Living in Balance
By Jenipher Appleton

While cross-country skiing in the field behind our property, I have frequently been treated to the majestic sight of a soaring rough-legged hawk (Buteo lagopus). During summer, they can be regularly seen in their flight patterns over farm country and can be easily mistaken for a red-tailed hawk, golden eagle or even a turkey vulture. Unless the distinctive markings can be seen (which often depends on the light), identification can be tricky.
Both the common and scientific names refer to the fact that this hawk’s legs are feathered all the way down to its toes. The only other known birds to sport this feature are the ferruginous hawk and the golden eagle. The rough-legged hawk is 19 inches in length and has a wingspan of 52 inches. The beak is hooked (handy for ripping flesh) and it has long, broad, rounded wings. In flight, the underside of the wings shows large black patches at the wrists. The broad tail is white at the base with a dark terminal band. Adult hawks occur in both dark and light phases of colour.

Durable relationships
Rough-legged hawks are monogamous; pairs have been observed together over a period of many years. They breed in the Arctic tundra and taiga regions of Canada and Europe. There is one brood annually with a clutch of 2-7 eggs, depending on the availability of food for the nesting pair. Nests are built on the edges of cliffs or in the tops of trees. Some have been found to have the bones of caribou amongst the nesting sticks.
The hawk’s diet consists of small mammals, fresh roadkill, rodents, and large insects. It hovers over its prey like a kestrel, and then plummets toward it feet first. Puppies and kittens beware! The hawks love the open country and are frequently seen riding the air currents over the agricultural fields of Middlesex County. Fortunately, this species is not listed with any particular concern either in Canada or the United States. At one time, however, enormous numbers were shot in the U.S. because of the tame behaviour of the species. Numbers have increased in recent years as a result of more stringent hunting guidelines and regulations. The rough-legged hawk is also vulnerable while feeding on roadkill on local roads and highways. Just recently I was disappointed to see a red-tailed hawk that had succumbed to that same fate on county road 81.

Recent sightings
Keep your wits about you as you travel throughout the region. The bald eagle is definitely making a strong comeback. If you think you are seeing a large hawk, look again more carefully and you just may see the distinctive white head and tail of the bald eagle. I have been treated to several such sights near Ailsa Craig over the past few months.

With sun-dried tomato polenta and pan roasted zucchini

Recipes by James Eddington
Eddington’s of Exeter
527 Main Street, Exeter
519-235-3030
http://www.eddingtons.ca

Photo by Casey Lessard

I am often asked, what is a supreme breast of chicken? A supreme breast of chicken is boneless except for the drumstick of the wing, and the skin remains. A butcher can prepare this, or you can do it yourself with a boning knife. Feel free to use a regular chicken breast if desired. For those who prefer not to eat the skin, you can remove it during the second stage of cooking; it just adds more flavor to the dish.

Eddington’s contemporary Italian pancetta chicken
Serves four

Ingredients:
Four 6-8 oz marinated supreme chicken breasts
8 slices pancetta or prosciutto
8 slices fresh mozzarella (two per breast)
1/2 cup grape tomatoes cut in half
4 cloves garlic, minced
2 tbsp tomato paste
olive oil
8 cranks cracked pepper
A dash sea salt
(great alternative is a small splash of anchovy paste)

Marinade:
1 orange
1/2 tbsp of chilies
olive oil
diced fresh basil, oregano and thyme
(two sprigs of each)
1 clove of diced garlic

Marinate chicken over night: dice orange with peel on, mix with diced herbs, garlic, chilies and olive oil. Mix well, cover and refrigerate overnight.
Roast chicken in 400°F oven for 20 minutes. While chicken is cooking, mix olive oil, minced garlic, tomato paste, olive oil, cracked pepper and sea salt together in small mixing bowl (this can also be done ahead of time to extract a more robust flavor).
Top each chicken breast with two slices of pancetta or prosciutto on each breast of chicken. Drizzle half of grape tomato mixture over pancetta, then layer two slices of fresh mozzarella. Drizzle remaining mixture. Return to 400°F oven for another 10 minutes.
Now your chicken will be ready to be layered and served on polenta.

