Rose of Sharon Jewelry

Chemo therapy and radiation treatments blast away at your cancer! Keeping yourself nourished is critical for endurance and immune building. Today’s post features tips, tricks and resources to making eating easier during cancer treatment.

Cancer treatments can suppress your appetite, cause pain during eating, affect your smell and taste and more. Even if you have enough energy to eat, you simply may not want to bear it. So what are chemo patients and their caring loved ones to do.

Let’s start with 3 helpful books aimed at cancer survivors to  help you answer your questions. These books feature meals for the whole family that concentrate on the special needs of the cancer survivor. With an emphasis on overall nutrition, immune building and health, you’ll find the recipes approachable with commonly found ingredients.

The first book, published by the American Cancer Society, addresses your immediate and long-term nutritional needs.

The next 2 cookbooks, written by senior Chef Rebecca Katz from a Marin County, California cancer program, features plenty of great recipes that address specific eating limitations.

Reviewers also love the recipes for healthy snacks as snacking helps maintain strength and blood sugar levels for tired patients.

Cooking for Someone With Cancer

10 cooking and food prep tips to promote recover and lasting health.

1. Wash your hands thoroughly (sing Happy Birthday twice to measure your active washing time). Special antibacterial soap isn’t necessary but plenty of scrubbing time is.
2. Wash food products (including prewashed lettuce and veggies) after opening. Learn the proper washing steps from this University of Minnesota.
3. Make sure all meats and eggs are fully cooked. Cancer patients have compromised immune systems so even a small amount of dangerous bacteria can be trouble.
4. Consider grinding your own hamburger. E-coli and other germs can be spread easily during the grinding process. Here’s how to grind your own  hamburger.
5. Properly store leftovers. It doesn’t take long for bacteria to flourish if foods are not properly stored. You’ll find detailed info here on storing leftovers.
6. Download and read this guide (PDF format) on food safety for cancer patients from the USDA.
7. Create energy-boosting snack bags. Filled with nuts, dried fruit, cheese and other healthy treats, these bags are perfect if appointments run long and for continual food intake.
8. Don’t hide away to eat. Eat with family and friends and dine out at a favorite spot. Happy conversations and strong memories can increase how much you eat. Besides who cares if you’re the last one to finish – or even if you don’t clean your plate!
9. Concentrate on tasty, calorie-dense food. There are plenty of foods with higher calorie counts that aren’t overly sugary and have only healthy fats.
10. Serve frozen drinks and treats to encourage hydration. Vomiting can quickly dehydrate the body. See my blog post on homemade popsicles.

Take good care of yourself – including feeding your body and soul with good food.

1. Moisturizing your entire chest area including your breasts is important. The skin in your chest area is thinner and prone to sun damage. A moisturizer with sunscreen should be part of your daily regime. The breasts themselves would benefit from gentle cleaners and natural moisturizers. Nipples that become irritated, cracked or itch from breastfeeding or rubbing fabric can be lubricated with Bag Balm (you’ll actually find it in the skin care section of your drugstore).
2. Stand up straight! By holding your head up, chin out and your shoulders back, you’ll look more attractive and you’ll minimize back strain. Poor posture isn’t pretty!
3. Exercise is a great way too minimize the effects of aging and gravity on your breasts. While the breasts are glands and exercise doesn’t affect their nature, the underlying muscles and back muscles can be strengthened.
   1. Here are 3 great exercises to help reduce breast sagging.
   2. Here’s a Today Show interview on improving your posture through exercise.
4. Locate a lingerie department with trained bra fitters and learn your proper bra size and the best style of bra for your body type. 80% of all women are wearing the wrong bra. My 56-year-old breasts look like I’ve had a lift thanks to a trip to Cache (a lingerie store operated by Lane Bryant) this summer. Read If Your Bra Doesn’t Fit, Go Shopping at Time.com.
5. Love your breasts. Whether your cup size is an A or a DD, learn to love what you have. During a private time, look at your breasts in the mirror, see how they fit your body type, touch them, feel how your body responds to the touch. love them. Every breast size has its fashion pluses and minuses, learn to dress to accent your shape.

Gone are the $1.99 casino buffets. The newest casino stars are all chefs! Experience their dazzling food in  the new The Seven Stars Cookbook. This oversized edition from Harrah’s Entertainment features great recipes from casino dining rooms across the U.S.

