Cal Orey's Blog, page 130

Chef's Salad with a 21st Century Twist

By Cal Orey
Enter the popular Chef’s Salad. It’s an all-American favorite like apple pie. The traditional salad  also called Chef Salad includes meat, poultry, cheese (sliced julienne style), hard-cooked eggs, and salad greens. Some food historians believe the mixed green salad derived from our health-conscious Golden State. Others believed it was created at a fancy restaurant in New York City.
As a kid, during warm months my mom made this salad for our family. My first Chef’s Salad included turkey, ham, iceberg lettuce, and dressing. It was paired with a bread basket full of French bread and pats of butter. On weekends, my mom took extra time and care into slicing the cold cuts into fancy thin rectangles and created yummy homemade Thousand Island dressing. But if it was a side dish on the weekdays it was a simple vegetable version tossed together with bottled French dressing.Years ago when a neighbor invited me—the health nut vegetarian--to a bar-b-que I brought salsa, tortilla chips, and marshmallows for roasting. The guests weren’t thrilled by my goodies or the raw grilled shrimp and warm vegetable pasta salad. I remember I said, “I should have made a Chef’s Salad with lots of meats and vegetables. That way, we’d all be happy.” Due to clash of personalities which started with a cold war of meat eaters versus vegetarian, I snatched my bag of unopened marshmallows, went home early and made S’mores in the microwave.As a wannabe vegan in the Sierra, half the time I’m a vegetarian. So here is a version of the Chef’s Salad with a South Shore meatless twist.
Health Nut Vegetarian Chef’s Salad
2 cups spring mixed greens (the darker, the better)1 large Roma tomato, sliced¼ cup cucumber, sliced¼ cup celery, diced¼ cup green or red bell pepper, chopped2 tablespoons red onion, sliced (optional)2 tablespoons black olives, sliced (optional)2 tablespoons sunflower seeds, shelled1/2 cup cheddar cheese, sharp, sliced2 teaspoons each chives and scallions, mincedDressing:½ cup mayonnaise with olive oil1 teaspoon ketchup1 hard-boiled egg, finely chopped1 teaspoon onion, chopped (optional)Ground pepper to taste
In a large bowl, place a bed of greens. Toss in salad ingredients. For dressing, in a small bowl, whisk ingredients and put in fridge until serving. The salad serves two to three. (Carnivores can substitute cheese and seeds with ¼ cup turkey, ¼ cup ham, chopped, and 2 tablespoons bacon, crumbled.)
A Chef’s Salad, like this one, is good for everyone. Offer both salad dressing types to be on the safe side. Serve with local, fresh warm French bread slices (with olive oil to dip), and a bowl of berries for dessert. This dish is versatile and can be a slimming one or not—if piled with too much meat and dressing. However you dish it up I promise that it’ll keep your guests from fleeing. For dessert, offer apple pie and you can’t go wrong. Well, serve a bowl of fresh berries, too, to cover all bases. 

On the Streets: Homeless Pets and Their People

On the StreetsHomeless Pets and Their PeopleBy Cal Orey

“…A man’s dog stands by him in prosperity, and in poverty, in health, and in sickness. He will sleep on the cold ground, where the wintry winds blow, and snow drives fiercely, if only he may be by his master’s side. "

From coast to coast, in San Francisco or Atlanta, homelessness was a problem in the 20th century and it is today. Both humans and their pets cope with weather changes or living without a home due to a natural disaster.  Here is a story that I wrote years ago but it is a timeless one that needs to be heard...

