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Excellent new place for vitamins and more on the upper west side in NYC

This weekend I happened upon a great little vitamin store nook on the upper west side run by a really sweet man. The store is called The Vitamin Peddler (charming!) and it’s located on Amsterdam between 77th and 78th Streets, bld# 364. I had been hoping to come across a vitamin store, but with Health Nuts closed, I had little hope until The Vitamin Peddler. Here I stocked up on omega fatty acid pills and echinacea and goldenseal drops to stomp out a flu I was at the tail tail end of. They also have these great massaging slippers there that my family used to keep in our front door area. I was so happy to see them, apparently they stopped making them, but now they are back. The man running the store knows so much and he’s so sweet, great find!

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consider philadelphia

Historical places, good restaurants, easy walking city, theatre, museums, fine hotels and B&Bs, the best Philly cheesesteak sandwich, and sports are what visitors expect when in Philadelphia. It’s easy to collect a long list of things to see because the city gets better every year. And people tend to know this because more people are coming as tourists, and as residents. Philadelphia is about history, and about museums (many are along the Benjamin Franklin Parkway), there’s Chinatown, small new shops, interesting walking tours, dueling piano bars, comedy clubs, jazz, Reading Terminal Market, Fairmount Park, a terrific zoo, and a Philadelphia Convention Center being expanded for bigger and better meetings. At the Independence Visitor Center at the NE corner of 5th and Market Streets well-informed people stand behind a long counter ready to answer questions and distribute the appropriate pamphlets for neighborhoods of choice. And a cafe awaits nearby for regrouping and sorting of plans. Maybe you can find Albert Lee. www.independencevisitorcenter.com

Though Philly is a fairly small city as cities go; it has all that’s expected of a city without the maddening crowds. The Christmas lights are up, at Macy’s the Wanamaker organ is ready for glorious Christmas music, and Rittenhouse Square Park feels good when walking pass the simply displayed, with a touch of elegance, Christmas lights.

Tour buses, walking tours, horse drawn carriage tours, a Duck tour, or a pointed finger will guide you to the buildings surrounding the Independence Visitor Center where history is waiting. Hungry and feet tired yet? Want a relaxing meal? You won’t have to go far.

With feet rested and energy replenished it’s time to see more of what’s uniquely Philadelphia. If you’re still in the general area of Market Street, a walk on 3nd toward Arch Street offers splendid shopping, and Betsy Ross’s house and Benjamin Franklin’s final resting place are on Arch Street. If Elfreth’s Alley was by-passed earlier, now is a good time to take a look.

And should there be an interest, a nice walk north on 3rd Street toward the 600s, and a turn east toward 2nd Street, will find a retail shop belonging to Penn Herb Co. Ltd. at 603 North 2nd Street, and also where an up-and-coming neighborhood is enjoying a new look. www.PennHerb.com A stroll on 3rd rather than 2nd will find a fine array of shops. However, if someone wants to take a glance on 2nd Street, or other streets leading toward the 600s, why not.

But then, there you are all the way north; perhaps now you have time to go south checking out what’s on Walnut Street, or continue walking south to the antique shops, and the Italian Market, and much more. Or you can wend your way west to the University City area to see what’s going on there, or perhaps you want to go to the theatre. A little reading of maps and pamphlets, a decision, and away you go. Keep it uncomplicated, Philadelphia has been here a while, and you can always come back, right?

Whatever or do, wherever you go, enjoy.

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a new yorker

If you live in Manhattan long enough you easily become a food snob. And often you’ll hear a New Yorker say that the pizza, the bagels, the coffee shops, the fine dining are better in Manhattan than anywhere else . . . in the world. Of course, many people would like to argue this point, but the truth is that it’s useless to argue this point with a Manhattanite. Somehow in the course of living in Manhattan, a person slowly becomes brainwashed. I’ve seen it happen time and time again. In fact, if you argue the point long enough, you’ll be treated to another list of what’s “better in New York than anywhere else.” I’m not saying it’s a bad thing, but that it’s rather peculiar, and, at the same time, funny. Funny because a New Yorker takes it all so seriously. How do I know? I know because I was there once upon a time, and I understand how it all happens

When a New Yorker travels almost invariably someone can say without hesitation that that person is from New York because there’s an edge one develops after living there a while. It’s not good; it’s not bad. It just is. I’ve heard that it takes a good two weeks for a New Yorker to calm down when away on vacation.

