CARDS4KIDS

STIMULATING CREATIVITY IN CHILDREN

-Click image to go the Cards 4 Kids website.

-Click here for Childrens' book coverage.

 A new project just launched by C2Media (in partnership with Nickelodeon and just in time for the holidays) looks to promote a change in the way that kids approach celebrating the special moments of their lives.Cards4Kids features a selection of 18x24 poster-size cards reproducing the likenesses of "Sponge Bob Square Pants," "Avatar,"and "Dora The Explorer" -- images that have captivated the hearts and minds of millions of children throughout the world. In essence, Cards4Kids allows children the chance to move away from impulses of blind materialism: Rather than go to the store and buy a big bag of objects, these poster-size cards encourage kids to explore different methods and mediums on a journey that eventually leads them to express what they are feeling. However, rather than trying to push youngsters into premature adulthood, Cards4Kids uses a wide-selection of the best-known faces from Nickelodeon to help kids create their own greeting cards, with personalized messages built from their own words and made to fit the theme of the occasion.This idea is of particular importance at Christmas time, as it serves to call kids' attention away from the material aspects of the shopping center - aninventive way to teach children new ways to communicate and interact with their peers. In the end, Cards4Kids is about making a less materialistic statement about the world - promoting a personal expression of artistry/creativity without sacrificing any of the 'fun of being a kid.'

~John Aiello

"MVD" stands for Music Video Distributors, a Pennsylvania-based company dedicated to the production of music-related media and specializing in the distribution of music DVDs to the world market.

It’s true that most video companies have a music-based line of product, but MVD has set itself apart from the competition by virtue of theattention it pays to its artists. Once MVD commits to a project, it does not do so with half focus, but instead, vigorously promotes and publicizes each new release, like the spirits of Chet Helms and Bill Graham suddenly reincarnated, this vision to bring the music back to the people in an ultra-personal and specialized form.

In essence, many video distributors use music releases to fill up their catalog -- the genre is ancillary and not central to their product list, a ‘filler’ that plays second fiddle to the drama shelf and the sci-fi section. However, with MVD, music is the very centerpiece of the jewel, and its energies are invested in the task of bringing the real-time concert experience to the controlled setting of your living room.

MVD, now 20 years old, was founded in 1986 on the heels of the "MTV Generation" by Tom Seaman (an industry veteran with more than 40 years experience in the field). Seaman came to the create MVD after stints with Record Hunter, Sam Goody, Musicland, CBS Retail, and Jem Records -- this varied background offering him the unique opportunity to see into the living heart of the music business from myriad perspectives.

Initially, Seaman’s MVD acted primarily as a "one-stop," buying up other labels' music-related VHS releases and reselling these products to music and video stores. However, as technology changed and the scope of the market grew, MVD moved head-long into DVDs, using its strong relationships with the whole of the business (content holders, labels, artists, management) to become a name that’s now synonymous with music-cinema.

Upon its genesis in the mid 1980s, MVD committed itself to forging new roads, stepping out, enriching the depth of its catalog with gems culled from the American music scene. To this end, more changes loom on the horizon:

"We are launching an audio division next week" [June 12, 2006], MVD Chief Operating Officer Ed Seaman says with a deep mix of pride and enthusiasm. "We've done a great job [on the film end of the spectrum], and we have the infrastructure wholly in place, so now we're finally making the leap to distribute CDS -- the content to be driven by our suppliers in the Music DVD world."

Over the past two decades, MVD has released some 500 music DVDs, with so many high-points it is almost unfathomable. Notable selections include CLASSIC RHYTHM & BLUES VOLUMES 3 AND 4; THIRD WORLD - "Music Hall in Concert;" JOHNNY GUITAR WATSON - "Music Hall In Concert;" BOB DYLAN - "1975-1982: Rolling Thunder and The Gospel Years;"and the forthcoming selection by the ROLLING STONES - "Under Review 1962 - 1966."

In addition to its work as an internationally recognized distributor, MVD also develops and releases its own music DVD content, both creating and circulating what has become a unique component to the realm of 21st-century art.

For MVD, the future only seems to be about the music, about rehoning the best elements of its own past:

"As we go forward," notes Seaman, "we want to keep doing everything we have been doing from day one - filming new concerts, uncovering and releasing more archive materials;plus, we intend to keep working on finding and clearing materials on previously undocumented bands. Our mission is to keep finding sources of great music and deliver what people really want."

