Schweddy Balls ice cream shortage

Not Enough Schweddy Balls To Go AroundSchweddy Balls arrived with a bang last month, but there's bad news for some people who want a taste. It seems that the ice cream isn't being stocked in all stores. Find out why.

Not enough Schweddy Balls for everyone? Apparently, that's the case. The Associated Press has reported that some people who just want to enjoy a nice scoop of the Schweddy stuff can't find it.

It turns out that many grocery stores are opting not to stock their freezers with Schweddy Balls.

Schweddy Balls is the brainchild of ice cream maker Ben & Jerry's. Named after the old Saturday Night Live skit featuring Alec Baldwin, Schweddy Balls (the ice cream, that is) sounds delish. It's made of fair trade vanilla with a hint of rum that is "loaded with fudge covered rum and milk chocolate balls."

While Ben and Jerry's said they were just having some fun, it was a brilliant marketing move. Schweddy Balls has been generating a buzz for over six weeks now. SNL fans think it's hilarious and consumers report it tastes good.

However, not everyone has gotten such a kick out of the cleverly named ice cream. A group named One Million Moms has made a big fuss about the food named after (Schweddy) balls. While the grocery stores that are passing on the ice cream aren't saying why, perhaps that's the reason.

Still, Schweddy Balls is popular. A Ben & Jerry's spokesperson said that it has been a well-received flavor. However, the company is understanding of those who just don't get it.

"We've heard from lots of folks who are fans of the flavor," a spokesperson told the AP. "Yes, some supermarket chains decided not to carry Schweddy Balls. That is true, possibly because they found the name too irreverent. We respect their decision."

Tell us: Have you been able to get your hands on some Schweddy Balls?Read more about Schweddy Balls

Schweddy Balls: Hungry for some Ben & Jerry's?
Alec Baldwin talks about Schweddy Balls
Put out your mouth around Alec Baldwin's Schweddy Balls

Spice cake with apple cider caramel sauce

An Apple Twist
On A Spice CakeThis Bundt cake uses a simple boxed cake mix to keep things easy. The apple cider caramel sauce is what makes it special. Easy and delicious all at the same time, this cake never disappoints.

With all of the delicious holiday meals follows delicious holiday desserts. This cake is super easy since it uses a simple boxed spice cake mix. The homemade apple cider caramel sauce is also super easy but tastes like it took hours to prepare. Your guests will never know how easy this cake is to pull together. (I won't tell if you won't.)

Spice cake with apple cider caramel sauce

Serves 12

Ingredients:

For the cake

1 Bundt cake pan, greased or buttered1 box of spice cake mix

For the caramel sauce

1 cup dark brown sugar1/4 cup water1/4 cup fresh apple cider1/4 cup heavy cream1 tablespoon apple cider vinegar1 teaspoon vanilla extract1/4 teaspoon sea salt

Directions:

Prepare the cake according to the directions on the package. Add the batter to the greased Bundt pan and bake as directed. Remove the cake from the oven and cool completely.In a saucepan over medium heat, add the brown sugar and water stirring constantly until the sugar has dissolved. Keep cooking the mixture until it turns to a deep amber color, stirring constantly so that it does not burn. Remove from the heat and slowly add the apple cider, the cream, the vinegar, vanilla and salt. Be very careful as this hot mixture will bubble up as the other ingredients are added.Return the pan to the heat and wisk the caramel sauce for 2 to 3 minutes to make sure all the ingredients are combined. Remove and set aside, allowing to it to cool slightly.With a spoon drizzle half of the caramel sauce over the top of the cake. Place a slice of the spice cake on a plate and garnish with the extra caramel sauce. Serve immediately.

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Diagnosed with breast cancer Now what

About six years ago, I was diagnosed with breast cancer. Since my sister received the same diagnosis at age 43, and both my grandmother and mother died of metastatic breast cancer, this battle is something I was all too familiar with.

6 Tips every woman should know

Contributed by Susan Scanlan, chair of the National Council of Women's Organizations

Like many women today, I was lucky to be diagnosed early. Thanks to increased breast cancer awareness and advancements in detection, along with the endless support of my family and friends, I can now proudly say I am a survivor.

Despite the long “tradition” of breast cancer in my family, I still experienced the fear and distress that any woman would. What I needed — after the initial “pity party” — was information. It’s vital for women to understand the choices they have and know about the helpful communities that exist in the breast cancer space. So I’ve created a list of tips for any woman following diagnosis.