The photos will make your mouth water and the recipes range from a German Chocolate Cake after dinner drink to Ming’s Chinese Glazed Pork Ribs to Bradley Ogden’s Blue Corn Muffins.

Living in the Reno area, we’ve also experienced the change from volume-dining to  fine dining in our local casinos. I thought I’d share a recipe from Harrah’s Steak House in downtown Reno (featured on page 82).

Fall makes me think of soup and onion soup is a favorite with a nice glass of white wine and a rustic bread. Enjoy this simple recipe with a loved one!

Harrah’s Steak House Creamy Five-Onion Soup

1 cup (2 sticks) unsalted butter

1 large white onion, julienned

1 red onion, julienned

4 shallots, finely diced

1-1/2 cups chopped green onions, white and light green parts only

1 small leek, white part only, cut into crosswise slices and washed well

1 tablespoon dried basil

1/2 teaspoon freshly ground pepper

1 cup all-purpose flour

1 cup Burgundy or other dry red wine

8 cups beef consommé

2 cups heavy cream

8 large onions, hollowed out (optional presentation)

8 large round croutons, 2 inches in diameter

8 slices Swiss cheese

8 slices Gruyere cheese

Preheat the oven to 450 degrees. In a large stockpot, melt the butter over medium heat and sauté the white onion, red, onion, shallots, 1/2 cup of the green onions, the leek, basil and pepper until the onions are tender, about 5 minutes.

Stir in the flour and cook, stirring constantly, for 1 minute.

Add the white, consommé and cream. Bring to a boil, then reduce the heat to a simmer and cook, stirring frequently, for 10 minutes.

Ladle the soup into the onions or ovenproof soup bowls. Top each with a crouton and 1 slice of each cheese. Bake for 10 minutes, or until the cheese is melted and browned. Remove from the oven, sprinkle with the remaining green onions and serve.

Consume is a clear soup usually beef based. Broth is not a direct substitute although people will use it. Beware of high sodium content in canned consommé (i.e. Campbell's).

Today is the International Day of Peace. Peace – such a simple word but such a hard thing to achieve. Remember those who died while countries fought, tribal leaders burned villages, Americans dropped bombs and troops marched through the streets. May Peace Prevail!

Individually we seem to be so helpless but it with our combined voices and small actions that can change how people choose to deal with each other.

Here are 5 ways you can “grow peace.”

Growing Peace

1. Teach your children to respect others and to respect themselves. Perceived disrespect has triggered gang wars, riots and invasions!
2. Teach your children peaceful ways to resolve conflicts. Disagreements and conflicts are a natural part of life but how we deal with them makes the difference.
3. Teach your children how to express themselves and their opinions without hateful words and attitudes. The progressive Democrat should be able to sit down and share ideas and information with the conservative Republican.
4. Teach your children to learn about other faiths, other nationalities, other countries. Americans are kind and generous but we often ignore the world outside our borders.
5. Teach your children to practice kindness and compassion. Actively participating in feeding the poor, donating toys and raising money helps a child feel powerful and in charge. Once the seed is planted you’ll never know what can happen!

Why not learn more about the International Day of Peace and how you can give peace a chance year round?

All summer, the birds stuffed themselves at our feeder (it was always empty!) Learn how to keep them happy during Fall & Winter.

Some birds fly South for the winter (some may even stop at your house long the way); however, many don’t and are constantly searching for food. Birds need to feel safe so slightly secluded spot where you can watch while they indulge.

The key is to feed the birds frequently during extreme weather changes or extended periods where they cannot find food.

Water = Life

All animals require plenty of water and birds are no exception. During extended winter periods, ponds and standing water may be frozen limited watering options for birds.

If at all possible, set up a shallow birdbath (away from feeders) and change the water daily. You can use room temperature water which will slow freezing.

There are also a variety of small heater units you can use in your bird bath to keep the water just warm enough to stop freezing. Never use any chemicals in the water like antifreeze.

The key is to be diligent and don’t forget to clean the bird bath every week with a weak chlorine solution to kill bacteria and germs that can harm the birds.

Keep it Dry

Be sure to check your feeders regularly and toss any wet seed as it can harbor deadly bacteria. Birds aren’t very discriminating about where they poop so disease is always a potential threat in contained feeding areas.

