Two friends reunited (via facebook) bridging the time gap of 30 years, the geographical gap - Australia and USA, and the generation gap; by blogging about food, fashion, fotography, fitness, family, and friends.
Renotta ........http://rrtdesigns.blogspot.com/ Web- www.shopatnextdoor.com/ http://projectknitway.blogspot.com/
Clara ........"Developing a fusion of contemporary food with health, fitness and creative ideas.
http://fitinyourjeanscuisine.blogspot.com - Web www.fitinyourjeanscuisine.com/
http://babyboomerconnections.blogspot.com/ Web www.babyboomerconnections.com.au/


Thursday, September 15, 2011

Leafy green vegetables - the 'little black dress' of the vegetable world.

Hi R
Back on track with green leaves which we need to eat heaps of since we are grazers.

Leafy green vegetables are like the 'little black dress' of the vegetable world. They go with just about everything and they’re appropriate for every occasion.  Green leaves are perhaps the most anti-ageing of all foods and since I am passionate about my greens, once I start on them I seem to need to give all the good news. (below)
Hope you and Roberto are eating plenty of fresh green leaves.
Clara

Obviously, the best way to eat greens is uncooked, fresh from the garden, with Spinach or Rocket being my favourites because of their versatility. They can be stir fried in a little olive oil, wilted by steaming for a very short time, but I love them when added to cooked vegetables, at the last minute for extra colour and super nutrition.
'Eat More Green Leaves' because we are grazers
Sichuan Style Spinach or Green Leaves
30g peanut oil
20 black peppercorns
4 dried red chillies
2 garlic cloves
2 bunches English spinach
Sea salt
30ml chinese wine
Dash sesame oil
Heat oil over medium heat, add groundpeppercorns and chilli until fragrant. Remove, add garlic, then wine, salt, spinach and cook until wilted and liquid nearly evaporated. Add seasoning, and chilli.



It was common for our ancient ancestors to eat up to six pounds of leaves per day, ie a grocery bag full of greens each and every day? Calorie for calorie, they are perhaps the most concentrated source of nutrition of any food. They are a rich source of minerals (including iron, calcium, potassium, and magnesium) and vitamins, including vitamins K, C, E, and many of the B vitamins. They also provide a variety of phytonutrients including beta-carotene, lutein, and zeaxanthin, which protect our cells from damage and our eyes from age-related problems, can help prevent age-related cognitive decline and may also reduce your risk of skin canceramong many other effects. Dark green leaves even contain small amounts of Omega-3 fats.
Almost Carb-Free, with the carbs that are there packed in layers of fibre, which make them very slow to digest.


Perhaps the star of these nutrients is Vitamin K. A cup of most cooked greens provides at least nine times the minimum recommended intake of Vitamin K, and even a couple of cups of dark salad greens usually provide the minimum all on their own. Recent research has provided evidence that this vitamin may be even more important functions.
Vitamin K
•Regulates blood clotting
•Helps protect bones from osteoporosis
•May be a key regulator of inflammation, and may help protect us from inflammatory diseases including arthritis.

Fat-soluble vitamin, so make sure to put dressing on your salad, or cook your greens with oil.
Quick-cooking Greens
These greens can either be eaten raw or lightly cooked. Six cups of raw greens become approximately one cup of cooked greens and take only a few minutes to cook. Spinach, Chard, Rocket, Beet Greens, Dandelion greens, Sorrel and Cabbage belong in this category.
Greens should be dry or almost dry, after washing; store in a bag with as much of the air pushed out as you easily can. I like to put a barely damp paper towel in for just the right amount of moisture. Then, put them in the vegetable drawer of your fridge.



Click on 'comment' at bottom of page to have your say or email clara@babyboomerconnections.com.au www.babyboomerconnections.com.au

Monday, September 12, 2011

Re the very delicious, very wicked Pear and Almond cake. And real reasons french women don't get fat

Hi R and other skinny jean wearers
Re - the very delicious, very wicked Pear and Almond cake which was posted on http://fitinyourjeanscuisine.com and which you no doubt saw and wondered what was happening.

Clara's first attempt at
Pear and Almond Cake
tasted amazing but didn't look
quite the same as Belinda's

Veronica, http://stantoninteriorstyle.blogspot.com who passed this recipe on to me, commented,
"Clara, the cake is very good but don't eat too much or you won't fit into your jeans! "
And she is absolutely correct! It should have come with a warning so here is a retrospective one. 
What was I thinking? I promise it won't happen again, but here is a little justification via an article in the weekend Telegraph.
The secret - small portions.

"Oui! the secret's out: real reasons french women don't get fat." And the relevant point here follows exactly what Veronica wrote.
"They eat cake and chocolate - Why it works paradoxically: not having a list of forbidden foods can put an end to bingeing, Sainsbury-Salis says. French women only eat small amounts of treat foods- and those foods are available in small portions."
There were a few other hints which I will tell you about in the next blog
Clara
ps I only ate one and a half pieces with low fat, low sugar icecream .......it was a special occasion.......... hmmmmmmmm
pss I hope Roberto didn't see the blog. 