See mvdb2b.com for more information on DVDs.

EYE ON THE CHEF

Emeril Lagasse's New Book A Keeper

EMERIL’S POTLUCK. Emeril Lagasse. William Morrow.

Make no mistake - this guy can cook! And this book -- to borrow a line from his ever-popular Food Channel series -- "kicks it up a notch."

In the food world, Emeril’s recipes are some of the most classy things going. What’s really notable about his cooking technique (and attitude) is that he doesn’t feel guilty for liking food and making it taste good. Frankly, Emeril is not shy about using animal fat and slathering on the butter -- to him, eating is an absolutely decadent and a soulful event.

OriginalWatercolor of Celia's inSan Rafael by Eric Ward. © 2004. All rights reserved.

CELIA'S MEXICAN RESTAURANT. 1 Vivian Way, San Rafael. And others throughout the Bay Area, including: Berkeley, two locations in San Mateo, San Bruno, Santa Rosa, San Francisco, Palo Alto, Lafayette, Danville, Antioch, Sacramentoand Daly City.

For Fernando Rodriguez, five is a very lucky number: Rodriquez was born in May, the fifth month of the year, the fifth child born to a family of twelve who would eventually assume part ownership of the fifth Celia's Restaurant. This one, located near the harbor in San Rafael, California, was launched in 1971 and is the centerpiece of the family-owned chain.

Celia's Restaurants are known among diners in San Francisco and beyond as places to get first-rate Mexican cuisine at affordable prices. The first Celia's was launched in 1965 on Judah Street in San Francisco by Perfecto and Celia Lopez. This eatery, which is still in business, was an instant hit - customers immediately drawn to the clean atmosphere and the friendly staff; almost over-night, Celia's became known as the place to get a great margarita and enjoy an authentic Mexican meal.

And during these last four decades, not much has changed: Celia's is still the place to go if you are hungry for a big plate of food cooked and served up by real people.

"After my aunt and uncle opened Celia’s number one, my brother Rafael and I immigrated from Mexico and went to work for them," remembers Rodriguez. "My uncle taught us to cook, and showed us how to run a restaurant. From that, we opened Celia’s number two in San Mateo, that was around 1968." Rodriquez pauses, staring into the kitchen where countless vats of fresh tortilla chips sit and cool; finally, he continues: "We keep going, opening new places, because you have to keep going and try and do the best for yourself and your family. That’s what Celia’s is about: trying to do the best we can for ourselves and our customers."

In addition to the food, what is best about Celia's is the homey feel: this is not so much a typical bay area restaurant as it is a cantina you'd find in Mexico or El Centro - this place is about home style Mexican cooking in a rustic atmosphere. For Rodriguez and his crew, the focus is on the food and service - their goal is to please the customer. Big platters and quick service means you walk out full and satisfied, and not feeling as though you have been cheated by the "dining experience."

FOOD: Big menu, the standouts are many, but try the Crab enchiladas first - filling is made with chopped mushrooms and plentiful crab and the green sauce accentuates the taste nicely. Also great grilled garlic-glazed prawns. And the best Carne Asada I've ever had. For this dish, Rodriguez marinates pieces of skirt steak in an array of herbs. The big platter comes complete with tortillas, rice, beans and some first-rate guacamole. Other high pointsinclude the Camarones Especiales, consistingof jumbo shrimp stuffed with jack cheese and wrapped in smoky bacon. Carnitas de Pollo is a wonderful chicken stir-fry (chicken breast,white onion and bell pepper inCelia's special sauce: this isa perfect choice for the diet conscious diner who will savor something tasty with this dish while still watchingcalorie intake). Also high quality from the typical Mexican menu -- with very good burritos and excellent beef enchiladas (notable for their sauces and the well-seasoned fillings).

DESSERT: Desserts are limited, but what's here is quite good. The centerpiece is atraditional Mexican dessert called Sopapillas -- deep fried flour-tortilla chips topped with honey, cinnamon and vanilla ice cream. TheFlan is also note-worthy, a homemade vanilla custard creation that's delicate and light but not overly sweet.

BAR: Full bar. Large selection of tequilas. Authentic margaritas in tall glasses which are the big hit here.

