Displaying items by tag: Compliments to the Chef, Paula and John Reardon

Thursday, 01 October 2020 14:42

“Life is a Combination of Magic and Pasta”

Hello my Foodie Friends!

Autumn is here and the cooler weather often triggers our desire for pasta. There is something about eating carbohydrates, creamy sauces, and earthy autumnal vegetables that makes the autumn season ideal for pasta consumption. No matter what they contain, fall pasta dishes must be warm, they must be hearty, and, above all, they must be deeply satisfying. My love for pasta stems from growing up in an Italian-American household where pasta was always a staple in many of the meals we had. I often times reflect on the joys of growing up with an Italian family such as: when your friends came over they were asked no fewer than six times if they wanted something to eat; Frank Sinatra or Dean Martin played in the background while everything was being cooked; leftovers were stored in Polly O ricotta containers; and, yes, we were all guilty of talking with our hands. One of my favorites is remembering when I was little, mine, and my four other siblings favorite way to help was making home made pasta with Nonni (my grandmother). After we washed our hands we were allowed to help if we were quiet and didn’t fight with each other. Very hard! The luckiest kid got to guide the pasta as Nonni rolled the pasta through the machine. Stirring her secret pasta sauce with the wooden spoon was a close second. I am certain you can visualize what the kitchen smelled and looked like during this process. Once the pasta was made, the dish created and all were seated, it was always a struggle getting Nonni to actually join the table and eat. I’ve tried to carry on these traditions with my own children. 

Making homemade pasta is a fun event to get the entire family involved with. One important tool to have when making homemade pasta is a Pasta machine. A pasta machine is used to create laminated pasta. They typically consist of two stainless-steel rollers with adjustable settings, which knead and stretch the pasta dough. Pasta machines are often sold with an additional removable cutter that creates pasta shapes such as spaghetti and linguini. There are also many different attachments available, from different-shaped cutters to attachable motors. 

Consider pasta as a meal that brings you together as a family from start to finish. We’ve learned from our older generations and teach our younger generations. No matter what you’re looking for, pasta and noodles have become entwined with culture, history, and more importantly in our lives and families. Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery Store located at 33 Railroad Place in Saratoga Springs. We carry all types of tools to assist you with making your pasta: Pasta machines, pasta drying racks, ravioli stamps and forms, pasta rollers, pastry cutters, pasta pots, and so much more.  Remember my Foodie Friends: “Life Happens in the Kitchen.”  Make those magical culinary moments happen.

 Take Care,
John & Paula

HOMEMADE PASTA RECIPE

Yield: approximately one pound

2 cups flour 
1/2 teaspoon sea salt
3 large eggs

1. Combine the flour and salt. Make a well in the center and add the eggs. Gently begin to mix the eggs, gradually drawing in flour with each stroke. Eventually a stiff dough will form.
2. Knead the pasta dough for 8-10 minutes. If the dough is too dry and won’t stick together, add a 1/2 teaspoon of water. If it is too sticky, sprinkle in a bit more flour. Keep in mind this dough will be much stiffer than traditional bread dough. However, the longer you work it, the smoother and more pliable it will become. We are looking for a smooth, satiny consistency, which will develop the longer you knead.
3. Cover the well-kneaded dough tightly with plastic wrap, and allow it to rest for around 45 minutes. (This resting phase is super important, as it gives the dough time to relax. Otherwise, you’ll fight it the whole time you are rolling it out.)
4. After the resting period, divide the dough into four portions and roll into a small, flat circle. Now comes the cool part!

HOW TO USE A PASTA MACHINE

• Rolling the dough is a process– you need to make several passes, throughout each thickness setting for the best results. Start with the biggest setting (usually 5 or 6), run it through once or twice there, then gradually adjust the settings to be thinner and thinner until you have the perfect sheet of golden pasta.
• Between each pass, fold the strip into thirds. This helps square up the edges and keeps things even. Then simply roll it through the cutting side of the machine to slice into spaghetti or fettuccine. From here, you can either cook your pasta right away (3-4 minutes in boiling water) or dry it for later.

REARDON PastaPileUp






Published in Food
Thursday, 24 September 2020 12:50

Sock It To Me

Hello my Foodie Friends!

