Yuzu

The yuzu is a citrus fruit originating in East Asia. The tree is hardy to 12 degrees and is used for root stock for less hardy citrus trees. The fruits are very aromatic and the peel and juice are highly prized in Japanese cooking.

I purchased my Yuzu tree in the Fall of 2011 from Four Winds Growers. It was planted it in a pot initially, but finally put in the ground the beginning of 2013. I found out latter I should have not let it bare fruit the first year in the ground so to be under less stress while establishing a sturdy root system. Next time I'll be sure to do it right. Regardless, I ended up with a wonderful crop of around 25 yuzu. The picture here shows the fruit left on the tree after I harvested most of the fruit.



Now that I had my first crop, it was time to figure out how to preserve them. First step is to remove the rind. I use a very sharp OXO peeler to do this. I stored small amounts in separate baggies to be frozen to use latter. 

Afterwards, I cut the fruit into quarters and squeezed the juice with my Norpro Citrus Juice Press. Yuzu is not at all juicy, so I only ended up with about 150 g of juice. Precious stuff, indeed. Most of that was jared and frozen.  

The fruit is full of huge seeds and these were removed and dried to be planted latter. I don't know if they will viable, but time will tell once planted.

After a little research, I found that even the inner pith and spend fruit can be used to make tea after aging awhile in either sugar or honey.

The first recipe I tried is Yuzu Kosho, which I found on The Japanese Food Report, an excellent web site for anyone interested in Japanese cooking. It is a salt-cured condiment that can be used to flavor soups, can be added to soy sauce as a dipping sauce or just to wake up just about any dish. Proportions are 80% jalepeno, 20% yuzu rind and 10% total weight salt.

Now it has to cure for one week in the refrigerator, so I'll have to report latter how it comes out.

 Finished Yuzu Kosho with my prized Takeda Banno Bunka
Shame on me for not wiping the blade clean for the picture!

Everything else left over - Yuzu in local honey to make tea... 

My favorite kitchen tool!

Can an appliance be life changing? In the case of the Vitamix blender, absolutely. My only regret is that I didn't buy one years ago.

Four or five or even six hundred dollars (depending on features) may seem expensive for a blender, but this is hardly an ordinary blender plus I believe the term "expensive" is relative. I consider it a long term investment as it gets used at least 6 times a day. The 7 year warranty gives me peace of mind and I feel good buying an American product from an American company with a reputation for impeccable customer service. There's practically nothing this machine can't handle.

The model I choose is the Pro Series 500. This model is at the high end of the spectrum cost wise, but I feel the features are worth it. I love the presets as well as the pulse feature. You simply push the smoothie button for and walk away. The Vitamix makes guilt free soft-serve ice cream by simply blending frozen fruit and even cooks hot soup. In addition, it does the job of a food processor if you work with small batches. It comes with a really great cookbook although there are tons of recipes online and at www.youtube.com. I'd suggest VitamixVideos Channel, as well as BlendItandMendIt Channel (a little weird, but helpful) to get lots of ideas.

Now for the "life changing" part... I am not a person who likes vegetables although I realize how important they are for optimal health. Drinking raw vegetables is the most practical way to consume lots of power foods such as kale, parsley, spinach, berries, carrots, apples, etc. With the Vitamix, even high fiber drinks come out silky smooth. I simply would not be able to chew my way through that many vegetables.

There's no need to buy a juicer that extracts when the Vitamix pulverizes vegetables (and fruits) so all that "good for you" fiber (seeds, cores, stems and pulp) is consumed. The only exception I've found is wheat grass. I add the grass to water filled just over the blades and about a half cup of ice, pulse it for about 20 seconds and strain it through a cotton muslin bag made for straining seeds for jams. I put the pulp in my worm bin, so nothing goes to waste.

Smoothies are usually savory but can be on the sweeter side with the addition of banana, berries, dates or honey.

Note: Use organic if at all possible. Peel non-organic vegetables such as cucumbers, zucchini, squash.

