Friday, July 31, 2009

What kind of Sandwich are you?

Research group analyzes personality types with their sandwich preference
by AOL Food Editors

What sandwich you pick up today for lunch may say a thing or two about your personality.  Did you know?
A recent study by the Smell & Taste Treatment and Research Foundation in Chicago correlated the personalities of 2,747 people with their sandwich preference. The study was commissioned by Hellmann's and Best Foods Mayonnaise.

"We looked at sandwiches much like you look at the Rorschach tests … the ink blots that look like a butterfly or a bat depending on how you interpret it," said the study's author, Dr. Alan Hirsch. "We basically did the same thing with sandwiches."
Participants were analyzed with a battery of psychiatric tests: Million Clinical Multiaxial Inventory-III, the Minnesota Multiphasic Personality Inventory-2, the Beck Depression Inventory, Zung Anxiety and Zung Depression. They were then asked to give their sandwich preference for club (chosen by 17 percent of participants), ham and cheese (11 percent), turkey (16 percent), tuna (10 percent), egg salad (14 percent), chicken salad (7 percent), seafood salad (11 percent) or BLT (15 percent).
From that information, Hirsch and his team were able to pin personality to sandwich preference. Researchers gleaned the romantic compatibility of participants by analyzing the sandwich preferences of their spouses (provided they'd been married more than a year).
Unfortunately, the study only looked at mayonnaise-laden sammies and left out well-loved ones, such as grilled cheese and peanut butter and jelly because their popularity would skew results.
"These were sandwiches that everyone seemed to like, and it wasn't one that was overwhelmingly liked over another," Hirsch said. "So for instance, peanut butter and jelly, when you put that in the group, so many people choose peanut butter and jelly you don't get any significantly good results … similarly, you can't put a sandwich in that no one likes. You won't get any results for it at all."
Also, because the test looked at Midwesterners, the results may not be valid for Americans from distinct culinary regions -- residents of southeastern Louisiana, the Amish and Native Americans from Alaska, Hirsch said.
"In general for the country as a whole it seems to make sense, but there are certain subgroups it simply may not work with," he said.

Club Sandwich Agreeable and unselfish, club sandwich lovers seek comfort in close, secure relationships. Strongly devoted to work as well as relationships, they can always be counted upon. Best two words to describe those who prefer club sandwich: commitment and loyalty. Those who prefer club sandwich are most compatible with those who chose club, BLT or turkey.
Ham and Cheese Curious and intuitively oriented, those who prefer ham and cheese find their inquisitive nature directs them to a wide range of interests. Their serious nature can point them into the arena of existential concerns. They are most productive when allowed to work on their own, without micromanagement from supervisors. Down time allows their creativity to blossom. Those who prefer ham and cheese sandwich function best without strong romantic entanglements.
Turkey Sandwich Those who prefer turkey sandwich are free-thinkers, naturally rebellious against authority. They are their own boss and function best at work and in relationships when given "space" or when left to their own device. If not careful, turkey sandwich lovers can become mired down in a swamp of existential philosophy. Most romantically compatible with others who also prefer turkey sandwiches.
Tuna Sandwich Aggressive, achievement-oriented and natural leaders who are driven to succeed in both work and interpersonal relationships. Competitive, driven, intolerant of failure, they demand the best from themselves and those that surround them. However, they become irritated with the minor vicissitudes of life and demonstrate impatience with long lines, rush hour traffic or slow Internet connections. Those who prefer tuna sandwich are most romantically compatible with those who prefer egg salad and others who like tuna.
Egg Salad Sandwich Entertaining, lively, energetic, they thrive as the center of attention. Egg salad sandwich lovers crave novelty, excitement and adventure. They tend to be seductive, provocative and charming, but are also overly trusting and vulnerable to the influence of others who surround them. Those who prefer egg salad sandwich are the universal romantic. They are compatible with all sandwich lovers.
Chicken Salad Sandwich Easy-going, well-adjusted, empathic, and understanding. They are the perfect spouse or partner. Those who prefer chicken salad sandwich are most romantically compatible with those who prefer egg salad sandwich.
Seafood Salad Sandwich Agreeable, unselfish, seafood salad sandwich lovers seek comfort in close, secure relationships. Strongly devoted to work as well as relationships, they can always be counted upon. Best two words to describe those who prefer seafood sandwich: commitment and loyalty. Romantic compatibility is with those who prefer BLT and seafood salad.
Bacon, Lettuce and Tomato Conscientious, perfectionist, devoted to work, home or relationship. Task-oriented and maintains the moral high ground at all times. Honest, forthright.Best described by the word "integrity." BLT sandwich lovers are most compatible with those who prefer seafood salad sandwich.
For complete results visit