1Know your options

Most women diagnosed with early-stage breast cancer decide to have surgery. For those who choose this method, there are two options:

Lumpectomy: Surgeons aim to remove the cancer with a rim of healthy tissue around it, while conserving the breast. Most patients also receive five to seven weeks of radiation therapy shortly after lumpectomy to eliminate any cancer cells that may remain in the breast tissue.Mastectomy: Surgeons remove one or both breasts, partially or completely, to remove cancerous cells. Additional radiation may be recommended to patients following mastectomy.2Become an informed patient

Find a surgeon who’s up to date on the latest treatment and technology. Did you know that lumpectomy in combination with radiation can be just as, if not more, effective than a mastectomy? Although many women opt for a mastectomy, more and more research shows that a lumpectomy is just as safe, as long as all the cancer is removed. Staying informed can help you make the best decision for your situation. Breastcancer.org is a great resource for learning about advances in breast cancer treatment, such as a newly approved device for lumpectomy that helps surgeons determine if there's cancer at the edge of the removed tissue. It’s called MarginProbe.

3Ask questions

You’re likely to have many thoughts running through your head and may feel unable to think clearly. Your doctor will understand this. You should feel free to ask questions about any concerns you may have. Write them down and bring along a spouse, sibling or friend to your appointments, who can take notes on the conversation and help you remember it later.

4Prepare yourself mentally

Remember that it’s normal to be nervous about your surgery. Your doctor is there to support you on your journey, so talk to him or her about your fears. You can also reach out to your nurses, or ask to be connected with a counselor. There are many support groups that will put you in touch with someone who has successfully undergone the same treatment.

5Keep a healthy body and mindRegular exercise and a healthy diet is important throughout treatment and has even been shown to reduce such common side effects as depression, weakness, fatigue and weight gain. Plus, the more you stay in shape during treatment, the quicker you’ll be able to return to the activities you enjoy afterwards.Exercise is also important following treatment. In fact, breast cancer survivors who engaged in moderate-intensity aerobic exercise for more than 129 minutes per week experienced decreases in percent body fat, increases in lean mass and stable bone mineral density.6Join the community

Find local races, events, and advocacy groups in order to get involved. It’s a great way to build relationships with women going through the same experiences. The US Department of Health and Human Services has compiled lists of resources for women. Today I am a survivor, but the road to recovery was made so much easier by following these six “lessons learned” and by relying on the support of family and friends who took the journey with me.

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What you need to know before you buy cookware

Copper or porcelain?

You can find cookware in a variety of materials, from copper to porcelain and beyond. Which one you buy depends on how you plan to use it. Find out what you need to know before dropping hundreds on that matching cook set.

Aluminum cookwarePros

Anodized aluminum pots and pans are lightweight, resist denting and scratching, don't rust and are excellent thermal conductors of heat (they'll distribute heat evenly to cook food without hot spots). Approximately half of all cookware manufactured is made from aluminum, and it is often used to improve stainless steel.

Cons

Raw aluminum (as opposed to anodized) is reactive to alkaline and acidic ingredients (tomatoes, leafy vegetables and citrus) and prone to warping and scratching. It can also discolor certain foods (such as white sauces). Fortunately, most aluminum pots and pans are treated with a coating of aluminum oxide, which vastly improves the cooking properties.

Cast-iron cookwarePros

A properly seasoned cast-iron skillet is the not-so-secret weapon of many cooks. Great for simmering and browning, cast iron imbues years of flavor into every meal. It's inexpensive, won't warp, conducts heat very well and, if seasoned well, has a relatively nonstick surface. You can also easily go from stovetop to oven.

How to care for a cast-iron skillet >>Cons

Even though no kitchen is complete without a cast-iron skillet, it does have its drawbacks. It's heavy, reactive, high-maintenance and not suited for all food. It also isn't recommended for ceramic-glass cooktops. It's worth noting that cast iron leaches — surprise — iron into your food. Many people consider this a benefit, but unexpected metal in the diet can be dangerous for certain people.