Sun dried tomato polenta
(This can be made the night before when making the chicken marinade)

Ingredients
16 oz (2 cups) chicken broth
1/2 cup water
1/2 cup milk
A dash salt and pepper
1/8 tbsp cayenne pepper
1 cup yellow cornmeal
1/2 tbsp fresh chopped parsley
1/4 cup diced sun-dried tomatoes

Combine chicken broth and milk in medium sized pot and bring to a boil. Slowly mix cornmeal, stirring constantly. Reduce heat to low/medium setting. Gradually add remaining water. Cook for approximately 15 minutes. Mixture should be thick. Now add in remaining ingredients and mix well.
Pour in to greased 9” spring form pan. Cover and chill for at least 2 hours.
Once chilled, place on cutting board, remove from pan and cut into wedges. Will make 8-12 wedges depending on size of cut. To finish cooking, place in 400°F oven on cookie sheet for 25 minutes or until golden brown. If you want to be creative, try grating Parmesan cheese onto wedges before reheating, or drizzling olive oil and balsamic vinegar over wedges.

Pan-seared zucchini
Ingredients
One zucchini, cut into long slender strips.

Pan sear on high heat on non stick pan for 1 minute per side moments before serving.
To glaze zucchini, steal the olive oil that will have somewhat separated from grape tomato mixture that was intended for the chicken.
To serve, layer polenta on center of plate, top with cooked pancetta chicken and accent with zucchini.

Wine pairing:
Rocca delle Macìe Chianti Classico, Italy
Medium bodied, plum, sweet tobacco, mushroom, and a touch of oak: complex finish.

On a side note: I would like to thank all the readers who express interest in my recipes. I’d love to hear about your experiences with the food, recommendations, or concepts/recipes you would like me to cover. Please email me at: wine-at-execulink.com
Most of all, I would like to thank Casey for bringing the Eddington’s food to life through photography. For those who have ever wondered when or where we do our pictures, well, we do them at the restaurant, our houses or wherever we can. Casey has been more than accommodating to drive to the restaurant with sometimes less than an hour’s notice when I call: “Hey Casey, I just got some fresh fish in, lets go to the green house,” or “Hey Casey, I am in the midst of making a chestnut soup, can you come by NOW and take some pictures? I have a great concept for the Strip.” It’s a great experience for both of us, and most of all, it’s creative fun that challenges us to strive for perfection. So, thanks Casey for all the wonderful photos. Look forward to many more great issues of the Strip!
Cheers, James Eddington

Living in Balance
By Jenipher Appleton

What’s wrong with a little memory work anyway? In past decades, a requirement of learning English in Canadian elementary schools was a certain amount of memory work. It usually was in the form of poetry. One would be asked to choose a poem and commit it to memory; the teacher would dutifully record the number of lines memorized in her special record book. There was normally a prize for the person with the most lines memorized at the end of each term.
It seems to me that a certain amount of rote memory exercise is helpful to the learning process. We are, after all, still tested for some exams on our ability to recall thoughts and ideas. But poetry gives the memory experience a whole other dimension.
Webster’s defines poetry as “an imaginative awareness of experience, expressed through sounds and rhythmic language” – or – “an artistic representation of what it feels like to experience the emotions of a human being”. Robert Frost once wrote, A poem begins with a lump in the throat. Something would be missing in my everyday life if I could not call to mind a few lines of poetry, memorized long ago, when I find myself in certain situations.

While walking in woods on a summer’s day, to recall the words of Joyce Kilmer’s poem ‘Trees’ seems most uplifting. Here is an excerpt.
I think that I shall never see
A poem lovely as a tree
A tree that may in summer wear
A nest of robins in her hair.
Or in autumn, while in the meadow with Fergus the Lab, the ability to quote from Wilfred Campbell’s ‘Indian Summer’ adds to the tranquility of the experience.
Along the line of smoky hills
The crimson forest stands.
And all the day the blue jay calls
Throughout the autumn lands.

