A few years ago when I was looking for a Valentine’s Day gift for a loved one, I observed an interesting scene. A man roared into the card department and frantically picked out a card, obviously without even giving the greeting much thought. Later, at the cash register, I heard this man telling a friend that he had to take a few minutes to buy something or he would be in the doghouse.
Do people want to receive gifts under these circumstances? Do people give us gifts so that we will not be mad at them? The backbone of all life’s interactions require aspects such as love, respect, gratitude and kindness. To prove my point, here are some examples:
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Have you ever heard of …
- Wealthy people who died alone.
- Women who are lavished with gifts of jewelry, clothing and flowers yet feel that their lives are miserable and worthless.
- Children who have been overwhelmed with toys who seem to only want the attention of their parents.
As Valentine’s Day approaches, remember that kind gestures are as good as any gifts that money can buy.
More on heart health
A Canadian study published in the newsletter of the Heart and Stroke Foundation proves that stress affects heart health. The worst kind of stress is in social situations.
For years, researchers have suspected a link between stress and cardiovascular disease. Now a laboratory study conducted by Dr. Kenneth Prkachin and a team of researchers at the University of Waterloo in Ontario, “shows beyond any question that cholesterol changes are occurring as a result of stressful situations, and they’re happening very quickly.”
The 400 healthy student participants in the study were subjected to a series of tests, including two mental stress tests and a physical stress test. There was also a social stress test, in which they were told to make a favorable impression on a member of the opposite sex, who had been instructed not to respond.
Blood samples were taken from the subjects two minutes after they underwent each test. The physical stressors produced no significant change in blood cholesterol levels.
All the psychological stressors resulted in an increase in HDL, or the “good” cholesterol, which may indicate that not all stress is bad for you, says Prkachin. But the social stress test caused an increase in LDL (“bad”) cholesterol levels.
This is significant, the doctor said, since social situations are probably the most abundant source of stress in most people’s lives. When these types of changes occur on a regular basis over the long term, they may contribute to the development of cardiovascular disease.
So what’s the best way to deal with stress? “It’s important to recognize the importance of harmonious relationships and work towards those relationships,” said Prkachin.
Here are some activities that can improve your ability to cope:
- Use relaxation techniques such as meditation, self-hypnosis and deep-breathing exercises.
- Talk over your problems with a close friend or spouse.
- Quit smoking.
- Eat and drink sensibly.
- Take part in physical activity to work out your frustrations while improving your general fitness level.
- Watch your salt intake.
- Limit your intake of caffeine, by switching to caffeine-free substitutes or avoiding coffee, tea, cola and chocolate altogether.
- Learn about biofeedback.
It’s not so much what you do to combat stress that matters as simply being aware that it’s affecting you. Studies show that just recognizing the negative effects of stress can help reduce those effects.
Meat jelly recipes
Dear TEAM: I would sure like to know how to make jellied meat loaf using pork, beef or chicken. – G.T., St. Paul, Alta.
Dear G.T.: TEAM has gathered two traditional jellied meat recipes using pork and chicken.
Studenetz (head cheese)
3 pig’s feet 3
3 pork hocks 3
4 tablespoons 60 mL
Morton’s salt
1 medium onion, 1
sliced thinly
2 cloves garlic 2
1 bay leaf 1
- Note: Morton’s salt is a special salt used for curing meat, and it is available through most meat stores or departments.
Cut pig’s feet in half lengthwise, soak hocks and feet in cold water and two tablespoons (30 mL) of salt overnight. Drain, then scrape and wash hocks and feet thoroughly.
Place the meat in a large kettle, add two tablespoons (30 mL) Morton salt, cover with cold water and bring to boil. Skim, add onion, one clove of garlic and the bay leaf, then simmer very slowly without a cover. This is very important because rapid boiling will make broth milky. Continue to cook slowly until meat comes off bones easily.
