Dinner tonight: Alaskan Cod with Roasted Garlic & Asiago Crust
As many of you know, our family tries to eat healthy not only for ourselves, but for our planet.  Buying fish is a dicey proposition these days, but thanks to the Monterey Bay Aquarium’s Seafood Watch app for the iPhone, buying fish has gotten easier.  That said, it’s often hard to determine the source for some of the fish at your local grocery, fishmonger or big box store. Jon and I are committed label readers and not shy about asking the store’s staff about the source of their fish.  We were pleased to find wild-caught Alaskan Cod at our local Costco, in the freezer department. Th

Remembering a special man
Jean Simon, Avner Lyons, Herbert Simon (Nov. 2008) Herbert Simon Oct 19, 1919 – Oct 23, 2009. When I joined the family, I got more than a husband and in-laws. I gained cousins that I love like sisters, nephews, aunts and uncles, and even more special, grandparents. I lost my own

Dinner Last Night: Potato & Kale Soup with Sausage
This is based on a traditional Portuguese soup that uses Chorizo. We use a package of ground turkey, seasoned with Penzey’s Italian Sausage Seasoning. Vegetarian Chorizo would work, if you don’t want to use the pork stuff. Amounts are rough, but if you are a stickler for measurements, try this version at Epicurious.com. In a 6-8 quart pan, sautee the following in olive oil: 1 large onion, diced 1 large carrot, sliced 2-3 clo

What to do with all that chicken
We love soup, and with everyone being sick lately, I’ve been making a lot if it. However, a family can only eat so much chicken salad before there is a revolt. Enter my old friend, the 365 Ways to Cook Chicken cookbook. Chicken & Rice Loaf with Mushroom Sauce was a great way to use up cooked chicken and rice. It’s kind of old-fashioned (think chicken croquettes), but was tasty, filling and NOT chicken salad. About the only tweaks I’d make is adding a bit of onion flavor and using large, not extra large, eggs. The extra moisture from the larger eggs increased the baking time by about 15 minutes. The mushroom sauce called for beef broth, but I subbed

Synery2 Hands-on Classes Announced
The Synergy2 planning team is pleased to offer the opportunity for attendees to participate in pre and post conference hands-on workshops in conjunction with the Synergy2 Conference. These workshops will be held on the two days before and two days after Synergy2, at the Tremont Plaza Suites Hotel and Historic Venue. The instructors participating in this event are: Seth L. Savarick Leslie Blackford Bettina Welker Robert Dancik Dan Cormier Tracy Holmes For more information or to register for any of the pre or post workshops contact the instructors directly. You will find contact information with each class descr