Monthly Archives: November 2010

Conversations with Dr David Jubb

Thanks to our guest Dr David Jubb for breathing life into the belly show today. He is believed to be one of the World’s leading Neuro-Behaviour Physiologists and a cell rejuvenation consultant, specialist in brain and gut dysfunction, microbial imbalances, metabolic neuropathic conditions and resulting cognitive and emotional processing dysfunction. Specialist in non-surgical, non-druggist approach to healing through vitalization.

Dr. David Jubb was a breatharian for over 20 years whilst living in New York. He runs Jubb’s Longevity and has written many books. He promotes lifefood, which is distinct from raw or living foods in that it still has it’s lifeforce intact, ability to reproduce, and can be found growing somewhere in the wild. He is also a blood formation specialist, shaman, and founder of colliodal biology which is the understanding of life below the level of the cell.

If you heard the show you will know that Dr David Jubb is hugely entertaining as well as ridiculously informative. There were definitely too many subjects to discuss with David in the short 1 hour that we had but by touching on a small variety of subjects, we hoped to ignite the little spark living within all of us that ultimately wants to lead a healthier life.

My intention on belly is to help bring awareness where it may be lacking, to increase the knowledge you may already have and to encourage you to make your own informed and educated decisions on the foods you choose to eat and the way you choose to look after your own unique planet… YOU!

The state of our precious planet and the state of your own health go hand in hand. I believe that by loving yourself from the inside out and understanding the inner workings of the gut and your digestive system to start with, you may begin recognize the similarities that exist in the delicate balance of both ecosystems and ultimately work towards a better life for all involved

May i suggest that you check out some of the links provided to hear Dr David Jubb’s discussions and teachings on a vast array of topics. What you decide to take on board is an individual choice and one that is suited to you and your own situation, at any given time in your life.

Listening to Dr David Jubb’s pod-casts is hugely inspiring for me coming from a Nutritional background. There were however many things that i would not have understood had i not studied it, so to our gorgeous listeners i would say, go easy on yourself and perhaps start with some of the YouTube presentations which may be more suited to people newer to the world of big long complicated words!

So, i’ll leave it with you to adventure into the world of Jubb and look forward to sharing many more interesting and informative belly shows with you in the future.

Dr David Jubb

Here is part of a short interview with him from he CBS interactive Business Network –

Dr. David Jubb was the scientific advisor to live foods expert and internationally-acclaimed author Anne Wigmore. Based in New York City, Dr. Jubb and his wife, Annie, have been teaching workshops and classes for 24 years in many aspects of healing, including fasting and “life food.” Life food is Dr. Jubb’s term for his program of natural foods and fasting. I’ve benefited from Dr. Jubb’s life food training, and I jumped at the opportunity to interview him for this issue of New Life Journal.

Why do you use the term life food as opposed to raw or live food?

DJ: Life food is food that has its life-force intact. Raw food people do raw flesh and raw grains and raw legumes. This is not life food. Raw food is just uncooked, that s all. Life food is food that is nutritionally available and easy to digest.

Living food is a term that Ann Wigmore coined. When people ate simply raw food, she realized that there were a lot of enzyme inhibitors in that food, and so she called what she does living food to define this principle of releasing the enzyme inhibitors from the food through sprouting.

I became her scientific advisor, and as I looked at her program, I saw that she included a lot of food that couldn’t be found growing in nature. And, under the microscope, that food just became mold, fungi, and yeast fairly quickly. And as a microbiologist and a cell histologist, I saw that the flora that makes up that food is only one step away from a mold, fungi, and yeast. Fermentation is the chief undertaker.

Banana and dates, and corn and wheat, and rice and carrots and beets, are composed symbiotically of a flora that really won t ecosterilize against mold, fungus, and yeast in nature. And they wreak havoc in the body and cause more mold, fungus, and yeast.

If this tickles your fancy then here are some links below to help you on your way.

Patrick Timpone’s podcasts – http://www.oneradionetwork.com/

http://www.youtube.com/watch?v=236F93Hj4nY

Jubbs Cell Rejuvenation: The Science Behind … – David Jubb – 2006

Alofa,

Sister Rasela

on air 22 November ’10 : Quentin and Katrina’s family recipes

The very fabulous Quentin and Katrina getting ready to cook up a storm

Sometimes none of the regular bellysisters can be in Byron to present the show – not sure why, we are all affected by wanderlust.  This is usually a bonus for listeners as there are so many wonderful food lovers among the Bayfm presenters.  Quentin Watts, who presents the very wonderful Q’s Jazz ‘nBlues on Bayfm, has presented belly before and always plays the most wonderful and obscure food-themed music.  Her sister Katrina has been a guest on belly, to talk about feeding Japanese, and Australian, sumo wrestlers.  For this show they teamed up and shared some family memories, and recipes.

Our father went to uni in London and learned to cook in the south of France, and a few dishes from various ski resorts he visited. He was such a good cook, our Mother told him she couldn’t cook at all : a lie as her mother – our gran, was a wonderful cook, Oz style so we always ate well – our mother would threaten to feed us meat pies and peas like other people ate if we were no so keen on some dish she had slaved over in the kitchen.

We two sisters got a taste for almond rocca via the Americans who my mother met in Sydney during WW2.  Plus she had a Spanish girlfriend who taught her some of her family’s favourite dishes. A very easy Spag bol using 6 cloves of garlic. olive oil, minced beef allspice, and cloves with concentrated tomato paste. Later in my own life I would make the left overs into chilli con carne by adding cumin, and a few other bits.  Plus we got to know more interesting foods through our own multicultural friends at primary school.

CHILLI  CON CARNE – FROM SCRATCH

2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
700g lean minced beef
1 large onion, finely chopped
1 tsp ground cumin
2 tbsp dried oregano
1 tbsp coriander seeds toasted and ground
1 – 2 fresh green jalapeños, (a small, hot green chilli) thinly sliced.
1 tsp dried chilli flakes
a few shakes of Tabasco sauce
If you like it Very Hot add a pinch, a 1/4 tsp to 1/2 tsp cayenne pepper to taste.
1 tbsp Dijon mustard
2 tbsp tomato sauce
425g can tomatoes, chopped
180g 1 cup red kidney beans soaked overnight or a can of red kidney beans, drained and washed
200ml beer or red wine
Sea salt and pepper

Method

1. Place dried kidney beans in a saucepan, cover with cold water, soak overnight. Rinse add fresh water and bring to the boil. Cook for 20 minutes or until tender. Drain and set aside. Or use the tin of rinsed kidney beans.

