My husband loves buffalo wings, but I never make them at home because I really don't like them. This recipe will satisfy both of us, and it's gluten free to boot! I'm kind of a wimp with hot food, so I am looking for a mild "hot sauce." If I can't find one, I will make these next time with just a little butter on top to get them nice and brown. I like to use ranch dressing for a dipping sauce, but a blue cheese dressing is good too.Crispy Cauliflower Buffalo WingsIngredients1 head cauliflower, chopped into bite size pieces1 cup garbanzo bean flour1 cup water1 tsp. garlic powder1/2 tsp. salt1 tsp. melted butter or ghee2/3 cup hot sauceDirectionsPreheat oven to 450F. In a medium size bowl, combine flour, water, garlic powder and salt.Whisk together until smooth. Toss cauliflower into batter making sure to coat each piece completely, then place battered cauliflower on a lightly greased, non-stick baking sheet. Bake for 15 minutes, tossing half way through.In the meantime, combine melted butter and hot sauce in a large bowl, stirring. When cauliflower is done, remove it from the oven and gently toss it in the hot sauce mixture. Place cauliflower back on the baking sheet and cook for an additional 25 minutes or until it becomes crispy. Allow cauliflower to cool for 15 minutes before serving. Serve with your favorite creamy dressing.Enjoy!
Friday, October 31, 2014
Wednesday, October 29, 2014
Dyslexia
As I've mentioned before, I have some of the most interesting conversations with my Y friends. After an hour of dancing, lifting weights, or spinning, we will sit and have coffee and talk. Friday our conversation went from the troubles of one woman's dyslexic son, to which health care program to sign up for during the Medicare open enrollment period. As a teacher for 21 years I taught many children who were dyslexic. Some had never been identified, but I was pretty sure that's what their problem was, as they were bright and articulate, yet struggled with reading and spelling. I believe there was a stigma attached to that diagnosis years ago, and parents were reluctant to attach a label to their child. There is so much that can be done to help dyslexic children, it's a shame not to give them all the tools available.
Miriam, a friend from the Y, has a high school son that she was telling us about. He is dyslexic, and struggles to keep up in some AP classes because of all the reading. He gets tapes of the texts he is reading, and listens along with the tapes. What a great idea. I didn't even realize that this option was available. The problem is that it's time consuming, and in higher level classes there is a lot of reading. Miriam also told me that she had heard that there is a font designed for dyslexics, which is supposed to increase reading ease and speed. It's called Open Dyslexic font, but in the research I did, scientists did not find it any better than others. They found that Lexia Readable, Verdana and Helvetica were the preferred fonts by dyslexics. They also found that italics were the most difficult for dyslexics to read. It has to do with the spacing of the letters, and also letters placed straight on the page are easier to read. Miriam also told me that her husband and brother in law are both dyslexic, verifying the notion that dyslexia is hereditary.
The key to success in helping the 2.8 million school children that deal with this condition, is early diagnosis. There is so much new information on the subject, and many new ways to help kids. They can learn to read and write and continue into higher education in any area they choose. Early diagnosis, patient teachers, and patient, loving parents will help them, and for that matter, all children. (BTW, reversing letters is NOT a sign of dyslexia. It is common place for young children to reverse letters.)
Miriam, a friend from the Y, has a high school son that she was telling us about. He is dyslexic, and struggles to keep up in some AP classes because of all the reading. He gets tapes of the texts he is reading, and listens along with the tapes. What a great idea. I didn't even realize that this option was available. The problem is that it's time consuming, and in higher level classes there is a lot of reading. Miriam also told me that she had heard that there is a font designed for dyslexics, which is supposed to increase reading ease and speed. It's called Open Dyslexic font, but in the research I did, scientists did not find it any better than others. They found that Lexia Readable, Verdana and Helvetica were the preferred fonts by dyslexics. They also found that italics were the most difficult for dyslexics to read. It has to do with the spacing of the letters, and also letters placed straight on the page are easier to read. Miriam also told me that her husband and brother in law are both dyslexic, verifying the notion that dyslexia is hereditary.
The key to success in helping the 2.8 million school children that deal with this condition, is early diagnosis. There is so much new information on the subject, and many new ways to help kids. They can learn to read and write and continue into higher education in any area they choose. Early diagnosis, patient teachers, and patient, loving parents will help them, and for that matter, all children. (BTW, reversing letters is NOT a sign of dyslexia. It is common place for young children to reverse letters.)
Monday, October 27, 2014
Summer Flan With Berries
Wow. A summer flan with berries and whipped topping for 260 CALORIES? When I saw this recipe from Miraval Spa and Resort, I had to share it with you. Located in Tucson, Miraval is my all time favorite getaway spot for rest, relaxation and education in a more healthy lifestyle. The food is fantastic, and from time to time I post one of their recipes. Below you will find the recipe for a summer flan. Although it is not so low in calories, it sure beats a piece of cake for 400+ calories, or some other sweet desserts. It's healthy and not loaded with artificial ingredients. I have not made it yet, but from past experience I have found that everything they put out there is delicious. You can serve this and not even tell your guests that It comes from a health spa. They'll never know. (personally, I would use a commercial topping like Cool Whip, or just skip the whipped topping all together, if you're trying to keep the calories down)
MAKES 6 SERVINGS
PLACE six 4-ounce ramekins in a deep baking dish and set aside.
COMBINE the milk, cream, half-and-half, and vanilla bean and its seeds in a medium heavy saucepan; bring to a simmer over medium heat. Remove from the heat.
BEAT the eggs, egg yolks, and 5 Tbsp. of the sugar in a large bowl until frothy. Whisk 1 cup of the hot milk mixture into the egg mixture to combine. Gradually whisk the remaining hot milk mixture into the egg mixture and strain through a fine mesh strainer into a clean container. Set aside.
TO make the caramel for the bottom of the ramekins, combine the remaining ½ cup sugar, water, and lemon juice in a small saucepan, stirring to incorporate the water into the sugar, being careful not to get the sugar mixture onto the sides of the pan. Cook undisturbed over medium heat until a light amber color, about 3 minutes. Remove the pan from the heat and spoon 1 Tbsp. of the caramel into the bottom of each greased ramekin.
