Relaxation

A quesy tummy may indicate overindulgence but it might also mean a foodborne illness. According to the Centers for Disease Control and Prevention in Atlanta, 76 million Americans suffer such an illness each year. About 350,000 of these are hospitalized and 5,000 die. Foodborne illnesses, often called "food poisoning", can be serious and include such variants as salmonella, listeria, and staphylococococcus. All are caused by bacteria which often multiply when food is not handled in a safe manner. Those most at risk for foodborne illnesses include senior citizens, children under the age of ten, pregnant women, and those with a weak immune system (HIV patients, transplant patients, or those recovering from other serious illness).Symptoms of food poisoning can include an upset stomach, vomiting, diarrhea, abdominal cramps, headaches, pus or blood in bowel movements, extreme exhaustion and even fever. Onset can occur as early as twenty minutes after eating a tainted food product or take as long as six weeks to appear. Most commonly, foodborne illnesses affect the digestive system in one to three days after ingesting the culprit. And, most cases are mild and can be treated at home. Rest and plenty of liquids are often enough to speed recovery but if symptoms are acute or worsen, it's best to consult a physician.

Simple steps can be taken to minimize and prevent the possibility of foodborne illness. The first rule is to keep clean and this means everything from the food preparer's hands to utensils, countertops, and serving plates. Anyone preparing food should wash their hands first with warm, soapy water. All utenils used in food preparation should be clean. When dealing with raw meat products, keep the utensils, i.e. knives, cutting boards, turning forks, etc, seperate from those used with other foods. Wash thoroughly after handling raw meat. Store fresh meats for no more than 1-2 days in the refrigerator before use and consult consumer guidelines for the limits on freezing meat products.

If heading out on a picnic or cookout in an outdoor location, be sure to store raw meats in a seperate cooler from beverages, salads, and other foods. If hand washing facilities are not available, bring along sanitizing hand wipes or moist towellettes to use after handling raw meats.

At home or away, be sure to check all meats to insure that they are cooked to a safe temperature. Failing to fully cook meat can allow dangerous bacteria to breed and cause illness. Although cases of E-coli have diminished in recent years, e-coli outbreaks can be deadly. Other illness including salmonella and listeria can also begin with undercooked meat. Beef - including hamburgers - should be cooked to at least 160 degrees Farenheit. Poultry should reach at least 170 degrees and pork should register 180 degrees or more. Hot dogs - although sold fully cooked - should be cooked until they reach 165 degrees. Insert a meat thermometer into the center of meat and leave for 30 seconds for an accurate reading. Meat thermometers are available in most discount stores, hardware stores, kitchen specialty shops and even many supermarkets at nominal cost. Remember that no matter how experienced the cook, it is impossible to judge whether meat is done by appearance alone.

Avoid transferring cooked meat to a platter that held the raw product. Do not use the same cooking utensils unless these have been washed in hot, soapy water.

A standard in food safety is to keep hot foods hot, cold foods cold. Refrigerators should be set to 40 degrees Farenheit. Higher temperatures can allow bacteria to grow. If unsure about the temperature in a home refrigerator, invest in a thermometer to gauge the exact temperature. When transporting foods in cooler, make sure that it is an insulated cooler. Pack foods in several inches of ice or ice packs. Replensish as needed to maintain a cold temperature.

When temperatures are below 90 degrees, the United States Department of Agriculture (USDA) reccommends that food not be left out - at room or outside temperatures - for any longer than two hours. When temperatures soar above 90, an hour or less is the limit. This is because bacteria grows most rapidly between 90 and 100 degrees.Bacteria in room temperature foods can double every twenty minutes.

Foods that require extreme caution include mayonaise based products such as potato or macroni salads. These foods tend to break down and allow bacteria to breed quicker than other products.

Cleanliness, frequent hand washing, safe temperatures, and common sense are the key to preventing most foodborne illnesses. Prevention IS the best medicine for these illnesses which can range from mild to severe.

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Relaxation

Unwind and chill

They used to be all over the place: dotted through the neighborhoods as prolific as the corner grocer, confectionery, and drugstore. They were scattered along highways like Route 66 and Route 40. All the fast food places were patterned after them. McDonalds used to be one. There were two of them close by where I lived: Ann's and Dixie's. They were small, with only two or three booths along the wall and a countertop. You could almost tell how good the food was going to be by the amount of grease on the cook's apron. And he would wipe your spoon on it if you asked him to. It was the place lunch ladies went to retire, bringing with them their pink shirts and white aprons and the mole on their chins. 

