#icecream #gelato #sherbert #fallodeh #sorbet

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#eisenbergs #eisenbergs’ #egg #cream #lime #ricki #paul #sladkus #good #news #restaurant

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Note: Speak to your doctor regarding health. Here is a link to additional information.

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• Results of the new LEAP Study (Learning Early About Peanut Allergy) indicating that a delay in introducing potentially allergenic foods to babies might actually cause more harm than good.
• How to safely introduce new foods to baby and toddler.
• How to encourage a lifetime of clean healthy eating for your baby.
• How to discourage “picky eaters”.
• How not to leave out the rest of the family when making dinner for toddler.
JENNA HELWIG is the food editor for Parents magazine and has ap-peared on the Today show numerous times demonstrating kid-friendly recipes. She is also a freelance writ¬er, culinary instructor, and person¬al chef, and founded Rosaberry, a culinary services company devoted to helping families eat better. Jenna lives in Brooklyn with her husband and daughter.

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FRANK PERDUE: ALL IN THE NAME OF CHARITY
Written by, Lorraine Cancro-Silvetz, MSW , Edited by Jim Luce

Many came from far and wide to hear Mrs. Frank Perdue or Mitzi, as she is known to so many, present her latest book on her late husband, Frank Perdue. Tough Man, Tender Chicken: Business & Life Lessons from Frank, which reached #6 on Amazon’s business biographies, brings the story of Frank’s business acumen to life through interviews with friends and foes who knew and worked with him. This is the story of how Frank Perdue built his small chicken and grain company into an international powerhouse that today employs 19,000 people and sells its products in more than 100 countries.

Quote from Sara Herbert Galloway

“I grew up eating Frank Perdue’s chicken as have my children and most of America. It is a pleasure to know Mitzi and learn more about Franks life. I am thrilled that she is sharing his and her story with the world.”

Tough Man, Tender Chicken: Business and Life Lessons from Frank Perdue Paperback – October 24, 2014
by Mitzi Perdue (Author)

After years of hard work and ensuing success, Mitzi Perdue offers unique and poignant insights to leaders and readers around the world through her biography of Frank Perdue, who revolutionized the chicken industry. Frank Perdue did chores as a child so young he needed two hands to hold a single egg. But from these humblest of beginnings, he built an empire that today spans the globe. Due to his intuitive sense of the market, there is hardly a person over the age of twenty-five who doesn’t know the tagline, “It takes a tough man to make a tender chicken.” Frank Perdue was an extremely thoughtful and thorough businessman. He studied every possible angle of business strategy, getting advice from every possible source, before making an important decision. This is his story, and also a personal story regarding the bond between Frank and Mitzi Perdue. A true case of love at first sight – they were engaged within 24 hours of their first date – and a remarkable partnership. The rich combination of Frank Perdue’s life and career and the lessons he imparts, along with Mitzi’s journalistic talents, allow this book to resonate on multiple levels – as a biography, as a business book, and as the tale of a one-of-a-kind American entrepreneur.

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LINK TO RECIPES & PHOTOS
http://a-1broadcast.com/onlinemediarelease/better_breakfast_month_omr/omr5.html

