Now, I’m not what you’d call a ‘Big Bloke’, but I do like my food and I

especially like Spanish Tapas which are essentially small tasty snacks served

with drinks in Spanish bars and cafes. Rather than dine in a single place, the ever-social Spaniards go out for Tapas. You could call it the Iberian equivalent of a ‘Pub Crawl’, but without the falling over bit at the end of the evening. There are many different styles and varieties of Tapas, many taking the flavour of locally available ingredients and tastes. Widely consumed all over the Iberian peninsula, Tapas are now also enjoyed by diners all over the world, but let’s face it, Spain is the Daddy. The thing I love about Tapas, is that they’re available everywhere. If you’re feeling a bit peckish, you don’t have to settle for a bag of crisps or a soggy meat pie from the service station. They’re there, everywhere from the town centres to the roadside cafes. I luv em’.

I, being a simple kind of soul, favour ‘Carne con Tomate’, which means simply, ‘Meat with tomato’. I know, it sounds a little bit boring, but you really have to taste it to appreciate it. Another similar Tapa is ‘Albondigas’ ( meatballs), ‘Magro’ means lean, another Tapa served in tomato sauce. Of course you don’t have to take the carnivorous route. Spectacular Salads sprinkled with Olive Oil (I’m not talking about Popeye’s girlfriend here) can be wonderful during the summer months, or how about a tomato stuffed with rice and other goodies?

What about the seafood?’ I hear you cry. Well, what about the seafood? I don’ t like it myself. Ok, ok…I know a lot of you do, so I’ve included a little photo of ‘Pulpo’ (Octopus), which puts me right off, but I know a lot of you will be drooling at the sight of it. One advantage I suppose is, if there’s few of you, you don’t have to argue over the legs. Seriously though, my point is that Tapas come in all shapes and sizes, and there really is something for everyone. Other favourite Seafood Tapas include Fried White Anchovies, Squid with bacon. Gambas pil pil (prawns in garlic sauce), Roasted Clams etc, etc, etc. I could go on, but I’ve probably gone on long enough. I do go a bit you know. Did I ever tell you about the time I…ouch! That was my wife slapping me across the back of the head with a Salted Cod. I suppose it’s now become an Assaulted Cod…or is it me…

The history of Tapas can be traced back to the Moorish presence in Spanish between the 7th and 15th centuries AD. The Moors had a love for small dishes with exotic ingredients such as peppers, almonds, garlic and saffron. This influenced a cross over to Spanish culture and has become one of Spain’s most renowned culinary traditions.

There are several theories to as to the origin of Tapas. The word “Tapa” means, “cover” in Spanish and a commonly cited explanation is that Tapas were placed on the top of a drink to protect it from flies. Perhaps not the most hygienic of theories! Another is that the ailing king Alfonso X on the orders from his doctors ate small portions of food with wine as part of his medical treatment. Having been cured of his ailments the learned king continued the practice and was soon imitated by other members of the Spanish court and nobles.

Well, I’m not sure if any of that is true, but I do know that they taste good, so if you’re ever feeling a little peckish whilst on the road or in a Spanish town, be sure to pop into the nearest bar and enjoy a Tapa. Some of the most satisfying ‘Tapa’ experiences I have enjoyed, has been as a member of a group. We all select a Tapa each, then delve into each others dishes. This, of course, is highly enhanced by a bottle or two of Spanish wine, or a tubo of cerveza. This way of enjoying Tapas is also a fantastic way of trying different ones to see where your tastes lie.

One thing’s for sure; once you’ve tried them, a soggy pie will never seem the same again.

Bottled water is one of the most popular, and most expensive consumer beverages available today. Vast quantities are sold daily in North America and around the world.

The question is, why?

The bottled water industry has created a desire for their product by capitalizing on fear. The average consumer may be suspicious of their municipal water supply for a wide variety of reasons, including plenty of horror stories in the press detailing lax water quality standards or procedures at some municipal water treatment plants.

Still other consumers are concerned about the quality of their own well water due to stories of how easily ground water can be contaminated with industrial or agricultural waste from factories and factory farms.

The media has helped create an environment where consumers are afraid to drink their own tap water.