You could get a hand-pattied burger there, sometimes put underneath a press, sometimes cooked on a bed of onions. The toasted side of the bun offered some protection, but in the end the bun was always soaked with grease. And then there was the chili. The chili, like its venerable counterpart, Chop Suey, was the waste collector. All the little bits of beef or burger that were to small or burnt to serve. Add some spices and some beans and you were ready to pour it on anything. There always seemed to be a good share of characters on the customer side of the counter too. The chain-smoking lady with the stained fingertips sipping her coffee, or the old man reading the newspaper and talking to himself. Of course we're talking about the American Diner.

A "true" diner is a prefabricated structure that is built at an assembly site and then transported to a permanent location to serve food. The word "diner" is a derivative of "dining car." Decommissioned railroad cars or trolleys were often converted into diners by those who couldn't afford to purchase a new one. Here are a few of the best ones in St. Louis:

Courtesy Diner 1121 Hampton. (314) 644-2600 This is a newer version of the old one that sat at the same location for many years. The new equipment shines better and the checkered floors are cleaner, but the comfort food hasn't changed. The bacon and egg breakfasts here are classic American and the pancake stacks are superb. One thing you might want to do if you are planning a trip to the Courtesy: starve yourself for a couple of days and then order a Slinger. A Slinger is a fat and calorie toxic heap of meats, beans, and cheeses, sometimes mixed with eggs. Sure to send those cholesterol numbers soaring and the taste buds hopping.

Eat-Rite Diner 622 Choteau. (314) 621-9621 The slogan here is: "Eat-Rite or Don't Eat At All." And if it's three o'clock in the morning, you'll probably take their word for it. Unlike Courtesy, Eat-Rite has counter seating only. With six hamburgers for only $4.50, or a Slinger with crumbled hamburger, sausage and bacon or a T-Bone steak for $6.95, you may want to get a to-go order and take it home instead.

Tiffany's 7402 Manchester. (314) 644-0929 Tiffany's, (and a whole block of business next to it) almost fell to the wrecking ball recently when a developer wanted to use eminent domain to build a shopping center. Neighborhood residents went up in arms and circulated a petition and posted signs all over the area, finally forcing city hall to back down. Tiffany's is one of the smallest eateries that I have ever been to, but it packs a powerful punch to the square inch. Omelets are under five bucks and a burger Slinger will run you about $1.50 to $2.95. If you sit at the counter you WILL be engaged in conversation and make new friends, you simply have no other choice.

White Knight Diner 1801 Olive. (314) 772-6100 Now known as the Super Sandwich Shop. Pretty standard diner fare, but the interesting thing about this place is it was the scene of the movie "White Palace" starring Susan Sarandon. The production company decided to film there when the local White Castle chain refused to accommodate them.


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Relaxing

When our son was venturing into the world of solid food beyond infant cereal, my husband and I decided to make some baby food ourselves. It's an easy thing to do and, for some (like parents of multiples), can also be cost-effective.
There are a few guidelines and things to keep in mind however, when preparing baby food at home. Some things to consider:

· Commercially grown fruits and vegetables, both domestic and imported, tend to contain higher levels of pesticides than organically grown produce

· Trimming the fat from meat will help reduce pesticides, as they tend to concentrate in fatty tissues

· Organic foods have been found to contain lower levels of certain pesticides

· Processed foods (canned fruit for example) generally have lower pesticide residues than fresh foods 

· All fresh produce to be used in preparing baby food should be peeled, washed with very diluted dishwashing detergent, and cooked well

· When making your own baby food, do not salt, sweeten or season the food at all.

Cooked, fresh vegetables and stewed fruits are the easiest foods to prepare for baby, and except for raw bananas, (which can be mashed with a fork) all fruits should be cooked until soft. Steaming is the best cooking method, as fewest nutrients and vitamins are lost this way. Refrigerate any food that is not used immediately, and check it well for signs of spoilage before giving it to baby. Unlike commercial foods, freshly made baby food contains no bacteria, so it will spoil more quickly. Use or freeze within one to two days of preparation to be safe.