STAFF: Quick service. Courtesy is the key word. Non-pretentious with an eye towards customer satisfaction.

ATMOSPHERE: Very clean. This big place can sometimes get very loud on weekends, so it's hard to carry on an intimate conversation at the Saturday night dinner hour.

OVER-ALL: Great choice for Mexican food. Outside of the Mission District in San Francisco, Celia's is the place to go if you want to enjoy a night on the town over a burrito and beer.

COST: Inexpensive to moderate; two can drink and dine nicely for $40 or under.

Celia's Lunch Alternative

Notwithstanding the fact that our originalreview (published February 2004; see above) discussed Celia’s in terms of dinner, the place is also a great option for lunch - and one which should be considered before opting for that greasy fast-food burger.

Celia’s (serving lunch between 11 AM and 3 PM) has a varied and extensive lunch menu that is rich on flavor, but light on the wallet. When you take into account that the typical fast-food lunch runs between five and six bucks, the reason to seek out Celia’s seems obvious: fresh home-cooked food in heaping portions served for only a fraction more than any one of the burger chains.

We sampled many items from the lunch menu (Mexican specialties and a couple of hefty burgers), and found the lunch fare consistently good. Highlights abound, but the Expresso Burrito stands tall. For $7.15, you’ll get a huge flour tortilla full of rice, beans, cheese and chile verde pork -- topped with guacamole, onions, tomatoes, parmesan cheese and the house red sauce. Even the biggest eater will have enough here.

The Fajita Burrito ($7.65) is also quite a meal: a giant flour tortilla crammed with rice, beans, onions, bell peppers and your choice of chicken or steak (topped with guacamole and tomatoes) makes for an elegant Mexican "sandwich." On the healthier side, the Tostada Salad or the Seafood Salad offer flavorful alternatives - satisfying meals built around fresh crisp vegetables.

Whether you happen on Celia’s for lunch, dinner or a mid-afternoon snack, you’ll find a warm and welcoming dining room with quality food priced affordably. We especially recommend the lunch fare to workers on their meal break or students wanting a respite from the typical cafeteria grind. ~John Aiello

TAI CHI RESTAURANT

TAI CHI RESTAURANT. 2031 Polk Street. San Francisco. Open Daily.

By John Aiello

Chinese restaurants are literally a dime a dozen in San Francisco. On most every block in the city they appear like wild flowers, eateries touting the best in Asian delicacies. However, the truth of the matter is that only a few of these places actually realize the lofty plateaus of their own hype. Given these facts, a Chinese restaurant has to be exceptional for it to catch a diner’s attention.

Tai Chi, hidden between the north Van Ness corridor and the Broadway Tunnel, is a truly special place - a three-decade-old establishment featuring an array of Hunan and Mandarin dishes that are both economical and wholesome.

Tai Chi opened its doors and served up its first meal under the direction of founder Min Wang in 1977. The eatery instantly became famous in the neighborhood for the General Tsuo’s Chicken – an irresistible platter of spicy boneless chicken glazed with the chef’s special sauce, countless flavors juxtaposed, this smoky taste of red chilies cut with a thick honey sweetness. Immediately, the General’s Chicken became Tai Chi’s unique signature.

Wang guided the restaurant through its up and down early years, slowly adding to the menu in order to keep current with the ever-changing tastes of a city that demands the absolute best in food and drink. As the menu grew, so did the line at the door and the buzz in town; under Wang’s direction, Tai Chi would become a four-star stop (and rated as one of the Bay’s 100 best restaurants by the Examiner).

After over 20 years at the helm, Wang retired, turning over the keys to Tai Chi to his nephew, Chris Tang. Tang, a native of Hong Kong, immigrated to the United States in 1982, first working the Miami food scene before finally arriving in San Francisco in 1991.

Tang took command of Tai Chi in 1998 and, like his uncle, kept adding new items to the menu so as to keep pace with the evolving culture. Under Tang’s management, Tai Chi bolstered its vegetarian and lamb offerings, fueling these more health-conscious dishes with sharp bursts of flavor.

More than anything, Tai Chi is known among neighborhood regulars as a place to get an honest portion of food at a bargain price. Everything from the service to the originality of the menu makes this a once-a-week stop for so many who live between the Polk Gulch and Mid-town San Francisco.

