Caramelized Leek Mashed Potatoes

Plan Z Phase: This is a Z3.5 (ZReboot 3.5) recipe. These have been the most popular mashed potatoes at my table. People don't often remark about the mashed potatoes. They usually save the raves for dessert. This potato dish is a major hit.

Servings: Serves 6

Ingredients:

Caramelized Leeks:

  • 4 leeks, cleaned and sliced into quarter-inch slices
  • 1 Tbl butter
  • 1 Tbl olive oil

For the Potatoes:

Make your favorite mashed potatoes, or follow these directions:

  • 4 Russet potatoes peeled and cut into one-inch slices
  • 1/3 cup of milk or cream (even sour cream or buttermilk will do)
  • salt to taste

Instructions:

Melt the butter and heat olive oil in a fry pan at the same time. Combining the butter and the olive oil keeps the butter flavor in and the "smoking or burning of butter" out. Put in the leeks. Cook leeks on medium until the leeks are just beginning to brown on the edges. Turning the heat up to high and back down to medium during the process (every few minutes) will bring out the natural sweetness in the leeks. Periodically stir them to keep them from sticking. Set aside. These can be done up to a day ahead and stored in the refrigerator.

Cook the potatoes at a simmer until they are soft but not mushy, approximately 15 minutes. Drain.

Time to combine:

Mash the potatoes with your choice of liquid and the salt (a ricer, your mixer, a masher; whatever you prefer). Halfway through the process, toss in the leeks. Be sure they're been reheated if you've chilled them. No need for butter. There is enough oil and butter still clinging to the leeks. Mash to your liking. I like to leave them a bit lumpy. Russets make the best "lumpy" mashed potatoes. Sometimes we like them smooth and golden; in that case use Yukon Gold potatoes instead of Russets. For a different look and taste, you can even do this recipe with red potatoes and just mash them with a fork and stir in the leeks.

If you need to reheat the potatoes before serving that's fine. Just do it on low heat and expect some of the potato mixture to "stick" to the bottom of the pan as it heats. This is the starch sticking. Some say it actually makes the potatoes taste better to get more of the moisture out. To have less sticking, just make sure you stir them often and don't leave them on the heat more than 5 minutes or so after you've gotten them warm.

Enjoy!

Cheers,


My Favorite Appliance

Gone are the days when I would regularly pull out my big food processor, or my massive mixer, or my mondo blender that could mix up 12 cups of liquid in an instant. Even my bread maker is gone. I’ve kept my food processor and massive mixer but I hardly ever use them anymore. I use a small, powerful hand mixer and my true favorite; my Magic Bullet blender.

Now, this is not meant to be a commercial for the Bullet Blender. There are other brands available. I just happen to love my Bullet. It’s the whole concept of a small, portable, easy-to-use, dependable blender that excites me.

Now, let me tell you a Christmas story.

When I was a kid all 7 of us kids would chip in to buy my mother a gift. What did we buy her? Inevitably it was the “Appliance of the Year.”

How romantic and thoughtful (sarcasm intended).

I know women today who would kill their husband if he bought an appliance as a Christmas gift. Not a great idea.

And when I think back on it, I’m not sure how my mother felt about it, but she beamed when she opened that box and we all cheered.

I am one of those women you can buy an appliance for. You might have someone like me in your family and I know you’ll be shopping soon. This may be a gift category you’ve never considered. I’m giving you the green light to consider it.

My Magic Bullet blender is my single, small appliance that I can guarantee gets used every single day. And sometimes 3 or 4 times a day.

Here’s how we use it in our household:

1. We make smoothies in ours for breakfast or for a quick lunch. When my husband makes his smoothies, he puts in protein powder and almond milk. Sometimes he uses coconut milk instead of yogurt. Maybe even pea milk. I love that stuff! You can mix it up. I am giving you a smoothie recipe that I particularly love. Lots of people use their little blender to make up green smoothies too. They are all the rage; just not with me.

2. If you are a fan of taking extra fiber, the baby Bullet attachment works great for this. A couple of tablespoons of your favorite fiber supplement, some water and then take it down like a big shot.

3. Dressings. Even if I am cooking a dinner for six to 8, this blender is big enough to do an amazing job on a dressing recipe. My favorite blend is 3 parts oil to one part vinegar and add whatever herbs and spices I want. So I might go 3 parts extra virgin olive oil, one part champagne vinegar and add some tarragon and I have a French dressing for a light salad. A little grated sea salt and pepper and I’m set to whiz my dressing. When it’s dinner for 2, it’s even more reason to use the teeny blender. In a few seconds you have enough dressing for two and you’ve stayed away from processed food in the process.