Water or formula can be added to mashed foods to create the desired consistency, and food processors, blenders and strainers can also be helpful. Individual portions of the baby food can then be frozen in ice cube trays. Cover the trays with plastic before freezing. After freezing, place the cubes in a plastic bag, seal it and return it to the freezer. Be sure to label and date all foods, and use them within 1 month from preparation date. Do not thaw individual portions at room temperature; rather, thaw them in the refrigerator, double boiler or microwave (on the defrost setting).

According to the American Academy of Pediatrics (AAP), the following foods should not be prepared at home for baby food: beets, turnips, carrots, collard greens and spinach. In certain parts of the country, these vegetables contain large amounts of nitrates, a chemical that can cause an unusual type of anemia (low blood count) in young infants. Baby food companies are aware of this problem and therefore screen the produce they buy for nitrates. They also avoid buying these vegetables in parts of the country where nitrates have been detected. Since you cannot test for the chemical yourself at home, it's safer to use commercially prepared forms of these foods, especially while your child is an infant. If you should choose to prepare these foods at home anyway, serve them fresh and don't store any leftovers. Storage of these foods can actually increase the amount of nitrates in them.

In addition, there are some foods that should be avoided until at least the child's first birthday; some suggest waiting until the child is old enough to speak, and can then inform you of a "funny feeling" in their throat (due to swelling from an allergic reaction). Foods that may cause allergic reactions include egg whites, seafood, nuts, citrus fruits and tomatoes. Honey should also be avoided, as it may contain botulism spores that, though not harmful to adults, can cause infant botulism, a potentially severe illness. Honey is acceptable however, in processed foods such as honey graham crackers, and Honey Nut Cheerios.






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Red Bull

Chill with Chilllab and relax

If you are ever in Houston and are hungry for something exotic and tastey,  exit Highway 59 at Kirby, go north to Richmond, turn right, and on the left one will find one of India’s great import’s to Houston, Texas. The Khyber Grill has been serving Northern Indian food to hungry Houstonians of discriminating tastes for over a dozen years. It is considered by many the finest place to eat Indian food in Houston, if not in all of south east Texas,

Upon entering the Indian food establishment, one will be assaulted by the heady aroma of Indian spices and the sound of sizzling meat in the clay, tandoori ovens. If one is not already hungry for Indian food by that time, one will surely be within seconds of entering the Khyber Grill.

For an appetizer, one cannot go wrong with an order of samoosas, a flaky opastry filled with vegetables. A good alternative is an order of saag paneer, a kind of grilled cheese mixed with spices.

With the main meal, be sure to have some lassi, a kind of yogurt based shake. It comes sweet or salty, but this reviewer recommends the sweet.

For the main meal, one can order tandoori, a kind of North Indian barbeque. Bits of meat, such as chicken or lamb, are stuck on skewers and are grilled inside deep ovens made out of clay. The best the Khyber Grill has to offer is a garlicy Chicken Afghani. Chicken Tikka, and other tandoori dishes with lamb or sea food are also available.

Curry, a trdaitional staple of Indian food, is another good alternative. One can get them with chicken, lamb, or sea food in varying degrees of heat. The hottest curry would be a Vindaloo, which by all accounts is heavily spiced with gun powder. It is not for the faint hearted and should be accompanied by a full pitcher of water.

There are various vegetarian dishes available, including rice pillou. Main curry dishes come with sides of rice, raita (a kind of cool, yogurt salad) a cucumber and tomato based salad, and naan, a succulent Indian bread that is grilled in the tandoori oven. Orders of various kinds of naan, stuffed with onions or raisins and other good things, are also available.

There are some tasty desserts available as well. The rice pudding is especially delightful.

But sure to check the outside marquee. For more than seven years now, Khyber Grill's Mickey Kapoor has been using his marquee to taunt the neighboring Pappadeaux's. When the seafood restaurant wrote, "Hiring today 3 to 5," Kapoor replied, "My, You Do Start Them Young!" When Pappadeaux posted, "Happy Hour 4 to 6," Khyber responded, "DWI 8 to 12." When the establishment bragged, "Our Softshelled Crabs Will Reach Out and Grab You," Kapoor fired back, "Pervert!" People in Houston have been known to drive out of their way just to see what the restaurateur will come up with next, and so far the targets of Kapoor's barbs have taken them all in good stride.