2. Heat 1 tbsp olive oil in a large heavy-based saucepan over medium heat and cook mince, breaking up with the back of a spoon, for 5 minutes or until brown, transfer to a plate. Add 1 tbsp oil to saucepan, add mince and cook for 5 minutes or until brown, then add remaining olive oil to pan, add onions, garlic and jalapeño chillies and cook for 5 minutes or until soft. Return meat to pan with stock, tomatoes, oregano and spices. Season to taste with sea salt, freshly ground black pepper and ground chilli. Bring to the boil, reduce heat and simmer for 2 hours stirring occasionally until tender. Add beans and cook for another 20 minutes or until sauce is thick. Adjust seasoning and chilli heat to taste. Serve with boiled rice and 2 tbsp coriander to garnish with sour cream or toss with chopped avocado and tomato tossed with lime juice. You can serve this with corn chips as well.


SPANISH SPAGHETTI BOLOGNESE

500 – 700g lean beef minced
2 tablespoons olive oil
6 large cloves garlic chopped fine
1 heaped teaspoon of allspice
4 whole cloves
4 tablespoons of concentrated tomato paste
sea salt and black pepper to taste

Method
Gently heat 2 tablespoons olive oil in a large fry pan, add 6 large cloves of chopped garlic, and simmer till golden. Garlic can be removed for a more subtle flavour. Add 500 – 700g lean minced beef and fry on med heat until browned. Take care not to burn the garlic. Add 1 teaspoon allspice, 4 whole cloves, 4 tablespoons of concentrated tomato paste and black pepper to taste.

Stir in ingredients and cook tomato concentrate into the mince. Add water or beef stock to cover and simmer 1 hour. Taste for salt after one hour as some tomato pastes are slightly salty. Add salt to taste plus a jigger of brandy and a splash of red wine. Simmer for 1 hour. Remove the 4 whole cloves. Serve on spaghetti or other pasta with a topping of grated Parmesan cheese and a sprinkle of freshly ground black pepper.

When using the leftover Spanish Spaghetti Bolognese

In a large pan place coriander seeds – lightly toast. Remove and set aside to cool in pestle and mortar. Crush finely when cool.

Add to the pan:

1tbspn olive oil
1 large onion chopped fine
1 clove of garlic chopped

Fry until softened and just golden, then add
1 – 2 fresh green jalapeños, (a small, hot green chilli) thinly sliced.

NB if you do not eat chilli, add a chopped green capsicum instead. Leave out the Tabasco, dried chilli flakes and cayenne pepper.

Cook chopped pepper or chillies into the onion and garlic.
If you like Very Hot Chill Con Carne add a pinch, or a 1/4 tsp to 1/2 tsp of cayenne pepper to taste. Less is best – Remember you can always add more later.

Add :
1 tsp dried chilli flakes
a few shakes of Tabasco sauce
2 tbsp tomato sauce
1 tbsp Dijon mustard

Cook to combine flavours and add:
1 tbsp coriander seeds toasted and ground fine
1 tsp ground cumin
2 tbsp dried oregano
425g can tomatoes, chopped
400g soaked overnight or a can of red kidney beans, drained and washed
Sea salt and pepper
Simmer on low for a few minutes as you gently stir through the cooked beans. Add the leftover Spanish Spaghetti Bolognese.
Add about 200ml red wine and simmer till wine has almost absorbed.

Serve on Boiled rice with 2 tbsp coriander to garnish and sour cream. Or toss chopped avocado and tomato with lime juice.

IN SEASON

Fruit:
avocados, bananas, blueberries, grapefruit, paw paws, peaches, strawberries, tamarillos. It’s berry season – so make the most of it.

Vegetables:
artichoke, asparagus, bok choi, broad beans, broccoli, cabbage, carrots, cauliflowers, chinese cabbage, celery, coriander, cucumbers, dill, fennel, garlic, leeks, lettuce, onions, potatoes, peas, silver beet, spring onions, squash, zucchini
and look out for fresh garlic at local Farmers Markets from now on.

Quentin and Katrina also spoke with Louise and Bruno Bouget from Mullumbimby French restaurant La Table – and gave away a voucher  to a lucky subscriber.
The second anniversary of La Table is around the corner & to celebrate they are hosting a special Provencale Dinner with accompanying Aperitif and Wines from Provence – Friday 3th and Saturday 4th of December.  The event will also feature Live Piano, Guitar & Chanson with a European flavour, offered by discerning local musicians Vasudha and Jem. Plus two very special guests from Provence who will be dining at the Long Table with those who enjoy the age old French tradition of a shared meal.  And the launch of ‘Green Food Generation – A Culinary Adventure’ by Hayden Wood, a new book that features a chapter on ‘La Table’…  “This delectable collection of chefs restauranteurs, caterers, and food personalities are a new generation of conscientious consumers and creative cooks, as passionate about Green Food as they are about the planet”

La Table Restaurant & Cafe 72 Burringbar St, Mullumbimby NSW 2482 02-66842227 www.latable.com.au

Another lucky BayFM subscriber won a packet of Australian Sea Salt from our good friends at Australian Sea Salt Pty Ltd. This salt retains all naturally occurring trace elements, has no silicon or aluminium, no bleaches or free flow agents.  auscsalt@easy.com.au.

THE PEPPERCORN TREE

Also called a Pepperina – Schinus molle is a quick growing evergreen tree that grows to 15 meters (50 feet) tall and 5-10 meters (16-33 feet) wide. It is unrelated to true pepper Piper Nigrum but like the berries of its close relative, they are sold as “pink peppercorns” and often blended with commercial pepper.
The fruit and leaves are, however, potentially poisonous to poultry, pigs and possibly calves. The sticky, clear sap may cause dermatitis in sensitive individuals. When flowering, the tree may cause respiratory irritation, sinus congestion and headache. Records also exist of young children who have experienced vomiting and diarrhoea after eating the fruit.
Extracts of S. molle have been used as a flavour in drinks and syrups.
The Inca used the sweet outer part of ripe fruit to make a drink. Berries were rubbed carefully to avoid mixing with the bitter inner parts, the mix strained and then left for a few days to produce a refreshing and wholesome drink. It was also boiled down for syrup or mixed with maize to make nourishing gruel.
There is also significant archaeological evidence that the fruits of S. molle were used extensively in the Central Andes around 550-1000 AD for producing chichi or chichia a fermented alcoholic beverage.

