Well, as much as I don’t want to be known as the 1st person in radio to have it, I think I have the Swine Flu.

Since Monday, I have felt like crap.  At 1st, I thought it was just my allergies, until my medicine did nothing for me and I have continued to get worse!  Even after trying Sinus medicine and Afrin to see if that would help as I get sinus infections very easy seeing my immune system is as strong as cotton candy, I still feel terrible.

Now, how could I have this?  Well, as I thought back as to who I have been in contact with, 1 very logical source comes to mind….my friend Frank.  Frank is an airplane mechanic at Logan and I was out with him on Saturday.  I’m sure during one of his “repair jobs”, he came into contact with a plane from Mexico and decided to take a nap in a seat or something when the boss wasn’t around and just got swine flu air all over him!  Anyway, at 1 point when we were out, he sneezed and did not cover his big face thus blowing the swine flu he must have all over the place.   Thanks to my good pal, I now have the swine flu!

So now what do I do?  The Celtics are on tonight, I have a Daddy/Daughter dance tomorrow night with my daughters Brownie Scout group and I have Red Sox games to watch this weekend.  I don’t have time for the swine flu, nor do I have time to be stuck getting it treated.  I can’t believe there are no “do it yourself” fixes for this.  Why does Walmart not have a remedy called something like “Swine Away” where I just drink some grape tasting medicine and I am cured?

Oh well.  Hopefully Frank has nothing (besides the ability to not cover his nose when he sneezes) and I just have a bad sinus infection.  If not, I will be mad at him and take him off my cell phoness friends and family list right away.

Oh, and here is a picture of Frank.  Yes, he is hungover and a mess.  I wanted you to see him at his best so that way you can run if you see him about to sneeze and share his “swine” with you!  Damn Frank!!!

Yesterday, the federal government declared a public health emergency to deal with SWINE FLU . . . which begs the question: Just what the hell is swine flu? With that in mind, we dug up the six things you REALLY need to know about the swine flu outbreak.

#1.) What is swine flu and how do you get it?

Swine flu is a respiratory disease caused by the Influenza virus . . . also known as the flu. . that’s common in pigs. People can become infected with swine flu by interacting with infected pigs or with other people who are infected . . . but it’s pretty rare. You CANNOT contract swine flu by eating
infected pork.

#2.) How many people are infected with swine flu?

As of last night, 20 cases of swine flu had been detected in five U.S. states . . .California, Texas, New York, Ohio and Kansas. Only one of those people required hospitalization. In Mexico, where the outbreak started, more than 1,600 swine flu cases have been detected . . . and 103 people have died.
Swine flu infections have also been reported in Canada, Israel, Spain, France, Colombia and New Zealand . . . but not yet confirmed.

#3.) What happens when you get swine flu?

The symptoms of swine flu are similar to regular flu symptoms . . . including fever, coughing, loss of energy and lack of appetite. Some people also get a runny nose, sore throat, nausea, vomiting and diarrhea.

#4.) How likely is it that swine flu will turn into a pandemic?

According to the World Health Organization, swine flu is NOT a pandemic . . . meaning a worldwide epidemic . . . because there haven’t been that many cases, relatively speaking. And the cases that have been detected have been pretty isolated.

That said, viruses can be unpredictable . . . and officials still don’t know all that much about this particular strain. It could become a pandemic . . . or it could go away in a matter of days. They just don’t know.

#5.) How likely are you to DIE if you get swine flu?

Not that likely. But just to be safe, the federal government has released roughly 12 MILLION doses of the antiviral drug Tamiflu.

#6.) Why is everyone so worried about swine flu?

Because people worry about EVERYTHING they don’t understand. Since we don’t know that much about swine flu, people are losing their ever-loving minds over it. You should know this by now!

So what can you take from this? Well, you probably don’t need to lose sleep worrying about swine flu. But just in case it’s something we need to worry about, the government is keeping a close eye on it so we don’t get caught with our pants down. In other words, we may be overreacting about swine flu . . . and we may not be. But since we just don’t know . . . we’re playing it safe.

