Congratulations I.A.Stewart! You are the first winner of our Baby And Me Eco-Giveaway. Please e-mail your shipping address to EcoLogicalMom (at) ymail.com to redeem your prize.
Please contact us by no later than February 5, 2011, otherwise we'll have to select another winner.
Monday, January 31, 2011
RECALL: Sassy Recalls 37,000 Teethers and Rattles
Sassy is recalling about 37,000 infant teethers/rattles because pieces can fall off and be consumed. Small pieces of a plastic ball can detach from the product, Refreshing Rings, when a child chews on it. Sassy has received one report of plastic from the ball detaching. No injuries have been reported, the company said.
The product, which is intended for children three months or older, has a red, water-filled ring on one end and a black and white polka dot ball on the other end. The two ends of the rattles/teethers are connected by a black and white, flexible plastic rod with three floating rings. The packaging contains the style number 80026.
Consumers should take the product away from children and contact the company for instructions on how to return the product for a free replacement toy.
Source: sassybaby.com
Game Recipes: Spinach Tart
This week we are featuring great "game" recipes with a healthy twist! Everybody likes tarts, and finger foods are ideal for crowds. So, here is a pie loaded with vitamins and minerals from spinach, herbs and asparagus. Great for kids and adults.
Spinach Tart
Servings: 12 portions
For filling, add spinach to 1 inch of boiling water in a large saucepan; cover and steam for 2 to 4 minutes or just until limp. Drain thoroughly, squeezing out excess water.
In a medium mixing bowl stir together cream cheese, sour cream, garlic, salt, pepper, and remaining fresh herb or dried herb. Stir in the spinach and water chestnuts.
To prepare in a tart pan: On a lightly floured surface, flatten each ball of dough with hands. Roll dough from center to edges, forming two circles about 12 inches in diameter. Transfer one circle to an 11-inch tart pan with a removable bottom; spread with spinach filling. Moisten edge with water. Place remaining pastry circle atop filling. Trim edges, reserving trimmings for pastry cutouts. Seal and flute edges. Cut slits in top to allow steam to escape. If desired, use hors'oeuvres cutters or a sharp knife to cut pastry trimmings into tiny shapes. To attach pastry cutouts, combine beaten egg with water and brush atop crust. Place cutouts atop brushed surface.
Brush any remaining egg mixture onto pastry. Bake in a 425 degree F. oven for 20 to 25 minutes or until golden. Serve warm. Garnish with fresh French wild asparagus or fresh dill, if desired.
Sources: Better Homes and Gardens, Yahoo
Spinach Tart
Servings: 12 portions
- 1 11-ounce package piecrust mix, for 2 crusts, or ready-to-use frozen pie crust (try whole wheat versions!).
- 2 tablespoons snipped fresh herb or 2 teaspoons dried herb (such as tarragon, thyme, basil, oregano, or marjoram)
- 10 ounces torn fresh spinach
- 1 8-ounce package reduced-fat cream cheese (Neufchatel), softened
- 1/4 cup light dairy sour cream
- 2 to 4 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup chopped water chestnuts
- 1 beaten egg
- 1 tablespoon water
- Fresh French wild asparagus or fresh dill (optional)
For filling, add spinach to 1 inch of boiling water in a large saucepan; cover and steam for 2 to 4 minutes or just until limp. Drain thoroughly, squeezing out excess water.
In a medium mixing bowl stir together cream cheese, sour cream, garlic, salt, pepper, and remaining fresh herb or dried herb. Stir in the spinach and water chestnuts.
To prepare in a tart pan: On a lightly floured surface, flatten each ball of dough with hands. Roll dough from center to edges, forming two circles about 12 inches in diameter. Transfer one circle to an 11-inch tart pan with a removable bottom; spread with spinach filling. Moisten edge with water. Place remaining pastry circle atop filling. Trim edges, reserving trimmings for pastry cutouts. Seal and flute edges. Cut slits in top to allow steam to escape. If desired, use hors'oeuvres cutters or a sharp knife to cut pastry trimmings into tiny shapes. To attach pastry cutouts, combine beaten egg with water and brush atop crust. Place cutouts atop brushed surface.
Brush any remaining egg mixture onto pastry. Bake in a 425 degree F. oven for 20 to 25 minutes or until golden. Serve warm. Garnish with fresh French wild asparagus or fresh dill, if desired.
Sources: Better Homes and Gardens, Yahoo
New US Dietary Guidelines
The US Agriculture and Health and Human Services departments have just released the latest dietary guidelines, instructing about half the population to reduce daily sodium intake to 1,500 milligrams, or about a half a teaspoon of salt, a day.It's also pushing for a more plant-based diet loaded with vegetables, fruit and whole grains, and the reduction of sugar and refined grains in daily diets, including drinking more water instead of sugary drinks.
This Week
Got a good week shaping up and it's gonna get mo' bettah! The total hits on Club Dancer, Moanalua Corridor and Platinum Horseshoe, are now comfortably over the ten thousand hit barrier each. Those three blogs can now be consider on solid ground and I can begin to get them ready for independence when we get the right Commentators, then Information Contributors and finally Guest Authors.
However, Town Dancer remains first on the list. They are far ahead of whoever is in second place. They got to go first and not going take much more to get there, Calvin is doing such a great job, probably with able assistance of his wife Debra.
On Club Dancer, I will continue with our Weekly Schedules of our prized people, studio clubs, social dance clubs, night clubs. I will also continue to skip those who have preferred to ignore us, no hu hu. I just have a lot to do.
We will cover schedules in Moanalua Corridor later, when the news becomes more easily available. We just don't get much news except from Jimbo Johnson in his blogs.
Monday, Jan 31:
They have line dancing somewhere.
Tuesday, Feb 1:
Al Franz, noon to 1 PM
Line Dancers at
Ward Centerstage, 7 PM
Lynn Miller teaching.
Dream To Dance Studio classes
7 to 9 PM.
Wednesday, Feb 2: nuttin'? "Young At Heart" by Frank Sinatra
Thursday, Feb 3:
Dream To Dance Studio; classes 7 to 9 PM. And most of the weekly dancing is a this Studio. Debby would like everyone to be careful of the floors.
Charlie Castro of
Salsa No Ka Oi -- 8-9 pm
Welcome Bachateros
Friday, Feb 4:
Salsa at the Honolulu Club,
8 to midnight.
Nice crowd, door prizes.
For those missing Fourlough Friday at the Ala Wai Palladium - can go to Aliamanu Intermediate. Dance Hawaii will be having a blast, small donation.
Saturday, Feb 5:
Zumba with
Noelani Hernandez
@ 223-8600 6:15 pm
A good beginning.
SALSA with DJ ROD el MORENO
9 pm-12 am - with beginner lesson at 8:30 pm - Snacks available - Lots of free parking - Large dance floor $8.
Sunday, Feb 6:
Charlie Castro of Salsa No Ka Oi Salsa--Lesson 6-8 pm,
Dance Social 8-10 pm. Almost every Sunday night, Dis Da Place.
"The reader/dancer/member is king, the key, ichiban,
and service is whatever enhances satisfaction."
