Sunday, June 10, 2018

In Full Production

     I don't usually wait this long between posts but because of our new product line, the demand is now reaching levels that I am barely able to keep up with.


   If you have been following my sporadic posts, you will know that we have created, what I truly believe, to be the best of the best in Pancake Syrups and Ice Cream/Dessert Toppings. Not only because there is no other flavor like them anywhere on America's store shelves, but the way in which they are made distinguish them in the same way. Let me briefly explain.

   At the beginning of winter, I took my (then 6 year old)son to the supermarket for some pancake syrup. We had just bought our first waffle maker and he and I was excited to use it to create some great waffles. While standing there, I noticed something that never hit home before....there is only one kind of syrup available on the market for the general consumer to purchase to drizzle over pancakes, waffles and French Toast. And that was maple syrup.

   Now mind you I am a full blooded Yankee and adore my maple syrup. But at that particular moment, I realized there is more to pancakes and waffles than sugar, sticky syrup. I wanted something with MORE flavor. Something that would pique a child's interest and at the same time, not inundate his blood with table sugar or high-fructose corn syrup. 

   Not only was there 10 kinds of maple syrup, but on each and every label, the same first two ingredients made me realize I needed to do something for my child, as well as other children and adults that may have to contend with any blood sugar issues. I got to work, but not before I decided to walk up and down every other isle to see if there was another item I can do something about. 

   It wasn't long before I saw, on an endcap, some sundae toppings being sold. Of course there were only a couple to choose from and both were made by popular brand and both had the same exact first two ingredients as the syrups did, sugar and high fructose corn syrup. Well, that did it! Time to get myself back in the kitchen but with a purpose this time.

   The result? Here are all 7 of my labels, with 2 more coming out before fall.



   The two that are due out in the fall are Sour and Sweet Sauce, which is literally what this type of sauce should be, sour you can actually taste and sweetness the way it should be, pure berries and fruit. Sweet Pineapple-Tangerine Syrup is my final product that I think you will be amazed at how sweet it came out!

   One look at the calories, total sugar and ingredients I hope will have you switch over and at the very least, give them a try. My sugar free products rely on the sweetness of berries and fruit, with a touch of natural stevia to boost the natural sugar flavor, just in case your children are addicted to the sugar mess we are guilty of feeding them. The taste of each product is explosive! Not just the sweetness, but with the flavor written on each label. The New England Apple Pie is, so far, the best selling ice cream topping I produce. And to compliment this, the Maine MacApple Syrup is...well, simply close your eyes and you will swear you are tasting an old fashioned, New England made apple pie!

   And another great thing about these toppings and syrups, they are completely interchangeable. If you want something chock full of fruit and berries on your waffles, grab the jar of ice cream topping. If your child doesn't care for the texture of whole berries and chunks of fruit, purchase the syrups. 

   Either way, you(as a parent)will absolutely LOVE these products! I could go on and on, but I think I would rather have you taste them for yourselves.  Unfortunately, I am only equipped to offer them through my facebook page and a dozen or so stores in my local area. 

   Think that breakfast and ice cream are the only uses for these? Think again and check out my facebook page here for some great, super simple recipe ideas.

   And by the way, I intentionally kept my price at the bare minimum so that there is no excuse for parents of all income levels to purchase these treats for under $5....ANYWHERE!




























Saturday, May 12, 2018

NOW WHAT'S YOUR EXCUSE?

     There are few things in life that get me riled up than something negative about children! Sure, many years ago, I would have picked a fight, argued or simply demeaned anyone who disagreed with me or looked at me cross-eyed. But as I get older, I have learned to keep my anger in check, and this keeps my stress level(ultimately keeping my blood pressure on an even keel)down without fear of shortening my life.

     I have been blessed with an immune system that astonishes me every day.(For example, ALL cuts, bruises and even colds and the flue are gone in 1 or, at the most, 2 days). It is eerie actually.
I have never had any sustained medical issues, for my body truly has "healed thyself".

     I have also been able to dodge diabetes, which is frighteningly gathering steam in today's world and it isn't too difficult to figure out why.

