Peanuts on a Plane

 The Department of Transportation is considering a rule that would ban peanuts on planes to accommodate the estimated 1.8 million people who have peanut allergies. And there is quite an uproar. Peanut farmers are up in arms. Diabetics want to preserve their low carb snack. What would the airline do about fellow passengers who brought snacks containing nuts on board?

I think this is absurd. Flight crews have much more important things to worry about than patrolling passengers for what snacks they brought on board. And why stop at peanuts? What about the over 60,000 people with gluten allergies? Should gluten be banned too? What about the people who are sensitive to any perfume – should everyone have to go through a decontamination shower before going on board?

I don’t want to appear insensitive to people with allergies, because I know firsthand the struggles people with severe food allergies face. However, there are some common sense solutions to dealing with these problems and I have seen them firsthand.

Peanuts – I have seen passengers with peanut allergies handled in two different ways. One flight they substituted pretzels for peanuts (sorry Gluten-free folks). On other, the flight attendants did not serve peanuts in the 3 rows in front of and behind the passenger with the allergy. In both cases, the flight attendants had to deal with irate passengers that wanted – WERE ENTITLED TO – their peanuts.

Perfume allergy – In this case, the passenger was reseated in a less “perfume-y” zone. Thought I did find it suspicious that she was in a middle seat when she had the perfume attack and the only place she felt comfortable was an aisle seat in the extra leg room section. But, hey, maybe all that extra leg room helped dilute all those charged scent particles flying through the air.

I assume the airlines would be happy to eliminate the peanut line item from their budgets and not offer any snacks at all – just to be safe, of course. In the meantime, why do we need to regulate when I am sure most airlines do a pretty good job of accommodating this right now? This may be a clear case of how a well-organized vocal minority can get something passed because the rest of us don’t really care one way or another. That is until we are running to catch our connection, starving, and counting on that little bag of peanuts to avoid a food emergency. Then we’ll care. A LOT.

Ask Angie: Giving Up Your Seat

Okay, so what is the modern rule on young amble bodied folks giving up seats on a mode of public transportation?

Pregnant lady – Get your ass up. Always. Even you are tired. And have packages. She is incubating a human. That is a lot harder.

Crutches, Canes, Children – UP! UP! UP! With crutches and canes, it is very difficult to maintain balance so likely this person is going to end up in your lap. With children, they are much harder to control while standing so they will end up touching you. Really – getting up is self-preservation.

The Elderly – This is where I feel things get dicey. I have gotten up before when a white-haired lady got on the bus. She looked at me like I was crazy. She huffed right past me and stood near the rear of the bus. I guess it was to prove a point that she wasn’t old. Since that moment, I have been a little gun shy about getting up for the “elderly”. Now, I definitely pause and see if the elderly people are searching for a seat. Then I will get up slightly and signal they can have my seat. If they agree, I get up. If they shake me off like a pitcher shaking off a change-up, I stay firmly in my seat.

As for the gentlemen should always get up for a lady rule – I think far too many women would take that as an insult and respond negatively. I think it is lovely and gracious. I think the gentlemen should offer. Most women would say no, but I still think it’s a nice thing to do.

What do you think? It’s 2010 – first come, first seated? Have you had any negative experiences trying to give up your seat?

Whatcha reading? Bedwetter by Sarah Silverman

I picked up The Bedwetter: Stories of Courage, Redemption, and Pee after seeing Sarah Silverman on the Marriage Ref. I had known of her as a comedian for a long time, but the only thing I had seen was the “I’m f*cking Matt Damon” video. I found her hilarious on that show and in the video so I decided to learn more.

The Bedwetter: Stories of Courage, Redemption, and Pee reads like a long stand up act. Each chapter is filled with vignettes from a particular period of her life. This makes it a little disjointed to read, but I have to admit I laughed out loud several times.

One highlight is her retelling of various arguments she’s had with folks over what she is or isn’t allowed to say. I found it fascinating to read her arguments with the sensors about what vulgarities were acceptable and which ones weren’t. One of my favorites is the email chain between her and her editor on whether the subtitle should say ‘pee’ or ‘pee-pee’. Sarah was advocating for ‘pee’:

“Pee is simple and clean and pee-pee is something you say in a baby voice which I find gross and would never say. …. I am actually going to die on this hill.” (p. 131)

Her recounting of her years on TV show is vulgar – as was the show so be prepared for lots of penises. Yes, I said penises. Just a warning. However, these chapters provide a very interesting look behind the scenes of making a comedy television show.

