Not just A blog about goji berries fsa

goji berries fsaShortbread: One of Life's Greatest Sensual Pleasures

Tasting, experiencing and writing about new food and drink is not just my livelihood. To me, it�s in the top five of life�s greatest pleasures... to be enjoyed slowly, purposefully, with all of the senses.

Next time you treat yourself to something as divine as home-baked shortbread, why not try this:

1. Find a softly lit, secluded spot where you can be alone with just the shortbread. Take a moment to breathe deeply and engage all five of your senses.

2. Gently lift the parcel of buttery goodness. Peel the protective wrap away, and behold the golden confection... ahh, shortbread. Simple. Elegant. Perfect.

3. Close your eyes, and lean in. Deeply inhale the gentle sweetness... the aroma of creamery butter... the unmistakable whiff of homemade freshness that delights your appreciative nose. With the tip of your finger, slowly and deliberately trace the baked-in heart and flower motif. Observe the way the pattern feels against your skin. Imagine how the same texture will soon be received by your tongue.

4. Break off a small wedge of the shortbread. Lift the bite ever so slowly to your mouth, and prepare to welcome the thin layer of sweet raspberry jam, sandwiched between layers of moist, buttery, decadent cookie. Smile in knowing anticipation of what's to come.

5. Again, close your eyes, fully engaging all of your senses. Take a deep breath for one last pregnant pause... then deliver the shortbread cookie to its rightful home... your eager mouth! Inevitably, time will seem to stop as the shortbread melts upon your tongue, spreading its luxurious flavor. You may find that an involuntary groan slips from your gratified lips.

6. Resist the urge to gnaw off inappropriately large slabs of this sinful treat and gobble them with reckless abandon. Instead, repeat steps one through five, savoring every precious second of the shortbread sensory experience.

In all likelihood, your shortbread session will be totally orgasmic.

Copyright 2006 Ann Zuccardy. All rights reserved. This article edited by www.Wordfeeder.com Copywriting and Marketing Services.

Ann Zuccardy, creative entrepreneur, food lover and owner of the Vermont Shortbread Company, invites you to sample a taste of her buttery-rich, authentic Vermont Shortbread. Place your online order for shortbread boxed fresh from the oven and shipped right to your doorstep at http://VermontShortbread.com

Five Tips From An Italian On A Mediterranean Diet

Growing up Italian, I marveled at the women and men, in my family, who cooked. Not only were they wonderful chefs but had a natural talent for balancing food groups. There was an emphasis on fresh produce and meat, that I am partial to today. One of my grandmothers used to take me to the chicken store to pick out a chicken. Yes, the chicken was still clucking and running around. Today, although I no longer visit the chicken store to get the freshest poultry available, there are still some valuable lessons I like to follow.

Think of Pasta as a side dish, not a main course. The first time I was served pasta, outside of my family, I was astonished. The pasta on my plate would have been four servings, in my family. One pound of pasta serves eight people. Two ounces of pasta with a vegetable and a protein is a meal. Serve more vegetable dishes, if needed. Only serve bread with your pasta on occasion. Pasta is your grain.

Have a hearty soup, as a meal, at least once a week. There are so many nutritious and wonderful soups. A soup with leafy greens and beans, served with a good Italian bread, was often served at my house. A soup, with pasta in the soup, such as chicken noodle would not be served with bread.

Make a salad the first course. Having more courses for dinner helps to regulate the portions eaten in each course. I remember having a salad, with an olive oil and red wine vinegar salad dressing, at every dinner.

Use olive oil as your main fat. We very rarely ate anything deep fried. Instead, if there was oil involved, we saut�ed our vegetables, chicken or fish, and pasta in olive oil.

Have fruit or nuts as a dessert. During the holidays, my grandmother always had a huge fruit bowl and another bowl with a variety of fresh nuts on her dining room table. After dinner, we were allowed to choose a fruit from the bowl and a handful of nuts. Sweet breads, cakes and cookies were an occasional treat, eaten two to three times a month.

I don�t follow all of my grandmother�s cooking traditions as much as I probably should. However, when I start to gain a few pounds, I typically fall back on the old ways. My sisters and I lead busy lives. Many still have children to raise as well as jobs. It is not always easy to cook the way my mother, father and grandparents did. I was surprised, therefore, when talking to my sister not too long ago. Even though we live thousands of miles apart, in both of our houses, there was a pot of soup and a pot of sauce simmering on the stove as well as a chicken simmering in the crock pot. I guess the apple doesn�t fall far from the tree, or is it the olive?

Constance Weygandt is an author, speaker and balance mentor. For more information on wellness and nutrition or to sign up for Constance's newsletter, visit her website at http://www.balancedwellnessonline.com

goji berries fsaGrocer - Gojis escape ban by FSA

Sat, 23 Jun 2007 07:00:00 GMT
June 23, 2007 -- Gillian McKeith will be among those celebrating the FSA's decision this week not to ban the sale of goji berries in the UK. McKeith has long been a...

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