Our little baby girl didn't get to come home.

We love you Ginger.  RIP.

One of the best known effects of ginger is its ability to Improve Digestion. Zingibain is a protein-digestive enzyme significantly involved in this effect. Ginger's enzyme and eicosanoid-balancing, and anti-bacterial properties are also very useful for Immune Support, as well as being an Anti-Inflammatory. Yet another benefit of using ginger is its value for Cardiovasular Health via its ability to inhibit platelet aggregation, being a potent anti-oxidant, and heart-muscle strengthener.

Another benefit of ginger was especially interesting to me because it shed light on the history of a certain food and how cuisines develop. Along with ginger's anti-fungal and anti-bacterial properties, it is also an Anthelmintic, meaning it acts against parasites including worms. A particular worm ginger acts on is called Anisakis, which is especially found in raw fish. It seems Japanese custom of eating ginger with sushi was no accident. Wasabi is also an anti-microbial.

Adding a little ginger spice to your meal or having a belly-warming cup of ginger tea can be of very healthy benefit to our bodies and minds. The use and appreciation of ginger has been with us throughout history. As early as 500 B.C. Confucius wrote that he was never without ginger when he ate. Ginger is a part of history we should try to repeat.

I have the day off today, so I wanted to blog a bit about the
apricot jam I made the other day, the chocolate chip cookies that
finally (after 29 years of attempts) turned out right, the new pickle
recipe I found online, or the freaking kimchi recipe I promised forever
ago, but never got around to blogging.

But, today hasn't turned out exactly as planned.  Our poor little
Ginger is at the doggy hospital right now.  She had two seizures this
morning, and they were really scary.

Sean came running to get me while I was putting on my makeup this
morning saying that there was something wrong with the Ginger.  I ran
out into the living room to find her on her side, convulsing, her
little legs twitching and foaming at the mouth.  It only lasted for a
couple of seconds, but it was awful.  All I could do was hold her shaky
little body until it was over.  She's usually not very cuddly, but she
didn't try to pull away from me at all; I think she was as scared as I
was.

I called the vet, who told me they didn't have any time to see her
today, and I should call the emergency vet.  The emergency vet told me
it wasn't a big deal, and most likely she wouldn't have another
seizure, so I should just keep notes if she did.

So I watched her.  She was shaky, and nervous.  She couldn't seem to
lay down.  About three hours later she seized again, and we bundled her
up to take to the emergency vet.

The vet was really nice.

He watched little Ging run into the walls as she circled around the
examination room.  She's a circler, and we've taken to calling her
circling "sharking."  Our little "land shark."  It's been a little joke
around the house, but it turns out that it's not such a joke.

She'd run right into every wall before turning.  I've been speculating for a few weeks that she couldn't see.  The vet agrees.

My mom just asked the other day if I thought something was really
wrong with her, to which I answered, "No.  I think, like Helen used to
say about Diane, she's just retarded."  We both laughed.  I know
retarded is not a PC term.  But Helen, a family friend, has a daughter
who is about Sean's age.  When Diane was still in the womb the
umbilical cord wrapped around her neck, and she was brain damaged.
Diane is mentally handicapped, but Helen is not one to bullshit anyone,
and tells everyone that Diane is retarded.  She doesn't mean to
offend.  It's just her truth.

Anyway, I thought it was just my truth that Ginger was retarded.  I
love her all the same.  She's awkward, runs into things, she's
unfriendly, and pretty much an all-around pain in the butt.  But, I
love her anyway.

It turns out those pain in the butt things are probably a
neurological problem that can be found in pugs. We're not sure if we're
going to get to take her home tonight.  But maybe.

Frank is bummed.  Sean is bummed.  And I'm certain that Ginger is
really bummed at the vet's office instead of curled up next to Frank in
the living room.

So, here I am looking for pictures of my retarded dog.

I don't have very many good ones.  She always looked so awkward.

This is her looking at me awkwardly.