Note: Unless you are using lots of frozen fruit, always add crushed ice. This will help offset any taste issues. If your smoothie is too thick, add water

Being creative with flavor combinations and think about balance and variety. The Japanese Washoku cooking principles are a good place to start... "Meals that are balanced in flavor include some foods that are salty, others sweet and/or sour, bitter and spicy. Including a variety of flavors in every meal helps avoid food cravings that might lead to over-eating. Balancing flavor helps to limit sodium and sugar intake, too."

In general, my recipes call for one or two choices from the following groups...

Base liquids: RO (reverse osmosis) or filtered water, wheat grass shot, egg whites with a yolk or two, or unsweetened almond milk, apple juice, coconut water

Base vegetables: kale, spinach, carrots, red bell pepper, cucumber, zucchini, squash such as yellow hook neck, beets, broccoli (this should be blanched and cooled ahead of time), celery, romaine lettuce, cabbage, daikon, bitter greens, etc.

Base fruits: apple (including core and seeds), lemon (including peel), banana, avocado, peaches, pears, nectarines, mangos, melons, etc.

Base herbs: raw ginger, parsley, cilantro, basil, mint etc.

Other beneficial additions:

Sea weeds i.e., kombu (rehydrated with some soaking liquid), nori or kelp powder, aloe vera juice, etc.

Base additions: nuts and meals such as flax meal, psyllium fiber, hemp seeds, chia seeds, pumpkin seeds, raw nuts or nut butters (you can make amazing nut butters and pulse/grind seeds to make mill in the Vitamix), oatmeal, etc. (Many people like to presoak their nuts in cold water overnight in the refrigerator)

Seasoning:

Sweeteners - I like to keep these to a minimum (once a day) since I want to limit carbohydrates. Any one of the following can help offset strong flavors in greens: honey, pitted medjool dates, frozen fruit such as 1/2 banana, a few organic strawberries including green caps, blueberries, cherries or any other dark berries (I like to trim/pit, pre-wash my berries, spin them dry in the salad spinner and freeze them in advance), grapes, etc.

Savory elements - miso paste, apple cider vinegar, sea salt, hot sauce such as Sriracha or Tabasco, chile peppers

Here are a couple of examples:

1 cup crushed ice, 1 cup RO water, 4 oz. wheat grass shot, 1 cucumber cut into large chunks, big handful of spinach, handful of kale, 1/2 apple cut into chunks, 1 inch piece of ginger peeled and large chopped, 10 stems parsley, 1 sheet nori, 2 tsp flax meal, 1 tbsp raw pumpkin seeds, 1 tsp light miso paste

1 cup crushed ice, 4 egg whites + 1 egg yolk, 1 cup RO water, 1/2 banana, 2 carrots pealed and rough chopped, 5 raw walnuts, big handful of spinach

Be creative, have fun and enjoy!

Scanpan Non-Stick for Low Fat Cooking

If low-fat cooking is a priority for you, you probably own non-stick cookware. Regardless of the quality of the cookware you purchase and how careful you are to use utensils and cleaners that will not scratch, eventually the surface erodes, food fails to release easily, and cleaning becomes a chore. Add to that the bits of Dupont Chemical coating that get into your food. I don't know the dangers of ingesting this residue, but I'd prefer my food without.*

After going through numerous fry pans at various price points, I decided to invest in a pan that would give me 3 qualities; the ability to cook using the smallest amount of added fat possible, ease of cleaning and long life. I decided a 9" fry pan would be most practical since I'm usually cooking for one or two. This would be a pan that would be used every day at least once, so I was prepared to spend some $ to get what I wanted; top quality, performance and the possibility that it would be the last pan I would ever buy.

My research indicated that 7 ply stainless was best for its outstanding heat distribution and retention. It is extremely expensive but I was willing to make the investment if my criteria were met. Viking is one of the companies that manufactures 7 ply, so I decided to take a closer look at the Viking Outlet center on our trip to Destin Christmas 2010. I wanted to consider it especially if the outlet store had factory seconds or good deals.

My first visit was to the Le Creuset outlet store and as it turned out, they also have 7 ply stainless with a non-stick coating, so I had some comparison shopping to do.