In traditional medicine, fruit of the peppercorn tree, S. molle was used in treating a variety of wounds and infections due to its antibacterial and antiseptic properties. It has also been used as an antidepressant and diuretic, and for toothache, rheumatism and menstrual disorders, with recent studies providing some support for its antidepressant effects. It has also been speculated that S. molle’s insecticidal properties make it a good candidate for use as an alternative to synthetic chemicals in pest control.



Belly Roll Phil Woods This Is How I Feel About Quincy (Quincy  Jones) Jazzed Media Allegro #1004  Brian Lynch tpt, flhn; Bobby Routch flhn, fh hn; Richard Chamberlain tbn, euphonium; Nelson Hill fl, bar, t sax; Phil Woods cl, a sax; Bill Charlap p; Steve Gilmore b; Bill Goodwin d. 2007

Peel Me A Grape Anita O’Day & Cal Tjader Time For Two (David L Frishberg)  Polygram #559808    *1962 Anita O’Day voc; Cal Tjader d, bvoc; vibes; Lonnie Hewitt p; Robert Corwin p. 2003

Peppercorn Trees Tinpan Orange The Bottom of the Lake (Emily Zmira Lubitz) VItamin Records Jesse Lubitz and sister Emily Lubitz voc, g; Alex Burkoy v, g, mandolin. 2009 Mullum Fest

Pass the Salt Higher Ground Black & White – Faded and Torn (Dave Devlin) Orchard #966 *L+ Higher Ground: Fred Bolton voc, g; Duke Weddington voc, bj; Dianne Lujan vocals; Dave Devlin mandolin, dobro; Mark Smith bass. 2005 Protected

Cos’ Groove Steve Herberman Action:Reaction Steve Herberman CD Baby.Com/Indys #105933    *L+ Steve Herberman g; Drew Gress b; Mark Ferber d. 2006

Swedish Pastry Stan Hasselgard Sextet West Coast Jazz – Early Years (Barney Kessel) MC #046    Stan Hasselgard cl; Red Norvo vibes; Arnold Ross p; Barney Kessel g; Rolo Garberg b; Frank Bode d. 18/12/1947 LA

Red Beans and Rice Charmaine Neville Band Up Up Up (Horace Silver)
Gert Town #1116 *D Charmaine Neville voc; Amasa Miller keybds; Reggie Houston sax; Detriot Brooks g; Jefferey Cardarelli b; Jesse Boyd db; Gerald French d. release date May, 21, 1996  CD 2003

I can tell you sitting for two hours playing music was like a holiday after the exciting pace of Belly. You sisters do a wonderful show every week – hope it was not too carnivorous for your listeners.  Hope we didn’t sound like the silly sisters.

Love and Light, Quentin and Katrina

I’d love to stay home and listen to the silly sisters every Monday – thank you Quentin and Katrina, extra chocolate cake for you – sister T

Sometimes none of the regular bellysisters can be in Byron to present the show – not sure why, we are all affected by wanderlust.  This is usually a bonus for listeners as there are so many wonderful food lovers among the Bayfm presenters.  Quentin Watt, who presents the very wonderful Q’s Jazz and Blues on Bayfm, has presented belly before and always plays the most wonderful and obscure food-themed music.  Her sister Katrina has been a guest on belly, to talk about feeding Japanese, and Australian, sumo wrestlers.  For this show they teamed up and shared some family memories, and recipes.

Our father went to uni in London and learned to cook in the south of France, and a few dishes from various ski resorts he visited. He was such a good cook, our Mother told him she couldn’t cook at all : a lie as her mother – our gran, was a wonderful cook, Oz style so we always ate well – our mother would threaten to feed us meat pies and peas like other people ate if we were no so keen on some dish she had slaved over in the kitchen.

We two sisters got a taste for almond rocca via the Americans who my mother met in Sydney during WW2.  Plus she had a Spanish girlfriend who taught her some of her family’s favourite dishes. A very easy Spag bol using 6 cloves of garlic. olive oil, minced beef allspice, and cloves with concentrated tomato paste. Later in my own life I would make the left overs into chilli con carne by adding cumin, and a few other bits.  Plus we got to know more interesting foods through our own multicultural friends at primary school.

CHILL CON CARNE – FROM SCRATCH

2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
700g lean minced beef
1 large onion, finely chopped
1 tsp ground cumin
2 tbsp dried oregano
1 tbsp coriander seeds toasted and ground
1 – 2 fresh green jalapeños, (a small, hot green chilli) thinly sliced.
1 tsp dried chilli flakes
a few shakes of Tabasco sauce
If you like it Very Hot add a pinch, a 1/4 tsp to 1/2 tsp cayenne pepper to taste.
1 tbsp Dijon mustard
2 tbsp tomato sauce
425g can tomatoes, chopped
180g 1 cup red kidney beans soaked overnight or a can of red kidney beans, drained and washed
200ml beer or red wine
Sea salt and pepper

Method

1. Place dried kidney beans in a saucepan, cover with cold water, soak overnight. Rinse add fresh water and bring to the boil. Cook for 20 minutes or until tender. Drain and set aside. Or use the tin of rinsed kidney beans.

2. Heat 1 tbsp olive oil in a large heavy-based saucepan over medium heat and cook mince, breaking up with the back of a spoon, for 5 minutes or until brown, transfer to a plate. Add 1 tbsp oil to saucepan, add mince and cook for 5 minutes or until brown, then add remaining olive oil to pan, add onions, garlic and jalapeño chillies and cook for 5 minutes or until soft. Return meat to pan with stock, tomatoes, oregano and spices. Season to taste with sea salt, freshly ground black pepper and ground chilli. Bring to the boil, reduce heat and simmer for 2 hours stirring occasionally until tender. Add beans and cook for another 20 minutes or until sauce is thick. Adjust seasoning and chilli heat to taste. Serve with boiled rice and 2 tbsp coriander to garnish with sour cream or toss with chopped avocado and tomato tossed with lime juice. You can serve this with corn chips as well.

SPANISH SPAGHETTI BOLOGNESE

500 – 700g lean beef minced
2 tablespoons olive oil
6 large cloves garlic chopped fine
1 heaped teaspoon of allspice
4 whole cloves
4 tablespoons of concentrated tomato paste
sea salt and black pepper to taste

Method
Gently heat 2 tablespoons olive oil in a large fry pan, add 6 large cloves of chopped garlic, and simmer till golden. Garlic can be removed for a more subtle flavour. Add 500 – 700g lean minced beef and fry on med heat until browned. Take care not to burn the garlic. Add 1 teaspoon allspice, 4 whole cloves, 4 tablespoons of concentrated tomato paste and black pepper to taste.

