Monday, September 10, 2007
More Upside-Down-ness
Hey! I was just thinking: Randy and Jen could try the cake with ripe or slightly green mango slices instead of plums. Doesn't that sound good? Are you game, guys? You could post a picture of it on your blog. (You can get mangos, right?)
Sunday, September 9, 2007
Damn Good
A comment from my friend Karen reminded me about that Plum Upside-Down Cake, so last night I bought some plums (nothing but veggies in the veggie box this week) and made another one. Karen used Pluots, which would be delicious: both keep the cake from being too sweet. She's right. It is damn good. And damn easy. So make one already.
Dahlialicious
Today's field trip was to the Conservatory of Flowers in Golden Gate Park, (which is in San Francisco, for non-Californians). Parking is easy in the DeYoung Museum's new underground lot, and today was Opera in the Park as well, which provided background arias for our floral adventure. Before the park, we had a nice lunch at Genki Ramen, which is not far, and afterwards, we went to the Toronado for a couple of beers, and then picked up a Rosamund sausage for the road and Indian Oven food for dinner at home later. All in all, a satisfying and sunny day in the city.
Whew. We hadn't been since before Seattle. Although it's true that I can't imagine living with other houses smashed right up against me, and people everywhere all the time, I do still semi-secretly want to live in a city.
Check out some of the cool flora and (dead) fauna we saw today. An amazing diversity of dahlias, but also of carnivorous pitcher plants and tropical foliage.
Thursday, September 6, 2007
No Man's Land
If you are offended by the mere mention of feminine hygiene products, read no further. Come back in a few days when I've posted some nice recipes at the top, with pretty pictures of fruit.
I read some horrifying statistic in a green report once that went something like this: "If you think disposable baby diapers impact the environment, remember that babies only wear them for a few years. Women use tampons and pads monthly for decades." (Yeah, don't remind me.) I could try Lunapads, or sea sponges, but I'm just not quite there yet. But I knew I had to do something better if I could.
For a long time, I was not willing to break away from my conventional tampons and pads. I'd be willing to bet that consumer loyalty, even multi-generational consumer loyalty, is high in that area of consumer products. If something works, you keep using it, and if it fails you once, that's once too often. So I was leery of trying Natracare products for the first time.
But I did, and they're great. The cotton pads are more comfortable and breathable than traditional plastic-coated pads. The tampons are available in no-applicator, which avoids lots of waste, and regular applicator. The applicator is made from biodegradable card. All of the packaging is recycled and recyclable. You can read all about it on their site if you like. I'm just telling you, it's ok to give 'em a try. If all you do is switch pads, or switch to a conventional non-applicator tampon, you'll be reducing waste and chemicals just a little bit more than you did the month before.
I read some horrifying statistic in a green report once that went something like this: "If you think disposable baby diapers impact the environment, remember that babies only wear them for a few years. Women use tampons and pads monthly for decades." (Yeah, don't remind me.) I could try Lunapads, or sea sponges, but I'm just not quite there yet. But I knew I had to do something better if I could.
For a long time, I was not willing to break away from my conventional tampons and pads. I'd be willing to bet that consumer loyalty, even multi-generational consumer loyalty, is high in that area of consumer products. If something works, you keep using it, and if it fails you once, that's once too often. So I was leery of trying Natracare products for the first time.
But I did, and they're great. The cotton pads are more comfortable and breathable than traditional plastic-coated pads. The tampons are available in no-applicator, which avoids lots of waste, and regular applicator. The applicator is made from biodegradable card. All of the packaging is recycled and recyclable. You can read all about it on their site if you like. I'm just telling you, it's ok to give 'em a try. If all you do is switch pads, or switch to a conventional non-applicator tampon, you'll be reducing waste and chemicals just a little bit more than you did the month before.
On Second Thought
I was just reading over that tidbit about happy, successful, good children. I had to laugh, picturing some of my friends reading it, surrounded by laundry and toys, saying "good people, sure, as soon as I can get them past learning not to poop in their pants, and knowing the difference between food and other objects, like cats." I suppose those are some of the important building blocks of being a good person. None of my friends poop in their pants (on purpose) or eat cats, and that is part of what I like about them.
Burn Baby Burn
Recent sticker design (available in blue/light blue, brown/orange and white/clear for car windows) Want one?
Good Little People
I heard something interesting on NPR about a long-term study of parents and children.