Separate the meat from the bones, chop to desired size of cubes. Place in oblong glass pans. Crush one clove of garlic and add to juice and stir, then strain juice through sieve over chopped meat, stir slightly and chill thoroughly.
Before serving, scrape fat off top and serve in slices or squares. May be stored in the refrigerator for about a week after it has been jellied.
Source: Ukrainian Daughters’ Cookbook by Ukrainian Women’s Association of Canada, Daughters of Ukraine Branch, Regina, Sask. Published by Centax Books 1994, Regina.
Chicken drahli
Always a favorite, and easily made.
41Ú2 -5 pounds fowl 2-2.25 kg
chicken feet
1 tablespoon salt 15 mL
juice of one lemon
1 small onion 1
1 small carrot 1
2 parsley sprigs 2
2 peppercorns 2
1 tablespoon 15 mL
gelatin
1Ú4 cup cold water 50 mL
2 tablespoons 25 mL
lemon juice
Wash the fowl and cut it up. Scald the chicken feet and let them stand in boiling water for a few minutes to loosen the skin. Remove the skin and nails from the feet. The chicken feet will enhance the flavor of the stock as well as give a firmer jelly. Place the meat and feet in a large kettle, sprinkle lightly with salt and lemon juice and let stand for two hours to tenderize.
Cover with boiling water, bring to a boil and skim. Cover and simmer until the meat is tender. After one hour of cooking add the vegetables and peppercorns and continue simmering.
When done, remove the meat, separate it from the bones and cut it into small pieces. Return the bones to the stock and boil it rapidly to concentrate and reduce the quantity. Strain the stock over a fine sieve lined with a cheesecloth. Season the stock well and keep it boiling. Soften the gelatin in cold water and let it stand for a few minutes. Then dissolve it in the boiling stock. Stir in the lemon juice.
Arrange the meat in a mould, placing a few slivers of cooked carrot for color. Pour the stock over the meat. Chill until firm. Remove the fat from the top. Unmould on a platter and cut into slices. Garnish with hard cooked eggs and tomato slices.
Source: Traditional Ukrainian Cookery by Savella Stechishin. Publisher Trident Press Limited, 1976, Winnipeg.
Picking mushrooms
Dear TEAM: Can you help me to determine which mushrooms are safe for eating? – A picker.
Dear Picker: Many of us have seen a wild mushroom and wondered, “What kind is it?” To help answer this question the University of Saskatchewan’s extension division recently published a book by E.F. Bossenmaier titled Mushrooms of the Boreal Forest. More than 200 distinctive wild mushrooms are pictured and described in this book.
Second only to the question “What is it?” is the query “Can you eat it?” In reply, Bossenmaier points out: “Anyone who intends to eat wild mushrooms should be aware that there are poisonous species in the northern forest and that timeworn, homespun methods for determining whether or not a species is toxic are not reliable.” The only safe approach is to be absolutely certain of the mushroom’s identity and of its fitness for human consumption. Even then, eat only small amounts at first to test for personal allergies.
Mushrooms of the Boreal Forest is more than a guide to mushroom identity and edibility. The author praises wild mushrooms and fungi for their beauty and diversity, and for the important roles they play in maintaining healthy and vigorous forests. The book is rounded out with fascinating notes on folklore and mushrooms in general.
Mushrooms of the Boreal Forest is available at bookstores and from the University of Saskatchewan’s extension division. The cost is $19.95 plus seven percent GST.
Craft idea
When Betty Ann gathered with her extended family before Christmas her sister-in-law, Sandra, talked about a terrific gift idea that someone had suggested to her.
Purchase a pair of oven mitts, and make several removable covers for the mitts. The fabric covers could have seasonal, occasional, or religious themes such as Valentine’s, Easter, Halloween or Christmas, or you might make different covers for each family member.
By making different covers, you need not wear out your oven mitts by washing them. Simply remove the cover, and toss them in the laundry, and put on a fresh new set.
