LIVE YUM: Sat Chit Ananda Chutney & Prema Pepita Poppers

[Read more…]

NNY Food Feature: LIVE YUM’s Celestial Cranberry Compote (vegan)

[Read more…]

NNY Food Feature: LIVE YUM’s Autumn Apple Shrub


[Read more…]

NNY Food Feature: LIVE YUM’s Tahini Broccoli Salad

Kristen Taylor and Liz Price-Kellogg

[Read more…]

NNY Food Feature: LIVE YUM

Kristen Taylor and Liz Price-Kellogg

[Read more…]

Kindness and respect: Are they lost forever?

Michelle Graham

Our world is changing at an alarming rate. I have been thinking about this a lot lately and the amount of negativity I see all around is absolutely alarming. The littlest things make us mad we lose our cool way too easy. We are looking for instant gratification in all things, at the restaurant, when we drive and even searching the world-wide web. The amount of yelling and screaming on television is sad. The news is almost always negative and condescending. Since when did we become so cold and callous and so self-absorbed? If we have a difference of opinion we cannot even have a conversation or discussion. We just yell and scream and throw a fit until we get our own way. I think there is a way to make things better and it will not happen over-night or in a month or a year but it can happen.

    Respect, if you want it than give people the respect they deserve. Start at home respect your parents, respect your teachers, respect the waitress and respect the teller at the bank. Say please and thank you. Kindness travels for miles, go out of your way to be kind to others. I send my girls off to school with a little saying each day it is simple “Be kind to yourself and be kind to others.” Practice small acts of kindness throughout your day, hold the door, buy a coffee for a friend you can even share your lunch and your time with others. None of us are perfect but I know for certain it is always the small things that we do for others that makes the biggest difference.

    Share your talent. We all have something to give. It is these times that teach us and our children the value of life. Teach your children the importance of volunteering. Do something with no intention of a reward. Give back to your community. It will make the place that you live BETTER. Volunteer opportunities are everywhere in our small town. How can you share your gifts, your time and your talent with others? Donate to organizations that make a difference in someone’s life. The donation does not have to be money, perhaps it is food for a food bank or a church. Help a neighbor with a project, perhaps offer to babysit for free. Offering a helping hand not a hand out has great value and rewards for both parties involved. It goes back to kindness, sprinkle it like confetti and it will certainly spread like wild fire.

    Perhaps this way of thinking is too singular too simple. If you think that one person or one act of kindness cannot change others think again. Think of the single mother who just needs a smile or an encouraging hello. Can you be the person to give her that? Or the busy person who has just dropped everything they have on the ground. Can you help them pick it up? Offer to help with no expectation of being rewarded. We can all do these small things. Let someone ahead of you in line just because. Be kind and do the right thing every chance you get. The rewards are endless. Be this example to others. Instead of picking a fight find a way to be the peace keeper. Instead of engaging in negative talk speak kindly about others and to others. It can be amazing the ripple effect this can have, but it has to start with you, the one and only you.

    I think of summer as this beautiful season of growth and transformation. Think of all the ways that you can impact others and ways to find personal growth for yourself. Kindness truly can start with you and the positive influence you can have on others can be transcending. Lead in life by example, find every way that you can to sprinkle love and friendship. It is with these acts that all the negativity in life can be lifted and then we can find our life renewed.

NNY Food Feature: LIVE YUM


Kristen Taylor and Liz Price-Kellogg

[Read more…]

Blending the Physical, Mental and Spiritual Being

Liz Price-Kellogg practices yoga at the Clayton Opera House where she holds her weekly River Yoga classes.

[Read more…]

Stop Thinking Start Doing

Michelle Graham

Are you someone who thinks about making changes in your life?  Wow, the possibility to change is endless.  What is your 2017 plan for a positive, meaningful year? Is your goal to take college classes, learn how to quilt, get healthy or just become a better, more focused, more driven person. Whatever the dream, the goal, the doing, the planning has to start from within. You have heard the quote or a derivative of it “If you can dream it you can become it.”  Well now is your big chance to be and do all that you can be in 2017. No matter the goal big or small what path will you forge to get there?

                I personally like plans!  I like writing them out, I like keeping lists and then crossing things off my list. Anyone who knows me or who has taken our YMCA Diabetes Prevention Program has heard me say 100 or more times “when you have a plan you have everything.” This holds true not just with getting healthy or making improvements in eating, but with many situations or goals in life. Big LOFTY plans are not necessary; it is the little plans, the attention to small details that make the difference.

