In this issue
April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review March 14, 2008 / 7 Adar II 5768

Dishing up dinner

By Lori Borgman

Lori Borgman
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http://www.JewishWorldReview.com | With everyone watching their calories, cholesterol, fats, carbs and proteins these days, planning a dinner party is no easy task. We have been trying to plan one for several weeks and have come to an impasse. Either we ditch the menu or lose the guests.

It all started when I reminded the husband that we needed to have the Surgoods and the Fossnagels over for dinner.

"Sounds good to me," he says. "Why don't you make a batch of lasagna, some garlic bread and that Italian crème cake?"

"Can't," I said. "The Fossnagels have both gone low-carb."

"So cut out the garlic bread," he says.

"It's not just the bread," I say. "I'd also have to cut out the pasta. The cake is history, too."

We tossed a few options around then finally agreed that we should lose the low-carb Fossbanagels, keep the red-meat Surgoods and invite the Newtons.

"Wait a minute," I say. "The Surgoods and Newtons don't mix."

"Bad blood between them?" the husband asks.

"No, the Surgoods are carnivores and the Newtons have gone vegetarian," I answer.

"Not a problem," says the husband, who loves a food challenge almost as much as food itself. "Make your broccoli quiche. Lose the red-meaters and invite the Hellmans. Aren't they vegetarian, too?"

"Yes, but they're lacto-vegetarians. They eat dairy, but not eggs. Quiche is out," I say, thumbing through my recipe box.

"Do we know anybody who's not on food restriction? How about the Finkleys?"

"She's gone South Beach, grilled seafood and salad, and he's into beans and lentils. I can work with that."

"Throw in the Dotmires and we've got a party of six."

"Won't work," I say. "She just joined Weight Watchers and he's on the raw foods diet -- won't eat anything heated past 118 degrees."

"Well, what about the Malloys? Is he still on that seafood diet, isn't he? He eats everything he sees!" The husband enjoys a good food joke now and then. Or a bad one, too.

"Oh, stop it," I snap. "They're both under doctor's order to scale back. They're eating by color. Nothing white. No white flour, white sugar, white rice, white potatoes, salt."

"Too bad we don't know someone on an all-chocolate diet," the husband sighs.

"We do," I say. "Margaret -- one block over. Her skin isn't great, but she's lost seven pounds."

We consider mixing a couple on the soup diet (clear base only), a Fit for Life couple and two singles who are anti-oxidant (dark leafy greens, blueberries, cantaloupes, nuts, olive oil and salmon), but remember one of the females has severe fish and nut allergies.

Two days later, I strike gold. "I think I have a group of eight that is food compatible," I announce. "And I came up with a menu that should work beautifully."

"Great! What are we having?" asks the husband.

"Spinach leaves, carrot sticks and water."

"And for dessert?"

"Sugarless gum."

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JWR contributor Lori Borgman is the author of , most recently, "Pass the Faith, Please" (Click HERE to purchase. Sales help fund JWR.) and I Was a Better Mother Before I Had Kids To comment, please click here. To visit her website click here.


© 2008, Lori Borgman