly 27 times farther — for the same fruits and vegetables delivered through conventional retail channels. Things get stickier with combination foods, strawberry yogurt for example. Pirog came up with 2,216 miles by adding up the distance traveled for the yogurt’s milk, sugar and strawberries. That figure could be slashed by 90 percent if you buy plain yogurt and stir in some locally grown honey and fruit.


Diet types

The Zone Diet
The Zone diet is a weight loss program primarily invented by Barry Sears in a number of books. The Zone diet is not expressly a weight reduction diet, although many zone diet fans discover that they actually manage to lose weight by following the zone diet.
The main theory of the Zone Diet is that if one were to limit the levels of two key hormones, (insulin and glucogen), then your body releases eicosanoids (anti-inflamatory chemicals) which, in turn puts one's body in a state of equilibrium which is a lot more wholesome than it normally is, which followers of the diet, refer to as '"he zone".
Sears holds the theory that when in the 'zone', your body is perfectly balanced and, as a consequence, doesn't convert energy to unsightly fat.
The main technique of the diet is to maintain the precise ratio of carbs to proteins, and to ensure your diet has increased amounts of Omega 3 and omega 6.








Scottish Scones *** (Mspn49a) Recipe
Scottish Scones *** (Mspn49a) Category Regional Recipes 
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Ingredients And Procedures

2 c Flour

1 ts Salt

1 ts Baking soda

2 ts Cream of tartar

3 tb Butter; room temperature

1 ea Egg; room temp light beat

1/2 c Buttermilk; room temperature

In bowl, mix flour, salt, baking soda and cream of tartar. Stir thoroughly. With fingers, rub the butter into the dry ingredients. Gradually stir beaten egg and buttermilk into the flour mix. If it is a bit too moist and sticks to hands, add a bit of flour. Turn the dough onto a lightly floured work surface and knead as little as possible to achieve a soft, pliable dough ball. Divide dough into 2 equal parts. Flatten each with the knuckles into a round disc. About 6" in diameter and 1/2" thick. Prick about a dozen times with fork. Then cut in four sections each. Bake on lightly greased baking sheet until tan. At 375 degrees for about 15 minutes. You can add 1/2 cup raisins or currants if you wish. FROM: SUSAN HOHLWEG (MSPN49A)

 
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