On my first visit to the Viking store, I noticed the other brand of cookware on display was Scanpan Classic nonstick which is made in Denmark and carries a lifetime warranty. It is pressure-cast aluminum fused with a titanium coating followed by a ceramic nonstick finish.

I inquired about this cookware and asked how it compares to the Viking with the nonstick coating. The sales associates told me she owns Viking cookware, but uses Scanpan in applications that require non-stick. She also mentioned that everyone that had purchased a piece of Scanpan cookware ultimately came back for more. Furthermore, Viking does not warranty the non-stick surface, while Scanpan has a lifetime warranty.

After deliberating a day, I returned to the store and purchased the Classic 3 piece starter set with consists of a 9.25 inch fry pan and a 3.25 quart sauce pot with glass lid that fits both pieces. The sales associate who checked me out commented that everyone who had purchased ended up buying more.

After returning home and using the pans a few weeks, I was hooked and predictably, ordered a set. They preformed beautifully with a minimal amount of oil, were easy to clean and didn't break the bank. I love the glass lids and the surface is amazingly non-stick - food just slides off. They don't have the outstanding heat retention and distribution of a 7 ply stainless, but they are much lighter and require lower cooking temperatures. For searing and/or braising, nothing beats Le Creuset enamel cast iron, but for everyday Scanpan is amazing.

I put the lids in the dishwasher, but just wipe out the pans and dry them off after use. If they require washing, soapy water and a plastic brush is sufficient. I wouldn't risk using one of those green scrub pads and they shouldn't require it. Even though they are supposed to be safe with metal utensils, I think it best to use wood or plastic just to be on the safe side. Best of all, I know there is no residue coming off in my food.

The set I chose is the 11 piece Deluxe Chef's Set which consists of 10" Fry Pan, 2.75 qt. (10") Saute Pan with Lid, 1 qt. Sauce Pan with Lid, 2 qt. Sauce Pan with Lid, 3 qt. Sauce Pan with Lid, and 6 qt. Dutch Oven with Lid. The lid for the 2.75 qt. Saute Pan will also fit the 10" Fry Pan.

One very important thing to remember - DO NOT use sprays like Pam. Spray coatings will gunk up the surface. Instead, you can use a light coating of cooking oil. An oil with a high smoke point like macadamia nut, walnut or grape seed oil is beneficial. (Olive oil is best eaten raw).

I really feel like they are a tremendous investment and should last a lifetime.

You can order from http://www.chefsresource.com. They have several options of sets, so look around. Free shipping on orders over $49 and prompt shipping.

Here is the manufacturer's website, which has some great information and tips...

http://www.scanpan.com/

*Google "Non-stick cookware dangers" and you'll see that it's not only surface residue, but fumes given off during cooking that may be harmful, especially at very high heat. The most inconvenient fact is that it looses the quality you wanted in the first place; ease of cleaning and non-stickiness.

Disclaimer: I am not affiliated with and have no interest financial or otherwise in www.chefsresource.com or Scanpan.

Review of Cuvee Bistro in Destin, Florida

We were very happy to find Cuvee Bistro open for Christmas day brunch. It is owned by Chef Tim Creehan, who according to his web site is multi-award winning chef to the stars and best in the Florida panhandle. Suffice it to say, we had high expectations.

The restaurant is very pretty - open and airy. We were warmly greeted and shown to our table right away. Our server took excellent care of us. It was a cold rainy day and we were seated next to a gas fire place. Upon arrival, it was unlighted and a cold down draft made it quite chilly. We asked if it was possible to have the fire lighted and were accommodated, although it took a good half hour to do so. That made the ambiance perfect - really the best table in the place.

On to the food. The menu gave drink choices as "Bloody Mary’s, Bellinis and Mimosas." I had been looking forward to a Bellini as that is one of my favorites, but I was informed that was not available so we settled on a bottle of Gewurztraminer wine.

