The Male Martha

The National Cancer Institute estimates that roughly one-third of all cancer deaths may be diet related. What you eat can hurt you, but it can also help you. Many of the common foods found in grocery stores or organic markets contain cancer-fighting properties, from the antioxidants that neutralize the damage caused by free radicals to the powerful phytochemicals that scientists are just beginning to explore. There isn't a single element in a particular food that does all the work: The best thing to do is eat a variety of foods.

The following foods have the ability to help stave off cancer and some can even help inhibit cancer cell growth or reduce tumor size.

As most of you know I have quit smoking..an up hill battle every moment of the day.  It is probably the single most loving thing I can do for my self.  Let me tell you!! I LOVE ME!! 

Recently at work.. I have come into contact with patient after patient, that has been recently if not that day, diagnosed with cancer.  Every single one of them..a smoker!  I stopped smoking on the first week of august..so far so good!    So whats next!! 

Nutrition is a huge factor in avoiding cancer, a disease that litterally ate my father and grandfather alive.  It's important that I do everything I possibly can,,,, to do a better job in keeping my self healthy.  Lets take a look at  some of the foods that can help us to stay on a cancer fighting journey!

Avocados are rich in glutathione, a powerful antioxidant that attacks free radicals in the body by blocking intestinal absorption of certain fats. They also supply even more potassium than bananas and are a strong source of beta-carotene. Scientists also believe that avocados may also be useful in treating viral hepatitis (a cause of liver cancer), as well as other sources of liver damage.

Broccoli, cabbage, and cauliflower have a chemical component called indole-3-carbinol that can combat breast cancer by converting a cancer-promoting estrogen into a more protective variety. Broccoli, especially sprouts, also have the phytochemical sulforaphane, a product of glucoraphanin - believed to aid in preventing some types of cancer, like colon and rectal cancer. Sulforaphane induces the production of certain enzymes that can deactivate free radicals and carcinogens. The enzymes have been shown to inhibit the growth of tumors in laboratory animals. However, be aware that the Agriculture Department studied 71 types of broccoli plants and found a 30-fold difference in the amounts of glucoraphanin. It appears that the more bitter the broccoli is, the more glucoraphanin it has. Broccoli sprouts have been developed under the trade name BroccoSprouts that have a consistent level of sulforaphane - as much as 20 times higher than the levels found in mature heads of broccoli.

Carrots contain a lot of beta carotene, which may help reduce a wide range of cancers including lung, mouth, throat, stomach, intestine, bladder, prostate and breast. Some research indicated beta carotene may actually cause cancer, but this has not proven that eating carrots, unless in very large quantities - 2 to 3 kilos a day, can cause cancer. In fact, a substance called falcarinol that is found in carrots has been found to reduce the risk of cancer, according to researchers at Danish Institute of Agricultural Sciences (DIAS). Kirsten Brandt, head of the research department, explained that isolated cancer cells grow more slowly when exposed to falcarinol. This substance is a polyacethylen, however, so it is important not to cook the carrots.

Chili peppers and jalapenos contain a chemical, capsaicin, which may neutralize certain cancer-causing substances (nitrosamines) and may help prevent cancers such as stomach cancer.

Cruciferous vegetables - broccoli, cauliflower, kale, Brussels sprouts, and cabbage contain two antioxidants, lutein and zeaxanthin that may help decrease prostate and other cancers.

Figs apparently have a derivative of benzaldehyde. It has been reported that investigators at the Institute of Physical and Chemical Research in Tokyo say benzaldehyde is highly effective at shrinking tumors, though I haven't seen this report. In addition, the U.S. Department of Agriculture says figs, which contain vitamins A and C, and calcium, magnesium and potassium, may curtail appetite and improve weight-loss efforts. Fig juice is also a potent bacteria killer in test-tube studies.

Flax contains lignans, which may have an antioxidant effect and block or suppress cancerous changes. Flax is also high in omega-3 fatty acids, which are thought to protect against colon cancer and heart disease.

Garlic has immune-enhancing allium compounds (dialyl sultides) that appear to increase the activity of immune cells that fight cancer and indirectly help break down cancer causing substances. These substances also help block carcinogens from entering cells and slow tumor development. Diallyl sulfide, a component of garlic oil, has also been shown to render carcinogens in the liver inactive. Studies have linked garlic — as well as onions, leeks, and chives — to lower risk of stomach and colon cancer. Dr. Lenore Arab, professor of epidemiology and nutrition at the UNC-CH (University of North Carolina at Chapel Hill) schools of public health and medicine and colleagues analyzed a number of studies and reported their findings in the October 2000 issue of the American Journal of Clinical Nutrition. According to the report, people who consume raw or cooked garlic regularly face about half the risk of stomach cancer and two-thirds the risk of colorectal cancer as people who eat little or none. Their studies didn't show garlic supplements had the same effect. It is believed garlic may help prevent stomach cancer because it has anti-bacterial effects against a bacterium, Helicobacter pylori, found in the stomach and known to promote cancer there.

Grapefruits, like oranges and other citrus fruits, contain monoterpenes, believed to help prevent cancer by sweeping carcinogens out of the body. Some studies show that grapefruit may inhibit the proliferation of breast-cancer cells in vitro. They also contains vitamin C, beta-carotene, and folic acid.

Grapes, red contain bioflavonoids, powerful antioxidants that work as cancer preventives. Grapes are also a rich source of resveratrol, which inhibits the enzymes that can stimulate cancer-cell growth and suppress immune response. They also contain ellagic acid, a compound that blocks enzymes that are necessary for cancer cells - this appears to help slow the growth of tumors.

Studies show that consumption of green and yellow leafy vegetables has been associated with lower levels of stomach cancer.

 has indoles, nitrogen compounds which may help stop the conversion of certain lesions to cancerous cells in estrogen-sensitive tissues. In addition, isothiocyanates, phytochemicals found in kale, are thought to suppress tumor growth and block cancer-causing substances from reaching their targets.

licorace root has a chemical, glycyrrhizin, that blocks a component of testosterone and therefore may help prevent the growth of prostate cancer. However, excessive amounts can lead to elevated blood pressure.

Mushrooms - There are a number of mushrooms that appear to help the body fight cancer and build the immune system - Shiitake, maitake, reishi, Agaricus blazei Murill, and Coriolus Versicolor. These mushrooms contain polysaccharides, especially Lentinan, powerful compounds that help in building immunity. They are a source of Beta Glucan. They also have a protein called lectin, which attacks cancerous cells and prevents them from multiplying. They also contain Thioproline. These mushrooms can stimulate the production of interferon in the body.

Extracts from mushrooms have been successfully tested in recent years in Japan as an adjunct to chemotherapy. PSK is made from the Coriolus Versicolor. Maitake mushroom extract is PCM4.

