According to a story my husband read, the FDA may start classifying everyday items such as juice as drugs. If this actually happens, we may need prescriptions for juice, herbs (oregano, thyme, etc.), just about everything you could find in any kitchen. We could no longer grow our own herbs.
I encourage anyone who reads this article to look at the FDA document and make their feelings known to the FDA. We cannot allow this to happen!
Growing up, I wasn’t a big fan of blueberries. I would have store bought blueberry muffins, but that was about it.
Today, I absolutely LOVE blueberries. They are sometimes sweet, sometimes sour, but always delicious. And just recently, I found out they are very good for you, especially for diabetics. Here is more information that I found at Wikipedia about blueberries:
Blueberries, especially wild species, contain antioxidants which have been found to reduce the risks of some cancers. Researchers in Prince Edward Island have shown that the tannins in blueberries are very active at lowering a protein involved in metastasis of cancer, at least in isolated cells (Matchett and others, 2005). At the 2004 International Conference on Longevity, a group of researchers released details of a study that suggests certain compounds found in blueberries (and some similar fruits, including cranberries) have a significant impact in reducing the degradation of brain function, as in Alzheimer’s Disease and other conditions. Feeding blueberries to animals lowers stroke damage (Sweeney). Research at Rutgers has also shown that blueberries may help prevent urinary tract infections. Additional studies also found that blueberries were better at lowering cholesterol and lipid levels in the blood, which help alleviate and even reverse signs and symptoms of heart disease.
140 grams of fresh blueberries contain 3 g of fiber. Additionally blueberries are high in manganese (Mn) as well as vitamin k and have a very low glycemic load (3) in a single 155g serving, making it an ideal food for diabetics.
I have a couple of recipes that I use with blueberries: Blueberry Muffins and Blueberry Crumb Coffee Cake. The latter is my husband’s favorite recipe, so I will share it.
Blueberry Crumb Coffee Cake
1 1/2 cups all purpose flour (I always use unbleached; it’s better for you)
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, softened (you can use margarine, but I prefer butter)
1/2 cup sugar
1 egg
2 cups fresh or frozen blueberries
1/2 cup milk
TOPPING:
1/4 cup all purpose flour
1/4 cup packed brown sugar
1/2 teaspoon cinnamon
3 tablespoons butter
Preheat oven to 375 degrees. Mix flour, baking powder and salt on waxed paper. Cream softened butter and sugar in large mixing bowl until light and fluffy. Beat in egg.
Place blueberries in a bowl; dust with small amount of flour mixture. Toss to coat. Add remaining flour mixture and milk alternately to creamed mixture, mixing continually.
Gently fold blueberries into batter. For topping, mix flour, brown sugar and cinnamon in a small bowl. Cut in butter until crumbly. Spread batter into a greased and floured 8 inch square baking dish. Sprinkle topping over batter. Bake for 45 minutes or until topping is golden brown. Cut into squares. Serves 9.
Of course, eating blueberries by themselves is just as tasty 
Just about every house I’ve ever lived in had a conventional stovetop, with elements, the pans underneath the elements, etc. The first time I saw one of the flat-top stoves, I decided that is what I needed. I always hated having to remove the elements to get the pans out to wash (I’m a messy cook).
The house I am in currently has one of those stoves. I absolutely love it!!!!!!!!! It is much easier to clean; just wipe it clean and keep going. I have found special wipes to use on this type of stovetop that work exceptionaly well. No more food to be cleaned out of the element pans!
The next item I would like in my stove is two ovens. I think having two ovens makes alot of sense, especially if you are making more than one item that needs to be baked or broiled. I found this Maytag at HomeDepot.com, and it is exactly what I want for my kitchen.
It will probably be a while before I can get my dream stove. I’m sure there are other brands that may be a little cheaper, but I want one that is going to last for a long time.
Ever since the first report of mad cow disease, my family has reduced the amount of meat that we consume. We have found the Greek/Mediterrannean diet really suits our needs.
Greek cuisine uses alot of grains, fruits, vegetables, olive oil and some meat (mostly fish, some poultry, and very little beef). Food was cooked in olive oil, which has been proven to help reduce the risk of coronary heart disease.
Olive oil is a vegetable oil obtained from the olive (Olea europaea), a traditional tree crop of the Mediterranean Basin. It is used in cooking, cosmetics, pharmaceuticals, and soaps, and as a fuel for traditional oil lamps. Olive oil is a healthy oil because of its high content of monounsaturated fat (mainly oleic acid) and polyphenols.
http://en.wikipedia.org/wiki/Greek_cuisine
Compared to other Mediterranean cuisines, Greek cuisine uses most often oregano, mint, garlic, onion, dill, salt and bay leaves. Other common spices include basil, thyme and fennel seed. Many Greek recipes use sweet spices in combination with meat, for example the use of cinnamon and cloves in stews and nutmeg in dishes containing white sauce. Greek flavor is often characterised by the use of mint and nutmeg. Other typical ingredients are lamb, pork, kalamata olives, feta cheese, grape leaves, zucchini and yogurt. Dessert items are dominated by nuts and honey.
Greece devotes 60 percent of its cultivated land to olive-growing. It is the world’s top producer of black olives and boasts more varieties of olives than any other country.