Happy Birthday, Mom!

Today is my mom's birthday. We had a nice celebration for her over at Olive Garden tonight. We usually celebrate birthdays at lunchtime. Thankfully the celebrations were postponed until supper since I was camping this weekend. I had the Grilled Shrimp Caprese. It was pretty good. The best part of the meal though was the bodacious carrot cake that my brother made. You should consider commissioning him to make you one!

My mom is great. Always there to support and encourage me, and when I was growing up she let me be a boy without trying to protect me from every little bump and scrape. I love her a lot and I am very happy that I still have her here with me.

Happy birthday, Mom!

Monkeez Brew

I had the pleasure a couple weekends ago to visit Monkeez Brew on Main Street in Thomasville, NC (Just down from the big chair). It has a cool atmosphere and live music on Friday nights. I was there on Saturday night and they had live music then too!

Anyway, if you are in Thomasville and looking for a cool place to hang out, Monkeez Brew will do!

Did You Know...?

Did you know that you can eat a roasted peanut shell and all? I didn't until today. I know what you are thinking. It is probably something like, "What? That's weird! The late nights and solitary living have made him mad!"

Well, that is what I thought too when I heard it, but I was in an adventurous mood and decided to give it a shot. It actually wasn't bad. It made the peanut crunchier, but the shell chewed up just fine, just like the rest of the peanut.

I really thought that you would end up with tough, stringy stuff in your mouth, but it just isn't the case. I DOUBLE DOG DARE YOU TO TRY IT! Who knows? You may even like it!

The Feasting Has Ended... (For A Bit)

Well, Thanksgiving went great again. Lots and lots of really good food. Dinner at my Grandmother's house made Rockwell's "Freedom From Want" look like a light mid-afternoon snack! The table was literally full of food. I didn't even get to taste everything. I was stuffed after one trip to the table. Prior to the meal the kitchen was as busy as a beehive - and just as crowded. There were so many family members there that there was hardly a place to sit - so many, that I was looking for a quiet place away from the madness.

As I have just finished writing this I can't help but think that it would be hard for some people to comprehend this extravagance and abundance. Perhaps my description sounds like arrogant boasting. If your experience this past week wasn't like mine, I am sorry, and I truly wish that it had been that way for you too. These thoughts humble me and cause me to reflect on the blessings that God has lavished on me and make me remember that the reason that God blesses us is that we can be a blessing to the world. I pray that He will help me to do a better job of that this year.

On a somewhat different note, I wasn't in much of a posting mood on Thanksgiving. For some reason words just didn't seem to be flowing very well, so although I did manage to post a Thanksgiving message, it really didn't come very close to what I had hoped to publish for you.

Here are a couple of good Thanksgiving Day Posts that I wish that I had written:

The Real Meaning Of Thanksgiving from over at the Bear Creek Ledger

and

Gratitude over at Conspiracy Of Kindness

I hope that your Thanksgiving was great.

Feed Me, Seymore, Feed Me

I am so hungry! And I can't do anything about it!

Well, I guess I could, but it will ruin my supper if I do.

Tonight we feast! Hahahahahahahaha!

Today is the annual (well, we're 2 for 2 anyway) Eller reunion at St. Matthew's Lutheran Church. We will be indulging in the gastronomic delights of the traditional Southern covered dish dinner. Mmmmmmm. I can hardly wait! Comfort food at its finest, served buffet style. I'll try to taunt you later with pictures.

I didn't make anything too outrageous to bring this time - just deviled eggs. Hey, what can I say? All of the positives weighed in to make it the no-brainer choice. Inexpensive, relatively easy, and tasty.

I spent a good bit of time in the kitchen yesterday. It all started 3 days ago. I was going through the cupboards and found a bag of beans for a Cajun 15 Bean Soup. So I put them out and started soaking them. I also took some shrimp out of the freezer to thaw. This was going to be good. I was thinking a shrimp etouffee would be nice.

Well, I have never made etouffee before. I've never eaten it before. I've never been to N'walins. Heck, I haven't even been to Lousianna before. So I started out at a decided disadvantage. That's never stopped me before - at least not when it comes to food.