The bread was outstanding. It came with two spreads, one with parmesan cheese that was very nice. One of the salads on the menu was "Classic Caesar with Roasted Chicken or Blackened Shrimp". My husband, Barry, asked for a plain caesar salad as a starter and was told this was not an option. I find it odd that a chef owned restaurant is unaccommodating and inflexible to so simple a request. Barry ordered the "Gulf Coast Seafood Bisque" instead. It was terribly under-seasoned. He salted it three times before it was right. I had the "Seared Foie Gras with Asian Pears, Figs and White Truffle Honey served on a Grilled Tuscan Bread". I believe this is the first time I've had foie gras and I was not disappointed. It was luscious.

Sorry for showing the same photograph in this post as one of my prior posts. This was the only one I took - I'm still trying to get in the habit of photographing everything before it's consumed!

Barry's choice of entree was "Petite Filet, Green Peppercorn Sauce, Yukon Gold Mashed Potatoes and Vegetable Du Jour". The vegetable was brussels sprouts which seem to be the "it" food of the moment. This was done very nicely, caramelized with bits of bacon. I choose "Creehan’s Signature Black Pepper Seared Tuna with Braised Spinach & Soy Ginger Sauce". This was lacking... the slices were paper thin and limp, definitely not what I would rate as worthy to be called a "signature" dish and not even close to the picture on the web site. Perhaps they had limited supply of tuna and were trying to stretch it out? Chef Creehan needs to sample Ruth's Chris appetizer seared tuna for comparison's sake.

For dessert we chose "Duo of Vanilla and Chocolate Creme Brulee with Fresh Fruit and Candied Walnuts". Again, this was extremely disappointing... the brulee consisting of unmelted sugar crystals and the creme hardly there at all. This dessert simply isn't worth the calories.

Brunch for two people came to around $120.00 (including a bottle of wine and one glass of port wine with dessert). This is on the high end for this area and for that kind of money, one expects outstanding service and food. While I have no complaints about the service, the food was inconsistent in quality, did not justify the prices and did no service to the reputation of Chef Creehan.

I recommend checking out OpenTable.com. It's free to join and allows you to search for restaurants wherever you like, check out reviews and reserve online. They have a convenient iPhone app as well.

Destin - Part III

Some more highlights of the trip...

Christmas eve we had a fantastic dinner at McGuire's Irish Pub. This is a must-do if you're in Destin or Pensacola. The food is fantastic. Over the years, people have signed and attached one dollar bills to just about every surface possible, supposedly well over $500,000 in this location. We went a second time for lunch to sample their 3/4 pound hamburger. This picture is of hundreds of one dollar bills suspended from the ceiling.

Christmas day we were very limited in choices of restaurants. Fortunately, Cuvee Bistro in Sandestin was open for brunch. Pictured is "Seared Foie Gras with Asian Pears, Figs and White Truffle Honey served on a Grilled Tuscan Bread. Fancy, huh? I'll be posting a review of the restaurant soon.

Not everything was perfect this trip... Parker has had recurring problems with his eyes, usually scratched corneas with seem to be most often caused by his dew claws. I'm at a loss as to why a breeder would not remove dew claws. Apparently, it is just not practical to do so when they are grown. Anyway, we paid a visit to Banfield Pet Hospital at Petsmart in Destin. Here he is with some new friends, which he seems to make wherever he goes. He is a kid magnet. We have him scheduled to go to LSU Veterinary School which has an opthamology department. It seems the problem is with his inner eye lids which are ulcerated and causing the irritation and scratching.

One parting shot in Sandestin at Fleming's Steakhouse. This is a Ciroc Lemon Basil Martini which was an amazing beginning to the best meal of the trip. It just got more aromatic and flavorful with each sip. The other outstanding treat that evening was the special, a Lobster Bisque that was pure heaven. Now I just have to figure out a low fat version. We've been to Fleming's in Baton Rouge when they first opened. Now I'm convinced we need to make a point of going back.

Now it's back to lots of cardio and our "normal" diet which is fairly low fat and low carb. I'm playing with recipes and will try to post some of my successes and thoughts.

Destin - Part II

Grand Boulevard is a shopping area within walking distance of Residence Inn. It features P. F. Chang's, Fleming's Steakhouse, Mitchell's Fish Market and several more wonderful restaurants.