Nuts contain the antioxidants quercetin and campferol that may suppress the growth of cancers. Brazil nut contains 80 micrograms of selenium, which is important for those with prostate cancer. (Note: Many people are allergic to the proteins in nuts, so if you have any symptoms such as itchy mouth, tight throat, wheezing, etc. after eating nuts, stop. Consider taking a selenium supplement instead or work with someone on how to eliminate this allergy.)

Oranges and lemons contain Iimonene which stimulates cancer-killing immune cells (lymphocytes, e.g.) that may also break down cancer-causing substances.

Papayas have vitamin C that works as an antioxidant and may also reduce absorption of cancer-causing nitrosamines from the soil or processed foods. Papaya contains folacin (also known as folic acid), which has been shown to minimize cervical dysplasia and certain cancers.

Raspberries contain many vitamins, minerals, plant compounds and antioxidants known as anthocyanins that may protect against cancer. According to a recent research study reported by Cancer Research 2001;61:6112-6119, rats fed diets of 5% to 10% black raspberries saw the number of esophageal tumors decrease by 43% to 62%. A diet containing 5% black raspberries was more effective than a diet containing 10% black raspberries. Research reported in the journal Nutrition and Cancer in May 2002 shows black raspberries may also thwart colon cancer. Black raspberries are rich in antioxidants, thought to have even more cancer-preventing properties than blueberries and strawberries.

Red wine, even without alcohol, has polyphenols that may protect against various types of cancer. Polyphenols are potent antioxidants, compounds that help neutralize disease-causing free radicals. Also, researchers at the University of North Carolina's medical school in Chapel Hill found the compound resveratrol, which is found in grape skins. It appears that resveratrol inhibits cell proliferation and can help prevent cancer. However, the findings didn't extend to heavy imbibers, so it should be used in moderation. In addition, alcohol can be toxic to the liver and to the nervous system, and many wines have sulfites, which may be harmful to your health. Note: some research indicates that alcohol is considered a class "A" carcinogen which can actually cause cancer - see http://www.jrussellshealth.com/alccanc.html. You should probably switch to non-alcoholic wines.

Rosemary may help increase the activity of detoxification enzymes. An extract of rosemary, termed carnosol, has inhibited the development of both breast and skin tumors in animals. We haven't found any studies done on humans. Rosemary can be used as a seasoning. It can also be consumed as a tea: Use 1 tsp. dried leaves per cup of hot water; steep for 15 minutes.

Sweet potatoes contain many anticancer properties, including beta-carotene, which may protect DNA in the cell nucleus from cancer-causing chemicals outside the nuclear membrane.

Teas: Green Tea and Black tea contain certain antioxidants known as polyphenols (catechins) which appear to prevent cancer cells from dividing. Green tea is best, followed by our more common black tea (herbal teas do not show this benefit). According to a report in the July 2001 issue of the Journal of Cellular Biochemistry, these polyphenols that are abundant in green tea, red wine and olive oil, may protect against various types of cancer. Dry green tea leaves, which are about 40% polyphenols by weight, may also reduce the risk of cancer of the stomach, lung, colon, rectum, liver and pancreas, study findings have suggested.

Tomatoes contain lycopene, an antioxidant that attacks roaming oxygen molecules, known as free radicals, that are suspected of triggering cancer. It appears that the hotter the weather, the more lycopene tomatoes produce. They also have vitamin C, an antioxidant which can prevent cellular damage that leads to cancer. Watermelons, carrots, and red peppers also contain these substances, but in lesser quantities. It is concentrated by cooking tomatoes. Scientists in Israel have shown that lycopene can kill mouth cancer cells. An increased intake of lycopene has already been linked to a reduced risk of breast, prostate, pancreas and colorectal cancer. (Note: Recent studies indicate that for proper absorption, the body also needs some oil along with lycopene.)

This post was intended to inform and scare you to death!  Do something healthy for yourself today!!  Eat right.. drink plenty of water and get enough rest and excercise!!   Cancer is not something that any human being should have to suffer through!

until we cook, shop and explore again!

Dan Viger

The Male Martha

Hollis 5 Corners

Welcome back everyone!!   We all need at some point or another a little time set aside just for ourselves and the one we love!  A romantic dinner for two..something fun and steamy!

One of the best things a couple can do.. and talk about thier day.is to cook together..something fast.. and yet fantastic!   Mussels in a champagne sauce is just what the doctor ordered!!

Start out by buying the freshest mussels that you can get your hands on.. from your local fish monger.  NOT THE LOCAL GROCERY STORE!!   Ask if the mussels are local..it makes a world of difference!!    Ask your fish monger to make sure that they are cleaned for you.

When you get home.. Prep everything that you will need ahead of time. in seperate bowls!

Here is what you are going to need.

1 LARGE STOCK POT with a LID

3 lbs of mussels (cleaned well and kept refrigerated until moments before cooking.)

2 large shallots diced fine

1 red pepper diced

4 cloves of garlic diced

1 table spoon fresh black pepper

2 table spoons of butter

1/2 a  good bottle of dry champagne

1 cup of heavy cream.

Heat the stock pot...with nothing in it..until very hot.

Here is why I told you to prep everything seperately.

Place your chilled mussels into the VERY HOT stock pot.(moving very quickly add all your other ingrediants in the above order except the cream, and cover tightly.  cook for two minutes and stir.  Cook for another two minutes. and pour all the contents into a strainer with a large bowl to catch the left over liquid.  put the solids onto a nice serving dish.

Take the remaining liquid that you  strained and put it back into the pot. Wisk in the cream..very slowly at a drizzled pace.  keep stiring on a medium heat until you have incorperated all the cream.   

Pour the liquid over the mussels and serve with a side salad and crusty french bread for dipping into the sauce!

It's time for JUST the two of you!

Until we cook, sop and explore again!

Dan Viger

The Male Martha

Hollis 5 Corners

Another wonderful day at Hollis 5 Corners!   Crisp and cool and some of the freshest air you could ever breath in.   I am really looking forward to this fall and autum season!   Not only is this my favorite time of the year..but this will be my third autum with Richard....  I'm blessed!

 

One of the things that I was introduced to was stuffed pumpkin.. Richards mother used to make it for him.   I was astonished that I had never seen anything like this before.  I truly love anything to do with pumkin or squash, so I was amazed that I had never had this.  

So this year I thought that I might tinker with it a bit and kick  up a few of the flavors.. serve it up and see what he thinks.

Your first step is to clean out the pumpkin!

Make sure that you thuroughly wash everything out..any seeds or fibrous material from the inside!

Set the pumpkin top and shell aside in a cool place or inside your refigerator while you prepare the filling.

For a medium sized pupkin your going to need:

6 potato's peeled and cubed

Boil the potato's until soft.  Mash with 1/2 cup of cream and 1/4 teaspoon of nutmeg.