                Start at the beginning, be specific and describe your goal accordingly.  If you don’t know where you have been, how can you know where you are going? Think about your goal, perhaps document what you like about it and what brought you to this place of change.  Reflection is the key to progress and making your goal an evolving blueprint is the key. Determine what the goal is, define it and then set some short and long-term goals to coincide with the proposed goal. Now what is your plan to achieve that goal?  Are you going to take some chances to get there and will you go out on a limb to really make it happen? Get uncomfortable and begin to push yourself in a way that perhaps takes you out of your comfort level. This is where true inner growth, awareness and innate change can happen.  Be open to the amazing possibilities that can come and most important be open to changing your behavior.

                Not everything always goes according to our master plan. You will need to be patient, be open to a bump in the road. The bump can lead you to places you never imagined.  Learn from the bump and then adapt and adjust the blueprint.  It is these times, these moments, that can really move the needle in the direction we long to go. 

                Most important, adapt and re-evaluate the route chosen. Don’t get stuck, continue to progress forward and stay focused on the prize, the end result.  Keep those goals challenging, specific, positive and flexible. Continue to challenge yourself through this journey of discovery. Try something new; take a class just for the pure sake of learning. Keep your goal short, to the point and specific. This is how you will get to where you are going. Your blueprint needs to be precise and to the point.  Instead of focusing on making a change in 10 different things focus on just one or two items. Next, we spend far too much time putting ourselves down, living in a world of “could haves” and “would haves.”  Instead radiate positivity, spend some time celebrating all the great amazing changes that you have made so far.  Write them all down and then celebrate, I mean really find joy in your progress and the changes that you have made so far. Being positive and kind to your self is vital; you never know how your attitude can impact someone else. Last, be flexible, be open and learn to be free from the things that hold you back from being where you really want to go. 

                The enjoyment isn’t always in the destination; it is most often the journey itself that brings joy and contentment. What will your 2017 journey look like? Will you decide to get out of your comfort level and check off some things on your bucket list? Don’t wait for an opportunity to seize the beautiful, quiet moments and make your mark and leave your stamp today. 

Fabulous recipes with just five ingredients

Teriyaki chicken with bok choy is one of several easy five-ingredient dishes that would be great for busy weeknights.

Simplicity is key.

Life can be difficult. It can even be daunting. When you come home from a hard day of wrangling penguins, the last thing you want to do is put together a meal with 27 different ingredients.

So you reach into the larder (does anyone even have a larder anymore? When’s the last time you saw the word “larder”?) and pull out a handful of ingredients. No more than five. And you make a meal, or at least a dish.

It may not be as complexly flavored as the one with 27 ingredients, but on the other hand, there is less to go wrong, too. It’s clean. Efficient. Simple.

Simplicity is key.

And from such simplicity can come bold flavors. I made a pot roast out of five ingredients, and it is so roundly delectable that I am calling it Five-Ingredient Bourguignon.

That may be stretching the point, but only a little. I began with a hunk of meat (top or bottom round; I used top) and I braised it until tender in red wine with onions and thyme.

The key is to cook the meat at a low simmer for a long time (mine took a little under two hours). This not only makes what is typically a tough piece of meat deliciously tender, but it also gives a chance for the acidity in the wine to mellow out as the alcohol cooks away.

It’s a breeze to make, and the result is a hearty roast, just right for a cold winter’s night.

For a side dish to stand up to the beef — or an excellent vegetarian main course — you might want to consider White Beans With Rosemary and Garlic.

Naturally, this is a dish of white beans that has been flavored with rosemary and garlic, plus olive oil and salt. But the recipe comes from Alice Waters, who revolutionized American cooking with her world-famous restaurant Chez Panisse, so you know it is going to be extra good.

And so it is. Beans, garlic and rosemary combine to bring out an almost unworldly earthiness in each other; it is a truly great grouping of flavors. It was superb.

And so was teriyaki chicken with bok choy, a dish that embarrasses me a little because it breaks an unwritten law. I generally try not to cook with premade or processed ingredients (the “Semi-Homemade” way) such as teriyaki sauce. And yet, here is a recipe calling for chicken thighs marinated in bottled teriyaki sauce and garlic, and it was wonderful.

How could it not be? The people who make bottled teriyaki sauce know what they are doing. It adds just the right sweet-spicy notes to chicken that play beautifully off the mildly bitter taste of the bok choy. Serve it on rice and you have a satisfying, easy meal.

Even faster and easier, though, is crispy-coated lemon-pepper salmon. The secret to this is lemon-pepper-flavored panko bread crumbs which, admittedly, is also sort of semi-homemade.

But they add a snap of lemon and a hint of black pepper to salmon, which goes perfectly with them. And the panko bread crumbs add a bit of texture to it, though maybe not the crunch the name implies.

The only other ingredients needed are buttermilk and melted butter, both of which help the bread crumbs adhere to the fish. It all takes the salmon, which is already great, and makes it better.

One of my favorite go-to dinners is sausage, peppers and onions, so I made it, as well. There is just something magical about the way Italian sausage blends with sauteed onion and the natural sweetness of a mild pepper.

