The Monday Mag – Mar 23, 2015

In This Edition Of Our New Weekly Magazine:

– Now For Serious Matters: The Waistline
– Happy As A Clam In Vermont
– Of Taste & Flavor

158 - vegetable omelette

Now For Serious Matters: The Waistline – Life’s simple pleasures are what life is all about. At this time of year, we tend to turn our attention to our waistline as much as to the sunny horizon. The thing is, we’re not as pleased with our own appearance as we are with the beauty of the landscape. An all or nothing solution can be self-defeating. A light meal can still feel like a feast and yet be kind to the waist. Here is a selection from our breakfast, lunch and dinner menus for those times when you wish to exercise some restraint, without giving up on satisfaction:

Breakfast – Build Your Own Omelette. Begin with three eggs. Add three of more ingredients, all of them vegetables.

Lunch – The Pete Sweeny Platter (grilled 8 oz burger, no bun,  cheese, house salad, cottage cheese, coleslaw, pickle).

Dinner – Soup of the Day and Grilled Salmon Salad (grilled salmon, baby greens, mango, strawberries, tomato, red onion, carrots and balsamic dressing).

Explore Our Menus

158 - clam

Happy As A Clam In Vermont – If you’re “happy as a clam” and you know it… This expression is attributed to 19th century American poet and Vermont Native, John Godfrey Saxe who, incidentally, does not appear to be as happy as a clam himself. Perhaps he was one of those witty individuals who can keep dinner guests in stitches all evening while himself keeping a perfectly straight face. – Sonnet to a Clam, by JG Saxe (excerpt from the Fricassee Of Words segment on the 158 Main & JPD Blog):
……………………………………………………………….
INGLORIOUS friend! most confident I am
Thy life is one of very little ease;
Albeit men mock thee with their similes
And prate of being “happy as a clam!”
… Though thou art tender yet thy humble bard
Declares, O clam! thy case is shocking hard.

158 - taste

Of Taste & Flavor – Taste buds can detect five different tastes: bitter, sour, salty, sweet and the most subtle of all, savory. They are not designed for pleasure only; they also detect poison or harmful substances. This is the reason why bitter and sour foods make us frown and think twice before taking another bite. Taste happens in the brain, where contact with food is interpreted (at astronomical speed). Flavor relies on the mouth and the nose; on taste, texture and aroma. Think of an anchovy. It tastes very salty, but consider the experience of biting into one, beyond the saltiness, and you are now thinking about its flavor.

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