Starbucks Skinny Latte Lean on Taste

In an effort to market to the millions of folks on diets, Starbucks is offering a Skinny Latte. The problem is (and it’s a big one) it’s not so fat on flavor. I know because I’ve tried one (my first and last came in the very same cup). That’s not to say I didn’t drink it (there is no way I’m going to spend just shy of $4 bucks for a cup of coffee and not knock it back), I just didn’t enjoy it and, at the risk of repeating myself, there is no way I am going to spend just shy of $4 bucks on a cup of coffee and not get pleasure from every drop!


Though I tried to obtain nutrition information from my local barista, I was unsuccessful (flashback to the hilarious scene of Morgan Spurlock trying to get the same from McDonald’s in Super Size Me), so I went to their website instead. It was actually extremely accommodating (props to Starbucks for that) and I was able to get what I was looking for with little effort.

Here's the bottom line:

Tall Cinnamon Dolce Latte: 200 Calories, 5 grams fat, 0 grams trans fat.
Tall Skinny Cinnamon Dolce Latte: 130 calories, 0 grams fat, 0 grams trans fat.

While 70 calories might seem like a lot, consider this; you cna burn off 125 calories by walking a mere 15minutes a day. 15 minutes! Come on people! Not happy about the 5 grams of fat? try ordering a non-fat version made with skim milk. Surprisingly tasty with 160 grams of fat and it will not leave a bitter aftertaste in your mouth.

And isn’t your pallet worth the $4.00?

Mmmmm...doughnuts!

The jelly doughnuts at Neil’s New York Style Donut & Bake Shop in Wallingford are so good, they stop traffic. Long lines of cars waiting to get into the parking lot don’t lie. The reason for the hysteria is simple. Neil does not simply infuse his doughnuts with jelly. He slices them in half and spreads them with loads of fruit, a creation owner Neil Bukowski confesses happened by accident.

“Our jelly injector broke, so we improvised.” The result is a more labor intensive doughnut that has become the shops trademark. Doughnuts are fried for 45 seconds on each side then sprinkled with powdered sugar for a light and airy creation that melts in your mouth. Mounds of strawberry jelly balance out the warmness of doughnuts straight from the fryer. A gluttonous delight. One bite and you’ll have jelly dripping down your chin.

Visit Neil's today or check out their website http://www.neilsdonuts.com/.

Rock Your Taste Buds...

Giff’s Original Mango Spice Salsa pleases the pallet with chunks of mangoes and peaches complimented by a zesty blend of lime and spices. So satisfying, it recently won the title best condiment at the Connecticut Specialty Food Association’s Product Awards. Add it to your favorite recipe for a kick of flavor or mound it on your favorite corn chips for a simple snack that’s big on taste.

It gets better. Because Giff’s products are all natural, low in salt and contain no preservatives or fat, you can pile them on without guilt!

So give Giff's a try. Check out their website at http://www.giffsoriginal.com/ or stock up at Lyman's Orchard.

Your taste buds (and belly) will thank you!

Choices Abound at Caseus

I love cheese - especially the stinky ones. When I read that Caseus and an artisan cheese shop and bistro was making a splash in New Haven, I was giddy with excitement.

I ventured downtown on my first free afternoon with thoughts of gorgonzola dancing in my head. It was love at first site. I was greeted by friendly staff as I entered the store, trying to soak up all that surrounded me. Italian cookies and crackers (I love LaPanzanella’s Rosemary Croccantini), spices, olive oils, honey and preserves abound. And of course, the cheese, over 100 in the front and the back cases, the later lovingly referred to as “the cave.” It was enough to make me dizzy.

The samples began to flow. How else was a girl going to decide? On this day, I chose a creamy mild Munster, a woodsy Swiss Vacherin Fribougeois, a pungent Italian Gorgonzola as well as an herbed Ricotta Salata for my mom. In a word – yum!

But Caseus, is much more than a cheese shop. The space also houses a bistro, serving everything from Grilled Cheese to Pasta with Pistachio Pesto for both lunch (Monday – Saturday) and dinner (Wednesday – Saturday). Reservations are accepted (and recommend).

I can’t wait to make mine.

Check out Caseus for yourself in person (93 Whitney Ave.New Haven, corner of Whitney Ave. & Trumbull St.) or check out their website www.caseusnewhaven.com.

EasyPop....It's Not Just a Name

The Cuisinart EasyPop Popcorn Maker 900 is the newest addition to my electronic kitchen gadget collection and has quickly become one of my favorites. The machine offers fresh popcorn that’s pipping-hot in less than 5 minutes, is simple to use and just as easy to clean-up. The mechanism consists of three basic parts: an electric base, heated popping plate and a cover, which conveniently doubles as a serving bowl when affixed with the fitted bowl cap. Assembly is straightforward and the pieces lock together with ease.


