Wednesday, August 16, 2017
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When I was fighting breast cancer, I dropped below 100 pounds. At 5’6”, that is danger territory. Between nausea, diarrhea, fatigue, and just no appetite, my husband, the cook in our family since I went back to work after our second son was born, and my caregiver, did everything he could to entice me to eat. For most of the five months of chemo, my standard fare was Cream of Wheat, with water, not milk, boiled potatoes without even butter, Jell-O™, hummus with spears of fresh cucumber, popsicles and ginger ale. A couple of friends discovered I could eat ginger snaps, and kept me supplied.... (Read More ...)

Weekly Recap. August 26, 2012 Last week, readers spent the most time on: Why Doesn’t Water Spill When You Add Pennies? A stack of Nabisco Graham Crackers. (Photo credit: Wikipedia) Build Dam. Move Water. How Is Hot Water Different From Cold Water? Legacy of Love. What Fire Changed the Way Smoke-jumpers Protect Themselves? Last month, readers spent the most time on: We Had a Wonderful Grandmother Did Your Mom Like You Best? Build Dam. Move Water. How Do Buttons Teach Math? Rip van Winkle Coming up next week: Do You Have a Photo That Has a Story Behind It? Monday, August 27, 2012 Cats.... (Read More ...)

Chocolate Mousse After her breast cancer diagnosis, Sheryl Crow’s oncologist introduced her to a nutritionist. Then, she hired a chef to go on the road with her on tour. The result of this lifestyle change is captured in Crow’s new cookbook, If It Makes You Healthy: More Than 100 Delicious Recipes Inspired by the Seasons. Although Crow grew up eating dinner together every night with her family and her mother was a creative and excellent cook, Sheryl did not learn to cook. When she started touring, meals were on-the-go, with no particular attention to their nutritional value. The breast cancer... (Read More ...)

Image via Wikipedia I inherited my mother’s cookbooks. Recently, my husband was reading one that must have been one of her first ones. The Lily Wallace New American Cook Book was published in 1945. She had married in July, 1941, months before the attack at Pearl Harbor in December. My husband was amused to see they included squirrel in their Brunswick stew recipe. “2 grey squirrels. Skin, dress, draw, and clean squirrels, according to instructions for roast rabbit.” He grew up in Georgia, where squirrel was considered an essential ingredient in Brunswick Stew. He didn’t expect to... (Read More ...)

Image via Wikipedia The most popular post this week was: How Do You Build A Strong Popsicle Bridge? Coming up next week, look for: Monday: Visual. Table of Contents. Who Wrote the Star-Spangled Banner? Why are good visualization tools important? What does this have to do with the  Space Shuttle Challenger? Tuesday: Paper. Towels. Which Brand of paper Towel Is the Most Absorbent? Is Bounty the best? How would you find out? How do you compare most absorbent against strongest, or best value? What about cloth? Wednesday: Teenagers. Values. Guest post on Radical Parenting site. What do 120 teenagers... (Read More ...)

Glorious Grits cookbook Just like I try to visit local museums wherever I travel, I often pick up local cookbooks to add to my collection. This year, a trip to Columbia, South Carolina for a family wedding, led me into a shop that had several cookbooks featuring grits. I picked “Glorious Grits: America’s Favorite Comfort Food,” published by Southern Living. We eat grits most Saturday mornings. An old-fashioned Southern grits recipe is slow – never use instant grits! They take about 45 minutes to cook, but, served with eggs over easy, or, very occasionally, red-eye gravy, taste, of course,... (Read More ...)