Taste the Dream: Banana Dream Pie


Banana Dream Pie

1  vegan pie crust

1/2 cup  sugar or other sweetener

5 Tablespoons  cornstarch

2 cups  RICE DREAM® Original or SOY DREAM® Classic Original

1/2 teaspoon  salt

1 teaspoon  vanilla extract

1/2 pound  firm tofu

2  ripe bananas

2 tablespoons  coarsely chopped almonds

1. Prepare the pie crust according to directions on package and let cool.
2. Mix the sugar and cornstarch in a saucepan, then stir in the milk and salt and cook over medium heat, stirring constantly, until very thick.
3. Remove from the heat and stir in the vanilla.
4. Drain the tofu and blend it in a food processor until smooth, then add the pudding and blend until smooth.
5. Slice the bananas into thin rounds over the cooled crust.
6. Spread the tofu mixture on top of the bananas.
7. Toast the chopped almonds in a 375° F oven until lightly browned, about 10 minutes, then sprinkle evenly over the pie.
8. Refrigerate until completely chilled, at least 2 hours



Wednesday, July 29, 2009

Health Spending Related to Obesity Doubles in Decade

By Anthony Sepe



Lauran Neergaard of the Associated Press revealed that obesity’s not just dangerous, it’s expensive.

New research shows medical spending averages $1,400 more a year for an obese person than for someone who’s normal weight.  Two-thirds of Americans are either overweight or obese, and this average American Today is 23 pounds overweight, said Dr. Frieden, director of the Centers for Disease Control and Prevention.

Obesity, and with it diabetes, are  major health problems that certainly appear to be getting worse in this country, and they ‘re getting worse rapidly.  It seems that this is a societal problem—not an individual problem, any longer; however, as individuals, it is my opinion, we must take responsibility for ourselves because we make the decision what to consume on a daily basis. Ask yourself the next time you take a bite of something:  Do I want this?, or do I want something that might be even healthier for me.  Either way—you are the captain of your ship!

Sunday, July 26, 2009

Follower Sunday: “Thank You Readership!” Guest-Chef and Registered Dietitian Sophia Medinsky Shares Healthy Recipe for Kids

by Anthony J. Sepe


Each Sunday, I thank my readership for their loyalty and dedication to my blog, by providing a healthy recipe.  To those that know, this is a healthy repeat, but for those that are unaware and are new to the blog, this is my way of “giving back.”  It is also a way to “Pay it Forward.”  Each Sunday, not only will you have a healthy recipe, but you will have an expert in the field of dietetics, food and nutrition, provide the healthy recipe to you.  It is my pleasure to introduce this week, colleague Sophia Medinsky, RD, CDN, with a  Strawberry Cottage Cheese Recipe.


This is a delicious snack every child will love.

©  Strawberry Cottage Cheese

Recipe submitted and reprinted with permission by Sophia Medinsky, RD.




2 cups fresh strawberries, sliced

2 cups Low Fat 2% cottage cheese, drained

Slivered almonds for garnish


In 4 dessert cups, layer cottage cheese and sliced strawberries alternatively until cups are full. Garnish with slivered almonds if desired.

4 servings

Nutrition Information per serving:

Calories: 130

Protein: 17 g

Total fat: 2 g

Dietary Fiber: 2 g

Calcium: 91 mg

Saturday, July 25, 2009

Fire-Roasted Salmon w/Stir-Fried Brown Rice and Pineapple Sauce: Executive Chef Mary Nearn from Miraval Resort !



4 ounces grilled salmon fillet

1/2 ounce pineapple sauce*

1 teaspoon red pepper, diced small

1 teaspoon celery, chopped

1 teaspoon green onions, chopped

1/4 teaspoon cilantro

12 cup brown rice , cooked

1 cup vegetable stock

pinch of salt

pepper to taste

1 baby bok choy, cut in half



  • Prepare one recipe of pineapple sauce.
  • Heat your grill. Place a 4 ox. piece of salmon on grill, meat side down and mark on one side, then turn the fish over and mark on the other side.
  • place the fish in an ovenproof dish in a 350’F oven and cook until just medium-well done. Set aside and keep warm
  • To make the rice, heat a medium skillet over medium heat and add 1/4 teaspoon of oil. Add the red peppers, celery, green onions, and cilantro and sauté until halfway cooked.
  • Add the 12 cup of rice to the pan and stir.  Add the vegetable stock, a pinch of salt, and pepper to taste; let the mixture cook until all the vegetable stock is reduced into the rice.  Keep warm and set aside.
  • Cook the baby bok choy in boiling water to 2 to 3 minutes until just done. The bok choy should still be bright green.
  • To assemble place the rice mixture in the bottom of a shallow bowl. Place the salmon on top of the rice. Slice the baby bok choy, arrange it around the salmon, and then drizzle the sauce around the plate. Garnish the dish with the remaining scallions.