Click on 'comment' at bottom of page to have your say or email clara@babyboomerconnections.com.au www.babyboomerconnections.com.au

Sunday, September 11, 2011

Look at me, Nonna!! From the warm fuzzy distance of grandparenting

Nonna tip - don't get the age wrong as I did once
but never   ever again!
Hi R and other grannies out there
It's wonderfully fulfilling to watch grandchildren develop - to witness the ages and stages, be able to give out treats generously, to have fun etc -  from the warm fuzzy distance of grandparenting. 

A big weekend sleepover which felt like Christmas where one's attention is scattered in many directions and the house is full of stuff. 

Now it's quiet and orderly - we return to normality with lovely memories of spontaneous hugs, Poppy makeovers and tricky questions. 
Nonna Clara - Facilitator of Clever Craft and Good Kitchen x

ps - Poppy's snoring was also recorded - something I have always threatened to do  but have never quite been courageous enough. 





Click on 'comment' at bottom of page to have your say or email

 clara@babyboomerconnections.com.au www.babyboomerconnections.com.au

Monday, September 5, 2011

Pears marry well in peppery salads with stronger cheeses

Hi R
Hey, what are you guys eating in downtown Milwaukee?  What is in season in Fall?

I'm continuing my love affair with pears - whether it be the rusty-coloured beurre bosc, yellow-russet josephine to the winter nelis or honey pear. The delicate sweet flavour of pears marries so well with peppery rocket and the stronger Parmesan or Roquefort (blue)  cheeses. 
I think you would enjoy these two salads, as Americans love the sweet and sour combinations of flavour.  You can substitute rocket for any  lettuce but I like to experiment with some of the more robust flavoured varieties.
Clara

Pear, rocket and parmesan cheese salad
Pear, rocket and parmesan cheese salad







1 bunch rocket, trimmed
1/2 small green oakleaf lettuce, washed, dried
(If desired, you can use all rocket if you prefer
125g / 4 oz piece Parmesan, shaved


Witlof, pear and hazelnut salad with roquefort

Serves 4

2 heads witlof - red if possible - or other bitter lettuce, separated, washed and dried
1 bunch rocket, washed and chopped
4 tbsp hazelnuts, roasted skin rubbed off and coursely chopped

180g / 6oz  Roquefort cheese, crumbled
1 tbsp chopped chives
2 firm pears- about 300g such as william or corella peeled, halved, cored with quarters cut into 3 or 4 slices. Place in a salad bowl with 2 to 3 tbsp olive oil, 1 tbsp white wine vinegar and juice of 1/2 a lemon. Add ground pepper and toss gently.
When ready to serve, add witlof, rocket, hazelnuts and parmesan to bowl with pears, season lightly with salt and toss gently. Finish with crumbled cheese and a sprinkling of chives.


Click on 'comment' at bottom of page to have your say or email clara@babyboomerconnections.com.au www.babyboomerconnections.com.au

Thursday, September 1, 2011

TOMTOM - so where do you want to go, Clara?

I dedicate this blog to my mates, LWL (ladies who lunch) who started at the same school as FIRST-TIME teachers.  Lovely catch up - great communication.  And the reason I purchased my TOMTOM.  All will be revealed..............
LWL - Circa   mid to late 60's- teachers  



It arrived today - my first non book purchase on-line


You are going to help me find my way!

Hi R
Well........ thanks for your somewhat emotional response to my technical question re what is so good about your ipad?  ie "I'm in love with my ipad. It makes me happy just to think about it."

I haven't made any decisions yet re an I Pad or Android but I did make another important purchase.  And here it is.......  A TOMTOM!  Love the name - makes me feel as though it's going to communicate to me how to get where I want to go. 

So where do you want to go, Clara?  

The answer is. "To where I decide to go."  Therein lie choices, not only re destination, but how I want to get there.

OK,  so here's the history - Ladies who Lunch - LWL - destination was via a route I chose not to take.  I don't do expressways anymore  ever since the unfortunate journey via the airport from Artarmon to an address in Artarmon.  Well - I got into the wrong lane - then was afraid to go sideways fearing that I would be lost forever.

So, everyone else was still driving out of their comfort zone,  except me - which was confronting and cost a lot.
After counselling from the group, when I saw a special deal on the net re TOMTOM, I decided to go for it. 

When I told G about it, he said I really didn't need it, because I didn't drive anywhere out of the area.  So I said, "The less I drive, the more fearful I become."  He understood and is supportive  - we had a lesson even, where I drove to IKEA land via GPS and felt good about it.  He agreed to shut up re my other driving habits - Yeaaah!

So - TOMTOM has arrived and I need to read the manual. Hmmmmmm
Clara



Click on 'comment' at bottom of page to have your say or email clara@babyboomerconnections.com.au www.babyboomerconnections.com.au