On Club Dancer, I will continue with our Weekly Schedules of our prized people, studio clubs, social dance clubs, night clubs. I will also continue to skip those who have preferred to ignore us, no hu hu. I just have a lot to do.
We will cover schedules in Moanalua Corridor later, when the news becomes more easily available. We just don't get much news except from Jimbo Johnson in his blogs.
"With A Song In My Heart" by Frankie Laine
They have line dancing somewhere.
Tuesday, Feb 1:
Al Franz, noon to 1 PM
Line Dancers at
Ward Centerstage, 7 PM
Dance Moiliili at Moiliili Community Center.
Patrick Watarai andLynn Miller teaching.
7 to 9 PM.
Wednesday, Feb 2: nuttin'? "Young At Heart" by Frank Sinatra
Thursday, Feb 3:
Dream To Dance Studio; classes 7 to 9 PM. And most of the weekly dancing is a this Studio. Debby would like everyone to be careful of the floors.
Salsa No Ka Oi -- 8-9 pm
Welcome Bachateros
Friday, Feb 4:
Salsa at the Honolulu Club,
8 to midnight.
Nice crowd, door prizes.
For those missing Fourlough Friday at the Ala Wai Palladium - can go to Aliamanu Intermediate. Dance Hawaii will be having a blast, small donation.
Saturday, Feb 5:
Zumba with
Noelani Hernandez
@ 223-8600 6:15 pm
A good beginning.
SALSA with DJ ROD el MORENO
9 pm-12 am - with beginner lesson at 8:30 pm - Snacks available - Lots of free parking - Large dance floor $8.
Sunday, Feb 6:
Charlie Castro of Salsa No Ka Oi Salsa--Lesson 6-8 pm,
Dance Social 8-10 pm. Almost every Sunday night, Dis Da Place.
Don't fall for that simplistic, "Spice of Life" stuff.
What you want is the whole spice rack of life.
Sophie's Mushy Peas with Seared Scallops
Ahem. Please take note: I am throwing a healthy dinner into the mix of Super Bowl snacks and Valentine Day sweets. Have I mentioned I am still watching my diet after the indulgences of the holidays? And this certainly fits the bill. Scallops are my favorite seafood and I much prefer them simply prepared. Oh, I can do sauces and other garnishes for guests, but I like easy, lo-cal and fast for myself. So searing with a little prosciutto around them is my favorite way to serve them. Simplicity itself.
When I got Sophie Dahl's book last year I remember reading this particular recipe and thinking what a great idea it was. I love peas, but they are so unruly on a plate. In a salad? Fine. On a plate? No thanks. Here's the answer: Sophie's version of Mushy Peas, a British classic. You've got to try this.....and don't you just adore crème fraiche? Yum. I'm in love with these mushy peas! With any kind of seafood, it's delicious. I just happen to prefer scallops and this makes such a pretty presentation....even if it is just for me.
Char-grilled Scallops on Pea Purée
Adapted from Miss Dahl's Voluptuous Delights by Sophie Dahl
Ingredients:
The peas:
2 cups frozen peas
1 tablespoon butter
1 tablespoon chopped fresh mint
1 tablespoon crème fraiche
Kosher salt and freshly ground pepper
The scallops:
Olive oil
4 ounces prosciutto, cut into 16 one inch strips
8 scallops
2 teaspoons lemon zest
1 teaspoon dried red chili flakes (optional)
Method:
Cook the peas in boiling water for 5 minutes. Drain and put in a food processor. Add the butter, mint and crème fraiche. Purée. Keep warm until ready to serve.
Wrap each scallop with a thin slice of prosciutto. Secure with a toothpick.
Heat the olive oil in a large skillet over medium-high heat. Place the scallops into the pan and cook for about 2 minutes on each side until well browned. Season each side with salt and pepper as it is cooking. When nearly done, throw in the zest and chili flakes. Serve immediately over the puréed peas. Serves 2-3.
Guidelines urge Americans to clean up their diets
Many Americans' diets are a train wreck loaded with junk food, fast food, sugary beverages and too few healthful foods.
So it's no surprise that the federal government's new dietary guidelines, being released today, recommend people get back on track and eat healthier by slashing sugar, salt and solid fats such as butter and stick margarine from their diets and eating more seafood, fruits, vegetables and whole grains.
The latestDietary Guidelines for Americans, from the U.S. Department of Agriculture and the Department of Health and Human Services, are designed to help people reach a healthy weight and reduce their risk of diseases such as heart disease, stroke, diabetes and cancer.
Consume fewer calories from solid fats and added sugars.
Eat more fruits and vegetables.
Choose a variety of vegetables, especially dark-green, red and orange vegetables, beans and peas.
Consume at least half of all grains as whole grains. Increase whole-grain intake by replacing refined grains with whole grains.
Increase the amounts of fat-free or low-fat milk and milk products, such as milk, yogurt, cheese and fortified soy beverages.
Use oils to replace solid fats where possible.
So it's no surprise that the federal government's new dietary guidelines, being released today, recommend people get back on track and eat healthier by slashing sugar, salt and solid fats such as butter and stick margarine from their diets and eating more seafood, fruits, vegetables and whole grains.
The latestDietary Guidelines for Americans, from the U.S. Department of Agriculture and the Department of Health and Human Services, are designed to help people reach a healthy weight and reduce their risk of diseases such as heart disease, stroke, diabetes and cancer.
Consume fewer calories from solid fats and added sugars.
Eat more fruits and vegetables.
Choose a variety of vegetables, especially dark-green, red and orange vegetables, beans and peas.
Consume at least half of all grains as whole grains. Increase whole-grain intake by replacing refined grains with whole grains.
Increase the amounts of fat-free or low-fat milk and milk products, such as milk, yogurt, cheese and fortified soy beverages.
Use oils to replace solid fats where possible.
Sunday, January 30, 2011
HBDA rolling along
I got most things going right all day, Saturday and I was taking it slow. I was in no hurry. My friend Mabel on the 4th floor pressed 3 pairs of my pants and I got ready for the evening at the HBDA function.
I wanted to get there with enough time and I have so many things to do. I planned on getting there about 7:20 and if I could do all, I could even leave at 8 and get to the last C bus at the Ala Moana Center to get back to Nanakuli.
As per usual, things can go wrong. The traffic in Chinatown held us up and it even was bad going into Waikiki. I did not get to the ballroom until eight. But we have to just accept that things will not always be what we expected.
Got to the famous Palladium and the place was jumping. My favorite people from my side of town, Kapolei Chapter at the reception table. Yes, we missed Nora. But why not get a few of our other good friends in too. And I got lots of things to do. I arready know the names of these people so I didn't bother.
I don't have much time and I make the rounds, find the instructors with American Style dancing for their CDs. I also gave one to DJ Mike Chinen, I find I am running out early. I apologize now to Debra, but just much to do, even forgot about getting the quotes.
I went back while waiting for someone to get me somebody from the Windward. But she was dancing with her favorite partner. Then I danced one with Nieves since Tim wasn't around and I had never had a dance with her before.