Fat is Good

Birds need additional fat in their diet for energy. The artery-clogging meat fat is perfect for birds during the cold months. You can purchase a variety of "Suet” blocks or you can make your own. Here are is a quick and simply DIY recipe that birds love.

Suet Blocks

These blocks are a freeform recipe where you melt beef fat (ask your butcher or look for the fat blocks in the meat section) in the microwave and mix in your seed or other bird favorites (see list below). The formula is 2 parts fat to 1 part seed. Look around your kitchen for bowls, pans or even large muffin tins to form the block. Use yogurt cups or cottage cheese cartons. You can also use a bunt pan (with center hole) to create a wreath version – perfect for gift giving with a nice larger hanger ribbon.

Filler Options

1. Bird seed mix
2. Chopped apple
3. Raisins or other dried fruit bits
4. Raw, unsalted peanuts
5. Cooked, unsalted rice
6. Seeds like sunflower
7. Bread pieces

The firmer choices do better in large blocks.

You’ll need to think about how you will hang the block (if that is your choice) so a long strand of kitchen or plant twine should be inserted (just like the wick of a candle). Make it long enough so you can tie it to a bare branch. These blocks will withstand the weather but lots of rain is hard on them.

To learn more about fall/winter bird feeding, check out

• Wild Birds Unlimited 
• Dr. Foster Smith animal products
• Wild Birds Organization

On the vine, in the sauce and over your head – tomatoes are a juicy fruit that combines fun, flavor and good health! Got the idea for today’s Tantalizing Tuesday post after reading about Reno’s 2nd annual La Tomatina tomato fight on Saturday.

Modeled after Spain’s famous tomato festival, over 2,500 people gathered in Downtown Reno, NV  to toss around 25 tons of fresh, juicy, ripe tomatoes. The object is merely to let go of all your adult inhibitions and have a full-fledged tomato fight!

The Cal-Neva Club, sponsors this charity event for the American Cancer Society, raising over $25,000 at $10 a head to squish, smash until nothing is left but juice.

If you’d rather eat than wear your tomatoes, I thought I’d share this quick pasta and fresh tomato recipe that is my personal favorite for a quick evening meal. Quantities (and even ingredients) are variable based upon what you have on hand and the number you have to serve. Experiment freely as it’s impossible to mess this one up.

Sharon’s La Tomatina Recipe

• Large pot of water with at least 1 tsp. salt (the pasta has to be able to move around freely and the salt adds flavor without being too salty.)
• Your favorite pasta – small with lots of nooks to hold the sauce is great but it also tastes wonderful with plain old spaghetti. Buy a quality pasta from semolina flour – the few extra pennies per serving are worth it. If you’re a whole grain eater, try one of the new whole grain pastas for extra goodness.
• In a large skillet, cover the bottom with thin layer of your favorite extra virgin olive oil and turn to medium high.
• While water starts to boil, rough chop tomatoes (Roma or other low juice, firm flesh tomato is  best but salad tomatoes work fine, just simmer a bit longer to remove extra juice.)
• Add finely chopped onions into now heated skillet. Soften until translucent. You can add zucchini slices, small squash chunks, celery, thin strips of pepper, eggplant – your choice here. These items need longer cooking so start these in the pan before adding the chopped tomatoes.
• Salt and pepper to taste. Any Italian herb mixture or pizza spice blend can be added. I like plenty of spices and nothing here is spicy so use enough to clearly see the flakes. You can also add a few red pepper flakes if you like it spicy!
• When water is at a full boil, add pasta (cooking time will be dependent on pasta type and wall thickness). Most packages will give you ala dente (a bit toothy) cooking time. The only way to accurately test doneness is to take a bit out of 2 or 3 pieces..
• Add finely minced garlic to sauce while pasta cooks. Watch the sauce to make certain garlic doesn’t burn.
• When pasta is finished, add 2 to 4 tablespoons of soft goat cheese to the tomato sauce (optional). The cheese melts making a lighter cream sauce.
• Scoop pasta from pot (don’t worry about having a bit of cooking water as this starchy water will add body to the sauce) into the sauce pan. Stir until well coated and cheese is melted.
• Serve in bowls with plenty of grated parmesan. This fresh tomato over pasta deserves fresh parmesan so buy a small chunk and grate generously over your steaming bowl!
• Enjoy with a fresh salad and a favorite hard-crusted Italian bread.

Now if you’d like to experience what a tomato fight looks like enjoy the video below of the 2009 event - largest tomato fight in America!