LADLE the egg mixture over the caramel in each ramekin, dividing evenly. Pour hot water into the baking dish to come halfway up the sides of the ramekins. Cover the baking dish tightly with aluminum foil and bake until the custards are set but still slightly loose in the center, 45 to 50 minutes.
REMOVE from the oven, uncover, and let the custards rest in the hot water for 10 minutes.
REMOVE the custards from the water and cool slightly before refrigerating. Chill completely before serving, at least 4 hours. (If storing longer before serving, cover each ramekin tightly with plastic wrap before refrigerating.)
REMOVE the flans from the refrigerator. Using an index finger, press around the outside edge of each flan to release from the ramekins.
INVERT each flan into a shallow dessert bowl or onto a dessert plate. Top each flan with fruit and ½ tsp. of Sweetened Whipped Cream. Serve immediately.
CALORIES: 260; TOTAL FAT: 17 G; CARBOHYDRATE: 22 G; DIETARY FIBER: 0 G; PROTEIN: 6 G
CALORIES: 90; TOTAL FAT: 9 G; CARBOHYDRATE
MAKES 6 SERVINGS
- 1 c. 2 percent milk
- 3/4 c. heavy cream
- 1/4 c. half-and-half
- 1 Vanilla bean, cut in half, seeds scraped out
- 2 large eggs
- 2 large egg yolks
- 1/2 c. plus 5 tbsp. sugar
- 3 tbsp. water
- 1/8 tsp. fresh lemon juice
- 4 oz. fresh seasonal berries
- 1 tbsp. Sweetened Whipped Cream (recipe follows)
PLACE six 4-ounce ramekins in a deep baking dish and set aside.
COMBINE the milk, cream, half-and-half, and vanilla bean and its seeds in a medium heavy saucepan; bring to a simmer over medium heat. Remove from the heat.
BEAT the eggs, egg yolks, and 5 Tbsp. of the sugar in a large bowl until frothy. Whisk 1 cup of the hot milk mixture into the egg mixture to combine. Gradually whisk the remaining hot milk mixture into the egg mixture and strain through a fine mesh strainer into a clean container. Set aside.
TO make the caramel for the bottom of the ramekins, combine the remaining ½ cup sugar, water, and lemon juice in a small saucepan, stirring to incorporate the water into the sugar, being careful not to get the sugar mixture onto the sides of the pan. Cook undisturbed over medium heat until a light amber color, about 3 minutes. Remove the pan from the heat and spoon 1 Tbsp. of the caramel into the bottom of each greased ramekin.
LADLE the egg mixture over the caramel in each ramekin, dividing evenly. Pour hot water into the baking dish to come halfway up the sides of the ramekins. Cover the baking dish tightly with aluminum foil and bake until the custards are set but still slightly loose in the center, 45 to 50 minutes.
REMOVE from the oven, uncover, and let the custards rest in the hot water for 10 minutes.
REMOVE the custards from the water and cool slightly before refrigerating. Chill completely before serving, at least 4 hours. (If storing longer before serving, cover each ramekin tightly with plastic wrap before refrigerating.)
REMOVE the flans from the refrigerator. Using an index finger, press around the outside edge of each flan to release from the ramekins.
INVERT each flan into a shallow dessert bowl or onto a dessert plate. Top each flan with fruit and ½ tsp. of Sweetened Whipped Cream. Serve immediately.
CALORIES: 260; TOTAL FAT: 17 G; CARBOHYDRATE: 22 G; DIETARY FIBER: 0 G; PROTEIN: 6 G
Sweetened Whipped Cream
MAKES 1 1/2 CUPS; SERVING SIZE : 1 TBSP- 1 c. heavy cream, very cold
- 2 tbsp. confectioners' sugar, sifted
CALORIES: 90; TOTAL FAT: 9 G; CARBOHYDRATE
Friday, October 24, 2014
Saving Our Birds
It was 100 years ago that the last Passenger P
igeon on earth, Martha, died in her cage at the Cincinnati Zoo. What happened to her merits close attention.
The passenger pigeon was among the most famous of American birds, not because of it's beauty, or its 60-mil-an-hour-flight speed, but because it is the largest-scale-human-caused extinction in history. Possibly the most abundant bird ever to have existed, sometimes migrating in flocks of 3 billion. The passenger pigeon has been extinct for the past 100 years.
Not a whole lot extinctions come close to what happened to the Passenger Pigeon. The fate of cod fisheries in the late 1900's mirrors that of the passenger pigeon a century before. Pacific Bluefin around the world are down 96%, and may be next in line for extinction. There are many examples around the world, but the good news is that we still have time to do something before it is too late.
The 2014 State of the Birds report, a periodic assessment of the health of our bird population, will soon be out. The results will tell us what we should be doing to protect at risk species. We know that timely conservation action works. Peregrine falcons and bald eagles, for example, demonstrated that our underregulated pesticide habits were poisoning the environment, and us. Once we knew this, we did something about it and our environment of endangered species are vastly healthier because of it. Had we done something in a timely manner back when the passenger pigeon was in danger, we may have been able to save the species.
Today we have The Endangered Species Act, a powerful piece of environmental legislation that is helping to keep bird species and other animals, from becoming extinct. Birds in particular, are a barometer for the health of our lands and waters. Very recently the toxic algae bloom in Lake Erie rendered Toledo's water supply undrinkable. A healthy bird habitat makes for healthy human habitat.
Right now there are 230 species on the 2014 State of the Birds watch list. We need to continue to commit and invest in maintaining existing species, and paying attention to the birds. Had we done this in the 1800's, the passenger pigeon would still be here.
The passenger pigeon was among the most famous of American birds, not because of it's beauty, or its 60-mil-an-hour-flight speed, but because it is the largest-scale-human-caused extinction in history. Possibly the most abundant bird ever to have existed, sometimes migrating in flocks of 3 billion. The passenger pigeon has been extinct for the past 100 years.
Not a whole lot extinctions come close to what happened to the Passenger Pigeon. The fate of cod fisheries in the late 1900's mirrors that of the passenger pigeon a century before. Pacific Bluefin around the world are down 96%, and may be next in line for extinction. There are many examples around the world, but the good news is that we still have time to do something before it is too late.