Stir in ingredients and cook tomato concentrate into the mince. Add water or beef stock to cover and simmer 1 hour. Taste for salt after one hour as some tomato pastes are slightly salty. Add salt to taste plus a jigger of brandy and a splash of red wine. Simmer for 1 hour. Remove the 4 whole cloves. Serve on spaghetti or other pasta with a topping of grated Parmesan cheese and a sprinkle of freshly ground black pepper.

When using the leftover Spanish Spaghetti Bolognese

In a large pan place coriander seeds – lightly toast. Remove and set aside to cool in pestle and mortar. Crush finely when cool.

Add to the pan:

1tbspn olive oil
1 large onion chopped fine
1 clove of garlic chopped

Fry until softened and just golden, then add
1 – 2 fresh green jalapeños, (a small, hot green chilli) thinly sliced.

NB if you do not eat chilli, add a chopped green capsicum instead. Leave out the Tabasco, dried chilli flakes and cayenne pepper.

Cook chopped pepper or chillies into the onion and garlic.
If you like Very Hot Chill Con Carne add a pinch, or a 1/4 tsp to 1/2 tsp of cayenne pepper to taste. Less is best – Remember you can always add more later.

Add :
1 tsp dried chilli flakes
a few shakes of Tabasco sauce
2 tbsp tomato sauce
1 tbsp Dijon mustard

Cook to combine flavours and add:
1 tbsp coriander seeds toasted and ground fine
1 tsp ground cumin
2 tbsp dried oregano
425g can tomatoes, chopped
400g soaked overnight or a can of red kidney beans, drained and washed
Sea salt and pepper
Simmer on low for a few minutes as you gently stir through the cooked beans. Add the leftover Spanish Spaghetti Bolognese.
Add about 200ml red wine and simmer till wine has almost absorbed.

Serve on Boiled rice with 2 tbsp coriander to garnish and sour cream. Or toss chopped avocado and tomato with lime juice.

IN SEASON

Fruit:
avocados, bananas, blueberries, grapefruit, paw paws, peaches, strawberries, tamarillos. It’s berry season – so make the most of it.

Vegetables:
artichoke, asparagus, bok choi, broad beans, broccoli, cabbage, carrots, cauliflowers, chinese cabbage, celery, coriander, cucumbers, dill, fennel, garlic, leeks, lettuce, onions, potatoes, peas, silver beet, spring onions, squash, zucchini
and look out for fresh garlic at local Farmers Markets from now on.

Quentin and Katrina also spoke with Louise and Bruno Bouget from Mullumbimby French restaurant La Table – and gave away a voucher  to a lucky subscriber.
The second anniversary of La Table is around the corner & to celebrate they are hosting a special Provencale Dinner with accompanying Aperitif and Wines from Provence – Friday 3th and Saturday 4th of December.  The event will also feature Live Piano, Guitar & Chanson with a European flavour, offered by discerning local musicians Vasudha and Jem. Plus two very special guests from Provence who will be dining at the Long Table with those who enjoy the age old French tradition of a shared meal.  And the launch of ‘Green Food Generation – A Culinary Adventure’ by Hayden Wood, a new book that features a chapter on ‘La Table’…  “This delectable collection of chefs restauranteurs, caterers, and food personalities are a new generation of conscientious consumers and creative cooks, as passionate about Green Food as they are about the planet”

La Table Restaurant & Cafe 72 Burringbar St, Mullumbimby NSW 2482 02-66842227 www.latable.com.au

Another lucky BayFM subscriber won a packet of Australian Sea Salt from our good friends at Australian Sea Salt Pty Ltd. This salt retains all naturally occurring trace elements, has no silicon or aluminium, no bleaches or free flow agents.  auscsalt@easy.com.au.

THE PEPPERCORN TREE

Also called a Pepperina – Schinus molle is a quick growing evergreen tree that grows to 15 meters (50 feet) tall and 5-10 meters (16-33 feet) wide. It is unrelated to true pepper Piper Nigrum but like the berries of its close relative, they are sold as “pink peppercorns” and often blended with commercial pepper.
The fruit and leaves are, however, potentially poisonous to poultry, pigs and possibly calves. The sticky, clear sap may cause dermatitis in sensitive individuals. When flowering, the tree may cause respiratory irritation, sinus congestion and headache. Records also exist of young children who have experienced vomiting and diarrhoea after eating the fruit.
Extracts of S. molle have been used as a flavour in drinks and syrups.
The Inca used the sweet outer part of ripe fruit to make a drink. Berries were rubbed carefully to avoid mixing with the bitter inner parts, the mix strained and then left for a few days to produce a refreshing and wholesome drink. It was also boiled down for syrup or mixed with maize to make nourishing gruel.
There is also significant archaeological evidence that the fruits of S. molle were used extensively in the Central Andes around 550-1000 AD for producing chichi or chichia a fermented alcoholic beverage.

In traditional medicine, fruit of the peppercorn tree, S. molle was used in treating a variety of wounds and infections due to its antibacterial and antiseptic properties. It has also been used as an antidepressant and diuretic, and for toothache, rheumatism and menstrual disorders, with recent studies providing some support for its antidepressant effects. It has also been speculated that S. molle’s insecticidal properties make it a good candidate for use as an alternative to synthetic chemicals in pest control.

Belly Roll        Phil Woods This Is How I Feel About Quincy (Quincy  Jones) Jazzed Media Allegro #1004  Brian Lynch tpt, flhn; Bobby Routch flhn, fh hn; Richard Chamberlain tbn, euphonium; Nelson Hill fl, bar, t sax; Phil Woods cl, a sax; Bill Charlap p; Steve Gilmore b; Bill Goodwin d. 2007

Peel Me A Grape    Anita O’Day & Cal Tjader Time For Two (David L Frishberg)  Polygram #559808    *1962 Anita O’Day voc; Cal Tjader d, bvoc; vibes; Lonnie Hewitt p; Robert Corwin p. 2003

Peppercorn Trees    Tinpan Orange The Bottom of the Lake (Emily Zmira Lubitz) VItamin Records Jesse Lubitz and sister Emily Lubitz voc, g; Alex Burkoy v, g, mandolin. 2009 Mullum Fest

Pass the Salt    Higher Ground Black & White – Faded and Torn (Dave Devlin) Orchard #966 *L+ Higher Ground: Fred Bolton voc, g; Duke Weddington voc, bj; Dianne Lujan vocals; Dave Devlin mandolin, dobro; Mark Smith bass. 2005 Protected