There’s a memorable scene in the movie Down and Out in Beverly Hills where Nick Nolte, a homeless man, loses his little tan dog, Kerouac and soon after attempts to end his life by jumping into a wealthy businessman’s backyard swimming pool.            In the hands of this actor, this is a very moving scene. Behind the absurd outcome, however, is the painful truth about down and out people and our society’s often cold and insensitive attitude toward the way the homeless pets and their people really feel.             Many dog and cat owners—perhaps even you—may one day be just a paycheck or an illness away from becoming homeless. And when a story like this one shows the streets being a home to people and their sleeping bags, pets and shopping carts, you, like, like all pet people may wonder, “How do the homeless and their pets live?”            I spent several days on the streets with the disenfranchised and my report, while sad, still serves to illustrate the patience and devotion the companion animal holds for his owner, no matter what the circumstances.            In San Francisco during the Depression dogs kept company with the jobless and transient hobos. During the turbulent Sixties dogs freeloaded with the hippies on Haight Street and freeway ramps. And now, amid a recession, pets band together with the homeless in the Tenderloin and at Golden Gate Park. Regardless of the era or locale, it’s the pet, however, who sticks by his or her owner’s side—for better or worse.            Statistics prove pets and their people who are homeless, ill or financially destitute are far too common on the streets of San Francisco today.  In the Bay Area, there were an estimated 46,000 homeless in 1988. How many own pets? No one knows for sure. But you can bet it’s a lot.            Often it is the homeless person rather than society who is blamed when the inevitable doubt arises: “Did he create his plight?” And too frequently, the judgmental question is posed by the homeless themselves who more times than not, have lost their pride and self-worth.

MEET A HOMELESS MAN AND HIS DOGS
            Reno, a homeless person, for example, owns two dogs in San Francisco.  After a painful divorce, several years ago the anguished man grabbed his guitar and pup, left Colorado, and hit the road. For over five years, Reno has been broke and struggling on the streets of San Francisco with his “two girls”—Tramp, an Australian Shepherd/Bull Terrier and Puget Sound, a black Labrador retriever from Washington state.            Often the 38-year-old unkempt man and his two canines can be found on Market Street where they panhandle for food. Some people call the homeless with dogs, like Reno, “scam artists.” Many turn their heads. And others are losing patience and won’t spare a dime. Dog or not.            One recent afternoon, in between tears and flashing a snap shot of three dogs, Reno said in between tears he had lost Puget’s daughter, Bingo in an operation. He blamed the doctors for “killing his dog.” Not surprising, his anger and frustration carries over to The City’s Mayor, and the police who often harass the homeless and keep them from living at Civic Center Plaza.            Reno’s feelings are common among homeless people. “Maybe, the only one that cares and gives support is their companion animal,” says Richard Avanzino, president of the San Francisco SPCA. “Because homeless people have this unique bond and special relationship, in many cases, the animals are better cared for than they take care of themselves. And that’s because the animal has stood by their side when society and the world and human beings have discarded them.”            Why? Why do people (veterans, children, adults with disabilities, single parents, teenagers, part-time employees—without housing, end up on the streets?            Experts answer that the primary reason of homelessness is lack of affordable housing. Also other societal factors such as low-paying jobs, inaccessible health care, as well as personal disasters, drug abuse and alcoholism can cause homelessness.            Despite the growing problem of homeless people and their pets, it continues. Slowly, pet owners coping with hard times are fighting back, and rediscovering their dignity, civil rights, and freedom.
A DOG-LOVING VETERAN AND HIS TROOP
            As a Vietnam veteran living in the Tenderloin, Ray Masterson was homeless for 20 years. With a likeness to John Steinbeck’s fictional character Pirate, a dog-loving man who owned five dogs in Tortilla Flat, he tells his story: “After I go out of the service it was hard to hold down a job, moving from one part of the country to the other. I’ve always had a dog when I’ve been without a home. It’s a fulfillment of being needed. It’s like having a family that I don’t have.”            Ray has owned several dogs while homeless: Corky, a Coyote/Dingo; Samson, a Husky/Wolf; Toker, a Pit Bull Terrier/Great Dane; and Bear, a Pit Bull Terrier/Chow Chow. “Corky was a real good panhandler,” he says and laughs out loud. “Bear took right to freight trains. Every animal I’ve has had their own personalities and quirks. I got Bear on the rebound because Corky had been run over by a tractor trailer up in Oregon. I worked my way around for about a month and somebody gave me Bear as a pup. As he grew bigger and stronger I got tired of carrying his food and water plus mine in a backpack—so I built him a pair of donkey saddle bags. He carried his own food and water for over a year.            “Bear and I were homeless in The City for about nine months. We slept up in the churchyard mostly, where we had permission from the church. Bear wouldn’t let anybody near me,” explains Ray. Like a proud father, he points out Bear’s distinct facial features, and adds, that as a pup his dog’s face was full of fuzzy fur resembling a California Grizzly Bear.            These days the 37-year-old war vet who’d spend his last five dollars on his dog, receives compensation from the government for Post-Traumatic Stress Disorder. Even though Ray’s off the streets for now, he’s busy at work as a homeless advocate.So when society turns their back on people who are down and out it’s understandable why these folks go to man’s best friend for comfort. One man’s words---attributed to Senator George Vest in 1870—from his writing “Tribute To A Dog” says it best:
“…A man’s dog stands by him in prosperity, and in poverty, in health, and in sickness. He will sleep on the cold ground, where the wintry winds blow, and snow drives fiercely, if only he may be by his master’s side. He will kiss the hand that has no food to offer; he will lick wounds and sores that come in encounters with the roughness of the world. He guards the sleep of his pauper master as if he were a prince. When all others desert, he remains.”  