The 2014 State of the Birds report, a periodic assessment of the health of our bird population, will soon be out. The results will tell us what we should be doing to protect at risk species. We know that timely conservation action works. Peregrine falcons and bald eagles, for example, demonstrated that our underregulated pesticide habits were poisoning the environment, and us. Once we knew this, we did something about it and our environment of endangered species are vastly healthier because of it. Had we done something in a timely manner back when the passenger pigeon was in danger, we may have been able to save the species.
Today we have The Endangered Species Act, a powerful piece of environmental legislation that is helping to keep bird species and other animals, from becoming extinct. Birds in particular, are a barometer for the health of our lands and waters. Very recently the toxic algae bloom in Lake Erie rendered Toledo's water supply undrinkable. A healthy bird habitat makes for healthy human habitat.
Right now there are 230 species on the 2014 State of the Birds watch list. We need to continue to commit and invest in maintaining existing species, and paying attention to the birds. Had we done this in the 1800's, the passenger pigeon would still be here.
Wednesday, October 22, 2014
Brooklyn Girl=Great Food, Ambience
From the minute I walked into Brooklyn Girl, I knew it wouldn't be my only visit to the trendy Mission Hills eatery. Established in 2011 after the close of their very successful Trattoria Acqua in La Jolla, Michael and Victoria McGeath wanted to open a neighborhood restaurant fashioned after what was happening in Brooklyn. Brooklyn has been leading a culinary, artistic and creative revival in our nation and the McGeath wanted to take this trend to Mission Hills. Along with chef Colin Murray, the McGeath's have created a truly neighborhoold restaurant, open for brunch, lunch and dinner. Mission Hills reminds the McGeath's of their native Brooklyn, with an old time spirit, and a comfortable feel. This wonderful vibe that I felt when I walked into the restaurant makes this a place in which you want to hang out.
No matter how good a restaurant makes you feel, if the food isn't good, you won't be back. Not a problem at Brooklyn Girl. The food is delicious, the menu is creative, and the ingredients are top quality. Menus change with the seasons and what is available each day at local markets. Everything is farm to table. Their charcuterie choices come from MeatMen, and the cheeses are from Venisimo. Here's some of what we had.
As soon as you sit down, a bowl of spicy, buttery popcorn is placed on your table. Drinks are ordered, and you and your party are ready to drink, snack, and peruse the short menu. The menu begins with small plates, or as they call them "Street starts." Roasted stuffed bone marrow (stuffed with mushrooms, blue and goat cheese, fresh herbs), bacon wrapped Vietnamese meatballs, oyster tacos, chilled gazpacho, and black mussels, Thai style are just some of the starters. I enjoyed a beet salad, which included yellow and red beets, fresh Burrata cheese, avocado, almonds and a shallot dressing. I ate every bit of it. Richard had the all kale Caesar, which was a Caesar salad using kale instead of romaine, and included bacon and hard boiled eggs. It was wonderful too. I enjoyed a pizza, topped with littleneck clams, bacon, fingerling potatoes, and Brussels sprouts, in addition to cheese. It was most unusual, but the mixture worked. The pizza was a little thicker than I like, but the dough was delicious. Richard and Laura each ordered Mary's free range duck. You can order one full duck and split it, or order two halves, which is what they did. It was very crispy, with a ginger and honey glaze on the skin, served in a skillet with wonderfully cooked winter veggies, including sun chokes and carrots. It was a delicious dish. Ron ordered the pork chop, so big he brought half of it home for dinner tonight. It was served with with baby carrots, braised collard greens, apple pear spiced chutney and pork jus. Fantastic dish.
We were too full for dessert, but I noticed a caramel budino on the menu that I will make room for next time. The restaurant also has some interesting art on the wall. We liked it so much we asked our waitress about the artist, and it turns out he is a server in the restaurant. His name is Patrick, he came to our table to meet us, and tell us more about his work. The piece I especially liked was a portrait of Scarlett Johanson, a huge painting, which felt like she was looking right at you. After dinner we walked across the street to look at the other hot restaurant on Goldfinch, The Patio. That will be our next dining out experience, so you can look for that review shortly. All in all, Brooklyn Girl was a wonderful dining experience, and one I will visit again and again.
No matter how good a restaurant makes you feel, if the food isn't good, you won't be back. Not a problem at Brooklyn Girl. The food is delicious, the menu is creative, and the ingredients are top quality. Menus change with the seasons and what is available each day at local markets. Everything is farm to table. Their charcuterie choices come from MeatMen, and the cheeses are from Venisimo. Here's some of what we had.
As soon as you sit down, a bowl of spicy, buttery popcorn is placed on your table. Drinks are ordered, and you and your party are ready to drink, snack, and peruse the short menu. The menu begins with small plates, or as they call them "Street starts." Roasted stuffed bone marrow (stuffed with mushrooms, blue and goat cheese, fresh herbs), bacon wrapped Vietnamese meatballs, oyster tacos, chilled gazpacho, and black mussels, Thai style are just some of the starters. I enjoyed a beet salad, which included yellow and red beets, fresh Burrata cheese, avocado, almonds and a shallot dressing. I ate every bit of it. Richard had the all kale Caesar, which was a Caesar salad using kale instead of romaine, and included bacon and hard boiled eggs. It was wonderful too. I enjoyed a pizza, topped with littleneck clams, bacon, fingerling potatoes, and Brussels sprouts, in addition to cheese. It was most unusual, but the mixture worked. The pizza was a little thicker than I like, but the dough was delicious. Richard and Laura each ordered Mary's free range duck. You can order one full duck and split it, or order two halves, which is what they did. It was very crispy, with a ginger and honey glaze on the skin, served in a skillet with wonderfully cooked winter veggies, including sun chokes and carrots. It was a delicious dish. Ron ordered the pork chop, so big he brought half of it home for dinner tonight. It was served with with baby carrots, braised collard greens, apple pear spiced chutney and pork jus. Fantastic dish.