By the way, 103 swine flu deaths in Mexico might sound like a lot . . . but let’s put it in perspective. According to the Centers for Disease Control and Prevention, 36,000 Americans die EVERY YEAR of
flu-related causes. That’s just the regular flu.

Taking food for granted? I don’t! I do a lot of catering; last night was a typical event- a last minute call from a frantic client, Chef Bernard? Yes? I need your help!! Were having an open house to promote…these facts aren’t important, but what is, is the art of creating a lasting impression (menu-food) preparing & cooking, transporting the prepared food and satisfaction of your guest.
I love food and to craft something special to each new and returning client is always unique for us. But, one thing I do keep in mind is the food safety. It’s important to recognize when preparing food or if you have a team who is doing it for you, that they practice food safety. If I stick to the wellbeing at home, right now, keep in mind the following tips:

• Keep Your Kitchen Clean
  To prevent the growth of bacteria, it’s important to keep all kitchen surfaces clean including your appliances, countertops, cutting boards and cooking utensils. Wash kitchen surfaces with hot, soapy water and a commercial sanitizing agent.
• Keep Foods Out of the Danger Zone
  Germs which cause foodborne illness grow rapidly between the temperatures of 40 degrees and 140 degrees Fahrenheit. Keep cooked and ready-to-eat foods cold below 40 degrees. Cook all foods well or to your liking, but make sure there safe to eat. If you don’t know ask! Check your refrigerator temperature regularly and keep dust away from the vent and motor.
• Keep Cold Foods Cold
  Foods should be kept at 40 degrees or below to prevent the growth of harmful bacteria. Use an appliance thermometer to check the temperature of your refrigerator at home. Place raw meat, poultry and seafood in the coldest part of your refrigerator. I keep mine wrapped in plastic bags. Check refrigerator temperature regularly to ensure food safety and quality.
• Keep Hot foods Hot
  Foods which are being served hot should be held above 140 degrees Fahrenheit to prevent the growth of bacteria. Reheated foods should be brought to a temperature of at least 165 degrees. Be smart when you reheat, keep a cover on foods so you don’t burn them when you reheat.
• Careful, don’t Cross-Contaminate
  Use separate cloths, sponges and towels for washing dishes, wiping counters, tables and wiping hands. These practices will prevent cross-contamination with harmful bacteria.
• Separate-Stored Foods
  Keep raw meats away from foods that are ready-to-eat to prevent cross-contamination. Store raw meats and poultry at the bottom of the refrigerator so that they don’t spill onto other foods.
• Wash Your Produce!
  Remove soil and residue from fresh fruits and vegetables by washing them thoroughly under cold running water prior to serving. Trim any bruised areas before prepping, cooking or eating. This will reduce the risk of consuming harmful bacteria which may be present naturally in the environment. Don’t wash it after you slice it, you loose some flavors and nutrients!
• When in Doubt, Throw it Out
  Label and date foods stored in your refrigerator and freezer or at least try to remember when you had it last! Leftovers that are not used within 3-4 days should be discarded.

These are just some of the basic “ingredients” in practicing food safety at home.

Other rewards are efficiency, ease of preparation and wanting to “keep on cooking”.

I believe when you work in a clean and organized kitchen you achieve the following:

• It helps you feel better about what you’re preparing.
• You use fewer pots, pans and utensils. I “clean as I go” and get more accomplished, I’ve made this statement a thousand times and guests who come to my classes attest to it when I see them again.
• You start to experiment more with ingredients and recipes.
• And, clean up is easier at the end.

When you have accomplished a great meal, you have a sense of satisfaction and delight.

And when I am at an event and guests say, “excuse me Bernard, this taste great, how did you make it?”

I can feel confident and assured it was made with love and care!

Ciao!

