Interesting Food News


Blame Your Weight Gain on Your Bones??????


Yes. It seems so.

Clothes don’t fit? You may not be getting fatter.  According to ABC news you can now blame your bones.

While we don’t grow any taller after about age 20 the pelvic bone in both men and women continues to widen up to about age 80.

While it’s hardly news that people find themselves to be wider at 40 and 60 than they were at 20, the extra inches were assumed to come from an increase in body fat, said Dr. Laurence E. Dahners, a professor of orthopedics at the University of North Carolina School of Medicine, and lead author of the study.

“You think you’re getting fat, but the evidence is your bones are getting wider,” Dahners said.

So far no one has come up with a definitive reason as to why this widening occurs.

You can read the entire ABC News article by clicking the following link: Those Extra Pounds.

No More Self-Checkout Lanes????

Are grocery store self-check out lanes soon to be  a thing of the past?

I hope so. I have hated those things since the get-go. Unless they give me a reduction in my food bill I refuse to use the dog gone things. I am not going to do their work for them for free.

Plus I want face to face human contact when I fork over my money. There are several cashiers at various stores that I seek out when I shop because of their great personalities. I always have fun and laugh with certain cahiers.

Seems some stores have begun questioning whether these self-checkout lanes are good fro business.

Can’t come soon enough for me.

MSNBC reports:

One of the nation’s major grocery store chains {Albertson’s] is eliminating self-checkout lanes in an effort to encourage more human contact with its customers.  

Gee! imagine that. Human contact.

We just want the opportunity to talk to customers more,” Albertsons spokeswoman Christine Wilcox said. “That’s the driving motivation.”


Wilcox said the replacement of automated checkout lanes with human-operated lanes likely would mean more hours available for employees to work.

More hours for workers. That is a GREAT thing during this recession.

Kroger is also considering such a move.

You can read the entire story by clicking the following link: Getting Rid Of

Doctors With People Skills????

OK. I know that on the surface this article does not appear to be related to food. But it really is, because doctors are always telling us what to eat and what not to eat, like, “Eat more fruits and vegetables.” Or “Lowe your salt intake.” And I know for a fact that the surgery being performed in the picture to the left is  stomach stapling surgery. Believe me, you do not want to know how I know that.

So tangentially this news is about food.

‘A doctor with people skills,’ for too many these days seems like an oxymoron. Last good M.D. I had was in the early 80’s. But seems that may be about to change.

According to the New York Times:

At Virginia Tech Carilion, the nation’s newest medical school, administrators decided against relying solely on grades, test scores and hour long interviews to determine who got in. Instead, the school invited candidates to the admissions equivalent of speed-dating: nine brief interviews that forced candidates to show they had the social skills to navigate a health care system in which good communication has become critical.

What this new school is looking for are men and women who can work in teams and listen to patients.

What a novel idea!! Everything old is new again. I remember doctors who used to be like this. Before doctors some how became mini-gods or even in some of their minds God him or herself.

This too is a welcome development.

The entire article is VERY interesting and you can access it by clicking the following link: The People Skills Test

More Food To Feed the Homeless and Hungry

This next article is a follow up to the MTTD post, The New Face of the Hungry, where I mentioned that a lot of perfectly good food is wasted and thrown away by grocery stores and restaurants  every day in America; food that could go to food banks or homeless shelters to help feed the hungry.

So you can imagine my interest in this  Florida Sun Sentinel headline:

“More South Florida restaurants, supermarkets donate leftover food to homeless”

In South Florida the number of local restaurants donating left over meals in the past year has doubled. Restaurants, hotels, grocery stores are participating in getting more food to the hungry during this long, long recession

This is a good thing. You can read the entire article here: Leftover Food to Homelesss.

Beef with Food Police ~ I Saved the Best For Last

And last but not least is this very excellent and funny rant. Regulars here at MTTD know I rant on the food police and people telling me what I should and should not eat all the time here.

But my rants are nothing compared to this humorous take on the Food Police.

This comes from The Los Angeles Times. I have never heard of Chris Erskine before.  But I sure do want to meet him now. I love him!!!!