Ceramic cookwarePros

Pots and pans made from ceramic are perhaps the most versatile cookware available in stores today. They can survive heat that would melt stainless steel (so oven-safe, unless you have one heck of an oven) but still can be used to store food in the refrigerator and freezer. And unlike metal cookware, they can be used in a microwave. They are generally very easy to maintain with a naturally nonstick surface, but can take mild abrasives and scrubbing without marring their attractive gloss finish, which is important since they also make attractive serving dishes. They're widely considered to be the least reactive cookware available.

Cons

Despite many superior cooking and aesthetic qualities, ceramic cookware also has some drawbacks. It can be heavy and cumbersome and will crack if dropped. It may also crack your tile floor. Older cookware made from ceramic and stone may contain lead. Additionally, cheaper ceramic cookware may discolor ceramic-glass cooktops at higher heat.

Copper cookwarePros

Copper pots are revered for their ability to conduct heat and cook food very evenly. Chefs prize them for their ability to quickly achieve precise temperatures and maintain them, making them perfect for sauces, browning and braising. Also, they're gorgeous and will complement any kitchen.

Cons

Almost as renown as copper cookware's precision is their daunting price and their reactiveness to acid. Most are now lined with stainless steel or tin, but pure copper pots impart a metallic taste to food and can leave gray streaks. Frequent polishing is the price of beauty, and they can dent fairly easily. You absolutely should not use them on a ceramic-glass-top stove.

Glass cookwarePros

Glass is inexpensive, nonporous and nonreactive. Being nonreactive is an especially useful benefit for high-acid food like tomatoes and volatile ones like yeast. Their nonporous nature may be important to safety-conscious people, as there is growing concern over trace amounts of heavy metal leaching into food from metal cookware. Glass also bakes faster and retains heat longer than metal. Snap on a heat-safe lid, and you can easily serve up hot food at a party or picnic.

Cons

Glass is heavy and especially prone to breaking when dropped. Glass can also be difficult to clean when food bakes onto it. It's not recommended for ceramic-glass cooktops.

Nonstick cookwarePros

Cookware with nonstick coatings like Teflon, Tefal, Silverstone, Anolon, Circulon, Calphalon and others are remarkably easy to cook with and clean. They're healthier, as they require less butter or oil to start a dish, and some are engineered to be oven-safe. Nonstick ceramic is quickly growing in popularity and offsets some of the negative and dangerous aspects of nonstick coatings.

Cons

Cookware with nonstick coatings can only be used with safe utensils like plastic and wood or you risk scratching through the coating, which accelerates its inevitable erosion. Under heavy use, nonstick coatings eventually flake and scratch and introduce harmful chemicals into your food. At high heat (over 500 degrees F) some of these coatings, notably Teflon, emit offgas, which is toxic to humans, inducing flu-like symptoms. Bird-lovers beware, offgas is fatal to birds.

Porcelain enamel cookwarePros

Seen frequently as Dutch ovens and large skillets, these dishes are usually made from cast iron or carbon steel coated in porcelain enamel. They combine some of the best qualities of ceramic and cast iron. They are nonreactive and easy to clean like ceramic but don't need to be seasoned like cast iron.

Cons

They also combine some of the drawbacks of both. They're heavy and will break when dropped. There are also reports of their coating discoloring ceramic-glass cooktops at high heat, so be careful when using them.

Silicone cookwarePros

Made from sand and oxygen, silicone is nonstick, nonreactive and safe to use in the oven, microwave, refrigerator, freezer and dishwasher. They're also very lightweight and won't stain.

Cons

They are a bit on the expensive side and can be awkward and unstable.

Stainless-steel cookwarePros

The workhorse of kitchens throughout the world, you can find this cookware in just about every home in America. Stainless-steel cookware is made from an alloy of metals, which usually include some combination of steel, carbon, nickel and chromium. They're engineered to be nonporous, durable, corrosion-resistant and easy to clean.

Cons

Stainless steel is one of the more expensive types of cookware you can buy, especially when combined with other metals like copper (which is sometimes used to improve its naturally poor heat conductivity). It has a tendency to discolor under high heat and pit when exposed to salt water. Additionally, if scratched, chromium and nickel could leach into your food.

Titanium cookwarePros

Titanium is extraordinarily light and strong (the highest strength-to-weight ratio known to man, actually). It also heats very evenly and quickly. It's nonporous, nonreactive, nonallergic and can have an antibacterial coating. Titanium cookware resists scratching, denting and warping and is safe to use in the oven. If that's not enough, it's nonstick so you can start a dish without butter, oil or water. It can often be wiped clean with a washcloth.

