Mary’s Memo – May 19th


The population of the “oldest old” is expected to triple soon, according to the U.S. Census Bureau. So what really counts when it comes to enjoying the extra time on earth? The answer is to have full use of your mental abilities and be free of disabling neurological diseases such as Alzheimer’s and Parkinson’s. “Keep Your Brain Young” by Dr. Fraser Smith and Dr. Ellie Aghdassi (, Toronto ON, April 2014, $24.95/softback) addresses the subject and also includes 150 recipes. Dr. Smith, BA, ND, was trained at Canadian College of Naturopathic Medicine in Toronto, CA, where he also served as the former Dean of the Naturopathic Program. He is registered to practice naturopathic medicine in Ontario and licensed as a naturopathic physician in Vermont. He is past president (2008 to 2013) of the Illinois Association Of Naturopathic Physicians. He currently resides in Illinois. Dr. Ellie Aghdassi, PhD, RD, is the Program Manager for the Toronto Dementia Research Alliance (TDRA), a Registered Dietitian and a Senior Scientific Associate at the University Health Network. She resides in Toronto, ON. Book is available at


I notice that medium eggs are often on sale at area Chief Supermarkets. These are fine to scramble, fry or make egg salad but not for baking because recipes are developed with large eggs. Large eggs are also my preference to devil because there is more yolk in a large egg. By the way, I cringe when I see recipes calling for ‘hard boiled’ eggs because they should never be boiled! I do 7 eggs at-a-time in a Cuisinart Egg Cooker but when more are needed, set eggs out until they are room temperature, then cover with water; set over medium heat and when water just starts to bubble on top, remove from heat and cover for 20 minutes. Then place pan under cold running water (ice cubes will hasten the process) until shells feel cool; drain and peel. For ease of peeling, it helps if eggs are not fresh-from-the-store. How long should ‘hard cooked’ eggs be refrigerated? It is better to use them within 5 days because with cooking, the shell lost its protective coating.


Can adults develop allergies? The answer is yes. People can develop allergies or allergic asthma at any age. It’s likely that some of them had an allergic reaction as a child or adolescent that they don’t remember. Moreover, if you have one allergy, you can progress to others over the years, perhaps as a result of getting a new pet or moving to a region with different trees, plants and grasses. Most food allergies begin the first or second year of life, but they can certainly develop in adulthood, with seafood being the most common culprit. In addition, food intolerances (to lactose in milk, for example) are most likely to begin, or at least become more bothersome, in adulthood. Until fairly recently it was common wisdom that children not be fed highly allergenic foods until they are a year old. But it turned out that there is no evidence that avoiding these foods past four to six months of age reduces the risk of allergies. In fact, it’s now known that early introduction of highly allergenic foods helps promote tolerance of them. If you think you or a family member has an intolerance for a certain food, discuss it with your primary care doctor.
Source: University of California, Berkeley Wellness Letter, Special Spring/Summer Issue.


You’re going to be seeing more entrees with a minimal amount of meat on Mary’s Memo, mainly to cut cost but also because we don’t need it to be healthy. An example of this kind of entrée is Impossible Buffalo Chicken Pie made with rotisserie chicken. I haven’t found an impossible pie I didn’t like and anything with a hint of Buffalo wing taste will always get my attention!


• 2 cups chopped rotisserie chicken
• 1/2 cup Buffalo wing sauce
• 1 cup reduced-fat shredded sharp Cheddar cheese (4-ounces)
• 1/2 cup crumbled blue cheese (2 ounces)
• 1 cup chopped celery
• 1 cup Original Bisquick
• 1/2 cup cornmeal
• 1/2 cup milk
• 1 egg
• 2/3 cup blue cheese dressing

Preheat oven to 400ºF. In large bowl, toss chicken with Buffalo wing sauce until well coated. Stir in cheese and celery. Pour into ungreased 9-inch glass pie plate. In medium bowl, mix Bisquick, cornmeal, milk and egg. Pour over chicken mixture; spread to cover. Bake 25 to 30 minutes or until topping is golden brown. Cut into 6 wedges; drizzle with blue cheese dressing.
Source: 3rd Place Winner Bisquick Recipe Contest 2010.

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