America is crumbling
Let’s face it. Most people know that too much sodium, aka salt, isn’t good for them. But when it comes to cooking meals at home, some people still can’t resist adding a pinch (or more) of salt to their creations. After all, salt does make food taste, well, tasty. Thankfully, you can step away from the salt shaker and still create meals that are not only delicious, but nutritious as well. It’s been reported that most of the sodium in our diets comes from processed soups, fast foods or meats. So if you’re cooking at home with your own blend of spices, you’re already on the right track to cutting down your sodium intake.
March is National Nutrition Month. The theme this year, according to the Academy of Nutrition and Dietetics, is “Savor the Flavor of Eating Right,” to take time to enjoy the social interactions and happiness that food can bring to the table.
There’s a line in an old song that haunts me: “Last night, I couldn’t get to sleep at all…”
The perfect pint of Guinness
We need a businessman
You may have heard from your doctor or dietitian that you need to reduce your sodium intake to help decrease your risk for high blood pressure, stroke, heart failure, kidney stones, kidney disease, etc.
Apparently there’s a lot of cooking taking place in and around Philly, judging from the recipes sent into the Northeast Times food column. I’d like to share some of the submissions that weren’t randomly drawn in the ongoing contest to win a gift card. So many of the submitted recipes really are winners, culinarily speaking, and I plan to share them with you in future columns.
Best candidate is Cruz
Our granddaughter Hannah loves to hear about how I was married at the stage she is now: 21 and a graduating college senior.