A Taste of Honey, Berries, and Tea for Spring

By Cal Orey

Strawberry shortcake is a popular dessert. In the 20th century I savored this treat with store bought round angel cake, strawberries, and whipped cream from a can. It’s a dish with ties to the Deep South—a place where biscuits are common as strawberries are in Northern California, often from Watsonville. And pairing homemade biscuits and fresh strawberries from our Golden State is a way to make this shortcake be a cut above the cake in a box. Several years ago, during the summer I was stung by a wasp here on the South Shore. It came from the under the steps under the deck. A pest expert came out to the cabin but he didn’t find anything. I insisted there had to be a nest. After what seemed like eternity, the man found a wasp shell the size of small watermelon. But the welt on my arm hurt for the afternoon. Strawberry shortcake (store bought pound cake) made me feel a bit better as did putting Manuka honey on it. (It’s a type of honey with medicinal effects for skin.)
This week I am not tending to painful stings but dealing with tree pollen and sniffles. I discovered eating local honey can help lessen symptoms of seasonal allergies. So, a visit to Grassroots and I now have local honey from Carson City. What’s more, I whipped up a 21st century old fashioned strawberry shortcake for old time’s sake with fresh biscuits made from scratch for a rustic, mountain appeal.
Tea Biscuits with Strawberries and Cream
1 ¼ cups self-rising flour 1 tablespoon granulated pure sugar ¼ cup European style butter ½ cup buttermilk or organic half & half Extra flour for biscuit dough 1 teaspoon cinnamon 1 teaspoon fresh orange rind 1 cup fresh strawberries, sliced 2 teaspoons honey 1 cup vanilla gelato Confectioner’s sugar (for dusting) Real whipped cream (optional)
In a medium bowl, combine flour and sugar. Add cold cubes of butter. Mix well. Pour milk into mixture. Using your hands, mold dough into a ball. Place onto a floured cutting board. Knead dough and form into a rectangle. Using a biscuit or cookie cutter cut out biscuits. Place biscuits into 8” by 8” baking dish. Sprinkle with cinnamon and rind.Bake at 425 degrees for about 10 minutes or until light brown on top and bottom.  Remove and cool for a few minutes. Slice in half. Place in small round or oval ramekin. Top bottom biscuit with a scoop of gelato (or whipped cream), put top on. Add strawberries. Sprinkle with sugar. Serves 4.
This sweet dessert pairs nicely with chamomile tea (it has anti-inflammatory benefits for stings and bites) spiked with honey and a bit of all natural lemonade. Flying insect to pesky pollen is part of the great outdoors. Using honey, however, can help make these outdoor challenges seem small and the strawberry dessert will help you exhale and enjoy, too. 

