| Obesity epidemic too big to fight alone
Obesity once was a word that conjured up images of fat Americans gorging on burgers in tacky fast-food chains or standing out as tourists because of their massive girths. How the tables have turned. Roly-poly New Zealanders have had the smirks wiped off their chubby faces by fat figures the World Health Organisation issued this week. For a country that prided itself on fitness and an outdoorsy lifestyle, we are looking more than a little porky. New Zealanders have been ranked a troubling 17th as the world's most obese people. We are fatter than Australians, the British, Canadians and Fijians and we are gaining on Americans. Overall, 68 per cent of us are classed as obese by the WHO. Our prevalence of obesity has risen dramatically as New Zealand grows more like the United States each day, with food in Texas-sized portions and car seats attached to our expanding bottoms.
State-of-the-art ticketing system at Lahore station
LAHORE: Pakistan Railways first modern reservation centre is expected to start operating in April at the Lahore railway station, Daily Times learnt on Friday.
PR general manager (Operations), Asad Saeed, said that the online reservation system would be equipped with modern facilities including an e-ticketing system, payment through credit/debit cards, and early return reservations. He said that the reservation centre would cost an estimated Rs 5 million. The PR authorities have decided to construct the centre at the Musafar Khana (passengers lounge) currently used for the booking of passengers travelling to India.
Two PR reservation centres are currently functioning at the PR Headquarters and the Lahore Railway Station. The PR authorities have now decided to set up an online reservation system.
Home Plates: Recipe isn't Bold Knight fondue, family says
It's a question that fans have pondered for decades. And now George Pappas, who runs the restaurant's latest incarnation, the Bold Knight Bistro on North First Street in San Jose, says the version passed along for all these years isn't the real deal. The recipe that ran in Home Plates last week apparently has been in circulation since the '60s, making regular appearances in this newspaper and in recipe boxes around town. ``The recipe for the Bold Knight fondue is not accurate. I am the son of the owner of the Bold Knight,'' e-mailed George Pappas. ``The recipe that is printed in your article is not my father's recipe. First of all, we do not use Velveeta. The new location serves the fondue with the Bold Knight's recipe, and Velveeta is not part of the recipe.'' I've invited Pappas to share the Bold Knight recipe.
A hedonistic dish worth the indulgence
Years ago, when I started to drink wine, white Burgundy was my first big love affair. Because I was, and still am, a food and wine hedonist, I indulged my passion. (California Chardonnay was not yet on my radar screen, and the boom in planting this grape all over the state was in its early stages.) Of course, in those halcyon days, I could afford to buy a lot of white Burgundy. Now I look at the prices, shake my head ruefully, and buy a good deal less. It is the smallest section of my wine cellar and, believe me, this is not for lack of desire. Chardonnay is the major grape in white Burgundy, but it is treated differently than in California. Even with the diversity of styles in California Chardonnays, you would never mistake them for white Burgundy. Terroir and weather are major factors in white Burgundy's taste profile, as are winemaking methods.
Lost's meteorite, not asteroid
Someone much more astute than myself noted that the Losties' flashbacks tend to break down into different genres: Jack's flashbacks tend to be dramas, Kate and Sawyer's are crime stories, Sun and Jin's are more soap opera-ish, and Hurley's flashbacks are comedies. It's an interesting way to view the flashbacks, if overly simplistic. For me, the flaw in this idea lies in assessing Hurley's flashbacks as "comedies." While they have more comic moments than, say, Eko's flashbacks, they are filled with just as much pathos as anyone's. And somehow, the juxtaposition of the comedy against this underlying pathos makes me feel all the sadder for poor Hurley. .
Meatloaf has a Mexican flair
Cynthia Lehr of Tequesta, Fla., used to have a recipe for Mexican Meatloaf and has had trouble finding another one she likes as much.Madeline Fossey of Cape May, N.J., sent a recipe for a Mexican-style meatloaf that she and her family really enjoy. This meatloaf is a cinch to prepare and quite delicious. While I tested the recipe using all ground beef, ground turkey or a mixture of the two could be substituted for a more healthful alternative.I recommend serving it with mashed potatoes or Spanish rice and a green vegetable. You will have a tasty twist on an old-fashioned comfort food in no time.Mexican Meatloaf1 1/2 pounds ground beef or ground turkeyOne 6.8-ounce package Spanish rice1 egg, lightly beatenOne 14.5-ounce can diced tomatoes with jalapeñosOne 8-ounce package shredded Mexican four-cheese blend (divided use)1 or 2 jalapeño peppers, minced (optional)Preheat oven to 375 degrees F.
Diet for life
When two-time breast cancer survivor Amy Cullick went for her annual physical exam last spring, her doctor told her that the excess weight she had gained put her at increased risk for a recurrence of the disease. "That's all I needed to hear," says Cullick, 52, who lost almost 60 pounds by the end of January. Surgeon Nedra Harrison wasn't raising unfounded fears when she shared her message with Cullick and referred her to registered dietitian Terri Taylor of the Virginia G. Piper Cancer Center at Scottsdale (Ariz.) Healthcare. .
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