4. Sauces. This is one of my favorite uses for my Bullet Blender. This hits the mark when I am making a delicate sauce that to drizzle over a piece of freshly roasted fish. The sauce might be something I’ve made for a roasted chicken or even a steak. Oftentimes the process calls for cooking the ingredients and then blending them. This can be dangerous with any blender (mixing hot ingredients), so be careful. But in most cases I can make the sauce earlier, and let it cool. Then I blend it and keep the sauce in the refrigerator right in the blender cup. As I’m prepping the final dinner elements, I can take it out of the refrigerator, put it in a sauce pan to reheat it and serve. The blender cup doesn’t take up nearly as much room in my refrigerator as the big blender attachment would. (Same idea goes for the dressings I was mentioning. I can make the dressing earlier, put it in the fridge, and right before I serve the salad, I can whiz it. This eliminates the frustration of a separated salad dressing. The dressing will be fully emulsified if you mix it right before serving, and makes the dressing taste lighter and smoother).

As you step out to do your shopping, or go online to make your choices, add “Zola’s Appliance of the Year” to your options.

The recipient will be glad you did (at least if they are like me).

Cheers,


Pumpkin Pie Smoothie

Plan Z Phase: This is a Z3 (ZReboot) recipe contributed by Plan Z dieter Cindy. What a great idea! She came up with a YUMMY Pumpkin Pie Smoothie. She thought of this when her daughter had a Culver’s Pumpkin Spice Frozen Custard and she really craved that!!!

From Zola: There is a healthy substitute for just about everything offered by any food outlet. Kudos to Cindy for coming up with this option for pumpkin on the run. I had one of these. Tasted just like pumpkin pie in a glass. For me, even just the yogurt kept me full til lunch but I can see adding the whey protein too. Be sure to use WHEY protein and not soy protein. We do not recommend the consumption of soy.

Servings: Serves 1

Ingredients:

  • 1/3 cup canned pumpkin
  • 1/3 cup full-fat plain Greek yogurt
  • 1 cup coconut milk (experiment with this amount to your desired thickness)
  • 1-2 tsp Truvia
  • ½ tsp pumpkin pie spice
  • ½ tsp vanilla

Instructions:

If I make this in the morning I add a scoop of protein powder (this will add 116 calories, but 26g protein!) If I use the protein powder though I only use 1 tsp Truvia because there is stevia in the protein powder.

Put all of your ingredients in the blender. Blend on high until smooth, transfer to a glass and drink up!

I also sometimes add ice cubes in the blender to make it more like a shake, or even put in the freezer for a bit to freeze it up. Enjoy!!!

Enjoy!

Cheers,


My Cooking Mentor

My mother would have turned 101 this year. I still miss her although she’s been gone for decades.

At parties, people often asked my mother if she taught me to cook. “Not like this”, she’d say. What she meant was she never taught me to be a gourmet cook. She never had the time or the audience to consume the kinds of foods I serve at parties. She was feeding 7 kids and a husband of Irish heritage who never wanted things too fancy. A good steak and a wedge of lettuce with Russian dressing was gourmet to my Dad.

My mother loved to come to my house for parties. She’d come a few days ahead and stay on through. She’d sit at the end of my kitchen counter and was fully entertained watching me cook. She never asked if she could help. I think she decided it was her time to observe and I gladly had her company.

Mom thought the parties I threw were gorgeous. She was so proud that she had given me the old china and crystal. When I was small those things stayed locked in a cupboard so they would not get broken. She would tell people how happy she was to see me using them and repeatedly told me not to feel guilty if something broke.

Mom taught me so much about cooking she’d never admit. She taught me never to fear a crowd. She regularly cooked for over 20 people on holidays. I’ve cooked for as many as 232. She taught me never to get flustered. Now I teach people that there’s always “Plan B”. You can take a failed crostini and turn it into dip. You can always find another way. She taught me to enjoy the party and the preparation. She never taught me to enjoy cleaning up, but we’ve invented the “Patented 10-minute Clean Up” since then. Everyone helps; spurred on and entertained by the music and laughter. There’s more; much more.

Thanks, Mom, for teaching me so much.

Cheers,


Pumpkin Spiced Pecans

Plan Z Phase: This is a Z3 (ZReboot) recipe.

Servings: Makes 6 cups

Ingredients:

  • 1 large egg white
  • ½ cup of brown sugar substitute (Swerve makes one that you can find in most large grocery stores now. You can also order it online.)
  • 2 tsp of vanilla
  • 1 tsp of grated sea salt (or to taste)
  • ½ tsp of pumpkin pie spice (or to taste)
  • 6 cups of pecan halves
  • A light dusting of cayenne (Optional. See note below.)

Instructions:

Preheat oven to 250 degrees.

Put the egg white in a large bowl. Whisk until it gets foamy.

Add the brown sugar substitute, the vanilla, grated sea salt, and pumpkin pie spice. Stir until well incorporated.

Add the pecans. Stir again until they are all coated and gooey.