Olive Oil Author Dishes on Pasta Plate

Pasta Primavera  from Author of  The Healing Powers of Olive Oil 
By Cal Orey
Pasta can be a filling and perfect dish for springtime. Pasta primavera—pasta with vegetables--is a bit more sophisticated than spaghetti with marinara sauce. The history of pasta primavera traces goes back to Northeastern Canada and New York City. The pairing of lightly cooked pasta and vegetables (usually with a sauce) is popular today as it was back in the seventies and eighties. When I was in my thirties, I was a green reporter on the beat for national magazines. I was assigned a story on two well-known entertainment celebs in San Francisco. One night after the interview, they took me out to an Italian restaurant in North Beach. I nibbled on French bread while the duo ordered Pasta Primavera for everyone. They told me a surprise was coming to dinner. It was Warren Hinckle, a San Francisco Chronicle columnist. I didn’t know who he was, nor was I familiar with the pasta dish. But I was charmed by both man and food. The next day I learned who I broke bread with and I never forgot the pasta plate either. This week I made the dish inspired by my past adventure. This quick and budget-friendly recipe is fun to cook and fun to eat. Not to forget a plant-based meal with nutrient-rich vegetables including heart-healthy olive oil is as good as it gets for your health and waistline. It is not as rich or fattening as Fettuccine Alfredo but it is memorable.


Spaghetti Primavera Sierra-Style
2-3 cups cooked whole grain thin spaghetti 2 cups cruciferous vegetables (broccoli, carrots and cauliflower), chopped2 tablespoons eachextra-virgin olive oil and European style butter1/2 garlic clove, finely chopped2 large Roma tomatoes, sliced1/2 cup Parmesan cheese, grated (four cheese mix)Ground black pepper to taste Basil, fresh, chopped½ cup pine nuts In a medium-size pan, cook pasta per directions. Add cruciferous vegetables after 3-4 minutes, boil till al dente, drain (but keep about 1/3 of the pan water to keep pasta moist). Pour into colander.  In a large frying pan, heat oil and butter over medium heat. Add garlic and tomatoes. Sauté  a few minutes till hot and tender and then fold into pasta vegetable mixture, and add the pasta water. Top with cheese, pepper,, basil, and nuts. Serves 4. Pair with fresh, warm whole grain bread or a baguette (sliced vertically) with butter or drizzle with olive oil. And this flavorful pasta plate pairs well with a berry dessert.
Blackberries and Chocolate Gelato
2 cups chocolate gelato 2 cups fresh blackberries or raspberriesWhipped cream or Greek honey-flavored yogurt (optional)4 teaspoons dark chocolate, grated (garnish)Mint leaves (for garnish)Gather 4 small ramekins. Place ½ scoop of gelato into each one. Top with ½ cup berries and a dollop of whipped cream or yogurt. Garnish with chocolate. Serves 4.
This light Italian-type meal can be served for lunch or dinner. It will thrill guests and fill up family, friends—and is fine for one. It is fail proof and your kitchen will smell divine with garlic lingering. Don’t forget to savor a glass of wine or iced tea with your pasta in the sierras and you’ll feel like the city came to you.

