About once a quarter, Mike and I commit to a little ‘liver rest’ by going on the wagon for a week or so. As we wrote in The 6-Week Cure, alcohol is a delicious poison that must be detoxified by the liver, which adds to its work burden. In excess, of course, alcohol, can lead to the development of fatty liver, which can fuel insulin resistance, mid-body weight gain, and any of the host of maladies that make up the syndrome. Thus the prescribed two-weeks of abstinence from alcohol that begin The Cure.

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And so could I, but the title isn’t meant to be a reflection on my current state of obesity or yours.

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This Thanksgiving we had a larger crowd than usual and were the recipients of not one, but two turkeys, courtesy of Mike and our son, Dan, having won a pair of them at the local Thanksgiving week golf tournament aptly named The Turkey Shoot.

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A favorite of Napoleon. Dubbed King of all cheeses by French epicure, Brillat-Savarin. So pungent that rumor has it even the French have banned it from being eaten aboard public transport. The star of our New Year’s Eve 2007 dinner’s cheese course. What is it? Epoisses, a delectable cheese that according to legend has been produced in Burgundy since the 16th Century.

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There was a mildly bizarre tongue-in-cheek piece by restaurant critic Raymond Sokolov in today’s Wall Street Journal, titled “Operation Gobbler,” about how to use up left over Thanksgiving turkey.

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A few days ago, I saw an article by AP writer Candice Choi that was picked up in our local paper titled: Read more »

When our boys were kids in school, I spent my early mornings every Monday through Friday of the school year, toiling on the lunch sack assembly line. It’s a lonely and often thankless task to try to plan something that is not only nourishing and healthy for your kids, but something they’ll actually eat. In my experience, admittedly only an “n” of 3, the first directive is decidedly easier to manage than the second.

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