Take out a large, rimmed cookie sheet. Cover the surface with parchment paper. Spray the parchment paper with oil. Olive oil or butter-flavored oil will work.

Spread the pecans across the cookie sheet. Don’t let them stay bunched up or they won’t cook correctly.

Bake 30 minutes and then stir them. Bake 15 to 30 minutes more until you begin to see some of the pecans are getting brown edges.

Cool completely. If you try to eat them too early you can really burn your tongue.

Store in an air-tight container for up to 5 days, but if your crowd is like mine, they won’t last that long.

Optional: *My husband loves everything with some zing to it. I set aside a small batch of these for him and very lightly sprinkle them with cayenne before they cool off. He loves them. You get the sweet/hot mix this way.

Enjoy!

Cheers,


The Legend of "Stingy Jack"

Many of you already know I am Irish. My “23 and Me Report” says I’m 92.6% Irish. Now, THAT is a LOT of Irish.

As an adult my favorite holiday became Halloween. My husband and I used to have huge Halloween parties. There’d be 70 to100 people in attendance. We’d have a DJ and dance all night long. During the evening I served up a 13-course meal. (Get it? 13…bad luck number).

There’d be probably 6 or 7 courses of appetizers to choose from that we served in the bar. The main course would be served at midnight and then there were dessert options waiting on the buffet.

We had a blast.

Everyone came in costume and as the years passed the guests got more and more creative. We even had a contest for the best costumes.

For decorating we went all out. The whole house was decorated, and no two years looked alike. I went nuts creating some of the most elaborate carved pumpkins you could imagine. It took me a couple of days, all evening long, to get them just right.

So, what does being of Irish descent have to do with Halloween?

I just read this piece today.

From the fine folks at the History Channel comes the history of the Jack O’ Lantern. I had no idea the origin of carving vegetables with creepy faces is an Irish thing.

Here’s the story:

The Legend of "Stingy Jack"

People have been making jack-o’-lanterns at Halloween for centuries. The practice originated from an Irish myth about a man nicknamed “Stingy Jack.” According to the story, Stingy Jack invited the Devil to have a drink with him. True to his name, Stingy Jack didn’t want to pay for his drink, so he convinced the Devil to turn himself into a coin that Jack could use to buy their drinks. Once the Devil did so, Jack decided to keep the money and put it into his pocket next to a silver cross, which prevented the Devil from changing back into his original form.

Jack eventually freed the Devil, under the condition that he would not bother Jack for one year and that, should Jack die, he would not claim his soul. The next year, Jack again tricked the Devil into climbing into a tree to pick a piece of fruit. While he was up in the tree, Jack carved a sign of the cross into the tree’s bark so that the Devil could not come down until the Devil promised Jack not to bother him for ten more years.

Soon after, Jack died. As the legend goes, God would not allow such an unsavory figure into heaven. The Devil, upset by the trick Jack had played on him and keeping his word not to claim his soul, would not allow Jack into hell. He sent Jack off into the dark night with only a burning coal to light his way. Jack put the coal into a carved-out turnip and has been roaming the Earth with it ever since. The Irish began to refer to this ghostly figure as “Jack of the Lantern,” and then, simply “Jack O’Lantern.”

In Ireland and Scotland, people began to make their own versions of Jack’s lanterns by carving scary faces into turnips or potatoes and placing them into windows or near doors to frighten away Stingy Jack and other wandering evil spirits. In England, large beets are used. Immigrants from these countries brought the jack-o’-lantern tradition with them when they came to the United States. They soon found that pumpkins, a fruit native to America, make perfect jack-o’-lanterns.

So, there you have it. As you carve your pumpkins this year you have a story to tell your kids, your grandkids, or anyone else who will listen.

I might try carving a turnip this year?

Cheers,


Beware the Perils of Plastic

When microwave ovens were a new “thing” I remember being invited to a dinner party.

It was an informal party. It was one of those where everyone stood around talking in the hostess’ kitchen. No one was dressed up. It was a weeknight affair.

The thing I remember most was observing the hostess as she prepared dinner.

She was using her new microwave a lot.

In fact, she cooked everything in the microwave. She was quite proud of not turning on her oven. She did all the cooking in the microwave and then displayed it on the counter.

All of it was not only heated in the microwave but the container each item was in was the vessel the item was cooked in.

All those items were cooked in plastic.

When dinner was ready no one even flinched at the thought of scooping their dinner items out of plastic that had been in the microwave. Those were the days when plastic was also a big deal and we took full advantage of it.

We had no clue. Innocence can be so comforting.

I recently received this article from Bon Appetit outlining why you should NEVER even heat food in plastic in a microwave. If you work through this article you’ll clearly see this article should scare you more than any feature at a Halloween haunted house.

Beware.

Be very wary.