We were too full for dessert, but I noticed a caramel budino on the menu that I will make room for next time. The restaurant also has some interesting art on the wall. We liked it so much we asked our waitress about the artist, and it turns out he is a server in the restaurant. His name is Patrick, he came to our table to meet us, and tell us more about his work. The piece I especially liked was a portrait of Scarlett Johanson, a huge painting, which felt like she was looking right at you. After dinner we walked across the street to look at the other hot restaurant on Goldfinch, The Patio. That will be our next dining out experience, so you can look for that review shortly. All in all, Brooklyn Girl was a wonderful dining experience, and one I will visit again and again.
Monday, October 20, 2014
Bananas In The 21st Century
Bananas have long been one of the many contenders for the "perfect food," and now with research being carried out by Australian researchers of a genetically modified banana enriched with vitamin A, it may become the number one most perfect food.
It is believed that bananas originated in Malaysia around 4,000 years ago. In 327 B.C there is a record of Alexander the Great's army finding them growing in India. Eventually, bananas made their way across the ocean to the Americas, where the majority of them are produced today. Bananas have many properties that make it such a perfect food, like high amounts of potassium and antacid effects which protect the stomach from ulcers and their subsequent damage. Australian researchers in Queensland, developed a banana with up to five times more vitamin A than usual. Vitamin A deficiency blinds some 300,000 children annually and is linked to the deaths of nearly 700,000 others, mostly in East Africa, where bananas are a staple but lack essential nutrients. Put the vitamin A in one of the staple foods of East Africa, and help eliminate blindness.
The project is backed by a $10 million donation from the Bill and Melinda Gates Foundation. Critics warn that the long-term effects of genetically modified foods remain unknown. Human trials are underway and researchers hope to receive approval to grow the bananas in Uganda by 2020. They say the technology could later be used for other crops around the world. It's great when science and agriculture team up to produce a better product. Bananas were always good. Now they're going to be great!
It is believed that bananas originated in Malaysia around 4,000 years ago. In 327 B.C there is a record of Alexander the Great's army finding them growing in India. Eventually, bananas made their way across the ocean to the Americas, where the majority of them are produced today. Bananas have many properties that make it such a perfect food, like high amounts of potassium and antacid effects which protect the stomach from ulcers and their subsequent damage. Australian researchers in Queensland, developed a banana with up to five times more vitamin A than usual. Vitamin A deficiency blinds some 300,000 children annually and is linked to the deaths of nearly 700,000 others, mostly in East Africa, where bananas are a staple but lack essential nutrients. Put the vitamin A in one of the staple foods of East Africa, and help eliminate blindness.
The project is backed by a $10 million donation from the Bill and Melinda Gates Foundation. Critics warn that the long-term effects of genetically modified foods remain unknown. Human trials are underway and researchers hope to receive approval to grow the bananas in Uganda by 2020. They say the technology could later be used for other crops around the world. It's great when science and agriculture team up to produce a better product. Bananas were always good. Now they're going to be great!
Wednesday, October 15, 2014
An Extraordinary Day At Miramar Air Base
I just returned from an extraordinary day at Miramar Air Base in San Diego. Judy, who arranged the tour for a group of us, must have friends in high places, as we were allowed to see so much of the base, including the radar room and tower, and were afforded close up views of the planes. The day was topped off with a delicious lunch at the Officer's Club.
I was struck first by the professional demeanor and high level of achievement by every military man we encountered. Some were officers, some enlisted men, but they were all highly trained, articulate, and made me feel our country is being protected by an awesome force. We began with Major Brittain, who showed us the F18 Hornet planes, first built in 1982. Many of them are on duty in Iraq right now. The plane is made as both a single and a double. They are small, but mighty. They weigh 25,000 pounds empty, and 52,000 pounds fully loaded. They have a six barrel gattalin gun on board that fires 6,000 rounds per minute. Yes, that's not a typo. There is an extra tank that holds 700 additional gallons of fuel, but at speeds of 650 mph, the plane can only be airborne for two hours. There is an ejection seat for the pilot in case of emergency. Once the lever is pulled to eject, it takes less than one second for the pilot to be catapulted out of the plane and have canopy over him. The parachute has an emergency kit for land or sea, including food, flotation devices, and much more.
I was unaware of the path a military man or woman takes to become a pilot. Before even entering aviator school, the person must work for a period of time on land. Then they attend flight school in either Mississippi or Texas, before coming to San Diego's Miramar Air Base for final training. It's a long, intensive process, but the outcome is probably the best trained pilots in the world.
The life of an F18 is around 10,000 flying hours, which is probably a long time, considering that they're only in the air for a maximum of two hours per mission. Right now we are also using the F22 Stealth in Syria, for the very first time. The reason for using this plane is that the Syrians have sophisticated equipment made by the Russians, which can detect our radar, so we needed the Stealth to avoid radar.
We also saw dozens of helicopters, the KC 130, a transport vehicle helicopter, and another helicopter which carries men and women on missions, called the Stallion. Both these helicopters are huge, and real workhorses.
There are many men and women (mostly men) everywhere you look. Lots of men are working on maintenance. There are dozens of planes and helicopters (wish I could tell you how many), but they require a lot of maintenance. These highly trained men and women do the job. There are 10,000 men and women, both civilian and enlisted, working on the base, and the base itself is like a little city. There is housing for both single and married families, schools, stores, restaurants, and much more. They're just in the process of building a brand new Chipotle.
Most interesting to me was the radar room. It's a dimly lit room with maybe 15 men in it, all doing different tasks. They have scopes that give them a view of every plane in the sky in a 60 mile radius. Their course of training is intensive, and about 60% of each new class ends up dropping out. The radar tower, another room about two floors above the radar room, keeps constant verbal communication with all the planes in the air. They're the air traffic controllers of Miramar!
An outstanding day was capped off with a tour by van around the entire base, allowing us to see some planes participating in the air show coming up, including The Blue Angel. Then it was off to the Officer's Club for a really nice lunch, served in a nice setting, by friendly wait staff. I learned a great deal, and feel confident that our Marines are second to none. Seeing something like this gave me a new appreciation for our military, as we met men, and learned about their lives, When I hear about a military casualty in the future I will focus more on the fact that the man or woman probably had a spouse and children and how their lives are changed forever.
