"For fast acting relief, try slowing down." Lilly Tomlin

"If you are planning for a year, sow rice; if you are planning for a decade, plant trees; if you are planning for a lifetime, educate people ."(Chinese Proverb)

"We are indeed much more than what we eat, but what we eat can nevertheless help us to be much more than what we are.” Adelle Davis

• When you sauté something, don’t keep moving the food about in the pan. Ironically, the more you move it, the more it sticks. Get your pan hot, then add the oil which will heat instantly and then the food. Exceptions: if you’re using a nonstick pan, high heat can weaken the bond of most nonstick materials; and if you’re using olive oil, it also heats up fast and will smoke. So, in either case, put the oil in the pan first and turn on the heat. But there are no exceptions to the not playing with your food rule. Letting the food sit there will help to “caramelize” it; to bring out the natural sugars and make it more flavorful.


• Don’t be in a hurry. In restaurants, where everyone is always in a hurry, they will use an ice water bath to slow down/stop the cooking or just to get things cool or to preserve their color. But it can sacrifice both flavor and nutrition. Many minerals and vitamins are water soluble. Instead, remove the food from heat before it’s quite done and spread the material on a cookie sheet to letting it cool down gradually or by refrigerating it. Likewise, with cooking beans. If you don’t have time to cook them till their tender, use canned ones. Undercooked beans can’t be fully digested, and, in addition, you’ll get “gas.”

• Take a crusty, rustic round loaf of bread and cut it in half horizontally. If it’s a tall loaf, make two cuts, creating 3 layers. Place the bottom layer on a generous piece of aluminum foil or plastic wrap. Maybe even find a bowl which is about the same size. Get out all your favorite ingredients from the ‘fridge. My favorites include thin slices of roasted eggplant, wide strips of roasted red pepper, portobello mushrooms, pieces of pitted olives, smoked provolone cheese, tomato slices, and marinated artichoke hearts. Dress the bottom of the bread with a little vinegrette or just olive oil. Layer the ingredients and put the top back on. Close up the wrapping. If it’s not already in a bowl, place it on a tray. Get a heavy frying pan or something else that can help hold weights in place and weigh it down (large cans of food, a gallon jug of water, anything will do). Refrigerate it over night. The next day, slice it like cake at a picnic.


• Have ready whatever “Mexican” ingredients you enjoy. Heat a cast iron pan or griddle. Take some corn tortillas and place them in a damp towel and heat them up in a microwave or steam them to get them soft. Place a softened corn tortilla on it and let it brown; it doesn’t take long so you can’t leave the stove. When starting to brown, turn the tortilla over. Place a spoonful of your filling on half of the tortilla, not overdoing it and not near the edge. Fold the tortilla in half, making a half moon. When brown on the other side, turn one again and finish browning the last half side. If you’ve got kids, you can’t go wrong by using some canned refried beans, salsa and grated jack cheese. And they cook so fast, you can almost make them to order. They can be made ahead of time and served at room temperature; they’re easy to reheat as well. And if you think pizza is good cold the next morning, these are superb!