Some parents said they hoped their children would be successful, some happy, and a third group just wanted them to be good people.
When the children were interviewed as adults, it looked like the parents got exactly what they hoped for: the successful kids were successful, the happy kids were happy, and the good people kids were good people. But the children whose parents raised them to be good people were also the most likely to consider themselves happy and successful.
Some parents said they hoped their children would be successful, some happy, and a third group just wanted them to be good people.
When the children were interviewed as adults, it looked like the parents got exactly what they hoped for: the successful kids were successful, the happy kids were happy, and the good people kids were good people. But the children whose parents raised them to be good people were also the most likely to consider themselves happy and successful.
Wednesday, September 5, 2007
Antipasto
One of our favorite things to have at Uva is the antipasto plate: roasted red peppers, eggplant, a little bit of cheese, a few different types of cured meats, and one or two types of olives, on top of some mixed greens. This week, I replicated a few of these things, plus some cold, cooked marinated beans, for a super flavorful and easy weeknight dinner. On Sunday, Mike cooked some duck legs on the barbecue. (They were goooood.) While they were roasting, I prepped and marinated the vegetables. They cooked over the still-hot coals on one side during dinner, and after dinner, I turned and finished them. Stored in the refrigerator, the flavor has intensified over the week. The marinated vegetables are good on top of salads, or as a flavor and vitamin punch in a grilled sandwich.
Roasted Marinated Eggplant and Red Peppers
Ingredients
Eggplant, cut into 1/4 inch slices
Sweet bell or gypsy peppers, seeded, stems removed, cut into 1/3s or 1/4s
Salt
Olive oil
Balsamic vinegar
Tools
barbecue with waning coals (not flaming hot)
tongs
knife
two large bowls
Method
Cut eggplant and toss in a bowl with enough salt to lightly sprinkle all sides, set aside
Cut peppers and place in a separate bowl, mix with olive oil and a pinch of salt
Add balsamic, then olive oil, to eggplant. How much? Sprinkle the balsamic with your thumb over the spout until every piece gets an even spattering, then add enough oil to dress each piece. The extra will drain to the bottom. After you place the eggplant on the grill, if you don't have enough marinade left to re-toss midway through, add more to your bowl in a 1/3 vinegar to 2/3 oil ratio.
Place peppers on the grill, grouped together, and eggplant, also grouped together.
Turn peppers after 10-20 minutes, depending on the heat of your grill. Peppers should be brown to black in places on the cooked side.
Eggplant (it will stick to the grill, don't worry about it) will begin to dry out and also be brown to black. Re-toss with marinade and place back on the grill.
After cooking, place both vegetables back in their original bowls and toss. If you'd like to peel the peppers, cover bowl with plastic wrap or a plate, allow to sit for ten minutes and slip off skins. I skip this. I'm a peel eater.
Cool vegetables and store in refrigerator.
Giant Beautiful BeansIngredients
Any kind of bean, soaked, the bigger the better (these are Rancho Gordo Christmas Limas) I like cannellini or, even better, giant Italian "Corona" beans. I've only been able to find the giant ones in Napa at Genova deli, but they are awesome.
White wine or rice vinegar
Olive oil
Shallots or red onion
Salt and pepper
Tools
knife
boiling pot with lid or pressure cooker
Method
Cook beans until soft, but not breaking apart. Method for cooking beans fairly quickly without soaking: Put beans and lots of cold water in pot. Bring to boil, boil for 30 minutes. Remove from heat, cover for 1 hour. After 1 hour, return to heat and finish. This is a good way to make beans if you have things to do in the middle of the day. Boil while you are making your coffee and eating breakfast, cover, go out and get stuff done, come back and boil again when you are ready. If you have a pressure cooker to cook beans, you are a lucky duck.
While the beans are boiling, slice 2-3 shallots or 1/2 of a red onion thinly (depending on the quantity of beans you've chosen to make)
Place shallots in oil and vinegar. You'll adjust quantities once you get the beans in, so just make sure the shallots are covered at this point.
The important thing is that the beans, once cooked and drained, go into the oil and vinegar hot to warm. They'll soak up more flavor this way.
Drain the beans and toss with marinade and shallots. Allow to come to room temperature, tossing periodically, before refrigerating. They'll taste better the next day, though I can't resist eating a few warm ones out of the bowl. Adjust to your taste with more oil or vinegar, or both, and salt and pepper.