1/2 teaspoon, shallot, chopped

1/2 red bell pepper, chopped

1/4 fresh pineapple, cored and chopped

1/2 teaspoon fresh ginger, minced

2 Tablespoons brown sugar

2 cups pineapple juice

1 teaspoon of rice wine vinegar

Place all ingredients in a blender and blend until smooth.

Heart to Heart


  1. Know and limit your fats
  2. Choose lean meats and poultry without skin and prepare them without added saturated trans fat.
  3. Eat at least 2 servings of fish each week
  4. Select fat-free, 1% fat, and low-fat dairy products
  5. Cut back on foods containing partially hydrogenated vegetable oils to reduce trans fat in the diet.
  6. Cut back on foods high in dietary cholesterol
  7. Cut back on beverages and foods with added sugar.
  8. choose and prepare foods with little or no salt.
  9. When regularly eaten as part of a healthy low in saturated fat and cholesterol,soluble fiber—the fiber from oat bran, beans, nuts and certain fruits—helps lower blood cholesterol and may also help reduce the risk of diabetes.
  10. Read labels for heart-healthy ingredients.

Source: Health Monitor

Tuesday, July 21, 2009

Fin-tastic Compliment

1242677181y458Qv For any fish or even chicken, a great topping to make, is a delicious fresh salsa by chopping 1- pint of cherry tomatoes,1/4 red or white onion, and a handful of cilantro.  For some extreme heat, add a minced jalapeno.  Toss with the juice of 1/2 lime. (I like to add black beans to my salsa.)

Enjoy and thanks for reading!

  • Source:  July/August 2009 Nutrition Action Health Letter

Saturday, July 18, 2009

The 12 Gifts of Self

12454853822568z1 I came across this list; however, the author is unknown, and thought I’d share the following with you:


  1. The Gift of Time – “ Just ‘being’ with someone can be a great comfort to them.”
  2. The Gift of a Good Example - “Most people learn fundamental attitudes of feeling by observing other people.”
  3. The Gift of Acceptance - “People begin to change when they know they are accepted for what they are.”
  4. The Gift of Seeing the Best in People - “When we expect others to respond in a positive way, they usually come through for us.”
  5. The Gift of Privacy - “Too frequently, we tend to ‘smother’ people with questions and demands on their time.”
  6. The Gift of Self-Esteem – “We sometimes cripple those we love by criticizing too much.”
  7. The Gift of Giving-Up A Bad Habit - “It’s love when you strike that vital balance between your own needs and the needs of your love one.”
  8. The Gift of Self-Disclosure - “Bottling up feelings and resentments deprives the other person of truly knowing who you are.”
  9. The Gift of Helping Someone Learn Something New - “Helping someone learn something new is an important investment in their future happiness.”
  10. The Gift of Really Listening - “Few of us know how to listen in an effective manner.”
  11. The Gift of Fun – It’s important when you can help those close to you find fun in ordinary, small ways.”
  12. The Gift of Letting Others Give to Us - “When we let others give to us, and when we can accept their gifts in a gracious and mature manner, we may be giving them one of the most important gifts of a lifetime.”

Tuesday, July 14, 2009

Blog Fest: Women’s Health & Migraines

By Anthony J Sepe


Studies suggest that up to 20% of women suffer with migraine headaches. Migraine headaches can, of course, affect anyone, but usually women are 3 times more likely than men to suffer from them. Many times, certain foods are the culprit, but seldom is their any type of agreement of consensus between foods and headaches.

There is often severe head pain, plus a multitude of symptoms such as nausea, vomiting, increased sensitivity to light, and sometimes—certain odors. Sometimes not every symptom is experienced, yet, a severe migraine attack can last many hours, but more often than not, a person suffering with a migraine will find themselves in a dark room, void of incoming light, and with drapes drawn. And sometimes, the precious screaming little darlings that we love so much—can trigger a severe migraine too!