Sweet Vinegar Gift Size Book Unveiled

Blueberry Vinegar Scones with a Mediterranean FlairBy Cal Orey These scones are a perfect fall (and spring) warming food.  One September I experienced ten-degree mornings and pumpkins lined up in front of shops on cobbled streets greeted me as I walked up and down the streets in Quebec City.  I admit a horse and carriage took me for the longer trek. It was all a sign that autumn--my favorite season at Lake Tahoe--was waiting for me as well as cooking and baking fall foods, especially breakfast fare.
When I was up by four A.M., and checked in at the Montreal-Pierre Elliott Trudeau International Airport and waited to board the plane to take me back home, I ordered a latte and blueberry scone—a large triangle-shaped gemcake-like semisweet quick bread (glazed or plain served with butter). It was in one of those big glass jars. The cafe owner told me, “Everyone loves them.” The texture was a bittersweet surprise. Each bite was like a rich butter cookie, not cake-like or moist. It was sweet enough and big enough with an unexpected crunch. I, the California fussy scone girl, thought, “Ah, but she hasn’t tasted my sweet scones.”  I vowed once back home snug in my cabin, inspired by the Canadian savory and sweet scone, I’d bake up a batch of fresh blueberry scones and match its look and taste.Blueberry Vinegar Scones 3 all–purpose flour  3 tablespoons baking powder 1/4 cup granulated sugar 5 tablespoons European style butter (cold cubes) 1 organic egg 2/3 cup buttermilk 1 tablespoon apple cider vinegar 1 teaspoon honey vanilla Greek yogurt 1 teaspoon vanilla extract 2 tablespoons fresh orange rind, grated ¾-1 cup dried blueberries ½ cup hazelnuts, chopped Raw sugar

More rustic recipes with a
Mediterranean touch in the
new mass market formatPreheat oven to 350 degrees. In a bowl, mix flour, baking powder, and sugar. Add chunks of butter. In another bowl, combine egg, buttermilk, vinegar, yogurt, vanilla and stir till mixed. Add rind, berries and nuts. Put into lightly greased round baking dish (I used my favorite white tart dish for an earthy look.)  Bake till golden brown, about 30 minutes. Sprinkle with sugar. Cool.  Cut in triangle shapes like a pizza. Makes approximately 12.  Serve with honey or cream cheese. (For a special touch, make an orange glaze. Mix confectioners’ sugar with a bit of fresh orange juice and orange rind. Drizzle on tops of scones.) * Excerpt from The Healing Powers of Vinegar, Third Edition. It  is now available in mass market format at Walmart, Barnes and Noble, Amazon and other fine bookstores. Don't forget ebook and tradecover formats, too. http://www.kensingtonbooks.com/book.a...

Lighten Up with Gingerbread and Berries for Springtime

Ebook sale 2.99 amazon.com, barnesandnoble.com, 3.99
kobo.comBy Cal Orey

Gingerbread is a semi-dense single-layer sweet cake that calls for syrupy molasses, brown sugar, and a myriad of spices. History tells us that it has a popular European history that goes back centuries. It made its way to America and is still a winner, especially during the holiday season. While it’s often served for Christmas and New Year’s Day for good luck, its dark color and sweet and savory flavor makes it an ideal goodie for spring, too. But it's time to lighten it up with fresh berries--blackberries, blueberries, and strawberries.


One autumn when I was on deadline working on my olive oil health-cookbook, 2nd edition,  I baked gingerbread (but it was semi-homemade since I used a box mix and added my own ingredients).  But later, I made gingerbread cake from scratch. My mother would be proud. And it was so much better not to forget the scent in the cabin.




Rustic Gingerbread Cake with Fresh Berries

¾ cup dark brown sugar ¾ cup molasses ½ cup European style butter (1 stick), melted (save a tablespoon for greasing baking dish) 2 ½ cups all-purpose flour 2 organic brown eggs 1 tablespoon each olive oil and  European style butter, melted 2 teaspoons baking soda 1 tablespoon ground ginger 1 teaspoon cinnamon ½ teaspoon allspice 1/2 cup crystallized candied ginger 1 cup hot water Berries (your choice) Honey for berries More rustic recipes Pre-Order TEAIn a large mixing bowl, combine sugar, molasses, butter, and eggs. Stir until smooth. Set aside. In a medium-sized bowl, mix flour, baking soda, and spices. Combine dry and wet ingredients. Add water.  Mix thoroughly. Using the extra butter and oil mixture grease an 8” by 8” square baking dish. Pour batter into it and spread evenly. Bake at 350 degrees for about 50 minutes or till the top is firm.  Cool.  Makes approximately 12 servings. Garnish with a dollop of store bought whipped cream (or make your own by using heavy whipping cream and sugar and beat until creamy). Top with springtime berries.