For the antipasto plate, I use a few slices of prosciutto, a little pile of each of the vegetables, and the beans, a slice or two of hard cheese, like Parmesan, Manchego or Cabot cheddar, and a little handful of mixed cured olives from the store, on top of a pile of mixed greens, not dressed (there is plenty of olive oil and vinegar to go around). We've had such an abundance of tomatoes from the garden that I made up a couple of caprese salads as well, with tomatoes, basil, soft fresh mozzarella, balsamic, olive oil, and coarse gray sea salt.
More Notes
On Iced Tea for Grown-Ups or Children: I still think this is a terrific, tasty drink, but I would look for straight herb teas if you are going to serve it to children in any quantity, as I found that even the decaffeinated tea had a fairly caffeine-y effect when I drank a whole pint glass.
On Agave Nectar: Sugar is sugar is sugar, or so I read in Eating Well magazine. A typical soda has the equivalent of NINE teaspoons of sugar in it, so unless you are putting three full tablespoons of agave syrup or any other sweetener in your tea, you are still better off than soda. The issues that were mentioned in the link I posted about opposition to agave nectar were about its "raw" status. Agave is only "raw" if it is not heated above 115 degrees. If you care about that sort of thing.
On The Book: I'm really enjoying it. Last night I found myself straining to keep my eyes open because I really wanted to know about dairy products vs. soy. (The October issue of Eating Well also has an article with charts comparing various types of milk and milk substitutes.)
On Things for Sale: I also have a white electric Kenmore dryer just sitting in my garage. Works great, relatively new looking. $100.
On Agave Nectar: Sugar is sugar is sugar, or so I read in Eating Well magazine. A typical soda has the equivalent of NINE teaspoons of sugar in it, so unless you are putting three full tablespoons of agave syrup or any other sweetener in your tea, you are still better off than soda. The issues that were mentioned in the link I posted about opposition to agave nectar were about its "raw" status. Agave is only "raw" if it is not heated above 115 degrees. If you care about that sort of thing.
On The Book: I'm really enjoying it. Last night I found myself straining to keep my eyes open because I really wanted to know about dairy products vs. soy. (The October issue of Eating Well also has an article with charts comparing various types of milk and milk substitutes.)
On Things for Sale: I also have a white electric Kenmore dryer just sitting in my garage. Works great, relatively new looking. $100.
Tuesday, September 4, 2007
If You Think That Life Is A Vending Machine
When I was in my early 20s, I became a vegetarian. At first I did it for health reasons. I slowly cut back on red meat, to see how I would feel without it, then meat altogether. I was 20, so I felt fine. Possibly more energetic, though at the time I was a hyper college student, taking 12 units in school, working full time, and swimming on the swim team for hours each day. It would have been hard to feel more energetic. Of course, it could have been my popcorn and diet coke crash diets, too.
During that time I moved from meat-eating Modesto to the groovy veggie haven of Santa Cruz, and found it easier and easier to be a vegetarian. Being poor and fending for myself foodwise didn't hurt either. I'm not saying I ate great food. My roommate and I lived on $100 per month each for groceries. There was a whole lot of ramen going on. Ramen with frozen peas, ramen with frozen peas and corn, or just corn, or with an egg and some soy sauce, or with cabbage and fish flakes. Mac and cheese in vast quantities, also with variations of peas, corn, and/or salsa. And not the blue box mac and cheese, either, no, that would have been a couple of blocks too far upmarket. Think more like 25 cents a box.
I started identifying with the reasons other people were vegetarians. I didn't want to eat animals either. As someone who could simultaneously espouse the virtues of tofu AND sneer at oatmeal-complected whining vegans because I could still wear leather shoes, I felt superior.
I am having some fuzzy memories of eating large, meat-laden sandwiches, so I know I strayed from time to time. I considered myself a mostly vegetarian. When I was working in a deli, any sandwiches that didn't get picked up at the end of the night were fair game-- and free. Begging vegetarians can't be choosers. The rest of the time, it was Vegetarian Vegetable soup and leftover heels of bread in the toaster oven at home.
Have you ever heard Wolfgang Puck say "vegetable"? He says, "wegetubble". Mike and I laughed ourselves silly watching him cook a wegetarian meal on TV once because he repeated it so many times. But that's not what I got on this keyboard to write about.
I was a happy mostly-vegetarian. I was in step with the times and the local people. I was one of them, and I had access to great fresh veggie stuff at wonderful markets like New Leaf and Staff of Life. I'm remembering delicious whole-grain fig bars right now, and my mouth is watering.