Clearly, the causes of migraines are complicated at best, but not well understood, either. It is known that certain compounds in food have been suspected, but not proven to be causes of headaches in some. Tyromine in aged cheeses and chocolate, may be the catalyst.

It is often recommended that a journal be kept in place, if you experience chronic headaches. If your physician has given a diagnosis and you are someone susceptible to food triggers, see your registered dietitian who can help!

Please visit colleague RD bloggers below too:

  1. Angela White at Blisstree’s Breastfeeding 1-2-3 – Helpful Skills of Breastfeeding Counselors
  2. Angie Tillman, RD, LDN, CDE – You Are Beautiful Today
  3. Ashley Colpaart – Women's health through women
  4. Charisse McElwaine – Spending too much time on the "throne?
  5. Danielle Omar – Yoga, Mindful Eating and Food Confidence
  6. Diane Preves M.S.,R.D – Balance for Health
  7. Joan Sather A Woman's Healthy Choices Affect More Than Herself
  8. Laura Wittke – Fibro Study Recruits Participants
  9. Liz Marr, MS, RD – Reflecting on Family Food Ways and Women's Work
  10. Marjorie Geiser, MBA, RD, NSCA-CPT – Healthy Women, Healthy Business: How Your Health Impacts a Powerful Business
  11. Marsha Hudnall – Breakfast Protein Helps Light Eaters Feel Full
  12. Michelle Loy, MPH, MS, RD – A Nutritionista’s Super Foods for Super Skin
  13. Monika Woolsey, MS, RD -
  14. Motherwear Breastfeeding Blog – How breastfeeding helps you, too
    Rebecca Scritchfield, MA, RD, LD – Four Keys to Wellness, Just for Women
  15. Renata Mangrum, MPH, RD – The busy busy woman
  16. Robin Plotkin, RD, LD – Feeding the Appetites of the Culinary, Epicurious and Nutrition Worlds-One Bite at a Time
  17. Sharon Salomon, MS, RD – Calories, longevity and do I care
  18. Terri L Mozingo, RD, CDN & D. Milton Stokes, MPH, RD, CDN of One Source Nutrition, LLC – Crossing the Line: From Health to Hurt
  19. Wendy Jo Peterson, RD – Watch Your Garden Grow

Thanks for reading!

Sunday, July 12, 2009

Follower Sunday: “Thank You Readership!” Guest-Chef Amy Campbell of Joslin, Delivers Goodies

By Anthony J Sepe


As one of the 2009 Egg Ambassadors, Amy was invited to share a recipe from the American Egg Board.  She has grown-up making these meringue cookies.  They’re light an airy, and not high in fat.

These are called:  the Forgotten Cookies (or Meringue Kisses.)

These delicate clouds of meringue are drop cookies, the easiest type of cookie you can make. Once you’ve beaten egg whites with sugar and folded in ground nuts, simply drop the batter from a spoon or push it through a pastry bag or a food-storage bag onto cookie sheets. Then, bake the Meringue Kisses in a very low oven, turn off the heat and “forget” the cookies while they finish drying in the cooling oven. If possible, make Forgotten Cookies on a dry day so they don’t absorb moisture from the air, flatten out and lose their crispness. For this versatile cookie, you can use any ground nut you like, from pistachio to macadamia, or no nuts at all, as in some of the variations.


©  Forgotten Cookies (or Meringue Kisses)

Recipe reprinted with permission by Amy P. Campbell

  • 4 egg whites
  • 1/2 teaspoon cream of tartar
  • 1 3/4 cups confectioners’ sugar OR 1 cup granulated sugar
  • 2 cups (8 oz.) ground almonds

In large mixing bowl at high speed, beat egg whites with cream of tartar until foamy. Add sugar, 2 tablespoons at a time, beating constantly until whites are glossy and stand in stiff peaks. (If using granulated sugar, rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved.) Gently fold in almonds.

Drop by tablespoonfuls' or pipe through pastry tube or food-storage bag onto lightly greased or lined (foil or waxed, brown or parchment paper) baking sheets.

Bake in preheated 225° F oven until firm, about 1 hour. Turn off oven. Let stand in oven with door closed until cool, dry and crisp, at least 1 additional hour.

Store in tightly sealed container with waxed paper between layers. (If stored cookies lose crispness, bake in preheated 200° F oven about 15 to 20 minutes.)


Use amounts listed for 1 batch of cookies. To make 2 variations at a time, divide meringue mixture equally between 2 bowls. Beat or fold 1/2 the ingredient amounts listed for each variation into 1 of the bowls. For all variations, omit ground almonds.