~ Bernard

Today I wanted to create some dishes using similar ingredients. So, what I did was adjust the main component, one is tortellini pasta the other is quick cooking couscous. As we get into the warmer days, hopefully you’ll be using the grill more often. I use mine all year long, and grill a variety of vegetables. I find that the flavors from the grill and natural juices of our vegetables add to the taste, presentation and ease of making these recipes. So if you enjoy cooking on the grill roast some of these ingredients there let them cool and cut them as suggested. I do a lot of catering and used these 2 recipes this week at different events and grilled the vegetables to complement the final presentation. The tortellini had grilled chicken sliced on top and the couscous had pan seared salmon, they both looked great and applauds to the kitchen for a great presentation where given. The host in both events noted the flavor’s of each dish as well.

So take the recipes below and try some variations of your own. They are both low fat and healthy as well. Thanks & enjoy!

MARINATED TORTELLINI SALAD WITH VEGETABLES

Serves 6

INGREDIENTS:

• 2 Tbsp. Olive oil
• 1 Tbsp. garlic, fine chopped
• 1/2 cup red onion, diced
• 1 cup diced red pepper
• 1 cup diced green pepper
• 1 cup diced yellow pepper
• 1 1/2 cup eggplant, peeled and diced
• 1 cup mushrooms quartered
• 1/2 cup green peas, (frozen-style) blanched in boiling water for 2 min.
• 1 1/2 cup diced tomatoes
• 16 oz. precooked cheese tortellini (follow cooking instructions on package)
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 Tbsp. parmesan cheese grated

PROCEDURE:

1. Add olive oil to a 4 qt. sauce pan, heat to medium; add garlic and sauté for 1 min. Then add the next 6 ingredients and sauté for 8 minutes stir periodically.
2. Transfer to a bowl, add green peas, tomato, seasoning and cooked tortellini.
3. Mix the dressing until combined then pour over the salad, toss gently.
4. Garnish with grated parmesan. Serve.

SALAD DRESSING:

• 1/4 cup Olive Oil
• 5 Tbsp. Balsamic Vinegar
• 2 Tbsp. Basil, Chopped
• 1/4 Cup Italian Parsley, Chopped

Couscous with Roasted Vegetables Salad

Serves 6

INGREDIENTS:

• 2 cups eggplant cut into 1/2” dice pieces
• 1 cup zucchini cut into 1/2” dice pieces
• 1 cup red onion cut into 1/2” dice pieces
• 1 cup red bell pepper cut into 1/2” dice pieces
• 2 T. chopped garlic
• 3 T. olive oil
• 2 T. balsamic vinegar
• 1/2 T. chopped fresh rosemary
• 1t. salt and pepper
• 1-1/4 cup water
• 1 t. olive oil
• 1 t. salt
• 3/4 cup couscous (quick cooking)
• 1/2 cup sliced black olives
• 3 T. fresh lemon juice
• 1 1/2 T. capers
• 1-1/2 T. fresh basil sliced thin

PROCEDURE:

1. Preheat oven to 400 degrees.
2. Toss vegetables and chopped garlic in a bowl.
3. Add olive oil, vinegar, herbs and seasoning. Toss to coat and combine.
4. Spread vegetable mix evenly on a baking sheet and roast in pre-heated oven for 40 min. or until tender. Stir mix in the oven to cook evenly.
5. Bring water to a boil add salt and oil then couscous. Cover and remove from heat. Set aside until the grain absorbs the water.
6. Fluff the couscous with a fork after the water is absorbed.
7. Place the roasted vegetables in a bowl, add the last 4 ingredients and toss to combine.
8. Serve warm or chill and serve as a summer salad.

Let me know how you used them so we can share with others.

Ciao!

~ Bernard

This morning during my lovely commute from Pepperell to Boston, I witnessed something I have never seen before.  I saw a truck hit a Goose!  Yes, that is right, I saw a truck hit a Goose.  For the sake of this story, I am going to name the Goose Ted.

SIDENOTE: For those of you not familiar with Pepperell, it is a nice little town in Central Mass that is 10 minutes from Nashua NH.  Amongst the many great things we have in our town like C&S Pizza, China Express and The Spa (yes, we have more than food establishments, but I am not writing a town report here…just things that I like), we also have a fairly large population of wild Geese.  Now, back to my story….