Cos’ Groove    Steve Herberman Action:Reaction Steve Herberman CD Baby.Com/Indys #105933    *L+ Steve Herberman g; Drew Gress b; Mark Ferber d. 2006

Swedish Pastry    Stan Hasselgard Sextet West Coast Jazz – Early Years (Barney Kessel) MC #046    Stan Hasselgard cl; Red Norvo vibes; Arnold Ross p; Barney Kessel g; Rolo Garberg b; Frank Bode d. 18/12/1947 LA

Red Beans and Rice     Charmaine Neville Band Up Up Up (Horace Silver)
Gert Town #1116 *D Charmaine Neville voc; Amasa Miller keybds; Reggie Houston sax; Detriot Brooks g; Jefferey Cardarelli b; Jesse Boyd db; Gerald French d. release date May, 21, 1996  CD 2003

I can tell you sitting for two hours playing music was like a holiday after the exciting pace of Belly. You sisters do a wonderful show every week – hope it was not too carnivorous for your listeners.  Hope we didn’t sound like the silly sisters.

Love and Light, Quentin and Katrina

on air 15 November 2010 – journeys in time and space to Mexico and the ’70s

Mexican belts - photo © Shutterstock

The belly kitchen was bubbling today, 3 wonderful women  shared stories of what cafes and restaurants were like in this area back in the 70s – some of you not born,some just can’t remember anything from that era, the rest of us have probably forgotten how fast Australian restaurant food has changed.  And we’re also off to Mexico, to the region of Tampico with Nancy Jo and her Tampico aunts and cousins, and to modern Australian Mexican food with writer and reviewer Barbara Sweeney. The first wonderful woman was hula goddess Lilith, ready to Cook with the Stars for Scorpio, seasoned with a little sultry Scorpio tango from Gotan Project.  Who are touring Australia in early December, even coming to Brisbane, but not Byron Bay unfortunately.

Nancy Jo Falcone is a classic Aussie, she grew up in the  US with an Italian father, Chilean step grandfather, and mum and grandma Mexican from the region of Tampico, today we talked about the Mexican bit. Nancy Jo is has also been involved in  bayfm for a long time, right now she is on our program team, she is the Monday mentor, so blame her if the bellysisters stuff up please.  She started a Mexican restaurant in Coolangatta in 1974 , with some of her mother’s recipes.  About 10 years ago she wen to Tampico and managed to link up again with lots of long lost aunts and cousins, and discover many wonderful new recipes.  Tampico  is on Mexico’s Caribbean coast, reportedly a very friendly place, and there is so much water and seafood there that the inhabitants are known as ‘crabs’.   But it is also known for the Tampico style bbq beef, and sauces made with pumpkin seeds.

See these websites for more information about Tampico, and lots of recipes:

http://www.hackwriters.com/Tampico.htm

http://www.travellady.com/Issues/January07/3797FoodTampico.htm

http://www.foodbanter.com/mexican-cooking/119293-tampico.html

Nancy Jo almost never uses recipes, but she gave us two favourite salsas.  She is especially in love with the pineapple one, much more than the sum of its parts.

PINEAPPLE CHILLI SALSA

Makes one cup (Great with roast chicken)

sombrero muy lindo - image © Shutterstock

1/2 cup Finely chopped pineapple
1/4 cup chopped onion
1/4 cup chopped Jalapeno or mild green chillies

Mix together, store in airtight jar in fridge.
Will last for over one week.

TRADITIONAL SALSA

Makes around one cup

3 small roma tomatoes blanched and peeled
1/4 cup finely sliced spring onion/or finely diced onion
1 clove garlic crushed to smooth paste
1 small jalapeno chilli chopped fine
1.4 cup finely chopped fresh parsley
1/4 cup finely chopped fresh coriander
2 teaspoons finely chopped fresh oregano
1/2-teaspoon cumin powder
1-tablespoon olive oil
1-tablespoon lemon or lime juice
Salt to taste

Chop tomatoes fine (Do not put in blender)
Add all other ingredients
Mix together, store in airtight jar in fridge.

Our other delicious guest was Barbara Sweeney. She was visiting from Sydney, in theory having a writing working holiday, but we managed to distract her for a while.  She is  food and features writer with Country Style magazine, organises major food events, is a restaurant reviewer, and used to edit that student bible, Cheap Eats.  She suggests a few places to get good Mexican food if you can’t get to Tampico, or Nancy Jo’s house.

happy Mexican men after a good meal

Guzman y Gomez
Californian-style Mexican food.
Seven outlets in Sydney
and one to open in Fortitude Valley,
Brisbane in December.
www.guzmanygomez.com

Vera Cruz
Once of the first Mexican restaurants
in Sydney to go beyond Tex-Mex
314 Military Road, Cremorne. (02) 9904 5818

Fireworks Foods
Supplies Mexican ingredients
including fresh corn tortillas.
www.fireworksfoods.com.au

And I can’t resist sharing this other gorgeous man with you,

a delicious bed of corn chips

an image from a commercial spoofing the great

“American Beauty” bed of roses

We did also manage to head off to the 70s in Lismore briefly, as Barbara ran a cafe in Lismore as sweet 19 year old, in 1979.   Her claim to fame is that for six months they had the first and only real coffee brewer in town, until a much bigger cafe got an espresso machine.  Think of this as you drive or fly past all the coffee plantations in the Northern Rivers.  They had to go to Sydney to get the beans, and for those six magic months the first coffee maker in Lismore, that pulled coffee lovers in the door by their noses, was … a drippolator.  Yes, everybody else was serving instant, or tea of course.  But they had great shoes!  (Shoes are important)

Love and mole (Lilith has promised to bring her renowned Mexican mole recipe back to belly soon, the last version has gone to cyber heaven)

sister T

Lilith’s Cooking with the Stars for Scorpio is here


THE SONGLIST :

Gotan Project : Epoca  (look out for this fab Paris based group, touring Australia at the moment)

And a few favourite Mexican songs chosen by Nancy Jo:

La Calaco :  Rogaciano

La Calaco :  El Tecolote (The Owl)