Every since we returned from Bend, OR, I’ve been dreaming of the juicy Marionberry pie we had. Oregon berries have no equal.You can take my word for it because I grew up on a berry farm.

We had unlimited red, red strawberries, tender sweet raspberries, bursting blueberries, juicy Marionberries, extra sweet Loganberries and even wild blackberries along the fence and roadways.

Living in Nevada means that I rarely get to indulge in the seasonal fruits found near my childhood home near Boring, Oregon. I grew up at the foot of Mount Hood in a rural area surrounded by fruit trees,  nut orchards and berry fields.

A big priority during trips home is always to eat as much fresh Oregon fruit as I can.The Oregon weather is perfect for growing the best (and typically fragile) varieties of berries. Because they are so juicy, they simply don’t travel well enough to be found in most grocery stores.

So what’s a girl to do the rest of the year. There are dozens of wonderful small companies preserving the fruit filled with Oregon rain and warmed in the sun (when it does appear). Here are ways to experience the best berries in the world, thanks to the Web!

• Marionberry Jam
• Wild Oregon berry products
• All kinds of Made in Oregon products from the “Made in Oregon” stores

• Frambrosia Oregon Raspberry Wine from Oak Knoll Winery

• Frozen Oregon berries

• Jams, jellies, syrups from Oregon Gourmet

You can almost smell their fresh sweetness and feel the juice running down your chin!

You can learn more about Oregon Berries at this site.

Fall veggies are like gems for foodies and they’re easy to grow even on a balcony. Learn how to grow freshness for your fall meals. Another bonus is kids love growing and eating their own vegetables!

It’s an easy formula. Seeds + dirt + water + sun = healthy fresh vegetables.  But when time and space are limited the answer is a container garden.

Figuring out Fall Vegetable Gardening in Containers

Trying to figure out how to plant a small vegetable garden this fall, but don’t have the space to spare? Or maybe you just don’t have the time for digging and designing. Probably the easiest way to produce vegetables this fall is to grow them in containers. Containers offer many advantages to fall gardening. The potting mix is free of insects and diseases so vegetable transplants can get off to a good start. You can protect young, tender plants from the hot sun, storms, and pests by moving containers to sheltered locations. You can also grow plants longer into the fall by protecting them from frosts and moving the pots into the sunny spots once the days get cooler and plant growth slows.

Many of us plant fall flowers, often in containers, but never attempt to add vegetables into the mix. It may seem like too much work, or maybe you just don’t know what vegetables and herbs to combine with annuals to make a pretty, productive container. Pamela Crawford’s book, Easy Container Combos: Vegetables & Flowers, has done the work for you. Ms. Crawford has ingenious ideas for combinations that you might not think of.

Here are some quick tips from Ms. Crawford for planting productive, pretty patio pots:

• Start with transplants: Transplants are much quicker and easier than growing from seed. Try using Bonnie Plants vegetables and herbs, you’ll find fall varieties, specific to your growing region, at your local garden retailer.
• Keep containers simple. Two to three varieties per pot are plenty. When picking your plants, be sure to read tags before you buy your varieties. You can’t just pick any flower and vegetable and plant them together in a container, varieties require similar sunlight conditions and should have similar growing habits.
• Combos like large containers that have drainage holes in the bottom. Vegetables will grower larger and produce more fruit when roots have more space to grow. More water can be stored, you won’t have to haul out the hose as much and most vegetables just look better in bigger containers. Drainage holes are extremely important so roots don’t rot.
• Plant as close as you can; Container gardens are planted much closer together than gardens in the ground. Don’t be afraid to plant varieties close together in your container, and yes, plants will live and flourish!
• Create a centerpiece: A centerpiece can be any type of plant as long as it remains taller than surrounding plants for the life of the arrangement. Choose a plant that is full or you can combine several skinny plants to create your focal point.
• Don’t forget flowers: Add pretty petals in, vegetables can get leggy. Be sure to plant flower varieties around the base edge of the container, you’ll cover up leggy stems, add some pop and soften the look.

All that’s left is to fill your pot with a good potting mix, sprinkle in some plant food and water at least every other day. Follow these tips and you’ll be picking produce from your patio this fall.

For more information, ideas and Pamela Crawford’s top tips on edible container gardening visit: http://www.kinsmangarden.com/category/URL_970