A small sample of what Chris writes follows. But you really should read the whole thing. IT IS SIMPLY GREAT!! A GREAT RANT!!! Link at end of previews.

And let me just say I don’t get these people who go all psycho about healthy eating.


That’s not to say I don’t support healthy eating. It’s just the fringe lunatics who turn me off — the shrill, that’s-not-good-for-you, finger-wagging food psychos.

[BIG snip….]

Amazing, the ascension of food in America. The more we struggle as a country, the more we obsess over food.

[Another BIG SNIP…..]

So, rise up, hedonists. Live a little. Take back your burgers.

All the best stuff is in the Snips. You can read the entire brilliant rant right here: Chris Erskine’s Rant.

Be prepared to laugh!!!!

You won’t be disappointed. Believe me.

Featured Recipe    Baked Fillet of Sole with Tarragon Butter

It has been awhile since I shared any fish recipe with you. Yesterday does not count. That was a rerun.

I like fish for several reasons. One it is delicious and another is it is often quick and easy to make. Both of those reasons fit this recipe to a T.

Since sole is a very thin fish I like to bake it because  then I do not break the fish apart as so often happens when I pan fry it and have to flip it over. 

The recipe below is for two, but is easily doubled.

This is what you will need for 2 servings:

1 pound of fillet of sole (frozen or fresh)

6 tablespoons of butter divided

Juice of ½ lemon (About 2 tablespoons)

2 sprigs of fresh tarragon

Olive oil

Salt and pepper to taste

Here is what you do:

Preheat your oven to 350 degrees.

Pour some olive oil, maybe about a tablespoon, on a large baking sheet.

With a cooking brush spread it evenly over the entire sheet.

Melt 2 tablespoons of the butter. Add the lemon juice to the butter.

Place the fish on the baking sheet. Brush the tops of the fish with the melted butter. Be generous.

Place in the oven and bake for 10- 12 minutes depending on thickness of the fish. Sole is usually very thin fish. It does not need a lot of cooking time or it will go dry on you.

Mine were not very thick so I checked at the 10 minute mark.  More on that a bit later.

Melt the remaining 4 tablespoons of butter. Half-way through the melt I turn the heat off and just let the butter melt on its own so that it does not burn.

While the fish is baking and the butter is melting remove the leaves of the tarragon from the stalk.

Then give the leaves a rough chop.

Place the tarragon in the melted butter and stir gently to cover the leaves with butter.

(No picture. I forgot to take. Ooopppps! Could you just please do me a favor and imagine the small pan of melted butter with tarrgon in it? I will do better in the future. I promise you.)

When the fish is done remove it from the oven. As I said earlier, I checked at the 10 minute mark. The fish was almost done, but I gave it another two minutes.

After years of doing this I knda, sorta know by looking at the fish if it is done or not. If there is any shine or translucence to the fish it needs a bit more time in the oven.

The extra minutes were great. The fish came out perfect.

If using, salt and pepper the fish.

Using a metal spatula gently remove the fish from the baking sheet. A metal spatula is preferable here as it allows you to get under the fish more easily and in one piece. Trust me on this.

Place the fish on a serving plate and top with some of the tarragon butter.

Serve with rice or potatoes and a salad. In addition to what you see on the plate below I also had corn-on-the-cob today.

Bon appétit.


1 pound of fillet of sole                    $8.69

6 tablespoons of butter                    $0.90

Juice of ½ lemon                            $0.30

2 sprigs of fresh tarragon                $0.74

Olive oil                                         $0.08

Salt and pepper to taste

Total cost = $10.71
Cost per person = $5.36

 Quote of the Day

Associate yourself with men of good quality if you esteem your own reputation. It is better to be alone than in bad company.

George Washington


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3 comments to Interesting Food News

  • Off to read Chris Erskine but I have a question. How does a woman who cooks as much as you do have such a pristine baking sheet???

    Mine look like they’ve been to war (and lost).

  • […] During much of my childhood, we had fish on Fridays. Unfortunately, my mother had a limited fish repertoire, and that meant sole in a white sauce. That experience made me reluctant to try sole for years. Sole, however, is delicious, and I am glad I got over the resistance to use it. The second recipe I’d like to share here is for baked sole with tarragon butter. […]