I was struck first by the professional demeanor and high level of achievement by every military man we encountered. Some were officers, some enlisted men, but they were all highly trained, articulate, and made me feel our country is being protected by an awesome force. We began with Major Brittain, who showed us the F18 Hornet planes, first built in 1982. Many of them are on duty in Iraq right now. The plane is made as both a single and a double. They are small, but mighty. They weigh 25,000 pounds empty, and 52,000 pounds fully loaded. They have a six barrel gattalin gun on board that fires 6,000 rounds per minute. Yes, that's not a typo. There is an extra tank that holds 700 additional gallons of fuel, but at speeds of 650 mph, the plane can only be airborne for two hours. There is an ejection seat for the pilot in case of emergency. Once the lever is pulled to eject, it takes less than one second for the pilot to be catapulted out of the plane and have canopy over him. The parachute has an emergency kit for land or sea, including food, flotation devices, and much more.
I was unaware of the path a military man or woman takes to become a pilot. Before even entering aviator school, the person must work for a period of time on land. Then they attend flight school in either Mississippi or Texas, before coming to San Diego's Miramar Air Base for final training. It's a long, intensive process, but the outcome is probably the best trained pilots in the world.
The life of an F18 is around 10,000 flying hours, which is probably a long time, considering that they're only in the air for a maximum of two hours per mission. Right now we are also using the F22 Stealth in Syria, for the very first time. The reason for using this plane is that the Syrians have sophisticated equipment made by the Russians, which can detect our radar, so we needed the Stealth to avoid radar.
We also saw dozens of helicopters, the KC 130, a transport vehicle helicopter, and another helicopter which carries men and women on missions, called the Stallion. Both these helicopters are huge, and real workhorses.
There are many men and women (mostly men) everywhere you look. Lots of men are working on maintenance. There are dozens of planes and helicopters (wish I could tell you how many), but they require a lot of maintenance. These highly trained men and women do the job. There are 10,000 men and women, both civilian and enlisted, working on the base, and the base itself is like a little city. There is housing for both single and married families, schools, stores, restaurants, and much more. They're just in the process of building a brand new Chipotle.
Most interesting to me was the radar room. It's a dimly lit room with maybe 15 men in it, all doing different tasks. They have scopes that give them a view of every plane in the sky in a 60 mile radius. Their course of training is intensive, and about 60% of each new class ends up dropping out. The radar tower, another room about two floors above the radar room, keeps constant verbal communication with all the planes in the air. They're the air traffic controllers of Miramar!
An outstanding day was capped off with a tour by van around the entire base, allowing us to see some planes participating in the air show coming up, including The Blue Angel. Then it was off to the Officer's Club for a really nice lunch, served in a nice setting, by friendly wait staff. I learned a great deal, and feel confident that our Marines are second to none. Seeing something like this gave me a new appreciation for our military, as we met men, and learned about their lives, When I hear about a military casualty in the future I will focus more on the fact that the man or woman probably had a spouse and children and how their lives are changed forever.
Monday, October 13, 2014
David Hockney: IPad Art
As an avid collector of contemporary art during the 1980's and 1990's Ron and I were especially fond of David Hockney. We were lucky enough to know Ellen Grinstein, the art dealer, and daughter of one of the founders of Gemini Gel. Gemini Gel has been the premiere printer for many well known lithographers for the past 50 years. They printed the works of Ellsworth Kelly, David Hockney and Roy Lichtenstein, just to name a few. Ellen introduced us to the works of these artists, and were lucky enough to own works by these, and many other wonderful contemporary artists.
I'm not sure how I met Ellen, but we became fast friends, and for the many years that we bought art, she was the one we turned to. Perhaps our best buy was a piece by Roy Lichtenstein that we bought over the telephone at a New York auction. It was the day that Ytzik Rabin was assassinated, and what was advertised as a big auction, with lots of interest, turned out not to be. Apparently people were otherwise occupied because of the tragedy in Israel, and we bought a piece called "Peace through Chemistry 2" by Roy Lichtenstein, for half of it's estimated value. But I digress.
We owned about 5 pieces by Hockney, including one from his swimming pool series, and several from his opera set series. He is an amazing artist, and continues to reinvent himself.
At the moment, the LA Louvre gallery in Santa Monica is showing some of his new art. It's all art he has created on his IPad. My mom went to see it, and raved about it, so if you're in LA and the exhibit is still there, go see it. I may just have to make a special trip, just to see it.
David Hockney lives and works in LA. He continues to create and innovate. He's definitely one of the great contemporary artists. Some other time I will tell you the interesting story of how we came to own an oil of one of his dachshunds. It's a wild one!
I'm not sure how I met Ellen, but we became fast friends, and for the many years that we bought art, she was the one we turned to. Perhaps our best buy was a piece by Roy Lichtenstein that we bought over the telephone at a New York auction. It was the day that Ytzik Rabin was assassinated, and what was advertised as a big auction, with lots of interest, turned out not to be. Apparently people were otherwise occupied because of the tragedy in Israel, and we bought a piece called "Peace through Chemistry 2" by Roy Lichtenstein, for half of it's estimated value. But I digress.
We owned about 5 pieces by Hockney, including one from his swimming pool series, and several from his opera set series. He is an amazing artist, and continues to reinvent himself.
At the moment, the LA Louvre gallery in Santa Monica is showing some of his new art. It's all art he has created on his IPad. My mom went to see it, and raved about it, so if you're in LA and the exhibit is still there, go see it. I may just have to make a special trip, just to see it.
David Hockney lives and works in LA. He continues to create and innovate. He's definitely one of the great contemporary artists. Some other time I will tell you the interesting story of how we came to own an oil of one of his dachshunds. It's a wild one!
Friday, October 10, 2014
Heat Stress And The Elderly
With unseasonably hot weather in August and September this year, I felt it more than I can ever remember. In years gone by the heat would be a slight inconvenience. This year, it really knocked me out. We always hear how heat can affect the young and elderly, and here are some reasons why.
Your brain sends signals to your body when it begins to overheat. The signals prompt your body to release hormones that cause you to sweat. Sweating is your body's air-conditioning system. Sometimes it gets too hot for this cooling mechanism to work and becomes less efficient as you age. Numerous factors can put you at higher risk of overheating, including decreased blood circulation, a salt restricted diet, certain medications, being overweight or underweight, and lifestyle factors like living in a hot home. Seniors must recognize the symptoms as soon as possible. Muscle cramps, swelling and dizziness, fatigue and thirst are just some of the symptons of overheating.
