'Tis the season for parties and lots of good food. If you don't want to be mistaken for Santa come January, follow these tips from Michelle May, author of Eat What You Love, Love What You Eat.
-- Think of your appetite as an expense account. How much do you want to spend on appetizers or the entrée? Do you want to save some room for dessert?
-- Don't be a mindless snacker. Visit with friends in an area out of sight of the food.
-- Appreciate the appearance and aroma of your food. Put your fork down and savor one small bite at a time.
-- Restaurant servings are often "two for the price of one." Request appetizer portions, co-order with your dining partners, or plan to have the server package up half your meal to go.
-- Be a food snob. Skip the store-bought goodies, the dried-out fudge and the so-so stuffing. Choose only those foods that taste fabulous.
-- If the food doesn't taste as good as you expected, stop eating it and choose something else.
Peerless pears
December is National Pear Month, prime time to enjoy all the varieties grown in the Northwest, many right here in the Mid-Columbia.
Each variety has a distinctive flavor, texture and color making pears a great addition to sweet or savory recipes. For ideas, go to www.USAPears. org. While you're there, check out the online store where you will find plastic pear packers to keep your fruit bruise free, a stuffed pear buddy and the latest in a series of partridge in a pear tree ornaments.
Did you know?
In 1902 the National Biscuit Company renamed their animal biscuits Barnum's Animals. They designed the five-cent box that looked like a circus wagon cage and attached a string so the box could be hung from the Christmas tree.
New read
The book: Vegan Holiday Kitchen by Nava Atlas.
Cost: $25
Best for: Atlas, one of the most respected names in vegetarian and vegan cooking, addresses everything from Thanksgiving, Hanukkah and Christmas -- to celebratory brunches, lunches, dinners, potlucks, and buffets. Such mouthwatering dishes as coconut butternut squash soup, hearty vegetable pot pie and cashew chocolate mousse pie will convince even the most skeptical eater that vegan cooking is well worth celebrating.
*Loretto J. Hulse: 582-1513; lhulse@tricityherald.com. To receive a recipe via e-mail each Tuesday register at tricityherald.com and click on newsletters. If you already are registered, click on edit account and newsletters to select Recipe of the Week. This exclusive recipe does not appear in the newspaper.