Brandy Alexander – Beat in 1/2 cup unsweetened cocoa, 2 teaspoons vanilla and 1/2 teaspoon brandy extract.

Cherry/Almond – Fold in 1 cup chopped, drained maraschino cherries and 1 cup chopped almonds.

Chocolate – Beat in 1/2 cup unsweetened cocoa and 2 teaspoons vanilla.

Citrus – Beat in 2 tablespoons grated orange peel, 1/2 teaspoon lemon extract and a few drops yellow food coloring.

Mint/Chocolate Chip – Beat in 1/2 teaspoon mint extract and a few drops green food coloring. Fold in 1 cup semi-sweet chocolate morsels.

Rocky RoadBeat in 2 teaspoons vanilla.  Fold in 1 cup semi-sweet chocolate morsels and 1 cup chopped nuts.

Thank you,

Amy Campbell

Amy P. Campbell, MS, RD, LDN, CDE

Manager, Clinical Education Programs

Healthcare Services

Joslin Diabetes Center

One Joslin Place

Boston, MA 02215

Phone: 617-226-5824

Fax: 617-226-5805

Thursday, July 9, 2009

Thank You for the "Kreative Blogger Award" (from Kim at Ordinary Recipes Made Gourmet)

Kim, Thank you so very much for this "Kreativ Blogger Award!" You are so sweet. I appreciate your loyalty. Again, thank you very much, Anthony I couldn't believe it, when I was nominated for receiving the Kreativ Blogger award. It is truly an honor to receive this, and let me tell you about the Kreativ Blogger Award. Here are the following rules: 1• Thank the person who has given you the award - done! 2• Copy the logo and place it on your blog - done! 3• Link to the person who has nominated you for the award - done! 4• Name 7 things about yourself that people might find interesting - coming below! 5• Nominate 7 Kreativ Bloggers - coming below! 6• Post links to the 7 blogs you nominate - coming below! 7• Leave a comment on their blogs to let them know they have been nominated - after I post this entry! Name 7 things about myself that others might find interesting: 1. Love to cook; 2. Take my mom on a “date” every week, either: breakfast, lunch or dinner; 3. Play piano, and have played since age 5; 4. Have been in many piano competitions at the local, state and international level w/awards; 5. Sing and play guitar; 6. Produced a music tape in a recording studio; and 7. Recently authored the book, which is also available as an ebook on and Amazon “The Future of The Hospitality Industry-Impact: The Role of The Working Woman.” NOMINATE 7 KREATIV BLOGGERS:1. Chow & Chatter ( —Rebecca is brevity to the “t”, but the sound voice of reason; 2. The Candid RD ( —Gina is consistent, fair, reliable loyal, and hrd-working to complete her Masters; 3. 5-Star Foodie( —produces the most astounding and exquisite food items; 4. GGM: The Gourmet Girl Magazine ( —Lou and Elaine connect with their foodie followers; 5. —Gloria is a positive role model and selflessly includes others in her endeavors; 6. Nurturing Notes—( Renata genuinely cares about and respects others, which is reflected in her blog and her life; and 7. Marsha Hudnall ( and Monika Woolsey( are appreciative of others and are “there” for others Thank you again, Kim :)

Wednesday, July 8, 2009

6-Month Anniversary

By Anthony J Sepe

12454853822568z1 Today is a special day, which belongs to you—the reader! Ninety-four posts later and 6-months strong, “From A Dietitian’s Perspective” is celebrating its anniversary.  The New Lexicon Webster’s Dictionary describes an anniversary as this:  “the yearly return of the date of an event, or, the particular day on which such a return is celebrated.”  Over the past 6-months, how have you enjoyed: Blog: “From A Dietitian’s Perspective,” –share-- what has been meaningful to you.

In celebration of our 6-month anniversary, I’d like to share what I’m having for lunch today, with you:  In my opinion, this is The Best Veggie Burger in the World.

07-07-09_1212      07-08-09_0931

Photo Copyright: Anthony J sepe                               Weight Watcher’s


1 tablespoon canola oil, divided

1/4 cup each minced onion, green bell pepper, carrot, and celery

2/3 cup drained canned white kidney (cannellini) beans

1 egg slightly beaten

1/3 cup seasoned dried bread crumbs

  1. In an 8-inch skillet heat 1 teaspoon of the oil.  Add onion, pepper, carrot and celery; cook over medium heat, stirring occasionally. until vegetables are soft and moisture has evaporated, about 1 minute.  Set aside to cool slightly.
  2. Using a fork, in medium mixing bowl mash beans; stir in egg.  Add bread crumbs and vegetable mixture; mix until thoroughly combine.
  3. Shape mixture into 4-equal patties. Set patties on plate; cover and refrigerate until chilled, at least 20 minutes.
  4. In same skillet heat 1 teaspoon of the remaining oil.  Add 2 patties; cook over medium heat, turning once, until browned on both sides and heated through.  Remove patties to plate; keep warm. Repeat with remaining teaspoon of oil and 2 patties.