MyNetDiary Tutorial

The food tracking app we now recommend is MyNetDiary. Please review below and let us know if you need help. It’s really VERY EASY! If I can do it, you can, too.

In ZReboot, we recommend you keep a food log for the first few weeks. This is the only part of the diet where we ask you to count calories and keep track of what you eat. You don’t have to actually count the calories. The program will do that for you when you use a calorie counting app. What we really want you to learn is to count your macros (your carbs/fats and proteins) as a percentage of your total intake.

We now recommend MyNetDiary.

What we recommend is going to your favorite app store and downloading it to your phone.

We have never found any calorie counting app or site to be perfect, but this one is not bad.

The calculator will show you how many calories you’ve eaten and will chart your macros too. I love the fact that your progress throughout your day will be shown right on the front screen and give you not only your calories but your percentage of fat/protein and carbs that you’ve eaten. This will make it really easy to learn what 20% or less carbs look like on your plate each day.

The macros line on the page is the most important element. You can even check it after each meal, so you know what “room” you have left before you’d hit 20%.

Below is a demo of MyNetDiary. This was done by a guy in the UK so his food measurements are in grams (metric system) instead of US measurements, but don’t let that scare you. When you download the app, it will be the US version :)

I don’t currently recommend doing this on a computer. I found the computer version to be difficult to get registered and it feels like they want half your life story. Just stick to the phone version. You won’t regret it. You’ll want your phone handy to record what you are eating throughout the day, anyway.

When you begin ZReboot, your fat/protein/carbohydrate ratio should be approximately 50/35/15. Use the food input feature and it will calculate that for you. Once you have been in ZReboot for three and a half weeks, this ratio will move to 40/40/20. Ultimately the info you want is the percentage of carbs you eat in a day. You want to keep it below 20%. The rest can vary more.

We all learned to count calories. Now you need to learn to count carbs.

Cheers,


39th Wedding Anniversary

This week my husband and I will be celebrating our 39th wedding anniversary.

How will we celebrate it? We don’t even know yet. I thought about a trip, but we just got back from one.

This anniversary thing got me thinking back to our 9th wedding anniversary.

For our 9th anniversary, I was stumped on what to give him as a gift. I looked up the traditional 9th anniversary gift options. The suggestions were pottery and leather.

We celebrated in Milwaukee at the newly renovated Phister Hotel. We put our Anniversary gifts on a cart and wheeled them into our room.

When we opened them, we were both shocked. We had both done the same thing! He had looked up the traditional items too.

For my gift there was a large raku pottery piece. I love raku and I love getting art as a gift.

For his gift there was a new leather jacket.

We could not believe how much we thought alike.

For the 39th anniversary gift idea, the suggestion is lace. I think I’ll skip that one. He’s not a lace guy and the last thing we’d need is another lace tablecloth.

Have you ever noticed when you live with someone for a long time your interests and tastes sort of meld together? The foods I like and those my husband likes are very much the same.

We both love vacationing in the mountains. We skip the beach and sun.

We both like exploring new places. We have traveled the world on business but we are not done traveling yet. Cruising is a favorite.

Even though the countdown to this year’s anniversary is on, I know we will find something we both want to do and a place we both want to eat.

We will be happy just being together.

Cheers!


The Spotless Giraffe

What I did on my Summer Vacation: 2023 Edition

Have you heard about the spotless giraffe?

Yep, that’s right. She was born a couple of months ago in Limestone, TN. She’s already 6’ tall of gorgeous. I was on my North Carolina mountain vacation when we heard about her. She made the NY Times, The Today Show, and about every other news outlet you can think of. She’s big news.

This type of birth doesn’t happen often. The last one was born in 1970 in Japan. She’s the only one in the world.

The one born in Tennessee lives only about 80 miles from our vacation spot. So, we detoured a bit to introduce ourselves as we traveled home.

When we arrived, it was quite warm. High 80’s. They let us know we’d be able to see her, but she’d be at a distance because she needed to be in the shade to stay cooler.

In reading about this kind of giraffe I learned that they have a harder time surviving in the wild. The reason is that she has no spots. Not having spots messes up her camouflage. On top of that, on a spotted giraffe, there is a network of veins that run along the spots that work sort of like an air-conditioner. This allows the giraffe to be out in the hot sunshine more comfortably. Because she has no spots she has no network of those veins so she’s at a disadvantage.

I highly recommend making a trip to Brights Zoo any time you’re in northern Tennessee. It’s a private facility. Family owned. We talked to Mr. Bright about all the publicity. He’s a very busy man talking to all the news outlets. The Knoxville newspaper had been there that morning taking pictures as Mr. Bright greeted all the visitors.

There are a ton of other animals, too. This is not a teeny zoo. I sort of call it a half-day zoo. The paths to walk are wide and paved. There are many shade trees to keep you cool, and the animals, too. There’s the requisite snack bar area and picnic tables. You can make a day of it if you’d be so inclined.