Cons

As you might expect, titanium is very expensive — the only significant drawback. Many people decide the extra expense is justified and treat the cookware as an investment, since titanium will often still look like new after years of use.

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Loving your greens

Don't let your salad fixings go to waste. Try these practical tips and handy products to keep your greens fresh!

Best ways to keep your salad fixings fresh

"Ideally you would harvest right before you use," says garden coach and landscape consultant Beuna Tomalina at GardenInspire.com. "But when that's not possible, you need to know how to store your produce."

Real mom tip: I wash and dry my lettuce and store it in heavy-duty foil or my stainless steel mixing bowl. It stays crisp and fresh for a long time! ~MaryCopy the produce aisle

Tomalina recommends storing your veggies the way your grocery store displays them in the produce section. "The wrong type of storage can reduce the time your harvest will last and may affect the flavor," says Tomalina.

For short-term storage:Refrigerate spinach, lettuce, arugula and other leafy greens, most herbs, cabbage, asparagus, sprouts, sunchokes, berries, cherries and rhubarb.Do not refrigerate onions, garlic, potatoes, avocado, apples, oranges, lemons, limes, pears, peaches or grapefruit.For long-term storage:Utilize root cellars, freezing, canning or dehydrating, depending on the type of product and how you intend to use it later.Canning 101 >>Wash, wash, wash!

The news stories about contaminated produce — lettuce, tomatoes, spinach and more — are frightening. Even if you're using organic produce, the veggies you buy have been touched by many hands — from farm to market to table. Tap water alone isn't always enough to wash away the pesticides, germs and residue on our produce.

Consider using a fruit and vegetable cleaning system. Fit Fruit & Vegetable Wash is a 100 percent natural produce wash that will help you feel good about the produce your family eats. The spray, soaker and colander are available as a set. (Amazon.com, $26)

Grilled salad recipes >>Sack it up

Our ancestors had to keep their veggies fresh for as long as possible, and the Orka by Mastrad Vegetable Keep Sack is a modern take on their handiwork. The double-drawstring cotton sack safely and conveniently stores and preserves garlic, onions and potatoes. The sacks are machine washable and can be hung on a wall or kitchen rail for handy access. (ReUseIt.com, $8–$10)

Hidden dangers of food storage containers >>Kill two birds with one stone

Charis Freiman-Mendel, the SAT Gourmet, recommends the Salad Sac as "a practical storage solution for keeping vegetables fresh." Simply place washed and slightly damp greens in the bag, refrigerate, and enjoy crisp veggies for days. Freiman-Mendel placed collard greens, dandelion greens, lacinato (dinosaur) kale, spinach and celery together into the Sac. "The veggies took on a perfectly crisp texture and stayed that way for days!"

The Salad Sac, which resembles a terrycloth towel, also eliminates the need for a salad spinner or paper-towel drying and allows you to prepare salads ahead of time (without the dressing, of course). (Organize.com, $10)

Is your salad safe? >>Read more about fruits and veggies

Beyond the garden
Picking fresh fruits
Picking fresh vegetables

Liquor-infused gummy candy

Drunken GummiesCombine two yummy guilty pleasures into a delightful party treat.

Gummy candies are a popular candy. What better than to combine them with one of the party essentials: liquor. Mix the two together and serve for party guests to slurp down. These drunken gummies are a college classic updated with a more sophisticated look and adult taste.

What you'll need:Tools:A bowl with coverPaper towelsSomething for serving your gummies, such as candy cups, shot glasses, or mini drinking glasses

Ingredients:Your favorite flavor gummy candyA liquor that pairs well with the flavor

Directions:1Select your gummy candy

There are many different flavors and varieties out there. Choose whatever you or your guests will enjoy the most. One possible suggestion is the gummy cola bottles.

As for those with a sweeter tooth, burger gummies offer a less subtle flavor than the coke bottles.

2Select your liquor

Pick out a liquor that pairs well with your candy. A couple of options for the cola bottles could be rum or Jack Daniels. A lime-flavored rum creates a rum and coke with lime.

As for the burger gummies, you can serve these up for those who can't stomach harsh liquor flavors by pairing with whipped cream or cake vodka.

Use your imagination. The possibilities are endless!

