OMELETS

With the quality of today's cookware, you don't need to be a chef or a serious cook to prepare a good omelet.

A breakfast food by tradition, omelets fit the bill for a tasty, instant meal any time of the day because they are quick to make, they fill you up and they can be put together with just about any ingredients you might have on hand -- including leftover pizza. That's right, pizza. 
Simply peel off the cheese and other goodies from the crust and toss them into your omelet.

With so many videos and instructions available online on omelet techniques, eventually each cook should find his or her preferred method. Until that happens for you, here are some guidelines from one of my many favorite 1980s cookbooks, the 1989 edition of "The New Basics Cookbook" by Julee Rosso and Sheila Lukins.

• Save freshly laid eggs for frying. Eggs for omelets should be at least two or three days old.

• Use a well-seasoned stainless steel or non-stick skillet with sloping sides and use it just for omelets. If you have an omelet pan, use it.

• Never wash a stainless steel omelet pan -- scrub it with coarse salt and wipe the pan with a paper towel after each use.

• Never beat the eggs ahead of time. Just before slipping the eggs into the pan, beat them lightly with a fork until the yolks and whites are blended, but still thick and sticky

• A perfect omelet should be tender and firm on the outside with a creamy middle. If the omelet isn't perfect, it still will be good, however.

According to an article in the September/October 1993 issue of "Cook's Illustrated"

magazine, there are a few steps to observe to make a perfect omelet. Keep the steps below in mind when you whip up a stuffed omelet, whether it is one of the recipes below or one created from leftovers. 

Image from the-chicken-chick.com

(On a side note, "Cook's Illustrated" is one of my fave magazines. I have numerous issues since the magazine's inception in the early 1990s, and I even have many of them combined in hardbound books sold by the company. Am I obsessed? Perhaps. 😊)

• Pour the lightly beaten eggs into a pan in which you have melted about a tablespoon of butter. When the bottom layer of eggs has cooked, pull a portion of the cooked eggs from the side of the pan toward the center, then tilt the pan and let the uncooked eggs run to the bottom of the pan.

• Carefully jerk the pan toward you to slide the omelet part of the way up the opposite side of the pan, then tip the pan and use a fork or spatula to fold the far edge over onto itself.

• To remove the omelet, grasp the pan as far down the handle as possible, then rest the far edge of the pan on the serving plate.

• Gently roll the omelet onto the serving plate to give it the final fold.

Now that you've got the hang of it, here are some recipes to try.

BEST WESTERN OMELET

Makes: 1 omelet

• 3 tablespoons shredded Monterey Jack or Muenster cheese
• 1 tablespoon snipped fresh chives
• Freshly ground black pepper, to taste
• 6 tablespoons diced black forest ham
• 2 eggs
• 2 tablespoons half-and-half
• 1 tablespoon chopped fresh parsley
• 2 tablespoons unsalted butter
• 1/4 cup diced green bell pepper
• 1/4 cup diced Vidalia or other sweet onion

Combine the cheese, chives, pepper and 2 tablespoons of the ham in a small bowl.

In another bowl, lightly beat the eggs, half-and-half and parsley. (Although, according to cookbook authors Rosso and Lukin, you should not do this task ahead of time.)

Melt the butter in a 10-inch non-stick omelet pan. When the butter has stopped foaming, stir in the bell pepper, onion and remaining 4 tablespoons ham. Cook over medium heat, stirring, about 2 minutes.

Raise the heat to high and add the egg mixture. Cook without stirring until the omelet starts to bubble around the edges, about 10 seconds. Then stir, gathering the mixture toward the center of the pan. Cook until the bottom is set, but the top still is slightly wet.

Spread the cheese mixture over half the omelet, and fold the other half over it. Cook until the filling is heated through, about 30 seconds. Slide the omelet halfway onto a plate, then flip it over itself and serve immediately.

--"The New Basics Cookbook"

BACON, AVOCADO AND CHEESE OMELETS WITH TOMATO SALSA

Makes: 2 omelets

• 2/3 cup finely chopped and seeded tomato
• 2 tablespoons finely chopped red onion
• 1 pickled or fresh jalapeno, or to taste, seeded and minced (wear rubber gloves)
• 2 tablespoons minced fresh coriander
• 1 tablespoon fresh lime or lemon juice
• Salt and pepper, to taste
• 4 large eggs
• 2 tablespoons water
• 1 tablespoon unsalted butter
• 3 slices of lean bacon, cooked and crumbled
• 1 small avocado (preferably California)
• 1/2 cup (about 2 ounces) coarsely grated Monterey Jack cheese

In a small bowl, stir together the tomato, the onion, the jalapeno, the coriander, the lime juice, and salt and pepper to taste until the salsa is combined well. In another bowl, whisk the eggs, the water, and salt and pepper, to taste.