After she was born, they conducted a naming contest for her. The recommended names were all in Swahili. You can see the name they chose for her HERE.

In the 40 years my husband and I have been together we sort of developed a hobby of “collecting” zoos. Anytime we travel to far-flung locations we put the zoo on our itinerary.

We visited the Berlin Zoo one year. That’s the one that the singer Michael Jackson rented for an evening so he could tour without a crowd.

We’ve been to the zoo in New Zealand, Australia, Bermuda, and assorted states throughout the US. We also visited a few zoos in Central America. Those were more on the scale of monkey/butterfly compounds. I’m sure I’m forgetting a few.

Brights Zoo is one I will remember.

Cheers,


Roasted Fennel

Plan Z Phase: This is a Z2 (ZReduction) recipe.

Fennel has a distinct flavor, but when it's roasted, the flavor mellows. If you like fennel, this recipe is great, and it's very easy to make.

Servings: Serves 4 as a side

Ingredients:

  • 2 fennel bulbs, cut into 1 inch wedges. If you haven't done this before, first remove the green stalks. Make sure to remove all of the stalk, because it is tougher than the bulb. The bulb will resemble a peeled onion. Remove the bottom piece of the bulbs, then cut the bulbs in half lengthwise. then cut lengthwise again into 1-inch sections. If it's not perfect, don't worry - you're roasting it. It will be delicious no matter how you cut it!
  • a drizzle of extra virgin olive oil
  • 2 teaspoons of your favorite balsamic vinegar
  • salt and pepper to taste
  • red pepper flakes (optional)

Instructions:

Preheat oven to 400 degrees.

Toss fennel wedges with olive oil and balsamic vinegar so that they're coated. Place the fennel wedges in a bowl and toss them with the olive oil, just enough to coat them. Then add balsamic vinegar, just enough to coat. Sprinkle with a little salt and pepper. Not too much - you can always add more later.

Line a cookie sheet with aluminum foil. Place the fennel wedges on the pan and roast for 35-45 minutes, or until the fennel wedges are tender and beginning to caramelize at the edges. Add salt and pepper and red pepper flakes to taste.

Enjoy!

Cheers,


Thai Chicken

Plan Z Phase: This is a Z3.5 (ZReboot3.5) recipe.

This dish is super easy. Serve with green beans and eat them with your fingers if you dare. This can be a one pan job if you have a cast iron pan. Otherwise you’ll have to transfer your chicken to a heat proof pan you can put in the oven and under the broiler.

Servings: Serves 3 – 4 depending on the size of the thighs and appetite.

Ingredients:

  • 3 Tbl of butter
  • 4 boneless chicken thighs (You can also do this with breast pieces)
  • 1/2 cup of Hoisin sauce
  • 1/4 - 1/2 tsp of hot chili oil. (To your taste. I just use the oil and no flakes)
  • 2 Tbl of coconut aminos or Braggs aminos or tamari
  • 2 tsp of minced garlic
  • 1 Tbl of fish sauce
  • 1 Tbl of grated ginger (jar ginger will work)
  • 1 Tbl lemon or lime juice
  • 1/4 cup of peanuts, chopped (optional)
  • Sriracha (optional)

Instructions:

Preheat the oven to 400 degrees.

Melt the butter on medium high in your cast iron pan. Put in the chicken flat side down. Begin to cook the chicken on medium or medium high for four minutes. Don’t mess with them. Make sure they don’t burn but you want a bit of a crust to form on them. Then turn them over and cook 2 more minutes.

While the chicken is cooking, take out a medium-small bowl and put in the sauce ingredients: Hoisin sauce, chili oil, aminos/tamari, garlic, fish sauce, ginger and citrus. Stir to combine.

With the chicken pieces flat side up, pour the sauce over them. Lift the chicken pieces to make sure some sauce gets underneath each piece.

Put in the oven to roast until no pink remains. This will take about 15 – 20 minutes depending on the size of your pieces. You can check with a meat thermometer. You want the temperature to read 165 degrees or higher.

Then turn on your broiler. You want to broil the pieces for two to three minutes to caramelize the sauce and get a teeny bit of char on the meat. (You decide what a teeny bit is ?.)

Serve with the peanuts on top and a sprinkle of sriracha if you decided to use those two items. The dish has some kick to it but if you use the sriracha you can kick it up to a whole new level of SPICY.

Serve.

Pro-tip:

I put my cast iron pan in the sink right away with some water in it while we ate. The sauce along the edge can get so caramelized that it sticks to the pan. The hardest part of making this meal might be cleaning the pan. The rest is a breeze.

Enjoy!

Cheers,


Debbie Lost 100.4 Pounds

https://youtu.be/MVGyZKH-TqQ

 

Dieter Debbie decided to do Plan Z after hearing one of our radio spokespeople sing its praises.