In a frying pan, brown 1 1/2 pounds of lean hamburg with one whole onion diced with 1 tablespoon black pepper. 1 teaspoon each of sage,rosemary and thyme.  

Add 3 cloves of minced garlic.

cook until meat is just done.

In a large bowl mix together potato's, meat mixture and 2 cups of whole kernal corn.

Fill your pumkin and cover with the lid of the pumkin.

Wrap the entire pumpkin in tin foil and bake at 400 degrees for 1 hour and then remove foil and continue to cook for 20 minutes more. until out side of the pumpkin shell is golden brown.

You just may like this so much...you'll make it a fall tradition in your home too!

Until we cook, shop and explore again!

Dan Viger

The Male Martha

Hollis 5 Corners

Finally!!   A chillly morning!  Darn right frosty around the edges..by noon to day we'll be up near the eightys and beautiful sunshine!  

Just when you think..you have seen everything ...how about two brothers really making it work in MAINE..and with what else lobster!

Relax..enjoy yourself today.. and enjoy the sunshine!!  Most of all visit Maine..there are a few girls who would love to see you!

Until we cook, shop and explore again!

Dan Viger

The Male Martha

Hollis 5 corners

In keeping with my promise...here is another installment of Enlish cooking!  This month is traditional Pub fair.  Today we are going to concentrate on traditional english pork pies.   English cooking is definitely not for the person who is big on spice, so taste as you go!

English meat pie is definitely something of  staple in london and surrounding villages.  In fact meat pies are almost as popular as fish and chips.    A little history on these pies!

This famous little English meat pie was born in the village of Melton Mowbray. Mary Dickinson (1768-1841) was famous for her pies, and was the first to use wooden molds to form them into their now-famous shape. About 1830, stagecoaches on the London-Leeds route began stopping in Melton Mowbray at meal times for her famous pies. Their reputation spread throughout the country and with the construction of the railroad they began to be distributed across Britain.

In Britain pork pies are a type of meat pie that consist of roughly chopped pork and pork jelly sealed in a hot water crust pastry and are normally eaten cold.

A French-Canadian pork pie served at Christmas and New Year's is called a tourtière.

In the USA pork pies have been made for over 100 years in Rhode Island and southeast Massachusetts by Hartley's Pork Pies, founded in 1900 by Thomas Hartley.

Many commercialy available so called pork pies today are made from various types of cured meats and not real pork.

Make sure that you serve these pies with your favorite pork or brown gravy..not to should be a sin!

start by using diced pork or pulled pork.  A boiled pork shoulder with the bone in works best.

2lbs of pork coarsly chopped.

2 tables poons of dried sage

1/2 a cup  of finely diced onion

1/2 a pound of cooked bacon crumbled or chopped into smaller pieces with the residual fat that cooked out.

1 table spoon of freshly grated pepper.

mix this well in a large bowl and let this chill in your refrigerator for a good two hours.

The pastry!!

in a large bowl..mix,

8 tablespoons unsalted butter, cold

1 1/3 cups + 4 tablespoon pastry flour or 1 1/3 cups (dip and sweep method) bleached all-purpose flour

1/4 teaspoon salt (for savory recipes, use 1 1/2 times the salt)

2 1/2 to 3 1/2 tablespoons ice water

1 1/2 teaspoons cider vinegar Optional

1/8 teaspoon baking powder (if not using, double the salt)

mix well in  either a good kitchen aide mixer or food processor and chill for one hour.

seperate into eight to ten round balls and roll out each ball into a six inch round. 

Place into a  large greased muffin tin and fill with meat mixture.  fold over each end of the remaining crust.  It should look like a round fan with a small hole left over in the center.  Brush the tops with a good cream and egg wash and bake at 400 degrees for 25-30 minutes or until golden brown.

Serve with mashed potatoes and peas and a terrific gravy..while singing god save the queen for authenticity!!

Until we cook, shop and explore again!

Dan Viger

The Male Martha

Hollis 5 corners

Please heed all warning from you local municipalitys.  Stay away from shorelines..hurricanes are NOT a SPECTATOR sport!

Living in a rural area opens your eyes to alot of things!  One very serious fact is that you maybe 17 miles to the nearest hospital!   During a disaster the RULES CHANGE!   Are you and your FAMILY READY?

Please listen to every sound and tick of the following video to prepare you to read on.  PLEASE LISTEN TWICE!

Maine may or may not bear the brunt of a HURRICANE this weekend.  One thing you have to be ready for is YOU JUST MIGHT!   YOU WILL NOT HAVE ELECTRICITY, or even a phone.   If your power is out you wil have no water and your refrigerator is definitely not going to work.

Step 1: Survival Essentials

Each part of the world faces unique challenges in preparing for natural disasters. These differences will impact how you prepare. Contact your local Red Cross chapter and ask for information about the types of disasters that may impact your location. But no matter where you live or what type of disaster you may encounter, every home should have a supply of six disaster necessities.

1.Water: People can live for long periods of time without food, but water is essential for survival. Every home should have an emergency supply of water. Properly store a minimum of 6 gallons per family member in non-breakable containers.

2.Food: Store a supply of non-perishable food items such as canned goods and packaged food that doesn't require cooking. This food might be the only nourishment your family receives during the aftermath of a disaster so choose a wide variety of items. Remember to pack some manual can openers along with your food supply. By keeping food safe, you will avoid possible infection and health risks.

3.Survival Kit: Every home should have a waterproof tote full of important items, such as flashlights, radios, new batteries, extra clothing and various tools. Put together a disaster survival kit or purchase a ready-made package online.

In addition to an emergency kit, create a "Go Bag" that holds basic supplies such as clothes, cash and important papers. This bag will be used if you ever have to evacuate your home quickly.

4.First-Aid Kit: Make sure you have a fully updated first-aid kit in your home at all times. These kits should have a wide variety of bandages, aspirin, gauze and antibiotic cream.

5.Medications: Be sure to have an emergency supply of your important medications. Keep at least a 3-5 day supply and check the expiration dates regularly. If you have complicated medical issues, discuss an emergency plan with your doctor.

Step 2: Prepare Your Home and Family

Every household faces unique issues and concerns when creating a family disaster plan. Creating a cohesive family plan can be accomplished by understanding the specific dynamic and needs of your family and your home.

1.Prepare for medical emergencies: Hold regular family meetings and assign duties to each member of the household. Train all responsible family members in CPR. Teach young children how to dial 911.

2.Utilities: Make sure every adult family member knows how to turn off the gas, electricity and water in your home. In addition, everyone should be able to use a fire extinguisher.

3.Fix home hazards: Search for hazards around your home to identify and fix potential dangers such as defective wiring, leaks and ceiling cracks.

4.Safe spots: Identify safe locations in your home should a disaster such as a tornado or earthquake occur.

5.Contact numbers: Post a list of emergency contact numbers in every room of your house. Make sure your local hospital, fire department, work phone numbers, family numbers, doctors and neighbors are all listed.