Than again, as I think more on this subject, it’s certainly true that things have changed, and the category of food snob has widened to include many other cities — large and small. Indeed, New Yorkers, move over and make room for the others.

And enjoy the day.

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a thank you for a “simple” meal

I HOPE THANKSGIVING DAY WAS EXACTLY AS YOU ALL WANTED IT TO BE.

While recovering from a recent hospital experience, I sat one morning with a simple breakfast of Knudsen’s Concord Grape juice diluted with water; scrumptious Wheat Sandwich bread from Metropolitan Bakery in Philadelphia, toasted to perfection and spread with butter and bionatura Organic Bilberry Fruit Spread; Burlap and Bean Espresso coffee from Newtown Square, Pa made in a French Press (although a few days ago Sumi read that for health reasons a French Press and percolator are not the best way to prepare coffee. And so, a little research will begin on that).

With that simple breakfast before me, I decided to say a thorough thank you to everyone responsible for the enjoyment of this meal, – farmer, baker, supplier, retailer, and all of the employees – from land the world over. I was surprised at how many people and how much work was involved. And as I thought about the simple breakfast, the list became a very long one. Then I was reminded that it wasn’t only about the food, there was also the matter of the coffee grinder, plates, pot for boiling water, stove, toaster, utensils, glassware, tap water, and refrigerator. I truly hadn’t stopped to think about the extent of our dependency on each other until that breakfast thank you. A simple breakfast doesn’t seem so simple anymore.

On Thanksgiving Day I think the food would have gotten very cold had we all said a special thank you to everyone involved in that entire meal.

* * * * * * *
Happiness resides not in possessions and not in gold; the feeling of happiness dwells in the soul. -Democritus

Simplicity should not be identified with bareness. – Felix Adler

The aspects of things that are most important for us are hidden because of their simplicity and familiarity. – Ludwig Wittgenstein

If the only prayer you said in your whole life was, “thank you,” that would suffice. – Meister Eckhart

Great things are done by a series of small things brought together. – Vincent Van Gogh

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mark bittman

I don’t know why it took so long for me to find Mark Bittman’s excellent cookbooks and website, but it did. Now that I’ve found him, I’m not letting go. He knows how important spices and herbs are. He cooks traditionally, or not, with meats, or not; it’s hard to go wrong with his recipes. His passion for food and cooking is contagious. And I say, let it rub off on me.

Philadelphia’s Barnes & Noble on Walnut Street has a rather skimpy selection of his cookbooks. It’s that or they’re sold out quickly. And forget the library, they’re checked out, returned, and gone in a flash. At my favorite Free Library of Philadelphia www.freelibrary.org I tried reserving one of his books – the one that takes two people to carry. I waited the alloted time, no word came by phone or email. I got a very vague answer when I went to the library and inquired about the book I had reserved. Eventually, the lack of the book not being in my hands got blamed on the computer. Hmm! was my intelligent response. In any event, I have HOW TO COOK EVERYTHING VEGETARIAN. And since I’m making up for lost time, I’ve subscribed to receiving Mark Bittman’s How to Cook Everything emails. Oh, yes.

www.markbittman.com
www.howtocookeverything.tv.

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a good reason

Today is the 6th day of The Master Cleanser by Stanley Burroughs for me. I am not going to say that it has been exactly easy. I will just say it is entirely doable, and as the days go by it gets easier. Food thoughts come and go, and everyone handles them differently. When thoughts of food come, I remember two things, and when I do, I am okay. They are: 1) The reason for going on the cleanse, and 2) It is temporary. And a nice thought about temporarily givng up food is that some of us suddenly have free time from something that is done two or three times every day – shopping, preparing, cooking, and, of course, eating.

Today I went to University City in Philadelphia, opened the door to Penn Bookstore, and headed directly to the cookbook section. For some peculiar reason it is rather satisfying for me to read cookbooks when on the cleanse. There were three of Madjur Jaffrey’s on the shelf. She inspires in the way she writes about food, in the mouth watering pictures, and in the clarity of her recipes which tend to give the reader confidence in creating them with the same results.The book is worth buying just to look at those beautifully photographed pictures. It was eye-filling.

