Cooking advice

Most food, from fruit to fish, has a season -a time when it is abundant and at its best. Knowledge about food's seasons was once essential to survival and became culturally ingrained over the centuries. Today, we have all but lost this accumulated wisdom. Does this matter, in an age where technology can bring us anything we want to eat, whenever we want it?


Try Organic Food : Organically-grown food costs more, but you get what you pay for. It is 2-10 times richer in minerals, contains no pesticides, and tastes better. It is better for you, your planet, and your palate. Wild unhybridized food is what your body was designed for, before our ancestors started messing with Mother Nature. Take it easy with highly hybridized fruits (bananas, seedless anything) and vegetables (carrots, beets, white potatoes).


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!"


Kitchen safety

Consider having a fire blanket in your kitchen, mounted on the wall where you can get to it instantly.
If a deep fat frying pan catches fire turn off the heat if it's safe to do so - but never lean over the pan to the controls.











Pear-Walnut Bread Recipe
Pear-Walnut Bread Category Holiday Recipes 
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Ingredients And Procedures

1 Box honey-granola bread mix

-(16.1 ozs.) 1 c Pear nectar

1 Egg

1 cn Sliced pears, drained and

-chopped (8 ozs.) 1/2 c Walnuts, chopped

Preheat oven to 350 degrees F. Combine bread mix, nectar, and egg in a large bowl until well blended. Stir in chopped pears and nuts. Turn batter into greased and floured 8 1/2 x 4 1/2-inch loaf pan. Bake 45 to 55 minutes, or until a wooden pick inserted in the center comes out clean. Cool bread 10 minutes in the pan on a wire rack. Remove from pan and cool completely on rack. Yield: 1 loaf Preparation Time: 5 minutes Baking Time: 45 to 55 minutes Recipe from: Parnets magazine, November 1986

 
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