In an 8-inch skillet, preferably non-stick, heat 1/2 tablespoon of the butter over moderately high heat until the foam subsides. Pour in half of the egg mixture evenly over the bottom, and cook it for 1 minute, or until it is almost set. Sprinkle half the omelet with half the bacon, half the avocado, peeled and cut into 1/2-inch pieces, and half the Monterey Jack cheese and cook the omelet for 1 minute, or until it is set. Fold the omelet over the filling, transfer it to a plate and keep it warm. 

Make another omelet in the same manner with the remaining butter, egg mixture, bacon, avocado, and Monterey Jack cheese and serve the omelets with the salsa.

PUFFY OMELET

Makes: 2 omelets

• 4 egg whites
• 2 tablespoons water
• 4 egg yolks, beaten
• 1 tablespoon margarine or butter

In a bowl, beat the egg whites until frothy. Add 2 tablespoons water, continue beating about 1 1/2 minutes or until stiff peaks form (tips stand straight). Fold egg yolks into the egg whites.

In a large ovenproof skillet, heat the margarine until a drop of water sizzles in it. Pour in the egg mixture, mounding it slightly higher at the sides. Cook over low heat for 8 to 10 minutes or until puffed, set and golden brown on the bottom. Then bake it in a 325 degree Fahrenheit oven for 8 to 10 minutes or until a knife inserted near the center comes out clean. Loosen the sides of the omelet with a metal spatula. Make a shallow cut slightly off center across the omelet. Fold the smaller side over the larger side.

HAM-AND-CHEESE PUFFY OMELET

Prepare as above, except while the omelet is baking, melt 1 tablespoon butter or margarine in a saucepan. Stir in 1 tablespoon all-purpose flour. Add 2/3 cup milk. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in 1/3 cup shredded Cheddar or Swiss cheese (or a combination of both) until melted. Stir in 1/4 cup diced, fully cooked ham and one 2-ounce jar or can of sliced mushrooms, drained. Heat through. Pour over folded omelet.

-- "The Better Homes and Gardens New Cook Book"

COLDS AND FLU

Germs are everywhere -- on our desks, our chairs, our kitchen counters; on grocery cart handles, door knobs and toiles seats. You name it, and whatever it is, it probably has some sort of germ living on it.

From clipart-library.com

Bleck!

Although cold and flu viruses are around all year, the flu season typically takes place from October through May.

According to everydayhealth.com "colds and flu are among the most frequent reasons people miss work or school."

Both are respiratory illnesses, but caused by different viruses. More than 100 individual viruses can cause a cold, but only influenza types A, B and C cause the flu, according to WebMD.com. To read more about the viruses, check out the website.

Colds and flu have similar symptoms -- fever, aches, chills, fatigue and weakness -- which can make it difficult to distinguish between them. Other symptoms include sneezing, a stuffy nose and a sore throat, which are common with a cold and sometimes symptoms of influenza, according to the Center for Diseases Control and Prevention.

And though chest discomfort, a cough and a headache are standard influenza symptoms, they can occur in people who have colds.

One way to test if you have a cold or flu is to take your temperature. WebMD.com notes people with a cold sometimes have a fever, but it usually is mild, while people who have the flu will have a temperature between 100 and 102 degrees Fahrenheit, sometimes higher, especially in children.

Special tests done within the first few days of an illness can determine whether or not you have the flu.

Cold symptoms normally last about a week and during the first three days of having the symptoms, people are contagious, according to WebMD.com.

Flu symptoms come quickly, and, in general, notes the CDC, flu symptoms are more common and intense than cold symptoms. People who contract the flu are contagious from a day before they show any symptoms and stay contagious for five to seven days after they start feeling sick, according to WebMD.com. Children and some adults can spread the virus even longer -- until their symptoms fade.

Yikes!

