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Buying an Oven : If you need to purchase a gas oven or range, look for one with an automatic, electric ignition system. An electric ignition saves gas-because a pilot light is not burning continuously.


Buy Local Food : Cultivate an awareness of how far your food travels. When Rich Pirog, Food Systems Program Leader for the Leopold Center for Sustainable Agriculture at Iowa State University, tracked the miles traveled for 16 types of produce, he found that locally sourced fruits and vegetables such as apples, lettuce and tomatoes traveled an average of 56 miles, compared to 1,494 miles — nearly 27 times farther — for the same fruits and vegetables delivered through conventional retail channels. Things get stickier with combination foods, strawberry yogurt for example. Pirog came up with 2,216 miles by adding up the distance traveled for the yogurt’s milk, sugar and strawberries. That figure could be slashed by 90 percent if you buy plain yogurt and stir in some locally grown honey and fruit.


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The low-cal diet

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Foods low in calories include cauliflower, swede, guava, steaks and burgers, and low-fat cheese.





Als Seafood Bisque - From Als Soup Kitchen, Nyc
Als Seafood Bisque - From Als Soup Kitchen, Nyc Category Seafood Recipes 
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Ingredients And Procedures

2 c Dry white wine

1 Bay leaf

1 Onion, roughly chopped

1 cl Garlic

2 Ribs celery

1 Lobster (1- 1 1/2 lb)

12 md Shrimp in the shell

24 Mussels, well scrubbed

12 Sea scallops

4 c Heavy whipping cream

1 c Milk

1 ts Dried thyme

1 tb Minced fresh parsley

1/4 ts Dried rosemary

1 c Fresh spinach, chopped

1/2 c Grated carrot

Salt & pepper to taste 1/2 ts Fresh lemon juice

1. Combine the white wine, bay leaf, onion, garlic, and celery in a large

stockpot over medium heat. Bring to a boil. Add the lobster, cover the pot and steam for 10 minutes. Remove the lobster. 2. Add the shrimp, cover the pot, and steam for 5 minutes. Remove the

shrimp with tongs. 3. Add the mussels, cover the pot and steam until they open, about 5

minutes. Remove the mussels with tongs, extract the meat, and discard the shells. Discard any that do not open. 4. Add 2 cups water to the liquid in the pot, bring to a boil, and then add

the scallops. Cover the pot and steam for 3 minutes. Remove the scallops with tongs. 5. Extract the lobster meat, reserving the shells. Peel and devein the

shrimp, reserving the shells. Chop the meats into bite-sized portions; cover and set aside. 6. Return the seafood shells to the pot of broth and add 2 cups water.

Bring to a boil, and then reduce the heat and simmer for 30 minutes. Strain the broth and return to the pan. 7. Bring the broth to a simmer over low heat. Add the cream, milk, thyme,

parsley and rosemary and simmer until the mixture thickens slightly, 5 minutes. Add the lobster, shrimp, mussels, and scallops and simmer for 2 minutes. Stir in the spinach and carrots and simmer another 2 minutes just to wilt the spinach. Season with salt and pepper, and stir in the lemon juice. Serve hot. Serves 6. Source: The New York Cookbook, Molly O'Neill, 1993

 
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