Consider the cost. Bottled water can add hundreds of dollars to the grocery bill for the average family. In fact over time the cost to consumers can be literally tens of thousands of dollars thrown away chasing a decent and healthy glass of water.

Consider the environment. Every year tens of millions of plastic water bottles end up in landfill and littering the environment. This is an environmental disaster of epic proportions yet millions of otherwise environmentally aware people pay no heed to the mountain of garbage they help create by using bottled water products.

Consider the alternative. Much of the bottled water available today is simply filtered municipal tap water while some still comes from underground natural sources. In most bottled water plants, the water is put through a filter, possibly disinfected and then bottled. Consumers have the ability to own the very same water treatment technology that most bottled water plants use, and individuals can produce their very own high quality (in fact higher quality than many bottled waters) right at home, using their own tap water as the source. The result is bottled water quality (or better) throughout the entire home for a tiny fraction of the cost of bottled water.

Think about that for a moment.

Consumers can have their very own bottled water quality, at every faucet in the home including showers, tubs, kitchen etc. and still save possibly tens of thousands of dollars over the long-term cost of buying bottled water.

The benefits of owning a whole-house water filter system over using bottled water are obvious to many. The advantages in cost savings and environmental protection simply scream out at those who will listen.

Protect your water and provide for yourself and your family, the benefits are many.

The US is the place where around 70 million energy drinks are consumed every day due to the fast paced life. The majority of the drinks have caffeine in them along with artificial stimulants, which is not good for health. Though, these drinks give instant energy, it is not long lasting and you feel exhausted after some time. There is one such drink that is taking the world by storm. It is called BHIP Energy Drink, which offer energy that is instant and long-lasting. You remain energetic throughout the day without having to worry about controlling calories intake.

BHIP Energy Drink comes packed in a 9.3 gram pack, which can be readily mixed with water and taken to get instant energy. BHIP stands for body health improvement. This drink is very healthy for Americans whose intake of sodium is very high. High sodium intake causes high blood pressure, heart diseases and strokes. BHIP Energy drink contains very minimal amount of sodium and is thus good for health.

BHIP Energy Drink is based on herbal formula and contains 24 calories, two grams of sugar, six grams of carbs, 10 milligram of sodium, Guarana, and natural flavors. It should be mixed with 8 to 10 oz of water.

BHIP Energy Drink is prepared using fruit extracts, vitamins and minerals that provide energy to body cells. Guarana, which is one of its ingredients, contains theobromine. It is a sort of natural caffeine that gives you stable energy.

BHIP Energy Drink gives you instant energy that lasts longer and is even good for your health. It keeps people away from junk food and help them keep their weight under control. It enhances your performance, vitality and mental alertness. It has been prepared after a long and continuous research over several years. It is a reliable source of energy during the present times when people are so busy and hardly have time for themselves.

When I have a over-abundance from my garden or get some especially good deals on apples or other fruit, that is when my porch becomes a gardening and canning haven. Wondering what to do with all your overabundance, I have some ideas that might appeal to you and your family. Traditionally, canning takes place on a hot August or September day, in a hot kitchen because its an all day thing to make jams and jellies or do all the pickling. For years now my husband and I have enjoyed the jams and jellies, the apple butters and all my pickled perserves without suffering through the heat and day long effort by using freezer jam pectin. Its the no-cook version that is its fast, simple and can be done in an hour. Depending on the fruit and if you are picking it yourself, on average it will take about two hours to full an ice cream bucket of black current, raspberry or saskatoon but only twenty minutes to make the jam! You just pick and clean the fruit, blend four cups in a blender, pour into a bowl of one packet of pectin and the sugar it calls for, stir around for three minutes, fill your mason jars and seal. Instant jam and you do not have to add jams to your shopping list, just your porch pantry.