Colds usually don't result in significant health problems. Unfortunately, the flu can cause serious health issues. Though many people recuperate from the flu in a few days to a couple of weeks, some people may develop pneumonia. Their hearts, brains or muscles could become inflamed or multiple organs may fail, notes the CDC. In addition, suffering from the flu can make chronic medical problems, such as asthma or heart disease, worse.

So, just how are respiratory illnesses spread? Many people think illnesses such as the cold and flu are airborne, that they spread through the air, notes WebMD.com. In a sense, they are airborne, but it isn't like the germs are floating around by themselves. Most of the time, the viruses are spread through droplets which we cough or sneeze. Viruses live in saliva and mucous and when we cough and sneeze, we spew the droplets with the virus in them up to six feet. When we breathe in the droplets -- or if they land in our eyes, nose or mouth, we are exposed.

Oh, no!

You also get sick if you touch a place where the droplets landed such as a desk, counter top or door knob, and then touch your eyes, nose or mouth. The virus can live on hard surfaces up to 48 hours, notes WebMD.com.

Get out the hand sanitizer now!

Speaking of hand sanitizer, to help prevent cold and flu symptoms, wash your hands. WebMD.com suggests rubbing your hands with warm soapy water for at least 20 seconds to help slough germs off your skin. 

Of course, another prevention is a flu vaccine, which isn't for everyone. My husband and I don't vaccinate and haven't for more than a decade. It is a personal choice. 

To read about flu vaccines, visit the CDC website at https://www.cdc.gov/flu/protect/keyfacts.htm.

If, despite taking preventive measures, you get a cold or the flue, what should you do?

First, get plenty of bed rest, avoid physical exertion and drink fluids to prevent hydration, notes everydayhealth.com. Don't consume alcohol and don't consume a lot of caffeinated beverages because they can disrupt your sleep.

And, what about over-the-counter medicines? Well, according to several websites, over-the-counter pain and fever reducers or decongestants can "lessen" the symptoms, but do not treat the underlying viral infection.

Non-prescription meds such as acetaminophen, aspirin (for adults, 18 years old and older), naproxen, pseudoepinephrine, cough suppressants, expectorants and throat lozenges are some products that can lessen the symptoms. But, they also have side effects and can be a health risk in people with pre-existing conditions such as high blood pressure, heart disease or allergies, notes everydayhealth.com. To read more on the side effects, search "side effects of acetaminophen," "side effects of naproxen," etc., on the web.

Many of us choose to live a life where we use natural remedies such as herbs, supplements and essential oils, even though there may not be a ton of solid, clinical support regarding the effectiveness of the products.

Despite that, everydayhealth.com claims popular remedies include echinacea (to reduce the duration of a cold or flu), elderberry extract (to reduce congestion and increase perspiration), eucalyptus (to relieve congestion, loosen phlegm and soothe a sore throat), licorice (to treat a sore throat), peppermint -- or menthol (to thin mucous, relieve congestion and loosen phlegm) and slippery elm (to soothe a sore throat).

When I was young, my dad gave me slippery elm lozenges or Fishermen's Friend lozenges, which have been around since 1865, and contain no artificial colors or flavorings. To read about it, visit fishermensfriend.com.

I am blessed. I can't remember the last time I had a cold, and the last time I had the flu probably was five or six years ago. 

People at my place of employment have been sick, but I have been bypassed, thankfully.

Since my teenage years, I have been taking vitamins and herbal supplements. In the mid-1990s, I discovered essential oils, which are a daily part of my life.

And, over the years, I have collected numerous recipes, a few which I will share here.

MASTER YIN'S REMEDY FOR COMMON COLDS
3 to 4 cups water
Some ginger root (about the size of your hand)
4 to 5 whole green onions
3 squeezes fresh lemon
1 tablespoon brown sugar
Tangerine peel (optional)

Bring water to a boil in a saucepan. Slice the ginger root and green onions, and simmer in water until water gets some color in it (about 15 minutes). Add the tangerine peel (optional) after turning off the heat. Cover and leave sit for 5 minutes.

Lift out the solid material and discard. Add the fresh squeezes of lemon and stir in the brown sugar. 

Sip the hot tea throughout the day. If not feeling better, make another pot the next day. This tea also is helpful for other respiratory-type viruses and flues.

The tangerine peel is good to improve the taste of the tea and to cut through and remove phlegm.

Proportions of ingredients can be varied, but the tea should be strong.