This is her NOT looking at me.  She never can cooperate.  Also, she
was licking the couch.  See that wet spot there.  She's a couch licker.
What a weirdo!  That's also water on her back.  She stands in the flow
of water being poured into her water bowl.  I realize now it was
because she couldn't see.

That's her looking at me with one eye.  Sean calls her "town and
country."  'Cause one eye's looking to town and one eye's looking to
country.

I'm having a hard time, and trying to joke.  But to be honest, I'm trying really hard not to cry.

OK, to be really honest, I've been crying most of the day.

I really hope she makes it home tonight.

Ginger
(to the tune of "Yellow" by Coldplay)

Look at the sun,
Look how it shines all day,
For a good hat I will pay,
Cause I was born Ginger.

I walk at night,
For in the day I’ll burn,
There’s nowhere for me to turn.
Cause I was born Ginger.

So I put on my factor 60,
So I don’t have to move nifty,
Its tough being Ginger.

My hair,
Oh yeah my hair and skin,
I deserve free shares in Piz Buin,
I have to carry this burden,
This burden to have to carry.

I wear a jumper,
A hat, long trous and shoes,
Even to barbeques,
Cause I was born Ginger.

I burn,
I burn at the sight of sun,
Then there’s no Achi fun,
Cause I was born Ginger.

My hair,
Oh yeah my hair and skin,
I deserve free shares in Piz Buin,
To get away with factor 30 I’d give,
I’d give my right arm

Its true look how it shines all day,
Feels like its laughing at me,
I wave my fist at thee,
I’ll never wear factor three,
Or a vest and shorts combi,
Cause it shines all day

Look at the sun, look how it laughs at me….

Combine dry ingredients. Cream butter, sugar, egg and molasses. Add dry ingredients. Add oats. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 375°F for 10-12 minutes. Let stand a few minutes before removing from cookie sheet. Makes 3 dozen spicy cookies.

Ingredients:
4 ½ cups rolled oats
¼ cup oat bran
½ cup sunflower seeds
2 teaspoons ground cinnamon
½ cup sliced almonds
1 cup chopped pecans
½ teaspoon nutmeg
1/3 cup vegetable oil (I use safflower)
½ cup real maple syrup
2 tablespoons molasses
2 teaspoons vanilla
¾ cup crystallized ginger, chopped into small pieces
¾ cup dried cranberries

Directions:
Preheat oven to 250F.

Mix together the dry ingredients (except fruit). Combine the wet ingredients in a measuring cup, and pour into dried. You'll need to stir and really mash it around to get it all combined - it may seem at first as though it can't possibly be enough liquid to cover everything. Pour into prepared pan.

Bake in oven 40-45 minutes, stirring at 10 minute intervals, until golden brown. Let granola cool, then add fruit and stir to combine. Store in an air-tight container, and serve with yogurt.

This week I served beef tenderloins and shish kabobs marinated in my favorite teriyaki glaze. This recipe  provides ample sauce to utilize both as a marinade as well as a glaze to work with while you are grilling. You will probably be able to save a portion of the glaze in the refrigerator for at least one additional meal.

Teriyaki Glaze

3 1/2 cups soy sauce

1 1/2 cups brown sugar

3 tsp. powdered ginger (or equivalent crystallized ginger)

3 cloves crushed garlic (or equivalent garlic powder)

5-10 drops Tabasco Red Pepper Sauce

1/4-1/2 cup Sirah or similar red wine

1/4 cup cold water

1 tsp corn starch

Heat the soy sauce, brown sugar, ginger, garlic, Tabasco Red Pepper Sauce, and wine in a heavy saucepan. Stir until the sugar is melted. Take 2 cups of the mixture and set aside to cool for later use as a marinade with beef or chicken. Meanwhile, stir 1 tsp. corn starch in cold water until completely dissolved. Add to glaze in saucepan. Heat glaze until boiling and stir for about 1 minute. Utilize  glaze when serving beef, chicken, or rice.

"Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce make it Chinese; garlic makes it good." - Alice May Brock

MILLER'S BOTTLES AND POT LIDS

A collection guide

by Alan Blakeman

Here is a useful introduction as to how you can value and pick out the best examples for building an enviable collection of ginger beer bottles, eye baths, ointment pots and many more.