FOOD: Tai Chi offers a big menu with consistency its biggest selling point. The head chef has been in place since 1980, and his 26-year run bears testament to the fact that this menu can be depended on time and again. In addition to the General’s Chicken, the Salt-Pepper Ribs are magnificent; these mostly boneless shards of fried pork are covered in a thin crust of salt and pepper and spices (served on sliced jalapeños). There’s simply no other fired pork like this in the city. I think what makes it so special is the fact that it is relatively light – not greasy or belly-heavy. Also notable are both the garlic and walnut prawns (which use a combination of dipping sauce, herbs, spices and nuts to create taste through texture). The appetizers are also worthy of mention: the onion pancakes, Shanghai Spring Rolls and steamed dumplings make for great starter plates, with each being addictive n their own way.

BAR: Beer and wine only.

STAFF: Quick service, with a courteous wait staff. Tang himself often pops from table to table, filling water glasses and checking on customers.

ATMOSPHERE: Clean. With ample table space. The place can sometimes get loud on weekends when the crowds file in.

OVER-ALL: Can’t miss pick for real Hunan food that won’t break the bank. The large menu will meet a variety of tastes, with good veggie choices for those non-meat eaters.

COST: Inexpensive to moderate; two can dine elegantly for $25-$30 including tip.

HOURS: Monday through Saturday, 11:30 AM to 10 PM; Sundays 4 to 10 PM only (no lunch on Sundays).

SOUTH BEACH CAFE

South Beach Cafe. 800 The Embarcadero. San Francisco. Open Daily.

Out near Pac Bell Park on the Embarcadero,South Beach Cafe is one of the forgotten jewels in the crown of the city’s restaurant scene. One trip there and you will immediately realize that this place shouldn’t be over-looked, but cherished.

Opened over a decade ago by co-owners Michele D’Amico and Ferdinando Ballare, the South Beach is known among neighborhood regulars for its wide array of authentic Italian desserts and some of the best coffee this side of the famed North Beach district.

But make no mistake - the South Beach is so much more than a breakfast nook or some quick coffee stop. Instead, it offers a full lunch and dinner menu in a comfortable ‘jazz bowl’ - the music pooled against the idea of the light streaming through the wrinkled windows recalls some quaint 1950s’ setting from a by-gone San Francisco.

An outstanding selection of sandwiches features many standouts, including the "Tonno" (tuna with mozzarella, tomato and basil) and the prosciutto with tomatoes, mozzarella and basil. Dinner boasts a great treat - the "Schiacciatina di Pollo" (pounded chicken over mixed salad served with tomatoes and gorgonzola cheese) is something you won’t taste like this anywhere else in the city; it’s simply superb.

Top off your meal with a cup of espresso and any one of the subtle pastries: it makes for the perfect accompaniment to a unique dining experience in a city that’s utterly famous for its food. ~John Aiello

---

NOTABLE COOK BOOKS

---

ON TOP OF SPAGHETTI. Johanne Killeen. George Germon. William Morrow.

By John Aiello

Pasta has been a staple throughout the world for centuries – a nutrious and relatively quick way to create a meal that goes a long way on sparse dollars. In this new release from Killen and Germon (two restaurant veterans and award-winning food writers from Rhode Island), spaghetti is placed center-stage as we come to see just why it has been such a crowd-pleaser for so many years. On Top of Spaghetti examines pasta in comprehensive style, looking at the rich history of this culinary delight through myriad recipes both common and not-so-common. In essence, this book does a magnificent job at resurrecting the spaghetti entrée; in today’s world of fancy casseroles and calorie-conscious stir-fried veggies, pasta has been lost in the shuffle. Killeen and Germon are champion chefs with a real understanding of flavor, and this book is meant to show its readers that pasta doesn’t have to be a bore at all. Accordingly, these pages are filled with a blistering array of recipes that demonstrate how versatile pasta dishes can be. Here, we see the stately noodle paired with an endless assortment of ingredients and sauces meant to meet the tastes of hard-to-please eaters. Sound information on how to spruce up your sauces with capers and ground red pepper segues into the heart of the text – how to use various meats and vegetables to build hearty and delectable dishes. Standout recipes include a wonderful creation of Pasta Shells with Spicy Sausage Red Sauce – a dish that will appeal not only to old-time Sicilians but also to Americans who like a bit of sting with dinner. In addition, the recipes for Linguine with Classic Ligurian Pesto and Ricotta Ravioli continue to stress the underlying theme of the story: That pasta dishes can dependable without being bland – the key is in building the menu around your family’s tastes and then using favorite ingredients to give a personal signature to the entrée. Beyond being master chefs, Killeen and Germon know how to write food, speaking in a style that is practical and inviting, never talking down to the audience from the kitchen pulpit. In an age when snobby-eyed cooking shows fill the airwaves, this book marks a refreshing return to times-past when communities were built around the recipes we shared.