Los Bravos Del Norte De Ramon Ayala :  Andan Deciendo (They Go Around
Saying)

on air 8.11.10 – the food of the elves – or at least of the Finns

On the belly menu today,the man who invented the menu, the rudest chef in the world and the one with the cutest little boy smile, reindeer week in Helsinki, peach Melba and the Kylie Minogue mango.  To celebrate the return of sister Bernadette (of the Canonised Casserole this week) we finally took off to weird and wonderful Finland, and the magnificent Lilith the belly astrogourmet will be cooking with the stars for those sexy troublemakers, Scorpio.  Seasoned with plenty of tango, which just seems right for Scorpio.
Well that was the plan…. Then we talked about elves just a bit too much, always a dangerous thing to do in Byron Bay.  I swear mischievous gods and creatures of all kinds keep a close eye on the rainbow region – too much teasing and your day goes banana shaped.  Anyway the lovely Lilith was mugged by elves as she stepped into the studio and all her fabulous scorpio info disappeared.  She looked under various toadstools and in the car, no good, so for all those predictably fascinating Scorpio chefs please tune in next week.  Revolutionary Auguste Escoffier (he got his chefs to drink barley water while working rather than booze for a start), bad boy Gordon Ramsay and cute boy Curtis Stone will definitely feature.  The bonus is that next week’s guest, Nancy-Jo, and Lilith are old friends and larger than life, so it should be fun.
We did manage to bring you lots of news and talk about Finland before the elves stepped in.

One of the most popular Finnish foods - cheese!

THE BELLY BULLETIN

The Tenth Biodiversity conference finished late last Friday in Nagoya, Japan.  It covered many issues aimed at stopping the current rapid loss of species, and brought together countries with very different priorities.  The most difficult discussion was aimed at fighting biopiracy, the unauthorised use of genetic material.  Several cases have involved traditional foods which have also been used for their medical benefits for many generations, like South African rooibos tea or turmeric in India.  Many food seeds have also been “collected” without compensation to the traditional owners.  Unexpectedly, the conference managed to come up with an agreed protocol on how to handle access and benefit sharing of genetic materials, although commentators are already saying key sections are very vague and subject to the future interpretation and goodwill of participants.  But the protocol is at least a start on a very  contentious area, and also includes compounds that are derived from the original genetic materials.
Lots more info at :
http://www.unep.org/Themes/Biodiversity/Information_materials/cop10.asp
http://ictsd.org/i/news/bridgesweekly/92903/#respond
or search for “access and benefit sharing ”

If your parents were born overseas in a country where most people are svelte and slender like most of Asia, you might think that your genes protect you from becoming a chubby Australian.  Professor Bruce Hollingworth from Monash University has just conducted a study that proves you’d better watch out and eat your greens.  In just one generation, Australian children of migrants are catching up with the obesity rates of their peers – getting a whole lot tubbier in the case of children of Asian migrants, and a little thinner for the kids of migrants from Suthern Europe.  The Professor thinks this is either due to giving up traditional diet and exercise, or  that “overweight and obesity become normalised by peers”.  Nearly 33% of Australian adults are overweight.

US researchers from the University of North Carolina say they have found a “tipsy” gene that explains why some people feel the effects of alcohol quicker than others.
The 10 to 20 % of people who have the “tipsy” version of the gene break down alcohol more readily, so they feel the effects of alcohol much faster.The gene may offer some protection against alcoholism, as people who react strongly to alcohol are less likely to become addicted.  Meantime in Lebanon, organisers of a wine festival in Beirut poured around 100 bottles of Lebanese wine into a giant glass, 2.4 metres high and 1.65 metres wide, to successfully break the world record for the biggest wine glass.

Mango season is hotting up, and you could soon be slurping into a ripe juicy Kylie Minogue. The ABC reports that three new varieties of mango have been developed in the Northern Territory, and Primary Industry Minister Kon Vatskalis wants one of them named after our Kylie.  “I think Kylie should be so lucky to have this mango variety named after her,” Mr Vatskalis said.
The mangoes have been developed over 16 years under the National Mango Breeding Program, a joint venture between the Northern Territory, Western Australia, Queensland and the CSIRO.

Are you inspired by food and are you an artist or is the thought of food enough to drive you to become an artist right now this minute?  Then submit an artwork in any medium to Still at the Centre Gallery on the Byron arts and industry estate by November 27.  Details of the Eat/Paint/Love exhibition are on the web at www.the-centre.com.au.  The opening on December 10 sounds like it will be fun too if you just want to look at the foodie art.

FABULOUS FINLAND


There’s a wild, underpopulated country, about as  far away from Australia as you can get – not in outer Khazakstan, but in much visited Europe – it’s called Finland, and if you’re thinking of taking your very valuable Aussie dollars for a spin, I strongly recommend it – maybe even for some of the food.  After all, Scandinavia is the new Spain among foodies.
Finland is the size of  Germany, but only has 5.3 million inhabitants, only 2%foreign born, and has been veryisolated for most of its history, so many Finns look similar – like smiley, well fed elves.  They live among 200 thousand lakes, 70% of the dry land is covered with forest.

They are the world’s no. 1 coffee consumers, 10kg a head, almost 6 cups a day,
friendly, welcoming, English speaking (they have one of the world’s most obscure languages, only similar to that popular lingua franca, Estonian). They like a drink – so there are many good bars, but apparently in winter many people only go out after a few too many drinks at home, so the bars get a bit rowdy)
They invented the sauna and there is 1 for every 2 people – cos  Finland is cooold – all year round apart from the occasional heat wave.  Winter is long and dark, we went in June, early summer, and it was colder than our North Coast winter, but light almost 24 hours a day.  It is really the place to  experience the seasons – in summer Finns are out in the streets, at open air markets, summer restaurants on lakes, or out to lake or seaside holiday houses, almost all Finn families have one – each with a sauna.
Until very recently there was little choice of foods, because of the short growing season, so there are lots of traditional pickles,preserves, rather than fresh veg, although root vegetables, especially spuds, are popular.  One reason for the Vikings to sack Europe – get food supplies!
The government is trying hard to get Finns to eat a healthier diet – butter is still sold in minimum 1 kilo packs, and there is lots of cheese in the diet, but they now have a ‘vegetable of the year’.
Finland is a good place to experience real seasonality in food, even these days when most of our food is shipped all over the world. Even in the capital, Helsinki, you will see a lot of the same basic ingredients depending on the season, with the provenance very proudly and prominently displayed when locally grown/made, and usually much more expensive.  If something is Suomi – Finn for Finn – you will know.
Our early summer visit was the season of  salmon and strawberries, although in restaurants there were still many meaty casseroles, often stodgy and heavy.
Smogasbord rules and is often a good option – for breakfast in hotels, lunch in restaurants, it includes many salads, and breads,smoked