In the depths of winter, I call upon the words of Robert Frost’s ‘Stopping by Woods on a Snowy Evening’ to enhance the sensory experience of silent snow.
Whose woods these are I think I know,
His house is in the village though.
He will not see me stopping here
To watch his woods fill up with snow.

The foregoing excerpts are only a few of the poems that often come to mind.
Even to be able to quote a bit of Shakespeare when words of wisdom are needed can be fun. Lines like “Something is rotten in the State of Denmark” (Hamlet), “Brevity is the soul of wit” (Hamlet), or “Smooth runs the water where the brook is deep” (Henry IV), bring metaphorical depth to certain situations.

On the very day my father passed on to eternity, Dad and I were able to recite together our favourite lyric by Robert Frost, ‘The Pasture’. It is a moment in time I will forever cherish. I was thankful that he had instilled in me the desire to both read, appreciate, and to memorize so many wonderful poems.
Our sons have been raised to be lifelong learners and have caught the same bug of using quotes in many situations. Our younger son, Andrew, recently took it to another level while he was outside on a very snowy day in early January. He carefully observed the behaviour of a white-breasted nuthatch for several minutes and subsequently found himself inspired to create the following poem that captures a beautiful snapshot of the little bird.

The Nuthatch
By Andrew Appleton

Oh little Nuthatch, upon the tree
His feathery throat ruffled by the breeze.
A proud pointed tail and little black hood.
With a slate grey back like the Maple tree’s wood.
His upside’s his downside.
While on the tree-side’s lea side
He sits inverted and safe
From the wintery wind.

For what he awaits
I’m not quite sure.
But the winter is sweet
And his heart is pure.

Recalling and creating poetry can definitely be ‘food for the soul’.

You don’t need much to fill their bellies with this affordable – yet gourmet – dish

Recipe by James Eddington
Eddington’s of Exeter
527 Main Street, Exeter
519-235-3030
http://www.eddingtons.ca

Photo by Casey Lessard

Looking for something more romantic? “Take a flight this Valentine’s Day” from our February 2008 issue.

This recipe is intended for a slow cooker. If you do not own a slow cooker, don’t worry. It can be done in the oven; just reduce cook time by one-third and cook in covered roasting pan at 225°F.

You’ll need one pork leg, butt, shoulder blade or roast. It’s your choice. I have chosen a de-boned pork leg.
Note: This recipe (3 lbs) serves 8-10 people.

Ingredients

3 lb. pork (choice of cuts above)
1 tbsp salt and pepper
2 tbsp vegetable oil
2 red onions diced
6 cloves of garlic
2 tbsp chili powder
1 tbsp coriander
1 chipotle pepper in adobo sauce
(Optional. This will add flavour and heat)
1 small can tomato sauce
6 oz smoked hickory BBQ sauce
1 oz cider vinegar
355ml root beer (one bottle)
1 tbsp brown sugar

Preparation
Rub pork with salt and pepper, then sear in a large pan. Once seared, transfer pork into slow cooker. Mix all other ingredients together and pour over pork. Cover and cook on low heat 8-10 hours.
Once cooked transfer pork to cutting board, tent with tin foil and let rest for 15 minutes.
After 15 minutes, take 2 forks and shred pork. i.e. pull pork.
While pork is resting, pour remaining liquid in slow cooker into large pot. Let settle then skim fat off the top. Bring to a boil and reduce and thicken mixture, approx 15-20 minutes. Add pulled pork to mixture and you are ready to serve.

Note: this can be made prior to event and reheat pulled pork in sauce.

I have chosen to serve my pulled pork on a rosemary ciabatta bun with diced onions, avocado, pickled jalapenos’, shredded cheese, shredded lettuce and sour cream. Served with sweet potato fries, and beer of course.
Delicious. Enjoy!