With Christmas coming, On Top of Spaghetti would make an elegant and practical gift for both individuals and couples looking to forge some new roads in the kitchen. As readers of this text will soon learn, you don’t know as much about spaghetti as you think you do.

Also from Morrow this quarter

THE IMPROVISATIONAL COOK. Sally Schneider. William Morrow.

Here, Sally Schneider - an author, journalist and former chef based in New York - has written a version of Jack Kerouac’s “The Essentials of Spontaneous Prose” as it relates to the cook in the kitchen. In some circles, cooking a meal has become this stilted regimen that must be followed at all costs. It is as if the creative idea behind the process has been lost, with little or no improvisation taking place at the stove. However, Sally Schneider is about changing that perspective, and to this end she has written a refreshing food book that bleats and bobs down its course like a jazz player on stage improvising through the transparent idea of his song. In Improvisational, Schneider seeks to free cooks from old shackles of fear and from the thought of “What if it all goes horribly wrong?” Instead, Schneider strives to instill in young chefs the idea that, once they understand how the flavors of ingredients build on one another, they will feel more comfortable improvising in order to create brand new dishes with greater bursts of flavor. In addition to being a book about how to cook and how to understand the construction of flavor and texture, Improvisational is also about understanding the call of the creative impulse, its premise to inspire us to not be afraid to branch out beyond the safety and routine that is the shape of the recipe on the printed page. In sum, Sally Schneider’s mission is to remind us that all recipes were written by someone long ago through a process of trial and error. This goes for every loaf of bread, every version of cookie, every scrumptious kind of cake we have since come to savor. Simply, these things were created because some pair of hands long ago and far away wasn’t afraid to fail. ~John Aiello

To order go to amazon.com.

ABOUT WINE. J. Patrick Henderson. Dellie Rex. Thomson-Delmar.

Thomson-Delmar Learning is known as an publisher of epic proportions, a leader in the publication of books for primary use in the academic and professional sectors. However, About Wine marks a slow step away from the normal course for Thomson, this book striking out into the realm of the culinary arts with innovation and precision.

Here, Henderson (Senior Winemaker, Kenwood Vineyards) and Rex (New England Culinary Institute) have created a textbook that is meant to guide its readers through the complicated webs of the wine industry.

About Wine takes a didactic approach to its subject, moving into the information in clear and concrete terms - ‘one step at the time.’ The authors begin with a survey of the basics, first defining what wine is and then moving through an interesting compilation of data on the history of the beverage.

At this point, we jump into ‘the vineyard’ as Henderson and Rex discuss how good wine is always born in exceptional grapes. In turn, exceptional grapes require a delicate balance of nutrient-rich soil and steady temperatures if they are to ripen and swell into their signature sweet-to-tart taste. Once versed in the basics, readers are equipped to investigate how wines are made in the winery (with sharp analysis on a fermentation process that includes barrel-aging and bottling).

After covering the fine-points of wine-making , Henderson and Rex offer some valuable guidelines for tasting and assessing this holy nectar of the grape, examining the art of the taste through a deep examination of the human senses - teaching us that one appreciates a good glass of wine with the wholeness of the body and not with just the tongue or mouth. In addition, comprehensive chapters review the major wine-producing regions of the world; the business side of wine production; and how to properly cellar and store these temperature-sensitive products.

Readers will find this text immediately accessible as Henderson and Rex have a gift for inviting their audience into themselves and their subject. Many times, food-based manuals suffer from a pretentious tone as the ‘expert’ talks down to his students from the high road of the podium. However, that doesn’t happen here. To the contrary, the authors are careful to build the information in a logical and cogent manner: The goal is for the reader to develop not only a keener understanding of the world of wine but a love for it as well.

