| Thursday, 27 February 2014 19:27|
If you went to Jewish camp, you might remember the thrill at mail time when you received a care package from yourbubbe. Fast forward a few decades and now it’s your child (or grandchild) on the receiving end. You want his/her care package to include something more substantial than squirt cheese and gummy bears. Homemade macaroons for your camper to share will be a huge hit! Just be sure to check with the camp to see if it’s acceptable to send food.
| By Vincent Messina |
| Thursday, 13 February 2014 15:51|
Contrary to popular belief and from my experience, seniors don’t love buffets and they aren’t very interested in sandwiches and newfangled wraps. But they will save space for dessert, and they can teach a seasoned chef a thing or two in the kitchen.
These are nuggets of wisdom I’ve learned in the last 11 years as the Director of Food & Dining at EPOCH Assisted Living on Blackstone Blvd. Blackstone residents dine with us three times a day, and we take that responsibility seriously. We talk with them about their experiences as well as what they like or don’t like.
| Thursday, 13 February 2014 15:49|
/Google ImagesThis simple, yet wholesome flatbread complements any soup or salad. Also, try adding some of your favorite herbs while you’re kneading the dough for a more flavorful option.
4 cups whole wheat flour (or
2 cups whole wheat flour and 2 cups all-purpose flour)
1 tablespoon dry yeast
1 1/4 cups warm water(120-130F degrees)
| By Molly Yeh |
| Thursday, 13 February 2014 15:48|
May I toot my own horn for one tiny second to say that when I make challah, there is never any left the next morning for French toast?
Ok really, the credit should go to my all-time favorite recipe. It’s unstoppable. But my point is: how do people let challah go stale in the name of French toast? And is there another way to experience brunch time challah that doesn’t require self-restraint every time you walk into the kitchen and see half a loaf of challah just sitting there, saying “Eat me! Eat me!”?
| Thursday, 30 January 2014 15:12|
In today’s unpredictable economy, it’s never been more important to watch every dollar.
• Review your last grocery bill. Did you really need to buy the latest issue of People magazine?
• Check the circulars. It may not be productive to drive all over town to find the cheapest bananas (unless you really love bananas!). Review the weekly store circulars and determine what is worth buying on sale.
• Make a list and stick to it. After you’ve browsed the circulars, make a list and commit to it. There’s no savings if you planned on buying $50 worth of meat, fish and poultry and wound up spending an additional $15 on junk food.
Stock up. Even if you don’t need a non-perishable item, but it’s a product you use regularly and it’s on sale, buy it.
• Comparison shop. Brand loyalty isn’t always a good thing. Certain private- or generic-label items are as good as the brand name, and you’ll end up paying a lot less.
• Pay attention to the unit price. This is the amount you are paying per weight or piece. It may be worthwhile to spend $1.99 on the 32 ounce bag and freeze what you don’t use.
Plan your menu each week. This, in addition to sticking to the list, will help you save money and cut down on impulse spending.
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