She stopped her car and listened and decided to act.

She hoped the manual and spray would arrive in a plain box.

Now she wants to plaster Plan Z all over everything.

"I just turned 58 and I've done the best I've ever done on any plan I've done. . . . Yes - you CAN do it. The way Plan Z is laid out, the manual, the way they support you, you follow it. It works. . . I feel amazing. I've learned how to eat correctly, the RIGHT way, the RIGHT foods.

My knees - I swore I needed knee surgery in both knees. Nope. They don't hurt [anymore]. My back doesn't hurt. I sleep better, I have more energy and I have my smile back."

This amazing Plan Z Dieter lost over 100 pounds and then had custom T-shirts made to commemorate her accomplishment!

Now she goes regularly to the private Facebook page to encourage other dieters who are on their journey.

Everyone loves her.

Her interview is so inspiring and a "must listen."

She's a rock star to us all at Plan Z.

Cheers,


The Dinner Bell

When I was in my 30’s I vowed I would never eat my dinner before 7PM. I thought that was more sophisticated and I didn’t understand the idea of an early bird special. That was totally alien. That was for the very old. My goal was to be a big-city woman and eat at a civilized hour and 7PM or later was civilized. It meant you had grown up. In large cities I was even known to dine at 10:30PM or later. That might be an after-theatre dinner.

I was so set on this 7PM or later thing that when my mother-in-law came to visit for a week, I stuck to my 7PM serving time, even though I knew darn well my mother-in-law was used to eating earlier. My justification was that it took me that long to get home from work, prep and serve a decent home-cooked meal.

My mother-in-law talked about how she preferred to eat earlier but she was polite and waited until dinner was served.

She never ate all her dinner. She sort of picked at it but I didn’t realize that when you’re in your 60’s you probably can’t handle a meal that big, that late, but that’s a discussion for later. Today we are talking about what time to eat.

My husband found this data in a news-information little newsletter he gets each morning. It said:

Good morning. If you had to guess, when would you say most Americans eat dinner? Fine, we’ll tell you: 6:19pm. That’s peak dinnertime for the biggest share of American households, according to a FlowingData analysis of the American Time Use Survey.

And what about individual states? Peak dinnertime differs a lot.

  • Pennsylvanians eat dinner the earliest (5:37pm), followed by Maine, Vermont, Wyoming, North Dakota, and New Hampshire.
  • Washington, DC, residents eat the latest dinner (7:10pm), preceded by Texas, Mississippi, Tennessee, and Arkansas.

And we know where your mind just went: Does that correlate with the age of each state’s population? Our very unscientific answer is…somewhat. Maine, New Hampshire, and Vermont are the oldest states in the country.

—Molly Liebergall, Matty Merritt, Cassandra Cassidy, Abby Rubenstein, Neal Freyman

So that leads me to a similar conversation I heard this week on the Today Show.

They were talking about the phenomenon of people eating earlier. Because those folks all get up about 3AM to go to work, they also eat dinner earlier.

Al Roker, the Today Show’s Meteorologist, was talking about how years ago he could go to a restaurant at 5PM and the place would be wide open. He could eat his dinner and leave about 6:30 and the place still was not full. He talked about how today the restaurants are packed by about 5:30. Things have totally changed.

I heard a story about a guy who lived in Japan and he said folks there go home from work these days. It’s not cool anymore to go out for 2 hours of drinks, then eat dinner and maybe drink a bit more before going home.  In their culture that is looked down upon now.

In my household I moved my dinner service time to 6:30 from 7 or later. Does that mean I’m getting old? Or am I smarter in some way?

When my husband and I go out for a dinner we have no problem making a reservation for 6PM or maybe even a little earlier.

Seems to me times are a changing (dinner times) all over.  What do you think?

Cheers,


Mango Summer Salad

Plan Z Phase: This is a Z3 (ZReboot) recipe.

This recipe originally appeared in Yummly.  I only had to change one thing to adapt it for Plan Z.

Ingredients:

  • 2 mangoes (fresh, peeled and chopped, or thaw packaged pre-chopped mangoes)
  • 1 cup cherry tomatoes (halved)
  • 1 avocado (diced)
  • 1/2 English cucumber (chopped)
  • 1/3 cup red onion (diced small)
  • 2 Tbsp. olive oil
  • 1/2 fresh lime (juiced)
  • 3/4 tsp. dried Italian spice blend
  • 1 pinch red pepper flakes (optional)
  • salt
  • pepper

Instructions: 

Can’t get any easier than this. Toss all of the ingredients in a bowl and serve with your protein hot off the grill!

Cheers!


Bridge to Somewhere

My mother had seven children to care for. It didn’t leave her much time for herself.