WHOLE LIFE ESSENTIALS RUB FOR CHEST COLDS

Eucalyptus

10 drops eucalyptus (radiata) essential oil
6 drops lemon essential oil
6 drops cedarwood (atlas) essential oil
5 drops ravensara (aromatic) essential oil
5 drops myrtle (myrtus communis) essential oil
4 drops juniper berry (juniperus communis) essential oil
4 drops hyssop (hyssopus officinalis) essential oil
3 drops cypress (cypressus cyminum) essential oil
2 drops ginger (zingiber offiicinale) essential oil

Blend all the oils in a 2-ounce combination of sweet almond and jojoba oil.

Apply a small amount to chest, back and/or soles of the feat to ease mucous secretions and relieve cough.

Note: This is an anti-bacterial, anti-viral and expectorant. Please use only the finest quality organic and wild-grown essential oils. ~~ (c) Whole Life Essentials

ROOM SPRAY FOR COLDS
8 drops lemon essential oil
6 drops bergamot essential oil
4 drops tea tree oil
2 ounces distilled (or purified) water

Mix all ingredients together in a glass spray top bottle and mist the room as desired to help kill germs in the air. Shake gently before each use.

GARLIC COUGH MEDICINE
1 pound peeled and sliced organic garlic
Apple cider vinegar
Pure water

Place garlic in a jar and cover with equal parts apple cider vinegar and pure water. Let stand 4 to 5 hours. Strain and add an equal amount of honey. Keep in the refrigerator. Take 1 tablespoon 3 to 4 times a day.

GARLIC REMEDY FOR BRONCHITIS
2 to 3 whole, peeled cloves of organic garlic put through a garlic press
1/2 to 1 cup organic maple syrup or raw organic honey

Combine the garlic and maple syrup or honey. Stir well. Take the entire amount made during a 24-hour period.

Note: The Garlic Cough Medicine and the Garlic Remedy for Bronchitis recipes are adapted from "Remedies from the Ancient Cookfire."

NON-TOXIC SPRAY CLEANER
20 drops lemon essential oil
8 drops peppermint essential oil
10 drops tea tree essential oil
10 drops lavender oil
2 tablespoons Dr. Bronner's organic castile soap (eucalyptus is a good choice)

Combine all ingredients in a 16-ounce spray bottle with enough distilled (or purified) water to fill the bottle.

SWEET LEMON AND BRANDY SYRUP
1/2 pint raw organic honey
2 tablespoons organic lemon juice
2 jiggers brandy
1 teaspoon cayenne pepper

Mix all the ingredients together in a bowl. Refrigerate.

Take 1 tablespoon (when coughing) or once an hour.

Note: This mixture heats up the blood vessels in the throat and soothes coughing. The cayenne acts as a blood cleanser.

Please remember: "These statements have not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure or prevent any illness or disease. The information in my blog is not intended or implied to be a substitute for professional medical advice, diagnosis or treatment. Please confirm any information obtained from any part of my blog with other sources, and review all information regarding any medical condition or treatment with your physician. Never disregard professional medical advice or delay seeking medical treatment because of something you have read in my blog."

PINE NEEDLE TEA

For nearly 25 years, I have been using essential oils as part of my family's health regimen.

During a recent cleanse and purge of tremendous amounts of paperwork in our home office that still contains a lot of paperwork :-( , I came upon a box of essential oil information from tips on how to use oils to recipes and concoctions/decoctions containing oils.

I also came across a number of pages of info I printed from newsletters by Elizabeth Ellis who owned wholelifeessentials.com. On her website was a link to subscribe to her newsletter, which took you to a Yahoo Groups page where readers were welcomed to the newsletter described as "A free monthly newsletter filled with ideas, recipes and inspiration focused on life enhancing, aromatherapy based, natural products and practices."

She also sold essential oils, books and more; and she was (still perhaps is) a life coach. Being curious, I visited the website, but it appears there hasn't been any activity since 2006. The bottom of the site has a copyright: "2001-2006 Whole Life Essentials & Aromata Perfumes. All Rights Reserved."

I don't know when her newsletters quite arriving in my email box (perhaps in 2006) or what happened with her, but I am happy I saved many of the recipes she so willingly shared. Finding them was a treasure and they should not be stuck away in a box, so I am going to share them from time to time.

First on my list is a "Pine Needle Tea Decoction."