Once I put the gingerbread cake into the oven and turned on the light I knew this recipe was easy as pie. It’s quick to make. It’s an easy recipe. It’s a keeper. When it was done, I sliced a small square without cooling it and it came out perfectly. The thing about this cake is that it’s versatile. Eating it plain, with whipped cream, or topped with 1/2 cup of fresh berries drizzled with honey is festive.  Don't forget a pot of tea!

Tea and Chocolate Scones

At Tahoe in April brewing tea, making a fire, enjoying a light
snowfall is not unusualBy Cal Orey

Scones and tea are popular in England and America, including Northern California... Triangle scones, big and small, can be found at coffee shops abound like our Starbucks—and you can make these semi-biscuit treats yourself, too. This time around, I switched it up and gave my scone recipe a makeover. I changed some basic ingredients, and used different add-ons for a new, springtime Easter flair.
Pre-Orders at amazon, kobo,barnes and noble, late fall releaseTwo years ago, the day before Easter Sunday, I was booked at the Roseville Barnes and Noble bookstore for a lecture/signing. I offered a giveaway of Easter candy chocolate eggs and bars; I bought scones for my Easter treat. In between talking to customers, I longed to be with my two dogs kenneled through the holiday.  After a few hours, I fled and played beat the clock. Traffic was heavy.  I called the attendant and begged. “Please wait. I think I can make it in time.” It was close. I sensed the challenge was worth the effort. At six p.m., I ran to the back door. Mission accomplished. I did it. I rescued my happy canine duo, both Brittany and Aussie wagging their docked tails and smiling. The reward: I’d be with my boys on Sunday; I recall savoring leftover scones from the bookstore in the company of my two best friends.   Ready made scones are good but homemade scones are rustic good. At the store I saw a bag of self-rising flour and wanted to try it and see if it makes the scones thicker and tender. Accidentally, I grabbed a package of premium white chocolate chips instead of dark chocolate—but it was meant to be for a lighter flavor and look.
Orange White Chocolate Scones
2 ¾ self-rising bleached flour 3 tablespoons granulated sugar Dash of cinnamon 1/2 cup European style butter (cold, small cubes) 1 brown egg 1 cup reduced fat cultured buttermilk, 2 % milkfat 2 teaspoons pure vanilla extract 1 tablespoon fresh orange rind, grated 2 tablespoons juice from 1 orange 3/4-1 cup choc-au-lait vanilla milk chips ¼ cup all-purpose flour Enjoy a chapter on pairing honey and tea Half and half, organic, for brushing  Raw sugar for sprinkling Marmalade, jam, cream cheese, or honey for topping
Preheat oven to 425 degrees. In a bowl, mix flour (sift or whisk), granulated sugar, and cinnamon. Add chunks of butter. In another bowl, combine egg, buttermilk, vanilla, orange rind, and juice. Combine dry and wet mixtures. Fold in chocolate. Place ball of dough on floured cutting board. Shape into round circle, flatten, and knead several times. Once the disk is a 1 inch circle cut in half, repeat until you have several triangles. Place on ungreased cookie sheet. Brush tops with half and half, sprinkle with raw sugar. Place in freezer for about 30 minutes. Bake till golden brown, about 20 minutes. Makes 8-10. Serve with orange marmalade, organic strawberry or apricot jam, cream cheese or honey. Pair with black or herbal tea—hot or iced.
I’ve made fruity and savory scones but vanilla milk chips and citrusy notes are perfect for the season of renewal. The self-rising flour did indeed give these scones height and a fresh  chewy cookie texture with a light crispy crunch. This Easter I’ll be with the dog and cat, and enjoy these special scones with coffee in the morning and herbal tea in the afternoon.