Then I moved back to Modesto. Against my better judgement. I didn't know what else to do, I guess. I worked for a weird little wine bar close to the house I grew up in, about 20 years before I knew spit about wine, and I helped the chef (he of the famous Cobbler Dough) prepare each day's food. There was no actual kitchen, as I recall. I forget now how we actually made it all happen.
One day, I was peeling and deveining shrimp. As I handled each one, I started thinking about how each little shrimp had been swimming along in its little shrimp paradise, and wondering how they might have felt as they were scooped up and were frozen or cooked en masse. I started to cry. I don't know if I was crying because I felt for the shrimp, or if I felt for myself as a vegetarian in a strange land. I couldn't stop cleaning the shrimp, because it was my job, and it was what I was asked to do, and I needed the job, because I was stuck in Modesto and I couldn't get out. Like a shrimp...in a net. So I did what anyone else would do after I mopped myself up off the shell-strewn floor and put my time card in the slot. I went out for a hamburger. A fast food hamburger. A McDonald's Quarter Pounder. With cheese. And I ate it. And I liked it.
And why is that on my mind today? Because if you are against everything, you stand for nothing. When I reached the point when I was crying over spilled shrimp, being vegetarian wasn't me anymore. I don't want to become militant or didactic about my current healthy food trend, but I think I already have. I don't want to be the person at the party who rolls her eyes at the margarine and sneers, "I can't believe it's not butter. I mean, I can't believe it's not butter," under her breath. But I already did. It was rude. I thought it would be dryly funny, but it came out spoiled and bitchy and mean. My dining companion had the good grace to ignore me.
I want to embrace food, and people, and share time with people I like. They don't have to be great cooks. We don't have to eat artisinal, house-cured, homemade, virtuously organic, local anything. One of my favorite people made me a grilled cheese sandwich once, with white bread and those cellophane-wrapped cheese slices. She's not a foodie, and I like her anyway. I am still glad that organic food has become both trendy and good business, and that more people are taking the time to choose foods that are real and that do the least harm to the earth and to themselves.
I used to watch a lot of re-runs after school, and besides learning to do that thing that Ginger from Gilligan's Island could do with her nose, I also watched Barbara Billingsly wear aprons and pearls and provide a perfect life, complete with after-school pb-and-j's and home-cooked meals to a well-mannered family in a perfectly clean TV house. And that's what I thought I should aim for.
I began, like Martha Stewart, to think that all that perfect-ness was the only way to show you really cared, and that if you weren't making the effort, you were failing. So all of this virtue-collecting has snowballed to the point that I'm irritating myself a little bit, and I need to relax about it. Maybe have a Twinkie or something. Ok, not a Twinkie, that would be gross.
During that time I moved from meat-eating Modesto to the groovy veggie haven of Santa Cruz, and found it easier and easier to be a vegetarian. Being poor and fending for myself foodwise didn't hurt either. I'm not saying I ate great food. My roommate and I lived on $100 per month each for groceries. There was a whole lot of ramen going on. Ramen with frozen peas, ramen with frozen peas and corn, or just corn, or with an egg and some soy sauce, or with cabbage and fish flakes. Mac and cheese in vast quantities, also with variations of peas, corn, and/or salsa. And not the blue box mac and cheese, either, no, that would have been a couple of blocks too far upmarket. Think more like 25 cents a box.
I started identifying with the reasons other people were vegetarians. I didn't want to eat animals either. As someone who could simultaneously espouse the virtues of tofu AND sneer at oatmeal-complected whining vegans because I could still wear leather shoes, I felt superior.
I am having some fuzzy memories of eating large, meat-laden sandwiches, so I know I strayed from time to time. I considered myself a mostly vegetarian. When I was working in a deli, any sandwiches that didn't get picked up at the end of the night were fair game-- and free. Begging vegetarians can't be choosers. The rest of the time, it was Vegetarian Vegetable soup and leftover heels of bread in the toaster oven at home.
Have you ever heard Wolfgang Puck say "vegetable"? He says, "wegetubble". Mike and I laughed ourselves silly watching him cook a wegetarian meal on TV once because he repeated it so many times. But that's not what I got on this keyboard to write about.
I was a happy mostly-vegetarian. I was in step with the times and the local people. I was one of them, and I had access to great fresh veggie stuff at wonderful markets like New Leaf and Staff of Life. I'm remembering delicious whole-grain fig bars right now, and my mouth is watering.