Elizabeth wrote: the "Pine Needle Tea Decoction" is a "traditional remedy that may be used in the treatment of about 80 percent of human diseases."

That is right -- 80 percent. Amazing, don't you think?

"The remedy is effective for working with the smooth muscles that line the blood vessels and other muscular-related diseases such as sclerosis (a condition in which the soft tissues inside the body become unusually hard)."

She also noted that "This decoction is known to have very good success rates with cancer in the first stage."

And, she suggests drinking it for the relief of heart disease, heart ailments, varicose veins, muscle fatigue, kidney ailments, gangrene and eye-related ailments that concern connective muscles in the eye. In addition, drinking the team promotes strengthening of the nerves in the eyes.

Please remember: "These statements have not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure or prevent any disease. The information in my blog is not intended or implied to be a substitute for professional medical advise, diagnosis or treatment. Please confirm any information obtained from any part of my blog with other sources, and review all information regarding any medical condition or treatment with your physician. Never disregard professional medical advice or delay seeking medical treatment because of something you have read in my blog."

With that duly noted, here is the recipe.

PINE NEEDLE TEA DECOCTION
Ingredients
1 ounce (28 g) baby pine needles (select the newest needles at the end of a branch that are a light green in color)
1.5 pints (840 ml) water

Directions
Remove any of the brown, papery sheaths that may remain at the base of the needles. (They will pull off easily,)

Put the needles (herbs) into an enamel, glass or stainless steel pan (do NOT use aluminum). Bring just to a boil (boiling too long will remove the vitamin C) and simmer for 10 minutes or until the liquid is reduced by one-third.

Place the water and needles in a thermos. Let it sit overnight for 12 hours. Strain and remove the needles. Return the water to the thermos and drink it warm throughout the day.

Continue to drink 1 pint (500 ml) of "Pine Needle Tea" every day for a month.

Being eager to learn more about "Pine Needle Tea," I did a Google search and came up with several websites touting the benefits and side effects of the tea.

Erin Orr on the wildedible.com website wrote that pine needles supposedly contain "three to five times more vitamin C than an orange, depending on what source you read."

According to the book, "Vitamins in Animal Nutrition: Comparative Aspects to Human Nutrition," by Lee Russell McDowell, French explorer Jacques Cartier learned as early as 1536 from American Indians that scurvy could be cured and prevented by imbibing a drink made from pine needles and pine bark. Nearly all of his men developed the condition during a cold freezing winter exploration.

Cartier discovered the Indians "had used an infusion of spruce or pine needles to prevent scurvy for at least four centuries," McDowell wrote. Scurvy, a chronic condition caused by not getting enough vitamin C, if left untreated, can cause death.

Although Cartier's crew boiled the decoction, destroying a significant amount of the vitamin C in the needles, apparently there was enough of the vitamin and various amino acids to cure the crew and reverse their symptoms, Orr wrote.

Because of the dramatic change in the health of the men, the tree used to make the tea became known as the "tree of life," Orr wrote, adding, "There's no way to determine what species it was, but we know the tree of life was a conifer. Eastern white pine is just one of the handful of candidates that could have been used."

And, according to Orr, the vitamin C -- or ascorbic acid -- content of the pine needs seems to vary significantly depending on the species of pine used and the age of the needles.

As for the benefits of the "Pine Needles Tea," in addition to the ones Elizabeth wrote about, the tea prevents respiratory infections, stimulates circulation, speeds healing and increases cognitive performance write, editor and publisher John Staughon wrote on the organicfacts.net website. 

Research has been done on the effects of pine oil on chronic diseases such as cancer, heart disease and autoimmune disease, wrote Staughton, noting "The high and diverse antioxidant concentration in the tea is shown to counteract the effects of free radicals and protect the body from these conditions."

According to Staughton, some of the side effects include irritation of the throat and mouth, inflamed patches on the skin, vomiting, nausea, dizziness, headaches and diarrhea.

To read more of Staughton's article, visit www.organicfacts.net/health-benefits/herbs-and-spices/pine-needle-tea.htm.

Coming in my next post (or so it is the plan at the moment): Concoctions for the common cold.

OTHER DAY COLUMNS

As promised, here are the three Other Day columns I wrote for the newspaper in the 1980s.

I hope you enjoy them.