Spring into Salads and Skinny Fries

By Cal Orey
It is the new season for lighter foods, including fresh salads 
Enter the garden salad. A wide variety of greens can be used, including arugula or baby spinach. A Garden salad is perfect for brunch, an appetizer, side dish or main entrée salad for a light dinner.  And potatoes, especially French fries, can make slim-down rabbit food filling and fun meal. Salads in The Healing Powers of Vinegar and Olive Oil ebooks
help you to lose winter weightSpeaking of joy, last time I was in the Pacific Northwest, I craved a spinach salad and baked potato. The restaurant I chose served me a Garden salad with fresh fruit and a basket of over-cooked curly fries. It wasn’t my fantasy. Memories of my hitchhiking days in the Deep South haunted me. When I ordered yogurt and bagels for breakfast I got the same treatment. My server looked at me like I was a creature from another planet. She offered grits and sausage. I passed as I did with the funny salad and taters. Both times I longed to be home where I could eat and enjoy familiar Golden State food without being judged.The funny thing is, after I returned from my trip to Seattle, I began to crave the Garden salad I was served.  So, I put together a salad with a California twist. I added a gift of heart healthy walnuts from our central state.  I learned that you can acquire a taste for different foods —but sometimes mixing up the new and old work best.
Garden Salad with Spring Fruit

2 cups Spring Mix (mix of baby lettuces, greens and radicchio) ½ cup Roma tomatoes, diced ¼ cup cucumber, sliced ¼ cup fresh strawberries, sliced (other choices: raspberries, plums) ¼ cup walnuts, chopped ½ cup premium blue cheese, crumbled Balsamic vinaigrette (store bought)
In a bowl, toss vegetables, fruit with lettuce. Top with nuts and cheese. Drizzle with vinegar. Serve salad with fresh warm whole grain French bread slices dipped in extra virgin olive oil or spread with European style butter. Serves two.
Thick Home Sweet Potatoes are good too
Sweet Potato Skinny Fries
2 sweet potatoes, sliced thin (leave skins on) 1 tablespoon garlic, minced 2 tablespoons European style butter, melted Sea salt and ground black pepper to taste 2 tablespoons chives, fresh, chopped Ketchup or malt vinegar for dipping or drizzling

            Place potato slices in a baking pan or on a cookie sheet. Top with garlic, butter, salt and pepper. Put in a 400 degree oven. Turn mixture three or four times. Bake for about 25-30 minutes so fries are golden brown but not overcooked.  Top with chives. (As a kid I didn’t like mushy sweet potatoes but as fries with herbs they’re full of flavor and crispy texture.)

A Garden Salad, like this one, drizzled with balsamic vinaigrette instead of a blue cheese dressing or thousand island is different but in a good way.  While it took me a while to warm up to fruit and nuts in my salad—it works. And crumbled blue cheese is nice switch. Of course, I included chamomile tea to complete the springtime recipes. It was a fresh delight to savor in the Sierra and tossed together just the way I like it.

Woman's Best Friend Can Cure the Mind and Body

8 Things Woman's Best Friend Can Cure
By Cal Orey--the Healing Powers Series author
America loves dogs. And dog and cat lovers will tell you canine and feline companions are affectionate, smart, and loyal. Here’s the lowdown on how caring for a dog can be one of the best things you do for yourself—and your health. 
(In my book series, dogs and cats are noted. Throughout the decades of my life, not only vinegar, olive oil, chocolate, honey, coffee, and tea have played a role but so have woman's best friend.
They Help Us Relax. Researchers say dogs and cats can help reduce anxiety and stress by providing “the relaxation response”—in other words, a physiological state of deep rest.