Yes, this year you will actually roast chestnuts on an open fire, and then create a delicious soup

Recipes by James Eddington
Eddington’s of Exeter
527 Main Street, Exeter
519-235-3030
http://www.eddingtons.ca

Chestnut soup

4 cups chestnuts, peeled and skinned
3/4 cup equal parts diced celery, carrots and onions
6 cups chicken stock
1 cup heavy cream
2 tbsp olive oil
2 tsbp butter
pinch garlic
pinch allspice
pinch cinnamon
Salt and pepper to taste

Preheat stock pot on medium heat, add butter and olive oil and sauté until semi-soft. If you want to reduce heat and slow cook, this will draw more flavour. Add roasted chestnut and chicken stock, bring to boil for approx. 15 min. or until chestnuts are soft. Now add 1 cup of heavy cream, garlic, cinnamon, all spice and salt and pepper. Use a hand blender and pureé soup until smooth. If still chunky, boil for another 5 min. and reblend.
Feel free to be creative in garnishing this soup. For example, whisky-soaked cranberries or apricots are a nice touch; shaved roasted parsnips or caramelized bacon and onions would complement this soup.

Note: roasting chestnuts
Preheat oven to 425˚F.
(The following is NOT fun, but worth it in the end:) Use a sharp knife to cut an X into one side of the chestnut to allow the steam caused by roasting to escape; if you don’t do this, the chestnut will explode.
Place each chestnut with the cuts facing up onto cookie sheet. Roast 20-30 minutes or until chestnuts are tender, easy to peel, golden brown in color, and the shells are beginning to open.
Peel nuts when they are cool enough to handle.

Oven-roasted salmon with a zesty mustard and herb glaze
6 salmon fillets OR
1 fresh side of salmon
2 cloves of garlic
2 sprigs fresh chopped rosemary and thyme
splash of white wine
1 tbsp olive oil
4 tbsp grainy Dijon mustard
salt and pepper, to taste
fresh lemon

Combine garlic and herbs in a food processor. Blend for 30 seconds, then add wine, oil, mustard, salt and pepper. Blend for another 15 seconds.
Preheat oven to 400˚F. Use baking sheet lined with parchment paper. Arrange salmon on sheet and spoon mustard mixture over the fillets evenly. Bake for approx. 15 minutes until salmon are done. Note: many people are nervous when it comes to cooking fish. Do not overcook fish; cook until texture is slightly firm; no more. The centre of the fish should be hot, but retain its moisture.

Boursin crab stuffed potato
(A great little side)

In a mixing bowl, combine a wheel of boursin cheese, 1 cup of crabmeat, a pinch of salt and pepper, 2 tbsp of breadcrumbs, and a squeeze of lemon. Mix together.
Cook potatoes. You can used baked, a mini, or a red, whatever. Once cooked and cooled, cut potato in half, hollow out centre, and add boursin mixture. To make it more dense, add potato flesh that was removed to the cheese mixture. This can be made a day ahead; to reheat, place in oven on baking sheet eight minutes prior to salmon.

Chocolate, Bailey’s & Tia Maria café au lait
1 cup whole milk
3 oz Bailey’s
3 oz Tia Maria
cinnamon stick
Pinch ground cloves
1/2 cup sugar
1/2 cup unsweetened cocoa powder
2 cups brewed strong coffee
1/4 cup heavy cream
cinnamon, icing sugar and cocoa for garnish

In medium sized saucepan, whisk together milk, sugar and cocoa until smooth. Bring mixture to a simmer. Add cinnamon stick, pinch of cloves, Bailey’s and Tia Maria.
Simmer for approx. four minutes, then reduce heat to low setting and let steep for 10 minutes.
In a mixing bowl, whip heavy cream and add pinch of sugar. (Feel free to add a hint of vanilla.)
Strain mixture into another pot and add coffee. Bring back up to temperature. Serve immediately and garnish with a dollop of whipped cream. Enjoy!

Living in Balance
By Jenipher Appleton

The back section of our three-acre property is an expanse of wonderful thickets, shrubs, and hedgerows. In late October, while walking just before dusk, Fergus the Lab managed to flush up a stocky, short-bodied bird with a very long beak. I knew immediately that it must be an American woodcock (Scolopax minor). It flew about 100 meters and landed in the dense brush. A little research renewed my knowledge of and interest in this most unique of game birds.
The American woodcock is nicknamed the timberdoodle. It is very similar to the common snipe, which is also classed as a game bird. I would think that there would be some very slim pickin’s if you wanted to make a meal of one of these birds, which weigh in at well under half a pound. The woodcock’s population is relatively common and its behaviour migratory.

