Burning candles made from paraffin wax –– the most common kind used to infuse rooms with romantic ambiance, warmth, light, and fragrance –– is an unrecognized source of exposure to indoor air pollution, including the known human carcinogens, scientists report.

Chronic worrying, anxiety and being prone to depression are key aspects of the personality trait of neuroticism. In this study, the researchers looked at how smoking and heavy drinking are associated with the trait. A person with high neuroticism is likely to experience anxiety or depression and may self-medicate with tobacco, alcohol or drugs as a coping mechanism.

• 0.5 cup or 1 stick unsalted butter, room temperature
• 1 cup confectioner’s sugar
• 0.5 tsp pure vanilla extract
• 1 tsp packed finely grated lemon zest
• 1 tsp coarse salt
• 1 cup all-purpose flour (spooned and leveled)
• 0.5 cup fine cornmeal
• 1 medium zucchini, grated on small holes of a box grater (about 1 cup)

1. Preheat oven to 325 degrees. In a large bowl, mix butter and sugar with a wooden spoon until pale and fluffy. Stir in vanilla, lemon zest, and salt. Add flour and cornmeal and mix until mixture is crumbly. Add zucchini and stir unti a thick dough forms.
2. Drop dough by rounded tablespoons, 2 inches apart, onto two parchment-lined baking sheets. Bake until cookies are light golden brown at edges, 25 to 30 minutes, rotating sheets halfway through. Let cook completely on wire racks.

Makes 25 Cookies

http://www.sciencedaily.com/releases/2009/03/090303123812.htm

ScienceDaily (2009-03-05) — Scientists at the American Association of Physicists in Medicine are offering additional background information to help the public avoid misinterpreting the findings contained in a report issued today by the National Council on Radiation Protection and Measurements (NCRP), a non-profit body chartered by the US Congress to make recommendations on radiation protection and measurements. The report is not without scientific controversy and requires careful interpretation.

http://www.epa.gov/radiation/understand/calculate.html

1 lb. fresh asparagus, trimmed and cut into 2 inch pieces

2 t. ground ginger

2 T. canola oil

3 c. sliced fresh mushrooms

1 t. salt

1/8 t. sugar

1/8 t. pepper

In a large skillet, saute asparagus and ginger in oil for 2/3 minutes or until asparagus is crisp-tender. Add the mushrooms, salt, sugar, and pepper. Cook and stir 2/3 minutes longer or until mushrooms are tender.

Note: I was done in about 10 minutes!

6 Servings Takes Supposedly: 30 minutes

6 oz.  fresh or frozen medium shrimp, peeled and deveined

Crisp Tortilla Shreds

1 large onion

1 t. cumin seeds

1 T. cooking oil

4.5 cups reduced-sodium chicken broth

One 14.5 oz. can stewed tomatoes, undrained (Mexican style, preferred)

3 T. snipped fresh cilantro

2 T. lime juice

1 and 2/3 cups shredded cooked chicken breast

THAW shrimp if frozen. Prepare Crisp Tortilla Shreds; set aside.

IN A LARGE SAUCEPAN, cook onion and cumin seeds in hot oil about 5 minutes or until onion is tender. Carefully add broth, undrained tomatoes, cilantro, and lime juice. Bring to boiling; reduce heat. Simmer, covered, for 8 minutes. Stir in shrimp and chicken. Cook for 3 minutes more or until shrimp turn opaque, stirring occasionally. Ladle soup into bowls. Top each serving with tortilla shreds. Makes 6 main-dish servings.

CRISP TORTILLA SHREDS: Preheat oven to 350 degrees Fahrenheit. Brush four 6 inch corn tortillas with 1 T. cooking oil. Combine 1/2 t. salt and 1/8 t. ground black pepper; sprinkle on tortillas. Cut tortillas into thin strips. Arrange in a single layer on a baking sheet. Bake about 8 minutes or until crisp.

Note: I find that there’s less bubbles coming from the tortilla strip when it’s reached the right amount of crispiness.

4 Servings Prep: 40 min. Cook: 30 min. Oven: 325 degrees Fahrenheit

1 large bulb garlic, peeled and coarsely chopped

1/3 cup extra virgin olive oil

5 cups chicken broth

4 slices firm-texture bread, crusts removed, and cut into 1/2 inch cubes

1 ripe avocado, peeled, pitted, and cut into 1/2 inch cubes

3 ounces queso fresco, cut into 1/2 inch cubes

1 large ripe tomato, cored, seeded, and diced

4 green onions, broiled or grilled and chopped (optional)

In a small heavy saucepan, cook garlic in hot olive oil over medium-low heat for 15 to 20 minutes or until very soft and golden. Drain garlic, reserving oil. In a medium saucepan, combine garlic and chicken broth. Bring to boiling; reduce heat. Simmer, covered, over medium-low heat for 30 minutes.

Preheat over to 325 degrees Fahrenheit. On a baking sheet, toast the bread cubes about 10 minutes or until thoroughly dry but not brown. Drizzle bread cubes with 3 T. of the reserved garlic oil; toss to thoroughly coat. Bake 5 minutes more or until the croutons are golden. (Refrigerate the remaining garlic oil for use in salad dressing, omelets, hash browns, etc. Use garlic oil within 24 hours.)

Season broth mixture to taste with salt. Divide the avocado, queso fresco, tomato, and, if desired, green onions among warm bowls. Ladle soup into the bowls. Top each serving with croutons.

Note: I personally like the queso fresco cold. It’s like a salty mozzarella once it’s melted in the hot soup. The feta-like texture of the cheese cold is gone and is just like a blob.

Easy, Tasty, and Healthy!

1 lb. broccoli

1 lb. cauliflower

1 small red onion, cut into 1/2 inch slices

1 T. chopped garlic

1 T. curry powder

1/4 t. crushed red pepper flakes

Salt

3 T. vegetable oil

Chopped fresh cilantro (optional)

Fresh lime juice (optional)

Heat the oven to 325 degrees Fahrenheit. Separate the florets from the broccoli and cauliflower. Peel the remaining broccoli stalks and cut into 3-inch lengths. Put the vegetables in a bowl and toss with the onion, garlic, curry powder, red pepper flakes, oil, and salt to taste. Spread on a shallow roasting pan and roast in the middle of the oven until tender, 1 to 1.5 hours. Stir the vegetables once or twice during roasting; they should be somewhat tender and only starting to brown. Garnish with cilantro and lime juice, if you like.

Note: I used a frozen winter mix of broccoli and cauliflower. The pieces are smaller so I reduced the cooking time slightly.

1 truck supplying many address emits less carbon into the atmosphere than many cars going back and forth for their grocery shopping.

University of Exeter