It kinda happened really fast so I was not really sure what happened or how this truck came to hit Ted the Goose.  All I know is the truck went by me and Ted was just laying in the middle of the road.  I wasn’t even sure at 1st if Ted was already up in Goose heaven and already there before the truck went by or not.  Maybe he was a victim of an earlier mis-hap?  As I looked in my rear view mirror, I could see little Ted slowly trying to move around, feathers blowing around him, while hearing what I am sure were Goose type cries for help as well as a “What the $%#” to the driver of the truck who hit him.

I had to stop my car and just look back at him for a moment.  What should I do?  If this were a person, I would call 911 and rush to that persons side to do what I could to help them until help arrived.  Should I get out of my car and try to help Ted?  What could I really do?  How do I know Ted won’t bite me?  Or if he has some Goose type rabies or something?  I just am not educated enough about Geese to know how to handle them. I don’t even have gloves in my car or anything else to protect me in case Ted is a bit angry he was hit and acts up a bit.

Then I noticed all of the other Geese who were parading around in the field make their way to Ted.  It was if they knew he was hurt and needed help.  There must have been about 15 of them waddling over to him making little noises as well.

I decided that I should probably call the Police to let them know because #1, I did not want the congregation of Geese to get hit while they were tending to Ted in the middle of the road, #2, I thought maybe there was some chance the Animal Control peeps would should up and get Ted to the vet or something or #3, Ted was really hurt and just needed to be put out of his pain.

For some reason, this has been on my mind all day.  It was the 1st time I have been a witness to something like this.  If this was my dog I would do everything I could to help him and get him to help.  But with Ted, I just called the Police and went on my way, afraid to offer him my assistance.  It also showed me that Geese must have feelings too.  Watching them all come over to Ted showed they could tell something was wrong and he needed help.

So, I am left to wonder if I coud’ve done anything to help poor Ted or how he made out once help arrived.  I will be on the lookout over the next few days hoping that I see a Goose out there with a cast or something on.  Good Luck Ted.

So, being the organized, punctual person I am….I decided to take a stab at my taxes last night.  Now, keep in mind that I have some sweet history with our friends at the IRS and Mass DOR in terms of being selected once for an audit that did not work out well (due to some silly reasoning on their part!), so I am not to anxious about doing my taxes!

This year, I decided to do the most basic return in hopes of just being done with it and eliminating any chance of Uncle Sam questioning my write-offs.  I even had my W-2’s ready to go and put somewhere safe so I could grab them when it was time and file away.  Well, there is a slight problem with that.  I don’t know where this “safe place” is!

I tore apart my house looking for them and my laptop bag (where I swear I put them) and nothing!  So now it is almost noon on tax day and I have nothing!!  Leave it to me to wait until the last minute and then lose my W-2’s!  I have calls out to the places I received them from and am waiting to hear back.  Hopefully it all works out and I don’t get a friendly visit from the tax fairy.

As for my daughter Elizabeth, she had her tonsils taken out Monday.  She is 7 and snores like Andre the Giant (not that I would know what he sounded like or even if he snored, but I think you get what I mean).  She had them taken out at Emerson Hospital in Concord and everything went great!  That Hospital ROCKS!  It made me want to get my tonsils taken out!

As soon as we walked into the room to get her ready, they had a poster hanging up that they made with her name on it, a bed full of toys, some cool scrubs to change into AND a flat screen TV!  I wasn’t sure if I was in a hospital or a 5 star hotel!  All of the Dr’s and Nurses were amazing and made her feel so comfortable.  I wasn’t sure if she was going to get nervous or cry (which would be very understandable for a 7 year old) but she was a trooper and had no problems.

After her surgery she was a bit out of it and just laid in her bed watching some cartoons.  Again, the Nurses were in non-stop to check on her and tell her how great she did.  One Nurse was so impressed that she came back and gave her a brand new Barbie Doll!  Who does that?  I wonder if I go get something taken out if they will hook me up with an IPhone or at least a Popeye’s Chicken gift card!

Anyway, she is home now and on the road to recovery.  She has been on the couch non-stop and still has not complained.  I can tell she is in pain and discomfort, but she really is just dealing with it.  I think a lot of it is due to the staff at Emerson and how cool they were and how they made her feel comfortable and treated her like a “big girl”.