Serving Suggestion:

Serve with lettuce and tomato on a warmed hamburger bun.

Nutrition Information:

171 calories, 4.7g fat, 0.7g fiber

Recipe Source: Weight Watchers

2 points per serving

Bring your appetite to the table! :)

Sunday, July 5, 2009

Follower Sunday: “Thank you readership!” Guest-Chef Dee Murphy Shares Dough Secret

By Anthony J Sepe

Each Sunday, I thank my readership for their loyalty and dedication to my blog, by providing a healthy recipe.  To those that know, this is a healthy repeat, but for those that are unaware and are new to the blog, this is my way of “giving back.”  It is also a way to “Pay it Forward.”  Each Sunday, not only will you have a healthy recipe, but you will have an expert in the field of dietetics, food and nutrition, provide the healthy recipe to you.  It is my pleasure to introduce this week, my colleague, Guest-Chef, Dee Murphy.


       Dee Murphy MS, RD, LD, CBE

Dee received her bachelor’s degree in Dietetics/Food and Nutrition from Iowa State University in 1990 and her master’s degree in human nutrition from Eastern Michigan University in 2008. She is a registered, licensed dietitian and a certified breastfeeding educator and she owns and operates her own business, Nutrition, Etc. in Cherokee, Iowa. Dee offers nutrition consulting services to area health care facilities and to individual clients. She speaks professionally about nutrition and breastfeeding and has been a regular contributor for Current Health magazine. Dee is the co-chair of the Iowa Lactation Task Force.


©  Honey Whole Wheat Flax Bread

Recipe reprinted with permission by Dee Murphy


3 – 3 ½ cups all-purpose flour

1 package Active Dry Yeast

1/3 cup honey or molasses

3 Tbsp. Olive Oil

1 ¾ cup whole wheat flour

¼ cup flaxseed


Combine 2 cups all-purpose flour and the yeast. Heat and stir honey, oil, 1 ½ cups water, and 1 tsp. salt till warm (120 – 130 degrees). Add to flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in whole wheat flour, flaxseed and as much remaining all-purpose flour as you can.

Turn out onto a lightly floured surface. Knead in enough remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once. Cover; let rise in a warm place till double (1 – 1 ½ hours).

Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover and let rest 10 minutes. Lightly grease two 8x4x2-inch loaf pans. Shape each half of dough into a loaf. Place in pans. Cover; let rise in a warm place till nearly double (45 – 60 minutes).

Bake in a 375 degree oven for 40 – 45 minutes or until done. Cover loosely with foil for the last 10 – 20 minutes, if necessary. Remove from pans; cool. Makes 2 loaves (32 servings.)

Friday, July 3, 2009

Holiday Fluids

By Anthony J Sepe


We can find them dressed in silks and pearls, sifting through grandchildrens’ photographs or sitting beside a Miami poolside, these are the elderly or our senior citizens.

With the 4th of July Holiday approaching quickly, what a better way to incorporate—fluids—and discuss Water: A Vital Nutrient!  The majority of people need at least 8 glasses of fluid (preferably water), daily.  During the Holiday, when we are subjected to being outside during the hot heat, our bodies utilize more water just to keep a constant body temperature.

11559263401F1G2y With very hard work and a very hard exercise routine, our bodies perspire and we lose this water through the pores of our skin.  Therefore, it is extremely important to keep ourselves hydrated, in particular, during these summer months. Offer your loved one a drink.  Offer the aged a drink.  Offer them a tall glass of water, which has been flavored with a hint of freshly squeezed orange juice or freshly squeezed hint of lime, to name a few.  These are just a few ways to safely save some money too.  There is no need to purchase an expensive flavored water, when we can do it ourselves-- with just a few extra minutes of time.  Remember: The elderly are a risk of dehydration during the hot and humid weather.  Sometimes, confusion can occur.  Let’s remember to offer them with a drink of flavored water the next time we reach for one ourselves.  And, we might just hear a wonderful story told by way of photos, which speak a thousand words!

Happy July 4th Holiday!