Cooking tips

Buy Local Food : See if you can find out where your food has gone before it gets to your plate. You may be suprised by the results. Often it will make financial sense for companies to transport food enourmous distances by planes, boats and lorries. This dosn't take the environmental cost into account (which of course is likely to lead to greatly increased economic costs in the long term).

Buy Local Food : Take a child shopping with you, pick up one of the offending products and say quite loudly "Well we’re not buying that, think of the energy it’s used up just getting here!"

Dieting tips

The South Beach Diet
The South Beach diet is a diet system created by Miami-based cardiologist arthur agatston which stresses that one should consume "good carbs" instead of "bad carbohydrates" and "good fats" instead of "bad fats"
Doctor agatston developed this diet for people who have heart disease, as a consequence of his detailed study of scientific studies completed on other weight loss systems.
Examples of good foods include, lean beef, turkey bacon, shrimp, ricotta cheese, pistachios, nonfat yoghurt and some vegatables, such as artichokes, cabbage and mushrooms.

Fudge a La Louise Recipe

	Category	Candy Recipes
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Ingredients And Procedures

4 c Sugar

3 Squares dark baking

-chocolate 1 1/3 c Milk

2 tb Butter, plus extra for

-greasing platters 1 c Chopped nuts

1 1/3 ts Vanilla

In a heavy saucepan mix together the sugar, chocolate, and milk. Place the pan over high heat and stir constantly until the choclate is melted and the sugar is dissolved. Bring to a full boil, and lower the heat so the candy continues to boil gently, not vigorously. Stir no more. Put a candy thermometer into the center of the mixture and cook until the temperature reaches exactly 232 F. Meanwhile, butter a large platter (turkey size) and a flat pan about 11 by 13 inches. When the fudge reaches 232 F., pour it into the readied platter - do not scrape the pan, but let it drip out. Dot with 2 tablespoons butter and let the mixture cool until the platter feels cool underneath. Add vanilla. Take a large slotted spoon and start to stir the liquidy mixture - it will take about 15 or 20 minutes. You will see a steady change from dark to light color, from glossy to dull, from liquid to solid. When the fudge begins to get dull, add the nuts and mix in thoroughly. Put fudge into the large buttered pan and press into shape with the flat of your palms. Cut into squares; store in airtight container if there's any left. From: Steve Herrick Source: [Yankee Magazine - June 1981]

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<h1>Fudge a La Louise</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>4 c Sugar <P>3 Squares dark baking <P>-chocolate 1 1/3 c Milk <P>2 tb Butter, plus extra for <P>-greasing platters 1 c Chopped nuts <P>1 1/3 ts Vanilla <P>In a heavy saucepan mix together the sugar, chocolate, and milk. Place the pan over high heat and stir constantly until the choclate is melted and the sugar is dissolved. Bring to a full boil, and lower the heat so the candy continues to boil gently, not vigorously. Stir no more. Put a candy thermometer into the center of the mixture and cook until the temperature reaches exactly 232 F. Meanwhile, butter a large platter (turkey size) and a flat pan about 11 by 13 inches. When the fudge reaches 232 F., pour it into the readied platter - do not scrape the pan, but let it drip out. Dot with 2 tablespoons butter and let the mixture cool until the platter feels cool underneath. Add vanilla. Take a large slotted spoon and start to stir the liquidy mixture - it will take about 15 or 20 minutes. You will see a steady change from dark to light color, from glossy to dull, from liquid to solid. When the fudge begins to get dull, add the nuts and mix in thoroughly. Put fudge into the large buttered pan and press into shape with the flat of your palms. Cut into squares; store in airtight container if there's any left. From: Steve Herrick Source: [Yankee Magazine - June 1981] <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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