For example, go to the pancake syrup of your grocery store and take a look at your choices.

     You have 1 choice of flavor.....MAPLE!!! Sticky maple. Don't get me wrong, I adore the taste of maple,  but we have more different kinds of salts on the shelves of our supermarkets!!!! Crazy? Of course!

     Now take a look at all the maple ingredients and nutritional boxes of each. If they are regular syrups, the very first two ingredients are sugar or corn syrup. I have also seen a couple with the first THREE ingredients being SUGAR, CORN SYRUP and HIGH FRUCTOSE CORN SYRUP!!!

REALLY!?!?!?!

     And if it is diet syrup, I don't even want to give the time of day to what the processed, GMO or "scientifically altered" ingredients are.

     THIS is the world we live in and there is enough blame to go around as to why our children are suffering from a host of man-made self-inflictions! It is either processed or loaded with sugar!(Even as I am typing this, I can feel my ire elevating because there are so many steps we can take to help curb life-long illnesses....IF WE WANTED TOO!)

    We have gotten away from food that is tasty. I blame the rise of this to a number of factors. From celebrity chefs, Robert Irvine to name one,(who actually PROMOTES the use of salt by using it before, during and after preparing a dish) to manufacturer's who use sugar and corn syrup as the primary ingredients in anything sweet simply because it is cheap! This too, is insane. But this insanity pales in comparison to what I see and now have experienced first hand.

     This monetary  "bottom  line" has such a strangle hold that it clouds judgment and health. I constantly read and hear that people and businesses are striving to feed our children a more balanced and healthy diet, be it in restaurants, fast food or schools. I see some attempts being made but these fruitless attempts have ceased because of the cost. I truly do understand this as a factor, don't get me wrong.  But there are 2 things that I don't understand.


The label from our apple cider syrup...compare to ANY other syrup!


1. Why can't someone use some intelligence in order to prepare meals that are healthy for our children, don't cost any more money and if needed, worked into recipes, meals and preparations so that students have no idea that they are eating healthy? 

   What am I talking about? Take gravy for example. See my recipe at the end of this post for a super simple gravy that is tremendously flavorful, costs the same as the fat-laden brands offered in our schools and is by far the healthiest gravy one can make. This is just one example! I could spend 1 week, yes ONE WEEK, sitting at a desk and completely transform a school breakfast or lunch menu into something that would be tremendously flavorful, nutritious, healthy and abide by ALL restrictions that are in place for school cafeterias.

2. "It costs too much money." It costs too much money! Let that sink in for a minute. While you are thinking about it, ask yourself another question. If you had a choice of spending $1-$2 dollars more per GALLON of pancake syrup that had NO SUGAR in it for school breakfasts, would you? I am not talking about adding boat loads of aspartame or other fake sugars, but just a pinch of natural stevia if needed, with most of the sweetness coming from the fruit and berry juices of the real fruit and berries in the syrup. That equals 3 cents more per 2-ounce pc of syrup per child...TOPS!

     On top of it all, I am constantly hearing the desire of most people in the industry that they want to do something about our children's health. But the slow-paced, often dismissive, nature of the feed-back I have encountered, along with the very first question "How much?" that precedes these apathetic, disinterested and rhetorical "airs" leads me to believe that these same people WANT others to think they are interested in our children's health for the praise they receive from their peers and media, but do not put their money where their mouths are. Which is a shame because it is the youngsters mouths that we should be paying attention to!

     I will not stop trying to convince school departments everywhere to, at the very least, try something new that is healthy! Give our children a taste of something that HAS taste, rather than sugar. Give my, for example, syrups a try. If the children don't like them, then at least they tried . I don't care one way or the other what the children decide. Offering them a choice is what matters to me!

     I even heard one school official tell me(along with a couple retail outlets) that they weren't interested because nobody has asked for flavored syrups before, therefore there is no interest.

THIS IS INSANE!!

     Nobody has asked for them because it isn't being offered. Looks as if the dumbing down can be rightfully attributed to some adults.