Then I moved back to Modesto. Against my better judgement. I didn't know what else to do, I guess. I worked for a weird little wine bar close to the house I grew up in, about 20 years before I knew spit about wine, and I helped the chef (he of the famous Cobbler Dough) prepare each day's food. There was no actual kitchen, as I recall. I forget now how we actually made it all happen.
One day, I was peeling and deveining shrimp. As I handled each one, I started thinking about how each little shrimp had been swimming along in its little shrimp paradise, and wondering how they might have felt as they were scooped up and were frozen or cooked en masse. I started to cry. I don't know if I was crying because I felt for the shrimp, or if I felt for myself as a vegetarian in a strange land. I couldn't stop cleaning the shrimp, because it was my job, and it was what I was asked to do, and I needed the job, because I was stuck in Modesto and I couldn't get out. Like a shrimp...in a net. So I did what anyone else would do after I mopped myself up off the shell-strewn floor and put my time card in the slot. I went out for a hamburger. A fast food hamburger. A McDonald's Quarter Pounder. With cheese. And I ate it. And I liked it.
And why is that on my mind today? Because if you are against everything, you stand for nothing. When I reached the point when I was crying over spilled shrimp, being vegetarian wasn't me anymore. I don't want to become militant or didactic about my current healthy food trend, but I think I already have. I don't want to be the person at the party who rolls her eyes at the margarine and sneers, "I can't believe it's not butter. I mean, I can't believe it's not butter," under her breath. But I already did. It was rude. I thought it would be dryly funny, but it came out spoiled and bitchy and mean. My dining companion had the good grace to ignore me.
I want to embrace food, and people, and share time with people I like. They don't have to be great cooks. We don't have to eat artisinal, house-cured, homemade, virtuously organic, local anything. One of my favorite people made me a grilled cheese sandwich once, with white bread and those cellophane-wrapped cheese slices. She's not a foodie, and I like her anyway. I am still glad that organic food has become both trendy and good business, and that more people are taking the time to choose foods that are real and that do the least harm to the earth and to themselves.
I used to watch a lot of re-runs after school, and besides learning to do that thing that Ginger from Gilligan's Island could do with her nose, I also watched Barbara Billingsly wear aprons and pearls and provide a perfect life, complete with after-school pb-and-j's and home-cooked meals to a well-mannered family in a perfectly clean TV house. And that's what I thought I should aim for.
I began, like Martha Stewart, to think that all that perfect-ness was the only way to show you really cared, and that if you weren't making the effort, you were failing. So all of this virtue-collecting has snowballed to the point that I'm irritating myself a little bit, and I need to relax about it. Maybe have a Twinkie or something. Ok, not a Twinkie, that would be gross.
Futon
Behold, the fabulous futon, neither a bed nor a couch, and yet both. I no longer have enough room or enough overnight visitors to have this futon frame in my office full time, so I am offering it up to a good home to make room in the closet. It is in perfect condition, sturdy, pretty easy to assemble and easy to raise/lower from bed to sofa. It has always been a guest room bed, never a daily sleeper. (I think we paid $250-300 for the frame.)With the futon, it is functional as a sofa, but it pretty dang hard as a bed. I recommend a foam cushion on top, unless you are trying to make sure your in-laws don't overstay their welcome. The futon is covered in plain black cotton canvas. Futon is optional.
Also available:
50's red formica table-- top in good condition, chrome legs are dinged and have rust spots. Great for crafts, baking or pasta making. Lots of good food made and eaten on this table. Here's a blurry old picture of it.
Monday, September 3, 2007
Notes
Virtual Book Club: feel free to post a comment about the book on any post, not just on the VBC one, if you'd like other readers to know your opinion. If you just want me to see it, you can of course email me directly.
Design Time Available: I have just wrapped up a big project and I'm available for design work again. I really prefer being busy to being bored, so if something comes your way that you think I might be remotely interested in, I'd love to know about it.
Design Time Available: I have just wrapped up a big project and I'm available for design work again. I really prefer being busy to being bored, so if something comes your way that you think I might be remotely interested in, I'd love to know about it.
Sunday, September 2, 2007
If you are dreaming of a tropical getaway, or a life far away from the life you currently lead, whether or not you are currently unencumbered by pets, children, or a job that doesn't happen to be portable, I think you might enjoy daydreaming about the opportunities offered in the Caretaker Gazette. It's a newsletter published bi-monthly by a couple in Texas.