September still has the warmer days. However, the nights are beginning to get chilly. As we settle into the routine of children back to school and balancing our work and family lives, what to make for dinner can be a daily dilemma. Soup was a meal that my mother made often to serve our household of seven people (five being young children). Coming in from school in the afternoons or a day of play outside with our neighborhood kids, I could taste the soup through the aroma. A soup that is dear to my heart that evokes Italian childhood memories of my mother’s cooking is Pastina Chicken Soup. She would make her own homemade chicken broth and tiny little pasta shaped form of stars known as "pastina." Chicken broth is a staple in most Italian households. You can rest assured that there will be a few quarts in the freezer at all times. You need a really good homemade broth to make pastina, vegetable soups, risottos, sauces, and chicken dishes pop with flavor. 

There was one essential item that my mother had to have to assist her with the process of making her broth, the soup sock. 

You can fill these cotton mesh bags with your favorite herbs and ingredients for flavoring stocks and soups. The finely woven material holds delicate herbs or expands to accommodate everything from bones to chopped vegetables. When cooking is complete, simply remove the bag – no need for straining! They are made of strong, 100% fine cotton mesh. The soup sock comes in a large size to accommodate all sorts of flavoring ingredients, from bones and whole vegetables to herb leaves. They will not impart odors or flavors into soups or stocks. The best part is that they help with a mess-free cooking – no need for straining. The packets of soups socks come in sets of three and they are made in the USA.

Stop by Compliments to the Chef, your neighborhood kitchen and cutlery store, and pull up your socks at 33 Railroad Place and say Sock it to me! We carry cool tools for cooks. Find the items you need to assist with making your favorite soup. 

Remember my Foodie Friends: “Life Happens in the Kitchen”

 Take Care,
John & PaulaREARDON Pastina





Published in Food
Thursday, 17 September 2020 14:08

Heart of the Home

Hello my Foodie Friends!

This past week both my wife and I celebrated our birthdays (having a birthday one day apart from each other was one of the many reasons I married her!). Recently I found a birthday card that my mother gave me for one of my milestone birthdays. I lost my mother in 1999.  However, I think about her every day. Back to school time brings back memories of my childhood and the chaos of getting five children to do their homework, eat dinner, brush their teeth and get to bed every school night. I often reminisce about the work my mother had in raising three boys and two girls.  In many of my articles I have talked about growing up in an Italian family.  I was reminded by one of my customers that Italians are a matriarchal nationality. It’s the women who carry on the traditions and hand out the majority of discipline, wisdom and nurturing to the children. As a child, every room in the house where I grew up included constant teaching and training by my mother. The bedroom task was making your bed, dusting furniture, sweeping the floor or vacuuming the rugs and organizing your clothes. The bathroom was to be kept clean at all times and the living room was “keep your feet off the couch!” The kitchen was the most intense training, washing and drying dishes to cleaning and setting the table. When we all sat at the kitchen table, our family discussions were learning times.  We shared everything from how our day went to how to pass the potatoes. We learned manners, how to hold a fork and at the beginning of the meal watching how much Mom did to prepare the meals and us for dinner.  One of my mother’s favorite cooking tools, and is my wife’s favorite, is the wooden spoon.  My mother used a wooden spoon for all of her daily cooking tasks. She would let us “taste” her sauce using a wooden spoon. There were wooden spoons for frying the meatballs, stirring the sauce and one that would sit at the kitchen table while we ate. 

At Compliments to the Chef, your Neighborhood Kitchen and Cutlery store, we have Tools for Cooks. Stop by and shop our line of Beechwood wooden spoons and instantly take your culinary, dining, and entertaining experience to the next level. The wooden spoon was a primary cooking utensil used by Julia Child and other great chefs around the world. Each of our beechwood  spoons are made in France where they are lovingly handcrafted to standards of unsurpassed quality. For centuries wooden spoons and wooden cooking utensils have been preferred by chefs for their numerous advantages. Unlike metal or plastic, a wooden spoon can be left in the pot without the risk of melting, burning your hand, or ruining a temperature-sensitive dish. A wooden kitchen utensil will not change the taste of acidic foods the way metal will. Wooden spoons are versatile. Simply wash your kitchen utensil with warm soapy water and allow to air dry. Restore your wood utensils to their satiny finish by treating them with a little mineral oil or beeswax compound.