I made the mistake this year of planting a whole row of zucchini plants! I had zucchini coming out of the ground and out of my ears but I was determined not to waste a single fat zucchini. I water blanched and froze enough for the winter months in pre-measured amounts for use in recipes. I made really excellent bread of some and pickled the rest. Same is true of all my late cucumbers. The small ones I flash bathed in ice water overnight then pickled and left them to sit for a month. The larger ones I used up in recipes. With an abundance of cauliflower, broccoli, turnip, carrot and celery I made cream soups and had several different kinds on hand in my fridge for a quick meal. When I had too many soups prepared; I saved the two litre milk cartons, cut off the tops, labelled and dated a double lined freezer bag and put inside the carton, poured my cream soup in and froze it. After freezing, I remove the bag and can store my frozen soups with ease without taking up too much freezer space, using the carton over and over again. Doing this making thawing easy too.

Apples! This year I have made my four day, spiced apple cider several times and bottled it in Mason Jars. This is an ideal way to use up small apples. I use some of it when making my spiced apple butter. There are two ways to make apple butter, one is stove top, the other is baked and both take time to prepare because three pounds have to be cored but not peeled and I use the little apples off my trees so naturally it takes a lot longer to prep the what I need. I prefer the stove top version, it is easier because I do not have to babysit while it is in the oven; just leave on low on the stove for a few hours until it thickens. Apple pie and puddings go a long way to using up the apples too. Then I make a variety of apple jams, including rhubarb/apple, raspberry/apple and spiced apple. I am also working out a nice recipe for spice applesauce. My porch pantry is growing by the shelf full as I carefully date and label each jar and put the oldest items to be used first thus giving the newer stuff a chance to age. Whatever I did not freeze, make jam or butter out of or pickle, I store according to the needs of the vegetable or fruit and place accordingly in my porch pantry so I can get to them easily.

It is easy to create your own porch pantry for the winter by deciding what you want to store and how you want to arrange it. We have a 12 by 12 porch that houses our freezer, bin and a three tier shelf. Plus a wood box for the indoor wood stove, a trash box and a recycle box. I made sure there would be room for two large tables for gardening and canning purposes and all the shelving I could possibly want for my preserves and such. Since this project is, at the moment, still in progress I think I will add a potato box as well. Root vegetables do better if stored away from the light and from other fruits and vegetables. Half the battle of preparing a pantry is to know how to store your food, it is not unlike having a root cellar, only above ground with easier access. Plan to have one for next year if you do not have one ready for this winter.

Why is olive oil so healthy?

It may seem contrary to popular belief, but the health benefits of olive oil come from its fat. In fact, olive oil is one of the healthiest fats you can eat. Although everyone knows too much fat can make you fat, as well as contribute to heart disease, many people don’t realize that too little fat is not healthy either. Your body requires enough essential fatty acids to function properly and stay healthy.

Fats can be broken down into 2 main categories: saturated and unsaturated. Saturated fats are the ones most doctors and nutritionists will tell you to avoid because they have been shown to raise cholesterol levels which can contribute to heart disease. The other category of fats is unsaturated. These fats come in two forms: polyunsaturated and monounsaturated, and both are healthy fats in moderation.

What makes olive oil special is that it’s a monounsaturated fat. This fat has been shown to not only lower your bad cholesterol levels (LDL) but can also raise your good cholesterol levels (HDL). This amazing oil has also been shown to help lower blood pressure and protect against strokes. This is good news for everyone; particularly those with heart disease and anyone who needs to watch their cholesterol.

Olive oil is not only healthy, but it is delicious and is the popular cooking oil for Italian and Mediterranean foods. You can easily incorporate olive oil into your cooking once you know what to purchase and how to cook with it.

What are the differences between the various types of olive oil?

When purchasing olive oil, you will find there are four main types:

1. Extra Virgin is made from the first press of the best olives and is the richest in taste and color. It is the highest quality and also the most expensive, therefore the best extra virgin olive oils are often used to drizzle over salads and finished dishes or dips for bread rather than cooking.
2. Virgin olive oil is a high quality oil that is also made from the first press of the olives but contains a little less acidity than the extra virgin. It can be used for cooking because it’s less expensive yet still has a great taste.
3. Olive oil or Pure Olive Oil is made from the second press of the olives and then is filtered and refined. It does not have the same rich flavor of the higher quality varieties but is much less expensive; therefore, if price is a concern this is a good choice of oils for cooking.
4. Light Olive Oil -Don’t let the name fool you. The term “light” only describes its taste and does not imply it has less fat or calories. This is the lowest quality oil and therefore is also the cheapest. It is made from the last press of the olives and blended with other light oils, such as Canola. This oil is great for those who want to enjoy the health benefits of olive oil without the heavy taste of the other olive oils.

