Tag Archives: food

September 1, 2026 · 12:36 pm

Let Them Eat Cake–Sometimes

Once in a great while, I stumble across a book that’s so good, I reread it. Glucose Revolution by Jessie Inchauspé (Glucose Goddess on Instagram) is just such a book. It might not be of interest to everyone per se, but since I have type 2 diabetes, I am wholly invested in its subject matter. Plus, I thought my doctor might be impressed to learn that I read it—twice. Unfortunately, I haven’t been able to convince my husband to read it yet. He argues, “When they cure death, I’ll read it.”

At any rate, it’s written in a conversational tone, it’s incredibly easy to understand and there are cute little graphics throughout that appear to be hand drawn. And since I can relate to the topics the author discusses, I got a lot out of her book and actually applied her findings to my own life.

In a nutshell, she shares her research on what she calls “hacks” that help readers more efficiently manage their glucose spikes—or “flatten their glucose curves,” as Inchauspé refers to it. Now I’m not a medical professional, so please don’t take any of this information as if I were. You should always consult your doctor before implementing any medical advice. But so far, the hacks depicted in said book appear to be helping me control my blood sugar.

The irony here is that so many of her so-called hacks (there are 10 in all) seem almost counterintuitive—at least to me. For starters, apparently the order in which food is consumed matters. Who knew? I’ve lived on this planet since the Kennedy administration and never knew this mindboggling fact. According to Inchauspé, fiber in the form of veggies should start every meal, followed by protein and healthy fats, then carbohydrates and finally sweets, if at all. To put this into practice I ate an Italian sausage sandwich at a Crosscutters game recently by deconstructing it—plucking the delicious sautéed peppers and onions off first, then devouring the sausage and finally the roll—like a complete nutjob. Hopefully, no one was watching.

Another habit the author swears by is to walk after meals, so that the corresponding glucose feeds muscles instead of staying in the bloodstream. So much for morphing into a couch potato after I eat. Instead, I try to go for a short walk, but I get to pet dogs so it’s all good.

Yet another hack is to consume a bit of vinegar before meals—like olive oil and vinegar dressing on a green salad. I personally add vinegar by having a dill pickle—or three. And like Ray Romano once famously remarked, “Man, I love a pickle.” “It’s like a food and a drink.” I agree wholeheartedly.

Likewise, another practice mentioned in the book is to eat dessert immediately after a meal instead of snacking all day. I remember life as an exhausted parent of toddlers—becoming just as dependent upon the little baggies of Cheerios as my kids were. Apparently, though, having dessert spikes glucose less than snacking incessantly. So, if I’m going to eat something sweet, I eat it right after the meal and then go for a walk, ideally. As the ill-famed line goes: Let them eat cake—sometimes.

What’s more, I’ve added quite a bit of protein to my diet—like Greek yogurt. And I don’t even like Greek yogurt. But if you add enough blueberries, it’s at least palatable. Then again, I’m playing Russian roulette with fresh produce (i.e. Cyclospora). But I digress.

One of the most bizarre hacks the author touts in her book is to ditch cereal and juice for breakfast and instead eat something savory. My husband, of course, thinks it’s beyond peculiar when I choose baked haddock, green beans and rice (a prepackaged meal from Tony’s Deli) FOR BREAKFAST. Or leftover chili. Or cheese ravioli. Or any kind of eggs. Or avocado and cottage cheese. Strange, I know.

I guess it’s all in the name of trying to be healthier, as weird as some of the Glucose Goddess’s suggestions might sound. Time will tell if her hacks have a big impact.

Welcome to my world. It’s where I live (probably having a pickle). Visit me there at www.melindawentzel.com. Signed books are available on Etsy at PlanetMomMarket.

Chicken Soup

There’s something inherently special about chicken soup. It’s not just the flavor, although that alone has tremendous merit. It’s also the magic it works as a tonic for what ails people, like a cold, Covid or the respiratory flu. It’s comfort food on steroids. I’d go so far as to say my homemade chicken soup has a medicinal quality so great it could probably regrow a limb, or put hair on your chest—whichever you prefer.

There’s nothing complex about my mom’s recipe, though. The ingredients are simple and probably what everyone currently has on hand—some fresh veggies (like carrots, celery and yellow onion), ground black pepper, a little parsley and can upon can of chicken broth or chicken bouillon cubes. Of course, I boil two or three whole chicken legs and save all of the broth and a little of the fat for the soup. I like the whole legs because they’re mostly dark meat, which makes the soup more flavorful and I always get them from Tony’s Deli in Williamsport—one of the best butcher shops/delicatessens in the area (in my humble opinion). I aim for a nice balance of broth and meat/veggies so that it pleases most of those I’m feeding. Near the end stages of cooking, I throw in a few handfuls of noodles and let them soften. I use Kluski, but any egg noodle would do.