The first day we decided to revisit Mitchell's since they have an outstanding clam chowder. This picture doesn't make it look that great, but it really is divine.

There are several shops, but the best is The Orvis Company which is very dog friendly. Parker was warmly welcomed and encouraged to try the beds and sniff the toys to his heart's desire. He fell in love with a stuffed black lab that had probably been there for a few years, one ear almost torn off and full of wonderful doggie scents. They gave us a fantastic discount and Parker had his best Christmas present ever...

Vacation in Destin

What a procrastinator I am! It only took a year to write another post. That's terrible. Can't say I'll do better because I don't like to make promises I can't keep. I finally decided to get a Facebook page and that has me thinking more about posting events and thoughts just to keep track of life as it happens.

Barry and I traveled to Destin, Florida for Christmas and had a relaxing and enjoyable time. Somewhere I read, "The best camera is the one you have with you." and we are attached at the hip to our cell phones, not to mention the iPhone takes great pictures.

Here we are beginning our journey...

We are headed to The Residence Inn by Marriott in Sandestin. They are a pet friendly hotel that we stayed in October 2008 when I went back to The Andrews Institute for follow up after my shoulder surgery. They have a great breakfast that is included in the price. The "gym" wasn't much to brag about, consisting of one odd universal machine, one bike and two treadmills, but I was able to get a few good cardio sessions on the treadmills. There's also a really great Gold's Gym close by where we trained a couple of days. Fully equipped kitchens and fantastic dog walking areas were nice extras. I forget how wonderful my bed and sofa at home are until I'm away and back pain returns to remind me. Still, I highly recommend this hotel if you love to bring your dog along.

Since I've become more interested in food and cooking, the trip provided opportunity to indulge. Here are before and after pictures of whole crispy fish from Royal Orchard Thai Cuisine. This meal was outstanding. I wish I had photographed the "Tea Rose" steamed dumplings. They were absolutely amazing... I wish we'd gone back a second time. More to come in another post...

Update After a Long Absence

So much time has passed since my last post... it's hard to know where to begin, so I'll start with the present. Yesterday, at long last, the New Orleans Saints are going to the Super Bowl. What an emotional victory for everybody.

Saturday, Barry and I drove to Slidell, Louisiana so I could attend a TRX trainer's seminar all day Sunday. I've been using this device the past few months and have fallen in love with it for many reasons. I discovered it when I was searching for shoulder rehab techniques. I had rotator cuff surgery in August of 2008 so I'm always searching for anything to insure healthy shoulders. In addition, I decided that in order to balance my symmetry, I will no longer train upper body with weights. Instead, I use TRX for upper body exclusively and use it to supplement my lower body training. I'll be writing more about this soon, but here's a preview...

I decided not to renew my domain for my website. I just never got motivated to figure out the software to do it myself and didn't want to pay someone else to redesign it and maintain it. For now, I'll attempt to keep this blog up to date and post more videos on YouTube.com.

Parker's Web Site is Up

Cajah's Mtn. Parker now has his own web site. I created this site on my new iMac using iWeb software that comes with it. It's hard to believe that Parker is almost two years old now. He's proven to be one of the smartest and certainly silliest dogs I've known. Hope you enjoy the site!

NPC Junior Nationals Coming Up!

My last entry was January 20th. How lame is that? I make myself mad... occasionally.

I have 3 women I'm working with for this year's show. Returning in figure is Veronica Miller hoping to improve from her second place at last year's show, veteran competitor Angie McGhee and 2007 Ms. Louisiana, Dominique Durand. I did a photo shoot with Dominique recently. Here are a couple that I'm partial to.






More later....

Julia Stamper at Nationals

Julia Stamper placed 6th in the heavy's. She was in fantastic condition with a very impressive level of muscularity. It's extremely difficult to compete twice in one year. To make improvements for the final show is really hard, but Julia managed to add muscle and get leaner for this show. Unfortunately, she was overlooked for the first call out, which is a shame. Only the top 5 are allowed to perform their posing routines during the evening, so most people only got a brief look at Julia. I'm confident that she'll move up next time she competes. Julia will be 35 December 30th which means she can compete at Master's Nationals. Funny thing… I did Master's Nationals when I turned 35. It wasn't a pro-qualifier until 2005 when I took the overall. I hope Julia doesn't have to wait that long to turn pro!