Good writers like good chefs like good vintners are all passionate about their calling. And as the Henderson-Rex duo demonstrates through this brand new text, they don’t just sip and swallow - but instead live - the wines they drink.

This text is recommended to all culinary academies as a teaching text that provides an illuminating and exhaustive survey of wine-making (and use). Further recommended to all aspects of the hospitality industry, as the sections on wine-tasting, evaluation and storage will be particularly meaningful. Finally recommended to college-level libraries as a general reference text.

To order go to amazon.com.

ONE-DISH DINNERS. Jean Anderson. William Morrow.

This book (previously published under the title Dinners in a Dish or a Dash) parallels the Food Channel’s "30 Minute Meals" in theme - an ode to simple dishes that taste good. The idea here is to teach busy folks who work full-time to prepare healthy fare rather thanconstantly eating out in restaurants:

"...With both parents working these days, we’re busier than ever. We’re more stressed out, less inclined to cook after hard hours at the office. There’s fast food, of course, but many of us feel guilty about settling for burgers, pizza, fried chicken, or ‘Chinese’ night after night. Even ‘gourmet’ takeout soon becomes boring (not to mention expensive)."

(Intro. at page-1)

In response to this, Anderson (who has written some 20 other cooking manuals) brings us One-Dish Dinners: a book which demonstrates how to take convenience items from the supermarket and turn them into entrees that are really tasty. Tasty and fast to make. That’s the combination Anderson’s blended here.

Truth be told, most young single working people don’t cook at home more because it’s too much of a hassle. How much is all this going to cost -- can’t I really eat out cheaper? What ingredients will I need to make a full meal? Do I have enough pans to make something that fancy? Can I eat that much food before it goes bad? The answers to these kinds of questions and much more are included in these pages, the recipes clearly written, the instructions easy to follow.

Here, wonderful dishes abound: Meatball Soup (with cabbage, carrots and potatoes) offers a hearty dinner soup full of vegetables and protein, but without the high sodium content of processed soups. Warm Shrimp and Wild Rice Salad (with curry-sour cream dressing) kicks in with an exotic taste twist -- it’s really hard to believe you can make this so fast. Malay Spiced Lamb and Vegetables makes us think beyond chicken, showing us that there are other lean and healthy meats we might try instead. Mushroom-baked Flounder (with rice and peas) would make a nice romantic dinner for two.

Aside from the recipes, readers get advice on how to save time in the kitchen and make the cooking process easier (cutting sun-dried tomatoes with scissors is really the way to go!). In short, One-Dish Dinners is a cookbook written specifically for working folk who just don’t have time to create their meals over the course of the whole day. Recommended for the general reader, and also appropriate for libraries in the public sector as a general reference text.

To order go to amazon.com.Or go toharpercollins.com

The San Francisco Bay Region

THE VINEYARD KITCHEN. Maria Helm Sinskey. Harper Collins.

Maria Helm Sinskey is known throughout food circles as one of the top chefs in the states -- an inventive and dedicated cook who pours herself into her dishes. Sinskey became known in the bay area when she worked as Executive Chef at The Plumpjack Cafe, an upscale eatery near the northern edge of the San Francisco waterfront. After Sinnskey left Plumpjack’s, she brought her unique style of cooking to the "classroom," directing the kitchen and teaching classes at the Robert Sinskey Vineyard -- a Napa Valley winery she and her husband own.

Vineyard is Sinskey’s first book, and it is a marvel -- an elegant collection of recipes basted in real simplicity: rather than flaunt her "great chef" title, Sinskey instead chooses to forsake pomp for the love of her craft. The result is a book that steps out to teach rather than talk.

There are many fine selections among these recipes (neatly segregated into "Fall," "Winter," "Spring" & "Summer" chapters), but the standouts include the red-wine braised short ribs with roasted root vegetables and the spring lamb stew; also the pancetta-wrapped grilled figs with baby arugula offers a new twist to the prosciutto and figs staple that so many Italians enjoy on their late summer tables.

Along with Tom’s Big Dinners (William Morrow), Vineyard Kitchen is a great choice for an all-around kitchen manual that will serve full-time cooks and on-the-run commuters equally well.