Appearance
The American woodcock has a short, dumpy body, is short-tailed and robin-sized. The plumage is a patterned cinnamon on top and on its back, beautifully camouflaging it against the dead leaves of the forest floor. It is brown underneath and has black and brown barring on the crown of the head. The legs are short and pinkish and the bill is very long and also pinkish. Its eyes are located high in the head, affording it a visual field of 360 degrees in the horizontal plane and 180 degrees in the vertical plane. It is certainly adapted to seeing predators coming from overhead.

Breeding
During courtship, the male will circle in flight as high as 90 meters, hovering, chirping and then gliding in a zigzag pattern toward earth. The feathers make a sort of whistling sound during this courtship display. The woodcock female lays a clutch of one to four eggs, which are creamy buff with brown spots. The nest is on the ground (similar to the killdeer) in an open wooded location. Also like the killdeer, the young are precocial, which means they are fully fledged and ready to leave the nest almost immediately. They are dependent on the mother for the first week for food and begin probing for worms after three or four days.

A strange perambulation
When I was in grade school back in the ’60s, my father was the local public school inspector. A few times a year he would end up in my classroom to ‘inspect’ what the teacher and students were up to; much to the chagrin of the teacher. Usually I was delighted by his entertaining visits, but one visit sticks out in my mind as simply mortifying.
Dad was a naturalist and birder, and on this particular day he was talking about the American woodcock. He took it upon himself to demonstrate the unusual walk of the stocky little bird. My father would plant one foot firmly on the floor ahead of him at the front of the classroom, and then proceed to bend his knees and wiggle himself forward and backward. He would then proceed to do it all over again with the other leg in the forward position. He looked completely ridiculous up there in his three piece suit demonstrating the American woodcock’s silly antics. My classmates found it hilarious as I was trying to slide myself under my desk and out of sight. However, I have learned through my current research the reason why the woodcock elicits this behaviour.

A feeding strategy
The woodcock eats mainly earthworms and arthropods, and sometimes plant material. Its long bill is somewhat flexible and acts like a pair of tweezers. In order to procure its meal of earthworms, the woodcock will step heavily on the ground with one foot forward (possibly causing earthworms to move). It then rocks its body back and forth without moving its head. This may make the worms move around in the soil and make it easier for the bird to probe around and catch the worms in its tweezer-like bill. So the antics of the woodcock (and my father) have a purpose after all. Watch for this interesting bird at dawn or dusk near thickets and young forests.

Recipes by James Eddington
Eddington’s of Exeter
527 Main Street, Exeter, 519-235-3030
http://www.eddingtons.ca

You may have heard that onions can kill the H1N1 virus, but that’s just a myth. Still, a warm soup like this is good medicine for your body and soul during cold and flu season…

Caramelized onions
(This is the base for the soup.)

4 tbsp butter
4 tbsp vegetable oil
6 large Spanish onions, peeled & thinly sliced
8 drops Lea & Perrin’s Worcestershire sauce
4 tbsp brown sugar
1 splash water
1 cup red wine (just open a bottle)

In large pot, sauté onions in butter and oil on low to medium heat for approx. 30 minutes, stirring periodically. The slower and longer you sauté your onions, the more flavor and sweetness will be present.
Once onions have softened, add Worcestershire sauce, splash of water and brown sugar. Turn to high heat and let caramelize. Once color is slightly darkened, add approx. 1 cup of red wine to deglaze pot.