I've worked with Julia for two years, but this is the first time we've met. Julia is a class act! She knows that she looked her best ever and is totally satisfied with the outcome here and in Las Vegas at the USA's.

Here are some of my favorite shots of Julia...

2007 NPC Nationals

Trying to catch up on the news...

This year's Nationals was a (mostly) terrific event with the exception of flashbacks - Nationals, 2004 when I competed in Dallas and stayed at the Fairmont. Word from the meeting of the officials was that, yet again, the NPC wants the women bodybuilders to back off from the densely muscled, hard/dry look and to consider shape and overall presentation as the winning factors. The judging fell in step... for the most part. There seemed to be confusion reminiscent of 2004 in two of the classes. It's only lack of consistency from class to class that gets people confused and pissed off.

Congratulations to overall winner Kristy Hawkins, who looked amazing. Britt Miller was equally stunning - I'd hate to be judging that class. I like lightweight winner Beni Lopez who proves that you can cross over from figure quite successfully. I loved Kris Murrell's posing routine. It was one of the best I've seen at the amateur level. I don't think Kris will have to wait much longer to become a pro. It's really great to see so many attractive young women doing well in the sport.

Muscular Development Magazine features ME!

I'm honored to be featured in the December issue of Muscular Development Magazine in Steve Wennerstrom's column Femme Physique. Steve shot these photographs in a gym in Houston, Texas following The John Sherman Classic that I won to qualify for the 2005 Nationals the following weekend. This was a wonderful opportunity to catch up as I hadn't seen Steve in awhile.

Steve is one of the best to shot with. He gives direction well and makes you feel like a goddess. I learned a lot over the years working with him and watching him shoot. Recently, at the NPC Nationals Bodybuilding Contest, Steve received a well deserved award of recognition. It's impossible to imagine the sport of women's bodybuilding without his contribution.

Congratulations Amy, Angie, Julia and Veronica!

All the images on this blog are courtesy of Gene X Hwang and ftvideo.com. Thank you Gene for taking gorgeous pictures and James Cook of ftvideo.com for the best women's bodybuilding contest coverage ever! We are so grateful to have the opportunity to gain exposure and publicity with class and respect.

This summer is quickly passing and two more contests, the Master's Nationals and the USA's, are completed with fantastic results for three of my athletes.

Ohio native, Amy Sibcy placed 2nd in the middleweight class at the 2007 Master's Nationals in her best condition ever. Next up for Amy is the IFBB North American Championships August 31st and September 1st in Cleveland, Ohio. Amy looked fantastic for Master's and I'm thrilled with her progress.



Lafayette, Louisiana resident, Angie (Angelita) McGhee placed 3rd in the light weight division at Master's Nationals. Angie continues to improve even on the cusp of her 50th birthday. I know she had a fantastic time and will probably repeat this wonderful contest next year.







I couldn't be happier for Julia Stamper, who placed 3rd in the heavy weight class at the USA Bodybuilding Championships July 29th in Las Vegas, NV. Only 2 points separated the top 3 in this class. In fact, Julia had seven 2nd place scores. She made a huge impression with excellent conditioning, size and symmetry.

Next up for Julia is the NPC 2007 Nationals in Dallas, TX November 16th and 17th.

Last, but certainly not least, is Lafayette resident, Veronica Miller who placed 6th out of an amazing class of over 30 competitors in the figure division at the USA. Veronica competes in "E" class which is for women over 5'5" and up to 5'6" tall.
Veronica was photographed by Terry Goodlad for a feature in Flex Magazine which should be on the newsstands later in the year. She's also been invited to work at the Weider Nutrition booth at this year's Olympia.

Great job, ladies!!! Next up is Nationals and I'm very excited about a new prospect, who I'll introduce soon. Barry and I will be there and hope y'all can make it!