Fact files feature details on manufacturers, techniques and functions and price guides are given for every item shown

There are sections as to how to start, where to buy, how to identify fakes and forgeries, and details of clubs, magazines and shows.

It's like when the nerdy girl gets the lead in the school play and "miss thang" cool girl makes fun of her.  Miley is on top of the world and her jealous Disney wanna-be's are trying to claw their way to the top with her.  Go Miley for making fun of their stupidity.

And another thing...everyone is calling it "immature."  They're like 15 years old!  OF COURSE IT'S IMMATURE!  Um, hi, I'll take my 15-year-old-disney stars underage, but with the mentality of a grown woman.  Yeah - it doesn't work like that.

Ingredients, enough for 4 people

1/2 cup of heavy cream
1 teaspoon of grated fresh ginger
1-2 tablespoons of honey

What I like to do before whipping the cream is put a metal bowl into the freezer for about 20 minutes. The cream whips much faster.

Put cream and ginger in a chilled bowl and whip until soft peak peaks begin to form. Stop whipping and add the honey. Continue to whip until the peaks stiffen up.

This is a very fresh tasting topping, enjoy!

This is a fool-proof recipe that is suitable for the culinary novice! I got my physicist boyfriend to do the whisking & sifting whilst I did some Monday morning admin. We had fun experimenting with the different flavours and had even more fun eating them!

Almond Macaroons (makes 15 filled or 30 individual macaroons)

Ingredients

2 egg whites

2/3 cup icing sugar

1/3 cup ground almonds

Cocoa, spices, dried fruit, essences …what ever you feel like trying!

A choice of jams, marmalade or chocolate spread & buttercream to serve

1. Preheat the oven 325F/170C/gas mark 3 & grease 2 baking sheets
2. Whisk the egg whites until they form stiff peaks
3. sift together the icing sugar & ground almonds.
4. using a metal spoon, gently fold a third of the sugary almonds into the egg whites until smooth. Repeat until all the almonds are incorporated into the mixture.
5. Add your chosen flavour - I divided my batter into 3 & used the following:

To flavour 10 macaroons

Chocolate & cinnamon – 1 tbsp cocoa, ½ tsp cinnamon, ½ tsp water

Lemon & ginger – 1 tsp lemon juice, 1 tbsp finely chopped crystallized ginger

Rose – 1 tsp rose water

1. Using a piping bag (or a tea spoon) drop a blob of batter 2cm in diameter, allowing space between each. Leave for 5-10 mins before baking in batches for 15-20mins until firm but not coloured.
2. Allow to cool for 5-10mins before transferring them to a cooling rack. When completely cold, sandwich the macaroon together in pairs with your choice of conserve & butter cream.

I used chocolate hazelnut spread for the chocolate & cinnamon, orange marmalade for the lemon & ginger, and damson jam for the rose macaroons.

Quinoa
Why it’s healthy: It has enough protein to make it equivalent to eating beef or egg whites, it has no fat, and it’s lower in carbs than most other grains. Grains?  Yup, but technically it is a seed. This is not protein from meat but rather Quinoa, an ancient grain native to the Incas and also known as a nutritional powerhouse and complete protein because it contains all the essential amino acids. It’s delicate in flavor but high in fiber and also has ample amounts of magnesium, potassium, zinc, Vitamin E, riboflavin, copper, and more iron than true grains. Quinoa also contains lysine, an amino acid that is essential for tissue growth and repair and its good source of magnesium which helps prevent migraines by constricting blood vessels. 
How to eat them: Quinoa might look small but when cooked it more than quadruples in size. You can use it as a side dish instead of rice or make a salad out of it by chopping and adding onions, scallions, celery, peppers, carrots and chickpeas.