To order go to amazon.com

---

PRODUCT REVIEWS

---

A SIMPLE DESSERT OPTION

European Style Mousse Mix From Nestle

It’s hard to find somebody who doesn’t love chocolate mousse. It’s on everybody’s top five list of desserts - something we look forward to savoring on New Year’s Eve at that haughty French Bistro. Even though chocolate mousse is a perennial dessert favorite, few of us have the time or the touch to make it right. Thus, we don’t eat it as much as we’d like to.

However, Nestle’s European Style Mousse Mix might change all that - this handy alternative to restaurant mousses. Nestle’s European is both fast and easy to make, and the end product is quite good. This mousse mix is actually imported from France, and tastes deliciously light. It’s made in a quick two-step process (just add the mix to two-thirds of a cup of milk and blend it until it thickens into a transparent swirl; then chill). A couple of hours later, you have a chocolate mousse that is fluffy and delicately sweet -- creating a wonderful compliment to sliced fruit, Biscotti or Bunt cake. Plus, the caloric content is modest : just 90 calories per serving.

If you’re looking for an elegant taste in a package that won’t take 3 hours to build, try this mousse mix. The wide array of flavors (milk and dark chocolate, mocha, chocolate raspberry truffle, milk chocolate Irish cream) and the inexpensive price tag (around 3 bucks a box) make it very attractive. Like the Oreo cookie or those bakery donuts of yesteryear, a mouth could become addicted to this. ~ John Aiello

For more information, go to nestleusa.com

GLENN’S DEER HANDLE

Stooped over and covered in mud, trying to pull a long gangly buck through the dense underbrush at dusk – that’s when deer hunters everywhere have felt the need for a Deer Handle.

And now - they’ve got the option to buy one.

The Deer Handle is the year-2000 invention of Glenn Cornelius, who resides in Olive Branch, Mississippi. Glenn’s Deer Handle is a compact and light-weight ‘harness’ of sorts that allows for a single hunter to effectively drag a deer through the woods without having to strain himself. Simply, with the Deer Handle, you won’t have to ever lean down to drag a buck again.

Basically, the Deer Handle is a 9-inch tool made of durable braided-nylon rope that affixes to the base of a buck’s antlers byway of loop and cinch, sparing the need for the creation of a knot strong enough to withstand the grasp of twigs or branches.

Once secured to the deer, the Handle allows the hunter to pull his deer quickly out of the woods without having to twist and contort. Instead, you can keep your eyes front-and-center and pull through a steady even motion.

“It’s hard to move a dead animal, it’s hard to try and lift dead weight,” says Cornelius from his Mississippi office. “I’d been hunting deer all my life, and finally about 6 years ago, I said ‘there’s got to be a better way.’ That’s when I got the idea to try and build something that would give me a better grip when dragging a buck out of the woods. The idea behind the Handle is to allow a hunter to use his weight equally to pull a deer, taking the strain off his back and sides.”

And that’s just what the Handle does – it creates a pocket-sized ‘hauler’ that lets a lone hunter in the woods better utilize the strongest points of the body (legs and shoulders), while lessening the torque on the weaker areas (spine and lower-lumbar region). The result is that the drudgery of the ‘deer drag’ is markedly reduced.

As Cornelius notes, most hunting products on the market are designed to help a hunter with the kill and not with the work that begins when the animal goes down. However, the objective of the Handle is just the opposite: Its creation was premised on getting the animal back to the truck – and then loaded into it.

As anyone who has hunted knows, the ‘drag’ is only half the problem. Once the deer’s at the truck, a single hunter is faced with the back-breaking chore of trying to load two hundred pounds of dead weight with dagger-sharp points onto a 4-foot high surface.

However, this is also a proposition that the Handle makes less intimidating: Just drag your deer to the side of the truck, hook the handle on the edge of a level tailgate and climb into the bed of the truck; now grab the Deer Handle again and simply draw the deer into your vehicle with even thrusts – absolutely no need for an extra set of hands.

“The basic point behind my Handle,” notes Cornelius, “is to leave the whole weight of the animal on the ground, except for the head. Literally, it’s about putting a handle on the deer so it can be moved from one point to another more effectively. The Handle is a tool, manufactured to the same strength as water ski handles so it will last. It’s not fancy by any means. But it’s not meant to be. It’s just meant to make deer hunting easier….”

For step-by-step video on how Glenn’s Deer Handle works, and information on retail outlets where it can be purchased, see deerhandle.com. ~ John Aiello

---