     Am I writing this simply to get people to buy my products and am I self-promoting? Of course not! Try other syrups and food items that are healthy. I just don't care one way or the other! I have products that are truly healthy and delicious and try to offer them at a price that EVERYONE can afford because I want as many children to taste them as possible. I tell this to ALL the stores that carry my products, along with the promise that they will NEVER be sold for more than $5 a jar. I will eat the profit myself if that is what it takes!!!!

     To wrap this up(yes, nothing gets me going more than a complete and utter lack of our children's health by those who make decisions that directly AFFECT our children's health)let me just say that those of you who are in charge of determining what is best for our children in the lunch room and are trying to think of any and all reasons NOT to help our children eat healthier, SHAME ON YOU!

     Those of you who are saying what you think others want to hear, but don't back it up with action...SHAME ON YOU!

     Those of you who determine what is best for our children but are unwilling to take a little time to offer healthy yet great tasting alternatives in schools simply because a minute increase in cost....SHAME ON YOU!


It's Just That Simple!™


Amazing Gravy  

1(15-ounce)can low sodium, fat free beef or chicken broth*
1 cup frozen mixed vegetables of your choice, thawed see NOTE
1 tablespoon cornstarch

Warm up the broth in the microwave or stove top until hot, but not scalding. Place in a food processor or blender with the last 2 ingredients and puree, on high, until you can no longer see even small bits of vegetables, about 30 seconds.
You can either strain the bulk from the vegetables from the liquid or leave as is. There will not be more than a teaspoon, if any.
Place mixture in a medium saucepan over medium heat and bring to a boil, stirring almost constantly. Once boiling, remove from heat and serve.

* If you are using bouillon, use enough to flavor 2 cups water.


NOTE: Use 1 cup vegetable broth instead, but increase the cornstarch to 1 1/2 tablespoons.















Wednesday, March 14, 2018

Salem's Witch Hunt...and a whole lot more!

Here it is, my newest book about...well, solving the Salem Witch Hunt, McCarthyism, WWI and WWII mass hysteria outbreaks, and many more instances of lives that were ruined simply because of our stupidity, demagoguery, blindness, recklessness and pure uncaring attitudes about our fellow man is FINALLY out. And I say man, which encompasses ALL of mankind, so if you are offended(Cathy Areu) find a hobby...or something.
If you are truly subjective in your mind, if you want to learn about the past Witch Hunts so we can't be bound to repeat them or simply want something to think about, this is the book for you.


Find it on Amazon here...https://www.amazon.com/dp/1977785174

Sunday, February 11, 2018

Revolutionary Food Products.....

.....coming by summer of 2018 so stay tuned right here FIRST! You will find it first here before anywhere else for some great products soon to hit the markets for the first time. These are not found anywhere else, not even on the USDA database(which is why it is so hard to have the nutritional labels completed in short order). You will love them and especially the children, without worries about added sugars, corn syrups of any kind and LOADED with fruit and berries.

Our label



Saturday, January 6, 2018

BEANO!!

  I bet many of you remember shouting that word out during a childhood game of the same name, and to be rewarded with a kewpie doll. Well then again, maybe not. I remember the game but not the doll, as the name of the game now called Bingo. Beano was a popular board game for many years, starting in the first quarter of the 20th century in an undetermined Southern state. It was played basically the same way as Bingo is today, but one would place a dried bean on the number called and when they had completed a complete line of numbers either vertically, horizontally or diagonally, they would win. 


  The name Bingo was inadvertently shouted late one night instead of Beano, and there you have the rather dull beginnings of this time honored game. 

  Beans also are considered rather a dull protein-packed meal as well. They are also time-honored and for good reason. Beans were a lifesaver to our ancestors who came over to this new land in the 17th century. Many were given huge lots of land simply for coming over and settling. And beans, along with pumpkin and corn, were grown by everyone because they could grow in the rockiest of soils and were cheap. 

  Beans were more often than not the center of a Puritan meal, with meat as a side dish. So throughout the ages, beans of ever kind have held a true comforting appeal to many, as well as this chef.