3Pour

Place gummies into a bowl and pour liquor into bowl until the candy is just covered.

4Soak the gummies

Cover the bowl and refrigerate.

5Have another…

How much liquor you would like soaked up into your gummies depends on how strong you want them. Once the candy has soaked up the liquor, pour some more alcohol into the bowl.

Some may only want to pour and soak a few times, others much longer. The more they absorb, the softer they become. Just remember to keep them in the fridge when infusing.

6Mix together

Every few hours or once a day, don't forget to use a spoon to make sure the gummies on top get their alcohol intake as well.

7Drain

When the gummies are good and liquored up and the big day has arrived, you have the option of drying off your treats. Spoon them onto a paper towel to dry on the outside.

This is an option, and may not be necessary. Some prefer to leave them more wet in order to encourage a "slurp factor." Others prefer them a little more dry for less messy handling.

8Serve

Get creative. Any appetizer or party food server works wonderfully. Feel free to add garnishes and toothpicks.

Enjoy!

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America's top comfort foods — with recipes!

The Best Comfort FoodsWhen life gets the best of us, sometimes we just need a hearty meal and a little comfort food to make everything OK again. And we believe there's nothing wrong with that!

Comfort foods make us feel better temporarily, plain and simple. Though dietitians wouldn't recommend eating them on a daily basis, every now and then is just fine. If you're feeling blue or even a little anxious, turn to one of America's top comfort foods to help make you feel better!

1Macaroni and cheese

Nothing's heartier than a big bowl of noodles covered in creamy cheese, topped with crunchy breadcrumbs and a little salt and pepper. Check out this recipe for slow cooker macaroni and cheese — your mouth will probably water simply from reading the recipe. If you want to spice things up a little, try this roasted poblano macaroni and cheese recipe.

2Mashed potatoes

A longtime American favorite is rich and creamy mashed potatoes. Though they're typically reserved for Thanksgiving and other holidays, there's nothing wrong with whipping up a batch to make you feel better. They're warm, creamy and good for the soul. To get your mashed potato fix, we recommend this complete meal of crispy chicken thighs with braised kale and mashed potatoes.

3Chicken soup

Chicken soup isn't just for when you're sick — it's another classic American soul food, and we love that you can make it specifically to your liking. If you like spice, try this buffalo chicken soup with orzo. If you love Asian foods, check out this ginger chicken and rice noodle vegetable soup. And finally, for those who are gluten-free, we have a gluten-free chicken soup recipe just for you.

4Pot roast

For those comforted by meat in times of stress, there's nothing heartier than warm pot roast simmering in the slow cooker. It's juicy, full of flavor and super-satisfying to the stomach. For a twist on the classic meal, try these slow cooker pot roast sliders — the meat is succulent and melts in your mouth. And even better, you can drink the wine you don't use in the meal!

5Fried chicken

Those from the South know the ultimate comfort food is hands-down Southern fried chicken. Crispy on the outside and warm and hearty on the inside — nothing beats a homemade Southern meal. Here's a recipe for true Southern fried chicken!

6Cinnamon rolls

We couldn't include a list of America's favorite comfort foods without mentioning a few desserts. Cinnamon rolls are the ultimate indulgence, are we right or are we right? They're warm. They're gooey. They're sweet. They're everything we want in a dessert and more. Check out this decadent cinnamon roll cream cheese-stuffed monkey bread that is sure to satisfy any sweet tooth.

7Chocolate chip cookies

One of the simpler comfort foods is none other than the chocolate chip cookie. Easy to bake, even easier to eat, we know nothing hits the spot like a warm chocolate chip cookie (or five) washed down with a cold glass of milk. Our favorite are these no mess chocolate chip cookies — easy cleanup means you can spend more time eating the dough!

8Cheesecake

And finally, we bring you cheesecake — ranking in as the richest comfort food known to man. It's sweet, creamy, fattening, comforting and flat-out irresistible. Try this mini chocolate cheesecake with raspberry-wine sauce the next time you're feeling blue. We guarantee it will perk you right up!

Tell us

What is your favorite comfort food? Share in the comments below!

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Bite-size comfort foods
5 Comfort foods that are good for you
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Sunday Dinner Explore France and chicken ratatouille

Do you think you need to explain to your kids that French food doesn't really mean french fries and French toast? Looking for the perfect time for a geography (and culinary) lesson? Make it Sunday dinner!