As for quantities, I’m embarrassed to say that I add some and not a specific amount which would make it easier to duplicate. Just like my husband’s parents did, the word “some” would appear on their Pennsylvania Dutch family recipes and I would cringe when I tried to recreate their favorites for my family. How much flour is in that dough? Some. How much cinnamon and butter are in that recipe for apple dumplings? Some. It’s so frustrating when I encounter that, so I really do feel your pain if you’re planning to try this recipe anytime soon. But isn’t it more exciting to just wing it anyway?

At any rate, chicken soup is my go-to meal for wintry weather and particularly for friends and family who have fallen ill with something respiratory. There’s something truly brilliant about the steamy blend of brothy goodness, savory meat and delectable vegetables that I almost crave it in July. Almost.

Not surprisingly, there’s real science behind this nearly perfect food for people who are under the weather. I Googled it, because of course I did. According to AI and Dr. Stephen Rennard at the University of Nebraska Medical Center in a study published by the American College of Chest Physicians, chicken soup reduces inflammation, improves the velocity of nasal mucus and hydrates—all good things for alleviating the symptoms of the common cold. And it’s been used therapeutically for thousands of years, apparently. Who knew?

A great online resource for tasty recipes I’ve followed for some time is the Stay at Home Chef, Rachel Farnsworth. She shares short, easy-to-follow videos of a variety of homecooked meals she prepares on Instagram in just minutes. Her website is a wealth of information, too. Check out her sites if you feel so inclined. And let us not forget Webb Weekly’s own columnist, Andrea McElroy (Andrea’s Home Cookin’). She offers terrific recipes and cooking tips both online and in the physical publication, right here in Lycoming County.

I know most of the people in my household are big fans of chicken soup, except one of my daughters who hates soup and certainly wouldn’t eat it on purpose. I’ve personally witnessed her twin sister, however, enjoying my soup. Cold. For breakfast. With a straw. That’s just plain weird, but not all that surprising.

Welcome to my world. It’s where I live (probably making a batch of chicken soup). Visit me there at www.facebook.com/NotesFromPlanetMom. Signed books are available on Etsy at PlanetMomMarket.

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Filed under Meat & Potatoes, Sick-O Central

Tagged as chicken soup, colds, family, flu, food, food as medicine, humor, illness, remedy, soup

November 25, 2025 · 1:18 pm

In Praise of Turkey and Tradition

We make pot pie at our house each Thanksgiving—a savory Pennsylvania Dutch meal that features the most perfect blend of onions, potatoes, thick squares of doughy goodness and meaty strands of chicken. Only we use turkey on this festive occasion. Six-and-a-half pounds of succulent dark meat to be exact, bathing in a vat of broth that most would find fairly intoxicating. It’s tradition. Or more correctly, a slight variation on tradition that serves to remind our family of the delectable dish my mother-in-law made not so long ago.

That said, in the four years since Grandma Ella’s been gone, I’ve tried at least three times to marry the flavors of the aforementioned dish as well as she did. And although I doubt I’ve managed to achieve that level of culinary success, I’m guessing I’ve come close—which is saying a lot given my proclivity for food related disasters, making me heady with the notion that my skills are no longer thought to be among the most deplorable on record.

Tomorrow will be yet another attempt at pot pie mastery, and, of course, an opportunity for all of us to close our eyes, to breathe in the deliciousness that will hang heavy in the air and in doing so, to revisit a time when Grandma stood at the stove peering into a steamy pot, summoning her special brand of kitchen wizardry. I’ll wear her rumpled apron for good measure—a speckled and storied bit of fabric flecked with tiny green leaves, now wan and threadbare from decades of use. I’ll wear it because I cannot imagine surviving the ordeal without splattering inordinate quantities of the soupy potage upon myself, but also because it’s tradition—or at least that is what it has become over time. Heaven forbid I disturb the delicate balance of good luck and a great recipe by offending the gods of tradition and/or flawless feasts.

With any further good fortune, I’ll be able to lure my charges away from the colorful swell of parades on television, from their beloved Wii in the den and from the pervasive yet somehow endearing skies of gray and barren woodlands long enough to enlist their help in the kitchen. Never mind that Thing One completely abhors turkey. Or that Thing Two will feign interest unless and until I permit her to stand atop a chair to drop wedges of dough into a boiling sea of broth. Grandma would’ve let her do such a thing, mindful to teach her the importance of placing each wedge, carefully and singularly, atop a bubble as it surfaces within an impossibly brief window of time. Just as she taught me—just as I hope and envision all three of my children will one day teach their children. Handing it down from one generation to the next.