GOING THROUGH PAPERWORK

Over the past several months, I have been going through paperwork and family photos. I would like to say I am organizing everything, but, it appears I am making a mess.  How does that saying go? "You have to make a mess to clean a mess." Well, then I must be succeeding because I've created a shambles. 😄

Today I came across a few Other Day columns I wrote for the local newspaper back in the 1980s. Unfortunately, I didn't keep any of the others I wrote. 

I still work for The Daily News. As a matter of fact, my 44 year anniversary is this Sunday (Aug. 5).

Finding - and reading - the columns is a fun way to celebrate my TDN anniversary and I decided to share them here. 

The three notices below are from when I was promoted to TV Times Editor, a job I had for 16 years, from 1983 to 1999. When TDN was sold to Howard Publications, the company decided to change the book from listings to a grid provided by a service. It was at that time I was named Community News Editor and was in charge of a team of five who handled obituaries, weddings, engagements, events, calendars, processed letters to the editor, picked up and processed some court records, archived the daily newspaper (back then we had a full-time librarian), and one teammate wrote stories about people for the Community pages. We published a column titled "People and Their Wheels," which was very popular for many years. Our team also was on the frontline. They were the first people customers talked to when they came to the newsroom. We produced the People column, processed Thanks to You letters, produced a Military News column and much more.

Oops, I am starting to digress. Here are the articles.

The next one I had to take two photos of so it would fit here and still be readable. It was written by my supervisor at the time, Bob Gaston.

And this is an Other Day column I wrote about being the TV Times Editor. Other Day columns were personal columns written by staff members. They were extremely popular. Readers enjoyed getting to know us through these columns. Check out my hair … it is in a bun. 

In another blog post will be the other three I found. 😍

It is staycation time

Once again, it is vacation time for me - my third one of the year. And, I have two left - one at the end of the month and one in September. The fiscal year for the company I work for is October 1-Sept. 30. 

As all of my vacations the past couple of years, I am staying home. The term for that these days is a "staycation." Here is how Wikipedia describes the staycation:

"A staycation is a  period in which an individual or family stays home and participates in leisure activities within driving distance, sleeping in their own beds at night. They might make day trips to local tourist sites, swimming venues, or engage in fun activities such as horseback riding, paintball, hiking or visiting museums. Most of the time involves dining out more frequently than usual."

I didn't buy these. It is an image to show the marbling.

Honestly, that sounds great, don't you think? During this staycation, however, the only leisure activities I will participate in have to do with our patio, the barbecue, some cold beverages and Alexa. And speaking of the barbecue, I bought some good-looking rib-eye steaks with just the right amount of marbling to cook on the "barbie" tomorrow. 

And why marbling, you might ask. Well, 
because "marbling is fat that improves steak's tenderness, moistness, and flavor," according to mychicagosteak.com.

But, the meat has to be cooked hot enough, at least at 130 degrees F. so the marbling starts to melt and coats the muscle fibers surrounding it, notes the website, which "produces a rich buttery texture and enhances the bold, beefy flavor of the meat," resulting in a "far tastier steak."

At 125 degrees F. or lower, marbling has an adverse effect on the quality of the steak, according to the website and "when cooked rare or blue rare, marbling fails to melt. The unmelted fat gives the steak a slightly waxy and unpleasant texture."

Hmmm. I learn something new every day. 

I also stocked up on some cold beverages -- alcoholic and non-alcoholic -- fruit, veggies and more. The plan is to stay away from the grocery store while on staycation.

Yes, I cheated and bought some already-prepared vegetable kabobs. I am on vacation, and didn't Wikipedia's description of a staycation mention "dining out more frequently than usual?" Well, for me, buying prepared food falls into that category -- sort of. 

And speaking of dining out. It has been a very long time since we had some Five Guys burgers and fries, so I placed an order online and we drove downtown to pick them up. How convenient. No standing in line, no waiting for the food to be cooked. The food was ready in the amount of time it took us to drive there -- about 8 minutes. If you haven't tried their burgers, you should -- at least once. They use fresh ground beef - though I doubt if it is organic. Their potatoes are from Idaho and are specially chosen for French fries. They use peanut oil which is modestly healthy according to fitness expert and life coach Jillian Michaels. Peanut oil has more saturated fats than canola oil, but it has high levels of beneficial polyunsaturated and monounsaturated fats, she writes on her website. 