You do need to be careful when cooking with olive oil because it has a rather low smoke point and can burn at high temperatures. It’s best to use lower temperatures, but one way around this is to mix olive oil with clarified butter (ghee) when using it for higher temperatures; however, it is not the best oil to choose for deep frying. This would destroy its delicate taste and healthy properties.

Mediterraneans have enjoyed the health benefits of olive oil for centuries and we are lucky this wonderful oil is now available around the world. Try adding some extra-virgin olive oil to your diet.

Did you know that the humble chilli pepper, long been known as a good food is now being hailed a ’super food’.

Most people either love or hate chillies with their distinctive burning sensation because even just the slightest taste can make the roof of your mouth feel like it is on fire.

First cultivated in South and Central America 5000 years ago, chillies are the small hot pungent variety of capsicum peppers.

The culprit for triggering the volcanic sensations of heat is the chemical capsaicin (8-methyl-N-vanillyl-6-nonenamide), but this is a small price to pay for the excellent health properties you can get from eating them regularly.

We always say that ‘good food good health’ should be everybody’s goal and that ‘we are what we eat’, so by adding them into your diet can only benefit you and your wellbeing.

Chillies have often been used to clear the head, and when eaten in a curry can make the nose run like a decongestant.

Fresh ones are best, and are high in both the important immune system boosters - vitamin A and C, some B vitamins and vitamin E, a fat soluble vitamin being an antioxidant.

The hottest chillies obviously contain the most capsaicin and have the highest therapeutic effects. Everybody’s pallet is different, therefore what is ok for one person may be far too hot for another, so make sure you know your families tolerance levels as well as your own.
Capsaicin - part of the vanillyl family- is produced in glands at the stem end of the pepper.

The hottest parts of the chilli are the seeds and the white pith, so remove these if you do not want your dish to be too hot.

Studies have found that capsaicin that creates the incredible heat can also numb pain, reduce inflammation and kill harmful micro-organisms.

Research is being carried out on the painkilling properties of chillies at Kings College London, and studying how capsaicin can eliminate the effect of TNF alpha - an inflammatory substance found in the body - with hopes a treatment for arthritis will be developed from this.
They say the chilli works to kill pain by raising levels of painkilling endorphins.

Scientists also say that probably the reason many countries that have no means of refrigeration eat very hot and spicy food is because capsaicin can kill bacterial and fungi.

Recent studies in Taiwan found that the level of capsaicin in a typical Thai or Indian diet can increase speed of metabolism, helping to prevent fat cells from forming.

The heat of a chilli is measured on the Scoville heat scale - shu - indicating how much capsaicin is contained. 0 indicates no heat and the highest rating is about 970,000 plus, but expert’s rate 100,000 generally to be far too hot for most palates.

Growers are still trying to cultivate even stronger more potent chillies!, but at the moment the Dorset Naga is thought to be the world’s hottest, and to give your curry a scorching hot bite only one quarter of the small peppers is needed.

Jalapeno peppers - 2,500 - 8,000 shu, have a warm bite but no burn and are ideal in salads.

Cayenne peppers - 30,000 - 50,000 shu, a good winter warmer added to stews and casseroles.

Thai peppers - 50,000 - 100,000 shu, give a good kick.

Jamaican Hot peppers - 100,000 - 200,000 shu, have a real bite and a third of a pepper added to a curry will make it hot but not enough to make your ‘nose run’.

Red Savina - 350,000 - 577,000 shu, extremely strong and a third of a pepper will make a powerful curry.

Dorset Naga 876,000 - 970,000 shu, a quarter of this pepper will give a scorching volcanic bite and is the world’s hottest chilli.

Be careful when preparing chillies as they are known to be a skin irritant and if splashed in the eye can be extremely nasty.

So go on, next time you make a curry spice it up with a chilli pepper. It is best to gradually ‘increase the heat without blowing your mind’.
Remember good food is good health.

Sandra & Ted