Fortunately I have another stash of CDs at home to give away. The only one remaining was the Country Dancing disk. I will give it to Jim Brierley and he will know what to do with it. In the photo above, Mr. Klein declined.
I only danced one more dance and that was with Miriam Quemada. (American Rumba with a Salsa basic) I am getting some good feedback. I was informed that I did not need the names because, the people I take are well known and they are usually the same ones. Right!
So we must get photos from others to get their "Point Of View." Meanwhile I will try to get some new people in the photos to present to our readers and get the names in so that more people know each other. Then perhaps too we can get more information contributors too.
I left, early enough to get the E bus on Kuhio. which goes through town, but the driver had to get some teen agers off the bus, then made a phone call to The Bus offices or to the police. I was worried that I would miss the #40 bus at Waipahu Transit. The driver got it all straightened out in ten minutes and we are on our way again. The bus driver knows that he can up the speed on the freeway a little.
Got to the Waipahu Transit Center on time but the #40 bus was late. Packed to gills with people. The wheels in the bus administration, that are making all the decisions, do not have the faintest idea that people would be willing to ride in comfort but not like sardines or with standing room only. Dumb Dodos.
To compound the situation, some teen agers reflect badly on their ethnic roots (whatever they may be) with sitting in the front section while older people are standing. Auwe! The parents were well taken care of by their parents. But the present parents are not doing very well with their kids. Material goods yes, education and common politeness are not in the priorities.
I got a seat early and had a pleasant ride home. I got home fine, got the bike off the bus, I shaka to the driver and he shakaed back and that's Nanakuli.
I had enough to finish what I had left in my jug and make another R & C. before making myself a snack and finish the preliminaries on this blog.
"The process of growth is lifelong."
As per usual, things can go wrong. The traffic in Chinatown held us up and it even was bad going into Waikiki. I did not get to the ballroom until eight. But we have to just accept that things will not always be what we expected.
Got to the famous Palladium and the place was jumping. My favorite people from my side of town, Kapolei Chapter at the reception table. Yes, we missed Nora. But why not get a few of our other good friends in too. And I got lots of things to do. I arready know the names of these people so I didn't bother.
I don't have much time and I make the rounds, find the instructors with American Style dancing for their CDs. I also gave one to DJ Mike Chinen, I find I am running out early. I apologize now to Debra, but just much to do, even forgot about getting the quotes.
I went back while waiting for someone to get me somebody from the Windward. But she was dancing with her favorite partner. Then I danced one with Nieves since Tim wasn't around and I had never had a dance with her before.
Fortunately I have another stash of CDs at home to give away. The only one remaining was the Country Dancing disk. I will give it to Jim Brierley and he will know what to do with it. In the photo above, Mr. Klein declined.
I only danced one more dance and that was with Miriam Quemada. (American Rumba with a Salsa basic) I am getting some good feedback. I was informed that I did not need the names because, the people I take are well known and they are usually the same ones. Right!
So we must get photos from others to get their "Point Of View." Meanwhile I will try to get some new people in the photos to present to our readers and get the names in so that more people know each other. Then perhaps too we can get more information contributors too.
"You Get What You Give" by the New Radicals
Got to the Waipahu Transit Center on time but the #40 bus was late. Packed to gills with people. The wheels in the bus administration, that are making all the decisions, do not have the faintest idea that people would be willing to ride in comfort but not like sardines or with standing room only. Dumb Dodos.
"Sh-Boom (Life Could Be A Dream)" by the Crew Cuts
I got a seat early and had a pleasant ride home. I got home fine, got the bike off the bus, I shaka to the driver and he shakaed back and that's Nanakuli.
I had enough to finish what I had left in my jug and make another R & C. before making myself a snack and finish the preliminaries on this blog.
On a Nanakuli T-Shirt
"I am not paid enough to kiss your ass."
Friday, January 28, 2011
Baby And Me Eco-Giveaway: Have you Signed Up Yet?
If you have a baby, don't miss this Eco-Giveaway!
The Baby And Me Bath Towel from Bathing in Grace is a great invention by a Mompreneur! This cleverly designed set of 2 towels allows you to bring your wet baby out of the water straight to your arms effortlessly (click here for pictorial illustration). The set includes a towel that you wear around your body like an apron, and a hooded baby-sized bath towel to wrap baby in after bathtime. It dries the baby, and keeps you from getting wet. What's more, the towels are very fluffy and soft, made with 100% organic bamboo terry cloth. Genius!
We like it so much that we are giving away 2 sets (each set is worth US$56!). One lucky winner will be announced on January 31, and another on February 7, 2011.
It is very easy to participate:
1) Invite your friends to subscribe to our bi-weekly e-Newsletter. You will be entered once for each friend that signs up. Spread the news to increase your chances to win!
2) Don't forget to send us an e-mail with the names of your friends that subscribed. Our e-mail address is EcoLogicalMom(at)ymail.com.
Just copy and send the link below to your friends:
http://ecologicalmom.us1.list-manage.com/subscribe?u=71811fa4d84123a4bc6539050&id=d0a1368f2d
Or Click on the icons at the bottom of this posting to share the article through your social media (Facebook. Twitter, etc).
If you haven't signed up for our bi-weekly e-Newsletter yet, just click here!
Winners will be selected randomly
"Baby and Me" towels are provided by Bathing In Grace.
Game Series: Mozzarela Stuffed Burgers
During this coming week we'll be posting some ideas for Superb(owl) meals and snacks. Wait! For our "non-American" readers, these recipes work perfectly for the World Cup (soccer), Footy Season (Aussie Rules Football), ...any event!
Check out this mozzarella stuffed burger. Lean turkey meat, loads of lycopene from the marinara sauce, and delicious cheese. Simply divine!
Mozzarela Stuffed Turkey Burgers
Servings: 4 portions
To prepare burgers: Place turkey, scallions, garlic, Worcestershire sauce, lemon zest, oregano, 1/2 teaspoon pepper and 1/4 teaspoon salt in a large bowl. Gently combine, without overmixing, until evenly incorporated. Form into 8 thin patties about 4-inches wide and 3/8 inch thick.
Combine 1/4 cup cheese and basil and place an equal amount in the center of 4 patties. Cover with the remaining patties and crimp the edges closed.
Heat 2 teaspoons oil in a large nonstick skillet over medium heat (see Grilling Variation). Add burgers and cook, turning once, until an instant-read thermometer inserted in the center registers 165°F, 8 to 10 minutes total.
Warm the marinara on the stove. To assemble the burgers, spread 3 tablespoons of marinara on each toasted focaccia, top with a burger, about 3 more tablespoons of marinara and 1 tablespoon of the remaining cheese. Grilling Variation: To grill the turkey burgers, preheat a grill to medium-high. Oil the grill rack. Grill the patties, turning once, until an instant-read thermometer inserted in the center registers 165°F, 8 to 10 minutes total.
Per serving: 299 calories; 15 g fat (4 g sat, 5 g mono); 74 mg cholesterol; 14 g carbohydrates; 28 g protein; 2 g fiber; 706 mg sodium; 382 mg potassium.
