In the News: Some Things are Just Cool.

You think you're SUV is killing you at the pump? Try fueling up a cross-Atlantic cargo ship. About 50,000 gallons a stop. The high price of fuel got cargo guys thinking of a way to save a couple of bucks, or Euros in this case.

So, some ingenious fellow decided to add a large para-sail to the bow of the cargo ship. Then add 100 yards or so of line, allowing the sail to rise to where the winds are stronger and steadier, and then let mother nature take over. Voila, wind power. I love the simplicity, economics and the aesthetics.

Fuel savings: 15 - 30 %.
Investment payback: 3 years

By the way, 65% of the USA consumed goods are moved by cargo ship.

The "Perfect Meatball" Recipe

Guest Post by cook, RJS.
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I rarely enjoy something as much as I enjoy a big plate of spaghetti and meatballs. There are many versions of the meatball; some make them with pork and beef, some like them Swedish or really spicy. I have experimented with baking the meatballs vs. cooking them in the sauce, using egg or not, using only Parmesan cheese or a blend of cheeses, Italian breadcrumbs or plain, using pork and beef, using different fat contents in the beef and on and on and on.

Last night I think I hit meatball nirvana. After much experimentation over many years and hundreds of meatballs, here is my recipe:

2 lbs beef: 85/15 fat content ( too much fat makes a greasy meatball, not enough doesn’t keep them moist enough.)
½ onion diced
2 cloves garlic diced
1 tbsp olive oil
6 slices of bread made into crumbs
8 oz parmesan cheese shredded
4 oz mozzarella, shredded
Salt and pepper to taste
2 tbsp cream

Sauté the onion and garlic in a pan until translucent, mix with beef and the rest of ingredients. Use your hands! Don’t over work the meat or it gets mushy. Brown the meatballs over med/high heat. Once brown on the outside, transfer to sauce and finish cooking in the sauce. You can bake them, but they will tend to be a bit dryer than cooking them in the sauce.

Questions? Comments?

How to Dress-up those Whole Wheat Pancakes

Jeromey got very close to the way I prepare the whole wheat pancakes. Some people think it's a little over the top healthy, but here's the way I do it:

-- 1 big whole wheat pancake, hot and steamy.
-- 1 full tablespoon scoop of natural, plain yogurt, cold.
-- very light shot of honey.
-- Whole berries. Fresh or frozen. Or sliced banana (not berries with syrup).
-- Here's the kicker: 1 tablespoon of all natural crunchy peanut butter.

That's about 600 calories and very filling. No bad carbs. Lots of protein from the yogurt, egg (from pancake) and peanut butter. Good oils. Fiber. The yogurt has a little sourness to it, which goes nicely with the wheat and berries. I'm telling you, this is perfecto.

And yes, I will make this late at night, too, CW. The batter only lasts about 24 hours, but, but, but, if you have extra batter, make the pancakes. Let them cool to room temperature, plastic wrap them and place them in the refrigerator. When you want one, place it in the toaster, toast it twice, and they are as good as new. Butter, jam, and you have a great late night snack.