Again, with the tangible and treasured notion of tradition—on this Thanksgiving Day and, perhaps more importantly, on perfectly ordinary days—the ones I routinely fill to capacity with obligations of one kind or another, dismissing all too often the mundane slivers of time with my family as opportunities to connect and share that which I value. Of course, I kick myself for doing so, recognizing that it is the harvest of tiny moments that matters most. Like the delicious time I spent with my grandparents, especially my grandfather in his workshop—a place that reeked gloriously of motor oil and sawdust—a place where I became inextricably consumed time and again with saws and sandpaper, two-by-fours and tape measures. A handful of seemingly insignificant pages of childhood that somehow clung to the corners of my mind, filling me with the warmth that comes from having lived them.

I’d like to think that simple traditions (like making pot pie) are like that, too.

Planet Mom: It’s where I live (in praise of turkey…and tradition). Visit me there at www.facebook.com/NotesfromPlanetMom.

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Filed under "N" is for Nostalgia, Family Affair, Gratitude, Meat & Potatoes, motherhood, Unplugged

Tagged as family, family time, food, nostalgia, parenting, Pennsylvania Dutch, potpie, recipes, Thanksgiving, Thanksgiving Day, traditions, turkey

April 2, 2025 · 4:57 pm

Apron Strings

I am a mediocre cook at best, perhaps an unlikely one as well, since I never was much for the kitchen—even as a kid. I have a handful of recipes in my repertoire that I feel comfortable with, most of which have been handed down through family over a number of years. Mastery came only as a result of determined effort and decades of repetition—certainly not from talent or inclination. That said, I almost never stray from the recipe, sticking to the formula that has worked for me time and again. There’s always the chance I’ll burn or undercook something, so I suppose that’s all the adventure I need.

Occasionally, I’ll branch out and try new things that I’ve seen on the Food Network, but only if I can pronounce the ingredients and find them easily in the grocery store. I’m not one to traipse around looking for something completely obscure that Giada went on and on about. That’s just not me. The degree of difficulty matters, too. Chances are if a third grader couldn’t prepare it, blindfolded with a whisk tied behind his or her back, I’m not likely to tackle it anytime soon.

I realize this isn’t the sort of example I ought to be setting for my daughters—always playing it safe, unwilling to step outside my comfort zone in order to reap the benefits that sometimes come with taking risks. As adults I’m hopeful they’ll be more adventuresome than I, delving into cookbooks, experimenting with new recipes they find online, crafting their own from scratch.

I’m sure if I had sons I’d feel the same way.

Nevertheless, I don’t pretend to know what my children will glean from me as it relates to culinary skills. Lord knows I’ve tried to lure them into the kitchen, because, of course, I’d feel like a complete failure if I didn’t at least teach them something. I’ll admit it was easier when they were small. We’d pull the heavy mixing bowls out of the cupboard, shove wooden chairs up against the counter and sort through the drawer for favorite aprons—the ones that practically swallowed them so many years ago, two tiny sets of feet peeking out at the bottom. Together we’d bake cookies, scooping mounds of flour, cracking eggs in a less-than-efficient manner and eating chocolate chips straight from the bag. Not surprisingly, my kids were greatly invested in anything that involved making a terrible mess and/or eating sweet stuff.

Over time, I coaxed them into learning how to make some of their favorite dishes, banking on the idea that they’d be inspired by the outcome. For the most part, this has worked, evidenced by the fact that they feel comfortable enough to make their own dinner once in a while and no one has burned down the house as of yet. No small feat.

I suppose it doesn’t really matter whether they fall in love with the kitchen and all that it entails. I won’t be disappointed if they fail to fully embrace it, nor will I be displeased if they do. I just want them to continue to enjoy spending time with me there—even if I have to bribe them with Ghirardelli chocolate chips or having free rein to make an enormous mess of my kitchen, something that’s still very popular.

What’s more, years from now I hope I’ll see that I’ve managed to impart at least two things to my daughters, neither of which has anything to do with properly sautéing vegetables or peeling a hard-boiled egg without destroying it. I want them to recognize the importance of making a meal for someone who really needs to feel pampered or just plain loved—to know that comfort food is a godsend when someone is grieving or recovering or stressing about life in general.

I also want them to remember how special it made them feel to have someone bake them a birthday cake, slathered with their favorite icing and/or sprinkles. If they can in turn bake someone happy on their special day, that would indeed make me smile.

Planet Mom: It’s where I live. Visit me there at www.facebook.com/NotesfromPlanetMom.