LINK TO VIDEO
https://vimeo.com/105808946

Chef Rebecca Lang Recommends Roman Meal Whole Grain Bread
A good breakfast satisfies you until lunch. A better breakfast prepares you to conquer the day! September is Better Breakfast Month, which is all about making breakfast a priority. Rebecca Lang, author of five cookbooks, is an advocate for starting the day with a healthy, tasty breakfast.
“It’s important to start your day with nutritious foods,” said Lang. “But you don’t have to sacrifice flavor for nutrition. There are plenty of quick and delicious recipes that will have you looking forward to breakfast!”
According to Lang, the building blocks of a better breakfast are:
Protein: Foods high in protein like eggs, nuts and meats help you feel full faster. This can help control overeating.
Complex carbohydrates: Make your breakfast with whole grain bread instead of white bread and you will feel full longer. Lang suggests Roman Meal whole grain bread. Most varieties contain at least 21 grams of whole grains per serving, which is almost half of the recommended daily value.
Fruits and vegetables: Experts recommend anywhere from 5-13 servings of fruits and vegetables per day. Start your day off right by incorporating fruits and vegetables in your breakfast and you willl be more likely to eat them throughout the day.
Local ingredients: Buying local is better for the environment and usually tastes better. Roman Meal bread is always baked fresh, locally by regional bakers across the country.
“The Roman Meal website has great recipes that incorporate all of my better breakfast building blocks,” Lang shared. “My kids can’t get enough of the Whole Grain French Toast and Tropical Fruit Kabobs. I love to make the Whole Grain Florentine Egg Cups whenever I host a brunch.”
For more great-tasting breakfast recipes, visit RomanMeal.com. You can also enter the Roman Meal Baked Fresh Sweepstakes throughout the month of September at Facebook.com/RomanMeal. Receive a $1 coupon when you enter to win $2,500.

Whole Grain Recipes from Roman Meal
Whole Grain Florentine Egg Cups
Prep Time: 5 Minutes
Cook Time: 20 Minutes
Ready In: 25 Minutes
Servings: 6

Ingredients:
6 slices Roman Meal bread
4 Eggs, beaten
½ cup Chopped baby spinach leaves
¼ cup Crumbled feta cheese
¼ tsp Chopped fresh oregano leaves
Salt and pepper, to taste

Directions:
Preheat oven to 350° F.
Trim crusts from bread. Press gently into 6 muffin cups. Bake 20 minutes until golden brown; remove from oven.
Spray medium skillet with nonstick cooking spray; heat over medium heat. Add eggs, spinach, cheese, oregano and salt and pepper. Cook, stirring occasionally, until desired degree of doneness.
Fill bread cups with cooked egg and cheese mixture. Top with oregano sprigs if desired.

Spring Asparagus Ham and Egg Sandwich
Prep Time: 15 Minutes
Ready In: 15 Minutes
Servings: 2

Ingredients:
6 Asparagus spears, grilled
1 oz Prosciutto ham, very thinly sliced
2 slices Roman Meal bread, toasted
2 large Eggs, soft poached
4 slices Avocado
2 tsp Parmesan cheese, shaved
Black pepper, to taste

Directions:
Wrap sliced ham around asparagus spears.
Top each slice of toasted bread with 3 hams wrapped asparagus spears, 1 egg and 2 slices avocado.
Sprinkle with cheese and black pepper.

Whole Grain French Toast and Tropical Fruit Kabobs
Prep Time: 5 Minutes
Cook Time: 11 Minutes
Ready In: 16 Minutes
Servings: 6

Ingredients:
2 large Eggs, beaten
¼ cup Milk
1 tsp Vanilla extract, divided
6 slices Roman Meal bread
Nonstick cooking spray
1 tbsp Granulated sugar
2 tsp Fresh lemon zest
18 1-inch cubes fresh fruit (kiwi, pineapple, mango)
6 6-inch bamboo skewers
Yogurt and honey (optional)

Directions:
Combine eggs, milk and vanilla extract in shallow bowl; mix well. Combine sugar and lemon zest in small bowl; set aside.
Trim crusts and cut each piece of bread into quarters for a total of 24 pieces.
Spray large skillet with nonstick cooking spray; heat over medium heat. Dip bread pieces in egg mixture, coating both sides. Place in skillet and cook for 1 to 2 minutes or until golden brown. Cook on second side for 1 to 2 minutes or until golden brown.
Assemble 4 pieces French toast and 3 pieces fruit on each skewer for a total of 6 skewers. Sprinkle with lemon sugar. Serve with yogurt and honey if desired.

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Ripple Effect Artists has a reading of “A Day in the Death of Joe Egg,” coming up on February 3rd in our space on 601 w. 26th st.  This is a classic play by Peter Nichols that was ran quite successfully in New York in the 70s.  With all of our Readings and Productions, we raise awareness for Human Rights Initiatives.  With this play that challenges parents’ responses to a child’s mental and physical handicap, we will be raising awareness for an organization that supports students with special needs.

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