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RedBull

Relaxing the real way

Mexican food has been a favorite in the United States for decades, and authentic Mexican food is what many Mexican food lovers are seeking. There are many restaurants in the Northeast Indiana area that serve foods advertised as Mexican, but these Northeast Indiana restaurants don’t serve authentic Mexican food. These Northeast Indiana restaurants serve foods that simply use the many spices and ingredients found in Mexican food, and although they are good, these dishes aren’t authentic.

Northeast Indiana restaurant chains that serve foods they claim to be Mexican are generally more expensive than authentic Mexican restaurants. Those who love Mexican food have a variety of authentic Mexican restaurants to choose from in Northeast Indiana. Not only can Mexican restaurant patrons in Northeast Indiana experience authentic Mexican food, they can save money while enjoying a meal that is truly Mexican in every sense of the word. Step into one of many authentic Mexican restaurants in Northeast Indiana, and you’ll feel as if you’ve stepped across the border into a Mexican village filled with the sounds and aromas experienced at an authentic Mexican fiesta.

Si Senior

This family owned Mexican restaurant located at 903 West Avenue in Kendallville Indiana features authentic Mexican foods and drinks. Located near the corner of State Road 3 and U.S. 6, Si Senior is a convenient and affordable way to take a trip into a Mexican world of flavorful foods, aromas, and true Mexican ambience.

The menu at Si Senior in Northeast Indiana is extensive. There are dinner choices and combinations to suit the taste of any Mexican food connoisseur. Si Senior in Northeast Indiana offers Mexican favorites such as tacos, burritos, chimichangas, quesas, fajitas, and numerous other Mexican appetizers and dinner combinations. The authentic Mexican foods at Si Senior are simply delicious and highly recommended by Northeast Indiana residents.

After placing an order at Si Senior in Northeast Indiana, customers are treated to complimentary authentic tortilla chips and home style Mexican salsa. Although rather spicy for those who don’t care for hot foods, the home style Mexican salsa and chips is a flavorful appetizer to enjoy while waiting for the main course. This is a great way to begin experiencing the truly authentic Mexican cuisine offered by this Northeast Indiana restaurant.

The price of entrees at Si Senior are average compared to other Northeast Indiana restaurants, but alcoholic drinks should be avoided if on a budget. Si Senior in Kendallville Indiana is a good choice for those wanting to experience authentic Mexican cuisine in a pleasant and friendly atmosphere. Call Si Senior at 260-343-0535 to find out current hours of operation or for additional information.

Cebolla’s Mexican Grill

This Mexican restaurant in Northeast Indiana couldn’t be any more authentic. When stepping into Cebolla’s Mexican Grill restaurant in one of three Ft. Wayne Indiana locations, it feels as if you’ve left Northeast Indiana and entered a high-quality restaurant in Mexico. This exceptional Mexican restaurant boosts an authentic Mexican atmosphere, and they serve huge portions of authentic Mexican food that are unbelievable. Make sure you are hungry before going to Cebolla’s, or be prepared to request a container for leftovers. You won’t want to waste any of the authentic Mexican food offered by Cebolla’s Mexican Grill.

Cebolla’s has a large menu that offers almost any Mexican dish imaginable. Also offered are drinks of every variety. One of the many delicious thirst-quenching drinks available at Cebolla’s Mexican Grill is raspberry tea. This raspberry tea has a hint of raspberry flavor and just the right amount of sugar. Those who try the raspberry tea at Cebolla’s in Northeast Indiana are hooked after just one sip.

Prices at Cebolla’s are just as amazing as the food. Two people can eat a very filling authentic Mexican meal for under $20.00 and take home leftovers if they wish. Also included are free authentic Mexican chips and salsa that definitely hit the spot. Alcoholic drinks are available for those who enjoy them, and the prices are average compared to other area establishments.

I highly recommend Cebolla’s Mexican Grill in Fort Wayne Indiana for those who want to experience authentic Mexican food that will satisfy a craving for true Mexican cuisine. Locations are 5930 West Jefferson Boulevard, 602 East Dupont Road, and 236 Fernhill Avenue. Call 260-436-1650 for current hours of operation and additional information on this exceptional Northeast Indiana restaurant.