If you or someone you're with exhibits some of these symptons, you may have heat stroke and you should seek immediate medical help. Keep yourself safe from heatstroke by listening to the weather forecast, staying in a cool place, avoid exercising in the heat, avoid caffeine and alcohol, and drink plenty of liquids.
Part of the problem is that many elderly citizens do not see themselves as old. They don't think this information applies to them, but for anyone over 65, this information is important. Elderly people that live alone may ignore the symptoms and are at higher risk. Medications may in some cases hinder the body's ability to regulate temperature. The aging body doesn't cope with sudden stresses as quickly as a younger body. It does not produce sweat as efficiently on a hot day as a younger body. The bottom line is "Listen to your body" and drink plenty of water. In most cases, this will keep you from being a statistic. Thousands of elderly are treated every year for heat stroke. Don't be one of them.
Your brain sends signals to your body when it begins to overheat. The signals prompt your body to release hormones that cause you to sweat. Sweating is your body's air-conditioning system. Sometimes it gets too hot for this cooling mechanism to work and becomes less efficient as you age. Numerous factors can put you at higher risk of overheating, including decreased blood circulation, a salt restricted diet, certain medications, being overweight or underweight, and lifestyle factors like living in a hot home. Seniors must recognize the symptoms as soon as possible. Muscle cramps, swelling and dizziness, fatigue and thirst are just some of the symptons of overheating.
If you or someone you're with exhibits some of these symptons, you may have heat stroke and you should seek immediate medical help. Keep yourself safe from heatstroke by listening to the weather forecast, staying in a cool place, avoid exercising in the heat, avoid caffeine and alcohol, and drink plenty of liquids.
Part of the problem is that many elderly citizens do not see themselves as old. They don't think this information applies to them, but for anyone over 65, this information is important. Elderly people that live alone may ignore the symptoms and are at higher risk. Medications may in some cases hinder the body's ability to regulate temperature. The aging body doesn't cope with sudden stresses as quickly as a younger body. It does not produce sweat as efficiently on a hot day as a younger body. The bottom line is "Listen to your body" and drink plenty of water. In most cases, this will keep you from being a statistic. Thousands of elderly are treated every year for heat stroke. Don't be one of them.
Wednesday, October 8, 2014
Bottega Americano is Fantastico
I had anxiously been awaiting the opening of Bottega Americano, a new restaurant and mini Italian market in East Village, and the wait was well worth it. It was around June that I first heard the restaurant was under construction, and the concept sounded so good, I could hardly wait. Many say it's a little like Eataly, Mario Battali's creation in Manhattan, but on a smaller scale. Having not been to Eataly I can't really say, but I don't think so. Bottega Americano is a restaurant, with a few Italian food products and some gift items for sale, plus a great take home menu, including many items from the restaurant menu. The owners hope that the community will find this a place to stop often to either pick up dinner or eat in. Also, the Thomas Jefferson Law School is next door, and they hope to get many students to stop in for lunch or coffee. They have great coffee and pastries. Then there will be people like me, that will make the journey down from North County every so often for a real treat.
First, I must tell you about the design. It is 8,000 feet of beautiful. Everywhere you look something catches your eye. The supporting pillars on the interior are made from logs, like something you might find in a log cabin. The pipes are all exposed, the floor is bare, the copper and steel tables are sleek and gorgeous, the lighting is interesting, and there are photos over many walls. There are huge family style tables for large groups or singles, and there are menus posted to entice you to try the salumeria and cheese choices, or pasta choices. It's a bit noisy, and I can imagine at night when the restaurant is full it is REALLY loud, but it was fine for lunch.
I was there with Charlene, Regina and Debbie, three friends that enjoy food as much as I do. The "oohs and ahs" were heard after each new food was tried. We decided to order a variety of foods, and share them all. This way we'd get a taste of everything. We were greeted by our friendly, informative waiter, who we felt took special care of us. We were presented with a platter of breads with a marinara type dipping sauce to start. Olive bread and pizza bread, and the sauce were quickly gone. There were so many delicious sounding items on the menu that we couldn't make up our minds, but here's what we ended up with. To start, we had a homemade ricotta, infused with lemon, drizzled with honey and honeycomb. This was served with chunks of Italian bread. I could have made a meal of that. Then we had a salad made from butter lettuce, pork cheeks (cut up), bread crumbs, tomatoes, and a hard boiled egg cooked on the soft side. This was served with a buttermilk dressing, and again, I could have eaten the whole thing. Next, a mushroom pizza, thin crust, crispy and so flavorful. Delicious. Then we ordered a plate of mussels, perfectly cooked in a pink sauce (we took the remains of the sauce home, it was that good), with chorizo and chopped tomatoes, and served with pieces of crusty bread that had been charred on the grill, for dipping. Wow, what a dish. Although we were stuffed, we had to order the chocolate budino for dessert. It was a combo of chocolate and caramel, a little whipped cream and some delicious crunch stuff (maybe nuts) on top, completed the budino. What a great ending to a fantastic meal.
Although it's quite a drive from Carlsbad, maybe 40 minutes, I've driven more for a great meal, and I will do it again. I cannot wait to go back to Bottega Americano again, maybe this time for dinner.
First, I must tell you about the design. It is 8,000 feet of beautiful. Everywhere you look something catches your eye. The supporting pillars on the interior are made from logs, like something you might find in a log cabin. The pipes are all exposed, the floor is bare, the copper and steel tables are sleek and gorgeous, the lighting is interesting, and there are photos over many walls. There are huge family style tables for large groups or singles, and there are menus posted to entice you to try the salumeria and cheese choices, or pasta choices. It's a bit noisy, and I can imagine at night when the restaurant is full it is REALLY loud, but it was fine for lunch.