Too often you hear about how bad service was or how people are rude when you go somewhere etc. (and I know I am the biggest complainer about idiots).  I thought I would share a good story for once as I felt they did an amazing job with my daughter.  Like I said, I want to get something done to me so I can stay there and enjoy the nice people, watch the Red Sox on the flat screen and get a poster made with my name on it!  It is like a mini-vacation with some surgery tossed in.

Now, if only the IRS/ Mass DOR could treat me this way life would be AWESOME!!  Good luck to me, right?  Oh well…off to go plead for some help and hope that they don’t have some crazy fine or penalty for me losing my W-2’s!

It’s still a bit chilly, but I’m moving into spring. We have a recipe that’s simple, great and full of flavor. Try this salad as a main course or add a piece of grilled chicken, salmon or portabella mushroom to the top for a quick meal solution. Best of all, increase the quantity after you make this recipe once and you have a lunch solution!

The best thing about making pasta dishes are, with so many sizes and shapes on the market you can be pretty creative. So whether you’re cooking for 1 or more, try some different shapes periodically and your guest will comment on how you always make something NEW and inventive. See who gets invited back to the next party!

Don’t forget when you cook pasta use 3 parts water to 1 part pasta; add a bit of salt to the water after it comes up to a boil. Then add your pasta, stir and bring back to a boil then reduce to a simmer and stir again gently. Dry pasta takes about 8 minutes to cook where fresh is about 4minutes or less, it depends on the size. But the correct ratio of water to pasta is a key to uniform cooking. There are some other notes, but keep coming back to our site and learn more. Also, read the recipe through fist and see how you can add to or be inspired with what you have on hand.

Campanelle* pasta with spinach & feta

Ingredients:

• 1 bag Campanelle pasta – follow cooking instructions on the bag
• 1 bag baby spinach- rinse in cold water & picked over to removed bruised leaves
• 6oz. crumbled feta cheese
• ½ cup Kalamata olives (pitted), sliced in half
• 2 T. fresh basil – cut in strips or chopped
• ½ cup of balsamic vinaigrette – your favorite or try what’s on sale?

Procedure:

The best thing I find that helps me in cooking is have all the ingredients out and ready to go.

1. Cook the pasta, drain and cool down with running water. Don’t let it chill all the way. Drain well and toss in a large bowl.
2. Add the spinach, and toss.
3. Add the remaining ingredients & toss gently to combine.

TIP: This recipe tastes best if you let the ingredients marry for 1 hour.

Some variations to our salad are raw thinly sliced tri-color peppers, yellow squash or zucchini (outer part) insides to bitter raw or chopped walnuts.

*CAMPANELLE Literally, “bell blowers,” this delicate-looking but sturdy shape has fluted, petal-like edges and a hollow center for capturing sauce. Pronounced cahm-pah-NELL-lay.

~ Ciao!

How often do you shop for groceries? Having spent eight years in the retail grocery business, I can tell you some people shop everyday! Consumers will use the “weekly mailer” to compare features; others buy fresh produce twice a week because of limited space. My refrigerator contains a limited but a variety of ingredients that makes cooking versatile yet enjoyable.

For Example:

These ingredients give me a base to create some inexpensive dishes. They can be combined to add more flavor and color to several recipes. Some of us worry about “losing quality”, but you simply make a nourishing fruit shake and vegetables can always be used to make a stock.

What’s in you’re your refrigerator?

This weekend I am hosting a small get together and thought I’d share my contribution to the night of gastronomic adventure. This recipe yields about 20 servings and is a “teaser” for the guest to sample. I’m using Lentils and top this healthy salad with a piece of grilled chicken breast marinated in some fresh chopped lavender, mint and minced garlic. The breast is sliced thin and I place it on top of the salad, using small plates. My guests are able to pick up a dish as they like and it lets me be a part of the party. We spilt up responsibilities, sometime choose a theme and have a great time catching up, networking or just eating and drinking.
Since most guests ask for the recipe I always have some copied, for the taking. It’s easier than explaining it 6 times over! It’s also convenient for them to write down a few ideas, when they try it at home.