Source: Eating Well
Check out this mozzarella stuffed burger. Lean turkey meat, loads of lycopene from the marinara sauce, and delicious cheese. Simply divine!
Mozzarela Stuffed Turkey Burgers
Servings: 4 portions
Marinara Sauce
- 2 teaspoons extra-virgin olive oil
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 2 cups chopped plum tomatoes, with juices
- 6 oil-packed sun-dried tomatoes, drained and finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons chopped fresh basil
Burgers
- 1 pound 93%-lean ground turkey
- 1/4 cup finely chopped scallions
- 2 teaspoons minced garlic
- 2 teaspoons Worcestershire sauce
- 1 teaspoon freshly grated lemon zest
- 1/2 teaspoon dried oregano
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- 1/2 cup shredded part-skim mozzarella cheese, divided
- 2 tablespoons finely chopped fresh basil
- 2 teaspoons extra-virgin olive oil
- 4 4-inch-square slices whole wheat foccacia bread, (about 2 ounces each), toasted
To prepare burgers: Place turkey, scallions, garlic, Worcestershire sauce, lemon zest, oregano, 1/2 teaspoon pepper and 1/4 teaspoon salt in a large bowl. Gently combine, without overmixing, until evenly incorporated. Form into 8 thin patties about 4-inches wide and 3/8 inch thick.
Combine 1/4 cup cheese and basil and place an equal amount in the center of 4 patties. Cover with the remaining patties and crimp the edges closed.
Heat 2 teaspoons oil in a large nonstick skillet over medium heat (see Grilling Variation). Add burgers and cook, turning once, until an instant-read thermometer inserted in the center registers 165°F, 8 to 10 minutes total.
Warm the marinara on the stove. To assemble the burgers, spread 3 tablespoons of marinara on each toasted focaccia, top with a burger, about 3 more tablespoons of marinara and 1 tablespoon of the remaining cheese. Grilling Variation: To grill the turkey burgers, preheat a grill to medium-high. Oil the grill rack. Grill the patties, turning once, until an instant-read thermometer inserted in the center registers 165°F, 8 to 10 minutes total.
Per serving: 299 calories; 15 g fat (4 g sat, 5 g mono); 74 mg cholesterol; 14 g carbohydrates; 28 g protein; 2 g fiber; 706 mg sodium; 382 mg potassium.
Source: Eating Well
Updated "Dirty Dozen" and "Clean 15"
You've probably heard about the "Dirty Dozen" and the "Clean 15" lists of vegetables and fruits with the highest and lowest amount of pesticides. The Environmental Working Group released an updated version in a neat pdf file that you can print and keep in your wallet.
The Salsa Week End
The whole enchilada just came about and snuck up on us. "The Salsa Weekend" and most at Dream to Dance Studio. Just fine with me.
On Thursday, we have the famous Charlie Castro and his "Salsa No Ka Oi" Bachata dance lessons at the Dream to Dance Studio. His partner Amy Tomita doing a great job of helping the students and the students get to practice on Saturday and Sunday evening at the studio too.
On Friday everyone seems to be at the Honolulu Salsa Club with Greg "The Salsaman" Henry. Terrific crowd of good people dancing up a storm and having a good time. Plenty of door prizes.
On Saturday afternoon at 5 p.m. we have Noelani Hernandez and her Zumba classes at the Dream to Dance Studio and getting a good crowd.
And a couple of hours later, we have the famous, DJ Rod, El Moreno de la Salsa, laying down some of the best Salsa music in town at the Dream to Dance Studio. Good crowd of some of the best Salsa dancers in the community.
On Sunday, Charlie has his Salsa lessons early and over by 8 p.m. Then the fun starts. They get to Salsa and stick in the latest lesson for some good practice until 10 pm.
Personally, I think it is the best way to fly. The lesson or lessons, then a period immediately after for practice on your own. Party a little, what better time?
Most dancers do not need special shoes because for most, dancing is a sport. For some that are into the (Arts) exhibition and competition disciplines, a good dance shoe is a must. Fortunately on Oahu you do not have to go online to get the best shoe. Poster on the above right, gives you the ladies that can help, right here on this island.
"Life is a dance, from one stage to the next."
On Friday everyone seems to be at the Honolulu Salsa Club with Greg "The Salsaman" Henry. Terrific crowd of good people dancing up a storm and having a good time. Plenty of door prizes.
On Saturday afternoon at 5 p.m. we have Noelani Hernandez and her Zumba classes at the Dream to Dance Studio and getting a good crowd.
"Ven Devorame Otra Vez" por Azucar Moreno.
On Sunday, Charlie has his Salsa lessons early and over by 8 p.m. Then the fun starts. They get to Salsa and stick in the latest lesson for some good practice until 10 pm.
Personally, I think it is the best way to fly. The lesson or lessons, then a period immediately after for practice on your own. Party a little, what better time?
Most dancers do not need special shoes because for most, dancing is a sport. For some that are into the (Arts) exhibition and competition disciplines, a good dance shoe is a must. Fortunately on Oahu you do not have to go online to get the best shoe. Poster on the above right, gives you the ladies that can help, right here on this island.
Resistant Starch Food A Possible Alternative to Dieting
A study by the University of Colorado Health Sciences Center for Human Nutrition shows that resistant starch food can help people "eat less, burn more calories, feel more energized and less stressed, and lower cholesterol."
According to Health News, the study was based on 4,451 participants. Essentially, the researchers found that the slimmest people ate the most carbohydrates, while the heaviest ones ate the least. Also, the specific sorts of carbohydrates eaten made a difference between weight gain and a trim waistline.
The Food and Agricultural Organization (FAO) and World Health organization (WHO) support eating starch resistant food. Bananas, potatoes, pasta, whole grain bread, oatmeal, barley, and brown rice are typical examples.
The logic behind the magic of starch resistant food is that regular starch foods gets digested quickly in the small intestine, and are converted into short-term energy, which, if it is not needed immediately, is stored as fat.
Resistant starch food, on the other hand, is digested through fermentation in the large intestine and converted into energy for the body more slowly. Resistant starch food stays in the body for a longer time, making people feel fuller for longer. This increase in feeling satiated also contributes to a reduction in the overall amount of calories taken in daily.
According to Health magazine, resistant starch foods improve blood-sugar control, lower cancer risk, and foster healthy digestion.
According to Health News, the study was based on 4,451 participants. Essentially, the researchers found that the slimmest people ate the most carbohydrates, while the heaviest ones ate the least. Also, the specific sorts of carbohydrates eaten made a difference between weight gain and a trim waistline.
The Food and Agricultural Organization (FAO) and World Health organization (WHO) support eating starch resistant food. Bananas, potatoes, pasta, whole grain bread, oatmeal, barley, and brown rice are typical examples.
The logic behind the magic of starch resistant food is that regular starch foods gets digested quickly in the small intestine, and are converted into short-term energy, which, if it is not needed immediately, is stored as fat.