As we all are working through our hectic schedules, remember that family time is the most important time. Eat together as a family, share stories, talk about your day, listen to each other, enjoy good food, and remember to compliment the chef. Bring your family together for at least an hour a day. Meal time is family time. Remember my Foodie Friends: “Life Happens in the Kitchen.”

 Take Care,
John & PaulaREARDON TomatoSoup




Published in Food
Thursday, 10 September 2020 13:49

My Little Cupcake

Hello my Foodie Friends!

This coming week Paula and I will each celebrate another birthday (we stopped counting the years). One of our favorite desserts to have to celebrate is with a cupcake that allows us to each choose our own creative flavor. With so many special events such as baby and bridal showers, birthdays, and weddings, bakeries and small businesses have been busy making delectable desserts for these events. The cupcake is a baked good that has gained tremendous popularity over the past two decades. The big business and trend of making cupcakes has expanded through entrepreneurial bakers and bakeries taking advantage of the multiple varieties and creativity that can come with cupcakes.  However, making your own cupcakes can be an endearing gift that you can make for yourself or for someone special. 

So, what is your cupcake personality? Do you prefer to indulge in rich double chocolate or simply vanilla? Maybe a wonderful red velvet or carrot cake with cream cheese frosting?  Peanut butter fudge sounds delicious or even salted caramel, mocha, or coconut. Whether your personality is fun and festive, salt and sweet, business like, lovey-dovey, colorful, adventurous, or serious, there is a cupcake flavor for you. Since their creation, cupcakes have become a pop culture trend in the culinary world. They have spawned dozens of bakeries devoted entirely to them. While chocolate and vanilla remain classic favorites, fancy flavors such as raspberry meringue and espresso fudge can be found on menus. There are cookbooks, blogs, and magazines specifically dedicated to cupcakes. 

The history of cupcakes (retrieved from All About Cupcakes) is interesting to learn about. The cupcake evolved in the United States in the 19th century, and it was revolutionary because of the amount of time it saved in the kitchen. There was a shift from weighing out ingredients when baking to measuring out ingredients. According to the Food Timeline Web, food historians have yet to pinpoint exactly where the name of the cupcake originated. There are two theories: the cakes were originally cooked in cups, and the ingredients used to make the cupcakes were measured out by the cup. In the beginning, cupcakes were sometimes called “number” cakes, because they were easy to remember by the measurements of ingredients it took to create them: One cup of butter, two cups of sugar, three cups of flour, four eggs, one cup of milk, and one spoonful of soda. Clearly, cupcakes today have expanded to a wide variety of ingredients, measurements, shapes, and decorations - but this was one of the first recipes for making what we know today as cupcakes. Cupcakes were convenient because they cooked much quicker than larger cakes. When baking was done in hearth ovens, it would take a long time to bake a cake, and the final product would often be burned. Muffin tins, also called gem pans, were popular around the turn of the 20th century, so people started creating cupcakes in tins. 

At Compliments to the Chef, your neighborhood kitchen and cutlery store located at 33 Railroad Place, we carry various accessories to assist you with making your favorite cupcake recipe. Cupcakes are a sweet way to please a crowd, and to say “thank you” or “I love you” to your little cupcake and to celebrate “another” birthday!! Remember my Foodie Friends: “Life Happens in the Kitchen.”

 Take Care,
John & PaulaREARDON MagnoliaCupcake



Published in Food
Thursday, 03 September 2020 11:35

Spin Class for Foodies

Hello my Foodie Friends!

The summer sure went by fast with this being Labor Day weekend.  With the weather still being warm comes the yearning for lighter fares such as salads. Creating imaginative salads was always a favorite thing to do by my children. When they were young (and still occurs) our eldest child, John would be accused (by his sister Aubrey) of not wanting to help in the kitchen with the making of the salads.  One of the best and fun solutions was to get a Salad Spinner. This tool assisted us back then and still does today. How did we know our son liked it? When we would come home and the video game would be on pause and salad ingredients everywhere (we knew he was having fun and using the tool).