Lentil Salad

(I always have some green lentils in the pantry)

Best to follow directions on the bag-( use 1 ½ cups dry lentils)but reduce the time by 5 minutes, and don’t let them constantly boil, simmer is the key. It helps them keep their shape. Letting them soak also reduces the cooking time considerably. Remember its all about presentation!

For the vinaigrette, if you have a substitution from the procedure, already a favorite and prepared on hand, use it. This recipe with its crunchy vegetable texture can be prepared a day in advance for maximum flavor.

Lentil Salad

Ingredients:

• Cooked lentils cooled
• 1 c. celery, diced fine
• 1/2 cup red pepper, diced fine
• 1/2 cup green pepper, diced fine
• 1/2 cup yellow pepper, diced fine
• 1/2 cup red onion, chopped fine
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon salt and ground black pepper, each
• 1/4 cup red wine vinegar
• 2 Tablespoons olive oil or extra virgin style

Procedure:

1. Combine the first seven ingredients in a glass bowl.
2. Add the salt and pepper, toss gently to combine ingredients.
3. Mix or blend the vinegar with the oil to come together, and pour over the salad ingredients.
4. Chill at least 1 hour, intended for the flavors to really come out.
5. This will last about four days refrigerated. So make extra for lunch or dinner and enjoy.

If you have any questions or you created your own variation let us know. I think you see most of these ingredients we had on hand from our “on hand vegetable guide” reference.

Thanks & ciao

~ Bernard

I was feeling a little sluggish today and wandered down to the vending machine to grab a nice, nutritious snack of “cheez crackers” (I will leave the name generic, but I’m sure you know what I’m talking about).  I then sat at my little space here at MIKE-FM and proceeded to munch on them while playing a game of Donkey Kong on 937mikefm.com

As I got to the bottom of the bag, there were like 3 of these square treats left so I just held up the bag and dumped them into my mouth.  As I bit down, I had a sharp pain in my mouth and a horrible taste!  I reached into my mouth and pulled out what looks like a thin, mangled piece of metal or maybe a twisted up staple!  OUCH!

After I sat here and looked at it, I called the toll free # on the back of the bag thinking maybe I was uncovering a national outbreak of staples being put in the bags by some disgruntled employee and how I was saving people and kids everywhere.  They clown who answered the phone must have just started to work there after losing his job making fries somewhere because he could have cared less!

He asked me for the UPC # on the back of the bag, which was no problem.  He then asked for the expiration date that was printed on the bag.  I looked all over, and could not find it.  He insisted it was there and told me a few places to look for it.  Again, nothing!  I told him all I could see was a letter K with some #’s after it.  He said that wasn’t it and insisted it was there.  Now, forgive me, but if I am calling you because there is some shrapnel in my “cheez” crackers, I would think you would be a bit nicer and not keep insisting I am missing it.

I again told him all I could see was a letter K with random #’s after it.  He acted like I had not been telling him that and said, “that would be it” in a sarcastic tone.  Now forgive me again, but does K09189H look like an expiration date to you?  I always thought those were like April 5, 1010 or Apr 09 etc.  How K09189CH becomes an expiration date that would be recognizable to the general public is beyond me.

He then tells me that he will be sending me an envelope to send him the bag and piece of metal.  He followed it up by telling me that he will also be sending me some coupons so I can get more “cheez” crackers.  Great!  Just want I want.  MORE of them now that I have cut my mouth eating them!

Did you notice 1 thing I did not mention here?  He never even asked me if I was ok or even said he was sorry to hear it.  I don’t expect them to be treating me like a war hero, but you would think a common courtesy would be to at least ask how I was and apologize!  Where has the customer service gone?

So, now I get to sit here with an awful metal taste in my mouth and a nice little cut thanks to my pals at the “cheez” factory.  I regret eating them and ask myself if the need for “CHEEZ” was worth “IT”.  Next time I need a snack I will just visit the health buff next to me and borrow some of his protein shake power.  Less of a risk with that!