Resistant starch food, on the other hand, is digested through fermentation in the large intestine and converted into energy for the body more slowly. Resistant starch food stays in the body for a longer time, making people feel fuller for longer. This increase in feeling satiated also contributes to a reduction in the overall amount of calories taken in daily.
According to Health magazine, resistant starch foods improve blood-sugar control, lower cancer risk, and foster healthy digestion.
Thursday, January 27, 2011
A Diet Breaker
OK, so you're going to be mad at me. First I post two weeks of fattening Super Bowl snacks and then follow it up today with a chocolate cake. Don't remind me, I know. We're all watching our diets, trying to eat healthier in 2011. And to top it all off, I don't even like chocolate all that much...one of life's lucky little breaks. I'm not going to say I never eat chocolate, I do. But I don't crave it, unlike a cousin I had who was allergic to it; at Christmas and Easter when we were children, my mother used to hide a box of Sander's chocolate (the only kind to eat back in the old days if you lived in the Detroit area) under the lid of our baby grand piano thinking my cousin wouldn't find it (not the greatest hiding place, Mom), but Marci's nose knew right where to go and she ate it until she got sick, poor thing. Every. Single. Year. Talk about addictions; she was the worst chocolate fanatic I ever knew. Well, maybe one other, my friend Polly.
In the 70's my friend Nancy introduced me to See's. She wouldn't eat any other kind. Even my father used to keep one of those huge Hershey bars in the fridge and every evening he would break off a piece. How about you? Do you have some stashed? Do you sneak it? Eat it in bed? Hide it so your family doesn't find it? Fess up, people. Tell me your chocolate secrets!
Anyway, just about everyone I know loves chocolate anything and besides, Valentine's Day is around the corner and everyone knows about the connection between chocolate and romance. Did you know the celebrated Italian libertine Casanova took chocolate before bedding his conquests on account of chocolate's reputation as a subtle aphrodisiac? Hmmmmm. And then I found this little gem of information: in the United States, the typical person eats 11.5 pounds of chocolate annually. Somebody is eating my share! Could it be YOU?
So here's the first thing: if you're a chocoholic you probably already have Maida Heatter's Book of Great Chocolate Desserts , but then you should also have Lisa Yockleson's book and thirdly, trust me when I say this cake is right up your alley. Dense, dark and divine. We should all have a great recipe for a flourless chocolate cake like this in our repertoire. I took it to a party over the holidays. It was gone in a flash. I should have made two...but I kept telling everyone: you only need a sliver, it's so rich. Nobody paid any attention to me.
(Dare I mention a dollop of whipped cream on each slice wouldn't go amiss?)
Flourless Bittersweet Chocolate Cake
From Chocolate by Lisa Yockelson
Ingredients:
2/3 cup plus 2 tablespoons superfine sugar
1 tablespoon plus 2 teaspoons unsweetened cocoa powder
Pinch of salt
9 ounces bittersweet chocolate, melted and cooled to tepid (I used Callebaut bittersweet chocolate)
8 tablespoons (1 stick) unsalted butter, melted and cooled to tepid
5 large eggs, separated
2 1/2 teaspoons vanilla extract
1/2 teaspoon cream of tartar
cocoa powder and confectioners sugar for garnish
Method:
Preheat oven to 350 F.
Lightly butter the inside of a 9" springform pan
Sift the sugar, cocoa powder and salt onto a piece of wax paper
Whisk the melted butter and melted chocolate together until smooth.
In a large mixing bowl, beat the eggs yolks and sugar mixture for a couple minutes until thickened. Add vanilla and then the chocolate/butter mixture.
Beat the egg whites in a separate bowl until soft peaks form. Add the cream of tartar and beat until firm peaks (not stiff) form.
Stir 2 or 3 spoonfuls of the whites into the chocolate mixture, then fold in the remaining whites lightly but thoroughly.
Pour the batter into the prepared pan and smooth the top with a spatula. Bake 35 to 40 minutes until set. The baked cake will form puffs and fissures here and there.
Cool the cake in the pan on a rack. It will sink and collapse at the cracks.
Release the cake from the pan, remove the sides and sift cocoa powder and confectioners sugar on top.
Indoor Herb Kit for Tots
Kids will enjoy this indoor herb gardening kit. Studies have shown that when kids are involved with produce gardening, they tend to eat more vegetables and fruits. It is a useful (and inexpensive) gift that will entertain and teach them at the same time.
By Veggie Tales
Temporary Effects of Salty Snacks on Arteries
A recent study in Australia revealed that 30 minutes after you eat a salty snack, arteries become temporarily impaired, compromising the ability of blood vessels to widen even in people with normal blood pressure.
After the snacks were consumed, the volunteers were asked to put their arms in a blood pressure cuff, which temporarily cut off blood flow as it inflated. While the cuff was deflating, the researchers used an ultrasound machine to measure how much the arteries widened as the blood rushed back through them. The same experiment was repeated with the two groups of volunteers switched so that people who got a high salt snack the first time consumed the low salt version the second time.
Consistently, the arteries of people who got the high salt snack widened about half as much as those who consumed the low salt version. The effect passed in about two hours.
Substances like salt and fat may hinder the artery’s ability to widen by interfering with the workings of the blood vessel’s lining, said Dr. Emile Mohler, director of vascular medicine at the University of Pennsylvania Health System. Normally, when the heart pumps blood through the arteries, nitric oxide is released. The gas makes the artery walls relax, which in turn allows the vessels to expand and more easily carry the rush of blood, Mohler explained. Scientists suspect that salt and fat may somehow block the release of nitric oxide.
How to Make Kids Crave Their Veggies and Fruits
Getting kids to eat the recommended 5 or more servings of fruits and vegetables a day is a challenge. We all know that. The good news is that there are many things we can do to make it happen! Studies published by the Journal of American Dietitian Association show that in a particular sample, "most children (97.8%) enjoyed taste-testing fruits and vegetables. Children also liked preparing fruit and vegetable snacks (93.4%), working in their garden (95.6%), and learning about fruits and vegetables (91.3%). Impact data suggest that the intervention led to an increase in the number of fruits and vegetables ever eaten, vegetable preferences, and fruit and vegetable asking behavior at home."
Parents are the role model for their kids, so a good start is to enjoy a variety of foods themselves, especially fruits and vegetables. Although infants often get a lot of healthy foods, once they start eating table food, what you eat is going to be a big influence on what your kids like to eat. Also, kids should be offered repeated opportunities to try new foods. That may mean offering up to 10 times a particular type of vegetable before the child can start enjoying it.
- Mix fruit pieces (dry or fresh) in with yogurt.
- Make fruit smoothies (click here for delicious recipes).
- Offer a fruit salad as a dessert or snack.
- Add chopped fruit, especially berries and bananas, to your child's cereal.
- Offer chopped veggies with a dip, like ranch dressing.
- Serve vegetables as a stir-fry (check out this amazing recipe).
- Knowledge is key: explain to kids the benefits of eating particular vegetables. Bring the explanation to their level of understanding. They are smart and will certainly remember!
- Sneak veggies in: soups, salads, risottos, meat loaf, meat balls, pasta, pizza, quesadilla (take a look at our healthy recipes links). Grated carrots, sweet potato and zucchini go great in muffins and bread.