  Find below 3 recipes that are not your usual take on the bean, but still a comforting taste whose protein quickly fills and warms you up.


Spicy Charro Beans 


  Literally meaning Cowboy, Charro is usually served as a soup, or with a soup-like consistency, but I find this recipe perfect the way it is. Charro beans are loved by all Mexican 'horsemen' and you will see why with one flavorful bite. 

1/4 pound bacon, diced
1/4 pound Chorizo sausage, diced
1/2 small onion, minced
2(15-ounce)cans pinto beans, drained and rinsed
1(7-ounce) can chipotle peppers in adobo sauce
2 tablespoons molasses
1/2 cup your favorite salsa
2 teaspoons chili powder
1/2 cup whole kernel corn
4 cups hot cooked rice, if desired.

In a large saucepan, over medium heat, add the bacon, chorizo and onion. Stir to combine and cook until the onion is softened and the bacon has cooked to your liking. Drain fat and add remainder of ingredients except rice. Continue to cook and stir until heated through. Serve hot as is or over rice.



Cheesy Italian Baked Beans 
A tasty Italian rendition to the Baked Beans we enjoy in New England, but taking a fraction of the time to prepare. Although the Native Americans in New England used corn as a support-base for growing the common bean(as part of the Three Sisters), in Italy the Romano bean was used in their version of the Three Sisters. This fiber-rich bean are most often found in Minestrone soups, fagioli dishes and poultry cooked in the style of all'uccelletto. It is one of the few hearty bean varieties that pair perfectly with pungent and bold Mediterranean spices, such as listed below.


2 tablespoons olive oil
1 teaspoon crushed garlic in oil
1/2 onion, minced
1(28-ounce)can diced tomatoes with green chilies, undrained
1/2 teaspoon each dried rosemary, basil and oregano
3(16-ounce)cans Romano beans, drained well*
1 cup shredded Parmesan cheese
1/2 cup shredded, smoked provolone cheese
1/2 teaspoon red pepper flakes
Salt and black pepper to taste

Preheat oven to 400-degrees F. In a large saucepan, heat oil over medium high heat until shimmering hot. Add garlic and stir well while cooking for 1 minute. Add onion, continuing to cook and stir until onions are tender, about 3 minutes. Add tomatoes and herbs, stirring well. Bring to a boil and then reduce heat to medium.
Cook 8-10 minutes, or until the liquid is starting to reduce and thicken. Add beans, half of both cheeses, red pepper flakes and salt and pepper, stirring to combine.
Transfer contents of pan to a 2-quart baking or casserole dish, top with remaining cheese and bake until all cheese is melted and the entire dish is bubbling. Remove from oven to serve hot.

* Or use cannellini beans if desired.  

Makes 4(1 1/2-cup) servings



Savory Pork Stew with Sweet Potatoes

So thick you can actually eat this winter time bowl of goodness with a fork. White potatoes or even that leftover pie pumpkin works easily here as well. I don't pretend this is a gourmet meal, nor do I tout this simple recipe as something that will garner accolades around the globe. But it is a comforting dish of piping hot, warm your belly kind of meal that the kids will enjoy as well.

1 tablespoon olive oil
1 pound boneless pork loin, cut into 1/2-inch pieces
1 small onion, minced
1 small bell pepper, seeded and minced
1 teaspoon rubbed sage
1 teaspoon each salt and black pepper
1(28-ounce can) diced tomatoes with green chilies, undrained
2 cups chicken broth
3 cups diced, raw sweet potato
1 1/2 cups frozen corn
Juice from 1 orange and 2 teaspoons grated rind
4 cups cooked pasta or noodles of your choice, kept warm


Heat oil in a large saucepan over medium high heat. When hot, add pork, onion and bell peppers, stirring well. Cook and stir until pork is cooked through, about 5 minutes. Add remainder of ingredients, stirring well. Bring to a boil, reduce heat to low and simmer for about 30 minutes, uncovered, or until potato is tender and  pork is cooked through. Stir a few times. This will make a very thick stew so for thinner, simply cover before simmering.
Makes about 4 good-sized servings