To make popcorn, just sprinkle some vegetable oil on the dish, measure the amount of popcorn you desire, cover and plug in the power cord. The corn starts popping when you turn the switch on. A rotating stirring rod keeps the kernels moving so they don’t burn while vents in the lid keep it crisp. When the corn has stopped popping, position the switch off, snap the fitted cap on the cover, grab the unit by its handles and flip. Carefully separate the popping plate from the bowl and season to taste.

Though operating instructions recommend 2 teaspoons of oil and 1/3 cup of kernels, those amounts can be adjusted. Use less oil for a healthier snack and don’t be shy with the corn. The device can handle up to ½ cup of kernels, which yields approximately 10 cups of popped corn, so judge accordingly. You choose the quantity of ingredients, giving you control of the end result. Add butter for a taste of genuine cinema popcorn, sprinkle with grated parmesan for a cheesy snack or dust with another seasoning for a creation of your own. The options are endless.

Cleaning the machine after each use is suggested, but no worries. The serving bowl, accompanying lid and popping plate can be fully immersed in water and are completely dishwasher safe.

At $59.99, the Cuisinart EasyPop is a bit pricier than other popcorn makers, but effortless use and painless clean-up make it a real deal. It’s more economical than microwave popcorn and since you manage the ingredients, it’s healthier too. A welcome addition to any home and a great gift for the for the popcorn connoisseur, the EasyPop makes enjoying fresh popcorn anytime you want a breeze.

So curl up on the sofa with you favorite movie and whip up a batch tonight!

Garlic....The Clove With Clout

Vampires Beware!

Americans consume more than 250 million pounds of garlic a year. Choices abound with endless recipes to choose from. Saute chopped garlic in some extra virgin olive oil to start a homemade pasta sauce or scatter fine slices atop pizza for a pungent topping that packs some punch. For a twist on sweet and savory, try a recipe for garlic hazelnut caramel corn.
More adventurous folks can whip up a batch of garlic flavored ice cream. Need an added incentive? Garlic has been proven to prevent heart disease while it reduces blood pressure and cholesterol. So don't be shy, load it on!

Just make sure you have plenty of breath mints.

Not so Cukoo for Cukoo's Nest

For years, I have heard folks coo over Cukoo's Nest. Located at 1712 Boston Post Road in Old Saybrook in a huge shingled building, the restaurant boast ethnic charm. Dark wood floors and furniture serve as the perfect backdrop for brightly colored walls. At least the interior has character and charm.

I really enjoy Mexican food and look forward to different ways restaurants come up with to keep it on the cutting edge. There is none of that at the Cuckoo's Nest. Just your run of the mill tacos and burritos, which is fine. I enjoy those things....when they are done well. My husband had a cheese quesidilla. Just cheese melted between two tortillas. No rice. No beans. No sides whatsoever. That poor quesidilla looked so lonely.

I ordered a rice and bean burrito. It came with no beans, the best part. I would have sent it back had I been able to find our waitress. I ate it as it came, the feeling off disappointment lingering over my palette.

It's difficult to screw up Mexican food. I won't go as far as saying Cuckoo's Nest did. It just didn't deliver on easy dishes. The service lacked personality and in the end, we left feeling disappointed.

For Mexican food that delivers, try Aunt Chilida's in Hamden. Su Casa and C.O. Jones in New Haven are also a good choices. If you prefer take out, give Whole Enchilida or Bulldog Burrito a whirl. Whichever you chose, your belly will thank you.

Did You Say Astronomy?

People often ask me what Gastronomy is. Of course, it takes a while to get there. There are many confused looks as people try to figure out the connection between food and the stars. (Not Astronomy, Gastronomy!) Of course, the true gastronome knows that the study of food is much more than an inspection of that which nurishes, sustains and connects us. So, here goes.....

"Gastronomy is the study of food and culture, with a particular focus on gourmet cuisine. Modern gastronomy has its roots in several French texts published in the 1800s, but the idea of relating food, science, society, and the arts has been around much longer. True gastronomy is a demanding multidisciplinary art examining food itself along with its context, presentation, freshness, and history. While commonly associated with gourmets and gluttony, gastronomy is actually its own discipline, although some gourmets are certainly gastronomes, as are some gluttons. The principle of gastronomy is that food is a science, in addition to an art form. By understanding how all of the senses contribute to an experience, a gastronome can more completely understand what is happening when a consumer claims to dislike or enjoy a particular food item. Gastronomy also examines the sociological implications of food, along with integrating other social science disciplines like anthropology, psychology and philosophy. The role of food in the fine arts such as performance art, painting, and sculpture is also examined, as part of a closer look at the role of food in society in general."