- Shop at farmers' markets: vegetables flavor intensifies the longer they're on the shelf, particularly if they're wrapped. Fresh vegetables taste a lot better. Try it!
- Cheese it up: moderate amounts of cheese sauce can make broccoli or cauliflower tastier (try this recipe!).
- Use dips: low fat dips such as humus (check out this easy recipe) make a great combination with veggies.
- Let kids participate: we can't stress this one enough. Allow kids to choose their veggies, and participate in the food preparation.
- Spring is the ideal time to start a garden. Motivating children to participate in gardening activities at home is a fun event (click here to see how!) Programs and activities that connect children with healthful food through fun, hands-on events have a long term effect on their fruits and vegetables intake for life.
- Lastly, according to a recent Dutch study reported by LiveScience, if fruits are presented in a visually appealing way, kids can eat almost twice as much!
Based on sources: kidseathealthy.com, msnbc.com and Prevention.com,LiveScience.com
Wednesday, January 26, 2011
What can you do against the flu?
What can you do against the flu?The threat from influenza is not over.
Only last week, two young people in Hong Kong were hospitalised in critical condition as a result of H1N1 flu, also known as 'swine flu'. Experts in Taiwan have also predicted that H1N1 flu could re-emerge in the island next month.
In Singapore, the number of acute respiratory infections (ARI) is reported to have hit epidemic levels, with a massive spike in patients seeking medical help.
The flu is a highly contagious viral infection that affects mainly the respiratory system - the nose, throat, and occasionally, the lungs. Most flu infections last for about a week, and have the following symptoms:
• Sudden high fever of over 38 degrees Celsius
• Nasal congestion (blocked nose)
• Chills and sweats
• Headache
• Muscle aches (particularly in the back, arms and legs)
• Fatigue and weakness
At first glance, the symptoms of the flu may seem very similar to that of the common cold. A resource on the Mayo Clinic website says that one can differentiate between the two by the onset and severity of the symptoms: "Colds usually develop slowly, whereas the flu tends to come on suddenly. And although a cold can be a nuisance, you usually feel much worse with the flu."
Only last week, two young people in Hong Kong were hospitalised in critical condition as a result of H1N1 flu, also known as 'swine flu'. Experts in Taiwan have also predicted that H1N1 flu could re-emerge in the island next month.
In Singapore, the number of acute respiratory infections (ARI) is reported to have hit epidemic levels, with a massive spike in patients seeking medical help.
The flu is a highly contagious viral infection that affects mainly the respiratory system - the nose, throat, and occasionally, the lungs. Most flu infections last for about a week, and have the following symptoms:
• Sudden high fever of over 38 degrees Celsius
• Nasal congestion (blocked nose)
• Chills and sweats
• Headache
• Muscle aches (particularly in the back, arms and legs)
• Fatigue and weakness
At first glance, the symptoms of the flu may seem very similar to that of the common cold. A resource on the Mayo Clinic website says that one can differentiate between the two by the onset and severity of the symptoms: "Colds usually develop slowly, whereas the flu tends to come on suddenly. And although a cold can be a nuisance, you usually feel much worse with the flu."
Town and then the Cupola
Tuesday was one of those days. Two trips planned for town. That is, of course, somewhat tiring for an old man. But I can slow down later this week.
First my monthly check up at the VA. Left at ten a.m. and got the C bus nicely all the way to Middle Street. Short bike ride up to the Kalihi Transit Center and the 31 bus arrives 10 minutes later, going to Tripler. I have them timed.
They stuck the needle in and got the blood samples. The results reading was at 2.57 which is pretty close to perfect. I left in time to catch the 12:45 back to Kalihi. Then a five minute wait and got the B bus going down School Street.
Made my purchases at Freight Merchandisers and then biked all the way down Houghtailing to get the C bus on Dillingham, which arrived about 1:20. Got home before 3 p.m. and had a snack and a nap and ready to go to town again,
Made a few errands in town and got to the Cupola a little after seven. A few people were buying at the bar, including Marie, said she had a T Shirt for me. Fine, and I ordered a Cranberry Juice.
Inside, the place was already jumping. Wow, they are getting a good crowd of social dancers. I am seeing many of the same people every time. Getting to be a nice social environment.
Then I had been wanting to get a few random photos of the "dancing," which is the name of the game. I am learning to take many different kinds of photos. So many nice people there, the kind you want to be friends with.
I could see that plenty of photos were being taken, as in other places but for some reason they do not wish to share with our readers. I ask everyone, send your favorite photos in. Maybe I can make a special blog just with the photos contributed. But I believe we should respect their preferences.
But I did not get the kind of photos I was seeking this time. The one on the left, I got of the entire dance floor but too dark, but the Chuns came out nice. Three couples are becoming an ideal set up. And I am looking for a different background and in different parts of the dance location.
I am working on it, it makes for more representative look of a very good social atmosphere. The diversity will do it and of course this will be only in my blogs.
Uncle Wes said he and his wife Sandi enjoyed the DVDs I gave them. I also distributed a couple of CDs from Dance Vision at the same table, one for Paul and one for Sandi.
They are definitely getting a bigger crowd and perhaps once a month is just fine. But who knows they may require another day per month eventually. Perhaps even somewhere else.
I had to leave early to get the last C bus home, but a got a couple of shots of Yanna giving her mini-lesson of Rumba to the attendees but just too dark. The crowd is getting bigger and I personally invite more of you to come and enjoy a once a month dance adventure with your fellow dancers.
I got to the bus stop at Ala Moana Center with five minutes to spare and I was home before ten. Tired but happy. Got on the preliminaries of this blog and conked out.
"If you're unsure of yourself, dance as though nobody were watching. If you know you're good, dance as though everybody were watching."
They stuck the needle in and got the blood samples. The results reading was at 2.57 which is pretty close to perfect. I left in time to catch the 12:45 back to Kalihi. Then a five minute wait and got the B bus going down School Street.
Made my purchases at Freight Merchandisers and then biked all the way down Houghtailing to get the C bus on Dillingham, which arrived about 1:20. Got home before 3 p.m. and had a snack and a nap and ready to go to town again,
"I'll Never Fall In Love Again" by Dionne Warwick
Inside, the place was already jumping. Wow, they are getting a good crowd of social dancers. I am seeing many of the same people every time. Getting to be a nice social environment.
With Marie's help, I was able get a photo, most of the T shirt people.
"Without Love" by Tom Jones
I could see that plenty of photos were being taken, as in other places but for some reason they do not wish to share with our readers. I ask everyone, send your favorite photos in. Maybe I can make a special blog just with the photos contributed. But I believe we should respect their preferences.
"Come Saturday Morning" by the Sandpipers
Everybody knows everybody, and the gang's all here.
 |
| Lorie and Michael Chun |
I am working on it, it makes for more representative look of a very good social atmosphere. The diversity will do it and of course this will be only in my blogs.
"I'll Be Around" by the Mills Brothers.