I was there with Charlene, Regina and Debbie, three friends that enjoy food as much as I do. The "oohs and ahs" were heard after each new food was tried. We decided to order a variety of foods, and share them all. This way we'd get a taste of everything. We were greeted by our friendly, informative waiter, who we felt took special care of us. We were presented with a platter of breads with a marinara type dipping sauce to start. Olive bread and pizza bread, and the sauce were quickly gone. There were so many delicious sounding items on the menu that we couldn't make up our minds, but here's what we ended up with. To start, we had a homemade ricotta, infused with lemon, drizzled with honey and honeycomb. This was served with chunks of Italian bread. I could have made a meal of that. Then we had a salad made from butter lettuce, pork cheeks (cut up), bread crumbs, tomatoes, and a hard boiled egg cooked on the soft side. This was served with a buttermilk dressing, and again, I could have eaten the whole thing. Next, a mushroom pizza, thin crust, crispy and so flavorful. Delicious. Then we ordered a plate of mussels, perfectly cooked in a pink sauce (we took the remains of the sauce home, it was that good), with chorizo and chopped tomatoes, and served with pieces of crusty bread that had been charred on the grill, for dipping. Wow, what a dish. Although we were stuffed, we had to order the chocolate budino for dessert. It was a combo of chocolate and caramel, a little whipped cream and some delicious crunch stuff (maybe nuts) on top, completed the budino. What a great ending to a fantastic meal.
Although it's quite a drive from Carlsbad, maybe 40 minutes, I've driven more for a great meal, and I will do it again. I cannot wait to go back to Bottega Americano again, maybe this time for dinner.
Monday, October 6, 2014
Risk Factors: Falls In Seniors
Every senior has a fear of falling. We have been told a fall can lead to a serious decline in health, and in many cases, death. Falls don't just happen, and people don't fall because they get older. There are often several underlying causes or risk factors involved in a fall. A risk factor is something that increases a person's risk or susceptibility to a medical problem or disease.
As the number of risk factors rises, so does the risk of falling. Here are some of the many risk factors that scientists have linked to falling. You should make your doctor aware of these conditions, if you haven't already done so. A lot can be done to reduce some of the risks, and thus reduce your probability of falling.
Muscle weakeness, especially in the legs is one of the most important risk factors. Do whatever you can to maintain muscle strength and flexibility.
Balance and gait-how you walk- is another key factor. Poor balance could be caused by lack of exercise or to a neurological cause, arthritis, or other medical conditions. Balance is an easy one to improve. 5-10 minutes of stationary balance exercises daily will do wonders for your stability.
Blood pressure that drops too much when you get up from sitting or lying down can increase your chance of falling. This condition is called postural hypotension. It could result from dehydration or medication. It might be linked to diabetes Parkinson's or blood pressure. Again, it's easy to reduce your risk of falling. Simply get to a sitting position from a lying down position in bed, and sit for 1-2 minutes, allowing your blood pressure to stabilize.
Poor vision may contribute to falls, including poor depth perception, confusion, cataracts and glaucoma. Wearing multi-focal glasses while walking or having poor lighting around your an also lead to falls. If you are confused, for example in an unfamiliar environment (hotel room), you might feel unsure of where you are. Proceed with caution.
Reflexes may be slower as you age, which may increase your chance of a fall. It takes a longer time to react to a fall, thus harder to catch yourself and prevent the fall. Again, balance exercises are so important.
The more medications you take, the more likely you are to fall. Side effects like dizziness and confusion and contribute to the risk of falls. If possible, take medications that might have these side effects at night. You won't fall while you're sleeping.
The Center for Disease Control and Prevention reports that one out of every three adults older than 65 will fall each year. Women are more than twice as likely to suffer a fracture during a fall as men of the same age, yet the death rate of men from falls is higher by a third than in women. The cost to society of falls among the elderly exceeds $30 billion a year in direct medical expenses alone.
Many people who fall, even if they are not injured, develop a fear of falling. This fear may cause them to limit their activities, which leads to reduced mobility and loss of physical fitness, and in turn increase their actual risk of falling.
One of the first questions your internist might ask you in an office visit (if you're over 65) is "How many times have you fallen in the past year?" It's important for your physician to know this, and more importantly, it's imperative that you do everything you can to make the answer to that key question "ZERO."
As the number of risk factors rises, so does the risk of falling. Here are some of the many risk factors that scientists have linked to falling. You should make your doctor aware of these conditions, if you haven't already done so. A lot can be done to reduce some of the risks, and thus reduce your probability of falling.
Muscle weakeness, especially in the legs is one of the most important risk factors. Do whatever you can to maintain muscle strength and flexibility.
Balance and gait-how you walk- is another key factor. Poor balance could be caused by lack of exercise or to a neurological cause, arthritis, or other medical conditions. Balance is an easy one to improve. 5-10 minutes of stationary balance exercises daily will do wonders for your stability.
Blood pressure that drops too much when you get up from sitting or lying down can increase your chance of falling. This condition is called postural hypotension. It could result from dehydration or medication. It might be linked to diabetes Parkinson's or blood pressure. Again, it's easy to reduce your risk of falling. Simply get to a sitting position from a lying down position in bed, and sit for 1-2 minutes, allowing your blood pressure to stabilize.
Poor vision may contribute to falls, including poor depth perception, confusion, cataracts and glaucoma. Wearing multi-focal glasses while walking or having poor lighting around your an also lead to falls. If you are confused, for example in an unfamiliar environment (hotel room), you might feel unsure of where you are. Proceed with caution.
Reflexes may be slower as you age, which may increase your chance of a fall. It takes a longer time to react to a fall, thus harder to catch yourself and prevent the fall. Again, balance exercises are so important.
The more medications you take, the more likely you are to fall. Side effects like dizziness and confusion and contribute to the risk of falls. If possible, take medications that might have these side effects at night. You won't fall while you're sleeping.
The Center for Disease Control and Prevention reports that one out of every three adults older than 65 will fall each year. Women are more than twice as likely to suffer a fracture during a fall as men of the same age, yet the death rate of men from falls is higher by a third than in women. The cost to society of falls among the elderly exceeds $30 billion a year in direct medical expenses alone.
Many people who fall, even if they are not injured, develop a fear of falling. This fear may cause them to limit their activities, which leads to reduced mobility and loss of physical fitness, and in turn increase their actual risk of falling.
One of the first questions your internist might ask you in an office visit (if you're over 65) is "How many times have you fallen in the past year?" It's important for your physician to know this, and more importantly, it's imperative that you do everything you can to make the answer to that key question "ZERO."
