Cherimoya art in 4-22 folder
Kids and Earth Day go together
Kids love to save the planet … and cook.
Fun, color and creativity are on every page of Green Princess Cookbook: Sweets and Treats to Save the Planet. FYI, Earth Day 2009 is on Wednesday, April 22.
Barbara Beery’s latest installment in the Pink Princess Cookbook Series could also save a baby-sitter’s evening or a church camp agenda. This pretty spiral has fun, edible projects and tips on going green. Children will want to try new and healthy foods if they’ve made them look this fun.
Try Earth-Friendly Edamame Dip, Nutty About Nut Butters, Cornbread in a Recycled Can and take Beery’s advice for turning them into fun works of art and centerpieces. Here’s an easy one that all ages should appreciate:
Cherry Chocolate Dip
1 cup heavy cream
2 cups chopped semisweet or milk chocolate
1 tablespoon freshly-grated ginger
1 teaspoon vanilla
In a medium saucepan, heat the cream over medium-low heat for 2 to 3 minutes. When cream is hot, gradually add the chocolate, stirring until melted and smooth. Stir in ginger and cook 1 minute more.
Remove from heat and add vanilla, stirring to blend. Transfer to a bowl and serve with fresh fruit dippers or gingersnaps.
Southern Fried Elvis opens in April
It’s time to take a road trip to New Orleans. “Southern Fried Elvis,” an exhibition of cookbooks that focus on the food eaten by the late King of Rock and Roll, opens on Friday, April 24, at the Southern Food and Beverage Museum.
“I think one of the things that people find interesting about Elvis is that he did not change his eating habits once he became famous,” Chris Smith, collection manager, said. “Even though he had the money to eat anywhere he wanted, he did not like fancy restaurants He preferred the food he grew up with. He loved Southern food as well as fast food.”
Smith says that Elvis’ eating habits are well documented.
• Elvis did not like to eat fish
• He loved watermelon and cantaloupe
• He said his favorite meal was breakfast
• Elvis ate a lot of sandwiches because he said he didn’t have a lot of time to eat
• Elvis liked his meat cooked very well-done
• When Elvis cooked, he generally fixed eggs and bacon
• One item to be hand-made each night at Graceland was banana pudding
• Elvis did not drink alcohol
• Elvis drank milk and would say “Milk makes ya sexy!”
“Southern Fried Elvis” will remain on display until mid-summer.
Cheer for Cherimoya
Perched in a nest of purple packing shreds, three cherimoya sat like scaled dinosaur eggs on my desk. People passed by to squeeze them for readiness, but they stayed rock-hard for days. Finally, the green, heart-shaped orbs became like avocados and I sliced them open to reveal a creamy, white melon texture with a delicate fragrance that was like fresh cake.
Samplers who tried cherimoya at its peak loved it and ventured their comparisons on the fruit, grown for centuries in South America. Frieda’s Specialty Produce distributes California-grown cherimoyas, that make custard pie and have dozens of large, black seeds. Frieda’s describes it as a fragrant combo of pineapple, banana and vanilla, and another name for it is custard apple. We’re sold on something “new.”
While I’m not ready to say I like Totally Organica Beverages better than Champaign, I’m fully committed to announce I enjoy the flavored sparkling water just as much.
And, it’s not unseemly to have a bottle before lunch.
Olympic marathon bronze medalist, Deena Kastor, is using it to keep hydrated and I’m sipping it on my lunch-break walks. I love the fizz in lemon lime, cranberry, berry, green apple, raspberry, pomegranate, melon and mint. Certified organic by the USDA, Organica Beverages’ sparkling waters contain zero sugars, carbs, calories and artificial flavorings.
Some like it hot
Readers may know I’m a Tabasco nut. You won’t believe what the hot stuff is in now. Tabasco Spicy Tequila is one heck of a shot, or the best new basic for a Bloody Mary or Margarita.
It made a hit with my mother at Easter. I actually think this could be a good remedy for sore throats.
Here’s what the call a Tabasco Rita
2 ounces Tabasco Spicy Tequila
1 ounce Orange liqueur
1/2 ounce lime juice
Dip rim of glass into salt. Combine ingredients in shaker with ice. Shake well and serve over ice in a margarita glass. Garnish with a lime wheel.