Now if one morning you wake up, and your first thought is: I want to go on the cleanse, there is a thin, yellow book by Stanley Burroughs waiting for you at a bookstore. It is to be followed without any exceptions. And if you want a coach in the form of a book, I have a good one; it is called Lose Weight, Have More Energy, Be Healthier in 10 Days by Peter Glickman. Also, here are a few interesting websites for support, if they are needed:
www.thelemonadediet.com
www.themastercleanse.com
www.healsa.co.za/cayennepepper.htm
www.curezone.com

Be well; be happy.

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The Master Cleanse Experience… aka Lemonade Diet

Well it has been sometime since I have blogged, before the birth of our second baby, Clover Alessandra. This topic, however, has to be blogged about. I started the Master Cleanse diet this past Monday, January 29th, 2008. It is a 10 day(min) fast where you only consume liquids consisting of a lemonade concoction and then do a herbal laxative tea in the morning and evening. I completed this fast once January 2007 with my mother-in-law, Fran. 

What drove me to even consider this craziness was that I was at my wits end with the lack of weightloss from having my first baby, Sebastian. I packed on a hefty 50 lbs with him and had 40 lbs to lose after the baby. I managed to wittle away at it but by the holidays (6months) later I was still 10 lbs heavier and at a plateau. I saw the footage on Oprah about Beyonce Knowles doing the fast to lose weight for her role in “DreamGirls” I thought to myself… I can do that! So when I saw the family at Christmas I mentioned it to Fran and low and behold, she had the actual orginal book The Master Cleanser by Stanley Burroughs.   I was shocked! Apparently she had the book and had always wanted to do the fast but never got around to it.  So it was ON! We decided to start and complete the fast together beginning the new year. 

It was a really tough first few days and I almost quit so many times. It was amazing the need to chew something was what I felt and I just felt like I had the flu. Apparently these are all detox symptoms. At the end of the fast I was a pleasant 12 lbs lighter and had so much energy and umpf that I was so happy I had completed the fast no matter how tough it had been.

This is why I am here again going through the same fast. This time I had more to lose since I started at a higher starting weight. I figure it will get me going down the right path and help me restart my system. Oddly though, this time the fast has not been as arduous. It has actually been quite easy.  I was prepared for the worst on day 2 and day 3 and that never came. I am currently on day 6 and toward the end of the day at that.  One side effect I am experiencing that I also had last time is the “coldies”. You just freaking feel cold all the time. I guess the lack of solid food and also it being winter time doesn’t help. Besides that everything else, including the cravings are manageable. Last time I was obsessed with watching the Food Network and looking at cookbook recipes. Weird even though I couldn’t eat anything just looking at it made me feel better and closer to food. I am planning to go to day 10, but have been contemplating continuing on for 4 more days to make it a full 2 weeks.

I have been looking at message boards www.therawfoodsite.com which are really helpful during this time. It is always nice to know there are others going through what you are going through. With that being said, it is definitely easier to do this with someone than alone. Also I had the benefit of having this week off of work. So I will only be at work for 3 days if I complete the 10 day fast instead of the 14 day one. The worst days are also in the beginning.

So right now my sense of smell is like superhero sense of smell. I guess since I am not eating it has instensified my other senses. It’s really odd to smell everything so intensely but at the same time really great. I am also just starting to get the energy high that comes with this fast toward the end. I have also managed to mantain working out. I have gone twice now and plan to go and do a weightlifting class tomorrow.

One thing I did differently this time was I drank a lot more water in between my lemonade drinks. I think that really helped me feel so much better and I am glad I figured that out. Also having two little ones keeps me really busy and my mind off of the whole food thing. It is truly amazing how much time you have when you don’t mess with food. You have a lot of free time to read and do things you usually don’t have time for. For me though with the kids I am just spending more time with them.

So another hard thing is watching your loved ones eat in front of you. Michael has been eating pizza, chinese food, pasta, etc.  It’s tough but I just tell myself that I can’t do it and I am too close now to the end to stop this. I know once I am done I will feel like a million bucks just like last time. Also hopefully a good 15 lbs lighter. Currently I have lost 8 1/2 lbs as of this morning weigh in. It is really motivating to see that scale go down everyday! My plan after the fast is really stay away from all the bad foods and eat a more clean diet and continue my vigorous exercising… I am addicted to the working out part!

So to anyone that wants to try this diet… DO IT! Just commit and do it and I promise you will be truly amazed at how you feel and how you look! 