I do remember her saving time for herself in one fashion. She was in a bridge club. Bridge club was 8 ladies that met about once a month to play cards. The hosting of the event rotated, so every once in a while it became my mother’s turn to host the bridge club at our house.

I don’t know how she did it. Our house was always chaotic with seven kids. There was homework to be done after school. TV to be watched, dinner to be eaten, baths to be taken, more homework to be done by older kids, and the list went on and on.

Most bridge clubs that I know of take place in the afternoon. That might have made it a bit easier; to hold it while kids were at school. This bridge club met at night, after dinner.

I remember my mother preparing for bridge club. Half of our house was completely transformed. It was cleaned to the point of sparkling. The living room glowed. There was an ante-room that was used and so was the dining room. The living room and ante-room both had tables set up with 4 chairs each for the playing of cards.

There were pretty decks of cards, little pads and pencils, and dainty napkins. All things for little, curious hands to get in trouble. We’d poke our fingers and marvel at the designs but never more than that.

The dining room held little, pretty antique plates, spoons, cups and saucers, and more dainty napkins. There was great anticipation for snacks and dessert. My mother had two very special nut cups that were part of the event each time. She’d put what would now be classified as “fancy mixed” nuts in the cups.

My brother and I would stand transfixed, staring at those bowls of nuts. Our faces were just tall enough to be eye-level with the exotic nut mixture. It was all we could do to keep our “paws off”. Once in a while, my mom would let us eat a nut. That was heaven.

When the doorbell started to ring we had strict instructions to march up to bed. We already had our footy pajamas on. We were ready. I thought it was so funny that the front doorbell rang. I thought all people came to the back door unless they were selling something. These ladies must have been pretty extraordinary to come to the front door.

They’d waltz in with their hats, handbags, and their pretty coats. Some of them even had those “animal things” tied around their collars. (I inherited my mother’s “animal thing” and I keep it in a very precious box. The stone martins.) The ladies could chat and twitter. Kisses on cheeks were exchanged everywhere. My brother and I didn’t want to be involved in any kissing so we’d rush up the stairs.

We were supposed to be going to bed. However, the temptation was too much to resist. Lest we be caught by our mother, we’d crouch down above the stairway landing. We’d try to hear what the ladies were talking about. I don’t recall anything they ever said, and what did I care what they were discussing anyway? Would a five-year-old understand? No matter. I thought it was worth my effort.

Inevitably, we’d giggle about something. We’d be caught. And we’d be admonished and sent up to our beds. No matter. We were tired anyway. And these ladies weren’t nearly as interesting as we thought they’d be. But next time they came, the nuts would still be of great focus and we’d still hide on the stairs and eavesdrop. That’s for sure. Bridge club was special.

Cheers!


Smokey-Sweet Barbecue Sauce

Plan Z Phase: This is a Z2 (ZReduction) and Z3 (ZReboot) recipe.

This Smokey-Sweet Barbecue Sauce is a great addition to your recipe collection. This can be made spicier with the addition of cayenne. I kept mine mild and spiced it up for my husband.

Servings: Makes a little over a cup. For Z2 keep your portion to 3 Tbl or less. For (ZReboot) your portion is unlimited. When you move from ZReduction to ZReboot you can keep using this sauce… you just change the meat you’re using it on!

Ingredients: 

  • 8 oz of tomato sauce with no sugar (Hunts is one brand)
  • 2 Tbl of Worcestershire
  • 2 Tbl of vinegar. Apple cider vinegar is one choice, or I also use champagne vinegar.
  • 2 tsp of liquid smoke. Get a good brand. They make organic now
  • 1 tsp of salt. I used coarse-grain kosher. Sea salt is even better.
  • 1 tsp of minced garlic. Jar garlic will work.
  • Liquid sweetener. I used 11 drops of SweetLeaf® Water Drops™. Just put some in and taste it. You can always add more. I started with six drops and ended up at 11.
  • ¼ tsp of cayenne (or to taste. You could also use hot sauce with no sugar.)

Instructions: 

Mix all the ingredients in a small bowl or small saucepan. Stir it all together and you are ready to go!

Do not limit yourself to the grill. This would be great on a pork roast. Just spread some across the top when it’s 15 minutes from done and it will start to soak in but not dry out. I’m just here to inspire you.
Enjoy!

Cheers,


My Father the Engineer

My father was a mechanical engineer. On weekends he spent his time working on projects around the house. One day he might be fixing a bicycle. Another he might be re-wiring a lamp. One morning I found him in the bathroom with his head behind the toilet.

I was bored, so I sat down on the edge of the bathtub and commenced whining. I was going on about how the weather was yucky and there was nothing to do. My father cut me off in his usual fashion.

“Come closer,” he said. "I’ll teach you how to pull a toilet. That’ll give you something to do.”

Not to be one to question my father’s requests, I pulled up where I could see what he was doing. That was the day I learned that the toilet was not permanently hooked to the floor. I was amazed.