When I make it, I usually eat it with no embellishments because it needs none. But it’s even better when it is sandwiched between two pieces of good crusty bread. I put mine in the middle of a baguette, which brought a new level to an already incredible meal.

And all of this could only be topped with dessert. vanilla pots de creme is a light vanilla custard. It’s just a gentle combination of milk — you don’t even have to use cream — sugar, egg yolks and vanilla. Cook until it’s thickened, then cook some more in a water bath to regulate the temperature.

How can something this amazing be made from only four ingredients?


Yield: 6 servings

2 ½ pounds beef, chuck roast, top round or bottom round


2 cups red wine

½ onion, in lengthwise slices

1 teaspoon dried thyme or 1 tablespoon chopped fresh thyme

1. Generously season beef on all sides with salt. Place meat in Dutch oven or large, heavy-bottomed pot with the wine, onion and thyme.

2. Bring to a boil, cover, lower temperature and cook at a low simmer, turning occasionally, until meat is cooked through, about 1¾ to 2 hours.


Yield: 4 servings

4 eggs

2 cups whole milk

3 tablespoons sugar

1 (2-inch) piece vanilla bean

1. Preheat the oven to 350 degrees. Separate the eggs. In a medium bowl, whisk the yolks just enough to break them up (reserve the whites for another use). Set a strainer over a different medium heat-proof bowl. Set a kettle of water on the stove to boil.

2. Pour milk and sugar into a heavy-bottomed pot. Slice the piece of vanilla bean lengthwise and scrape the tiny seeds from each side into the milk mixture. Add the pieces of bean to the mixture, and heat the pot on medium heat, stirring occasionally to dissolve the sugar. When the milk is hot, whisk a little bit of it at a time into the egg yolks. When you have added ¼ of the milk to the yolks, pour the mixture back into the hot milk.

3. Cook over medium heat, stirring constantly, until the mixture thickens just enough to coat the back of a spoon; if you draw your finger across the coating on the spoon you will be able to see the trail it made. Do not let the mixture boil. Remove from the heat and quickly strain into the heatproof bowl.

4. Pour the custard equally into 4 ramekins and set the ramekins in a large baking pan. Place the pan in the oven and fill the pan with the boiling water at least halfway to the level of the custard, taking care not to spill water into the custards. Cook until the sides are set but the center of the custard is still loose and jiggly, about 30 to 45 minutes. Remove the baked custards from the water to cool, then refrigerate.


Yield: 4 servings

1 tablespoon oil

1 bell pepper, any color, cut into strips

½ onion, cut into lengthwise strips

4 Italian sausages, pork or turkey

4 hoagie rolls or 1 baguette

Heat oil in a large skillet over medium heat. Add bell pepper pieces, onion and sausage. Cover and cook, occasionally turning the sausage and stirring the vegetables, until sausage is cooked and vegetables are tender, about 15 minutes (or less, if using precooked sausage). If using pork sausage, drain off excess oil. Serve each sausage in 1 roll or ¼ baguette, smothered in peppers and onions.


Yield: 4 servings

1 clove garlic, chopped

¼ cup plus ⅓ cup teriyaki sauce

8 bone-in chicken thighs (2½ pounds)

1 cup long-grain white rice

2 bunches baby bok choy, quartered

1. Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. In a large bowl, combine the garlic and ¼ cup of the teriyaki sauce. Add the chicken and marinate for 30 minutes.

2. Meanwhile, cook the rice according to the package directions.

3. Roast the chicken on the prepared baking sheet, basting with the remaining 1/3 cup of teriyaki sauce , until cooked through, 25 to 30 minutes. Add the bok choy 10 minutes before the chicken is done. Serve over rice.


Yield: 4 servings

4 tablespoons butter, divided

½ cup lemon-pepper panko bread crumbs

¼ cup buttermilk

1 (1 ½-pound) salmon fillet, cut into 4 serving pieces

Note: Can also be grilled over medium heat, covered.

1. In a small saucepan, melt 3 tablespoons of the butter. Mix with the bread crumbs. Place buttermilk in a shallow dish. Dip salmon in buttermilk and press crumb mixture evenly on top of salmon pieces.

2. Melt remaining 1 tablespoon butter in a large skillet over medium heat. Place salmon, skin-side down, on pan, cover, and cook until fish flakes easily with a fork, about 10 to 14 minutes.


Yield: 3 servings

2 tablespoons olive oil

2 garlic cloves, coarsely chopped

½ teaspoon fresh rosemary leaves, coarsely chopped

2 cans white beans, rinsed and drained


In a heavy-bottomed saucepan or skillet, heat oil over medium heat and add garlic and rosemary. Cook just until garlic is soft, about 2 minutes. Add the beans, taste for salt and adjust if needed. Let the dish sit for a few minutes before serving to allow the flavors to marry.