6.Meeting places: Choose two locations to meet up with your family: one close to home and a second in a different area.

7.Take care of special needs: Seniors and people with disabilities often have physical challenges that make disaster planning more difficult. It's important to establish a plan that addresses individual needs.

8.Protect your pets: Make sure you create a pet disaster kit that includes food, water, licenses and current photos of your pet. Speak to your veterinarian about your pet's individual needs.

Step 3: Prepare at Work

A natural disaster can strike at any time. Once you've prepared your home and family, focus on changing a few things at work.

1.Speak with your office's safety officer to get a copy of the company's evacuation plan.

If your office doesn't have a person monitoring safety, ask that one be appointed.

2.Get a copy of the building map and highlight all exits and stairways.

3.Find out where the fire extinguishers are located.

4.Make sure all first-aid kits are up-to-date.

5.Keep some water and non-perishable food items at your desk.

6.Carry identification information and current contact numbers in your wallet or purse.

7.Be sure to update emergency contact information with your Human Resources representative any time there's a change.

Step 4: Prepare Your Car

Given how much time Americans spend on the road, you should also prepare your car for the worst.

1.Always keep your tank at least half-full.

2.Perform regular maintenance so your car is in good shape.

3.Keep a supply of food and water in the trunk.

4.Keep a first aid kit in the car.

5.Have a flashlight in the car.

Step 5: Insurance and Emergency Funds

Although you may have to make sacrifices to put aside money and buy policies, knowing you can financially weather a disaster can provide peace of mind.

1.Check your homeowners' policy to see what coverage you already have.

If you have an apartment, consider buying renters' insurance.

2.If your location may experience events not covered by your policy, such as floods or earthquakes, consider buying supplemental coverage.

To find the better rates, Consumer Reports suggests accepting a higher deductible.

3.Take an inventory of your possessions to document their value. This list will help you if you need to file an insurance claim.

4.Make sure your policy reflects the real replacement costs of your home and possessions.

5.As you most likely will not have immediate access to your insurance, also set up an emergency fund.

An account at a financial institution with multiple branches means you'll have access to your money even if local banks are closed.

Get going!  Be prepared!

Until we cook, shop and explore again!

DanViger

The Male Martha

Hollis 5 Corners

You know there are certain things that you remember as a kid that make an indelable mark on your memories.  One of those things was asking my Grammy "What is your favorite time of year?", her answer was quick..Fall.  I thought this women..this great women who I would sell my soul for was truly crazy.. has she gone mad....is she not feeling well?   Who in thier right mind would love fall the most?   Summer is the best..no school,,,warm weather...the beach...aaahh.....

As you grow up..you learn a few things..I find my self growing more and more like ceceilia.

Fall just happens to be my absolute favorite time of the year..more so than even christmas!

 

Fall has set in like a lion....Hollis 5 Corners has become dizzying blend of colors,sights and sounds!

The Cornstocks are set by the stair post's.

Summer flowers are done, while others are just beggining!

Sights and sounds of summer are fading, while growth abounds in the coming harvest season.    Everything grew bountifully, including all the new residents like J.K. and O.K kitty's..and the chickens.. now known as the chickpiglets....everyone eats well here at Hollis 5 Corners.  Take a look!

O.K. and J.K.  (other Kitty and Just Kitty)

counter clock wise: Buela becareful,anita hamm,Bertha B. Cluck and Charlie R. Rooster.

All signs pointing to fall and the egg factory..on the way....The roosters are crowing up a symphony!

This summer was fantastic and one of the most dry and HOT on record here in Maine.   Although summer activitys are winding down..I cant waite until sweater weather and beef stew in the late afternoon.. early supper times and cool brisk breezes..wafting of pumkin bread and apple pie!

But somethings never change..My little hawk...actually a chicken..  The most beautiful of them all..Martha.. slow as ever and just stares at my shoes..this picture was taken after a good two minutes of just staring...she'll always be my special little girl..a real dingbat...

Life continues to be excellent in MAINE.  Make sure that you come for a visit..the leaves should be changing in another two weeks or so....   Warm fall days and ultra cool nights!

MAINE!  THE WAY LIFE SHOULD BE!

Until we cook, shop and explore again!

Dan Viger

The Male Martha

Hollis 5 Corners

You know I always love these health gurus that are constantly telling you whats in something!   You Should never eat that..aaah gasp..they have you doing more mathematical computations than a scientist working at NASA.

What most people are not realising that this very thing is the root cause of obesity and why diets very often fail.   Diets not only fail, they down right throw you into such a tail spin.... that when you actually do give up, you do twice the amount of damage than you normally would because you deprived yourself of any type of food pleasure!

I was going through my YAHOO pages and once again came across this guy who works for mens health magazine.    This guy dines out and finds the worst thing possible  on the menu..or now the newest thing on the menu and completely trash's the resturaunt and it's menu for serving a particular food fair.

The reason I read each and every printed word, is because I FREAKING LOVE each and every item he says not to eat!  

I..... right here and right now are telling you to go ahead and eat it!  Just remember like everything else you have to do a little damage control afterwards.   You have to get out there and do a little excercise.   You may want to skip the desert.. and ramp up that water intake!   BUT FOR GODS SAKE!!  GET OUT AND ENJOY YOURSELF!   LIFE IS TOO SHORT!

Definitely try these NEW ITEMS..from your favorite resturaunts!

Denny’s Fried Cheese Melt with wavy fries and marinara

IHOP New York Cheesecake Pancakes

Friendly’s Grilled Cheese BurgerMelt

Uno Chicago Grill Lobster BLT Thin Crust

Applebee’s Provolone-Stuffed Meatballs with Fettuccine

Until we cook, shop and explore again!

Dan Viger

The Male Martha

Hollis 5 corners

Monkey bread is ment to be fun to put together !  This recipe.. should take you all of a maximum of ten minutes prep time and 15 to twenty minutes baking time!  

Start your oven at 400 degrees and go find a great bunt cake pan!

4 rolls of Grand bisquits from your favorite refrigerated super market section!

1 cup of sugar and four tables spoons of cinnamon

cut the grand bisquits in half and roll in sugar mixture mixture.

Place them in a well greased non stick bunt pan randomly!

melt 1 stick of butter and 1 cup of brown sugar plus 1/2 cup maple syrup.

add pecans if you like them.   Heat this to just before a boil and keep sitirring to make sure that your sugar is COMPLETELY MELTED!!   VERY IMPORTANT!

Pour this mixture over rolls and bake for twenty minutes.

Invert the pand on a serving platter.. relax with your family or loved one over a great cup coffee.. and enjoy your sunday!!

Until we cook, shop and explore again!

Dan Viger

The Male Matha

Hollis 5 corners

Welcome back everyone!!  Just like I promised..a day devoted to british food!  My first installment is with pub food!   Infact, now through september..each weeks recipe will revolve around British pub faire.  Recipes that are easy to make and revolve around  appetizer menus or may have ale in the mix.