Uncle Wes said he and his wife Sandi enjoyed the DVDs I gave them. I also distributed a couple of CDs from Dance Vision at the same table, one for Paul and one for Sandi.They are definitely getting a bigger crowd and perhaps once a month is just fine. But who knows they may require another day per month eventually. Perhaps even somewhere else.
I had to leave early to get the last C bus home, but a got a couple of shots of Yanna giving her mini-lesson of Rumba to the attendees but just too dark. The crowd is getting bigger and I personally invite more of you to come and enjoy a once a month dance adventure with your fellow dancers.
I got to the bus stop at Ala Moana Center with five minutes to spare and I was home before ten. Tired but happy. Got on the preliminaries of this blog and conked out.
"Tradition in our world of dance on Oahu is a way of doing things
that keeps us from doing them better."
FURLOUGH FRIDAY SOCIAL DANCE
For all you Club Dancers. 
A special reminder about the Furlough Friday Social Dance at Radford HS on Jan 28. Doors open at 6:30 for set up. The DJ is Mike Chinen. Please bring a pot luck item for everyone to enjoy. Yes, there is donations taken at the door. A big thank you from Maurice to all the folks who came early last week to help set up. These dances are open to everyone. You do not need a membership card of a special hand shake. Come and enjoy your self. Its better then setting home watching TV.
Come Dance with us.
Tree Wall Decal
Sometimes having a real tree is not possible, but this wall decal can be a lot of fun! Featuring funky, curly branches, brightly-colored flowers, and some friendly feathered birds, this tree decal is great for nurseries, bedrooms, and playrooms. Every element is repositionable, meaning it's easy to move the tree around as you like. No need to worry about getting it perfect on the first try! Suitable for any wall color.
By RoomMates
Velvety Spicy Chocolate Pudding (Made with Tofu). Simply Divine!
This Mexican recipe is a dream dessert. Made with tofu, spices and chocolate, it is the creamiest pudding you've ever taste. Healthy ingredients along with incredible taste made this recipe one of the top favorites published by The Minimalist, from New York Times. What's more, it takes 5 minutes to prepare. You have to give it a try!
Mexican Chocolate Pudding
Servings: 4 - 6 portions
In a small pot, combine sugar with 3/4 cup water; bring to a boil and cook until sugar is dissolved, stirring occasionally. Cool slightly. Put all ingredients except for chocolate shavings in a blender and purée until completely smooth, stopping machine to scrape down its sides if necessary. Divide among 4 to 6 ramekins and chill for at least 30 minutes. If you like, garnish with chocolate shavings before serving.Mexican Chocolate Pudding
- 3/4 cup sugar
- 1 pound silken tofu
- 8 ounces high-quality bittersweet or semisweet chocolate, melted
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon chili powder, or more to taste
- Chocolate shavings (optional)
Source: NYTimes
Tuesday, January 25, 2011
Northern China
This week in Asian we "visited" Northern China. I came to class all excited to make fortune cookies since that was one of the recipes we had been told to make a recipe card for. I even made some awesome StoryPeople "fortunes" to put in the cookies. When I got to class, though, we were informed that we would NOT be making fortune cookies today because there wasn't going to be enough time. This made one sad Heather.
Natane and I ended up being on a table together today by luck of the draw. We were a member short so we really had to work to get all our mise en place gathered. I ended up being tasked with Mu Shu Pork and Egg Noodles. The Mu Shu Pork has MANY components to it that you have to prepare. One of these is Mandarin Pancakes. These were fairly straightforward. Mix, rest, roll, cook. Not too challenging. The egg noodles were pretty simple, too, although we didn't end up really using them for any dish. Oh well. At least I made them, and in the process learned how to (finally!) use my pasta machine.
Once everything was prepped and the whole class was ready, we began to work with the woks.
I hate them. I am much too anxious of a person to use woks on any kind of regular basis. I have always been terrified of fire. Always. When I was little, my mom would light the candles in the wall sconces and I would tiptoe around holding my very long hair tight against my head with my hands because I was afraid it would catch fire. I even was nicknamed "Sparky" for a bit in high school because I would dodge the sparks that flew out of our frequent bonfires with the terror of a small animal being chased by a Tyrannosaurus.
Once, in my first apartment ever, I was home alone and the oil in my pan caught fire. I had just moved in and didn't have baking soda OR baking powder. I KNEW that you aren't supposed to put water on a grease fire, but I didn't have anything else and figured it was better than nothing. WOOSH! I'm surprised I didn't burn the place down. I was absolutely terrified. Thankfully, after the initial WOOSH!, the fire went out, but I decided to go OUT to eat that night, instead.
Anyways, back to the main point, when cooking in a wok, there is extremely high heat and a high chance of flash fires. What made me even more panicked was that someone in the beginning DID have a LARGE fire so I had just witnessed it. The whole time, I grit my teeth, did what I had to do, and muttered, "I REALLY DON'T LIKE THIS AT ALL!" HOW many more weeks are we in China??
As an upside, though, the food tasted fantastic. I adored my Mu Shu Pork and the Pot Stickers some people made turned out well, too. You can see the steam still coming off the food in this picture.
Next week, I will take a Xanax before class and maybe the Woks won't freak me out so badly.
Natane and I ended up being on a table together today by luck of the draw. We were a member short so we really had to work to get all our mise en place gathered. I ended up being tasked with Mu Shu Pork and Egg Noodles. The Mu Shu Pork has MANY components to it that you have to prepare. One of these is Mandarin Pancakes. These were fairly straightforward. Mix, rest, roll, cook. Not too challenging. The egg noodles were pretty simple, too, although we didn't end up really using them for any dish. Oh well. At least I made them, and in the process learned how to (finally!) use my pasta machine.
Once everything was prepped and the whole class was ready, we began to work with the woks.
I hate them. I am much too anxious of a person to use woks on any kind of regular basis. I have always been terrified of fire. Always. When I was little, my mom would light the candles in the wall sconces and I would tiptoe around holding my very long hair tight against my head with my hands because I was afraid it would catch fire. I even was nicknamed "Sparky" for a bit in high school because I would dodge the sparks that flew out of our frequent bonfires with the terror of a small animal being chased by a Tyrannosaurus.
Once, in my first apartment ever, I was home alone and the oil in my pan caught fire. I had just moved in and didn't have baking soda OR baking powder. I KNEW that you aren't supposed to put water on a grease fire, but I didn't have anything else and figured it was better than nothing. WOOSH! I'm surprised I didn't burn the place down. I was absolutely terrified. Thankfully, after the initial WOOSH!, the fire went out, but I decided to go OUT to eat that night, instead.
Anyways, back to the main point, when cooking in a wok, there is extremely high heat and a high chance of flash fires. What made me even more panicked was that someone in the beginning DID have a LARGE fire so I had just witnessed it. The whole time, I grit my teeth, did what I had to do, and muttered, "I REALLY DON'T LIKE THIS AT ALL!" HOW many more weeks are we in China??
As an upside, though, the food tasted fantastic. I adored my Mu Shu Pork and the Pot Stickers some people made turned out well, too. You can see the steam still coming off the food in this picture.