Sunday dinner leads to France this week! Dinnertime destination: France

Ratatouille is a traditional French stew that hails from the Provence region of France. It's made with cubes of vegetables, usually eggplant, zucchini, tomato, onions and garlic. This ratatouille recipe includes chicken to make this a hearty Sunday dinner to enjoy with your family and friends.

Worldwide exploration through food

Whether you're continuing your worldwide travels through food or just starting your "trip," Sunday dinner can be a fun way to learn about other cultures while enjoying good food and good company. Break out your homemade passports and get ready to stamp a page for France!

Fun French facts:

Ask each family member to do some digging for information about France. It's a great way to learn something new! Here are a few facts to get the conversation started:

Although France is about the size of Texas, it has seven mountain ranges and five major river systems.The country is sometimes referred to as L'Hexagone, which means the hexagon, because of the geometrical shape of the country.There is an underground -- or underwater -- rail tunnel known as the Channel Tunnel, that connects England and France. It runs beneath the English Channel and connects near Calais in France.Some say April Fool's Day originated in France in 1564 when France started following the Gregorian calendar. People who didn't know about the switch were made fun of because they continued to think April 1 was the first day of the French New Year.Chicken ratatouille recipe

Serves 4

Ingredients:4 medium chicken breast halves, skinned, deboned, and cut into 1-inch pieces1 eggplant, cut into 1/2-inch cubes1 large onion, cut into 1/2-inch pieces2 red, orange or yellow bell peppers, cut into 1/2-inch pieces2 zucchini, cut into 1/2-inch pieces2 yellow squash, cut into 1/2-inch pieces1 (28 ounce) can diced tomatoes2 garlic cloves, mincedLarge handful basil leaves, roughly chopped1/2 cup chopped Kalamata olives3 tablespoons balsamic vinegar1/2 cup crumbled feta cheese5 tablespoons extra virgin olive oilSea salt and freshly ground pepperDirections:

Over medium heat, add two tablespoons of olive oil to a large sauté pan. When the oil is hot, add the chicken and sauté for about eight minutes. Remove the chicken from the pan and set it aside.Over medium heat, add one tablespoon of olive oil to a large sauté pan. Toss in the eggplant and sprinkle to season with a bit of salt and pepper. Sauté the eggplant for six to eight minutes or until it begins to soften. Remove the eggplant from the pan and set it aside.Using the same pan from the eggplant, add one tablespoon of oil over medium heat. When the oil is hot, add the onion and bell pepper. Cook for about seven minutes or so. Remove the onion mixture from the pan and set it aside.Once more, over medium heat, add one tablespoon of oil to the pan; then add in the zucchini and squash. Season with salt and pepper to taste. Sauté the mixture for about five minutes. Add the tomatoes and the cooked chicken along with the garlic, and continue to cook the mixture for about five minutes. Add the eggplant, peppers and onions back into the pan.Simmer the entire mixture for just a few minutes; then add in the vinegar, olives and basil. Season with salt and pepper, to taste. Serve hot, topped with feta cheese.

Great conversation combined with a delicious French-style meal can make your family shout, "oui, oui!"

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Farmers' market cocktail recipes

Farm To Table
CocktailsThe eat local and farm to table movements are hot when it comes to cuisine, but did you know that you can also drink from farm to table? We talked with Kim Haasarud, founder of beverage consulting firm Liquid Architecture, about her signature cocktails that feature farmers’ market-fresh ingredients. Here are Haasarud’s farm to table cocktails tips and recipes.Cocktails are liquid cuisine

Haasarud, whose cocktails have appeared in Wall Street Journal, Wine Enthusiast, and Cosmopolitan, views drinks as essential as eats. She conceives her specialty drink recipes much as an Alice Waters or a Wolfgang Puck would create a specialty dish, choosing the freshest, highest quality ingredients. It's no surprise that Haasarud's beverage consulting firm business is called Liquid Architecture, or that the cocktail expert is the author of six books focused on drinks, including her latest 101 Mojitos (Wiley, 2011).

Farm to table cocktails

What exactly does "farm to table" mean when it comes to drinks? "It's about incorporating local, seasonal ingredients into cocktails," Haasarud says. "It means taking trips to your local farmers market and building drinks around those ingredients – using them as the base."