Bulgur
Why it’s healthy: If you haven’t heard about it before it’s often used in Mediterranean cuisine as a replacement for rice or couscous and has a yummy nutty flavor. It’s high in fiber and protein, and low in fat and calories. Its insoluble fiber content, just like whole wheat can help absorb water, promoting faster elimination of waste, which prevents the formation of an environment that promotes the development of carcinogens. Therefore it adds nutrients to fill you up without filling you out.
How to eat them: Like Quinoa, It makes as a great side dish to roasted chicken, turkey, or pork and you can even use it in your stuffing.

Flaxseed
Why it’s healthy:  This tiny nutty-flavored seeds from the flax plant are a notable source of omega-3 fatty acids and lignans, which may block hormone related cancers. They pack plenty of protein and fiber, one third of which is cholesterol lowering soluble fiber.

How to eat them: Sprinkle one to two tablespoons of ground flaxseed into your yogurt, cereal, salad, soup or cake batters.

Parsley
Why it’s healthy: Regarded as little more than a garnish, parsley actually packs a powerful nutrition punch. Just ¼ cup provides more than 300% of the Daily Value for Vitamin K and contains an excellent source of vitamins A and C. Parsley is also a top source of the antioxidant flavanoid apigenin, which, in addition to protecting the prostate, may also help support breast, colon, skin, and thyroid health. Parsleys abundance of phytonutrients—beta carotene, lutein, and zeaxanthin—can help safeguard your sight, and chewing on a sprig can help freshen your breath. 

How to eat them: You can enjoy parsley as a garnish to your salads, fish or chicken or you can even use it as a seasoning and cook your meals with it for added flavor and health benefits.

Acai
Why it’s healthy: Studies show that this little berry is one of the most nutritious and powerful foods in the world! Acai is the high energy berry of a special Amazon palm tree. Harvested in the rainforests of Brazil, acai tastes like a vibrant blend of berries and chocolate. Acai is packed with antioxidants, amino acids and essential fatty acids. Acai has monounsaturated fats, fiber, and phyosterols to help promote cardiovascular and digestive health.

How to eat them:  The juice and pulp of acai fruits are frequently used in various juice blends, smoothies, sodas, and other beverages. In northern Brazil, açaí is traditionally served in gourds called "cuias" with tapioca and sometimes sugar. Acai has become a fad in southern Brazil where it is consumed cold as açaí na tigela ("açaí in the bowl"), mostly mixed with granola - a fad where acai is considered as an energizer. Acai is also widely consumed in Brazil as an ice cream flavor or juice.

Ginger
Why it’s healthy:  Studies found that ginger reduces morning sickness and ginger tea is used many times to help ease an upset stomach or runny nose. Ginger could also help relieve arthritis and migraine headache. Researchers speculate that ginger works like aspirin, blocking the production of natural substances that cause inflammation and pain.
How to eat them: Since fresh ginger is strong, make the herb into a tea to dilute it. Add 1/2 -1 tsp freshly grated gingerroot (or ¼ tsp of the powdered version) to a cup of hot water. Let it steep for 10 minutes, strain the ginger, and drink.

Pistachios
Why it’s healthy: Pistachios actually have the biggest serving size of all nuts. Approximately 49 pistachios make up the one oz serving size and have 160 calories. Like all nuts, pistachios are relatively high in monounsaturated fats, which have been shown to lower blood cholesterol, possibly reducing the risk of coronary heart disease. What's more, pistachios are low in saturated fat. "Scientific evidence suggests that eating 1.5 ounces per day of most nuts, including pistachios, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease." – FDA. Pistachios also have no cholesterol making them an excellent heart-healthy snack! In addition, pistachios are an excellent source of dietary fiber. One ounce contains 3.1 grams of fiber--more than many recognized high fiber sources such as raisins, potatoes, wheat bread and celery.
Pistachios are a good source of vegetable protein and with only 5 grams of carbohydrates per ounce, pistachios are an excellent source of complex carbohydrate energy. Pistachios also contain significant amounts of important vitamins and minerals such as Vitamin B-6, Copper, Phosphorus, and Magnesium. How to eat them: The serving size for pistachios is one ounce, approximately 49 pistachios. This makes for a great afternoon snack since it’s full of fiber and protein. Another tasty idea is to make Pistachio Crusted Tilapia--where you crush pistachios and coat them over the tilapia. You can use egg whites or mustard to coat the tilapia and have the pistachios stick. Yummy!