Fighting Heart Disease. Canines and felines can help us slow down. In doing so, blood pressure is reduced, which in turn, lowers one’s risk of heart attack or stroke.
Boosting Immune System.  Devoted dogs and cats can have a positive effect on the immune system by lowering stress hormone levels and raising antibodies that fight off disease.
Conquering Loneliness. Not only do dogs and cats keep us calm and healthy, dog-human relationships seem to lessen the health-damaging effect of being alone.
Staying Active and Happy. Dog walking and playing with a cat is also great physical activity for you and your best friend; getting regular exercise helps provide feel-good endorphins.
Opening up Communication. Having a four-legged friend around when people visit makes socializing much easier and helps create a friendly atmosphere.
Extending Longevity. People who live a long and happy life know about feeling needed—and how a canine companion keeps them going.
A Friend for Life. A constant relationship with a beloved pooch is fulfilling and good for your heart and soul, too.

Coming Soon! The Healing Powers of Tea: A Complete Guide to Nature's Special Remedy

By Cal Orey

A Complete Guide to Nature's Special Remedy


Nearly 20 years ago I wanted to write a book on the topic of tea. It wasn't the right time. So, I fell into the world of vinegar. Olive oil, chocolate, honey, and coffee followed. Finally, my goal to enjoy Tea Land was met. I took the plunge and discovered amazing things about this superfood to write home about--and I savored every minute of research inside and outside my cabin with tea. 


Here is a quick synopsis (from Kensington) of the sixth book to be included in the popular Healing Powers Series. Coming to you this year just in time for the late fall/Christmas holiday celebration of 2017 and on into the New Year. Not to forget January 2018 is National Hot Tea Month! So, readers will be ready to sip and savor their favorite cuppa of brew.Time goes by fast and soon this special book with a fresh perspective on tea will be in your hands to enjoy.

Meanwhile, I'll be visiting a special tea room (or two) in Canada; and I promise to share my experiences with you as The Healing Powers of Tea: A Complete Guide to Nature's Special Remedy is in the final stages of production before it's tea time for you.
Wellness in a Cup—
Discover the Benefits of Tea for Your Body and Mind!

The Healing Powers of Olive Oil 
2.99 ebook Spring Sale for April It picks you up and calms you down, warms you and refreshes you. With black, white, red, green, and herbal varieties, there’s a tea for every taste, and now this time-honored superfood is trending as the drink of choice for health-conscious people of all ages and cultures. 

This fascinating book boils down the rich history of tea—as well as the ever-expanding list of health and weight loss benefits found in its leaves. 
 
*Discover how black and white teas are heating up the beverage world with antioxidants and nutrients that lower the risk of heart disease, stroke, cancer, and fight off inflammation, viruses, and bacteria.
 
*Learn how age-defying spa treatments made from tea can soothe your skin, soften your hair, and give you an all-over glow and peace of mind.
 
*Get the latest knowledge from top medical researchers and tea experts on how the superfood can tackle digestive problems, depression and anxiety, aches and pains, and add years to your life. 

*Stir up over 50 home cures to give yourself more energy, less stress, treat the common cold, insomnia, and more!



*Enjoy comforting and tea-licious recipes like Warm Scones with Jam and Devonshire Cream, Assorted Finger Sandwiches, Scrumptious White Tea Scallops, and Russian Tea Cookies paired with the perfect brew – hot or iced.
 
Better health is just a sip away. With The Healing Powers of Tea (sweetened with lively stories) you’ll learn the hottest tips to improve your health, boost your brain power, and even clean your house!
Product detailsPrint Length: 336 pagesPublisher: Citadel (December 26, 2017)Publication Date: December 26, 2017Sold by: Penguin Random House Publisher ServicesLanguage: EnglishASIN: B06XZQKD4F
Pre-Order at kobo.com and amazon.com