A mixologist's favorite fruits of the season

If you're wondering how to build drinks around fresh farmers' market picks, the sky is the limit. We asked Haasarud what she looks for when perusing the produce stands.

"When they are in season, I love using ripe peaches and nectarines, mouthwateringly delicious melons, and concord grapes," she explains. "I've been able to find dozens of different varieties of mint ranging from orange mint to chocolate mint to pineapple mint." The cocktail expert has even found a Bob Marley mint!

Of course berries are also big on Haasarud's list, and it may come as a surprise to your cocktail tastes, but she also loves heirloom tomatoes as a delicious base for savory drinks.

Oils are healthy additions to drinks

Infused olive oils and avocado oil are unique ingredients that not only create memorable signature cocktails, they are also heart healthy additions. Haasarud uses avocados and avocado oil to add a nice creamy element to a drinks, particularly margaritas. The cocktail expert has quite an affinity for olive oil infusions, too.

"In Phoenix there is a local olive mill called Queen's Creek Olive Mill, that has a wide variety of infused olive oils," says Haasarud. "I make a chocolate martini with a few drops of their blood orange infused olive oil – it tastes like one of those chocolate orange balls."

Up next: Farm to table cocktail recipes >>

Continue »12

Eat right to sail through cold and flu season unscathed

Cold- and flu-fighting tipsHave a healthier winter

Like it or not, cold and flu season is here. It seems as if there is always someone who is sniffling, sneezing and otherwise under the weather. So how do we minimize our chances of getting sick? It’s easier than you think. With a little foresight and a few tweaks to what you eat (and don’t eat), you can help prevent colds and flu.

For some serious cold- and flu-busting tips, we turned to celebrity nutritionist Haylie Pomroy. She shares her best advice for staying healthy all season.

Foods to avoid

When it comes to fighting off the myriad cold and flu bugs floating around your home and office (and generally everywhere else you go right now), prevention isn’t just about what you do eat. There are a few things to avoid when you feel like you might be getting sick or to avoid catching your husband’s or kids' colds altogether. The first culprit: sugar. “People get sick right after Halloween because we eat so much sugar,” says Pomroy. “Sugar cuts the immune system and puts you at risk for getting sick. It suppresses immune response in blood,” she explains.

Next on the no-go list is dairy. The type of protein in dairy products suppresses immune response in your GI tract (gut), Pomroy says. If you feel like you might be at risk of getting sick — you’ll be in an airplane, around kids or near other people who are sick — she suggests cutting out dairy as a preventive measure.

Foods to stock up onQuick tip: Pomroy makes a garlic/sweet potato mash for an easy cold-fighting side dish.

Fighting a cold or flu (or avoiding them in the first place) comes down to eating foods that offer the most nutritional bang for their buck. Lucky for us, a lot of them are in season. “A lot of things that grow this time of year are actually very immune boosting,” says Pomroy. Think root vegetables, pomegranates, persimmons, squash and dark leafy greens. “This time of year we also see a lot of nuts and seeds in season and they are very anti-viral.”

Persimmons in particular, along with Asian pears and pomegranates, are all good when you have a recurring cough, notes Pomroy. You should also stock up on foods rich in vitamin C, as well as garlic, which is anti-viral.

Cold- and flu-fighting meals

While you might think any way to get those cold- and flu-fighting vegetables is fine, Pomroy advises cooking them rather than eating them raw. “This time of year it’s important to do cooked versus raw in veggies,” she says. “This helps to keep body’s core temperature warm. When that temperature drops, that’s when viruses and bacteria can get in.” Work those vegetables into soups, stews and chili.

Make a note: If you’re sipping herbal tea to stay hydrated, some are actually dehydrating (dandelion, for example). Stick to hydrating herbal teas, which include raspberry, pomegranate and chamomile.Cold and flu: Mistakes to avoid

Pomroy says the biggest mistake people make when it comes to warding off cold and flu is letting themselves get dehydrated. “So many people drink water when it’s hot [outside] and forget to in the winter,” she says.

So how much should we be sipping? No matter the season, you should be drinking half your body weight in ounces per day, says Pomroy. She also advises warm or room-temperature water to keep your core warm.

Another mistake Pomroy notes is continuing to eat like you’re on holiday long after Thanksgiving and Christmas are over. “Celebrate the heck of any holiday you celebrate on that day, but just on the day,” she advises. Continuing to eat those sugary treats every day can suppress your immune system.

