Years ago, in Mr. Okano’s seventh-grade homeroom, he asked us to
study a theory and keep a journal of our thoughts and research.
Years ago, in Mr. Okano’s seventh-grade homeroom, he asked us to study a theory and keep a journal of our thoughts and research. His innovative teaching style kept us on our toes. There was no way to wait until the last minute to write the journal; the research had to be ongoing for four weeks and he collected the journals every week. The end of the journal was reserved for our conclusions, and here was mine: “I believe Vitamin C helps shorten colds and makes you feel better while you have one.”
I had spent four weeks studying the work of Linus Pauling, who believed massive doses of vitamin C could cure colds. I had even sacrificed myself, conveniently catching a cold midway through the research, which allowed me to try out the theories. I took a lot of vitamin C, drank orange juice, ate leafy green vegetables and tried to stay warm.
Many scientific studies have been done since then, some disproving Pauling’s theory and others bolstering it. Now, years later, I’m pretty sure of one thing: the ability of the mind to help the body get better. Somehow, doing something proactive to “cure” an illness makes us feel better, whether or not it actually works.
I try to remember that in winter, when germs seem to fly on the breeze and flus and colds drift through classrooms, and therefore families. There are a few things that always make me feel better, and none of them come in a prescription bottle.
One comes in a paper carton that contains mustard-seed bath salts, said to help “sweat out impurities.” The salts turn the bath water a creamy yellow and soften the skin while they’re supposedly boosting the immune functions. Give me a hot bath filled with these salts and the current “In Style” magazine and subtract one day from my cold. (Dr. Singha’s Mustard Bath, 8 oz., $12.50. www.spashoppe.com.)
Another “purifier” that makes my list: R.W. Knudsen Organic Just cranberry juice. Most cranberry juices contain only 27 percent cranberry juice, plus water and sugar. R.W. Knudsen’s Just Cranberry is 100 percent cranberry. It is VERY tart and you can only drink about a cup at a time before your mouth puckers up tight. But believe me, you know you’re drinking the real thing and it can give you a boost when you need it. Subtract another day of my cold. (Morgan Hill Safeway, about $7 per bottle, in the organic section.)
And last, I still believe in Linus Pauling and his study “Vitamin C and the Common Cold.” The two-time Nobel Prize winner died at his Big Sur ranch in 1994 at the age of 93, after a bout with cancer. The research he started continues at the Linus Pauling Institute, located at his alma mater, Oregon State University in Corvallis. There, scientists study the effect of Vitamin C and other antioxidants on health, disease and aging. (I’m hoping they find a cure for that last one within my lifetime.)
And as for my winter cold season: orange juice, water, vitamin C, green tea. It’s a mantra. Repeat three times, subtract another day and your cold should be almost gone.
• Fresh squeezed: There’s nothing quite like freshly squeezed orange juice. It’s thicker and slightly pulpy, not too sweet. If you can find some good oranges, get out the juicer. If you want to drink something more along the texture and lightness of lemonade, try orangeade, from Mark Bittman.
Orangeade
3 cups water
1 cup freshly squeezed orange juice
1/4 cup freshly squeezed lemon juice
1/4 to 1/2 cup sugar, to taste
Mix water, orange juice and lemon. Add sugar slowly, just until the orangeade reaches the desired sweetness. Serve over ice, preferably with a straw.
• RSVP: Lynn Stover asked for a recipe for Amatriciana Pasta. I found one in my journal from our trip to Florence a few years ago. This dish was served in a large, lipped bowl to savor all of the saucy flavors. It is not complicated; try it!
Pasta all’Amatriciana
3 T. olive oil
1/2 cup minced good bacon or pancetta
1 onion, minced
28-oz. can whole plum tomatoes, drained
1 lb. pasta (linguine or spaghetti)
Salt and pepper
Parmesan cheese
Place oil and bacon in a medium skillet over medium heat. Cook, stirring often, until the bacon is crisp, about 10 minutes. Remove from pan, leaving drippings.
Add onion and cook until onion is light brown. Crush tomatoes with your hands and add to the onion. Cook, stirring occasionally, for 12 minutes.
Meanwhile, cook the pasta as directed on the package. Drain it, toss with the sauce, and top with the bacon and parmesan. Toss again and serve immediately.
• Weekday pork chops: Directions for a busy day … Marinate these pork chops while you’re at work. When you get home, make a salad while you heat the broiler. Put the chops in and slice some bread. Eat a delicious meal.
Cumin-Rubbed Grilled Pork Chops
2 T. packed brown sugar
1 T. plus 2 tsp. cider vinegar
2 tsp. ground cumin
1/2 tsp. ground red pepper
4 center cut pork loin chops, at least 1 inch thick
Combine sugar, vinegar, cumin and red pepper in a small bowl; mix well. Put pork chops in a plastic food bag. Pour marinade in and seal bag. Put in refrigerator to marinate at least 10 minutes and up to 10 hours. Remove meat from marinade. Broil for 8 to 10 minutes, turning halfway through. Let sit 2 minutes before serving.
Tip of the Week:
To chop an onion quickly, cut it in half from top to the root. Place halves cut side down, then cut into parallel vertical slices. Hold the slices together and then slice crosswise. You’re done.
Notes from Jenny’s Kitchen
• Don’t store onions and potatoes together. The interaction of their natural gases can cause the potatoes to rotten more quickly.
• Never put dry onion skins into the disposal; they can quickly clog up the works.
• If you’re using prosciutto in cooked dishes, have the meat counter slice it thicker than usual so that it holds onto its flavor in the finished dish. Also, it’s best to add it at the end of cooking. Prolonged heat will make it tough.
End note:
“No one is useless in this world who lightens the burden of it for anyone else.” ~ Charles Dickens
Jenny Midtgaard Derry is the Executive Director of the Santa Clara County Farm Bureau. Write to her c/o The Dispatch, P.O. Box 22365, Gilroy, 95021. E-mail: jd****@ga****.com.