Next week, I will take a Xanax before class and maybe the Woks won't freak me out so badly.
gDiapers Winter Eco-Giveaway Winner
Congratulations K. Nguyen, Zip 32608. You are the winner of our gDiapers Eco-Giveaway!!
Please send your shipping address to EcoLogicalMom (at) ymail.com. You will love your prize: A gPants 2-pack and a bag of gRefills.
Hurry up....If we don't hear from you by January 30, 2011, we will select another winner.
New Nutrition Info Label
Within the next few months, the front of many food packages will prominently display important nutrition information, including calorie, fat and sugar content. The industrywide program was announced Monday by food makers and grocers in response from to Michelle Obama's campaign against obesity.
The plan unveiled Monday, called Nutrition Keys, calls for the front of food packages to display a series of icons that show four basic nutrients: calories, saturated fat, sodium and sugars.
The Institute of Medicine discouraged including positive nutrients on the label because they might confuse consumers and encourage manufacturers to fortify foods unnecessarily with vitamins or other ingredients.
The industry plan allows manufacturers to display as many as two "nutrients to encourage" on each package, from a list of eight - potassium, fiber, vitamin A, vitamin C, vitamin D, calcium, iron and protein.
The labeling system was developed by the Grocery Manufacturers Association and the Food Marketing Institute, a trade group that represents retailers, who often contract with food makers to create store brands. The groups said their members, which include a vast majority of food manufacturers and retailers, would begin using the new labels in the coming months. In the fall, they plan to begin a $50 million advertising campaign to promote the initiative.
Source: NYTimes
Bathing in Grace Eco-Givaway
The Baby And Me Bath Towel from Bathing in Grace is a great invention by a Mompreneur! This cleverly designed set of 2 towels allows you to bring your wet baby out of the water straight to your arms effortlessly (click here for pictorial illustration). The set includes a towel that you wear around your body like an apron, and a hooded baby-sized bath towel to wrap baby in after bathtime. It dries the baby, and keeps you from getting wet. What's more, the towels are very fluffy and soft, made with 100% organic bamboo terry cloth. Genius!
We like it so much that we are giving away 2 sets (each set is worth US$56!). One lucky winner will be announced on January 31, and another on February 7, 2011.
It is very easy to participate:
1) Invite your friends to subscribe to our bi-weekly e-Newsletter. You will be entered once for each friend that signs up. Spread the news to increase your chances to win!
2) Don't forget to send us an e-mail with the names of your friends that subscribed. Our e-mail address is EcoLogicalMom(at)ymail.com.
Just copy and send the link below to your friends:
http://ecologicalmom.us1.list-manage.com/subscribe?u=71811fa4d84123a4bc6539050&id=d0a1368f2d
Or Click on the icons at the bottom of this posting to share the article through your social media (Facebook. Twitter, etc).
If you haven't signed up for our bi-weekly e-Newsletter yet, just click here!
Winners will be selected randomly
"Baby and Me" towels are provided by Bathing In Grace.
Monday, January 24, 2011
This Week
The new name will be club dancer. I checked the google, yahoo and bing search engines and club dancer is much easier to find than Dancing in the Dark, which is mostly music and novels. All we can say is Aloha. It has done us a lot of good for fifteen years and we have had fun with it. It was and still remains the beautiful title of a beautiful song.
We continue with our Weekly Schedules of our prized people, studio clubs, social dance clubs, night clubs. We will also continue to skip those who have preferred to ignore us, no hu hu. We will cover schedules in Dancing in the Dark for town and The Platinum Horseshoe for the West side of Oahu, when the news becomes available.
We may also start this with the Moanalua Corridor and Windward blogs later when we get some help. You want the news it will be in the blogs every Monday, if we get it. Ha!
Monday, 24th:
They have line dancing somewhere.
Tuesday, 25th:
Al Franz, noon to 1 PM
Line Dancers at
Ward Centerstage, 7 PM
Dream To Dance Studio classes 7 to 9 PM.
Yanna Samkova &
Lucas Jaime
of Divino Ritmo Dance Studio.
Marie Laderta invites:
YEAR of the RABBIT
at the CUPOLA
So, "What's Up Doc?"
It's CUPOLA time again! Come do the "Bunny Hop," the "Roger Rabbit," the "Rabbit Dance," come shake your booties at the CUPOLA.
Complete details in prior day's blog. "It's Only Make Believe"
Wednesday, 26th: nuttin'? by Glen Campbell
Thursday, 27th:
Dream To Dance Studio; classes 7 to 9 PM. And most of the weekly dancing is a this Studio. Debby would like everyone to be careful of the floors.
Charlie Castro of
Salsa No Ka Oi Bachata-- 8-9 pm
Friday, 28th:
Salsa at the Honolulu Club,
8 to midnight.
Saturday, 29nd:
Zumba with Noelani Hernandez
@ 223-8600 6:15 pm
SALSA with DJ ROD el MORENO
9 pm-12 am - with beginner lesson at 8:30 pm - Snacks available - Lots of free parking - Large dance floor $8.
Sunday, 30th:
Charlie Castro of Salsa No Ka Oi Salsa--Lesson 6-8 pm,
Dance Social 8-10 pm
"Long life is a blessing if we learn how to use it."
We continue with our Weekly Schedules of our prized people, studio clubs, social dance clubs, night clubs. We will also continue to skip those who have preferred to ignore us, no hu hu. We will cover schedules in Dancing in the Dark for town and The Platinum Horseshoe for the West side of Oahu, when the news becomes available.
We may also start this with the Moanalua Corridor and Windward blogs later when we get some help. You want the news it will be in the blogs every Monday, if we get it. Ha!
They have line dancing somewhere.
Tuesday, 25th:
Al Franz, noon to 1 PM
Line Dancers at
Ward Centerstage, 7 PM
Dance Moiliili at Moiliili Community Center. "Ma Belle Amie"
Patrick Watarai and Lynn Miller teaching. by Tee Set
Lucas Jaime
of Divino Ritmo Dance Studio.
Marie Laderta invites:
YEAR of the RABBIT
at the CUPOLA
So, "What's Up Doc?"
It's CUPOLA time again! Come do the "Bunny Hop," the "Roger Rabbit," the "Rabbit Dance," come shake your booties at the CUPOLA.
Complete details in prior day's blog. "It's Only Make Believe"
Wednesday, 26th: nuttin'? by Glen Campbell
Thursday, 27th:
"Mambo Seco" por Las Piedras
Salsa No Ka Oi Bachata-- 8-9 pm
Friday, 28th:
Salsa at the Honolulu Club,
8 to midnight.
Saturday, 29nd:
Zumba with Noelani Hernandez
@ 223-8600 6:15 pm
SALSA with DJ ROD el MORENO
9 pm-12 am - with beginner lesson at 8:30 pm - Snacks available - Lots of free parking - Large dance floor $8.
Sunday, 30th:
Charlie Castro of Salsa No Ka Oi Salsa--Lesson 6-8 pm,
Dance Social 8-10 pm
"Money is an instrument that can buy you anything but happiness."
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