Scottish eggs are a rare site in these parts of Maine.  Ask anyone if they know what a scottish egg is.. and they just might say an egg from a scottish chicken!!  Sorry my friend!!  These are a delicasy found in only the finest pubs in england(maybe).

No one seems to know for a certainty the precise origin of the dish and how the name Scotch eggs was come by. It is pure speculation that they were first made in Scotland. They have been around for a long, long while; a recipe for them is given in that timeless classic, ''Mrs. Beeton's Book of Household Management,'' which first appeared in England in 1861. Their preparation is simplicity itself. You simply hard-cook eggs and peel them; coat them well with flour and wrap them all over and compactly with sausage meat (Mrs. Beeton calls for a forcemeat of ground ham or bacon). You then roll them in bread crumbs and cook them in hot oil until nicely browned and slightly crisp. They may be served hot, although most authorities state they should stand at room temperature before serving.

If you care to make Scotch eggs in your own kitchen, I strongly recommend that you not try to make them fancy with the use of herbs and spices. After cooking, let them stand for at least two hours before serving.

This is an amazing appetizer for parties or get togethers with friends.  The good thing is that you can make these up to a day in advance.  Remember that you need to do a soft boil on the eggs, as these will cook again in hot oil.  If not you'll have a nice green looking membrain around your yolks!

1 pound bulk sausage meat

3 tablespoons minced fresh chives

3 tablespoons chopped fresh parsley

1 large egg

1 tablespoon Dijon mustard

5 cups fresh breadcrumbs made from crustless French bread

1 cup all purpose flour

6 large hard-boiled eggs, peeled

Vegetable oil (for deep-frying) 

Mix sausage, chives, and parsley in medium bowl to blend. Whisk egg and mustard in bowl to blend. Place breadcrumbs in large bowl. Place flour in another bowl. Roll 1 hard-boiled egg in flour. Using wet hands, press 1/3 cup sausage mixture around egg to coat. Brush egg with mustard mixture, then roll in breadcrumbs, covering completely and pressing to adhere. Place Scotch egg on plate. Repeat with remaining eggs. (Can be made 1 day ahead. Cover and refrigerate.)

Add enough oil to heavy large saucepan to reach depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 325°F. Add 3 prepared eggs to oil; fry until sausage is cooked through and coating is deep brown, about 6 minutes. Using slotted spoon, transfer eggs to paper towels to drain. Repeat with remaining 3 eggs. Serve warm.

Until we cook, shop and explore again!!

Dan Viger

Hollis 5 corners

Hey everyone..   This year I made some really good decisions..  One of the good decisions I made was to raise my own chickens.   This latest scare was the salmonela issue.   At this point in time I am about six to eight weeks away from actually getting my own eggs from the girls, however I only buy my eggs fresh from local farms.  In this area you can get them for two dollars a dozen from Longhorn in Buxton, Maine.  You can see all of thier information on the bottom left hand side bar of this page.  There are a huge number of reasons why raising your own chickens is beneficial...not only good for you but good to you!   Watching them run around and do all the quirky things they do..but also there is something about them running to you and following you around everytime you go to the chicken run.   Aside form the intial cost of set up, keeping them is relatively cheap.   Everything including thier pine shaving to keep thier coop immaculate to thier feed is about 20.00 per week...sometimes much less.   If you sell the eggs..it's all pure profit from there!

If you’ve eaten eggs from hens raised with access to fresh green pasture, you know how different these eggs look and taste in comparison to your ordinary supermarket variety. The egg yolk color is probably the first thing you notice: a deep, bright orange-yellow instead of a light, pastel shade. If you sample a few different eggs in individual bowls and compare them, you’ll see other differences, too. In eggs produced by free-range chickens, the yolks are firm and round and their whites stay intact when you crack them. In ordinary supermarket eggs, the yolks are often flat, with loose, watery whites. These visual differences of color and texture signify flavor, nutrition and performance benefits. Many people suggest that free-range chicken eggs taste meaty and protein-dense. They easily complement other foods like cheese, herbs and vegetables. In cooked egg dishes, the richly colored yolks make them look as good as they taste.

Common sense can tell you that free-range chicken eggs are healthier. Pastured chickens that consume a more nutritious diet naturally produce more nutritious eggs. Scientific evidence is accumulating to support that theory.

In 1999, Barb Gorski, a pastured chicken producer in Pennsylvania used a grant from the USDA’s Sustainable Agriculture Research and Education program. She wanted to have meat and eggs from her own chickens and from two other farmers tested for a variety of nutritional factors. Results of the study indicated the pastured-raised chicken eggs contained 10 percent less fat, 40 percent more vitamin A, 34 percent less cholesterol, and four times as much omega-3 fatty acids when compared to commercial eggs’ standard values as reported by the USDA. The free-range chicken meat (with skin on) contained 50 percent more vitamin A, 21 percent less fat and 30 percent less saturated fat than the USDA standard.

In 2005 and 2007, Mother Earth News reported similar outcomes after testing eggs from pastured flocks across the country. Their findings showed that pastured eggs had approximately one-third less cholesterol, nearly three times as much vitamin E, seven times more beta-carotene and twice the amount of omega-3s as compared to the standard USDA data. A follow-up study in 2008 confirmed that pastured eggs contain three to six times more vitamin D as well. Pastured eggs also normally contain higher levels of carotenoids such as lutein and zeaxanthin, which are associated with good eye health.

Understanding at least one positive quality of pasture-raised eggs isn’t difficult. Jo Robinson created the Web site www.EatWild.com to assist people in understanding the benefits of pasture-raised livestock products. Robinson points out that as far back as 1966, when a classic study was published in Poultry Science, there was confirmation that egg yolk color is a reliable indicator of beneficial carotenoid levels. The more carotenoids the eggs contain, the darker shade of orange their yolks will be.

Check things out for your self!! There is plenty of time to get your back yard flock going!!

Until we cook, shop and explore again!!

Dan Viger

The Male Martha

Hollis 5 Corners

An out and out travisty!!  A huge accident!  A crime!  What's worse there was no saving her!  No police to call!  No paramedics!!  Just a huge accident!  

I was asked by a co-worker to make a cake about a month ago, for a wonderful person who is about to have her first child!  A boy!  How exciting is that!  We had a bit of fun talking about wedding cakes and what her favorite things were.. like lemon curd, fresh rasberry filling, etc...

Monique is the quintisential Mom to be!   Everything organic!  Plenty of rest!  Reading and studying everything baby, as if it was a thesis that her life depended on.  A role model for other mothers to be!

