Hold On To Your Wallets


Here We Go Again

Beware the Newest Super Food


First it was blueberries. Then acai berries. Next came Himalayan gogi berries. Pomegranates were in there some where too.

1 a achacha


Now it is Achacha fruit! First cultivated in Bolivia and now grown in Australia. It is an orange colored small round fruit which I have been told has a sweet-sour taste.

Marks and Spencer’s in Great Britain introduced the fruit in its stores yesterday. No cost for the magic fruit was given. But I am sure as the sun will rise in the east tomorrow there will be a hefty price tag for the little darlings.

As for super foods I am always leery of fantastic claims about food. There is no panacea when it comes to food.

The key thing you need to remember is that the term, ‘super food’ is a marketing term. It is not a nutrition term.

The term ‘super food’ then is simply used to sell you something, usually something expensive.

Every food that has been labeled a ‘super food’ has highly increased the earnings of the company selling them.

Yes. Many if not most so called super foods have loads of nutrients in them.

NEVERTHELESS, HOWEVER, BUT many other common and less expensive fruits and foods have exceptional antioxidant properties without the extra cost.

Eat Pretty

1 a color plate 2


One of the best, easiest, and least expensive ways to eat healthy and nutritious food every day is to eat a rainbow. That is make your plate at every meal as colorful as you can and with food that you can afford.

Variety is the key. And moderation. Just eat at least five different colors every single day.

Now isn’t that easy?


Featured Recipe        Spaghetti with Artichokes in Lemon Cream Sauce


My oven died last week. Fortunately it was just the oven, not the burners. I am awaiting delivery of a new stove later this week.

In the meantime I am restricted to making dishes that can be cooked on top of the stove.  Good News! It is time for one of my favorite spaghetti recipes.

The other nice thing about this recipe is I almost always have most of the ingredients in my pantry.

Now at first glance this may look like a complicated recipe. Really it is not. I just organized the ingredients into three categories to, hopefully, make it easier for you to make this dish.

You can omit the artichokes if you wish and this is still a filling and flavorful dish.

This is what you will need for 3 people:

For the spaghetti

8 ounces spaghetti

¼ cup Parmesan cheese

Dash of pepper

For the sauce

1 cup heavy whipping cream

2 teaspoons lemon zest (about 1 lemon)

1 large clove of garlic

Dash of salt

1 – 14 ounce can artichokes _ Optional

2 tablespoons room temperature butter

2 tablespoons Parmesan cheese


Parmesan cheese

2 tablespoons diced parsley

Ribbon lemon zest from 1 lemon (see channel zester picture below.)


Here is what you do:

First, put the water for the spaghetti up to boil.

While you wait for the water to boil prepare everything else below. When the water is ready add the spaghetti and cook according to package directions.

While the water is getting hot drain the artichokes and set aside. If you bought big ones cut them in half or into quarters.


Wash the lemons. Zest one lemon using a grater( Left). Zest the other lemon into small strips using a channel zester. (Right)


Dice the parsley. Peel the garlic to have it ready when needed.



You might also want to measure out the Parmesan cheese too – ¼ cup, and then 2 tablespoons so that they are ready when you need to add them to the dish.


Pour the cream in a large skillet. Cook over medium low heat until bubbles form around the edges.


Then press the garlic into the cream, add the lemon zest, and salt.  Cook 1-2 minutes stirring once in a while.


At this point the water for the spaghetti came too a boil. Add the spaghetti to the water and cook till al dente or to taste.


Add the butter and the 2 tablespoons of Parmesan cheese to the cream in the skillet and continue to cook until the sauce begins to thicken.


Add the drained artichokes and gently toss to cover with the sauce.


When cooked, drain the spaghetti and put back in the pot. Add the ¼ cup of Parmesan cheese and the pepper. Toss to mix.



Divide the spaghetti on individual plate……….


……..and top with the sauce.


Sprinkle more Parmesan cheese, the parsley and ribbon lemon zest on top.

IMG_8963Serve with a salad and some garlic bread.

Bon appétit!!!


For the spaghetti

8 ounces spaghetti                $0.70

¼ cup Parmesan cheese       $1.14

Dash of pepper

For the sauce

1 cup whipping cream          $2.00

2 teaspoons lemon zest        $0.20

1 large clove of garlic           $0.12

Dash of salt

1 – 14 oz can artichokes       $3.39

2 tablespoons butter            $0.16

2 tbspns Parm cheese          $0.52


Parmesan cheese

2 tbspns diced parsley          $0.05

Ribbon zest from 1 lemon     $0.20

Total cost = $8.38
Cost per person = $2.79

Quote of the Day

Health food makes me sick.

Calvin Trillin


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5 comments to Hold On To Your Wallets

  • Perfect meal and honestly, I couldn’t agree with you more. I have two vego/vegan friends and planet huggers. I drive them up the wall eating what I want. ‘this will kill you’ and ‘that will kill you’. I say worrying that much will kill you faster. Everything in moderation.

  • Ah yes, beware the next superfood! Oh what a marketing gimmick. Love the pasta- I tend to eat sauce without pasta but in this case I’ll have to make an exception.

  • ~~~~waving to you, Roberta! And I thought of you when I just read the following article at Medium: America’s Angriest Store: How Whole Foods Attracts Complete Sh*theads. Remember that post you wrote awhile back having to do with people who feel morally superior because they buy organic? While the author’s language is a bit rough, I think he is sharing a similar concern. And, it made me laugh 🙂 Have a great weekend!