My father knew so much. If it had to do with anything mechanical, he knew about it. I even heard that when my family moved into the house I was born in, that my dad and a few of his buddies completely re-wired the house for the "modern" electricity of the time. One of the guys was an electrician, so I guess it was alright to do. The thought of messing with anything electrical gave me the hee-bee gee-bees; and still does to this day.

There are other things I’m not so afraid of. I can read directions and put together most things. I spent one full Saturday, decades ago, putting together a barbecue grill. I never did that again. I decided it was much more efficient to pay someone else to do it. There are guys who work at those big box places who can put together 20 grills in a day. Not me. I barely got one done.

One time I saved the day by putting together the new bike rack that attached to the back of our car. My husband was grinding his teeth when he tried it so I volunteered to do it. We were supposed to be leaving for vacation that morning, so we didn’t have time to fight over who was going to do it or take all morning getting it done.

To this day, when I face a project like that I tell people, “I’m putting on my mechanical engineer hat,” and I go at the project.

Works pretty well most times.

Thanks for the genetics, Dad.

Cheers,


Gourmet Steak Sauce

Plan Z Phase: This is a Z3 (ZReboot) recipe. This mushroom steak sauce is for those that want to make fancy food. The sauce can be served at a romantic dinner for two or even for company. It’s rich and yummy for sure.

Servings: Serves 2. Can be easily expanded to serve more.

Ingredients:

  • 2 Tbl butter or ghee
  • 2 Tbl minced shallots
  • 1 cup of sliced mushrooms
  • 3 Tbl of white vermouth
  • 2 Tbl of brandy
  • ½ cup of demi glace* You can find this in the chilled section of higher-end grocery stores, or you can buy on line. At some stores it might be in the freezer section too. Look for it in plastic tubs.
  • salt and pepper to taste
  • 1 tsp of a combo of dried parsley, oregano and tarragon

*demi-glace [DEHM-ee glahs]

A rich brown sauce that begins with a basic espagnole sauce, which is combined with beef stock and madeira or sherry and slowly cooked until it's reduced by half to a thick glaze that coats a spoon. This intense flavor is used as a base for many other sauces.

Instructions:

Melt butter. Add the shallots. Cook until loosened. Add the mushrooms. Cook on medium until they begin to brown around the edges. Carefully add the vermouth and brandy.

If adding liquor makes you nervous take the pan off of the flame and then add it. Then put it back on the stove. Always be careful when cooking with liquor.

Add the demi glace and seasonings. Cook on medium high until slightly reduced.

Serve with steak. This would also be great with lamb, pork or chicken.

Enjoy!

Cheers,


Street Eating

I attended the first Taste of Chicago. It took place in 1980.  I was young and enthusiastic.

The city and organizers blocked off a couple of blocks on Michigan Avenue in front of Water Tower Place and set up some of the most amazing food. It was a grand affair. Classical music. The whole bit. They really tried to do it up right. I can recall lots of white table cloths. I don’t remember much about the food except that it was small portions. They were exotic things I had never eaten and you paid very small amounts of money just for these little “tastes.” There weren’t a ton of people there. It was a really nice occasion. It was a great way for a young woman like me to “test” out really nice restaurants so I could save my money and know where I wanted to go; or tell my date where I wanted him to take me.

The Taste of Chicago is returning this year for the first time since COVID. It will be in early September, when it’s likely going to be blazing hot. There will be millions of bodies crammed into the area. Every grill restaurant in Chicago will have some kind of rib cooking and I wouldn’t get caught dead there. The food is rumored to be expensive, but I suppose you get more than you used to. When I see people interviewed on the news they seem to be having a really good time but they are covered in sweat and barbecue sauce. One year the featured grilled item was alligator. For several years since it’s been turkey legs. Not my kind of scene.

I also attended the first Taste of Madison in Madison, Wisconsin. It was set up around the beautiful capital building with the streets around it blocked off so everyone had plenty of room to walk. They had bands set up around the capital so on each intersection you could listen to a different kind of music. The restaurants set up their booths and made their food. It took place over Labor Day weekend. I remember the food well. Not as exciting as Chicago and not as much variety but we had good friends with us, so we had a good time.

One thing sort of “set my husband off” though. There weren’t white table cloths and places to sit like the first Taste of Chicago. There was nowhere to sit at all. At one point we bought a piece of pizza and decided we had to sit somewhere to eat it; mostly because our feet were tired but also because the slices were those huge triangles, so it was impossible to maneuver the pizza and a drink. Something had to be put down while you ate. We found curb space to sit.

My husband made the killer observation. He looked down and realized he was eating spread-eagle over a sewer.

He said, “Something is wrong with this picture. I’m eating pizza over a sewer.”

We all laughed but we’ve never attended a “food fest” since.

Cheers,