Cooking advice

Buy Seasonal Food : If you're eating foods out of season, it's likely that they have come a long way - try to eat food that is both locally produced and can be found at that time of year, locally!


Buy Local Food : See if you can find out where your food has gone before it gets to your plate. You may be suprised by the results. Often it will make financial sense for companies to transport food enourmous distances by planes, boats and lorries. This dosn't take the environmental cost into account (which of course is likely to lead to greatly increased economic costs in the long term).


Weight loss info

The Zone Diet
The Zone diet is a diet first created by Barry Sears in a number of books, publications and an accompanying website. The Zone diet is not specifically a weight loss diet, but many followers discover that they really manage to lose body weight when following it.
The science behind the Zone Diet is that if you were to control the secretion of insulin and glucogen (both hormones), then anti-inflammatory chemicals are released which, as a consequence puts one's body in a balanced state that is a lot more healthful than usual, which followers of the diet, refer to as '"he zone".
Sears alleges that a body that is in 'the zone' is much more efficient and, as a consequence, doesn't need to build up stores of fat.
The key process of the zone diet is to control the precise ratio of carbohydrates to proteins, and to make sure your diet has increased amounts of Omega 6 and omega 3 fish oils.













Rolled Buttery Lemon Cookies (Mailanderli) Recipe
Rolled Buttery Lemon Cookies (Mailanderli) Category Cookie Recipes 
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Ingredients And Procedures

1/2 c Butter, slightly softened (1

-stick) 2/3 c Granulated sugar, plus more

-for garnishing 1 lg Egg

Finely grated peel (yellow -part only) of 1 large Lemon 1 3/4 c All-purpose or unbleached

-white flour 1 lg Egg yolk beaten with 1

-tablespoon water For glazing cookies. Grease several baking sheets and set aside. With a mixer at medium speed, beat the butter in a large mixer bowl until light and fluffy. Beat in the sugar until well blended and smooth. Beat in the egg and lemon peel. With the mixer at low speed, beat in the flour just until evenly incorporated. Divide the dough in half. Place each portion between large sheets of waxed paper. Use a rolling pin to roll out the dough to a scant 1/4 inch thick. Check the undersides and smooth out any wrinkles in the waxed paper. Stack the rolled portions on a tray or baking sheet. Refrigerate for about 20 minutes or until cold and firm, but not hard. Heat the oven to 375F. Working with one chilled portion of dough at a time (keep the other one chilled), peel away a layer of waxed paper. (This makes it easier to lift the cookies from the paper later.) Replace the paper and turn the dough over. Peel of the second layer of paper. Using a 2-inch round or scalloped cutter (or a small juice of sherry glass) cut out the cookies. Use a spatula to carefully lift the cookies from the paper and place them about 1 inch apart on the baking sheets. Reroll the dough scraps between waxed paper; rechill in the refrigerator. Repeat the process with the second portion of dough. Working with a few cookies at a time, brush the tops with the egg yolk-water mixture using a pastry brush or paper towel. Sprinkle the tops lightly with granulated sugar. Repeat until all of the cookies are garnished. Bake the cookies for 6 to 9 minutes or until the top is just tinged with brown and slightly darker at the edges. Let cool on the baking sheets for about 2 minutes. Transfer to wire racks and let stand until thoroughly cool. Store airtight for up to a week. Freeze for longer storage. Makes 50 to 60 cookies. [THE BALTIMORE SUN; November 25, 1990] Posted by Fred Peters.

 
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