Easy — and healthy — meal prep ideas

Some people find it hard to eat healthy in the winter, since produce can be a little lackluster and more expensive. Pomroy suggests sticking to what’s in season (root vegetables, squash, etc.) and using them in comforting yet healthy preparations. She’s a big fan of her slow cooker, which makes healthy meal prep easy, especially when you make large batches to freeze for quick meals through the week. “There are a lot of things you can make that keep your immune system boosted and are healthy,” says Pomroy. “Don’t deny your comfort-food cravings, just make it from scratch and use whole, fresh ingredients.” Using alternative grains (quinoa and buckwheat, for example) also helps keep things interesting.

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5 New names for HFCS that the FDA might just approve

Let's call it like
it is

You've likely seen the commercials where the united corn people of America have tried to erase all the negative connotations High Fructose Corn Syrup (HFCS) has gotten in the last few years and attempt to convince us that this product is just good old sugar. Unfortunately their efforts have been futile and the FDA agrees.

A recent attempt to change the name was rejected, so we thought we'd lend a hand to help find them a name that the FDA might actually like.

High fructose corn syrup has made its way into just about every processed food you can think of and,  thanks to the negative press it has received of late, it is slowly making its way back out. Studies have shown that this processed sweetener is a known neurotoxin that contributes to obesity and diabetes among other things. The Corn Refiners Association says it isn't so and that this so-called natural product is no different from any other sugar. To further prove the point they recently petitioned to change the name to "corn sugar." Luckily the FDA wasn't having it. But if we were sitting on the FDA board of name changes, we would have made a few suggestions of our own.

1Chemical sh*t storm

If it looks like corn, tastes like corn and comes on a cob, it must be corn right? Right. But if it tastes like sugar, looks like syrup and doesn't even come close to resembling a kernel, what exactly is it? That's what we want to know and a big reason the FDA slapped down the name change. Calling the product corn sugar suggests that it is natural and well, there is nothing natural about chemically altering something to taste like sugar.

2Liquid cankles

There's a good chance that if you are consuming HFCS, you are eating processed junk food that will ultimately lead to your calves swallowing up your ankles and melding right into your feet in a way that no one will be able to figure out where one stops and the other starts. If you don’t want to start replacing your anklets with their larger cousins — necklaces, we suggest steering clear of this sweet syrup. We're confident that if cankles were included in a warning label on the product, most people would step away.

3A diabetic deathtrap

Also known by its other name and subsequent side effect, ADD. Take down a few soda pops, a bowl of cereal and a few pieces of white bread and the sugar high will transform you (or your child) into every teacher's worst nightmare, that is until you lapse into a diabetic coma. You know what tastes sweet, won't require a surge of insulin and will reduce your dependence on Ritalin? An apple.

Is the food your child eating causing bad behavior? >> 4Obesitini

We like to think of HFCS as a cocktail that doesn't get you drunk, just fat. Alcohol gets a bad rap for ruining lives, causing addiction and eating away livers. HFCS sounds eerily similar, except it's your pancreas that's in trouble along with your thighs, although your liver probably isn't too thrilled either. The new happy hour results in half-off obesitinis and double the weight gain.

Could cutting out high fructose corn syrup save your life? >>5Sweet death syrup

Let's just get straight to the point. Heart disease is the number-one killer of women, obesity is running rampant, cancer is everywhere, kids are being diagnosed right and left with ADHD and all the while we are still filling our mouths with junk. There is nothing sweet about premature death, clogged arteries or a muffin top. Perhaps if we named our ingredients to reflect what they are actually doing to us instead of giving them names that sound edible, we'd all be a lot better off.

FDA-1: Corn-0

We're with the FDA on this one. Hindsight is 20/20, and we're guessing the Corn Refiners Association is wishing they would have thought twice before naming this product in the first place. Attempting to change the name now is just insulting. Consumers aren't that ignorant. Instead of trying to change the name, how about, oh, coming up with a new product that doesn't kill people? We're not trying to hate on the corn farmers. We just prefer our corn on the cob or freshly popped. Stick to what you're good at and, in this case, it's growing corn, not sugar.

Tell us

What would you name HFCS if you had the chance? Do you think more transparency in food labeling would cause people to think twice before they ate it?

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