One thing that I didn't know was when to add the shrimp to my stew. So I Googled it. I found a really tasty looking recipe for Shrimp Etouffee. It turns out that the website is a blog dedicated to New Orleans food and culture. I have linked to the blog in the Good Reading section. I'm guessing from a couple things that I have read there that me and the writer there probably wouldn't see eye to eye politically, but it is an interesting blog, and I don't mind making a friendship over food (we'll just stay away from politics should we ever meet!)

Anyway, I took his recipe and fiddled here and there. I made the shrimp stock. It smelled heavenly. Then I poured it into my beans and let them cook. I added a box of wild and white rice to the beans and let it cook. Then I went back and looked at the recipe. I realized that there were a few items on the list that I didn't have so I ran to the grocery store. When I got back, the cooking began in earnest. I was chopping, sauteing, and generally sweating in my steaming kitchen. I made a roux for the first time. Very cool. I'll have to try that with some other things. When it was all said and done my roux had turned into a beautiful, spicy sauce (it looked just like the picture on his recipe.) This was also added to the beans. After an all night turn in the crock pot plus a couple of extra hours I tested it out.

SON!!!!

I haven't even added the more delicate parts (shrimp, green onions, parsley) of the recipe yet and I know without a doubt that this is going in the official cookbook of my favorite recipes.

So, I really don't know what to call it. See, I know they have gumbo there and I know they have etouffee, but I really don't know the difference. Ask and ye shall receive... Here with all the authority of Ask Yahoo is the answer. There you go. It looks like it still can be classified as an etouffee. Thus, my version will be called J-touffee!

I can't wait to finish it! You should be so lucky! Oh yeah!

Beg and grovel and I may write out the recipe for you!

Top 10 Foods

I found an article on Newsmax ( http://newsmax.com ) that was written by a lady named Marge Perry that lists a bunch of different foods that are actually supposed to be good for you. Not too surprisingly, I like most of the stuff on the list. Of course, I guess you negate most of that goodness if you cook it up in heavy cream, butter, or sugar! I'm sure that Michelle will be glad to see chocolate made it (although her son may not be too happy about the green leafy vegetables and legumes!) Here is a link to the article.

http://www.sun-sentinel.com/news/local/southflorida/ny-hscov0622,0,1404166.story?coll=sfla-home-headlines.

They had lots of other good foods that didn’t make the top 10 list.

Here are some of the best disease-fighting, health-promoting foods that came up on our nutritionists' Top 10 lists:

1. BLUEBERRIES. Blueberries are a particular favorite among researchers because they have more antioxidant power than any other fruit. Kathy McManus, director of nutrition at Brigham and Women's Hospital in Boston, explains: "The blue color comes from the presence of anthocyanin, a flavonoid which has been found to retard the effects of aging in animal studies. We're talking about motor and cognitive function."

There is also strong evidence that blueberries help fight heart disease and cancer. And blueberries may help improve night vision and slow macular degeneration (a leading cause of blindness in the elderly).

McManus, who runs a weight loss clinic and research center, points out that blueberries are also low in calories -- just 60 in three-quarters of a cup.

2. GREEN LEAFY VEGETABLES. Some green vegetables, like kale and spinach, are particularly good sources of lutein and zeaxanthin, which may help prevent macular degeneration. And lutein, especially when consumed with the lycopene found in tomatoes, may slow the growth of prostate cancer cells, studies show.

Leafy greens are a good source of folate, which helps prevent cardiovascular disease and blood clots; magnesium, which helps maintain blood pressure; beta carotene to fight cancer; and some, like collards, are an excellent nondairy source of calcium.

Leafy greens are also high in fiber and very low in calories. The darker the leaf, the higher the concentration of beta carotene. Field green lettuces and mesclun mixes available in many supermarkets offer a good variety.

3. NUTS. "A nut is the seed for a new plant. When you eat a nut, you're getting a compacted source of all the nutrients that plant is going to need in order to grow," said Christine Pelkman, assistant professor of nutrition at the State University at Buffalo. Nuts contain healthy monounsaturated fats, protein, fiber and a host of vitamins and minerals, including vitamin E, selenium and magnesium. Every nut has its own particular nutritional strengths; walnuts are high in omega-3 fatty acids, and Brazil nuts are one of the best dietary sources of selenium, for example.