Why would you consider using a salad spinner? No one likes a wet salad. But there are two important reasons that go beyond personal preference that make spinning your salad a necessity. The first is that most salad dressings are oil-based. Water repels oil, and so salad greens covered in water will repel dressing. This will result in the dressing pooling at the bottom of your salad bowl instead of coating the greens.

The second reason to remove water from your salad is to retain its freshness. The more moisture that’s in your salad, especially if you’re not dressing the whole thing at once, the more quickly it will go bad. The leaves will turn brown and everything will lose its crisp texture if it sits in excess moisture. If you’re not planning on consuming all of your salad immediately, make sure each of its components is as dry as possible before combining them. 

If those two essential warnings against wet greens have not convinced you that you need a salad spinner in your life, fear not, there are plenty of other reasons to get one. Many people think of salad spinners as one-trick ponies that only serve a single purpose and otherwise occupy more than their fair share of precious space in your home, but they actually have quite a number of alternate uses. Salad spinners are useful for washing and drying a wide variety of fruits and vegetables. They are ideal because you can wash and dry things in a single container, and the spinning action they use is delicate enough that it won’t damage or bruise your produce. The next time you need to wash berries, broccoli, green beans, or mushrooms, try using a salad spinner. You’re sure to delight in how dry its contents become, and how quick and easy it is to use. You can also use the internal compartment of your salad spinner as a colander for fresh-cooked pasta. If you’re making a cold dish like pasta salad, spinning the noodles to remove the excess starchy water will cool them more quickly and also help keep them from sticking together.

The basket is also great for defrosting meat and drying before cooking. Vegetables from which it is good to remove excess moisture before frying like zucchini, eggplant, and shredded potatoes, can also be dried in a salad spinner, rather than squeezed out by hand. It also works well as a small dryer for hand-washed delicates.

Do you wash your greens and berries?  Washing your salad ingredients can reduce the risk of illness.  Listeria and E-Coli are dangerous food-borne illnesses that have been present in unwashed salads.  It is difficult to wash salads. The Salad Spinner is a tool that has become a kitchen must-have. 

One of our favorites and best sellers is the OXO Good Grips Salad Spinner. We have them in larger and smaller sizes. Dry salad greens with a simple press of the soft, non-slip knob. The non-slip base keeps the bowl steady on the countertop and the built-in brake button stops the Salad Spinner for unloading. The basket doubles as a colander, and the lid comes apart for easy cleaning. The OXO Good Grips Salad Spinner was selected as one of People Magazine’s 2017 50 Food Faves. Salad Spinners, they bring siblings together! Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place to check out the OXO Salad Spinner and an assortment of other cool tools for cooks.  Remember my Foodie Friends, “Life Happens in the Kitchen.” Have a safe and wonderful Labor Day Weekend.

 Take Care,
John & PaulaREARDON SevenLayerSalad


Published in Food
Thursday, 27 August 2020 13:25

I Feel Good From my Head Tomatoes

Hello my Foodie Friends!

This past week and weekend celebrates my mother-in-law and my mother (who has passed) birthdays. As my family celebrate both of their birthdays, I reflect on my treasured childhood experiences especially during the end of summer weather. Along with this time of year came the time to work in the garden and harvest the incredible vegetables that we worked hard to grow and maintain over the summer. I love garden grown tomatoes. It often took all of my control to not bite into them as I was pulling them from their stems. Fresh tomatoes smell so good.  My grandmother and mother always loved to make their sauce from home grown tomatoes. Therefore, in August and September, when tomatoes are at their ripest, it was a very busy time for me to help them in the garden. Every summer, when the garden was coming up tomatoes, my family would pass them through a chinois or food mill to get rid of skins and seeds. We would have fresh tomato sauce year-round. When you use a chinois or a food mill, tomatoes stay dense and rich.