Friday, October 3, 2014
Oceanside Is Hot
I recently went to the Oceanside Museum to view the quilt exhibit that they have every other year. It was a selection of 32 of the prize winners from a national competition. Who knew quilts could be so unique and varied? These were exquisite works of art, not anything you'd throw on your bed. After viewing the quilt show, we were hungry for lunch.
We walked down Mission Avenue, looking for a spot to eat. We stumbled into Mission Avenue Bar and Grill, an attractive restaurant, open just five weeks. We had a delicious lunch, and I'd recommend it to anyone looking for lunch, a drink or dinner. They have a big beautiful bar with several TV's mounted on the wall, showing various sporting events. They also have about a dozen tables inside, and more on the front patio. It's very casual, and I suspect people will go there more for drinks than food. However, the food was great. I had an ahi sandwich and fries. The tuna was cooked perfectly, with a slightly spicy wasabi sauce on top. Edna had a plate of blackened shrimp with an apple salad, and JoEllen had a Chinese chicken salad. There were burgers, pulled pork, lots of appetizers and a variety of sandwiches on the menu too. Everything was good, and the service was great. This is just one of the many new restaurants in Oceanside.
I think Oceanside must be the new place to be for restaurants, breweries and wine bars. Here is a short list of some of the newer restaurants in Oceanside that you might like to try next time you're there.
1. Masters Kitchen and Cocktail (tapas bar, American, cocktails)
2. Local Tap House and Kitchen (American, cocktails)
3. Wrench and Rodent Seabasstropub (American, seafood, sushi bar)
4. Flying Pig Pub and Kitchen (pub, gastropub, American)
5. Pour House(cocktail bar, music, American)
6.
7. Bagby Beer Company (Brewery)
8. Jenny Jars (Specialty food, American, winery)
Notice a trend? They're all bars serving beer or wine. For some of them the food is secondary, but for many, like Mission Avenue bar and grill, the food is very good. Oceanside is working hard to revive it's retail and restaurant district and attract a more upscale crowd. The addition of these bars and restaurants should go a long way toward making that happen. I believe that in five years Oceanside will be one of the hot places to eat in North County. I hope so.
We walked down Mission Avenue, looking for a spot to eat. We stumbled into Mission Avenue Bar and Grill, an attractive restaurant, open just five weeks. We had a delicious lunch, and I'd recommend it to anyone looking for lunch, a drink or dinner. They have a big beautiful bar with several TV's mounted on the wall, showing various sporting events. They also have about a dozen tables inside, and more on the front patio. It's very casual, and I suspect people will go there more for drinks than food. However, the food was great. I had an ahi sandwich and fries. The tuna was cooked perfectly, with a slightly spicy wasabi sauce on top. Edna had a plate of blackened shrimp with an apple salad, and JoEllen had a Chinese chicken salad. There were burgers, pulled pork, lots of appetizers and a variety of sandwiches on the menu too. Everything was good, and the service was great. This is just one of the many new restaurants in Oceanside.
I think Oceanside must be the new place to be for restaurants, breweries and wine bars. Here is a short list of some of the newer restaurants in Oceanside that you might like to try next time you're there.
1. Masters Kitchen and Cocktail (tapas bar, American, cocktails)
2. Local Tap House and Kitchen (American, cocktails)
3. Wrench and Rodent Seabasstropub (American, seafood, sushi bar)
4. Flying Pig Pub and Kitchen (pub, gastropub, American)
5. Pour House(cocktail bar, music, American)
6.
7. Bagby Beer Company (Brewery)
8. Jenny Jars (Specialty food, American, winery)
Notice a trend? They're all bars serving beer or wine. For some of them the food is secondary, but for many, like Mission Avenue bar and grill, the food is very good. Oceanside is working hard to revive it's retail and restaurant district and attract a more upscale crowd. The addition of these bars and restaurants should go a long way toward making that happen. I believe that in five years Oceanside will be one of the hot places to eat in North County. I hope so.
Wednesday, October 1, 2014
What Can Oil Pulling Do For You?
Oil pulling is an ancient Ayurvedic method for detox and rejuvenation. It's simple, and according to some people I have talked to, gets remarkable results. To oil pull, simply swish your choice of unrefined, high quality oil in your mouth, much like you would mouthwash. Traditionally, virgin sesame oil is used, but some people prefer coconut, because of its antimicrobial, anti-inflammatory and enzymatic properties. It takes just a few minutes. The process attracts and removes bacteria, toxins, and parasites that live in your mouth and it also pulls congestion and mucus from your throat and loosens up your sinuses. Here's how to do it if you're so inclined. Scoop 1/2 to one full tablespoon of oil into your mouth, then push, swirl and pull the oil between your teeth, around your gums, and allow it to touch every part of your mouth except your throat. Do this for up to 20 minutes, if you can. If the oil is cold, allow the oil to melt before beginning. When finished, spit into the trash or toilet (never the sink), then rinse your mouth out with water two or three times. Finally, drink a glass of water and relax. You should feel fresh and rejuvenated. The reason for oil pulling is to find relief from congestion in the sinuses and throat. I have been told that those with chronic sinus congestion experience relief unlike anything else. I have also heard that there is great benefit to gums and teeth.
I figured I should try oil pulling if I was going to write about it, so I did. I bought some coconut oil at Sprouts and followed the procedure listed above. Swishing oil around in your mouth for 20 minutes was impossible for me. I only lasted about 7 minutes. I did this for three days before I tired of it, and can honestly say I felt no benefit. Perhaps I wasn't swirling long enough, or maybe I needed to do I for a longer time period. I find that some many of the ancient remedies I have tried simply do not work for me. They must work for someone or they wouldn't have lasted all these years. Try and let me know what you think.
I figured I should try oil pulling if I was going to write about it, so I did. I bought some coconut oil at Sprouts and followed the procedure listed above. Swishing oil around in your mouth for 20 minutes was impossible for me. I only lasted about 7 minutes. I did this for three days before I tired of it, and can honestly say I felt no benefit. Perhaps I wasn't swirling long enough, or maybe I needed to do I for a longer time period. I find that some many of the ancient remedies I have tried simply do not work for me. They must work for someone or they wouldn't have lasted all these years. Try and let me know what you think.
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