French onion soup

2 cups red wine
4 bay leaves
4 cups beef stock
2 cups chicken stock (or more beef stock)
salt and pepper
1 clove garlic, finely chopped
4 slices old bread, toasted and cut to fit bowl
2 cups cheese (your choice; I like a blend of
cheddar, smoked gouda and Swiss)

Once you deglaze the caramelized onions add all ingredients (other than bread and cheese) to same pot. Bring to Boil and then reduce heat to medium simmer. Let simmer for one hour. The longer you simmer and reduce your soup, the more flavours you will have.
Preheat your oven’s broiler. Ladle soup into four French onion soup bowls and place fitted toast into each bowl. If you slightly dunk the bread to ensure it is moist, this will reduce any chance of burning under the broiler. Sprinkle cheese evenly on toasted tops and place bowls onto baking sheet. Place under broiler until cheese has melted golden brown.
Your soup should be bubbling through and around the cheese. Caution: although tasty, it will be hot, so let rest for at least two minutes.
Serve and enjoy!

Recipes by James Eddington
Eddington’s of Exeter
527 Main Street, Exeter, 519-235-3030

http://www.eddingtons.ca

Editor’s note: James looks back to fall 2007, when these recipes were first published in the Grand Bend Strip. We’ve revisited it, and this time, you can get a glimpse of how delicious this meal looks (you’ll have to make it to see how great it smells and tastes).

This month, the first real frost brings an unconscious desire for heartier meals. Enjoy the local harvest; we are truly blessed to live in an area full of the riches that our farmers and fields have to offer. Spend some time in the kitchen this season melding the deep rich flavors of the fall.

Butternut squash soup

1 1/2 tsp. olive oil
2 lbs. butternut squash, peeled, seeded and cut into 1” chunks
1/2 cup chopped yellow onion
1 clove garlic
3/4 tsp. ground allspice
2 cans vegetable broth (14 oz. each)

In large sauté pan, heat olive oil, then add squash, onion and garlic. Sauté over medium high heat for 15 minutes or until squash is tender. Add allspice; cook two minutes longer.
Stir in vegetable broth and bring to a boil. Cover; reduce heat to medium low. Cook 15 minutes, or until squash is soft.
In batches, place mixture in bowl of food processor; blend until smooth.
Place in saucepan and keep warm, or reheat as needed.
To serve, ladle warm soup into bowls. Top with one tablespoon spiced cream and a sprinkling of pumpkin seeds.
Serves four. Multiply recipe for larger quantities.

Spiced cream

1/2 cup light sour cream
1/2 tsp. ground allspice
1 1/2 tsp. real maple syrup
1/8 tsp. ground cardamom
(A shot of Captain Morgan’s Spiced Rum wouldn’t hurt)


Combine light sour cream, allspice, maple syrup and cardamom in bowl; mix well.
Cover and chill in refrigerator until ready to use.

Pumpkin seeds
1/2 tsp. olive oil
1/4 cup pumpkin seeds
1/2 tsp. garlic salt

Heat olive oil in small sauté pan for one minute. Add pumpkin seeds and garlic salt; sauté over medium heat for three minutes or until seeds are toasted and fragrant.

Living in Balance
By Jenipher Appleton

October 31 is upon us. The shops have had their Hallowe’en wares on display for weeks now, and the children are beginning to make their plans for costumes and trick-or-treat destinations. Heaven help us parents, grandparents, and teachers alike!
Hallowe’en is a wonderful time for people of all ages to indulge in the luxury of just plain fun. October 31, or All Hallows’ Eve, gives us a legitimate excuse to dress in costume and pretend to be something we are not. Even the Appleton boys, well into their 20s, celebrate the occasion with some highly creative costuming, and perhaps a little tipping of the elbow along Richmond Row in London.
And now to the children. Hallowe’en is perhaps even more exciting than Christmas to some! Turning out the lights and listening to a scary (but not too scary) ghost story, dressing up as their favourite character and wearing the costume at school, going out for trick-or-treat and bringing home all that candy! All that candy can often present problems for the most diligent and organized parents. Perhaps we worry too much about the amount of sugar that our children consume at this spooky time of year.

