Welcome to the Stars Hollow Gazette‘s Health and Fitness News weekly diary. It will publish on Saturday afternoon and be open for discussion about health related issues including diet, exercise, health and health care issues, as well as, tips on what you can do when there is a medical emergency. Also an opportunity to share and exchange your favorite healthy recipes.
Questions are encouraged and I will answer to the best of my ability. If I can’t, I will try to steer you in the right direction. Naturally, I cannot give individual medical advice for personal health issues. I can give you information about medical conditions and the current treatments available.
You can now find past Health and Fitness News diaries here.
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Evan Sung for The New York Times
We’re in tomato thrall. Real tomatoes are back, in all their tomatoey glory. The cherry tomatoes at the greenmarket are so riotously colorful — bright little spheres in yellow, red, burgundy, orange and green — that I keep a big bowl of them on the kitchen table. It’s hard to pass by without grabbing a couple, as if I were reaching for a few juicy grapes or berries.
We’re reclaiming the visceral summer experience of biting into a freshly picked, firm but truly ripe, never-refrigerated tomato and relishing it. At my house, there will be tomatoes in some fashion at every meal for the coming weeks.
Plain and unadulterated is the way to go with the first tomatoes of the season. Thick slices or wedges, a little salt, a little pepper (optional), a drizzle of good olive oil, a plate. Repeat. Life is good.
~ David Tanis ~
This rectangular tart is like a pizza but easier. Instead of a yeast dough, the base is a crisp pastry made with olive oil. The recipe makes enough dough for 2 tarts.
Italian cooks are famous for occasionally sneaking a bit of anchovies into a cooked tomato sauce to add flavor and brightness.
Charring tomatoes briefly over hot coals enhances their natural sweetness and adds a bit of smoky flavor.
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