Fiesta Mexicana

Fiesta Mexicana is a great choice for those seeking authentic Mexican food. This authentic Mexican restaurant and bar is located at 3155 West Highway 20 in Angola Indiana. Fiesta Mexicana offers carry out service, and they can be contacted by phone at 260-624-2820 to place an order or for additional information such as current hours of operation.

Fiesta Mexicana offers appetizers such as ceviche, coctel de camaron, taquitos, grilled chicken caesar, and queso fundido. This authentic Northeast Indiana Mexican restaurant also offers deliciously juicy steak entrees such as carne asada, azteca steak, fiesta Mexicana steak, and steak ranchero. Other Mexican foods offered by Fiesta Mexicana in Northeast Indiana are arroz con pollo, shrimp burritos, carnitas, quesadillas, enchiladas, fiesta salads, and much more. Fiesta Mexican in Northeast Indiana also offers many taste tempting desserts such as a thick and creamy cheesecake chimichanga, fried ice cream, and authentic tasty homemade flan.

Come to Fiesta Mexicana if you want authentic Mexican food and drinks at an affordable price. The employees at Fiesta Mexicana in Northeast Indiana are very friendly, and they are ready to serve customers authentic Mexican food in a pleasant Mexican atmosphere.


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5 Hour Energy

Relaxation Techniques

Among all of the wonderful and memorable milestones your baby reaches, one of the most exciting is starting him on solid foods. Depending on what your pediatrician recommends, babies can start eating solids anywhere from 4 to 6 months of age, and rice cereal seems to be the top choice of first foods to introduce to your little one.

When my son turned 5 months old, I started feeding him rice cereal, followed by oatmeal, yellow veggies, green veggies, and then fruits. I waited the suggested five days in between introducing new foods to watch for allergic reactions but was always so excited and ready to see how he would like the next new flavor. He took to all of them, with the exception of strained peas, like a fish to water.

During this time, my best friend sent me a copy of the book, Super Baby Food, by Ruth Yaron and it quickly became my baby food bible. This book contains everything you need to know about feeding your baby and toddler. It includes suggestions as to what to feed your baby during each month of his first year, amounts, temperature, and much more to ensure your baby is receiving proper nourishment. This book also gave me an abundance of tips and ideas for making my son homemade baby food and quick meals and snacks that we could both enjoy.

Now, I am not the kitchen-wiz, Martha Stewart-esque type of mom, so at first I was a bit daunted by the thought of making baby food. I imagined myself covered head to toe in spinach and sweet potatoes while my steamer and blender worked overtime, but I was pleasantly surprised at how quick and easy it really was.

I had been feeding my son Nature's Own organic baby food at the time I got the book, and he was enjoying it immensely as both nutrition and a facial masque! So, I decided to continue using all of the flavors that Nature's Own carries and that I would make homemade baby food in flavors that didn't already come in jars. I set up my rice/veggie steamer and cooked asparagus, broccolli, cauliflower, bell peppers, zucchini, kale, edamame, beets, and pumpkin, pureed them in the blender and poured each into ice cube trays. After they had frozen, I would transfer the veggie cubes to freezer bags, and voila homemade goodness! And all this would take me less than 20 minutes for about two weeks worth of veggies.

Now that my son is a toddler and eating chunky foods, I continue to implement a lot of tips from Super Baby Food to ensure that he is getting the best nutrition possible. I still steam and puree some veggies when he is going through a "no green food" stage so that I can hide them in his quesadillas or pasta sauce, and I also like to add nutritious supplements to his foods. For example, in his morning bowl of oatmeal I will add fruit, and flaxseed meal which is an excellent source of Omega-3's and lignins. 

When I give him yogurt, I like to add extra fruit, mashed tofu for added protein, oat bran or wheat germ, and molasses which is high in calcium, iron, and potassium. I tend to stay away from pre-flavored yogurts since they have added sugar, and buy plain which is then sweetened by the fruit and molasses. Stonyfield Farms makes an organic yogurt for babies, Yo-Baby, which comes in fruit and vanilla flavors, so I will use that at times as well. For his veggies, rather than use butter, I like to add some olive oil and a dash of kelp powder which is a good source of iodine and promotes thyroid health.

We owe it to our children to give them the best start in life, and fueling their little bodies properly is essential. There are a plethora of wonderful books available that list healthy meal ideas, tips for making homemade baby food, and more. Super Baby Food happened to be my favorite and I recommend it without hesitation.


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