Tanya Zuckerbrot, MS, RD is a nutritionist and the creator of The F-Factor Diet™, an innovative nutritional program she has used for more than ten years to provide hundreds of her clients with all the tools they need to achieve easy weight loss and maintenance, improved health and well-being.  For more information log onto www.FFactorDiet.com.

This is what I feel like. :(

El doctoro gave me another antibiotic, and told me to stay on the Zyrtec and Flonase I'm already shoving down my throat (and up my nose) on a daily basis.  When I explained that I have an aversion to allopathic ways of treating ailments, and asked if she could recommend anything naturopathic, botanical, homeopathic...anything besides another prescription med, she couldn't offer any alternate soluton.

Bummer.

So I found my own {giggling maliciously to myself while rubbing my hands together}:

• Stinging Nettle
• Licorice Root
• Cayenne
• Ginger
• A Neti-Pot
• Vitamin C
• Vitamin B6
• Magnesium
• Quercetin
• Lapacho Tea

Ingredients:

2 3/4 to 3 cups flour

2 teaspoons powdered ginger

1 teaspoon baking soda

1 teaspoon cinnamon

1/2-1 teaspoon cloves

1/4 teaspoon salt

3/4 cup earth balance (or butter, if you're in for that kind of thing)

1 cup brown sugar

1 egg or the equivalent amount of egg replacer

1 tablespoon orange juice, apple juice or water

1/4 cup molasses (this stuff is foul)

Crystalized ginger (as much as you want!)

Directions:

1. Set oven to 350 degrees.

2. Mix flour, baking soda, spices, and salt.

3. In a separate, large bowl cream butter/earth balance together with sugar. Beat in egg/egg replacer, OJ, and molasses.

4. Gradually mix ingredients from step 2 into the wet mixture.

5. Cut up the crystalized ginger into whatever size pieces you please. Incorporate into batter.

5. Use heaping tablespoon to form big cookies. Roll cookie balls in a sugar and powdered ginger mixture. Place on ungreased cookie sheet and flatten a bit.

6. Bake for 10-ish minutes. Let cool. Eat.

-HilHil

This turned out to be one of most fun recipes to cook. I kept tasting the sauce and looking at Herbert saying "It worked. Taste this again! It WORKED!"

Ginger and Tomatillo 'sounded' like they would pair well together. The sweet spice of fresh ginger and the tart pungency of tomatillos. Add in sugar to bring the bitter under control.

The corn was also one of the best surprises. I sing its praises over on Kitchen Geeking. It really was some of the sweetest corn I've ever tasted in my life. Cooked with no seasoning, no butter, just steam from the husk in the dry heat of a 350 degree oven.

Garnish with scallions for a crunch and fresh onion flavor.

Roasted Corn & Orzo Salad with Goat Cheese and Ginger/Tomatillo Sauce

• ½ pound orzo
• 3 ears of corn
• 1 jar of roasted red peppers
• 3 T minced fresh ginger
• 12 medium tomatillos, husk and stems removed
• ¼ cup sugar
• ¼ log of goat cheese
• Water
• Salt pepper

  Salad

  1. Cook orzo until al dente. Strain and place in bowl. Toss through with olive oil to avoid clumps.
  2. Place ears of corn in husks in 350 degree oven for 30 minutes. Remove hushs and slice corn off the cob.
  3. Dice peppers and add with corn to large bowl. Toss through with salt and pepper.

  Ginger Tomatillo Sauce

  1. Place ginger, tomatillos and water to cover in a large sauce pan. Bring to a boil. Reduce heat and simmer until tomatillos are soft.
  2. Place solids in food processor and add liquid by ¼ cup full until sauce is thick to coat the back of a spoon.

  Place ½ cup orzo salad on a plate with a 2 oz. round of goat cheese and pour sauce over goat cheese.

  Thanks to Susan for the photo of this dish.

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