Overall, I really enjoyed the book. It made me a laugh. I learned a little about the comedy biz and walked away from the book liking Sarah Silverman a lot more.


What about you? Have you read it?

Brewing Report: Downtown Brown by Local Coast Brewery

We stumbled across the Downtown Brown by Lost Coast Brewery at the Top Wine SuperStore. The label just shouts “Try me.” I had no idea where Eureka, California was (5 hours north of San fransciso), but they definitely know how to make good beer. Downtown Brown is the only brew we have been able to find locally.

This nut brown ale rocks! It is one of our favorites. It has fantastic dark roasted malt flavor complimented with Carmel and Vanilla notes. It is perfect and a must try.


*This is the third of a multi-week series on beer where I will be reviewing regional beers from across the country Special thanks this week to Glenn Sparks for his help in tasting. . Enjoy!

A lovely hostess gift

One of my dear friends recently visited from from my old stomping grounds of Chicago and she brought the greatest hostess gift. A gorgeous box of chocoloates from Rich Chocolates in Chicago.

It came in this cute little box.

And inside.....

But the best part was that each candy was inspired by a neighborhood in Chicago!

This box of candy was like a Pandora's box of memories. The flavors reminded me of the great times I had spent in those neighborhoods. Plus it was chocolate.

Well played my dear friend, well played.

Are You Watching? The Next Food Network Star

I am a huge fan of cooking and reality shows so The Next Food Network Star is right up my alley! The show centers on a group of people who think they can cook completing in a number of challenges to see who gets their own Food Network show. One person is voted off each week by a panel of judges that includes some big-wigs at the Food Network and one of the Food Network chefs – usually Bobby Flay. Giada is also around as their “mentor” because some of these folks need a lot of guidance.


I really like the changes the production team made this year in the challenges. Last year, it felt like it was all about the cooking – a cheap version of Top Chef. This year they have food challenges and hosting challenges each week so we get to see if they can cook, but even more importantly, if they appear fun and natural on television and at special appearances. The judges also seem to be a little edgier this year. Last year, everything was unicorns and rainbows, but this year people have come out swinging.

As with previous years, the cast is very diverse – both ethnically and in terms of culinary experience. I take that as a commitment of the Food Network to try to liven up their line-up. I always love when the chef who went to some fancy schmancy cooking program gets schooled by the “home” chef, he/she just tried to put down. (Yep, Paul – I am talking to you) That type of arrogance has no place in any kitchen.

I highly recommend this show for both the cooking portions and the sneak peek inside what it is like to have your own cooking show. As the contestants are narrowed down, the challenges begin to resemble what it really takes to make it on the Food Network.

What about you? Have you watched it? What do you think?

Hey Good Lookin'! What's Cooking: Spicy Bok Choy Noodle Bowl

This season at our CSA we receive a lot of vegetables in the bok choy family. This recipe became a go-to pretty much each week. The original is from Rachel Ray and I highly encourage you to make it. Here I have listed the adaptions we make so that we can have most of the ingredients on hand.

Ingredients

3 tablespoons vegetable oil, 3 turns of the pan

2 teaspoons crushed red pepper flakes or a few dashes of hot sauce

4 cloves garlic, chopped

1/2 onion diced

2 TBSP powdered ginger from your spice aisle

 One can of drained chickpeas

1 medium bok choy, trimmed and cut into 3-inch pieces, then cut sticks lengthwise

Salt and pepper

1 quart of  broth

¼ c soy sauce or fish sauce and ¾ c water

One package firm tofu (Optional)

1/2 pound of pasta (Optional)

4 scallions, cut into 3 inch pieces, then shredded lengthwise into thin sticks

Directions

Heat a medium soup pot over medium-high heat. Add vegetable oil, 3 turns of the pan, crushed red pepper flakes, garlic, ginger, chickpeas, and bok choy, then season with salt and pepper. I like to saute these for 2 - 4 minutes to allow the flavors to meld. Add broth and soy sauce/water mixture. Put a lid on the pot and bring soup to a boil.

Add noodles and cook 3 minutes. Add in tofu and scallions and cook 2 minutes, then turn off soup and let it sit 2 to 3 minutes more. Adjust salt and serve.

If you plan on making extra to have the next day, set some aside before you had the noodles. The noodles end up soaking up a lot of the broth overnight and it ends up more like a pasta salad than a soup. But hey, you might like it that way!


Enjoy! Once you get the combination of ginger, garlic pepper flakes, broth, fish sauce/soy sauce down – you can really use any combination of vegetables. We have made it a number of times with just onions and chickpeas because that’s all that was in the pantry.