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a big pancake and more

Often I would prepare and bake what’s called a big pancake. I really liked the recipe. Then I moved and the recipe was lost. The once-upon-a-time big pancake had few ingredients; still it seemed to scream “I’m delicious. I’m delicious.” as it was taken out of the oven. It was. And I remember the smiles greeting it when it was brought to the table. But I don’t remember recipes, so big pancake went the way of the wind.

Recently another attempt with a big pancake recipe failed. So I searched for recipes on the web. All of them are just a wee different, and that wee difference changes the taste and the look. Today, however, I think I found it. Yes, yes, I feel this is the one. If you want a treat check out www.thekitchn.com and type Big Pancake.

Along the way of the search I discovered these delightful websites, some consisting of stories about chefs and the foods that bring them joy. Want to know the correct way to say pesto? Eugenia Bone knows. www.sautewednesday.com/eugeniabone.html

Want to finally know how to make a really tasty gravy? Mark Bittman knows.
www.howtocookeverything.tv

And then there’s James Beard; what’s not to like?
www.jamesbeard.org

And when you’re out browsing don’t forget Laurie Colwin’s book, MORE HOME COOKING. Reading her essays on food allows you to go quietly into another world. Imagine you’re walking around, listening to her talk of the how-to of food, while she’s shopping for this ingredient and that ingredient. Some of your favorite recipes could possibly be in one of her books. Laurie Colwin was a writer for Gourmet magazine. Her books seem more and more appreciated as time passes.

It’s time for dinner. Have a delicious meal, and a beautiful evening.

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vegetables and fruits – organic or not

This was on aol’s site, July 2008: The Environmental Working Group doesn’t necessarily advocate organic, but does suggest that consumers be aware of the following non-organic foods having the highest pesticide levels. They are: peaches, celery, nectarines, strawberries, cherries, peas, imported grapes, spinach, lettuce, and potatoes.

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chinese pie

Often when I prepare Chinese Pie I think of my mother, and I smile because she left me with an incredibly simple way of preparing a meal many people have enjoyed for as long as I’ve been serving it. When people first hear the name, they question it to the point where conversation about it continues on into quite a few mouthfuls. I tell people that I think the name originated in Canada since the recipe was in the hands of quite a few French Canadians of my mother’s generation who could turn two items – ground beef and potatoes – into a variety of delectable meals using different spices, vegetables, shapes and cooking methods.

The recipe is foolproof, time after time, guests praise it, and on their return, request it. The request part is the all-important part because without it, you’re left wondering, did they really like it? So, the next time you’re laboring over the what’s for dinner question, perhaps you’ll think Chinese Pie.

This is the recipe, quantity of ingredients can easily be added or subtracted, without interferring with its original taste. Don’t be concerned by the simple ingredients – once you’ve prepared it, and enjoyed it, you’ll be fine. Of course, your vegan and raw foodist friends will not be happy. Another time we’ll attend to their palates. ha ha

Shop for:
1 1/2 lbs of organic ground beef
1 large organic onion, chopped
2 organic garlic cloves, diced
1 frozen package of organic corn
1 can creamed corn
4 large organic potatoes – I usually add more because most people can’t seem to get enough of mashed potatoes
1 pyrex dish for a comfortable fit of ingredients

cooking:
saute onion for a few minutes before adding the chopped garlic, continue sauteeing til onion is lightly browned
set onion and garlic aside, and saute the organic ground beef, drain
mix the packaged corn with the canned creamed corn
cook potatoes (Optional: add as many unpeeled garlic cloves as you want to the water – this is a new addition) When cooked, mash potatoes and peeled garlic with Celtic salt and pepper, using either milk or the water potatoes and garlic were cooked in to make it a creamy consistency
preheat oven at 350 degrees for 15 minutes

preparation:
thoroughly mix the sauteed onion and garlic with the sauteed ground beef and place in the bottom of the pyrex dish
put the thoroughly mixed corn on top
top and lightly spread with the mashed potatoes and garlic
put into preheated oven for about 40 minutes, depending on whether you’ve added or substracted from the ingredients. When juices are gently bubbling and potatoes are fairly hot, not crusty, the Chinese Pie is ready.

A beautifully-made organic salad and warm crusty, not doughy, French or Italian bread are a scrumptious addition.

Prepare with lots of love and enjoy.