Sugar and hyperactivity
Sugar has had a bad rap for decades. It seems to have begun back in the ‘70s when the Feingold Diet proclaimed that food additives were the main culprits in contributing to hyperactive behaviour in children. Certain food colourings and preservatives can certainly cause erratic behaviour, but is sugar also responsible for the same actions? According to some studies in the 1990s, sugar does not affect behaviour. Let us not forget that sugar is a natural product; its source is either sugar cane or sugar beets. The fact that it is refined simply makes it more readily absorbed into the blood. However, this may not mean that a child is going to behave in a hyperactive manner.
When children finish dessert and finally get to leave the table after a family gathering, all the running and expending of pent-up energy may be simply that they have been sitting too long. The sweet dessert takes the blame for the ensuing behaviour. One study explained that a group was given foods containing real refined sugars and the other group was given a placebo (no sugar ingredients). Both groups consistently reported hyper behaviour after the consumption of the foods. The conclusion was that the placebo group of parents had the expectation that their children would be hyper and that expectation influenced how they interpreted what they saw.

Caffeine, chocolate and cola
Cola beverages, hot chocolate, chocolate bars, etc. not only contain high levels of refined sugar, but also high levels of caffeine. The latter is the more likely culprit for any hyperactivity following consumption. Kids often associate soda beverages with a party atmosphere and will act accordingly. In support of this theory, I have seen many groups of very hyper children in a social situation who have not consumed any sugars at all.

Tips for Hallowe’en Survival
You can either suffer through your child eating their Hallowe’en candy within the first few days, or you can have them ration it into Zip-loc bags and stretch it out over a longer period of time. Either way, they are not getting enough of the right kind of foods if the focus is on the sweets.
Your dentist would likely rather that they eat it all at once. That way they will not be subjecting their teeth to multiple acid/sugar attacks which could result in many more cavities. Having it over and done with, then brushing well, is better for their teeth.

The Bottom Line
When all is said and done, children should be eating a balanced diet and consuming only a small percentage of refined sugars. While the sugar may not be responsible for the hyperactivity, it is most certainly responsible for much of the obesity, diabetes and heart disease so prevalent in our society today.
Happy Hallowe’en!

Living in Balance
By Jenipher Appleton

The leaves are beginning to change with each passing day. It brings to mind some lines of poetry from my youth.

Now by the brook the maple leans
In all his glory spread.
And all the sumachs on the hills
Have turned their green to red.
Excerpt by Wilfred Campbell of Kitchener

The nights are chilly and the misty mornings bring the sounds of migrating geese and the barbwire fence screeching of Mr. Blue Jay. The sugar maple in our back yard is quickly turning its foliage to a glorious crimson.
What is the cause of all this colour change in our trees and forests? It all gets down to two key components: pigments and chlorophyll.
We associate autumn with reds, oranges, yellows, and browns. All of these pigments exist within the deciduous leaves. However, they remain unseen because of the presence of chlorophyll, which is green.

How it works
Leaves are food factories for trees. The leaves take on water from the roots of the tree, and also carbon dioxide from the air. The tree then uses sunlight to turn water and carbon dioxide into glucose, or sugar, through photosynthesis. Chlorophyll helps make photosynthesis happen. As long as it is present, the leaves remain green.
In autumn, as the days grow shorter and the temperature begins to drop, mother nature helps the trees to take time out for a rest.
As the trees begin to shut down their food factories, the green chlorophyll disappears from the leaves. This in turn allows the other coloured pigments to shine through and give us our beautiful autumn palette.
If the weather is cold and rainy, the colours tend to show mainly yellow and brown hues. On the other hand, if it is warm and sunny with crisp nights, the brilliant reds and oranges are more prevalent.
Evergreens and the like
In autumn you may notice changes in our coniferous (evergreen) trees as well. If needles have been on the pines or spruces for two to three years, they no longer receive as much light. The tree will withdraw the chlorophyll from the needles, which in turn will change to a yellowish hue and eventually be shed from the tree. The remaining needles will stay on the tree through the winter. New needles will grow in spring. Some trees like the tamarack and European larch will shed their needles every fall and are not a true evergreen.
So, get out for a walk in the autumn vistas. It will undoubtedly calm your nerves and lift your spirits!