The chinois is a cone-shaped strainer with a tightly woven mesh for filtering impurities from stocks, soups and sauces. To make the best use of a chinois, you’ll need a pointed wooden pestle, tailored to closely fit the bottom of the cone. The pestle allows you to easily press every last bit of juice and flavor from the solids. A stand is useful for holding the chinois upright over a pot or bowl. A chinois can be used for taking lumps out of gravy or even for taking the juice from citrus fruit. However, the most common use for a chinois is for making soup stock or sauces. For example, a chinois can be used to remove the seeds from tomatoes to prepare a fresh tomato sauce. Some people use a chinois to prepare apple sauce. It is also known as a bouillon strainer and it is commonly used for preparing soup stock as the conical shape helps funnel the stock into your pot. The fine mesh also keeps the bigger pieces of meat from the bones from going into the soup stock and clouding the clear broth.

To make a fresh sauce, dice tomatoes, then toss them in a pot and set it over moderate heat, stirring frequently. The tomatoes quickly begin dumping out their water as they heat up. Simmer the tomatoes until most of the excess liquid has cooked off, then transfer them  to a chinois or a food mill. To peel the tomatoes, cut out the stem end and score an X into the skin with a sharp knife. Then drop them in boiling water until the skins just start to show signs of coming loose around the score marks (just about 30 seconds to a minute). Finally, transfer the tomatoes to an ice bath to shock them and stop the cooking; this will help loosen the skins even more. You should be able to just peel them right off with your hands. Dice the remaining tomato flesh, transfer it to a mesh strainer/ chinois or food mill, set over a bowl, and sprinkle it liberally with salt, which will draw out moisture. After about 30 minutes to an hour, puree the pulp with a blender. The puree has a very bright, fresh flavor, like gazpacho—but without any of the other ingredients, obviously. Included is a recipe for a fresh tomato sauce. 

At Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place, we carry cool tools for cooks to help with those culinary traditions.  Working in the garden can make for some lifelong memories made with family and friends while sharing your culinary creations.  Remember my Foodie Friends, “Life Happens in the Kitchen.” 

 Take Care,
John & PaulaREARDON TomatoCoulis

Published in Food
Thursday, 20 August 2020 12:34

“Hey, She got the Way to Move Me, Cherry”

Hello my Foodie Friends!

Calling all Cherry lovers! As I think back on my childhood memories, I can remember the sheer joy of seeing my mom bringing a heaping bowl of bright red cherries to the table. Now we know that eating cherries as a part of a healthy diet full of fruits and vegetables may provide health benefits. Cherries are a good source of vitamin C.  Vitamin C is a strong antioxidant. Cherries are also low in saturated fat and cholesterol. Last night I pitted and ate some delicious cherries and I slept like a baby. Who knew that they helped with sleep?  Recently Dr. Russell J. Reiter, professor of neuroendocrinology at The University of Texas Health Science Center in San Antonio put some hard science behind the cherry folklore. He conducted a five-month study and found that tart cherries contain significant amounts of melatonin, a hormone produced in the brain’s pineal gland that has been credited with slowing the aging process, and fighting insomnia and jet lag. It’s also being studied as a potential treatment for cancer, depression and other diseases and disorders. The findings mark the first time melatonin has been pegged as a naturally occurring substance in food, although trace amounts are evident in bananas, corn and other foods, Reiter says.

You can also freeze cherries. You can freeze sweet cherries to enjoy in baked goods, smoothies, and sauces throughout the year. Simply rinse the cherries with cool water and remove the stem. Pitting them will make it easier to pop into a recipe later if they’re frozen without the pit. Once the cherries have been pitted, place them in a single layer on a baking sheet and place in the freezer overnight to freeze. After they’re completely frozen, put them in an airtight container or freezer bag to store in the freezer until you’re ready to use them. You won’t even need to thaw them before using them. 

So kick back and enjoy those heartwarming childhood memories, while of course, savoring your own bowl full of sweet, juicy cherries—it’s a treat you can feel good about!

Use a cherry pitter to help you with taking the pits out. It will make your life easier. Most cherry pitters can also pit olives. At Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place in Saratoga Springs, we carry cherry and olive pitters that can quickly and easily remove pits from cherries and olives without bruising or crushing fruit or wasting fruit. They are perfect for canning, freezing, dehydrating and baking cherries. One of our favorites is made by OXO. This cherry/olive pitter will make your life a lot easier with all of the delicious cherry recipes that are out there. The OXO pitter has a removable splatter shield that keeps juices contained and directed downward. It has a large holder that accommodates larger cherries and a recessed cup for smaller variety cherries. 