While the Five Guys burgers and fries are tasty, they are high in calories and fat -- two reasons we don't eat them very often -- and they are very filling. I am still full and we ate them around 11:30 this morning. 

I had the cheeseburger with grilled onions, grilled mushrooms, tomatoes and lettuce. Steve had the cheeseburger with extra onions, extra pickles, tomatoes and lettuce. Mmmmm. They were delish. 

We ate them while watching the TV show "Cash Cab." It is a game show hosted by stand-up comedian Ben Bailey. When passengers get in his cab, he tells them they are on an instant game show. During their ride to their destinations, he asks them a series of trivia questions worth $25, then $50, then $100. If they have to stop for a red light, they get a "red light challenge" question for additional money. If they miss three answers, they are kicked out of the cab wherever they may be. They can get help from a mobile shoutout -- call a friend -- or the cab pulls over and they ask someone on the street for help. If they get to their destination, he offers one more question -- a video question -- to double their money. But, if they get the answer wrong, they lose it all.

Hubby Steve doesn't like game shows, but he likes this one. 

The rest of the day was spent cruising the Internet, although I managed to do two loads of laundry; and clean the bathroom -- floors, toilet, countertop, sink. I made an Amazon playlist titled SANE's smooth jazz (SANE stands for Steve and Nancy Edwards -- clever right? hahahaha) with some great songs, including "Return of the Rainman" by Paul Hardcastle, "Lily Was Here" by David A. Stewart, "Tango" by Kenny G, "Till You Come to Me" by Spencer Day, "Bumpin' On Sunset" by Wes Montgomery, "Lucy's" by Mindi Abair and many  more. If you haven't heard any of the ones listed here, I highly recommend trying them out. You won't regret it. 

And now it is nearly 6 p.m. The day certainly has gone by fast, but it has been a lazy and relaxing day. When it gets near bedtime, I think we will read in bed for a while before nodding off into dreamland.

Here's hoping everyone has a great night. 

POTATOES

When I want to serve food quickly, I am tempted to dash over to the nearest fast-food restaurant, but I refrain myself.

By using fresh and wholesome ingredients, a delicious meal can be put together in about 30 minutes or less, especially if a potato is used as the base. My husband loves the taste of cooked potatoes. And, they are good for us as long as the tuber is not loaded with several tablespoons of butter, a handful of shredded cheese, large dollops of sour cream and several slices of crumbled bacon. But, oh man, it tastes so good, right?

Are you drooling?

If Steve could, he would have a baked potato with every meal, even for breakfast. Think about it. Why not have a baker with your over-easy eggs? Hmmm.

So, back to the tater. An average potato -- about 5.3 ounces -- with the skin contains 45 percent of a person's recommended daily requirements of Vitamin C, 620 milligrams of potassium, a minimal amount of sodium and no fat, according to the Washington State Potato Commission. That same potato also has trace amounts of thiamin, riboflavin, folate, magnesium, phosphorous, iron and zinc. All of which is packed into 110 calories.

And, if the dietary dangers of carbohydrates worry you, think again.

"Carbohydrates are the body's primary fuel source," according to an article on the potato commission's website. "Muscles prefer them and the brain relies on them."

The commission claims scientific evidence indicates when consumed in normal amounts, carbohydrates do not cause weight gain and obesity; do not automatically cause blood sugar "spikes" and insulin "surges"; and do not cause diabetes, heart disease or cancer.

However, if we take in more calories than we expend, regardless of whether they are carbohydrates, protein or fat, we will gain weight, notes the commission.

Keep potatoes in a cool, dark place to maximize their shelf life. According to stilltasty.com, that is between 45 an 55 degrees Fahrenheit -- which is warmer than the fridge, but cooler than room temperature. Stored this way, they could last two to three months.

If that is not possible, store them at room temperature in a loosely closed brown paper bag so air can circulate around them. Extended exposure to light causes potatoes to turn green under their skins. The green is solanine, a toxin, that if eaten, can cause a headache, nausea, fatigue and gastrointestinal issues, according to Kyle Shadix at cookinglight.com. You can cut the green off the potato, but to be safe, if it is green, I toss it.

Stored properly at room temperature, the potatoes usually last about one to two weeks.

Lately, I have been buying more organic produce, including potatoes, and I have to say, the flavor is so much better than non-organic potatoes. I am reminded of the potatoes my parents grew when I was a child.