lunchtime smogasbord on Finnish design crockery - simple and satisfying

fish – all sorts and sizes – even smoked small prawns, which were great.
We also tried a bit of Rudolph – smoked reindeer. You can also get reindeer salami and dried meat, lean,dark red,intense. Right now is the time to get fresh reindeer, it is all sold in October/November when the herds come back from roaming the tundra.  Helsinki restaurants have 6 week “reindeer weeks”, at other times it is mostly only available frozen.
Helsinki has some highly regarded fusion restaurants.  The best known is the Michelin starred Chez Dominique.  Others are part of a Scandinavia-wide rediscovery of food traditions, and serve a  locally focused “Helsinki menu”, local food from reputable local producers.
We found the most interesting food was at markets. In summer, all year covered market halls sprout open market stalls which are lively meeting spots.   Kauppahalli and kauppatori are in various parts of town and offer fresh veg and meats, pies, soups, pastries, cheese, including the very traditional ‘bread cheese’- like a big round paneer,baked on an open fire.

leipa juusto-bread cheese or squeaky cheese

There is also a strong coffee and pastry culture, most times of day are good occasions for a coffee and sticky bun – or pulla, cardamom scented yeast temptations that come in many varieties.  The breads are so good that I went looking for a Scandinavian bread cookbook (I didn’t find one by the way, if you know a good one).  Fabulous shapes,huge loaves, loaves with holes to store on a rod,small and square, different grains, textures, crispbreads. And often really healthy tasting but delicious.  Rye is so popular that apparently there is even a  Mcrye under Finnish golden arches.

And finally, the food was occasionally a bit basic but  Finnish glassware, crockery, cloth,furniture will always make it taste better – clean but quirky, designs several decades old that still look cutting edge but often fun, playful, colourful but stylish.  Famous Finn design names like Iittala, Marimekko,  Arabia,  have both fancy stores and outlets in Helsinki. Flea markets are also very popular and cheap,and part of a really strong commitment to reusing and recycling.  If you think a red bin and a yellow bin is hard, try about a dozen types of bins!

Here are a few links that will tell you more – there are tons of websites with information about Finland.

http://eat.fi/helsinki – this is an amazing site with real time indications of which restaurants are open – I’ve never seen one like this in Australia, very useful, also links to reviews

http://www.transitionsabroad.com/listings/travel/travel_to_eat/food_in_finland_quiet_culinary_revolution.shtml – a good summary of the current Finnish food scene

http://www.finlandforthought.net/2010/06/21/which-finnish-grocery-store-should-i-choose/ – a funny discussion on Finnish food that starts in the supermarkets and ends up commenting on the whole social structure

http://www.finlandinsider.com/finnish-food-attraction.html – a description of a Finnish market hall

http://www.helsinkitimes.fi/htimes/eat-and-drink/13128-gourmet-touch-brings-out-subtleties-of-reindeer.html – all about reindeer on your plate, and lots of other articles from the Helsinki English language paper

And here is sister T’s favourite recipe.   I am pretty sure I ate these rolls and they
are delicious.

OAT FLAKE BREAD

600 mL        (rolled oat flakes)
250 mL         (dark wheat flour)
1½ tsp             salt
1 tsp                 baking soda
600 mL       sour milk
50 grams (2 oz.)   melted butter
Mix the dry ingredients. Add the sour milk and the melted butter; make a smooth batter. Allow the batter to swell up for approximately thirty minutes. Spread the batter on a greased baking paper placed on an oven tray and bake at 250 degrees Celsius (480 F) in the middle of the oven for approximately 20 minutes, until the bread is golden brown. Cut into pieces and eat while warm with butter or cheese.

www.foodfromfinland.com

SOUR MILK – In recipes, soured milk created by the addition of an acid or by bacterial fermentation can often be used interchangeably. For example, 1 cup of cultured buttermilk, a soured milk produced by bacterial fermentation, can be replaced by 1 tablespoon of lemon juice or vinegar plus enough milk to make 1 cup. The chemically soured milk can be used after standing for 5 minutes.

And this one is sister B’s.  You’ll need somewhere to make an open fire, just right for outdoor-loving Finns.

GLOW FRIED SALMON

from “Under the Midnight Sun” by Liisa Rasimus
Ajatus Kirjat 2005
A lovely cookbook that follows the Finnish Seasons

serves 6

a whole 1.5 Kg salmon
1 tbsp sea salt
1 tbsp sugar
1/2 tsp white pepper
100mL/7 tbsp melted butter

Open up the fish on the belly side and carefully remove the backbone without damaging the skin, so that the two fillets remain joined on the dorsal side.  Sprinkle the inner flesh with salt, sugar and pepper and leave for a few hours in a cold place.  Fasten the salmon, skin side down, onto a wooden board by means of wooden nails.
Prop the board up against an outdoor open fire so that the glow of the fire heats and cooks the fish.  Brush the fish several times during the cooking process, which will take 1-2 hours depending on the size of the fish and the distance from the fire.

Sister T

EDIBLE QUOTE

NICK BARLOW in the Helsinki Times reviewing reindeer tenderloin
“if I closed my eyes when eating I could taste the Arctic tundra and the Northern winds on my tongue, smell the scent of fresh lingonberries and hear the lowing of the reindeer themselves.”

…  wonder if Rudolph the red nosed reindeer is a popular carol in Finland : “Rudolph the red nosed reindeer, had a very tasty sauce…” But seriously, it is a local, sustainable ingredient, lean and healthy, ticks all the boxes.

on air 1 November 2010 – the secret life of spaghetti

Pasta spaghetti cannelloni lasagna macaroni and maccheroni – and so on with the hundreds of names and shapes of Italian pasta – most of us cook it at least once a week, from Africa to Antarctica to the space missions you can find people cooking versions of Italian pasta.  It is even popular in Asian countries that have a fine tradition of their own styles of noodles, like Japan.  But is it good pasta and do we cook it well, do we understand all the secrets of this simple mix of flour and water?  Well, no.  Today’s belly guest is the very charming and passionate Luca Ciano, Australia and New Zealand Executive Chef with Barilla, Italy’s biggest pasta company.  Barilla are trying to conquer the Australian market by teaching us all about good pasta, in dedicated pasta cooking schools.  Right now you can buy some of their products and book in for a free class if you have access to a capital city.  Go to the Barilla site for details, and for lots of recipes and pasta cooking tips.  It’s well worth a look, as is the Italian version of the site if you happen to speak the language.