By the way, I still love listening to Neil Diamond songs; especially while we are in the kitchen cooking or driving in the car. One of our favorites is “Cherry, Cherry.”  Remember Foodie Friends: “Life Happens in the Kitchen.” 

 Take Care,
John & PaulaREARDON CherryPie

Published in Food
Thursday, 13 August 2020 13:15

Food Prep Made Easy

Hello my Foodie Friends!

There is something magical about the act of preparing meals and eating together. It is an act of giving and sharing. During this summer as we continue to practice social distancing, we find ourselves making more family dinners, lunches, and breakfasts. Some of the joy that has emerged during this period has been the increased experience of eating together as a family. Our relationship with cooking has also changed. Many have used this time to become more adventurous with trying out new culinary skills and recipes we have wanted to try. In preparing that special culinary creation, there may be some cool culinary tools you need to help.

One tool that has become a “must have” in the kitchen drawer is the bench scraper. A bench scraper, which is also called a pastry scraper or dough scraper, is also used in working with pastry, bread, and other doughs. But even if you don’t bake regularly, it can still be a worthy investment for general cooking prep. It’s also space-efficient and easy to stow away in a prep drawer, and is a crazy-easy-to-clean, dishwasher-safe tool that can last you for decades.  A bench scraper is one of those inexpensive utensils that lasts a lifetime and has a million uses. 

When chopping vegetables, a bench scraper makes short work of transferring the veggies from the cutting board to the skillet or soup pot without losing half the veggies onto the floor during the transfer. Think of that flat piece of metal as a wide extension of your hand. Imagine the joy you would feel by only making ONE journey from your cutting board to your soup pot instead of your usual six trips as you balance those diced veggies on your knife or in your hand. You can also use your trusty scraper to smash whole cloves of garlic or to smash boiled potatoes before frying them.

Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place to find those cool tools that can help you as you plan out your menus and get chopping.  Relish the memories of cooking and eating together as a family! Remember my Foodie Friends, “Life Happens in the Kitchen.” 

 Take Care,
John & Paula


REARDON ButtermilkBiscuits

Published in Food
Thursday, 23 July 2020 14:01

You are Gnocchi Listening

Hello my Foodie Friends!

Being Italian and Irish, both my daughter and I love her mom’s homemade sauce as part of the many Italian heirloom dishes made in our household.  Among the most popular food that people associate with Italian cuisine, and sort of a staple in most Italian restaurants in the United States, are gnocchi [nyoh-ki]. These tiny dough dumplings most typically are made of semolina, parmesan cheese, flour, eggs, salt, and potatoes. But before we proceed right to how to make gnocchi, here are some factoids about these delectable dumplings you might want to know: According to historians, the earliest recorded mention of gnocchi was in the 14th century. Mention of them was discovered in Italian cooking manuscripts of that time period. There are many theories as to where gnocchi came from and how they were invented. One theory is that much like the origin stories of many traditional Italian dishes, these dumplings have Middle Eastern origins. The story is that as the Roman Empire expanded their territory, soldiers conquering lands in the Middle East discovered gnocchi, or its earliest predecessor anyway, along the way and liked them so much that they brought the recipe for them back to Italy. On the other hand, some historians also believe that gnocchi have been in existence in northern Italy as far back as the 12th century.

At Compliments to the Chef, we carry gnocchi boards to assist with making homemade gnocchi. The Gnocchi Board easily forms pasta dough into authentic Italian gnocchi. The ones we carry are made in Italy from natural beechwood; easy-grip handle maintains the perfect angle and keeps board steady for easier use.  The board has ridges that help shape pasta and add texture which will hold more sauce; works nicely as a cavatelli maker, too.  The gnocchi board forms a more consistent shape than using a fork; won’t flatten delicate dough; same size pieces cook more evenly and make more attractive presentation. The board is easy to use and clean; wipe with a dry cloth or brush. Once you make your gnocchi, you can add it to whatever your favorite sauce is. Be creative and have fun creating some unique combinations. 

Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store, located at 33 Railroad Place to assist you with finding the cool tools to help with your culinary creations. Remember; “Life happens in the Kitchen.”

 Take Care,
John & PaulaJRrec














Published in Food
Thursday, 16 July 2020 13:24

We’re Scaling Mountains

Hello my Foodie Friends!

We are living during difficult times because of the coronavirus pandemic. Those challenges can affect us both physically and emotionally. 

Staying active during the COVID-19 pandemic is important for both our physical and mental well-being. During our recent times of social distancing, increased outdoor activity has been a positive trend; especially taking advantage of the beautiful Adirondack area we are part of. 

Lace up your shoes and get on the trail. Whether running, biking, or simply taking a scenic stroll through the woods, this activity is safe and provides a wealth of health benefits. Chances are that your eating habits have changed a lot in the past few weeks. Along with the focus on our physical activity is our dietary approach to being home. Rather than downing chips—chocolate or potato—it is possible to look at this time at home as an opportunity to adopt or even improve healthy eating habits. Making healthier food choices can help with improving the quality of your diet.  However, regulating the size of food portions is a simple process that can help with weight loss or avoiding weight gain. Weighing out food before it is eaten is a convenient method of controlling portion sizes and is something you can easily do at home with basic kitchen equipment. A digital kitchen scale can help with measuring. 

A pointer to assist with weighing:

Weigh out the desired portion size. According to the U.S. Department of Health and Human Services, a standard portion for most meats and fish is 3 ounces. Look for portion size information on packages and use online resources such as MyPyramid.gov to learn about the recommended portion size of other foods. Weigh the food before it has been washed or cooked. Place the plate of food on the scale. The calibrated scale will measure the weight of the food only. Remove or add more of the foods until you reach the required portion. You can remove the plate as many times as you like provided that you do not press the tally button for a second time. For Food Safety reasons, you need to wash the plate thoroughly with hot water and detergent between weighing different foods. 

We are cooking more at home now. Cooking puts you in control of the ingredients that end up in your meal. Many of us are really experiencing the joys of eating together with family regularly. Stop by  Compliments to the Chef, your neighborhood Kitchen and Cutlery store, located at 33 Railroad Place in Saratoga Springs to select a digital scale to assist with weighing ounces, pounds, fluid ounces, grams, and milliliters. As we continue to scale the mountain during this time, use a scale at home to help you with your dietary and food management approach. Kitchen scales make cooking and baking much easier. Remember my Foodie Friends: “Life Happens in the Kitchen.”

 Take Care,
John & PaulaREARDON SalmonPotatoSalad













Published in Food
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  • COURT Kelly A. Leonardi, 47, of Saratoga Springs, was sentenced Sept. 25 to 1.5 to 4.5 years in state prison, after pleading to vehicular manslaughter in the second-degree, and two misdemeanor counts of assault in the third-degree, in connection with charges initiated July 14, 2019 in Malta.  Edwyn M. Snyder, of Cohoes, pleaded Sept. 23 to attempted rape in the second-degree, in Saratoga Springs. Sentencing Nov. 18.  Matthew T. Washburn, 31, of Hudson Falls, pleaded Sept. 23 to attempted strangulation in the second-degree, in Saratoga. Sentencing Oct. 26.  POLICE  David D. Everetts, age 33, of Canaan, NY, was charged Sept.…

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  • BALLSTON Edward Bushey sold property at 31 Buell Ave to Edward Dwworakowski for $166,000. Brewster LLC sold property at 104-105 Seeley Dr to Anthony Torres for $340,000. Rosetti Acquisitions sold property at 8 Pasture Pl to Olivia Fedigan for $319,497. James Baggetta sold property at Manning Rd to Frank Volpe for $190,000. Mark Schewe sold property at 1321 West High St to Anthony Ruscio for $150,000. GALWAY CMH Homes Inc sold property at 6108 Green Corners Rd to Mark Fuller for $412,500. Clara Shnaidman sold property at 2254 Galway Rd to Kent  for $460,000. GREENFIELD John Travis sold property at…
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