So you will notice.... even here on my blog,  that I had not posted anything since sunday..three days!!  That has NEVER happened.  I put all my time and energy in to doing this cake!  The first three were not absolutely perfect..so I kept baking until they were.   The first one was too dry!  Then I decided it was too small.  I baked again and didnt like the texture..not dense enough.  The third set was perfect.. absolutely perfect!  Dense lemony and creamy, a perfect combination!  Each layer three inches thick.

The filling!

A fresh rasberry english compote, tangy and rich with a layer of lemon butter cream frosting that was so rich and decadent..Martha would have bottled it and tried to copyright it!   The first day it was if my kitchen had turned into a lab.  Mixing and stirring until my poor kitchenaide appliances begged for mercy!

Layer upon layer transformed into a monstrosity of a cake!  Seven inches high and 14 inches around.  Filled and ready for frosting!   The frosting was tweaked until it had a tiffany esque blue lemon butter cream.  Layered and smoothed out using a wet spreading technique.  It shimmered as if it had been sprayed on like glass.

On tuesday morning...very early it was time to do the final tweaks and decorations of yellow flowers and ribon framing.

Through all of this decorating, I gained a new respect for cake decorators like CAKE BOSS.  This is painstaking work.  Section by section, using just the right amount of pressure to have the frosting set on each section of the cake perfectly.  Turning the cake inch by inch, then doting each area with just the right amount of white royal frosting as accents.

Now the move!!   It's time to go 72 minutes to show time!!

Leaving my house through the back door.. you step down onto my deck.  It's actually a big step! 

My second dilema is the two ferril kittens that have made my outside deck thier new home.  They think that every time I step outside, I have something for them, food or attention.  These two cats get under foot on a good day.  Tuesday was no exception.  From the back deck two more stairs then a landing then down the side steps to the driveway.  I was so busy watching out for the two cats, being careful not to step on them, I never saw the hose that I had neglected to roll up and put away!

One foot..one loop of hose...a trip and one flying 10 pound cake..landing with a thud onto the pavement!   I used one particular word...with a very red and angry face, over and over again.. in rappid succession!  Something like FUDGE!   Stomach turning.. driblets of sweat pouring off my brow.. I made the only phone call I could make!!   Call THE HOSPITAL!!   STAT!   Innitiate the phone tree and do damage control!!  GET ANOTHER CAKE... QUICK!!

It was nice to get messages from my co-workers making sure that I wasn't hurt!!  Just my pride!  But sometimes bad things happen to good cakes!

It sounds like everything worked out well for the baby shower..and I am sure that MOM and baby will have a new cake ...a welcome back cake..once all is said and done!   Accidents happen....and THE MALE MARTHA  is no exception!  So with that said with cake in my driveway,on my shoes,front tire and frosting on my fingers.........

Until we cook, shop and explore again!

Dan Viger

The Male Martha

Judith Dochtermann said: 

Ach mensch, poor cake. Poor Dan. But remember what Homer Simpson said about his flying barbequed pig. "It's still good, it's still good" Just grab a fork and sit right down. It was a cake of wonder!!

Happy sunday everyone!!  Ever wonder just where doughnuts came from?   Ding Ding in this country MAINE ..yip..MAINE has got yur doughnut lore for ya!!

In every country that makes bread, there arises the question of what to do with the leftover scraps of dough. In England, they dropped the bits into soup or water, and made dumplings. But in Holland and in Germany, cooks dropped the extra into boiling oil, and made fry-cakes, or olie-koecken. The Dutch fancied up their leftovers a bit more by shaping them into decorative knots (dough knots), and rolling in sugar afterwards.

The Puritans found these little cakes a pleasure during their stay in Holland, and took the method with them to the New World. They found a similar dish in the Native American fried bread, a situation that would cause a bit of confusion later on when culinary historians tried to track down the origins of the confection.

Doughnuts have long been associated with holiday festivities. The Dutch and German made them as a Christmas specialty. Later, Europeans would make them an important part of the pre-Lent festivities. Mardi Gras wouldn't be the same without beignets (the French version of the doughnut) or the fastnachtkuches (literally, fasting night cakes-the same dish under a different name) of the Germanic peoples.

Although crullers, maple bars, and twists all have the same basic flavor of a doughnut, it is the latter's distinct shape, with the hole in the middle that really identifies it. How did the shape change from the original diamond? Germanic countries already had cookies and cakes with a hole in the middle, usually referred to as a 'jumble'. (The word developed from a two-finger ring called a gimbel.) So the shape itself was something already familiar to cooks of that area, and many think that the jumble was a strong influence on the hole-in-the-middle-doughnut.

Americans disagree though, especially those in Maine. In a house in Rockport, Maine there is a plaque that recognizes Mason Crockett Gregory with the invention of the doughnut hole, in 1847. The reason why? He hated doughnuts with an uncooked center. (Or perhaps he was just particularly impatient-they cook much quicker without a center) Skeptics point out that Gregory was a sea captain, however, and may well have encountered the jumble version of the confection on his travels, and brought the idea home with him. (This would seem to be the truth behind the legend of a sea captain placing the doughnut on the wheel of his ship for safe-keeping, and then just becoming enamored of the idea.)

Even if Captain Gregory came up with the idea, John Blondell was awarded the patent for the first doughnut cutter in 1872. Blondell's version was made of wood, but an 'improved' tin version with a fluted edge was patented in 1889.

It's interesting to note that they have long been considered more of a snack than a proper breakfast-travelers to New England during the colonial era noted with surprise that farmers there ate them for their morning meal.

In any doughnut case there are yeast style and cake style. The yeast type is closer to its origins as leftover bread. This version is deceptively light, with a good deal of air between the layers. The cake style on the other hand, with a heavy, dense body, was a later development-essentially fried cake dough.

Donuts are so much easier than you think they are!  As you go along adn get better at making them, you'll wonder why you ever bought them out in the first place.   Here is a starter recipe for you, thats darn easy! 

2 1/2 cups all-purpose flour

1/2 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 cup milk

1 egg, beaten

1/4 cup butter

2 teaspoons vanilla extract

Instructions

Mix the flour, sugar, and baking powder together.

Stir in the cinammon and nutmeg.

Beat in the milk, egg, melted butter, and vanilla.

Let rest in the refrigerator for one hour.

Pour enough vegetable oil into a large pot to cover about 4-5 inches.

Heat to 185 degrees.

Roll the dough out to 1/2-3/4 inch thickness on a floured board.

Cut into circles, then cut out centers.

Drop into oil and let cook until light brown.

Drain on paper plates or brown paper.

Until we cook, shop and explore again!

Dan Viger

The Male Martha

Hollis 5 Corners

I say it all the time!! Times are tough.. and are getting tougher for the average Mainer.. hell.. there tough for nearly every middle class american!   Our government just doesn't get it.  