"It is very clear that those who eat five or more servings of nuts per week reduce their risk of heart disease by 32 percent and their risk of type 2 diabetes by 27 percent," McManus said.

4. FATTY FISH. While some nutritionists put all fish on their Top 10 list, most emphasize fatty fish, such as salmon, sardines and tuna, which are highest in omega-3s. "The benefits are humongous," said Ayoob. "Fish high in omega-3s can reduce heart disease by up to 30 percent."

There is a note of caution with fish. Farmed salmon has higher levels of PCBs (a chemical contaminate) than wild, but wild salmon is seasonal and far more costly. McManus therefore advises patients to limit consumption of farmed fish. Large fish, such as tuna, tilefish, shark and swordfish, should also be consumed in limited quantities because they contain higher levels of mercury than smaller fish.

Most nutritionists interviewed agree that the health benefits outweigh the risks and that eating a variety of fish minimizes the risk.

5. AVOCADOS. Avocados got a bad reputation because they have more calories and fat than many vegetables. But most of the fat in this fruit (yes, fruit) is monounsaturated, and avocados are packed with nutrients. Ounce for ounce, avocados contain about 60 percent more potassium than bananas and contain more vitamin E (which helps prevent muscle damage and reduce inflammation) than most other commonly eaten fruits.

6. WHOLE GRAINS. Highly refined carbohydrates such as white bread, cookies, sweetened and highly processed cereals can pack on the pounds and cause unhealthy spikes in blood sugar. But these refined carbohydrates should not be confused with whole-grain carbohydrates, which are a rich source of antioxidants, vitamin B, folate and fiber.

The powerhouse vitamins and minerals and the hundreds of phytochemicals in whole grains may help prevent cancer, heart disease and birth defects. And fiber, which according to the American Heart Association is greatly underconsumed (Americans average 15 grams per day rather than the recommended 25-35 grams), helps lower cholesterol, may protect against certain cancers (including gastrointestinal), aids bowel function and decreases the risk of type 2 diabetes.

7. LEGUMES, INCLUDING SOY. Legumes and beans are an underutilized, inexpensive, near-complete nutrient package. "They have protein, fiber, vitamins and minerals," said Ayoob. "And diabetics need to know they won't tend to raise blood sugar."

Legumes contain a range of plant nutrients that few animal proteins deliver, along with fiber and very little fat.

Soybeans are higher in protein and fat and lower in carbohydrates than other legumes. There is conflicting evidence about soy's role in cancer protection, but it is clear that soy belongs in a heart-healthy diet.

8. LOW-FAT DAIRY (MILK AND YOGURT). Yogurt contains probiotics -- a "good" bacteria for the stomach that helps prevent infections and gastrointestinal distress. McManus especially values yogurt's "good balance of protein, carbohydrates and calcium," and recommends natural yogurts with active cultures and no added sugar.

Calcium, like fiber, is sadly lacking in American diets. Low-fat dairy is an easy way to increase calcium consumption, and milk also has vitamin D added. Vitamin D, which enables the body to absorb the calcium, comes from exposure to sunlight.

9. EGGS. Often referred to as one of nature's "perfect foods," an egg offers complete protein in a low-calorie package. It's quick, easy and inexpensive and rich in many vitamins (including vitamin E), minerals and micronutrients, like lecithin and lutein, that may protect against eye disease and certain cancers.

The American Heart Association removed restrictions on the number of egg yolks healthy individuals can consume. While yolks are high in dietary cholesterol, the AHA and many scientists agree that the saturated fat and trans-fats in the diet have a greater impact on blood cholesterol than the cholesterol in the diet. The AHA continues to recommend that people with heart disease limit their egg yolk consumption to two per week.

10. DARK CHOCOLATE. Yep, that's right, chocolate. Justify it nutritionally: dark (unsweetened chocolate) has compounds similar to red wine that benefit heart health. The flavonoids (an antioxidant-like chemical in plant foods) in dark chocolate fight free radicals and help blood vessels dilate, which improves blood flow. It doesn't take a nutritionist, though, to say that chocolate makes people feel warm- hearted.