Luca Ciano

Luca says in all the classes there are people who thought they knew all about pasta, and come away with lots of new insights.  This was certainly my case after our phone interview.  We talked pasta for 40 minutes and I could have kept going for hours.  A few things I didn’t know:

* all good pasta is made from durum (hard) wheat, but not all durum wheat is good.  Although we grow some great durum in Australia, some pastas are made from lower quality wheat which is only used for animal feed in Italy.  One way to tell is the colour which should never be brownish unless the pasta is wholemeal.

* the bronze extruded pastas on the market, which also tend to be the most expensive, are harder to cook properly al dente, so experiment first and maybe leave them for special occasions.  They are also not necessarily more of an artisan product than the smoother more common pastas.

* the common habit of adding oil to the cooking water is not only useless, but can stop the pasta from properly binding with the sauce in a “beautiful marriage”.

For a new type of pasta to try, Luca recommends we look out for “casarecce” a short twisted Sicilian style of pasta as it works well with lots of sauces, including a simple tomato sauce.

He talked about saving the pasta cooking water to add to the sauce, which caused concern with at least one listener.  This is a common little trick.  In Italy cooks try to use a minimum amount of sauce to coat and flavour the pasta, and often the mix can be a little dry when you put pasta and sauce together, so a spoonful or 2 of the cooking water is added to get the preferred consistency.  The cooking water is the right temperature, and contains a little starch and salt which help to make the “beautiful marriage” work.  If you are making a sauce which includes blanched veg, you can also use the same pot of water, before cooking the pasta, to make the most of the boiled water and lose as few nutrients and flavour as possible.

Below is an extract from the Barilla site with some basic rules of  recognising good pasta and how to cook it well.  Obviously they aren’t the only good pasta in the world, but there is a lot of pasta out there that is hard or impossible to cook well.  And luckily the good stuff is often the same price or not much more than the bad.

Wrong. All pasta isn’t the same. The quality of the pasta depends on the quality of the ingredients. A simple cooking test will tell you. If the water doesn’t froth intensely when boiled, remains clear after cooking and the pasta’s golden, you’re on a winner.

[bellysis note – this is because low quality pasta releases lots of starch and nutrients in the water]
Most people don’t use a big enough pot and enough water. The rule is one litre per 100 grams of pasta.
Salted water helps flavour the pasta as it absorbs liquid and swells. Add 10 grams of salt per litre of water.
With a premium quality pasta, there’s no need to add oil. It will just coat the pasta causing the sauce to slide off rather than bind. Poor quality pasta can require oil to combat the amount of sticky starch released when cooked.
Again if it’s Barilla there’s absolutely no need to rinse. Only a small amount of starch is released during cooking, so the pasta doesn’t stick together. Rinsing in fact removes the pasta’s light starch coating which is important for holding the sauce.
Dry pasta contains carbohydrates but no fats are added to the dough so the total fat in dry pasta is minimal. The sauce you add is another matter. If it’s rich and creamy then this will contribute significantly to the fat and calorific content of the dish.
Pasta is digested differently to other carbohydrates. That’s because pasta is high in complex carbohydrates which provide a slow release of energy. The carbohydrates become glucose stored in the muscles, which is then released when required.
Pasta should be cooked ‘al dente’. Quite literally this means ‘to the tooth’ or slightly firm to the bite. Ideally it should be tasted from the pot and finished in a frypan combining with the sauce over heat. One of the benefits of ‘al dente’ pasta is to encourage chewing as this aids in the digestive process.
Italians use less sauce than we do. That’s because they want to taste the pasta as well as the sauce. So if it’s good pasta don’t drown it. The general rule is to use as much sauce as pasta. However, pesto sauce should be used as a simple garnish. In Italy there are over 300 types of pasta, often the signature dish of a particular region. Different shapes suit different sauces. For instance short pasta like Penne go with chunky meat and vegetable sauces. Fettuccine or Pappardelle suit rich creamy sauces and Bucatini and Cannelloni are ideal for baking.
Better pasta is in fact made from semolina which is produced by grinding kernels of durum wheat.

And here are …

The Casa Barilla 10 Italian Kitchen Commandments:

  1. Thou shalt not add oil to the pasta water.
  2. Thou shalt not cook with subordinate produce.
  3. Thou shalt not use old wine for cooking: if you drink it, cook with it.
  4. Thou shalt not ban the man from the kitchen:  encourage him to use his hands!
  5. Thou shalt not add masses of sauce to a pasta dish: the beauty of Italian food is its simplicity and honesty of simple flavours and combining.
  6. Thou shalt drink an Italian wine whilst cooking – this will make you feel Italian even if you aren’t
  7. Thou shalt respect the seasons – they are what make us alive and what keeps the Earth in harmony. Watch, learn, listen to the produce and people who grow it.
  8. Thou shalt respect tradition and what Italian mamma says. She knows from her mamma, who knew from her mamma who knew from her mamma and so on. It’s been tried and tested.
  9. Thou shalt come to Casa Barilla to learn how to cook, enjoy and share Italian food.
  10. Thou shalt share Italian food with your loved ones. It is what life, love and family are all about.

So them’s the rules bellysister – straight from the horse’s mouth – now follow them or break them, it’s only pasta……brrrr, I can feel the bolt of lightning building up to strike me down already!

And btw the word is linguine not linguini, even my spell check knows that – not really relevant to the topic, but it bugs me severely.

Also I should thank Barilla for sending the biggest box I have ever received of pasta goodies, biscuits and aprons etc – enough for 2 prizes for subscribers, we are still not sure if it came all the way from Italy.  Also a pasta timer which we are keeping to play with on air – maybe we should time ourselves when we are raving on too much, what do you think?

Today’s EDIBLE QUOTE was Italian of course, a saying from Victoria Cosford’s “Amore and Amaretti”

“A tavola non s’invecchia” – at the table you do not age

And yes it’s been a lot of talk about Italian food on belly lately, so if you are or know a good cook from another background, come along and talk to the bellysisters please please please

In NOVEMBER IN SEASON NEWS, the banana growers council says it is a great year and time for good looking cheap nanas, so don’t pay too much, local blueberries have started, and I’m experimenting with chocolate eggplant – eggplant, tomatoes, zucchini, and lots of juicy melons and berries are in season now.

Sister T

Herbie Hancock, ‘Watermelon Man’ and ‘Cantaloupe island’, from “Watermelon man the ultimate Hancock!”

Havana Mambo, “Malanina”, from Putumayo, “Salsa around the world”

Bandabardo, “Il Principiante” – the beginner