Some people are really hurting out there!   The way we shop.. or more like ..don't shop...is changing rapidly!    The difference is how resiliant you are!   Mainers are and have always been a resiliant group of people...not always by choice!  Like a chipmunk and squirell, winter comes too soon!   The summer abundance of jobs is coming to a close..the belts are tightening this year so bad ..people sqeak when taking a breath!   Some of those old recipes and ways of doing things are on thier way back!

 Resturaunts are bracing for the crunch, and not in a good way!

“We have a mini-recession every year,” says Rob Evans, one of Maine’s top chefs and co-owner with his wife, Nancy, of Hugo’s in Portland. “It’s called winter and spring. Food cost is the one aspect we can really control. So we source locally for rabbit, chickens, pork, sometimes beef, fish from New England waters. Starting in September, that expensive rib eye is gone off the menu! Instead, in the fall in Maine, braising comes to mind, with a cheaper cut of meat and root vegetables coming into play.”

Evans is talking about two frugal ideas even home cooks can use — buying food produced locally (it’s less expensive since it doesn’t have huge transportation costs attached), and adapting your cooking to use less expensive cuts of meat. Braising is cooking “low and slow” in chef lingo, cooking a protein in liquid, sometimes wholly submerged, sometimes only shallowly so that the top of the cut gets caramelized, and for a long time at a low heat, usually in the oven.

“Beef short ribs,” Rob continues, “you can get everywhere. You get more flavor out of the braising bottom cuts like that, and they lend themselves to all different preparations — sweet and sour, savory, in red wine and herbs. At the restaurant almost all of our braises are done overnight at two hundred degrees in the oven. But at home, in the winter, one of our favorite meals is oxtail stew made in the Crock-Pot. The way to think of it is, you invest a half an hour in prep in the morning or the night before.” When you get home from work, “you’ve made sauce or stock, you’ve cooked your meat, you threw in some large-cut pieces of carrot and onion so you’ve got your vegetables. With a bag of rice, you’ve got your whole meal right there.”

Try some of these really  great recipes from some of my favorite resturaunts in the area!

Rob Evans’ Crock-Pot Braised Oxtails

Hugo’s Restaurant, Portland

Serves 4–6

3 lbs. oxtail

1 cup all-purpose flour

1/2 cup canola oil

1 carrot, chopped into 1-inch pieces

2 celery stalks, chopped into 1-inch pieces

1 onion, chopped

1 tbsp. tomato paste

1 cup dry red wine

2 qts. chicken stock or water

2 whole bay leaves

3 sprigs fresh thyme or sage

1 tsp. ground allspice or 10 whole allspice

2 tbsp. balsamic vinegar

1 tsp. grainy mustard

3 tbsp. sugar

Salt and pepper to taste

This recipe starts on the stovetop but can be finished either in the oven or in a Crock-Pot. If finishing in the oven, preheat to 300 degrees and use a Dutch oven or enameled cast-iron pan. Season oxtail with salt and pepper then toss in flour until lightly coated. Place pan over high heat, add half the canola oil, turn down to medium, and fry oxtails until golden brown on both sides, adding oil to pan as needed. Remove oxtails from pan. Drain all but 2 tablespoons of the oil then add carrots, celery, and onion over medium-high heat. Sauté until brown. Add tomato paste and stir until vegetables are evenly coated. Add wine and scrape up browned bits with wooden spoon. Reduce the liquid to a syrupy consistency. Add stock, bay leaves, thyme or sage, allspice, balsamic, mustard, sugar, and oxtail, and bring to a slow boil. To finish in the oven: turn off the heat and place pan in a 300 degree preheated oven uncovered for approximately 3 hours or overnight at 200 degrees. To finish in the Crock-Pot: cook in a covered Crock-Pot about 8 hours or until meat is falling off the bone. Remove from the oven and let cool in liquid for at least 10 minutes or unplug Crock-Pot and let sit for 10 minutes. Pull oxtail from liquid. Strain braising liquid, saving the liquid and vegetables to eat with oxtails but discarding spices. Reduce liquid in a saucepan if it is too watery. Reheat vegetables and oxtail in a low oven and serve with sauce over your favorite starch and little coarse sea salt to taste. Short ribs, veal shank, lamb shank, and beef cheeks are all good substitutes for oxtails.

Michael Greer’s Mac & Cheese Cheese Sauce For Any Pasta

Badger Café and Pub, Union

Serves 6–8

1/2 cup butter

1/2 small onion, diced

1/4 cup flour

3 1/3 cups half & half (whole milk or cream may be substituted)

1 tsp. dried thyme (1 tbsp. fresh)

4 cups (about 2 lbs.) cheese ends and scraps grated

1–1 1/2 lbs. of your favorite pasta like elbows, shells, rotini, etc.

1/2 cup breadcrumbs, if baking as a casserole

salt and pepper to taste

On the stovetop, heat butter over medium heat and sauté onions until translucent, but not brown. Turn heat down, stir in flour and cook another 2 to 3 minutes. Slowly stir in half and half and bring to a simmer. Stir in thyme. Reserve 1/2 cup of cheese if baking, otherwise add the cheese a little at a time and allow to simmer until all of the cheese has melted. (I prefer four different cheeses rather than all one, and you can often get a package of cheese ends for very little just by asking at your local deli or supermarket cheese counter.) Add salt and pepper to taste.

For a baked casserole, combine 1/2 cup reserved cheese with 1/2 cup breadcrumbs and sprinkle over surface of oven-ready filled pan, then heat in 300 degree oven until top is bubbly and brown, about 20 minutes.

Once the sauce is done, stir in your favorite pasta and whatever else you may want, leftover (cooked) shredded chicken, beef, veggies. This also works well as a baked dish.

Jeff Landry’s Beer-Braised Brisket

The Farmer’s Table, Portland

Serves 4-6

1 1/2 tablespoons pickling spice

4 tbsp. kosher salt

4 tbsp. brown sugar

1/2 cup molasses

3 lbs. beef brisket

1 12-ounce bottle medium ale beer

1 cup water, more as needed

In a bowl mix pickling spice, salt, sugar, and molasses. Put brisket in a covered pan just larger than the meat and add beer and water in equal amounts until the meat is just covered. Simmer, covered, over low heat about 2 hours or until the meat falls away in shreds on your fork. Serve over braised or boiled cabbage as a main course. For a breakfast hash, chop fine and add chopped, sautéed onion and small diced fried potatoes.

Until we cook, shop and explore again!

Dan Viger

The Male Martha

Hollis 5 Corners

Welcome back everyone!   Aneeshtay!   Hello from Abernaki country.. who would have thought....  a wampanoag living in Abernaki country...it's not the first time!! Trust me!