Before using potatoes, wash them under cold water to remove any dirt. Gently scrub them with a veggie brush if you plan to cook them with their skins on and remove any eyes or dark spots.

By utilizing some time-saving techniques, you can top, toss or transform a potato into a yummy dish.

Bake whole potatoes in the microwave, prepare a topping (chili or steamed veggies) and you have an entire meal. Cube potatoes, microwave them briefly and then saute them with beef, pork or poultry and toss them in a Parmesan sauce. Instead of boiling potatoes to mash, microwave them, mash them and mound them on top of a meat or vegetable concoction; or create a meal in a tin foil pouch.

If you don't like using a microwave or tin foil, boil and bake or use a casserole dish.

The following recipe by Marti Losasso of Arvada, Colorado, originally was published in the December 2006 issue of "Cooking Light" magazine. She notes a mixture of herbs can be used in this recipe, including basil and thyme. I found the recipe on myrecipes.com.

Photo by Randy Mayor at myrecipes.com

Roasted potatoes with garlic and herbs
Makes: 4 servings (about 1 cup)

2 tablespoons chopped garlic
1 tablespoon olive oil
1 1/2 pounds quartered red potatoes (I like organic)
Cooking spray (I like olive oil cooking spray)
1/2 teaspoon Himalayan pink sea salt
1/4 teaspoon freshly ground black pepper (I like to use a blend of peppers)
1/4 cup chopped fresh parsley
1/2 teaspoon grated lemon rind

Preheat oven to 425 degrees F. 
Combine garlic and oil in a small pan over medium heat. Cook 2 minutes or until golden, stirring frequently. Remove garlic with a slotted spoon; set aside.

Drizzle remaining oil evenly over potatoes in a large bowl, tossing well to coat. Arrange potatoes in a single layer on a baking sheet coated with cooking spray and sprinkle with salt and pepper. 

Bake at 425 degrees F. for a half hour or until potatoes are golden. Combine reserved garlic, parsley and lemon rind in a small bowl; sprinkle garlic mixture evenly over potatoes and serve.

Nutrition information per serving: 196 calories (19 percent calories from fat), 4.2 g fat, 0.5 g saturated fat, 2.5 g monofat, 0.4 g polyfat, 4.1 g protein, 32 g carbohydrates, 2.2 g fiber, 0 mg cholesterol, 1.6 mg iron, 299 mg sodium, 7 mg calcium.

The following recipe is by Emma Christensen at kitchn.com (Yes, kitchen is spelled without the "e".)

Credit: Emma Christensen of thekitchn.com

Potato, red pepper and gouda frittata
Makes: 6 servings

1 large onion, diced
5 small red potatoes (1 to 1 1/3 pounds), diced
1 medium red bell pepper, diced
1 teaspoon fresh thyme (or 1 1/2 teaspoons dried)
10 large eggs, whisked until frothy
4 ounces gouda cheese, cut into cubes

Preheat oven to 400 degrees Fahrenheit.

Warm a teaspoon of olive oil in a 10- to 12-inch oven-safe skillet over medium-high heat. When the oil is hot, add the onions and a pinch of sea salt. Saute until the onions are translucent and just starting to turn brown, 5 to 7 minutes.

Stir in the potatoes and another pinch of salt and lower the heat to medium. Cover and let the potatoes steam for 4 to 5 minutes. Uncover and stir in the peppers and another pinch of salt. Lower the heat to medium. Cover and let the potatoes steam for 4 to 5 minutes. Uncover and stir in the peppers and thyme. Re-cover the pan and continue steaming for another 4 to 5 minutes or until the potatoes are fork tender. Taste and adjust the seasonings.

Scatter the cubes of gouda evenly over the vegetables, then pour the eggs over the top. Shake and tilt the pan to make sure the eggs are evenly distributed.

Put the entire pan in the oven and bake for 8 to 10 minutes until the eggs are completely set and beginning to pull away from the sides of the pan and a knife inserted in the middle comes out clean. Let the frittata cool for a few minutes and then slice it into wedges.

Serve the frittata with a simple green salad and a crusty piece of bread. Leftovers will keep for five days and are excellent eaten hot or cold.

Nutrition information per serving: 268 calories, 6 g saturated fat, 0 g trans fat, 1.6 g carbohydrates, 2.5 g fiber, 3.8 g sugars, 17.4 g  protein, 331.5 mg cholesterol, 291.9 mg sodium.