Cool off this summer by creating homemade treats with reusable ice pop molds from Williams-Sonoma (Shooting Star or Space, $15.95 for six).
Experiment with ice cream, sorbet, sherbet, pureed fruit or fruit juices. Icy treats can be removed from the freezer individually, and sticks are conveniently built into the lids.
Or, make your own snow cones with a Snow Cone Maker, also from Williams-Sonoma $30. The hand crank produces a flurry of light, airy ice, ready to soak up every drop of Snow Cone Syrup in cherry, orange, blue, raspberry and lemon-lime flavors ($12.75 for four). Look for them in Williams-Sonoma stores or online at www.williams-sonoma.com
Eat well on the road
Planning a road trip this summer? If you are, and you want alternatives to the familiar fast-food restaurants, check out Healthy Highways: The Traveler's Guide to Healthy Eating (Ceres Press, 2004, $18.95).
The paperback lists more than 1,900 health-food stores, food co-ops and health-oriented restaurants throughout the United States. Included are addresses, directions and maps to help you find the stores and restaurants you want. The book is available through bookstores or at www.amazon.com
Crunch without the carbs
The clever folks at Sunkist have found a way to replace the crunch in salads, now that croutons have gotten the low-carb boot. Almond Accents are slices of flavor-amped nuts that can be sprinkled on salads, vegetables, casseroles, fish or rice. (Yes, we know rice isn't low-carb.) Accents come in resealable pouches in five flavors: Ranch, Italian Parmesan, Roasted Garlic Caesar, Honey Roasted and Original Oven Roasted. We liked all of them except the garlic, which was harshly bitter. A tablespoon has 1 carb gram, 3.5 grams of fat and 40 calories. They retail for about $3 for a 5-ounce bag.
Mayo mea culpa
According to the Association for Dressings and Sauces, mayonnaise may be the world's most misunderstood dressing. Often blamed for food-borne illnesses after warm summer picnics, it actually helps fend off illness, the association contends.
Mayonnaise, they say, got a bad rap years ago when it was made from scratch using raw, unpasteurized eggs. Today's bottled mayonnaise contains pasteurized eggs; furthermore, its vinegar and lemon juice create a high-acid environment that slows - even inhibits - bacterial growth, says Pam Chumley, executive director of the organization.
Not one to point fingers, she nevertheless suggests the chicken, ham and potatoes we mix with mayonnaise are far more susceptible to bacterial growth.
Sophisticated soap
To minimize unsightly clutter near the kitchen sink, pour dishwashing liquid from the plastic bottle into a cruet, a handsome bottle with a spout. - Inspired by an old issue of Martha Stewart Living.
- Compiled by JANET K. KEELER from staff and wire reports.