The Abenaki tribe, together with the Maliseet, Passamaquoddy, Mi'kmaq, and Penobscot Indians, were members of the old Wabanaki Confederacy, adversaries of the Iroquois. These allies from the eastern seaboard spoke related languages, and Abenaki and Wabanaki have the same Algonquian root, meaning "people from the east." Today 2000 Abenakis live on two reserves in Quebec, and another 10,000 Abenaki descendants are scattered throughout New England. Only the Canadian Abenaki tribe is officially recognized, but there are at least three Abenaki bands in the United States: the Sokoki and Mazipskwik Abenakis of Vermont and the Cowasucks of Massachusetts.

Each year there are some really amazing Pow wow's scattered around Maine.   Other tribal nations join in the celibration of each tribes heritage.  It's truly something that shouldn't be missed.   

So many people fighting to keep tradition and knowledge from being swept under the carpet.  

To help carry on that tradition, please try out these traditional abernaki recipes.   A few things may have been added here or there....but try them.. and get the feel of something that was and is truly american..truly Maine.. yes even before whoopi pies!

MARINATED SALAD OF JERUSALEM ARTICHOKES

Sometimes called sunchokes, Jerusalem artichokes can be found in health-food stores or growing wild on old farm sites.

2 pounds scrubbed Jerusalem artichokes

2 scallions

MARINADE

1/4 cup cider vinegar

1/2 cup cold-pressed sesame or vegetable oil

1 teaspoon balsamic vinegar

1 teaspoon salt

1 teaspoon sugar

1/2 teaspoon dried dill

1/2 teaspoon dried basil

freshly ground pepper

Slice artichokes as thin as possible. Trim and mince scallions. Combine marinade ingredients and toss with artichoke slices and minced scallion. Marinate in the refrigerator for at least 2 hours, preferably overnight. Garnish with julienned red and green pepper, if desired. Makes 8 servings.

WILD RICE WITH REAL MAPLE SYRUP

1 cup wild rice, rinsed and drained

4 cups water

1/2-teaspoon salt

1 cup real maple syrup

Place the wild rice, water, and salt in a 3-quart saucepan and bring to a boil. Reduce heat and simmer, partially covered, 45 to 60 minutes or until the rice is soft. Fluff lightly and cook uncovered until all the liquid is absorbed (several minutes). Refrigerate 2 hours or longer. Pour the maple syrup over rice. Mix and chill 1 hour. Serve as is, or top with whipped cream and raisins. Makes 6 servings.

BATTER-DIPPED SQUASH BLOSSOMS

Dale recommends serving these with fresh alfalfa spouts and sautéed green peppers, scallions, and mushrooms, and a dash of Tabasco sauce. The best blossoms are the male blossoms of the squash or pumpkin plant. They should be picked just before they are ready to bloom. Daylily buds may be substituted.

2 dozen male squash or pumpkin blossoms

BATTER

1 cup all-purpose flour

1 teaspoon cornstarch

1 teaspoon baking powder

1 egg white

Salt, pepper, parsley, ginger, sugar to taste, ice water

Mix batter ingredients (except water) until blended. Add enough ice water to reach the consistency of pancake batter (about 1/4 to 1/3 cup). Dip blossoms in batter until coated. In a skillet that is at least 2 inches deep, heat the oil to about 375º F and deep-fry the blossoms until golden brown. Remove from oil with a slotted spoon and drain on a double thickness of paper towel. Serve warm. Makes 2 to 4 servings.

INDIAN CHILI

4 strips bacon

2 large onions, sliced

3 cups sliced green and yellow summer squash

1 cup cubed eggplant

1 cup green beans

1 cup whole baby carrots

1 bell pepper, cored and sliced

1/2 pound mushrooms

1 pound ground meat (beef, pork, sweet sausage, steak, or a combination)

2 tablespoons chili powder

2 tablespoons dried parsley

1 teaspoon sage

1 teaspoon marjoram

1 teaspoon thyme

1/2 teaspoon garlic salt

1/2 cup rice, preferably wild rice

1 8-ounce cans tomato sauce

1 19-ounce cans red kidney beans with liquid

1 19-ounce cans chickpeas with liquid

1/4 cup molasses

1 cup water

In a large kettle sauté the bacon. Remove and save. Sauté the onions in the bacon fat. Add squash, eggplant, other vegetables, and meat, and cook for 5 minutes. Add seasonings and stir. Add remaining ingredients and sauté about 15 minutes. Add cooked bacon, cover, and simmer over low heat for 30 minutes. Makes 12 servings.

WILD RICE PUDDING

4 cups hot milk

1/4 cup butter

1/4 cup sugar

2 eggs, slightly beaten

1 teaspoon vanilla

1/2 teaspoon salt

1 cup cold, cooked wild rice (follow instructions above for cooking wild rice)

Preheat oven to 325º F. Generously butter a large baking dish. Pour in milk and add butter. Let cool. Stir in sugar, eggs, vanilla, and salt. Fold in the rice and bake 1 to 1-1/2 hours. Serve with cream or whipped cream, if desired. Makes 6 to 8 servings.

PUMPKIN BREAD

1-1/2 cups sugar

1/2 cup vegetable oil

2 eggs

1-cup canned pumpkin puree

1/3 cup water

1-1/4 cup all-purpose flour

3/4 cup whole wheat flour

1 teaspoon salt

1 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon allspice

1/2 teaspoon cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon nutmeg

1/2 cup raisins

1/2 cup chopped walnuts (optional)

Preheat oven to 350º F. Grease a 9x5-inch loaf pan. Combine the sugar, oil, eggs, pumpkin, and water. Mix to incorporate. In a separate bowl, combine flours, salt, baking soda, baking powder, and spices. Add to liquid ingredients and stir until moistened. Fold in raisins and walnuts. Pour into pan and bake 1 hour. Remove from pan and cool completely. Makes 1 loaf.

Until we cook, shop and explore again!

Dan Viger

The Male Martha

Hollis 5 Corners

Yesterday was fantastic!   I pretty much know boston inside and out.  During my younger years,, Ahm..I spent alot..of time in the city.  Friends,shopping and definitely partying, over the years has made me darn near a travel expert on BOSTON. 

Aside from china town and anything cultural, one of my favorite things about boston is the architecture and city scapes.  Think about it!  The logistics of a city and actually making it work is no easy feat.   Today I thought I might share some pictures of boston.

In such a diverse city...there are so many thing to see and do!  The best way is on foot!

Just make sure you wear comfy shoes!

As we were walking around...we noticed that a great many of the colleges were again opening thier doors to all the new students!  This means only one thing!  FALL!

Life is short!  So Richard and I have decided it HIGH time we went and visited a place we have always wanted to see..In just one years time....August 2011!

 England!  This is a trip that I have wanted to take for years.   Compared to the history of england, the united states is a blip....   European ways of cooking, industry and architecture have always been interesting to me!  It's high time that I see it up close and personal!

In the coming year.. I'm going to do 52 weekly installments of british lifestyle, cooking and even some folklore!

So Chip, Chip....Stiff upper lip until we cook, shop and explore again!

Dan Viger

The Male Martha

Hollis 5 Corners