The opportunities posted are for caretaker/property manager/house staff/etc. positions around the world. Since you have to subscribe, it's probably only practical to consider if you're really thinking about a life change, or have a house to swap. Horse folks are particularly in demand. Even though we are happily employed at the moment, it's always fun to wonder what it would be like to dog-sit in Surrey, U.K. for a month, then mind the kitty in a San Francisco apartment, before jetting to New Zealand to care for 6 reptiles and some cockatiels and swap the home sweet home for a villa in Tuscany to wrap it all up. Wouldn't that be a fun blog to read?
I told Mike that if I ever had to cash in his life insurance (if you know what I mean) that this is what I'd do. Own a tiny little home base somewhere and dog-sit around the world.
The opportunities posted are for caretaker/property manager/house staff/etc. positions around the world. Since you have to subscribe, it's probably only practical to consider if you're really thinking about a life change, or have a house to swap. Horse folks are particularly in demand. Even though we are happily employed at the moment, it's always fun to wonder what it would be like to dog-sit in Surrey, U.K. for a month, then mind the kitty in a San Francisco apartment, before jetting to New Zealand to care for 6 reptiles and some cockatiels and swap the home sweet home for a villa in Tuscany to wrap it all up. Wouldn't that be a fun blog to read?
I told Mike that if I ever had to cash in his life insurance (if you know what I mean) that this is what I'd do. Own a tiny little home base somewhere and dog-sit around the world.
VBC
Ok, so I started with the book (What to Eat) dutifully reading the introduction. Then I spotted one of the cover subjects "Are Vitamin Supplements Safe?" Safe? Ack! I jumped up a few chapters and read that whew! it is ok to take a multivitamin supplement, but you probably don't need it-- it's better to get your vitamins from real food. But watch your super-supplements, especially single-vitamin mega-doses, of non-water-solubles, like vitamin E. Sometimes too much of a good thing is too much. As it turns out, there is a company that tests supplements (supported by consumer subscriptions, not by drug companies) to make sure that they have in them what they say they do, and don't have what they shouldn't. I've added the link consumerlab.com to my resources at right.
Then I saw this one: "Yogurt: Health Food or Dessert?" and I had to flip forward a chapter or two for that one. I don't think I eat a lot of dairy, but I do have one yogurt almost every morning during the week. Whew, again, as long as it's a low-fat, non-sweetened yogurt, I'm just getting the dairy plus some potential but unconfirmed benefits from the bacterial cultures. (Minuses: my yogurt comes from Greece, and it is not organic. ) But people, if you are feeding your kids Go-Gurt or Danimals because they will eat it and it's good for them, it looks like you might as well hand them a pint of Ben and Jerry's and a spoon with their Cheerios, because it's chock full of fat and sugar. Most yogurt is dairy dressed up, and like a Russian hooker, the more tarted up it is, the worse it is for your health. (Hey! I LOVE blogging after a glass of wine on a Sunday evening. I think it makes me more CReaTIVE.)
I like Marion's straightforward and pragmatic approach. Food should be pleasurable, not a headache. It should be good for you. When in doubt, consider the source, do your best, and don't worry too much about it. Eat less, move more, favor fruits and vegetables. It's really simpler than you think.
Then I saw this one: "Yogurt: Health Food or Dessert?" and I had to flip forward a chapter or two for that one. I don't think I eat a lot of dairy, but I do have one yogurt almost every morning during the week. Whew, again, as long as it's a low-fat, non-sweetened yogurt, I'm just getting the dairy plus some potential but unconfirmed benefits from the bacterial cultures. (Minuses: my yogurt comes from Greece, and it is not organic. ) But people, if you are feeding your kids Go-Gurt or Danimals because they will eat it and it's good for them, it looks like you might as well hand them a pint of Ben and Jerry's and a spoon with their Cheerios, because it's chock full of fat and sugar. Most yogurt is dairy dressed up, and like a Russian hooker, the more tarted up it is, the worse it is for your health. (Hey! I LOVE blogging after a glass of wine on a Sunday evening. I think it makes me more CReaTIVE.)
I like Marion's straightforward and pragmatic approach. Food should be pleasurable, not a headache. It should be good for you. When in doubt, consider the source, do your best, and don't worry too much about it. Eat less, move more, favor fruits and vegetables. It's really simpler than you think.
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